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This study aims to determine the shelf life of "hiwan tahu" based on changes in Total Plate Count (TPC), pH, water content, and αw. This research was carried out by storing the samples at three different temperatures, including 5℃, 27℃, and 40℃. The initial characteristic and quality degradation of "Hiwan Tahu" during storage were determined by TPC, pH, water content, and αw tests. Observations were carried out every 3 hours until the 12th hour for storage at 40℃, every 24 hours until the 96th hour at 27℃, and every 48 hours until the 192nd hour for storage at 5℃. Shelf life was determined using the ASLT method with the Arrhenius model. Data were analyzed by Microsoft Excel 2016 by presenting data in a scatter diagram, selecting the reaction order based on the higher R², determining the Arrhenius equation using a chart with a trendline, and calculating shelf life using Excel formulas and functions. The results showed that quality decrease of "hiwan tahu" during storage, including an increase in TPC, pH, water content, and *x value. The shelf life of "hiwan tahu" was determined based on the critical parameter of TPC with the smallest Energy Activation (Ea). The shelf life of "hiwan tahu," according to the TPC parameter, is 68.54 days if stored at -18℃, 16.27 days if stored at 5℃, and 5.05 days if stored at 27℃. The rate of change in "hiwan tahu" quality increases with high temperature and storage time. [ABSTRACT FROM AUTHOR]