Safety Evaluation of Chicken Satay In Yogyakarta Indonesia Based on Benzo[a]pyrene Content

Khairunissa Irnanda, Argandita Meiftasari, Standie Nagadi, Endang Lukitaningsih


Chicken satay is one of Indonesian food which is very popular and processed by direct flame over the meat. But, almost every types of food which are prepared by direct flame will produce chemical compounds that contributes to the incidence of cancer. Polycyclic aromatic hydrocarbons (PAH) is a group of compound which can cause cancer and is resulted from the incomplete combustion of fossil fuels or pyrolysis of organic material containing carbon and hydrogen atoms. One PAH compound having mutagenic and highly carcinogenic effect is benzo[a]pyrene which is the highest content found in foods that are burned directly on the flame. This study aims to establish levels of benzo[a]pyrene contained in chicken satay in Yogyakarta, Indonesia and to evaluate how it meets with the maximumbenzo[a]pyrene limit in the burned food based on National Agency of Drug and Food Control which is equal to 5 ppb (5 mg/kg). Analysis were performed by Gas Chromatography method using helium as carrier gas and CPCB-Sil8 as stationary phase. After the sample was prepared and analysed by GC, it is known that the amount of benzo[a]pyrene in chicken satay found in Yogyakarta are ranging from 2.5 to 393.32 ppb. The result are quite high and far above the safety limit determined by National Agency of Drug and Food Control.Therefore, the result of the research needs to be socialized to the public so that people can be more aware about the danger of food they consume.

Keywords: chicken satay, benzo[a]pyrene (BaP), policyclic aromatic hidrocarbon (PAH), carsinogen, Yogyakarta

Full Text:



Jagerstad, M. and Skog, K., 2005, Review Genotoxicity of Heat-Processed Foods, Mutat. Res., 574(1-2), 156–172. CrossRef

Chen, J. and Chen, S., 2005, Removal of Polycyclic Aromatic Hydrocarbons by Low Density Polyethylene from Liquid Model and Roasted Meat, Food Chem., 90(3), 461-469. CrossRef

Farhadian A., Jinap, S., Abas, F. and Sakar, Z.I., 2010, Determination of Polycyclic Hydrocarbons in Grilled Meat, Food Control, 21(5), 606-610. CrossRef

Farhadian, A., Jinap, S., Hanifah, H.N. and Zaidul, I.S., 2011, Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat, Food Chem., 124(1), 141-146. CrossRef

Fretheim, K.,1983, Polycyclic Aromatic Hydrocarbons in Grilled Meat Products: A review, Food Chem., 10(2), 129–139. CrossRef

Guyton, A.C. and Hall, J.E., 2006, Textbook of Medical Physiology,11th Edition, Pennsylvania: Elsevier Inc.

Graslund, S., Sagemak, J., Berglund, H, Dahlgren, L.G., Flores, A. and Hammarstrom, M., 2008, The Use of Systemic N- and C-terminal Deletions to Promote Production and Structural Studies of Recombinant Protein, Protein Expr. Purif., 58(2), 210-221. CrossRef

International Agency Research on Cancer, 1983, Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans, Polynuclear Aromatic Compounds. Part 1 : Chemical environmental and experimental data, Lyon, International Agency Research on Cancer (IARC).

Larsson, B. K., 1986, Polycyclic Aromatic Hydrocarbons in Swedish Foods. Aspects on Analysis, Occurrence and Intake, Thesis, Swedish University of Agricultural Sciences.

National Agency of Drug and Food Control, 2009, Penetapan Batas Maksimum Cemaran Mikroba dan Kimia dalam Makanan, Jakarta.

Lukitaningsih, E. and Sudarmanto,B.S.A., 2010, Bioakumulasi Senyawa Poli-aromatik Hidrokarbon dalam Plankton, Ganggang dan Ikan di Perairan Laut Selatan Jogjakarta, Majalah Farmasi Indonesia,21(1), 18-26.

Panalaks, T., 1976, Determination and Identification of Polycyclic Aromatic Hydrocarbons in Smoked and Charcoal-broiled Food Products by High Pressure Liquid Chromatography and Gas Chromatography, J. Environ. Sci. Health B., 11(4), 299-315. CrossRef


Copyright (c) 2017 Indonesian Journal of Cancer Chemoprevention

Indexed by:





Indonesian Society for Cancer Chemoprevention