Astari, Dini Rusnia (2019) PENETAPAN KADAR AKRILAMIDA YANG DIPENGARUHI PROSES PENGOLAHAN KENTANG SECARA SPEKTROFOTOMETRI UV – VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi.
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Abstract
Potatoes (Solanum tuberosum L) is a tuber plant that is rich in carbohydrates and proteins that are consumed with various cooking process such as stewed, fried, burned, and oven. High temperature heating unknowingly causes cancer. High temperatures cause protein that is contained in potatoes to become damaged and cause acrylamide. This research was conducted the analysis of Acrylamides influenced by the process of potato processing using spectrophotometry UV - Vis. The various processing of potatoes was extracted with dichloromethane then the results of the extraction was dissolved with a mixing of acetonitrile: H2O: Phosphoric acid 10% (5:94:1) and read at a wavelength of 230 nm. The validation of this research methods was obtained by the results of the accuracy test with reacquisition value: 106.38%; 102.61%; and 97.19%. The acquired LOD and LOQ values were consecutive – 4.7018 and 14.2479. the results of this study gained that acrylamide rated in boiled samples of 0.0028% b/b; and oven sample rated of 0.0036% b/b; the rate in burn sample was 0.0186% b/b and the rate in fried sample was 0.0182% b/b. the results of the study of acrylamide in potato samples were highest in the sample of the roasted potato and the lowest acrylamide rate on the boiled potato sample. The duration of the processing potatoes and the temperature used in potato processing affects the level of acrylamide in potato samples with various processing processes. Keywords: acrylamide, potato processing processes, spectrophotometry UV – Vis
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | acrylamide, potato processing processes, spectrophotometry UV – Vis |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 04 Dec 2019 07:19 |
| Last Modified: | 04 Dec 2019 07:19 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/3997 |
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