Monitoring and Controlling Systems Design of pH Cascara Vinegar Acid in Bioreactor
Duwi Hariyanto(1)(a), Afit Miranto(2), Muhammad Pramudhitya Hernanda(2), Daffa Naufal(2), Muhammad Nur Rafif(2), Ilham Marvie(3)

(1) Instrumentation and Automation Engineering Department, Institut Teknologi Sumatera, Jl. Terusan Ryacudu, Lampung Selatan, Indonesia
(2) Electrical Engineering Department, Institut Teknologi Sumatera, Jl. Terusan Ryacudu, Lampung Selatan, Indonesia
(3) Food Technology Department, Institut Teknologi Sumatera, Jl. Terusan Ryacudu, Lampung Selatan, Indonesia

(a) Corresponding author: duwi.hariyanto[at]ia.itera.ac.id

Abstract

Fermentation is one option to extend the shelf life and increase the bioactive compounds of coffee rind (cascara). This study proposed to design monitoring and controlling systems of pH in the fermentation process of cascara in a bioreactor. The systems were designed using the Raspberry Pi 4 microcontroller integrated with the pH sensor SKU: SEN0169 brand DF Robot. The microcontroller was programmed to optimize the pH value of vinegar acid during the fermentation process. A peristaltic pump controlled by the microcontroller could inject either base or acidic solutions into the bioreactor. In addition, the microcontroller was used to control the stirring rod in the bioreactor so that the vinegar acid be homogeneous. Python and Java-based programming languages with a code editor of Visual Studio Code software were used to write, edit, and upload programs to the microcontroller. The results showed that the pH sensor was compatible to measure the pH value of cascara vinegar.

Keywords: cascara, fermentation, vinegar, pH, microcontroller

Topic: System and Applications