PENGEMBANGAN DAN VALIDASI PENGUKURAN BILANGAN PEROKSIDA MINYAK ZAITUN DENGAN FTIR (FOURIER-TRANSFORM INFRARED) BILANGAN GELOMBANG 1739 CM- 1

• Main Author: Pratama, Andrian
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44380
• Institution: Institut Teknologi Bandung

Olive oil contains double bonds that can be oxidized by light, oxygen, and heat. Oxidized double bonds produce hydroperoxide that its value can be determined by iodometric titration using Na2S2O3 and the value is called oxidation or peroxide value. Peroxide value is determined as miliequivalen of each kilogram of oxidized oil in 5 gram of sample. Oxidation reaction undergo in 2 steps, first step will produce hydroperoxide and continue to second step to produce aliphatic carbonyl group. This carbonyl group can be measured by FTIR so the relation of magnitude of carbonyl infrared spectra with peroxide value can be determined. The objective of research was to determine whether the peroxide value can be measured quantitavely by FTIR using AUC of derivative spectrum at 1739 cm-1 wavenumber. In this research, peroxide value of olive oil was measured by iodometri titration using Na2S2O3, KI with amylum as indicator. Standard olive oil then was measured by FTIR within concentration of 1 to 10 ppm with 0,5 ppm interval. Calibration curve was made from derivative of infrared spectrum of olive oil from 1739 cm-1 wavenumber area, then the linierity was determined. Then the methods was validated using parameters such as acuracy, precision, linierity, LOD and LOQ. The obtained and validated equation of regression was related to the peroxide value by titration. Result showed that peroxide value of olive oil could be determined quantitatively by FTIR in range of wavenumber 1710-1760 cm-1with peak at 1739 cm-1 .