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Dried Tekwan is a processed fish and tapioca flour food product originating from South Sumatra. The conventional method in drying Tekwan is by letting it dried in under the open sun. However, the method of drying with an open sun produces a low-quality product and results in not-uniform dryness. Moreover, the traditional drying process takes a long time to get the desired dry product. To overcome this problem, a dryer is designed with a combination of photovoltaic and thermal backup units complete with the tilt angle control of raw materials. The utilization of solar energy in drying this traditional product called prototype photovoltaic dryer can reduce the drying time and uniform the rate of dryness. Tekwan is considered as a research object of tool performance based on energy analysis and air exergy in Tekwan drying. The fixed parameters are the amount and mass of raw material, and drying temperature, and the changing parameter is the drying time. Observations and calculations were conduction to obtain the best performance found in the variation of 4 hours of drying with the thermal efficiency of 84.48%, exergy efficiency of 77.61%, and exergy of 0.520 kJ / kmol. The drying process is also greatly influenced by environmental conditions such as the amount of irradiation intensity, temperature, humidity, and ambient air velocity.