Acrylamide is a toxic substance can be formed as influenced by several
factors; there are the precursors, the heating temperature, heating time, water
content and pH. In this study conducted assay of acrylamide in Fried potatoes
with a different of frying oil. Frying is done using a double filtration of cooking
oil andregular cooking oil, that each differentiated on the frequency of use of
cooking oil: the 1st, 2nd and 3rd oil use. Determination of acrylamide level in this
study using reverse phase High Performance Liquid Chromatography (HPLC)
method using Shimpack VP-ODS C18 column as stationary phase and as mobile
phase using phosphoric acid 0.1% - methanol (95:5) with PDA detector at a
wavelength of 230 nm. HPLC system using a flow rate of 1.0 ml/min and
injection volume of 10 μl. Linearity test result in the range of 500 ng/ml – 3500
ng/ml gives r = 0.995 with the equation Y = 13.06 x + 2011.14. Acrylamide
retention time of 5 minutes with a LOD 231.68 ng/ml, LOQ 772.27 ng/ml and
percent recovery of 108.80%. Acrylamide is detected in fried potatoes that fried
using regular cooking oil. The result of this study can be concluded that if the
frequency of the use of cooking oil is higher, so the level of acrylamide that is
found in Fried potatoes will be higher too. The contents of acrylamide in sample
of fried potatoes at a frequency of use the third cooking oil used regular cooking
oil is 791.85 ng/g.