1.ASAM LEMAK TRANS DALAM MAKANAN DAN PENGARUHNYA TERHADAP KESEHATAN [Trans Fatty Acids in Foods and Their Effects on Human Health] Jansen Silalahi 1) , dan Sanggam Dera Rosa Tampubolon 2) 1) Jurusan Farmasi Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Sumatera Utara Medan 20155 2) Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Katolik Santo Thomas Medan ABSTRACT Unsaturated fatty acids are present in natural dietary fat as cis-isomer and, only small amount is in the form of trans-isomer fatty acids (TFA) especially in food of ruminant- animal origin. Trans fatty acids are generated in fat during hydrogenation process and by heating treatment at 180 oC or above. Negative effects of TFA are of increasing concern as they are found to have more risk than saturated fatty acids with regard to coronary heard disease incidences. When consumed in large amounts (more than 2 % of total energy) TFA increases total cholesterol levels by increasing low density lipoprotein (LDL) and decreasing high density lipoprotein (HDL). Therefore the resulting effects may be twice as much as that caused by saturated fatty acids because saturated fatty acids increase LDL without affecting HDL. This article reviews trans fatty acids in foods and their effects on human health. Key words: Trans fatty acids, saturated fatty acids, unsaturated fatty acid, low density lipoprotein, high density lipoprotein, and coronary heart disease

作　　者：Jansen Silalahi ;Sanggam Dera Rosa Tampubolon

出　　处：Jurnal Teknologi Dan Industri Pangan. 2002 ;13(2):184.doi:10.6066/4431

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029395

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2.ASAM LEMAK TRANS DALAM MAKANAN DAN PENGARUHNYA TERHADAP KESEHATAN [Trans Fatty Acids in Foods and Their Effects on Human Health]

作　　者：Jansen Silalahi ;Sanggam Dera Rosa Tampubolon

出　　处：Jurnal Teknologi Dan Industri Pangan. 2012 ;13(2):184.

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：185575468

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3.The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

作　　者：Nurhamida Sari Siregar ;Elisa Julianti ;Jansen Silalahi

出　　处：E3S Web of Conferences. 2021 ;332:1-5.doi:10.1051/e3sconf/202133203001

出版社：EDP Sciences

文章 ID：1038367116

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