The Density Value of Mixing Water and Cooking Oil Using an Emulsifier (Tween 20)
DOI:
https://doi.org/10.32734/dinamis.v12i1.16567Keywords:
Fluid, Water, Cooking Oil, Emulsifier, MixingAbstract
Water and cooking oil are fluids that we often encounter in our daily lives and are often needed. Water is polar while cooking oil is non-polar, so in uniting the two fluids an emulsifier (Tween 20) is used to mix them. The aim of this research is to combine polar and non-polar fluids. Emulsifier (Tween 20) is used as a polysorbate surfactant (mixing agent) for the two fluids and can mix perfectly. The combined water and oil are mixed using a mixing stirrer with a speed of 100-200 rpm, a temperature of 70â°C, within 1 hour. To obtain a fluid density value by providing heating from 30â°C-90â°C, then inserting it into a 25 ml volumetric flask and weighing it. After mixing, a white hybrid fluid will be produced, and it will separate again when the fluid is at room temperature.
Downloads
References
Atikah, A., Sumaryoto, S., & Susilastuti, D. (2022). Pengaruh Luas Lahan dan Produksi CPO Terhadap Pertumbuhan Industri Kelapa Sawit Indonesia Tahun 2000-2020. eCo-Buss, 5(1), 338-348.
Siahaan, F., & Wardhana, A. (2022). Analisis Faktor-Faktor yang Mempengaruhi Ekspor Crude Palm Oil (CPO) di Provinsi Kalimantan Selatan. JIEP: Jurnal Ilmu Ekonomi dan Pembangunan, 5(1), 385-399.
RISAL, S., YANUARTHA, M. R. A., HERGIANASARI, P., & CAVALIERE, M. L. P. L. (2022). Paradox State and Warning for Natural Resources Management in Kalimantan. PROCEEDINGS BOOK, 172.
Harahap, A. F., Hidayat, M., & Suhanan, S. UTILIZATION OF OIL PALM EMPTY FRUIT BUNCHES AS MULCH IN COMMUNITY OWNED OIL PALM PLANTATIONS (CASE STUDY IN SIMARDONA VILLAGE, NORTH SUMATRA). ASEAN Journal of Systems Engineering, 5(2), 44-50.
Ahyani, H., Putra, H. M., & Mutmainah, N. (2022). THE WORLD'S RESPONSE TO THE EXISTENCE OF SHARIA BANKING IN INDONESIA. KONTAN: Jurnal Ekonomi, Manajemen dan Bisnis, 1(3).
Febrina, W., & Fitriana, W. (2022). Exponential Weight Moving Average (EWMA) Control Chart for Quality Control of Crude Palm Oil Product. International Journal of Management and Business Applied, 1(1), 19-27.
Putri, H., Young, I., & Gaddafi, M. (2022). The Effect of Lean Practices on Organizational Sustainability Through Green Supply Chain Management as Intervening Variables (Study on the Palm Oil Industry in North Sumatra Province). Journal of Economics, Finance And Management Studies, 5(01), 119-126.
Setyaningsih, D., Fahma, F., Wahyudi, A. T., & Mahendra, I. B. (2022, June). Technology innovation and business model of palm oil miniplant for food and energy. In IOP Conference Series: Earth and Environmental Science (Vol. 1034, No. 1, p. 012061). IOP Publishing.
Nidzam, M. S., Hossain, M. S., Ismail, N., Abdul Latip, R., Mohammad Ilias, M. K., Mobin Siddique, M. B., & Zulkifli, M. (2022). Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses. Foods, 11(01), 124.
Chew, C. L., Abdul Hamid, A. A. H., Silvamany, H., & Tiong, S. H. (2023). 3-MCPDE in Palm Oil Processing: Formation Factors, Transference to Food and Mitigation Approaches. In Sustainable Technologies for the Oil Palm Industry (pp. 325-344). Springer, Singapore.
Gibon, V., De Greyt, W., & Kellens, M. (2007). Palm oil refining. European journal of lipid science and technology, 109(4), 315-335.
Morcillo, F., Cros, D., Billotte, N., Ngando-Ebongue, G. F., Domonhédo, H., Pizot, M., ... & Arondel, V. (2013). Improving palm oil quality through identification and mapping of the lipase gene causing oil deterioration. Nature Communications, 4(1), 1-8.
Tarmizi, A. H. A., Ismail, R., & Kuntom, A. (2016). Effect of frying on the palm oil quality attributes—a review. Journal of Oil Palm Research, 28(2), 143-153.
Goncharuk, V. V., & Goncharuk, D. K. (2019). Water is everywhere. It holds everything, even a key to understanding the Universe. DI Mendeleev’s law is the prototype of the Universe constitution. Journal of Water Chemistry and Technology, 41(6), 341-346.
Willett, J. L. (2015). The slow violence of climate change in poor rural Kenyan communities:“Water is life. Water is everything.â€. Contemporary Rural Social Work Journal, 7(1), 6.
Matthäus, B. (2007). Use of palm oil for frying in comparison with other highâ€stability oils. European Journal of Lipid Science and Technology, 109(4), 400-409.
Firestone, D. (2007). Regulation of frying fat and oil. In Deep frying (pp. 373-385). AOCS press.
Melton, S. L., Jafar, S., Sykes, D., & Trigiano, M. K. (1994). Review of stability measurements for frying oils and fried food flavor. Journal of the American Oil Chemists’ Society, 71(12), 1301-1308.
Aninindya, I. A., Enawaty, E., Sartika, R. P., & Rasmawan, R. (2022). PENGEMBANGAN MODUL BERBASIS PENDEKATAN SAINTIFIK PADA MATERI UNSUR, SENYAWA, DAN CAMPURAN. Jurnal Ilmiah Pendidikan Citra Bakti, 9(1), 190-204.
Jessop, P. G., Heldebrant, D. J., Li, X., Eckert, C. A., & Liotta, C. L. (2005). Reversible nonpolar-to-polar solvent. Nature, 436(7054), 1102-1102.
Chung, T. H., Ajlan, M., Lee, L. L., & Starling, K. E. (1988). Generalized multiparameter correlation for nonpolar and polar fluid transport properties. Industrial & engineering chemistry research, 27(4), 671-679.
Von Oepen, B., Kördel, W., & Klein, W. (1991). Sorption of nonpolar and polar compounds to soils: processes, measurements and experience with the applicability of the modified OECD-Guideline 106. Chemosphere, 22(3-4), 285-304.
Gould, P. L., Goodman, M., & Hanson, P. A. (1984). Investigation of the solubility relationships of polar, semi-polar and non-polar drugs in mixed co-solvent systems. International journal of pharmaceutics, 19(2), 149-159.
Nazarullail, F., & Rendy, D. B. (2021). Pengenalan Permainan Warna Melalui Konsep Senyawa Polar dan Non Polar. WISDOM: Jurnal Pendidikan Anak Usia Dini, 2(1), 18-32.
Cain, T. A., Moetakef, P., Jackson, C. A., & Stemmer, S. (2012). Modulation doping to control the high-density electron gas at a polar/non-polar oxide interface. Applied Physics Letters, 101(11), 111604.
Forero, L. A., & Velásquez, J. A. (2016). A generalized cubic equation of state for non-polar and polar substances. Fluid Phase Equilibria, 418, 74-87.
Rahardja, I. B., Gumilang, R. N. R., Rantawi, A. B., & Saputra, H. (2022, October). KOMPARASI KARAKTERISTIK LAJU PANAS, DINGIN & MASSA JENIS PADA CRUDE PALM OIL (CPO), MINYAK GORENG SERTA AIR. In Prosiding Seminar Nasional Penelitian LPPM UMJ (Vol. 1, No. 1).
Stojiljković, D., Arsić, I., & Tasić-Kostov, M. (2016). The influence of polar and non-polar emollients on the structure and skin moisturizing potential of the emulsions stabilized by mixed emulsifier. Acta Medica Medianae, 55(2), 25-30.
Abdollahi, Z., Darestani, M. T., Ghasemi, S., & Gomes, V. G. (2014). Characterizing colloidal behavior of non-ionic emulsifiers in non-polar solvents using electrical impedance spectroscopy. Colloid and Polymer Science, 292(10), 2695-2705.
Orio, M., Pantazis, D. A., & Neese, F. (2009). Density functional theory. Photosynthesis research, 102(2), 443-453.
Fiolhais, C., Nogueira, F., & Marques, M. A. (Eds.). (2003). A primer in density functional theory (Vol. 620). Springer Science & Business Media.
Sahasrabudhe, S. N., Rodriguez-Martinez, V., O’Meara, M., & Farkas, B. E. (2017). Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling. International Journal of Food Properties, 20(sup2), 1965-1981.
Published
Issue
Section
Copyright (c) 2024 DINAMIS
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
