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, ...
One main problem of standard methods for determination of frying oil quality is various parameter of...
Materi Polar mempengaruhi kualitas minyak goreng. Oleh karena itu, penentuan Kandungan Total Materi ...
The interaction between triglyceride molecules in cooking oil can be described by Van der Waals inte...
Penelitian ini bertujuan untuk mengetahui profil kolesterol dan trigliserida dalam minyak goreng men...
This study was conducted to compare the changes in fluorescence polarization angle for fresh cooking...
Palm oil-based cooking oil is the most widely used cooking oil. Palm oil circulating in the market i...
This research was conducted for evaluation of contamination of pig fat on vegetable cooking oil usin...
Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization m...
The aim of this research is to show how the quality difference of cooking oil affect polarization an...
According to Indonesian National Standards, the parameter of quality test of cooking oil consists of...
Quality of cooking oil before and after heated has been tested. The parameter of quality was based o...
Pada tulisan ini telah dilakukan pengukuran langsung perubahan polarisasi fluoresens pada panjang ge...
In this paper, light polarization has been used to indicate level quality of various vegetable oils....
Penelitian ini bertujuan untuk menguji sifat polarisasi berbagai minyak nabati (minyak sawit, minyak...
In this study, the phenomena of natural polarization and electrooptics effect have been compared as ...
One main problem of standard methods for determination of frying oil quality is various parameter of...
Materi Polar mempengaruhi kualitas minyak goreng. Oleh karena itu, penentuan Kandungan Total Materi ...
The interaction between triglyceride molecules in cooking oil can be described by Van der Waals inte...
Penelitian ini bertujuan untuk mengetahui profil kolesterol dan trigliserida dalam minyak goreng men...
This study was conducted to compare the changes in fluorescence polarization angle for fresh cooking...
Palm oil-based cooking oil is the most widely used cooking oil. Palm oil circulating in the market i...
This research was conducted for evaluation of contamination of pig fat on vegetable cooking oil usin...
Evaluation of quality of cooking oil using integrated polarizer based on fluorescence polarization m...
The aim of this research is to show how the quality difference of cooking oil affect polarization an...
According to Indonesian National Standards, the parameter of quality test of cooking oil consists of...
Quality of cooking oil before and after heated has been tested. The parameter of quality was based o...
Pada tulisan ini telah dilakukan pengukuran langsung perubahan polarisasi fluoresens pada panjang ge...
In this paper, light polarization has been used to indicate level quality of various vegetable oils....
Penelitian ini bertujuan untuk menguji sifat polarisasi berbagai minyak nabati (minyak sawit, minyak...
In this study, the phenomena of natural polarization and electrooptics effect have been compared as ...
One main problem of standard methods for determination of frying oil quality is various parameter of...
Materi Polar mempengaruhi kualitas minyak goreng. Oleh karena itu, penentuan Kandungan Total Materi ...
The interaction between triglyceride molecules in cooking oil can be described by Van der Waals inte...