CARBON PASTE ELECTRODE MODIFIED WITH TIO2 AND BROMOTYHMOL BLUE FOR DETERMINATION OF BUTYLATED HYDROXYANISOL BY VOLTAMMETRIC METHODS

• Main Author: Zahrah Fitriani, Difa
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/83364
• Institution: Institut Teknologi Bandung

Butylated hydroxyanisole (BHA) is a phenolic derivative compound commonly used as an additive in food and cosmetics due to its antioxidant properties. Excessive use of BHA can cause damage to kidney and liver functions and can also lead to cancer. The Food and Drug Administration (FDA) has regulated the use of BHA in food products to a maximum of 0.02% in products containing fats and oils. BHA analysis has been conducted using various methods such as HPLC, spectrophotometry, and voltammetry. In this study, voltammetry was used because of its simple operation, fast analysis time, good sensitivity, and high selectivity. This study involved the modification of a working electrode, namely a carbon paste electrode (CPE) modified with TiO2 and bromothymol blue (BTB) molecularly imprinted polymer (MIP) for BHA analysis. The optimum amount of TiO2 in the CPE modification was 12 mg/mL. The optimum conditions for the preparation of CPE-TiO2-MIP were obtained at a BHA to BTB ratio of 1:2 with 10 electropolymerization cycles. The fabricated CPE-TiO2-MIP produced the highest BHA oxidation peak current compared to CPE, CPE-TiO2, and non-imprinted CPE-TiO2-BTB (NIP). The optimum conditions for measuring BHA solution were at pH 6 using the square wave voltammetry technique. Repeatability and reproducibility tests for measuring 1 mM BHA gave %RSD of 4.65% (n = 25) and 3.53% (n = 5), respectively. The scan rate analysis showed that the electron transfer process occurring on the electrode surface was controlled by diffusion. CPE-TiO2-MIP had a linear range in the concentration range of 1 - 90 µM with a detection limit of 0.64 µM. The results of cheese sample analysis using voltammetry and HPLC showed no significant differences.