DRAFT SKRIPSI
Oleh :
i
KATA PENGANTAR
melimpahkan rahmat dan karunia-Nya serta shalawat dan salam kepada Nabi
Beredar Di Pasar Raya Padang”. Skripsi ini merupakan salah satu persyaratan
Dalam penulisan skripsi ini tidak terlepas dari iringan do’a tulus dan
dukungan semua pihak. Penulis juga mengucapkan terima kasih yang sebesar-
besarnya kepada:
skripsi ini.
2. Bapak H. Zulkarni R, S.Si, MM, Apt selaku Penasehat Akademik dan Ketua
ii
3. Bapak/Ibu Dosen yang telah mendidik dan mencurahkan ilmu selama ini
kepada kita semua. Penulis berharap semoga skripsi ini dapat bernilai ilmu
pengetahuan dan bermanfaat bagi kita semua. Kritik dan saran yang membangun
Penulis
iii
Analisis Senyawa Plastik pada Jajanan Pasar (Gorengan) yang Beredar di
Pasar Raya Padang
ABSTRAK
iv
Analysis of Plastic Compounds in Market Snacks (Fried) Circulating in
Pasar Raya Padang
ABSTRACT
Fried food is food that undergoes the frying process using cooking oil.
Food can be harmful if it contains food additives. Food additives that are often
used are plastic. The purpose of this study was to determine the presence or
absence of plastic content in cooking oil used in market snacks (fried foods) and
the type and percentage of plastic derivative content therein. This type of research
is qualitative. This research was conducted from January to March 2019 to 5 fried
food vendors in Pasar Raya Padang. Fried is used is fried bakwan. Each fried
bakwan sample is macerated using n-hexane solvent then analyzed by GC-MS
QP2010 RT-5MS column type at oven column temperature 60.0 ˚C, injection
temperature 200.00 ˚C, split injection mode, flow control mode with linear speed,
pressure 125 , 0 kPa, total flow 208.3 mL / minute, column flow 2.03 mL /
minute, linear velocity 52.0 cm / second. The results showed that from 5 cooking
oil samples containing plastic derivatives with a percentage: sample 1 (55.4%),
sample 2 (66.74%), sample 3 (69.61%), sample 4 (69.06%) and sample 5
(28.03%). Plastic compounds found are benzene (phthalate), cyclopentane and
cyclopropane.
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DAFTAR ISI
JUDUL ................................................................................................................... i
PERNYATAAN ORISINILITAS DAN PENYERAHAN HAK CIPTA ........ ii
PENGESAHAN ................................................................................................... iii
PERSEMBAHAN ................................................................................................ iv
KATA PENGANTAR ........................................................................................... v
ABSTRAK .......................................................................................................... vii
ABSTRACT ....................................................................................................... viii
DAFTAR ISI ........................................................................................................ ix
DAFTAR TABEL ............................................................................................... xi
DAFTAR GAMBAR .......................................................................................... xii
DAFTAR LAMPIRAN ..................................................................................... xiii
BAB I. PENDAHULUAN ..................................................................................... 1
1.1 Latar Belakang ........................................................................................... 1
1.2 Rumusan Masalah ...................................................................................... 3
1.3 Tujuan ........................................................................................................ 3
1.4 Manfaat ...................................................................................................... 3
BAB II. TINJAUAN PUSTAKA .......................................................................... 4
2.1 Lemak dan Minyak .................................................................................... 4
2.1.1 Pengertian Lemak dan Minyak .......................................................... 4
2.1.2 Kegunaan Lemak dan Minyak ........................................................... 4
2.1.3 Sifat-sifat Lemak dan Minyak ............................................................ 5
2.1.4 Perbedaan Antara Lemak dan Minyak ............................................... 6
2.1.5 Jenis Lemak dan Minyak .................................................................... 6
2.1.6 Klasifikasi Lemak dan Minyak .......................................................... 7
2.2 Plastik ......................................................................................................... 9
2.2.1 Defenisi Plastik .................................................................................. 9
2.2.2 Penggolongan Plastik ....................................................................... 10
2.2.3 Bahan Baku Plastik Thermoplas ...................................................... 10
2.2.4 Bahan Tambahan (Aditif)................................................................. 14
2.2.5 Pewarna ............................................................................................ 15
2.3 Makanan ................................................................................................... 16
2.4 Bahaya Zat Kimia Dalam Makanan ......................................................... 17
2.5 Bahaya Gorengan Plastik ......................................................................... 18
2.6 Kromatografi Gas-Spektrometri Massa (GC-MS) ................................... 19
2.6.1 Prinsip Kerja ..................................................................................... 22
2.6.2 Komponen Alat Kromatografi Gas ................................................. 25
2.6.3 Massa Spectrometer (MS) Sebagai Detektor ................................... 30
2.6.4 Kelebihan dan Kekurangan Kromatografi Gas ................................ 33
2.6.5 Sampel yang dapat dianalisis dengan GC ........................................ 34
2.6.6 Aplikasi Kromatografi Gas .............................................................. 34
BAB III. METODE PENELITIAN ................................................................... 36
3.1 Waktu dan Tempat Penelitian .................................................................. 36
3.2 Aalat dan Bahan ....................................................................................... 36
3.2.1 Alat ................................................................................................... 36
3.2.2 Bahan ................................................................................................ 36
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3.3 Prosedur Penelitian .................................................................................. 36
3.3.1 Persiapan Sampel ............................................................................. 36
3.3.2 Pengekstrakan Minyak dari Gorengan ............................................. 37
3.3.3 Analisis Komposisi Senyawa Plastik dalam Minyak Gorengan ...... 37
3.4 Analisis Data ............................................................................................ 38
BAB IV. HASIL DAN PEMBAHASAN ........................................................... 39
4.1 Hasil ......................................................................................................... 39
4.2 Pembahasan .............................................................................................. 42
BAB V. KESIMPULAN DAN SARAN ............................................................. 48
5.1 Kesimpulan .............................................................................................. 48
5.2 Saran ........................................................................................................ 48
DAFTAR PUSTAKA .......................................................................................... 49
LAMPIRAN
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DAFTAR TABEL
Tabel Halaman
Tabel 1. Data Komponen Kimia Minyak Goreng pada Sampel 1 ........................56
Tabel 2. Data Komponen Kimia Minyak Goreng pada Sampel 2 ........................ 58
Tabel 3. Data Komponen Kimia Minyak Goreng pada Sampel 3 ........................60
Tabel 4. Data Komponen Kimia Minyak Goreng pada Sampel 4 .........................62
Tabel 5. Data Komponen Kimia Minyak Goreng pada Sampel 5 .........................63
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DAFTAR GAMBAR
Gambar Halaman
Gambar 1. Foto Bakwan Goreng .......................................................................... 52
Gambar 2. Maserasi Sampel ................................................................................. 52
Gambar 3. Alat Rotary Evaporator ....................................................................... 53
Gambar 4. Hasil Ekstrak Kental Minyak Goreng ................................................. 53
Gambar 5. Gas Chromatography-Mass Spectrometry .......................................... 54
Gambar 6. Skema Isolasi Minyak Goreng pada Bakwan Goreng dan Analisa
Komponen Kimia dalam Minyak Goreng .......................................... 55
Gambar 7. Kromatogram Sampel 1 ...................................................................... 57
Gambar 8. Kromatogram Sampel 2 ...................................................................... 59
Gambar 9. Kromatogram Sampel 3 ...................................................................... 61
Gambar 10. Kromatogram Sampel 4 .................................................................... 62
Gambar 11. Kromatogram Sampel 5 .................................................................... 63
Gambar 12. Benzene, methyl-(CAS) Toluene ......................................................64
Gambar 13. Cyclopentane, 1-ethyl-3-methyl- (CAS) 1-methyl-3-ethylcyclop ....64
Gambar 14. Cyclopropane, 1-chloro-1,2,3-trimethyl- (CAS) ............................... 64
Gambar 15. Benzene, ethyl- (CAS) EB ............................................................... 64
Gambar 16. Benzene, 1-ethyl-3-methyl- ............................................................... 65
Gambar 17. Benzene, 1-ethyl-2-methyl- (CAS) o-Ethyltoluene .......................... 65
Gambar 18. Cyclopentane, 1-acetyl-1,2-epoxy- ................................................... 65
Gambar 19. Benzene, 1-ethyl-2-methyl- ............................................................... 65
Gambar 20. Benzene, 1,2,3-trimethyl- (CAS) 1,2,3- Trimethylbenzene ..............66
Gambar 21. 1,2-Benzenedicarboxylic acid,diethyl ester (CAS) Ethylphthalte ....66
Gambar 22. Benzene, methyl-(CAS) Toluene ..................................................... 67
Gambar 23. Cyclopentane, 1-ethyl-3-methyl- (CAS) 1-methyl-3-ethylcyclop ... 67
Gambar 24. Cyclopropane, 1-chloro-1,2,3-trimethyl- (CAS) ............................... 67
Gambar 25. Benzene, ethyl- (CAS) EB ............................................................... 67
Gambar 26. Benzene, 1,2-dimethyl- (CAS) o-xylene .......................................... 68
Gambar 27. Cyclopentane, 1-acetyl-1,2-epoxy- ................................................... 68
Gambar 28. Benzene, 1,2,3-trimethyl- (CAS) 1,2,3- Trimethylbenzene ..............68
Gambar 29. Benzene, methyl-(CAS) Toluene ......................................................69
Gambar 30. Cyclopentane, 1-ethyl-3-methyl- (CAS) 1-methyl-3-ethylcyclop ... 69
Gambar 31. Benzene, ethyl- (CAS) EB ............................................................... 69
Gambar 32. Benzene, 1-ethyl-3-methyl- (CAS) m-Ethyltoluene ........................ 69
Gambar 33. Benzene, 1,2,4-trimethyl- (CAS) 1,2,4- Trimethylbenzene ............. 70
Gambar 34. Benzene, 1,2,3-trimethyl- (CAS) 1,2,3- Trimethylbenzene ............. 70
Gambar 35. Benzene, methyl-(CAS) Toluene ..................................................... 71
Gambar 36. Cyclopentane, 1-ethyl-3-methyl- (CAS) 1-methyl-3-ethylcyclop ....71
Gambar 37. Benzene, ethyl- (CAS) EB ................................................................71
Gambar 38. Cyclopentane, 1-acethyl-1,2-epoxy- ................................................. 71
Gambar 39. Cyclopentane, 1-ethyl-3-methyl- (CAS) 1-methyl-3-ethylcyclop ... 72
Gambar 40. Benzene, ethyl- (CAS) EB ............................................................... 72
Gambar 41. Benzene, 1,2,3-trimethyl- (CAS) 1,2,3- Trimethylbenzene ............. 72
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DAFTAR LAMPIRAN
Lampiran Halaman
Lampiran 1. Foto Bakwan Goreng dan Alat ......................................................... 52
Lampiran 2. Skema Kerja ..................................................................................... 55
Lampiran 3. Hasil Analisa Minyak Goreng dengan GC-MS ................................ 56
Lampiran 4. Spektrum Sampel 1 ........................................................................... 64
Lampiran 5. Spektrum Sampel 2 ............................................................................67
Lampiran 6. Spektrum Sampel 3 ........................................................................... 69
Lampiran 7. Spektrum Sampel 4 ........................................................................... 71
Lampiran 8. Spektrum Sampel 5 ........................................................................... 72