Diane Noviandini, Putut Marwoto, Retno Sri Iswari
The purpose of this study was to describe the measurement of the difference between oil before and after heating based on the type of oil, as well as the design of the implementation of science learning. This descriptive study examines the experimental process to distinguish types of cooking oil using the Fourier Transform Near-Infrared Spectroscopy (FT-NIR) method, then classifies cooking oil before and after heating based on the combination of FT-NIR and PCA. The cooking oils used in this study were packaged palm oil, olive oil (EVOO), and coconut oil (VCO). Furthermore, it is discussed the design of the learning implementation. Based on the analysis of experimental data, it was found that the combination of FT-NIR and PCA can be used to cluster types of oil by type and also to cluster between new and heated oils. The learning design in the practical analysis of changes in the structure of cooking oil after heating is applied to science students as a form of integrating science learning with the principles of caring for the environment and society. © 2023 Author(s).
Department of Physics Education, FSM, Universitas Kristen Satya Wacana, Salatiga, Indonesia; Department of Natural Science Education, Postgraduate Program, Universitas Negeri Semarang, Semarang, Indonesia
