I. Santoso, S. Suprayogi, E. Widyastuti, S. A’yuniah, K. Lestari, O.W. Kusumaningtyas, S. Banerjee
The cocoa pod husk (CPH) was dried using a food dehydrator at several temperatures (varying between 55 to 65°C) and for different durations (varying between 3 to 5 hours). To guarantee optimal performance in the drying conditions, a central composite design was employed. The objective of the study was to use Response Surface Methodology (RSM) to enhance the drying conditions of cocoa pod husk (Theobroma cacao L.). The findings suggested that the regression model accurately represents every aspect of the data and successfully captures the actual correlation between the independent variable and the outcome. The moisture content varied between 6.01% and 22.78%. The antioxidant activity value ranged from 148.06 to 270.78 ppm, while the total phenols value ranged from 18.02 to 29.72 ppm. The analysis indicated that the maximum concentration of total phenols was 29.72 parts per million (ppm) under a temperature of 60°C and the duration of 4 hours. In contrast, the minimum moisture level recorded was 6.01% when the temperature was 60°C, and the time was 5.41 hours. Furthermore, the antioxidant activity was quantified to be 148.06 parts per million (ppm) when the temperature was 60°C and the duration was 4 hours. The optimal parameters for total phenolics and minimum moisture content and IC50 (showing high antioxidant activity) were determined to be a drying temperature of 60.162°C and a drying period of 4.177 hours. The moisture content, antioxidant activity and total phenols were determined to be 12.056%, 165.503 ppm and 25.536 ppm, respectively, at the most optimal conditions. The study variables such as moisture content, antioxidant activity and total phenols collectively influenced the outcomes. Therefore, this study shows the suitability of this model to increase antioxidant activity and total phenol content of cocoa pod husk.Consequently, it can be effectively applied in various industries, including food, beverages and cosmetics. © 2025, African Scholarly Science Communications Trust (ASSCAT). All rights reserved.
Department of Agro-industrial Technology, Brawijaya University, Malang, 65145, Indonesia; Department of Food Science and Biotechnology, Brawijaya University, Malang, 65145, Indonesia; Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata, 700 126, Indonesia
