?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=RANCANG+BANGUN+ALAT+UKUR+KELAYAKAN+MINYAK+GORENG%0D%0A%0D%0ABEKAS+MENGGUNAKAN+SENSOR+FOTODIODA%0D%0A%0D%0ABERBASIS+ARDUINO+UNO&rft.creator=Siti+%2C+Siti+Roniah&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=530+Fisika&rft.description=Minyak+goreng+merupakan+salah+satu+bahan+yang+umum+digunakan+untuk%0D%0Amemasak.+Selain+itu%2C+minyak+goreng+juga+berperan+penting+dalam+menjaga%0D%0Akesehatan+tubuh+manusia.+Masyarakat+umumnya+menggunakan+minyak+goreng%0D%0Ahingga+beberapa+kali%2C+hal+ini+menyebabkan+turunnya+kualitas+dari+minyak+goreng%0D%0Atersebut.+Oleh+karena+itu%2C+dibuatlah+alat+ukur+menggunakan+sensor+fotodioda+dan%0D%0Ainframerah+untuk+mendeteksi+kekeruhan+dan+asam+lemak+bebas+pada+minyak%0D%0Agoreng+yang+telah+digunakan+beberapa+kali%2C+sehingga+dapat+diketahui+minyak%0D%0Atersebut+apakah+masih+layak+atau+tidak+untuk+di+konsumsi.+Penelitian+ini%0D%0Amenggunakan+2+jenis+sampel%2C+yaitu+minyak+curah+dan+minyak+kemasan+yang%0D%0Adigunakan+sebanyak+2%2C+4+dan+6+kali+pemakaian.+Alat+ini+menampilkan+informasi%0D%0Amengenai+tingkat+kekeruhan+dan+kadar+asam+lemak+bebas+pada+minyak+goreng.%0D%0AHasil+pengujian+kekeruhan+tertinggi+pada+sampel+minyak+curah+sebesar+92%2C5+NTU%0D%0Adan+untuk+minyak+kemasan+sebesar+236+NTU.+Hasil+pengujian+asam+lemak+bebas%0D%0Atertinggi+untuk+minyak+curah+yaitu+sebesar+1%2C18%25+dan+untuk+minyak+kemasan%0D%0Asebesar+1%2C31%25.+Hasil+tersebut+menunjukan+bahwa+semakin+sering+minyak%0D%0Adigunakan%2C+maka+nilai+kekeruhan+dan+asam+lemak+bebas+juga+semakin+tinggi%2C+hal%0D%0Aini+mengakibatkan+minyak+tersebut+sudah+tidak+layak+untuk+di+konsumsi.%0D%0AKata+Kunci+%3A+Minyak%2C+Fotodioda%2C+Inframerah%2C+Kekeruhan%2C+Asam+Lemak+Bebas%0D%0A%0D%0ACooking+oil+is+one+of+the+most+common+ingredients+used+for+cooking.+In+addition%2C%0D%0Acooking+oil+also+plays+an+important+role+in+maintaining+the+health+of+the+human%0D%0Abody.+People+generally+use+cooking+oil+up+to+several+times%2C+this+causes+a+decrease%0D%0Ain+the+quality+of+the+cooking+oil.+Therefore%2C+a+measuring+instrument+was+made%0D%0Ausing+photodiode+and+infrared+sensors+to+detect+the+turbidity+and+free+fatty+acid+of%0D%0Acooking+oil+that+has+been+used+several+times%2C+so+that+it+can+be+known+whether+the%0D%0Aoil+is+still+suitable+or+not+for+consumption.+This+research+uses+2+types+of+samples%2C%0D%0Anamely+bulk+oil+and+packaged+oil+which+are+used+2%2C+4+and+6+times.+This+tool%0D%0Adisplays+information+about+the+level+of+turbidity+and+free+fatty+acid+content+in%0D%0Acooking+oil.+The+highest+turbidity+test+result+for+bulk+oil+samples+was+92.5+NTU%0D%0Aand+for+packaged+oil+was+236+NTU.+The+highest+free+fatty+acid+test+result+for+bulk%0D%0Aoil+was+1.18%25+and+for+packaged+oil+was+1.31%25.+These+results+show+that+the+more%0D%0Aoil+is+used%2C+the+higher+the+turbidity+and+free+fatty+acid+values%2C+resulting+in+the+oil%0D%0Abeing+unfit+for+consumption.%0D%0AKeywords%3A+Oil%2C+Photodiode%2C+Infrared%2C+Turbidity%2C+Free+Fatty+Acid.%0D%0A&rft.publisher=FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM&rft.date=2024-09-06&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84771%2F1%2FABSTRAK_Siti%2520Roniah%2520-%2520Siti%2520Roniah.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84771%2F2%2FSkripsi%2520Full%2520tanpa%2520Lampiran_Siti%2520Roniah%2520-%2520Siti%2520Roniah.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84771%2F3%2FSiti%2520Roniah_Skripsi%2520tanpa%2520Bab%2520Pembahasan%2520-%2520Siti%2520Roniah.pdf&rft.identifier=++Siti+%2C+Siti+Roniah++(2024)+RANCANG+BANGUN+ALAT+UKUR+KELAYAKAN+MINYAK+GORENG+BEKAS+MENGGUNAKAN+SENSOR+FOTODIODA+BERBASIS+ARDUINO+UNO.++FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F84771%2F