Development of Repeatable Taste Sensor Based on a Mixture of Two Lipid membrane for Saltiness
Rita Prasetyowati (a*), Hanif Khoirudin (a), Moch. Rifqi Tamara (a), Pekik Nurwantoro (a), Roto (b), Kuwat Triyana (a*)

a)Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, 55281 Yogyakarta, Indonesia.

b) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara PO Box BLS 21, 55281 Yogyakarta, Indonesia.

*rita.prasetyowati2880[at]mail.ugm.ac.id
*triyana[at]ugm.ac.id

Abstract

Our study aimed to investigate the repeatability of taste sensors for saltiness. The sensor is based on a lipid membrane consisting of a mixture of two types of lipids. The lipids used are hexadecanol and tetradodecylammonium bromide (TDAB). Other materials used are dioctyl phenylphosphonate (DOPP) as a plasticizer, polyvinyl chloride (PVC) as a matrix and tetrahydrofuran (THF) as a solvent. The solution (sample) tested is sodium chloride (NaCl) with three variations in concentration ( 0.1 mM- 1 mM- and 10 mM). The response of the sensor is indicated by the potential difference between the sample potential (Vs) and the reference potential (Vr). The difference in potential (Vs - Vr), called the relative value. Sensor responses show that the sensor can evaluate saltiness with three variations of concentration. Measurements for five consecutive days show that the sensor is repeatable. This is indicated by the sensor response which is almost the same for five days.

Keywords: membrane, lipid, sensor, saltiness, repeatable

Topic: Theory and Design