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The Laboratory Investigation method has recently become increasingly popular considering the method developed is very focused and easy to follow at every stage. The field of forensic chemical analysis is part of analytical chemistry which investigates inanimate objects so that they are able to provide accurate information in court. This study aims to apply the Laboratory Investigation method to the identification and analysis of non-fresh blood group samples of homicide victim models using identification infrared spectroscopy and non-fresh blood group analysis of homicide victim model samples using infrared spectroscopy. This study uses an experimental method. The initial step is to make a sample of the murder victim model and then extract the non-fresh blood by doing a swab process. Process Analysis was carried out through preliminary analysis using LMG reagents to distinguish human blood from animal blood. The analysis was continued by examining the ABO blood type by comparing it to fresh blood. Clumping analysis was performed using a digital microscope and blood group analysis was followed by infrared spectroscopy. However, laboratory investigation can be applied to facilitate the investigation and analysis of blood in the laboratory. [ABSTRACT FROM AUTHOR]

Lard which was adulterated into palm oil was extracted by maceration and analyzed for physicochemical properties. Maceration method was developed using n-hexane solvent and analysis of physicochemical properties including: specific gravity, acid number, iodine number and total microbe. The factorial completely randomized design (CRD) method used consisted of two factors, namely: Factor I: Solvent Concentration (K) consists of 4 levels, namely: K1 = 20%, K2 = 30%, K3 = 40% and K4 = 50%, and Factor II: Sample Weight (B) consists of 4 levels, namely: B1 = 10 g, B2 = 20 g, B3 = 30 g and B4 = 40 g So the number of treatment combinations (Tc) is 4 x 4=16 with 2 (two) replications. The results of the RAL method analysis showed that the concentration of n-Hexane gave a very significant difference (p < 0.01) on the specific gravity. Maceration time gave a very significant difference (p < 0.01) on specific gravity. the effect of the concentration of n-Hexane gave a very significant difference (p < 0.01) on the acid number, the effect of the concentration of n-Hexane gave an insignificant different effect (p > 0.05) on the iodine number, the effect of the concentration of n-Hexane gave the effect was not significantly different (p > 0.05) on the total microbe and the effect of maceration time gave a very significant different effect (p < 0.01) on the total microbe. [ABSTRACT FROM AUTHOR]

Solid Phase Extraction (SPE) has several advantages, namely the extraction process becomes more perfect, the analyte separation from the matrix becomes more efficient, and reduces the organic solvent used. This study separates lard contained in Halal industry products (pork jerky) by applying SPE for a selective separation process using n-hexane as solvent. Pork jerky was collected then prepared by finely chopping and weighing as much as 25 g. The SPE method was developed using silica gel 254 respectively 20, 40, 60, 80 and 100 g and used 80% of the total sample solvent n-hexane. The remaining water was drained by adding anhydrous sodium sulfate (Na2SO4) and continued with the centrifugation process (3000 rpm, 20 min). Analysis using FTIR spectroscopy combined with chemometric partial least square (PLS) and principal component analysis (PCA) was determined quantitatively in the wave number region of 1000–1300 cm−1. The value of the coefficient of determination (R2) and the root mean square error of calibration (RMSEC)) obtained were 0.9980 and 1.48% (v/v), respectively. Furthermore, the classification of lard in pork jerky at 1200–1000 cm−1. The results showed that FTIR spectroscopy combined with chemometrics could be used for quantitative analysis and classification of lard. [ABSTRACT FROM AUTHOR]

Conventional extraction techniques have various limitations in separating the active compounds bound to saliva and urine. Maceration in the traditional way requires a relatively long time to separate the nicotine so it requires a new technique. The sonication technique has the advantage of rapidly separating nicotine from saliva and urine. This technology is basically developed based on simplicity, energy efficiency and economy. The sonication process was developed at 42 KHz using chloroform and methanol as solvents at a ratio of 60: 40 (volume = 5 ml and sonication time = 20 minutes). The impurity separation is continued by passing to Silica gel 254 to produce a purer compound. The extracted nicotine was analyzed using thin layer chromatography yielding an Rf value of 0.24. analysis results using UV spectroscopy are nicotine concentration in saliva and urine respectively 2.1 ppm and 2.3 ppm. However, the amount of nicotine produced was greater when compared to conventional methods, namely 1.3 ppm and 1.2 ppm respectively. [ABSTRACT FROM AUTHOR]

Nicotine is a class of alkaloids that are found in plants with the family name Solanaceae, such as tobacco (Nicotiana). This plant is widely used as a raw material for making cigarettes. The separation of nicotine in the urine of active smokers has a very important role in forensic chemistry. A purification technique using column chromatography was developed to separate impurities from the extracted nicotine. Moringa leaves have high adsorption properties so that they can be used as a filler in chromatography columns. This study aims to separate nicotine from the urine of active smokers using Moringa leaves as a filler in the chromatography column. Experimental methods have been developed in this work. The preparation and extraction process begins with collecting Moringa leaves, cleaning, drying, then activating at 5000C for 4 hours. The urine preparation of active smokers is done by taking 50 ml of urine and then adding 50 ml of chloroform solvent. The process of separating nicotine from urine was carried out by column chromatography using active moringa leaves as fillers in the chromatography column as much as 10 g, 20 g, 30 g, 40 g, and 50 g. The separation was followed by maceration of the electrosynthetic coupling for 120 minutes for further separation. The pH is maintained at 9 in order to obtain optimal results. The extracted nicotine was tested using Cyanogen bromide to produce an orange precipitate, paper chromatography was developed and produced Rf values in the range 0.45 - 0.46. Nicotine analysis was continued using UV spectroscopy and resulted in nicotine levels in the variation of 10 g, 20 g, 30 g, 40 g, and 50 g moringa leaves, respectively 0.55 ppm, 1.75 ppm, 3.82 ppm, 3.34 ppm, and 2.59 ppm. [ABSTRACT FROM AUTHOR]

Halal food products are currently a priority in Indonesia. Various analysis methods for halal products need to be developed to support the certainty of analysis in society and efforts to provide information on the presence of lard in industrial food products. The development of methods for extracting lard contained in industrial food products needs to be explored in order to facilitate chemical analysis in the examination laboratory. In this study, the exploration aims to find a new method of extracting lard by developing an electrosynthetic method in order to minimize extraction time by producing optimally extracted lard and easily analyzed using chemical instrumentation. The specific objectives of the research are to prepare, extract, and analyze lard contained in Industrial Food Products in the context of developing an analysis of halal food products in Indonesia. This research uses experimental methods. The sample used was packaged pork meatballs. temperature and maceration time were varied to obtain optimal process conditions. The results showed that at a temperature of 50°C and a time of 2 hours, the concentration of lard in pork meatballs was obtained at 27.70% with the physicochemical properties of the stain test, solubility test, iodine number, refractive index, melting point, and acid number respectively: +++, insoluble in water, 60, 20°brix, 410C, 3,457 mgKOH / g sample. [ABSTRACT FROM AUTHOR]

Soybean oil is a vegetable oil that is produced from soybean seeds. Some oil products are often adulterated with other ingredients in order to benefit by enhancing their taste and aroma. This oil is often adulterated with palm oil. To improve aroma and taste, it is often adulterated with lard. Adulteration events greatly affect the halalness of a food product. This study aims to analyze soybean oil adulterated with lard. A completely randomized design method was developed with two factorials, namely the concentration of n-hexane (20, 30, 40, and 50%) and maceration time (6, 12, 18, and 24 hours). The concentration of n-hexane had a significantly different effect at the level (p <0.05) on body weight and significantly different at the level (p <0.01) in the iodine number, acid number, and total microbes in soybean oil adulterated with lard. Maceration time had a significant effect on the level (p <0.01) specific gravity, iodine number, acid number and total microbes in soybean oil adulterated with lard. The concentration of n-hexane and maceration time had a significantly different effect at the level (p <0.05) on specific gravity and very significantly different at the level (p <0.01) in the iodine number, acid number, and total microbes in soybean oil adulterated with lard. Lard concentration increases with increasing n-hexane concentration and maceration time. This research is useful for halal testing in food inspection laboratories. [ABSTRACT FROM AUTHOR]

Lard is often found adulterated in illegal multivitamins. Analysis of the lard in the multivitamin requires an optimal separation method. Maceration and chromatography methods have been explored to produce lard extracts that will simplify the analysis process. Column chromatography has the advantage of separating the lard from its impurities. The separation is followed by maceration of the electrosynthetic coupling for further separation of the lard so that the components contained in the lard will be separated further. In this study, activated shells (Anadara granosa) were used in this study as a filler for silica replacement chromatography columns. This study aims to separate lard from a multivitamin adulterated using chromatography and maceration methods. Utilizing clam shells as a filler in the chromatography column in separating the lard contained in adulterated multivitamins. This research uses experimental methods. The initial steps taken were preparation and identification of shells as a filler in the chromatography column. Analysis was carried out using XRD to determine the composition of the shells. Furthermore, the separation of lard contained in adulterated multivitamins using the weight of shells at 30 g then followed by the maceration process. The analysis of lard extracted was carried out through qualitative tests including stain and solubility tests, physical properties tests including iodine number, refractive index, melting point, and acid number. The quantitative analysis was developed using UV spectroscopy. The results showed that the optimum shell weight was 30 g. At this optimum condition, the values of iodine number, refractive index, melting point, acid number were 73, 1.465, 36.5 and 0.9, respectively. The results of quantitative analysis using UV spectroscopy obtained lard at 28.04%. [ABSTRACT FROM AUTHOR]