Development of Maceration Methods in the Investigation and
Analysis of Lard in Industrial Food Products to Improve Halal
Product in Indonesia
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
1
Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara,
Medan, Indonesia, 20155
2
Agricultural Technology Department, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia
3
Pharmacy Department, Universitas Tjut Nyak Dhien, Medan, Indonesia
4
Pharmacy Department, Universitas Muslim Nusantara Al Washliyah, Medan, Indonesia
Keywords: 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. This research will support the improvement of halal products in Indonesia.
1 INTRODUCTION
Halal food is a food that does not contain elements
that are unclean or prohibited for consumption by
Muslims, both concerning food raw materials, food
additives, auxiliary materials and other auxiliary
materials including foodstuffs which are obtained
through the process of genetic engineering and food,
and whose management is carried out in accordance
with the provisions of Islamic religious law. Halal
food is food that is permitted to be consumed or not
bound by the provisions that forbid it, good is
delicious, good, healthy and reassuring (Hidayat,
2015).
The halal food industry is experiencing rapid
growth in the world, especially in Indonesia. Halal
lifestyle spread to various countries (Rohman,
2012). Halal is the main indicator for product quality
assurance (Burlian, 2013). Consumers of halal
products not only come from Muslims, but also
countries with a majority of non-Muslims also
consume halal food including Russia (Hidayat et al.,
2015). The quality of halal products is the reason for
using halal products (Salehudin, 2014) because there
are guarantees of cleanliness, safety, and product
quality for the entire production chain (Faridah Jalil,
2014). Providing halal and safe food is a must for a
company so that its products are in demand by the
wider community. Investigation and analysis on a
laboratory scale by government and private agencies
needs to be improved considering the recent halal
products have received serious attention from all
parties.
Lard is a basic ingredient of food commonly used
as cooking oil or as a complement to dishes such as
beef or goat fat, or as butter. The quality of taste and
use of lard itself depends on what part of the fat is
taken and how the fat is processed. Pig fat has
saturated fat and cholesterol which is lower than
butter. Fats in pigs need to go through a process to
Taufik, M., Alfian, Z., Ardilla, D., Razali, M., Kurniawan, I., Waridah Angriani Nasution, N., Astuti Pulungan, R. and Dewi Sitohang, S.
Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in Indonesia.
DOI: 10.5220/0008919902390244
In Proceedings of the 1st International Conference on Chemical Science and Technology Innovation (ICOCSTI 2019), pages 239-244
ISBN: 978-989-758-415-2
Copyright
c
 2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved
239

become lard which can be used as food. Pig fat
contains 3770 kJ of energy per 100 grams (Hilda,
2014).
There are various food products that are very
diverse, with special quality and prices. It's just that,
sometimes to get it, materials are needed from one
or more parts of the pig's body and then mix the
parts with other processed food products.
Economically, the use of pig ingredients can provide
many benefits, because it is cheap and easy to
obtain. These materials when processed into food
products are very difficult to recognize (Nina, 2017).
The cases of food containing ingredients from pigs
have been prevalent in Indonesia since the 1980s
until now (Fibriana, 2009). Therefore, knowledge of
the various possibilities of using pig elements needs
to be improved. One case example of containing
pork is the Solaria restaurant pig oil case that
appeared on August 15, 2013 so PT. Solaria rays
experience a critical phase. PT. Sinar Solaria, under
the Solarian restaurant, is currently in crisis because
the restaurant does not yet have Hahal certification
from MUI and Solaria restaurant and is also hit by
the issue of pork oil used in its spices, besides PT.
Indonesian walls, especially in Magnum ice cream
products, are rumored to have pig oil in the
packaging of their ice cream, and recently a
horrendous case in Indonesia is the circulation of
four Korean instant noodle products containing pig
specific DNA fragments. The four products
containing the pig, namely Samyang with the
product name U-Dong, Nongshim, with the product
name Shin Ramyun Black, Samnyang with Instant
Kimchi flavored noodle products, and Ottogi with
the name Yeul Ramen product.
Investigation is an active effort to find something
(Rendle, 2005). In an investigation, chemists can
provide a direction of examination that confirms the
assumption that substances contained in a compound
include the process of investigation and analysis
(Sisco, 2018). Lard has been analyzed on pig
nuggets using UV spectroscopy (max λ = 270 nm)
with a 12 hour extraction time (Taufik, 2019).
Analysis of the physical properties of lard fat that
was adapted with beef, chicken and tuna was also
analyzed using the Completely Randomized Design
(CRD) method (Ardilla, 2018). The composition
contained in lard was analyzed using the
Chromatography and FTIR methods. Pig fat spectra
differ from other animal fats. The extraction process
used still uses maceration with n-hexane solvent so
that the solvent is volatile and the lard is oxidized
(Erwanto, Y., Rohman, A., Arsyanti, L. and Pranoto,
2018). Animal fats including lard will be damaged
quickly if they are exposed to air for too long (12
hours) (Razali, 2018). However, maseration
coupling electrosynthetic will be developed to
reduce maceration time.
The simple maceration method is carried out by
means of extracting by immersing the mashed
sample. The principle of maceration is the extraction
of active substances by soaking the powder in the
appropriate solvent for several days at room
temperature protected from light, the solvent will be
inserted into the cell wall. Cell contents will dissolve
because there is a difference between inner cell
contents and outer cells. A high concentration
solution will be pushed out and replaced by a low
concentration solvent (diffusion process). This event
will repeat until it occurs between cells inside and
cells outside. The maceration method was developed
and matched with an electrochemical method based
on the electrolysis process, which is a chemical
reaction in an electrochemical system that produces
electricity from outside sources. This process is the
opposite of the Galvani process, where chemical
reactions that occur in electrochemical systems are
used to produce electric currents, for example in fuel
cells (fuel cells).
The other applications of electrochemical methods
besides metal purification and electroplating are
electroanalytic, electrocoagulation, electrocatalyst,
electrodialysis and electrorefining (Walsh, 1994).
Electrosynthetic techniques / methods are a way to
synthesize / make and or produce a material based on
electrochemical techniques. In this method there is a
change in chemical elements / compounds into
compounds that are desired. The use of this method
by researchers in synthesizing materials is based on
various advantages offered such as the equipment
needed is very simple, which consists of two or three
electrode rods that are connected to an electric current
source, electrode potential and current density can be
adjusted so that selectivity and reaction speed can be
placed at the desired limits through setting the
magnitude of the electric potential and the pollution
level is very low and easily controlled. From the
advantages offered, the electrosynthetic technique is
more advantageous than conventional synthetic
methods, which are strongly influenced by pressure,
temperature, catalyst and concentration (Cheng,
2009).
The principle of the electrosynthetic method is
based on the application of electrochemical theories
as explained previously. Both electrosynthetic
techniques and conventional synthetic methods have
the same variables such as temperature, solvent, pH,
reactant concentration, mixing method and time. But
ICOCSTI 2019 - International Conference on Chemical Science and Technology Innovation
240

the difference, if electrosynthetic has additional
variables namely electrical and physical variables
such as electrodes, electrolyte types, multiple
electrical layers, material / type of electrode,
electrolytic cell type used, electrolysis media and
stirring degree. In electrolysis cells there will be
chemical changes in the area around the electrode,
because of the flow of electricity. If no chemical
reaction occurs, the electrode will only be polarized,
due to the electrical potential given. Chemical
reactions will only occur if there is an electron
transfer from the solution to the electrode (oxidation
process), whereas at the cathode there will be an
electron flow from the cathode to the solution
(reduction process). The process of electron
displacement is distinguished by the displacement of
primary electrons, meaning that the subject matter
reacts directly to the surface of the electrode, while
in the secondary electron transfer, electrons will
react with supporting electrolytes, so that an
intermediate reactant will be generated which will
react further with subject matter in solution. These
reactants can be produced internally or externally
(Lawrence, 2016; Cheng, 2009).
The electrosynthetic method has been widely used
by researchers in synthesizing organic compounds
(organic electrosynthetic) and electrosynthetic organic
conductors as well as those that are not less
prestigious and currently being developed are the use
of pollutants into useful compounds through
electrosynthetic methods. synthetic organic matter,
based on the reaction of merging, substitution,
cyclization, and elimination reactions followed by
electrochemical rearrangement. This is different from
the conventional method which uses the basis of
aldehyde reduction, alcohol oxidation, nitro
compound reduction and oxidation of sulfur
compounds. The difficulty that arises during organic
electrosynthesis is that if the desired intermediate has
low stability, the way to overcome it is by providing
trapping agents in the solution provided that these trap
substances do not react with electro-active substances
and do not undergo electrolysis (Taufik, 2017).
Some examples of organic electrosynthesis are
the manufacture of chiral drug for the
pharmaceutical industry, synthetic p-aminophenol
through the reduction of electrolysis nitrobenzene,
the manufacture of soda (NaOH) and sulfuric acid
(H
2
SO
4
) from Na
2
SO
4
through the electrochemistry
splitting process, reduction of Triphenyl
biomoethylene compounds into Triphenilethylene
and Triphenylethane and hundreds of other organic
compounds that have been successfully made for the
purposes of medicinal raw materials (Walsh, 1994).
In this research. Lard was extracted used maceration
coupling electrosynthetic method. The concentration
was detected used UV spectofotometry.
2 METHODS
2.1 Investigation Process (Collection,
Preparation and Extraction)
Collecting of sample used purposive sampling
method. In this work, we used pork corneds @ 25 g.
Maceration coupling electrosynthesis was developed
used n-hexane as solvent. Temperature was setting
at 50
o
C, and centrifugation process at 3000 rpm for
20 minutes, and then filtering process used
anhydrous Na
2
SO
4
, dried and then repeated for each
treatment. The electrodes used are Aluminum at the
cathode and anode. Voltage was used 22 EV. The
maceration time was varied at 30, 60, 90, 120, and
180 minutes.
2.2 Physical Properties Analysis
Physical properties was analysed used stain test and
solubility in water test. Stain Test procedured: A
total of 10 drops of fat + 2 mL of ether alcohol
mixture into the test tube, shaken until dissolved.
The mixture is dropped on filter paper, and the
solvent is evaporated and the stain is formed.
Solubility in water Test procedure: A total of 10
drops of fat are mixed with 1 mL of distilled water,
shaken and then left for a while and observed the
solubility properties. Physical properties analysis in
this work used determination of Iodine number,
refractive index, melting point, acid numbers.
3 RESULTS AND DISCUSSION
3.1 Extraction Process
In this work, maceration coupling electrosynthetic
was developed in order to obtain lard in the pork
corned. Non-polar solvent (n-hexane) is used to
accelerate extraction at a temperature of 50
o
C. The
filtering process is carried out with flannel. The
centrifugation process at 3000 rpm for 20 minutes is
intended to precipitate impurities and final
purification is done by filtering used whatman paper
containing anhydrous Na
2
SO
4
to bind water
molecules (Taufik, 2017). Electrode aluminium was
used at the cathode and anode. Voltage = 22 EV.
Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in
Indonesia
241

Maceration time was varied at 30, 60, 90, 120, and
180 minutes. Figure 1 showed the results of the
physical properties of lard :
Figure 1: The physical properties of lard.
Figure 1 shows the specific gravity values, iodine
number, refractive index, melting point, and acid
number of lard in pork corned.
The physical properties was obtained is not much
different from the value obtained from reference
(Hilda, 2014) about the physical nature of lard. The
difference in melting point is caused by the fatty
acid composition of each sample extracted in this
work. The amount of saturated fatty acids and long
chain fatty acids contributes significantly to the
increase in overall fat melting point. It also gives a
significant value to the value of iodine, the
composition of unsaturated fatty acids in each
sample extracted with a variation of time 30, 60, 90,
120, 160 minutes will contribute to the increase in
the price of this iodine number.
3.2 Physical Properties Analysis
The Stain test shown the presence of lard contained
in pork corned. The sample is stirred in alcohol ether
into the test tube and then dripped in filter paper, the
oil stains formed indicate the presence of fat. The
water solubility test was also developed and showed
the presence of fat in the extracted sample as shown
in Table 1 about qualitative analysis below:
Table 1: Qualitative analysis data.
No
Maceration time
(min)
Qualitative analysis
Stain test
Solubility in
water
1
30
++
Not dissolved
2
60
++
Not dissolved
3
90
++
Not dissolved
4
120
++
Not dissolved
5
180
++
Not dissolved
Table 1 showed a qualitative analysis of the
presence of lard in the sample. The stain test was
developed simply to see lard in the extraction
preparation. The positive (++) values indicate the
abundance currently in this analysis. Lard obtained
from extraction results is also analyzed for solubility
in water using the solubility test method. The results
obtained showed that all samples were insoluble in
water.
3.3 Spectrophotometry UV
UV spectroscopy using DU640 UV / Vis type using
a wavelength of 200-400 nm. The standard lard
solution is made in concentrations of 5, 10, 15, 20,
25%. This method measured relative light energy if
the energy obtained from the sample is transmitted,
reflected or emitted as a function of the wavelength.
In this work, UV-Vis (Ultra Violet-Visible)
spectrophotometer was chosen from many
instruments commonly used in analyzing lard in
animals. Spectrophotometers are commonly used
because of their ability to analyze so many chemical
compounds and their practicality in terms of sample
preparation when compared with several methods of
analysis. The concentration of the solution analyzed
will be proportional to the amount of light absorbed
by the substance contained in the solution. The
optimum wavelength is obtained at 270 nm with the
absorbance value obtained in Figure 2:
Figure 2: Determination of maximum wavelength (270 nm).
ICOCSTI 2019 - International Conference on Chemical Science and Technology Innovation
242

Figure 2 shows that the straight line equation
produced is 0.002x + 0.8927. The absorbance curve
is generated as shown in the following Figure 3:
Figure 3: The absorbance curve.
The concentration of the sample with five
variations of maceration time is produced in the
following Table 2:
Table 2: Maceration time vs concentration.
No
Maceration time (min)
Concentration (%)
1
30
28
2
60
30
3
90
34
4
120
37
5
180
35
The concentration of lard in pork corneds can be
seen in Figure 4 below:
Figure 4: The concentration of lard in pork corneds.
The optimal maceration time is obtained in 120
minutes. This simple method is able to process data
optimally about the use of UV spectroscopy in the
analysis of lard in the laboratory. However, the
application of the electrochemical method is very
helpful in optimizing the extraction process,
especially in determining fat and oil. This condition
is very advantageous in determining halal products
in Indonesia. This is due to the high demand for
halal products from the people in Indonesia, which
directly require simple and easy to implement
technology must also be met by researchers in
Indonesia. The informal investigation process also
requires a scientific, up-to-date and simple method.
However, this method can be developed with
various considerations of processes that are fast and
easy to follow so that they can become models in
future research.
4 CONCLUSIONS
Investigation of lard in pork corneds (five samples)
have been done. The maceration coupling
electrosynthesis have been developed to extracted of
the lard used variating of extraction time at 30, 60,
90, 120, 150 minutes and we had the optimal time at
120 minutes. The physical properties was carried out
by analyzing 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%. This research will support the improvement
of halal products in Indonesia. This method can be
developed to investigate the other of samples.
ACKNOWLEDGEMENTS
The authors gratefully acknowledge Rector of
University of Sumatera Utara for the financial
support via Penelitian Dasar Talenta Project 2019
contract number: 328/UN5.2.3.1/PPM/KP-
TALENTA USU/ 2019.
REFERENCES
a. N. Nina Naquiah, J. M. N. Marikkar, M. E. S. Mirghani,
A. F. N. & N. A. M. Y., 2017. Differentiation of
Fractionated Components of Lard from Other Animal
Fats Using Different Analytical Techniques. Sains
Malaysiana 46, 209–216.
Development of Maceration Methods in the Investigation and Analysis of Lard in Industrial Food Products to Improve Halal Product in
Indonesia
243

Ardilla, D., Taufik, M., Tarigan, D. M., Thamrin, M.,
Razali, M., Siregar, H. S., 2018. Analisis Lemak Babi
Pada Produk Pangan Olahan Menggunakan
Spektroskopi UV – Vis Analysis Of Lard In The Meat
Processed Using UV - Vis Spectroscopy. Agrintech -
J. Teknol. Pangan Has. Pertan. 1, 111–116.
Burlian, P., 2013. Reformulasi Yuridis Pengaturan Produk
Pangan Halal. Ahkam XIV, 43–52.
Cheng, S. S., Huang, C. G., Chen, Y. J., Yu, J. J., Chen,
W. J., Chang, S. T., 2009. Chemical compositions and
larvicidal activities of leaf essential oils from two
eucalyptus species. Bioresour. Technol. 100, 452–456.
https://doi.org/10.1016/j.biortech.2008.02.038
Erwanto, Y., Rohman, A., Arsyanti, L. and Pranoto, Y.,
2018. Identification of pig DNA in food products
using polymerase chain reaction (PCR) for halal
authentication-a review. Int. Food Res. J. 25, 1322–
1331.
Faridah Jalil, N. M., 2014. Administration and
Enforcement of Halal Certification in Malaysia – a
Possibility towards Cooperative Federalism.
MIHREC.
Fibriana, F., Widianti, T., 2009. Deteksi Kandungan
Daging Babi pada Bakso yang Dijajakan di Pusat Kota
Salatiga Menggunakan Teknik Polymerase Chain
Reaction. Biosaintifi ka 2, 10–17.
Hidayat, A. S., Siradj, M., Selatan, J., 2015. Sertifikasi
Halal dan Sertifikasi Non Halal pada Produk Pangan
Industri. Ahkam XV, 1–12.
Hilda, L., Si, M., 2014. Analisis Kandungan Lemak Babi
dalam produk pangan di Padangsidimpuan secara
kualitatif dengan menggunakan Gas Kromatografi
(GC). Tazkir 9, 1–15.
Lawrence, E. J., Blagg, R. J., Hughes, D. L., Ashley, A.
E., Wildgoose, G. G., 2016. A Combined
“Electrochemical – Frustrated Lewis Pair” Approach
to Hydrogen Activation : Surface Catalytic Effects at
Platinum Electrodes A Combined “Electrochemical –
Frustrated Lewis Pair” Approach to Hydrogen
Activation : Surface Catalytic Effects at Platinum
Electrodes. https://doi.org/10.1002/chem.404242
Razali, M., Siregar, R. T., Sari, N., Sinaga, M. H., 2018.
Analisis Mikrobiologi Forensik Total Mikroba Sosis
Sapi yang Bercampur Lemak Babi dalam Rangka
Kehalalan Produk. AGRINTECH - J. Teknol. Pangan
Has. Pertan. 2, 33–39.
Rendle, D. F., 2005. Advances in chemistry applied to
forensic science. Chem. Soc. Rev. 34, 1021–1030.
https://doi.org/10.1039/b415890n
Rohman, A., Triyana, K., Sismindari, S., Erwanto, Y.,
2012. Differentiation of lard and other animal fats
based on triacylglycerols composition and principal
component analysis Fourier Transform Infrared
Spectroscopy applied for rapid analysis of lard in palm
oil. Int. Food Res. J. 19, 1161–1165.
Salehudin, I., 2014. Halal Literacy : A Concept Exploration
and Measurement Validation. SSRN Electron. J. 1, 1–
21. https://doi.org/10.2139/ssrn.2004762
Sisco, E., Najarro, M., Burns, A., 2018. A snapshot of
drug background levels on surfaces in a forensic
laboratory. Forensic Chem. 11, 47–57.
https://doi.org/10.1016/j.forc.2018.09.001
Taufik, M., Ardila, D., Razali, M., Alfian, Z., 2019.
Investigation of Lard on Pork Nuggets using UV
Spectrophotometry. Indian J. Sci. Technol. 12, 10–13.
https://doi.org/10.17485/ijst/2019/v12i2/138333
Taufik, M., Taufik, M., Wanto, R., Cibro, S. R., Ardilla,
D., Razali, M., Tarigan, D. M., 2017. Studi
Pendahuluan Maserasi Coupling Elektrosintesis
Dalam Mengekstraksi Nikotin Yang Terkandung
Dalam Puntung Rokok, in: Seminar Nasional Kimia
Unmul 2017.
Walsh, F., Reade, G., 1994. Design and performance of
electrochemical reactors for efficient synthesis and
environmental treatment. Part 1. Electrode geometry
and figures of merit. Analyst 119, 1–7.
https://doi.org/10.1039/an9941900791
ICOCSTI 2019 - International Conference on Chemical Science and Technology Innovation
244