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The Effects Of Ultrasonic Application For The Microbiological Quality Of Bulk Cooking Oil
[Full Text]
AUTHOR(S)
Wisnu Istanto, Syamsul Arifin, Evy Diah Woelansari, Ocky Dwi Suprobowati
KEYWORDS
microbiological quality, ultrasonic, exposure, radiation, bulk cooking oil, knob, aerobic colony.
ABSTRACT
Radiation is one of natural phenomenon that often discussed in light, atomic reaction, nuclear application and electromagnetic wave (especially in gamma ray, X ray, and UV light). Commonly, we usually think that they are negative, deadly, and dangerous for living creatures. Radiaton may be correlated with thermal phenomenon, but this reasearch was applied to get audio phenomenon and radiation, especially ultrasonic radiation. Sound is a particle of vibration that propagates through medium and transmitted as longitudinal wave in which the displacement of the medium is parallel to the propagation of the wave. Radiation is the emission of waves in all directions in space, by vibratory sources (transducers) form small balls or knob [2][3][4], this study were irradiating (exposing) to bulk cooking oils. The bulk cooking oil was treated by the ultrasonic exposure (1.5 hours and 3 hours) and 24-hour incubation that it showed no aerobic colony. And besides, the untreated bulk cooking oil showed a few aerobic colonies. And also, the untreated used bulk cooking oil showed more some aerobic colonies. The research results shows that ultrasonic exposure at 48 kHz for 1.5 hours can enhance the microbiological quality of bulk cooking oil for 10 day storage.
REFERENCES
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