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<![CDATA[PENGUKURAN SIFAT OPTIS AKTIF BAHAN NAFTALENA DAN ANTRASENA DALAM MEDAN LISTRIK LUAR ]]>
<![CDATA[Fajri Inayat]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 4 (2016): Youngster Physics Journal Oktober 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[Naphthalene (C10H8) and anthracene (C14H10) are simetric organic matter. Both of them predicted didn’t have electrooptic characteristic. That characteristic will appear if we induce them with external electric field. In the examination, it was used source light incandescent lamp 100 W. The external electric field generated by HV DC generator of 0-7 kV. The electrooptics characteristic was determined by measuring the change of polarization angle of light as it passed through the difference concentration of naphthalene and anthracene while they were applied by external electric field.Based on the result of observation, change of polarization angle of the light was increasing at each different potential between naphthalene (range 0,30 – 10) and anthracene (range 0,10 - 0,70). Beside that, changes of polarization angle of the light was increase linearly to the increase of naphthalene concentration, while anthracene was not. These results consider for more research to do with alternative organic materials in photonic devices.]]>
<![CDATA[STUDI POLARISASI FLUORESENSI MENGGUNAKAN SAMPEL MINYAK SAWIT ]]>
<![CDATA[Aziel Nimrod Febriyanto]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 4 (2016): Youngster Physics Journal Oktober 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[This study was conducted to compare the changes in fluorescence polarization angle for fresh cooking palm oil, expired or used cooking oils with electrooptic method. The samples are one brands with a variety of palm cooking oil expired, two fresh palm cooking oil samples and two samples of used cooking oil. Used a green laser with a wavelength of 532 nm as light source. The results showed that most small changes in polarization angle experienced by the samples of fresh oil then becomes greater for expired and used cooking oil samples. The biggest polarization angle changes occur in used cooking oils and oil expired that shows the low quality of the sample. The results showed that the polarization by fluorescence is possible to be used as a complementary test oil quality parameter.]]>
<![CDATA[PENGUKURAN PERUBAHAN POLARISASI PADA AIR BERAS MENGGUNAKAN HAMBURAN MIE ]]>
<![CDATA[Wahyuni Wahyuni]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 4 (2016): Youngster Physics Journal Oktober 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[Have been done scattering studies of rice water using polarization method with the light sources is a green laser with a wavelength of 532 nm and variations of the density of rice water. The test samples consist of three kinds of rice water obtained from different rice tipes.Change of scattering polarization direction is perpendicular to the incident light. Then observed the changes of scattering polarization angle seen in analyzer. The result showed that the scatttering polarization angle changes produced by the green laser in the rice water is increased to the amount of rice water particles. Then changes of scattering polarization angle in qualitative influenced by the size of rice water particles.]]>
<![CDATA[Metode polarisasi transmisi untuk deteksi cemaran lemak babi pada minyak goreng ]]>
<![CDATA[Nidia Kharisma Putri]]>;
<![CDATA[Ketut Sofjan Firdausi]]>;
<![CDATA[Heri Sugito]]>
<![CDATA[ Youngster Physics Journal Vol 6, No 4 (2017): Youngster Physics Journal Oktober 2017 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[This study was conducted to search for "fingerprint" of the existence of lard in vegetable oil contaminated by lard as an evaluation of the halal of cooking oil by using transmission polarization method. The sample used was palm oil that has been mixed with chicken oil and lard. The light source used was green laser with wavelenght 532 nm. Measurement was conducted based on change of polarization transmission angle, with addition of external electric field produced by two parallel plates connected to 0-6kV DC voltage. The result shows that contaminated palm oil has greater polarization angle changes than pure palm oil. And palm oil that has been contamined by lard has the greatest polarization angle than a pure palm oil and palm oil contaminated by chicken oil. Transmisson polarization method can be used to evaluate halal of cooking oil.Keywords: Polarization, Electrooptics,Cooking oil, Halal]]>
<![CDATA[Study of the most responsible parameters on polarization for powerful preliminary test of oil quality ]]>
<![CDATA[Ketut Sofjan Firdausi]]>;
<![CDATA[Suryono Suryono]]>;
<![CDATA[Priyono Priyono]]>;
<![CDATA[Zaenul Muhlisin]]>
<![CDATA[ Youngster Physics Journal Vol 7, No 2 (2018): Youngster Physics Journal April 2018 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[In this study, the most responsible parameters on polarization in total natural vegetable oils and fats have been investigated by determination of the relation between the polarization change and fatty acids (FA) composition. The change of light polarization was simply measured by using a pair of polarizer-analyser to indicate oil quality level, and the FA composition was obtained by using Gas Chromatography and Mass Spectrometer (GCMS) method. Various vegetable oils and fats were examined without any preliminary treatments. The experimental condition of the samples during measurement was assumed to be constant. It has been shown that various oils and fats have different angle of change of polarization, which indicates various oil quality level relative to each other, in agreement to the previous works. Especially for vegetable oils, high change of polarization has been considered as low quality of oil. The long chain of saturated fatty acids (SFA) and unsaturated fatty acids (UFA), which are distributed at third position (R3) and first position (R1) of triglycerides (TG) molecules, are responsible for the change of polarization and presented as a linear combination of the number of SFA or UFA. The result shows that the polarization could be used as powerful method for preliminary detection of oil quality level. The highest number of coefficient of C19:0 in lard indicates that this method has provided good prospect to evaluate the halal level of oil due to lard contamination.Keywords—polarization, triglyceride (TG), saturated fatty acid (SFA), unsaturated fatty acids (UFA)]]>
<![CDATA[PENGUKURAN PERUBAHAN SUDUT POLARISASI OLEH FLUORESENSI PADA SAMPEL MINYAK ZAITUN ]]>
<![CDATA[Nyadaniati Simbolon]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 4 (2016): Youngster Physics Journal Oktober 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[The aim of this research is to show how the quality difference of cooking oil affect polarization angle changes of fluorescence. The fluorescence could be usefull to identify quality of matter according to colour changes. In this research, to identify fluoresence polarization changes edible and expired olive oil used as sample with different expired date. To produce fluorescence, a green laser with wavelength 532 nm pass by polarizer and produce polarized light. Analizer sets perpendicular to polarization plane. The result show that quality difference affect the fluorescence polarization changes. The worst quality of oil the higher polarization changes. Smallest polarization changes we get in the best quality edible olive oil as 50,90 and 61,60 for the expired one.]]>
<![CDATA[ANALISIS KUALITAS MINYAK GORENG BERDASARKAN NILAI GRADIEN PERUBAHAN SUDUT POLARISASI MENGGUNAKAN METODE ELEKTROOPTIS ]]>
<![CDATA[Ekasari Ekasari]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 2 (2016): Youngster Physics Journal April 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[Palm cooking oil quality testing has been done using natural polarization and electro-optics. Tests conducted to determine the quality of oil based active optical properties of the oil. The addition of external electric field aims to get the value of the polarization angle changes each brand oil. Oil samples were tested in the form of palm oil with a variety of brand new and has ditreatmen oil for frying foodstuffs. Test parameters after the addition of external electric field gradient that is of value elektrooptis. The test results, samples of oil to the value of large polarization angle gradient changes indicated have relatively low quality. Instead gradient small polarization angle, indicating high quality oil. Elektrooptis smallest gradient value of 0,51o/ kV, while the largest gradient value is 0,68o / kV. Keywords: polarization, elektrooptis, oil quality]]>
<![CDATA[PENGUKURAN PERUBAHAN SUDUT POLARISASI PADA KOLESTEROL SEBAGAI KOREKSI PADA MINYAK SAWIT ]]>
<![CDATA[Ulfa Maftukhah]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Youngster Physics Journal Vol 5, No 4 (2016): Youngster Physics Journal Oktober 2016 ]]>
Publisher : <![CDATA[Jurusan Fisika, Fakultas Sains dan Matematika, Universitas Diponegoro ]]>
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<![CDATA[This research aims to determine the relation between changes of polarization angle and increased levels of cholesterol and triglycerides on palm oil (expired palm oil, edible palm oil) to the change of polarization angle. Samples were placed on a polarimeter with a light source of 100 W incandescent lamp. The results showed that the increase in the cholesterol is directly proportional to the change in polarization angle. The greater increase of cholesterol levels result in the greater of the change of polarization angles that showed in the non linier graph. The value of the change of polarization angle in expired palm oil, edible palm oil are θ cholesterol = 0,26⁰; 0,25⁰ for cholesterol and θ triglycerides = 1,19⁰ ; 0,6⁰ for triglycerides, respectively. So it can be seen that the increase of each change of polarization angle of triglyceride which is the difference of θ total with θ cholesterol are affected by the increase of cholesterol levels in the cooking oils. The volatile property of the solvent and the less stabil environment temperature also could affected the result of the study.]]>
<![CDATA[Evaluasi Cemaran Lemak Babi Pada Minyak Goreng Sawit Menggunakan Metode Polarisasi Transmisi ]]>
<![CDATA[heri sugito]]>;
<![CDATA[Ketut Sofjan Firdausi]]>
<![CDATA[ Jurnal Ilmiah Teknosains Vol 4, No 1 (2018): JiTek ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
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DOI: 10.26877/jitek.v4i1.1855
<![CDATA[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]]>
<![CDATA[Determination of relative dissociation energy from electro-optics as a new single-proposed parameter of vegetable oil quality ]]>
<![CDATA[Ketut Sofjan Firdausi]]>;
<![CDATA[Izzah Afiefah]]>;
<![CDATA[Heri Sugito]]>;
<![CDATA[Ririn Widya Septianti]]>;
<![CDATA[Very Richardina]]>;
<![CDATA[Qidir Maulana Binu Soesanto]]>;
<![CDATA[Much Azam]]>
<![CDATA[ Journal of Physics and Its Applications Vol 2, No 1 (2019): November 2019 ]]>
Publisher : <![CDATA[Diponegoro University Semarang Indonesia ]]>
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DOI: 10.14710/jpa.v2i1.5181
<![CDATA[In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociation energy as a new single proposed parameter of oil quality. The sample was canola oil which had been heated in 0.5 hours, 2 hours and 4 hours. The light source used in the experiment was a green pointer laser with a wave length of 532 nm. The sample was applied to a potential difference from 0 to 9 kV to obtain the electro-optics effect in form of the change of the polarization angle Dq as function of potential difference DV. The relative dissociation energy was obtained from the fitting data of the relative Lenard-Jones potential energy curves represented by change of polarization per unit change of potential difference, Dq/DV. The result shows that the relative dissociation energy is reduced as the oil quality decreased after heated. The relative dissociation energy provides simple physical understanding about electro-optics effect on cooking oils. The study of electro-optics polarization that represents relative Lenard-Jones potential energy is a new but somewhat intuitive, which can be further improved and emphasized for grouping, mapping, and determining various cooking oil quality and halal food due to the lard contamination.]]>
