CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS
Coffee fruit fermentation is a chemical process that involves the role of microorganisms which result in changes in acid concentration and temperature. Lactic acid produced during the fermentation process indicates the activity of microorganisms so that the temperature increases. The fermentation...
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id-itb.:536972021-03-08T21:47:46ZCONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS Radhy, Ahmad Indonesia Theses Fermentation, Acidity Level, Bacterial Activity INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/53697 Coffee fruit fermentation is a chemical process that involves the role of microorganisms which result in changes in acid concentration and temperature. Lactic acid produced during the fermentation process indicates the activity of microorganisms so that the temperature increases. The fermentation process can be controlled by adjusting the acidity level (pH) and temperature so that the desired environmental conditions can be obtained. The design of a data acquisition system has been developed to monitor and control the output of the fermentation process, namely the value of the pH rate and temperature. The data acquisition system is based on the ESP32 microcontroller as a sensor node and Raspberry Pi as data visualization. text |
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Institut Teknologi Bandung |
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Indonesia Indonesia |
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Indonesia |
| description |
Coffee fruit fermentation is a chemical process that involves the role of microorganisms which
result in changes in acid concentration and temperature. Lactic acid produced during the
fermentation process indicates the activity of microorganisms so that the temperature increases.
The fermentation process can be controlled by adjusting the acidity level (pH) and temperature
so that the desired environmental conditions can be obtained.
The design of a data acquisition system has been developed to monitor and control the output of
the fermentation process, namely the value of the pH rate and temperature. The data acquisition
system is based on the ESP32 microcontroller as a sensor node and Raspberry Pi as data
visualization. |
| format |
Theses |
| author |
Radhy, Ahmad |
| spellingShingle |
Radhy, Ahmad CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| author_facet |
Radhy, Ahmad |
| author_sort |
Radhy, Ahmad |
| title |
CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| title_short |
CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| title_full |
CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| title_fullStr |
CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| title_full_unstemmed |
CONTROL OF ACIDITY AND TEMPERATURE IN THE FERMENTATION PROCESS OF COFFEE FRUITS |
| title_sort |
control of acidity and temperature in the fermentation process of coffee fruits |
| url |
https://digilib.itb.ac.id/gdl/view/53697 |
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