ANALISIS KANDUNGAN AKRILAMIDA DALAM UBI GORENG YANG DIJUAL DI KOTA MANADO MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI (KCKT)

Abstract

ABSTRACT
Acrylamide is caused by a high temperature (more than 1200C) in the food that contains high
carbohydrate. Acrylamide was classified as senyawa that caused cancer or have high
potention as carcinogenic compound in the human body. Junk food which mostly eaten by
people is fries. The aims of this research were to identify how much acrylamide was contains
in sweet potato fries that has been sell at Manado City using High Performance Liquid
Chromatography (HPLC) method. The samples that has been identified is came from 7 store
in 7 sub district at Manado City. In this research, the acrylamide were analysed with High
Performance Liquid Chromatography using Shim-Pack VP-ODS (4,6 x 250 mm) column,
comparison of mobile phase acetonitrile and phosphate acid 11,45 mM (20 : 80), flow rate 1
ml/minute and at wave length 210 nm. The result shows acrylamide found in sweet potato
fries with retention time ±3,311 minutes. Acrylamide that contains in sweet potato fries
which has been sell in Manado City were 118,54-866,75 μg/kg. Acrylamide level that found
in sweet potato fries is still under lethal dose.
Keywords : Acrylamide, sweet potato fries, HPLC, Manado