PENENTUAN SIFAT TERMAL CABAI PUYANG (Piper retrofractum Vahl.) KERING PADA TIGA TAHAP KEMATANGAN

Dried cabya (Piper retrofractum Vahl.) is commonly used in making various types of herbs, spices, and cosmetic raw materials that require heating processes so they information on the value thermal conductivity (k), diffusivity (α), specific heat (Cp). The properties dried are affected by different phytochemical compositions at each maturity stage fruit. This study aims to determine analyze content three stages green, orange red maturity. Measurement this uses principle onedimensional unsteady-state conduction flow using a vertical test. determined indirectly calculation method based diffusivity, heat, density material. values orange, paste 0.241 ± 0.016, 0.298 0.005, 0.344 0.025 W/m°C. Reducing sugar levels 2.32 0.16, 4.07 0.13, 6.44 0.13 %, piperine 2.42 0.01, 1.97 0.06, 1.54 0.05 antioxidant 87.15, 75.26, 63.38 mg/mL. Based results study, have higher α, Cp, k compared green because contain water reducing sugars. However, piperin which getting lower