PENGEMBANGAN BIOSENSOR SEBAGAI INSTRUMEN ANALISIS UNTUK PENENTUAN KOLESTEROL DI DALAM MAKANAN TRADISIONAL

The development of a biosensor as instrumental analysis for the determination of cholesterol in traditional food is explained. The biosensor is constructed by immobilizing of enzyme cholesterol oxidase (COx) in deposited polytiramine (Pty) that is attach onto platinized glassy carbon electrode (GC/PT). Cholesterol biosensor (GC/Pt/Pty/COx) developed in this study gave sensitive response to cholesterol, where the detection linearity lies between 0.01–1.0 mM cholesterol, slope 0.180 μA/mM cholesterol, and the detection limit of 0.01 mM cholesterol. The biosensor has been applied for the determination of cholesterol in various types of North Sumatera traditional foods. The contents of the cholesterol in food samples are lies between 0.051-0.835 mM cholesterol. Cholesterol analysis with biosensor has agreed with standard spectrophotometric method for cholesterol (R2 = 0.979).