Analisa Perbandingan Pengaturan Suhu Berbasis Logika Fuzzy Interferensi Sugeno dan Mamdani pada Alat Pengering Biji Kopi
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Abstract
Kopi merupakan komoditas unggulan dengan permintaan global yang terus meningkat. Indonesia merupakan satu dari beberapa negara produsen kopi terbesar di dunia setelah India dan Brazil. Salah satu upaya menjaga kualitas biji kopi hijau agar sesuai dengan SNI 01-2907-2008 adalah menjaga nilai kadar air. Konsistensi nilai kadar air, membutuhkan perlakuan khusus dalam metode pasca panen yaitu pada proses pengeringan biji kopi. Mengeringkan biji kopi menggunakan metode tradisional menggunakan sinar matahari langsung memiliki banyak kelemahan yaitu waktu yang cukup lama, kontaminasi jamur dan bakteri serta suhu pengeringan yang tidak bisa diatur. Diperlukan alat untuk mengeringkan biji kopi dengan fitur khusus dalam mengontrol suhu optimal sebesar 50℃ untuk menyelesaikan kekurangan dari metode tradisional. Dalam pengaturan suhu agar sesuai dengan setpoint dibutuhkan metode kontrol yang tepat sehingga tujuan penelitian ini untuk membandingkan 2 metode kontrol pengaturan suhu menggunakan fuzzy logic control interferensi Mamdani dan Sugeno. Kedua metode kontrol tersebut memiliki 2 input yaitu error dan delta error serta 1 output yaitu persentase valve. Pengambilan data pada alat pengering menunjukkan bahwa logika control yang sesuai adalah menggunakan metode interferensi Mamdani dengan error maksimal sebesar 2,1% dibandingkan metode interferensi Sugeno dengan error maksimal 10%. Nilai kadar air yang dihasilkan dari pengeringan biji kopi menggunakan fuzzy logic control interferensi Mamdani yaitu sebesar 12,5% dengan massa biji kopi yang dikeringkan adalah 1000-gram dan waktu pengeringan 90 menit.
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How to Cite
Nafisah, N., Syamsiana, I. N., Kusuma, W., Putri, R. I., & Sumari, A. D. W. (2023). Analisa Perbandingan Pengaturan Suhu Berbasis Logika Fuzzy Interferensi Sugeno dan Mamdani pada Alat Pengering Biji Kopi. Agroteknika, 6(2), 272-288. https://doi.org/10.55043/agroteknika.v6i2.240
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Suhariningsih, S., & Rakhmawati, R. (2019). PENERAPAN KONTROL LOGIKA FUZZY PADA SISTEM PENGERING IRISAN KRIPIK SINGKONG. Seminar Nasional Kontrol, Instrumentasi Dan Otomasi (SNIKO) 2018, 213–220. https://doi.org/10.5614/sniko.2018.24
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Ullah, A., Kharisma, O. B., & Santoso, I. (2018). Fuzzy Logic Implementation to Control Temperature and Humidity in a Bread Proofing Machine. Indonesian Journal of Artificial Intelligence and Data Mining, 1(2), 66. https://doi.org/10.24014/ijaidm.v1i2.5664
Umaran, T., Perdana, T., Kurniadie, D., & Parikesit, P. (2022). Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia). Sustainability (Switzerland), 14(1), 1–13. https://doi.org/10.3390/su14010476
Wijaya, E. S., Sari, Y., Baskara, A. R., & Rivaldy, A. (2021). Penerapan Logika Fuzzy Tsukamoto Untuk Pemantauan Kestabilan Suhu Menggunakan Sensor DS18B2 Pada Styrofoam Box Pengemasan Ikan. Journal of Science and Technology Naskah, 2(1), 59-77. https://doi.org/10.51135/justevol2issue1page59-77
Alixandre, R. D., Alixandre, F. T., de Lima, P. A. M., Fornazier, M. J., Krohling, C. A., do Amaral, J. F. T., ..., & Viçosi, D. B. (2023). Physical and sensorial quality of arabica coffee cultivars submitted to two types of post-harvesting processing. Coffee Science, 18, 1–9. https://doi.org/10.25186/.v18i.2081
Analianasari, A., Win, E. K., Berliana, D., Yulia, M., & Shintawati. (2021). Penguatan Kapasitas Produksi Kopi Robusta Premium Gapoktan Triguna 4.5. Qardhul Hasan, 7(1), 126–132. https://api.semanticscholar.org/CorpusID:244966353
BSN (Badan Standardisasi Nasional). (2008). SNI 01-2907-2008: Biji Kopi. In Badan Standarisasi Nasional. http://lib.kemenperin.go.id/neo/detail.php?id=225640
Cahyani, A. D., Dewatama, D., & Kamajaya, L. (2023). Implementasi Fuzzy Logic Control Pada Alat Pengering Cengkeh Otomatis. Jurnal Multidisiplin Indonesia, 2(9), 2647–2658. https://doi.org/10.58344/jmi.v2i9.522
de Oliveira, P. D., Biaggioni, M. A. M., Borém, F. M., Isquierdo, E. P., & de Oliveira Vaz Damasceno, M. (2018). Quality of natural and pulped coffee as a function of temperature changes during mechanical drying. Coffee Science, 13(4), 415–425. https://doi.org/10.25186/cs.v13i4.1435
Hale, A. R., Ruegger, P. M., Rolshausen, P., Borneman, J., & Yang, J. in. (2022). Fungi associated with the potato taste defect in coffee beans from Rwanda. Botanical Studies, 63(1), 1-8. https://doi.org/10.1186/s40529-022-00346-9
Hall, R. D., Trevisan, F., & de Vos, R. C. H. (2022). Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity. Food Research International, 151(November 2021), 110825. https://doi.org/10.1016/j.foodres.2021.110825
Harada, K., Wiyono, & Munthe, L. (2022). Production and commercialization of benzoin resin: Exploring the value of benzoin resin for local livelihoods in North Sumatra, Indonesia. Trees, Forests and People, 7(November 2021), 100174. https://doi.org/10.1016/j.tfp.2021.100174
ICC‐102‐9. (2011). RULES ON STATISTICS CERTIFICATES OF ORIGIN. https://www.bing.com/ck/a?!&&p=04b88c7cad8499f3JmltdHM9MTcwMTIxNjAwMCZpZ3VpZD0zMzY4Y2I3ZC0zM2IyLTY5ZmUtMmY2Yi1kOGU5MzJlNDY4YjMmaW5zaWQ9NTE4NA&ptn=3&ver=2&hsh=3&fclid=3368cb7d-33b2-69fe-2f6b-d8e932e468b3&psq=ICC%e2%80%90102%e2%80%909.+(2011).+RULES+ON+STATISTICS+CERTIFICATES+OF+ORIGIN.&u=a1aHR0cHM6Ly93d3cuaWNvLm9yZy9kb2N1bWVudHMvaWNjLTEwMi05ZS1ydWxlcy1jZXJ0aWZpY2F0ZXMtZmluYWwucGRm&ntb=1
ICO. (2019). Survey on the impact of low coffee prices on exporting countries. Icc 124-4 4, 23. https://www.bing.com/ck/a?!&&p=04b88c7cad8499f3JmltdHM9MTcwMTIxNjAwMCZpZ3VpZD0zMzY4Y2I3ZC0zM2IyLTY5ZmUtMmY2Yi1kOGU5MzJlNDY4YjMmaW5zaWQ9NTE4NA&ptn=3&ver=2&hsh=3&fclid=3368cb7d-33b2-69fe-2f6b-d8e932e468b3&psq=ICC%e2%80%90102%e2%80%909.+(2011).+RULES+ON+STATISTICS+CERTIFICATES+OF+ORIGIN.&u=a1aHR0cHM6Ly93d3cuaWNvLm9yZy9kb2N1bWVudHMvaWNjLTEwMi05ZS1ydWxlcy1jZXJ0aWZpY2F0ZXMtZmluYWwucGRm&ntb=1
Kath, J., Byrareddy, V. M., Mushtaq, S., Craparo, A., & Porcel, M. (2021). Temperature and rainfall impacts on robusta coffee bean characteristics. Climate Risk Management, 32(January), 100281. https://doi.org/10.1016/j.crm.2021.100281
Largo‐Avila, E., Suárez‐Rodríguez, C. H., Maya, J. C., Ciro‐Velásquez, H. J., & Chejne, F. (2023). Changes in fatty acids profile and sucrose concentration of coffee beans during drying process. Journal of Food Process Engineering, 46(11). https://doi.org/10.1111/jfpe.14385
Lilia, D., Damiri, N., Zulkarnain, M., & Mulawarman, M. (2021). Short Communication: Drying methods and diversity of contaminant fungi on coffee beans in South Ogan Komering Ulu District, South Sumatra, Indonesia. Biodiversitas Journal of Biological Diversity, 22(2), 1037–1042. https://doi.org/10.13057/biodiv/d220260
Manalu, D. S. T., Harianto, H., Suharno, S., & Hartoyo, S. (2020). Permintaan Kopi Biji Indonesia di Pasar Internasional. AGRIEKONOMIKA, 9(1), 114–126. https://doi.org/10.21107/agriekonomika.v9i1.7346
Muradi, R., & Kartika, K. (2023). Fish Dryer With Temperature Control Using the Fuzzy Logic Method. International Journal of Engineering, Science and Information Technology, 3(1), 1–8. https://doi.org/10.52088/ijesty.v3i1.403
Pangururan, K., Samosir, K., Siagian, P., Napitupulu, R. A. M., Siagian, L., Pasaribu, V. A., Naibaho, T., Guth, D., & Havrlik, M. (2022). Perawatan dan Edukasi Tentang Pengering Kopi Sistim Green House Milik Kopi Pardosir di Desa Parbaba Dolok. 2(1), 1–11. https://publisher.yccm.or.id/index.php/cab/article/view/67/74
Price, G. C. (2022). Coffee prices close 2022 on a stable note, coalescing at around 160 US cents/lb (December). https://www.bing.com/ck/a?!&&p=0c39f22bb48b9d09JmltdHM9MTcwMTIxNjAwMCZpZ3VpZD0zMzY4Y2I3ZC0zM2IyLTY5ZmUtMmY2Yi1kOGU5MzJlNDY4YjMmaW5zaWQ9NTE3Nw&ptn=3&ver=2&hsh=3&fclid=3368cb7d-33b2-69fe-2f6b-d8e932e468b3&psq=Price%2c+G.+C.+(2022).+Coffee+prices+close+2022+on+a+stable+note%2c+coalescing+at+around+160+US+cents%2flb+(Issue+December).&u=a1aHR0cHM6Ly93d3cuaWNvLm9yZy9kb2N1bWVudHMvY3kyMDIyLTIzL2Ntci0xMjIyLWUucGRm&ntb=1
Ramadhani, W. S., Paramudita, I., Lailiyah, Q., & Bakti, P. (2020). KARAKTERISTIK KINERJA KOMPOR GAS LPG MENGGUNAKAN BAHAN BAKAR DME DENGAN VARIASI DIAMETER NOZZLE DAN TEKANAN KERJA KOMPOR. Jurnal Standardisasi, 22(3), 199. https://doi.org/10.31153/js.v22i3.813
Rindengan, A. J., & Yohanes, A. L. (2019). Sistem Fuzzy. In Sistem Fuzzy.
Ross, T. J. (2010). Fuzzy Logic with Engineering Applications. In Fuzzy Logic with Engineering Applications: Third Edition. Wiley. https://doi.org/10.1002/9781119994374
Sari, Y. (2023). Kontrol Kecepatan dan Suhu pada Pembersih Porang Berbasis Arduino Uno Menggunakan Metode Fuzzy Logic. Mohon tambahkan judul daftar pustaka Jurnal Teknik Indonesia. 2(April), 14–28. DOI: 10.58860/jti.v2i3.129. tambahkan DOI/URL
Silaban, R., Panjaitan, K., Pakpahan, B. M. T., & Siregar, B. (2020). Efektivitas Pengeringan Biji Kopi Menggunakan Oven Pengering Terkontrol. Virtual Seminar Nasional Hasil Pengabdian Kepada Masyarakat LPPM UNIMED, November, 39–44. 25 November 2020.
Simbolon, R. C. (2021). UJI PRODUKTIVITAS MESIN PENGERING BIJI KOPI DENGAN KONTROL TEMPERATUR RUANG PENGERING KAPASITAS 10KG/PROSES. Jurnal Engineering Development, 1(1), 57–63. https://jurnal.unimed.ac.id/2012/index.php/edev https://jurnal.unimed.ac.id/2012/index.php/edev/article/view/24913
Sousa, T. M. A., Batista, L. R., Passamani, F. R. F., Lira, N. A., Cardoso, M. G., Santiago, W. D., & Chalfoun, S. M. (2019). Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A. Journal of Food Safety, 39(1), 1–9. https://doi.org/10.1111/jfs.12584
Suhariningsih, S., & Rakhmawati, R. (2019). PENERAPAN KONTROL LOGIKA FUZZY PADA SISTEM PENGERING IRISAN KRIPIK SINGKONG. Seminar Nasional Kontrol, Instrumentasi Dan Otomasi (SNIKO) 2018, 213–220. https://doi.org/10.5614/sniko.2018.24
Sutrisno, Ariwibowo, D., Yulianto, M. E., & Sitawati, R. (2020). Characteristic of Vertical Mixed Flow Dryer in Coffee Bean Drying Process. IOP Conference Series: Materials Science and Engineering, 771(1), 012070. https://doi.org/10.1088/1757-899X/771/1/012070
Ullah, A., Kharisma, O. B., & Santoso, I. (2018). Fuzzy Logic Implementation to Control Temperature and Humidity in a Bread Proofing Machine. Indonesian Journal of Artificial Intelligence and Data Mining, 1(2), 66. https://doi.org/10.24014/ijaidm.v1i2.5664
Umaran, T., Perdana, T., Kurniadie, D., & Parikesit, P. (2022). Co-Creation Approach in Designing a Sustainable Coffee Supply Chain (a Case in Bandung Regency, West Java, Indonesia). Sustainability (Switzerland), 14(1), 1–13. https://doi.org/10.3390/su14010476
Wijaya, E. S., Sari, Y., Baskara, A. R., & Rivaldy, A. (2021). Penerapan Logika Fuzzy Tsukamoto Untuk Pemantauan Kestabilan Suhu Menggunakan Sensor DS18B2 Pada Styrofoam Box Pengemasan Ikan. Journal of Science and Technology Naskah, 2(1), 59-77. https://doi.org/10.51135/justevol2issue1page59-77