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Abstract
Bell pepper is initial nutrition daily basis at homeCapsicum annuum, belongs to Solanaceae family a tropical climate environment and in among important crop in Brazilian market. In natural form pepper (chilly) (Capsicum spp) is considered as spice in most case. In this project the drying method of capsicum has been introduced, that is microwave drying and tray drying method. The experiment had been conducted for 15 days with 16 samples of bell pepper. During the experiment several test of bell pepper had been taken like moisture content, vitamin C, ash content, microbial count per centimeter square and last one was sensory by different peoples. This was founded that the drying rate of bell pepper was 11.68 to 12.44%, moisture content on hot air oven was varying from 11.68 g to 22.12 g and on microwave dryer was varying from 11.75 g to 20.22 g.