Response Surface Methodology: A review on its application in fermentation process Emmy Sopacua, Andi Dirpan, Adiansyah Syarifuddin.
Department of Food Science and Technology, Hasanuddin University.
Abstract
A well-handled post-harvest product will be able to produce a quality final product. This is especially important for products that go through the fermentation process where several internal and external factors become determinants of success / optimization of desired results. Improper handling of the fermentation process can detrimentally impact the end product leaving it damaged and unable to be consumed. Response Surface method (RSM) can be a way to utilize statistically assisted experimental designs to find the optimal value of a response. This article will provide a summary of several post-harvest fermentation products that use RSM experimental design as a method to gain optimal response, where this method is efficient to predict the level points on the factor (variable independent).
