BEBERAPA VARIASI DALAM DAGING BAKAR UNTUK MENURUNKAN KADAR PAH-BENZO(A)PYERENE SEBAGAI PENCEGAHAN KANKER USUS BESAR

Harman Agusaputra, Fuad Ama, Emilia Devi, Maria Widijanti Sugeng

Abstract


Abstrak
Kanker usus besar merupakan kanker tertinggi nomor tiga di dunia setelah kanker payudara dan kanker paru-paru, juga merupakan penyebab utama kematian nomor dua setelah kanker paru-paru (Sung et.al,2021). Kejadian kanker usus besar di rumah sakit Dharmais, Jakarta, Indonesia merupakan yang terbanyak keempat (Kemenkes,2019). Makanan yang berlemak, rendah serat dan dibakar, terutama daging, merupakan salah satu faktor risiko kanker usus besar (Sung et.al,2021). Orang Indonesia mempunyai kegemaran makan daging bakar, dan proses membakarnya akan menghasilkan Polycyclic Aromatic Hydrocarbon (PAH). Badan dunia WHO menetapkan PAH merupakan zat berbahaya dan berisko karsinogenik termasuk dinataranya kanker usus besar. Diantara jenis PAH , paling banyak diteliti kandungan benzo(a)pyrene. Penelitian ini bersifa sistemetik literature review yang diambil dari delapan jurnal, bertujuan untuk mendapatkan informasi tentang variasi dalam memasak daging ditinjau dari penurunan kadar PAH-Benzo(a)pyerene. Hasi penelitian menunjukkan untuk menurunkan kadar PAH, sebaiknya menggunakan bahan bakar gas dibanding arang bakar. Selain itu, saat memanggang daging tidak boleh bersentuhan langsung dengan api dan setidaknya berjarak diatas 4 sentimeter. Variasi yang dimungkinkan membungkus daging dengan kertas aluminium. Suhu dalam proses membakar tidak lebih dari 300 oC. Jenis daging yang dibakar sebaiknya bukan jenis berlemak, proses pembakaran bila mengunakan bara api sebaiknya tidak melebihi 7 menit.
Kata kunci : Kanker usus besar, cara pembakaran daging, PAH (Polycyclic Aromatic Hydrocarbon)


Abstract

Colon cancer is the third highest cancer in the world after breast cancer and lung cancer, it is also the second leading cause of death after lung cancer (Sung et.al,2021). The incidence of colon cancer in Dharmais hospital, Jakarta, Indonesia is the fourth highest (Ministry of Health, 2019). Fatty, low-fiber and burnt foods, especially meat, are one of the risk factors for colon cancer (Sung et.al,2021). Indonesians have a penchant for eating grilled meat, and the process of burning it will produce Polycyclic Aromatic Hydrocarbons (PAHs). The world body WHO determines that PAH is a dangerous substance and has carcinogenic characteristics, including colon cancer. Among the types of PAH, the most studied content of benzo(a)pyrene. This study is based on a systematic literature review taken from eight journals, aiming to obtain information about variations in cooking meat in terms of reducing PAH-Benzo(a)pyerene levels. Research shows that to reduce PAH levels, you should use gas fuel instead of charcoal. In addition, when grilling meat should not be in direct contact with the fire and at least above 4 centimeters apart. A possible variety of wrapping meat with aluminum foil. The temperature in the process of burning is not more than 300 oC. The type of meat that is burned should not be a fatty type, the burning process when using embers should not exceed 7 minutes.

Keywords : Colon cancer, meat grilling methods, PAH (Polycyclic Aromatic Hydrocarbon)


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References


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DOI: http://dx.doi.org/10.31000/sinamu.v4i1.7868

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