Abstract
This research aimed to determine the effect of drying time and temperature on the quality of red chili powder using the cabinet dryer. The research uses a completely randomized design (CDR) factorial pattern consist of 2 factors and 3 replications. Technique of data analysis using analysis of variance (ANOVA). The results showed that the drying time and temperature provides a significant influence on yield, moisture content, color, and pungency level of red chili powder. Treatment of 32 hours drying time and a drying temperature of 60 o C provides the best results for the quality of red chili powder produced by the characteristic yield 14, 35%, moisture content 8,12%, color 4,48 (like), and the highest degree of spiciness
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