Analysis of lard in soybean oil adulterated in order to increase halal food

Abstract

Soybean oil is a vegetable oil that is produced from soybean seeds. Some oil products are often adulterated with other ingredients in order to benefit by enhancing their taste and aroma. This oil is often adulterated with palm oil. To improve aroma and taste, it is often adulterated with lard. Adulteration events greatly affect the halalness of a food product. This study aims to analyze soybean oil adulterated with lard. A completely randomized design method was developed with two factorials, namely the concentration of n-hexane (20, 30, 40, and 50%) and maceration time (6, 12, 18, and 24 hours). The concentration of n-hexane had a significantly different effect at the level (p <0.05) on body weight and significantly different at the level (p <0.01) in the iodine number, acid number, and total microbes in soybean oil adulterated with lard. Maceration time had a significant effect on the level (p <0.01) specific gravity, iodine number, acid number and total microbes in soybean oil adulterated with lard. The concentration of n-hexane and maceration time had a significantly different effect at the level (p <0.05) on specific gravity and very significantly different at the level (p <0.01) in the iodine number, acid number, and total microbes in soybean oil adulterated with lard. Lard concentration increases with increasing n-hexane concentration and maceration time. This research is useful for halal testing in food inspection laboratories.