Priyanto, Daman Budi (2020) Pengaruh Persentase Kafein dalam Membran Pati-Fe3O4 terhadap Kinerja Sensor Potensiometri Kafein. Sarjana thesis, Universitas Brawijaya.
Abstract
Faktor yang mempengaruhi kepekaan sensor berbasis elektroda membran adalah komposisi membran. Penelitian ini bertujuan untuk mempelajari pengaruh persentase kafein dalam membran Pati-Fe3O4 dan karakter dari sensor yaitu pH larutan uji terhadap kepekaan sensor. Membran dibuat dengan mencampurkan suspensi pati 2% sebanyak 7mL, STPP 2% sebanyak 2 mL, dan kafein 1%;2%;3% sebanyak 1 mL. Campuran diaduk dan dipanaskan pada suhu 80°C selama 8 jam kemudian dipindahkan ke cawan petri dan dikeringkan pada suhu 60 °C. Membran dicuci dengan etanol dan dishaker selama 30 menit sebanyak 1 kali dan dikeringkan pada suhu 60 °C. Membran diambil sebanyak 0,1g dan dilarutkan dengan air panas sebanyak 2 mL, ditambahkan 5 μL gliserol dan 11 μL nanopartikel Fe3O4. Membran yang telah dibuat dilapiskan ke permukaan elektroda karbon jenis screen printed carbon ekectrode (SPCE). Elektroda SPCE dikeringkan pada suhu 50 °C selama 3-5 menit. Sensor yang telah dibuat digunakan untuk mengukur potensial sel larutan kafein dengan konsentrasi 10-8-10-2 M. Sensor dengan kepekaan terbaik diuji terhadap perubahan pH yaitu pH 3, 4, 5, 6, dan 7 dengan penambahan 0,1 M HCl. Persentase kafein dalam membran pati-Fe3O4 yang menghasilkan kepekaan optimum adalah 10%. Pada pH 3-7 tidak mempengaruhi kepekaan sensor. Kinerja optimum sensor dihasilkan pada pH 6 dalam larutan HCl. Kepekaan sensor adalah 35,25 mV/dekade pada kisaran konsentrasi 10-2-10-7 M dan waktu respon 50 detik. Sensor dengan elektroda membran pati-Fe3O4 hanya bisa digunakan satu kali untuk 11 larutan.
English Abstract
The factor that influences the sensitivity of membrane electrode-based sensors is membrane composition. This research aims to study the effect of caffeine percentage in the starch-Fe3O4 membrane and the character of the sensor, namely the pH of the solution to the sensor sensitivity. The membrane is made by mixing 7 mL starch suspension 2%, 2 mL STPP 2%, and 1 mL caffeine 1%;2%;3%. The mixture is stirred and heated at 80° C for 8 hours then transferred to a petri dish and dried at 60 ° C. The membrane is washed with ethanol and shaken for 30 minutes 1 time and dried in the oven. The membrane is taken as many as 0.1g and dissolved with 2 mL hot water, added 5 μL glycerol and 11 μL Fe3O4 nanoparticles. The membrane that has been made is superimposed on the surface of the carbon electrode) type screen-printed carbon electrode (SPCE). SPCE electrodes were dried at 50 °C for 3-5 minutes. The sensor that has been made is used to measure the potential cell of caffeine solution with a concentration of 10-8-10-2 M. The sensor with the best sensitivity is tested against changes in pH, namely pH 3,4,5,6, and 7 with the addition 0,1 M HCl. The percentage of caffeine in the starch-Fe3O4 membrane that produces optimum sensitivity is 10%. At pH 3-7 it does not affect sensor sensitivity. Optimum performance of the sensor is produced at pH 6 in HCl solution. The sensitivity of the sensor is 35.25 mV/decade in the concentration range of 10-2-10-7 M and 50 seconds response time. Sensors with starch-Fe3O4 membrane electrodes can only be used once for 11 solutions.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520090041 |
| Uncontrolled Keywords: | kafein, membran pati-Fe3O4, potensiometri |
| Subjects: | 500 Natural sciences and mathematics > 546 Inorganic chemistry > 546.3 Metals, metallic compounds, alloys > 546.38 Alkali and Alkaline Metals, Group 1A |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | ismanto |
| Date Deposited: | 31 Jan 2021 07:02 |
| Last Modified: | 11 Jul 2022 02:01 |
| URI: | http://repository.ub.ac.id/id/eprint/182170 |
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Text (DALAM MASA EMBARGO)
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