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Wali Syahputro Cahoyo Kabidoyo
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Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering

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Alat Pendeteksi Dan Monitoring Kematangan Tape Karina Djunaidi; Hendra Jatnika; Rahma Farah Ningrum; Wali Syahputro Cahoyo Kabidoyo
PETIR Vol 12 No 2 (2019): PETIR (Jurnal Pengkajian Dan Penerapan Teknik Informatika)
Publisher : Sekolah Tinggi Teknik - PLN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.487 KB) | DOI: 10.33322/petir.v12i2.531

Abstract

Cassava tape is a type of food made from the result of fermentation involving yeast in the manufacturing process. Detection of temperature, humidity and weight is carried out to observe the fermentation process in cassava into tape. The purpose of this study is to design a device that detects whether tape has reached the desired state automatically using the Dht11 sensor and load cell sensor, with the Arduino uno as the microcontroller. The result of this study showed that cassava tape which was fermented at 30-35 degrees Celsius in 24 hours was said to be in the perfect state and this was marked by the change in texture, aroma, color and taste of the cassava tape. So it can be concluded that tape fermentation using the detection device can improve the quality of the tape produced.
Co-Authors Hendra Jatnika Karina Djunaidi Rahma Farah Ningrum