Deteksi Gelatin Babi dalam Es Krim Menggunakan Sensor Quartz Crystal Microbalance (QCM) Termodifikasi NiO Nanopartikel

Muharramah, Amalia Muharramah (2020) Deteksi Gelatin Babi dalam Es Krim Menggunakan Sensor Quartz Crystal Microbalance (QCM) Termodifikasi NiO Nanopartikel. Masters thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pemanfaatan gelatin secara luas menimbulkan kontroversi dan kekhawatiran bagi masyarakat muslim karena pada umumnya gelatin terbuat dari kulit babi dan sapi. Salah satu teknik analisis yang dapat membedakan gelatin sapi dan gelatin babi adalah sensor Quartz Crystal Microbalance (QCM). Sensor disiapkan menggunakan modifikasi nanopartikel polianilin dan nikel. Modifikasi dilapiskan pada permukaan elektroda emas QCM menggunakan metode layer by layer (LbL). Kinerja sensor diselidiki untuk penentuan gelatin dalam sampel es krim buatan sendiri dan es krim komersial. Percobaan dilakukan dalam berbagai konsentrasi es krim (100, 200, 300, 400, dan 500 ppm) pada pH 9. Pengukuran dibandingkan dengan standar gelatin sapi dan babi. Hasil penelitian menunjukkan bahwa sensor QCM dapat mengidentifikasi kandungan babi maupun sapi dalam sampel es krim. Gelatin babi dan gelatin sapi dapat terdeteksi berdasarkan nilai perubahan frekuensi yang dihasilkan saat pengukuran. Gelatin sapi memberikan nilai perubahan frekuensi yang negatif, sedangkan gelatin babi menghasilkan nilai perubahan frekuensi positif. Demikian halnya dengan sampel es krim dengan gelatin babi dan es krim dengan gelatin sapi. Es krim dengan gelatin sapi memberikan nilai perubahan frekuensi yang negatif sedangkan es krim dengan gelatin babi memberikan nilai perubahan yang positif. Selanjutnya, hasil pada sensor QCM ini dikonfirmasi menggunakan Real time PCR. Dan didapatkan nilai nilai Cq berturut-turut pada Real Time PCR dalam sampel gelatin babi, es krim homemade babi, es krim kode H dan es krim kode I adalah 34,73; 37,70; 38,82 dan 36,56. Hal ini berarti hasil dari real-time PCR sesuai dengan hasil pada sensor QCM, dimana untuk sampel gelatin babi, es krim homemade babi, es krim kode H dan es krim kode I memang teridentifikasi mengandung babi ========================================================================================================================The wide usage of gelatin in various products led to continous controvercy among muslim consumers because most of them are derived from porcine and bovine skin. One of the analytical techniques that can differentiate bovine gelatin and porcine gelatin is Quartz Crystal Microbalance (QCM) sensor. The sensor is prepared by modification of polyaniline and nickel nanoparticles. Modifications were deposited on the surface of the QCM gold electrode using the layer by layer (LbL) method. Sensor performance was investigated for the determination of gelatin in homemade ice cream and commercial ice cream samples. The experiments were carried out in various concentrations of ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. Measurements compared with standard gelatin of bovine and porcine. The results showed that the QCM sensor could identify the content of porcine and bovine in ice cream sample. Porcine gelatin and bovine gelatin can be detected based on the value of the frequency change produced during measurement. Bovine gelatin gives the negative frequency shift, while porcine gelatin gives the positive frequency shift. As for the ice cream sample, it gives a negative frequency shift for the ice cream contain bovine gelatin, while it gives a positive frequency shift for ice cream added with porcine gelatin. Furthermore, the results on the QCM sensor were confirmed using Real time PCR. And the value of Cq value in a row on Real Time PCR in samples of porcine gelatin, homemade porcine ice cream, code H ice cream and code I ice cream were 34.73; 37.70; 38.82 and 36.56. This means that the results from real-time PCR match the results on the QCM sensor, where samples of porcine gelatin, porcine homemade ice cream, code H ice cream and code I ice cream were identified as containing porcine.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Es krim, PCR, Quartz Crystal Microbalance(QCM), Ice Cream, PCR, Quartz Crystal Microbalance (QCM)
Subjects: Q Science > QD Chemistry > QD115 Electrochemical analysis
Q Science > QD Chemistry > QD553 Electrochemistry. Electrolysis
Q Science > QD Chemistry > QD63 Extraction
Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Q Science > QD Chemistry > QD96F56 Fluorescence spectroscopy
Divisions: Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47101-(S2) Master Thesis
Depositing User: Amalia Muharramah
Date Deposited: 28 Aug 2020 09:04
Last Modified: 28 Aug 2020 09:04
URI: https://repository.its.ac.id/id/eprint/81556

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