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Journal of Action Research in Education

Classroom Inquiries, Diagnostic Pedagogy & Teacher Interventions

Publishing model: Diamond Open Access (Free) • Frequency: Biannual (May, October) • Online ISSN: 3026-8841
Global Innovation & Academic Press • Open Access Academic Publisher Explore open access policies → Author guidelines →
Open access Research Article Published: 05 November 2026

Comparison of Branded Palm Cooking Oil and Traditional Non-RBD Coconut Cooking Oil Using Refractive Index Measurements

Brian Muhammad Larate, Darsikin, Unggul Wahyono, Muslimin ✉ brianlar9@gmail.com
Pendidikan Fisika, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Tadulako, Palu, Indonesia
Download Full-Text PDF DOI: 10.59653/jarse.v1i01.03

Abstract

This laboratory study compared changes in the refractive index of branded palm cooking oil and traditionally prepared klentik coconut cooking oil under repeated frying conditions. Both oil types were examined before use, after one use, and after two uses. Tofu was used as the fried material, and refractive index measurements were based on light refraction and Snell’s law, using incident angles of 30°, 45°, and 60°. The observations were analysed descriptively and presented in tables and a graph. For branded palm cooking oil, the reported refractive indices were 1.4342 before use, 1.4456 after one use, and 1.5000 after two uses. For klentik coconut oil, the corresponding values were 1.4342, 1.5000, and 1.5748. Refractive index increased with repeated use in both samples, with a smaller increase in the palm oil sample under the tested conditions. The measurements describe differences in optical changes between the two oils. They should be interpreted within the measurement conditions and uncertainty of the laboratory procedure rather than as a complete assessment of overall oil quality.

Keywords: Cooking oil; refractive index; palm oil; coconut oil; repeated frying

Publication Details

Journal Journal of Action Research in Education
Issue Volume 1, Issue 1 (2026), pp. 25–36
ISSN (Online) 3026-8841
Publisher Global Innovation & Academic Press (GIA Press)
Peer Review Double-blind peer reviewed in accordance with COPE ethical guidelines
License Creative Commons Attribution 4.0 International (CC BY 4.0)

How to Cite (APA 7th Edition)

Brian Muhammad Larate, Darsikin, Unggul Wahyono, Muslimin (2026). Comparison of Branded Palm Cooking Oil and Traditional Non-RBD Coconut Cooking Oil Using Refractive Index Measurements. Journal of Action Research in Education, 1(1), 14–21. https://jarse.giapress.com/doi/10.59653/jarse.v1i01.03
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