Karakteristik Resistansi Susu Murni dan Susu Campuran

  • Fathin Musthafa Habiburrahman Program Studi Fisika, Universitas Islam Negeri Sunan Kalijaga Yogyakarta
  • Hanif Fata Mustaqiim Program Studi Fisika, Universitas Islam Negeri Sunan Kalijaga Yogyakarta
  • Frida Agung Rakhmadi Program Studi Fisika, Universitas Islam Negeri Sunan Kalijaga Yogyakarta
Keywords: resistansi, susu murni, susu campuran

Abstract

Penilitian ini bertujuan untuk mengkaji karakteristik resistansi susu murni dan campuran. Penelitian ini dilakukan melalui tiga tahapan: persiapan alat dan bahan, pengambilan data, dan pengolahan data. Alat yang digunakan dalam penelitian ini meliputi ohmmeter digital dan gelas ukur, sedangkan bahan yang digunakan adalah susu murni dengan volume 100 ml dan susu campuran dengan volume susu 50 ml dan air 50 ml. Pengukuran resistansi sampel dilakukan sebanyak lima kali pengulangan. Nilai resistansi sampel dihitung rata-rata beserta ketidakpastiannya. Hasil pengolahan data menunjukkan bahwa untuk susu murni mempunyai rata-rata resistansi (30,6±0,7)kΩ, sedangkan susu campuran mempunyai rata-rata resistansi (32,9±0,3)kΩ. Hasil penelitian menunjukan bahwa karakteristik resistansi susu murni dan campuran berbeda signifikan, sehingga ke depan dapat dikembangkan system control kualitas susu berbasis resistansi.

[This research was aimed to study the resistance characteristics of pure and mixed milk. This research was conducted through three stages: preparation of tools and materials, data retrieval, and data processing. The tools used in this study include digital ohmmeter and measuring cup, while the ingredients used were pure milk with a volume of 100 ml and mixed milk with a volume of milk 50 ml and water 50 ml. Measurement of samples resistance were done five times. The resistances values of samples were calculated average and its uncertainty. The results of data processing showed that pure milk had an average resistance (30.6 ± 0.7) kΩ, whereas mixed milk had an average resistance (32.9 ± 0.3) kΩ. The results showed that the characteristics of pure milk and mixed resistance were significantly different, so that in the future a resistance-based milk quality control system could be developed.]

References

[1] Abdullah, Mikrajuddin. “Fisika Dasar II”. Bandung: ITB. 2017. Hal 209.
[2] Morris, Alan S. & Langari, Resa . Measurement And Instrumentation. India: Elsevier. 2014. Hal 18-19
Published
2020-05-29
Section
Articles