Judul: Risk Exposure Assessment of Acrylamide in Coffee Drink on the Undergraduate Students of IPB Using Probabilistic Approach
Abstrak: Akrilamida merupakan kontaminan kimia yang terbentuk melalui proses pengolahan suhu tinggi dengan melibatkan prekursor asparagin dan gula pereduksi. Akrilamida dikategorikan sebagai senyawa yang memiliki potensi karsinogenik (Golongan 2A) pada manusia. Kopi termasuk dalam kelompok pangan yang menjadi sumber paparan akrilamida tertinggi. Seiring dengan perkembangan produk minuman kopi dan peningkatan konsumsi minuman kopi dikhawatirkan dapat menimbulkan risiko terhadap paparan akrilamida. Kajian risiko bertujuan mengukur risiko bahaya dalam bahan pangan sehingga dapat diperoleh informasi mengenai tingkat paparan dan tingkat risiko terpapar. Kajian risiko dilakukan dengan pendekatan probabilistik dengan simulasi Monte Carlo pada populasi mahasiswa S1 IPB. Kajian risiko dilakukan pada minuman kopi instan dan kopi susu. Kajian risiko terdiri dari empat tahap meliputi identifikasi bahaya, karakterisasi bahaya, kajian paparan, dan karakterisasi risiko. Identifikasi bahaya dan karakterisasi bahaya dilakukan melalui studi literatur. Kajian paparan dilakukan dengan melakukan survei konsumsi pola makan dengan metode 24 hour food recall. Data yang diperoleh meliputi sebaran berat badan, sebaran konsumsi harian kopi, dan sebaran konsentrasi akrilamida dalam minuman kopi kemudian disimulasikan dengan simulasi Monte Carlo dengan satu kali ulangan dan 10,000 iterasi untuk mendapatkan tingkat paparan akrilamida dalam bentuk EDI (Estimated Daily Intake). Risiko paparan akrilamida dinyatakan dalam nilai MoE dengan membandingkan nilai BMDL10 dan EDI. Hasil menunjukkan risiko paparan akrilamida sebanding dengan tingkat paparan akrilamida dalam kopi. Konsumsi kopi instan menunjukkan jumlah yang lebih tinggi dibandingkan dengan kopi susu. Namun tingkat paparan akrilamida dalam kopi susu lebih tinggi dibandingkan dengan kopi instan yaitu sebesar 0.0084 µg/kg bb/hari sehingga memberikan nilai risiko lebih tinggi yaitu ±10.00% (1672) mahasiswa. Nilai risiko paparan akrilamida dalam kopi instan adalah ±2.50 % (418) mahasiswa dengan tingkat paparan akrilamida sebesar 0.0053 µg/kg bb/hari., Acrylamide is a chemical contaminant formed through a high-temperature process involving asparagine and reducing sugars as precursors. Acrylamide is categorized as a compound that has potential carcinogenic (Group 2A) in humans. Coffee is one of the highest sources of acrylamide exposure in the foodstuff. Along with the development and increased consumption of coffee drinks products, it is concerned that it could indicate a risk to acrylamide exposure. Risk assessment aimed to measure the risk of hazards in foodstuffs so that the information about the level of exposure and the level of risk of exposure can be obtained. The risk assessment was carried out using a probabilistic approach with Monte Carlo simulations on the Undergraduate students of IPB. The risk assessment focused on instant coffee and milk-coffee drinks. The risk assessment consisted of four steps: hazard identification, hazard characterization, exposure assessment, and risk characterization. Hazard identification and hazard characterization were carried out through literature studies. The exposure assessment was done by surveying dietary consumption based on the 24-hour food recall method. The data obtained were the distribution of body weight, daily coffee intake, and acrylamide concentrations in coffee drinks. Monte Carlo simulation was carried out with one repetition and 10,000 iterations to obtain the results of acrylamide exposure which forms the distribution of EDI (Estimated Daily Intake). The risk of acrylamide exposure (in terms of the MoE value) was obtained by comparing the BMDL10 and EDI. The results showed that acrylamide exposure
Keyword: Acrylamide, Coffee, Risk Assessment, Probabilistic, Monte Carlo Simulation

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: Karakteristik Anatomi Skelet Tubuh Buaya Senyulong (Tomistoma schlegelii)
Abstrak: Buaya senyulong (Tomistoma schlegelii) merupakan buaya besar yang rentan punah dan hanya dapat ditemukan di rawa dataran rendah, danau dan sungai di Sumatera bagian timur, Kalimantan dan Jawa Barat (Indonesia), Serawak, Semenanjung Malaysia (Malaysia) serta Brunei Darussalam. Tujuan dari penelitian ini adalah mempelajari karakteristik anatomi skelet tubuh buaya senyulong yang dikaitkan dengan fungsi dan perilakunya. Penelitian ini menggunakan satu set preparat skelet tubuh buaya senyulong. Parameter penelitian meliputi pengamatan bentuk bagian skelet yang khas, mengukur panjang dan lebar tulang, serta dibandingkan dengan skelet tubuh jenis buaya lain, biawak air (Varanus salvator) maupun literatur yang terkait dengan sistem skelet tubuh hewan. Karakteristik anatomi skelet tubuh buaya senyulong relatif mirip pada jenis buaya lain. Beberapa karakteristik yang ditemukan yaitu, proatlas pada os atlas, os axis hanya memiliki zygapophysis caudalis, bagian lateral dari ossa vertebrae cervicales yang dilengkapi dengan cervical ribs, memiliki jumlah costae sternalis yang banyak, rangkaian ossa gastralia pada abdomen, ossa vertebrae lumbales memiliki zygapophysis cranialis dengan sudut >90o dari sumbu tubuh. Selain itu, os vertebrae caudalis I memiliki caput cranial dan caudal, ossa vertebrae caudales memiliki processus transversus yang semakin memendek ke arah caudal. Di medioventral tulang ini ditemukan ossa chevron dengan hemal arch sampai menjelang akhir ossa vertebrae caudalis. Skelet tubuh buaya senyulong memiliki hubungan yang kokoh dan kompak untuk menunjang fleksibilitas tubuh untuk berjalan, berenang dan berburu mangsa
Keyword: anatomi, buaya senyulong, skelet tubuh