Analysis of Polycyclic Aromatic Hydrocarbon (PAH) Levels in Chicken Satay Marketed through Digital Platforms in Malang City

Abstract

Chicken satay is a meat-based food prepared through direct grilling, which may produce carcinogenic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs). This study aimed to analyze PAH levels in chicken satay marketed through digital platforms in Malang City. A total of 35 samples were collected using purposive sampling based on the inclusion criteria: lean chicken satay, located in Malang City, and listed on digital food delivery platforms (GrabFood, GoFood, and ShopeeFood). Analysis was conducted using chromatographic methods focusing on PAH8 compounds: benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), and dibenzo[a,h]anthracene (DahA), benzo[g, h, i]perylene (BgP), and indeno[1,2,3-c, d]pyrene (IcP). The results indicated that most samples contained PAHs. However, the detected levels remained below the maximum permissible limits, indicating that they are safe for consumption. Samples SA1, SA5, SA19, and SA21 showed no detectable PAH8 compounds, suggesting a higher level of safety. Overall, chicken satay marketed through digital platforms in Malang City is relatively safe; however, improved control of the grilling process is necessary to minimize carcinogenic compound formation.