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

and Maya Handayani Sinaga

Chemistry Department, Universitas Sumatera Utara, Medan, Indonesia

Agricultural Technology Department, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia

Pharmacy Department, Universitas Tjut Nyak Dhien, Medan, Indonesia

Poltekkes Kemenkes Medan, Medan, Indonesia

Keywords: 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 50

C. 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 = 50

C respectively: 71, 1,462, 38

C, 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.

1 INTRODUCTION

The most basic human needs and part of the basic

rights of every citizen in Indonesia is called food

(Hidayat & Siradj, 2015). At present, consumers are

increasingly selective in consuming food (Burlian,

2013). Food must always be sufficient, safe, quality,

nutritious, diverse at an affordable price, and not

contrary to the religion, beliefs and culture of the

people (Razali, 2017). Therefore, food safety is very

necessary to prevent food from the possibility of

biological, chemical and other contaminants that can

interfere, harm and endanger health (Hidayat &

Siradj, 2015). In this case, the need for analytical

methods (preparing, extracting, ang analyzing) that

provide protection for those who produce and

consume these foods (Gustiani, 2009). The mixing

unwanted ingredients in a particular product is

deliberately called adulteration (Yanty et al., 2018).

In addition to food safety factors, the halal factor of

a food product must also be a concern of the

community (Hidayat & Siradj, 2015). One of the

halal concepts is that food must not contain lard. The

presence of lard components causes these foods to

be unclean for consumption (Hilda & Si, 2014). For

this reason, the government is responsible for

organizing halal product guarantees (JPH).

Microbial total is one of the parameters in the

analysis of beef sausage mixed with lard in the

framework of testing the halal of processed food

products based on microbiological analysis (Taufik

et al., 2019).

Lard products needed by consumers are

important to know, because there are indications of

mixing lard (lard) with other fats such as chicken fat,

so for that consumers need to be protected.

Likewise, the presence of a component of lard is

often used to replace beef fat which has the same

function, so it needs to be tested for chemical

content (Burlian, 2013).

One of the livestock commodities that has the

potential as a mixture of fresh meat is pork. This is

because pigs have the characteristics and ability to

have fast growth, good ration efficiency (75-80%),

high percentage of carcasses (65-80%) and high

626

Tauﬁk, M., Ardilla, D., Razali, M., Alﬁan, Z., Susilawati, E., Afniwati, ., Tumanggor, E., Qawarizmi, M. and Handayani Sinaga, M.

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

DOI: 10.5220/0010614900002775

In Proceedings of the 1st International MIPAnet Conference on Science and Mathematics (IMC-SciMath 2019), pages 626-630

ISBN: 978-989-758-556-2

number of children per birth (litter size) (Satriavi

et al., 2013). Lard is a basic ingredient of food that is

commonly used as cooking oil or as a complement

to dishes such as beef fat, goat fat and butter (Hilda

& Si, 2014). The relatively cheaper price of pork is

often used as a mixture sold under the Halal label

(Susanto & Wardoyo, 2014). This is done for profit

reasons without regard to consumer rights (Taufik et

al., 2019).

In an analysis, chemists can provide direction of

examination that corroborates the assumptions of

substances contained in a compound (Lenski, 2010)

including the process of investigation and analysis

(Sisco et al., 2018). The composition contained in

lard has been analyzed using the Chromatography

and FTIR methods. Pork fat spectra have differences

with other animal fats (Erwanto et al., 2018).

Identification of pork forgery in processed meat

products so far can only be detected based on its

DNA. This is so that it requires a fairly expensive

cost, research on forgery of pork into processed meat

products, especially meatballs, has been done using

SDS-PAGE. The result is detected protein fractions

with certain molecular weights (Susanto &

Wardoyo, 2014).

Meatballs are one of the foods that are very

popular with the community because of its

distinctive flavor made from beef, but meatballs are

often reported because they are indicated using a

mixture of pork in its processing (Guntarti & Prativi,

2017). There is an indication that the meatball food

needs to be developed research on analyzing the

content of lard to get more accurate results. The

method of analyzing lard in food products such as

meatballs containing lard is the physical properties

of lard, qualitative analysis and quantitative analysis.

(Hilda & Si, 2014) has reported about lard

analyzed using Gas Chromatography (GC).

Qualitative data were developed by producing

fractions of pork fat, namely: Caprylic Acid C

: 0

0%, Capric Acid C

: 0 0.07%, Lauric Acid C

: 0

0.3%, Myristic Acid C

: 0 1.20%, Acid Palmitoleic

C16: 1 1.60%, Palmitic Acid C16: 0 7.22%,

Margaric Acid C

: 0 0.2%.

(Taufik et al., 2019) has reported pork fat (lard)

in pork nugget material using UV spectroscopy (λ

max = 270 nm) with extraction time of 12 hours.

The Completely Randomized Design (CRD)

method was used in This Research. This work aims

to application of the simple method to preparing,

extracting and analyzing of Lard in pork meatball.

2 METHOD

2.1 Collecting, Preparation and

Extraction

Sample collection is done by purposive sampling.

Samples was collected at Padang Bulan Area,

Medan. Samples were cleaned, cut into small pieces,

mashed then dried for 2 hours (weighed @ 25 g).,.

Extraction using maceration

couplingelectrosynthetic coupling with n-hexane

solvent according to the research time variable and

temperature of 50

C, filtered with flannel cloth,

centrifuged at 3000 rpm for 20 minutes, passed

through filter paper containing anhydrous Na

bind water molecules, dried, repeated for each

treatment. The electrodes used are Aluminum at the

cathode and anode. Voltage = 22 EV (Taufik et al.,

2017). The maceration time was varied at 30, 60, 90,

120, and 180 minutes.

2.2 Physical Properties Analysis

The Parameter of Physical propertise was analysid

were iodine number, refractive index, melting point,

and acid number.

2.3 Spectrofotometry UV

UV spectroscopy used Beckman DU640 UV / Vis

was developed to analysed or pork meatball.

Optimum wavelength was selected in the range 200

- 400 nm. The concentration of the lard standard at

5, 10, 15, 20, 25%. The equation of the straight line

was determined. 1 ml of extracted fat was mixed

with 10 ml of distilled water, put into 2 ml of

cuvette, absorbance and concentration were

measured, repeated for each treatment variable.

3 RESULT

3.1 Collecting and Preparation

Preparation of the sample is done first, namely

sampling from the Padang Bulan Area Medan. The

1100 gram meatball sample was cleaned, cut into

pieces and then dried for 2 hours then divided into

200 grams into chamber. the process of collecting

samples is done in clean conditions so that the purity

of the samples obtained will be high.

Pork meatballs are prepared to obtain a substance

that will be analyzed in the laboratory. Requirements

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

627

in chemical analysis must be fulfilled before the

meatballs are tested, The size of pork meatballs used

in research must have a smooth size and

homogeneity so that the extraction process is faster.

Pork meatballs were mashed using pestle and lump.

After smoothing the meatball sample was dried for 2

hours to reduce the water content in the meatball so

that the final mass preparation of 1100 gram sample

was obtained. The sampling technique must be done

properly because it can describe the conditions that

are representative or represent the entirety of the

material to be analyzed. The sampling was the initial

stage carried out in conducting analysis. The sample

must be represent the entire material to be analyzed.

This stage must be considered: sampling point,

distance between sampling and homogeneity of by

products (Ci et al., 2015).

3.2 Extraction

The extraction process was carried out on the pork

meatball sample by using maceration coupling

electrosynthetic extraction, where in the

electrocystesis the observed variables are heating at

C, mixing n-hexane solvent and extraction time

used 30, 60, 90, 120, 150 minutes. The process of

electrosynthesis has additional variations, namely

the current strength used by 1.1 volts, and using

aluminum bars. In electrolysis a chemical reaction

occurs with the transfer of solution electrons to the

electrode (oxidation process), whereas at the cathode

electron flow will occur from the cathode to the

solution (reduction process). (Taufik et al., 2019)

was extracted lard with an extraction time of 12

hours, so that macroscopic electrosynthesis can

reduce maceration time.

Maceration is the simple way to extraction of

lard. This method used was maceration coupling

electrosynthetic. Electrosynthesis techniques and

conventional synthesis methods, have the same

variables as temperature, solvent, pH, reactant

concentration, mixing method and time. But the

difference, if in electrosynthesis has additional

variables, namely electrical and physical variables

such as electrodes (Prabawati et al., 2019).

3.3 Analysis of Lard

The parameter of the physical properties was

obtained were iodine number, refractive index,

melting point, and acid number. The result can be

seen at Figure 3.1 below:

Figure 1: The physical properties of lard in meatball.

Figure 1 shows the value of iodine number,

refractive index, melting point, and acid number of

lard in pork meatball. The value obtained was get

results that were almost the same as the standard lard

is the from the value obtained from reference (Hilda

& Si, 2014).

3.4 Spectrofotometry 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 instrument produces light from the

spectrum of the lard sample measured by a certain

wavelength by measuring the intensity of the light

transmitted or absorbed. This tool measures relative

light energy if the energy obtained from the sample

is transmitted, reflected or emitted as a function of

the wavelength. In this research, 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:

IMC-SciMath 2019 - The International MIPAnet Conference on Science and Mathematics (IMC-SciMath)

628

Figure 2: The spectrum of UV.

Based on the picture above, it can be seen that the

optimal wavelength obtained is 270 nm. at this

wavelength the optimum absorption of standard lard

occurs. The concentration or lard in pork meatball can

be seen at Figure 3 above:

Figure 3: The concentration of lard in pork meatball.

Based on the measurement of the lardt

concentration in meatballs where the longer

maceration time the higher the concentration of lard in

the pork meatball. In this work, the maceration process

using n-hexane solvent, the concentration of lard

produced at the optimal conditions was 46%. The

method in this work was the simple method to

optimally about the use of UV spectroscopy in the

analysis of lard in the simple laboratory.

Industrial food products that are increasingly

circulating in Indonesia, especially in Medan, require

very simple and easy methods to be carried out simply

in an effort to investigate and analyze whether or not

they contain pork fat (for example pork meatball).

however, in research problems that exist in a simple

laboratory can be easily resolved in the examination of

industrial food products in the context of increasing

halal products in Indonesia.

4 CONCLUSION

A simple method to preparing, extracting and

analyzing of lard in pork meatball can be developed

used simple method. Extracting method used

maceration coupling electrosynthesis at 120 minute.

Lard in Pork meatball can be analize qualitatively

and quantitatively in a laboratory. The Investigation

was begins with collection, preparation, and

extraction. Maceration extraction is developed at

temperature 50

C. Iodine number, index bias,

melting point, acid numbers respectively 73, 1.462,

C, and 2.524. UV Spectroscopy was developed at

an optimal wavelength (270 nm). however, the

optimal process was obtained at maceration = 120

minutes and the resulting lard content was 46%.

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.

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