ABSTRACT

The utilization of lime (Citrus aurantifolia Swingle) extract

in reducing fat levels of beef

By

Hsgjahssdvasg

The fat is functioned as the main energy sources for the body's metabolic processes,
excessive fat consumption can cause obesity. a lime contains the highest 55,6g/kg of citric
acid. the citric acid is an organic acid that dissolves in the water, it is also trusted to be able
dissolving fat in the tuber. this research aims to find out the fat levels of beef by boiling it
using lime (Citrus aurantifolia Swingle) extract for 25 minutes with concentration of 0%,
30%, and 90%.

The fat extraction method that was used in this research is soxhlet method. the
specimen used is beef that was taken from slaughterhouses at Jombang sub-district. The
data processing by coding, tabulating, and mean. the treatment that was applied is by
boiling the beef using 0%, 30%, and 90% of lime (Citrus aurantifolia Swingle) extract.

Result of this research shows the average in each treatments, in the TP treatment
result is obtained 0,033%, the 0% treatment is obtained 0,022%, 30% is obtained 0,22%, and
90% is obtained 0,027% so that it can be known the lowest fat level is from the treatment of
0% and 30%, while the highest fat level is obtained from the TP treatment.

Key words: citric acid, beef, lime, and fat