Automation of eWeLink Based Fresh Bread Dough System Otomatisasi Sistem Adonan Roti Segar Berbasis eWeLink
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Published:
Jul 8, 2021
Keywords:
eWelink, Moisture, Yeast, Temperature, Sugarless, Time
Main Article Content
Abstract
The process of plain bread dough without sugar after the fermentation process is then left to stand for a certain time manually or modern. The process of developing plain bread dough without sugar can be done by using yeast which is widely sold in the market. The yeast is mixed evenly into the dough, then covered with a cloth and left for a certain time until the dough of plain bread without sugar expands. The factors that influence the development of unsweetened bread dough are the right amount of yeast, temperature and humidity also determine the development process of the bread dough without sugar. If the supporting factors are not suitable, it can cause the plain bread dough without sugar to fail to expand. By using the automation system for bread dough without sugar based on ewelink, it can reduce the failure rate during the development process of bread dough without sugar with optimal results.
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Article Details
How to Cite
[1]
M. Sofyan and D. H. Rasjid Saputra, “Automation of eWeLink Based Fresh Bread Dough System”, PELS, vol. 1, no. 2, Jul. 2021.
Section
Electrical Engineering
References
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[4] N. Yuliarmas, S. Aisyah and H. Toar, "Implementasi Kontrol PID pada Mesin Pengembang Roti," Rekayasa Elektrika, vol. 11, no. 3, pp. 79-122, 2015.
[5] H. I. Islam, N. Nabilah, S. S. Atsaurry, D. H. Saputra, G. M. Pradipta, A. Kurniawan, H. Syafutra, I. and I. , "Sistem Kendali Suhu dan Pemantauan Kelembaban Udara Ruangan Berbasis Arduino UNO dengan Menggunakan Sensor DHT22 dan Passive Infrared (PIR)," PROSIDING SEMINAR NASIONAL FISIKA, vol. V, 2016.
[6] M. D. Ariyana, S. Widyastuti, N. B. R. Handayani, W. Werdiningsih and N. Rahayu, "Pengaruh Penambahan Hidrokoloid Iota Karaginan untuk Meningkatkan Kualitas, Keamanan dan Daya Simpan Roti," Pro Food (Jurnal Ilmu dan Teknologi Pangan), vol. 3, no. 1, pp. 186-193, 2017.
[7] K. Suharno, C. Pramono, R. C. Aditama and F. Hilmy, "Pengaruh Heater pada Kelembaban dan Suhu di dalam Proofer Terhadap Perkembangan Roti," Journal of Mechanical Engineering, vol. 3, no. 1, pp. 15-21, 2019.
[8] A. W. Indrawan, A. Achmad and K. Riyadi, "Pengaturan Suhu dan Kelembaban pada Ruang Proofer Berbasis Mikrokontroler Arduino," Seminar Nasional Hasil Penelitian & Pengabdian Kepada Masyarakat (SNP2M), pp. 122-128, 2020.
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