Pub Date : 2021-08-31DOI: 10.15575/ijhar.v3i2.13515
Irma Rosiana Elizabeth, N. E. Suyatma, Nancy Dewy Yuliana, Raafqi Ranasasmita, Syahnada Jaya Syaifullah
Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.
{"title":"Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer","authors":"Irma Rosiana Elizabeth, N. E. Suyatma, Nancy Dewy Yuliana, Raafqi Ranasasmita, Syahnada Jaya Syaifullah","doi":"10.15575/ijhar.v3i2.13515","DOIUrl":"https://doi.org/10.15575/ijhar.v3i2.13515","url":null,"abstract":"Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130317096","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 : 2020-08-31DOI: 10.15575/ijhar.v2i2.6657
D. Septiani, A. Ridlwan
Halal has become part of life world wide style that the service demand is advancing in the big scale of industrial and economic frame. This study aim is to determine the effects of halal certification and customers’ halal awareness of the intention to purchase halal food products. This study belongs to quantitative type with samples of 105 Muslim respondents. Accidental sampling is applied in sampling data. Four-point Likert scale questionnaire is utilized in data collecting which is analyzed with multiple linear regression techniques using SPSS 23 program. The results of this study indicate that halal certification variables and halal awareness both partially have positive effects on purchase intentions of halal food products. Meanwhile, the two variables simultaneously, namely halal certification and halal awareness, also have positive influences on the intention to purchase halal food products.
{"title":"The Effects of Halal Certification and Halal Awareness on Purchase Intention of Halal Food Products in Indonesia","authors":"D. Septiani, A. Ridlwan","doi":"10.15575/ijhar.v2i2.6657","DOIUrl":"https://doi.org/10.15575/ijhar.v2i2.6657","url":null,"abstract":"Halal has become part of life world wide style that the service demand is advancing in the big scale of industrial and economic frame. This study aim is to determine the effects of halal certification and customers’ halal awareness of the intention to purchase halal food products. This study belongs to quantitative type with samples of 105 Muslim respondents. Accidental sampling is applied in sampling data. Four-point Likert scale questionnaire is utilized in data collecting which is analyzed with multiple linear regression techniques using SPSS 23 program. The results of this study indicate that halal certification variables and halal awareness both partially have positive effects on purchase intentions of halal food products. Meanwhile, the two variables simultaneously, namely halal certification and halal awareness, also have positive influences on the intention to purchase halal food products.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115397079","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 : 2019-08-31DOI: 10.15575/ijhar.v1i2.5601
T. Septiani
Meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene.
{"title":"Detection of Porcine DNA in Processed Beef Products Using Real Time – Polymerase Chain Reaction","authors":"T. Septiani","doi":"10.15575/ijhar.v1i2.5601","DOIUrl":"https://doi.org/10.15575/ijhar.v1i2.5601","url":null,"abstract":"Meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. Consuming halal food is an obligation for every Muslim. Meat processed products usually contaminated by pork. One of technique that is often chosen as an authentication process for proofing halalness of the product is PCR technique, one of PCR technique which most commonly used is RT-PCR. RT-PCR technique was chosen as identification method because it has high accuration for detection of porcine DNA in fresh meat and processed products. RT-PCR is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. Annealing is the first process of RT-PCR analysis who was primary attachment to the DNA template that determines the specificity and amount of DNA produced. In this study, extraction kit and detection kit were used for analysis Porcine DNA in meatballs. The results obtained from this study were from whole DNA samples, which had DNA purity ranging from 1.82 to 1.93. From the all samples three of them containing porcine DNA. The positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127063599","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 : 2019-08-31DOI: 10.15575/ijhar.v1i2.4440
R. Budiman
Halal certification is a halal recognition by MUI on a product that is important especially for Muslim consumers. The existence of a halal label on a product provides added value to businessmen while consumers getting a consumer guarantee. Based on The Republic of Indonesia Law No. 33 of 2014 regarding the guarantee of halal products, the provisions of halal products are based on ingredients and processing. This study focuses on the halal production process based on Islamic Shari'a. This study aimed to identify the factors influencing consumer interest in halal food products. The results showed that halal certification, halal awareness, food ingredients affect purchase intention. These three factors may become consideration for the producer to produce their product.
{"title":"Factors Influencing Purchase Intention of Halal Products in Pontianak City","authors":"R. Budiman","doi":"10.15575/ijhar.v1i2.4440","DOIUrl":"https://doi.org/10.15575/ijhar.v1i2.4440","url":null,"abstract":"Halal certification is a halal recognition by MUI on a product that is important especially for Muslim consumers. The existence of a halal label on a product provides added value to businessmen while consumers getting a consumer guarantee. Based on The Republic of Indonesia Law No. 33 of 2014 regarding the guarantee of halal products, the provisions of halal products are based on ingredients and processing. This study focuses on the halal production process based on Islamic Shari'a. This study aimed to identify the factors influencing consumer interest in halal food products. The results showed that halal certification, halal awareness, food ingredients affect purchase intention. These three factors may become consideration for the producer to produce their product.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127784280","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 : 2019-08-31DOI: 10.15575/ijhar.v1i2.5753
A. P. Roswiem, T. Septiani, R. Yuliwulandari
Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.
{"title":"The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content","authors":"A. P. Roswiem, T. Septiani, R. Yuliwulandari","doi":"10.15575/ijhar.v1i2.5753","DOIUrl":"https://doi.org/10.15575/ijhar.v1i2.5753","url":null,"abstract":"Fruit juice is a healthy beverage. However, we must be careful in handling or consuming such juice, especially in relation to its storage time. The Prophet of Muhammed PBUH in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from Halal into Haram.In accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as Gas Chromatography-Mass Spectroscopy method (GC-MS). Therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and being stored within 1, 2, and 3 days using GC-MS, as well as its relation to the hadith Matn of the Prophet Muhammad PBUH regarding its law. Results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. While alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/L yeast were and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. Alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still Halal to be consumed.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123250633","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 : 2019-08-31DOI: 10.15575/ijhar.v1i2.5780
A. Adawiyah, Y. Kulsum
Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition for processed food. Halal food has a possibility transformed into haram if the way of cooking and processing is involving non-halal ingredients. Up to the present, the concept of Halalan & Tayyiban is still not widely understood by Muslim. The purpose of this study is to analyze aspects that cause food law to be haram so it helps Muslims to comprehend the concept of Halal Tayyiban.This research is a descriptive study with a qualitative approach with interview and observation methods to 8 informants who is selling of two types of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the analysis of the halal condition of processed meat-based foods which is supported by the results of observations and interviews directly mixed into two important discussions, namely in terms of the composition and processing of processed meat-based food.
{"title":"Study of Critical Point Analysis on Meat-Based Foods in Bandung","authors":"A. Adawiyah, Y. Kulsum","doi":"10.15575/ijhar.v1i2.5780","DOIUrl":"https://doi.org/10.15575/ijhar.v1i2.5780","url":null,"abstract":"Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition for processed food. Halal food has a possibility transformed into haram if the way of cooking and processing is involving non-halal ingredients. Up to the present, the concept of Halalan & Tayyiban is still not widely understood by Muslim. The purpose of this study is to analyze aspects that cause food law to be haram so it helps Muslims to comprehend the concept of Halal Tayyiban.This research is a descriptive study with a qualitative approach with interview and observation methods to 8 informants who is selling of two types of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the analysis of the halal condition of processed meat-based foods which is supported by the results of observations and interviews directly mixed into two important discussions, namely in terms of the composition and processing of processed meat-based food.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131693837","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 : 2019-08-31DOI: 10.15575/ijhar.v1i2.5328
Nenden Fauziah, A. Senania, Dhoni Anshar Nuari, Marginingsih Setianingrum
The use of existing antidiabetic drugs generally causes dangerous side effects, while the use of insulin has a problem with the halal status of the ingredients. Treatment with halal and thayyib medicinal ingredients is needed by Muslims, so it is necessary to find antidiabetic drugs that are halal and thayyib. The use of natural materials such as malay apple can be a solution for halal medicine. The study on antihyperglycemic activity of extracts of malay apple stem wood have been done. Invivo studies were carried out on animal experiments in male swiss webster mice using the glucose tolerance method. The experimental results showed a decrease in blood glucose levels after feeding with extract of malay apple stem wood at doses of 100 mg/Kgbw, 200 mg/Kgbw and 400 mg/Kgbw, which were significantly different compared to the control group (p <0.05), but effective doses shown at a dose of 100 mg/Kgbw. Measurement of moisture and ash content, levels of heavy metal and microbial contamination, showed that the simplicia of malay apple stem wood is safe. The results of this study indicate that malay apple wood extract is a material that is very likely to be used as antidiabetic drugs that are halal and thayyib.
{"title":"The Opportunities of Using Malay Apple (Syzygium malaccense (L). Merr. & Perry) Wood Stem Extract as Halal and Thayyib Antidiabetic Drugs","authors":"Nenden Fauziah, A. Senania, Dhoni Anshar Nuari, Marginingsih Setianingrum","doi":"10.15575/ijhar.v1i2.5328","DOIUrl":"https://doi.org/10.15575/ijhar.v1i2.5328","url":null,"abstract":"The use of existing antidiabetic drugs generally causes dangerous side effects, while the use of insulin has a problem with the halal status of the ingredients. Treatment with halal and thayyib medicinal ingredients is needed by Muslims, so it is necessary to find antidiabetic drugs that are halal and thayyib. The use of natural materials such as malay apple can be a solution for halal medicine. The study on antihyperglycemic activity of extracts of malay apple stem wood have been done. Invivo studies were carried out on animal experiments in male swiss webster mice using the glucose tolerance method. The experimental results showed a decrease in blood glucose levels after feeding with extract of malay apple stem wood at doses of 100 mg/Kgbw, 200 mg/Kgbw and 400 mg/Kgbw, which were significantly different compared to the control group (p <0.05), but effective doses shown at a dose of 100 mg/Kgbw. Measurement of moisture and ash content, levels of heavy metal and microbial contamination, showed that the simplicia of malay apple stem wood is safe. The results of this study indicate that malay apple wood extract is a material that is very likely to be used as antidiabetic drugs that are halal and thayyib.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124425429","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 : 2019-02-28DOI: 10.15575/IJHAR.V1I1.4242
N. N. Khasanah, V. Amalia, B. Viera, A. Sawitri
Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.
{"title":"Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials","authors":"N. N. Khasanah, V. Amalia, B. Viera, A. Sawitri","doi":"10.15575/IJHAR.V1I1.4242","DOIUrl":"https://doi.org/10.15575/IJHAR.V1I1.4242","url":null,"abstract":"Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126405600","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 : 2019-02-28DOI: 10.15575/IJHAR.V1I1.4091
Y. Kulsum, A. Adawiyah, Fatiya Shofwaturrohmani, Desi Nurjanah
The laboratory is a closed room or open room as a place for conducting experiments and research. One understanding when laboratory research is important to master is the management of samples, especially wet samples. One sample sample that requires special handling is a sample of pig. The management of samples, especially samples of unclean ingredients, do not yet have clear references so that they become a big dilemma and become uneasy with Muslims if they are not managed properly. The method used in writing this article is literature study, discussion and study. The results include laboratory layout, organizing laboratory management, and retrieval techniques as well as handling laboratory pig samples. In general, handling pig samples on a laboratory scale must be done with extra caution, detail, and aseptism
{"title":"Pig Sample Handling in Research Laboratory Scale","authors":"Y. Kulsum, A. Adawiyah, Fatiya Shofwaturrohmani, Desi Nurjanah","doi":"10.15575/IJHAR.V1I1.4091","DOIUrl":"https://doi.org/10.15575/IJHAR.V1I1.4091","url":null,"abstract":"The laboratory is a closed room or open room as a place for conducting experiments and research. One understanding when laboratory research is important to master is the management of samples, especially wet samples. One sample sample that requires special handling is a sample of pig. The management of samples, especially samples of unclean ingredients, do not yet have clear references so that they become a big dilemma and become uneasy with Muslims if they are not managed properly. The method used in writing this article is literature study, discussion and study. The results include laboratory layout, organizing laboratory management, and retrieval techniques as well as handling laboratory pig samples. In general, handling pig samples on a laboratory scale must be done with extra caution, detail, and aseptism ","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113975093","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 : 2019-02-28DOI: 10.15575/IJHAR.V1I1.4155
Imam Tazi, N. Isnaini, M. Mutmainnah, Avin Ainur
There are several testing processes for consuming meat products. Organoleptic evaluation is an evaluation based on color, texture, smell, and taste. This research aims to find out the response pattern of 10 gas sensor array contained in the electronic nose against the odor pattern of beef and pork base on a smell. The classification method used is using the Principal Component Analysis (PCA) method. This method is expected to simplify the test of differences in beef and pork based on the aroma. The meat used is standard beef and pork consumption that has been sold in supermarkets. Samples of beef and pork are then ground until smooth. After that, it is weighed until it reaches 1 ounce. The meat samples were tested using an electronic nose consisting of 10 gas sensors. The multivariate analysis method was used to classify the aroma of beef and pork. The results of the data processing showed that the aroma classification of beef and pork which was indexed by the electronic nose was perfect. Based on the PCA method, the proportion of PC1 is 93.4%, and PC2 is 4.9%. From the second cumulative number, the value of the first PC was obtained 98.3%. This value indicates that only with 2-dimensional data, can represent ten dimensions of data. The loading plot shows that the MQ-138 and MQ-3 sensors are the most powerful sensors in testing samples of beef and pork.
{"title":"Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose","authors":"Imam Tazi, N. Isnaini, M. Mutmainnah, Avin Ainur","doi":"10.15575/IJHAR.V1I1.4155","DOIUrl":"https://doi.org/10.15575/IJHAR.V1I1.4155","url":null,"abstract":"There are several testing processes for consuming meat products. Organoleptic evaluation is an evaluation based on color, texture, smell, and taste. This research aims to find out the response pattern of 10 gas sensor array contained in the electronic nose against the odor pattern of beef and pork base on a smell. The classification method used is using the Principal Component Analysis (PCA) method. This method is expected to simplify the test of differences in beef and pork based on the aroma. The meat used is standard beef and pork consumption that has been sold in supermarkets. Samples of beef and pork are then ground until smooth. After that, it is weighed until it reaches 1 ounce. The meat samples were tested using an electronic nose consisting of 10 gas sensors. The multivariate analysis method was used to classify the aroma of beef and pork. The results of the data processing showed that the aroma classification of beef and pork which was indexed by the electronic nose was perfect. Based on the PCA method, the proportion of PC1 is 93.4%, and PC2 is 4.9%. From the second cumulative number, the value of the first PC was obtained 98.3%. This value indicates that only with 2-dimensional data, can represent ten dimensions of data. The loading plot shows that the MQ-138 and MQ-3 sensors are the most powerful sensors in testing samples of beef and pork.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127604837","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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