This paper will discuss and investigate the overall effects of oven drying temperatures’ time in determining the moisture content and drying rate of traditional dried instant noodle or locally known as ‘Mi Siput’. Within this study, the effect of drying parameter, temperature and humidity will be investigated and determined. Initially, 30 kilogram of the raw noodle sample will be drawn from the boiling process. From the preliminary study conducted in which the moisture content of the samples varying in moisture content from about 80% to 20% rate. Four levels of temperature (70ºC, 80ºC, 90ºC and 100°C) were used in the presented study. Analysis was performed to calculate the output produced by the machine. The data has been collected and measured using a thermometer and hygrometer. The drying study exhibited by the graph of temperature (°C) versus time (minutes) and the graph relative humidity, RH (%) versus time (minutes). The result shows that drying temperature and humidity had a great effect on the drying time and moisture ratio. Moreover, at increased temperature utilising the dryer machine had improved the drying process’s and shortened it to 4 hours compared to the traditional method that take at least 8 hours during hot sunny days and 16 hours during cloudy days, resulting in significant extension in drying capacity.