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All Journal Techno.Com: Jurnal Teknologi Informasi Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Machine : Jurnal Teknik Mesin TELEKONTRAN: Jurnal Ilmiah Telekomunikasi, Kendali dan Elektronika Terapan Journal of Innovation Information Technology and Application (JINITA) JURNAL AGROTEKNOSAINS Journal of Artificial Intelligence and Digital Business Journal of Farming and Agriculture
Pratama, Borneo Satria
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Mechanical Engineering

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Effect of a Fuzzy Neo-Based Temperature Control System on the Physicochemical Characteristics of Sweet Corn Yoghurt Yunira, Eka Nur'azmi; Az-zahra, Nilandra Ayu; Pratama, Borneo Satria
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 1 (2026): April 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Milk can be utilized as a raw material in yoghurt production. The fermentation process of yoghurt involves Lactobacillus bulgaricus and Streptococcus thermophilus as lactic acid-producing microorganisms. The fermentation temperature is a crucial factor affecting the quality of yoghurt; therefore, an accurate temperature control system is required, one of which can be achieved through the implementation of the fuzzy control method. The addition of sweet corn extract is also applied to enhance the flavor of the product. This study aims to analyze the effect of implementing a fuzzy Neo-based temperature control system and the variation of sweet corn extract concentration on the physicochemical properties of yoghurt. The fermentation process was carried out at temperatures of 39.97 °C and 44.99 °C with the addition of 30% and 60% sweet corn extract. The results showed that the best treatment was obtained from yoghurt produced with fuzzy-based temperature control at 44.99 °C and 30% sweet corn extract addition (F-30%-44.99 °C), which exhibited a pH value of 4.3, total soluble solids of 11.5°Brix, viscosity of 124 m.Ps, and lactic acid content of 0.7905%.
Co-Authors Aditya Wahyu Nugraha Afifah, Amalia Afnita, Deviola Yuri Afnita Albar, Ferdy Aldriana, Putri Alfiqriyansyah, Alfiqriyansyah Aliansyah, Bayu Rimba Andhik Ampuh Yunanto Antonio, Marcho Az-zahra, Nilandra Ayu Bambang Ismuyanto Cahya Brutu, Henrike Lehla Devita, Wilda Harlia Drantantiyas, Nike Dwi Grevika Endo Pebri Dani Putra Erwan Erwan, Erwan Fahrezy, Fico Dika Gaol, Merdiaty Lumban Hartati, Intan Dwi Hidayati, A.S Dwi Saptati Nur Ilham Marvie Januarti, Sri Jatmiko Eko Witoyo Lestianti, Khairunnisa Arika Maulana, Rizka Syaiful N Narsih Nadi, Muhammad Abi Berkah Noveliska Br Sembiring, Noveliska Br Pangestuti, Martasari Beti Pertiwi, Aulia Hana Putra, Tamam Athallah Rhely Riandry, Dimas Dwika Rukmana, Fitri Hardiyanti S, Arya Dwicahya Safitri, Sela Sariati Sariati Sariati, Sariati Sembiring, Loko Jeremia Sitio, Dea Yolanda Putri Solfianti, Maidia Subara, Deni Th. Candra Wasis Agung Sutignya Tri Hadiah Muliawati, Tri Hadiah Winda Winda Y. Erning Indrastuti Yunira, Eka Nur'azmi