Air Circulation Drying Technology: Entrepreneurial Strategy for the Tamban Fish Crackers Industry

This research evaluates the use of drying technology with air circulation to improve the production efficiency of tamban fish crackers. This research uses a quantitative experimental design to evaluate the efficiency of drying technology with air circulation compared to traditional drying methods. The research results show that this technology is able to reduce drying time from 7 hours to 5 hours resulting in more consistent product quality in terms of moisture and texture. This technology has operational flexibility and does not depend on weather conditions, so production can be carried out throughout the year. Drying technology with air circulation offers an effective solution to increase the productivity and competitiveness of the tamban fish cracker industry.