Lard in Pork Meatball: A Simple Method to Preparing, Extracting and Analyzing

Muhammad Taufik, Desi Ardilla, Mariany Razali, Zul Alfian, Endang Susilawati, Afniwati, Esrauli Tumanggor, Muhammad Ridho Al Qawarizmi, Maya Handayani Sinaga

2019

Abstract

Meatballs are foods that are often consumed in Indonesia, especially in Medan. The Industry products in Indonesia needs to be processed in a laboratory whether using lard or not, for example pork meatballs. Solvent-based extraction method requires a relatively long time and a large cost. In this study, the maceration coupling electrosynthesis method was developed to extract lard in pork meatballs. The first treatment is sample collection and preparation. In the extraction process, we have varied of the maceration time at 30, 60, 90, 120, and 180 minutes and the temperature at 500C. The physical properties of the extracted fat were analyzed using the parameters of iodine number, refractive index, melting point, acid number and optimum results obtained at t = 120 minutes and T = 500C respectively: 71, 1,462, 380C, and 2,524. The optimal amount of lard is developed using UV spectroscopy at 270 nm and produces 46% lard. This method is easy to use so it is easily applied to laboratory examinations.

Paper Citation

in Harvard Style

Taufik M., Ardilla D., Razali M., Alfian Z., Susilawati E., Afniwati., Tumanggor E., Qawarizmi M. and Handayani Sinaga M. (2019). Lard in Pork Meatball: A Simple Method to Preparing, Extracting and Analyzing. In Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath, ISBN 978-989-758-556-2, pages 626-630. DOI: 10.5220/0010614900002775

in Bibtex Style

@conference{imc-scimath19,
author={Muhammad Taufik and Desi Ardilla and Mariany Razali and Zul Alfian and Endang Susilawati and Afniwati and Esrauli Tumanggor and Muhammad Ridho Al Qawarizmi and Maya Handayani Sinaga},
title={Lard in Pork Meatball: A Simple Method to Preparing, Extracting and Analyzing},
booktitle={Proceedings of the 1st International MIPAnet Conference on Science and Mathematics - Volume 1: IMC-SciMath,},
year={2019},
pages={626-630},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010614900002775},
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 - Lard in Pork Meatball: A Simple Method to Preparing, Extracting and Analyzing
SN - 978-989-758-556-2
AU - Taufik M.
AU - Ardilla D.
AU - Razali M.
AU - Alfian Z.
AU - Susilawati E.
AU - Afniwati.
AU - Tumanggor E.
AU - Qawarizmi M.
AU - Handayani Sinaga M.
PY - 2019
SP - 626
EP - 630
DO - 10.5220/0010614900002775