<![CDATA[The potato (Solanum tuberosum L.) is a tuber vegetable that plays an important role in meeting food needs. Potato processing and consumption remain limited to fresh potatoes and vegetable dish. Therefore, processing efforts are needed to increase the value-added and expand the utilization of potatoes, one of which is by processing them into flour. The objective of this study was to investigate the effect of temperature and potato slice thickness on the physical quality of potato flour, specifically regarding water content, color, angle of repose, flour density, water absorption capacity, and fineness. This research uses factorial completely randomized design (RAL) consisting of 2 treatments and 3 replications. First factor is temperatures of 50 °C (T1), 70 °C (T2), and 90 °C (T3). The second factor is the thickness of the slices of 2 mm (A1), 4 mm (A2), and 6 mm (A3). The parameters observed were water content, color, angle of repose, flour density, water absorption capacity, and fineness. The results obtained in this study indicate that the moisture content ranges from 3%−4%. The resulting color is influenced by the temperature level and the thickness of the slices. Decreased levels water is affected by temperature and material thickness. The higher the temperature and the thinner the material, the more rapid the reduction in moisture content. The temperature applied during the potato drying process significantly influences the characteristics of the resulting potato flour, including flour density, water absorption capacity, angle of repose, and fineness.]]>
