ANALISIS VISKOSITAS DAN INDEKS BIAS TERHADAP KUALITAS MINYAK GORENG KEMASAN DAN CURAH

Rika Rosmalinda

Rika Rosmalinda MIPA Fisika, Fakultas Teknik, Universitas Samudra Langsa

Kata Kunci: Cooking oil, Viscosity, Bias Index

Abstrak

A viscosity analysis and refraction analysis of the quality of packaged and bulk cooking oil has been conducted with the aim of providing information how to find the quality level of a cooking oil. This research was conducted in May 2019 at the Samudra University Basic Laboratory. The refractive index analysis uses the principle of parallel plan glass with the application of the snellius law with the same incident ray angle for each sample which is 30^o so that the refractive beam angle is obtained in oil. After calculating the refractive index obtained in samples A, B, C, D and E respectively are 1.470, 1.470, 1.420, 1.460, and 1.469. Viscosity values respectively are 0.620 Pa.s, 0.790 Pa.s, 0.780 Pa.s, 0.782 Pa.s, and 0.767 Pa.s. From the results of the study it can be concluded that the cooking oil in sample B has the best quality which has the highest refractive index and viscosity namely 1,470 and 0.790 Pa.s.

Referensi

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