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Sains Malaysiana 53(10)(2024): 3433-3443
http://doi.org/10.17576/jsm-2024-5310-16
Perbandingan Kaedah Ekstraksi Mikroplastik dalam Makanan Terproses Budu menggunakan Air Suling dan
Kalium Hidroksida
(Comparison of Microplastic Extraction Methods in Processed Food Budu using Distilled Water and Potassium Hydroxide)
AZWAN MAT LAZIM1,2,*, NAHRUSYIFA ABDUL KARIM1 &
NURFARAH DYANA BAKRI1
1Pusat Pengajian Sains Kimia dan Teknologi Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia,
43600 UKM Bangi, Selangor, Malaysia
2Polymer Research Centre (PORCE), Universiti Kebangsaan Malaysia, 43600
UKM Bangi, Selangor,
Malaysia
Received:
25 March 2024/Accepted: 28 August 2024
Abstrak
Pencemaran mikroplastik di dalam makanan yang diproses masih kurang mendapat perhatian. Kaedah estraksi mikroplastik daripada sampel makanan juga masih belum meluas terutama bagi sampel makanan yang melalui proses pembuatan yang kompleks seperti budu. Penggunaan bahan kimia semasa proses pengestrakkan mikroplastik berpotensi menyebabkan kehilangan mikroplastik. Oleh itu, kajian ini membandingkan keberkesanan kaedah ekstraksi menggunakan air suling
dan larutan kalium hidroksida (KOH) untuk proses ekstraksi mikroplastik daripada lima jenis sampel budu yang berbeza. Hasil kajian menunjukkan bahawa air suling mampu mengekstrak mikroplastik namun tidak cukup berkesan dalam mengurai bahan organik pada sampel budu yang mengganggu proses pengenalpastian mikroplastik. Penambahan larutan kimia seperti KOH adalah perlu untuk membantu memudahkan proses pengenalpastian mikroplastik. Jumlah mikroplastik yang ditemui dalam kesemua sampel budu adalah rendah, dengan kehadiran sebanyak 19 zarah mikroplastik. Walau bagaimanapun, kehadiran mikroplastik jenis nilon dan logam berat mungkin akan menimbulkan kebimbangan terhadap potensi impaknya kepada kesihatan manusia. Kajian ini menekankan pentingnya pengawalan pencemaran mikroplastik melalui teknik penyediaan yang terkawal dan pemantauan yang tekal dalam industri pemprosesan makanan di
Malaysia.
Kata kunci: Budu; ikan bilis; mikroplastik
Microplastic contamination in
processed foods has received limited attention. Moreover, extraction methods
for microplastics from food samples are not yet widespread, especially for food
samples that undergo complex manufacturing processes, such as budu. The use of chemicals during the microplastic
extraction process has the potential to cause microplastic loss. Therefore,
this study compares the effectiveness of extraction methods using distilled
water and potassium hydroxide (KOH) solution to extract microplastics from five
different samples of budu. The results show
that while distilled water can extract microplastics, it is not sufficiently
effective in digesting organic matter in budu samples, which hinders the identification process of microplastics. Therefore,
the addition of chemical solutions like KOH is necessary to facilitate the
identification process. The amount of microplastics found in budu is low, with a total presence of 19
microplastics particles. However, the presence of nylon microplastics and heavy
metals may raise concerns about their potential impact on human health. This
study underscores the importance of controlling microplastic pollution through
controlled preparation techniques and consistent monitoring in the food
processing industry in Malaysia.
Keywords: Anchovy sauce; budu; microplastic
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*Corresponding
author; email: azwanlazim@ukm.edu.my
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