IoT-Based Monitoring System for Temperature and pH Control in Cocoa Fermentation
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Abstract
Cocoa fermentation plays a crucial role in cocoa bean production, as it directly influences the taste, aroma, and texture of the final product. Temperature and pH significantly impact microbial activity during fermentation, making their control essential for achieving optimal and consistent results. A promising solution is the implementation of an IoT-based system for temperature regulation and pH monitoring, allowing for real-time data tracking throughout the fermentation process. This study developed a cocoa fermentation box integrated with an IoT system, utilizing a DHT22 temperature sensor and a 4502C pH sensor for precise monitoring. The system enables real-time data access and remote control, improving efficiency and quality while transforming conventional manual observation methods into a standardized, data-driven approach. IoT technology facilitates rapid condition adjustments and predictive analysis, minimizing human error and reducing the risk of fermentation inconsistencies. The experimental results demonstrated high sensor accuracy, with the IoT system successfully enhancing efficiency, control, and cocoa bean quality. In the 1 kg cocoa test, temperatures ranged from 28℃ to 35℃, with pH values between 4.0 and 5.3. In the 10 kg experiment, temperatures on the second day ranged from 28℃ to 33℃ with pH values between 4.3 and 5.9, while on the third day, temperatures ranged from 28℃ to 32℃, with pH values stabilizing between 4.0 and 5.3.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c): Liya Yusrina Sabila, Linggar Rahmat Dwiyono, Agus Rahman Hakim, Abi Nazli Karuana, Dhias Cahya Hakika (2025)
How to Cite
Sabila, L., Dwiyono, L., Hakim, A., Karuana, A., & Hakika, D. (2025). IoT-Based Monitoring System for Temperature and pH Control in Cocoa Fermentation. MOTIVECTION : Journal of Mechanical, Electrical and Industrial Engineering, 7(1), 1-12. https://doi.org/10.46574/motivection.v7i1.381
References
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[2] G. Widhiyoga and H. Wijayati, “Challenges Faced by Cocoa-based Industries from Indonesia in Global Value Chains,” Husnayain Bus. Rev., vol. 2, no. 2, pp. 1–10, 2022, https://doi.org/10.54099/hbr.v2i2.288.
[3] C. I. Prihantini et al., “What Makes Cocoa Farmers Convert Cocoa Land? Case Study: Two Cocoa Producing Districts in Southeast Sulawesi Province, Indonesia,” J. AGRISEP Kaji. Masal. Sos. Ekon. Pertan. dan Agribisnis, vol. 23, no. 1, pp. 163–180, 2024, https://doi.org/10.31186/jagrisep.23.01.163-180.
[4] T. T. Hapsari and A. F. Yuniasih, “The determinant factors of Indonesian competitiveness of cocoa exports to Germany,” J. Ekon. Pembang., vol. 18, no. 1, pp. 75–84, 2020, https://doi.org/10.29259/jep.v18i1.9978.
[5] P. Wainaina, P. A. Minang, L. Duguma, and K. Muthee, “A review of the trade-offs across different cocoa production systems in ghana,” Sustain., vol. 13, no. 19, pp. 1–18, 2021, https://doi.org/10.3390/su131910945.
[6] M. Asigbaase, B. H. Lomax, E. Dawoe, and S. Sjogersten, “Influence of organic cocoa agroforestry on soil physico-chemical properties and crop yields of smallholders’ cocoa farms, Ghana,” Renew. Agric. Food Syst., 2020, https://doi.org/10.1017/S1742170520000290.
[7] N. N. Suh and E. L. Molua, “Cocoa production under climate variability and farm management challenges: Some farmers’ perspective,” J. Agric. Food Res., vol. 8, no. August 2021, p. 100282, 2022, https://doi.org/10.1016/j.jafr.2022.100282.
[8] O. Rojo-poveda, L. Barbosa-pereira, G. Zeppa, and C. St, “Cocoa Bean Shell — A By-Product with Nutritional,” Mdpi, pp. 1–29, 2020, https://doi.org/10.3390/nu12041123.
[9] C. Saïdou et al., “Post-harvest System and Quality of Cocoa Beans in the Southern Region of Cameroon,” Eur. J. Nutr. Food Saf., vol. 13, no. 12, pp. 1–17, 2021, https://doi.org/10.9734/ejnfs/2021/v13i1230466.
[10] B. F. Dzelagha, N. M. Ngwa, and D. N. Bup, “A review of cocoa drying technologies and the effect on bean quality parameters,” Int. J. Food Sci., vol. 2020, 2020, https://doi.org/10.1155/2020/8830127.
[11] A. M. Calvo, B. L. Botina, M. C. García, W. A. Cardona, A. C. Montenegro, and J. Criollo, “Dynamics of cocoa fermentation and its effect on quality,” Sci. Rep., vol. 11, no. 1, pp. 1–15, 2021, https://doi.org/10.1038/s41598-021-95703-2.
[12] A. Schlüter, T. Hühn, M. Kneubühl, K. Chatelain, S. Rohn, and I. Chetschik, “Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans,” J. Agric. Food Chem., vol. 70, no. 13, pp. 4057–4065, 2022, https://doi.org/10.1021/acs.jafc.1c08238.
[13] D. Giuffrè and A. M. Giuffrè, “Fermentation Technology and Functional Foods,” Front. Biosci. - Elit., vol. 16, no. 1, pp. 1–13, 2024, https://doi.org/10.31083/j.fbe1601008.
[14] S. J. Reyes, Y. Durocher, P. L. Pham, and O. Henry, “Modern Sensor Tools and Techniques for Monitoring, Controlling, and Improving Cell Culture Processes,” Processes, vol. 10, no. 189, 2022, https://doi.org/10.3390/pr10020189.
[15] R. R. Shamshiri et al., “Digitalization of agriculture for sustainable crop production: a use-case review,” Front. Environ. Sci., vol. 12, no. July, pp. 1–32, 2024, https://doi.org/10.3389/fenvs.2024.1375193.
[16] G. Artavia, C. Cortés-Herrera, and F. Granados-Chinchilla, “Selected instrumental techniques applied in food and feed: Quality, safety and adulteration analysis,” Foods, vol. 10, no. 5, pp. 1–48, 2021, https://doi.org/10.3390/foods10051081 .
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[18] M. C. Alvarado, P. D. C. Sanchez, and S. G. N. Polongasa, “Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends,” Food Prod. Process. Nutr., vol. 5, no. 1, 2023, https://doi.org/10.1186/s43014-023-00157-w.
[19] S. O. Oruma, S. Misra, and L. Fernandez-Sanz, “Agriculture 4.0: An Implementation Framework for Food Security Attainment in Nigeria’s Post-Covid-19 Era,” IEEE Access, vol. 9, pp. 83592–83627, 2021, https://doi.org/10.1109/ACCESS.2021.3086453.
[20] H. G. Ouattara and S. L. Niamké, “Mapping the functional and strain diversity of the main microbiota involved in cocoa fermentation from Cote d’Ivoire,” Food Microbiol., vol. 98, no. June 2020, 2021, https://doi.org/10.1016/j.fm.2021.103767.
[21] S. Soumahoro, H. G. Ouattara, M. Droux, W. Nasser, S. L. Niamke, and S. Reverchon, “Acetic acid bacteria (AAB) involved in cocoa fermentation from Ivory Coast: species diversity and performance in acetic acid production,” J. Food Sci. Technol., vol. 57, no. 5, pp. 1904–1916, 2020, https://doi.org/10.1007/s13197-019-04226-2.
[22] C. O. Carolina et al., “Integrating microbial metagenomics and physicochemical parameters and a new perspective on starter culture for fine cocoa fermentation,” Food Microbiol., vol. 93, no. August 2020, 2021, https://doi.org/10.1016/j.fm.2020.103608.
[23] I. Adeleke, N. Nwulu, and O. A. Adebo, “Internet of Things (IoT) in the food fermentation process: A bibliometric review,” J. Food Process Eng., vol. 46, no. 5, pp. 1–13, 2023, https://doi.org/10.1111/jfpe.14321.
[24] L. H. Pratopo, A. Thoriq, E. H. Purwanto, and D. A. Wiradwinanda, “Temperature and pH Monitoring System Design in the Fermentation of Cocoa Beans Based on Android,” Pelita Perkeb. (a Coffee Cocoa Res. Journal), vol. 38, no. 1, pp. 43–53, 2022, https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.494.
[25] A. Randy, E. Asante, E. Bobobee, and G. Amano, “Mechanised Removal of Cocoa Beans from the Pod and Strategies to Optimize the Technique: A Review,” Am. J. Agric. For., vol. 12, no. 3, pp. 185–194, 2024, https://doi.org/10.11648/j.ajaf.20241203.15.
[26] S. Tovar Perilla, “Electronic development of a cacao fermentation 2 sensing system 3,” pp. 1–18, 2022, [Online]. Available: http://hdl.handle.net/1992/64177.
[27] M. Dhanaraju, P. Chenniappan, K. Ramalingam, S. Pazhanivelan, and R. Kaliaperumal, “Smart Farming: Internet of Things (IoT)-Based Sustainable Agriculture,” Agric., vol. 12, no. 10, pp. 1–26, 2022, https://doi.org/10.3390/agriculture12101745.
[28] M. N. Mowla, N. Mowla, A. F. M. S. Shah, K. M. Rabie, and T. Shongwe, “Internet of Things and Wireless Sensor Networks for Smart Agriculture Applications: A Survey,” IEEE Access, vol. 11, no. December, pp. 145813–145852, 2023, https://doi.org/10.1109/ACCESS.2023.3346299.
[29] N. Islam, M. M. Rashid, F. Pasandideh, B. Ray, S. Moore, and R. Kadel, “A review of applications and communication technologies for internet of things (Iot) and unmanned aerial vehicle (uav) based sustainable smart farming,” Sustain., vol. 13, no. 4, pp. 1–20, 2021, https://doi.org/10.3390/su13041821.