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All Journal Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Jurnal Pendidikan Fisika Indonesia
Misto, M
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Astronomy Earth & Planetary Sciences Education Materials Science & Nanotechnology Physics

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PENGARUH PENAMBAHAN LEMAK MARGARIN TERHADAP KONSTANTA DIELEKTRIK MINYAK GORENG Cahyono, Bowo Eko; Misto, M; Rofiatun, R
Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Vol 7, No 1 (2017)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jpfa.v7n1.p54-60

Abstract

Minyak goreng adalah minyak nabati yang telah dimurnikan dan dapat digunakan sebagai bahan pangan. lemak dan minyak memiliki sifat listrik yang khas dan besarnya sangat ditentukan oleh kondisi internal bahan tersebut. Penelitian untuk menguji kualitas minyak goreng dilakukan secara kimia, sementara pengujian berdasarkan kandungan lemaknya dengan sifat kelistrikan belum dilakukan. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan lemak margarin terhadap konstanta dielektrik minyak goreng. Penelitian ini menggunakan metode kapasitif dengan bahan minyak goreng kelapa sawit kemasan, minyak goreng curah dan margarin. Dihasilkan bahwa nilai konstanta dielektrik minyak goreng kemasan mendekati nilai konstanta dielektrik minyak goreng curah pada penambahan margarin sebanyak 10 g - 11 g atau 18 % - 20 %. Hubungan antara penambahan margarin terhadap konstanta dielektrik minyak goreng adalah sangat kuat yang ditunjukkan dengan nilai koefisien korelasi sebesar 0,986 dan trend hubungan keduanya adalah linier yang didekati dengan persamaan garis y = 0,6334 x + 4,3197 dengan koefisien determinasi r2 sebesar 0,991.
PENGARUH PENAMBAHAN LEMAK MARGARIN TERHADAP KONSTANTA DIELEKTRIK MINYAK GORENG Cahyono, Bowo Eko; Misto, M; Rofiatun, R
Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Vol 7, No 1 (2017)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jpfa.v7n1.p54-60

Abstract

Chlorogenic Acid Content of Local Robusta Coffee at Variations of Roasting Temperature Misto, M; Lestari, N P; Purwandari, E
Jurnal Pendidikan Fisika Indonesia Vol 18, No 1 (2022)
Publisher : Department of Physics, Faculty of Mathematics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpfi.v18i1.27889

Abstract

The roasting process has become the most necessary post-harvest handling process to be awarded in controlling coffee quality. In this research, the effect of roasting temperature has been investigated to the chlorogenic acid content on pure robusta coffee of local varieties and its mixture with soybeans as a parameter to control the quality. The temperature of roasting had variated at 195°C, 215°C, 225°C, 230°C, and 240°C. The chlorogenic acid contents have been obtained based on their maximum absorbances measured by a UV-Vis spectrophotometer at 290 nm wavelength range. The increase in roasting temperature reduces the chlorogenic acid levels because some have turned into melanoidin compounds. To increase the weight of Robusta coffee and change the taste of coffee, soybeans have been added as a coffee mixture. The results of the study were then extended to the observation of coffee quality on the content of chlorogenic acid it produces. The addition of soybeans by 10% can increase the chlorogenic acid content at a roasting temperature of 230°C around 5.12%, and there will be a decrease when the temperature is lowered. The addition of soybeans with a mass fraction of 20% of the total amount of coffee has increased the absorbance due to other antioxidant substances from the soybeans. The results of this study are expected to add insight to the public about the temperature required for the roasting process to obtain quality coffee with chlorogenic acid content that is still present after the roasting process.                                                                                         
Co-Authors Cahyono, Bowo Eko Lestari, N P Purwandari, E Rofiatun, R