Rancang Bangun Sistem Kendali Presisi Suhu dan Kelembapan pada Mesin Penyangrai Kopi Menggunakan Sensor SHT-31
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Published:
2026-02-25
Keywords:
Sistem Kendali, Suhu, Kelembapan, Sensor SHT-31
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Abstract
Conventional coffee roasting methods often face challenges regarding quality inconsistency due to a high reliance on operator proficiency and the absence of precise thermal regulation. This study aims to design and build an automatic coffee roasting system based on the Arduino Uno microcontroller integrated with an SHT-31 sensor for real-time monitoring of steam temperature and humidity. The system applies threshold control logic with a setpoint of 90°C temperature and 12% humidity to automate the servo motor actuator on the gas valve. Operational testing was conducted using coffee bean load variations of 50, 100, 150, and 200 grams. The results showed that increasing bean mass was directly proportional to roasting duration, ranging from 12.46 minutes for a 50-gram load (dark roast) to 21.16 minutes for 200 grams (light roast). Sensor reading accuracy was validated with an error value of 2.62% compared to a standard thermometer. The control system proved effective in stabilizing microclimate parameters and terminating the process automatically upon reaching targets, thereby ensuring final product consistency.
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How to Cite
Rancang Bangun Sistem Kendali Presisi Suhu dan Kelembapan pada Mesin Penyangrai Kopi Menggunakan Sensor SHT-31. (2026). EPSILON: Journal of Electrical Engineering and Information Technology, 23(2), 146-157. https://doi.org/10.55893/1dnbsx33
References
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[3] O. A. Ogunjirin, M. O. Olabanji, and O. T. Ojo, “Instrumentation of NCAM developed coffee roasting machine,” IOP Conf. Ser.: Earth Environ. Sci., vol. 445, no. 1, 2020.
[4] E. Getaneh, S. W. Fanta, and N. Satheesh, “Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage,” J. Food Qual., vol. 2020, 2020.
[5] I. Laukalja, Z. Kruma, and I. Cinkmanis, “Impact of the Roast Level on Chemical Composition of Coffee from Colombia,” Proc. Latv. Acad. Sci., Sect. B: Nat., Exact, Appl. Sci., vol. 76, no. 3, pp. 348–354, 2022.
[6] D. Prajna, J. C. K. H. S. Putra, H. K. Purwadaria, and S. Sutrisno, “Roasting optimization of robusta coffee beans and their effect on the antioxidant related compound,” BIO Web Conf., vol. 120, 2025.
[7] G. Budryn, E. Nebesny, J. Oracz, and T. Rachwał-Rosiak, “Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil,” Eur. J. Lipid Sci. Technol., vol. 114, no. 9, pp. 1052–1061, 2012.
[8] D. Żyżelewicz, G. Budryn, J. Oracz, H. Antolak, D. Kręgiel, and M. Kaczmarek, “The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates,” Food Res. Int., vol. 89, pp. 918–929, 2016.
[9] B. Heyd, E. Broyart, G. Trystram, and A. Voilley, “Physical model of heat and mass transfer in a spouted bed coffee roaster,” Drying Technol., vol. 25, no. 4, pp. 621–633, 2007.
[10] R. Wulandari, A. C. Nugraha, R. A. W. Yudha, and S. Roseno, “Heat transfer through a clay furnace in a coffee roasting machine to produce coffee with a distinctive aroma,” in AIP Conference Proceedings, vol. 2900, 2023.
[11] X. Wang and L.-T. Lim, “Physicochemical Characteristics of Roasted Coffee,” in Coffee in Health and Disease Prevention, Elsevier Inc., 2015, pp. 247–254.
[12] F. Wei and M. Tanokura, “Chemical Changes in the Components of Coffee Beans during Roasting,” in Coffee in Health and Disease Prevention, Elsevier Inc., 2015, pp. 83–91.
[13] W. B. Sunarharum, T. S. Y. Putri, and S. M. Ulfa, “Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee,” Int. J. Adv. Sci. Eng. Inf. Technol., vol. 12, no. 1, pp. 339–346, 2022.
[14] M. Bolka and S. Emire, “Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans,” Food Sci. Nutr., vol. 8, no. 11, pp. 6120–6131, 2020.
[15] I. V. Shtykova and T. A. Shinkevich, “Investigation of a Nonlinear Sar Model of the Temperature of the Exhaust Gases of the Firing Machine in the Presence of Noise in the Control Error,” in AIP Conference Proceedings, vol. 2467, 2022.
[16] L. Li and G. Zhou, “Method of variable universe fuzzy control base on inverse-model decoupling for green tea baking,” Trans. Chinese Soc. Agric. Eng., vol. 30, no. 5, pp. 238–245, 2014.
[17] S. Sa’po, M. Jusman, dan M. Arif, “Rancang Bangun Mesin Penyangrai Biji Kopi Kapasitas 3 Kg Type Rotary,” Skripsi, Politeknik Ati Makassar, Makassar, 2021.
[18] A. Fiatno, Y. Yusmita, G. Aprinaldi, E. Putri, dan M. Habibil, “Rancang Bangun Mesin Roasting Kopi Tipe Silinder Horizontal Kapasitas 2 Kg,” Skripsi, Universitas Pahlawan, Bangkinang, 2023.
[19] F. Nazura dan M. Dhafir, “Desain Mesin Penyangrai Kopi Menggunakan Sumber Elemen Pemanas Listrik (Heater) dan Tenaga Penggerak Motor Listrik,” J. Ilm. Mhs. Pertan., vol. 7, no. 1, 2022.
[20] A. Bahroin, A. P. Budijono, dan R. Budi, “Rancang Bangun Sistem Kontrol Suhu Dan Putaran Pada Mesin Penyangrai Kopi Semi Otomatis,” J. Tek. Mesin, vol. 2, no. 3, pp. 35–39, 2016.
[21] P. E. Wicaksono, “Penentuan Kadar Kandungan Air Pada Biji Kopi Arabika dengan Teknik Laser-Induced Breakdown Spectroscopy (LIBS),” Skripsi, Institut Teknologi Sepuluh November, Surabaya, 2018.