RACANG BANGUN ALAT SEMI-AUTOCLAVE UNTUK MAKANAN KEMASAN BERBASIS ARDUINO R4 DAN INTERNET OF THINGS (IoT)

STEVIANY AYU PRAMESTI, . (2025) RACANG BANGUN ALAT SEMI-AUTOCLAVE UNTUK MAKANAN KEMASAN BERBASIS ARDUINO R4 DAN INTERNET OF THINGS (IoT). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Ketiadaan sistem monitoring dan controlling yang memadai dalam proses pemanasan makanan kemasan yang ada saat ini. Kondisi tersebut seringkali menyebabkan ketidak pastian bagi pengguna mengenai efektivitas proses pemanasan makanan, sehingga sulit untuk memastikan bahwa makanan telah disterilkan secara optimal dan aman dikonsumsi. Penelitian ini diharapkan dapat mengatasi permasalahan tersebut dengan menyediakan solusi pengawasan dan pengendalian alat pemanasan makanan yang lebih efektif dan efisien, sekaligus meningkatkan jaminan kualitas produk. Metode yang diterapkan adalah Research and Development (R&D) dengan mengadaptasi model Borg and Gall hingga tahap keempat, meliputi pengumpulan data, perencanaan, pengembangan produk awal, dan pengujian awal. Produk yang dihasilkan berupa sistem monitoring dan controlling yang komprehensif. Perangkat keras utamanya mencakup mikrokontroler Arduino R4 WiFi, Pressure Transducer Transmitter sebagai sensor tekanan, Thermocouple type K sebagai sensor suhu, dan solenoid valve 12V untuk regulasi uap. Aplikasi Blynk dipilih sebagai antarmuka pengguna untuk interaksi dan visualisasi data. Hasil pengujian menunjukkan bahwa sensor Pressure Transducer Transmitter memiliki tingkat error di bawah 5% bila dibandingkan dengan pressure gauge manual, sementara sensor Thermocouple type K menunjukkan tingkat error di bawah 2%. Fungsi aplikasi Blynk dalam menampilkan data suhu dan tekanan secara real-time terbukti akurat dan responsif, mendukung keandalan sistem secara keseluruhan.// The current lack of an adequate monitoring and control system in the food packaging food warmingprocess. This situation often creates uncertainty for users regarding the effectiveness of the food warmingprocess, making it difficult to ensure that food has been food warming optimally and is safe for consumption. This study aims to address this issue by providing a more effective and efficient monitoring and control solution for food warming equipment, while also enhancing product quality assurance. The method used is Research and Development (R&D), adapting the Borg and Gall model up to the fourth stage, which includes data collection, planning, initial product development, and preliminary testing. The resulting product is a comprehensive monitoring and control system. The main hardware components include an Arduino R4 WiFi microcontroller, a Pressure Transducer Transmitter as a pressure sensor, a Type K Thermocouple as a temperature sensor, and a 12V solenoid valve for steam control. The Blynk application was selected as the user interface for data interaction and visualization. Test results showed that the Pressure Transducer Transmitter sensor had an error rate below 5% compared to manual pressure gauges, while the Type K Thermocouple sensor showed an error rate below 2%. The Blynk application's function in displaying real-time temperature and pressure data proved to be accurate and responsive, supporting the overall reliability of the system.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Baso Maruddani, M.T ; 2) Vina Oktaviani, M.T
Subjects:	Teknologi dan Ilmu Terapan > Teknik Elektronika
Divisions:	FT > S1 Pendidikan Teknik Elektronika
Depositing User:	Steviany Ayu Pramesti .
Date Deposited:	12 Aug 2025 01:54
Last Modified:	12 Aug 2025 01:54
URI:	http://repository.unj.ac.id/id/eprint/59901

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