<![CDATA[Pig feed is an important component in pig farming activities. This research aims to determine the characteristics of heat transfer in the steaming process for raw materials used in pig feed in Antiga Kelod Village, Manggis District, Karangasem Regency, Bali. The study used a group randomized design (RAK) method. The first factor was the height of the partition (P), with three variations of 14 cm, 16 cm, and 18 cm, while the second factor was the type of material (M), consisting of banana tree trunks, cassava, and kolbanda. Steaming was carried out for approximately 90 minutes for each mass of 1.5 kg. The results showed that banana stems at a bulkhead height of 14 cm (M1P1) had an airflow velocity of 0.52 m H₂O, a calorific value of 10,325.00 J, a texture value of 13.57 N, and a moisture content of 83.86%. Cassava material at the same height (M2P1) had an airflow velocity of 0.54 m H₂O, a calorific value of 10,896.80 J, a texture value of 7.61 N, and a moisture content of 51.90%. Kolbanda at 14 cm (M3P1) had an airflow velocity of 0.52 m H₂O, a calorific value of 10,325.00 J, a texture value of 5.56 N, and a moisture content of 54.80%. The data indicate that evaporation occurs during the steaming process, and decomposition in the feed ingredients softens the texture, making the feed easier to consume.]]>
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