Pub Date : 2019-02-28DOI: 10.15575/ijhar.v1i1.4089
Muhammad Nusran, Roslina Alam, D. Triana, Idris Parakkasi, Tajuddin Abdullah
The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)
{"title":"Management of Supply Chain Process for Meat Products","authors":"Muhammad Nusran, Roslina Alam, D. Triana, Idris Parakkasi, Tajuddin Abdullah","doi":"10.15575/ijhar.v1i1.4089","DOIUrl":"https://doi.org/10.15575/ijhar.v1i1.4089","url":null,"abstract":"The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)","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":"116464004","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.V1I1.4109
A. Aprizal, I. Mirdhayati, Y. Yendraliza
The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide : pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).
{"title":"Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio","authors":"A. Aprizal, I. Mirdhayati, Y. Yendraliza","doi":"10.15575/IJHAR.V1I1.4109","DOIUrl":"https://doi.org/10.15575/IJHAR.V1I1.4109","url":null,"abstract":"The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide : pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).","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":"125382559","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 : 1900-01-01DOI: 10.15575/ijhar.v3i2.12757
Racquel U. Cruz, Rico A. Billanes
The purpose of this paper is to determine and investigate the online purchase intention among Filipino non-Muslim consumers towards Halal food. The fact could be explained by the increased number of consumers who were ready to purchase Halal products. Aside from Muslims, who expends Halal products due to devout obligations, it is understood that non-Muslims have also started eating halal food. Utilizing multiple regression analysis, four models were tested and perceived risk, trust and confidence, website design quality, and online shopping enjoyment have been explored in this study to investigate the influence of Halal food towards online purchase intention among non-Muslim consumers using quantitative research method. Perceived Risk has been identified to be the most significant in predicting factors in an online purchase intention of Halal food. Furthermore, future studies are suggested to include additional variables such as consumers’ habits and knowledge of halal food
{"title":"Non-Muslim Consumers Online Purchase Intention towards Halal Food in Manila","authors":"Racquel U. Cruz, Rico A. Billanes","doi":"10.15575/ijhar.v3i2.12757","DOIUrl":"https://doi.org/10.15575/ijhar.v3i2.12757","url":null,"abstract":"The purpose of this paper is to determine and investigate the online purchase intention among Filipino non-Muslim consumers towards Halal food. The fact could be explained by the increased number of consumers who were ready to purchase Halal products. Aside from Muslims, who expends Halal products due to devout obligations, it is understood that non-Muslims have also started eating halal food. Utilizing multiple regression analysis, four models were tested and perceived risk, trust and confidence, website design quality, and online shopping enjoyment have been explored in this study to investigate the influence of Halal food towards online purchase intention among non-Muslim consumers using quantitative research method. Perceived Risk has been identified to be the most significant in predicting factors in an online purchase intention of Halal food. Furthermore, future studies are suggested to include additional variables such as consumers’ habits and knowledge of halal food","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128719936","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 : 1900-01-01DOI: 10.15575/ijhar.v3i2.12123
Seagames Waluyo, Jekmal Malau, Muhareva Raekiansyah, Edwin Yulian, I. Hardiman
Actin genes are genes that are common in organisms, and their expression is constitutive. These genes are used for gene normalization and internal control of DNA extraction, but the actin gene is not widely used for halal certification tests. Bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. uMelt is an analysis to predict the melting curve of target amplification in real-time PCR. Real-time PCR has been widely used for screening and detection of pork content in a product. This research aimed to explore actin gene as a candidate for testing pork using qPCR. The study was carried out in two main stages, namely alignment of the DNA sequence and analysis of the melting curve using the uMelt approach. The results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. Melting curve prediction with uMelt shows differences in tm peaks so as the types of samples can be easily identified. The use of bioinformatic applications such as uMelt helps in the simulation of predicting the melting curve to increase the precision of the analysis.
{"title":"In Silico Analysis of Actin Gene as a Candidate for DNA Non-Halal Detection Base on Real-Time PCR","authors":"Seagames Waluyo, Jekmal Malau, Muhareva Raekiansyah, Edwin Yulian, I. Hardiman","doi":"10.15575/ijhar.v3i2.12123","DOIUrl":"https://doi.org/10.15575/ijhar.v3i2.12123","url":null,"abstract":"Actin genes are genes that are common in organisms, and their expression is constitutive. These genes are used for gene normalization and internal control of DNA extraction, but the actin gene is not widely used for halal certification tests. Bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. uMelt is an analysis to predict the melting curve of target amplification in real-time PCR. Real-time PCR has been widely used for screening and detection of pork content in a product. This research aimed to explore actin gene as a candidate for testing pork using qPCR. The study was carried out in two main stages, namely alignment of the DNA sequence and analysis of the melting curve using the uMelt approach. The results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. Melting curve prediction with uMelt shows differences in tm peaks so as the types of samples can be easily identified. The use of bioinformatic applications such as uMelt helps in the simulation of predicting the melting curve to increase the precision of the analysis.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132396414","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 : 1900-01-01DOI: 10.15575/ijhar.v3i2.11401
S. Sucipto, L. Hidayati, C. G. Perdani, N. Hasanah
Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.
{"title":"Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen","authors":"S. Sucipto, L. Hidayati, C. G. Perdani, N. Hasanah","doi":"10.15575/ijhar.v3i2.11401","DOIUrl":"https://doi.org/10.15575/ijhar.v3i2.11401","url":null,"abstract":"Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127693745","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 : 1900-01-01DOI: 10.15575/ijhar.v3i2.13000
Alyani Rahma Putri, N. T. Putri, Alizar Hasan, Ikhwan Arief, H. H. Abdul Talib
Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of GMP principles (Good Manufacturing Practices). The halal assessment model designed in this research used QFD (Quality Function Deployment) approach which was integrated into the company’s business process and the halal critical bakery was grouped based on SCOR (Supply Chain Operations Reference) model. Matrix 1 integrated GMP (Good Manufacturing Practices) and business process (BP), matrix 2 integrated GMP (Good Manufacturing Practices), and halal critical bakery (HCB). The results of the design model implementation based on the standards set by the Halal Auditor of LPPOM MUI found that the standard matrix component 1 was met by the company by 47%, while the matrix component 2 was only able to meet the Auditor standards by 34% and the matrix component 3 standards were able to fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs, the negative gap occurs because of the standard criteria in the technical matrix that are not met. The result of this halal assessment model design is expected to help the company in evaluating and controlling critical points found in the business processes.
{"title":"Halal Assessment Model Design in Bakery Industry","authors":"Alyani Rahma Putri, N. T. Putri, Alizar Hasan, Ikhwan Arief, H. H. Abdul Talib","doi":"10.15575/ijhar.v3i2.13000","DOIUrl":"https://doi.org/10.15575/ijhar.v3i2.13000","url":null,"abstract":"Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of GMP principles (Good Manufacturing Practices). The halal assessment model designed in this research used QFD (Quality Function Deployment) approach which was integrated into the company’s business process and the halal critical bakery was grouped based on SCOR (Supply Chain Operations Reference) model. Matrix 1 integrated GMP (Good Manufacturing Practices) and business process (BP), matrix 2 integrated GMP (Good Manufacturing Practices), and halal critical bakery (HCB). The results of the design model implementation based on the standards set by the Halal Auditor of LPPOM MUI found that the standard matrix component 1 was met by the company by 47%, while the matrix component 2 was only able to meet the Auditor standards by 34% and the matrix component 3 standards were able to fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs, the negative gap occurs because of the standard criteria in the technical matrix that are not met. The result of this halal assessment model design is expected to help the company in evaluating and controlling critical points found in the business processes.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115916718","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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