Lesmana, Arie Surya (2026) SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KEASAMAN UNTUK OPTIMASI FERMENTASI SUSU MENJADI YOGHURT. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
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Abstract
Yoghurt is a fermented milk product whose quality depends on the activity of Lactobacillus bulgaricus and Streptococcus thermophilus bacterial cultures. The main challenge in yoghurt production is maintaining the temperature in the optimal range of 40-45°C and targeting acidity at pH 4.5 which balances taste and shelf life. This study aims to implement a temperature controlling and acidity monitoring system as well as evaluate the fermentation process. The method used includes designing a tool using a RTD PT100 temperature sensor with a Wheatstone Bridge and an E-201 glass electrode pH sensor. Signals from both sensors are conditioned using an operational amplifier circuit to be converted by an Analog to Digital Converter. The circuit is integrated with a shift register, level shifter, Programmable Logic Controller S7-200, and actuators to support the tool in controlling conditions in the incubator. The test results show that the circuit for temperature measurement implemented using an operational amplifier with a gain resistor of 9700 Ω produces an average error of 0.57%, while the circuit for acidity measurement implemented using an operational amplifier with a gain resistor of 1557 Ω produces an average error of 0.47%. The implementation of the tool in the form of a temperature control system and acidity monitoring in the yoghurt incubator can accelerate the fermentation process by 83.56% compared to fermentation without tools.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Yoghurt merupakan produk fermentasi susu yang kualitasnya bergantung pada aktivitas kultur bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus. Tantangan utama dalam produksi yoghurt adalah mempertahankan suhu pada rentang optimal 40 - 45°C dan menargetkan keasaman pada pH 4,5 yang seimbang antara cita rasa dan masa penyimpanan. Penelitian ini bertujuan untuk implementasi sistem pengendalian suhu dan pemantauan tingkat keasaman serta melakukan evaluasi terhadap proses fermentasi. Metode yang digunakan meliputi perancangan alat menggunakan sensor suhu RTD PT100 dengan Jembatan Wheatstone serta sensor pH glass electrode E-201. Sinyal dari kedua sensor dikondisikan menggunakan rangkaian penguat operasional untuk dilakukan konversi oleh Analog to Digital Converter. Rangkaian tersebut diintegrasikan dengan shift register, level shifter, Programmable Logic Controller S7-200, dan aktuator untuk mendukung alat melakukan pengendalian kondisi pada inkubator. Hasil pengujian menunjukkan bahwa rangkaian untuk pengukuran suhu diimplementasikan menggunakan penguat operasional dengan resistor gain 9700 Ω menghasilkan rata-rata error 0,57%, sedangkan rangkaian untuk pengukuran tingkat keasaman diimplementasikan menggunakan penguat operasional dengan resistor gain 1557 Ω menghasilkan rata-rata error 0,47%. Implementasi alat berupa sistem pengendalian suhu dan pemantauan keasaman pada inkubator yoghurt dapat mempercepat proses fermentasi sebesar 83,56% daripada fermentasi tanpa alat. | |||||||||
| Subjects: | T Technology > T Technology (General) T Technology > TK Electrical engineering. Electronics Nuclear engineering |
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| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 20201-Jurusan Teknik Elektro |
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| Depositing User: | Mr. Arie Surya Lesmana | |||||||||
| Date Deposited: | 21 Jan 2026 06:44 | |||||||||
| Last Modified: | 21 Jan 2026 06:44 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/57257 |
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