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@article{Yuniati_Almasyhuri_2012, title={KANDUNGAN VITAMIN B6, B9, B12 DAN E BEBERAPA JENIS DAGING, TELUR, IKAN DAN UDANG LAUT DI BOGOR DAN SEKITARNYA (VITAMIN B6, B9, B12 AND E CONTENT OF SEVERAL TYPES OF MEATS, EGGS, FISHES AND MARINE SHRIMPS IN BOGOR AND SURROUNDING AREAS)}, volume={35}, url={https://www.pgm.persagi.org/index.php/pgm/article/view/635}, DOI={10.22435/pgm.v35i1.3086.78-89}, abstractNote={<p><strong><em>ABSTRACT</em></strong><em> </em></p> <p><em>Food Composition Table (DKBM) in Indonesia ha</em><em>s</em><em> not</em><em> mentioned</em><em> all </em><em>types</em><em> of nutrients</em><em> available</em><em> in the </em><em>food</em><em>, particularly vitamin B<sub>6</sub>, B<sub>9</sub> (folic acid), B<sub>12</sub>, and vitamin E.</em><em> Therefore this study aimed t</em><em>o analyze the content of vitamin B<sub>6</sub>, B<sub>9</sub> (folic acid), B<sub>12</sub>, and vitamin E in </em><em>several types</em><em> of meat, eggs, fish and marine shrimp</em><em>s</em><em> consumed in Bogor and surrounding </em><em>areas</em><em>. Vitamin B<sub>6</sub>, B<sub>9</sub>, B<sub>12</sub>, and vitamin E from three kinds of meat (chicken, beef, lamb), two types of eggs (chicken, duck), and four species of fish (snapper, bloating, carp</em><em> and</em><em> tuna) and crayfish</em><em> are</em><em> analyzed </em><em>using </em><em>High-Performance Liquid Chromatography (HPLC). The sample</em><em>s</em><em> used </em><em>are</em><em> raw </em><em>and</em><em> taken from</em><em> three</em><em> locations in Bogor and surrounding areas.</em><em> </em><em>F</em><em>ish</em><em>es</em><em>, meat</em><em>s</em><em> and eggs contain high levels of folic acid,</em><em> however </em><em>the amount </em><em>of f</em><em>olic acid content in meat varies depending on</em><em> which part of</em><em> mea</em><em>t the samples are taken, types of organ, and the fat content of the meat. The folic acid content in chicken wings is different with those in thigh. In fatty mutton the folic acid is higher than in those lean meat, and in yolk is higher than those in egg white. Vitamin E content of snapper is the highest amongs other types of fishes </em><em>(6</em><em>.</em><em>54 µg/100 g)</em><em>.</em><em>Chicken eggs</em><em> </em><em>contain </em><em>a higher amount of </em><em>vitamin</em><em> E</em><em> than</em><em> </em><em>duck eggs,</em><em> </em><em>while the</em><em> </em><em>yolk</em><em> </em><em>contains ahigher</em><em> amount of vitamin E</em><em> than</em><em> those </em><em>egg</em><em> white</em><em>. </em></p> <p><strong><em> </em></strong></p> <p><strong><em>Keywords</em></strong><em>: animal</em><em> foods</em><em>, vitamin B<sub>6</sub>, vitamin B<sub>9</sub> (folic Acid), vitamin B<sub>12</sub>, vitamin E</em></p> <p> </p> <p><strong> </strong></p> <p><strong>ABSTRAK</strong></p> <p>Daftar Komposisi Bahan Makanan (DKBM) yang ada di Indonesia belum memuat semua jenis zat gizi dalam makanan, khususnya vitamin B<sub>6</sub>, B<sub>9</sub> (asam folat), B<sub>12</sub> dan vitamin E. Menganalisis kandungan vitamin B<sub>6</sub>, B<sub>9</sub> (asam folat), B<sub>12,</sub> dan vitamin E dalam beberapa jenis daging, telur, ikan dan udang laut yang dikonsumsi masyarakat di Bogor dan sekitarnya. Kandungan vitamin B<sub>6</sub>, B<sub>9</sub>, B<sub>12</sub> dan vitamin E dari tiga jenis daging (ayam, sapi, kambing), dua jenis telur (ayam, itik), serta empat jenis ikan (kakap, kembung, mas, tongkol) dan udang laut dianalisis dengan <em>High-Performance Liquid Chromatography</em> (HPLC). Sampel yang digunakan adalah bahan mentah, yang diambil dari 3 lokasi di Bogor dan sekitarnya. Ikan, daging dan telur mengandung tinggi asam folat, yang besarnya bervariasi tergantung pada bagian bahan makanan. Jumlah asam folat di dalam sayap ayam berbeda dengan di dalam paha, dalam daging kambing berlemak sedikit lebih tinggi dibandingkan dengan di dalam daging tanpa lemak. Jumlah asam folat dalam kuning telur juga lebih tinggi dibandingkan dengan di dalam bagian putih telur. Kandungan vitamin E ikan kakap paling tinggi dibandingkan dengan ikan lainnya (6,54 µg/100 g). Telur ayam mengandung vitamin lebih tinggi dibandingkan dengan telur itik, demikian pula bagian kuning telur lebih tinggi daripada bagian putih telur. <strong>[<em>Penel Gizi Makan</em> 2012, 35(1): 78-89]</strong></p> <p><strong><em> </em></strong></p> <p><strong>Kata kunci</strong>: <em>makanan hewani, asam folat, vitamin B<sub>6</sub>, vitamin B<sub>12</sub>, vitamin E</em></p>}, number={1}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Yuniati, Heru and Almasyhuri, Almasyhuri}, year={2012}, month={Jun.}, pages={78–89} }