Indonesia is the country with the largest level of Muslim population in the world. Guarantees for the safety and protection of consumers in the food sector must be considered. One of the parameters used in product halal is total microbial analysis. The sample used was processed tuna which is adulterated with lard (1: 1). The research method uses Factorial Completely Randomized Design method which consists of two factors, Factor I: Solvent Concentration (K) consists of 4 levels, namely: K1 = 20%, K2 = 30%, K3 = 40%, K4 = 50%, Factors II: Maseration Time (W) consists of 4 levels : W1 = 06 Hours, W2 = 12 Hours, W3 = 18 Hours, and W4 = 24 Hours. The results showed that the n-hexane concentration had a very significant effect (p <0.01) on the total microbial parameters. The highest total microbes were in the 50% (K4) concentration of 4,337 log CFU / ml (2.2x104 CFU / ml) and the lowest value was in the treatment concentration of 20% (K1) which was 4,216 log CFU / ml (1.7x104 CFU / ml). The average microbial total value in the treatment of solvent concentration (K) obtained was 2.0x104 CFU / ml. The treatment of maceration time also gave a very significant effect (p <0.01) on the total microbial parameters. The highest total microbial was 24 hours treatment = 4,410 log CFU / ml (2,6x104 CFU / ml) and the lowest value was at 6 hours treatment which was 4,173 log CFU / ml (1.5x104 CFU / ml). Total microbial analysis provides information on adulteration of lard in processed food products in support of halal certification
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