Fatty acid composition of repeatedly used cooking oil in small and medium enterprises 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...