Analisis kadar akrilamida pada produk roti kering secara kromatografi cair kinerja tinggi fase balik

ABSTRACT Rafika Wulansari. 2015. An Analysis on the Level of Acrylamide in Dry Breads Product Using Reversed-Phase High-performance Liquid Chromatography. Skripsi, Bachelor Study Program, Department of Pharmacy, Faculty of Health and Sports, State University of Gorontalo. Principal Supervisor was Prof.Dr. Ishak Isa, M.Si., and Co-supervisor was Dewi R. Moo, S.Farm., M.Sc., Apt Acrylamide is a carcinogenic chemical compound that can cause damage in central neuron system. Acrylamide produces due to high temperature heating (>120oC) in food that contains carbohydrate. This research is conducted to calculate the level of acrylamide in different bread product taken from several shopping centers in Gorontalo city. The level of acrylamide is determined using the high-performance liquid chromatography with C-18 columns, detector UV-Vis in 210 nm wavelength, movement phase of Acetonitrile:water (5:95) with the 0.5 mL/minute flow rate. Based on this research, several samples positively contain the acrylamide namely, Sample A contains 1.6711 ug/g of acrylamide in 8.539 minutes of retention time, sample B contains 0.6363 ug/g of acrylamide in 8.675 minutes of retention time, and sample C contains 0.3083 ug/g in 8.503 minutes of retention time. Keywords: Acrylamide, Dry Breads, High-Performance Liquid Chromatography