Rancang Bangun Oven dan Perbandingan Kinerja PID (Propotional - Integral – Derivative controller) dan Pengendali Kontrol Thermostat Analog pada Oven Pengering Singkong Tepung Mocaf

Abstract

Factors that need to be considered in the drying offlour cassava mocaf are dry dryness evenly for 24 hours with a temperature of 50 0C , the drying process that not maximal will cause fungi that affect the quality offlour mocaf. The drying method used today in the traditional way is by drying under in the sun with indeterminate weather and using themethod of conventional thermostat control which has a high temperature error ( unstable temperature ). Therefore, in this paperwas a tool forflour cassava dryer designed mocaf with PID control. So that later it is expected that when the drying process reachesdryness maximum. In the dryer system design cassava flour mocaf is used first sensor sensor Thermocouple K-type & Max6675 to measure the temperature of the Oven. In addition there are Blower, Element heating are controlled with PID ( Propotional – Integral – Derivative ) so that the desired temperature is stable when drying. In testing dryer cassava flour mocaf was obtained comparison result of PID control can eliminate water 56 % with a stable 50 0C error 1 0C and Thermostat control can eliminate water 50 % with temperature 47 0C ( not reaching the Setpoint ) in crease and decrease significant.