Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison

M. S. Soenarno; M. Arifin; S. Prabowo; Salundik; D. Murtini; Q. Alifiya; R. R. S. Wihansah

doi:10.29244/jipthp.12.2.101-104

M. S. Soenarno Department of Animal Production and Technology, IPB University
M. Arifin Department of Animal Production and Technology, IPB University
S. Prabowo Department of Animal Production and Technology, IPB University
Salundik Department of Animal Production and Technology, IPB University
D. Murtini Department of Animal Production and Technology, IPB University
Q. Alifiya Department of Animal Production and Technology, Faculty of Animal Science, IPB University
R. R. S. Wihansah Animal Health Study Program, Agricultural Development Polytechnic Bogor

DOI: https://doi.org/10.29244/jipthp.12.2.101-104

Abstract

The roasting process using high heat will decrease the quality of fat and can produce toxic compounds that are mutagenic and carcinogenic to the body if consumed over a long period of time. This study aims to analyze the effect of roasting on chevon fat. The roasting process in this study was carried out using charcoal with a distance of 5 cm between the charcoal and the fat for 10 minutes. The observed test parameters were acid value, free fatty acids, and malondialdehyde (MDA) levels. The data obtained from the study were analyzed using a T-test based on the treatment of chevon fat before and after roasting. The results showed that the acid value and free fatty acid value of the fat after roasting were significantly (P<0.05) higher than before roasting, while the MDA value was not significantly different (P>0.05). This study indicates a change in the quality of chevon fat after roasting.

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