CD Skripsi

Sensor Quinine Berbasis Kontak Pada Menggunakan Screen Printed Electrode Termodifikasi Pedot:Sdbs Dan Membran Lipid/Polimer

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Bitter taste is one of the key parameters in evaluating the quality of food and beverage products, as it can significantly impact consumer perception and ultimately determine product acceptance. This study developed a potentiometric-based bitter taste sensor with a modified All-Solid-State Electrode (ASSE) configuration, utilizing a PEDOT:SDBS conductive layer as an ion-electron transducer and a lipid/polymer membrane as the sensing layer. quinine is used as a positive bitter taste model compound derived from cinchona bark extract. This chemical is widely used as a bitter taste agent in beverages such as tonic water. The lipid/polymer membrane structure consists of PVC as the polymer matrix and BBPA as the plasticizer. It utilizes two types of lipids, namely Phosphoric acid di-n-decyl ester (PADE) and Phosphoric acid di(2-ethylhexyl) ester (PAEE), with a ratio of 70:30. These lipids serve as negative charge carriers to enhance selectivity towards positively charged quinine. The PEDOT:SDBS coating process was carried out galvanostatically on the Screen Printed Electrode (SPE) working electrode, while the lipid/polymer membrane was dropped on the active surface of the electrode. The resulting sensor was characterized using Chronopotentiometry and Electrochemical Impedance Spectroscopy (EIS) techniques and tested for its sensitivity, selectivity, and reusability to various taste solutions. Characterization using Chronopotentiometry showed that the PEDOT:SDBS coating could maintain a response free from noise and increase the stability of conductivity, as evidenced by the semicircle produced by SPE/PEDOT:SDBS/MLP, which was 1.5 times smaller than that of SPE/MLP. Characterization using EIS showed that the modified electrode had good charge transfer capability. The double-modified SPE/PEDOT:SDBS/MLP sensor displayed a stable and linear potential response over the quinine concentration range of 1 µM–10 mM and produced a LoD whose value was smaller than that reported in previous studies, namely 0.0056 mM, with high selectivity towards interferents such as metal ions and glucose. Reusability testing demonstrated signal stability for up to five measurement cycles, potentially increasing the sensor's economic value. This sensor has the potential to serve as a basic platform for electronic tongue systems for objective bitterness analysis in the food, beverage, and pharmaceutical industries.
Keywords: Taste sensor, quinine, PEDOT:SDBS, lipid/polymer membrane, solid contact sensor, All-Solid-State Electrode (ASSE).

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2103110740

Penerbit

Pekanbaru : Universitas Riau – FMIPA – FISIKA., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

-

Subjek

FISIKA

Info Detail Spesifik

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Pernyataan Tanggungjawab

ayu

Versi lain/terkait

Lampiran Berkas

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