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All Journal Jurnal Ilmu Dasar BERKALA SAINSTEK EduChemia: Jurnal Kimia dan Pendidikan Jurnal Kimia Mulawarman UNEJ e-Proceeding Jurnal Kimia Riset JKPK (Jurnal Kimia dan Pendidikan Kimia) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat
Asnawati Asnawati
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, University Of Jember
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Materials Science & Nanotechnology Mathematics Physics

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The Effect of Testing Chamber on the Response Patterns of an array of Gas Sensor in Sensing Robusta Coffee Aroma from Bangsalsari and Sidomulyo, Jember Asnawati Asnawati; Siswoyo Siswoyo; Febiola Silvia Ningsih; Qurotul Ainiyah; Zulfikar Zulfikar; Tri Mulyono; Yeni Maulidah Muflihah
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 8, No 1 (2023): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v8i1.68520

Abstract

The gas sensor performance can be improved by optimizing the testing chamber design, including volume, shape, gas inlet/outlet positions, and sensor array. We studied the effect of chamber design on the gas sensor's response patterns characteristics in differentiating Robusta coffee aroma from Sidomulyo, and Bangsalsari, Jember. Hemisphere and cylindrical chambers, with three variations for each model, and a ring chamber, were used as model chambers. Eight types of gas sensors (MQ-135, MQ-136, MQ-2, MQ-3, MQ-6, MQ-7, MQ-8, and MQ-9) were used in the sensor array system to examine the gas sensor instrument performance. The resulting responses were analyzed using the reproducibility, response time, and principal component analysis (PCA) test. The result shows that the reproducibility value for all hemisphere chamber models, cylindrical chamber model-1, and ring chamber indicated an excellent sensor performance (%RSD<20%). Meanwhile, the cylindrical chambers model-2 and 3 resulted in %RSD>20%, indicating the low performance of the gas sensor. Among all variations, hemisphere chamber model-1, a hemisphere chamber with the inlet position lower than the outlet gas position, has the best performance due to the shortest response time, high-intensity signal, and performing ability to distinguish the response patterns characteristics of Robusta coffee aroma from Sidomulyo and Bangsalsari, Jember, Indonesia. In this study, we found that changing the testing chamber design, volume, and inlet/outlet position resulting different gas sensor responses to the coffee aroma. The proposed instrument can distinguish the coffee aroma from a different origin.
Effect of Polyaniline/Graphene Oxide Thickness as A Gas Sensor Material for Robusta Coffee Aroma Tests Tri Mulyono; Asnawati Asnawati; Silvia Sri Wulandari
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 8, No 2 (2023): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v8i2.76177

Abstract

The intricate aroma of coffee arises from a complex blend of volatile compounds, each characterized by distinct attributes and intensities. This study focuses on synthesizing and characterizing the PANI/GO composite. It explores the impact of sensor thickness, rooted in the PaNi/GO composite, on its responsiveness to coffee aroma. Moreover, the findings hold promise as a reference point for sensor development. The PANI/GO composite, doped with HCl, was synthesized using a chemical oxidative polymerization technique in an aqueous solution, employing ammonium persulfate (APS) as the oxidant. Functional group analysis was conducted on the synthesized PANI/GO composite via FTIR (Fourier Transform Infrared). Subsequently, the composite was employed to create a gas sensor with varying thicknesses—0.14, 0.21, 0.28, 0.35, and 0.44 mm. This PANI/GO gas sensor was evaluated using robusta coffee steam from the Sidomulyo region, with resistance measurements performed using a multimeter. The optimization process encompassed sensor conductivity, sensitivity, response time, and repeatability considerations. The most effective sensor thickness emerged as 'Sensor 4,' possessing a 0.35 mm thickness, showcasing a conductivity of 4.69 x 10-9 S/cm, sensitivity of 0.67, response time of 18 seconds, and repeatability of 2.10%. These outcomes hold significant implications for enhancing sensor design and performance, particularly in capturing intricate aromatic profiles such as coffee scents.
Development of Polypyrrole/Graphene Oxide Gas Sensor for Detection of Coffee Aroma Muflihah, Yeni Maulidah; Ardyanti, Zona Salsabila; Zein, Inayatul Aulia Rizka; Zulfikar, Zulfikar; Siswoyo, Siswoyo; Asnawati, Asnawati; Mulyono, Tri
EduChemia: Jurnal Kimia dan Pendidikan Vol 8, No 1 (2023)
Publisher : Department of Chemical Education Faculty of Teacher Training and Education Universitas Su

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30870/educhemia.v8i1.18231

Abstract

Detecting and characterizing coffee aroma is crucial for determining the quality of coffee. While gas chromatography is the standard method, using gas sensors is a feasible alternative. The electrode material used extensively influences the response produced by the gas sensor. This study explores using composites of the conductive polymer polypyrrole (PPy) and graphene oxide (GO) as materials for gas sensor electrodes. In the study, we synthesized PPy and GO and characterized them using UV-Vis and FTIR spectrophotometry, confirming that the compounds obtained were PPy and GO. The researchers varied the composition and thickness of PPy/GO in electrode fabrication. Varying the percentage of GO in the composite by 0, 5, 10, and 15% GO resulted in different PPy/GO compositions, while electrode thicknesses observed were 0.083, 0.21, 0.39, and 60 mm. Electrode characterization, including sensitivity, conductivity, and response time, showed that the PPy/GO electrode with a composition of 15% GO and a thickness of 0.21 mm had the best response. The PPy/GO sensor was tested on the aroma of Robusta coffee from three different plantations in the Jember area, East Java. It was able to distinguish the aroma of coffee. Measurement of electrode reproducibility in measuring each sample for one month showed consistent results from week to week, with a %RSD of less than 5%. The research results demonstrate that the PPy/GO sensor with a GO composition of 15% and a thickness of 0.21 mm has excellent potential for differentiating the aroma of coffee with different compositions of constituent compounds.
Co-Authors Ahmad Roziq Anak Agung Istri Ratnadewi Ardyanti, Zona Salsabila Bambang Bambang Piluharto Dwi Indarti Febiola Silvia Ningsih Fenly Arismaya Hefinda Erfiandika Mufrihah Nurhayati Mulyono, Tri Neran Neran Novita Andarini Priza Pandunata Putri, Sella August Qurotul Ainiyah Qurrota Ayun Resty Rukmi Kharismaningrum Silvia Sri Wulandari Siswoyo Siswoyo Susi Nurqomariyah Tri Mulyono Tri Mulyono Tri Mulyono Wiwin Setiani Yeni Maulidah Muflihah Zein, Inayatul Aulia Rizka Zulfikar Zulfikar