Lemak babi: Perbedaan antara revisi
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{{Infobox oils
|name=Lemak babi
|image=[[File:Homelard.jpg|250px]]
|caption=
|composition=
|fat=
|water=
|solids=
|sterols=
|fatcomposition=y
|sat= 38–43%:<br>[[Asam palmitat]]: 25–28%<br>[[Asam stearat]]: 12–14%<br>[[Asam miristat]]: 1%
|interster=
|unsat= 56–62%
|monoun=47–50%:<br>[[Asam oleat]]: 44–47%<br>[[Asam palmitoleat]]: 3%
|polyun=[[Asam linoleat]]: 6–10%<ref>National Research Council. (1976). [http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 Fat Content and Composition of Animal Products.]; p. 203. Washington, DC: Printing and Publishing Office, National Academy of Science. {{ISBN|0-309-02440-4}}</ref><ref name=sourcebook>Ockerman, Herbert W. (1991). Source book for food scientists (Second Edition). Westport, CN: AVI Publishing Company.</ref><ref>Kaminsky, Peter. (2005). ''Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them''. Hyperion. 304 p. {{ISBN|1-4013-0036-7}}</ref>
|o3=
|o6=
|o9=
|properties=y
|energy_per_100g={{convert|3770|kJ|kcal|abbr=on}}
|melt=lemak punggung: {{convert|30|–|40|C|F}}<br>lemak ginjal: {{convert|43|–|48|C|F}}<br>lemak campuran: {{convert|36|–|45|C|F}}
|boil=
|smoke={{convert|121|-|218|C|F}}
|roomtemp=
|sfi20=
|sg20=0,917–0,938
|refract=
|iodine=45–75
|acid=3,4
|aciddeg=
|ph=
|sapon=190–205
|unsapon=0,8%<ref name=sourcebook/>
|reichert=
|polenske=
|kirschner=
|shortening=
|peroxide=
}}
'''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
Lemak babi kebanyakan diproduksi dari [[Tiongkok]], [[Jerman]] dan [[Brasil]].<ref>[http://www.fao.org/faostat/en/#data/QP/ Lard Production in 2018 by FAO]</ref>
{| class="wikitable" style="margin-right:2em;" cellpadding="5"
▲'''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 dikurangi akibat dari masalah kesehatan dan memiliki gambaran yang buruk, namun, banyak masakan dan toko kue menggunakannya. Lemak babi secara luas masih digunakan untuk memanufakturkan [[sabun]].
!
!Negara !! Produksi, 2018<br /><small>(ton)</small>
|-
|1
| {{CHN}}||align="right"| 2,544,847
|-
|2
| {{GER}}||align="right"| 549,989
|-
|3
| {{BRA}}||align="right"| 508,600
|-
|4
| {{USA}}||align="right"| 447,474
|-
|5
| {{RUS}}||align="right"| 434,100
|-
|6
| {{ITA}}||align="right"| 215,513
|-
|7
| {{POL}}||align="right"| 174,649
|-
|8
| {{ROU}}||align="right"| 148,997
|-
|9
| {{FRA}}||align="right"| 146,519
|-
|10
| {{MEX}}||align="right"| 143,842
|-
| colspan="5" |''Source : [http://www.fao.org/faostat/en/#data/QP/ FAOSTAT]''
|}
==
{{reflist}}
== Pranala luar ==
* [http://www.nytimes.com/2005/08/12/opinion/12kummer.html?ex=1281499200&en=10881d6d8a46930a&ei=5088&partner=rssnyt&emc=rss "High on the Hog"] by Corby Kummer, ''New York Times'', August 12, 2005.
* [https://web.archive.org/web/20051129140846/http://www.thenewstribune.com/soundlife/story/5160098p-4693041c.html "Praise the lard"] by Ed Murrieta, ''[[The News Tribune]]'',
* [http://www.obsessionwithfood.com/2006_01_01_blog-archive.html#113709378997673043 "Rendering Lard 2.0"] by Derrick Schneider, ''An Obsession With Food'' (blog), January 12, 2006.
* [http://food.oregonstate.edu/l/lard.html "Lard"] {{Webarchive|url=https://web.archive.org/web/20080611115149/http://food.oregonstate.edu/l/lard.html |date=2008-06-11 }}, ''Food Resource, College of Health and Human Sciences, [[Oregon State University]]'', February 20, 2007. – Bibliography of [[food science]] articles on lard.
{{makanan-stub}}
[[Kategori:Bahan makanan]]
[[Kategori:Babi]]
[[Kategori:Lemak]]
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