POTENSI KEBERADAAN SENYAWA AKRILAMIDA DALAM MAKANAN

This of the study was to examine potential presence acrylamide compounds in foods containing amino acid asparagine and reducing sugars that are processed at high temperatures. The initial research carried out determine levels precursors raw material then analyzed amount using HPLC-RP LC-6A Shimadzu with a C18 column sterile aqueous mobile phase. optimization condition instrument achieved temperature 35oC, wavelength 254 nm flow rate 0.8 mL/min. retention time observed 3.8 min. food sample tested banana chips. results showed chips moisture content 7.74% (w/w) ± 0.01 contained 115.5 565 g/kg. Acrylamide is influenced by precursor, duration processing.