DISAIN ALAT PENGENDALI SUHU UNTUK PENGERINGAN PANILI (Vanilla planifolia Andrews)
ABSTRACT: The quality of dried
vanilla depends largely on the temperature control during drying. Vanilla is
traditionally solar dried, thus the product quality is unpredictable and is
extremely influenced by weather. In order to obtain a good quality product, the
moisture content of the vanilla must be reduced gradually to a level of about
25-30%, hence the control of temperature during drying is very important. The
study was aimed to design a temperature control instrument in such a process
using a negative temperature coefficient (NTC) sensor, with an automatic on-off
mechanism on a preset temperature level. The results showed that at a preset
temperature of 50°, the automatic on mechanism of the instrument responded well
when the temperature decreased to a level of 1-5oC from the preset temperature.
Key words: temperature
control, drying, NTC sensor, vanilla
Penulis: Yusuf Wibisono,
Gunomo Djojowasito
Kode Jurnal: jppertaniandd050028
