Analisis Hubungan Suhu dan Frekuensi Terhadap Sifat Listrik Lemak Hewani
Fat is a food substance that is very important to maintain the health of the human body. One source of fat is animal fat. The different types of fat can be known based on their electrical properties such as the dielectric constant and capacitance. The purpose of this study was to determine the chara...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Academic Paper |
| Published: |
Jurnal Fisika Flux, Volume 16, Number 2, Agustus 2019,
2020-01-16T07:49:23Z.
|
| Subjects: | |
| Online Access: | Get Fulltext |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| LEADER | 02031 am a22002893u 4500 | ||
|---|---|---|---|
| 001 | repository_unej_123456789_97025 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Rimafatin, Noer |e author |
| 500 | |a http://repository.unej.ac.id/handle/123456789/97025 | ||
| 500 | |a KODEPRODI1810201#Fisika | ||
| 500 | |a NIDN0021115905 | ||
| 500 | 4 | 1 | |u NIDN0010027202 |
| 700 | 1 | 0 | |a Cahyono, Bowo Eko |e author |
| 700 | 1 | 0 | |a Misto, Misto |e author |
| 245 | 0 | 0 | |a Analisis Hubungan Suhu dan Frekuensi Terhadap Sifat Listrik Lemak Hewani |
| 260 | |b Jurnal Fisika Flux, Volume 16, Number 2, Agustus 2019, |c 2020-01-16T07:49:23Z. | ||
| 520 | |a Fat is a food substance that is very important to maintain the health of the human body. One source of fat is animal fat. The different types of fat can be known based on their electrical properties such as the dielectric constant and capacitance. The purpose of this study was to determine the characteristics of the dielectric constant and capacitance on animal fats by treating the temperature and frequency variations. This study uses a parallel plate capacitor method that is connected to an alternating input voltage source and a voltmeter as an output voltage meter. The samples studied were chicken fat and beef fat. This study uses input voltage with a frequency of 1kHz to 20kHz, while the temperature variation used is from a temperature of 45⁰C decreases to a temperature of 30⁰C. The results obtained from this study indicate that when the frequency increases, the capacitance and dielectric constant in chicken fat and cow fat decrease. The effect of temperature on capacitance and dielectric constant of chicken fat and beef fat shows a non-linear relationship. | ||
| 546 | |a Ind | ||
| 690 | |a Chicken Fat | ||
| 690 | |a Cow Fat | ||
| 690 | |a Capacitance | ||
| 690 | |a Dielectric Constant | ||
| 690 | |a Temperature | ||
| 690 | |a Frequency | ||
| 655 | 7 | |a Article |2 local | |
| 787 | 0 | |n http://repository.unej.ac.id/handle/123456789/97025 | |
| 856 | 4 | 1 | |u http://repository.unej.ac.id/handle/123456789/97025 |z Get Fulltext |