Authors:
Muhammad Taufik
1
;
Desi Ardilla
2
;
Mariany Razali
3
;
Zul Alfian
1
;
Endang Susilawati
4
;
Afniwati
4
;
Esrauli Tumanggor
1
;
Muhammad Ridho Al Qawarizmi
1
and
Maya Handayani Sinaga
5
Affiliations:
1
Chemistry Department, Faculty of Mathematic and Natural Science, Universitas Sumatera Utara, Medan 20155, Sumatera Utara, Indonesia, Indonesia
;
2
Agricultural Technology Department, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia, Indonesia
;
3
Pharmacy Department, Universitas Tjut Nyak Dhien, Medan, Indonesia, Indonesia
;
4
Poltekkes Kemenkes Medan, Indonesia
;
5
Poltekkes Kemenkes Medan, Medan, Indonesia
Keyword(s):
meatballs, lard, concentration, method, maceration
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 exa
minations.
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