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

MOHAMAD NURKAMAL FAUZAN; NYI MEKAR SAPTARINI

doi:10.22159/ijap.2021.v13s3.04

Authors

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

DOI:

https://doi.org/10.22159/ijap.2021.v13s3.04

Keywords:

Nutrient film technique, Temperature maintenance, Fuzzy logic mamdani

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.

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