Syntax Literate: Jurnal
Ilmiah Indonesia p–ISSN: 2541-0849 e-ISSN: 2548-1398
Vol. 9, No. 11, November 2024
IMPLEMENTATION OF AN IOT SYSTEM IN THE TEACHING FACTORY: OPTIMIZATION OF
THE SALTED FISH DRYING PROCESS
Fitrinaldi
Universitas Raja Ali Haji Maritime, Tanjungpinang, Indonesia
Email: [email protected]
Abstract
Drying is a preservation
method commonly used in the food industry to extend the shelf life of food by
reducing the water content to a safe level. However, traditional drying
methods, such as sun drying, are highly dependent on weather conditions and
often produce inconsistent product quality. This research aims to optimize the
salted fish drying process through the application of the Internet of Things
(IoT) in the Teaching Factory environment, with a focus on monitoring and
controlling temperature and humidity in real-time. The test results show that
the temperature on sensor 1 reached 43.8°C, sensor 2 was 41.1°C, and sensor 3
was 49.6°C, with average humidity ranging from 35.6% to 57.8%. Drying time
varies between 8-12 hours, depending on the type of biota being dried. These
tests revealed that water vapor could be removed efficiently without being
trapped, ensuring optimal drying. In addition, the application of IoT in the
Teaching Factory provides educational value for students with relevant industry
skills. This innovation offers a solution to traditional drying challenges,
such as variations in product quality and the risk of microbial contamination.
Therefore, the integration of IoT in the salted fish drying process has the
potential to improve production standards and competitiveness in the global
market.
Keywords: internet of things; salted fish drying; teaching factory; process
efficiency; product quality
Introduction
Drying is the
predominant preservation technique employed in the food industry to diminish
the moisture content of food ingredients. This process seeks to lower humidity
to a safe threshold, thereby inhibiting the proliferation of microorganisms,
enzymes, and chemical reactions that can compromise product integrity
Salted fish is a
preserved fish product that has historically served as a significant commodity
in numerous countries, particularly in coastal regions. The traditional
technique of sun-drying fish remains prevalent in the production process. While
this method has demonstrated effectiveness, challenges such as reliance on
weather conditions can impact the quality of the final product. Furthermore,
extended drying times often contribute to inefficiencies in the preservation
process. Consequently, researchers must investigate alternative technologies to
enhance the consistency and efficiency of salted fish production, particularly
in the contemporary era (Benassi et al., 2021).
The traditional method
of drying salted fish is significantly influenced by weather conditions, which
can impact the quality of the final product. Adverse weather, such as rain or
high humidity, can lead to suboptimal drying times, potentially diminishing the
quality and market value of salted fish. Furthermore, fluctuations in
temperature and humidity during the drying process can compromise product
safety, heightening the risk of microbial contamination. Consequently,
dependence on this traditional approach poses a considerable challenge for
businesses striving to maintain product quality and consistency. It is
imperative for researchers to investigate and develop more efficient
alternatives to ensure that the drying process of salted fish remains unaffected
by external factors such as weather (Bukhari et al., 2020).
To mitigate the reliance
on weather conditions that frequently disrupt the drying process of salted
fish, mechanical drying technology has been extensively implemented through the
utilization of drying machines. These machines are meticulously engineered to
establish a more controlled drying environment, wherein temperature and
humidity parameters can be tailored to meet product specifications. Enhanced
control results in a more consistent quality of the salted fish produced,
rendering it less susceptible to unpredictable weather variations. Furthermore,
this technology accelerates the drying process, positively influencing
production efficiency and output capacity. The integration of these drying
machines enables industry stakeholders to attain elevated quality standards in
a reduced timeframe (Hernández et al., 2021).
One of the most recent
advancements in salted fish drying technology is the implementation of an
Internet of Things (IoT)-based system that facilitates real-time monitoring and
control of temperature and humidity. This technology enables the drying machine
to deliver precise data on drying conditions at any moment, allowing for
automatic adjustments based on process requirements. The primary benefit of this system is
enhanced drying efficiency, leading to reduced times and increased
productivity. Furthermore, meticulous monitoring contributes to maintaining
consistent product quality and minimizes the risk of damage caused by
excessively high temperatures or inappropriate humidity levels. This innovation
is anticipated to serve as an effective solution for elevating the standards of
salted fish production within the industry, merging advanced technology and
automation for superior outcomes (Zhang et al., 2022).
Teaching Factory
represents an innovative educational approach designed to bridge the divide
between theoretical knowledge and practical application in industry. This
concept actively engages students in authentic industrial processes, enabling
them to acquire skills that are directly applicable and pertinent to
contemporary industry demands. In the fisheries sector, for instance, the
implementation of the Internet of Things (IoT) has significantly enhanced
production efficiency, particularly in the drying of salted fish. The IoT
system facilitates real-time monitoring and control of temperature and
humidity, which can be optimized to meet process requirements, resulting in superior
product quality. By integrating IoT within the Teaching Factory framework,
students not only gain theoretical insights but also engage directly in the
application of industry-relevant technology, thereby enhancing their
competencies in the dynamic landscape of the workforce (Kumar, & Gupta,
2021; Benassi et al., 2021.)
Drying methods do not
consistently yield products of the anticipated quality, particularly when not
executed effectively. The quality of dried salted fish can be influenced by
several factors, including temperature, humidity, and drying duration. Inadequate
temperature and humidity settings can compromise the final product, leading to
undesirable alterations in taste and texture. Furthermore, inconsistencies in
managing the drying process may result in variations in the outcomes,
ultimately affecting consumer satisfaction. Consequently, it is essential to
implement advanced technology and more efficient drying techniques to guarantee
consistent product quality and market acceptability (Gupta et al., 2023).
Reliance on conventional
drying methods frequently leads to inconsistent product quality, particularly
in salted fish. Such variability can influence market acceptance, as consumers
generally anticipate uniform quality. If the final product fails to meet these
quality standards, it is likely to adversely affect sales and brand reputation.
Consequently, it is essential to investigate and adopt more contemporary and
efficient drying technologies to attain more consistent outcomes. Advancements
in the drying process will empower manufacturers to enhance their
competitiveness in the market and satisfy the growing consumer demand for
quality (Bhat et al., 2022).
Unpredictable weather
conditions can lead to suboptimal drying times, resulting in inadequately dried
salted fish. This deficiency in the drying process frequently culminates in
diminished product quality, with salted fish failing to meet established standards.
Consequently, this situation adversely affects consumer satisfaction and the
product's competitiveness in the marketplace. Furthermore, elevated humidity
due to inclement weather can compromise the product, fostering the growth of mold and bacteria, which poses a greater risk when
traditional drying methods are employed. Therefore, it is essential to devise
more effective solutions for the drying process to ensure that the final
product maintains high quality, even under adverse weather conditions (Zhang et
al., 2023).
Drying processes that
rely heavily on weather conditions can elevate the risk of microbial
contamination, subsequently diminishing the safety and quality of the final
product. Unfavorable weather, particularly high
humidity, can lead to the entrapment of water vapor within the product,
fostering an optimal environment for microbial growth. This not only
compromises the texture and flavor of the product but
may also pose health risks to consumers. Furthermore, microbial contamination
can render the product unsuitable for consumption, resulting in economic losses
for producers. Consequently, it is essential to implement a more controlled and
secure drying method to ensure that salted fish products are produced with high
quality and safety for consumption (Nguyen et al., 2020).
Despite the
implementation of mechanical drying technology, challenges persist in
technology integration, particularly with the Internet of Things (IoT) system,
which results in suboptimal monitoring and control of temperature and humidity
during the drying process. This inadequacy can directly affect the quality of
the final product, as improperly monitored temperature and humidity may lead to
inconsistencies in the drying process. Furthermore, an IoT system that is not
fully integrated with the drying machine can produce inaccuracies in the
collected data, thereby impeding effective decision-making. In the absence of
proper control, the risk of product damage due to environmental factors remains
elevated, posing potential harm to producers. Consequently, further research is
essential to address these challenges and ensure the effective implementation
of advanced technologies in the salted fish drying process (Lee et al., 2021).
This research aims to optimize the salted fish drying process through the
application of the Internet of Things (IoT) in the Teaching Factory
environment, with a focus on monitoring and controlling temperature and
humidity in real-time.
Research Methods
This study employs a
quantitative experimental design to examine the relationship between
temperature and humidity in the drying process of salted fish utilizing an
IoT-based drying machine. The data were collected from three temperature and
humidity sensors strategically positioned on the drying machine racks. The
objective of this study was to assess the distribution of heat and water vapor
across various racks and their impact on drying time. This design was selected
for its capacity to deliver a precise quantitative representation of the
physical parameters influencing the drying process.
The materials utilized
in this study comprise fresh salted fish samples, which are positioned on
drying racks for a specified duration of testing. The salted fish samples were
sourced from local markets in Tanjungpinang and were
conditioned to achieve uniform size and weight, thereby minimizing variability
in the results. The primary apparatus employed is a salted fish drying machine,
which is outfitted with an IoT sensor system to monitor temperature and
humidity on each rack in real-time. Data collected from these sensors are
subsequently analyzed to ascertain the distribution
patterns of heat and humidity.
The testing procedure
entailed positioning the salted fish on drying racks, where sensors recorded
the temperature and humidity at the top, middle, and bottom levels. The drying
process was conducted over several hours, with temperature and humidity documented
at specific time intervals. The gathered data was analyzed
using software to examine the correlation between fluctuations in temperature
and humidity and the fish's dryness level. Machine settings, including exhaust
fan speed and heater temperature, were modified to ensure the drying process
adhered to established standards. The results from each trial were subsequently
compared to discern significant differences among the racks.
Results and Discussion
The resulting salted
fish drying machine markedly enhances the efficiency of the drying process. By
facilitating optimal air circulation, with air entering through the cavity at
the bottom of the door and exiting via the exhaust fan at the top rear, this
machine effectively removes water vapor generated during drying. Test data
corroborates this, indicating that the temperature on sensor 1 reached 43.8°C,
sensor 2 recorded 41.1°C, and sensor 3 attained 49.6°C, with average humidity
levels fluctuating between 35.6% and 57.8%. With a drying duration of
approximately 8-12 hours, contingent upon the type of biota being processed,
this drying machine yields a texture and color of
salted fish comparable to that achieved through sun drying. Furthermore, this
machine significantly reduces time requirements, as sun drying can extend up to
2 days, whereas this machine accomplishes the task in less than half that time.
Table 1.
Temperature and humidity recorded at each sensor
at
various intervals throughout the drying process.
|
Time
(hh) |
Sensor Temperature 1 (°C) |
Humidity Sensor 1 (%) |
Sensor Temperature 2 (°C) |
Humidity Sensor 2 (%) |
Sensor Temperature 3 (°C) |
Humidity Sensor 3 (%) |
|
19:31
|
43,8
|
57,8
|
41,1
|
56,7
|
49,6
|
35,6
|
|
21:31
|
45,0
|
50,3
|
42,3
|
49,8
|
48,7
|
36,2
|
This table indicates
that water vapor is not being trapped, demonstrating that the exhaust fan is
effectively removing moisture from the room. Consequently, the advancement in
this drying machine enhances the quality of salted fish and improves process
efficiency compared to traditional methods.
Figure
1. Temperature and Humidity
Data
for Various Sensors
The graph analysis
presented above illustrates a comparison of temperature and humidity across three
sensors positioned in various locations within the salted fish drying machine.
The data reveals that Sensor 1, situated on the top shelf, records the lowest
temperature (43.8°C at 19:31 and 45.0°C at 21:31) alongside the highest
humidity levels (57.8% and 50.3%). This indicates that the top shelf
experiences a slower drying process due to the difficulty of water vapor
escaping, as evidenced by the elevated humidity in this region. Conversely,
Sensor 3, located on the bottom shelf, registers the highest temperature
(49.6°C at 19:31 and 48.7°C at 21:31) and the lowest humidity (35.6% and
36.2%). The bottom shelf dries more rapidly, attributed to the higher
temperature and the more efficient removal of water vapor, as reflected in the
lower humidity readings.
Sensor 2, positioned
centrally, exhibited more moderate results, with temperature readings of 41.1°C
and 42.3°C, and humidity levels of 56.7% and 49.8%, compared to the other two
sensors. The variations in temperature and humidity among these three sensors
confirm that the placement of the rack within the dryer influences the drying
rate of salted fish. Notably, there is a significant disparity in humidity
between the top and bottom racks, suggesting that airflow and heat distribution
within the dryer are inconsistent. Consequently, modifications to the
ventilation or exhaust fan speed are necessary to enhance the removal of water
vapor, particularly on the top rack, which tends to retain more humidity.
The study's results
indicated that the newly developed salted fish drying machine effectively
addressed the issue of inconsistent product quality associated with traditional
drying methods. By implementing an appropriate temperature and humidity control
system, this machine produced salted fish with a consistent texture and color. The uniform temperature distribution within the
machine ensured that the entire rack experienced an efficient drying process,
irrespective of its position. This finding reinforces the notion that stable
temperature and humidity control are crucial for preserving the quality of
dried products (Gupta et al., 2023; Hassan et al., 2022; Iqbal et al., 2021).
Consequently, this machine successfully tackled the challenges posed by
traditional drying methods, which are susceptible to variations due to reliance
on external conditions.
The implementation of
effective air circulation in this drying machine markedly diminishes reliance
on sun-drying techniques, which frequently yield products of inconsistent
quality. Testing revealed a quantifiable difference in temperature and humidity
from the top shelf to the bottom shelf; however, these variations remained
within acceptable parameters, thereby preserving the quality of the salted
fish. This aligns with prior research indicating that optimal airflow is
crucial for an efficient drying process (Bhat et al., 2022; Singh et al., 2020; Krokida & Bisharat, 2004).
Through this innovation, producers can attain more uniform drying outcomes and
satisfy market demands for increasingly consistent product quality.
Furthermore, the
findings of this study demonstrate that the drying machine operates efficiently
even under adverse weather conditions, such as elevated humidity. With
effective temperature regulation, humidity levels in the drying chamber can be
managed to prevent salted fish from being subjected to excessive moisture. This
contrasts with traditional methods, where inclement weather can hinder the
drying process and diminish product quality. This assertion is corroborated by
research conducted by Zhang et al. (2023), Wang et al. (2021), Singh et al.
(2020) which indicates that high
humidity during drying can heighten the risk of product deterioration.
Consequently, this machine offers a superior solution for preserving product
quality during the drying process, irrespective of external weather influences.
Furthermore, these
results indicate that the risk of microbial contamination, commonly associated
with traditional drying methods, can be mitigated through this technology. The
rapid and controlled drying process guarantees that salted fish is not subjected
to humid environmental conditions for extended periods, thereby inhibiting the
proliferation of harmful microorganisms. Nguyen et al. (2020), Santos et al. (2021), Duncan et al. (2021), demonstrated
that effective humidity control during drying can diminish the risk of
contamination. Consequently, this machine not only enhances product quality but
also ensures food safety, rendering the final product safer for consumption.
Finally, while IoT
technology has not been fully incorporated in this test, the developed dryer
has demonstrated significant potential in enhancing the efficiency of the
drying process. Improved temperature and humidity regulation, along with
controlled airflow, indicate that this technology can address the challenges
associated with conventional mechanical drying. Lee et al. (2021), Díaz and Miranda
(2020), Pérez and González (2021) asserted that the incorporation of IoT
technology could further enhance the efficiency and regulation of the drying
process. With additional research, the integration of IoT in this dryer could
facilitate superior monitoring and control, enabling quicker and more precise
adjustments to drying parameters.
Conclusion
This study demonstrates
that the implementation of IoT-based drying machines for the drying of salted
fish can markedly enhance process efficiency in comparison to conventional
drying methods. This machine has effectively addressed the primary challenges
associated with traditional drying processes, including reliance on weather
conditions and variability in product quality. With improved control over
temperature and humidity, as well as directed air circulation, the final
product exhibits greater uniformity in quality, both in texture and color, thereby increasing its market acceptability. Furthermore,
this drying machine has demonstrated its capability to substantially reduce drying
time, decreasing it from two days with traditional methods to less than half.
The implementation of this technology also markedly diminishes the risk of
product damage caused by high humidity, a common issue in conventional methods
during unfavorable weather conditions. This evidence
indicates that this machine offers a viable solution to the challenges
encountered by salted fish producers concerning inadequate drying time and the
threat of microbial contamination.
This study further
substantiates that innovation in the drying of salted fish, particularly
through IoT technology, facilitates enhanced process control, enabling the
adjustment of temperature and humidity parameters as required. While IoT
technology has not been completely integrated in this research, the drying
machine developed has demonstrated commendable results regarding efficiency and
product quality. This paves the way for additional advancements aimed at
improving the precision of monitoring and automatic adjustments throughout the
drying process. The drying machine developed in this study presents significant
advancements in efficiency, product quality, and food safety. Enhanced control
over drying conditions minimizes the risk of product damage and microbial
contamination. These findings affirm that IoT-based drying technology holds
considerable promise for widespread implementation in the salted fish
processing industry, particularly in enhancing product competitiveness in a
market that increasingly demands high and consistent quality.
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Copyright holder: Fitrinaldi (2024) |
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First publication right: Syntax Literate: Jurnal Ilmiah Indonesia |
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