Rancang Bangun Sistem Kontrol Temperatur Pada Tangki Pemanas Produksi Minuman Herbal Tradisional

Putri, Amalia Anasta (2026) Rancang Bangun Sistem Kontrol Temperatur Pada Tangki Pemanas Produksi Minuman Herbal Tradisional. Other thesis, Institut Teknologi Sepuluh Nopember.

Text 2042221112-Undergraduate_Thesis.pdf - Accepted Version Restricted to Repository staff only Download (3MB) | Request a copy

Abstract

Proses pemanasan pada produksi minuman herbal tradisional memerlukan pengendalian temperatur yang stabil untuk menjaga kualitas senyawa aktif yang sensitif terhadap perubahan
temperatur. Pada penelitian ini dirancang dan diuji sistem kontrol temperatur berbasis kontrol proporsional pada tangki pemanas minuman herbal. Karakteristik dinamis plant diperoleh melalui pengujian open loop dan dimodelkan menggunakan model matematis First Order Plus Dead Time (FOPDT). Parameter kontrol proporsional ditentukan menggunakan metode Ziegler Nichols berdasarkan hasil pemodelan FOPDT. Berdasarkan hasil pemodelan tersebut, kontrol proporsional diimplementasikan pada sistem dengan sensor RTD PT100 sebagai umpan balik temperatur dan motor servo valve sebagai aktuator masukan panas. Kinerja sistem dengan kontrol proporsional menggunakan nilai Kp = 0,8380 menghasilkan rise time sebesar 8150 s, settling time sebesar 10620 s, maximum overshoot sebesar 2,1%, dan error steady state sebesar 0,92%. Selanjutnya, kontrol proporsional dengan Kp = 3,0 memberikan rise time sebesar 7870 s, settling time sebesar 7880 s, maximum overshoot sebesar 0,26%, dan error steady state sebesar 3,13%. Sementara itu, kontrol Proportional Integral (PI) menghasilkan respon yang
lebih cepat dengan rise time sebesar 6240 s, settling time sebesar 6790 s, maximum overshoot sebesar 1,6%, dan error steady state sebesar 1,93%. Berdasarkan perbandingan karakteristik respon dinamik, kontrol PI memberikan waktu respon tercepat sehingga lebih sesuai untuk aplikasi pemanasan minuman herbal, meskipun masih memiliki error steady state yang lebih besar dibandingkan kontrol proporsional dengan Kp = 0,8380. Hasil penelitian ini menunjukkan bahwa tidak ada parameter pengendali yang sepenuhnya unggul pada semua aspek. Oleh karena
itu, pemilihannya perlu mempertimbangkan keseimbangan antara kecepatan respon, overshoot, dan steady-state error sesuai dengan karakteristik proses yang dikendalikan.
=========================================================================================================================================
The heating process in the production of traditional herbal beverages requires stable temperature control to preserve the quality of active compounds that are sensitive to
temperature changes. In this study, a temperature control system based on proportional control was designed and tested on a herbal beverage heating tank. The plant’s dynamic characteristics were obtained through open-loop testing and modeled using a First Order Plus Dead Time (FOPDT) mathematical model. The proportional control parameters were determined using the Ziegler-Nichols method based on the FOPDT modeling results. Based on these modeling results, proportional control was implemented in the system using a PT100 RTD sensor as the temperature feedback and a servo valve motor as the heat input actuator. The system
performance with proportional control using a Kp value of 0.8380 resulted in a rise time of 8150 s, a settling time of 10620 s, a maximum overshoot of 2.1%, and a steady-state error of 0.92%. Furthermore, proportional control with Kp = 3.0 yields a rise time of 7,870 s, a settling
time of 7,880 s, a maximum overshoot of 0.26%, and a steady-state error of 3.13%. Meanwhile, Proportional-Integral (PI) control produces a faster response with a rise time of 6240 s, a settling time of 6790 s, a maximum overshoot of 1.6%, and a steady-state error of 1.93%. Based on a comparison of dynamic response characteristics, the PI control provides the fastest response time and is therefore more suitable for heating herbal beverages, although it still has
a larger steady-state error compared to proportional control with Kp = 0.8380. The results of this study indicate that no single control parameter is completely superior in all aspects. Therefore, the selection of a control method must consider a balance between response speed,
overshoot, and steady-state error in accordance with the characteristics of the controlled process.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Pengendalian temperatur, First Order Plus Dead Time (FOPDT), Kontrol Proporsional, Kontrol Proportional Integral, Minuman Herbal Tradisional ================================================================================================================================= Temperature control, First Order Plus Dead Time (FOPDT), Proportional control, Proportional-Integral control, Traditional herbal beverages
Subjects:	T Technology > T Technology (General) > T58.8 Productivity. Efficiency T Technology > TJ Mechanical engineering and machinery > TJ212 Control engineering systems. Automatic machinery (General) T Technology > TJ Mechanical engineering and machinery > TJ213 Automatic control. T Technology > TJ Mechanical engineering and machinery > TJ223 PID controllers
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Amalia Anasta Putri
Date Deposited:	31 Jul 2026 08:21
Last Modified:	31 Jul 2026 08:21
URI:	http://repository.its.ac.id/id/eprint/141187

Actions (login required)

View Item