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All Journal Jurnal Otomasi Kontrol dan Instrumentasi Sewagati
Yemima, Hagai
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Pembuatan Alat Monitoring Ph, Temperatur, Kelembaban, dan Pengeringan pada Proses Fermentasi Coklat Kakao Berbasis Android untuk Meningkatkan Nilai Jual Kakao PT. Perkebunan Nusantara, Sukogidri, Jember Pratama, I Putu Eka Widya; Umamah, Fyrdatul; Yemima, Hagai; Radhy, Ahmad; Mujiyanti, Safira Firdaus; Patrialova, Sevi Novendra; Raditya, Murry; Ashiddiqi, Muhammad Roy
Sewagati Vol 8 No 5 (2024)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v8i5.2199

Abstract

Proses fermentasi dan pengeringan merupakan faktor penting dalam pengolahan pasca panen biji kakao yang berpengaruh signifikan pada karakteristik akhir produk coklat berdasrkan standar mutu biji kakao SNI 2323-2008. Dengan adanya sistem monitoring fermentasi serta monitoring dan kontrol pengeringan, diharapkan dapat mengatasi masalah yang timbul selama proses fermentasi dan pengeringan yang berpotensi menurunkan kualitas biji kakao. Monitoring dilakukan dengan memenuhi parameter temperatur, Ph, dan kelembaban relative ruang. Tiga parameter tersebut bertujuan untuk memenuhi standar mutu biji kakao dengan temperetur ideal 30-45oC, memiliki Ph 4-4,5, dan kelembaban relatif ruang simpan 75%. Sementara, monitoring dan kontrol dilakukan pada parameter suhu pengeringan dengan suhu optimal berada pada maksimal 55oC. Berdasarkan hal tersebut perlu dilakukan monitoring pada proses fermentasi dan kontrol pengeringan kakao guna meningkatkan mutu biji kakao. Kinerja sistem monitoring pH menggunakan sensor pH SKU SEN0169 didapatkan nilai akurasi 97,98% dengan error 2,02%. Pada monitoring kelembaban menggunakan sensor SHT20 didapatkan nilai akurasi 99,78% dengan error 0,22%. Selain itu, monitoring temperatur menggunakan sensor thermocouple K type menghasilkan nilai akurasi 98,23% dengan error 1,77%. Sementara itu, pada proses pengeringan, sensor SHT20 sebagai sensor suhu ruang pengering didapatkan nilai akurasi 99,82% dengan error 0,2%. Sensor DS18B20 sebagai sensor biji kakao menghasilkan nilai akurasi 99,73% dengan error 0,3%.
Perancangan Bangun Sistem Kontrol Proses pada Alat Pengeringan Biji Kakao Dwitasari, Ira; Radhy, Ahmad; Pratama, Putu Eka Widya; Raditya, Murry; Yemima, Hagai
Jurnal Otomasi Kontrol dan Instrumentasi Vol 17 No 2 (2025): Jurnal Otomasi Kontrol dan Instrumentasi
Publisher : Pusat Teknologi Instrumentasi dan Otomasi (PTIO) - Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/joki.2025.17.2.10

Abstract

The growth in cocoa production in Indonesia is not matched by its quality, where the drying process is a crucial parameter that must be controlled. Excessively high drying temperatures tend to negatively impact the beans, resulting in a sour aroma, and the beans can become charred. The moisture content in cocoa beans needs to be reduced to a maximum of 7.5% to produce quality cocoa beans. This research developed the creation of a cocoa bean drying box with a drying process control system, temperature and humidity monitoring by the SHT20 sensor. There is a DS18B20 sensor to measure the temperature of the cocoa beans during drying. Two microcontrollers are used: STM32 as a control and displays sensor readings on the LCD, and ESP32 connected to the STM32 to send data to the dashboard and database. The drying process utilizes a heater as a heating element until the temperature reading on the SHT20 sensor is ≤ 55°C. When the heater is inactive, a fan will be active to lower the drying temperature to maintain the drying process at an optimal temperature and prevent damage to the cocoa beans. The results of testing the cocoa bean drying process for 24 hours with data collection every 1 hour, where real-time data is stored in the online dashboard, obtained the average temperature of the drying box room is 51°C, the average temperature of the cocoa beans is 42°C, and the average moisture content of the cocoa beans is 7.5%.
Co-Authors Ashiddiqi, Muhammad Roy Ira Dwitasari Mujiyanti, Safira Firdaus Patrialova, Sevi Novendra Pratama, I Putu Eka Widya Pratama, Putu Eka Widya Radhy, Ahmad Raditya, Murry Umamah, Fyrdatul