Dwiyansyah, Figur Febri (2023) Sistem Kontrol Temperatur Dan Monitoring pH Kefir Pada Proses Fermentasi Alat Pengolahan Susu Kambing Menjadi Kefir. Diploma thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada tahun 2021 Peternak kambing di Hutan Kota Pakal Benowo Surabaya menghasilkan susu kambing sebanyak 100 liter per minggu. Hasil dari susu tersebut dijual ke konsumen dengan kisaran harga Rp. 35.000 ribu rupiah dan sisa dari susu kambing yang tidak terjual hanya dibagikan ke warga sekitar secara gratis. Maka dari itu, diperlukan rancang bangun sistem kontrol temperatur dan monitoring pH untuk proses fermentasi alat pengolahan susu kambing menjadi susu kefir agar peternak HKP Benowo Surabaya memiliki peningkatan profit. Penelitian ini menggunakan mode kontrol on-off sebagai metode dalam sistem pengendalian temperatur pada tangki proses fermentasi. Parameter yang diukur untuk proses fermentasi susu kefir ini yaitu temperatur dan pH. Aktuator yang digunakan yaitu Thermoelectric Peltier yang akan menurunkan temperatur susu kefir hingga +27oC. Sensor yang digunakan untuk mengukur tingkat temperature susu yaitu sensor RTD PT-100 dan sensor SEN0161 untuk mengetahui tingkat pH susu kefir. Berdasarkan uji validasi sensor yang digunakan, persentase rata-rata error sensor RTD PT-100 dengan 20T Termometer Digital sebesar 0% dan akurasi 100%, sedangkan persentase rata-rata error sensor pH SEN0161C dengan pH meter digital sebesar 1% dan akurasi 99%. Dari hasil pengujian didapatkan bahwa pada sistem kontrol ini untuk mencapai nilai rise time membutuhkan waktu 200 menit atau 3 Jam 20 menit. Memiliki peak time pada saat 260 menit atau 4 jam 20 menit dengan maximum overshoot 0,81%. Nilai maximum overshoot didapat Nilai Puncak - Nilai Setpoint dibagi Nilai Setpoint dikali 100%, dengan memiliki nilai puncak 26,78oC. Untuk mencapai settling time membutuhkan waktu 1750 menit atau 29 Jam 10 menit. Dari hasil tersebut didapatkan bahwa Thermoelectric Peltier mumpuni untuk digunakan dalam sistem kontrol temperatur susu Kambing di temperatur 27oC selama proses fermentasi 36 Jam.
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In 2021 Goat breeders in the Pakal Benowo City Forest, Surabaya produce 100 liters of goat milk per week. The results of the milk are sold to consumers at a price range of Rp. 35,000 thousand rupiah and the rest of the unsold goat's milk was only distributed to local residents free of charge. Therefore, it is necessary to design a temperature control and pH monitoring system for the process of stopping goat milk processing equipment into kefir milk so that HKP Benowo Surabaya breeders have increased profits. This study uses the on-off control mode as a method of controlling the temperature in the cooling process tank. The parameters measured for the kefir milk baking process are temperature and pH. The actuator used is the Thermoelectric Peltier which will lower the temperature of the kefir milk to +27oC. The sensors used to measure the temperature level of the milk are the RTD PT-100 sensor and the SEN0161 sensor to determine the pH level of kefir milk. Based on the sensor validation test used, the average error proportion of the RTD PT-100 sensor with the 20T Digital Thermometer is 0% and 100% accuracy, while the average proportion error of the SEN0161C pH sensor with a digital pH meter is 1% and 99% accuracy. From the test results it was found that in this control system to reach the rising time value it takes 200 minutes or 3 hours 20 minutes. Has a peak time of 260 minutes or 4 hours 20 minutes with a maximum overshoot of 0.81%. The maximum overshoot value is obtained Peak Value - Setpoint Value divided by Setpoint Value multiplied by 100%, with a peak value of 26.78oC. To achieve settling time takes 1750 minutes or 29 hours 10 minutes. From these results it was found that the Thermoelectric Peltier was qualified to be used in a goat milk temperature control system at 27oC during the 36 hour roasting process.
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