Animal fat tissue consists of liquid, and solid fats combined in fibrous tissues. Unpleasant odors characterize changes in fat quality, structure and color occur when fat is stored. This study aims to test the quality of chicken fat based on impedance measurements using the Multi I/O Card PCI 6221 National Instrument driven by LabVIEW software, where AC is injected into the fat sample using an electrode with a frequency variation of 10 Hz to 50 kHz at amplitude of 700 mV. The fat quality is influenced by storage time as well as the aging factor measured by varying the measurement time for 1 hours (fresh sample), 24 hours, and 48 hours, which resulted in a maximum impedance of 14.08k Ohms in fresh conditions and decreased 38.5% after 48 hours. Visually, the decrease in fat quality due to aging is indicated by changes in color, odor, and the appearance of water in the measuring vessel due to changes in the fat structure. Based on this, the impedance value can be used to determine the fat loss factor.