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

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