Response Surface Optimization of Drying Conditions for Processing Apa’ Leaves (Albertisia papuana Becc.) as a Plant, Based Natural Flavoring Ingredient

##plugins.themes.academic_pro.article.sidebar##

Published Aug 29, 2026
https://doi.org/10.55043/jaast.v10i3.489
Download
PDF
Statistic
Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology

##plugins.themes.academic_pro.article.main##

Titik Ismandari
University of Borneo Tarakan
Amarullah Amarullah
University of Borneo Tarakan

Abstract

Optimizing drying conditions while preserving quality attributes remains a key challenge in developing plant-based natural flavorings. This study aimed to determine suitable drying conditions for Albertisia papuana Becc. (Apa') leaves by evaluating the effects of drying temperature and time on moisture, ash, crude protein, and glutamic acid contents. Drying experiments were performed using Response Surface Methodology (RSM) with a Central Composite Design (CCD) at drying temperatures of 50–70 °C and times of 6–10 h. Moisture, ash, crude protein, and glutamic acid were analyzed as response variables. Drying temperature and time significantly affected moisture content (p < 0.05), but their effects on ash, crude protein, and glutamic acid were not statistically significant within the investigated range. The desirability function suggested drying at approximately 60–62 °C for 8 h as a practical operating condition for reducing moisture while maintaining the measured quality attributes. Under these conditions, moisture content was approximately 3.4–3.5%, while ash (6.0–6.2%), crude protein (20.4–20.6%), and glutamic acid (1.24–1.28 mg g⁻¹ dry weight) remained within the observed experimental ranges. Moisture and ash contents met the Indonesian National Standard for dried spices (SNI 01-4273-1996). Overall, moderate drying conditions effectively reduce moisture while preserving nutritional quality, providing a scientific basis for processing A. papuana leaves as a plant-based natural flavoring.

##plugins.themes.academic_pro.article.details##

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Biographies

Titik Ismandari, University of Borneo Tarakan

Department of Agrotechnology, Faculty of Agriculture, University of Borneo Tarakan, Tarakan Indonesia

Amarullah Amarullah, University of Borneo Tarakan

Department of Agrotechnology, Faculty of Agriculture, University of Borneo Tarakan, Tarakan Indonesia

How to Cite
1.
Ismandari T, Amarullah A. Response Surface Optimization of Drying Conditions for Processing Apa’ Leaves (Albertisia papuana Becc.) as a Plant, Based Natural Flavoring Ingredient. J. appl. agricultural sci. technol. [Internet]. 2026Aug.29 [cited 2026Aug.30];10(3):621-36. Available from: https://jaast.org/index.php/jaast/article/view/489

References

  1. Kayode OT, Bello JA, Oguntola JA, Kayode AAA, Olukoya DK. The interplay between monosodium glutamate (MSG) consumption and metabolic disorders. Heliyon 2023;9:e19675. https://doi.org/10.1016/j.heliyon.2023.e19675.
  2. Abdou HM, El-Gendy AH, Aly RG, Abouzied MM, Eltahir HM, Al thagfan SS, et al. Evaluation of the Effects of Monosodium Glutamate Overconsumption on the Functions of the Liver, Kidney, and Heart of Male Rats: The Involvement of Dyslipidemia, Oxidative Stress, and Inflammatory Responses. Journal of Xenobiotics 2025;15. https://doi.org/10.3390/jox15030064.
  3. Niaz K, Zaplatic E, Spoor J. Extensive use of monosodium glutamate: A threat to public health? EXCLI Journal 2018;17:273–8. https://doi.org/10.17179/excli2018.1092.
  4. Zanfirescu A, Ungurianu A, Tsatsakis AM, Kouretas D, Veskoukis A, Tsoukalas D, et al. A review of the alleged health hazards of monosodium glutamate. HHS Public Access 2020;18:1111–34. https://doi.org/10.1111/1541.4337.12448.A.
  5. Geha RS, Beiser A, Ren C, Patterson R, Greenberger PA, Grammer LC, et al. Review of alleged reaction to monosodium glutamate and outcome of a multicenter double.blind placebo.controlled study. Journal of Nutrition 2000;130:1058S.1062S. https://doi.org/10.1093/jn/130.4.1058s.
  6. Abedelmaksoud TG, Younis MI, Altemimi AB, Tlay RH, Ali Hassan N. Bioactive Compounds of Plant-Based Food: Extraction, Isolation, Identification, Characteristics, and Emerging Applications. Food Science and Nutrition 2025;13. https://doi.org/10.1002/fsn3.70351.
  7. Sudrajat S, Kartika R, Sudiastuti S. Metabolites fingerprint leaf extract of Bekkai plant, Albertisia papuana Becc as natural food seasonings using by Dayak Ethnics Community in North Kalimantan, Indonesia. Journal of Physics: Conference Series 2019;1277. https://doi.org/10.1088/1742.6596/1277/1/012020.
  8. Amaliah N, Mahendradatta M, Zainal Z, Salengke S. Trends in Natural Flavor Enhancer: A Review on Umami Compounds. BIO Web of Conferences 2024;96. https://doi.org/10.1051/bioconf/20249601013.
  9. Purwayantie S, Umar S, Supriyadi, Murdijati G. Umami potential from crude extract of Bekkai lan (Albertisia papuana Becc.) Leaves, an indegenous plant in East Kalimantan.Indonesia. International Food Research Journal 2013;20:545–9. https://www.researchgate.net/publication/332550179_Umami_potential_from_crude_extract_of_Bekkai_lan_Albertisia_papuana_Becc_Leaves_an_indegenous_plant_in_East_Kalimantan.Indonesia
  10. Azman MFSN, Zakri ZHM, Suleiman M, Yeaw NS, Rasol NE, Afzan A, et al. Phytochemical Identification of Albertisia papuana Becc. Leaf Methanolic Extract through Liquid Chromatography Tandem Mass Spectrometry Data Analysis. Malaysian Journal of Chemistry 2024;26:65–73. https://doi.org/10.55373/mjchem.v26i1.65.
  11. Meng L, Sun X, Zhang Y, Tang X. Effects of high temperature and high relative humidity drying on moisture distribution, starch microstructure and cooking characteristics of extruded whole buckwheat noodles. Journal of Future Foods 2024;4:159–66. https://doi.org/10.1016/j.jfutfo.2023.06.007.
  12. Brzezińska R, Wirkowska,Wojdyła M, Piasecka I, Górska A. Application of Response Surface Methodology to Optimize the Extraction Process of Bioactive Compounds Obtained from Coffee Silverskin. Applied Sciences (Switzerland) 2023;13. https://doi.org/10.3390/app13095388.
  13. Egüés I, Hernandez, Ramos F, Rivilla I, Labidi J. Optimization of ultrasound assisted extraction of bioactive compounds from apple pomace. Molecules 2021;26. https://doi.org/10.3390/molecules26133783.
  14. Sanchez AC, Lipan L, Lamadrid MC, Kharaghani A, Masztalerz K, Barrachina AAC, et al. Comparison of Traditional and Novel Drying Techniques and Its E ff ect on Quality of Fruits . Vegetables and Aromatic Herbs 2020:1–27. https://doi.org/10.3390/foods9091261
  15. Mecha P, Zhu R, Zhang J, Awuah E, Soomro SA, Chen K. Optimization of chanterelle mushroom drying kinetics under heat pump dryer using taguchi design method. International Journal of Agricultural and Biological Engineering 2023;16:273–9. https://doi.org/10.25165/j.ijabe.20231606.6408.
  16. Atay NKP, Isip MHM, Luzon ADE, Encarnado CM. Effects Of Drying Temperatures On Drying Rates And Proximate Composition Of Caulerpa Racemosa Dried Using The Tray Dryer. International Journal For Multidisciplinary Research 2024;6:1–12. https://doi.org/10.36948/ijfmr.2024.v06i05.28057.
  17. Giang NT, Hang LTT, Loan PP, Loan LTT. Effect of Drying Temperature on the Physico.Chemical Properties of Carrot Peel Powder. Pakistan Journal of Agricultural Research 2024;37:232–40. https://doi.org/10.17582/journal.pjar/2024/37.3.232.240.
  18. Fayyaz MS, Chughtai MFJ, Khaliq A, Mehmood T, Bordiga M, Mukonzo Kasongo EL. et al. Comparative Analysis of Proximate, Nutritional, and Phytochemical Profiles of Soybean Varieties Using FTIR and HPLC. Food Science and Nutrition 2025;13:1–10. https://doi.org/10.1002/fsn3.71072.
  19. Paper FAOF. Food energy – methods of analysis and conversion factors Food energy – methods of analysis and n.d. https://www.fao.org/uploads/media/FAO_2003_Food_Energy_02.pdf
  20. Mæhre HK, Dalheim L, Edvinsen GK, Elvevoll EO, Jensen I. Protein Determination — Method Matters 2018. https://doi.org/10.3390/foods7010005.
  21. Kowalska S, Szłyk E, Jastrzębska A. Simple extraction procedure for free amino acids determination in selected gluten, free flour samples. European Food Research and Technology 2022;248:507–17. https://doi.org/10.1007/s00217.021.03896.7.
  22. Chu PH, Jenol MA, Phang LY, Ibrahim MF, Purkan P. Amino acids production using pineapple plant stem by optimised one-step fermentation. Chemical and Biological Technologies in Agriculture 2024:1–15. https://doi.org/10.1186/s40538.024.00589.7.
  23. Alim A, Islam M, Akter S, Maroua S, Alam A, Haque A, et al. Optimization of cabinet drying conditions for dried moringa leaves by Response Surface Methodology. Journal of Agriculture and Food Research 2023;14:100794. https://doi.org/10.1016/j.jafr.2023.100794.
  24. Thanh NT, Nhi N thi uyen, Thang TD, Huyen NT. Optimization of Heat Pump Drying Process for Schefflera heptaphylla Leaves by the Response Surface Methodology 2024;58:407–14. https://doi.org/10.18805/IJARe.AF.812.Submitted. https://www.researchgate.net/publication/388006825_Optimization_of_Heat_Pump_Drying_Process_for_Schefflera_heptaphylla_Leaves_by_the_Response_Surface_Methodology
  25. Adekanye T, Okunola A, Moses O, Idahosa E, Boye Y, Saleh A. Mathematical modelling of drying parameters of Moringa oleifera leaves in a cabinet dryer 2023;2023:159–66. https://doi.org/10.17221/72/2022.RAE.
  26. Widyasanti A, Putri SN, Budiarto R, Shah NNAK. Optimisation of the temperature and drying time of kaffir lime leaves ( Citrus hystrix DC .) using Response Surface Methodology. Research in Agricultural Engineering 2025;71:155–62. https://doi.org/10.17221/94/2024.RAE.
  27. Siqhny ZD, Sari AR, Utari FD, Djaeni M. Drying kinetics and thermal energy evaluation of Moringa oleifera leaves drying using dehumidification with zeolite 2024;3:53–60. https://doi.org/10.61435/jbes.2024.19811.
  28. Hossain MJ, Alam AMMN, Lee EY, Hwan YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Science of Animal Resources 2024;44:515–32. https://doi.org/10.5851/kosfa.2024.e29.
  29. Nainggolan EA, Bonout J, Urbanova K. Recent Trends in the Pre-Drying, Drying, and Post.Drying Processes for Cassava Tuber : A Review 2024:1–23. https://doi.org/10.3390/foods13111778
  30. Ullah MR, Haque MA, Hasan MM, Islam MA, Bhadra A. The influences of different drying procedures on the nutritional contents and antioxidant activities of brown seaweed, Sargassum oligocystum Mont. (Sargassaceae). Applied Food Research 2025;5:101055. https://doi.org/10.1016/j.afres.2025.101055.
  31. Rahmawati R, Azni IN, Saputra D, Maharani AF. The effects of coating type and drying temperature on the physicochemical properties of the mixture of lemongrass and apple powdered drinks. Food Research 2024;8:185–97. https://doi.org/10.26656/fr.2017.8(6).077.
  32. Oliveira-Alves SC, Andrade F, Prazeres I, Silva AB, Capelo J, Duarte B, et al. Impact of drying processes on the nutritional composition, volatile profile, phytochemical content and bioactivity of salicornia ramosissima j. Woods. Antioxidants 2021;10:1–33. https://doi.org/10.3390/antiox10081312.
  33. Chen P, Qiu Y, Chen S, Zhao Y, Wu Y, Wang Y. Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus). Frontiers in Nutrition 2022;9:1–12. https://doi.org/10.3389/fnut.2022.1063836.
  34. Li C, Ren G, Zhang L, Duan X, Wang Z, Ren X, et al. Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola. Lwt 2023;184:115000. https://doi.org/10.1016/j.lwt.2023.115000.
  35. Wang S, Niu L, Zhou B, Peng Y, Yang X, Shen Y, et al. Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein. Frontiers in Nutrition 2022;9:1–13. https://doi.org/10.3389/fnut.2022.1053422.
  36. Ye M, Wang Z, Yan X, Zeng Z, Peng T, Xia J, et al. Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate. Foods 2024;13. https://doi.org/10.3390/foods13060968.
  37. Yamamoto T, Inui-Yamamoto C. The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi. Npj Science of Food 2023;7:1–6. https://doi.org/10.1038/s41538.023.00178.2.
  38. Yoshida R, Ninomiya Y. Umami and MSG. In: San Gabriel A. Rains TM. Beauchamp G. editors. Umami: Taste for Health. Cham: Springer Nature Switzerland 2024;7–42. https://doi.org/10.1007/978-3-031-32692-9_2.
  39. Hao M, Yu Z, Niu L, Han L, Gu M, Xu Y, et al. Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit. Food Science and Nutrition 2025;13:1–15. https://doi.org/10.1002/fsn3.71103.
  40. Siddiqui SA, Ucak İ, Jain S, Elsheikh W, Ali Redha A, Kurt A, et al. Impact of drying on techno functional and nutritional properties of food proteins and carbohydrates - A comprehensive review. Drying Technology 2024;42:592–611. https://doi.org/10.1080/07373937.2024.2303580.