<![CDATA[ABSTRACT The purpose of this study was to determine the effect of drying temperature and drying period of the asam gelugur fruit (Garcinia atroviridis) on the quality of dried sliced asam gelugur. The research was designed using a completely randomized design with two factors, i.e the drying temperature (T) : (45 oC, 50 oC, 55 oC, and 60 oC) and the drying period (L): (9, 11, 13, and 15 hours). The drying temperature had highly significant effect on the moisture and, ash contents, total acid, total soluble solid, pH, vitamin C, weight loss, and had no effect on organoleptic hedonic value of flavor and organoleptic score of color. Moreover, the drying period had highly significant effect on the moisture content, total soluble solid, weight loss, and had significant effect on pH, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color. Interaction of the two factors had significant effect on the moisture content, total soluble solid, weight loss, and had no effect on ash content, total acid, vitamin C, organoleptic hedonic value of flavor, and organoleptic score of color. Drying temperatures of 55 oC and drying period of 15 hours produced the best dried sliced asam gelugur because it has a moisture content that is in accordance with the market and expected nutrient content. Keywords : Asam Gelugur Fruit, Dried Sliced Asam Gelugur, Drying, Garcinia Atroviridis, ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu pengeringan dan lama pengeringan buah asam gelugur (Garcinia atroviridis) terhadap mutu asam potong. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yakni suhu pengeringan (T) : (45 oC, 50 oC, 55 oC, dan 60 oC) dan lama pengeringan (L) : (9 jam, 11 jam, 13 jam, dan 15 jam). Suhu pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total asam, total padatan terlarut, nilai pH, kadar vitamin C, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap nilai hedonik aroma dan nilai skor warna. Lama pengeringan memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, memberi pengaruh berbeda nyata terhadap nilai pH, serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Interaksi kedua faktor memberi pengaruh berbeda sangat nyata terhadap kadar air, total padatan terlarut, susut bobot, dan memberi pengaruh berbeda tidak nyata terhadap kadar abu, total asam, nilai pH, kadar vitamin C, nilai hedonik aroma, dan nilai skor warna. Suhu pengeringan 55 oC (T3) dan lama pengeringan 15 jam (L4) menghasilkan asam potong dengan mutu terbaik karena memiliki kadar air yang sesuai dengan dipasaran dan kandungan gizi yang diharapkan. Kata kunci : Asam Gelugur, Asam Potong, Garcinia Atroviridis, Pengeringan.]]>
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