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Research that aims to produce and determine the performance of controlling the pH and temperature of aquarium water for discus fish cultivation based on the ATMega328 Microcontroller with the Internet of Things (IoT) system has been carried out. This system will only control the temperature and pH of the fresh water in the aquarium. The type of fish used in this study was Discus fish, with a standard living temperature of 28 – 30 °C and a pH of 5.5 – 7. The DS18B20 sensor was used as a temperature sensor, and the 4502C sensor was used as a water pH sensor. When the tool runs all components, the system can provide an excellent response to changes in temperature and pH of the water in the aquarium that are out of the expected range. This condition is indicated when the pH level of the aquarium water is out of range. Then, the system will turn on pumps one and two, which are turned off again if the pH level is within the range. If the water temperature is out of range, then the system will turn on the heater, which is then turned off and returned by the system if the water temperature is within the range. This condition is evidenced when testing the temperature sensor; the DS18B20 can read the temperature and pH conditions of 4502C water, can read acid and base levels in aquarium water, and then sends the results of the data reading to the internet-based Blynk application, which can provide an excellent response.

Telah dilakukan Implementasi sistem kontrol suhu dan waktu penahanan pada perangkat pengering ikan asin kembung portable. Pengeringan ikan asin dapat terhambat jika cuaca saat pengeringan tidak baik. Untuk memudahkan masyarakat dalam pemakaian alat dengan suhu dan waktu yang baik. Ikan yang akan dikontrol adalah sampel ikan kembung dengan ukuran 15 – 20 cm dengan variasi suhu 65 dan 70 oC waktu yang digunakan yaitu 4, 5, dan 6 jam. Ikan yang dikeringkan menggunakan perangkat pengering telah di uji secara SNI. Alat yang digunakan berbahan pelat baja berukuran 75 cm x 65 cm x 75 cm. sensor yang digunakan untuk mengetahui suhu dalam pengering ikan kembung Hasil penelitian yang didapatkan suhu dapat mendeteksi suhu yang ada di dalam wadah alat pengring ikan asin. Ikan kembung yang di kotrol sudah memenuhi standar nasional Indonesia (SNI) 8273:2016 tentang ikan asin kering. Suhu yang set yaitu suhu 70 oC dengan waktu pengeringan selama 7 jam dimana massa awal 89 g menghasilkan massa akhir 36 g telah memenuhi standar nasional Indonesia (SNI) 39,56%. Kata kunci: Ikan asin kembung, Perangkat Pengering, suhu, dan waktu penahanan ABSTRACT Drying of salted fish can be hampered if the weather during drying is not good. A salted fish dryer has been designed with the aim of facilitating the local community in drying mackerel without being hindered by the weather. To make it easier for people to use the tool because it is known that the temperature and time are good for the fish tongue. The fish to be controlled were mackerel samples with a size of 15 – 20 cm with a temperature variation of 65 and 70 oC, the time used was 4, 5 and 6 hours. The tool used is made of steel plate measuring 60 cm x 75 cm x 75 cm. The sensor used to determine the temperature in the tongue fish dryer is DHTT22. The research results obtained by the temperature sensor can detect the temperature in the container of the salted fish drying device. Controlled tongue fish has met the Indonesian national standard (SNI) 88273:2016 concerning dried salted fish. The set temperature is 70 oC with a drying time of 7 hours where the initial mass of 89 g produces a final mass of 36 g which meets the Indonesian national standard (SNI) 39.56%. Keywords: Temperature, time, sensor DHT22

ABSTRAK Diabetes merupakan penyakit kronis yang paling tinggi kenaikan angka prevalensinya saat ini dan merupakan sepuluh besar penyebab kematian di dunia. Saat ini di Indonesia jumlah penderita diabetes diperkirakan mencapai lebih dari 16 juta orang yang kemudian memiliki risiko terkena komplikasi. Alat yang disebut glukometer sering digunakan untuk memeriksa kadar gula darah. Ini menggunakan teknik kimia berbasis sensor dengan enzim glukosa oksidase sebagai komponen aktif. Perangkat ini membutuhkan sampel darah, setelah menusuk jari dengan jarum darah dikeluarkan dan sampel darah diambil yang disebut metode invasive. Tujuan dari penelitian ini yakni membuat gadget berbasis sensor Arduino nano untuk mendeteksi kadar gula darah tanpa mengganggu fotodioda dengan sampel uji berupa ruas teratas jari telunjuk tangan. Alasan menggunakan arduino nano pada penelitian ini dikarenakan komponennya yang lebih simpel dan biayanya yang relatif lebih murah. Hasil penelitian pengembangan sistem pemantauan gula darah non-invasive ini dapat bekerja dengan baik dan mengukur kadar gula darah dengan berbasiskan arduino nano. akurasi pembacaan sekitar 99,67% berdasarkan temuan perhitungan persentase kesalahan, atau ketidaktepatan rata-rata 0,33%. Jadi, realisasi pengukur gula darah non-invasive berbasiskan arduino nano ini dapat dijadikan sebagai alat pengukur gula darah tanpa melukai tubuh. Kata Kunci: Diabetes, gula darah, arduino nano, LED, fotodioda. ABSTRACT Diabetes is a chronic disease with the highest prevalence rate increase at present and is the top ten causes of death in the world. Currently in Indonesia the number of diabetics is estimated to reach more than 16 million people who then have a risk of developing complications. An instrument called a glucometer is often used to check blood sugar levels. It uses a sensor-based chemical technique with the glucose oxidase enzyme as the active component. This device requires a blood sample, after pricking the finger with a needle the blood is removed and a blood sample is taken which is called an invasive method. The purpose of this research is to create an Arduino nano sensor-based gadget to detect blood sugar levels without disturbing the photodiode with the test sample in the form of the top segment of the index finger. The reason for using Arduino Nano in this study is because the components are simpler and the cost is relatively cheaper. The results of research on the development of this non-invasive blood sugar monitoring system can work well and measure blood sugar levels based on Arduino Nano. the accuracy of the reading is around 99.67% based on the findings of the calculation of the percentage of errors, or an average inaccuracy of 0.33%. So, the realization of this non-invasive blood sugar meter based on Arduino Nano can be used as a blood sugar meter without injuring the body. Keywords: Diabetes, blood sugar, arduino nano, LED, photodiode.

ABSTRAK Penelitian ini dilakukan untuk mengetahui kandungan mineral pasir besi hulu Sungai Seruai dan mengetahui pengaruh treatment panas yang diberikan terhadap karakteristik pasir besi. Metode karakterisasi menggunakan metode XRD, SEM, dan EDS. Analisis data pada pasir besi menggunakan Software XPowder, Origin, dan Digimizer. Treatment panas oven yang diberikan pada suhu 160 selama 3 jam dan treatment panas matahari dikeringkan di bawah sinar matahari pada suhu cuaca berkisar 25-31 selama 24 jam. Hasil penelitian diperoleh kandungan mineral pasir besi hulu Sungai Seruai adalah magnetit, hematit, siderit, dan titanomagnetit dengan komposisi masing-masing sebesar 34,1%, 37,3%, 23,2%, dan 5,4% (treatment berupa pemanasan di oven pada suhu 160 selama 3 jam) serta 35,6%, 40,3%, 18,3%, dan 5,8% (treatment berupa pengeringan di bawah sinar matahari selama 24 jam). Terdapat pengaruh treatment panas yang diberikan terhadap karakteristik pasir besi yaitu terjadi peningkatan kandungan magnetit dan hematit saat diberikan treatment panas berupa pengeringan di bawah sinar matahari selama 24 jam. Kata kunci: pasir besi ekstraksi, kandungan mineral, dan treatment panas ABSTRACT This research was conducted to determine the mineral content of iron sand upstream of the Seruai River and to determine the effect of the heat treatment given to the characteristics of iron sand. The characterization method uses XRD, SEM, and EDS methods. Data analysis on iron sand using XPowder, Origin, and Digimizer Software. The oven heat treatment was given at 160 ℃ for 3 hours and the sun heat treatment was dried in the sun at weather temperatures ranging from 25-31 ℃ for 24 hours. The results showed that the mineral content of iron sand upstream of the Seruai River was magnetite, hematite, siderite, and titanomagnetite with respective compositions of 34.1%, 37.3%, 23.2%, and 5.4% (treatment in the form of heating in oven at 160 ℃ for 3 hours) and 35.6%, 40.3%, 18.3%, and 5.8% (treatment in the form of drying in the sun for 24 hours). There is an effect of the heat treatment given to the characteristics of iron sand, namely an increase in the content of magnetite and hematite when given heat treatment in the form of drying in the sun for 24 hours. Keywords: iron sand extraction, mineral content, and heat treatment