TY - GEN
T1 - Design and Development of Temperature Control System in Cow's Milk Yoghurt Fermenter for Optimization of the Growth of Lactobacilus Bulgaricus Bacteria
AU - Ringadi, Muhammad Arsy
AU - Aisyah, Ir Putri Yeni
N1 - Publisher Copyright:
© 2023 IEEE.
PY - 2023
Y1 - 2023
N2 - Indonesia currently has a population of 578,579 dairy cows with a production of 107,481 thousand liters of fresh milk per year. It is known that people prefer to consume processed cow products compared to fresh milk because they have the preferred variant and have a longer storage time. However, to process yoghurt requires a fermentation process which requires quite a long time and faces problems in temperature control. Therefore, the proposed fermenter prototype will help improve the quality and efficiency of yoghurt production with a temperature control and monitoring system that is integrated with a smartphone. Based on these problems, this study aims to create a fermenter prototype with a temperature control system and monitoring bacterial growth and development that is integrated with a smartphone to increase the efficiency of yoghurt production in Indonesia. This journal uses ESP32 as a microcontroller to send data to the internet, RTD PT-100 is used to read temperature and sensor PH-4502C is used to monitor pH. The method of testing the system by varying the temperature range in making yoghurt, and the test results obtained in the most optimal temperature range variation at 38-39°C the final pH value is 4.14 and the control system is able to maintain the temperature range value for an average of 15 minutes.
AB - Indonesia currently has a population of 578,579 dairy cows with a production of 107,481 thousand liters of fresh milk per year. It is known that people prefer to consume processed cow products compared to fresh milk because they have the preferred variant and have a longer storage time. However, to process yoghurt requires a fermentation process which requires quite a long time and faces problems in temperature control. Therefore, the proposed fermenter prototype will help improve the quality and efficiency of yoghurt production with a temperature control and monitoring system that is integrated with a smartphone. Based on these problems, this study aims to create a fermenter prototype with a temperature control system and monitoring bacterial growth and development that is integrated with a smartphone to increase the efficiency of yoghurt production in Indonesia. This journal uses ESP32 as a microcontroller to send data to the internet, RTD PT-100 is used to read temperature and sensor PH-4502C is used to monitor pH. The method of testing the system by varying the temperature range in making yoghurt, and the test results obtained in the most optimal temperature range variation at 38-39°C the final pH value is 4.14 and the control system is able to maintain the temperature range value for an average of 15 minutes.
KW - Fermenter
KW - On-Off Control
KW - Temperature
KW - Yoghurt
KW - pH
UR - http://www.scopus.com/inward/record.url?scp=85186493242&partnerID=8YFLogxK
U2 - 10.1109/ICAMIMIA60881.2023.10427720
DO - 10.1109/ICAMIMIA60881.2023.10427720
M3 - Conference contribution
AN - SCOPUS:85186493242
T3 - 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation, ICAMIMIA 2023 - Proceedings
BT - 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation, ICAMIMIA 2023 - Proceedings
PB - Institute of Electrical and Electronics Engineers Inc.
T2 - 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation, ICAMIMIA 2023
Y2 - 14 November 2023 through 15 November 2023
ER -