<![CDATA[The purpose of this study is to determine effect of variations in temperature and thickness of turmeric slices on the quality of turmeric flour produced and to determine the best treatment that produces turmeric flour with good quality. This study used a factorial completely randomized design (CRD) with two factors: the first factor was the drying temperature of 50oC and 60o C, and the second factor was the thickness of theslices 0.5 cm, 1 cm and 1.5 cm. The parameters observed were water content, angle of repose, uniformity index, grain yield, bulk destiny and color. The results showed that the interaction of treatment affected the parameters of bulk density, uniformity index, grain yield, and color. While the treatment of drying temperature and thickness of the slices have a significant effect on the parameters of water content andangle of repose. Furthermore, based on the results of data processing, it can be concluded that the treatment temperature of 60o C drying and slice thickness of 1 cm is the best treatment with a moisture content of 12.5%, angle of repose of 36.2o, uniformity index of mesh 40 of 91.2%, mesh of 60 39 , 9%, mesh 80 38.1%, bulk density 0.428kg / cm3, grain yield 25.3%, and orange turmeric color.]]>
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