Rancang Bangun Sistem Kendali Suhu Inkubasi Yoghurt Otomatis Berbasis Internet Of Things
Abstract
Proses fermentasi yoghurt sangat dipengaruhi oleh kestabilan suhu inkubasi agar pertumbuhan Lactobacillus bulgaricus dan Streptococcus thermophilus berlangsung optimal. Pada UMKM Susu Twozull di Kabupaten Madiun, proses inkubasi sebelumnya dilakukan secara manual sehingga suhu berfluktuasi dan waktu fermentasi mencapai 9–10 jam. Penelitian ini merancang dan menguji sistem kendali suhu inkubasi yoghurt berbasis Internet of Things (IoT) menggunakan ESP32, sensor DHT22, RTC DS3231, relay, heater PTC 12 V, serta aplikasi Android berbasis Kodular dan Firebase Realtime Database. Sistem diuji pada kapasitas 12 liter dengan durasi fermentasi 8 jam. Hasil pengujian menunjukkan bahwa pembacaan DHT22 pada suhu ruang memiliki selisih rata-rata 0,05 °C terhadap termometer acuan. Kendali jarak jauh menghasilkan waktu tunda rata-rata 6,8 detik dari perintah aplikasi hingga heater aktif. Selama lima pengujian fermentasi, suhu rata-rata mencapai 42,49 °C dengan standar deviasi 0,208 °C. Uji t satu sampel menunjukkan tidak terdapat perbedaan signifikan terhadap setpoint 42,5 °C (t = −0,108; p = 0,920). Nilai pH yoghurt rata-rata 3,69 juga tidak berbeda signifikan dari acuan 3,65 (t = 0,229; p = 0,834). Hasil ini membuktikan bahwa sistem kontrol suhu berbasis ESP32 dan IoT mampu bekerja otomatis, real-time, serta stabil dalam menjaga suhu fermentasi yoghurt
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