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Total Lipid in Chicken and Pork Fats by Awaluddin Perdana is a document available to read on EtoBox.
This document discusses a study that analyzed the total lipid content of chicken and pork fats using different extraction methods. Four methods were used: Soxhlet, Folch, Hara and Radin, and Bligh and Dyer. The results showed that the total lipid yields varied between the methods and between chicken and pork fat. For chicken fat, Soxhlet extracted 54.28%, Folch extracted 70.06%, Hara and Radin extracted 63.87%, and Bligh and Dyer extracted 44.21%. For pork fat, the extractions were 65.57%, 86.97%, 67.74%, a
- Author
- Awaluddin Perdana
- Language
- EN