Dehydration removes water by the application of heat (Hii et al., 2011). The convection oven-drying is the most popular fruit dehydration method compare to other methods such as spray-drying, freeze-drying, and vacuum-drying. However, according to Asami et al. (2003), the product yield of this method is higher may be due to low temperature is used to dry the powder for a longer period. Spray-drying is commonly used in the commercial production of fruit powders among many drying techniques (Chew et al., 2019). Recent work applying spray-drying Hygroscopic behavior of freeze-"Terung Asam," papaya, Kuini mango, and pineapple powder (Chang et al.,