Nowadays, industry technology are developed to make productivity more efficient. The main problem that hampers the production process is using human labor. Therefore, industrial robots are developed to work more efficiently such as robots moving goods. The purpose of this research is to apply the robot arm to the process of moving goods that can be monitored and controlled remotely using Human Machine Interface (HMI). Robots require controllers as regulator of production processes such as Arduino Uno microcontroller and Programmable Logic Controller (PLC). Arduino Uno is used as a data processor from color sensor, then Arduino Uno will control the relay module which is used to communication medium with PLC. TCS230 is a color sensor that is also able to read the existence of an object. This color sensor produces digital frequencies as an output with the period that will be calculating by Arduino Uno. The object with color that have been detected will be move by the robot arm to a predetermined position. The arm of the robot moves using pneumatik and dc motors, as well as the limit switch as the x-axis position sensor of the robotic arm. The carrying of an object will be done with the air suction through a small hole that assisted by rubber lip. The pneumatik that used to suck an object has a cylindrical iron rod.
Technological developments have brought changes in the industry, the process that was originallydone by humans has turned to the automation system. In this paper the application of the automationsystem is carried out on the processing of palm oil. The system is made in the form of a simulation ofan automation system using the Programmable Logic Controller (PLC) and Human MachineInterface (HMI). Automation of palm oil processing using PLC with the help of Unity Pro XLsoftware, monitoring processes using HMI with the help of Vijeo Designer Basic software, and analoginput simulated using a potentiometer. PLC receives and processes data from both analog inputs andfrom HMI. The process of cooking and extracting palm oil carried out by the PLC is displayed on theHMI. From the test results, it is known that the PLC can communicate with HMI and HMI can displaythe processes that occur in palm oil processing.
Sampora Village is a partner village of the Faculty of Engineering, the Atma Jaya Catholic University of Indonesia, which is located in the South Tangerang district. Since 2019, the Faculty of Engineering has collaborated with the Sampora Village Head in developing catfish cultivation and hydroponic entrepreneurship. The implementation of this collaboration program is carried out by lecturers and students of the Faculty of Engineering with the Village Owned Enterprise (Bumdes) Sampora, involving village communities. The results of catfish cultivation can be directly sold to restaurants or stalls around South Tangerang. The catfish harvest can also be made into floss as ready-to-eat dry food products that can be sold in packages. To make catfish floss, it takes a process of frying catfish that has been processed with spices, then drained to reduce the oil. The process of draining the oil manually with a sieve will produce floss that is wet and easily rancid because much the oil content. To produce dry floss, a spinner machine, which will produce dry catfish floss and can be stored for a longer period. Parameters of spinner machine operating time using a timer. The use of a spinner as an oil drain requires the right operating time so that the catfish floss produced is drier and has a minimal oil content. The method used is to conduct training in operating a spinner machine to drain oil on catfish floss. Catfish floss that has been processed using a spinner becomes drier and crispier, so it can be stored for a longer time.Desa Sampora merupakan desa mitra Fakultas Teknik, Unika Atma Jaya, yang berada di kabupaten Tangerang Selatan. Sejak tahun 2019, Fakultas Teknik telah menjalin kerjasama dengan Kepala Desa Sampora dalam pengembangan kewirausahaan budidaya lele dan hidroponik. Pelaksanaan program kerjasama ini dilakukan oleh dosen dan mahasiswa Fakultas Teknik dengan Badan Usaha Milik Desa (Bumdes) Sampora, dengan melibatkan masyarakat desa. Hasil budidaya lele dapat langsung dijual ke restoran atau warung di sekitar Tangerang Selatan. Hasil panen lele juga dapat dibuat abon sebagai produk makanan kering siap saji yang dapat dijual dalam kemasan. Untuk membuat abon lele dibutuhkan proses menggoreng lele yang telah diolah dengan bumbu, kemudian ditiriskan agar mengurangi minyak pada abon. Proses penirisan minyak secara manual dengan saringan akan menghasilkan abon yang basah dan mudah tengik karena kandungan minyaknya masih tinggi. Untuk menghasilkan abon kering diperlukan mesin spinner sebagai peniris minyak, yang akan menghasilkan abon lele yang kering dan tahan disimpan dalam waktu yang lebih lama. Parameter waktu pengoperasian mesin spinner menggunakan alat timer. Penggunaan spinner sebagai peniris minyak membutuhkan waktu pengoperasian yang tepat agar abon lele yang dihasilkan lebih kering dan kadar minyaknya minimal. Metode yang digunakan adalah mengadakan pelatihan dalam mengoperasikan mesin spinner untuk meniriskan minyak pada abon lele. Abon yang diproses menggunakan spinner menjadi lebih kering dan renyah, sehingga dapat disimpan dalam waktu yang lebih lama.
Every stage of the process that occurs in the industry requires control so that the system can run in accordance with the specified procedures. This can be found in control of food and beverage where the heating process must be implanted within a prescribed time. The heating process can take place in stages and each stage requires a temperature limit within a certain time duration. If the temperature stability is disturbed the resulting product will be damaged. This problem can be overcome if automation is carried out on the system using a processing unit, namely a programmable logic controller (PLC). In this paper, the temperature regulation system is made in the form of a simulation using Festo Compact Workstation module to regulate the temperature of the water heating process to keep it constant for a certain time duration. The system is equipped with a temperature sensor as PLC input which is then processed with a proportional, integral and derivative (PID) algorithm to activate the heater or cooler. This automation system is connected to the human machine interface (HMI) so that processes that occur in the system can be monitored and controlled remotely from the control room. Based on the test results, it can be seen that the temperature sensor has an error of 0.808%, the best PID parameters in this test are: Kp = 2.4, Td Ti = 55 and = 14. The test also shows that the system temperature can be maintained and the process can be monitored and accessed through HMI. Setiap tahapan proses yang terjadi di industri memerlukan pengendalian agar sistem dapat berjalan sesuai dengan prosedur yang berlaku. Demikian halnya dengan proses pengendalian suhu yang banyak dijumpai pada industri makanan/minuman. Proses pemanasan bisa berlangsung secara bertahap dan tiap tahapnya memerlukan batasan suhu dalam durasi waktu tertentu. Bila kestabilan suhu terganggu maka produk yang dihasilkan menjadi rusak. Masalah ini dapat diatasi bila dilakukan otomasi pada sistem menggunakan unit pengendali yaitu programmable logic controller (PLC). Pada makalah ini sistem pengaturan suhu dibuat dalam bentuk simulasi menggunakan modul Festo Compact Workstation untuk mengatur suhu pada proses pemanasan air agar terjaga konstan dalam durasi waktu tertentu. Sistem dilengkapi dengan sensor suhu dan sensor level air sebagai masukan PLC yang selanjutnya diolah dengan algoritma proporsional, integral dan derivatif (PID) untuk mengaktifkan heater dan cooler. Sistem otomasi ini terhubung ke human machine interface (HMI) agar proses yang terjadi pada sistem dapat dipantau dari ruang kendali. Berdasarkan hasil pengujian dapat diketahui bahwa sensor suhu memiliki kesalahan 0,808 %, parameter PID terbaik dalam pengujian ini yaitu: Kp = 2,4, Ti = 55 dan Td = 14. Pengujian juga menunjukkan suhu sistem dapat dipertahankan dan proses dapat dipantau serta diakses melalui HMI.
Growing the world’s population to almost 9.7 billion by 2050 will continue to address the challenges facing the food and agriculture sector. The aim of this study is to reduce food losses in Sampora Village, Cisauk – South Tangerang by creating an affordable cold-storage of Modified Atmosphere Storage (MAS) equipment with a capacity of 4.77 m3 so that it can increase the quality of food for a longer period without deterioration of the horticultural products stored. Temperature control, humidity control, air circulation, maintenance of space between containers for adequate ventilation, total capacity, dimensions, efficiency, development costs, durability, performance, and features are involved in the design. This cold storage is designed with a Design Thinking method. A qualitative research was conducted through interviews to gain insight and synthesize the needs. The selection prototype concept was chosen by the Pugh Matrix and finally this study proposed in an affordable cold-storage technology.
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