Abstract
Measurement of palm oil viscosity after heat treatment has been done. The sample is palm oil packaging and bulk ones Falling body method is used as an instrument to determine the coefficient of viscosity which had previously been calibrated using water and REFPROP. The measurement results showed that the coefficient of viscosity of palm cooking oil that has been used 10 times for 30 minuted will rise by 76% for oil packs A and about 45% for a sample of bulk, respectively. For palm oil used once but its has been using for one hour, the viscosity will be comparable to 6 times the use of the cooking oil used for 30 minutes. Thus based on the masurement of viscosity value, the palm oil will have a viscosity values are relatively small when used often, but in a short time than is used only once, but in a relatively longer.
Highlights
Viscosity measurement of palm cooking oil product after heat treatment has been done
The difference of viscosity value from the lowest to the highest ranges up to 45%
The measurement results showed that the coefficient of viscosity of palm cooking oil that has been used 10 times for 30 minutes will rise by 76% for palm oil packaging A and about 45% for a bulk oil, respectively
Summary
Minyak dari kelapa sawit digunakan oleh masyarakat Indonesia pada umumnya sebagai media untuk menggoreng berbagai jenis bahan makanan. Untuk bahan makanan yang digoreng menggunakan minyak kelapa sawit maka nilai viskositas dari. Dengan demikian penelitian terhadap nilai properti viskositas dari minyak goreng kelapa sawit setelah pemanasan dan pemakaian berulang menjadi penting untuk diamati. Metode kawat bergetar menjadi alternatif lain untuk mengukur viskositas suatu sampel yang jumlahnya relatif sedikit, namun metode ini terkendala dengan penggunaan instrumen yang sensitif dan relatif mahal (Yusibani et al, 2013). Metode benda jatuh merupakan metode lain yang sangat sederhana, murah dan cukup presisi yang dapat digunakan sebagai instrumen untuk mengukur sebuah fluida berupa zat cair (Yusibani, 2012). Pada penelitian ini dipelajari nilai koefisien viskositas dari beberapa produk minyak goreng kelapa sawit dan curah ketika mendapat perlakuan panas dan saat digunakan secara berulang. Di dalam pengukuran selalu dilakukan perulangan sebanyak 3-5 kali
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