Judul: Prediksi Penurunan Kualitas Minyak Goreng Kelapa Sawit menggunakan Fourier Transform Infrared (FTIR) Spectroscopy dengan Analisis Multivariat
Abstrak: This study aims to investigate the FFA value, peroxide value, and spectroscopic profile of frying oil during short term of frying and to find out their relationship using multivariate statistics. Two batches of commercial palm frying oil are used to fry cat fish for nine times. Each frying is done at 185o C for 15 minutes. The control sample and the odd frying number samples are taken to undergo analysis of FFA value, peroxide value, and spectroscopics profile. In batch 1, the FFA value is decreased from 0,80 mg NaOH/ g sample in control sample to 0,22 mg NaOH/ g sample in the ninth frying samples. In batch 2, the FFA value is decreased from 0,66 mg NaOH/ g sample in control sample to 0,30 mg NaOH/ g sample in the ninth frying samples. The peroxide value shows increasing and then decreasing trend. In batch 1, the third frying sample contains the highest peroxide value (23,93 meq O2/ kg sample) before it decreases on the ninth frying sample (4,83 meq O2/ kg sample). In batch 2, the third frying sample contains the highest peroxide value (27,48 meq O2/ kg sample) before it decreases on the ninth frying sample (5,87 meq O2/ kg sample). The main peak positions from FTIR spectroscopy are located on 722, 872, 912,5, 966, 1032, 1091, 1400,5, 1418, 1654, 1729, 2974,36, 3005,54, 3474,91, and 3530 cm-1. These peaksare correlated with oil functional groups such as alkyl, esther, saturated and unsaturated fatty acid. The correlation of FFA value and percentage of absorbance’s intensity shows equation with R2 = 0,955 and P value 0,042. While the equation for the peroxide value one shows R2 = 0,963 and P value 0,030. Both of the equation use significance level 5%.
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Judul: Korelasi Metode Spektroskopi FTIR dengan Metode Konvensional dalam Pengujian Stabilitas Pemanasan Minyak Sawit Komersial
Abstrak: Stability assay of palm cooking oil usually uses conventional method such as acid value, peroxide value, and TBA value. But nowadays, has developed an emerging technology in measuring the quality of cooking oil. FTIR method is an emerging technology which is cheap, fast, nondestructive, and start to be used widely to measure the quality of cooking oil, but the correlation between FTIR method and conventional method haven’t been tested, even though this is important to know the validation of FTIR method. So, in this research, thermal stability of commercial palm cooking oil is measured by both FTIR method and conventional method to find their correlation. The sample is palm cooking oil which is heated 180oC for 72 hours. From the result of FTIR absorbance measurement, the major spectral numbers are 721.4, 871.8, 968.3, 1033.9, 1095.6, 1377.2, 1462, 1751.4, 2731.2, 2839.2, and 3005.1 cm-1. All of them are correlated with acid value and peroxide value of commercial palm cooking oil which is heated 180oC for 72 hours with R2 0.962 and 0.857, and correlated with TBA value of commercial palm cooking oil which is heated 180oC for 58 hours with R2 0.845, which mean there are good linearity between FTIR spectroscopy and conventional method.
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Judul: Balantidiosis disentri dalam zoonosis
Abstrak: Balantiosis merupakan suatu penyakit pada manusia dan ababi yang disebabkan oleh Balantidium coli. Penyakit ini pertama kali diamati oleh Kalmsten pada tahun 1857 pada pasien yang mendrita diare, sedang balantidiosis pada babi pertama kali dilaporkan oleh Leukart pada tahun 1862. Parasit ini merupakan protozoa terbesar yang berada pada usus manusia dan babi dan salah satu Giliata yang patogen.
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