Sains Malaysiana 38(4)(2009): 489–497 

Komposisi Asid Lemak dalam Beberapa Masakan Melayu Berasaskan Ayam, Lembu, Ikan dan Telur

(Fatty Acids Composition in Several Malay Foods Based on Chicken, Beef, Fish and Egg)

M. Syahida, A.R. Suriah*, A. Mohd Khan, M.Y. Ayub & H. Osman

Program Sains Makanan

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains & Teknologi, Universiti Kebangsaan Malaysia

43600 UKM, Bangi, Selangor D.E., Malaysia

Received: 8 June 2008 / Accepted: 15 December 2008

ABSTRAK

Survei pengambilan lemak dan asid lemak dalam diet telah dijalankan ke atas penduduk Melayu di sekitar Lembah Klang. Objektif kajian adalah untuk menilai kandungan asid lemak dalam sajian makanan ayam, lembu, ikan dan telur yang di ambil oleh subjek kajian. Sampel makanan diperolehi untuk penentuan kandungan komposisi asid lemak menggunakan kromatografi gas. Hasil analisis sampel makanan menunjukkan sajian ikan, telur dan daging mempunyai nilai purata asid lemak tepu (ALT) (ikan 3.06±1.85 g/100g, telur 2.64±1.68 g/100g dan daging 2.50±2.42 g/100g) dan monotaktepu (ALMT) (ikan 2.34±2.16 g/100g, telur 2.49±1.37 g/100g, dan daging 2.31±2.27 g/100g) yang tinggi, manakala nilai purata asid lemak politaktepu (ALPT) dalam ikan adalah yang tertinggi (0.82±0.57 g/100g) berbanding dengan ayam (0.7±0.29 g/100g), lembu (0.43±0.63 g/100g) dan telur (0.43±0.43 g/100g). Kesemua sajian tidak mempunyai nisbah ω6:ω3 yang seimbang. Kesimpulannya, sajian yang mempunyai kandungan asid lemak politaktepu yang tinggi dan kandungan ω6:ω3 yang seimbang adalah diet yang sihat.

Kata kunci: Asid lemak tepu; asid lemak monotaktepu; asid lemak politaktepu; masakan Melayu

ABSTRACT

A survey on fat intake and fatty acid in the diet was carried out among Malay population in Klang Valley. The objective of this study was to determine the fatty acid content of chicken, meat, fish and egg dishes consumed by the subjects surved. Food sample obtained from subject were analyzed for fatty acid content using gas chromatography. Result from food sample analysed showed the mean content of saturated fatty acid (SFA) (Fish 3.06±1.85 g/100g, egg 2.64±1.68 g/100g and meat 2.50±2.42 g/100g) and monounsaturated fatty acid (MUFA) of the fish (2.34±2.16 g/100g), egg (2.49±1.37 g/100g) and meat (2.31±2.27 g/100g) dishes were high, while the mean value of polyunsaturated fatty acid in fish dishes (0.82±0.57 g/100g) were higher compared to chicken (0.7±0.29 g/100g), meat (0.43±0.63 g/100g) and egg dishes (0.43±0.43 g/100g). All dishes did not have balanced ω6:ω3 ratio. As a conclusion, dishes that contained high polyunsaturated fatty acid and balanced ω6:ω3 is a healthy diet.

Keywords: Malay dishes; saturated fatty acid; monounsaturated fatty acid; polyunsaturated fatty acid

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Raes, K., Balcaen, A., Dirinck, P., De Winne, A., Clacys, E., Demeyer, D. & De Smet, S. 2003. Meat quality, fatty acid composition and flavour analysis in Belgium retail beef. Meat Science 65: 1237-1246.

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Tee, E.S., Ismail, M.N., Nasir, M.A. & Idris, K. 1999. Nutrient composition of Malaysian food. Ed ke-4. Malaysian Food Database Programme c/o Institute for Medical Research. Kuala Lumpur.

Timms, R.E. 1978. Artifact peaks in the preparation and gas liquid chromatographic determination of methyl esters. The Australian Journal of Dairy Technology March 1978: 4-5.

*Corresponding author; email: sar@ukm.my