This research aimed to optimize the tray dryer temperature and time of white corn flour
culture by Response Surface Methodology (RSM). There were two cultures used in this
research, namely Amylolytic Culture (AC) and Complete Culture (CC). AC consisted of
Penicillium citrinum, Aspergillus niger, Acremonium strictum, and Candida famata, while
CC consisted of Penicillium chrysogenum, Penicillium citrinum, Aspergillus niger,
Rhizopus stolonifer, Rhizopus oryzae, Fusarium oxysporum, Acremonium strictum,
Candida famata, Kodamaea ohmeri and Candida krusei/incospicua. The independent
variables in this study were drying temperature and time, where the quality indicators used
were total viability of mold and yeast, water content, water activity, and pH. This research
used a factor response surface methodology. Data were analyzed by ANOVA with an α
level of 95%. The result of this research showed that the optimum drying process for AC
starter was 40°C for 10 hrs, with characteristic response viability 8.8×107 CFU/g, water
activity 0.43, water content 8.90%, and pH 4.05. CC starter showed an optimum drying
process at 49°C for 4.5 hrs, with characteristic response viability 4.9×107 CFU/g, water
activity 0.49, water content 7.02%, and pH 3.95. The optimum tray dryer temperatures
and times were achieved for AC and CC starters.