Karakteristik Fisikokimia Lemak Yang Terdapat Pada Ayam Goreng Cepat Saji Yang Beredar Di Kota Tasikmalaya

Abstract

Food is a basic human need for life. Changes in the times encourage people to be more practical, including food affairs, so that nowadays fast food mushrooms spread throughout the country. Fast food is generally an imported product originating from another country so that the halalness of the product must still be tested. Therefore, it is not uncommon for the halal issue of a product to emerge in the country of Indonesia as a Muslim majority country. One of the crucial problems is that food products, especially fast food, are popular. The issue that arises is the presence of pork fat content in fastfood fried chicken circulating in Indonesia is no exception in Tasikmalaya. Therefore, it is necessary to do an analysis to test the truth so that people do not hesitate to consume fast food that is widely sold. One method that can be used to analyze pork fat content in food is the method of Gas Chromatography Mass Spectrometry (GC-MS). This method is a combination of gas chromatography method with mass spectrometry method where the final result of this analysis in the form of mass spectrum of each sample studied will be compared with the WILLEY147 & NIST47 library found in the GCMS postrun analysis software (Janusz, Czarniecki., 1998). The results of this study are differences in physicochemical characteristics of fat contained in fast-food fried chicken circulating in Tasikmalaya City with lard so that it can be notified that fast food fried chicken circulating in Tasikmalaya City does not contain lard.