Implementation of Fuzzy Logic to Control Temperature and Incubation Time for the pH of Yoghurt

ratna aryanti (IPB University)
Chika Hayya Sabillah (College of Vocational Studies, IPB University)
Muhammad Faiz Assariy (College of Vocational Studies, IPB University)
Daffa Zulqihisti (College of Vocational Studies, IPB University)
Ronnauli Lamria Sirait (College of Vocational Studies, IPB University)
Rizki Laksana Putra (College of Vocational Studies, IPB University)
Maharshi Kaloka Parahita (College of Vocational Studies, IPB University)
Fauzan Maula Abdullah (College of Vocational Studies, IPB University)
Dhiya Ananta Pranadita (College of Vocational Studies, IPB University)
Delia Noor S (College of Vocational Studies, IPB University)
Afrida Rif'atul Hanifa (College of Vocational Studies, IPB University)
Lukie Trianawati (College of Vocational Studies, IPB University)

Journal of Applied Science, Technology & Humanities
Vol. 2 No. 4 (2025): September 2025

This research develops a fuzzy logic-based yoghurt production model by considering incubation temperature and incubation time as the main variables that influence the final pH of yoghurt. In this study, 49 yoghurt samples were produced and tested in two replications to obtain pH data which was then processed through fuzzy modeling. This fuzzy model is for determining fuzzy rules and membership functions. By using two fuzzy sets for each parameter and the Mamdani method, a total of 49 fuzzy logic rules were built to describe the relationship between incubation variables and final pH. Matlab 2015a software was used to process data and assess model accuracy. The results showed that this model was effective for predicting the final pH of yoghurt, which is important for maintaining product quality. In the future, it is hoped that this model can be applied to automated production lines, thereby supporting yoghurt production on an industrial scale with greater consistency and efficiency, especially ini the food sector.