CD Tesis

Pengembangan Smart Box Untuk Penyimpanan Makanan Dengan Kendali Pid Suhu Dan Kelembaban Berbasis Pci 6221

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Measurement of temperature and humidity with a control system is one of
the solutions in improving the quality of various application fields such as
instrumentation and especially the food storage process. Rendang is a form of
processed meat that is very popular in Indonesia, especially in West Sumatra and
Riau. Processing of rendang produces a high-water content of 60% to 70%, so the
rendang is easily damaged at room temperature. The control system is determined
by three main factors, namely, manipulated variables (MV), disturbances, and
controller variables
This research has successfully designed a smart box with a regulatory
control system using the PCI 6221 Module which is integrated with the graphicalbased
LabVIEW software from National Instrument (NI). The manufacturing
stage begins with the manufacture of a control system prototype, temperature and
humidity calibration and prototype testing. This control system maintains
temperature and humidity simultaneously in the food warmer at the desired
setpoint so as to produce the optimum value. This control system consists of
Proportional, Integral and Derivative parameters, abbreviated as PID. The smart
function is demonstrated by making regular heating every 6 hours by increasing
the temperature setpoint to around 70 ° C for several minutes and lowering the
temperature setpoint back to its initial setting of 45 ° C.
The smart box prototype was designed by selecting the PT100 temperature
sensor using a transducer to convert the temperature into an electrical quantity in
the form of a current of 4 mA to 20 mA. The temperature is calibrated using a
Volcraft digital thermometer Detir with a resolution of 0.1 ° C as a calibrator
resulting in an average difference in the measurement value of 0.01 ° C and an
error percentage of 0.17% which is converted to a voltage by the PCI 6221. For
humidity sensors, calibration is not performed because of the measurement range
small 0% to 100% so it's easy to balance. Bump test smart box testing at optimum
operating temperature with a set point of 45 ° C to 70 ° C is an ideal condition for
heating food which produces control parameters P, I and D of 10, 0.06 minutes
and 0 seconds, respectively. Organoleptic tests are carried out every 6 hours
which are based on physical and chemical properties consisting of parameters of
colour, texture, aroma, obtained good results, where the color of the rendang is
slightly brown without much change from before, the texture remains soft, and the
smell of rendang remains strong. Based on prototype testing it has high precision,
stable control system and optimum temperature control range for food warmer.
Keywords: Smart box, food storage, PID control system, temperature and
humidity, PCI 6221.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

10 17. 220 (0018)

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Fisika., 2020

Deskripsi Fisik

xiii, 54 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

10 17. 220 (0018)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

FISIKA

Info Detail Spesifik

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Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

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