Sistem Monitoring pH, Temperatur, Kelembaban, pada Proses Fermentasi Coklat Kakao

Umamah, Fyrdatul (2024) Sistem Monitoring pH, Temperatur, Kelembaban, pada Proses Fermentasi Coklat Kakao. Other thesis, Insitut Teknologi Sepuluh Nopember.

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Abstract

Proses fermentasi merupakan faktor penting dalam pengolahan biji kakao yang berpengaruh signifikat pada karakteristik akhir produk coklat sesuai dengan standar mutu biji kakao berdasarkan SNI 2323-2008. Dengan dilakukan monitoring dapat mengatasi masalah pada proses fermentasi yang dapat mengurangi kualitas biji kakao. Monitoring dilakukan dengan memenuhi tiga parameter yaitu: temperatur, Ph, dan kelembaban relatife ruang. Tiga parameter tersebut bertujuan untuk memenuhi standar mutu biji kakao dengan temperetur ideal 30-45°C, memiliki Ph 4-4,5, dan kelembaban relatif ruang simpan 75%. Berdasarkan hal tersebut perlu dilakukan monitoring pada proses fermentasi kakao guna meningkatkan mutu biji kakao. Kinerja sistem monitoring pH yang menggunakan sensor pH SKU SEN0169 didapatkan nilai akurasi sebesar 97,98% dengan error sebesar 2,02%, kemudian dari sistem monitoring kelembaban menggunakan sensor SHT20 didapatkan nilai akurasi sebesar 99,78% dengan error sebesar 0,22%, dan sistem monitoring temperatur menggunakan sensor thermocouple K type didapatkan nilai akurasi sebesar 98,23% dengan error sebesar 1,77%.

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The fermentation process is an important factor in processing cocoa beans which has a significant influence on the final characteristics of the chocolate product with cocoa bean quality standards based on SNI 2323-2008. By monitoring and controlling, problems in the fermentation process can be overcome which can reduce the quality of cocoa beans. Monitoring is carried out by fulfilling three parameters, namely: temperature, Ph, and room relative humidity. These three parameters aim to meet the quality standards for cocoa beans with an ideal temperature of 30-45°C, a Ph of 4-4.5, and a relative humidity of 75% in the storage room. Based on this, it is necessary to monitor the cocoa fermentation process in order to improve the quality of cocoa beans.The performance of the pH monitoring system using the SKU SEN0169 pH sensor obtained an accuracy value of 97.98% with an error of 2.02%, then from the humidity monitoring system using the SHT20 sensor an accuracy value of 99.78% was obtained with an error of 0.22%, and the temperature monitoring system using a K type thermocouple sensor obtained an accuracy value of 98.23% with an error of 1.77%.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Cocoa beans, Fermentation, Monitoring, Biji kakao, Fermentasi, Monitoring
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) > TA1573 Detectors. Sensors
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Fyrdatul Umamah
Date Deposited:	30 Jul 2024 13:49
Last Modified:	30 Jul 2024 13:49
URI:	http://repository.its.ac.id/id/eprint/110038

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