Rancang Bangun Sistem Kontrol Temperatur Pada Fermentor Yoghurt Susu Sapi Untuk Optimalisasi Tumbuh Kembang Bakteri Lactobacilus Bulgaricus

Ringadi, Muhammad Arsy (2023) Rancang Bangun Sistem Kontrol Temperatur Pada Fermentor Yoghurt Susu Sapi Untuk Optimalisasi Tumbuh Kembang Bakteri Lactobacilus Bulgaricus. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Indonesia saat ini memiliki populasi sapi perah sebanyak 578,579 ekor dengan produksi 107,481 ribu liter susu segar per tahun. diketahui bahwa masyarakat lebih senang mengonsumsi produk olahan sapi dibandingkan susu segar karena memiliki varian yang disukai dan waktu penyimpanan yang lebih lama. Namun, untuk mengolah yoghurt dibutuhkan proses fermentasi yang memerlukan waktu yang cukup lama dan menghadapi masalah dalam kontrol suhu. Oleh karena itu, prototipe fermentor yang diusulkan akan membantu meningkatkan kualitas dan efisiensi produksi yoghurt dengan sistem kontrol suhu dan monitoring yang terintegrasi dengan smartphone. Berdasarkan permasalahan tersebut, penelitian ini bertujuan untuk membuat prototipe fermentor dengan sistem kontrol temperatur dan monitoring tumbuh kembang bakteri yang terintegrasi dengan smartphone untuk meningkatkan efisiensi produksi yoghurt di Indonesia. Dalam Tugas Akhir ini menggunakan ESP32 sebagai microcontroller untuk mengirimkan data ke internet, RTD PT-100 digunakan untuk membaca temperatur dan sensor PH-4502C digunakan untuk monitoring pH. Metode pengujian sistem dengan memvariasikan range temperatur dalam pembuatan yoghurt, dan didapatkan hasil pengujian pada variasi range temperatur paling optimal pada 38-39°C nilai pH akhir 4,14 dan sistem kontrol mampu mempertahankan nilai range temperatur selama rata-rata 15 menit.
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Indonesia currently has a population of 578,579 dairy cows with a production of 107,481 thousand liters of fresh milk per year. It is known that people prefer to consume processed cow products compared to fresh milk because they have the preferred variant and have a longer storage time. However, to process yoghurt requires a fermentation process which requires quite a long time and faces problems in temperature control. Therefore, the proposed fermenter prototype will help improve the quality and efficiency of yogurt production with a temperature control and monitoring system that is integrated with a smartphone. Based on these problems, this study aims to create a fermenter prototype with a temperature control system and monitoring bacterial growth and development that is integrated with a smartphone to increase the efficiency of yogurt production in Indonesia. This final project uses ESP32 as a microcontroller to send data to the internet, RTD PT-100 is used to read temperature and sensor PH-4502C is used to monitor pH. The method of testing the system by varying the temperature range in making yogurt, and the test results obtained in the most optimal temperature range variation at 38-39°C the final pH value is 4.14 and the control system is able to maintain the temperature range value for an average of 15 minutes.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Fermentor, Yoghurt, Temperatur, pH, Kontrol On-Off, Temperature, On-Off Control, Fermentor, Yoghurt, pH
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD9696 Temperature control equipment H Social Sciences > HD Industries. Land use. Labor > HD9706.2 Measuring instruments T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions.
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Muhammad Arsy Ringadi
Date Deposited:	05 Aug 2023 13:55
Last Modified:	05 Aug 2023 13:55
URI:	http://repository.its.ac.id/id/eprint/101470

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