William, Axel (2020) Sistem Kontrol Suhu Pada Proses Fermentasi Rusip Menggunakan Metode Logika Fuzzy Berdasarkan Tingkat Keasaman. Other thesis, Institut Teknologi Sepuluh Nopember.
Preview |
Text
07111640000043-Undergraduate_Thesis.pdf Download (6MB) | Preview |
Abstract
Rusip merupakan makanan khas asal kepulauan Bangka Belitung berbahan dasar ikan teri segar, garam, dan gula aren yang difermentasikan. Melalui proses fermentasi, Rusip dapat bertahan lebih lama karena bakteri asam laktat yang memecah senyawa glukosa menjadi asam laktat. Semakin banyak asam laktat yang dihasilkan akan menyebabkan Rusip menjadi bersifat asam, dan bakteri patogen tidak dapat mengontaminasi Rusip. Namun, metode pengelolaan Rusip dalam berbagai UMKM selama ini masih bersifat konvensional dimana proses fermentasi berlangsung cukup lama, memakan waktu dua minggu. Karena itu diperlukanlah sebuah sistem kontrol proses fermentasi yang dapat mempercepat perkembangbiakan bakteri asam laktat dengan tetap menjaga keseragaman kualitas akhir produk Rusip. Pada penelitian ini akan dibuat sistem kontrol suhu dengan menggunakan dua buah sensor diantaranya sensor suhu dan pH. Jenis sensor suhu yang digunakan adalah thermistor DS18B20 yang telah dilengkapi lapisan tahan air, dimana dapat mengukur suhu -55℃ – 125℃ dengan akurasi maksimum ±2,0℃. Sedangkan jenis sensor pH yang digunakan adalah elektroda probe celup dengan spesifikasi pengukuran tingkat keasaman 0 – 14 dan rentang operasi 0 – 80℃. Dengan memanfaatkan sensor suhu dan pH ditambah penerapan metode pengontrolan logika fuzzy, sistem kontrol dapat mengoptimalkan besarnya nilai temperatur terbaru berdasarkan pendekatan linguistik manusia terhadap pembacaan parameter kontrol baik itu tingkat keasaman dan suhu sebelumnya. Secara keseluruhan sistem berhasil menjaga kualitas Rusip serta mempercepat proses fermentasi 28,57% lebih cepat daripada proses fermentasi spontan.
==================================================================================================================
Rusip is a typical food from the islands of Bangka Belitung made from fermented fresh anchovy, salt, and palm sugar. Through the fermentation process, Rusip can last longer because of lactic acid bacteria that break down glucose compounds into lactic acid. The more lactic acid produced will cause the Rusip to be acidic, and pathogenic bacteria cannot contaminate the Rusip. However, the management method of Rusip in various Micro Small and Medium Enterprises is still using a conventional method, where the fermentation process takes quite a long time, taking two weeks. Therefore we need a fermentation process control system that can accelerate the proliferation of lactic acid bacteria while maintaining uniformity in the final quality of Rusip products. In this research, a temperature control system will be using two types of sensors, including temperature and pH sensors. The type of temperature sensor used is the DS18B20 thermistor that has equipped with a waterproof layer, which can measure temperatures -55 ℃ to 125 ℃ with a maximum accuracy of ± 2,0 ℃. While the type of pH sensor used is a dip probe electrode with acidity measurement specifications 0-14 pH ranging and operating range 0 - 80 ℃, By utilizing temperature and pH sensors plus the application of a fuzzy logic control method, the control system can optimize the magnitude of the latest temperature values based on the individual linguistic approach to the reading of control parameters both acidity and temperature levels before. Overall, the system managed to maintain the quality of Rusip and accelerate the fermentation process by 28.57% faster than the spontaneous fermentation process.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Fuzzy Logic, Lactic Acid Bacteria, PH Sensor, Rusip Fermentation. Bakteri Asam Laktat, Fermentasi Rusip, Logika Fuzzy, Sensor PH. |
| Subjects: | T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK3070 Automatic control |
| Divisions: | Faculty of Intelligent Electrical and Informatics Technology (ELECTICS) > Electrical Engineering > 20201-(S1) Undergraduate Thesis |
| Depositing User: | Axel William |
| Date Deposited: | 06 Aug 2020 06:33 |
| Last Modified: | 27 May 2023 15:21 |
| URI: | http://repository.its.ac.id/id/eprint/77080 |
Actions (login required)
 |
View Item |