Lemak babi
Lemak babi adalah lemak pada babi. Lemak babi biasanya digunakan untuk banyak makanan atau sebagai makanan yang mirip dengan mentega. Penggunaan lemak babi pada masakan telah banyak digantikan minyak yang berasal dari tumbuhan, tetapi, banyak masakan dan toko kue menggunakannya. Lemak babi secara luas masih digunakan untuk membuat sabun. Lemak babi kebanyakan diproduksi dari Tiongkok, Jerman dan Brasil.[4]
| Negara | Produksi, 2018 (ton) | |||
|---|---|---|---|---|
| 1 |  Tiongkok | 2,544,847 | ||
| 2 |  Jerman | 549,989 | ||
| 3 |  Brasil | 508,600 | ||
| 4 |  Amerika Serikat | 447,474 | ||
| 5 |  Rusia | 434,100 | ||
| 6 |  Italia | 215,513 | ||
| 7 |  Polandia | 174,649 | ||
| 8 |  Rumania | 148,997 | ||
| 9 |  Prancis | 146,519 | ||
| 10 |  Meksiko | 143,842 | ||
| Source : FAOSTAT | ||||
 | |
| Komposisi lemak | |
|---|---|
| Lemak jenuh | |
| Total kejenuhan | 38–43%: Asam palmitat: 25–28% Asam stearat: 12–14% Asam miristat: 1% |
| Lemak tak jenuh | |
| Total lemak tak jenuh | 56–62% |
| Lemak tak jenuh tunggal | 47–50%: Asam oleat: 44–47% Asam palmitoleat: 3% |
| Lemak tak jenuh jamak | Asam linoleat: 6–10%[1][2][3] |
| Properti | |
| Energi makanan per 100 g (3,5 oz) | 3.770 kJ (900 kcal) |
| Titik lebur | lemak punggung: 30–40 °C (86–104 °F) lemak ginjal: 43–48 °C (109–118 °F) lemak campuran: 36–45 °C (97–113 °F) |
| Titik asap | 121–218 °C (250–424 °F) |
| Gravitasi spesifik pada 20 °C (68 °F) | 0,917–0,938 |
| Bilangan iodin | 45–75 |
| Bilangan asam | 3,4 |
| Bilangan penyabunan | 190–205 |
| Tidak tersabunkan | 0,8%[2] |
Referensi
- National Research Council. (1976). Fat Content and Composition of Animal Products.; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. ISBN 0-309-02440-4
- Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company.
- Kaminsky, Peter. (2005). Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. Hyperion. 304 p. ISBN 1-4013-0036-7
- Lard Production in 2018 by FAO
Pranala luar
- "High on the Hog" by Corby Kummer, New York Times, August 12, 2005.
- "Praise the lard" by Ed Murrieta, The News Tribune, September 7, 2005.
- "Rendering Lard 2.0" by Derrick Schneider, An Obsession With Food (blog), January 12, 2006.
- "Lard" Diarsipkan 2008-06-11 di Wayback Machine., Food Resource, College of Health and Human Sciences, Oregon State University, February 20, 2007. – Bibliography of food science articles on lard.
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