Sistem Kontrol Proses Pengeringan Biji Kakao

Yemima, Hagai (2024) Sistem Kontrol Proses Pengeringan Biji Kakao. Diploma thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Dirancangkan sistem kontrol proses pengeringan biji kakao dengan pembacaan temperatur ruang kotak pengering oleh sensor SHT20 menjadi masukan bagi aktuator. SHT 20 juga berfungsi membaca kelembaban ruang kotak pengering. Terdapat sensor DS18B20 yang berperan mengukur suhu biji kakao saat pengeringan. Digunakan dua mikrokontroller yaitu STM 32 sebagai kontrol dan menampilkan pembacaan sensor pada LCD, serta ESP 32 yang terhubung dengan STM 32 untuk mengirimkan data pada dashboard dan database. Proses pengeringan memanfaatkan heater sebagai elemen pemanas hingga pembacaan temperatur pada sensor SHT 20 ≤ 55°C. Ketika heater non-aktif, akan ada fan yang aktif untuk menurunkan temperatur pengeringan untuk menjaga proses pengeringan berjalan pada temperatur optimal dan mencegah kerusakan biji kakao. Hasil pengujian proses pengeringan biji kakao menggunakan kotak pengering selama 24 jam dengan pengambilan data tiap 1 jam, didapatkan rata-rata temperatur ruang kotak pengeringan adalah 51°C, rata-rata temperature biji kakao adalah 42°C, dan rata-rata kelembaban ruang kotak pengering adalah 34,22%.
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Design of cocoa bean drying process control system with temperature reading of drying box room by SHT20 sensor which is input for actuator. SHT 20 also functions to read humidity of drying box room. There is DS18B20 sensor which plays a role in measuring cocoa bean temperature during drying. Two microcontrollers are used, namely STM 32 as control and sensor reading display on LCD, and ESP 32 which is connected to STM 32 to send data to dashboard and database. Drying process utilizes heater as heating element until temperature reading on SHT 20 sensor ≤ 55°C. When heater is inactive, there will be fan that is active to lower drying temperature in order to maintain drying process at optimal temperature and prevent cocoa bean damage. The result of cocoa bean drying process test using drying box for 24 hours with data collection every 1 hour, obtained average drying room temperature is 51°C, average cocoa bean temperature is 42°C, and average humidity of drying room is 34.22%.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Pengeringan, Kakao, Heater, Pengendalian Temperatur, Drying, Cocoa, Heater, Temperature Control
Subjects:	T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK3070 Automatic control
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Hagai Yemima
Date Deposited:	05 Aug 2024 02:14
Last Modified:	05 Aug 2024 02:14
URI:	http://repository.its.ac.id/id/eprint/111017

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