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AbstrakPenelitian ini dilakukan untuk evaluasi cemaran lemak babi pada minyak goreng nabati dengan menggunakan metode polarisasi transmisi. Sampel yang digunakan adalah minyak goreng sawit yang telah terkontaminasi minyak ayam dan minyak babi, dengan variasi kandungan minyak ayam dan minyak babi. Sumber cahaya yang digunakan adalah laser hijau dengan panjang gelombang 532 ± 10 nm. Pengukuran dilakukan dengan mengamati perubahan sudut polarisasi transmisi yang terjadi ketika tanpa diberikan medan listrik luar dan dengan pemberian medan listrik luar yang dihasilkan dari dua plat tembaga yang diberikan tegangan 0-6 kV. Hasil pengujian menunjukan minyak goreng sawit yang terkontaminasi dengan minyak babi memiliki perubahan sudut polarisasi yang paling besar dibandingkan dengan minyak goreng sawit murni dan minyak goreng sawit yang telah terkontaminasi dengan minyak ayam. Hal tersebut dikarenakan kandungan asam lemak jenuh pada minyak babi lebih besar daripada minyak goreng sawit murni dan minyak ayam. Dengan hasil tersebut, metode polarisasi transmisi diharapkan dapat menjadi metode untuk evaluasi kehalalan minyak goreng. Kata kunci: Polarisas transmisi, Elektrooptis, Minyak Goreng, Cemaran Lemak Babi, Halal Abstract This research was conducted for evaluation of contamination of pig fat on vegetable cooking oil using transmission polarization method. The sample used is palm oil that has been contaminated with chicken oil and pork oil, with variations of chicken oil and pork oil content. The light source used is a green laser with a wavelength of 532 ± 10 nm. Measurements are made by observing the change in the transmission

In this paper we studied contribution of electro-optics effect for evaluation of canola oil quality using transmission and fluorescence polarization. The samples were two different quality of canola oils, i.e. edible canola and expired canola based on the date of expiration at the time of measurement. The physical variable of polarization angle was measured using a pair of polarizers from a 532 nm of green pointer laser. The electro-optics effect was produced by applying high DC voltage 0-9 kV on samples. The result shows that the change of polarization angle of expired oil is greater than the good one for both transmission and fluorescence. The increasing polarization angle is accompanied by increasing saturated FAs and decreasing polyunsaturated FAs simultaneously, in agreement with our previous reports.The fluorescence polarization is dependent on the polarizer’s angle of incoming light and has average angle greater than transmission light. The electro-optic fluorescence is twice as electro-optics transmission due to possibly coupling between pure scattering and fluorescence together, in which large size of TG molecules play an important role into the light scattering and fluorescence perpendicular to the incoming light.This fluorescence light method provides more accurate measurement that transmission light and seems powerful comparison to the other spectroscopy methods.

In this report, we study the electro-optics effect on cooking oil to obtain the relative dissociation energy as a new single proposed parameter of oil quality. The sample was canola oil which had been heated in 0.5 hours, 2 hours and 4 hours. The light source used in the experiment was a green pointer laser with a wave length of 532 nm. The sample was applied to a potential difference from 0 to 9 kV to obtain the electro-optics effect in form of the change of the polarization angle Dq as function of potential difference DV. The relative dissociation energy was obtained from the fitting data of the relative Lenard-Jones potential energy curves represented by change of polarization per unit change of potential difference, Dq/DV. The result shows that the relative dissociation energy is reduced as the oil quality decreased after heated. The relative dissociation energy provides simple physical understanding about electro-optics effect on cooking oils. The study of electro-optics polarization that represents relative Lenard-Jones potential energy is a new but somewhat intuitive, which can be further improved and emphasized for grouping, mapping, and determining various cooking oil quality and halal food due to the lard contamination.

<span>One main problem of standard methods for determination of frying oil quality is various <span>parameter of indicators with their various wide of methods or equipments. In this research we <span>proposed a new method for determination of oil quality using single electrooptics parameter to <span>replace previous indicators. The samples used in the experiment were various conditions of <span>palm oils from the same brand. The level of oil quality was proposed by the value of <span>2<span>, which <span>represents as the relative number of free radicals produced in the sample. The change of <span>polarization was measured by the value of as the samples were induced by an external <span>electric field using high voltage dc power supply. At room temperature of 28 C electrooptics <span>method seems capable to detect free radicals and to distinguish all kinds of palm oils. This <span>method has an opportunity to provide a single parameter of oil quality and an evaluator of <span>halal or authentic food from fats.</span></span></span></span></span></span></span></span></span></span><br /></span></span></span>