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

Received: 2 April 2012 /Accepted: 10 March 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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*Corresponding author; email: idamsah@ums.edu.my