International Journal of Scientific & Technology Research

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IJSTR >> Volume 5 - Issue 6, June 2016 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

The Effects Of Ultrasonic Application For The Microbiological Quality Of Bulk Cooking Oil

[Full Text]



Wisnu Istanto, Syamsul Arifin, Evy Diah Woelansari, Ocky Dwi Suprobowati



microbiological quality, ultrasonic, exposure, radiation, bulk cooking oil, knob, aerobic colony.



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.



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[2] Syamsul Arifin, Ni’mahtuzahroh, Soegianto, R Apsari, Suhariningsih 2013. Aquatic Bacteria Of Pseudomonas aeruginosa Growth Model In Tube Ultrasonic, International Journal of Scientific & Technology Research, Volume 2 – Issue 8, August 2013 Edition - ISSN 2277-8616.

[3] Syamsul Arifin4, 2014. The Difference paper of pH (Hydrogen potential) indicator between medium: Sugarcane juice1), Borassus flabellifer water2) and cow milk3) with knob and ultrasonic [A review], International Journal of Scientific & Technology Research, volume 3 – Issue 11, November 2014, Edition - ISSN 2277-8616, pp. 287 – 289.

[4] Syamsul Arifin, Pestariati, and Wisnu Istanto, 2015. The Cavitation (With Plate Transducer) And Non Cavitation (With Knob Transducer) By Manihot utilissima Fermentation [The Potential Hydrogen (pH) Method], International Journal of Scientific & Technology Research (IJSTR), Vol. 4 – Issue 09, September 2015 Edition - ISSN 2277-8616

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