<![CDATA[This study utilized sunti acid (Averrhoa bilimbi L.) as the primary raw material to produce instant powder using a food dehydrator. The objective was to investigate the effects of drying temperature and duration on the quality of the resulting sunti acid powder. The study employed varying drying temperatures (60, 65, 70, 75, and 80°C) and drying times (6, 7, 8, 9, and 10 hours). The produced powder was analyzed for characteristics including moisture content, yield, hygroscopicity, solubility, pH, and vitamin C content, as well as organoleptic properties (color, aroma, texture, and taste). Results indicated that increasing the drying temperature and duration tended to reduce moisture content while increasing the powder yield. The lowest moisture content (0.08%) was achieved at 80°C for 9–10 hours, whereas the highest (97.29%) was observed at 60°C for 6 hours. Hygroscopicity values across all treatments were 0%. The lowest yield (10.1%) was obtained at 60°C for 6 hours, while the highest (16.5%) was obtained at 80°C for 10 hours. The highest solubility (97.29%) was achieved at 75°C for 8 hours, and the lowest (12.42%) at 60°C for 10 hours. The pH values of the sunti acid powder ranged from 2.5 to 2.8, and vitamin C content ranged from 0.263 to 0.880 mg. Based on the research results, the optimal treatment was achieved at a temperature of 75°C for 8 hours, yielding the highest solubility (97.29%), a moisture content of 0.10%, 0% hygroscopicity, a yield of 11.2%, a pH of 2.7, and a vitamin C content of 0.556 mg. The findings indicate that the use of a food dehydrator has the potential to produce sunti acid powder that is practical, stable, and possesses a longer shelf life.Keywords: sunti acid, Food Dehydrator, Drying Temperature, Drying Time, Instant Powder.]]>
