Dissertation Eko Saputro, S.Pt., M.Si: Mitigation Formation of PAH in the Goat Satay with Adding Shallot Juice

Widyaiswara Center for Training Ranch (BBPP) Stone, Eko Saputro, S.Pt., M.Si dissertation exams open hybrid, Thursday (20/1/2022). He is an Animal Science Doctoral program student at the Faculty of Animal Science, Universitas Brawijaya (Fapet UB).

In the exam, which was held on the 6th floor of Gd. V Fapet UB, Eko carried out research entitled “Mitigation of the Formation of Carcinogen Polycyclic Aromatic Hydrocarbons (PAH) in Goat Satay.” The Research was prepared with the promoter consisting of Prof. Djalal Rosyidi (Fapet UB), Prof. Lilik Eka Radiati (Fapet UB), and Prof. Warsito (FMIPA UB).

Eko said that behind the enjoyment of satay, it turns out that there is a potential danger of cancer-causing carcinogenic compounds, called polycyclic aromatic hydrocarbons (PAH). Namely aromatic hydrocarbons with two or more benzene rings fused in various structural configurations.

“Humans can be exposed to PAHs from various sources, such as breathing air polluted by cigarette smoke, vehicle fumes, smoke from factories, and eating charcoal-grilled food,” explained Eko

“Baked food is in direct contact with hot coals, resulting in deposited PAH on the surface. Even when not in direct contact, fat dripping onto coals produces PAHs that can be carried back into the smoke and contaminate food surfaces. For example, in the process of making satay which is burned directly on the charcoal.” continued.

The research describes efforts to reduce the formation of PAHs in satay by using marinate mutton antioxidants in the form of red onion. Marinating is a method before cooking by adding herbs and spices for a few moments. The goal is to improve the taste and tenderness of the meat; besides that, it functions as an antioxidant to reduce the formation of carcinogenic compounds.

This is because shallots contain phenolic compounds that can act as antioxidants (protect DNA), reduce the risk of cardiovascular disease, reduce carcinogenic activity, inhibit the growth of transformed tumorigenic cells, and prevent the neoplastic transformation NIH/3T3 cells with the H-ras oncogene.

“Marination of mutton with red onion juice is very significant in preventing the formation of Nap, Acp, and Phe in goat satay with or without chunks of fat. Post-marinated mutton has an increasing antioxidant activity (DPPH) and a lower level of fat oxidation (TBARS) as the concentration of shallot juice increases in the marinade,” concluded Eko (dta)