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All Journal Journal of Mechanical and Electrical Technology
Gary Christ Noviardo Sihombing
Institut Teknologi Sumatera, Lampung
Automotive Engineering Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Mechanical Engineering

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Fuzzy Neo: A Novel Method for Batch Liquid Temperature Control System Using Simpler Fuzzy Rule and Inference Borneo Satria Pratama; Alfiqriyansyah; Nilandra Ayu Az-Zahra; Arya Dwicahya S; Gary Christ Noviardo Sihombing
Metrotech (Journal of Mechanical and Electrical Technology) Vol 2 No 2: Mei 2023
Publisher : Fakultas Sains dan Teknologi, UNIRA Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/metrotech.v2i2.2602

Abstract

Industries and laboratories heavily rely upon temperature-controlling technology due to the dependencies of their systems on temperature stability. Therefore, temperature control systems were implemented to maintain the stability of the temperature in those systems, including the batch processes. This research aimed to propose and test a novel method for batch liquid temperature control system using Fuzzy Neo which has simpler fuzzy rule and inference compared to the previous methods. The system was developed using an Arduino-based microcontroller to control the heating process of water. The results showed that the implementation of Fuzzy Neo was successfully stabilizing and maintaining the temperature in the system from different temperature references and adapted against the disturbance simulated to the system. The value of RMSE is 0.5347, which showed that the observed value of dimmer frequencies in the system are close to the predicted values calculated using Fuzzy Neo method.
Implementasi AHP dan Weighted Product untuk Preferensi Organoleptik Produk Teh Melati dari Proses Penyeduhan Berbasis Kontrol Relay Borneo Satria Pratama; Nilandra Ayu Az-Zahra; Gary Christ Noviardo Sihombing; Abi Laksono; Agustina Silaban; Bagas Luki Pratama; Abel V. Siagian
Metrotech (Journal of Mechanical and Electrical Technology) Vol 2 No 3: September 2023
Publisher : Fakultas Sains dan Teknologi, UNIRA Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/metrotech.v2i3.3348

Abstract

Produk seduhan teh hitam merupakan salah satu minuman tradisional yang banyak dikonsumsi oleh masyarakat Indonesia. Salah satu variasi produk teh hitam yang cukup umum ditemukan adalah teh melati. Pada penelitian ini, dilakukan variasi temperatur dan waktu penyeduhan pada teh melati untuk mengetahui pengaruhnya terhadap kualitas organoleptik (rasa, aroma, dan warna) pada produk seduhan teh melati yang dihasilkan. Proses penyeduhan dilakukan dengan menggunakan sistem kontrol temperatur berbasis relay pada titik setpoint 70°C dan 85°C, serta penyeduhan tanpa sistem kontrol pada temperatur titik didih air (100°C). Hasil uji organoleptik menunjukkan bahwa: (1) 70C/3min dan 85C/3min, (2) 100C/3min, dan (3) 70C/3min merupakan alternatif proses penyeduhan yang berturut-turut menghasilkan skor rata-rata tertinggi pada kriteria rasa, aroma, dan warna. Hasil pengambilan keputusan menggunakan Analytical Hierarchy Process (AHP) dan Weighted Product (WP) menunjukkan bahwa 85C/3min merupakan alternatif proses penyeduhan terbaik untuk menghasilkan produk seduhan teh melati dengan preferensi organoleptik tertinggi.
Co-Authors Abel V. Siagian Abi Laksono Agustina Silaban Alfiqriyansyah Arya Dwicahya S Bagas Luki Pratama Borneo Satria Pratama Nilandra Ayu Az-Zahra