HAIKAL MUBAROK, . (2026) PROTOTIPE SISTEM PENDETEKSI KUALITAS MINYAK GORENG KELAPA SAWIT MENGGUNAKAN SENSOR ULTRASONIK, SENSOR TURBIDITY DAN SENSOR WARNA BERBASIS NODE MCU (WI-FI ESP32). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penggunaan minyak goreng kelapa sawit secara berulang oleh masyarakat dan pelaku usaha kuliner dapat menyebabkan perubahan karakteristik fisik minyak, khususnya pada tingkat kejernihan dan warna. Namun, pemeriksaan kondisi minyak goreng masih banyak dilakukan secara visual dan bersifat subjektif. Oleh karena itu, diperlukan suatu sistem yang mampu mendeteksi tingkat kejernihan minyak goreng secara objektif dan praktis. Penelitian ini bertujuan untuk merancang dan mengimplementasikan prototipe sistem pendeteksi tingkat kejernihan minyak goreng kelapa sawit menggunakan sensor ultrasonik, sensor Turbidity, dan sensor warna berbasis NodeMCU (Wi-Fi ESP32). Metode pengembangan yang digunakan adalah V-Model yang meliputi tahap analisis kebutuhan, perancangan sistem, implementasi, serta pengujian dan validasi. Sensor ultrasonik digunakan untuk mendeteksi ketinggian minyak dalam wadah, sensor Turbidity digunakan untuk mengukur tingkat kekeruhan minyak sebagai indikator kejernihan, dan sensor warna TCS3200 digunakan untuk mendeteksi perubahan warna minyak akibat pemakaian berulang. Data hasil pengukuran diproses oleh ESP32 dan ditampilkan melalui LCD 20x4, indikator LED, serta buzzer, dan dikirimkan ke aplikasi Telegram sebagai media pemantauan berbasis Internet of things (IoT). Hasil pengujian menunjukkan bahwa sistem mampu mendeteksi perubahan tingkat kejernihan minyak goreng secara konsisten dan mengklasifikasikan kondisi minyak ke dalam kategori jernih dan keruh. Sistem ini diharapkan dapat membantu masyarakat dan pelaku usaha kuliner dalam memantau kejernihan minyak goreng secara praktis dan real-time. Kata kunci: kejernihan minyak goreng, kekeruhan, sensor Turbidity, sensor warna, ESP32. ***** The repeated use of palm cooking oil by the community and culinary business actors can cause changes in the physical characteristics of the oil, especially in the level of clarity and color. However, the examination of the condition of cooking oil is still mostly done visually and subjectively. Therefore, a system that is able to detect the level of clarity of cooking oil objectively and practically is needed. This study aims to design and implement a prototype of a palm cooking oil clarity detection system using ultrasonic sensors, Turbidity sensors, and color sensors based on NodeMCU (Wi-Fi ESP32). The development method used is the V-Model which includes the stages of needs analysis, system design, implementation, and testing and validation. Ultrasonic sensors are used to detect the level of oil in the container, Turbidity sensors are used to measure the level of Turbidity of oil as an indicator of clarity, and TCS3200 color sensors are used to detect oil color changes due to repeated use. The measurement data is processed by ESP32 and displayed through a 20x4 LCD, LED indicator, and buzzer, and sent to the Telegram application as an Internet of things (IoT)-based monitoring medium. The test results showed that the system was able to consistently detect changes in the clarity level of cooking oil and classify the oil conditions into clear and cloudy categories. This system is expected to help the community and culinary business actors in monitoring the clarity of cooking oil practically and in real-time. Keywords: cooking oil clarity, Turbidity, Turbidity sensor, color sensor, ESP32
| Item Type: | Thesis (Sarjana) |
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| Additional Information: | 1). Drs. Pitoyo Yuliatmojo, M.T. ; 2). Vina Oktaviani, M.T. |
| Subjects: | Teknologi dan Ilmu Terapan > Teknik Elektronika |
| Divisions: | FT > S1 Pendidikan Teknik Elektronika |
| Depositing User: | Haikal Mubarok . |
| Date Deposited: | 04 Feb 2026 02:58 |
| Last Modified: | 04 Feb 2026 02:58 |
| URI: | http://repository.unj.ac.id/id/eprint/64789 |
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