Cantika, Nabila Isna (2026) Implementasi Sistem Kontrol Suhu Otomatis Pada Oven Pengering Cabai Rawit (Capsicum Frutescens L.) Mengunakan Metode On-off Berbasis Mikrokontroler. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Cabai rawit (Capsicum frutescens L.) merupakan komoditas hortikultura dengan kandungan air awal yang tinggi sehingga rentan mengalami kerusakan pascapanen apabila tidak segera ditangani melalui proses pengeringan yang tepat. Pengeringan konvensional yang mengandalkan sinar matahari memiliki beberapa kelemahan, seperti waktu pengeringan yang lama, ketergantungan terhadap kondisi cuaca, serta tingginya risiko kontaminasi. Oleh karena itu, diperlukan oven pengering dengan sistem kontrol suhu otomatis yang mampu menjaga kestabilan suhu untuk mempercepat proses pengeringan. Penelitian ini bertujuan untuk mengimplementasikan sistem kontrol suhu otomatis menggunakan metode ON-OFF berbasis mikrokontroler pada oven pengering serta menganalisis kinerja sistem berdasarkan persentase osilasi suhu dan pengaruh variasi suhu terhadap penyusutan massa cabai rawit. Metode penelitian meliputi perancangan oven pengering tipe rak yang dilengkapi PTC heater, exhaust fan, dan sistem kontrol ON-OFF berbasis mikrokontroler Arduino Uno dengan mekanisme hysteresis ±1°C. Suhu ruang pengering dimonitor menggunakan sensor thermocouple tipe-K, sedangkan perubahan massa cabai dipantau secara real-time menggunakan sensor load cell. Proses pengeringan dilakukan selama 150 menit pada variasi suhu setpoint 70°C, 80°C, dan 90°C. Hasil pengujian menunjukkan bahwa sistem kontrol mampu mempertahankan suhu di sekitar setpoint dengan persentase overshoot yang rendah, yaitu 2,14% pada 70°C, 1,88% pada 80°C, dan 2,00% pada 90°C. Selain itu, peningkatan suhu pengeringan menyebabkan penyusutan massa cabai yang semakin besar. Penyusutan massa terbesar diperoleh pada suhu 90°C dengan total penurunan massa sebesar 29,85 gram, dibandingkan 22,15 gram pada suhu 80°C dan 15,12 gram pada suhu 70°C. Hasil penelitian menunjukkan bahwa sistem kontrol ON-OFF berbasis mikrokontroler berhasil diimplementasikan pada oven pengering cabai rawit, mampu menjaga kestabilan suhu pada seluruh variasi setpoint, serta menunjukkan bahwa peningkatan suhu pengeringan meningkatkan laju penyusutan massa cabai.
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Cayenne pepper (Capsicum frutescens L.) is a horticultural commodity with high initial moisture content, making it highly susceptible to postharvest deterioration if not properly processed through drying. Conventional drying methods that rely on sunlight have several limitations, including long drying times, dependence on weather conditions, and a high risk of contamination. Therefore, a drying oven equipped with an automatic temperature control system is needed to maintain temperature stability and accelerate the drying process. This study aims to implement an automatic temperature control system using an ON-OFF control method based on a microcontroller in a drying oven and to analyze the system performance based on temperature oscillation percentage and the effect of temperature variation on the mass reduction of cayenne pepper. The research method involved designing a rack-type drying oven equipped with a PTC heater, exhaust fan, and an ON-OFF control system based on an Arduino Uno microcontroller with a ±1°C hysteresis mechanism. The drying chamber temperature was monitored using a type-K thermocouple sensor, while changes in chili mass were monitored in real-time using a load cell sensor. The drying process was carried out for 150 minutes at setpoint temperatures of 70°C, 80°C, and 90°C. The results showed that the control system was able to maintain the temperature near the setpoint with low overshoot percentages of 2.14% at 70°C, 1.88% at 80°C, and 2.00% at 90°C. In addition, higher drying temperatures resulted in greater mass reduction of the chili samples. The highest mass reduction was obtained at 90°C, with a total mass reduction of 29.85 g, compared to 22.15 g at 80°C and 15.12 g at 70°C. The results indicate that the microcontroller-based ON-OFF control system was successfully implemented in the chili drying oven, capable of maintaining temperature stability at all setpoint variations, and demonstrated that higher drying temperatures increased the rate of mass reduction in cayenne pepper.
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Cabai rawit, metode ON-OFF, pengeringan, penyusutan massa, sistem kontrol suhu, automatic temperature control, cayenne pepper, drying process, ON-OFF method, mass reduction |
| Subjects: | Q Science > QC Physics > QC100.5 Measuring instruments (General) Q Science > QC Physics > QC320 Heat transfer Q Science > QC Physics > QC 611.97.T46 Temperature effects. Including transition temperature |
| Divisions: | Faculty of Mathematics and Science > Physics > 45201-(S1) Undergraduate Thesis |
| Depositing User: | Nabila Isna Cantika |
| Date Deposited: | 31 Jul 2026 02:07 |
| Last Modified: | 31 Jul 2026 02:07 |
| URI: | http://repository.its.ac.id/id/eprint/138345 |
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