Design and Development of Temperature Control System in Cow's Milk Yoghurt Fermenter for Optimization of the Growth of Lactobacilus Bulgaricus Bacteria

Indonesia currently has a population of 578,579 dairy cows with a production of 107,481 thousand liters of fresh milk per year. It is known that people prefer to consume processed cow products compared to fresh milk because they have the preferred variant and have a longer storage time. However, to process yoghurt requires a fermentation process which requires quite a long time and faces problems in temperature control. Therefore, the proposed fermenter prototype will help improve the quality and efficiency of yoghurt production with a temperature control and monitoring system that is integrated with a smartphone. Based on these problems, this study aims to create a fermenter prototype with a temperature control system and monitoring bacterial growth and development that is integrated with a smartphone to increase the efficiency of yoghurt production in Indonesia. This journal uses ESP32 as a microcontroller to send data to the internet, RTD PT-100 is used to read temperature and sensor PH-4502C is used to monitor pH. The method of testing the system by varying the temperature range in making yoghurt, and the test results obtained in the most optimal temperature range variation at 38-39°C the final pH value is 4.14 and the control system is able to maintain the temperature range value for an average of 15 minutes.