RANCANG BANGUN DAN KARAKTERISASI SENSOR RASA BERBASIS MEMBRAN SELEKTIF ION UNTUK MENGUKUR RESPON POTENSIAL LARUTAN LIMA RASA DASAR; PROTOTIPE AND CHARACTERIZATION OF TASTE SENSORS BASED ON ION SELECTIVE MEMBRANE FOR MEASURING POTENTIAL RESPONSE OF FIVE BASIC TASTES

Agustia, Fernando Dwi, Danang Lelono

2015 | Skripsi | FMIPA

This research aims to make electronic tongue (e-tongue) system and implemented for liquid of five basic tastes to determine characterization of sensors which include potential response, sensitivity, ripitabilitas, response time, and ability of sensor to discriminate five basic tastes. Lipid are used, among others, Dodecylamine (DDC), Decyl Alcohol (DA), Methyltrioctylammonium Chloride (TOMA), and Oleic Acid (OA) combined with two plasticizers Dioctyl Pthalate (DOP1) and Dioctyl Phosphate (DOP2). The samples are saccharin (sweet), NaCl (salt), NaOH (bitter), NaCH3COOH (acid), and Monosodium glutamate (umami) with different concentrations using solvent aquades. The taste sensor system is equipped by signal conditioning circuit that integrated with a microcontroller. E-tongue system is capable to display the results of measurements using LabVIEW to see response of graph membrane and store of test data measurements when sample is tested. The results showed electronic tongue can work properly, it has different potential responses for five basic tastes, TOMA+DOP1 sensor has good sensitivity for sour and umami, which is 61 ± 4.7 mV / decade, and -62.8 ± 3.4 mV / decade, TOMA+DOP2 for salty and bitter taste, which is 88.5 ± 4.3 mV / decade and 5.75 ± 134 mV / decade, sensor DA+DOP1 for sweetness, which is -62, 7 ± 2.4 mV / decade. The response time until steady-state is 88 seconds and 1 second for recovery time. Taste sensors has excellent repeatability for each basic taste tests. Based on the results of PCA analysis, the variance value of basic tastes is 90.4% of total variability.

Kata Kunci : electronic tongue; microcontroler; PCA; time response, potential response