PENGEMBANGAN SENSOR ANTIOKSIDAN BERBASIS PRUSSIAN BLUE UNTUK PENENTUAN KUALITAS MINYAK GORENG

Abstract

Antioxidants Sensor based on Prussian Blue Reagent is an analysis device for detecting antioxidant activity in edible oil samples. The purpose of antioxidant sensor development is for determining the quality of cooking oil smply, easily, and efficiently. The antioxidant sensor has been made by immobilized ferrycyanide complex slution to gel and placed in the blister with a volume of 200 μL. Antioxidant sensor based on Prussian Blue has been characterized. And the results are the antioxidant sensor has response time about 4 minutes, and sensor has linearity at concentration of 0-12 ppm, with r = 0.991, while LOD = 0.476 ppm TE and LOQ = 7.530 ppm TE; sensor precision parameter antioxidant comply with RSD <2%, the extract of new cooking oil samples has RSD 0.0158%, while the sample extract oil in seventh frying is about 0,159% and the sample extract cooking oil for twelfth frying is 0.0198% ; the accuracy parameter of antioxidant sensors has a value of % recovery about 100.435% and interference by salt solution with 1:200 concentration ratio produce % interference 3.414% while the interference by water extract of garlic with 1:3 concentration ratio has % interference 5.966%. Sensor antioxidants has been applied to the cooking oil which have been used and drawn randomly (7 random samples) to food and fried vegetables traders. The results are the first sample was a sample of the new bulk oil which has antioxidant activity equivalent to "Bimoli" oil who has fried for 4 times, two other samples were categorized as rancid oil and there are 3 samples categorized as almost rancid oil.