Farm cultivation in the highlands is constrained by the long rainy season, less efficient sunlight and susceptible to pests and diseases. One of the solutions in cayenne pepper cultivation is using hydroponics and greenhouse s to minimize pests and diseases that come from the soil and are carried by the wind. The purpose of this research is to produce "SMART-IGHIOT" a control system based on the Internet of Things using Dutch bucket hydroponics in a portable greenhouse. The technology applied is in the form of monitoring and controlling temperature, humidity, air temperature and light intensity using sensors integrated with the ESP32 microcontroller. The ESP32 is connected to the Thingspeak webserver to display sensor measurement results in real-time. The design of the monitoring system for light intensity, temperature and humidity in the greenhouse can be maximized so that environmental conditions can be optimized. The performance of using greenhouse s can maximize the intensity of sunlight, the highest at 12.00, while the lowest temperature at 03.00 to 05.00 WIB. While the highest temperature is at 13.00 and the highest humidity is at night. Keywords: dutch bucket, greenhouse, IoT, microclimate, Thingspeak
<p>The purpose of this research was to determine the relationship between the maturity level of avocado and color changes using simple device such as smartphone camera. Avocado with 3 different maturity level A1:<80%, A2:80-85%, and A3:>85% were collected from local farmer in Bandungan, Central Java. The quality evaluation was carried out on 99 avocado (weight of 366±16 g) which included the evaluation of mass loss (%), firmness (kg/mm2), total soluble solids (°brix), and color changes (picture of fruit were taken using smartphone camera and analyzed using Photoshop CC 2019 from Adobe and converted into HSI values). The data were analyzed using two-factorial completely randomized design (CRD) with factor design are the level of maturity and storage time of the avocado. The results indicated that the maturity level were significantly different (p≤0.05) for mass loss, firmness and total soluble solids (TSS) of avocado during storage. The relationship between maturity level and color changes shows the MAPE (mean absolute percent error) value for hue, saturation, intensity ranges between 3,31-6,11%; 11,12-15,79%<em>, </em>and 6,10-6,49% with the light intensity of 527,77 lux. The results indicate that the image processing on smartphone camera is able to describe the level of maturity based on the color changes of avocado during storage with the same treatment conditions.</p>
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