Azzahra, Syarifah Fara Salma (2023) Analisis Kandungan Gelatin Babi, Gelatin Sapi, dan Konyaku Pada Produk Makanan Jelly Menggunakan Quartz Crystal Microbalance (QCM) Termodifikasi PANI/NiO. Other thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Uji Quartz Crystal Microbalance (QCM) termodifikasi PANI/NiO merupakan salah satu teknik yang dapat digunakan dalam analisis identifikasi kandungan gelatin babi dan sapi dalam sampel produk. Produk yang digunakan dalam penelitian ini berupa jelly komersial dengan kandungan gelatin sapi, gelatin babi, dan konyaku. Ada pun larutan standar yang digunakan berasal dari bubuk gelatin babi dan sapi yang dijual di pasaran. Tujuan penelitian ini untuk menganalisa sampel larutan standar gelatin sapi, sampel larutan standar gelatin babi, sampel produk jelly berbahan gelatin sapi, sampel produk jelly berbahan gelatin babi, dan sampel produk jelly berbahan konyaku (non-gelatin hewani) dengan identifikasi menggunakan sensor QCM termodifikasi PANI/NiO. Fabrikasi sensor QCM termodifikasi PANI/NiO dilakukan dengan metode elektropolimerisasi dengan cyclic voltammetry dan metode Layer by Layer. Teknik elektropolimerisasi dilakukan untuk menghasilkan rantai polimer PANI. Sedangkan teknik Layer by Layer dilakukan agar nanopartikel NiO dapat teradsorpsi oleh PANI. Penelitian dilakukan dengan larutan blanko pH 9. Hasil penelitian menunjukan bahwa sensor QCM dapat mengidentifikasi kandungan gelatin sapi, babi, dan konyaku dalam sampel jelly. Perubahan frekuensi bernilai positif (naik) terhadap blanko pada larutan standar gelatin babi, dan larutan jelly yang mengandung gelatin babi. Sedangkan perubahan frekuensi bernilai negatif (turun) terhadap blanko terjadi pada larutan standar gelatin sapi dan larutan jelly yang mengandung gelatin sapi. Sedangkan larutan jelly yang mengandung konyaku memiliki frekuensi yang bernilai sama dengan blanko. Batas bawah deteksi dari sensor QCM termodifikasi PANI/NiO untuk mengukur setiap sampel adalah 100 ppm
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The modified Quartz Crystal Microbalance (QCM) with PANI/NiO is one of the techniques used in the analysis and identification of the content of porcine and bovine gelatine in product samples. The products used in this study are commercial jellies containing cow porcine, bovine, and konjac. The standard solutions used were sourced from commercially available porcine and bovine gelatin powders.The aim of this study is to analyze the samples of standard porcine solution, standard bovine solution, jelly products made with porcine, jelly products made with bovine, and jelly products made with konjac (non-animal gelatin) using the PANI/NiO modified QCM sensor for identification purposes.The fabrication of the PANI/NiO modified QCM sensor is carried out through electropolymerization using cyclic voltammetry and Layer by Layer method. Electropolymerization is performed to produce PANI polymer chains, while the Layer by Layer technique is used to adsorb NiO nanoparticles onto PANI. The research is conducted with a blank solution at pH 9. The results showed that the QCM sensor could identify the content of bovine, porcine, and konjac in the jelly samples. Positive (upward) frequency shifts were observed in the porcine gelatin standard solution and jelly samples containing porcine gelatin. Negative (downward) frequency shifts were observed in the bovine gelatin standard solution and jelly samples containing bovine gelatin. The jelly samples containing konjac had frequency shifts that were similar to the blank solution. The limit of detection of the PANI/NiO modified QCM sensor to measure each sample is 100 ppm
| Item Type: | Thesis (Other) |
|---|---|
| Uncontrolled Keywords: | Cyclic Voltammetry, Gelatin, Jelly, LbL, QCM |
| Subjects: | Q Science > QD Chemistry > QD553 Electrochemistry. Electrolysis |
| Divisions: | Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Syarifah Fara Salma Azzahra |
| Date Deposited: | 03 Oct 2023 07:03 |
| Last Modified: | 03 Oct 2023 07:03 |
| URI: | http://repository.its.ac.id/id/eprint/103772 |
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