APLIKASI KONSEP POLARISASI CAHAYA UNTUK MENENTUKAN

KUALITAS MINYAK GORENG

1

INDAYATI, 2KIFLAINI FITRI LESTARI,

3
RODLIYAH ORGIYATMI KARTIKA SENJA,
4
TIARA SETIA SATITI
Prodi Pendidikan Fisika,
Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sebelas Maret
Jl. Ir.Sutami No. 36A, Surakarta 57126
Email : tiyaratia@gmail.com

Kata kunci: minyak goreng, polarisasi, sudut polarisasi, sifat optis

Abstract The purpose of this paper is to describe the characteristics of a good cooking oil and cooking oil quality parameters
based on changes in polarization angle of light. Based on the discussion, it can be concluded: (1) Cooking oil is the oil derived
from plant or animal fat is purified and a liquid. Cooking oil quality standards based on its physical properties is the water
content of <0.01%, impurity content less than 0.01%, free fatty acid content <0.30%, peroxide value <1 mgO2 / g, has the
color, odor, and taste normal, and has a heavy metal content as low as possible. (2) Polarization of light is incident toward the
field of vibrating wave absorption due to the events of reflection, refraction, double diffusers, selective absorption and
scattering. Polarization of light can be used as cooking oil quality parameter. To test the quality of cooking oil to the parameters
can be done by heating the oil until the temperature reaches 2000C and measured using a polarimetar. This perlakuaan is
repeated 5 times to obtain the result that the more the oil is heated, the angle of polarization will increase. This is because the
oil physical and chemical changes that affect the optical properties of the oil. Changes in the optical properties of the oil also
will change the polarization angle of the oil..
Key words: cooking oil, polarization, polarization angle, optical properties