2024
DOI: 10.23960/jtep-l.v13i1.250-259
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Design and Examination of Yogurt Maker Machine with Sensor Temperature DS18B20

Dewi Yunita,
Alfi Syahri Nurazis,
Juanda Juanda
et al.

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 r… Show more

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