Uji Kualitas Minyak Goreng Berdasarkan Perubahan Sudut Polarisasi Cahaya Menggunakan Alat Semiautomatic Polarymeter
DOI:
https://doi.org/10.26418/pf.v1i2.3014Abstract
Telah dilakukan uji kualitas minyak goreng dengan parameter perubahan sudut polarisasi cahaya menggunakan alat semiautomatic polarymeter. Minyak goreng yang digunakan adalah minyak goreng dari kelapa sawit dan minyak goreng dari kelapa. Minyak goreng yang diuji, dipanaskan terlebih dahulu sampai suhu 200 °C, dengan variasi hingga lima kali pemanasan. Nilai sudut polarisasi yang diperoleh untuk minyak goreng dari kelapa sawit tanpa pemanasan yaitu 33,38°, dan untuk 5 kali pemanasan yaitu 37,51°, minyak goreng kelapa tanpa pemanasan sudut polarisasinya yaitu 26,83°, dan dengan 5 kali pemanasan yaitu 29,55°. Dari hasil penelitian dapat disimpulkan bahwa kualitas minyak goreng yang paling baik adalah minyak goreng dengan sudut polarisasi yang paling kecil. Hal ini dibuktikan dengan nilai bilangan peroksida pada minyak goreng yang cenderung meningkat setelah minyak goreng dipanaskan. Untuk minyak goreng dari kelapa sawit, bilangan peroksida sebelum minyak dipanaskan sebesar 7,26 MgO2/Kg, setelah 5 kali dipanaskan sebesar 10,27 MgO2/Kg. Untuk minyak kelapa sebelum dipanaskan bilangan peroksida adalah 0,63 MgO2/Kg, dan setelah 5 kali dipanaskan sebesar 12,20 Mg O2/Kg.
Kata kunci: Sudut Polarisasi, Minyak Goreng, Semiautomatic Polarymeter, Bilangan Peroksida.
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Date: 24-05-2023
Prisma Fisika
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