INTERNATIONAL JOURNAL OF LATEST TECHNOLOGY IN ENGINEERING,  
MANAGEMENT & APPLIED SCIENCE (IJLTEMAS)  
ISSN 2278-2540 | DOI: 10.51583/IJLTEMAS | Volume XIV, Issue X, October 2025  
Optimization of Formulation and Operational Conditions of  
Vacuum Drying for Making Commercial Acacia Honey Powder:  
Study of the Chemical Quality of Honey  
Anang Lastriyanto, Nayla Noviana, Elya Mufidah  
Department of Biosystems Engineering, Brawijaya University, Malang, 65145, Indonesia  
DOI: https://doi.org/10.51583/IJLTEMAS.2025.1410000131  
Received: 02 November 2025; Accepted: 08 November 2025; Published: 20 November 2025  
Abstract: Acacia liquid honey can be processed into powdered honey using vacuum drying. The aim of this research is to obtain  
optimal conditions for powdered honey formulation consisting of the percentage of liquid honey and operational conditions, namely  
drying temperature. To obtain this, chemical tests are carried out, namely reducing sugar, diastase enzyme, and IC50. This research  
uses the Design Expert 12 application with the RSM (Response Surface Method) method, namely CCD (Central Composite Design)  
with 2 factors and 3 responses. The results of processing powdered honey obtained optimal results at a liquid honey percentage of  
70% compared to maltodextrin of 30% and a drying temperature of 55oC. Chemical testing obtained optimal results for reducing  
sugar of 68%, diastase enzyme of 3.35, and IC50 of 18.88 mg/ml.  
Keywords: optimization, acacia powdered honey, chemistry  
I. Introduction  
Making powdered honey consists of several ingredients, namely liquid acacia honey and fillers. This is supported by the [2] which  
shows that Indonesia produces 189,780 liters. The abundance of liquid honey provides an opportunity to process it into a food  
product, namely acacia powdered honey, so that it can increase the selling value of honey. The commonly used filler material is  
maltodextrin. Maltodextrin can help hydrate a structural molecule so that it can help dry a material. Maltodextrin is a derivative  
from the degradation of amylosan and amylopectin chains, thus producing a derivative, namely dextrin.  
The process of making powdered honey needs to be taken into account in the formulation of each ingredient. The formulation  
consists of comparing the percentage of liquid honey with the percentage of maltodextrin. Apart from this, to obtain the optimal  
powdered honey formulation based on several testing factors, namely reducing sugars, diastase enzymes, and antioxidant activity,  
namely IC50 (Inhibition Concentration 50). These three things can be benchmarks or standards for the chemical quality of powdered  
honey products. After the formulation process for making powdered honey is complete, continue with the drying process using  
vacuum drying with optimal drying temperature.  
Therefore, it is necessary to optimize using 2 factors, namely the percentage of liquid acacia honey and the drying temperature. So,  
it can be seen that the formulation for making honey and operational conditions are vacuum drying temperatures. By using 3  
responses, namely reducing sugar, diastase enzyme, and antioxidant activity (IC50). These optimal results will become the standard  
for making powdered honey and can be widely commercialized.  
II. Materials and Methods  
This research was conducted at the Lastrindo Engineering CV Science and Technology Laboratory. Lastrindo. The raw materials  
used are Riau acacia honey, maltodextrin, distilled water. The tools used are vacuum drying, baking pans, blenders, jars,beakers,  
plastic containers, spatulas. This research uses the Design Expert 12 application with the RSM (Response Surface Method) method,  
namely CCD (Central Composite Design). This research used 2 factors, namely the percentage of acacia honey and vacuum drying  
temperature with 3 responses, namely reducing sugar, diastase enzyme, and IC50 (Inhibition Concentration 50). The honey  
percentage for the lower limit is 60% and the upper limit is 70%, while the drying temperature uses a lower limit of 55oC and an  
upper limit of 65oC.  
Making Honey Powder  
Making powdered honey starts from making a dough by mixing the percentage of maltodextrin with distilled water using a ratio of  
10:6. Then stirred with a mixer and mixed with a percentage of liquid honey. The total weight of the dough is 50 g. Mixing the  
maltodextrin mixture with liquid honey is carried out in a water bath to a temperature of 65-70oC. Next, drying was carried out  
using vacuum drying for approximately 4 hours at a temperature according to the Experimental Design Expert 12 table and at a  
pressure of -0.92 MPa. After drying, powdering was carried out using a blender and 2% of the weight of the dry mixture was added  
with tricalcium phosphate.  
Reducing Sugars  
Reducing sugars were tested using DNSA reagent. This testing process involves weighing 1.5 grams of NaOH and dissolving it to  
20 ml and adding 1 g of DNSA while homogenizing using heating for 5-7 minutes. Potassium sodium tartrate is needed as much as  
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30 g and dissolved in distilled water. The finished DNSA is mixed with potassium while heating. Next, a standard curve was created  
using a glucose concentration of 0.2; 0.4; 0.6; 0.8; 1; 1.2 ; 1.4 and added 1 ml of reagent, and heated. Then it was measured using  
spectrophotometry at a wavelength of 540 nm. Sample preparation requires 0.1 gram diluted in 100 ml and 1 ml of sample plus 1  
ml of heated reagent. After cooling, 8 ml of distilled water was added and the absorbance of the sample was measured with a  
wavelength of 540 nm (SNI 8664:2018).  
Diastase Enzyme  
Diastase enzyme testing is carried out by calculating the DN (Diastase Number) value which shows the total amount of starch that  
has undergone a 1 hour hydrolysis process at 40oC per 100 g. The stock solution used is iodine, then acetate buffer with pH 5.3,  
NaCl solution. A starch solution is needed as a parameter for hydrolysis by the diastase enzyme, 1 g of soluble amylum is needed  
and added with 44 ml of distilled water. After that, heating was carried out and 100 ml of distilled water was added and measured  
using spectrophotometry with an absorbance limit of 0.760 ± 0.02 with a wavelength of 660 nm so that it could be seen how many  
ml of distilled water was needed. It takes 5 g of sample to be added with 15 ml of distilled water, 2.5 ml of buffer solution, and 1.5  
ml of NaCl solution. Then the absorbance was measured and recorded every 10 minutes to see changes in the absorption value. The  
regression equation is obtained from the absorbance and time graph, to get the time needed to get an absorbance of 0.235. The  
following is the DN (Diastase Number) formula (SNI 8664:2018).  
DN =300  
Information:  
DN: Diastase enzyme activity  
T : time used to reach the absorbance value (A)  
IC50 (Inhibition Concentration 50)  
The IC50 (Inhibition Concentration 50) test is used to determine the concentration required to capture 50 free radicals. This test  
uses the DPPH method. Weighed 0.01 g of DPPH powder and dissolved it in 100 ml methanol to make it 100 ppm and 20 ml was  
taken to dilute it with methanol to make it 40 ppm [1]. Each sample was extracted by maceration by weighing 4 g and distilled  
water was added with a total of 20 ml methanol. Maceration was carried out for 3 hours, centrifuged, and filtered using Whatman  
filter paper no. 42. The resulting filtrate was then made to concentrations of 20, 25, 30, and 35 mg/ml [3]. Next, measurements were  
carried out using a wavelength of 517 nm using spectrophotometry. The following is the formula for %inhibition. This will be used  
to determine the IC50 concentration, seen from the graph of the relationship between sample absorbance and %inhibition and to  
obtain the linear regression formula 50=ax + b.  
% inhibition =Absorbansi Blanko−Absorbansi Sampelx 100%  
Absorbansi Blanko  
III. Results  
Experimental design  
This experiment used 2 factors, namely honey percentage and vacuum drying temperature, seen from 3 responses, namely reducing  
sugar, diastase enzyme, and IC50. In this case, the results obtained are the required and optimal percentage of honey. You need to  
pay attention to the drying temperature so that the bioactive content in powdered honey is not damaged. Using the Design Expert  
12 application, by entering the upper limit and lower limit values for each factor.  
(a)  
Fig.1 (a) Before drying (b) After drying  
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Table 1 Tried Centered Composite Points  
Factor  
-α  
58  
53  
-1  
0
1
α
Liquid Honey Percentage (%)  
Temperature (oC)  
60  
55  
65  
60  
70  
65  
72  
67  
Tabel 2 Experimental Design  
Code Variables Original Variables  
Response  
X1  
X2  
Liquid  
Percentage (%)  
Honey Temperature (oC)  
Reducing  
Sugars  
Diastase  
Enzyme (DN)  
IC50 (mg/mL)  
-1,000  
1,000  
-1,000  
1,000  
-1,414  
1,414  
0,000  
0,000  
0,000  
0,000  
0,000  
-1,000  
-1,000  
1,000  
1,000  
0,000  
0,000  
-1,414  
1,414  
0,000  
0,000  
0,000  
60  
70  
60  
70  
58  
72  
65  
65  
65  
65  
65  
55  
55  
65  
65  
60  
60  
53  
67  
60  
60  
60  
66  
73  
70  
76  
67  
74  
65  
72  
69  
68  
69  
3.33  
3.57  
3.09  
3.27  
3.13  
3.18  
3.31  
3.19  
3.2  
31.33  
21.15  
16.06  
39.77  
13.59  
16.75  
38.43  
23.94  
45.52  
35.15  
31.22  
3.19  
3.21  
Based on the research results, the IC50 value of powdered honey showed very strong antioxidant activity (below 50 mg/mL), with  
the three lowest values of 13.59 mg/mL, 16.60 mg/mL, and 16.75 mg/mL, respectively, at a combination of 59–72% honey  
percentage and a temperature of 60–65 °C. Increasing the percentage of liquid honey tends to increase antioxidant activity, although  
DPPH stability can be affected by storage conditions and room temperature [14]. These results are in line with [11] who stated that  
the higher the honey content, the greater the antioxidant activity. In addition, the highest reducing sugar content (74%) was obtained  
at 72% liquid honey and a temperature of 60 °C due to the increase in sugar concentration during heating [4]. The highest diastase  
(DN) enzyme activity of 3.57 was achieved at a temperature of 55 °C and 70% honey, indicating that although the drying process  
can reduce enzyme activity, the value is still considered good in the range of 0.0–7.2 as reported by [12].  
ANOVA of Reducing Sugars, Diastase Enzymes and IC50  
In the 11 experimental results, the data will be processed using the design expert application 12 so that the results are in the form  
of ANOVA to obtain the relationship between the results of each factor and the response.  
Tabel 3 ANOVA of Reducing Sugar Response  
Source  
Sum of Squares  
101.25  
df  
2
Mean Squares  
50.62  
F-value  
20.60  
P-value  
0.0007  
0.0009  
Significant  
Model  
A-Percentage  
Honey  
of  
65.55  
1
65.55  
26.67  
B-Temperature  
Residual  
35.70  
19.66  
1
8
35.70  
2.46  
14.53  
9.50  
0.0052  
0.0983  
Lact of Fit  
Pure Error  
Total Cast  
18.99  
6
3.17  
Not significant  
0.6667  
120.91  
2
0.3333  
10  
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Tabel 4 ANOVA Diastase Enzyme Response  
Source Sum of Squares df Mean Squares F-value P-value  
0.0931  
0.0301  
0.0630  
0.0754  
0.0752  
0.0002  
0.1684  
2
1
0.0465  
0.0301  
0.0630  
0.0094  
0.0125  
0.0001  
4.94  
3.20  
6.68  
0.0401 Significant  
0.1117  
Model  
A-Percentage of Honey  
B-Temperature  
Residual  
1
0.0323  
8
Lact of Fit  
6
125.26  
0.0079 Significant  
Pure Error  
2
Total Cast  
10  
Tabel 5 ANOVA Ic50 Response  
Source  
Sum of Squares  
943.94  
df  
5
Mean Squares  
188.79  
F-value  
P-value  
4.27  
0.0684  
0.3823  
Not significant  
Model  
A-Percentage  
Honey  
of  
40.50  
1
40.50  
0.9166  
B-Temperature  
AB  
36.73  
287.13  
574.73  
24.45  
1
1
36.73  
287.13  
574.73  
24.45  
44.18  
37.25  
54.58  
0.8314  
6.50  
0.4037  
0.0513  
0.0154  
0.4904  
A2  
1
13.01  
0.5535  
B2  
1
220.90  
111.74  
109.16  
1164.84  
5
Residual  
Lact of Fit  
Pure Error  
Total Cast  
3
0.6824  
0.6402  
Not significant  
2
10  
Table 3 is an ANOVA table of reducing sugars showing that the linear model is marked as significant at a P value <0.05. So, from  
this the percentage of honey and drying temperature very significantly influence the value of reducing sugar. According to [10] the  
95% confidence level of the model will be considered significant if the P value <0.05. Next, the linear model equation for reducing  
sugar response is obtained as follows  
Y2 = 7.34817 + 0.572487X1 +0.422487X2  
Table 4 is an ANOVA table of the diastase enzyme which shows the linear model. Model B has a P value <0.05 so model B has a  
significant effect on the diastase enzyme response with a value of 0.0323. So, in this case the drying temperature affects the value  
of the diastase enzyme, when the drying temperature is higher, it can damage the diastase enzyme. From the linear model, the  
following equation is obtained. This quantitative value, when it is more positive, has a greater influencing value.  
Y3 = 3.50988 + 0.01268X1 +0.017743X2  
Table 5 is an ANOVA table of IC50 (Inhibition Concentration 50) showing the quadratic model. The value of the quadratic model  
A has a value of 0.0154 and a value of less than 0.05. In this case, it means that the factor of honey percentage has a significant  
effect on IC50, whereas factor B, namely drying temperature, has no significant effect on the response. The following is the  
quadratic equation formula  
Y1 = -649.09697 + 32.57531X1 -12.46905X2 + 0.338900X1X2 – 0.403533X12- 0.083233X22  
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Graphic Models  
(a)  
(b)  
(c)  
Fig 2 (a) 3D Model of Honey Percentage and Drying Temperature to Reducing Sugars (b) 3D Model of Honey Percentage and  
Drying Temperature to Diastase Enzymes (c) 3D Model of Honey Percentage and Drying Temperature IC50  
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The graph above shows a 3D image between the percentage of liquid honey and the drying temperature on the response. The graph  
shows the optimal point of the curve, namely at the midpoint or center. For reducing sugar, there is a value range of 65-76, the  
further to the right the red color, the higher the value. According to [9], the reducing sugar content with powdered honey is highest  
at a ratio of 70:30 with reducing sugar 69.28%. According to [13] reducing sugar is obtained in the inversion or hydrolysis process  
of sucrose into glucose and fructose. Furthermore, in the 3D graph the diastase enzyme range consists of a value of 3.09-3.57, the  
further to the right or the color red, the higher the value. Optimal results are marked by a red dot located right in the middle of the  
green color. According to [7], the diastase enzyme has a level of susceptibility to temperature, when the temperature is higher it  
will reduce the diastase enzyme. Furthermore, the IC50 (Inhibition Concentration) is shown in the image above that the value range  
starts from 13.59-45.52. In the image it is marked with a red dot located in the middle of the yellow color. The effect of honey  
percentage is more significant than drying temperature. According to [5] , heating tends not to damage honey's secondary  
metabolites, because heating does not reduce antioxidant activity. The smaller the IC50 value, the higher the antioxidant activity  
and the antioxidants in powdered honey are good.  
Optimal Validation  
This optimal value validation is used to verify whether the optimal value suggested by Design Expert 12 is valid with the test results  
on a lab scale. The data obtained from the test results will then be processed by the application with the response optimization limits  
in Table 3.6 below. Next, the optimum solution results will be obtained in Table 3.7, namely that desirability has a value of 0.629.  
The desirability value has a value range of 0-1, when it gets closer to 1 it indicates that the prediction results from the application  
are getting better and more accurate. In this case, the factors namely the percentage of liquid honey and drying temperature have  
optimum values of 70% and 55oC respectively.  
Table 6 Response Optimization Limits  
Name  
A:Percentage of Honey  
B:Temperature  
Goals  
Lower Limits  
Upper Weight  
Is in range  
Is in range  
minimize  
Maximize  
Maximize  
60  
55  
70  
65  
IC50  
13.59  
65  
45.52  
76  
Reducing Sugars  
Diastase Enzyme  
3.09  
3.57  
Tabel 7 Selected Optimum Solution  
Numbers  
Honey  
Percentage  
Temperature  
IC50  
Reducing Sugars  
70,659  
Diastase Enzyme Desirability  
3,393 0.629  
1
70,000  
55,000  
21,048  
Selected  
Tabel 8 Verification of Optimum Conditions for Model Prediction Results  
Parameter  
Lowest  
Prediction  
Prediction  
21.0476  
70.6591  
3.39278  
Highest  
Prediction  
Verification  
Results  
Difference  
Accuracy  
IC50 (mg/ml)  
4.32139  
67.6906  
3,209  
37.7738  
73.6276  
3.57656  
18.88  
68  
2.1676  
2.6591  
0.04278  
89.70%  
96.23%  
98.73%  
Reducing  
Sugar (%)  
Diastase  
3.35  
Enzyme (DN)  
Verification of optimum conditions was carried out by carrying out laboratory scale testing, obtaining verification results at IC50  
18.88 mg/ml, reducing sugar 68%, and diastase enzyme 3.35. Each has an accuracy value of 89.70%, 96.23%, and 98.73%. The  
verification results fall into the range of 95% PI Low and 95% PI High so that a high desirability value is obtained. So when the  
accuracy results fall into the range of 0.70-0.90 and >0.90 then they fall into high reliability and perfect reliability [8].  
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Comparison of Optimal Results with Commercial Powdered Honey  
This research will obtain optimal results from data verification.  
Based on the verification results, a 70% honey percentage and a drying temperature of 55°C were used. The verified data were  
compared with control results, namely 51 raw liquid acacia honey samples before processing and commercial powdered honey  
available on the market.  
Tabel 9 Comparison of Optimum Treatment and Control  
Parameter  
Optimum Results (70% and  
55oC)  
Raw Acacia Liquid  
Honey  
Commercial Powdered Honey on  
the Market  
IC50 (mg/ml)  
18.88  
68  
10.86  
57  
67.62  
28  
Reducing Sugar (%)  
Diastase Enzyme  
3.35  
7.16  
1.5  
The comparison in Table 3.9 above shows the comparison of optimum results at 70% 55oC with raw acacia liquid honey and  
commercial powdered honey on the market. In the IC50 value, it can be seen that the results show that the optimum results have a  
value of 18.88 mg/ml compared to raw acacia honey which is 10.86 mg/ml, which is classified as a very strong IC50 because the  
value is less than 50. Meanwhile, for commercial powdered honey on the market, the IC50 value is 67.62, so the activity is still  
higher. antioxidants in powdered honey 70% and 55oC. According to [6], the greater the percentage of liquid honey used, the greater  
the IC50 value. Furthermore, for reducing sugar, the optimum value is 68%, liquid honey is 57%, so reducing sugar will increase  
when drying. Compared to commercial powdered honey on the market, the reducing sugar is very low, namely 28%. The optimum  
result for the diastase enzyme is 3.35 and raw acacia liquid honey has a value of 7.16, so the diastase enzyme tends to be damaged  
or decreased when drying the liquid honey. Meanwhile, acacia powdered honey has a diastase enzyme value which tends to be very  
low, only having a DN value of 1.5.  
IV. Conclusion  
Optimization results with 2 factors, namely the percentage of liquid honey and drying temperature and 3 responses, namely reducing  
sugar, diastase enzyme, and IC50. This research obtained optimal results at a honey percentage of 70% and a vacuum drying  
temperature of 55oC. The optimal response at IC50 is 18.88 mg/ml, reducing sugar is 68%, and the diastase enzyme has a DN value  
of 3.35. So, from this research it can be seen that the best formulation is to obtain powdered honey with optimal chemical quality  
and is not damaged even though processing is carried out in the form of vacuum drying.  
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