Khakam Ma'Ruf, Rizal Justian Setiawan, Darmono, Indra Dwi Suryanto, Nur Azizah, Nur Evirda Khosyiati
This study presents the Aerator Hybrid System, an innovative approach designed to enhance shrimp farming in the coastal regions of Indonesia. The system integrates wind, solar, and conventional electricity sources to mitigate the high operational costs and environmental challenges associated with traditional aerators. Employing a Research and Development (R&D) methodology, the Aerator Hybrid System was designed, implemented, and evaluated in Kulon Progo, Yogyakarta. The results indicate that the system consistently maintains optimal dissolved oxygen levels, averaging 6.77 mg/L, while achieving a significant reduction in operational costs-up to 93% and 87% compared to diesel and electric aerator. The incorporation of IoT technology facilitates remote monitoring and control, thereby improving management efficiency. Moreover, the Aerator Hybrid System demonstrates exceptional environmental performance, with zero emissions, in stark contrast to conventional diesel aerators. This innovation represents a substantial advancement toward sustainable aquaculture by balancing economic viability with environmental responsibility. The system's scalability and adaptability present promising opportunities for widespread adoption in coastal shrimp farming, with the potential to transform the industry towards more sustainable practices. © 2024 IEEE.
Gadjah Mada University, Faculty of Engineering, Department of Industrial Engineering, Yogyakarta, Indonesia; Yogyakarta State University, Faculty of Engineering, Department of Mechanical Engineering Education, Yogyakarta, Indonesia; Yogyakarta State University, Faculty of Engineering, Department of Civil Engineering Education, Yogyakarta, Indonesia; Gadjah Mada University, Faculty of Engineering, Department of Electrical Engineering, Yogyakarta, Indonesia; School of Public Health, China Medical University, Department of International Public Health, Taichung, Taiwan; Yogyakarta State University, Faculty of Engineering, Department of Culinary Technology Education, Yogyakarta, Indonesia
