scholarly journals EVALUASI KUALITAS MUTU MINYAK GORENG MENGGUNAKAN POLARISATOR TERPADU BERDASARKAN METODE FLUORESENSI ELEKTROOPTIK

2019 ◽  
Vol 4 (2) ◽  
pp. 114
Author(s):  
Heri Sugito ◽  
K. Sofjan Firdausi ◽  
Nidia Kharisma Putri
Keyword(s):  
Electric Field ◽  
External Electric Field ◽  
Fluorescence Polarization ◽  
Fatty Acid Content ◽  
Green Laser ◽  
Polarization Angle ◽  
Test Results ◽  
Polarization Method ◽  
Cooking Oil

Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization method has been carried out. Integrated polarizer used a green laser with a wavelength of 532 ± 10 nm. Measurements were made by observing changes in fluorescence polarization angles that occurs when without an external electric field and with the provision of an external electric field produced from two copper plates given a voltage of 0-6 kV. The samples used were new cooking oil and expired cooking oil, palm cooking oil that has been contaminated by chicken oil and lard. The test results show that the change in polarization angle on cooking oil expires is greater than the new cooking oil, as well as changes in the polarization angle in palm cooking oil that has been contaminated by lard is greater than pure palm cooking oil and palm cooking oil. This indicates that the saturated fatty acid content in lard is greater than that of pure palm cooking oil and chicken oil. With these results, the fluorescence polarization method is expected to be a method for evaluating halal cooking oil.

scholarly journals Evaluasi Cemaran Lemak Babi Pada Minyak Goreng Sawit Menggunakan Metode Polarisasi Transmisi

2018 ◽  
Vol 4 (1) ◽  
pp. 43
Author(s):  
Heri Sugito ◽  
Ketut Sofjan Firdausi
Keyword(s):  
Electric Field ◽  
External Electric Field ◽  
Palm Oil ◽  
Oil Content ◽  
Saturated Fatty Acids ◽  
Green Laser ◽  
Polarization Angle ◽  
Test Results ◽  
Polarization Method ◽  
Cooking Oil

This research was conducted for evaluation of contamination of pig fat on vegetable cooking oil using transmission polarization method. The sample used is palm oil that has been contaminated with chicken oil and pork oil, with variations of chicken oil and pork oil content. The light source used is a green laser with a wavelength of 532 ± 10 nm. Measurements are made by observing the change in the transmission polarization angle that occurs when no external electric field is provided and by external electric field generated from two copper plates given a voltage of 0-6 kV. Test results show that palm oil contaminated with pig oil has the greatest change in polarization angle compared to pure palm oil and palm oil that has been contaminated with chicken oil. This is because the content of saturated fatty acids in pig oil is greater than pure palm oil and chicken oil. With these results, the transmission polarization method is expected to become a method for the evaluation of halal of cooking oil.Keywords: Transmission Polarization, Electrooptics, Cooking Oil, Impurities of Lard, Halal

scholarly journals Design of Integrated Polarizer to Evaluate Quality of Cooking Oil Based on the Fluorescence Polarization Method

2018 ◽  
Vol 1 (1) ◽  
pp. 28 ◽  
Author(s):  
Heri Sugito, ◽  
Ketut Sofjan Firdausi
Keyword(s):  
High Voltage ◽  
Fluorescence Polarization ◽  
Saturated Fatty Acids ◽  
Heating Time ◽  
Voltage Source ◽  
Polarization Angle ◽  
Polarization Method ◽  
Cooking Oil ◽  
High Voltage Source

An integrated polarizer was designed as an alternative test tool to evaluate quality of cooking oils. Integrated Polarizer was composed of light source with wavelength of 532 ± 10 nm, polarizer, analyser, cuvette, electrodes, and high voltage source. In this research, the tool works based on the fluorescence polarization method. Measurements were made by observing the fluorescence polarization angle changes that occur and by applying an external electric field at the samples using high voltage of 0-9 kV in the parallel plate. The results show that the expired cooking oil has a greater polarization angle than the edible cooking oil. The results also show that the change in the polarization angle will increase in proportion to the increase of the heating time. The condition of saturated fatty acids in each sample has an effect on the change of polarization angle.

scholarly journals Kajian Variasi Ketebalan Tumpukan Fermentasi Terhadap Kualitas Pliek U dan Minyak Pliek Yang Dikeringkan Dengan Alat Pengering Tipe Hohenheim

2017 ◽  
Vol 2 (2) ◽  
pp. 386-395
Author(s):  
Muhammad Al Hasani ◽  
Zulfahrizal Zulfahrizal ◽  
Raida Agustina
Keyword(s):  
Water Content ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Thickness Variation ◽  
Test Results ◽  
The Public ◽  
Cooking Oil ◽  
The People ◽  
Equipment Type

Abstrak. Masyarakat Aceh secara turun-temurun telah menggunakan daging buah dan minyak kelapa terfermentasi (diperam) yang diproses secara tradisional. Minyak kelapa yang dihasilkan salah satunya dikenal dengan nama minyak pliek  yang digunakan sebagai minyak goreng dan juga dimanfaatkan sebagai obat untuk sakit kepala, luka, menurunkan panas, sakit persendian, dan sakit perut. Ampas yang diperoleh setelah pengepresan disebut pliek u, yang digunakan sebagai bumbu masakan.  Tujuan dari penelitian ini adalah mengkaji kualitas dari pliek u dan minyak pliek dengan variasi ketebalan tumpukan fermentasi 30 cm, 20 cm, dan 10 cm. Hasil penelitian menunjukkan bahwa pliek u dan minyak pliek yang paling diterima oleh panelis adalah ketebalan tumpukan fermentasi 30 cm. Berdasarkan hasil penelitian jumlah rendemen tertinggi pliek u dan minyak pliek terdapat pada ketebalan 30 cm. Kadar air setelah fermentasi dan kadar air pliek u yang dihasilkan pada setiap variasi ketebalan 30 cm, 20 cm dan 10 cm relatif sama, yakni berkisaran antara 57,6% – 60,0% untuk kadar air setelah fermentasi dan 4,4% – 6,5% untuk kadar air pliek u. Hasil pH pliek u lebih besar dibandingkan pH setelah fermentasi, namun nilai yang dihasilkan tidak melebihi angka 7 (netral), hal ini berlaku untuk setiap variasi ketebalan bahan. Secara keseluruhan minyak pliek yang dihasilkan masih memenuhi standar SNI. Minyak pliek yang dihasilkan dari ketebalan 30 cm yang memiliki kualitas terbaik karena memiliki kadar asam lemak bebas  terkecil yaitu sebesar 0,39%. Hasil pengujian organoleptik terhadap pliek u dan minyak pliek dapat disimpulkan bahwa masyarakat lebih menerima pliek u dan minyak pliek dengan ketebalan fermetasi 30 cm.Study on Thickness Variation Fermented of Quality Pliek U and Oil Pliek to Drained By Equipment Type Dryer HohenheimAbstract. The people of Aceh for generations have used fruit pulp and palm oil fermented (ripened) are processed traditionally. Coconut oil is produced by one of them known as pliek oil that is used as a cooking oil and is also used as a remedy for headaches, cuts, lower the heat, joint pain, and abdominal pain. The pulp obtained after pressing is name (oil pliek), which is used as a spice in cooking. The purpose of this study is to assess the quality of pliek u and oil pliek with thickness variation heap of fermentation 30 cm, 20 cm and 10 cm. The results showed that pliek u and oil pliek the most accepted by the panelists is 30 cm thick pile fermentation. Based on the results of the study the number of the highest yield and oil pliek pliek u are at a thickness of 30 cm. The water content after fermentation and water content pliek u generated on every variation of the thickness of 30 cm, 20 cm and 10 cm are relatively the same, ie ranging between 57.6% - 60.0% for water content after fermentation and 4.4% - 6 , 5% for water content pliek u. Results pliek u pH greater than pH after fermentation, but the resulting value does not exceed the number 7 (netral), this proses every variation of the thickness of the material. Overall oil produced pliek still meet ISO standards. Pliek oil produced from a thickness of 30 cm that has the best quality because it has the smallest free fatty acid content is 0.39%. The test results organoleptic pliek poil can be concluded that the public is receiving pliek u and oil fermetasi pliek with a thickness of 30 cm.

scholarly journals Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

Crystallization of high-quality protein crystals using an external electric field

2015 ◽  
Vol 48 (5) ◽  
pp. 1507-1513 ◽  
Author(s):  
H. Koizumi ◽  
S. Uda ◽  
K. Fujiwara ◽  
M. Tachibana ◽  
K. Kojima ◽  
...  
Keyword(s):  
Electric Field ◽  
External Electric Field ◽  
Applied Field ◽  
Local Strain ◽  
Protein Crystal ◽  
X Ray Diffraction ◽  
High Quality Protein ◽  
Hen Egg White ◽  
Lysozyme Crystals

The effect of a 20 kHz external electric field on the quality of tetragonal hen egg white (HEW) lysozyme crystals was investigated using X-ray diffraction rocking-curve measurements. The full width at half-maximum was found to be larger for high-order reflections but smaller for low-order reflections. In particular, it was revealed that a large amount of local strain is accumulated in tetragonal HEW lysozyme crystals grown under an applied field at 20 kHz. Comparison with previous results obtained for crystals grown with an applied field at 1 MHz [Koizumi, Uda, Fujiwara, Tachibana, Kojima & Nozawa (2013).J. Appl. Cryst.46, 25–29] indicated that improvement of the protein crystal quality could be achieved by selection of an appropriate frequency for the applied electric field, which has a significant effect on the growth of the solid.

scholarly journals Perancangan Alat Pendeteksi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Densitas Mengggunakan Metode Fuzzy Logic

2021 ◽  
Vol 11 (1) ◽  
pp. 22-28
Author(s):  
Alex Surapati ◽  
Azam Zyaputra ◽  
Reza Satria Rinaldi
Keyword(s):  
Fuzzy Logic ◽  
Fuzzy Inference System ◽  
Fuzzy Inference ◽  
Oil Quality ◽  
Test Results ◽  
Inference System ◽  
The Public ◽  
Cooking Oil ◽  
Market Needs

AbstrakThe quality of cooking oil sold in the market needs to be checked to ensure its health. cooking oil quality detector is designed to make it easier for the public to know the quality of the cooking oil. The research method is to make tools and conduct testing. The test is carried out by measuring the viscosity and density using the tool made. When the viscosity of 985 fuzzification was "good", and the density was 542.93 Kg/mL of "good" fuzzification, the fuzzification was processed by a fuzzy inference system, then defuzzification occurred in the form of oil quality results. fried "good". When the viscosity of 932 fuzzification is "sufficient", and the density is 618.69 Kg/mL of "moderate" fuzzification, a fuzzy inference system occurs, a defuzzification process is "moderate", when the viscosity of 926 fuzzification is "bad", and a density of 631.31 Kg/mL fuzzification "bad", fuzzy inference system occurs, defuzzification process occurs with "bad" results. To ensure that the results are accurate, the sample is taken to the BPOM which measures free fatty acids. From the BPOM test results converted to viscosity and density. In order to obtain an accurate conversion value between viscosity and density, it is recommended that a large number of samples be tested..Keywords: viscosity, density, fuzzy logic

scholarly journals Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

2018 ◽  
Vol 7 (1) ◽  
pp. 41
Author(s):  
Muhammad Silmi Hi Abubakar ◽  
Siti Nuryanti ◽  
Suherman Suherman
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Parameters ◽  
Test Results ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

scholarly journals ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

2018 ◽  
pp. 189-193
Author(s):  
P Purwati ◽  
Tri Harningsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Used Oil ◽  
Used Cooking Oil ◽  
Lower Free Fatty Acid

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%.   Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas       ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%.   Keywords: charcoal of bagasse, free fatty acids, used cooking oil

scholarly journals Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng

2019 ◽  
Vol 1 (2) ◽  
pp. 62-66
Author(s):  
Tri Dyah Astuti
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Test Results ◽  
Titration Method ◽  
Food Ingredients ◽  
Bulk Oil ◽  
Cooking Oil ◽  
The Third

Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil used is bulk cooking oil and packaged cooking oil used to fry vegetable food ingredients, namely tofu. Numbers of peroxide and free fatty acids can be known through the titration method. The peroxide number test results have increased from the repetition of the third frying to branded oil and second repetition of bulk oil. Peroxide numbers obtained are higher than required by SNI (1.00 mg O2/100g). Examination of the levels of free fatty acids in samples of branded oil and bulk oil shows that all samples are by the oil quality requirements set by SNI (Max. 0.30% b/b).

PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA

2017 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Henny Nurhasnawati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Test Results ◽  
Cooking Oil

Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.

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