Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process

Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorganisme. Parameter-parameter yang ditinjau adalah...

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Autores principales:	Yuliani Yuliani, Khairi Suhud, Dedi Satria, Lelifajri Lelifajri, Binawati Ginting, Yuliani Aisyah, Fauzi Fauzi, Muhammad Syukri Surbakti
Formato:	article
Lenguaje:	EN ID
Publicado:	Aceh Physics Society; Syiah Kuala University 2021
Materias:	fermentation tapai cassava fc-28 mq-3 mg-811 dht11 microcontroller Physics QC1-999
Acceso en línea:	https://doaj.org/article/bf710f3d02da45658d3b8a4dcf21f86d
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spelling	oai:doaj.org-article:bf710f3d02da45658d3b8a4dcf21f86d2021-11-10T13:44:17ZInstrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process2355-822910.24815/jacps.v10i3.19161https://doaj.org/article/bf710f3d02da45658d3b8a4dcf21f86d2021-08-01T00:00:00Zhttp://jurnal.unsyiah.ac.id/JAcPS/article/view/19161https://doaj.org/toc/2355-8229Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorganisme. Parameter-parameter yang ditinjau adalah perubahan kadar C6H12O6, gas C2H5OH, gas CO2, suhu dan kelembapan dalam proses fermentasi melalui sistem pengukuran elektronik berbasis mikrokontroller Arduino Uno. Rangkaian sensor mengandung modul input yaitu sensor FC-28, sensor MQ-3, sensor MG-811, sensor DHT-11 dan modul pemroses mikrokontroler ATMEGA238 dengan sistem Arduino Uno dan pada komponen output menggunakan layar LCD 2X16. Kadar karakterisasi berdasarkan keluaran ADC (Analog to Digital Converter) untuk C6H12O6 adalah 535 untuk tapai ubi kayu. Kadar C6H12O6 akan terus menurun dari hari pertama sampai hari keempat yang mencapai 175 pada tapai ubi kayu. Diperoleh nilai akhir kadar gas C2H5OH yaitu 582. Kadar gas CO2 406 untuk tapai ubi. Selanjutnya nilai suhu 31oC untuk tapai ubi dengan nilai kelembaban 95RH. Waktu panen tapai dapat dipersingkat yaitu dari 7 hari menjadi 4 hari. Penelitian ini diharapkan dapat memberikan informasi pemakaian yang dapat dipergunakan untuk tampilan komposisi tapai secara komersial atau untuk tujuan kesehatan. Abstract. Tapai is food produced from fermentation, one of which is made from cassava. Fermentation by yeast (Saccharomyces serevesiae) causes chemical changes in the substrate due to the activity of enzymes produced by microorganisms. The parameters reviewed are changes in levels of C6H12O6, C2H5OH gas, CO2 gas, temperature and humidity in the fermentation process through an electronic measurement system based on the Arduino Uno microcontroller. The sensor circuit contains an input module, namely FC-28 sensor, MQ-3 sensor, MG-811 sensor, DHT-11 sensor and ATMEGA238 microcontroller processing module with the Arduino Uno system and the output component uses a 2X16 LCD screen. The grade based on the ADC (Analog to Digital Converter) output for the C6H12O6 is 535 for cassava tapai. Levels of C6H12O6 will continue to decline from the first day to the fourth day reaching 175 in cassava tapai. Obtained the final value of C2H5OH gas content is 582. CO2 gas content of 406 for cassava tapai. Furthermore, the temperature value of 31oC for cassava tapai with a humidity value of 95RH. The harvest time for tapai can be shortened from 7 days to 4 days. This research is expected to provide usage information that can be used to display tapai composition commercially or for health purposes. Keywords: fermentation, tapai, cassava, FC-28, MQ-3, MG-811, DHT11, Microcontroller.Yuliani YulianiKhairi SuhudDedi SatriaLelifajri LelifajriBinawati GintingYuliani AisyahFauzi FauziMuhammad Syukri SurbaktiAceh Physics Society; Syiah Kuala Universityarticlefermentationtapaicassavafc-28mq-3mg-811dht11microcontrollerPhysicsQC1-999ENIDJournal of Aceh Physics Society, Vol 10, Iss 3, Pp 60-65 (2021)
institution	DOAJ
collection	DOAJ
language	EN ID
topic	fermentation tapai cassava fc-28 mq-3 mg-811 dht11 microcontroller Physics QC1-999
spellingShingle	fermentation tapai cassava fc-28 mq-3 mg-811 dht11 microcontroller Physics QC1-999 Yuliani Yuliani Khairi Suhud Dedi Satria Lelifajri Lelifajri Binawati Ginting Yuliani Aisyah Fauzi Fauzi Muhammad Syukri Surbakti Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
description	Abstrak. Tapai merupakan makanan yang dihasilkan dari hasil fermentasi, salah satunya berbahan dasar dari ubi kayu. Fermentasi oleh ragi (saccharomyces serevesiae) menjadikan perubahan kimia pada substrat karena aktivitas enzim yang dihasilkan mikroorganisme. Parameter-parameter yang ditinjau adalah perubahan kadar C6H12O6, gas C2H5OH, gas CO2, suhu dan kelembapan dalam proses fermentasi melalui sistem pengukuran elektronik berbasis mikrokontroller Arduino Uno. Rangkaian sensor mengandung modul input yaitu sensor FC-28, sensor MQ-3, sensor MG-811, sensor DHT-11 dan modul pemroses mikrokontroler ATMEGA238 dengan sistem Arduino Uno dan pada komponen output menggunakan layar LCD 2X16. Kadar karakterisasi berdasarkan keluaran ADC (Analog to Digital Converter) untuk C6H12O6 adalah 535 untuk tapai ubi kayu. Kadar C6H12O6 akan terus menurun dari hari pertama sampai hari keempat yang mencapai 175 pada tapai ubi kayu. Diperoleh nilai akhir kadar gas C2H5OH yaitu 582. Kadar gas CO2 406 untuk tapai ubi. Selanjutnya nilai suhu 31oC untuk tapai ubi dengan nilai kelembaban 95RH. Waktu panen tapai dapat dipersingkat yaitu dari 7 hari menjadi 4 hari. Penelitian ini diharapkan dapat memberikan informasi pemakaian yang dapat dipergunakan untuk tampilan komposisi tapai secara komersial atau untuk tujuan kesehatan. Abstract. Tapai is food produced from fermentation, one of which is made from cassava. Fermentation by yeast (Saccharomyces serevesiae) causes chemical changes in the substrate due to the activity of enzymes produced by microorganisms. The parameters reviewed are changes in levels of C6H12O6, C2H5OH gas, CO2 gas, temperature and humidity in the fermentation process through an electronic measurement system based on the Arduino Uno microcontroller. The sensor circuit contains an input module, namely FC-28 sensor, MQ-3 sensor, MG-811 sensor, DHT-11 sensor and ATMEGA238 microcontroller processing module with the Arduino Uno system and the output component uses a 2X16 LCD screen. The grade based on the ADC (Analog to Digital Converter) output for the C6H12O6 is 535 for cassava tapai. Levels of C6H12O6 will continue to decline from the first day to the fourth day reaching 175 in cassava tapai. Obtained the final value of C2H5OH gas content is 582. CO2 gas content of 406 for cassava tapai. Furthermore, the temperature value of 31oC for cassava tapai with a humidity value of 95RH. The harvest time for tapai can be shortened from 7 days to 4 days. This research is expected to provide usage information that can be used to display tapai composition commercially or for health purposes. Keywords: fermentation, tapai, cassava, FC-28, MQ-3, MG-811, DHT11, Microcontroller.
format	article
author	Yuliani Yuliani Khairi Suhud Dedi Satria Lelifajri Lelifajri Binawati Ginting Yuliani Aisyah Fauzi Fauzi Muhammad Syukri Surbakti
author_facet	Yuliani Yuliani Khairi Suhud Dedi Satria Lelifajri Lelifajri Binawati Ginting Yuliani Aisyah Fauzi Fauzi Muhammad Syukri Surbakti
author_sort	Yuliani Yuliani
title	Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
title_short	Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
title_full	Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
title_fullStr	Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
title_full_unstemmed	Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process
title_sort	instrumentation of realtime monitoring system towards level of c6h12o6, c2h5oh, co2, temperature in tapai fermentation process
publisher	Aceh Physics Society; Syiah Kuala University
publishDate	2021
url	https://doaj.org/article/bf710f3d02da45658d3b8a4dcf21f86d
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Instrumentation of realtime monitoring system towards level of C6H12O6, C2H5OH, CO2, temperature in tapai fermentation process

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