Utilization of melinjo skin and tofu dregs as raw materials for making vegetable nuggets with the Internet of Thing (IoT)
1Dadan Ahmad Hudaya,2M Fariz Fadillah,3Tuti Rostianti Maulani,4Hendy Suryandani,5Rudi Purwanto,6Marlinda Indriati,7Retno Utami8Eko Yuniarsih,9Desi Trisnawati 10Susilawati,11Sri setiowati,12Andrianto Heri Wibowo,13Veny Agustini Prianggita,14Eva Sutihat,15Zaenal Hakim,16Agung Sugiarto,17Ayu Mira Yunita,18Neli Nailul Wardah,19Aghy Gilar Pratama,20Ervi Nurafliyan Susanti,21Lili Sujai,22*Robby Rizky

1, 2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22 Universitas Mathla^ul Anwar Banten, Labuan Street

Abstract

The era of revolution 4.0 demands fully automatic and can be controlled remotely. The problem in this study is that human reasoning power is still limited, therefore this study designed the manufacture of nuggets using the Internet of Thing to determine the protein and water levels to make the dough more suitable. The purpose of this study is to make it easier to determine the appropriate dose related to protein and water content, by providing a light indicator when the dose meets the requirements. If the light is on, it means that the dose is eligible and when the light is off, it means that the dose does not meet the requirements. This study used a completely randomized design (CRD) with 1 factorial, 5 treatments and 4 replications. The results showed that melinjo skin nuggets and tofu dregs in the organoleptic taste test were significantly different, in treatment E1 (90% melinjo skin: 10% tofu waste) which was 2.18 had a savory taste. The texture organoleptic test was not significantly different in treatment E2 (80% melinjo skin: 20% tofu dregs) which was 1.99, the texture was softer and the aroma was very sharp. The water content test was not significantly different from the E0 treatment (100% melinjo skin: 0% tofu pulp) melinjo skin without a mixture of tofu pulp, the resulting high water content level was 60.04. The protein content test was not significantly different, in treatment E3 (70% melinjo skin: 10% tofu dregs) which was 4.04 protein content contained in E3 treatment (70% melinjo skin: 30% tofu dregs).

Keywords: Melinjo Skin, Tofu Dregs, Vegetable Nuggets, Internet of Things (IoT)

Topic: Engineering and Technology