TY - JOUR
T1 - Detection of gelatin in ice cream using QCM sensor
AU - Muharramah, A.
AU - Permata, L. M.
AU - Juwono, H.
AU - Sugiarso, R. D.
AU - Kurniawan, F.
AU - Kurniawan, F.
N1 - Publisher Copyright:
© 2020 Published under licence by IOP Publishing Ltd.
PY - 2020/6/18
Y1 - 2020/6/18
N2 - Gelatin in ice cream samples has been successfully identified using Quartz Crystal Microbalance (QCM) sensors. The sensor was prepared by polyaniline and nickel nanoparticles modification. The modification was deposited on the surface of QCM gold electrode using layer by layer (LbL) method. Performance of the sensor was investigated for gelatin determination in the homemade ice cream samples. The homemade ice cream was made with and without porcine or bovine gelatins addition. The experiments were performed in various concentration of the ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. The measurement was compared to the standard of porcine and bovine gelatins. The results showed that the sensor can be identified gelatin in ice cream samples. Frequency shift of ice cream that contained porcine gelatin was appeared as positive value, whereas a negative shift value was occurred for ice cream that contained bovine gelatin.
AB - Gelatin in ice cream samples has been successfully identified using Quartz Crystal Microbalance (QCM) sensors. The sensor was prepared by polyaniline and nickel nanoparticles modification. The modification was deposited on the surface of QCM gold electrode using layer by layer (LbL) method. Performance of the sensor was investigated for gelatin determination in the homemade ice cream samples. The homemade ice cream was made with and without porcine or bovine gelatins addition. The experiments were performed in various concentration of the ice cream (100, 200, 300, 400, and 500 ppm) at pH 9. The measurement was compared to the standard of porcine and bovine gelatins. The results showed that the sensor can be identified gelatin in ice cream samples. Frequency shift of ice cream that contained porcine gelatin was appeared as positive value, whereas a negative shift value was occurred for ice cream that contained bovine gelatin.
UR - http://www.scopus.com/inward/record.url?scp=85087399199&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/493/1/012028
DO - 10.1088/1755-1315/493/1/012028
M3 - Conference article
AN - SCOPUS:85087399199
SN - 1755-1307
VL - 493
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012028
T2 - 1st International Conference on Sustainable Aquatic Resources, ICoSAR 2019
Y2 - 27 August 2019 through 28 August 2019
ER -