Polycyclic Aromatic Hydrocarbons (PAH) Analysis of Commercial Goat Sate In All Cities East Java Gadis Apriani (a), Lilik Eka Radiati (b), Premy Puspitawati Rahayu (b), Eko Saputra (c), Djalal Rosyidi (b*)
a) Student of Animal Product Technology, Faculty of Animal Science, University Brawijaya, Malang
b) Lecturer of Animal Product Technology, Faculty of Animal Science, University Brawijaya, Malang
c) BPPSDMP-Batu, Indonesia Ministry of Agriculture
Abstract
Satay is one of Indonesia^s delicious national foods besides rendang, so-to, meatballs, and fried rice but there is still much research to be done. Heating meat is an important process for nutritional quality and bioavailability, extending shelf life, obtaining better sensory and functional properties, releasing bioactive components, producing benefical compounds, destroying anti-nutrive subtance, and activating disease pathogens. Processing of satay at high temperaturs will contain carnogenic mutagen Policyclic Aromatic Hydrocarbons (PAH). The process of roasting goat satay turns out to produce carcinogens, Heterocyclic Aromatic Amine (HAA) and Polycyclic Aromatic Hydrocarbone (PAH) as well as other side products that are potentially harmful to our health in the long term. The long-term goal of this research is to produce goat satay which is free of PAH carcinogens which is healthier and safer for the community. The specific target of this research is to investigate the formation of Polycyclic Aromatic Hydrocarbone (PAH) carcinogens in commercial goat satay sold in all cities throughout East Java. Research is non-experimental with surveys. The survey was conducted at various commercial goat satay stalls located throughout East Java. Sampling was carried out 3 place. The parameters of this research include: (1) levels of 4 types of PAH compounds (PAH4), namely: benzo(a)pyrene (BaP), benzo(a)antharacene (BaA), benzo(b)floranthene (BbF) and chrysene (Chr)- (2) identification of complementary vegetables for satay dishes- (3) the weight of a portion (10 skewers) of goat satay. The samples used in this study were 27 types of chicken satay (SK1-SK27). The results of this study indicated that SK12 was detected to contain chrysene-type Policyclic Aromatic Hydrocarbons (PAH) the highest scale 1.545 mg/kg. Policyclic Aromatic Hydrocarbons (PAH) oc-curs due to the influence of the type of meat, temperature, and the type of combus-tion used.
