Study of Salty Taste Sensor Based Graphite PVC Electrode Modified with Polypyrrole-Carbon Black (PPy-CB)

Diah Ayu Suci Kinasih

doi:10.22146/jfi.v29i1.84159

Study of Salty Taste Sensor Based Graphite PVC Electrode Modified with Polypyrrole-Carbon Black (PPy-CB)

https://doi.org/10.22146/jfi.v29i1.84159

Diah Ayu Suci Kinasih^(1*)

(1) Gadjah Mada University
(*) Corresponding Author

Abstract

A successful salty taste sensor was developed using solid-contact electrodes with graphite PVC composite substrates. The fabricated sensor was characterized using cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The characterization results showed the addition of polypyrrole-carbon black (PPy-CB) material increased the capacitance, conductivity, and enlarged the graphite PVC electrode surface area. The selectivity of the sensor was measured on an electrode that has been coated with a lipid membrane mixture of tetradodecyl ammonium bromide (TDDAB) and 1-hexadecanol against basic taste samples using the impedimetric method and processed with PCA analysis. The result showed good salty taste selectivity with a silhouette coefficient value of 0.90. The constructed sensor demonstrated linear behavior towards standard salty substances (NaCl) with a sensitivity of -4.36 kΩ/decade and R² = 0.99 in the sensing range of 0.1 to 30 mM. The study's findings suggest that graphite PVC electrodes modified with PPy-CB and lipid membrane combined with the impedimetric measurement method exhibit good selectivity and sensitivity in detecting salty taste.

Keywords

taste sensor, lipid membrane, solid-contact electrodes, impedimetric, polypyrrole-carbon black, salty sensor

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DOI: https://doi.org/10.22146/jfi.v29i1.84159