Korelasi Metode Spektroskopi FTIR dengan Metode Konvensional dalam Pengujian Stabilitas Pemanasan Minyak Sawit Komersial
Lioe, Hanifah Nuryani
Faridah, Didah Nur
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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.