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The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

G. Apriani, C. N. Yunita, D. Rosyidi, P. P. Rahayu, E. Saputro, L. E. Radiati

Asian Food Science Journal · pp. 24–32 · Published 6 May 2024

10.9734/afsj/2024/v23i5713

Abstract

This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, absorption, or skin contact. PAHs have been shown to have the potential to cause various carcinogenic, mutagenic, and immune disrupting effects. The samples taken for the study were 27 samples. This research was conducted in a non-experimental manner by observing the object of research directly. Data collection techniques in this study were conducted by interview, observation, and chemical analysis in the laboratory. The results showed that the weight of goat satay had an average of 119.3 g, the highest burning time of samples with the code MJT-B and MDN-C for 10 minutes 17 seconds, and the distance between charcoal and the highest goat satay meat was in samples with the code PRB-A, PRB-B, BT-A, MJT-A, MJT-B, MDN-A, and MDN-C as far as 1.0 cm, and the highest fat content test obtained from the MDN-C sample code was 0.97 grams.  Analysis of PAH compounds was carried out using the chromatographic method. The PAH test obtained the highest results with the sample code MDN-C with the results of Pyrene (Pyr) 0.71 ± 394.87, Fluoranthene (Flt) 0.45 ± 351.21, Anthracene (Ants) 4.41 ± 225.48, and Fluorene (Flr) 0.28 ± 52.60. The results of compounds that have values <0.0004 are declared as samples that do not indicate PAH compounds.

Carcinogenic combustion fat goat satay polycyclic aromatic hydrocarbons

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