Indonesian Journal of Halal Research最新文献

Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time 基于培养时间的鲜肉(大鼠肉和鸡肉)DNA提取方法优化

Indonesian Journal of Halal Research Pub Date : 2023-08-31 DOI: 10.15575/ijhar.v5i2.21325

Hadi Sunaryo, Adia Putra Wirman, Etin Diah Permanasari, Nurul Azmah Nikmatullah, Dian Lestari, Desi Nurjanah

{"title":"Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time","authors":"Hadi Sunaryo, Adia Putra Wirman, Etin Diah Permanasari, Nurul Azmah Nikmatullah, Dian Lestari, Desi Nurjanah","doi":"10.15575/ijhar.v5i2.21325","DOIUrl":"https://doi.org/10.15575/ijhar.v5i2.21325","url":null,"abstract":"DNA (deoxyribonucleic acid) extraction method is the process of separating DNA from the sample. In this process, the DNA obtained must be protected from contamination by RNA, carbohydrates, lipids, and proteins. Contamination of RNA, carbohydrates, lipids, and proteins can increase DNA purity. DNA purity was measured using a NanoDrop 2000 spectrophotometer measured by the absorbance ratio at 260 nm and 280 nm wavelengths. Good quality DNA will have an A260/A280 ratio of 1.7–2.0 and a concentration > 0.03 pg. This study aimed to obtain the appropriate DNA extraction method for fresh meat samples (a mixture of rat and chicken meat). This research consisted of two stages: the DNA extraction stage using the Progenus EasyFast™ Extraction Kit for Meat Products and the amplification stage using the EASYFAST™ Rat Detection Kit. This study used 16 samples of a mixture of rat meat and chicken with concentrations of rat meat: 5, 10, 15, and 20%. At the extraction stage, the incubation time was optimized for 15, 30, 45 minutes, and 1 hour. The results showed that the one hour incubation had a sigmoid curve in the results of PCR amplification.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136036096","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}

引用次数: 0

Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices 液相色谱-质谱联用多种消化方法鉴定糖果基质中猪明胶标记物的应用

Indonesian Journal of Halal Research Pub Date : 2023-08-31 DOI: 10.15575/ijhar.v5i2.21191

Kifayati Rosiyanti Dewi, Feri Kusnandar, Nancy Dewi Yuliana, Maya Ismayati, Nissa Nurfajrin Solihat, Handy Riantana, Heryani Heryani

{"title":"Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices","authors":"Kifayati Rosiyanti Dewi, Feri Kusnandar, Nancy Dewi Yuliana, Maya Ismayati, Nissa Nurfajrin Solihat, Handy Riantana, Heryani Heryani","doi":"10.15575/ijhar.v5i2.21191","DOIUrl":"https://doi.org/10.15575/ijhar.v5i2.21191","url":null,"abstract":"Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136035009","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}

引用次数: 0

Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication 用傅立叶变换红外光谱(FTIR)和化学计量学相结合的方法分析软糖中明胶的清真认证

Indonesian Journal of Halal Research Pub Date : 2023-08-31 DOI: 10.15575/ijhar.v5i2.25682

Nina Salamah, Sayyidah Luthfiyah Jufri, Hari Susanti, Irwandi Jaswir

{"title":"Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication","authors":"Nina Salamah, Sayyidah Luthfiyah Jufri, Hari Susanti, Irwandi Jaswir","doi":"10.15575/ijhar.v5i2.25682","DOIUrl":"https://doi.org/10.15575/ijhar.v5i2.25682","url":null,"abstract":"The main ingredients of soft candies are gelatin made from the skin/bones of cows and pigs, i.e. bovine and porcine gelatin. This research aims to analyze the present bovine and porcine gelatin in soft candy using a fast and low-cost method. The method used is a combination of FTIR and chemometrics. The reference candy samples were made with formulation porcine gelatin concentrations of 15, 30, 45, 60, 75, 90 and 100%. As a control, we used a bovine gelatin reference candy. All the candy samples were measured with FTIR in the reflection mode in the wavenumber range from 4000 to 500 cm-1. Data analysis was carried out using the chemometric method with the Minitab 18 application. PLS calibration results in y = 0, 99999x + 0.000396 indicate a good correlation. The value of R2 = 0.99999 and the RMSEC of 0.03%. Internal validation with R2 = 0.9999 and RMSECV = 3.69% and external validation with R2 = 0.9994 with RMSEP = 1.28%. The PCA results show different quadrant classifications of bovine and porcine gelatin. Also, there are similarities between the market candy quadrant, bovine gelatin, and porcine gelatin. The fast method and low cost involved simple sample preparation, which were developed to detect and classify the presence of bovine and porcine gelatin in soft candy using FTIR and chemometrics.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136035010","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}

引用次数: 0

The Influence of Religiosity and Halal Labeling on Purchase Intention of Non-Food Halal Products 宗教信仰和清真标识对非食品清真产品购买意愿的影响

Indonesian Journal of Halal Research Pub Date : 2023-08-31 DOI: 10.15575/ijhar.v5i2.22965

Cucu Susilawati, Agus Joharudin, Muhamad Abduh, Adang Sonjaya

{"title":"The Influence of Religiosity and Halal Labeling on Purchase Intention of Non-Food Halal Products","authors":"Cucu Susilawati, Agus Joharudin, Muhamad Abduh, Adang Sonjaya","doi":"10.15575/ijhar.v5i2.22965","DOIUrl":"https://doi.org/10.15575/ijhar.v5i2.22965","url":null,"abstract":"The obligation to certify halal products in circulation is limited to food, beverages, goods, or services. This study determined the effect of halal labeling on the purchase intention of Indonesian Muslim communities in non-food halal products. Even though laws regulate halal products in circulation, not all people know about halal products, especially non-food products. This research method used a mixed method, which combined quantitative and qualitative methods. The design was a two-phase mixed method, with data collection techniques based on explanatory strategies. The results were analyzed with sequential data; quantitative was used as the basis for collecting qualitative data. The results of this study indicated there was a partially accepted influence of religiosity on Purchase Intention. Religiosity positively and significantly affected the Purchase Intention of non-food halal products. Furthermore, the hypothesis that said there was influence of the Perception of the Halal Label on Purchase Intention was partially accepted. Thus, the Perception of the Halal Label positively and significantly affected the Purchase Intention of non-food halal products. The significant level that produced 0.000, smaller than the specified significance level, was 0.05, so the significance level of Religiosity and Perception of Halal Labels was significant to Purchase Intention. It could also be seen that the f-count value was 118.210 with an f-table value of 3.1504, so the f-count > f-table or 118.210 > 3.1504, which means Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention. In conclusion, Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention on Non-Food Halal Products.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136036097","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}

引用次数: 0

Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics 揭示清真皮革的特征:表面形貌、官能团和热特性的比较研究

Indonesian Journal of Halal Research Pub Date : 2023-08-31 DOI: 10.15575/ijhar.v5i2.25702

Muh Wahyu Syabani, Iswahyuni Iswahyuni, Warmiati Warmiati, Kutut Aji Prayitno, Henny Saraswati, Rahmandhika Firdauzha Hary Hernandha

{"title":"Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics","authors":"Muh Wahyu Syabani, Iswahyuni Iswahyuni, Warmiati Warmiati, Kutut Aji Prayitno, Henny Saraswati, Rahmandhika Firdauzha Hary Hernandha","doi":"10.15575/ijhar.v5i2.25702","DOIUrl":"https://doi.org/10.15575/ijhar.v5i2.25702","url":null,"abstract":"The halal certification of products holds significant importance for Muslim consumers, necessitating the development of reliable techniques for identifying leather products made from raw materials. This study employed rapid and accurate analytical methods to distinguish between cowhide, pigskin, and artificial leather. A combination of scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) was used to assess the variations in collagen fiber structures and thermal stability among the leather samples. The findings revealed that morphological surface analysis, including grain patterns and pores, facilitated swift differentiation between different leather types. Pigskins exhibit three-hole patterns on their morphological surface compared to cowhide, with random pores and tighter grain patterns, whereas artificial leather lacks natural grain patterns and pores altogether. While FTIR spectra exhibited similarities between cowhide and pigskin leathers, variations in vibration intensity enabled effective discrimination. Artificial leather, particularly PVC-based materials, displayed distinct spectra, allowing FTIR spectroscopy to effectively discern between halal and non-halal leather. Cowhide possesses strong and sharp vibration at wavenumber 1736, 1277, and 817 cm-1 compared to pigskin, which has stronger vibration at 1534 cm-1. Meanwhile, PVC-based artificial leather exhibited stretching at 1723 and 744 cm-1 wavenumbers. DSC analysis proved valuable in differentiating between genuine and artificial leather based on unique peaks and thermal behavior. These three techniques provide reliable means to determine the raw material origins of leather products.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136035013","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}

引用次数: 0

Structural Equation Modelling Analysis of Purchase Behavior of Halal Products 清真产品购买行为的结构方程建模分析

Indonesian Journal of Halal Research Pub Date : 2023-02-28 DOI: 10.15575/ijhar.v5i1.20170

{"title":"Structural Equation Modelling Analysis of Purchase Behavior of Halal Products","authors":"","doi":"10.15575/ijhar.v5i1.20170","DOIUrl":"https://doi.org/10.15575/ijhar.v5i1.20170","url":null,"abstract":"Indonesia is renowned for being home to the largest Islamic population globally, but the absence of a halal certification logo on products continues to be a cause for concern. For Muslim customers, their basic knowledge of halal ingredients written on the product is the only guide they can be relied on. Hence, it is crucial to understand the essential factors that influence their purchasing behavior regarding halal-certified products. This study uses the Theory of Planned Behavior (TPB) to examine Muslim customers' behavior, as a case study, in Banda Aceh. The TPB questionnaire, including attitude, subjective norm, perceived behavioral control, and purchase intention attributes, was distributed online to respondents in the Banda Aceh area using non-probability random sampling. Through Structural Equation Modeling (SEM) methodology and AMOS software, this research reveals a strong correlation between attitude and subjective norm with Muslim customers' purchasing intention. Moreover, purchasing intention shows a strong relationship with purchasing behavior. Consequently, attitude, subjective norm, and customers' intention are the critical factors that influence Muslim customers' behavior when purchasing halal-certified products in Indonesia.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127770976","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}

引用次数: 1

Does “Halalness” Affect Young Muslims’ Intentions to Use the COVID-19 Vaccine? “清真”会影响年轻穆斯林使用新冠疫苗的意愿吗?

Indonesian Journal of Halal Research Pub Date : 2023-02-28 DOI: 10.15575/ijhar.v5i1.19248

{"title":"Does “Halalness” Affect Young Muslims’ Intentions to Use the COVID-19 Vaccine?","authors":"","doi":"10.15575/ijhar.v5i1.19248","DOIUrl":"https://doi.org/10.15575/ijhar.v5i1.19248","url":null,"abstract":"Young Muslims comprise a large population in Indonesia. This study analyzes the effect of halal awareness, halal certification, attitudes, subjective norms, perceived behavior controls and vaccine quality on young Muslims’ intentions to use the COVID-19 vaccine. This study involved 699 random respondents from 32 provinces in Indonesia. This research model develops Theory Planned Behavior (TPB) using structural equation modeling (SEM) with partial least squares structural equation modeling (PLS-SEM) data processing tools. The results showed that halal awareness and certificates had a P-value of <0.05 or positively affected Muslims’ attitude towards vaccines. Likewise, halal awareness, attitudes, subjective norms and vaccine quality have a P-value of <0.05 and perceived behavior control has a P-value of <0.10 or positively affects Muslims’ intentions to use vaccines. However, halal certification has a P-value of >0.10 or does not affect their intention to use vaccines. Islamic values remain a consideration for young Muslims in using the COVID-19 vaccine. Therefore, the government needs to include halal aspects in determining policies related to the implementation of vaccinations.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122771615","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}

引用次数: 0

Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat 清真认证屠宰场和储存时间对肉鸡微生物学和感官品质的影响

Indonesian Journal of Halal Research Pub Date : 2023-02-28 DOI: 10.15575/ijhar.v5i1.17390

{"title":"Effect of Halal-Certified Slaughterhouses and Storage Time on Microbiology and Organoleptic Quality of Broiler Chicken Meat","authors":"","doi":"10.15575/ijhar.v5i1.17390","DOIUrl":"https://doi.org/10.15575/ijhar.v5i1.17390","url":null,"abstract":"Chicken slaughterhouses play an essential role in producing halal chicken. In previous study, only nine halal-certified chicken slaughterhouses in Banda Aceh. This study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. This study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (S1) and the slaughterhouse which has not yet halal certified (S2) and storage time (0 hours (P1), 3 hours (P2), 6 hours (P3), and 9 hours (P4)). Each treatment repeats three times. Data were statistically analyzed using analysis of variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at a 5% level. Samples were analyzed for total plate counts (TPC), pH, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. The results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and pH value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). There is no difference found in meat moisture.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126198965","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}

引用次数: 0

Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient 香蕉皮果胶(Musa acuminata Colla)作为潜在清真药用辅料的特性研究

Indonesian Journal of Halal Research Pub Date : 2023-02-28 DOI: 10.15575/ijhar.v5i1.21285

T. D. A. Tugon, R. Larasati, S. Adnan, Eris Sucimilawati, Fuji Sintya Agustiani, I. Jaswir

{"title":"Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient","authors":"T. D. A. Tugon, R. Larasati, S. Adnan, Eris Sucimilawati, Fuji Sintya Agustiani, I. Jaswir","doi":"10.15575/ijhar.v5i1.21285","DOIUrl":"https://doi.org/10.15575/ijhar.v5i1.21285","url":null,"abstract":"Indonesian Halal Product Assurance Law No. 33 of 2014 states all products circulating in Indonesia must be halal-certified, including pharmaceuticals. Banana peel waste has the potential to produce pectin compounds as pharmaceutical excipients. This study is aimed at determining the characteristics of banana peel pectin as a potential halal pharmaceutical excipient. It has involved qualitative tests and established characteristics of extract pectin by organoleptic test, acidity (pH) test, solubility, equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degree, moisture content, and ash content. The yield of pectin produced was 17.19%. The qualitative test showed positive pectin, the characteristics of a white powder that is slightly ash, odorless, has a pH of 6.02, is soluble in water, insoluble in ethanol 96%, has an equivalent weight of 5,000 mg, methoxyl concentration of 2.6%, galacturonic acid concentration of 73.92%, esterification degree of 20.19%, moisture content of 7.139% and ash content of 1.6%. Based on the characterization results, banana peel pectin is, by pectin quality standards, a pharmaceutical excipient, especially as a raw material for manufacturing capsule shells, thickeners, and coating and gelling agents.","PeriodicalId":410025,"journal":{"name":"Indonesian Journal of Halal Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123044786","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}

引用次数: 0

Portraits and Challenges of Indonesia’s Modest Fashion Industry on the Halal Industry Competition in the World 印尼适度时尚产业在世界清真产业竞争中的形象与挑战

Indonesian Journal of Halal Research Pub Date : 2023-02-28 DOI: 10.15575/ijhar.v5i1.17385

引用次数: 1