Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Journal of Applied Science, Technology & Humanities
Almaida Pramesti
IPB University
Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Implementation of Fuzzy Logic in Yeast Concentration and Fermentation Time for Tempeh Quality Almaida Pramesti; Aura Fadhilah; Belvana Fazwa Athallah; Grace Octo Suma Panjaitan; Nastiti Ayu Utami; Prima Ananta Nugraha; Rohidi; Mrr Lukie Trianawati; Daffa Zulqisthi; Muhammad Faiz Assariy; Chika Hayya Asabillah
Journal of Applied Science, Technology & Humanities | JASTH Vol. 2 No. 3 (2025): June 2025
Publisher : Batrisya Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62535/1am4xb61

Abstract

This study investigates the application of fuzzy logic to optimize yeast concentration and fermentation time in tempeh production. Tempeh, a traditional Indonesian food made by fermenting soybeans, requires precise conditions to ensure high quality, including optimal yeast concentration and incubation duration. Fuzzy logic provides a flexible approach by allowing variable inputs within ranges, rather than fixed values, making it ideal for controlling uncertain factors in fermentation. The study used MATLAB software for fuzzy logic modeling, incorporating yeast concentration and fermentation time as input variables and tempeh quality as the output. Key parameters for each input were defined, and fuzzy rules were applied to predict tempeh quality under varying conditions. Results indicate that a yeast concentration of 30% and a fermentation time of 53 hours yield a quality rating of 6.9, indicating satisfactory tempeh. The fuzzy model proved accurate, with close alignment between predicted and actual results, underscoring fuzzy logic's effectiveness in refining fermentation processes. 
Co-Authors Aura Fadhilah Belvana Fazwa Athallah Chika Hayya Asabillah Daffa Zulqisthi Grace Octo Suma Panjaitan Mrr Lukie Trianawati Muhammad Faiz Assariy Nastiti Ayu Utami Prima Ananta Nugraha Rohidi