Optimisasi Dehidrasi Osmotik Irisan Buah Pepaya (Carica papaya L) Menggunakan Response Surface Methodology (RSM)

Abstract

Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss with minimum solid gain and shrinkage during osmotic dehydration papaya slices with uniform shape and size (6 x 2 x 1 cm). Temperature (32.7° – 67.3°C), processing time (32.4 – 447.6 minute), sucrose (37.7° – 72.3° brix) concentrations were the factors investigated with respect to water loss, solid gain, and shrinkage. Experiments were designed according to Central Composite Rotatable Design. Temperature, processing time, and sucrose concentration were found to be significant for water loss and shrinkage. Temperature was significant affecting solid gain. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. Applying desirability function method, optimum operating conditions were found to be temperature of 47.57 °C, treatment time of 191.83 minute, and sucrose concentration of 72.30 ° brix. At this optimum point, water loss, solid gain and shrinkage were found to be 58.01%, 2.77%, and 57.26%