Analisis Kadar Air Sistem Pengering Udang Ebi

Abstract

The processing of dried shrimp (ebi) is a hight-economic-value industry requiring an optimal drying process to maintain quality. The process requires a stable drying temperature, and the right drying time so that the energy consumption required can be efficient. The use of an Arduino-based control system makes it possible to obtain temperature control and drying to achieve the set SNI moisture content. This study aims to analyze an Arduino based shrimp drying system to monitor weight, temperature, and time during the drying process. The research method involves designing a drying device using a modified oven with an electric heater and a DS18B20 sensor for temperature control. The results indicate that a drying temperature of 60℃ is more effective than 50℃ in reducing shrimp moisture content, achieving a final moisture level of 18,34% after 4 hours of drying. Arduino-based automatic system with the use of relays is able to control the heater dynamically. Shrimp drying was carried out at a temperature of 60℃ with a shrimp mass of 301.34 g. The Study concludes that the Arduino based drying system enchances efficiency and shrimp drying quality compared to tradisional methods.