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All Journal IPTEK Journal of Proceedings Series Eksergi: Chemical Engineering Journal Journal of Mathematical and Fundamental Sciences Indonesian Journal of Pharmaceutical Science and Technology Jurnal Kimia Riset Simposium II UNIID 2017 Indonesian Journal of Chemistry Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Layanan Masyarakat (Journal of Public Service)
Ganden Supriyanto
Departemen Kimia, Fakultas Sains Dan Teknologi, Universitas Airlangga
Humanities Astronomy Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Journal : IPTEK Journal of Proceedings Series

 1 
Analysis of N-nitrosodiprophylamines Carcinogenic Compound in Meat-Processing using Headspace-Single Drop Microextraction-Gas Chromatography-Flame Ionization Detector (HS-SDME-GC-FID) Teguh Hari Sucipto; Ganden Supriyanto; Yanuardi Raharjo
IPTEK Journal of Proceedings Series No 1 (2015): 1st International Seminar on Science and Technology (ISST) 2015
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.723 KB) | DOI: 10.12962/j23546026.y2015i1.1128

Abstract

Analysis of N-nitrosodiprophylamines carcinogenic compound in processed meat especially hamburger and kebab had occured by HS-SDME-GC-FID technique. The results were obtained determining the optimum pH was 4, the optimum stirring speed was 6 scale, and the temperature of extraction was 30 ºC. It was obtained in this study that the detection limit of 78 ppb, the percent recovery of 101,18%, precision between 0,089% to 0,566%, and the true enrichment factor was 3372,66 times. From the results of the study was concluded that HS-SDME-GC-FID technique can be used to analyze the carcinogenic compound N-nitrosodiprophylamines (NDPA) found in meat-processing (hamburger and kebab) by the concentration of each samples as follows, hamburger I of 0,27 ppm, hamburger II of 0,73 ppm, hamburger III of 1,39 ppm, and kebab I of 3,13 ppm
Co-Authors Abdul Wafi Abdul Wafi Abdulloh Abdulloh AFAF BAKTIR Agoes Soegianto Agus Kuncaka Alfa Akustia Widati Ali Rohman Badi'ah, Hanim Istatik Budi Prasetyo, Antonius Che Azurahanim Che Abdullah Darmokoesomo, Handoko Devi Indrasari Mustopa Putri Dinda Khoirul Ummah Eko Sugiharto Fatiha Khairunnisa Female, Navillah Zahro Handoko Darmokoesoemo Handoko Darmokoesomo Hartati Hartati Hartati Hartati Hwei Voon, Lee Ilmanda Zalzabhila Danistya Putri Ilmi Nur Indriani Savitri Imam Siswanto Irkham Irkham Jürgen Simon Khoirun Nisak R Miftakhul Jannatin Miratul Khasanah Mochamad Zakki Fahmi Mudasir Mudasir Mustopa Putri, Devi Indrasari Nasronudin Nasronudin Ni Nyoman Tri Puspaningsih Nur Arief Nugroho Okik Hendriyanto Cahyonugroho Prastika Krisma Jiwanti Pratiwi Pudjiastuti Purkan Purkan, Purkan Purwaningsih, Aning Qurrota A’yuni Sachin Kumar Srivastava Satya Candra Wibawa Sakti Siti Wafiroh Sofijan Hadi Sri Sumarsih Sucipto Hariyanto Sumari Sumari Teguh Hari Sucipto, Teguh Hari Teguh Wirawan Tjitjik Srie Tjahjandarie Tokok Adiarto Trisna Rahardi Issa Widyaningrum, Bernadeta Ayu Yanuardi Raharjo, Yanuardi Yasuaki Einaga Yew Hoong Wong