ANALISIS KUALITAS MINYAK GORENG BERDASARKAN SUHU PEMANASAN DENGAN METODE KOEFISIEN VISKOSITAS FALLING BALL
Authors
Khaeratin Shoaliha , Kurniawan Arizona , Bahtiar BahtiarDOI:
10.29303/ipr.v3i1.38Published:
2020-02-14Issue:
Vol. 3 No. 1 (2020)Articles
Downloads
How to Cite
Abstract
This study aims to determine the effect of temperature on oil viscosity or viscosity using the falling ball method. The approach in this study uses a quantitative approach to the type of laboratory experimental research. The population of this research is cooking oil, by taking three types of oil samples. The three types consisted of palm oil, coconut, and olive which were then observed for their effects on temperature using the fall ball method. Data were collected through laboratory experiments with measurements three times using the falling ball viscosity method. The data analysis technique used is regression analysis. Based on tests that have been done, it can be observed that palm oil before it is heated has a viscosity value of 0.885 Ns / m2, when palm oil is heated to temperatures of 40˚C, 60˚C, 80˚C, and 100˚C the viscosity value changes to 0.854 Ns / m2, 0.754 Ns / m2, 0.828 Ns / m2 and 0.616 Ns / m2. Coconut oil before heating has a viscosity value of 0.828 Ns / m2, when heated with the same temperature the viscosity value changes to 0.666 Ns / m2, 0.588 Ns / m2, 0.572 Ns / m2, and 0.524 Ns / m2. Olive oil before heating has a value of 0.919 Ns / m2, when it is heated the value decreases to 0.869 Ns / m2, 0.774 Ns / m2, 0.746 Ns / m2, and 0.680 Ns / m2. Correlation value obtained based on data calculations is -0.616 meaning that temperature and viscosity have a strong relationship, a negative sign indicates that the relationship is inversely proportional. It can be seen that there is an effect of viscosity value on cooking oil temperature.References
Abdi Hasibuan, H. (2012). Kajian Mutu dan Karakteristik Minyak Sawit Indonesia serta Produk Fraksinasinya. Standarisasi, 14(1), 13–21.
Adnan, S., Malik, M. A., Ali, M., & Mufti, R. A. (2011). Tribology International Low Viscosity Shear Heating in Piston Skirts EHL in the Low Initial Engine Start Up Speeds. Tribiology International, 44(10), 1134–1143. https://doi.org/10.1016/j.triboint.2011.04.018
Alwi, W., Ernawati., & Husain, S. (2018). Analisis Regresi Logistik Biner untuk Memprediksi Kepuasan Pengunjung pada Rumah Sakit Umum Daerah Majene. MSA, 6(1), 20–26.
Ardiansyah, D. (2017). Perancangan dan Penerapan Sensor Kumparan untuk Percobaan Viskositas dengan Metode Bola Jatuh. IFI, 06(01), 5–9.
Calvignac, B., Rodier, É., Letourneau, J., Vitoux, P., Aymonier, C., Fages, J., … Aymonier, C. (2017). Development of an Improved Falling Ball Viscometer for High-Pressure Measurements with Supercritical CO2. HAL, 55(1).
Damayanti, Y., Lesmono, A. D., & Prihandono, T. (2018). Kajian Pengaruh Suhu terhadap Viskositas Minyak Goreng sebagai Rancangan Bahan Ajar Petunjuk Praktikum Fisika. Pembelajaran Fisika, 7(3), 307–314.
District, N. (2008). Measurement of Rheologic Property of Blood by a Falling-Ball Blood Viscometer. Annals of Biomedical Engineering, 36(4), 545–553. https://doi.org/10.1007/s10439-008-9454-7
Esteban, B., Riba, J., Baquero, G., Rius, A., & Puig, R. (2012). Temperature Dependence of Density and Viscosity of Vegetable Oils. Biomass and Bioenergy, 42, 164–171. https://doi.org/10.1016/j.biombioe.2012.03.007
Holmes, M. J., Parker, N. G., & Povey, M. J. (2011). Temperature Dependence of Bulk Viscosity in Water using Acoustic Spectroscopy. Journal of Physics, 012011(269), 1–7. https://doi.org/10.1088/1742-6596/269/1/012011
Houari, A. (2011). Determining the Viscosity of Liquids Using an Extended Falling Ball Method. IOP SCIENCE, 46(6), 688–691.
Indria Putri, R., Budiyanto., & Syafnil. (2016). Kajian Kualitas Minyak Goreng pada Penggorengan Berulang Ikan Lemuru (Sardinella lemuru). Agroindustri, 6(1), 1–7.
Lugas, J., Susanti, E., & Kholisoh, N. (2018). KONSTRUKSI MAKNA KUALITAS HIDUP SEHAT ( Studi Fenomenologi pada Anggota Komunitas Herbalife Klub Sehat Ersanddi Jakarta ). Jurnal Lugas, 2(1), 1–12.
Lumbantoruan, P., & Yulianti, E. (2016). Pengaruh Suhu terhadap Viskositas Minyak Pelumas (Oli). Sainmatika, 13(2), 26–34.
Makinde, O. D. (2011). Second Law Analysis for Variable Viscosity Hydromagnetic Boundary Layer Flow with Thermal Radiation and Newtonian Heating. Entropy, 1446–1464. https://doi.org/10.3390/e13081446
Murdaka, B., Jati, E., & Rizkiana, P. (2015). Studi Penentuan Viskositas Darah Ayam dengan Metode Aliran Fluida di Dalam Pipa Kapiler Berbasis Hukum Poisson. Fisika Indonesia, 19(57), 43–47.
Nainggolan, B., & Susanti, N. (2016). Uji Kelayakan Minyak Goreng Curah dan Kemasan yang Digunakan Menggoreng Secara Berulang. Pendidikan Kimia, 8(1), 45–57.
Ramírez-verduzco, L. F., Rodríguez-rodríguez, J. E., & Jaramillo-jacob, A. R. (2012). Predicting Cetane Number , Kinematic Viscosity , Density and Higher Heating Value of Biodiesel from its Fatty Acid Methyl Ester Composition. Fuel, 91, 102–111. https://doi.org/10.1016/j.fuel.2011.06.070
Schaschke, C. J. (2010). High Pressure Viscosity Measurement with Falling Body Type Viscometers. IRECHE, 2(5), 564–576.
Toghraie, D., Afrand, M., & Mohammadbagher Alempour, S. (2016). Author ’ s Accepted Manuscript and Cooling Systems Experimental Determination of Viscosity of Water Based Magnetite Nanofluid for Application in Heating and Cooling Systems. Journal of Magnetism and Magnetic Materials. https://doi.org/10.1016/j.jmmm.2016.05.092
Toscano, G., Riva, G., Pedretti, E. F., & Duca, D. (2012). Vegetable Oil and Fat Viscosity Forecast Models Based on Iodine Number and Saponification Number. Biomass and Bioenergy, 46, 511–516. https://doi.org/10.1016/j.biombioe.2012.07.009
Yusibani, E., Al Hazmi, N., & Yufita, E. (2017). Pengukuran Viskositas Beberapa Produk Minyak Goreng Kelapa Sawit setelah Pemanasan. Teknologi Dan Industri Pertanian Indonesia, 09(01), 29–32.
Lalu A. Didik. (2017). Pengukuran Kalor Jenis Material Menggunakan Modifikasi Persamaan Teorema Stefann Boltzman. Konstan, 2 (2), Hal. 47-50
License
Authors who publish with Indonesian Physical Review Journal, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Licence (CC BY SA-4.0). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Indonesian Physical Review Journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
