Journal of Halal Science and Research

Concentration of isolated DNA face masks made of gelatin for halal authentication

Nazila Nur Hikmah, Any Guntarti, Nina Salamah — Wed, 21 Feb 2024 00:00:00 +0000

The function of using a face mask is to remove dirt and dead skin cells found in the pores of the skin, open clogged pores and clean the remaining cosmetics that cannot remove with ordinary cleansers, repair and tighten the skin, provide nutrition, smooth, soften and maintain skin moisture. People are aware of halal-labeled cosmetics, one of which is face masks because some face masks contain gelatin. Some face masks on the market contain gelatin. Preparation of 5 reference samples with different concentrations. Preparation of face masks, DNA isolation, and checking the isolation results. The test results with the Nanodrop Spectrophotometer showed that the face mask DNA containing pig and cow gelatin extracted in this study ranged from 163.35 ng/µl in sample S6 to 83.550 ng/µl in sample S7. With the largest concentrations of 163.35 ng/µl and 83.550 ng/µl, while the highest purity value at the λ260/λ280 ratio was 1.41.

Encapsulated aromatic citronella extract (Cymbopogon nardus) and its responses to protein content, solubility, and water holding capacity of catfish bone powder

Wed, 21 Feb 2024 00:00:00 +0000

Aromatic citronella contains highly bioactive components that are easily degraded during processing and storage. Their stability decreases due to heat, light, and oxygen exposure. Encapsulation is one method to maintain the stability of bioactive components. This study aims to determine the content of protein, solubility, and water holding capacity (WHC) of aromatic citronella extracted and encapsulated by various maltodextrin concentrations and foam mat drying temperatures of catfish bone powder. The experimental design in this study used a completely randomized design (CRD) with two factors. Temperature variations in this study were 70°C and 80°C, and maltodextrin concentrations were 10% and 15%. Statistical analysis was performed with two-way ANOVA and continued with the DMRT (Duncan's Multiple Range Test) test at the significance level α = 5%. Total protein of encapsulated aromatic citronella extract on catfish bone powder ranged from 17.24-27.34%, solubility ranged from 34.53-55.64%, and WHC ranged from 4.49 – 43.03%. Maltodextrin concentration significantly affected protein content and WHC. Drying temperatures significantly affected the solubility of catfish bone powder with the addition of encapsulated aromatic citronella.

Utilization of Wungu leaf extract (Graptophyllum pictum (L.) Griff.) in the formulation of spray sunscreen as a halal cosmetic preparation

Faidatul Amalina, Mayu Rahmayanti, Sadli Syarifuddin, Ana Fadilia Aktifa — Thu, 29 Feb 2024 00:00:00 +0000

Ultraviolet (UV) A and Ultraviolet (UV) B rays can also hurt the skin, and sunscreen helps keep the skin awake. Wungu leaf has some potential for sunscreen because it has antioxidant activity that allows it to absorb UV light. Besides considering the security aspect, the formulation of the sunscreen spray also observes the halal critical points of the ingredients used. This study aims to formulate a more comprehensive sunscreen spray halal extract of wungu leaves with variations in the concentration of glycerin, a humectant. Data collection techniques run through descriptive analysis. This is made with variations in glycerin concentration: 5%, 10%, and 15%. The availability of formulated physical evaluations then included organoleptic tests, homogeneity tests, pH tests, viscosity tests, and test patterns of spraying. According to this study, availability in green, homogenous pH stands at 5.42 – 5.73, viscosity in the 1571 – 1983 cPs, and the targeting pattern at about 3 cm, 5 cm, 10 cm, and 15 cm at 5.67 – 16.6 cm. Therefore, in this study, the conclusion is that the availability of sunscreen spray with variations of glycerin has more physical properties that could be used. The more glycerin is used, the more available viscosity will increase.

Formulation of lotion ethanolic extract of rosella flower petals (Hibiscus sabrariffa L.) and antioxidant activity

Justitia Cahyani Fadli, Rindi Ibrahim Lasanudin — Thu, 29 Feb 2024 00:00:00 +0000

Rosella flowers (Hibiscus sabrariffa L.) are plants that are useful as antioxidants. The content that acts as an antioxidant is a flavonoid compound. This study aimed to determine the effect of giving calliandra honey as a multiple active ingredient and single active ingredient (rosella petal extract, calliandra honey ) and ethyl vitamin C as an active ingredient. The lotion of ethanolic extract of rosela flower petals was made with three active ingredients: ethanolic extract of roselle flower petals with a concentration of 2.5%, calliandra honey 2.5%, and ethyl vitamin C 2%. Then, calliandra honey and ethanol extract of roselle flowers are combined with a concentration of extract 2.5% and calliandra honey (1.5%, 2%, and 2.5%). The physical and stability tests are the organoleptic, homogeneity, viscosity, dispersibility, pH, lotion stability, and the value of lotion's antioxidant activity. The activity test was carried out using the 2,2-Diphenyl-1-Picryhidrazil (DPPH) method, and the IC₅₀ of inhibition was calculated. The results of the study showed that all lotion formulations had antioxidant activity. The highest antioxidant activity was obtained in formula three, which had a value of 95.2 ppm (2.5: 2.5 %). Based on the Kruskal Wallis test, the asymp value was obtained. Sig. 0.000, which indicates that there is a significant difference in antioxidant activity. This is because the percent inhibition of each sample has a large enough difference.

Antioxidant and color properties of black soybean tempe beverage with the addition of sappan wood and cinnamon

Putri Masitha Silviandari; Wahidah Mahanani Rahayu, Ana Silvana — Wed, 21 Feb 2024 00:00:00 +0000

Black soybean was fermented into Tempe to increase its functional properties and bioavailability. To develop black soybean tempe into a beverage for practical consumption, sappan wood and cinnamon were added to improve the appearance and functional properties. This research aims to determine the effect of sappan wood and cinnamon addition on antioxidant levels, phenolic levels, and brightness levels of black soybean tempe beverages. The research used a Completely Randomized Design (CRD) with a ratio of sappan wood and cinnamon at 0:0, 3:0.5, 2.5:1, and 2:1.5 (%w/w). Beverage made from commercial yellow soybean tempe was used as control. This research started by making tempe using Yogyakarta's traditional method. Beans were dehulled, boiled for 30 minutes, soaked in boiling water for 36 hours, boiled again for 30 minutes, inoculated with RAPRIMA, and incubated for 40 hours at room temperature. Tempe beverage was made by milling tempe and 80°C water at 1:3 (w/w) and the barks at the mentioned ratio, followed by filtration. The beverages were then analyzed for their Ascorbic Acid Equivalent Antioxidant Capacity (AEAC), total phenolics using the Folin-Ciocalteu method, and brightness levels using the CIE method. The results showed the antioxidant properties ranged between 82.67-86.93 mg AEAC/ml, total phenolics: 53.43-66.53 mg GAE/ml, color brightness parameter L*: 33.82-34.49, a *: 1.97-2.01, and b*: 4.09-5.05. It can be concluded that adding sappan wood and cinnamon improved the antioxidant levels and appearance of black soybean tempe beverages. The highest antioxidant properties and brightness level were obtained by adding 3% and 0.5% of sappan wood and cinnamon bark, respectively.

Turi leaf extract Ag nanoparticle liquid soap (Review of physical properties and antibacterial activity)

Wilda Amananti, Aldi Budi Riyanta — Wed, 21 Feb 2024 00:00:00 +0000

Research has been carried out on manufacturing liquid soap silver nanoparticles of Turi leaf extract. Ag nanoparticles have been used in various cosmetic and personal care products. This is because Ag nanoparticles have potential advantages such as increasing product stability, increasing absorption, and the ability to give special effects to the skin. From the physical properties test results, all soap formulas meet the standards set based on organoleptic, physical properties, pH, density, and viscosity. This research discusses the antibacterial activity of liquid soap. Formula 1 showed better antibacterial activity than formulas 2 and 3, with an inhibitory area reaching 23.84 mm. This can be explained by the fact that Formula 1 has a smaller particle size, namely 2161 nm. Formula 1 has the lowest AgNO₃concentration. The higher the concentration of AgNO₃ used in the synthesis, the greater the amount of Ag⁺ that must be reduced, resulting in greater agglomeration and a larger size distribution of Ag nanoparticles.

Analysis of quality control on cassava emping “Super Telur Bu Siti” in Bantul Karang Yogyakarta

Farradila Caesar Ratna Timur, Aprilia Fitriani — Wed, 21 Feb 2024 00:00:00 +0000

Cassava emping is a snack made from mashed cassava mixed with eggs, red chilies, green onions, and celery leaves. This research aims to analyze the quality control of cassava emping products and efforts to improve the production process of "Super Telur Bu Siti" Cassava Emping. Data collection methods in this research are interviews, observation, and literature study. Several problems are caused by facts that need to conform to standards in similar food production processes. From the analysis using affinity diagrams, several factors cause quality problems, namely materials, machines, methods, humans, and the environment. The alternative tree diagram analysis results are efforts or actions to improve the quality of cassava chip products in "Super Telur Bu Siti" Cassava Emping. This research concludes that quality control is carried out based on aspects of raw materials, processes during processing, and final products. The Cassava Emping product "Super Telur Bu Siti" does not meet the quality standard criteria based on the National Standards and the Indonesian Food and Drug Supervisory Agency regarding Good Food Production Methods for Home Industries or CPPB-IRT 2012.

The potential of plant protease enzymes as rennet alternatives for developing halal cheese product: A review

Ummi Syahda Daris, Ummi Halimah Rahmatika, Angel Kurnilah Fitri — Wed, 21 Feb 2024 00:00:00 +0000

Cheese, a derivative of dairy products made using the enzyme rennet, has received full attention because of the critical point for halalness from the milk coagulation process, which uses the rennet enzyme. Rennet enzymes can be obtained from the stomachs of animals such as cows, pigs, and goats, and they can also be produced from microbes. This very high risk of haram sources or unclean contamination has led to the development of cheese products using plant protease enzymes as a substitute for rennet enzymes. This study aims to highlight plant protease enzymes, characterize the enzymes produced, characterize cheese produced, and the potential of plant protease enzymes in replacing Rennet. Plants that have protease enzymes, such as noni, papaya, pineapple, red ginger, strawberries, pears, biduri, moringa, kiwi, tamarillo, and many other plants, have the potential to replace the rennet enzyme in making cheese. Thus, the doubts (mashbooh) arising from making cheese can be avoided by developing products from raw materials with guaranteed halal quality. Plant ingredients that can replace the rennet enzyme in making cheese are many and varied, for example, noni, papaya, moringa, bidi, pineapple, red ginger, kiwi, tamarillo, pears, Balanites aegyptiaca, strawberries, and many more. Doubtless, the problem of making cheese with Rennet can be avoided by developing cheese products from raw materials guaranteed to be halal. Limitations to plant protease enzymes on cheese production only apply to soft cheese, while it is difficult to produce hard cheese from plant enzymes.

Sensitivity of commercial rapid test kit to pork contamination in processed foods

Riski Dwimalida Putri, Suciana Safitra — Wed, 21 Feb 2024 00:00:00 +0000

Guaranteeing halal products has now become a necessity, especially for food products. This is intended to ensure that the food produced is not contaminated with non-halal ingredients, including pork. Pork contamination in processed meat foods such as meatballs is still often found. Various tests can be done to detect the presence of pork in processed foods. One of them is a rapid test using the LFIA method. This test is widely used because it is more efficient, economical, and easy to prepare samples. A rapid pork contamination test kit (XEMA) has been circulating in Indonesia. In the research, the sensitivity of this rapid test kit was tested on processed meat foods with various concentrations of pork and variations in the main ingredients. The color test shows that the simulated samples of beef meatballs without added pork are dark greyish white, as are the simulated samples with concentrations of 1% and 10%. Meanwhile, samples with concentrations of 20% and 40% have a paler color. Meanwhile, there was no significant difference in the variation in pork concentration in meatballs with the main ingredients of chicken and fish. For smell and texture, there were no significant differences in the simulated samples, both the control and samples with varying concentrations. From testing, it is known that the test kit can detect the presence of pork up to a concentration of 10% in samples, with the main ingredients being beef, chicken, or fish. These results indicate that this rapid test kit can well detect pork contamination in processed food samples.

Halal product guarantee system in powdered goat milk production house

Wilda Sabrina Khairani, Nurul Hidayah — Wed, 21 Feb 2024 00:00:00 +0000

The halal product guarantee system is a criterion that must be met in halal certification activities in order to guarantee and maintain the consistency of the halal product process so that it complies with applicable laws. Processing of powdered goat milk is carried out by adding granulated sugar and vegetable creamer to powdered goat milk products, which in the Decree of the Head of BPJPH No. 748 of 2021 includes critical materials that must have a halal certificate. The decree of the Head of BPJPH No. 57 of 2021 is a reference for the food processing industry. This practical work report aims to determine whether there are critical ingredients in the product and the efforts made in implementing the halal assurance system at powdered goat milk production houses. The problem-solving methodology used is observation, problem formulation, interviews, literature study, documentation, and checklist forms with evaluation criteria referring to the Decree of the Head of the Halal Product Guarantee Agency No. 57 of 2021. The evaluation results show that powdered goat milk production houses have implemented 74.2% of the criteria, and 25.8% of the criteria that have not been met are caused by the negligence of the workforce who do not use masks and gloves; the majority of production processes still use manual methods and a hot room.