dc.contributor.author | RINI, Vivin Septia | |
dc.date.accessioned | 2024-05-27T08:02:56Z | |
dc.date.available | 2024-05-27T08:02:56Z | |
dc.date.issued | 2023-10-31 | |
dc.identifier.nim | 191810301008 | en_US |
dc.identifier.uri | https://repository.unej.ac.id/xmlui/handle/123456789/120692 | |
dc.description | Finalisasi oleh Taufik Tgl 27 Mei 2024 | en_US |
dc.description.abstract | The development of gas sensors currently relies on the use of composite
materials, where cassava starch is used as a matrix and GO as reinforcement.
This composit sensor has succesfully detecting gases. In this study studied the
effect of composition and thickness. The composite was prepared by mixing
cassava starch and GO with a certain composition and it was found that the
sensor could detect the aroma of coffee in the form of a conductance response.
The best response was obtained at the composition of 0,35 gram GO and 0,65
gram cassava starch with a conductance value of 8.370 x 10-8
S and a response
time of 45 seconds. The thickness study was carried out by coating the surface of
the electrode using a composite by dripping followed by thickness measurement.
The results show that the conductance response increases from 0.097 mm to 0.163
mm of thickness, and the response decreases when the thickness is increased to
0.233 mm, 0.277 mm and also at 0.320 mm. The best response is at a thickness of
0.163 mm with a conductance value of 8.862 x 10-8
S and a response time of 41
seconds. Sensors with optimum composition and thickness were then tested for
sensitivity using 3 coffee samples from different plantations. The measurement
results showed that the sensitivity increased from 0.0128, 0.0167 and 0.0328 S/g
on 45 mL of water, for Garahan, Gumitir and Sidomulyo coffee. The sensor is
also quite feasible to use up to a five week after preparation which is shown with
a reproducibility value of 2,91%-4,44% with repeatability values from
measurements every week ranging from 2.91% -4.95% | en_US |
dc.language.iso | other | en_US |
dc.publisher | Fakultas Matematika dan Ilmu Pengetahuan Alam | en_US |
dc.subject | GAS SENSORS | en_US |
dc.subject | CASSAVA STARCH-GO COMPOSITE SENSOR | en_US |
dc.subject | COMPOSITION | en_US |
dc.subject | THICKNESS | en_US |
dc.subject | COFFEE | en_US |
dc.title | Pengaruh Komposisi dan Ketebalan Pati Singkong-Graphene Oxide sebagai Sensor Gas untuk Kopi Robusta | en_US |
dc.type | Skripsi | en_US |
dc.identifier.prodi | Kimia | en_US |
dc.identifier.pembimbing1 | Asnawati S.Si., M.Si. | en_US |
dc.identifier.pembimbing2 | Drs. Zulfikar, Ph.D | en_US |
dc.identifier.validator | validasi_repo_iswahyudi_Mei_2024 | en_US |
dc.identifier.finalization | Taufik | en_US |