Rancang Bangun Sistem Pengendalian Temperatur Pada Proses Pengeringan (Dehydrator) Kentang Tipe Rotary Cylinder

Rahmadhana, Furqan (2025) Rancang Bangun Sistem Pengendalian Temperatur Pada Proses Pengeringan (Dehydrator) Kentang Tipe Rotary Cylinder. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pengeringan kentang secara konvensional sering menghadapi tantangan pada efisiensi waktu dan mutu hasil akhir, khususnya dalam menjaga kestabilan temperatur serta kualitas visual produk seperti warna dan tekstur. Untuk menjawab permasalahan tersebut, dilakukan rancang bangun sistem pengendalian temperatur otomatis pada proses pengeringan kentang menggunakan dehydrator tipe rotary cylinder. Sistem ini dikendalikan oleh mikrokontroler Arduino Mega 2560, dilengkapi sensor temperatur RTD PT100 sebagai element sensing, serta antarmuka Human Machine Interface (HMI) Nextion untuk monitoring secara real-time. Validasi sensor menunjukkan performa tinggi dengan akurasi rata-rata sebesar 99,34% dan kesalahan pembacaan 0,66°C. Uji performa dilakukan pada tiga variasi set point temperatur yaitu 50°C, 60°C, dan 70°C. Hasil pengujian menunjukkan set point 50°C menunjukkan yang tercepat mencapai set point dengan laju perubahan temperatur yaitu sebesar 5,82 °C/menit, dan temperatur 70°C memiliki nilai delay time relatif rendah (td/ΔT = 2,98) dan setling time (ts/ΔT
= 27,28) yang menandakan sistem kontrol bekerja cepat dan responsif. Dari aspek efisiensi, temperatur 70°C melakukan penurunan massa sebesar 81,4% dalam durasi 4 jam dibandingkan 54,6% pada metode konvensional tidak memiliki kontrol temperatur dan bergantung pada cuaca. Selain itu, mutu warna visual produk dianalisis menggunakan model l,a,b dan nilai chroma. Hasil menunjukkan nilai chroma sebesar 33,04 pada temperatur 70°C, yang termasuk dalam kategori sangat baik sekali dan sesuai dengan standar warna visual keripik kentang menurut SNI 4301:2018 dan SNI 01-4301-1996, yaitu warna kuning hingga coklat muda merata. Berdasarkan keseluruhan analisis, temperatur 70°C direkomendasikan sebagai set point optimal dalam proses pengeringan kentang berbasis sistem otomatis ini, karena memberikan keseimbangan terbaik antara peforma kontrol, kecepatan pemanasan, laju perubahan temperatur terhadap waktu (menit), dan mutu visual produk
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Conventional potato drying often faces challenges in time efficiency and final product quality, especially in maintaining temperature stability and product visual quality such as color and texture. To address these issues, an automatic temperature control system was designed for the potato drying process using a rotary cylinder dehydrator. This system is controlled by an Arduino Mega 2560 microcontroller, equipped with a PT100 RTD temperature sensor as a sensing element, and a Nextion Human Machine Interface (HMI) for real-time monitoring. Sensor validation showed high performance with an average accuracy of 99.34% and a reading error of 0.66°C. Performance tests were conducted at three temperature set point variations, namely 50°C, 60°C, and 70°C. The test results show that the 50°C set point is the fastest to reach the set point with a temperature change rate of 5.82°C/minute, and the temperature of 70°C has a relatively low delay time value (td/ΔT = 2.98) and settling time (ts/ΔT = 27.28) which indicates that the control system works quickly and responsively. From the efficiency aspect, the temperature of 70°C reduces the mass by 81.4% in a duration of 4 hours compared to 54.6% in the conventional method that does not have temperature control and depends on the weather. In addition, the visual color quality of the product was analyzed using the l, a, b model and chroma value. The results show a chroma value of 33.04 at a temperature of 70°C, which is included in the very good category and is in accordance with the visual color standards for potato chips according to SNI 4301:2018 and SNI 01-4301-1996, which is yellow to light brown evenly. Based on the overall analysis, a temperature of 70°C is recommended as the optimal set point in this automatic system-based potato drying process, because it provides the best balance between control performance, heating speed, rate of temperature change over time (minutes), and product visual quality.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Rotary Cylinder, RTD PT100, Temperatur, Rotary Cylinder, RTD PT100, Temperature
Subjects:	T Technology > T Technology (General) > T57.62 Simulation
Divisions:	Faculty of Vocational > Instrumentation Engineering
Depositing User:	Furqan Rahmadhana
Date Deposited:	04 Aug 2025 06:28
Last Modified:	04 Aug 2025 06:28
URI:	http://repository.its.ac.id/id/eprint/126994

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