Analysis of Lard Adulterated in Beef Sausages: Influence of n-hexane Concentration and Maceration Time

Desi Ardilla, Muhammad Taufik, Dafni Mawar Tarigan, Muhammad Thamrin, Mariany Razali, Revi Trisna Siregar, Irfan Kurniawan, Nur Waridah Angriani Nasution, Rika Astuti Pulungan, Sri Dewi Sihotang

2019

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 realization (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%.

Paper Citation

in Harvard Style

Ardilla D., Taufik M., Mawar Tarigan D., Thamrin M., Razali M., Trisna Siregar R., Kurniawan I., Waridah Angriani Nasution N., Astuti Pulungan R. and Dewi Sihotang S. (2019). Analysis of Lard Adulterated in Beef Sausages: Influence of n-hexane Concentration and Maceration Time. In Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath, ISBN 978-989-758-556-2, pages 149-154. DOI: 10.5220/0010137900002775

in Bibtex Style

@conference{imc-scimath19,
author={Desi Ardilla and Muhammad Taufik and Dafni Mawar Tarigan and Muhammad Thamrin and Mariany Razali and Revi Trisna Siregar and Irfan Kurniawan and Nur Waridah Angriani Nasution and Rika Astuti Pulungan and Sri Dewi Sihotang},
title={Analysis of Lard Adulterated in Beef Sausages: Influence of n-hexane Concentration and Maceration Time},
booktitle={Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath,},
year={2019},
pages={149-154},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010137900002775},
isbn={978-989-758-556-2},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath,
TI - Analysis of Lard Adulterated in Beef Sausages: Influence of n-hexane Concentration and Maceration Time
SN - 978-989-758-556-2
AU - Ardilla D.
AU - Taufik M.
AU - Mawar Tarigan D.
AU - Thamrin M.
AU - Razali M.
AU - Trisna Siregar R.
AU - Kurniawan I.
AU - Waridah Angriani Nasution N.
AU - Astuti Pulungan R.
AU - Dewi Sihotang S.
PY - 2019
SP - 149
EP - 154
DO - 10.5220/0010137900002775