Journal of Halal Science and Research

The potential of fish gelatin as an alternative for developing halal gelatin products: A review

Azroo Alfaqih Rojuli — 2026-10-01

Gelatin is an essential ingredient in the food, pharmaceutical, and cosmetic industries, known for its role as a stabilizer, thickener, and texturizer. Fish gelatin from non-mammalian origins offers a promising alternative that aligns with halal dietary laws without requiring specific slaughtering processes. This review aims to comprehensively evaluate the potential of fish gelatin as a halal substitute, focusing on its physicochemical properties, industrial applications, and suitability for the growing global halal market. The study applied a systematic review method, utilizing Google Scholar and Scopus to collect relevant articles from the last decade. The results indicate that fish gelatin generally has lower gel strength and thermal stability than mammalian gelatin due to its lower proline and hydroxyproline content. Despite these limitations, fish gelatin exhibits sufficient gelling properties for cold applications, such as desserts, and can be enhanced with additives to improve stability and gel strength. Additionally, Indonesia's abundant fish resources provide substantial potential for local production. Fish gelatin has shown promise in food products, especially in items not requiring high thermal stability, as well as in specific pharmaceutical and cosmetic applications.

Keywords: Extraction methods, Fish gelatin, Halal alternative, Mammalian gelatin, Physicochemical properties.

Analytical approaches for halal authentication in meat and meat products: A review

Risandrika Dwijayanti Putri Setyono — 2026-10-01

The increasing awareness among Muslim consumers regarding the importance of halal status has driven the demand for accurate, rapid, and scientifically reliable halal authentication methods, particularly for meat-based products that are highly susceptible to cross-contamination and adulteration with non-halal materials. Although numerous analytical techniques have been developed, existing studies are often fragmented, method-specific, and lacking an integrative evaluation that links analytical performance with practical implementation in halal assurance systems. This article reviews various halal authentication approaches by highlighting their working principles, advantages, limitations, and recent technological developments. The review was conducted through a systematic literature review of publications from 2015 to 2025 sourced from Scopus and ScienceDirect. The analyzed authentication methods include DNA-based molecular techniques such as PCR, qPCR, and LAMP, which offer high sensitivity and thermal stability; protein-based methods such as ELISA, aptamers, and proteomics, which detect species-specific biomarkers; and spectroscopic approaches (FTIR, Raman, NMR) combined with chemometrics for rapid and non-destructive differentiation of the chemical profiles of halal and non-halal materials. This review contributes by providing an integrated framework that compares conventional and emerging methods in terms of sensitivity, applicability to processed meat matrices, and relevance to halal verification practices. Furthermore, the findings highlight the potential role of modern analytical integration in strengthening the Halal Product Assurance System (SJPH), improving transparency, consumer trust, and the competitiveness of the halal food industry.

Keywords: DNA-based methods, Halal assurance system, Halal authentication, Meat adulteration, Spectroscopy and chemometrics.

Exploring antioxidant and cytotoxic activity of ultrasound-assisted extraction of Javanese ginseng (Talinum paniculatum) roots: Potential halal bioactive source

Fatimah Mustafawi Muhammadi — 2026-10-01

The roots of Javanese ginseng (Talinum paniculatum (Jacq.) Gaertn.) are widely used in traditional medicine, yet their scientific evaluation remains limited. This study compared ethanol and butanol extracts of T. paniculatum roots obtained through ultrasound-assisted extraction (UAE) in terms of phytochemical composition, antioxidant activity, and cytotoxicity. Phytochemical tests confirmed the presence of phenolics, flavonoids, terpenoids, and other compounds, with the ethanolic extract showing a more diverse profile. Total phenolic content (TPC) was relatively low for both extracts, with ethanol slightly higher (0.64 ± 0.02 mg GAE/g) than butanol (0.57 ± 0.01 mg GAE/g). In contrast, antioxidant activity measured by the DPPH assay was stronger in the butanol extract (IC₅₀ = 39.45 mg/L) than in ethanol (IC₅₀ = 94.07 mg/L). Cytotoxicity screening using the brine shrimp lethality test revealed a notable difference, as the butanol extract exhibited a very low LC₅₀ value of 2.36 mg/L, indicating strong activity compared to 20.99 mg/L for the ethanolic extract. These findings suggest that T. paniculatum roots, particularly the butanol fraction, may offer bioactive compounds with promising antioxidant and anticancer potential. These findings also support the potential development of T. paniculatum as a halal-compliant source of bioactive compounds for nutraceutical and functional food applications.

Keywords: Antioxidant activity, Cytotoxicity, Halal compliance, Talinum paniculatum, Ultrasound-assisted extraction.

Physical characterization and mass modeling of dried fermented cocoa beans: Implications for halal processing

Putri Rousan Nabila — 2026-10-01

This study characterized dried fermented cocoa beans and developed empirical regressions to predict individual-bean mass from simple geometric descriptors. Length, width, and thickness were measured with high-resolution calipers, then used to derive geometric mean diameter, projected areas in three orthogonal orientations and their criterion average, spheroidal volumes, and surface area. Four model families linear, quadratic, logarithmic, and power—were fitted under a fixed significance level. A clear performance hierarchy emerged. The quadratic model based on geometric mean diameter provided the strongest prediction (R² = 0.990), followed by thickness (R² = 0.945). Furthermore, the width in logarithmic form (R² = 0.955) also performed a strong prediction. Area-based models confirmed the centrality of geometry: the criterion projected area achieved R² = 0.956, single-view PAL reached R² = 0.899, and surface area derived from geometric mean diameter matched the best volume model (R² = 0.961). Volume surrogates assuming prolate and oblate spheroids performed competitively (R² = 0.961 and 0.948, respectively). These findings indicate that a geometry-based approach can support rapid and consistent grading with minimal instrumentation. In halal cocoa-processing systems, the models may also support standardized raw-material acceptance, batch documentation, and traceability by providing reproducible physical criteria for recording and separating cocoa-bean lots. The approach therefore offers a practical basis for sorter configuration, intake quality control, and transparent process documentation where rapid mass estimation is required.

Keywords: Cocoa beans, Dimension mass modeling, Halal traceability, Physical characteristics, Quadratic regression.

Halal certification, nutrition, dental literacy, and satisfaction among MBG recipients in Muhammadiyah school, Surabaya

Andre Ridho Saputro — 2026-10-01

The Free Nutritious Meal Program is designed to improve the nutritional status of school children and support their health and learning processes. Program effectiveness depends not only on nutritional adequacy but also on halal food assurance and health literacy among recipients. This study aimed to analyze the association of halal certification, balanced nutrition fulfillment, and dental health literacy on student satisfaction with the Free Nutritious Meal Program at Muhammadiyah elementary school in Surabaya. An analytical observational study with a cross-sectional design was conducted using Partial Least Squares–Structural Equation Modeling analysis. The study population consisted of 216 parents or guardians of students participating in the program, and 140 respondents were selected using purposive sampling based on predefined inclusion criteria. The results showed that all constructs met validity and reliability criteria. The model demonstrated strong explanatory power (R² = 0.857). Dental health literacy showed the strongest association with satisfaction (β = 0.571; p < 0.05), followed by balanced nutrition fulfillment (β = 0.230; p < 0.05) and halal certification (β = 0.170; p < 0.05). These findings indicate that satisfaction with the program is associated with dental health literacy, perceptions of balanced nutrition fulfillment, and halal food assurance. Strengthening health literacy and ensuring nutritional and halal aspects may support the implementation of the program.

Keywords: Balanced nutrition fulfillment, Dental health literacy, Free nutritious meal (MBG), Halal food certification, Program satisfaction.

A review on integrating food science and law for digital halal evidence in Indonesian logistics

Nurhayati Nurhayati — 2026-09-30

The integrity of halal ingredients in cold chain logistics relies on biological safety and legally verifiable traceability for storage and transportation. Traditional halal certifications, however, still rely. Mostly on periodic manual inspection and paper, which in themselves offer only snapshot proof and cannot guarantee continuous compliance or provide legally binding digital proofs. This constrains the bridging between scientifically determined quantities and regulatory validation. The study proposes a comprehensive integrated interdisciplinary evidentiary model based on the intersection of food science measurement, Internet of Things (IoT) monitoring, and blockchain technology to convert temperature stability and segregation compliance information into legally acceptable halal digital evidence. A qualitative research design using systematic literature review (2015 – 2025), technical validation analysis, and qualitative case study evaluation of logistics monitoring practices was applied.

Keywords: Blockchain technology, Digital evidence, Halal cold chain, Halal product assurance, Internet of Things (IoT).

Organizational and institutional challenges to halal compliance readiness: A systematic review

Asiah Alkharib Shah — 2026-09-30

Despite growing awareness and institutional support for halal certification, organizations continue to encounter challenges in achieving sustained compliance. Existing studies have largely examined individual determinants and certification outcomes, offering limited understanding of how organizational and institutional conditions shape compliance readiness. This study systematically reviews empirical halal compliance research published between 2020 and November 2024. Based on the PRISMA 2020 guidelines, relevant articles were retrieved from Scopus and Web of Science, with 21 studies retained following screening and quality appraisal using the Mixed Methods Appraisal Tool. A thematic synthesis supported by NVivo identified five interconnected themes: knowledge and awareness, regulatory frameworks, organizational capacity, supply chain complexity, and consumer and market dynamics. The synthesis indicates that awareness and willingness alone do not ensure organizational readiness, as the translation of halal requirements into practice depends on regulatory clarity, internal capacity, supply chain coordination, and responsiveness to market pressures. These challenges are particularly relevant to resource-constrained enterprises. The review advances a readiness-oriented perspective that conceptualises halal compliance as an organizational capability extending beyond certification attainment. It recommends that institutional interventions move beyond awareness programmes towards targeted capability development, accessible regulatory guidance, operational support, and improved supply chain coordination. Future research should examine how these interacting conditions influence the transition from awareness to operational preparedness and sustained halal compliance.

Keywords: Halal certification, Halal compliance, Institutional challenges, Organizational capability, Organizational readiness.

Determinants of halal awareness: The roles of Qana’ah and locus of control among Indonesian Muslim students

Dina Haya Sufya — 2026-09-30

Indonesia made halal certification compulsory for food and beverage products in stages between October 2024 and October 2026, yet the psychological dispositions that lead Muslim consumers to attend to certification remain poorly understood. This study examined whether qana'ah, the disposition to feel sufficient with what God has provided, and locus of control predict halal awareness among Indonesian Muslim university students. We used a cross-sectional convergent mixed-methods design with a dominant quantitative strand (QUAN + qual). Seven hundred students at Islamic State University Sultan Syarif Kasim Riau were recruited through purposive sampling and completed a questionnaire containing the Halal Awareness Scale, a 36-item qana'ah instrument, the Locus of Control of Behaviour scale, and four open-ended questions. We analysed the data with multiple regression and directed content analysis. The Halal Awareness Scale and the qana'ah instrument met the reliability criterion of α ≥ .70 (α = .957 and α = .911), whereas the Locus of Control of Behaviour scale did not (α = .623). Qana'ah (β = .173, p < .001) and internality (β = .169, p < .001) each predicted halal awareness, F(2, 697) = 16.41, p < .001, R² = .045, and neither age nor sex contributed. Open-ended responses showed that students describe qana'ah mainly through gratitude rather than restraint, and that 13.4 per cent attribute their halal decisions to God, a position the internal-external distinction cannot represent. Qana'ah contributes to halal awareness, but modestly, and agency measures developed in Western settings need conceptual revision before use with Muslim samples.

Keywords: Consumer psychology, Halal awareness, Islamic psychology, Locus of control, Qana’ah.

A risk-based framework for identifying halal critical points in traditional medicines and health supplements

Aji Jumiono — 2026-09-30

Traditional medicines and health supplements combine ingredients, excipients, processing aids, and shared facilities whose origins and production histories can complicate halal assurance. This study aimed to identify halal critical points across the product life cycle and develop an expert-informed, risk-based verification framework. A qualitative descriptive design combined one semi-structured in-depth interview with each of five purposively and snowball-recruited experts during 2025 – 2026 with targeted document analysis. The team expanded written field notes into structured summaries. A retrospective inventory of the cited documentary corpus identified 18 substantive journal articles and 20 official documents; methodological references were classified separately. The document component supported triangulation and was not a systematic review. Reflexive thematic analysis identified five interdependent domains: material origin; process inputs and processing aids; formula and dosage form; facility and cleaning control; and evidence continuity and traceability. High-priority concerns included animal derivatives, dual-source glycerol and stearates, ethanol, fermentation inputs, capsule shells, compound formulations, uncontrolled alternatives, rework, and shared facilities. Informants emphasized that laboratory testing is question-specific and cannot replace supplier transparency, formula reconciliation, or batch traceability. The proposed framework distinguishes inherent from residual priority and directs verification toward gaps that could change halal status. It can inform halal-by-design, supplier approval, and change control while keeping halal decisions distinct from safety and quality assessment. Further validation is required before standardized application.

Keywords: Halal audit, Halal critical points, Health supplements, Traceability, Traditional medicine.