Optimization of Process Temperature and Time of Vacuum Drying for Production of Cashew Apple (Anacardium occidentale L.) Powder using Response Surface Methodology Rendy Prakoso (a*), Ahmad Zaki Mubarok (a)
a) Department of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
*rendy.prakoso98[at]gmail.com
Abstract
The objective of this study was to optimize vacuum drying condition for the production of cashew apple (Anacardium occidentale L.) powder using response surface methodology. The effect of process temperature (55-65 oC) and time (9-12 h) on some characteristics (vitamin C content, antioxidant activity, water content, and color changes) of cashew apple powder were analyzed. A central composite design was used to develop models for the responses. The optimum condition of vacuum drying process were obtained at drying temperature of 60,1 oC and drying time of 14,4 hours with Vitamin C content of 118,5 mg/100 g, antioxidant activity (IC50) of 70,6 ppm, water content of 11,4%, and total color difference (dE) of 8,8. Validation experiment was conducted at the obtained optimum condition and the results showed that no significant different between the actual and predicted values based on paired t-test (p > 0.05).
Keywords: Antioxidant Activity; Cashew Apple; Optimization; Vacuum Drying; Vitamin C
