| dc.description.abstract | Agar or carageenan as the raw materiel of puding, contribute to the glucose content in form of non destructive glucose. The glucose content in food especilly fish Product or marine Product like "Puding", can determine by biosensor in form solid or solution sample. The glucose in puding may be reaction with oksigen in exits a specific enzyme, in. this case is glucose-oxydase immobilize in triamine membrane as a catalyse of the raction between glucose and oxygen, to produce glucoronic acid and hydroperoxide. Non destructive glucose content in agar or carageenan, contribute to the total glucose in puding. The determination of non destructive glucose in puding by bio sensor base upon the use of enzyme glucose-oxydase to catalyse the following reaction. | id |
