Studi Kandungan dan Persentase Daily Value Asam Lemak Esensial Makanan Indonesia

Abstract

Essential Fatty Acids play the important role in the development of brain and nervous system, especially at the first thousand days of life. However, current Indonesian food composition table does not include the essential fatty acid contents. This study was aimed to analyze the content of essential fatty acid of Indonesian food consumed by pregnant mothers, lactating mothers and children under five. About 148 Indonesian food was purposive samples from West Sumatra , West Java and South Sulawesi. Analysis of fats were carried out using Soxhlet and Mojonnier and fatty acids using gas chromatography. Fat and linoleic fatty acid content of fat and oil were 92.3 g/100 g and 6475.2 mg/100 g, respectively. Soybean group had the highest value of linolenic fatty acids (362.1 mg/100 g ). EPA and DHA contents of processed fish and shrimp group were 89.5 mg/100 g and 200.7 mg/100 g, respectively. Arachidonic content of processed egg group was 164.7 mg/100 g. Processed fish and shrimp group was categorized as rich source of EPA and DHA (145.1 %).