Judul: Aplikasi Iradiasi Gamma (60Co) untuk Mereduksi Senyawa Akrilamida pada Keripik Pisang dan Pengaruhnya terhadap Karakteristik Produk
Abstrak: Acrylamide is classified by the International Agency for Research on Cancer (IARC) as group 2A: probably carcinogenic to humans. It is potentially formed in significant amount when a food product containing sugar and asparagine as acrylamide precursors is processed in high temperature such as frying and baking process. Banana chips are widely consumed in Indonesia and potentially contain acrylamide due to the high temperature processing and acrylamide precursor content. The objective of this research is to reduce acrylamide content in banana chips by using gamma irradiation technique. Five doses of gamma irradiation (0, 5, 10, 15, and 25 kGy) were applied on banana chips. The acrylamide content was analyzed by using commercial ELISA Kit. Results showed that irradiation by 5, 10, 15, and 25 kGy reduced acrylamide content in banana chips from 506.34 ng/g (in control) to 455.99 ng/g, 373.66 ng/g, 294.34 ng/g, and 130.78 ng/g, respectively. These acrylamide reductions were 9.95, 26.20, 41.87, and 74.17% for irradiation doses of 5, 10, 15, and 25 kGy, respectively. Sensory analysis results showed that irradiated banana chips with doses of 0, 5, 10, 15 and 25 kGy had overall value 9.78, 8.77, 8.57, 7.32, and 6.43, respectively indicating there was a decrease of consumer acceptance with the increase of radiation doses. In view of the color properties, gamma irradiation affected significantly the color of banana chips. Irradiated banana chips were darker than non-irradiated banana chips. Objectively, CIE L* and b* values of irradiated banana chips were significantly different (p<0.05) compared to those of control. This study revealed that irradiation with a dose of 10 kGy was the most appropriate method to reduce acrylamide content in banana chips since it did not change significantly in terms of physical and sensory properties.
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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: 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