Design and Examination of Yogurt Maker Machine with Sensor Temperature DS18B20

Authors

DOI:

https://doi.org/10.23960/jtep-l.v13i1.250-259

Abstract

Many commercial yogurt brands do not have a minimum total lactic acid bacteria count (107 CFU/g) due to long distribution with inappropriate storage condition. This leads local producers to produce yogurt. However, commercial yogurt maker machines commonly have a low capacity of 0.5 to 2 L. This study aims to design a yogurt maker machine with a capacity of 15 L with a temperature setting of 37 − 45 . The design and flow system were conducted by arranging the electronic components consisting of 5V 4 channel relay, ESP32 module, DS18B20 temperature sensor, RTC, 12V fan (along with 12 VDC connecting components), 220V heater, 204 LCD and plugs (adapter) 220 VAC cable. The yogurt maker machine was evaluated for accuracy of temperature readings (DS18B20 sensor and thermometer), response to incubation time and plain yogurt making. The T-Test was used to compare the differences between the two types of sensors measuring instruments. The results showed that the accuracy of temperature readings using the DS18B20 sensor was better than a thermometer, with a distance scale of 0.35-0.75 (P-value 0.05). Temperature testing using milk can be carried out with a temperature range of 37-45 for 12 h. 

Keywords:  DS18B20, Temperature, Yogurt maker machine, Sensors   

Author Biographies

  • Dewi Yunita, Syiah Kuala University
    Department of Agricultural Product Technology, Faculty of Agriculture
  • Alfi Syahri Nurazis, Syiah Kuala University
    Department of Agricultural Product Technology, Faculty of Agriculture
  • Juanda Juanda, Syiah Kuala University
    Department of Agricultural Product Technology, Faculty of Agriculture
  • Indera Sakti Nasution, Syiah Kuala University
    Department of Agricultural Product Technology, Faculty of Agriculture
  • Satriana Satriana, Syiah Kuala University
    Department of Agricultural Product Technology, Faculty of Agriculture

References

Amar, A., Muhami, M., Hendrawan, I., & Tampubolon, E.S. (2018). Incubators for household-scale yoghurt production in improving production process in Kuningan District. MITRA: Jurnal Pemberdayaan Masyarakat, 2(2), 80–91. https://doi.org/10.25170/mitra.v2i2.102.

BSN (Badan Standarisasi Nasional). (2009). SNI 2981: Yoghurt. Badan Standarisasi Nasional, Jakarta.

CAC (Codex Alimentarius Commission). (2003). Codex Standard for Fermented Milks: Codex STAN 243. FAO/WHO Food Standards

Gunawan, B. & Sukardi, S. (2020). Rancang bangun pengontrolan suhu dan kelembaban pada proses fermentasi tempe berbasis Internet of Things. JTEIN: Jurnal Teknik Elektro Indonesia, 1(2), 168–173.

Hasanah, M. & Rosma, F. (2021). Pelatihan teknik pembuatan yoghurt untuk siswa MAS Insan Qurani Aceh Besar. BAKTIMAS : Jurnal Pengabdian Pada Masyarakat, 3(4), 161-167.

Hendrarti, E., Susanto, S., & Nurmaningsih, N. (2020). Respons wanita tani terhadap teknologi pembuatan yoghurt menggunakan inkubator sederhana berbahan kardus. Prosiding Seminar Nasional Polbangtan Yogyakarta Magelang (ISBN : 978-623- 95866-0-3): 425-433

Hermawan, L. (2018). Rancang bangun sistem monitoring budidaya jamur tiram berbasis Arduino. JATI: Jurnal Mahasiswa Teknik Informatika, 2(2), 161-167.

Koswara, I.S. (2009). Teknologi Pembuatan Yoghurt. E-bookPangan.com: 2-14. Layadi, N., Sedyandini, P., & Soetaredjo, F.E. (2009). Pengaruh waktu simpan terhadap kualitas soyghurt dengan penambahan gula dan stabiliser. Jurnal Widya Teknik, 8(1), 1-11.

Manab, A. (2008). Physical properties of yogurt during storage at 4℃. JITEK: Jurnal Ilmu dan Teknologi Hasil Ternak, 3(1), 52-58.

Maharani, F., & Ayuningtyas, R.D. (2018). Pelatihan pembuatan yoghurt di Kecamatan Pedurungan Kota Semarang. Jurnal ABDIMAS UNWAHAS, 3(2), 5-9. https://doi.org/10.31942/abd.v3i2.2495.

Mufida, E., Rian, S.A., Rivai, A.K., & Indri, P.R. (2020). Perancangan alat pengontrol pH air untuk tanaman hidroponik berbasis Arduino Uno. INSANtek: Jurnal Inovasi dan Sains Teknik Elektro, 1(1), 13-19.

Mustika, S. & Yasni, S. (2019). Pembuatan yoghurt susu sapi segar dengan penambahan puree ubi jalar ungu. JPTK: Jurnal Pendidikan Teknologi Kejuruan, 2(3), 97-101.

Prasetyo, M., Imam, S., Siti A. M., & Purwadi. (2017). Penerapan metode FMEA dan AHP dalam perumusan strategi pengelolaan resiko proses produksi yoghurt. Jurnal Teknologi Pertanian, 18(1), 1-10.

Purwandaru, K., Faturrohman, D.E., Putri, A.R., Maghfiroh, R.P., Ridhollah, M.R., & Dewi, L.K. (2021). Rancang bangun fermentor yogurt susu kambing Etawa dengan sistem kontrol sensor pH 4502C dan suhu DS18B20 berbasis Arduino UNO R3. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 9(3), 281–291. https://doi.org/10.21776/ub.jkptb.2021.009.03.10.

Rangkuti, K. (2016). IbM kelompok ternak sapi : Pembuatan yoghurt dari susu sapi skala rumah tangga. Jurnal Prodikmas: Hasil Pengabdian Kepada Masyarakat, 1(1), 1-10.

Sahib, J., Miskiyah, M., & Ayu, K. (2019). Penambahan enkapsulan dalam proses pembuatan yoghurt powder probiotik dengan metode spray dyring. Jurnal Penelitian Pascapanen Pertanian, 16(2), 56-63.

Sarah, S., Indarti, E., & Yunita, D. (2021). Pengujian starter yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta ekstrak jamblang (Syzygium cumini L.) pada kasus niyoghurt jamblang yang telah rusak. Jurnal Ilmiah Mahasiswa Pertanian, 6(1), 37–43.

Sari, D., Purwadi, P., & Thohari, I. (2019). Upaya peningkatan kualitas yoghurt set dengan penambahan pati kimpul (Xanthosoma sagittifolium). Jurnal Ilmu-Ilmu Peternakan, 29(2), 131–142. https://doi.org/10.21776/ub.jiip.2019.029.02.04

Simbar, R.S.V., & Syahrin, A. (2016). Prototype sistem monitoring temperatur menggunakan Arduino Uno R3 dengan komunikasi wireless. Jurnal Teknik Mesin, 05, 48-53. https://doi.org/10.22441/jtm.v5i4.1225.

Stanto, N.H., Rif'an, M., & Rahmadwati, N.A. (2014). Pengendalian suhu dan waktu proses fermentasi dalam pembuatan yoghurt berbasis Programmable Logic Control dan Human Machine Interface. Jurnal Mahasiswa TEUB, 2(3), 1-8.

Sumarmono, J. (2016). Yogurt & Concentrated Yogurt: Makanan Fungsional Dari Susu. Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Universitas Jenderal Soedirman, Purwokerto.

Tamine, A.Y., & Robinson, R.K. (2007). Yogurt: Science and Technology. Cambridge University, England. Tjatur, A.N.K., & Dyah, L.A. (2017). Susu Fermentasi Yoghurt. Media Nusa Creative, Malang.

Utami, D., & Hariadi, S. (2020). Teknologi pengolahan yoghurt sebagai diversifikasi produk susu kambing pada kelompok ternak Desa Wonosari Kecamatan Tempurejo Kabupaten Jember. PRIMA, 4(1), 30. https://doi.org/10.20961/prima.v4i1.39531.

Wulanningsih, U.A., (2022). Pelatihan pembuatan yoghurt sapi dengan metode sederhana menggunakan Lactobacillus bulgaricus dan Streptococcus Thermophilus. Jurnal Cerdik: Jurnal Pendidikan dan Pengajaran, 1(2), 66-78.

Yunas, R.K., & Ali, B.P. (2020). Sistem kendali suhu dan kelembaban pada proses fermentasi tempe. JTEV: Jurnal Teknik Elektro dan Vokasional, 6(1), 103-113.

Downloads

Published

2024-02-26

Issue

Vol. 13 No. 1 (2024): March 2024

Section

Articles

License

    1. Authors who publish with this journal agree to the following terms:

        1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
        2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
        3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

        4. Jurnal Teknik Pertanian Lampung

          Creative Commons License
          JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.