PENGEMBANGAN METODE ANALISIS SPEKTROFOTOMETRY MELALUI REAKSI ENZIMASI UNTUK PENENTUAN GLUKOSA DI DALAM BUAH-BUAHAN

The development of spectrophotometric analytical method using enzymatic reaction for the determination of glucose in fruit samples is explained. The study was conducted by integrating of enzyme glucose oxidase (GOx) to oxidize glucose to produce gluconic acid and hydrogen peroxide (H2O2), where the H2O2 under the enzymatic catalysis of peroxidase (POx) was then reacted with o-dianicidine to produce red color of reduced o-dianicidine which was detected spectrophotometrically at 520 nm. The developed method has been applied for the determination of glucose in fruit samples, and the results obtained are compared with biosensor analytical method. The concentration of glucose in fruit samples were found between 0.33-5.71 mg glucose/g samples.