Analisis Akrilamida dalam Produk Kentang Goreng Menggunakan Metode Spektrofotometri UV-Vis

Abstract

Background: Acrylamide compounds are organic compounds that have bad potential for human health. Cooking processes in starchy foods (high starch) with high temperatures can produce acrylamide compounds, such as frying and baking. Acrylamide compounds are carcinogenic and these compounds are also neurotoxic or substances that can damage nerves. Acrylamide can be found in various foods and beverages. Based on the provisions made by FOA and WHO, the safe threshold for acrylamide consumption is 0.5 g/kg BW/day. Objective: The purpose of this study was to determine the amount of acrylamide found in french fries from restaurants and snacks in Medan city. Methods: The samples analyzed were one processed fries from a fast food restaurant and two processed fries from street food. Then the samples were extracted using dichloromethanes and distilled water to obtain a sample solution. The acrylamide analysis method was carried out by UV spectrophotometric method at a wavelength of 210. Validation of the method was carried out to ensure that the method used was in accordance with the intended purpose. Results: The analytical results showed that all samples analyzed contained acrylamide. Acrylamide levels obtained in French fries from restaurants were K 109.7208 g/g, while in French fries from snacks were for French fries code B 134.2343 g/g and code C 129.3479 g/g. All samples analyzed were below the required levels. For the validation carried out on the method used, the results of the recovery were 91.33%, the relative standard deviation (RSD) was 4.60%. This indicates the method provides good accuracy and precision with a limit of detection (LOD) of 1.3473 g/g and limit of quantity (LOQ) of 4.4911 g/g. Conclusion: Fries from restaurants had lower acrylamide levels than market fries.