Analisis Komparatif Kandungan Niacinamide (Vitamin B3) pada Daging Ayam Sebelum dan Sesudah Proses Penggorengan
(1) Farmasi, Fakultas Matematika dan Sains, Universitas Garut, Garut, Indonesia Laboratorium Sentral, Universitas Padjajaran, Bandung, Indonesia
(2) Farmasi, Fakultas Matematika dan Sains, Universitas Garut, Garut, Indonesia Laboratorium Sentral, Universitas Padjajaran, Bandung, Indonesia
(3) Farmasi, Fakultas Matematika dan Sains, Universitas Garut, Garut, Indonesia Laboratorium Sentral, Universitas Padjajaran, Bandung, Indonesia
(4) Farmasi, Fakultas Matematika dan Sains, Universitas Garut, Garut, Indonesia Laboratorium Sentral, Universitas Padjajaran, Bandung, Indonesia
(*) Corresponding Author
Abstract
Chicken meat is a widely consumed source of animal protein and contains vitamins, including niacinamide (vitamin B3) which plays an important role in energy metabolism. However, the frying process has the potential to reduce niacinamide levels due to themal degradation. This study aimed to determine niacinamide levels in broiler chicken meat. The analysis was conducted pre-experimentally on only one group, with treatments before and after frying, using a high performance liquid chromatography (HPLC) method. The analysis was carried out quantitatively using a C18 column with a mobile phase of phosphoric acid : methanol (90:10), UV detection at a wavelength of 260 nm, a flow rate of 0.30 mL/min. The results of the method verification showed good linearty (r=0.999), precision (%RSD=0.8%), accuracy (recovery 110%), and a limit of detection (LoD) of 0.0066 ppm and a limit of quantification (LoQ) of 0.0223 ppm. Theniacinamide content in raw chicken meat is 0.89 mg/10 g and decreases to 0.52 mg/10 g after frying, a loss of 42%. This decrease is due to niacinamide degradation due to exposure to high temperatures during the frying process
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