Karakterisasi Komponen Penyusun Rasa Manis Buah Menggunakan Metode Impedansi …

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 con…