Temperature and Humidity Control of The Fermentation Room for Optimization of Cassava Fermentation Process

Cassava fermentation, commonly known as tape singkong, is a fermented product whose success depends on several parameters, including temperature, humidity, and the resulting ethanol content. Therefore, controlling temperature and humidity while monitoring ethanol levels during fermentation is essential. Traditionally, the fermentation process still relies on time estimation, which can reduce quality and slow down production. This study develops a controlled fermentation system using a DHT22 sensor for temperature/humidity monitoring, an MQ-3 sensor for ethanol detection, and a load cell for weight measurement. All sensor data is streamed to the cloud for real-time monitoring. The methodology involves designing and developing hardware and software for temperature and humidity control in the cassava fermentation chamber, calibrating the DHT22, MQ-3, and load cell sensors, and testing system performance. The results show that the DHT22 sensor calibration achieved an accuracy of 98.8% and a precision of 99.6%, while the MQ-3 calibration showed 97.03% accuracy, and the load cell calibration reached 98.6% accuracy. The temperature and humidity control system successfully maintained the fermentation chamber within the 30°C–35°C range. Performance testing confirmed that fermentation with controlled temperature and humidity was 70% faster than conventional methods