?url_ver=Z39.88-2004&rft_id=1917041073&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=UJI+KUALITAS+MINYAK+GORENG+YANG+TELAH+DIGUNAKAN%0D%0ABERULANG-ULANG+DENGAN+MENGGUNAKAN+SENSOR+%0D%0AULTRASONIK+JSN+SR04T&rft.creator=ESTER+%2C+LUSIANA+SIREGAR&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=530+Fisika&rft.description=Telah+dilakukan+penelitian+uji+kualitas+minyak+goreng+yang+telah+digunakan%0D%0Aberulang-ulang+dengan+menggunakan+sensor+ultrasonik+JSN+SR04T.+Tujuan%0D%0Apenelitian+untuk+menguji+kualitas+minyak+goreng+yang+telah+digunakan+berulangulang%0D%0A%0D%0Adengan+menggunakan+sensor+ultrasonik+JSN+SR04T.+Minyak+goreng%0D%0Amerupakan+bahan+pangan+penting+yang+sering+digunakan+berulang+kali+dalam%0D%0Aproses+memasak%2C+yang+dapat+menyebabkan+penurunan+kualitas+minyak+dan%0D%0Aberpotensi+membahayakan+kesehatan.+Sensor+ultrasonik+JSN+SR04T+digunakan%0D%0Auntuk+mendeteksi+perubahan+intensitas+serapan+yang+dapat+menunjukkan+tingkat%0D%0Akerusakan+minyak+goreng.+Pengujian+dilakukan+dengan+menggunakan+beberapa%0D%0Ajenis+minyak+goreng%2C+termasuk+minyak+kelapa%2C+minyak+kelapa+sawit%2C+minyak%0D%0Ajagung%2C+dan+minyak+bunga+matahari+yang+telah+diberikan+perlakuan+hingga%0D%0Aperlakuan+ketiga.+Hasil+penelitian+menunjukkan+bahwa+penggunaan+sensor%0D%0Aultrasonik+mampu+mendeteksi+perubahan+spektrum+dan+intensitas+serapan+minyak%0D%0Agoreng.+Analisis+spektrum+frekuensi+dengan+metode+Fast+Fourier+Transform%0D%0A(FFT)+menunjukkan+korelasi+perubahan+intensitas+serapan+sinyal+ultrasonik%2C+pada%0D%0Apenelitian+ini+menunjukan+minyak+jagung+memiliki+intensitas+serapan+paling%0D%0Abanyak+dari+minyak+goreng+yang+lainnya+dan+menghasilkan+spektrum+yang+kecil%0D%0Asetelah+mendapatkan+perlakuan+ketiga.%0D%0A+%0D%0AKata+Kunci+%3A+Kualitas%2C+Minyak%2C++Sensor+Ultrasonik%2C+FFT.+%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AA+study+has+been+conducted+on+the+Quality+Test+of+cooking+oil+that+has+been+used%0D%0Arepeatedly+using+the+JSN+SR04T+ultrasonic+sensor.+The+purpose+of+the+study+was%0D%0Ato+test+the+quality+of+cooking+oil+that+has+been+used+repeatedly+using+the+JSN%0D%0ASR04T+ultrasonic+sensor.+Cooking+oil+is+an+important+food+ingredient+that+is+often%0D%0Aused+repeatedly+in+the+cooking+process%2C+which+can+lead+to+a+decrease+in+oil+quality%0D%0Aand+potentially+harm+health.+The+JSN+SR04T+ultrasonic+sensor+is+used+to+detect%0D%0Achanges+in+absorption+intensity+that+can+indicate+the+degree+of+damage+of+cooking%0D%0Aoil.+The+test+was+carried+out+using+several+types+of+cooking+oil%2C+including+coconut%0D%0Aoil%2C+palm+oil%2C+corn+oil%2C+and+sunflower+oil+that+had+been+treated+until+the+third%0D%0Atreatment.+The+results+showed+that+the+use+of+ultrasonic+sensors+was+able+to+detect%0D%0Achanges+in+the+spectrum+and+intensity+of+cooking+oil+absorption.+Frequency%0D%0Aspectrum+analysis+with+the+Fast+Fourier+Transform+(FFT)+method+showed+a%0D%0Acorrelation+of+changes+in+the+intensity+of+ultrasonic+signal+absorption%2C+in+this+study%0D%0Ashowed+that+corn+oil+had+the+most+absorption+intensity+of+other+cooking+oils+and%0D%0Aproduced+a+small+spectrum+after+receiving+the+third+treatment.%0D%0A+%0D%0AKeywords%3A+Quality%2C+Oil%2C+Ultrasonic+Sensor%2C+FFT.&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM++&rft.date=2024-09-09&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80609%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80609%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F80609%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ESTER+%2C+LUSIANA+SIREGAR++(2024)+UJI+KUALITAS+MINYAK+GORENG+YANG+TELAH+DIGUNAKAN+BERULANG-ULANG+DENGAN+MENGGUNAKAN+SENSOR+ULTRASONIK+JSN+SR04T.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F80609%2F