Design and Construction of Bio-fermentation Bin Controlled by the Internet of Things Technology
Keywords:
bio fermentation bin, organic waste, Internet of ThingsAbstract
The objective of this research was to design, create, and test the efficiency of fermenting bio-liquid using Internet of Things (IoT) technology to control and monitor the fermentation process. This includes measuring and controlling various factors that affect fermentation efficiency, such as the temperature inside the fermentation bin, the pH level of the bio-fermentation, the weight of the ingredients, solar energy systems, and stirring duration. Additionally, real-time alerts were implemented. After 14 days of testing the fermentation efficiency using traditional methods, small food scraps remained undigested, and white fibers indicative of microorganisms were distributed on the water surface, primarily consisting of oxygen-demanding yeast. The ratio of nitrogen: potassium: phosphorus is 0.53%: 1.17%: 0.08% by weight and did not differ statistically. In contrast, results from testing the bio-fermentation bin showed that continuous stirring for 15 minutes followed by a 45-minute rest period resulted in no food scraps or white fibers on the water surface. This indicates that continuous stirring aids in breaking down food scraps and reduces yeast growth. The fermentation period lasted 10 days, resulting in nitrogen, potassium, and phosphorus ratios of 0.79%, 1.16%, and 0.06% by weight, respectively. The nutrient content in the bio-fermentation met organic fertilizer standards.
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