Design and Construction of Automatic Salted Fish Drying Device Based on Microcontroller
DOI:
https://doi.org/10.30630/jeccom.2.2.77-85.2024Keywords:
Salted Fish, Dryer, Heater, DHT22, Sensor, Buzzer, MicrocontrollerAbstract
An Automatic Salted Fish Dryer controlled by a microcontroller has been made based on a drying process that takes a long time, which is around 3-4 days and the weather is also sometimes unpredictable, thus inhibiting the productivity of making salted fish. The purpose of this study is to design a salted fish dryer that can work automatically to speed up the drying process of salted fish by maintaining a temperature that does not exceed 45 ° C to obtain a salted fish humidity of 40%. The research method starts from making a prototype and measuring system performance. The results of measuring the performance of drying salted fish using an automatic salted fish dryer are faster than the traditional method which requires a drying time of 3-4 days. By using an automatic dryer, it only takes 3-5 hours of drying and can reduce fish humidity by up to 40%, in accordance with SNI with a maximum drying temperature of 45 ° C. The DHT22 sensor is used to measure temperature and humidity, which is then displayed on the LCD. Overall, the tool can function well. Suggestions for further research, Hybrid energy sources can be added and condition monitoring can be done via the Internet of things (IoT).
References
A. S. Budi, M. S. Bakhri, Y. Nurasri, A. I. N. Suripto, S. K. Amir, and R. Rojikin, “Study the Applicability of a Shelf-Type Fish Drying Machine with a Heat Source from Coconut Shell Biomass,” Semesta Teknika, vol. 26, no. 2, pp. 203–213, Nov. 2023, doi: 10.18196/st.v26i2.17077.
S. Rezeki, Novriyenni, and Milli Alfhi Syari, “Prototype of Fish Drying Device for the Production of Salted Fish Based on IoT,” Journal of Artificial Intelligence and Engineering Applications (JAIEA), vol. 4, no. 1, pp. 386–390, Oct. 2024, doi: 10.59934/jaiea.v4i1.641.
H. H. AL-RUBAI, K. H. A. HASSAN, and M. Z. ESKANDDER, “Drying and salting fish using different methods and their effect on the sensory, chemical and microbial indices,” Multidisciplinary Reviews, vol. 3, no. 1, p. e2020003, Feb. 2020, doi: 10.29327/multi.2020003.
M. Mira et al., “The Effect of Traditional Drying on Salted Fish Quality,” International Journal of Natural Science and Engineering, vol. 6, no. 1, pp. 8–13, Apr. 2022, doi: 10.23887/ijnse.v6i1.41623.
F. Fitrinaldi, “Implementation of an Iot System in The Teaching Factory: Optimization of The Salted Fish Drying Process,” Syntax Literate ; Jurnal Ilmiah Indonesia, vol. 9, no. 11, pp. 6129–6136, Nov. 2024, doi: 10.36418/syntax-literate.v9i11.51705.
A. Sabilah et al., “The Effectiveness of Using Direct Sunlight on the Drying Process of Salted Fish Without Formalin,” International Journal of Natural Science and Engineering, vol. 6, no. 1, pp. 14–20, Apr. 2022, doi: 10.23887/ijnse.v6i1.41471.
R. Rahayu et al., “Implementation of Lumi-lumi (Harpodon nehereus) Fish Fillet Processing Methods as Salted Fish to Short Drying Time,” Eumpang Breuh : Jurnal Pengabdian Masyarakat, vol. 2, no. 1, pp. 8–10, Apr. 2023, doi: 10.33059/ebjpm.v2i1.7152.
S. D. P. Sidhi, A. Pujianto, D. Prasetyo, A. Nurfauzi, and Muhfizar, “EXPERIMENTAL STUDY OF SALTED FISH DRYING UNDER GREENHOUSE DRYER,” Russ J Agric Socioecon Sci, vol. 77, no. 5, pp. 281–287, May 2018, doi: 10.18551/rjoas.2018-05.33.
M. Syahrurradi, T. Zubaidah, M. Irfa’i, and M. Pahruddin, “Effectiveness of Decoction of Cinnamon Bark (Cinnamomum Burmanii) as A Fly Repellant In The Drying Process of Salted Fish,” JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan, vol. 21, no. 1, pp. 91–96, Jan. 2024, doi: 10.31964/jkl.v21i1.742.
S. Sundana, S. a, R. Prasetyani, and E. Prastyo, “DESIGN OF LPG GAS OVEN TECHNOLOGY AS AN EFFORT TO INCREASE SALTED FISH PRODUCTION IN SUMEDANG, INDONESIA,” Int J Adv Res (Indore), vol. 12, no. 07, pp. 612–623, Jul. 2024, doi: 10.21474/IJAR01/19094.
S. A. Kamaruddin, E. E. A. Jalil, N. A. N. Md Nasir, I. A. Zakarya, and N. M. Rozar, “Hygienic and Timeliness of Salted Dried Fish Process Using Smart Portable Outdoor Domestic Solar Drying Cabinet (PODSOD),” Food Science and Technology, vol. 10, no. 2, pp. 34–53, May 2022, doi: 10.13189/fst.2022.100203.
N. Najira et al., “EFFORTS TO IMPROVE SALTED FISH QUALITY USING ROTARY DRYING SYSTEM TECHNOLOGY IN GAMPONG KUALA LEUGE, PEUREULAK ACEH TIMUR,” Diseminasi: Jurnal Pengabdian kepada Masyarakat, vol. 3, no. 2, pp. 86–89, Sep. 2021, doi: 10.33830/diseminasiabdimas.v3i2.1150.
M. Christian, H. Yulita, L. B. Sugiyanto, S. Wibowo, S. Sunarno, and M. C. Leonardo, “Proposing Food Safety Standard Operational Procedures to Determine the Value-Based Selling of Salted Fish for Small Business Sustainability: Evidence from Indonesia,” 2024, pp. 731–741. doi: 10.1007/978-3-031-62106-2_55.
R. Rani et al., “The Impact of Drying and Salting on the Fish Resilience and Quality,” International Journal of Natural Science and Engineering, vol. 6, no. 1, pp. 30–36, Jul. 2022, doi: 10.23887/ijnse.v6i1.41473.
R. Delima et al., “The Impact of Using Salt on Drying Rate of Fish,” International Journal of Natural Science and Engineering, vol. 5, no. 3, pp. 87–95, Feb. 2022, doi: 10.23887/ijnse.v5i3.41314.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 JECCOM: International Journal of Electronics Engineering and Applied Science
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
