Sistem Pemantau Suhu Inkubator Untuk Fermentasi Yogurt Dengan Menggunakan Arduino Uno dan Sensor LM35 Berbasis IoT

Abstract

Yogurt is a food with many health benefits. The yogurt fermentation process aims to reduce the lactose content in yogurt, produced by Lactobacillus sp and Streptococcus sp. These two bacteria in yogurt thrive in a temperature range of around 40°C–45°C. The longer the fermentation process, the more acidic the yogurt becomes. To maintain a stable temperature during the fermentation process, a temperature control device, namely a temperature control sensor, is required. The PID method used here is used to control the temperature during the fermentation process to achieve the desired results. At 45°C, fermentation lasts for 4 hours, resulting in a yogurt with a distinctive aroma and acidity, with a pH of 4.54, producing a milky yellow color and a soft, thick yogurt texture.