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Sumarno .

Departement of Chemistry Faculty of Pharmacy Universitas Gadjah Mada Yogyakarta

Author-ID : 3097158

Medicine & Pharmacology

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FATTY ACID CONTENT IN DURIAN (Durio zibethinus, Murr) SEED Eni SR; Sumarno .
Indonesian Journal of Pharmacy Vol 12 No 2, 2001
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Fatty acids are part of fatty oils found in plants, animals and other organisms. Fatty oils are useful for human being, and they are also used as drug solvents, soaps, cosmetics and paint. Plant seeds usually contain fatty oil, protein and carbohydrate, useful for plants growth Durian seeds were just as common rubbish, therefore an investigation of fatty acids found in durian seeds were might be beneficial. Durian seeds were collected, dried, powdered, and was extracted with petroleum ether using Soxhlet apparatus. Physical and chemical parameters of Fatty oil i.e colour, acid value, saponification value, iodine value, and peroxide value were determined. Methyl ester of fatty acid composition produced by fatty oil transesterification was analyzed using a gas chromatography. The chemical parametrs of fatty oil are found to be: acid value (19,4 ± 0,17 ), saponification value (190,65 ± 0,84) , iodinevalue (81,7 ± 0,53) , and peroxide value (3,93 ± 0,12). Physical properties of fatty oil were : concentration of fatty oil was 6,12 ± 0,16 (%), w/w of dried seeds; transparenty yellow and durian odoured, the water content of durian seeds was 12,17 %. The composition of fatty acid containing in fatty oil was unsaturated fatty acid: oleic acid (14,95%) and linoleic acid (12,46%), and saturated fatty acid which is consist of stearic acid (45,84%) and palmitic acid, ( 26,75 %), relatively to pure stearic acid (E.Merck, pro analysis).Key Word: Durio zibethinus Murr, durian seed, fatty acids, identification

ESTIMATION OF PROTEIN CONCENTRATION IN FOOD BY TOTAL NITROGEN AND AMINO ACID ANALYSES Sumarno .; Sri Noegrohati; Narsito .; Iip Izul Falah
Indonesian Journal of Pharmacy Vol 13 No 1, 2002
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Since protein is the principal constituent of biological organs, a continuous supply is needed in food for growth and repair. Protein quality in food is determined by its assortment of amino acids, whether it is essentially needed or not. The aim of this study is to develop an accurate and precise simple method of protein estimation for food and feed. The validity of simple protein estimation by multiplying the N-total concentration with a constant factor: of 6.25, should be clarified. Protein could be estimated more specifically by summing up the determined amino acids. In this study, the amino acids of some substantially high protein food were analysed by HPLC-ninhydrin, HPLC-o-phthalaldehyde, and HPLC-dansyl techniques, by gas chromatograph after derivation with TFA-butanol, and by formol titration. Method based on HPLC-ninhydrin techniques shows significant correlation (r=0-9992) with its amino acids content and N-total content. The protein as amino acids - N-total conversion factor obtained was 6.95 for N-total content less than 15.5%, and 8.59 for N-total content higher than 15.5%.Key words: food, protein and analytical methods

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