| Summary: | Tempe is conventionally fermented by keeping on an open room and it needs
average time of 36 hours until the tempe become mature. Tempe fermentation
process is frequently failed because temperature and humidity are not controlled
properly. To solve that problem, in this research, an incubation box with size of
0.5625 m3, capacity of 2.5 kg has been made. Its temperature and humidity is
controlled using four LM35DZ temperature sensors and one SHT11 humidity
sensor. The temperature and humidity are optimized by three schemes which is
utilized to determine heater and fan as well as sensor position. If temperature of
incubation box is less than the value of setting point, hoter air will be flowed to
the incubation box. A heated Water reservoir is used to increase the value of the
humidity. When the air temperature and humidity of incubation box are more than
the value of setting point, cool air from out of the incubation box will be entered.
The hoter air is derived from heater, while the cooler air is derived from fan. From
optimal process setting point in scheme three is gained at temperature 34oC and
humidity 74%. The mature tempe fermentation time is 24 hours with test criteria
that color, smell, and taste of the tempe is normal. In the same time, conventional
fermentation give result of not mature tempe.
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