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All Journal Buletin Peternakan Natural Science: Journal of Science and Technology Jurnal Ilmu Lingkungan Jurnal Natur Indonesia Microbiology Indonesia Jurnal Riset Kimia Jurnal Kimia dan Kemasan Jurnal Litbang Industri Jurnal Zarah Alotrop Jurnal Pendidikan dan Ilmu Kimia Jurnal Katalisator Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Analis Farmasi Jurnal Agrotropika Jurnal Kimia dan Kemasan JAF (Jurnal Analis Farmasi) Jurnal Litbang Industri
Abdi Dharma
Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Veterinary Other

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Journal : JAF (Jurnal Analis Farmasi)

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POTENSI KEBERADAAN SENYAWA AKRILAMIDA DALAM MAKANAN Oktaf Rina; Abdi Dharma; Afrizal Afrizal
Jurnal Analis Farmasi Vol 6, No 2 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.893 KB) | DOI: 10.33024/jaf.v6i2.5949

Abstract

This of the study was to examine the potential presence of acrylamide compounds in foods containing the amino acid asparagine and reducing sugars that are processed at high temperatures. The initial research was carried out to determine the levels of precursors in the raw material and then analyzed the amount of acrylamide using HPLC-RP LC-6A Shimadzu with a C18 column and sterile aqueous mobile phase. The optimization condition of the instrument was achieved with a column temperature of 35oC, a wavelength of 254 nm and a flow rate of 0.8 mL/min. The retention time of acrylamide was observed at 3.8 min. The food sample tested was banana chips. The results showed that banana chips with a moisture content of 7.74% (w/w) ± 0.01 contained acrylamide 115.5 to 565 g/kg. Acrylamide content is influenced by the amount of precursor, temperature and duration of food processing.
Co-Authors Admin Alief Admin Alif Admin Alif Afriyanti Azhar Afrizal Afrizal Alif, Admin Anggela Marta Tasman Arif Juliari Kusnanda Armaini - Armaini armaini Baharuddin Shaleh Bayu Afnovandra Perdana Dedi Nofiandi Edison Munaf Edison Munaf Elida Mardiah Eri Sulyanti Eti Farda Husin Eti Farda Husin Hafil Abbas HAFIL ABBAS Hazli Nurdin Husni Mukhtar I PUTU KOMPIANG I. P. Kompiang Indrawati - Indrawati Indrawati IRSAN RYANTO Jabang Nurdin Jamsari Jamsari Lee Wah Lim MARIA ENDO MAHATA Marniati Salim Melona Siska Nasril Nasir Nasril Nasir Nasril Nasir Nasril Nasir Nasril Nasir Nurhamidah Nurhamidah Oktaf Rina Oktoriza, Ghifarizka Periadnadi - Periadnadi Periadnadi Rahmadani Wulandari Rahmatika Yani Rahmiana Zein Refilda Refilda Riska Hernandi Sekatresna, Widiyanti Siti Hajjir, Siti Sulyanti, Eri Sumaryati Syukur Suryani Suryani Syafriza Yanti Syafrizayanti, Syafrizayanti Syafrizayanti, Syafrizayanti Syafrizayanti, Syafrizayanti Syukri Arief Toyohide Takeuchi TRIMURTI HABAZAR Wahida Nia Elfiza Widiyanti Sekatresna Wizna (Wizna) Wulandari, Rahmadani Yetria Rilda Yose Rizal Yoserizal Yoserizal Yunazar Manjang Yunazar Manjang Yunazar Manjang Zulkarnain Chaidir