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Electrochemistry Response of Platinum Powder Composite as Electrode for Sensor Capsaicin

Molekul: Jurnal Ilmiah Kimia · Vol. 20 No. 2 (2025) · pp. 373–381

DOI
10.20884/1.jm.2025.20.2.15943
ISSN
2503-0310, 1907-9761
Published
2025-07-24
Publisher
Universitas Jenderal Soedirman
Language
eng

Abstract

ABSTRACT. So far, the concentration of capsaicin in food has been determined using the tongue. Several analytical methods were developed to determine the concentration of capsaicin, but they have many drawbacks such as being expensive, long analysis time, requiring hazardous chemicals, and being difficult to operate. This research aims to prepare a material that has high stability and excellent electrocatalytic activity to determine capsaicin concentration. The research was conducted by preparing powdered platinum electrodes mixed with polyvinyl chloride (PVC). The mixture of the two materials is added with tetrahydrofuran (THF), dried, and pressed so that it becomes a solid electrode which is a platinum powder composite (PPC). These electrodes are used as working electrodes for the analysis of capsaicin in food sauce. The results showed that the NaOH electrolyte was the best electrolyte for capsaicin analysis using platinum powder composite electrodes. The PPC electrode showed good test method validation results, namely recovery of 108.69%, LOD, and LOQ of 5.9 x 10-1 mM and 19.9 x 10-1 mM, respectively. The capsaicin concentration in the food sauce was 0.029 M in a 0.5 g sample. Keywords: Capsaicin, composite, cyclic voltammetry, platinum powder, sensor

Collaboration network of the authors

13 authors · 25 co-authorship links

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  • University of Bengkulu
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Suryadi SuryadiAffiliation unknown1
Cristyano CristyanoAffiliation unknown1
Eko RisdiantoAffiliation unknown1
Wachidi WachidiAffiliation unknown1
Irwan FathurochmanAffiliation unknown1
Murni YantoAffiliation unknown1
Adi AsmaraAffiliation unknown1
Diah AryulinaAffiliation unknown1
Fitri April YantiUniversity of Bengkulu1
Didik SuryadiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://jos.unsoed.ac.id/index.php/jm/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US"> Electrochemistry Response of Platinum Powder Composite as Electrode for Sensor Capsaicin</dc:title>
	<dc:creator>Riyanto, Riyanto</dc:creator>
	<dc:creator>Fadilla, Nadiya Irmasakti</dc:creator>
	<dc:creator>Ningrum, Indah Rohmah Wahyu</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT. So far, the concentration of capsaicin in food has been determined using the tongue. Several analytical methods were developed to determine the concentration of capsaicin, but they have many drawbacks such as being expensive, long analysis time, requiring hazardous chemicals, and being difficult to operate. This research aims to prepare a material that has high stability and excellent electrocatalytic activity to determine capsaicin concentration. The research was conducted by preparing powdered platinum electrodes mixed with polyvinyl chloride (PVC). The mixture of the two materials is added with tetrahydrofuran (THF), dried, and pressed so that it becomes a solid electrode which is a platinum powder composite (PPC). These electrodes are used as working electrodes for the analysis of capsaicin in food sauce. The results showed that the NaOH electrolyte was the best electrolyte for capsaicin analysis using platinum powder composite electrodes. The PPC electrode showed good test method validation results, namely recovery of 108.69%, LOD, and LOQ of 5.9 x 10-1 mM and 19.9 x 10-1 mM, respectively. The capsaicin concentration in the food sauce was 0.029 M in a 0.5 g sample.
&amp;nbsp;
Keywords: Capsaicin, composite, cyclic voltammetry, platinum powder, sensor</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Jenderal Soedirman</dc:publisher>
	<dc:date>2025-07-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jos.unsoed.ac.id/index.php/jm/article/view/15943</dc:identifier>
	<dc:identifier>10.20884/1.jm.2025.20.2.15943</dc:identifier>
	<dc:source xml:lang="en-US">Molekul; Vol 20 No 2 (2025); 373-381</dc:source>
	<dc:source>2503-0310</dc:source>
	<dc:source>1907-9761</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jos.unsoed.ac.id/index.php/jm/article/view/15943/7175</dc:relation>
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