Cap Badge Sorting System Based on Image Using Convolutional Neural Methods Network

The automatic control system was developed from various fields, one of which is quality control soy sauce. Several variables can influence the quality level making soy sauce, one of which is viscosity and salt content. There is an adjustment process that aims to create soy sauce according to the predetermined reference value company. However, this is often the result of the soy sauce adjustment process sweetness cannot yet match the reference value, so it is necessary done repeatedly. Especially now when determining the composition The adjustment is carried out by calculating manually. This method has disadvantages in terms of time which can hamper the production process and is vulnerable to occurrence calculation error. Therefore, a system that can control viscosity levels and Salt content in sweet soy sauce. In this research the authordesigning a viscosity and salt content control system by adjusting the volume of added mineral water and water salt so that it can produce soy sauce that matches the value reference. This system uses the fuzzy logic method Arduino UNO is used as the main control connected with viscosity sensor and salt sensor. Input from fuzzy These are the level of viscosity and salt content, with system output in the form of added value of mineral water, watersalt and stirrer motor speed. This system is expected can help the adjustment process to be faster and more precise thereby increasing the efficiency of the production process.