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<p>This study explores sustainable post-harvest processing of <i>Piper retrofractum</i> Vahl. using response surface methodology (RSM) to optimize the application of fruit peels as eco-friendly pretreatments. Initial experiments using a full factorial design showed that soaking in orange-peel infusion significantly increased piperine content (mean: 0.291) and reduced moisture, while pineapple-peel infusion improved color brightness (mean: 42.62). RSM analysis refined these findings by identifying optimal pretreatment conditions to enhance product quality. The best results were achieved with the highest pretreatment concentration (1.2500, equivalent to 12,500&#xa0;g of orange peels in 1000&#xa0;ml of water), a moderate soaking duration (15&#xa0;min), and an extended drying time (18&#xa0;h). However, the regression models yielded low R-squared values (piperine content: 0.174, color brightness: 0.252, water content: 0.482), indicating a high degree of unexplained variance. Sensitivity analysis confirmed a positive correlation between higher pretreatment concentration and improved quality attributes. This preliminary study lays the groundwork for future empirical validation and promotes a sustainable approach to food processing aligned with circular economy principles.</p>

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Sustainable processing of Piper retrofractum Vahl.: a preliminary response surface methodology (RSM) study incorporating pineapple and orange peels

  • 期刊论文

  • 发表日期：

    2026年6月19日

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  • Ida Lumintu,
  • Katon Muhammad,
  • Siti Nurul Azizah,
  • Teguh Prasetyo

摘要

This study explores sustainable post-harvest processing of Piper retrofractum Vahl. using response surface methodology (RSM) to optimize the application of fruit peels as eco-friendly pretreatments. Initial experiments using a full factorial design showed that soaking in orange-peel infusion significantly increased piperine content (mean: 0.291) and reduced moisture, while pineapple-peel infusion improved color brightness (mean: 42.62). RSM analysis refined these findings by identifying optimal pretreatment conditions to enhance product quality. The best results were achieved with the highest pretreatment concentration (1.2500, equivalent to 12,500 g of orange peels in 1000 ml of water), a moderate soaking duration (15 min), and an extended drying time (18 h). However, the regression models yielded low R-squared values (piperine content: 0.174, color brightness: 0.252, water content: 0.482), indicating a high degree of unexplained variance. Sensitivity analysis confirmed a positive correlation between higher pretreatment concentration and improved quality attributes. This preliminary study lays the groundwork for future empirical validation and promotes a sustainable approach to food processing aligned with circular economy principles.