Investigation of Lard on Pork Nuggets using UV Spectrophotometry

Muhammad Taufik; Desi Ardila; Mariany Razali  and Zul Alfian  nbsp

doi:10.17485/ijst/2019/v12i2/138333

Article

Investigation of Lard on Pork Nuggets using UV Spectrophotometry

VIEWS 1128
PDF 1490

Abstract
Full-Text HTML
Full-Text PDF
How to Cite

Indian Journal of Science and Technology

DOI: 10.17485/ijst/2019/v12i2/138333

Year: 2019, Volume: 12, Issue: 2, Pages: 1-4

Original Article

Investigation of Lard on Pork Nuggets using UV Spectrophotometry

Muhammad Taufik^1*, Desi Ardila², Mariany Razali³ and Zul Alfian¹

¹Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara, Medan, Indonesia; [email protected], [email protected]
²Department of Agricultural Technology, University of Muhammadiyah Sumatera Utara, Medan, Indonesia; [email protected]
³Department of Pharmacy, Universitas Tjut Nyak Dhien, Medan, Indonesia; [email protected]

*Author for correspondence
Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Sumatera Utara, Medan, Indonesia;
Email: [email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objective: To make quantitative analysis of lard using UV Spectrophotometry. Method: UV Spectrophotometry techniques were carried out in order to determine the level of lard in pork nuggets. The extraction process was observed using n-hexane solvent and at temperature 55°C. Findings: The optimum wavelength was found to be at 270 nm. The lard concentration of five samples of pork nuggets was 24.9123%, 26.2719%, 26.8421%, 24.9123 and 24.5614% respectively. Novelty/Improvement: This work provides a simple method of investigating lard in pork nuggets.

Keywords: Extraction, Lard, n-Hexane, Nuggets, Pork, UV Spectrophotometry