Literature review on response surface methodology (RSM) application in the fermentation of food products.

A well-handled post-harvest product will produce a final quality product, especially for post-harvest products that go through the fermentation process. Internal and external factors play an essential role in determining the success/optimization of the results. Improper handling of the fermentation process can cause the product not to get a good product, even damaged and cannot be consumed. Response Surface Methodology (RSM) can be used to utilize statistically experimental designs to find the optimal value of a response. Therefore, this article provides information about several post-harvest products, particularly the fermentation process, and uses the Response Surface Methodology experimental design to get an optimal response, which is very effective. [ABSTRACT FROM AUTHOR]