PENETAPAN KADAR BENZO(A)PIREN PADA DAGING BABI BAKAR DENGAN MENGGUNAKAN HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
Abstract
PENETAPAN KADAR BENZO(A)PIREN PADA DAGING BABI BAKAR DENGAN MENGGUNAKAN HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
Alfin Syahrin M. Ruslan1), Sri Sudewi1), Henki Rotinsulu1)
1)Program Studi Farmasi FMIPA UNSRAT Manado, 95115
ABSTRACT
Benzo(a)pyrene (BAP) is a prototype compound of polycyclic aromatic hydrocarbons (PAH). BAP and oter PAH produced primarily by the incomplete combustion or pyrolysis of organic materials in the enironvement. The purpose of this study was to determine the benzo(a)pyrene compound during the treatment and time of processing as well as the devreasing levels of benzo(a)pyrene in roasted pork wrapped with banana leaves and aluminium foil which done by High Liquid Performance Chromatography (HPLC) analytical methods. HPLC analysis used in assay of the benzo(a)pyrene assay was done with a mixture of acetonitrile mobile phase : destilled water (90:10 and 85:15) with a flow rate of 1.0 and 1.5 mL/min. Result of the research on the levels of benzo(a)pyrene in roasted pork without wrapping with 30, 45, 60 minutes were 6.588; 8.432; 26488 g/L, respectively. The content of compound of benzo(a)pyrene in roasted pork wrapped in banana leaves with 30, 45 and 60 minutes were 6.016; 7.068 and 7.159 mg/L respectively. The levels of benzo(a)pyrene compound in grilled pork wrapped with aluminum foil grilled in 30, 45 and 60 minutes were 0.470; 0.817 and 7.015 mg/L, respectively. Decreasing levels of benzo(a)pyrene in the group of wrapping with banana leaves with parameters of 30, 45, and 60 minutes have decreased the levels of 8, 16, and 72 %, then the group of wrapping aluminum foil have decreased the benzo(a)pyrene with parameter 30, 45, and 60 minutes were 92, 90 and 73 %. Benzo(a)pyrene compound for roasted pork wrapped in aluminum foil could reduce the levels of benzo(a)pyrene more than the roasted pork wrapped with banana leaves.
Keywords : Benzo(a)pyrene, grilled pork chops, HPLC analysis
ABSTRAK
Benzo(a)piren (BaP) merupakan senyawa prototipe polisiklik aromatik hidrokarbon (PAH). BaP dan PAH lainnya diproduksi terutama oleh pembakaran tidak sempurna atau pirolisis bahan organik di lingkungan. Penelitian ini bertujuan untuk mengetahui senyawa benzo(a)piren pada perlakuan dan waktu pengolahan serta mengetahui penurunan kadar benzo(a)piren pada daging babi bakar yang dibungkus daun pisang dan almunium foil dilakukan dengan metode analisis High Liquid Performace Cromatography (HPLC) yang digunakan dalam penetapan kadar Benzo(a)piren pada daging babi bakar dengan variable waktu pengolahan. Optimasi penetapan kadar benzo(a)piren dilakukan dengan kombinasi Fase gerak Asetonitril : Aquades (90:10) dan (85:15) dengan laju alir 1,0 dan 1,5 mL/menit. Hasil penelitian yang dilakukan kadar benzo(a)piren dalam daging babi bakar bakar tanpa pembungkusan dengan waktu 30, 45 dan 60 menit yaitu 6,588; 8,432 dan 26,488 µg/L. Kadar senyawa benzo(a)piren dalam daging babi bakar yang dibungkus menggunakan daun pisang dengan waktu 30, 45 dan 60 menit yaitu 6.016; 7,068 dan 7,159 µg/L. Kemudian untuk kadar senyawa benzo(a)piren pada daging babi bakar yang dibungkus menggunakan allumunium foil dengan waktu 30, 45 dan 60 menit yaitu 0,470; 0,817 dan 7,015 µg/L. Penurunan kadar benzo(a)piren pada kelompok pembungkusan daun pisang dengan parameter waktu 30, 45, dan 60 menit memiliki penurunan kadar sebesar 8, 16, dan 72%, kemudian kelompok pembungkusan allumunium foil penurunan kadar benzo(a)piren dengan parameter waktu 30, 45, dan 60 menit sebesar 92, 90, dan 73%. Kandungan senyawa Benzo(a)piren dengan perlakuan yang dibungkus dengan alumunium foil dapat menurunkan kadar Benzo(a)piren lebih banyak dibandikan dengan perlakuan yang di bungkus daun pisang.
Kata Kunci : Benzo(a)piren, daging babi bakar, HPLC
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PDFDOI: https://doi.org/10.35799/pha.5.2016.13981
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