Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Rina Rifqie Mariana, Titi Mutiara Kirana, Laily Hidayati


The aim of this study is to analyze the change of product characteristic that will be fried using the cooking oil that is repetitively used by the sidewalk vendors (locally abbreviated as PKL). In this study, Randomized Complete Block Design (RCBD) was used and divided into 2 factors: types of product consisting of 3 levels (fried chicken, fried catfish and fried tempeh (Indonesian dish made of deep-fried fermented soya beans)) and frying frequency (control, 4th frying, 6th frying and 8th frying). Once obtained, the data would be analyzed using ANOVA (Analysis of variance) method in which if an interaction is found, it would be continued by DMRT (Duncan’s Multiple Range Test) using confidence interval at 5%. The result of the research shows that the types of product and the usage of repetitively used cooking oil at the different frequencies will bring an effect on the product quality after a repetitive frying by causing a significantly different impact (? = 0. 05) on water level, nutrient level, peroxide number, TBA level, p-Anisidine number at 0, 38, and free fatty acid levels.


locally abbreviated, peroxide, TBA, p-Anisidine, FFA

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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