PENGARUH PARAMETER SUHU, TEKANAN DAN WAKTU TERHADAP PROSES PENGERINGAN CABAI PADA MESIN VACUUM DRYING

At the time of the harvest season for a, the production of the chili (Capsicum frutescens L.) of the abundance of his riches seeking, however outside the harvest season for a, the chili of the difficult to find. The condition of increase has caused economic value of several commodities during the harvest season for chili is at a very low, even sometimes do not have economic value at all .processing is one of ways to of increasing age adds the option to store chili. By the presence of a machine vacuum drying is expected to produce an a solution to agriculture. The research, purposively cimed to find out the most influencing parameters of drying chili with vacuum also to seek the appropriate temperature, pressure, and time to dry the spice. The test was conducted by using Random Group Design with factorial experiment. The first factor was temperature which were 60⁰c, 70⁰c, and 80⁰c while the second was pressure of – 0,5 Bar, - 0,7 Bar, and – 0,9 Bar and the last was time where it is determind in 50, 70, and 90 minutes.Of the factors, this research conducted 27 experiments.As the resultof test and data processing with Matlab, the most influencing factors of drying process using vacuum is temperature followed by pressure and time.Meanwhile, the best result of the process was in 80 ⁰c of temperature with – 0,5 Bar pressure for 90 minutes