Indonesia memiliki berbagai ragam tumbuhan seperti siwalan (Borassus flabelliferL.) dan pepaya (Carica papaya L.) yang dapat diolah menjadi camilan seperti fruit leather. Fruit leather memiliki batas waktu dalam standart mutu tertentu sehingga fruit leather dapat dinyatakan aman untuk dikonsumsi. Oleh karena itu perlu dilakukan penelitian tentang umur simpan fruit leather siwalan dan pepaya. Penelitian ini menggunakan metode ASLT (Accelerated Self-Life Testing) dengan penyimpanan pada suhu 29°C, 35°C dan 45°C selama 28 hari, dilakukan pengamatan setiap 7 hari sekali terhadap parameter kadar air, aktivitas air (aw), keasaman (pH) dan total mikroba, kemudian dilakukan perhitungan terhadap energi aktivasi (Ea). Parameter yang memiliki energi aktivasi paling rendah kemudian dihitung laju penurunan mutu setiap harinya, dan dimasukkan dalam rumus Arrhenius, sehingga didapatkan hasil umur simpan fruit leather. Hasil penelitian menunjukkan parameter yang memiliki energi aktivasi paling rendah adalah parameter total mikroba. Sehingga didapatkan umur simpan pada penyimpanan 29°C selama 34 hari 5 jam 24 menit, umur simpan pada suhu 35°C selama 9 hari 24 jam 49 menit, dan umur simpan pada suhu 45°C selama 19 jam 26 menit. Sehingga semakin tinggi suhu penyimpanan produk semakin rusak sehingga umur simpannya semakin pendek.

Indonesia has a wide variety of plants such as borassus flabellifer (Borassus flabelliferL.) and papaya (Carica papaya l.) which can be processed into snacks such as fruit leather. Fruit leather has a time limit in certain quality standards so that the fruit leather could be declared safe for consumption. Therefore the research needs to be done about the shelf life of the fruit leather borassus flabellifer and papaya. This research using ASLT (Self-Accelerated Life Testing) method with storage at a temperature of 29 ° C, 35 ° C and 45 ° C for 28 days, conducted once every 7 days observation against the parameters moisture content, water activity (aw), acidity (pH) and total microbes, then the calculation is done against the activation energy (Ea). The parameter which has the lowest activation energy is then calculated the rate of reduction per day, and included in the Arrhenius formula, so that the obtained result shelf life fruit leather. The results showed the parameters that have the lowest activation energy is a parameter of total microbes. So the obtained age store at 29 ° C storage during the 34 days 5 hours 24 minutes, shelf life at a temperature of 35 ° C for 9 days 24 hours 49 minutes, and shelf life at a temperature of 45 ° C for 19 hours, 26 minutes. So the higher the temperature the more damaged product storage so that the shorter the shelf life.