PENGEMBANGAN METODE ANALISIS SPEKTROFOTOMETRY UNTUK PENENTUAN KOLESTEROL DI DALAM MAKANAN TRADISIONAL

Manihar Situmorang, P Maulim Silitonga, Isnaini Nurwahyuni, Linda Sari Siregar

Abstract


The development of analytical UV-Vis spectrophotometric method for
the determination of cholesterol is explained. The assay performed by enzymatic
catalytic reaction ·using cholesterol oxidase (COx) to . oxidise cholesterol into
cholestenon and hydrogen peroxide followed by catalytic reduction of hydrogen
peroxide with o-dianicidine by using enzyme peroxidase (POx) to produce red
colour reduced o-dianicideine that can be measured at ii. 520 nm. The modified
method gave sensitive response to cholesterol, where the detection linearity to
cholesterol lies between 0.01-5.0 mM cholesterol, slope 0.158 aulmM cholesterol,
and the detection limit of 0~01 mM cholesterol. The method has been applied for the
determination of cholesterol in traditional food samples, where the concentrations of
cholesterol in food are lies between 0.052-0.799 mM cholestero)


Keywords


Analisis, kolesterol, makanan tradisionil, spektrofotometry, reaksi enzimasi

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