Authors:
Muhammad Taufik
1
;
Zul Alfian
1
;
Desi Ardilla
2
;
Mariany Razali
3
;
Irfan Kurniawan
2
;
Nur Waridah Angriani Nasution
2
;
Rika Astuti Pulungan
2
and
Sri Dewi Sitohang
4
Affiliations:
1
1Department of Chemistry, Universitas Sumatera Utara, Jl. Bioteknologi No.1 Kampus USU, Medan, North Sumatera, Indonesia, Indonesia
;
2
Agricultural Technology Department, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia, Indonesia
;
3
Pharmacy Department, Universitas Tjut Nyak Dhien, Medan, Indonesia, Indonesia
;
4
Pharmacy Department, Universitas Muslim Nusantara Al Washliyah, Medan, Indonesia, Indonesia
Keyword(s):
Halal products, maceration, lard, physical properties
Abstract:
The high demand for halal products in Indonesia requires chemists to produce a fast and accurate method of using them. The rapid development of Forensic Chemistry led to the emergence of a simple new method to analyze of lard in these industrial food products. In this study, the maceration method coupling electro synthesis using aluminium electrodes so that the extraction time was shorter. The investigation begins by collecting and preparing industrial food products (pork corned). The extraction time process used at 30, 60, 90, 120, 150 minutes (optimal time = 120 minutes). Analysis of the physical properties was carried out : iodine numbers, index bias, melting point, and acid number and the data obtained were 0.893, 72, 1.463, 370C, and 2,542 respectively. Lard quantity in food produced at the optimal conditions is 37%. However this method is very helpful in the field of forensic chemistry especially in the analysis of the presence or absence of lard in industrial food products. Th
is research will support the improvement of halal products in Indonesia.
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