Evaluasi Electronic Tongue Berbasis Membran Lipid pada Lima Rasa Dasar Menggunakan Metode Principal Component Analysis

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dc.contributor.authorHafifah, Cory Nur
dc.contributor.supervisorUmar, Lazuardi
dc.contributor.supervisorTriyana, Kuwat
dc.date.accessioned2022-09-15T08:34:05Z
dc.date.available2022-09-15T08:34:05Z
dc.date.issued2022-05
dc.description.abstractThe electronic tongue sensor is a device that can detect taste, consisting of electrodes and a lipid membrane that has been immobilized in such a way that it is connected to a computer device. Evaluation of the tool needs to be done to determine the stability of the sensor made. The principle of the electronic tongue sensor used is potentiometry using a type of electrode with a liquid junction design. Solutions representing the five basic tastes were tested using 7 working electrodes coated with different lipid membranes and classified using Principal Component Analysis (PCA) methods. The results of the calculation of the silhouette score on the PCA is 0.93.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alam Universitas Riauen_US
dc.identifier.citationPerpustakaanen_US
dc.identifier.otherElfitra
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/10668
dc.language.isoenen_US
dc.publisherElfitraen_US
dc.subjectE-tongueen_US
dc.subjectLiquid junction working electrodeen_US
dc.subjectLipid membraneen_US
dc.subjectand PCAen_US
dc.titleEvaluasi Electronic Tongue Berbasis Membran Lipid pada Lima Rasa Dasar Menggunakan Metode Principal Component Analysisen_US
dc.typeArticleen_US

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