LITERATURE REVIEW : ANALISIS KADAR CEMARAN BENZO[A]PYRENE PADA BEBERAPA OLAHAN PANGAN

IRFANDI, FIKRI EFAD (2026) LITERATURE REVIEW : ANALISIS KADAR CEMARAN BENZO[A]PYRENE PADA BEBERAPA OLAHAN PANGAN. Sarjana thesis, UNIVERSITAS BAKTI TUNAS HUSADA TASIKMALAYA.

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Abstract

Abstrak Benzo[a]pyrene (BaP) merupakan senyawa hidrokarbon aromatik polisiklik (PAH) yang bersifat karsinogenik, terbentuk pada proses pengolahan pangan bersuhu tinggi. Paparan BaP melalui konsumsi pangan menjadi perhatian serius dalam keamanan pangan karena senyawa ini stabil, lipofilik, dan mudah terakumulasi dalam jaringan biologis. Penelitian ini bertujuan untuk mengidentifikasi metode analisis yang memiliki sensitivitas dan selektivitas terbaik berdasarkan nilai LoD dan LoQ serta mengetahui kadar cemaran BaP pada berbagai olahan pangan bersuhu tinggi. Penelitian dilakukan menggunakan metode literature review terhadap dua puluh jurnal internasional terindeks Scopus periode 2020–2025 yang diperoleh dari basis data. Literatur diseleksi berdasarkan kriteria inklusi dan eksklusi, kemudian dianalisis secara deskriptif dengan mengetahui kadar BaP, metode ekstraksi, serta metode analisis yang digunakan. Hasil telaah menunjukkan bahwa metode HPLC-FLD memberikan nilai LoD dan LoQ yang lebih rendah dibandingkan GC-MS dan HPLC-DAD sebesar 0,004 µg/kg dan 0,0017 µg/kg serta metode pengolahan pengasapan tradisional menghasilkan kadar BaP tertinggi sebesar 134,75 µg/kg. HPLC-FLD terbukti paling untuk penentuan BaP karena memiliki sensitivitas dan selektivitas terbaik dan metode pengasapan menghasilkan kadar BaP tertinggi. Kata Kunci : Benzo[a]pyrene; hidrokarbon aromatik polisiklik; pangan olahan; metode pengolahan suhu tinggi; HPLC-FLD; GC-MS Absract Benzo[a]pyrene (BaP) is a carcinogenic polycyclic aromatic hydrocarbon (PAH) compound formed during high-temperature food processing. Exposure to BaP through food consumption is a serious concern in food safety because this compound is stable, lipophilic, and easily accumulates in biological tissues. This study aims to identify analytical methods with the best sensitivity and selectivity based on LoD and LoQ values and to determine the levels of BaP contamination in various high-temperature food preparations. The study was conducted using a literature review method of twenty international journals indexed by Scopus for the period 2020–2025 obtained from the database. The literature was selected based on inclusion and exclusion criteria, then analyzed descriptively by determining the BaP levels, extraction methods, and analytical methods used. The results of the study showed that the HPLC-FLD method provided lower LoD and LoQ values compared to GC-MS and HPLC-DAD of 0.004 µg/kg and 0.0017 µg/kg, respectively, and the traditional smoking processing method produced the highest BaP content of 134.75 µg/kg. HPLC-FLD proved to be the best for BaP determination because it had the best sensitivity and selectivity, and the smoking method produced the highest BaP content. Keyword : Benzo[a]pyrene; polycyclic aromatic hydrocarbons; processed foods; high-temperature cooking methods; HPLC-FLD ; GC-MS

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