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All Journal agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Agroteknika AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Applied Agricultural Science and Technology
Prima Yaumil Fajri
Program Studi Teknologi Rekayasa Pangan, Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID) Susi Desminarti; Nela Eska Putri; Prima Yaumil Fajri
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.546

Abstract

Palm cooking oil is the primary source of vegetable oil widely consumed by the Indonesian population. The fatty acid profile of palm oil is an important parameter for assessing its nutritional value, oxidative stability during heating, and potential health implications. Variations in refining and fractionation processes, as well as differences in raw material sources, may lead to diversity in the fatty acid composition of commercially available cooking oils. This study aims to analyze and compare the profiles of saturated, unsaturated, cis–trans, and omega fatty acids in different commercial palm cooking oil brands. Five palm cooking oil samples available on the market were analyzed, consisting of four packaged oils (MG1–MG4) and one bulk oil (MG5). Fatty acid profiling was conducted using Gas Chromatography–Flame Ionization Detector (GC-FID) following derivatization into Fatty Acid Methyl Esters (FAME) via NaOCH₃–methanol transesterification. Fatty acids were identified and quantified by comparing retention times and chromatographic peak areas using the normalization method. The results showed that total saturated fatty acids ranged from 39.96 to 43.76%, dominated by palmitic acid (34.27–37.65%). Unsaturated fatty acids accounted for 56.18–59.98% of total fatty acids, with oleic acid (44.50–46.16%) and linoleic acid (11.18–13.14%) as the major components. Omega fatty acids were predominantly represented by omega-9, followed by omega-6, while omega-3 fatty acids were detected at very low levels. No trans fatty acids were detected in any of the samples. Overall, the fatty acid profiles of the analyzed palm cooking oils were consistent with those of commercially refined palm oil, characterized by oleic acid predominance, a relatively balanced proportion of saturated and unsaturated fatty acids, and the absence of trans fatty acids. These features support good oxidative stability and are suitable for consumption.
Co-Authors Agustina Agustina Ali Djamhuri Azel, Farid Cesar Welya Refdi Felga Zulfia Rasdiana Gusmalini Gusmalini Jerry Antonio MADE ASTAWAN Nela Eska Putri, Nela Eska rahayu, cucu Rilma Novita Risa Meutia Fiana Sayuti, Kesuma Susi Desminarti Tutik Wresdiyati Utama, Rozi Satria Welya Refdi, Cesar Yasen, Nadia Mardiah Yenni Muchrida