Derwanti, Nurul Latifatudini Fatma (2017) Analisis kandungan minyak goreng (jelantah minyak babi) menggunakan spektroskopi. Diploma thesis, UIN Sunan Gunung Djati Bandung.
|
Text (COVER)
1_COVER.pdf Download (202kB) | Preview |
|
|
Text (ABSTRAK)
2_ABSTRAK.pdf Download (302kB) | Preview |
|
|
Text (DAFTAR ISI)
3_DAFTAR ISI.pdf Download (303kB) | Preview |
|
|
Text (BAB I)
4_BAB I.pdf Download (420kB) | Preview |
|
![[img]](https://digilib.uinsgd.ac.id/style/images/fileicons/text.png) |
Text (BAB II)
5_BAB II.pdf Restricted to Registered users only Download (571kB) |
|
|
Text (BAB III)
6_BAB III.pdf Restricted to Registered users only Download (253kB) |
|
|
Text (BAB IV)
7_BAB IV.pdf Restricted to Registered users only Download (1MB) |
|
|
Text (BAB V)
8_BAB V.pdf Restricted to Registered users only Download (296kB) |
|
|
Text (DAFTAR PUSTAKA)
9_DAFTAR PUSTAKA.pdf Restricted to Registered users only Download (311kB) |
Abstract
INDONESIA Pada penelitian ini telah berhasil di analisis dan dikarakterisasi dalam rangka pengembangan metode analisa kehalalan dalam pangan. Tujuan penelitian ini dilakukan untuk menganalisis deteksi minyak goreng babi dalam formulasi sekali penggorengan pada daging babi dan beberapa kali penggorengan dengan konsentrasi tertentu menggunakan Fourier Transform Infra Red (FTIR). Hasil penelitian menunjukkan bahwa karakterisasi dari Fourier Transform Infra Red (FTIR) mampu menganalisis daging babi yang telah digoreng dengan menggunakan minyak goreng. Perbedaan terletak pada signifikan hasil spektroskopi Fourier Transform Infra Red (FTIR) yang terlihat pada daerah bilangan gelombang 3006 cm-1 dan bilangan gelombang 1158 – 1096 cm-1. Minyak menggoreng daging babi memiliki bilangan iodin lebih tinggi daripada minyak goreng sawit, maka semakin tinggi pula kandungan asam lemak unsaturasi/ asam lemak tak jenuh di dalam minyak tersebut sehingga menunjukkan serapan pada gugus fungsi C=H. ENGLISH In this research has been successfully analyzed and characterized in the framework of developing the method of halal analysis in food. The purpose of this study was to analyze the detection of pork fry oil in the formulation of a frying pan on pork and several times frying with a certain concentration using Fourier Transform Infra Red (FTIR). The results showed that the characterization of Fourier Transform Infra Red (FTIR) was able to analyze the fried pork by using cooking oil. The difference lies in the significant Fourier Transform Infra Red (FTIR) spectroscopy results seen at the 3006 cm-1 waveform region and the wave numbers 1158 - 1096 cm-1. Pork fry oil has a higher iodine number than palm cooking oil, the higher the fatty acid content of unsaturated / unsaturated fatty acids in the oil, thus indicating absorption in the functional group C = H.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Minyak goreng; Daging babi; Halal; Gugus fungsi; FTIR; |
| Subjects: | Physics > Data Processing and Analysis of Physics |
| Divisions: | Fakultas Sains dan Teknologi > Program Studi Fisika |
| Depositing User: | rofita fita robi'in |
| Date Deposited: | 14 Feb 2019 07:14 |
| Last Modified: | 14 Feb 2019 07:14 |
| URI: | https://digilib.uinsgd.ac.id/id/eprint/18819 |
Actions (login required)
 |
View Item |
