1. Cooking oil quality standards are based on physical properties including water content less than 0.01%, impurity content less than 0.01%, free fatty acid content less than 0.30%, peroxide value less than 1 mgO2/g, and normal color, odor, and taste with low heavy metal content.
2. Polarization of light occurs when light interacts with vibrating waves through reflection, refraction, double diffusion, selective absorption, and scattering. Polarization of light can be used as a parameter to test cooking oil quality.
3. Testing cooking oil quality using polarization involves heating the oil to 200°C and measuring the polarization angle using a polarimeter. Repeating this process
1. Cooking oil quality standards are based on physical properties including water content less than 0.01%, impurity content less than 0.01%, free fatty acid content less than 0.30%, peroxide value less than 1 mgO2/g, and normal color, odor, and taste with low heavy metal content.
2. Polarization of light occurs when light interacts with vibrating waves through reflection, refraction, double diffusion, selective absorption, and scattering. Polarization of light can be used as a parameter to test cooking oil quality.
3. Testing cooking oil quality using polarization involves heating the oil to 200°C and measuring the polarization angle using a polarimeter. Repeating this process
1. Cooking oil quality standards are based on physical properties including water content less than 0.01%, impurity content less than 0.01%, free fatty acid content less than 0.30%, peroxide value less than 1 mgO2/g, and normal color, odor, and taste with low heavy metal content.
2. Polarization of light occurs when light interacts with vibrating waves through reflection, refraction, double diffusion, selective absorption, and scattering. Polarization of light can be used as a parameter to test cooking oil quality.
3. Testing cooking oil quality using polarization involves heating the oil to 200°C and measuring the polarization angle using a polarimeter. Repeating this process
APLIKASI KONSEP POLARISASI CAHAYA UNTUK MENENTUKAN
KUALITAS MINYAK GORENG
1
INDAYATI, 2KIFLAINI FITRI LESTARI,
3 RODLIYAH ORGIYATMI KARTIKA SENJA, 4 TIARA SETIA SATITI Prodi Pendidikan Fisika, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sebelas Maret Jl. Ir.Sutami No. 36A, Surakarta 57126 Email : tiyaratia@gmail.com
Kata kunci: minyak goreng, polarisasi, sudut polarisasi, sifat optis
Abstract The purpose of this paper is to describe the characteristics of a good cooking oil and cooking oil quality parameters based on changes in polarization angle of light. Based on the discussion, it can be concluded: (1) Cooking oil is the oil derived from plant or animal fat is purified and a liquid. Cooking oil quality standards based on its physical properties is the water content of <0.01%, impurity content less than 0.01%, free fatty acid content <0.30%, peroxide value <1 mgO2 / g, has the color, odor, and taste normal, and has a heavy metal content as low as possible. (2) Polarization of light is incident toward the field of vibrating wave absorption due to the events of reflection, refraction, double diffusers, selective absorption and scattering. Polarization of light can be used as cooking oil quality parameter. To test the quality of cooking oil to the parameters can be done by heating the oil until the temperature reaches 2000C and measured using a polarimetar. This perlakuaan is repeated 5 times to obtain the result that the more the oil is heated, the angle of polarization will increase. This is because the oil physical and chemical changes that affect the optical properties of the oil. Changes in the optical properties of the oil also will change the polarization angle of the oil.. Key words: cooking oil, polarization, polarization angle, optical properties