IoT Based Fermentation Incubator for Automating UMKM Industry of Tempeh

Abstract

Mukherjee and friends had written that the fermentation process of tempeh can increase the nutritional value, organoleptic properties, and digestibility of the product, as well as increase the bioavailability of proteins, carbohydrates, and lipids, in easily digestible sizes. Therefore, fermentation process needs more attention to produce best quality tempeh. In order to automate the industry process on making tempeh, the incubator for fermentation is designed to meet market needs so that it can be implemented by tempeh industry. The time required for the conventional tempeh fermentation process ranges from 24 hours to 40 hours and can be exacerbated by the transition season (uncertain temperature). The study aims to reduce human dependence on controlling temperature and humidity as well as shorten the time in the fermentation process and reduce failures in making tempeh by designing a tempeh incubator and applying the concept of the internet of things (IoT) using MCU32 Node and firebase as a real time database. To apply the IoT-based tempeh incubator, there are several discussions in this paper, namely control systems, temperature sensors, humidity sensors, android, Arduino Mega 2560 and IoT architecture. temperature and humidity sensors as leading devices that are in direct contact with real conditions using a DHT22 sensor which has 2 functions at once to read temperature and humidity then sent to Arduino Mega 2560 with C++ language as reference data to turn on/off (6 Fan 12 V Dc and 2 Spiral Heaters). This control process is configured fully automatically by the system. After going through the testing stages that the temperature and humidity control will work when the room temperature is below 31°C and above 33°C. From the results of testing the tempeh incubator, the average temperature is 31°C and humidity is 84.33% and the time required for tempeh fermentation is 20 hours, which is 4 hours faster than conventional process.