Fatty acid composition of repeatedly used cooking oil in small and mediumenterprises in Makassar City, Indonesia

The consumption of fast food processed by frying has increased and become part of daily consumption in the community. This study aimed to evaluate the fatty acid composition of used cooking oil from fast-food frying managed by small and medium enterprises (SMEs). In addition, it analyzed the influence of fried food types and locations of SMEs on the fatty acid content of used cooking oil that was used repeatedly at SMEs in four culinary center locations in Makassar City, Indonesia. The study conducted a laboratory experiment, analyzing the fatty acid components with gas chromatography. The results showed that the fatty acid composition of used cooking oil consisted of lauric acid (0.15%), myristate (0.82%), palmitic (32.49%), stearate (3.88%), elaidac (1.15%), oleic (35.53%), linoleic (10.41%), and linolenic (0.22%). It was also reported that the type of fried food and location of SMEs have a significantly different influence from the HSD test level of 5% (p<0.05) on the fatty acid content of used cooking oil by frying products that are used repeatedly.