Coffee Fruit Fermentation Real-Time Measurement Based on Internet of Things Ahmad Radhy(*a), Suprijadi(b), Sparisoma Viridi(b), Aldi Ardian Raharja(c), Dimas Praja Purwa Aji(a)
(a)Graduated Student in Physics Department, Bandung Institute of Technology Jalan Ganesha 10, Bandung 40132, Indonesia.
(b)Physics Department, Bandung Institute of Technology Jalan Ganesha 10, Bandung 40132, Indonesia.
(c)Master Student in Industrial and Management Engineering Department, Bandung Institute of Technology Jalan Ganesha 10, Bandung 40132, Indonesia.
Abstract
Coffee fruit fermentation is a chemical process that involves the role of microorganisms which result in changes in acid concentration and temperature. Lactic acid produced during the fermentation process indicates the activity of microorganisms so that the temperature increases. The fermentation process can be controlled by adjusting the acidity level (pH) and temperature so that the desired environmental conditions can be obtained.
The design of a data acquisition system has been developed to monitor and control the output of the fermentation process, namely the value of the pH rate and temperature. The data acquisition system is based on the ESP32 microcontroller as a sensor node and Raspberry Pi as data visualization.
Keywords: Fermentation, Acidity Level, Bacterial Activity, Temperature Control
Topic: Instrumentation, Acoustics, and Signal Processing
