Rancang Bangun Sistem Kendali Presisi Suhu dan Kelembapan pada Mesin Penyangrai Kopi Menggunakan Sensor SHT-31
Bilah Samping Artikel
Diterbitkan:
2026-02-25
Kata Kunci:
Arduino Uno, Kontrol Otomatis, Penyangrai Kopi, SHT-31, Suhu, Kelembapan
Isi Artikel Utama
Abstrak
Metode penyangraian kopi konvensional sering menghadapi kendala inkonsistensi mutu akibat ketergantungan pada keahlian operator dan ketiadaan regulasi termal yang presisi. Penelitian ini bertujuan merancang bangun sistem penyangrai kopi otomatis berbasis mikrokontroler Arduino Uno yang terintegrasi dengan sensor SHT-31 untuk pengendalian suhu dan kelembapan uap secara real-time. Sistem menerapkan logika kontrol threshold dengan setpoint suhu 90°C dan kelembapan 12% untuk mengautomasi aktuator motor servo pada katup gas. Pengujian operasional dilakukan menggunakan variasi beban biji kopi 50, 100, 150, dan 200 gram. Hasil penelitian menunjukkan bahwa peningkatan massa biji berbanding lurus dengan durasi penyangraian, dengan rentang waktu 12,46 menit untuk beban 50 gram (hasil dark roast) hingga 21,16 menit untuk 200 gram (hasil light roast). Akurasi pembacaan sensor tervalidasi dengan nilai error sebesar 2,62% dibandingkan termometer standar. Sistem kendali terbukti efektif menstabilkan parameter mikroklimat dan menghentikan proses secara otomatis saat target tercapai, sehingga menjamin konsistensi kualitas produk akhir.
Rincian Artikel
Bagian
Articles
Cara Mengutip
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
Referensi
[1] J. W. Wibowo, R. D. Atmaja, and M. A. Murti, “Preliminary Studies for Cracking Sound Identification During Coffee Roasting,” in 2023 International Conference on Advanced Mechatronics, Intelligent Manufacture and Industrial Automation (ICAMIMIA), Surabaya, Indonesia: IEEE, 2023, pp. 215–219.
[2] P. C. Ayu, I. W. A. Wijaya, I. G. A. P. R. Agung, and I. W. Rinas, “Design of coffee roaster with controlled temperature system to maintain the sustainability of coffee roasting process,” IOP Conf. Ser.: Earth Environ. Sci., vol. 1302, no. 1, 2024.
[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.
[2] P. C. Ayu, I. W. A. Wijaya, I. G. A. P. R. Agung, and I. W. Rinas, “Design of coffee roaster with controlled temperature system to maintain the sustainability of coffee roasting process,” IOP Conf. Ser.: Earth Environ. Sci., vol. 1302, no. 1, 2024.
[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.