Uji penetapan kadar asam lemak bebas minyak goreng dari kulit ayam

Background: Currently, the Indonesian people are shocked by scarcity of cooking oil. Demand increases yearly along with population, making oil an important commodity and essential to economy. The composition broiler chicken skin contains If this is processed into oil, it will be able overcome environmental pollution so that fat waste has economic value. However, feasibility a substitute for packaged not yet known, further research needed determine its safety feasibility.Objectives: This study aims from free fatty acid content skin.Methods: method was experimental. began purchase samples traditional Palopo City market. Furthermore, carried out at Pharmacy Laboratory Muhammmadiyah University Palopo, which in 2022. primary sample skin. roasted pan until released Then standardization 0,05 N NaOH solution out, after determined.Results: Organoleptical test results on two different showed differences odor, color pH. found effect caused high levels production standards produce rancidity increase cholesterol oil.Conclusion: Cooking produced does meet use. due value presentation acids, acidity number applicable quality standards.