Vol. 3, Issue 3, Part A (2018)

Author(s): Ellen Hettie Adil, Revolson Alexius Mege and Mokosuli Yermia Samuel

Abstract: Has conducted research that aims to get the content of proximate and fatty acid profiles of local pork Minahasa. The results showed that the carbohydrate content of local pork abdominal fat was 9.26%; protein content of 14.27% and 47.58% fat content. The highest fatty acid content is oleic fatty acid (50.12%), followed by 14.45% palmitic fatty acid, stearic 14.25% and 9.25% linoleic. Arakidat fatty acids (3.16%), Palmioleat (3.12%), myristic (2.1%) and lauric (0.75%). Based on the amount of carbon it is found one chain fatty acids are lauric, 3 medium chain fatty acid) is miritrat, palmioleat and palmitate; 4 long chain fatty acid is oleic, linoleic, stearic and arakidat. Judging from the types of saturated fatty acids and unsaturated, the local pork abdominal fat gained 4 saturated fatty acids (lauric, myristic, palmitic and stearic) and unsaturated fatty acids 4 (palmioleat, linoleic, oleic and arakidat).