Educational Tool for Determining Viscosity Coefficient of Cooking Oil Using Arduino UNO
DOI:
https://doi.org/10.21009/1.10108Keywords:
viscosity, cooking oil, Arduino UNOAbstract
The research aims to determine the quality of cooking oil based on the viscosity coefficient using an Arduino UNO-based viscosity coefficient determining tool. By integrating the Arduino UNO into the viscosity measurement process, this research shows innovation in adapting widely available technology for scientific purposes. The series of tools for determining the value of the viscosity coefficient work if an iron ball enters the fluid and will be detected by magnetic sensors 1 and 2 if it passes through the sensor, which is placed at a predetermined distance. Research was conducted to test the quality of cooking oil by determining the viscosity coefficient. The method research is analyzing recorded videos of the motion of objects falling in oil with Tracker Software. By tracking the video recording of the motion of an object falling in a liquid, data, and graphs of the speed of the falling motion can be obtained. Then from the data obtained, the viscosity value is obtained using the equation. The results of the 5 cooking oils, using the tool, were that oil 1 had a viscosity coefficient of 0.2732 Pa.s; oil 2 with 0.3077 Pa.s; oil 3 with 0.3127 Pa.s; oil 4 with 0.3186; and oil 5 with 0.3218 Pa.s. Meanwhile, the results of the oil viscosity coefficient using manual calculations showed that oil 1 had 0.2733 Pa.s; oil 2 with 0.3089 Pa.s; oil 3 with 0.3136 Pa.s; oil 4 with 0.3188; and oil 5 with 0.3219 Pa.s. The percentage of error that occurs from the tool is 0.17%. The oil with a smaller viscosity coefficient is coconut oil (better quality than palm oil), while the quality of bulk oil is indicated by a larger viscosity coefficient. It could be asserted that the oil's quality improves as the viscosity coefficient decreases.
References
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Young, H.D. (2002). Fisika untuk Universitas Jilid I. Jakarta: Erlangga.
Aires, R.F. de F. and Ferreira, L. (2022). A New Multi-Criteria Approach for Sustainable Material Selection Problem. Sustainability, 14(18), p.11191. doi:https://doi.org/10.3390/su141811191.
Asmara, A. (2019). Penentuan Bilangan Peroksida Minyak Rbd (Refined Bleached Deodorized) Olein PT. Phpo dengan Metode Titrasi Iodometri. AMINA, 1(2), pp.79–83. doi:https://doi.org/10.22373/amina.v1i2.39.
Asraf H, M., Md Tahir, N., Dalila K.A., N. and Hussain, A. (2018). An Agricultural Tele-Monitoring Method in Detecting Nutrient Deficiencies of Oil Palm Leaf. International Journal of Engineering & Technology, 7(4.11), p.227. doi:https://doi.org/10.14419/ijet.v7i4.11.20812.
Banerji, R., Karkee, A., Kanojiya, P. and Saroj, S.D. (2021). Pore‐forming toxins of foodborne pathogens. Comprehensive Reviews in Food Science and Food Safety, 20(3), pp.2265–2285. doi:https://doi.org/10.1111/1541-4337.12737.
Capitão, C., Martins, R., Feteira-Santos, R., Virgolino, A., Graça, P., Gregório, M.J. and Santos, O. (2022). Developing healthy eating promotion mass media campaigns: A qualitative study. Frontiers in Public Health, 10. doi:https://doi.org/10.3389/fpubh.2022.931116.
Casanova, E., Knowles, T.D.J., Mulhall, I., Sikora, M., Smyth, J. and Evershed, R.P. (2021). Generation of Two New Radiocarbon Standards for Compound-Specific Radiocarbon Analyses of Fatty Acids from Bog Butter Finds. Radiocarbon, 63(3), pp.771–783. doi:https://doi.org/10.1017/rdc.2021.15.
Corno, F. and Mannella, L. (2023). Security Evaluation of Arduino Projects Developed by Hobbyist IoT Programmers. Sensors, [online] 23(5), p.2740. doi:https://doi.org/10.3390/s23052740.
Deng, N., Cao, N., Li, P., Peng, Y., Li, X., Liu, L., Pu, H., Xie, S., Luo, J., Wu, Z. and Liu, M. (2018). Microfluidic evaluation of some edible oil quality based on viscosity and interfacial tensions. International journal of food science & technology, 53(4), pp.946–953. doi:https://doi.org/10.1111/ijfs.13667.
Dimopoulos, A., Zournatzis, I., Gan, T.-H. and Chatzakos, P. (2023). Multi-Response Optimization of Ti6Al4V Support Structures for Laser Powder Bed Fusion Systems. Journal of Manufacturing and Materials Processing, [online] 7(1), p.22. doi:https://doi.org/10.3390/jmmp7010022.
Harwood, J. and Aparicio, R. (2017). Handbook of Olive Oil: Analysis and Properties. Gaithersburg, MD, USA: Aspen: Springer.
Huda, M.B.R. and Kurniawan, W.D. (2022). Analisa Sistem Pengendalian Temperatur Menggunakan Sensor DS18B20 Berbasis Mikrokontroler Arduino. Jurnal Rekayasa Mesin, 7(2), pp.18–23.
Khairunnisa, K. (2019). Pembelajaran Fisika Berbasis Tracker dalam Penentuan Viskositas Air Menggunakan Metode Osilasi Teredam (Vol. 1, No. 1). In: Prosiding Seminar Nasional Pendidikan MIPA dan Teknologi II . pp.108–115.
Laelia, R. and Kurnia, P. (2019). Pengaruh frekuensi penggorengan terhadap angka asam dan angka peroksida pada berbagai jenis minyak . Ilmu Gizi Indonesia, 3(1), pp.23–34.
Mays, K.A. (2021). Designing Oral Health Curriculum That Facilitates Greater Integration of Oral Health Into Overall Health. Frontiers in Dental Medicine, 2. doi:https://doi.org/10.3389/fdmed.2021.680520.
Mozaffarian, D., Katan, M.B., Ascherio, A., Stampfer, M.J. and Willett, W.C. (2006). Trans fatty acids and cardiovascular disease. New England Journal of Medicine, 354(15), pp.1601–1613. doi:https://doi.org/10.1056/NEJMra054035.
Pratiwi, U. and Luthfia, A. (2023). Pengukuran Viskositas Oli dan Minyak Goreng Menggunakan Sensor Mini Reed Switch Magnetic Berbasis Arduino. Orbita, 9(2), pp.277–277. doi:https://doi.org/10.31764/orbita.v9i2.17342.
Rahmani, Y., Hamdani, D. and Risdianto, E. (2022). Pengembangan alat peraga eksperimen fisika dasar 1 pada materi viskositas fluida. Amplitudo: Jurnal Ilmu Dan Pembelajaran Fisika, 1(2), pp.128–137. doi:https://doi.org/10.33369/ajipf.1.2.128-137.
Rajendran, P., Alzahrani, A.M., Rengarajan, T., Veeraraghavan, V.P. and Krishna Mohan, S. (2020). Consumption of reused vegetable oil intensifies BRCA1 mutations. Critical Reviews in Food Science and Nutrition, 62(5), pp.1222–1229. doi:https://doi.org/10.1080/10408398.2020.1837725.
Regina, O., Sudrajad, H. and Syaflita, D. (2019). Measurement of Viscosity Uses an Alternative Viscometer. Jurnal Geliga Sains: Jurnal Pendidikan Fisika, 6(2), p.127. doi:https://doi.org/10.31258/jgs.6.2.127-132.
Reynante, B.M., Selbach-Allen, M.E. and Pimentel, D.R. (2020). Exploring the Promises and Perils of Integrated STEM Through Disciplinary Practices and Epistemologies. Science & Education, 29(4), pp.785–803. doi:https://doi.org/10.1007/s11191-020-00121-x.
Rosalina, D.R. and Kadarisman, N. (2018). Pengukuran Viskositas Minyak Goreng pada Berbagai Variasi Suhu dengan Menggunakan Sensor Fiber Optik. Jurnal Ilmu Fisika dan Terapannya (JIFTA), 7(1), pp.15–22.
Sari, U., Çelik, H., Pektaş, H.M. and Yalçın, S. (2022). Effects of STEM-focused Arduino practical activities on problem-solving and entrepreneurship skills. Australasian Journal of Educational Technology, 38(3), pp.135–149. doi:https://doi.org/10.14742/ajet.7293.
Scott, F. and Sesmero, J.P. (2022). Market and welfare effects of quality misperception in food labels. American Journal of Agricultural Economics, 104(5). doi:https://doi.org/10.1111/ajae.12287.
Setyanamurwan, A.O., Astuti, I.A.D. and Suhendar, E. (2022). Analisis Koefisien Kekentalan Fluida pada Berbagai Merek Minyak Goreng Menggunakan Tracker. Schrodinger Jurnal Ilmiah Mahasiswa Pendidikan Fisika, 3(1), pp.42–50.
Siahaan, N.F. (2023). Consumer Protection Against the Production and Sale of Syrup Drugs Suspected of Being Contaminated with Hazardous Materials. Journal of Social Research, 2(3), pp.748–754. doi:https://doi.org/10.55324/josr.v2i3.722.
Sidiq, M.F. and Samyono, D. (2016). Nilai Koefisien Viskositas diukur dengan Metode Bola Jatuh dalam Fluida Viskos. Engineering, 7(2), p.7. doi:https://doi.org/10.24905/eng.v7i2.816.
Soper, A.K. (2019). Is water one liquid or two? The Journal of Chemical Physics, 150(23), p.234503. doi:https://doi.org/10.1063/1.5096460.
Tissos, N.P., Yulkifli, Y. and Kamus, Z. (2014). Pembuatan Sistem Pengukuran Viskositas Fluida Secara Digital Menggunakan Sensor Efek Hall UGN3503 Berbasis Arduino Uno328. Jurnal Saintek, 4(1), pp.71–83.
Tupac-Yupanqui, M., Vidal-Silva, C., Pavesi-Farriol, L., Sanchez Ortiz, A., Cardenas-Cobo, J. and Pereira, F. (2022). Exploiting Arduino Features to Develop Programming Competencies. IEEE Access, 10, pp.20602–20615. doi:https://doi.org/10.1109/access.2022.3150101.
Young, H.D. (2002). Fisika untuk Universitas Jilid I. Jakarta: Erlangga.
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Published
2024-06-08
How to Cite
Hilyana, F. S., Marwoto, P., & Nugroho, S. E. (2024). Educational Tool for Determining Viscosity Coefficient of Cooking Oil Using Arduino UNO. Jurnal Penelitian & Pengembangan Pendidikan Fisika, 10(1), 87–98. https://doi.org/10.21009/1.10108
