PROTOTIPE ALAT KONTROL SUHU DAN KELEMBABAN UNTUK FERMENTASI TEMPE

Tempe is conventionally fermented by keeping on an open room and it needs average time of 36 hours until the tempe become mature. Tempe fermentation process is frequently failed because temperature and humidity are not controlled properly. To solve that problem, in this research, an incubation box with size of 0.5625 m3, capacity of 2.5 kg has been made. Its temperature and humidity is controlled using four LM35DZ temperature sensors and one SHT11 humidity sensor. The temperature and humidity are optimized by three schemes which is utilized to determine heater and fan as well as sensor position. If temperature of incubation box is less than the value of setting point, hoter air will be flowed to the incubation box. A heated Water reservoir is used to increase the value of the humidity. When the air temperature and humidity of incubation box are more than the value of setting point, cool air from out of the incubation box will be entered. The hoter air is derived from heater, while the cooler air is derived from fan. From optimal process setting point in scheme three is gained at temperature 34oC and humidity 74%. The mature tempe fermentation time is 24 hours with test criteria that color, smell, and taste of the tempe is normal. In the same time, conventional fermentation give result of not mature tempe