Pradani, Missya Putri Kurnia (2015) PENGARUH PENGGUNAAN MINYAK SECARA BERULANG DALAM PENGGORENGAN KENTANG TERHADAP KADAR AKRILAMIDA METODE KCKT. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Acrylamide is considered as carcinogenic, genotoxic, and neurotoxic compounds, so that it may endanger human health. Acrylamide is formed in foods with high carbohydrate content. Acrylamide is formed due to heating at a temperature higher than 120°C or 248°F. In this research, analysis of acrymaide in potato fried in the same oil over and over again. Acrylamide is formed analyzed by high performence liquid chromatography (HPLC) using a mobile phase mixture of acetonitrile : aquabidest : phosphate acid 10 % with a flow rate 1,0mL/min at wavelenght 230nm. The research of the method validation have accuracy test the result obtained with the value of recovery 100,73 %; 101,957 %; and 97,778 % and relative standard deviation value 1,750887067%. While the value of LOD and LOQ obtained successively is 1,96599X10-4 and 6,55331X10-4. From the result obtained by the level of acrylamide in potato samples in the first frying 8,39X10-3 %, second frying 3,67X10-2 %, , third frying 8,90X10-2 %. From the result an increase in the level of acrylamyde in the first frying, second frying, and third frying Dari. However, the result of one way anova test significantly value that is more than α that is 0.085, so it was consluede that there was no significant difference to the level acrylamide. Key word : acrylamide, frying, HPLC.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | acrylamide, frying, HPLC. |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | magdalena kartika ningsih |
| Date Deposited: | 04 Oct 2019 02:17 |
| Last Modified: | 04 Oct 2019 02:17 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1620 |
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