Pengukuran Karakteristik Lahan Berbasis Internet of Things

Perdanasari, Lukie and Kurniasari, Arvita Agus and Puspitasari, Trismayanti Dwi and Etikasari, Bety and Utomo, Denny Trias and Jumiatun, Jumiatun and Mahendra, Octavian Yudha (2021) Pengukuran Karakteristik Lahan Berbasis Internet of Things. JTIM : Jurnal Teknologi Informasi dan Multimedia, 3 (3). pp. 169-175. ISSN 2684-9151

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Abstract

Climate change is one of the factors that affect crop production, so it is necessary toimplement strategies and technologies to maintain the availability of cereal crops inIndonesia. It is necessary to prepare the land for the early planting process and monitoringplant growth in order to produce maximum crops. Utilization of the Internet of Things (IoT)can be used to monitor soil temperature and pH in real time, so hope for the long term it canincrease crop production. The purpose of this research is to make a prototype design systemwith Internet of Things (IoT) technology to obtain temperature and pH data. This tool willtest the functional accuracy. This research for measuring the characteristics of land basedon IOT uses a prototype method consisting of Communication, Quick Plan, ModellingQuick Design, Construction of prototype, and Development Delivery & Feedback.Assembling the Wemos microcontroller, D1 R1, Breadboard, DS18B20 temperature sensor,4700 Ohm Resistor, soil pH sensor, and 16x2 I2C LCD and connected using jumper cableswith application control will be implemented into Wemos D1 R1 using the C++programming language using Arduino IDE. Testing of the tool is carried out to ensure thatthe sensor is functionally able to read the temperature and pH of the soil correctly. Testingused black box method and was implemented in 5 land axis points at Politeknik NegeriJember. The results used tools and litmus paper showed the same value. The conclusion andbenefit of detecting land characteristics using the Wemos microcontroller showed moredetailed measurement results with numbers behind the comma and a tool accuration rate of100%.

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