Endrawan, Andhika Muhammad Burhanuddin and Dr. Ir. Erni Yudaningtyas, M.T and Goegoes Dwi Noesantoro, S.T., M.T. (2023) Karakterisasi suhu ruangan tungku Virgin Coconut Oil. Sarjana thesis, Universitas Brawijaya.
Abstract
Virgin Coconut Oil (VCO) merupakan salah satu bentuk olahan daging kelapa yang banyak diproduksi masyarakat. VCO mengandung asam lemak rantai sedang yang mudah dicerna tubuh sehingga mencegah penimbunan di dalam tubuh. Asam lemak yang terkandung dalam VCO merupakan asam lemak jenuh yang sangat bermanfaat. Namun, bila suhu dipanaskan hingga lebih dari 35 derajat, asam lemak tersebut akan hilang. Perlu dilakukan pengontrolan suhu ruang pemanas pembuatan VCO agar kandungan asam lemaknya tidak hilang yaitu pada suhu 35°C asd. Penelitian dilakukan dengan mengambil karakteristik pembangkit pada beberapa tegangan mulai dari 45 V, 48 V, 51 V, 53 V, 60 V, 63 V, 66 V. Setelah mendapatkan respon pada masing-masing tegangan, dicari nilai Kp, Ki, Kd menggunakan metode Ziegler-Nichols 1. Data diambil pada tegangan 60 V, karena pada tegangan 60V tercapai set point yang diinginkan yaitu 35°C a. Setelah mengetahui pada tegangan berapa mampu mendapatkan set point yang diinginkan maka penelitian dapat dilanjutkan dengan memasukkan parameter Kp, Ki, Kd dari karakteristik pada tegangan 60 V yaitu sebagai Kp = 17,89; Ki = 0,08; Kd = 983,95. Setelah dimasukkan nilai Kp, Ki, Kd dapat diuji untuk melihat respon yang diperoleh setelah diberikan parameter tersebut dengan error stable state sebesar 3,1%, over shoot sebesar 3,14%. Kemudian diberikan gangguan dan diperoleh parameter waktu pemulihan selama 881 detik.
English Abstract
Virgin Coconut Oil (VCO) is one of the processed forms of coconut meat that many people produce. VCO contains medium chain fatty acids that are easily digested by the body so as to prevent hoarding in the body. The fatty acids contained in VCO are saturated fatty acids which are very beneficial. However, when the temperature is heated to more than 35 degrees, these fatty acids will be lost. It is necessary to control the temperature of the heating room for making VCO so that the fatty acid content is not lost, namely at a temperature of 35 ° C asd. The research was conducted by taking the characteristics of the plant at several voltages starting from 45 V, 48 V, 51 V, 53 V, 60 V, 63 V, 66 V. After getting the response at each voltage, looking for the value of Kp, Ki, Kd using the Ziegler-Nichols method 1. Data were taken at a voltage of 60 V, because at a voltage of 60V the desired set point was reached, namely 35 ° C a. After knowing at what voltage is able to get the desired set point, the research can be continued by entering the parameters Kp, Ki, Kd from the characteristics at a voltage of 60 V which is as Kp = 17.89; Ki = 0.08; Kd = 983.95. After entering the value of Kp, Ki, Kd can be tested to see the response obtained after given these parameters with a steady state error of 3.1%, over shoot of 3.14%. Then given a disturbance and obtained recovery time parameters for 881 seconds.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | '0523070175 |
| Uncontrolled Keywords: | Virgin Coconut Oil, Temperature, Heater Element, DHT 22 |
| Subjects: | 600 Technology (Applied sciences) > 621 Applied physics > 621.3 Electrical, magnetic, optical, communications, computer engineering; electronics, lighting > 621.38 Electronics, communications engineering > 621.381 Electronics |
| Divisions: | Fakultas Teknik > Teknik Elektro |
| Depositing User: | Endang Susworini |
| Date Deposited: | 22 Sep 2023 01:10 |
| Last Modified: | 22 Sep 2023 01:10 |
| URI: | http://repository.ub.ac.id/id/eprint/203139 |
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