CD Skripsi
Karakterisasi Komponen Penyusun Rasa Manis Buah Menggunakan Metode Impedansi Listrik
The components of sweetness of fruit consist of fructose, glucose and sucrose. The amount of sugar that makes up the sweetness of the fruit always varies but the total amount has never exceeded 30%, so characterization is needed to determine the nature of amount of sugar at various concentrations. Characterization is based on impedance measurements using a PCI 6221 card for data acquisition controlled by LabVIEW application by comparing the values of V(I) to V and measuring the phase differences, so that the values of impedance and reactance can be determined. Determination of the sugar concentration variation of the samples using a brixmeter instrument that is commonly used and is calibrated accurately. Measurement result shows that the impedance value of glucose samples increases with increasing sugar concentration. In the fructose sample, the value of impedance decreases or the nature of the sample becomes more conductive as the concentration increases, however the value of impedance in sucrose sample decreases with increasing concentration. The results of reactance measurement shows the capacitive nature of the sample with the angle value in quadrant IV. The increase in frequency results a lower frequency value, therefore at high frequencies it significantly affects the impedance value. Sucrose and fructose reactance graphs have a downward trend with increasing concentrations, this is consistent with the result of the impedance graph where the increase in concentration causing the value of the impedance decreases, whereas glucose reactance increases with the increase of concentration, this result is agree well with trend in the shape of the glucose impedance graph. The suitable frequency range based on the measurement result in the sample is at 10 Hz to 1 kHz.
Keywords: Fructose, Glucose, Sucrose, Impedance, Reactance
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