Judul: Optimasi Proses Pembakaran untuk Mengurangi Kandungan Polisiklik Aromatik Hidrokarbon dalam Ikan Bakar dan Ayam Panggang
Abstrak: Polycyclic aromatic hydrocarbons (PAH) have become a concern of many researchers because of its carcinogenic and mutagenic properties at low concentrations (ppm or ppb). PAH molecules are formed during incomplete combustion of woods, petroleum, coal, and organic compounds in foods, such as fish, chicken, and beef meat, with a high content of protein and fat. PAH molecules may be found in Indonesian traditional grilled foods at the low concentration levels. In this study, optimization of grilling process to obtain a safe Indonesian grilled food was investigated using response surface methodology (RSM) with applying 3 factors, seasoning concentration (0-15.0%), heat distance (2.0-8.0 cm), and process time (28-40 minutes). PAH content in the food was analyzed by a validated solid phase extraction (SPE)-HPLC UV method which has a recovery range of 101.2-104.2%, a repeatability range of 20.8-23.7%, a detection limit (LOD) range of 6.6-7.4 ng/g sample, and a quantification limit (LOQ) range of 22.0-24.7 ng/g sample. PAH compounds investigated in this study were benzo(a)pyrene (BAP) and dibenzo(a,h)anthracene (DBA), both have the highest toxicity values. BAP and DBA concentrations found in grilled fish and chicken during experiment were in the range of not detected to 149.2 ng/g sample. Both grilled foods had total PAHs (the sum of BAP and DBA) up to 225.9 ng/g sample. The result for optimum formula of fish grilling processes obtained from RSM was heat distance 7.4 cm, process time 30 minutes, and seasoning concentration 5.2%. While the result for optimum formula of chicken grilling processes obtained from RSM was heat distance 6.8 cm, process time 29 minutes and seasoning concentration 6.1%. Verification results showed that no PAH (BAP, DBA, total PAH) was detected (LODBAP 7.4 ng/g LODDBA 6.6 ng/g) on both grilled fish and chicken, which were processed under the optimum formula.
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Judul: Keberadaan Kontaminan Polisiklik Aromatik Hidrokarbon dalam Makanan Siap Saji Hasil Penggorengan dan Pemanggangan
Abstrak: Proses yang cukup banyak diterapkan dalam mengolah makanan siap saji adalah penggorengan dan pemanggangan. Proses pengolahan tersebut melibatkan suhu tinggi yang mampu membentuk kontaminan berupa senyawa polisiklik aromatik hidrokarbon (PAH) yang bersifat karsinogenik. Penelitian ini bertujuan mengetahui keberadaan kontaminan PAH yaitu benzo[a]piren (BaP) dan dibenzo[a,h]antrasen (DBA) dalam makanan siap saji hasil penggorengan dan pemanggangan menggunakan metode high performance liquid chromatography (HPLC) tervalidasi menggunakan detektor tipe multi-wavelength detector (MWD) serta mengetahui korelasi antara proses pengolahan dan karakteristik kimia seperti kadar air, kadar lemak, dan pH terhadap konsentrasi PAH dalam makanan siap saji. Metode ekstraksi yang digunakan dalam penelitian ini adalah teknik solid-phase extraction (SPE) dan matrix solid-phase dispersion (MSPD). Penelitian menunjukkan sebanyak 50 dari 60 (83%) sampel makanan siap saji dari daerah Bogor (Ulangan 1) dan Jakarta (Ulangan 2) mengandung BaP sedangkan sebanyak 49 dari 60 (82%) sampel makanan siap saji mengandung DBA di atas limit deteksi metode BaP dan DBA berturut-turut yaitu 7.4 dan 6.6 ng/g (bb). Rata-rata keseluruhan konsentrasi BaP dan DBA sampel dari Ulangan 2 lebih tinggi dibandingkan dari Ulangan 1. Rata-rata kandungan BaP dalam makanan siap saji berturut-turut untuk Ulangan 1 dan Ulangan 2 yaitu 496 ng/g (bb) atau 1079 ng/g (bk) dan 766 ng/g (bb) atau 1658 ng/g (bk). Sementara itu, rata-rata kandungan DBA dalam makanan siap saji berturut-turut untuk kedua ulangan yaitu 403 ng/g (bb) atau 908 ng/g (bk) dan 590 ng/g (bb) atau 1281 ng/g (bk). Hasil keluaran Pearson’s Correlation Test dan Spearman’s Correlation Test menunjukkan bahwa kadar air berkorelasi positif dan pH berkorelasi negatif terhadap konsentrasi PAH. Partial Least Square (PLS) menunjukkan bahwa kadar lemak tidak relevan terhadap model dan konsetrasi PAH sedangkan kadar air dan pH memiliki pengaruh terhadap konsentrasi PAH. Berdasarkan perbandingan nilai tengah dan keluaran Mood Test pada aplikasi XLSTAT, proses pemanggangan lebih memberikan pengaruh terhadap konsentrasi PAH dibandingkan dengan proses penggorengan. Proses penggorengan berupa pan/shallow frying memiliki nilai tengah konsentrasi PAH terbesar.
Keyword: analisis multivariat, HPLC, kontaminan pangan, makanan siap saji, PAH

Judul: Penggunaan Teorema Homeomorphy 2-Manifold dan Teorema Euler Poincare pada Torus 𝑇�� dan Simplicial Complex 𝐾��
Abstrak: Two dimensional topological spaces are said to be homeomorphic if they have the same topological invariant, where one of topological invariant used is an Euler characteristic. Homeomorphy 2-Manifold’s Theorem and Euler Poincare’s Theorem are used to distinguish two topological spaces. Homeomorphy 2-Manifold’s Theorem uses Euler characteristic to identify two dimensional topological spaces. Euler Poincare’s Theorem is an alternative way to find Euler characteristic with Betti number, which is topological invariant as well. The objective of this paper is to investigate the homeomorphism of torus 𝑇����� and simplicial complex 𝐾�����. Topological space torus and simplicial complex 𝐾����� have the same Euler characteristic, which is two. Based on Homeomorphy 2-Manifold’s Theorem topological space torus 𝑇����� and simplicial complex 𝐾����� is homeomorphic.
Keyword: simplicial, torus, Euler, homeomorphism, topology