Sukmawati1, Mustamin1, Chaerunnimah1
1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Background : The meat is a food that contains fat oxidation products . Products of fat oxidation which is suspected to have a role on the incidence of coronary heart disease . Data World Health Organization ( WHO ) , cardiovascular diseases cause the deaths of 17.5 million deaths worldwide , more than 7 million people died from CHD worldwide by 2012 , this figure is expected to rise to 11 million people by 2020 .
Methods : This was an observational study Peneilitian with a descriptive approach using laboratory analysis
Results: The content of cholesterol in one serving of the food pallubasa highest ( 4,134 mg / g ) , fatty acid content in the highest portion of the food konro ( 45.34 % ) and the content of peroxide value in the highest portion of the food konro ( eq/1000 ml 11.11 g ) .
Conclusion : The content of cholesterol in one serving Coto konro and pallubasa : exceeding the recommended intake of cholesterol maximum ( 300 mg / hr ) . Content of free fatty acids in one serving Coto , konro and pallubasa , exceeding the fatty acid content ( SNI : max 0.3 % ) . peroxide content in one serving coto , konro and pallubasa shows the quality of fat is classified, peroxide for quality fat (< 20 ml eq/1000 g ) .
Keywords : kolsterol content , free fatty acids and peroxide value