Karakteristik Bioreaktor Dengan Sistem Kontrol Suhu Sebagai Instrumen Feremetnasi Pembuatan Produk Masin Bebahan Baku Udang Rebbon (Mysis relicta)

Rohman, Sopyan Ali; Amrullah, Shafwan; Maulana, Diana Rahayu; Nurkholis,

doi:10.32832/ame.v7i2.4135

Cited by 3 publications

(4 citation statements)

References 4 publications

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“…Kemudian dilakukan pembobotan dan defuzzifikasi untuk menentukan nilai rata-rata yang digunakan untuk memberikan perintah yang spesifik pada system pemanas. Secara umum system kendali suhu Fermas-Kece bekerja dengan memeerintahkan pemanas untuk bekerja maksimal dengan nilai tertentu sehingga fermentor secepatnya berada pada kondisi setting point jika suhu masih jauh dari setting point yaitu 37 o C. Kemudian, kinerja pemanas diturunkan perlahan ketika semakin dekat dengan setting point sehingga suhu tidak melewati setting point atau overshot Hal ini lah yang menjadi kelebihan system kendali suhu ini dibandingkan dengan system kendali suhu on-off seperti pada fermentor yang ada sebelumnya pada (Rohman et al, 2021).…”

Section: Gambar 3 Fermas Keceunclassified

Penerapan Alat Fermas Kece (Fermentor Masin Makanan Khas Sumbawa Dengan Sistem Kendali Cerdas) Di Desa Jotang Kabupaten Sumbawa

Hudaningsih¹,

Rohman²,

Adiasa³

2022

JAI

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Masin merupakan makanan khas Sumbawa yang berbahan dasar udang rebon yang diberi bumbu khusus kemudian difermentasi sekitar 14 hari. Produksi masin seringkali gagal karena proses fermentasi masin rentan terkontaminasi bakteri dan jamur lain dari bahan baku dan kurang higienisnya peralatan yang digunakan. Selain itu, udang rebon merupakan hasil tangkapan nelayan yang tersedia pada waktu tertentu sehingga produksi masin harus dioptimalkan pada saat ketersediaan udang rebon melimpah dengan mempercepat proses fermentasi masin. Oleh karena itu, perlu diterapkan Fermentor Masin dengan system kendali cerdas (otomatis) untuk mengoptimalkan proses fermentasi masin. Selain itu, perlu dilakukan standarisasi proses produksi masin untuk mengurangi resiko kegagalan produksi. Pelaksaan pengabdian dilakukan dengan workshop dan diskusi dengan pengusaha masin. Materi workshop meliputi: Cara kerja, proses pembuatan alat dan penggunaan alat fermentasi masin; Sosialisasi Standar Operasional Prosedur (SOP) pembuatan masin. Hasil produksi masin dengan FERMAS-KECE lebih baik dari segi warna, rasa dan aroma dibandingkan dengan cara tradisional. Proses fermentasi masin dengan FERMAS-KECE lebih cepat yaitu proses fermentasi sudah menurun setelah 3-5 yang menandakan proses telah selesai sehingga dengan ini dapat meningkatkan kapasistas produksi mencapai 300%. Selain itu, penerapan SOP pembuatan masin dapat menurunkan resiko kegagalan produksi masin dan kualiatas masin terstandar dengan mutu yang seragam pada setiap proses produksi. Berdasarkan hasil evaluasi kepuasan mitra diperoleh bahwa mitra sangat puas, baik dari materi, cara menyampai materi dan mesin fermentor yang di terpakan sangat berguna dan diperlukan oleh mitra. Oleh karena itu, penerapan FERMAS-KECE dan SOP selama proses pembuatan masin dapat meningkatkan produktifitas, efisiensi dan kualitas masin.

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Section: Gambar 3 Fermas Keceunclassified

Penerapan Alat Fermas Kece (Fermentor Masin Makanan Khas Sumbawa Dengan Sistem Kendali Cerdas) Di Desa Jotang Kabupaten Sumbawa

Hudaningsih¹,

Rohman²,

Adiasa³

2022

JAI

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“…The maximum negative error obtained is -0.5 oC. From these data, it can be concluded that the on-off control system can produce a temperature profile that has a steady state error above the set point during the fermentation process (Rohman et al, 2021). In the current study, the control system used is a fuzzy logic system by using an actuator control method with Pulse Width Modulator (P.W.M.).…”

Section: Resultsmentioning

confidence: 84%

“…However, several researchers have developed fermenters with a P.I.D. control system (Rohman et al, 2021). The ON-OFF control system will provide a temperature profile constantly changing around the set point.…”

Section: Introductionmentioning

confidence: 99%

Intelligent Control Masin Fermentor Development With Temperature Control System

Proceedings of the International Conference on Industrial Engineering and Operations Management

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Masin is a typical Sumbawa, Indonesia sauce made from tiny shrimp. A closed fermentation process makes Masin for seven to fourteen days. This research aims to increase the productivity of making masin by optimizing the fermentation process by maintaining the fermentation temperature at the optimal temperature using a fuzzy logic control system. The masin fermenter is in the form of a cube of 640 mm X 640 mm X 550 mm and a fermentation container with a diameter of 380 mm and a height of 440 mm equipped with a heater and Arduino, with the setting point of the fermenter is 37ºC. Furthermore, product quality tests were carried out on the third, fifth, seventh, ninth, twelfth and fourteenth days, with an organoleptic test, bacterial count, protein, fat, fiber, and carbohydrate content. Then the fermentation results with the fermenter were compared with normal fermentation. The organoleptic test result is that using a fermentor for 12 days is the most preferred by participants in terms of color, aroma and texture, while for taste, they prefer samples of a 9-days fermenter. The highest growth of lactic acid bacteria was found in the 7-day fermenter, which was 3.3 X 10⁷. The highest protein content was found in the 5-day fermenter sample, which was 12.21%, the highest fat content was found in 3 days of normal fermentation, 23.15%, the highest fiber content was found in the 3-day standard fermentation sample, 26.12%, and the highest carbohydrate content was found in the 7-day fermenter was 11.32%.

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“…A previous study (Rohman et al, 2021) made a masin fermenter using a heater in the form of six 10-watt incandescent lamps (actuators) with AC power and a fermenter capacity of 18 liters, which is relatively small in size and due to much interest in salt. So to increase salt production, the FERMAS-KECE (intelligent control salted fermenter) was developed.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Thermal Distribution in Masin Fermenters Using Computational Fluid Dynamic Method with Ansys Software

Proceedings of the International Conference on Industrial Engineering and Operations Management

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Masin is a Sumbawa sauce made from fermented rebon shrimp. That has several shortcomings, such as non-uniform time for masin fermentation. Therefore, the design of FERMAS-KECE, a masin fermenter equipped with a temperature control system, is carried out to optimize the fermentation process. This study aims to determine the thermal distribution controlled by the heater position and velocity of the fan using the computational fluid dynamic (CFD) method with Ansys software. CFD simulation is done on Ansys 2022 R2 student version. The variables studied were fan speed variables 2m/s, 1,5m/s, and 1m/s. Variable heater position one (bottom), position two (middle), and position three (upper and lower) are the heater position on the Fermenter. The simulation results of the heat distribution with fan speed 2m/s at positions one, two, and three, namely 331,5K, 332,7K, and 332,2K, thermal distribution with fan speed 1.5m/s at positions one, two, and three are 329,6K, 330,5K, and 330,2K. Thermal distribution with fan speed 1m/s at positions one, two, and three are 326,3K, 326,9K, and 326,7K. The simulation results show that the CFD simulation's thermal distribution at position two with a fan speed of 2 m/s is 332,7K and has uniform color thermal distribution contours. We hope that the placement of the heater and fan speed on the Fermenter can optimize the masin fermentation process. .

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Karakteristik Bioreaktor Dengan Sistem Kontrol Suhu Sebagai Instrumen Feremetnasi Pembuatan Produk Masin Bebahan Baku Udang Rebbon (Mysis relicta)

Cited by 3 publications

References 4 publications

Penerapan Alat Fermas Kece (Fermentor Masin Makanan Khas Sumbawa Dengan Sistem Kendali Cerdas) Di Desa Jotang Kabupaten Sumbawa

Penerapan Alat Fermas Kece (Fermentor Masin Makanan Khas Sumbawa Dengan Sistem Kendali Cerdas) Di Desa Jotang Kabupaten Sumbawa

Intelligent Control Masin Fermentor Development With Temperature Control System

Optimization of Thermal Distribution in Masin Fermenters Using Computational Fluid Dynamic Method with Ansys Software

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