| dc.description.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. | en_US |
