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Further simulation testing in CoopMAC-U for underwater acoustic sensor networks Muhammad Syirajuddin S.; Nurul Hidayati; Rieke Adriati Wijayanti; Ahmad Wilda Yulianto; Dianthy Marya
Jurnal Jaringan Telekomunikasi Vol 13 No 1 (2023): Vol. 13 No. 01 (2023) : March 2023
Publisher : Politeknik Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33795/jartel.v13i1.642

In order for underwater wireless sensor networks to communicate more efficiently, MAC protocols are needed to control the use of acoustic channels. With the high propagation delay and the limited bandwidth available on the acoustic channel, a specially designed MAC protocol is needed for UWASN (Underwater Acoustic Sensor Networks). In this research, the adaptation of Cooperative MAC for underwater (CoopMAC-U) will be further studied to test the protocol performance. In the previous research, CoopMAC-U was simulated yet the fairness of the transmission was not simulated and tested. In this research, CoopMAC-U will be studied further and improved. The simulation result shows that the Improved CoopMAC-U protocol produces better-normalized throughput than the initial version of CoopMAC-U. The protocol is also proven that it is backward compatible between conventional mode and cooperative mode. For offered load greater than 0.2, both the initial version of CoopMAC-U and the Improved CoopMAC-U result in stagnant normalized throughputs but the improved ones double the value of the initial version.

The Implementation of a Cooling and Storage System for Bakpia Pathok Based on IoT Technology (Case Study : Bakpia Pathok 79) Tiara Ajeng Pamungkas; Farida Arinie Soelistianto; Dianthy Marya
West Science Interdisciplinary Studies Vol. 2 No. 08 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i08.1231

Bakpia Pathok 79, a food product made from flour, has a short shelf life and faces challenges in maintaining quality due to inadequate storage and conventional cooling methods. This study aims to design a temperature control and spoilage detection system for Bakpia Pathok 79 using gas sensors and the DHT-22 temperature sensor. Over a 6-day test period, results indicated that bakpia is best consumed immediately after cooling and remains optimal until the fourth day. In showcase 1, the MQ4 sensor detected methane levels below 195 ppm, and the MQ3 sensor detected ethanol levels below 300 ppm. In showcase 2, the MQ4 readings were below 200 ppm, and the MQ3 readings were below 260 ppm. The highest temperature of bakpia before cooling was 32°C, stabilizing at 29°C within 7 minutes. The system connects to an Android application for real-time temperature monitoring and spoilage detection, providing notifications when the bakpia is ready for packaging. Test results show the system is effective in detecting spoilage and accurately monitoring temperature.

The Implementation of a Cooling and Storage System for Bakpia Pathok Based on IoT Technology (Case Study : Bakpia Pathok 79) Tiara Ajeng Pamungkas; Farida Arinie Soelistianto; Dianthy Marya
West Science Interdisciplinary Studies Vol. 2 No. 08 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i08.1231

Bakpia Pathok 79, a food product made from flour, has a short shelf life and faces challenges in maintaining quality due to inadequate storage and conventional cooling methods. This study aims to design a temperature control and spoilage detection system for Bakpia Pathok 79 using gas sensors and the DHT-22 temperature sensor. Over a 6-day test period, results indicated that bakpia is best consumed immediately after cooling and remains optimal until the fourth day. In showcase 1, the MQ4 sensor detected methane levels below 195 ppm, and the MQ3 sensor detected ethanol levels below 300 ppm. In showcase 2, the MQ4 readings were below 200 ppm, and the MQ3 readings were below 260 ppm. The highest temperature of bakpia before cooling was 32°C, stabilizing at 29°C within 7 minutes. The system connects to an Android application for real-time temperature monitoring and spoilage detection, providing notifications when the bakpia is ready for packaging. Test results show the system is effective in detecting spoilage and accurately monitoring temperature.

The Implementation of a Cooling and Storage System for Bakpia Pathok Based on IoT Technology (Case Study : Bakpia Pathok 79) Tiara Ajeng Pamungkas; Farida Arinie Soelistianto; Dianthy Marya
West Science Interdisciplinary Studies Vol. 2 No. 08 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i08.1231

Bakpia Pathok 79, a food product made from flour, has a short shelf life and faces challenges in maintaining quality due to inadequate storage and conventional cooling methods. This study aims to design a temperature control and spoilage detection system for Bakpia Pathok 79 using gas sensors and the DHT-22 temperature sensor. Over a 6-day test period, results indicated that bakpia is best consumed immediately after cooling and remains optimal until the fourth day. In showcase 1, the MQ4 sensor detected methane levels below 195 ppm, and the MQ3 sensor detected ethanol levels below 300 ppm. In showcase 2, the MQ4 readings were below 200 ppm, and the MQ3 readings were below 260 ppm. The highest temperature of bakpia before cooling was 32°C, stabilizing at 29°C within 7 minutes. The system connects to an Android application for real-time temperature monitoring and spoilage detection, providing notifications when the bakpia is ready for packaging. Test results show the system is effective in detecting spoilage and accurately monitoring temperature.

The Implementation of a Cooling and Storage System for Bakpia Pathok Based on IoT Technology (Case Study : Bakpia Pathok 79) Tiara Ajeng Pamungkas; Farida Arinie Soelistianto; Dianthy Marya
West Science Interdisciplinary Studies Vol. 2 No. 08 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i08.1231

Bakpia Pathok 79, a food product made from flour, has a short shelf life and faces challenges in maintaining quality due to inadequate storage and conventional cooling methods. This study aims to design a temperature control and spoilage detection system for Bakpia Pathok 79 using gas sensors and the DHT-22 temperature sensor. Over a 6-day test period, results indicated that bakpia is best consumed immediately after cooling and remains optimal until the fourth day. In showcase 1, the MQ4 sensor detected methane levels below 195 ppm, and the MQ3 sensor detected ethanol levels below 300 ppm. In showcase 2, the MQ4 readings were below 200 ppm, and the MQ3 readings were below 260 ppm. The highest temperature of bakpia before cooling was 32°C, stabilizing at 29°C within 7 minutes. The system connects to an Android application for real-time temperature monitoring and spoilage detection, providing notifications when the bakpia is ready for packaging. Test results show the system is effective in detecting spoilage and accurately monitoring temperature.

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