Preliminary Immunochemical Studies to Detect Lard

Sudjana, Dina; Amalia, Lia; Adnan, Saepul

doi:10.15575/ijhar.v2i1.7819

Akses terbuka Jurnal

Preliminary Immunochemical Studies to Detect Lard

Indonesian Journal of Halal Research · Vol. 2 No. 1 (2020) · hlm. 8–12

DOI: 10.15575/ijhar.v2i1.7819
ISSN: 2657-0165, 2656-3754
Terbit: 2020-02-29
Penerbit: UIN Sunan Gunung Djati Bandung
Bahasa: eng
Lisensi: creativecommons.org/licenses/by-sa/4.0

Abstrak

Detection of lard in food using immunochemical methods has been carried out. This method has been applied and developed in food analysis. The purpose of this study was to detect the presence of lard in food. The method used was immunochemical which in this case is tested to its application in food analysis. The principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. Antibodies were obtained by inducing lard into the blood vessels of rabbits. This method is based on the antigen-antibody reaction between fat as an antigen and antibodies that contain anti-lard as reagents and the occurrence of precipitation in agar media. The antibody was obtained by inducing lard, pork broth, and pig plasma into the blood vessels of rabbits. The results of this study were significant.

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Universitas Jambi
Universitas Djuanda
Universitas Muhammadiyah Bandung
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Rekan penulis	Organisasi	Artikel bersama
Muhammad Rido	Universitas Jambi	1
Rady Purbakawaca	Universitas Jambi	1
Kania Nur Sawitri	Universitas Jambi	1
Aris Irvan	Universitas Jambi	1
Oky Lidya Kumala	Universitas Jambi	1
Jajang Nurjaman	Universitas Jambi	1
Helni Kurniawati Zebua	Universitas Jambi	1
Eka Fitri Andini	Universitas Jambi	1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/ijhar/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.

Metadata asli (oai_dc)

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	<dc:title xml:lang="en-US">Preliminary Immunochemical Studies to Detect Lard</dc:title>
	<dc:creator>Sudjana, Dina</dc:creator>
	<dc:creator>Amalia, Lia</dc:creator>
	<dc:creator>Adnan, Saepul</dc:creator>
	<dc:subject xml:lang="en-US">antibody</dc:subject>
	<dc:subject xml:lang="en-US">antigen</dc:subject>
	<dc:subject xml:lang="en-US">immunochemical</dc:subject>
	<dc:subject xml:lang="en-US">lard</dc:subject>
	<dc:description xml:lang="en-US">Detection of lard in food using immunochemical methods has been carried out. This method has been applied and developed in food analysis. The purpose of this study was to detect the presence of lard in food. The method used was immunochemical which in this case is tested to its application in food analysis. The principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. Antibodies were obtained by inducing lard into the blood vessels of rabbits. This method is based on the antigen-antibody reaction between fat as an antigen and antibodies that contain anti-lard as reagents and the occurrence of precipitation in agar media. The antibody was obtained by inducing lard, pork broth, and pig plasma into the blood vessels of rabbits. The results of this study were significant.</dc:description>
	<dc:publisher xml:lang="en-US">UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2020-02-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7819</dc:identifier>
	<dc:identifier>10.15575/ijhar.v2i1.7819</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Halal Research; Vol. 2 No. 1 (2020): February; 8-12</dc:source>
	<dc:source>2657-0165</dc:source>
	<dc:source>2656-3754</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7819/3867</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Indonesian Journal of Halal Research</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>