The diffusivity coefficient can be determined from the dimensional graph of the water content ratio versus time and the water absorption rate using the second law of Fick's diffusion equation. This study uses a heat and mass transfer model based on experimental data's Fick diffusion differential equation. It is desired that these equations can determine the governance of the equation model and the heat and mass transfer transport model and can describe the physical phenomena that occur in the drying process. This study aimed to determine the coefficient of moisture diffusivity and activation energy of drying breadfruit with and without blanching treatment. The results showed that the effective

Keywords : Activation Energy, Blanching Breadfruit (Artocarpus Altilis), Moisture Diffusivity.