Optimization of the processing parameter on microwave assisted extraction cum sterilization by using Box Behken design / Muhammad Affifudin Sohaini

In this study, the optimization of free fatty acid and energy efficiency of palm fruit using microwave assisted extraction was conducted. The objective of this study are to obtain optimum condition for percentage of energy efficient and percentage of free fatty acid by manipulating three process variable which are mass, time , power and effects of the variables towards both response. A set of experiments was design by using Box Behken Design was used to achieve the objectives. The experimental data then fitted to second-order polynomial and analyzed by analysis of variance (ANOVA) using design expert software. Based on ANOVA, R2 was 0.9585 for percentage of energy efficiency and 0.9284 for percentage of free fatty acid and percentage of energy efficiency was depend on mass as compared to time and power. The three dimensional (3d) response surface plots demonstrate the effect of independent variables on two different generated response .The higher percentage of ffa and percentage of energy efficiency was depend on mass as compared to time and power. An experimental test had been conducted to compare the optimum value predicted by the software. The error for the percentage of ffa and percentage of energy efficiency were 0.0016 and 0.2618.