Journal of Halal Science and Research

Analyzing swelling characteristic of Nata de Coco: A Study on quality control challenges and solutions

2023-11-29T03:38:14+00:00

Nata de coco is a food product derived from fermented coconut water with the help of the bacterium Acetobacter xylinum. CV ABC is the company that always produces nata de coco and notices the quality of the product. The problem in this study lies in the product standard testing, which often results in deviations from the swelling capacity test and the oversized test, which do not comply with company standards, thereby reducing the quality of Nata de Coco products. This research activity aims to analyze and formulate solutions related to the factors that cause deviations in production results. The method used is quantitative, with a graphical control chart to determine the magnitude of deviations that occur in the swelling capacity test and oversize test. Fishbone diagrams are used to determine the factors causing nata de coco to deviations from company standards. The data is in the form of documentation of the results of the swelling capacity test and the oversized test of 15 data. Data collection used a random sampling technique, which involved taking 400-gram samples of nata de coco from each batch. The results of the 15-day analysis showed that the swelling capacity test did not meet company standards by 7 days, or 47%, and the oversized test did not meet the maximum limit by 4 days, or 27%. Factors that dominate the causes of irregularities are equipment and people. There is a need for machine standardization and employee discipline to maintain the quality of nata de coco.

Keywords: Nata de coco, Oversize, Swelling capacity.

Volatile profile and its application on species authentication of meat-based food

2024-08-05T05:20:09+00:00

Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication. Numerous studies have explored the application of volatile compounds in identifying meat-based food using volatilomics, an emerging analytical technique. This review focuses on the volatile compound profiles, the factors influencing their production, method of extraction and detection, and their application in meat and meat-based products, with a brief discussion on their potential use for Halal authentication. The major volatile compounds associated with meat aromas include aldehydes, ketones, and alcohols, with variation in composition among different types of meat, though no definite pattern has been identified. Most of these volatile compounds are byproducts of the Maillard reaction, Strecker degradation, or interaction of both, as well as thiamine degradation. Head space-solid phase microextraction (HS-SPME) is meat's standard volatile compounds extraction method due to its convenience, solvent-free process, high sensitivity, and practicality. Gas chromatography-mass spectrometry (GC-MS) is the primary analytical technique for detecting volatile metabolites and is considered the most effective among available methods The volatilomics approach has also been applied in Halal authentication to distinguish among different animal species. The volatile compound profiles can differentiate meat-based products derived from chicken, beef, and pork. While the volatilomics approach shows great potential for use in Halal authentication, additional complementary methods are still required to obtain more comprehensive data.

Keywords: Aroma, Chromatography, Halal, Identification, Vapor, Volatilomics.

Fiqh al-Awlawiyat is the basis for education on halal food and beverage

2024-08-05T04:28:58+00:00

This study aims to elaborate on the conception of halal and its education in the contemporary context and explain how fiqh al-awlawiyat can be applied as a basis for halal education in food and beverage products. After explaining halal as Islamic ethics and morality at different levels, it is explained how fiqh al-awlawiyat is highly urgent in its operation. In the final section, by parsing several fiqh al-awlawiyat rules, four recommendations are given, namely: (1) qualitative indicators of halal achievements need to be proclaimed as a foundation for quantitative indicators that have so far been applied, (2) halal educators need to be equipped not only with practical knowledge about the administrative aspects of halal certification, but also more sophisticated scientific tools such as fiqh al-awlawiyat, fiqh al-waqi', fiqh al-maqasid, and so on, (3) in the education process, educators need to pay attention to the gradual process by directing business partners to take care of their compliance with halal values respectively starting from reciprocal ethics, tolerant ethics, and altruistic ethics based on their abilities, and (4) the education process should not end when halal certification has been obtained but continued so that it can reach a higher level.

Keywords: Education, Fiqh al-Awlawiyat, Food and Beverages, Halal, Islamic Ethics.

Opportunities and challenges for assisting MSMEs with halal products in Sungsang Village in Banyuasin Regency as a halal tourism destination

2024-09-09T07:51:02+00:00

Indonesia is one of the countries with the largest adherents of Islam in the world. Indonesia is also a country that has great potential for tourism with halal products. One of the halal tourist destinations in South Sumatra is the fishing village in Sungsang Village, Banyuasin Regency. The Fisherman's Village in the Sungsang area has been used as a tourist destination by the Banyuasin Regency Regional Government, and it has been running well in recent years. The number of domestic and foreign tourists visiting the Sungsang area has reached hundreds or thousands. The research uses quantitative descriptions of MSMEs in the Banyuasin district. The results of the SWOT analysis can be developed into three models based on potential and uniqueness, namely: a tourist village pattern based on the uniqueness of local cultural resources, namely the decorative boat tradition, a tourist village pattern based on the uniqueness of natural resources as a fishing village tourist village and a tourist village pattern based on the uniqueness of industrial creative economic activities. craft crackers and shrimp pempek. Three models of halal tourism development in Sungsang Village, Banyuasin Regency, South Sumatra are supported by several IFAS and EFAS factors with a difference of 0.62 which is positive, namely: creative industry from MSMEs that already have halal certificates for their products, the availability of adequate places of worship in each village. and the existence of annual events in the form of traditional decorative boat competitions. The development of halal tourism in Sungsang Village also has challenges, including limited facilities and infrastructure, accommodation, and transportation access to tourist destinations. not enough.

Keywords: Challenges, Halal, MSMEs, Opportunities, Tourism.

Perceptions and support of the Muslim community towards the development of marine halal tourism

2024-09-02T02:50:47+00:00

Halal Tourism is a culture-based tourism that prioritizes Islamic Principles and Sharia and hopes to build a superior moral personality as its foundation. The research used a qualitative descriptive method to develop marine halal tourism in Indonesia, especially on the island of Madura. Problem-solving methods used interviews, observations, documentation, and literature studies that refer to the Muslim community's perception of marine halal tourism in Indonesia. The results of this evaluation show that by cooperating with the Government of the Tourism Office, the community and other parties in the perception and support of the Muslim community to develop Marine Halal Tourism on the island of Madura and explore the potential of local areas to increase tourist visitor satisfaction to enjoy facility services by Islamic Sharia. In this case, Halal Maritime Tourism can provide positive things for the Muslim community, especially on Madura Island, so that they can maintain their culture and customs to maintain honor, and foreign tourists can also appreciate the local culture on Madura Island.

Keywords: Halal tourism, Maritime tourism, Muslim tourism.

Development model of halal concept integration based on sustainable village tourism

2024-09-02T02:51:53+00:00

Village tourism with halal tourism development is a tourism asset based on rural potential that can be empowered and developed as a tourism product to attract tourist visits and impact equitable development at the village level and the community's economy. This study aims to produce a halal tourism concept as an innovation in developing tourism activities in the Lontar Sewu tourist village to realize people's welfare during the Industrial Revolution. The method is qualitative and interpretative, and it is located in Hendrosari Village, Gresik Regency. Through content analysis, content, and strategic matrix instrument, it was found that the concept of a halal tourism model based on sustainable village tourism in Lontar Sewu Tourism, Hendrosari Village, Gresik Regency is based on the principle of maqashid sharia. Examining all the results of the matrix above, it can be found that the aspects of Hifz al-Din, Hifz al-Nafs, and Hifz al-Aql are the most important in the integration of the halal concept because they have the highest and most implementation value.

Keywords: Halal tourism, Maqashid sharia, Sustainable development, Strategy.

Production and characterization of halal-based gelatin derived from Red Nile Tilapia (Oreochromis niloticus) fishbone

2024-10-10T05:54:02+00:00

Gelatin is one of the chemical products derived from protein hydrolysis. The demand for gelatin in Indonesia increases yearly, but domestic production still needs to meet the demand, leading to imports. International gelatin production statistics indicate that 58% is derived from pig skin, which is prohibited for Muslims. Therefore, this research aims to produce halal-based gelatin that meets quality standards. Red Nile Tilapia (Oreochromis niloticus) fishbones are used as the raw material for this study, as their halal status is clear in the Quran and Hadith. The fishbones are soaked in different concentrations of phosphoric acid, namely F1 (4%), F2 (6%), and F3 (8%), for 48 hours, then extracted using distilled water solvent in a water bath for 6 hours. The extracted solution is filtered, and the filtrate is dried in an oven at 50°C for 48 hours. The gelatin yield is statistically analyzed using correlation methods, and its functional groups are identified using FTIR spectroscopy. Compared to existing standards, gelatin characteristics are evaluated through organoleptic tests, such as pH, gel strength, viscosity, moisture content, and ash content. The gelatin yield for F1 is 8.15 ± 0.18%; F2 is 12.08 ± 0.12%, and F3 is 15.66 ± 0.26%. The research demonstrates that phosphoric acid concentration significantly influences gelatin yield, with higher concentrations resulting in higher yields. The FTIR spectra also indicate that the synthesized gelatin resembles commercial gelatin in spectra and absorption peaks. All gelatin variations meet the requirements for organoleptic properties, gel strength, moisture content, and ash content, while only F1 and F2 meet the pH requirements.

Keywords: FTIR, halal gelatin, Red Nile Tilapia (Oreochromis niloticus) fishbone.

Identification of halal labels on primary and secondary drug packaging at RSUD Dr. Soegiri Lamongan

2024-10-10T05:52:39+00:00

The majority of religions practiced by residents in the Lamongan area are Islam. In Islam, it is commanded to seek treatment with what is halal and is prohibited from seeking treatment with what is haram. Consumers cannot meet the manufacturer directly, but they must pay attention to the halal label on the drug packaging to consider their choices. This study aims to determine the percentage of drugs with the halal logo at Dr Soegiri Lamongan. This research used an observational design with samples of oral medication packaging at Dr. RSUD. Soegiri Lamongan and use a purposive sampling technique. The instrument used is an observation sheet. The research results showed that from 395 items of oral drugs at RSUD Dr Soegiri Lamongan had a halal label 97 (25%) consisting of capsule preparations of 12 (22%) medicinal items, caplets 6 (12%) medicinal items, tablets 65 (27%) medicinal items, dry syrup 1 (10%) items of medicine, suspension 4 (40%) items of medicine, elixir 1 (100%) items of medicine, drops 2 (25%) items of medicine, and syrup 6 (35%) items of medicine. In contrast, those that do not have a halal label are 298 (75%) oral drugs. The McNemar Test results showed a value of p = 0.000 with a significance value of p < 0.05 for all drugs and oral solid drugs. Meanwhile, the results of the McNemar test on oral liquid drugs show a value of p = 1.000 with a significance value of p > 0.05. Thus, many oral drugs still do not have a halal label on their packaging. Thus, many oral drugs still do not have a halal label on their packaging. However, these drugs are not necessarily haram. The certification process takes quite a long time, and the critical points for halal medicine, which lie in the ingredients, processing, packaging, and storage, are important things in the halal certification process to obtain a halal medicine label.

Keywords: Critical points, Drug, Halal label, Packaging.

In-silico primer designing and validation of Bos taurus and Sus scrofa SET proto-oncogene for non-halal detection

2025-01-09T04:47:52+00:00

The SET gene is part of the proto-oncogene family. Proto-oncogenes families are expressed in cell growth regulation, notably during embryogenesis, wound healing, liver regeneration, and mitotic stimulation by growth factors. While proto-oncogenes have been extensively studied for their role in cancer detection, their application in halal certification assessments remains minimal. Polymer Chain Reaction (PCR) has recently been an alternative method in species authentication due to its high accuracy, with primers being a critical component in determining the amplification process's success. Consequently, primers must be carefully and specifically designed. This study uses a bioinformatics approach to explore the potential of the SET proto-oncogene as a candidate primer for non-halal detection. SET proto-oncogene sequences from pig (Sus scrofa) and cattle (Bos taurus) were retrieved from the National Center for Biotechnology Information (NCBI) database and aligned using MEGA6 software to identify conserved regions suitable for primer design. The designed primers were tested through in-silico PCR and subsequently validated using conventional PCR. The results demonstrated that two primer pairs successfully produced amplicons with lengths of 1068 bp and 1231 bp in cattle and 1275 bp and 1222 bp in pigs, consistent with in-silico predictions.

Keywords: Halal, In-silico, Primer, Proto-oncogene, SET gene.

Development of ethanol analysis in cough syrup medicine by colorimetric method

2024-12-13T01:49:25+00:00

Cough syrup is a pharmaceutical preparation often containing ethanol as a solvent. However, the presence of ethanol in the drug can cause safety issues. This study aims to develop and validate a colorimetric method for determining ethanol in cough syrup. Cough syrup samples from different brands were analyzed using the method. The Visible spectrophotometric method uses the oxidation reaction of ethanol with potassium dichromate in an acidic condition. Method validation was conducted, including linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ). The results showed this method had good linearity (r > 0.99) with a concentration range of 0.48 – 5.76 % (b/v). UV-Vis spectrophotometric method showed good precision and accuracy with SD = 0.0014, RSD = 0.4046 %, and % recovery = 99.99 %, while LOD = 0.1074 % and LOQ = 0.3253 %. This study concludes that the colorimetric method can be used as a valid and complementary method for analyzing ethanol content in cough syrup, providing important information for producers and consumers regarding product safety.

Keywords: Analytical method validation, Cough syrup, Ethanol, Spectrophotometry.