Authors:
Desi Ardilla
1
;
Muhammad Taufik
2
;
Dafni Mawar Tarigan
1
;
Muhammad Thamrin
1
;
Mariany Razali
3
;
Revi Trisna Siregar
1
;
Irfan Kurniawan
1
;
Nur Waridah Angriani Nasution
1
;
Rika Astuti Pulungan
1
and
Sri Dewi Sihotang
4
Affiliations:
1
Agricultural Technology Department, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia
;
2
Chemistry Department, Universitas Sumatera Utara, Medan, Indonesia
;
3
Pharmacy Department, Universitas Tjut Nyak Dhien, Medan, Indonesia
;
4
Pharmacy Department, Universitas Muslim Nusantara Al Washliyah, Medan, Indonesia
Keyword(s):
Beef Sausages, Nohexane, Lard, Concentration, Solven
Abstract:
Prime food products must pay attention to product halal factors that have an impact on consumers. some products that are circulating in the general public are often adapted with other ingredients. Beef sausages is a processed product that is often adulterated with lard. This work aims to study the comparison of solven concentration (n-hexane) and maceration time on the analysis of beef sausage hat were added with lard. The Factorial Completely Randomized Design (CRD) was developed used two (2) replications. Factor I was the Solvent Concentration (C) which consists of four levels : C1 = 20%, C2 = 30%, C3 = 40%, C4 = 50% and Factor II was the maceration time (W) consisting of four levels : W1 = 6 Hours, W2 = 12 Hours, W3 = 18 Hours, W4 = 24 Hours. The results showed that the concentration of n-hexane in beef sausages adulterated with lard gave a significant difference (P> 0.01) on specific gravity, a significantly different effect (P> 0.01) on iodine numbers. Real and tangible realizat
ion (P <0.05) to iodine numbers. The maceration gives a significant difference (P> 0.01) to the specific gravity, the difference is significantly different (P> 0.01) with respect to iodine number. The Concentration of lard at C1W1, C2W2, C3W3 and C4W4 were analyzed using UV spectroscopy respectively 23, 35, 41, and 54%.
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