Abstract:
The 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.
