5.2 Saran
Perlu dilakukan penelitian lebih lanjut pada optimasi metode ekstraksi dengan menggunakan vacuum chamber yang dapat mengatur laju alir solvent agar
nilai repeatability lebih baik dari penelitian ini. Selain itu penelitian mengenai optimasi pembakaran perlu dilakukan untuk jenis makanan bakar khas Indonesia
yang lain. Penelitian lebih lanjut mengenai pengaruh matriks sampel protein, karbohidrat, lemak, abu, dan air serta pengaruh individual bumbu terhadap
jumlah PAH yang dihasilkan selama pemanggangan juga perlu dilakukan. Formula optimum yang dihasilkan pada penelitian ini dapat dijadikan dasar untuk
perancangan alat pemanggang yang aman.
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