ANALYSIS OF THE INFLUENCE OF HOT AIR FLOW RATE AND DRYING TIME ON THE DRYING RATE AND MOISTURE CONTENT OF AUTOMATIC TAPIOCA CRACKER DRYING MACHINE

Abstract

Tapioca crackers are a type of crackers made from tapioca flour produced from cassava tubers. In the production of tapioca crackers, one of the essential processes is the drying process. This research aims to examine the influence of hot air flow velocity and drying time on the drying rate and moisture content of tapioca crackers using an automatic drying machine. The research method used is experimental, by testing the effects on the drying rate and moisture content in the cracker drying machine. The test result show that highest drying rate is achieved with a velocity of 2,5 m/sand drying time of 150 minute, resulting in a drying rate of 1,43 grams/minute. Furthermore, the moisture content testing at 180 and 210 minutes drying time, with air velocity of ,1, 2 and  2,5 m/s, has reached the moisture content suitable foor the Indonesian national standard (SNI), which is a maximum of 8%. In conclusion, increasing the air velocity enhances the drying rate, and with a longer drying time, the moisture content decreases.

Keywords : Cracker drying, automatic drying machine, drying rate, tapioca cracker moisture content.