Abstract: The present study focuses on the determination of the percentage of sodium bisulphate present in different commercially available fruit juice samples using analytical techniques such as pH metry, turbidimetry, and UV spectroscopy. Sodium bisulphate is commonly used as an acidulant and preservative in fruit juices, but its concentration must be monitored to ensure product safety and quality. In this study, various fruit juice samples were collected and analyzed. The pH meter was used to measure the acidity level of the samples, providing an indirect estimation of sodium bisulphate content. Turbidimetric analysis was carried out by reacting the sulphate ions with barium chloride to form a precipitate of barium sulphate, and the resulting turbidity was measured. UV spectroscopy was employed to determine the absorbance of the samples, and the concentration of sodium bisulphate was calculated using calibration curves based on Beer-Lambert’s law. The results obtained from the three methods were compared to evaluate their accuracy and reliability. The study highlights the effectiveness of these analytical techniques in determining sodium bisulphate concentration and ensures that the levels present in fruit juices are within permissible limits. This analysis is important for maintaining food safety standards and protecting consumer health.