CD Skripsi
Electronic Tongue Berbasis Elektroda Liquid Junction Untuk Klasifikasi Kandungan Mint Pada The Menggunakan Teknik Chemometrics
ABSTRACT
Mint leaves are widely used in the food industrial, beverage and medicinal products. Herbal drinks made from a mixture of mint and tea are a great demand because they have many benefits for the human body. The use of mint has specified standards to avoid side effects. Therefore, the quality control of product is a must in industry, there are some obstacles to control product quality before being distributed. An alternative technology is proposed in the form of an electrochemical sensor, called an Electronic Tongue Sensor. This tool makes it possible to classify products that use the basic ingredients of a mixture of mint and tea as a product. The principle of the electronic tongue sensor used is the potentiometry. This study aim is to classify the concentration of mint in tea by using a working electrode with a liquid junction design based on a lipid membrane that can work stably. The content of mint and tea ingredients was tested using seven working electrodes by using Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) methods. The electronic tongue sensor was tested on a solution representing the five basic tastes first to examine the stability of the sensor made. The results of the classification using the PCA and LDA methods with silhouette scores of 0,93 and 0,94, respectively. Electronic tongue sensor with working electrodes based on liquid junction can be used for the classification of mint content based on the pattern generated using PCA and LDA methods. The value of the prediction accuracy of the readings of each sensor uses the SVR linear model, namely the Mean Absolute Key words: E-tongue, Liquid junction working electrode, Lipid membrane, Mint leaf, PCA, and LDA
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