CD Skripsi

Deteksi Etanol Pada Makanan Tradisional Menggunakan Biosensor Berbasis Sel Ragi Saccharomyses Cerevisiae

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ABSTRACT
This study aims to comprehensively investigate the influence and quantification of ethanol in traditional food using a Saccharomyces cerevisiae-based amperometric biosensor. The biosensor measures ethanol concentration by detecting the electric potential output generated during the enzymatic reaction between ethanol and yeast cells. Distilled lemang tapai samples collected over a consecutive four-day period were tested as the primary experimental samples, and standard ethanol solutions with concentrations of 1.2%, 2.43%, 3.65%, and 4.86% served as references for ethanol content calculation in the test samples. The measured potential output of the standard ethanol solutions exhibited an inverse relationship with increasing concentration, resulting in a sensitivity value of 14.59 mV/% ethanol. Based on this equation, the ethanol content in the distilled lemang tapai samples was determined by measuring their stationary output potential. The measured ethanol concentrations in the lemang tapai samples over the four-day period were 2.79%, 4.82%, 5.8%, and 6.65%. UV-Vis spectroscopy was employed as a method to validate the biosensor measurement data, obtaining a correlation coefficient of 0.9741 and a standard error of 0.312. Data analysis using ANOVA with a p-value of

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1903112845

Penerbit

Pekanbaru : Uiniversitas Riau - FMIPA - Fisika., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1903112845

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

FISIKA

Info Detail Spesifik

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Pernyataan Tanggungjawab

PUJA

Versi lain/terkait

Lampiran Berkas

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