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Ade Ika Susan
Magister Ilmu Fisika Departemen Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang
Physics

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STUDI UJI ALTERNATIF KUALITAS MINYAK GORENG BERDASARKAN PERUBAHAN POLARISASI CAHAYA TERIMBAS Susan, Ade Ika; Firdausi, K Sofjan; Setiabudi, Wahyu
BERKALA FISIKA Vol 14, No 4 (2011): Berkala Fisika
Publisher : BERKALA FISIKA

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AbstractIn this research, we report the quality of several cooking oils before and after heating. The parameter of quality was based on electrooptics characteristic or, so called, the change ofpolarization angle induced by external electric field. In this examination, it was used threedifferent brands of cooking oils. The samples were heated in the time interval between 0-120minutes. The electrooptics characteristic was determined by measuring the change ofpolarization angle of light as it passed through the oil while it was applied by external electricfield. The field was produced by two parallel plates connected to different potential between 0-9kV. The light source was diode laser atλ = 650 nm and λ = 532 nm. The quality of oil was then determined by average polarization angle per potential difference, i.e. α ≡ Δθ/ΔV. Based on the result of observation, the fresh oil before heated has smaller change of polarization angle thanoil after heated, which is in agreement to the previous study. The longer heating time is, morefree radicals are produced, which leads to higher polarization. It shows also that the change ofpolarization depends on the wavelength.  From two diode lasers, the effective wavelength toproduce higher number free radicals is obtained by 532 nm. The increasing average ofpolarization angle is linearly to the increasing of heating time. It is obvious that the electroopticsparameter could be proposed as an alternative quality test of cooking oil.Keyword: Cooking oil quality, Change of polarization angle, electrooptics
  AN IMPROVEMENT OF NEW TEST METHOD FOR DETERMINATION OF VEGETABLE OIL QUALITY BASED ON ELECTROOPTICS PARAMETER Firdausi, K Sofjan; Triyana, Kuwat; Susan, Ade Ika
BERKALA FISIKA Vol 15, No 3 (2012): Berkala Fisika
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An improvement of measurement for determination of frying oil quality has been conducted based on electrooptics parameter. The samples were several palm oils, coconuts oil, arefine olive oil, and a corn oil. The measured electrooptics parameter was the change of light polarizationθ through the samples within an external electric field, which leads to the increase oftransmitted lightζ, obtained by tabulating θ via Malus’ Law. The electric field was produced by high DC voltage power supply 0-10 kV on two parallel plates in a separated distance of circa 1 cm. The sources of light were red diode laser 5 mW (λ=650 nm), green diode laser 5 mW (λ=532 nm), He-Ne laser 1 mW (λ=633 nm), and a 100W-ligth bulb. For palm oils, the average value Δζwas approximately between 3×10-4 and 8×10-4. For coconuts oil and corn oil, Δζ was in the rangevalue of palm oils. However for refine olive oilΔζ was the smallest, out of the range and indicated minimum amount of free radicals. The electrooptics parameter here could classify various types offrying oils, distinguish between fresh oils and used oils, and also distinguish between edible oilsand expired oils.  This method could be an alternative quality test of frying oils. It conductedwithout additional treatments, relative simple, and quite accurate.Keywords: electrooptics, frying oil, polarization, transmitted light
Co-Authors K Sofjan Firdausi Kuwat Triyana Wahyu Setia Budi