Pub Date : 2022-08-31DOI: 10.15575/ijhar.v4i2.12996
N. T. Putri, Arif Kharisman, Ikhwan Arief, H. H. Abdul Talib, K. R. Jamaludin, E. Ismail
All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.
{"title":"Designing Food Safety Management and Halal Assurance Systems in Mozzarella Cheese Production for Small-Medium Food Industry","authors":"N. T. Putri, Arif Kharisman, Ikhwan Arief, H. H. Abdul Talib, K. R. Jamaludin, E. Ismail","doi":"10.15575/ijhar.v4i2.12996","DOIUrl":"https://doi.org/10.15575/ijhar.v4i2.12996","url":null,"abstract":"All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles. However, more than half of small and medium-sized enterprises (SMEs) in Indonesia are having difficulty complying with these regulations. This research designed a food system by identifying the application of Good Manufacturing Practices (GMP) and the HACCP to Dairy Farm SMEs based on the survey, in-depth interviews, and document standard review. The food safety system was implemented using HACCP, and six Critical Control Point (CCP) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. The halal assurance system is implemented at Dairy Farm SMEs by identifying and improving the company's business processes and the mozzarella cheese production process. In addition, a Standard Operating Procedure (SOP) was developed, including a food safety system and a halal assurance system. It can be used as a reference in designing a food safety system by identifying and applying the principles of GMP and HACCP that pay attention to critical points in the mozzarella cheese production process. The results of the research can be used wisely by Dairy Farm SMEs to assist in obtaining recommendations from the Food and Drug Supervisory Agency (BPOM) and halal certification, specifically the existence of SOPs, forms for each production process, improvements to each production process, and improvements to company business processes.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124291876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-31DOI: 10.15575/ijhar.v4i2.11849
N. Huda, N. Rini, Muslikh Muslikh, Slamet Hidayat, E. Takidah, Dian Permata Sari, Af’idatul Husniyah
Halal tourism is one of the emerging sectors in the halal industry. The article aims to identify the main problems, solutions, and strategies for developing a model of halal tourism. The qualitative and quantitative approaches are used in this article, including in-depth interviews and expert group discussions with the community leaders, academics, culinary and travel entrepreneurs, local tourism board, hotel entrepreneurs, and tourists representing halal tourism stakeholders. The data was complemented with research questionnaires and compiled using the Analytic Network Process (ANP) method, with Super Decision as a data processing tool. The article provides empirical insights into halal tourism in Indonesia, focusing on the root cause, the outcome of solutions, and the formulation of a future development strategy. Government-related issues remain the main priority, followed by community and halal facilities entrepreneur issues (hotel, travel, and halal food). The results showed that the priority problem in developing halal tourism in Indonesia is infrastructure problems. The solution is to build adequate road infrastructure, repair damaged roads, and complete road direction to halal tourism locations in every region of Indonesia. Halal tourism goals in Indonesia can be realized by implementing a functional synergy between the government and the local community.
{"title":"Strategic Model for Halal Tourism Development in Indonesia: A Preliminary Research","authors":"N. Huda, N. Rini, Muslikh Muslikh, Slamet Hidayat, E. Takidah, Dian Permata Sari, Af’idatul Husniyah","doi":"10.15575/ijhar.v4i2.11849","DOIUrl":"https://doi.org/10.15575/ijhar.v4i2.11849","url":null,"abstract":"Halal tourism is one of the emerging sectors in the halal industry. The article aims to identify the main problems, solutions, and strategies for developing a model of halal tourism. The qualitative and quantitative approaches are used in this article, including in-depth interviews and expert group discussions with the community leaders, academics, culinary and travel entrepreneurs, local tourism board, hotel entrepreneurs, and tourists representing halal tourism stakeholders. The data was complemented with research questionnaires and compiled using the Analytic Network Process (ANP) method, with Super Decision as a data processing tool. The article provides empirical insights into halal tourism in Indonesia, focusing on the root cause, the outcome of solutions, and the formulation of a future development strategy. Government-related issues remain the main priority, followed by community and halal facilities entrepreneur issues (hotel, travel, and halal food). The results showed that the priority problem in developing halal tourism in Indonesia is infrastructure problems. The solution is to build adequate road infrastructure, repair damaged roads, and complete road direction to halal tourism locations in every region of Indonesia. Halal tourism goals in Indonesia can be realized by implementing a functional synergy between the government and the local community.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128622604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-31DOI: 10.15575/ijhar.v4i2.15573
J. Kusnadi, Kevin Hohn Hernandi, Khotibul Umam Al-Awwaly, E. L. Arumingtyas, H. Hakiki, N. Istianah
Adulterating meat products with several species, including non-halal species, is often found in commercial products. Therefore, non-halal ingredients are a major source of concern for Muslims. Multiplex polymerase chain reaction (PCR) with multiple primers can detect contamination of meat components from non-halal species in a single reaction process, making it more effective and efficient. Multiplex PCR is a PCR technique that uses multiple primers and DNA samples in one reaction to amplify multiple target regions. In this study, a pair of species-specific primers encoding the Cytochrome c oxidase subunit I (CO1) gene were designed to amplify bovine DNA, tested for specificity, and applied in multiplex PCR technique together with D-loop primers for pigs, Cyt-b for rats, and 12S rRNA for dogs. The CO1 primers, along with D-loop primers for porcine, Cyt-b primers for rats, and 12S rRNA primers for dogs, can be used to detect specific bovine DNA with a size of 279 bp and sequence similarity of 96%.
{"title":"Design and Performance Test of Specific Primers to Detect Bovine DNA Fragments using Multiplex PCR Technique for Halal Authentification","authors":"J. Kusnadi, Kevin Hohn Hernandi, Khotibul Umam Al-Awwaly, E. L. Arumingtyas, H. Hakiki, N. Istianah","doi":"10.15575/ijhar.v4i2.15573","DOIUrl":"https://doi.org/10.15575/ijhar.v4i2.15573","url":null,"abstract":"Adulterating meat products with several species, including non-halal species, is often found in commercial products. Therefore, non-halal ingredients are a major source of concern for Muslims. Multiplex polymerase chain reaction (PCR) with multiple primers can detect contamination of meat components from non-halal species in a single reaction process, making it more effective and efficient. Multiplex PCR is a PCR technique that uses multiple primers and DNA samples in one reaction to amplify multiple target regions. In this study, a pair of species-specific primers encoding the Cytochrome c oxidase subunit I (CO1) gene were designed to amplify bovine DNA, tested for specificity, and applied in multiplex PCR technique together with D-loop primers for pigs, Cyt-b for rats, and 12S rRNA for dogs. The CO1 primers, along with D-loop primers for porcine, Cyt-b primers for rats, and 12S rRNA primers for dogs, can be used to detect specific bovine DNA with a size of 279 bp and sequence similarity of 96%.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122152780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-31DOI: 10.15575/ijhar.v4i2.16722
Palupi Fatma Ningtyas, I. Permana, E. Rosa, I. Jaswir
One of the standards in medicine service compiled by the National Sharia Council of Indonesian Ulema Council (DSN MUI) and Indonesian Islamic Health Effort Council (MUKISI) is a drug formulary that does not contain haram substances. In addition, the number of medicines with a halal label in Indonesia is still limited. Even though there is law no. 33 of 2014, which requires a halal certification for all products, including medicines sold in Indonesia. The pharmaceutical industry has not fully supported this issue and still faces many challenges in making this happen. The purpose of this study is to determine the implementation of the halal medicine selection process in Nur Hidayah Hospital Yogyakarta. It is qualitative research with a case study approach. Data were collected using interview, observation, and documentation techniques. The study reveals four themes in the halal medicine implementation selection process at Nur Hidayah Hospital. Those are medicine screening based on sharia principles, the limitation of medicine with the halal label, the use of haram medicine based on doctor-patient agreement using sharia informed consent, and producer statement as a middle ground.
{"title":"Halal Medicine Selection Process in Sharia-Certified Hospital","authors":"Palupi Fatma Ningtyas, I. Permana, E. Rosa, I. Jaswir","doi":"10.15575/ijhar.v4i2.16722","DOIUrl":"https://doi.org/10.15575/ijhar.v4i2.16722","url":null,"abstract":"One of the standards in medicine service compiled by the National Sharia Council of Indonesian Ulema Council (DSN MUI) and Indonesian Islamic Health Effort Council (MUKISI) is a drug formulary that does not contain haram substances. In addition, the number of medicines with a halal label in Indonesia is still limited. Even though there is law no. 33 of 2014, which requires a halal certification for all products, including medicines sold in Indonesia. The pharmaceutical industry has not fully supported this issue and still faces many challenges in making this happen. The purpose of this study is to determine the implementation of the halal medicine selection process in Nur Hidayah Hospital Yogyakarta. It is qualitative research with a case study approach. Data were collected using interview, observation, and documentation techniques. The study reveals four themes in the halal medicine implementation selection process at Nur Hidayah Hospital. Those are medicine screening based on sharia principles, the limitation of medicine with the halal label, the use of haram medicine based on doctor-patient agreement using sharia informed consent, and producer statement as a middle ground.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121178921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-31DOI: 10.15575/ijhar.v4i2.17188
Imelda Fajriati, A. Y. Ikhsani, Annisa Monitasari, Muhammad Zamhari, B. Kartika, J. R. Subba
The Soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. This study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. The carrot was extracted using Soxhlet and maceration method and then continued by oven drying. The n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. UV-Vis spectroscopy and Thin Layer Chromatography (TLC) were used to characterize the n-hexane yield extract. Encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. The maceration method yielded a much higher yield than the Soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. The n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (Rf) of 0.62. These values are confirmed by comparing the band's Rf values and absorption spectra with the standard’s. Light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration.
{"title":"The Effect of Extraction Method on the Extract Yield in the Carotenoid Pigment Encapsulation for Halal Natural Pigment","authors":"Imelda Fajriati, A. Y. Ikhsani, Annisa Monitasari, Muhammad Zamhari, B. Kartika, J. R. Subba","doi":"10.15575/ijhar.v4i2.17188","DOIUrl":"https://doi.org/10.15575/ijhar.v4i2.17188","url":null,"abstract":"The Soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. This study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. The carrot was extracted using Soxhlet and maceration method and then continued by oven drying. The n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. UV-Vis spectroscopy and Thin Layer Chromatography (TLC) were used to characterize the n-hexane yield extract. Encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. The maceration method yielded a much higher yield than the Soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. The n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (Rf) of 0.62. These values are confirmed by comparing the band's Rf values and absorption spectra with the standard’s. Light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125444618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.15575/ijhar.v4i1.12097
Siti Mariyam, Huseyin Bilgic, I. Rietjens, D. Susanti
Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
{"title":"Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review","authors":"Siti Mariyam, Huseyin Bilgic, I. Rietjens, D. Susanti","doi":"10.15575/ijhar.v4i1.12097","DOIUrl":"https://doi.org/10.15575/ijhar.v4i1.12097","url":null,"abstract":"Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121475547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.15575/ijhar.v4i1.11203
A. Faridah, Rahmi Holinesti, Wirnelis Syarief, M.S. Mohd Zahari
Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.
{"title":"Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang","authors":"A. Faridah, Rahmi Holinesti, Wirnelis Syarief, M.S. Mohd Zahari","doi":"10.15575/ijhar.v4i1.11203","DOIUrl":"https://doi.org/10.15575/ijhar.v4i1.11203","url":null,"abstract":"Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127221974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.15575/ijhar.v4i1.11892
S. Hermanto, T. Rudiana, Muhammad Ihda H L Zein, A. W. Wisudawati
Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.
{"title":"Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis","authors":"S. Hermanto, T. Rudiana, Muhammad Ihda H L Zein, A. W. Wisudawati","doi":"10.15575/ijhar.v4i1.11892","DOIUrl":"https://doi.org/10.15575/ijhar.v4i1.11892","url":null,"abstract":"Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116136829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.15575/ijhar.v4i1.13092
Boby Indrawan, Nurmita Nurmita, T. Nengsih, W. Utami, D. Nasrudin, T. Tanti, D. Deliza, Rofiqoh Ferawati, Rita Syafitri, Pugoh Santoso
The halal food study is one of the research fields in halal trend which prominent. Currently, the halal food concept is not only the worship of Muslims to Allah, but also this concept is adopted by non-Muslim with healthy lifestyle considerations. Therefore, the insight of the influenced variable on purchased intention behavior of students is crucial to research as basic information for all stakeholders, such as the seller, marketer, policymaker, government, and researchers. A quantitative approach has investigated the influence of attitude and need for cognition variables on student’s purchase intention behavior on halal food. This research aimed to explore the independent variable that influenced students' purchase intention behavior. Then, the other aim is to compare them through the school's clustering perspective. The self-administrated questionnaire was used to collect the data from 561 respondents and inputted into the Survey123 software. The data were analyzed using descriptive and interferential statistics. The result showed that attitude toward halal (HA) and need for cognition (NC) were accepted as the influenced variable on halal food purchase intention behavior. Furthermore, the students from Islamic schools tended to have purchase intention on halal than senior high school. The result of this study could be strategic marketing in the halal food industry. Then, the school must strengthen halal awareness in the syllabus.
{"title":"The Influence of Attitude and Need for Cognition on Student’s Purchase Intention Behavior on Halal Food: Schools Clustering Perspective","authors":"Boby Indrawan, Nurmita Nurmita, T. Nengsih, W. Utami, D. Nasrudin, T. Tanti, D. Deliza, Rofiqoh Ferawati, Rita Syafitri, Pugoh Santoso","doi":"10.15575/ijhar.v4i1.13092","DOIUrl":"https://doi.org/10.15575/ijhar.v4i1.13092","url":null,"abstract":"The halal food study is one of the research fields in halal trend which prominent. Currently, the halal food concept is not only the worship of Muslims to Allah, but also this concept is adopted by non-Muslim with healthy lifestyle considerations. Therefore, the insight of the influenced variable on purchased intention behavior of students is crucial to research as basic information for all stakeholders, such as the seller, marketer, policymaker, government, and researchers. A quantitative approach has investigated the influence of attitude and need for cognition variables on student’s purchase intention behavior on halal food. This research aimed to explore the independent variable that influenced students' purchase intention behavior. Then, the other aim is to compare them through the school's clustering perspective. The self-administrated questionnaire was used to collect the data from 561 respondents and inputted into the Survey123 software. The data were analyzed using descriptive and interferential statistics. The result showed that attitude toward halal (HA) and need for cognition (NC) were accepted as the influenced variable on halal food purchase intention behavior. Furthermore, the students from Islamic schools tended to have purchase intention on halal than senior high school. The result of this study could be strategic marketing in the halal food industry. Then, the school must strengthen halal awareness in the syllabus.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128750676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-28DOI: 10.15575/ijhar.v4i1.14479
H. Desky, Beverly Thaver, S. Rijal
Halal tourism has now become a sector that can influence an important role in the economic development of a nation. The purpose of this study is first, to find out how the influence of halal tourism on tourist satisfaction; and second, knowing the satisfaction of tourists visiting Banda Aceh City. The method used in this research is a quantitative method, through a field research approach (field research) is studied to answer the existing hypotheses, the data is analyzed by validity testing, reliability testing, and simple regression testing (t test) using the SPSS 20.0 application. The results shows there is an influence of halal tourism on the satisfaction of tourists visiting the city of Banda Aceh. This is proved by several assessments which are given by tourists (respondents) who have visited Banda Aceh City in 2018. In addition, the regression results show that the t count > t table, where the t count value is 8.205 while the t table value is 0.201. It shows that null hypothesis (H0) is rejected and alternative hypothesis (HI) is accepted. It means that there is a significant influence between halal tourism on tourist satisfaction. The coefficient of R Square shows the magnitude of halal tourism effect on tourist satisfaction in Banda Aceh City, with the value of R Square is 0.584. It means that the magnitude of the influence of halal tourism on tourist satisfaction in Banda Aceh City is 58.4 percent and the remaining 41.6 percent is influenced by other factors that are not examined by researchers.
{"title":"Analysis of Tourist Satisfaction with Halal Tourism in Aceh","authors":"H. Desky, Beverly Thaver, S. Rijal","doi":"10.15575/ijhar.v4i1.14479","DOIUrl":"https://doi.org/10.15575/ijhar.v4i1.14479","url":null,"abstract":"Halal tourism has now become a sector that can influence an important role in the economic development of a nation. The purpose of this study is first, to find out how the influence of halal tourism on tourist satisfaction; and second, knowing the satisfaction of tourists visiting Banda Aceh City. The method used in this research is a quantitative method, through a field research approach (field research) is studied to answer the existing hypotheses, the data is analyzed by validity testing, reliability testing, and simple regression testing (t test) using the SPSS 20.0 application. The results shows there is an influence of halal tourism on the satisfaction of tourists visiting the city of Banda Aceh. This is proved by several assessments which are given by tourists (respondents) who have visited Banda Aceh City in 2018. In addition, the regression results show that the t count > t table, where the t count value is 8.205 while the t table value is 0.201. It shows that null hypothesis (H0) is rejected and alternative hypothesis (HI) is accepted. It means that there is a significant influence between halal tourism on tourist satisfaction. The coefficient of R Square shows the magnitude of halal tourism effect on tourist satisfaction in Banda Aceh City, with the value of R Square is 0.584. It means that the magnitude of the influence of halal tourism on tourist satisfaction in Banda Aceh City is 58.4 percent and the remaining 41.6 percent is influenced by other factors that are not examined by researchers.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130045992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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