AMINO ACID AND FATTY ACID PROFILING OF LOCAL FERMENTED RICE POWDER (BEDAK SEJUK) AND ITS SOAKING WATER

Authors

  • SAIDATUL FARRAH MUHAMMAD JOHAR Chemical Engineering Programme, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
  • MOHD ALIF AFIFE DZULFAKAR hemical Engineering Programme, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
  • NOORHISHAM TAN KOFLI Chemical Engineering Programme, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia; Research Centre for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Keywords:

bedak sejuk, rice cosmetics, amino acid, fatty acid, rice fermentation

Abstract

This research was done to determine the amino acids and fatty acids profiles in bedak sejuk and its soaking water. The results of shows 16 out of 17 types of amino acids detected in both bedak sejuk and soaking water. The amino acids detected were aspartic acid, serine, glutamic acid, glycine, histidine, arginine, threonine, alanine, proline, tyrosine, valine, methionine, lysine, isoleucine, leucine, and phenylalanine. Glutamic acid was found to be the highest concentration in bedak sejuk at

10.33 g/g × 10-3 (w/w) and the lowest was methionine at 0.36 g/g × 10-3 g (w/w). In soaking water samples glutamic acid and methionine were the highest and lowest concentrations at 1.31 g/g × 10-3 and 0.055 g/g × 10-3 (w/w), respectively. As for fatty acid profiles, only seven out of 37 types of fatty acid tested were discovered in the soaking water while 17 were detected in bedak sejuk. The highest concentration of fatty acids in bedak sejuk was linoleic acid at 44.336% (w/w) followed by palmitic acid at 34.791% (w/w) and oleic acid was the highest concentration at 21.561% (w/w) in soaking water.

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Published

25-05-2018

How to Cite

MUHAMMAD JOHAR, S. F. ., DZULFAKAR, M. A. A., & KOFLI, N. T. (2018). AMINO ACID AND FATTY ACID PROFILING OF LOCAL FERMENTED RICE POWDER (BEDAK SEJUK) AND ITS SOAKING WATER. Malaysian Applied Biology, 47(2), 113–117. Retrieved from https://jms.mabjournal.com/index.php/mab/article/view/1954