<![CDATA[Drying is one way to remove or eliminate some of the water of a substance by evaporating most of the water contained through evaporation heat energy. The purpose of this research was to determine the length of time the drying of the moisture content of crackers and aware of any changes exergy of steam and changes exergy of air in the heat exchanger tools during the drying process. Exergy can be defined as the maximum employment potential in the form of material or energy that interacts with the environment. The longer the drying time then changes exergy of steam and changes exergy of air generated increased, this is due to the heat lost from the boiler so that it can affect the heat that will be up to the drying chamber. The more amount of the change exergy of steam and changes exergy of air, the lower the content of water in crackers. The water content in the crackers meet the standards of ISO 2713.1: 2009. At the time of 6 hours produces water content of 12.20%, at a time of 6.5 hours to produce 11.64% moisture content, at the time of 7 hours to produce 11.29% moisture content.]]>
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