Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur
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 fat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Kebangsaan Malaysia
2009
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| Online Access: | http://journalarticle.ukm.my/49/ http://journalarticle.ukm.my/49/1/ |
| _version_ | 1848809128220164096 |
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| author | Shahida M., Suriah A.R, Mohd khan A., Ayub M.Y, Osman H., |
| author_facet | Shahida M., Suriah A.R, Mohd khan A., Ayub M.Y, Osman H., |
| author_sort | Shahida M., |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | 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±0.57g/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. |
| first_indexed | 2025-11-14T23:09:41Z |
| format | Article |
| id | ukm-49 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T23:09:41Z |
| publishDate | 2009 |
| publisher | Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ukm-492016-12-14T06:26:15Z http://journalarticle.ukm.my/49/ Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur Shahida M., Suriah A.R, Mohd khan A., Ayub M.Y, Osman H., 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±0.57g/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. Universiti Kebangsaan Malaysia 2009-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/49/1/ Shahida M., and Suriah A.R, and Mohd khan A., and Ayub M.Y, and Osman H., (2009) Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur. Sains Malaysiana, 38 (4). pp. 489-497. ISSN 0126-6039 http://www.ukm.my/~jsm/utama.html |
| spellingShingle | Shahida M., Suriah A.R, Mohd khan A., Ayub M.Y, Osman H., Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title | Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title_full | Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title_fullStr | Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title_full_unstemmed | Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title_short | Komposisi asid lemak dalam beberapa masakan Melayu berasaskan ayam,lembu,ikan dan telur |
| title_sort | komposisi asid lemak dalam beberapa masakan melayu berasaskan ayam,lembu,ikan dan telur |
| url | http://journalarticle.ukm.my/49/ http://journalarticle.ukm.my/49/ http://journalarticle.ukm.my/49/1/ |