Sains Malaysiana 42(9)(2013): 1283–1288
Komposisi
Proksimat dan Komponen Asid Lemak Durian Kuning (Durio graveolens) Sabah
(Proximate and Fatty Acid Composition of Sabah Yellow Durian (Durio
graveolens))
Mohd Hanif Nasaruddin, Noor Qhairul Izzreen Mohd Noor
& Hasmadi Mamat*
Program Teknologi Makanan & Bioproses, Sekolah Sains
Makanan & Pemakanan
Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
Diserahkan: 2 April 2012 /Diterima: 10 Mac 2013
ABSTRAK
Kajian ini dijalankan untuk menentukan komposisi proksimat dan
juga kandungan asid lemak durian kuning (Durio graveolens Becc.) Sabah. Kandungan
lembapan, abu, protein kasar, lemak kasar, serat kasar, karbohidrat dan asid
lemak telah ditentukan. Keputusan analisis proksimat menunjukkan durian
kuning Sabah mempunyai kandungan lembapan sebanyak 66.5%, protein 3.1%, lemak
5.5%, abu 1.1%, serat kasar 3.7% dan 20.2% karbohidrat. Sebanyak
13 komponen asid lemak telah dikenal pasti dengan peratusan asid lemak tepu
adalah lebih rendah (30.3%) berbanding asid lemak tidak tepu (69.7%). Peratusan asid lemak tepu yang paling tinggi adalah asid miristik
(14.5%) manakala asid laurik adalah terendah (1.3%). Untuk
asid lemak tidak tepu pula, asid oleik paling tinggi (22.2%) manakala asid
lemak miristoleik paling rendah (1.9%).
Kata kunci: Durian kuning Sabah; komposisi asid lemak; proksimat
analisis
ABSTRACT
This study was conducted to determine the proximate and fatty acid
composition of Sabah yellow durian (Durio graveolens Becc.) The moisture content, ash, crude protein,
crude fat, crude fibre, carbohydrates and fatty acid compositions were
measured. In this study, the results obtained showed that durian kuning had
66.5% moisture, 3.1% protein, 5.5% fat, 1.1% ash, 3.7% crude fibre and 20.2%
carbohydrate. A total of 13 fatty acids components were detected where the
percentage of saturated fatty acids was lower (30.3%) than the percentage of
unsaturated fatty acids (69.7%). The highest percentage of saturated fatty
acids was myristic acid (14.52%), while the lowest was lauric acid (1.3%). For
unsaturated fatty acids, the highest percentage was oleic acid (22.2%) and the
lowest was myristoleic acid (1.9%).
Keywords: Fatty acid composition; proximate
analysis; Yellow durian
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*Pengarang
untuk surat-menyurat; email: idamsah@ums.edu.my
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