PENGARUH PERENDAMAN GLISERIN TERHADAP KADAR AKRILAMIDA PADA KENTANG GORENG DENGAN METODE SPEKTROFOTOMETRI UV –Vis


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Abstraksi Acrylamide is a toxic compound found in various types of food, especially in fried potatoes. One effort to reduce acrylamide levels in french fries is to reduce levels of reducing sugars in potatoes by soaking the sliced potatoes in glycerin before frying. To find this out, before frying the potato pieces are prepared as a control (without soaking), then in soaking glycerin 5%, 10%, 15%. The acrylamide formed was analyzed by UV-Vis spectrophotometry methodThe purpose of this research is to find out how much the effect of soaking with glycerin on acrylamide levels in fried potatoes and to know the differences in each sampleIn this study the analysis of acrylamide compounds from 4 samples was carried out at a wavelength of 207nm using blank methanol with 2 repetitions. The results of the calculation of the four samples were the sample without glycerin immersion at 0,028%b/b, the glycerin immersion sample at 5% 0,037%b/b, the 10% immersion sample at 0,006%b/b, the glycerin immersion sample at 0,015%b/b.From the results of the study concluded that soaking with glycerin affects the acrylamide levels in fried potatoes.
Pengarang Ria Nurwayhuningsih - Personal Name (Pengarang)
Dr. Iswandi, S.Si., M.Farm., Apt. - Personal Name (Dosen Pembimbing 1)
Universitas Akademi Farmasi Mitra Sehat Mandiri Sidoarjo
Tahun 2020
Tempat Krian



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