Work

Optimisation of the temperature and drying time of kaffir lime leaves (Citrus hystrix DC.) using Response Surface Methodology

Year: 2025

Type: article

Abstract: This study optimised the drying process ofkaffir lime leaves (Citrus hystrix DC.) toextend the shelf life and preserve the quality byreducing the moisture content. ACentral Composite Design (CCD) under the Response Surface Methodology (RSM) framework was employed, with the temperature (55C, 60C, 65C) and drying time (5,5.5,6h) asthe variables. Experiments were conducted with amechanical food dehydrator, and the parameters evaluated included the water content and drying yields. The optimal condition was identified as60C for 5h, resulting in a drying yield of 33.3% and a final moisture content of 7.153 (% w.b.), which meets the quality standards for dried products. The novelty of this research lies in the application of RSM to determine effective drying conditions for kaffir lime leaves, which are not widely used, but have good economic potential. The research proved that drying with the right conditions can greatly improve the quality and stability of dried kaffir lime leaves.

Source: Research in Agricultural Engineering

DOI: 10.17221/94/2024-rae

Authors: Asri Widyasanti, Sintia Nabila Putri, Rahmat Budiarto, Nor Nadiah Abdul Karim Shah

Institutions: Padjadjaran University, Universiti Putra Malaysia

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Universitas Padjadjaran