Temperature and humidity characteristic of cassava fermentation process: A preliminary study for air controlled treatment for cassava fermentation process

Abstract

Fermentation food is known as one of traditional food processing method. This method is used in several countries. In Indonesia, fermented food that made by cassava is very famous in West Java area known as peuyeum or tape. Further aim of study is to control fermentation environment so that tape can be fermented at all area where cassava can be cultivated in Indonesia with better product and consistent quality. As preliminary research, temperature and humidity measurement is reported in this paper before control system is built to understand fermentation process.

Temperature and Humidity Control System for Tempe Gembus Fermentation Process Based on Internet of Things

“…Proses fermentasi tempe yang masih menggunakan cara manual dapat memakan waktu yang lama dan produksi tempe sedikit terhambat. Bahkan apabila suhu dan kelembapan tidak sesuai dapat merusak tempe atau dapat dikatakan tempe gagal produksi [9]. Sehingga dibutuhkan suatu alat yang dapat mendeteksi suhu dan kelembaban di ruangan pembuatan tempe.…”