IMPLEMENTATION OF FUZZY LOGIC CONTROLLERS TO MAINTAIN WATER TEMPERATURE IN HYDROPONICS NFT FOR LOLLO VERDE LETTUCE (LACTUCA SATIVA L.)

  • MOHAMAD NURKAMAL FAUZAN Applied Bachelor Program of Informatics Engineering, Pos Indonesia Polytechnic, West Java 40151
  • NYI MEKAR SAPTARINI Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, West Java 45363

Abstract

Objective: The purpose of this study was to maintain the nutritional water temperature in the range of 25-27 °C for Lollo Verde lettuce (Lactuca sativa L.).


Methods: The method was the Fuzzy Logic Mamdani (FLM) with two inputs, i.e. real time clock and temperature. The output was crisp speed PWM with the center of area method.


Results: The results showed that Fuzzy logic was succeeded in reducing water temperature in the NFT system from 28-32 °C to 26-27 °C, with an average delta of 3.5 °C. Fuzzy logic maintained the nutrient water temperature in the Lollo Verde lettuce with an average of 26.57±0.5 °C. Water temperature affected the yield of Lollo Verde lettuce.


Conclusion: The yield of NFT FLM system was better compared to the conventional NFT system.

Keywords: Nutrient film technique, Temperature maintenance, Fuzzy logic mamdani

References

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FAUZAN, M. N., & SAPTARINI, N. M. (2021). IMPLEMENTATION OF FUZZY LOGIC CONTROLLERS TO MAINTAIN WATER TEMPERATURE IN HYDROPONICS NFT FOR LOLLO VERDE LETTUCE (LACTUCA SATIVA L.). International Journal of Applied Pharmaceutics, 13(3), 23-27. https://doi.org/10.22159/ijap.2021.v13s3.04
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