Kandungan Total Lipid Lemak Ayam dan Babi Berdasarkan Perbedaan Jenis Metode Ekstraksi Lemak
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Abstract
Tujuan dari penelitian ini adalah untuk mempelajari pengaruh dari perbedaaan metode ekstraksi lemak terhadap hasil total lipid dari lemak ayam dan babi. Penelitian ini menggunakan empat metode ekstraksi, yaitu metode Soxhlet, Folch, Hara and Radin, dan Bligh and Dyer serta bahan yang digunakan adalah lemak ayam dan babi. Hasil penelitian menunjukkan bahwa total lipid yang dihasilkan dari metode ekstraksi Soxhlet, Folch, Haran and Radin, dan Bligh and Dyer pada lemak ayam, berturut-turut adalah 54.28%, 70.06%, 63.87%, dan 44.21%. Sedangkan pada lemak babi, berturut-turut, adalah 65,57%, 86,97%, 67,74%, dan 64,07%. Penggunaan metode ektraksi yang berbeda akan memberikan efisiensi pada jumlah lipid yang berbeda. Perbedaan hasil tersebut juga disebabkan oleh karakteristik asam lemak penyusun yang berbeda antara lemak ayam dan lemak babi.
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