Penentuan Lemak dalam Margarin dengan Metode Ekstraksi Sokletasi di Balai Besar Pengawas Obat dan Makanan Medan

Abstract

Have been analysis determination concentrate of margarin Forvita in Balai Besar POM Medan, by using method of soxhletation extraction. The concentrate of fat in margarine is 82,24%. This fat concentrate have fulfilled condition determined by SNI (Industrial Standart National) 01 – 2970 – 1992. Certainty in SNI have been determined that concerate of fat margarine minimum 80%. This means that concerate of fat is up to standard.