Lemak jenuh: Perbedaan antara revisi
k Membatalkan 1 suntingan oleh I Made D. Saputra (bicara) ke revisi terakhir oleh HsfBot. (Twinkle (つ◕౪◕)つ━☆ﾟ.*･｡ﾟ✨) Tag: Pembatalan |
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* {{cite journal | author = Zelman K | title = The Great Fat Debate | journal = Journal of the American Dietetic Association | volume = 111 | issue = 5 | pages = 655–677 | year = 2011 | pmid = 21515106 | doi = 10.1016/j.jada.2011.03.026 | url = http://www.adajournal.org/issues?issue_key=S0002-8223%2811%29X0005-6 }} |
* {{cite journal | author = Zelman K | title = The Great Fat Debate | journal = Journal of the American Dietetic Association | volume = 111 | issue = 5 | pages = 655–677 | year = 2011 | pmid = 21515106 | doi = 10.1016/j.jada.2011.03.026 | url = http://www.adajournal.org/issues?issue_key=S0002-8223%2811%29X0005-6 }} |
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{{Lipid}} |
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[[Kategori:Lemak]] |
[[Kategori:Lemak]] |
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Revisi per 14 Desember 2020 17.11
Lemak jenuh adalah lemak yang terdiri dari trigliserida dengan hanya asam lemak jenuh. Asam lemak jenuh tidak memiliki ikatan rantai ganda di antara atom-atom karbonnya sehingga disebut penuh dengan hidrogen. Asam lemak jenuh memiliki jumlah atom karbon yang bervariasi mulai dari tiga (asam propionat) hingga 36 (asam heksatriakontanoat).
Sumber
Asam lemak jenuh terdapat dalam berbagai jenis produk makanan. Produk hewani yang mengandung banyak lemak jenuh diantaranya adalah krim, keju, mentega, minyak samin, suet, lemak babi, dan lemak yang menempel pada daging.[1] Sedangkan hasil tanaman yang mengandung banyak lemak jenuh diantaranya adalah minyak kelapa, minyak biji kapas, minyak inti sawit, dan mentega coklat.[2] Produk dan makanan yang diproses dari bahan dengan lemak jenuh dipastikan akan mengandung lemak jenuh tinggi.[3][4]
| Makanan | Asam laurat | Asam miristat | Asam palmitat | Asam stearat |
|---|---|---|---|---|
| Minyak kelapa | 47% | 18% | 9% | 3% |
| Minyak sawit | 48% | 1% | 44% | 5% |
| Mentega | 3% | 11% | 29% | 13% |
| Daging cincang | 0% | 4% | 26% | 15% |
| Salmon | 0% | 1% | 29% | 3% |
| Kuning telur | 0% | 0.3% | 27% | 10% |
| Mete | 2% | 1% | 10% | 7% |
| Minyak kedelai | 0% | 0% | 11% | 4% |
Referensi
- ^ "Saturated fat". Centers for Disease Control and Prevention, US Department of Health and Human Services. 2014. Diakses tanggal March 2014.
- ^ Health Alicious Ness.com comparison of milk chocolate and cocoa powder
- ^ "Top food sources of saturated fat in the US". Harvard University School of Public Health. 2014. Diakses tanggal March 2014.
- ^ "Saturated fats". American Heart Association. 2014. Diakses tanggal March 2014.
- ^ "USDA National Nutrient Database for Standard Reference, Release 20". United States Department of Agriculture. 2007.
Bahan bacaan terkait
- Feinman RD (2010). "Saturated Fat and Health: Recent Advances in Research". Lipids. 45 (10): 891–892. doi:10.1007/s11745-010-3446-8. PMC 2974200
. PMID 20827513. - Howard BV, Van Horn L, Hsia J, Manson JE, Stefanick ML, Wassertheil-Smoller S, Kuller LH, LaCroix AZ, Langer RD, Lasser NL, Lewis CE, Limacher MC, Margolis KL, Mysiw WJ, Ockene JK, Parker LM, Perri MG, Phillips L, Prentice RL, Robbins J, Rossouw JE, Sarto GE, Schatz IJ, Snetselaar LG, Stevens VJ, Tinker LF, Trevisan M, Vitolins MZ, Anderson GL, Assaf AR, Bassford T, Beresford SA, Black HR, Brunner RL, Brzyski RG, Caan B, Chlebowski RT, Gass M, Granek I, Greenland P, Hays J, Heber D, Heiss G, Hendrix SL, Hubbell FA, Johnson KC, Kotchen JM (2006). "Low-fat dietary pattern and risk of cardiovascular disease: the Women's Health Initiative Randomized Controlled Dietary Modification Trial". Journal of the American Medical Association. 295 (6): 655–66. doi:10.1001/jama.295.6.655. PMID 16467234.
- Zelman K (2011). "The Great Fat Debate". Journal of the American Dietetic Association. 111 (5): 655–677. doi:10.1016/j.jada.2011.03.026. PMID 21515106.
