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

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 : C 1 = 20%, C 2 = 30%, C 3 = 40%, C 4 = 50% and Factor II was the maceration time (W) consisting of four levels : W 1 = 6 Hours, W 2 = 12 Hours, W 3 = 18 Hours, W 4 = 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 C 1 W 1 , C 2 W 2 , C 3 W 3 and C 4 W 4 were analyzed using UV spectroscopy respectively 23, 35, 41, and 54%.