Telah dilakukan penelitian terhadap pemeriksaan sifatsifatfisika, kimia dan kandungan. kimia dari lemak ayam potong ( Hubbard broiler ).Pemeriksaan sifat-sifat fisika meliputi: indeks bias, beratjenis, suhu beku dan suhu lebur dengan menggunakan metodaFarmakope Indonesia edisi III. Pemeriksaan sifat-sil'at kimiameliputi : bilangan asam, bilangan penyabunan dan bilanganiodium menggunakan metoda Farnkope Indonesia edisi III, untuk.uji stabilitas menggunakan metoda Kreist test.Pemeniksaan kandungan kimia meliputi : pemeriksaan minyak mineral dan minyak harsa mengunakan metoda Ekstra Farmakope Indonesia1974, pemeriksaan kolesterol baik secara kualitatif rraupunkuantitatif menggunakan. pereaksi Libermann-Burchard,sedangkan metoda kolorimetri digunakan hanya untuk pemeriksaankuantitatif.Pemeriksaan vitamin A dan D secara kualitatif menggunakanpereaksi Carr-Price, dan cara.kuantitatif menggunalcan metodaspektrofotometri.Hasil percobaan menunjukkan bahwa lenk ayam potong mengandungkolesterol. Dengan metod.a yang digunakan adanya vitamin A danD belum dapat dipastikan.
An investigation has been carried out on physics andchemical properties and chemical content of poultry fat(Hubbard broiler).The examination on physical properties includes refractionindex, density, freezing poit and melting point.The examination on chemical properties includes acid value,saponification value and iodine value using Farmakope Indonesiathird edition method. The stability assay was done by usingKreist test method.The chemical content examination includes the examination onmineral oil and resin oil by applying the Extra FarnkopeIndonesia (1974) method. For both qualitative and quantitativeexamination on cholesterol a Liebernnn-Burchard reaction wasused, while a colorimetric method was use to observe thequantity only. A Carr-Price reaction. was used for the qualitativeexamination on vitamin. A and D, and spectrophotometricmethod was used to examine quantitatively.From the above observation it was indicated that the poultryfat is containing cholesterol. However the method used so farcould not ensure the existence of vitamin A and D. |
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