Track: Systems Engineering

Abstract

Masin is a typical Sumbawa, Indonesia sauce made from tiny shrimp. A closed fermentation process makes Masin for seven to fourteen days. This research aims to increase the productivity of making masin by optimizing the fermentation process by maintaining the fermentation temperature at the optimal temperature using a fuzzy logic control system. The masin fermenter is in the form of a cube of 640 mm X 640 mm X 550 mm and a fermentation container with a diameter of 380 mm and a height of 440 mm equipped with a heater and Arduino, with the setting point of the fermenter is 37ºC. Furthermore, product quality tests were carried out on the third, fifth, seventh, ninth, twelfth and fourteenth days, with an organoleptic test, bacterial count, protein, fat, fiber, and carbohydrate content. Then the fermentation results with the fermentor were compared with normal fermentation. The organoleptic test result is that using a fermenter for 12 days is the most preferred by participants in terms of color, aroma and texture, while for taste, they prefer samples of a 9-days fermenter. The highest growth of lactic acid bacteria was found in the 7-day fermenter, which was 3.3 X 10?. The highest protein content was found in the 5-day fermenter sample, which was 12.21%, the highest fat content was found in 3 days of normal fermentation, 23.15%,  the highest fiber content was found in the 3-day standard fermentation sample, 26.12%, and the highest carbohydrate content was found in the 7-day fermenter was 11.32%.