Proposed Design of Incubator for Fermented Soybean Based on Internet of Things

In the process of fermenting soybeans to produce tempeh, temperature and humidity are factors that influence the quality of tempeh. A common problem encountered when producing tempeh is how to maintain the temperature so that the fermentation process of tempeh does not take too long which is related to the quality of tempeh. Furthermore, the ripeness level of tempeh during the fermentation process can be determined by its color. Tempeh that has not been fermented is still a brown soybean seed, while tempeh that has been fermented is white. So it is necessary to monitor the color of tempeh during fermentation to know when the process has finished more precisely. In this study, a soybean fermentation incubator design was proposed to produce tempeh which can regulate temperature and humidity to get the more stable temperature in the fermentation process. The PID control method is used to control the temperature in order to maintain temperature stability during fermentation. Then, the color sensors are used to check the ripeness of tempeh with an IoT-based approach. This system design propose can provide the information on the ripeness level of tempeh and receive comments via an application from a smartphone so that the temperature during the fermentation process can also be adjusted by the user.