Sistem Booster dan Pendeteksi Kadar Alkohol Pada Fermentasi Tapai Ketan Menggunakan Sensor MQ-3 Berbasis IoT
DOI:
https://doi.org/10.25077/jfu.12.4.561-567.2023Keywords:
Booster, Fermentasi, Tapai, Alkohol, IoTAbstract
Proses fermentasi tapai ketan sebagai salah satu makanan tradisional yang disukai oleh masyarakat Sumatra Barat membutuhkan waktu yang cukup lama yaitu selama +-72 jam. Fermentasi yang terlalu lama dapat menghasilkan tapai yang memiliki kandungan alkohol yang tinggi dan rasa asam yang kurang disukai masyarakat. Penelitian bertujuan untuk membuat sistem booster dan pendeteksi kadar alkohol pada fermentasi tapai ketan menggunakan sensor MQ-3 berbasis IoT. Sistem booster menggunakan elemen Peltier untuk mengontrol suhu ruang fermentasi tapai pada rentang 35°C sampai 40°C yang dideteksi oleh sensor DHT11. Peningkatan kadar gas alkohol selama proses fermentasi dideteksi oleh sensor MQ-3. Kadar gas alkohol 0,58% menjadi acuan bahwa tapai sudah matang. Hasil pengukuran suhu, kelembapan, dan kadar gas alkohol selama proses fermentasi ditampilkan pada LCD dan aplikasi Blynk berbasis IoT. Buzzer berbunyi pada saat tapai matang. Waktu fermentasi tapai ketan hitam lebih lama yaitu selama 39 jam, sedangkan tapai ketan putih selama 36 jam. Tapai ketan yang dihasilkan memiliki tekstur yang lunak, berair, dan memiliki rasa yang manis dengan kadar gas alkohol yang sama sebesar 0,58%.References
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