Judul: Risk Exposure Assessment of Acrylamide in Processed Banana Products Among The Undergraduate IPB Students using Probabilistic Approach
Abstrak: Akrilamida merupakan senyawa kontaminan kimia yang terbentuk saat proses pengolahan produk pangan pada suhu >120oC. Akrilamida digolongkan ke dalam kelompok 2A oleh International Agency for Research on Cancer (IARC), yaitu senyawa yang kemungkinan karsinogenik pada manusia. Pisang merupakan salah satu buah yang berpotensi untuk membentuk akrilamida karena memiliki kandungan asparagin dan gula pereduksi yang dapat memicu reaksi Maillard. Pisang banyak dikonsumsi oleh masyarakat Indonesia dalam bentuk olahan seperti pisang rebus, pisang goreng, keripik pisang, dan pisang bakar. Tingginya konsumsi produk olahan pisang yang mengandung akrilamida secara terus menerus dapat menimbulkan potensi risiko kesehatan. Risiko bahaya paparan akrilamida dianalisis dengan kajian risiko, tujuannya mengukur probabilitas serta tingkat paparan akrilamida. Kajian risiko terdiri dari identifikasi bahaya, karakterisasi bahaya, kajian paparan, dan karakterisasi risiko. Identifikasi bahaya dan karakterisasi bahaya dilakukan menggunakan studi pustaka. Kajian paparan dilakukan dengan survei konsumsi pangan metode 24-hours food recall pada mahasiswa S1 IPB. Analisis data selanjutnya dilakukan secara probabilistik menggunakan simulasi Monte Carlo dengan 10 000 iterasi pada software @RISK 8.4.1 untuk mendapatkan nilai estimated daily intake (EDI). Karakterisasi risiko dilakukan dengan membandingkan antara nilai EDI dengan nilai BMDL10 untuk mendapatkan nilai margin of exposure (MoE). Hasil kajian risiko menunjukkan bahwa hanya 1% (±152 mahasiswa) responden perempuan dan 1% (±152 mahasiswa) responden laki-laki dengan konsumsi pisang goreng paling tinggi yang tergolong dalam kelompok dengan risiko tingkat paparan akrilamida yang tinggi, sedangkan konsumsi keripik pisang dan pisang bakar tidak. Sehingga, produk olahan pisang dianggap sebagai produk yang aman untuk dikonsumsi apabila tidak dikonsumsi secara berlebihan setiap hari serta diimbangi dengan konsumsi sayur dan buahbuahan yang kaya akan serat untuk menghambat penyerapan akrilamida dalam tubuh. Hasil sensitivity analysis menunjukkan bahwa jumlah konsumsi merupakan variabel yang paling berpengaruh dalam peningkatan nilai EDI.
Keyword: acrylamide, banana, Monte Carlo simulation, probabilistic, risk assessment

Judul: Kajian Paparan Akrilamida dalam Produk Kentang pada Populasi Mahasiswa Program Sarjana IPB dari Kampus Dramaga menggunakan Pendekatan Model Probabilistik
Abstrak: Acrylamide is a chemical contaminant classified as carcinogenic to humans (Group 2A) and is formed through a high-temperature processing process in the Maillard reaction between asparagine and reducing sugars. Acrylamide can be found in carbohydrate-rich meals, such as potato products. Along with the development of potato products and increased consumption, it is feared that this could pose a risk of acrylamide exposure. The risk study aimed to measure the risk of exposure to the hazards of acrylamide in food so that information could be obtained regarding the number of levels of exposure and the level of risk exposure. The risk study was conducted using a probabilistic approach with a Monte Carlo simulation on a population of undergraduate students from IPB Dramaga. The risk assessment was conducted on french fries, boiled potatoes, potato chips, and potato fritters. The risk assessment consisted of four stages: hazard identification, hazard characterization, exposure assessment, and risk characterization. Hazard identification and hazard characterization were carried out through literature studies. The exposure study surveyed dietary consumption using the 24-hour food recall method. The data obtained included the distribution of body weight, the distribution of daily consumption of potato products, and the distribution of acrylamide concentrations in potato products, which were then simulated using a Monte Carlo simulation with one repetition and 10,000 iterations to obtain the level of acrylamide exposure in the form of EDI (Estimated Daily Intake). The risk of acrylamide exposure is expressed in MoE values by comparing the BMDL10 and EDI values. The results showed that the risk of acrylamide exposure is proportional to the level of acrylamide exposure in potato products. The consumption of french fries was higher than the other three products. The high estimated daily intake (EDI) value for average consumption occurred in french fries and potato fritter at 0.42 and 0.45 ug/kg bw/day from the female respondent group and in potato chip products at 1.30 ug/kg body weight/day from the male respondent group. Based on the risk of daily exposure to acrylamide in the 97.5th percentile due to the consumption of french fries, boiled potatoes, potato chips and potato fritters was 168.27, 2721.29, 57.91, 219.94 in the whole population. All products are above the safe limit of MoE 50 which does not raise any indication of a risk from acrylamide exposure in products to human health.
Keyword: acrylamide, potato product, exposure assessment, probabilistic, Monte carlo simulation

Judul: Metrik Einstein (Anti-) Self-Dual Berdimensi Empat dengan Metode Cartan
Abstrak: Gravitational field equation can be formulated in differential forms (differential geometry), which describes gravity as a manifestation of the curvature of space-time. Curvature of space-time is characterized by a metric that satisfies the gravitational field equation. With differential forms it can be formulated the (anti-) self-dual Einstein equation, which is a modification of the Cartan structure in (anti-) self-dual basis. Calculation of (anti-) self-dual metric with (anti-) self-dual Einstein equation is simpler than the calculation using Christoffel symbols.
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