Indonesia

Kadar kolesterol pada sour cream, telur dan kuning telur dilakukan dua kali pengulangan.
Percobaan pertama menggunakan metode HPLC dan percobaan kedua menggunakan metode
UHPLC. Berikut adalah hasil kadar kolesterol ketiga sampel.

Tabel 1 Kadar kolesterol pada sampel

Kadar kolesterol sampel

Pengulangan
Sour cream Telur Kuning telur
1 (HPLC) 0.05 0.11 0.19
2 (UHPLC) 0.05 0.10 0.16
Rata-rata 0.05 0.10 0.17
SD 0 0.01 0.02
RSD (%) 0 6.73 12.12

Tabel di atas menunjukkan hasil kadar kolesterol pada ketiga sampel. Kadar kolesterol
dengan menggunakan metode HPLC pada sour cream sebesar 0,05, telur sebesar 0,11, kuning
telur sebesar 0,19. Kadar kolesterol dengan menggunakan metode UHPLC pada sour cream
sebesar 0,05, telur sebesar 0,1, kuning telur sebesar 0,16. Rata-rata pengulangan percobaan untuk
kadar kolesterol sour cream sebesar 0.05 dengan SD sebesar 0 dan RSD sebesar 0 %. Rata-rata
pengulangan percobaan untuk kadar kolesterol telur sebesar 0.10 dengan SD sebesar 0.01 dan
RSD sebesar 6,73%. Rata-rata pengulangan percobaan untuk kadar kolesterol kuning telur
sebesar 0.17 dengan SD sebesar 0,02 dan RSD sebesar 12,12 %.

English

Cholesterol levels in sour cream, egg and egg yolk were repeated twice. The first
experiment used the HPLC method and the second experiment used the UHPLC method. The
following are the results of cholesterol levels for the three samples.

Table 1 Cholesterol levels in the sample

Sample cholesterol level

Repeting
Sour cream Egg Egg yolk
1 (HPLC) 0.05 0.11 0.19
2 (UHPLC) 0.05 0.10 0.16
Mean 0.05 0.10 0.17
SD 0 0.01 0.02
RSD (%) 0 6.73 12.12
 The table above shows the results of cholesterol levels in the three samples. Cholesterol
levels using the HPLC method for sour cream were 0.05, eggs were 0.11, egg yolks were 0.19.
Cholesterol levels using the UHPLC method on sour cream were 0.05, eggs were 0.1, egg yolks
were 0.16. The mean of repeated trials for sour cream cholesterol levels was 0.05 with an SD of
0 and an RSD of 0%. The mean of repeated trials for egg cholesterol levels was 0.10 with an SD
of 0.01 and an RSD of 6.73%. The average of repeated experiments for egg yolk cholesterol
levels was 0.17 with an SD of 0.02 and an RSD of 12.12%.