Uji Performansi Kontrol Suhu dan Kelembaban Menggunakan Variasi Kontrol Digital dan Kontrol Scheduling untuk Pengawetan Buah dan Sayuran

Abstract

Currently the preservation of fruit and vegetables in Indonesia is still done with traditional. Most post-harvest handling of fruits and vegetables in Indonesia directly sold into the market. So at harvest, the quantity of the commodity is abundant and when the time of harvest finished exhausted and rare commodity. In the fruit and vegetable preservation, temperature and relative humidity are two control variables that influence each other. Where the increase and decrease in temperature will result in changes in relative humidity. In this research carried out two variations control the digital control and control scheduling to determine the characteristics of the relationship of temperature and relative humidity . Results from both trials showed that the variation of the control of digital control has a good quick peak time to reach the set point temperature and humidity. While scheduling control humidity rise with the increase in temperature.

Keywords

• Temperature
• Relative Humidity
• Fruits
• Vegetables
• preservation