Rancang Bangun Sistem Monitoring Temperature Pada Tangki Pemanas Produksi Minuman Herbal Tradisional

Septyaningrum, Risky Try (2026) Rancang Bangun Sistem Monitoring Temperature Pada Tangki Pemanas Produksi Minuman Herbal Tradisional. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Minuman herbal seperti kunir asam, sari jahe, dan beras kencur memiliki khasiat kesehatan dan semakin berkembang pemasarannya. Hasil observasi lapangan pada produsen minuman herbal ditemukan beberapa kendala dalam proses produksi minuman herbal, khususnya dalam tahap pemanasan bahan baku masih dilakukan secara manual menggunakan peralatan konvensional, sehingga kestabilan temperature sulit dijaga dan berisiko menurunkan kualitas, khasiat, serta masa simpan produk. Penelitian ini bertujuan merancang sistem monitoring temperature menggunakan Human Machine Interface (HMI) untuk memantau temperature tangki pemanas secara real time, menganalisis karakteristik statik sistem, serta menganalisis heat transfer fluida pada berbagai titik sensor dengan metode eksperimen dan simulasi ANSYS untuk mengetahui distribusi panas berdasarkan variasi temperatureSistem menggunakan tiga sensor RTD PT100 yang dipasang pada dinding tangki pada posisi bawah, tengah, dan atas dengan jarak antar sensor 13 cm. Tangki pemanas memiliki tinggi 50 cm, diameter 50 cm, dan kapasitas ±76 liter. HMI terpasang pada panel box untuk pemantauan lokal, sedangkan data temperature dikirim dan direkam otomatis ke Google Sheets sehingga dapat dipantau jarak jauh selama terhubung WiFi. Hasil pengujian menunjukkan hubungan linear antara pembacaan RTD PT100 dan validator thermometer dengan slope mendekati 1 dan koefisien determinasi R² ≥ 0,99 pada ketiga sensor. Error maksimum sebesar 2,3% dengan akurasi 91%–99% pada rentang 39,4°C–100,5°C. Regresi terhadap waktu menunjukkan laju kenaikan temperatur konstan 0,50–0,53°C/menit. Analisis Q konduksi pada empat set point menunjukkan laju perpindahan panas vertikal antar sensor berada pada orde 0,2–3 W, sehingga distribusi temperatur cenderung seragam dan tidak membentuk gradien tajam pada jarak 13 cm. Dengan demikian, sistem monitoring temperature yang dirancang mampu memenuhi kebutuhan pemantauan proses pemanasan pada produksi minuman herbal tradisional secara real time serta memberikan informasi distribusi temperatur yang cenderung seragam di dalam tangki.
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Herbal beverages such as kunir asam, ginger drink, and beras kencur offer health benefits and are gaining wider market acceptance. Field observations at local herbal-beverage producers revealed several challenges in the production process, particularly during the heating stage, which is still carried out manually using conventional equipment. As a result, temperature stability is difficult to maintain and may reduce product quality, efficacy, and shelf life. This study aims to design a temperature monitoring system using a Human–Machine Interface (HMI) to monitor the heating tank temperature in real time, to analyze the system’s static characteristics, and to examine fluid heat transfer at multiple sensor locations through experimental testing and ANSYS simulations in order to determine heat distribution under different temperature conditions. The system employs three RTD PT100 temperature sensors installed on the tank wall at the bottom, middle, and top positions, with a spacing of 13 cm between sensors. The heating tank is 50 cm in height, 50 cm in diameter, and has a capacity of approximately 76 liters. The HMI is mounted on a control panel for local monitoring, while temperature data are transmitted and automatically recorded to Google Sheets, enabling remote monitoring as long as the system is connected to Wi-Fi. Experimental results show a linear relationship between RTD PT100 readings and the reference thermometer, with slope values close to 1 and coefficients of determination (R²) ≥ 0.99 for all three sensors. The maximum error is 2.3%, with an accuracy of 91%–99% over the temperature range of 39.4°C–100.5°C. Time-based regression indicates a constant temperature rise rate of 0.50–0.53°C per minute. Analysis of conductive heat transfer (Q) at four set-point temperatures shows that the vertical heat transfer rate between sensors is on the order of 0.2–3 W, indicating a relatively uniform temperature distribution without steep gradients over a 13 cm spacing. Therefore, the proposed temperature monitoring system is able to meet the real-time monitoring requirements for the heating process in traditional herbal beverage production and provides useful information on the temperature distribution inside the tank.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Minuman Herbal, Monitoring Temperature, Tangki Pemanas, RTD PT100, Human Machine Interface, Heat Transfer, Herbal Drink, Monitoring Temperature, Heating Tank, RTD PT100, Human Machine Interface, Heat Transfer.
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) > TA593.35 Instruments, cameras, etc. T Technology > TJ Mechanical engineering and machinery > TJ263 Heat exchangers
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Risky Try Septyaningrum
Date Deposited:	31 Jul 2026 08:16
Last Modified:	31 Jul 2026 08:16
URI:	http://repository.its.ac.id/id/eprint/140743

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