Implementasi Metode PID untuk Kontrol Temperatur pada Mesin Proofer

Gianata, Filiananda Dimas (2021) Implementasi Metode PID untuk Kontrol Temperatur pada Mesin Proofer. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pada proses pembuatan roti, proses proofing merupakan langkah yang pentin. Pada UMKM Roti Anisah, proses proofing yang lakukan masih menggunakan air yang didihkan di wadah lalu diletakkan di bawah sebuah lemari dengan rangka kayu dan cover-nya menggunakan mika tebal. Hal ini dilakukan secara manual yang mana proses pengembangan roti tanpa mengetahui berapa temperatur dan kelembaban dalam mesin proofer tersebut. Proyek ini bertujuan untuk merancang mesin proofer dengan mengontrol temperatur dan kelembaban tersebut agar pengembangan roti sesuai dengan temperatur dan kelembaban yang diinginkan. Terdapat sensor untuk menjaga temperatur dan kelembaban yaitu sensor DHT 11. Untuk mendapatkan pengembangan adonan roti yang diinginkan, rata-rata temperatur untuk proses proofing standarnya 35°C - 40°C sehingga pengembangan adonan roti dapat maksimal. Pada pengujian proyek ini dilakukan kontrol PID dengan input berupa tegangan heater. Dari hasil pengujian didapatkan bahwa parameter PID ZN1 sistem kontrol temperatur mesin proofer adalah Kp = 10.8, Ki = 2.92 dan Kd = 9.99. Pada set point temperatur 37oC didapatkan hasil overshoot sebesar 1.01%, dengan peak time pada 401s dan rise time-nya 295s, untuk settling time-nya pada 585s dan steady state error sebesar 0.1%. ================================================================================================= In the process of making bread, the proofing process is an important step. At Roti Anisah SMEs, the proofing process is still using boiled water in a container and then placed under a cupboard with a wooden frame and the cover uses thick mica. This is done manually which is the process of developing bread without knowing what temperature and humidity are in the proofer machine. This project aims to design a proofer machine by controlling temperature and humidity so that the development of bread according to the desired temperature and humidity. There is a sensor to maintain temperature and humidity, namely the DHT 11 sensor. To get the desired bread dough development, the average temperature for the standard proofing process is 35°C - 40°C so that the bread dough development can be maximized. In testing this project, PID control was carried out with the input in the form of heater voltage. From the test results, it is found that the PID parameters of the ZN1 temperature control system of the proofer machine are Kp = 10.8, Ki = 2.92 and Kd = 9.99. At the set point temperature of 37oC, an overshoot of 1.01% was obtained, with a peak time of 401s and a rise time of 295s, for a settling time of 585s and a steady state error of 0.1%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Proofer, Adonan Roti, Heater, Sensor DHT 11, PID, Proofer, Bread Dough, Heater, DHT 11 Sensor, PID.
Subjects: H Social Sciences > HD Industries. Land use. Labor > HD9696 Temperature control equipment
Q Science > QC Physics > QC271 Temperature measurements
T Technology > TJ Mechanical engineering and machinery > TJ223 PID controllers
T Technology > TK Electrical engineering. Electronics Nuclear engineering > TK3070 Automatic control
Divisions: Faculty of Vocational > 36304-Automation Electronic Engineering
Depositing User: Filiananda Dimas Gianata
Date Deposited: 27 Aug 2021 04:06
Last Modified: 27 Aug 2021 04:06
URI: https://repository.its.ac.id/id/eprint/89951

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