Evaluation of physicochemical properties and fatty acid profile on Indonesian local beef tallow and lard using two different rendering methods

Tallow and lard are rendered products that are useful for nutritional, feed, and pharmaceutical use due to their high content of essential fatty acids. However, the quality of Indonesia's local beef tallow and lard does not exist in terms of the basic information and effectiveness of these products. This study therefore aimed to evaluate and present information on the rendered fats obtained from two different rendering methods of local beef tallow and lard on physicochemical properties and fatty acid profiles. The yield, physicochemical properties, and fatty acid profile of beef tallow and lard rendered via dry (DR) and wet (WR) rendering at 90-100°C for 30 mins were evaluated. The dry-and wet-rendering methods exhibited the highest yields. WR methods of both samples have a brighter yellow color than DR methods. For physicochemical properties, the WR method had the highest acid value (P<0.05), whereas the saponification value and peroxide value were not significantly different for both rendering methods. There were significant differences in fatty acid compositions for tallow and lard prepared from the two rendering methods. Based on the yield and physicochemical properties of the tallow, both methods fulfil the minimal standard, while lard does not meet the criteria of edible animal oils. © 2025 The Authors.