KAJIAN PUSTAKA : KONTROL DAN REDUKSI ETIL KARBAMAT PADA PRODUK FERMENTASI

Setyaning Pawestri, Fathma Syahbanu

Abstract


Ethyl carbamate (EC) can be found in fermented products and alcoholic beverages. Tests on animals show this compound is a multisite carcinogen. The International Agency for Research on Cancer (IARC) classifies ethyl carbamate as a group 2A carcinogen. Due to its toxicity, ethyl carbamate in food products can be hazardous to health. Ethyl carbamate can be formed during fermentation and storage, which involves the reaction between ethanol and carbamyl compounds. The main precursor for the formation of ethyl carbamate is arginine metabolism by Saccharomyces cerevisiae and other lactic acid bacteria. Considering the toxicity of ethyl carbamate, it is crucial to understand the formation pathway, prominent analytical and monitoring techniques, mitigation practices and experimental methods to reduce EC. An effort can be conducted to mitigate EC by modifying bacterial genes for fermentation, which can be an applicable solution for the food industry.

 

Keywords: ethyl carbamate; fermentation; carcinogen; precursor

 

INTISARI

Etil karbamat  (EK) dapat ditemukan pada produk hasil fermentasi dan minuman beralkohol. Uji pada hewan menunjukkan senyawa ini bersifat multisite karsinogen. International Agency for Research on Cancer (IARC) menggolongkan etil karbamat sebagai golongan 2A karsinogen. Dikarenakan sifat toksisitasnya, keberadaan etil karbamat pada produk makanan dapat membahayakan kesehatan. Etil karbamat dapat terbentuk saat proses fermentasi dan saat penyimpanan dimana melibatkan reaksi antara etanol dan senyawa yang mengandung karbamil. Prekursor utama pembentukan etil karbamat adalah hasil metabolisme arginin oleh Saccharomyces cerevisiae dan bakteri asam laktat lainnya. Mempertimbangkan toksisitas etil karbamat, maka penting untuk  mengetahui jalur pembentukan,  pengembangan teknik analisis dan monitoring, hingga praktik mitigasi dan metode eksperimental untuk mereduksi EK.  Salah satu cara mitigasi EK adalah modifikasi gen bakteri untuk fermentasi yang dapat menjadi solusi aplikatif bagi bidang industri pangan.

Kata kunci: etil karbamat; fermentasi; karsinogen; prekursor


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References


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DOI: http://dx.doi.org/10.37159/jpa.v25i4.3700

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