Razali, Mariany
Universitas Tjut Nyak Dien

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Analisis Lemak Babi Pada Produk Pangan Olahan Menggunakan Spektroskopi UV – Vis Ardilla, Desi; Taufik, Muhammad; Tarigan, Dafni Mawar; Thamrin, Muhammad; Razali, Mariany; Siregar, Hendy Syahputra
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Original Source | Check in Google Scholar | Full PDF (170.482 KB)

Abstract

The safety of processed food products is necessary to prevent food from possible  of biological contaminants, chemical, and the others that may be harm of human health and conflict with religion, beliefs and culture of the community so that it is safe for consumption, including foods containing of pork so that it is necessary accurate method of analysis in the laboratory. This paper aims to analyze of pork in processed food products using UV-Vis Spectroscopy. Using spectrometric method, optimum wavelength was obtained at 270 nm, concentration was obtained in pig corned respectively 2,2703%, 35,3784%, 49,6351%, and 52,5405 %.
Studi Awal: Analisis Sifat Fisika Lemak Babi Hasil Ekstraksi Pada Produk Pangan Olahan Taufik, Muhammad; Ardilla, Desi; Tarigan, Dafni Mawar; Thamrin, Muhammad; Razali, Mariany; Afritario, Muhammad Iqbal
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 2 (2018)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Show Abstract | Original Source | Check in Google Scholar | Full PDF (231.538 KB)

Abstract

Technological advances and diversity of the meat processed have grown tremendously with exceptional quality and price. Often found pork fat mixed with other meat processed. This led many experts to find a simple and inexpensive method of examining the physical properties of pig fat. This research is a preliminary study in the analysis of fat physics properties of pigs that aims to analyze the physical properties of extraction Pigs on the meat processed. In this study, n-hexane was carried used variated of concentrations and sample weights respectively : 20% : 10 g, 30% : 20 g, 40% : 30 g, 50% : 40 g. Specific gravity is obtained respectively 0.8208, 0.8210, 0.8215, 0.8215. The refractive index was obtained respectively 1.502, 1.502, 1.503, 1.505. The melting point was obtained respectively 42,638, 42,700, 42,700, 42,700. Iodine numbers were obtained respectively 46,441, 46,449, 46,460, 46,463 and the saponification numbers were obtained respectively 228,446, 228,440, 228,435, 228,428