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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