Analisis Lemak Babi pada Bakso menggunakan Spektrofotometer Fourier Transform Infrared (FTIR)

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Millen Nur Islami Raden Fatahillah Selpi Suriana Ambar Wati Syafiana Khusna Aini

Abstract

Counterfeiting of food products with non-halal ingredients began to become a new problem around the majority of Indonesian people who are Muslim. Most of the non-halal components found on the market are pork, lard, pork gelatin and pork-based products. Mixing beef with pork in making meatballs is an effective solution to reduce the price of meatball making production. The process of this research includes the process of socletation extraction and then analyzing the content of lard using the FTIR spectroscopy method. The study of Fourier Transform Infrared (FTIR) spectrophotometry can be used to identify the presence of wild boar meat in beef meatballs qualitatively.

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