1. Exploration of maceration methods for extracting of lard from industrial food products.
- Author
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Taufik, Muhammad, Ardilla, Desi, Daulay, Anni Sartika, Wanto, Rid, Hanum, Latifah, Rahmawati, Erna, Alfian, Zul, Cahyady, Boby, Razali, Mariany, Wirjosentono, Basuki, Sembriring, Seri Bima, Kaban, Jamaran, Marpaung, Lamek, Gea, Saharman, Basyuni, Mohammad, and Mahmud, Taifo
- Subjects
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INDUSTRIAL goods , *HALAL food , *MELTING points , *REFRACTIVE index , *FOOD chemistry , *SOLID-liquid equilibrium - Abstract
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]
- Published
- 2020
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