Khairunissa Irnanda
Cancer Chemoprevention Research Center Faculty of Pharmacy, Universitas Gadjah Mada

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Safety Evaluation of Chicken Satay In Yogyakarta Indonesia Based on Benzo[A]Pyrene Content Irnanda, Khairunissa; Meiftasari, Argandita; Nagadi, Standie; Lukitaningsih, Endang
Indonesian Journal of Cancer Chemoprevention Vol 3, No 3 (2012)
Publisher : Indonesian Research Gateway

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Abstract

Chicken  satay  is  one  of  Indonesian  food  which  is  very  popular  and  processed  by direct  flame  over  the  meat.  But,  almost  every  types  of  food  which  are  prepared  by  direct flame  will  produce  chemical  compounds  that  contributes  to  the  incidence  of  cancer. Polycyclic aromatic hydrocarbons (PAH) is a group of compound which can cause cancer and is  resulted  from  the  incomplete  combustion  of  fossil  fuels  or  pyrolysis  of  organic  material containing  carbon  and  hydrogen  atoms.  One  PAH  compound  having  mutagenic  and  highly carcinogenic  effect  is  benzo[a]pyrene  which  is  the  highest  content  found  in  foods  that  are burned directly on the flame. This study aims to establish levels of benzo[a]pyrene contained in  chicken  satay  in  Yogyakarta,  Indonesia  and  to  evaluate  how  it  meets  with  the maximumbenzo[a]pyrene  limit  in  the  burned  food  based  on  National  Agency  of  Drug  and Food  Control  which  is  equal  to  5  ppb  (5  mg/kg).  Analysis  were  performed  by  Gas Chromatography  method  using  helium  as  carrier  gas  and  CPCB-Sil8  as  stationary  phase. After  the  sample  was  prepared  and  analysed  by  GC,  it  is  known  that  the  amount  of benzo[a]pyrene in chicken satay found in Yogyakarta are ranging from 2.5 to 393.32 ppb. The result are quite high and far  above the safety limit determined by  National Agency of Drug and Food Control.Therefore, the result of the research needs to be socialized to the public so that people can be more aware about the danger of food they consume.Keywords: chicken  satay,  benzo[a]pyrene  (BaP),  policyclic  aromatic  hidrocarbon  (PAH), carsinogen, Yogyakarta
Safety Evaluation of Chicken Satay In Yogyakarta Indonesia Based on Benzo[a]pyrene Content Irnanda, Khairunissa; Meiftasari, Argandita; Nagadi, Standie; Lukitaningsih, Endang
Indonesian Journal of Cancer Chemoprevention Vol 3, No 3 (2012)
Publisher : Indonesian Society for Cancer Chemoprevention

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.932 KB) | DOI: 10.14499/indonesianjcanchemoprev3iss3pp432-436

Abstract

Chicken satay is one of Indonesian food which is very popular and processed by direct flame over the meat. But, almost every types of food which are prepared by direct flame will produce chemical compounds that contributes to the incidence of cancer. Polycyclic aromatic hydrocarbons (PAH) is a group of compound which can cause cancer and is resulted from the incomplete combustion of fossil fuels or pyrolysis of organic material containing carbon and hydrogen atoms. One PAH compound having mutagenic and highly carcinogenic effect is benzo[a]pyrene which is the highest content found in foods that are burned directly on the flame. This study aims to establish levels of benzo[a]pyrene contained in chicken satay in Yogyakarta, Indonesia and to evaluate how it meets with the maximumbenzo[a]pyrene limit in the burned food based on National Agency of Drug and Food Control which is equal to 5 ppb (5 mg/kg). Analysis were performed by Gas Chromatography method using helium as carrier gas and CPCB-Sil8 as stationary phase. After the sample was prepared and analysed by GC, it is known that the amount of benzo[a]pyrene in chicken satay found in Yogyakarta are ranging from 2.5 to 393.32 ppb. The result are quite high and far above the safety limit determined by National Agency of Drug and Food Control.Therefore, the result of the research needs to be socialized to the public so that people can be more aware about the danger of food they consume.Keywords: chicken satay, benzo[a]pyrene (BaP), policyclic aromatic hidrocarbon (PAH), carsinogen, Yogyakarta