The analysis of protein, fat and free fatty acid content changes in fried chicken cooked with repeated cooking oil at street vendors in Malang

Abstract

This research aimed to study the changes of protein, fat and free fatty acid contents in fried chicken that was cooked with repeated cooking oil on the 1st, 5th, 10th, 15th, and 20th frying from five street vendors in Malang City. The research design used the randomized group design with two factors. The first factor was fried chicken sold by five street vendors, and the second factor was the 1st, 5th, 10th, 15th, and 20th frying frequency. The laboratory test used semi-micro Kjeldahl (protein test), Soxhlet (fat content test), and titration (free fatty acid test) methods. The results showed that: 1) there were decreases of protein contents with the increasing frying frequency, the chickens in the 1st frying had between 19.52–21.68 g per 100 g, the 5th had 18.87–20.98 g, the 10th had 18.15–20.10 g, the 15th had 17.43–19.7 g, and the 20th had 16.60–18.85 g protein; 2) there were increases of fat contents, with the 1st frying resulted in fat contents between 17.71–19.21 g per 100 g, the 5th contained 18.92–20.11 g, the 10th contained 20.47–21.72 g, the 15th contained 20.50–21.72 g, the 20th contained 21.05–22.99 g; 3) there were increases of free fatty acid contents, the chickens in the 1st frying had between 0.56–0.85% free fatty acid, the 5th contained 1.48–2.26%, the 10th contained 2.44–3.30%, the 15th contained 4.41–5.39%, and the 20th contained 5.53–6.66%, all exceeded the SNI standard of maximum 0.3%.