en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><span style="line-height:115%"><b><span style="line-height:115%">Background: </span></b><span style="line-height:115%">One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (<i>Caulerpa racemosa</i>) extract with activated carbon into paper towels that can absorb AA levels in fried foods.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Methods:</span></b><span style="line-height:115%"> The paper towel was created with composition of activated carbon: sea grapes extract: paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Results:</span></b><span style="line-height:115%"> Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score.</span></span><br> <span style="line-height:115%"><b><span style="line-height:115%">Conclusion:</span></b><span style="line-height:115%"> This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods.</span><br> <br> <b><span style="line-height:115%"><span style="color:black">DOI:</span></span></b> <span style="line-height:115%">10.18502/jfqhc.9.2.10647</span></span></span></span></div> Acrylamide, Meat Products, Caulerpa, technetium Tc 99m activated carbon, Food Safety 105 111 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1444-1&slc_lang=en&sid=1 H.K. Permatasari happykp@ub.ac.id 0000-0002-4777-624X Yes Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia F. Nurkolis No Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia W.B. Gunawan No Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia D.A. Kumalawati No Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia M.N. Handoko No Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia D.N. Afifah No Department of Nutrition Sciences, Faculty of Medicine, Diponegoro University, Semarang, Central Java, 50275, Indonesia K. Nisah No Department of Chemistry, Faculty of Sciences and Technology, Banda Aceh 202,015, Indonesia S.A. Saptari No Department of Physics, Faculty of Science and Technology, State Islamic University, Jakarta Jl. Ir. H. Juanda No. 95, Ciputat 15,412, Indonesia Y.N. A No Department of Industrial Engineering, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia N.R. Fitriani No Department of Chemistry, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia R.S. Dewi No Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia A.R.D.P. Sanjaya No Department of Biological Sciences, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga Yogyakarta), Yogyakarta, 55,281, Indonesia