Abstrak. Saat ini para petani di khususnya Provinsi Aceh biasanya mengidentifikasi warna kulit asam sunti dengan menggunakan prosedur analisis warna kulit secara visual dengan segala keterbatasannya. Dengan adanya suatu metode serta teknologi untuk mengidentifikasikan kualitas asam sunti berdasarkan perubahan warna diharapkan dapat meningkatkan standar kualitas asam sunti. Tujuan penelitian ini adalah untuk menentukan nilai indeks warna dan tekstur asam sunti berdasarkan variasi metode pengeringan belimbing wuluh. Belimbing wuluh Umur panen belimbing di atas 40 hari dengan panjang rata - rata 5-7 cm. Sebanyak 140 belimbing wuluh dicuci bersih lalu 70 buah dikeringkans ecara penjemuran di bawah sinar matahari (28,9±1,235 0C ) dan 70 buah dikeringkan dalam oven pada suhu 60°C sampai kadar air 16%bb. Parameter penelitian meliputi kadar air, warna belimbing, nilai pH, dan kekerasan dan pengamatan citra dilakukan menggunakan kamera CCD (Charge Coupled Device). Hasil penelitian menunjukkan bahwa proses pengeringan dengan matahari membutuhkan waktu 4 hari dan menggunakan oven membutuhkan waktu 3 hari. Kandungan kadar air awal belimbing wuluh rata-rata sebesar 94 ± 4,12%. Indeks warna R dan G memiliki hubungan yang erat dengan kadar air dibandingkan dengan indeks warna B. Kemudian indeks warna R dan G memiliki hubungan yang erat dengan kadar air dibandingkan dengan indeks warna B. Hasil penelitian menunjukkan bahwa adanya teknologi pengolahan citra digital ini, mampu digunakan untuk melakukan identifikasi pengaruh metode pengeringan terhadap perubahan warna dan tekstur.Study The Color And Texture of Sunti Aceh Acid based on The Drying MethodsAbstract. Presently, the farmers in Aceh Province have identified the quality of sunti Aceh acid by looking visually on its color which is unstandardized yet. With the existence of a method and technology to identify the quality of sunti aceh acid based on the the color properties it is expected to get the information of the quality quickly and precisely. The purpose of this study was to determine the color and texture index values of sunti aceh acid under different drying method e.i. sundrying and oven drying. The bilimbi fruit was harvested after 40 days flowering and the fruit was selected between lengths 5 to tcm. About 140 bilimbi fruits were washed in water, and then about 70 fruits were dried under sundrying (28.9±1.235 0C) and the rest were dried by using oven at temperature 60°C until the moisture of 16%wb. The parameters observed were moisture content, colour, pH value, and hardness. The image processing was conducted by using CCD (Charge Coupled Device). Results showed that the sundrying took time for 4 days whereas the ovendrying took time for 3 days. The initial water content of bilimbi fruit was 94 ± 4.12%. The color index R and G have a close relationship with water content compared to the color index B. Then the color index R and G have a strong relationship with water content compared to the color index B. The presence of this digital image processing technology was able to be used to identify the influence of drying method against the color and texture of sunti aceh acid.