Sistem Kontrol Volume Air Garam Pada Proses Produksi Kecap Menggunakan Logika Fuzzy Takagi-Sugeno

Tsaqif, Asad Asfihany (2023) Sistem Kontrol Volume Air Garam Pada Proses Produksi Kecap Menggunakan Logika Fuzzy Takagi-Sugeno. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Proses produksi kecap pada salah satu perusahaan di Indonesia saat ini masih terdapat ketidaksesuaian pada penambahan jumlah volume air garam di mesin blending kecap. Ketidaksesuaian ini berupa adanya selisih antara jumlah volume air garam berdasarkan resep dengan jumlah air garam yang telah ditambahkan pada mesin blending kecap. Selisih yang terjadi pada penambahan air garam tersebut menyebabkan produksi kecap mengalami kemungkinan gagal produksi yang diharuskan untuk rework produksi kecap atau bisa jadi limbah. Dengan sistem kontrol volume air garam pada proses produksi kecap menggunakan logika fuzzy, maka penambahan air garam pada proses produksi kecap akan sesuai dengan input setpoint jumlah volume air garam. Sistem kontrol volume air garam ini bekerja untuk melakukan kontrol pada motor pompa air garam sesuai dengan setpoint berupa volume air garam. Volume air garam dihitung berdasarkan debit air yang mengalir dengan lama waktu penambahan air garam. Sistem ini menggunakan metode logika fuzzy dimana Algoritma fuzzy ditanamkan pada Arduino sebagai mikro kontroler yang digunakan, dan untuk pengaturan kecepatan menggunakan PWM driver. Kecepatan motor akan meningkat ketika proses baru dimulai dan kecepatannya akan berkurang seiring waktu untuk menyesuaikan dengan volume air yang belum terisi. Valve electric akan menutup serta menghentikan aliran air ketika jumlah volume air garam telah sesuai dengan input volume.
Dengan melakukan penambahan volume air garam tanpa metode logika fuzzy ini mendapatkan hasil yaitu ketika penambahan volume air garam dilakukan sebanyak 7 kali menggunakan input setpoint 400 ml maka terdapat error volume dengan rata rata sebesar 2.84%. Sedangkan dibandingkan dengan melakukan penambahan volume air garam menggunakan logika fuzzy ini mendapatkan hasil yaitu ketika pengujian penambahan air garam dilakukan sebanyak 7 kali menggunakan input setpoint 400 ml maka terdapat error volume dengan rata rata sebesar 0.002%. Maka berdasarkan pengujian tanpa metode dengan pengujian menggunakan metode mendapatkan hasil yaitu pengujian penambahan volume air garam menggunakan metode lebih presisi berdasarkan hasil diatas.
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The soy sauce production process at one company in Indonesia currently still has discrepancies in the addition of the amount of brine volume in the soy sauce blending machine. This discrepancy is in the form of a difference between the amount of brine volume based on the recipe and the amount of brine that has been added to the soy sauce blending machine. The difference that occurs in the addition of salt water causes soy sauce production to experience the possibility of production failure which is required to rework soy sauce production or it could be waste. With a brine volume control system in the soy sauce production process using fuzzy logic, the addition of brine to the soy sauce production process will be more precise and in accordance with the reference to the amount of brine volume based on the soy sauce production recipe. This brine volume control system works to control the brine pump motor according to the setpoint in the form of brine volume. The volume of salt water is calculated based on the discharge of flowing water with the length of time the brine is added. This system uses a fuzzy logic method where the fuzzy algorithm is implanted in the Arduino as the microcontroller used, and for speed regulation using PWM drivers. The speed of the motor will increase when a new process begins and the speed will decrease over time to adjust to the volume of unfilled water. The electric valve will close and stop the flow of water when the amount of salt water volume is in accordance with the input volume. By adding the volume of salt water without this fuzzy logic method, the result is that when the addition of the volume of salt water is done 7 times using a 400 ml setpoint input, there is a volume error with an average of 2.84%. Meanwhile, compared to adding salt water volume using fuzzy logic, it gets results, namely when testing the addition of salt water is carried out 7 times using a 400 ml setpoint input, there is a volume error with an average of 0.002%. So based on testing without a method with testing using the method of getting results, namely testing the addition of salt water volume using a more precise method based on the results above.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Air Garam, Blending Kecap, Flow meterSensor, Logika Fuzzy, Motor Pompa DC. Salt Water, Soy Sauce Blending, Flow Meter Sensor, Fuzzy Logic, DC Pump Motor.
Subjects:	T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK1010 Electric power system stability. Electric filters, Passive. T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK2681.B47 Electric motors, Direct current. T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK7878 Electronic instruments
Divisions:	Faculty of Vocational > 36304-Automation Electronic Engineering
Depositing User:	As'ad Asfihany Tsaqif
Date Deposited:	08 Aug 2023 05:06
Last Modified:	08 Aug 2023 05:06
URI:	http://repository.its.ac.id/id/eprint/103352

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