Journal of Halal Science and Research

Review article: Comparison of cosmetic regulatory policies in various countries toward consumer protection

Deli Silvia — 2024-09-30

Cosmetics are various products that enhance physical appearance and care for the skin, hair, and body. Cosmetic regulation refers to the rules and regulations imposed by a country's government or health regulatory agencies to regulate the production, marketing, and use of cosmetic products. The purpose of writing this journal is to compare the regulation of cosmetic products in Indonesia with the regulation of cosmetic products abroad, and it is hoped that people will be more aware and understand the regulation of cosmetic products that have been established. The literature method is used to conduct a review article, and the criteria chosen are based on the originality and relevance of the reading. The result of this writing is that the requirements regarding labeling in various countries are similar, such as composition, country of manufacture, product name, instructions for use, full name and address of the owner of the notification number (manufacturer), manufacturing batch number, expiration date, and special precautions that must be considered when using. Consumers must consider different regulations for cosmetic products in each country. These must be considered when making or selling cosmetic products: import and export regulations, limited ingredients, and safety testing of cosmetic products.

Keywords: Cosmetics, Export, Import, Labelling, Regulation

Physico-chemical properties and organoleptic acceptability of star fruit (Averrhoa bilimbi Linn.) jam with variations of natural sweeteners

Arda Rospita Dewi — 2024-09-30

Belimbing wuluh (Averrhoa bilimbi Linn.) is a fruit plant from Indonesia that has a very sour taste because it contains citric acid and oxalic acid. This sour taste is why this fruit has yet to be optimally utilized. This study aimed to determine the effect of natural sweetener variations on wuluh star fruit jam's physico-chemical and organoleptic properties. This study used an experimental method in which the experiment was designed in a completely randomized design (CRD) with 4 treatments and 3 repetitions. The results of this study showed that the addition of natural sweeteners to wuluh star fruit jam had a significant effect (p < 0.05) on viscosity (9143 – 9450 mpa.s), sineresis (1.295 – 4.592 mg), vitamin C test (17.540 – 25.629 mg/100g), moisture content (23.57 – 31.19%), total sugar content (58.01 – 69.41%wb) and which had no significant effect (p>0.05) on pH (3.38 – 3.64%). Meanwhile, organoleptic testing did not significantly affect taste, color, texture, aroma, and spreadability parameters.

Keywords: Belimbing wuluh, Cassava sugar, Corn sugar, Honey, Jam

The importance of drug symbols and halal logos in the pharmaceutical industry: Effect, understanding, and implementation

Hendra Ramadan — 2024-09-30

With its predominantly Muslim population, Indonesia has significant potential in pharmaceuticals and herbal products, making it a focal point for government initiatives to drive growth in the sector. Despite these efforts, compliance with halal standards and obtaining halal certificates still face many challenges. This research examines the efforts to fulfill halal certification obligations by implementing halal standards in pharmaceutical and herbal products. This research uses a descriptive qualitative study; the data was collected through observational reviews and interviews and supplemented with a comprehensive literature study, which includes various sources such as journals, books, online media, and other additional references. This study reveals that setting standards or halal certification involves three parties, namely the Halal Product Assurance Organizing Agency (BPJPH), the Halal Examining Agency (LPH), and the Indonesian Council of Ulama (MUI). BPJPH implements the halal product guarantee. Then BPJPH will submit it to Lembaga Pengkajian Pangan, Obat-obatan dan Kosmetika (LPPOM) as LPH to check the adequacy of documents, compile audits, conduct audits, hold auditor meetings, issue audit memoranda, and submit audit result records to the MUI Halal Fatwa Session. Together with the Fatwa Committee, MUI determines the level of halalness of the product based on the audit results and issues a MUI Halal Decree.

Keywords: Herbs, Halal Industry, Halal Certificate, Medicines

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier

Wahidah Mahanani Rahayu — 2024-09-30

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively.

Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

Exploring influential factors in selecting halal pharmaceuticals among students (study case IAI Tazkia & University Ibnu Khaldun in Bogor)

Muhammad Ridho Al Fathan Suriedi — 2024-09-30

Users of halal-certified medicines involve individuals, groups, and organizations; individual actors cannot be separated from students. Several factors influence students who use halal-certified medicines, including attitudes, subjective norms, and purchase intentions. These factors are motivated by the desires and needs of students. This study investigates the impact of knowledge, attitudes, and subjective norms on the purchase intention of halal-certified medicines. The research explores the factors influencing the intention to purchase halal-certified over-the-counter medicines among students at IAI Tazkia and Ibn Khaldun University in Bogor. Data collection primarily comprises primary data. The primary data utilized in this study were gathered by distributing questionnaires to 215 student respondents. This research uses a qualitative methodology and is analyzed using Structural Equation Modeling (SEM) with the help of SmartPLS 3 software with 215 respondents. The results showed that the attitude variables and subjective norms were significantly affected. On the other hand, the knowledge variable was found to have a low influence on the purchase intention of halal medicines among Muslim students, indicating that other factors may play a more significant role in their purchase decisions.

Keywords: Attitude, Halal medicine, Purchase intention, Subjective norms

The factors that affect halal certification among small and medium enterprise food entrepreneurs in Ngawi

Lulu' Luthfiya — 2024-09-30

A halal lifestyle using halal-certified products is a vital necessity for Muslims. It allows Indonesia to become the world's largest producer and servicer of halal products. However, many uncertified halal products are circulating in the community, and the number of certified halal items tends to be small. Several factors influence the low quality of halal certification products. This Research aimed to identify factors influencing halal certification: education, knowledge, attitudes, behavior, and awareness. The Type of research was crossectional research. The research was conducted in the Ngawi district by comparing entrepreneurs with halal certification and entrepreneurs who still need to have halal certification, with the number of each sample of 26 entrepreneurs. The technique of sampling was purposive sampling. These research variables are factors associated with halal certification, including the level of education, knowledge, attitudes, behavior, and awareness of the entrepreneur acquired through interviews using validated questionnaires and the reliability of the questionnaire. The education, knowledge, and attitude data were analyzed using a chi-square test. The behavior and halal awareness were analyzed using the Fisher test. The statistical test results showed a p-value of < 0.001 on the variables of knowledge, education, attitude, and behavior, so it can be said that knowledge, education, behavior, and attitude positively affect halal certification. However, based on the statistical test on the halal awareness variable, the relationship test results of p-value > 0.05, so it can be said that halal awareness does not positively affect halal certification. This research concludes that education, knowledge, attitudes, and behavior influence legal certification. Awareness of halal behavior does not affect halal certification.

Keywords: Attitude, Behavior, Education, Halal awareness, Halal certification knowledge

Determination of gelatin from marshmallows using a combination of fourier transform infrared (ATR-FTIR) spectroscopic and chemometrics for halal authentication

Sofia Fatmawati — 2024-09-30

Marshmallow is a foam that contains aerated sugar, which is stabilized with gelatin or egg albumin. In this research, a Fourier Transform Infra-Red (ATR-FTIR) spectroscopy combined with the Chemometrics methods is developed to distinguish the presence of porcine gelatin in marshmallows, which can then be used to identify halal products. This method provides fast and rapid testing of halal products. Marshmallows were made with varying concentrations of bovine and porcine gelatine as the reference. Commercial marshmallows were collected in the online marketplace by purposive sampling. Isolated gelatin was analyzed using the ATR-FTIR spectrophotometer, and data analysis was continued using PCA (Principal Component Analysis). The results showed that bovine gelatin absorbed at a wavenumber of 1638 cm^-1, while porcine gelatin produced a sharp absorption at 1697 and 1654 cm^-1. The results of PCA analysis show that 100% of bovine gelatin marshmallows (S100) have areas different from marshmallows containing a mixture of porcine gelatin. The PCA results of four samples (A1, A2, A3, and A4) show they are in the same area as 100% bovine gelatin marshmallows (S100). This shows that it is suspected that the four marshmallow samples tested did not contain porcine gelatin. The multivariate regression curve showed that the pattern of linear absorbance changes along with porcine gelatin concentrations with the highest coefficient equation is from wavenumber 1093.97 cm^-1.

Keywords: ATR-FTIR, Bovine gelatin, Chemometric, Marshmallow, Porcine gelatin

Challenging and encouraging halal certification in handicraft MSMEs

Muhammad Faizul Mamduh — 2024-09-30

Halal certification, a crucial aspect of the halal product industry in Indonesia, is mandatory for food and beverage products. However, awareness and understanding of halal certification remain low among Handicraft MSMEs (Micro, Small, and Medium Enterprises). This research explores the perceptions, understanding, awareness, and challenges Handicraft MSMEs face regarding halal certification. A qualitative approach with semi-structured interviews was employed as the data collection method, followed by NVivo software analysis. The results indicate that Handicraft MSMEs lack an understanding of the importance of halal certification and are unaware of the obligations and procedures involved. We identified insufficient socialization as a significant obstacle, underscoring the urgent need for more awareness campaigns and educational programs. The complexity of the certification process and lack of coordination among halal institutions are also significant obstacles. This research provides profound insights into the challenges and opportunities in implementing halal certification for Handicraft MSMEs, emphasizing the crucial role of the government in promoting and facilitating halal certification implementation for Handicraft MSMEs to support growth and competitiveness in the market.

Keywords: Halal certification, Handicraft MSMEs, NVivo

Prediction of biomarker peak of infrared spectra between pork fat and chicken meat fat using fourier transform infrared spectroscopy technique and clotter plot method

Irwan Saputra — 2024-09-30

The increasingly widespread contamination of chicken meat by pork requires a method to identify the presence of these contaminants quickly and cheaply. Apart from analyzing the spectrum of various pure animal fats, this research also aims to vary the concentration of pork fat and chicken fat to know the FTIR peak spectrum, which will change with changes in concentration. The presence of spectral peaks that change can be identified due to changes in pork fat concentration, which also shows a typical peak spectrum position in pork fat. Variations in the concentration of pork fat contaminants in chicken fat consist of the ratio of the mixture of pork fat (PF) and chicken fat (CF), namely 90:10 (PC1), 80:20 (PC2), 70:30 (PC3), 60:40 (PC4), 50:50 (PC5), 40:60 (PC6), 30:70 (PC7), 20:80 (PC8), and 10:90 (PC9). A scatter plot, a graph usually used to see the relationship pattern between 2 variables, is employed in this research to visualize the changes in spectral peaks with varying concentrations of pork fat in chicken fat. The data scale must be an interval and ratio scale to use a scatter plot. Biomarker wavelengths were identified from the spectra of four animal fats and palm oil at positions 2948.9 and 3007 cm⁻¹, separated by four animal fats and palm oil at a certain distance, thus indicating that these wavelengths could be used to identify non-halal samples.

Keywords: Chicken, Clotter plot, Fat, Infrared, Meat, Pork, Spectra

Analysis of the effect of fermentation duration on the organoleptic properties of dried cocoa beans (Theobroma cacao L.) at Nglanggeran Agricultural Technology Park

Annisa Permata — 2024-09-30

The post-harvest process of cocoa fruits includes fruit harvesting, cracking, wet bean sorting, fermentation, drying, dry bean sorting, and packaging. One of the post-harvest processes that significantly affects the quality of cocoa beans is fermentation. The fermentation process, facilitated by acetic acid and lactic acid bacteria, aims to reduce moisture content, enhance aroma and flavor, and improve the quality of cocoa beans. Acetic acid bacteria, such as Acetobacter and Gluconobacter, contribute to acetic acid production, giving cocoa beans their characteristic flavor. These bacteria convert alcohol into acetic acid, a process crucial for developing the beans' flavor. On the other hand, lactic acid bacteria, like Lactobacillus and Pediococcus, play a role in the breakdown of complex compounds, enhancing the aroma. These bacteria produce lactic acid, which contributes to the beans' aroma. One factor that influences the success of cocoa fruit fermentation is the duration of fermentation. The optimal fermentation time for cocoa fruits is 5 – 6 days. If it is less or exceeds the optimal time, the fermentation of cocoa fruits will not be perfect. The duration of cocoa fruit fermentation has been proven to affect the aroma, taste, texture, and color of dried cocoa beans.

Keywords: Cocoa, Fermentation, Post-harvest process of cocoa, Organoleptic