Journal of Food Quality and Hazards Control، جلد ۹، شماره ۲، صفحات ۱۰۵-۱۱۱
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عنوان انگلیسی Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food
چکیده انگلیسی مقاله Background: One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods. Methods: The paper towel was created with composition of activated carbon: sea grapes extract: paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26. Results: Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score. Conclusion: This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods. DOI: 10.18502/jfqhc.9.2.10647
کلیدواژه‌های انگلیسی مقاله Acrylamide, Meat Products, Caulerpa, technetium Tc 99m activated carbon, Food Safety
نویسندگان مقاله | H.K. Permatasari
Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia


| F. Nurkolis
Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia


| W.B. Gunawan
Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia


| D.A. Kumalawati
Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia


| M.N. Handoko
Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia


| D.N. Afifah
Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia


| K. Nisah
Department of Chemistry, Faculty of Sciences and Technology, Banda Aceh 202,015, Indonesia


| S.A. Saptari
Department of Physics, Faculty of Science and Technology, State Islamic University, Jakarta Jl. Ir. H. Juanda No. 95, Ciputat 15,412, Indonesia


| Y.N. A
Department of Industrial Engineering, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia


| N.R. Fitriani
Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia


| R.S. Dewi
Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia


| A.R.D.P. Sanjaya
Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1444-1&slc_lang=en&sid=1
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نوع مقاله منتشر شده Original article
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