SKRIPSI DINAR FAMORA ARUM ANALISIS SENYAWA AKRILAMIDA DALAM TEPUNG KENTANG DENGAN METODE KCKT (KROMATOGRAFI CAIR KINERJA TINGGI) PROGRAM STUDI FARMASI FAKULTAS ILMU KESEHATAN UNIVERSITAS MUHAMMADIYAH MALANG 2017
SKRIPSI
DINAR FAMORA ARUM
ANALISIS SENYAWA AKRILAMIDA DALAM
TEPUNG KENTANG DENGAN METODE
KCKT (KROMATOGRAFI CAIR KINERJA
TINGGI)
PROGRAM STUDI FARMASI
FAKULTAS ILMU KESEHATAN
UNIVERSITAS MUHAMMADIYAH MALANG
2017
iv
KATA PENGANTAR
Puji syukur alhamdulillah penulis panjatkan kehadirat Allah SWT atas
berkat, rahmat, taufik dan hidayah-Nya, sehingga penyusunan skripsi yang
berjudul “Analisis Senyawa Akrilamida dalam Tepung Kentang dengan Metode
KCKT (Kromatografi Cair Kinerja Tinggi)” dapat diselesaikan dengan baik dan
tepat pada waktunya.
Penulis menyadari bahwa dalam proses penulisan skripsi ini banyak
mengalami kendala, namun berkat berkah dari Allah SWT dan segala bantuan,
bimbingan, kerjasama dari berbagai pihak segala kendala yang dihadapi dapat
diatasi. Untuk itu penulis menyampaikan ucapan terima kasih yang sebesar-
besarnya kepada :
1. Ibu Sovia Aprina Basuki, S.Farm., M.Si., Apt. selaku pembimbing I dan
Kepala Laboratorium dan Ibu Engrid Juni Astuti, M.Farm., Apt. selaku
pembimbing II yang telah dengan sabar, tulus dan ikhlas meluangkan waktu,
tenaga dan pikiran untuk memberikan bimbingan, motivasi, arahan, dan
saran-saran yang sangat berharga kepada penulis selama menyusun skripsi
ini.
2. Ibu Ika Ratna Hidayati, S.Farm., M,Sc., Apt dan Bapak Ahmad Shobrun
Jamil, S.Si., MP. selaku dosen penguji I dan II yang telah memberikan
masukan dan saran-sarannya dalam penyusunan skripsi ini.
3. Bapak Yoyok Bekti Prasetyo, M.Kep., Sp.Kom. selaku dekan Fakultas Ilmu
Kesehatan UMM, Ibu Nailis Syifa’, S.Farm., M.Sc., Apt. selaku ketua
program studi farmasi, Ibu Sovia Aprina Basuki, S.Farm., M.Si., Apt. selaku
dosen wali yang selalu memberi motivasi dan arahan dari awal perkuliahan
hingga mencapai tahap akhir, Dra. Uswatun Chasanah, M.Kes., Apt., Sendi
Lia Yunita, S.Farm., Apt., dan seluruh dosen-dosen Program Studi Farmasi
Fakultas Ilmu Kesehatan Universitas Muhammadiyah Malang terutama di
Laboratorium Kimia Terpadu II yang telah memberi bantuan dan bekal ilmu
pengetahuan sehingga penulis dapat menyelesaikan studi dan menyelesaikan
penulisan skripsi ini.
v
4. Ibunda Sri Winarni dan Almarhum Ayahanda Imam Yitno Adi yang tanpa
pernah lelah selalu memberikan bantuan moril, material, arahan, dan selalu
mendoakan keberhasilan, keselamatan, dan semua yang terbaik tanpa kenal
lelah. Adik Muhammad Danar Akbar yang selalu memberikan bantuan
dalam hal apapun hingga skrispi ini bisa terselesaikan.
5. Segenap Laboran Laboratorium Farmasi UMM, Mbak Susi, Mas Ferdi, Mas
Dani, Mbak Evi, dan khususnya Mbak Meta yang sudah banyak membantu
dalam proses penelitian sehingga penulis dapat menyelesaikan penelitian ini
dengan tepat waktu.
6. Rekan-rekan Kimia angkatan 2013 khususnya Dwita dan Bella yang telah
memberikan banyak bantuan dan semangat, dan sahabat-sahabat (Dinda,
Rara, Imastuti, Lathifah, Lia, Ulifah, Tya, Sari, Reza, dan masih banyak
yang lain yang tidak bisa penulis sebut satu per satu).
7. Semua pihak yang tidak dapat penulis sebut satu persatu yang telah
membantu dalam penyelesaian penulisan skripsi ini.
Akhirnya, dengan segala kerendahan hati penulis menyadari masih banyak
terdapat kekurangan, sehingga penulis mengharapkan adanya saran dan kritik
yang bersifat membangun demi kesempurnaan skripsi ini.
Malang, 13 April 2017
Penulis,
Dinar Famora Arum
x
DAFTAR ISI
Halaman
HALAMAN JUDUL ...................................................................................... i
HALAMAN PENGESAHAN ........................................................................ ii
HALAMAN PENGUJIAN ............................................................................ iii
KATA PENGANTAR .................................................................................... iv
RINGKASAN ................................................................................................. vi
ABSTRAK ...................................................................................................... viii
DAFTAR ISI ................................................................................................... x
DAFTAR TABEL .......................................................................................... xiii
DAFTAR GAMBAR ...................................................................................... xiv
DAFTAR LAMPIRAN .................................................................................. xv
BAB I PENDAHULUAN ............................................................................... 1
1.1 Latar Belakang ........................................................................................ 1
1.2 Rumusan Masalah .................................................................................. 3
1.3 Tujuan Penelitian .................................................................................... 4
1.4 Hipotesis ................................................................................................. 4
1.5 Manfaat Penelitian .................................................................................. 4
BAB II TINJAUAN PUSTAKA ................................................................... 5
2.1 Kentang ................................................................................................... 5
2.1.1 Tepung Kentang ..................................................................................... 6
2.1.2 Proses Pembuatan Tepung Kentang ....................................................... 7
2.2 Keamanan Makanan ............................................................................... 9
2.3 Kontaminan Makanan............................................................................. 10
2.3.1 Kontaminan dalam Proses Pengolahan Makanan ................................... 10
2.4 Akrilamida .............................................................................................. 13
2.4.1 Sifat Fisikokimia Akrilamida ................................................................. 14
2.4.2 Kegunaan Umum Akrilamida ................................................................. 15
2.4.3 Farmakokinetika Akrilamida .................................................................. 15
2.4.4 Toksikologi Akrilamida .......................................................................... 16
2.4.5 Faktor yang Mempengaruhi Pembentukan Akrilamida ......................... 17
2.4.6 Mekanisme Pembentukan Akrilamida dalam Makanan ......................... 17
xi
2.4.7 Penelitian Akrilamida ............................................................................. 21
2.4.8 Regulasi Akrilamida ............................................................................... 22
2.4 Metode Analisis Akrilamida dalam Makanan ....................................... 23
2.5 Deskripsi Kromatografi Cair Kinerja Tinggi ......................................... 24
2.6.1 Metode Kromatografi Cair Kinerja Tinggi ............................................. 24
2.6.2 Parameter dalamKromatografi Cair Kinerja Tinggi ............................... 25
2.6.3 Komponen Kromatografi Cair Kinerja Tinggi ....................................... 28
BAB III KERANGKA KONSEPTUAL ....................................................... 33
3.1 Kerangka Konseptual ............................................................................. 33
3.2 Konsep Teoritis ...................................................................................... 34
BAB IV METODE PENELITIAN ............................................................... 36
4.1 Jenis Penelitian dan Sampel ................................................................... 36
4.1.1 Jenis Penelitian ....................................................................................... 36
4.1.2 Sampel .................................................................................................... 36
4.1.3 Teknik Sampling .................................................................................... 36
4.2 Tempat dan Waktu Penelitian ................................................................ 36
4.2.1 Tempat Penelitian ................................................................................... 36
4.2.2 Waktu Penelitian .................................................................................... 36
4.3 Alat dan Bahan ....................................................................................... 36
4.3.1 Alat ......................................................................................................... 36
4.3.2 Bahan ...................................................................................................... 37
4.4 Prosedur Kerja ........................................................................................ 37
4.4.1 Pembuatan Pelarut .................................................................................. 37
4.4.2 Pembuatan Larutan Baku Induk Akrilamida .......................................... 37
4.4.3 Pembuatan Larutan Baku Kerja Akrilamida .......................................... 38
4.4.4 Preparasi Sampel .................................................................................... 38
4.4.5 Prosedur Analisis .................................................................................... 39
BAB V HASIL PENELITIAN ...................................................................... 42
5.1 Jumlah Sampel dan Cara Pengambilan Sampel ...................................... 42
5.2 Hasil Pembuatan Larutan Baku Pembanding Akrilamida ...................... 42
5.2.1 Hasil Pembuatan Larutan Baku Induk Akrilamida ................................. 42
5.2.2 Hasil Pembuatan Larutan Baku Kerja Akrilamida ................................. 42
xii
5.2.3 Hasil Optimasi Ekstraksi ......................................................................... 43
5.2.4 Hasil Ekstraksi dan Pembuatan Sampel .................................................. 45
5.3 Penyiapan Kondisi KCKT ...................................................................... 46
5.3.1 Panjang Gelombang Maksimum ............................................................. 46
5.3.2 Kondisi KCKT ........................................................................................ 47
5.4 Hasil Analisis Data ................................................................................. 48
5.4.1 Analisis Data Kualitatif ........................................................................... 48
5.4.2 Analisis Data Kuantitatif ......................................................................... 50
BAB VI PEMBAHASAN ............................................................................ 53
BAB VII KESIMPULAN DAN SARAN ...................................................... 64
7.1 Kesimpulan ............................................................................................. 64
7.2 Saran ....................................................................................................... 64
DAFTAR PUSTAKA ..................................................................................... 65
LAMPIRAN .................................................................................................... 72
xiii
DAFTAR TABEL
Halaman
Tabel II.1 Spesifikasi Persyaratan Mutu Kentang Segar ................................ 5
Tabel II.2 Komposisi Kandungan Tepung Kentang per 100 g ....................... 6
Tabel II.3 Karakteristik Fisiko Kimia Varietas Kentang ................................ 7
Tabel II.4 Jenis-Jenis Kontaminana pada Makanan ........................................ 10
Tabel II.5 Kadar Akrilamida dalam Berbagai Produk Makanan .................... 22
Tabel V.1 Tabel Optimasi Berat Penimbangan sampel, Volume Penambahan
n- Heksana dan Cara Pengeringan ................................................. 44
Tabel V.2 Hasil Penimbangan Sampel Tepung Kentang ................................ 45
Tabel V.3 Analisis Data Baku Pembanding Akrilamida ................................ 48
Tabel V.4 Analisis Data Kualitatif Sampel ..................................................... 49
Tabel V.5 Analisis Data Baku Pembanding Akrilamida ................................ 50
Tabel V.6 Penentuan Batas Deteksi dan Batas Kuantitasi .............................. 51
Tabel V.7 Analisis Kadar Sampel ................................................................... 52
xiv
DAFTAR GAMBAR
Halaman
Gambar 2.1 Pengamatan Mikroskopis Tepung Kentang ................................ 9
Gambar 2.2 Struktur Akrilamida..................................................................... 14
Gambar 2.3 Skema Proses Pencoklatan pada Makanan.................................. 18
Gambar 2.4 Skema Sederhana Pembentukan Akrilamida .............................. 19
Gambar 2.5 Mekanisme Pembentukan Akrilamida ........................................ 20
Gambar 2.6 Kromatografi Cair Kinerja Tinggi............................................... 28
Gambar 3.1 Gambar Kerangka Konseptual .................................................... 33
Gambar 5.1 Kromatogram Optimasi Berat Sampel yang Ditimbang, Volume
n-Heksana yang Ditambahkan dan Cara Pengeringan ................ 45
Gambar 5.2 Spketrum Baku Kerja Akrilamida Spektrofotometer UV ........... 47
Gambar 5.3 Spektrum Baku Kerja Akrilamida Menggunakan KCKT UV .... 47
Gambar 5.4 Kromatogram fase gerak air:asetonitril (95:5) dengan laju alir
0,50 ml/menit, Suhu oven 28˚C, Panjang gelombang 197 nm,
Volume inject 20 µl..................................................................... 48
Gambar 5.5 Kurva Regresi Area Akrilamida terhadap Konsentrasi Baku
Pembanding Akrilamida.............................................................. 50
xv
DAFTAR LAMPIRAN
Halaman
1. Perhitungan Kadar Baku Kerja Akrilamida dari Hasil Penimbangan .. 72
2. Kromatogram Larutan Baku Akrilamida pada Pembuatan Kurva Kali-
brasi ...................................................................................................... 74
3. Kromatogram Sampel Tepung Kentang Merek K1 ............................. 77
4. Kromatogram Sampel Tepung Kentang Merek K2 ............................. 80
5. Kromatogram Sampel Tepung Kentang Merek K3 ............................. 83
6. Kromatogram Sampel Tepung Kentang Merek K4 ............................. 86
7. Kromatogram Sampel Tepung Kentang Merek K5 ............................. 89
8. Perhitungan Kadar Sampel ................................................................... 92
9. Sampel yang Digunakan ...................................................................... 98
10. Gambar r tabel ...................................................................................... 99
11. Sertifikat Analisis Akrilamida Baku .................................................... 100
12. Daftar Biodata ...................................................................................... 101
13. Surat Permohonan Ijin Peminjaman Laboratorium.............................. 102
14. Surat Pernyataan Bebas Plagiasi .......................................................... 103
65
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