Studi Analisis Pengaruh Temperatur Terhadap Ketebalan Pada Proses Pengeringan Ubi Gaplek

This analytical study aims to determine the effect of temperature on thickness cassava pieces. test has 3 parameters, namely variations in pieces (3 mm, 4 5 mm), drying (40 °C, 60 80 °C), and time (120 minutes, 240 minutes 360 minutes) using a dry oven heat source from 2 heaters with power 800 Watt. The Drying Oven used shelves, each rack capacity 5.76 kg one drying. research shows that best parameters for 500 g are second parameter is minutes. results an initial weight gr heater were able make water content sweet potatoes 32.175% 6.708%. 7.20%. 5.23%. Taguchi method was experiment. this indicate during process air changes process, potato higher longer time, lower along increase