Uji Kinerja Alat Pengering dengan Pemanas Lampu Pijar pada Bahan Kerupuk

Abstract

Crackers (*kerupuk*) are a highly popular food in Indonesia. Initially consumed as a side dish with rice, crackers have become widely favored as a snack. Crackers are generally classified into two types: protein-based and non- protein-based. This study aims to overcome the limitations of natural drying methods, which are heavily dependent on weather conditions, by utilizing a drying device equipped with incandescent lamp heaters to achieve a more efficient and controlled process. The results show that the initial average moisture content of the crackers was 29.56%. After an 8-hour drying process, the moisture content decreased to an average of 10.90%, meeting the Indonesian National Standard (SNI 01-2713-1999), which sets the maximum moisture content for raw crackers at 12%. The average drying efficiency achieved was 9,15%.