Proceedings of the 2nd Warmadewa Research and Development Seminar (WARDS), 27 June 2019, Denpasar-Bali, Indonesia

Research Article

The Safety of Balinese Traditional Food "Urutan" Made from Chicken Meat Based on Metal Contamination

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  • @INPROCEEDINGS{10.4108/eai.13-12-2019.2298275,
        author={A.A. Made Semariyani and I Wayan Sudiarta},
        title={The Safety of Balinese Traditional Food "Urutan" Made from Chicken Meat Based on Metal Contamination },
        proceedings={Proceedings of the 2nd Warmadewa Research and Development Seminar (WARDS), 27 June 2019, Denpasar-Bali, Indonesia},
        publisher={EAI},
        proceedings_a={WARDS},
        year={2020},
        month={8},
        keywords={“urutan” food safety metal contamination},
        doi={10.4108/eai.13-12-2019.2298275}
    }
    
  • A.A. Made Semariyani
    I Wayan Sudiarta
    Year: 2020
    The Safety of Balinese Traditional Food "Urutan" Made from Chicken Meat Based on Metal Contamination
    WARDS
    EAI
    DOI: 10.4108/eai.13-12-2019.2298275
A.A. Made Semariyani1,*, I Wayan Sudiarta1
  • 1: Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Warmadewa
*Contact email: semariyanimega@yahoo.com

Abstract

"Urutan" is a sausage analog food product traditionally made in Bali. To satiate the taste of consumers, market demands and food diversification, the raw material used is no longer from pork alone, but also from chicken meat. The purpose of this study is therefore to determine whether there is metal contamination in the "urutan" made from chickens, in an effort to ensure good quality of the food and safety for consumers. The method used in this study was making a chicken "urutan" with the best formulation from previous studies [1][2], and subsequently testing the chicken "urutan" for the presence of heavy metals like Pb, Zn, and Cu, using the Atomic Absorbance Spectroscopy method. The results obtained from raw, steamed and fried "urutan" shows the presence of lead (Pb) with value ranging from 0.2167 – 1.0570 mg/kg, presence of Copper (Cu) with value ranging from 0.0181– 0.2718 mg/kg, and presence of Zinc (Zn) with value ranging from 3.3727 – 7.1724 mg/kg. Therefore, all the values meet the standard requirements for meat sausage (SNI 01–3820–1995).