Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in Indonesia

Muhammad Taufik, Zul Alfian, Desi Ardilla, Mariany Razali, Irfan Kurniawan, Nur Waridah Angriani Nasution, Rika Astuti Pulungan, Sri Dewi Sitohang

2019

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. This research will support the improvement of halal products in Indonesia.

Paper Citation

in Harvard Style

Taufik M., Alfian Z., Ardilla D., Razali M., Kurniawan I., Waridah Angriani Nasution N., Astuti Pulungan R. and Dewi Sitohang S. (2019). Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in Indonesia.In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI, ISBN 978-989-758-415-2, pages 239-244. DOI: 10.5220/0008919902390244

in Bibtex Style

@conference{icocsti19,
author={Muhammad Taufik and Zul Alfian and Desi Ardilla and Mariany Razali and Irfan Kurniawan and Nur Waridah Angriani Nasution and Rika Astuti Pulungan and Sri Dewi Sitohang},
title={Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in Indonesia},
booktitle={Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI,},
year={2019},
pages={239-244},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0008919902390244},
isbn={978-989-758-415-2},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st International Conference on Chemical Science and Technology Innovation - Volume 1: ICOCSTI,
TI - Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in Indonesia
SN - 978-989-758-415-2
AU - Taufik M.
AU - Alfian Z.
AU - Ardilla D.
AU - Razali M.
AU - Kurniawan I.
AU - Waridah Angriani Nasution N.
AU - Astuti Pulungan R.
AU - Dewi Sitohang S.
PY - 2019
SP - 239
EP - 244
DO - 10.5220/0008919902390244