Halal Research Journal

A Halal-Haram Studies: Food-Grade Lubricants in the Food Industry

2024-06-25T07:16:27+07:00

Food-grade lubricants are important in the food industry because they maintain the efficiency and safety of the production process. Halal and haram aspects in Islam are essential in food-grade lubricants because of potential contamination of lubricants in food products. The halal or haram status of a lubricant is determined by the raw materials, manufacturing process, and potential contamination of food-grade lubricants. Some food-grade lubricants use animal-derived raw materials such as stearic acid. The primary source of raw lubricant material is the animals used. The use of prohibited animals will change the status of lubricants to haram. In addition to raw materials, lubricant production can use non halal materials such as alcohols and catalysts. If the catalyst and alcohol used are not in accordance with SNI 99004-2021, then food-grade lubricants cannot be halalised. Lubricants can also be contaminated by L. monocytogenes. The infections caused by these bacteria are health hazards, especially for humans with weakened immunity. This potential surely causes harm to humans and can affect the halal status of lubricants. Due to the critical need for halal lubricants, the oil and gas company PT Pertamina has initiated the existence of five halal-certified lubricants in Indonesia: FG-GO 150, FG-GO 220, FG-GO 320, FG-GO 460, and FG-HO 46.

Optimization of Authentication Methods for Processed Chicken Meat Products Based on ND5 Gene qPCR

2024-09-30T08:12:02+07:00

Consumers have the right to correct information about the products they consume. One example of a food product that is vulnerable to counterfeiting is chicken nuggets. To overcome this problem, qPCR can be an effective solution. Previous research has designed primers targeting the chicken ND5 gene. However, the PCR conditions for this primer pair have never been optimized. This research aims to optimize qPCR conditions and carry out chicken nugget authentication trials. Genomic DNA was isolated from five weight variations of chicken meat samples as a qPCR standard curve and three chicken nugget samples. Optimizing the annealing temperature with gradient PCR gave the best results at a temperature of 57.6^OC. The results of the authentication test showed that the chicken meat content in TD nuggets was 54.7%, C nuggets 43.8%, and D nuggets 37.3%. This value is still in accordance with the Indonesian National Standard (SNI).

Comparative Study of DNA Extraction Methods for Halal Food Testing: Advantages, Disadvantages, and Recommended Methods

2024-08-01T07:07:23+07:00

Identification of the halal status of food is a crucial aspect of the food industry, particularly in countries with a majority Muslim population. DNA extraction methods play a critical role in ensuring the halal status of food products by accurately detecting nonhalal substances. This study conducted a comparative evaluation of various DNA extraction methods used in halal food testing. We reviewed several DNA extraction methods listed in RSNI3 ISO 21571:2005 titled "Analytical Methods for the Detection of Genetically Engineered Products and Their Derivatives—Nucleic Acid Extraction". In RSNI3 ISO 21571:2005, five DNA extraction methods are discussed: the phenol-chloroform method, the silica method, the CTAB method, the polyvinylpyrrolidone (PVP) method, and the guanidine chloroform method. This study analyzes the advantages and disadvantages of the literature review. Additionally, we conducted an economic and process effectiveness review to identify the best method. Based on this analysis, we recommend the most suitable method for testing the halal status of various types of food sample. The results of this study are expected to serve as a guideline for testing laboratories and the food industry in selecting the optimal DNA extraction method for ensuring efficient and accurate halal status of products.

Policy Evaluation Of The Halal Product Guarantee Agency (BPJPH): Impact On Producer Compliance

2024-12-24T03:30:01+07:00

The existence of the Halal Product Guarantee Agency (BPJPH) is an important milestone in the halal certification system in Indonesia in accordance with the mandate of Law No. 33 of 2014 concerning Halal Product Guarantee. BPJPH has full authority in formulating policies, establishing norms, standards, procedures, and issuing and revoking halal certificates, including supervising halal auditors. However, the implementation of halal certification policies still faces significant challenges, especially in the Micro, Small and Medium Enterprises (MSMEs) sector, with certification rates only reaching around 30% of the 64 million MSMEs due to relatively high certification costs, limited access to information, and complex administrative procedures. This study aims to evaluate BPJPH policies related to halal certification and their impact on producer compliance, especially MSMEs, and identify inhibiting factors and opportunities for policy improvement. The method used is a literature study with a qualitative descriptive approach, analyzing BPJPH policy documents for the 2015-2024 period and case studies of producers involved in the halal certification process. The results showed that BPJPH policies such as Minister of Religious Affairs Regulation No. 26 of 2020 and BPJPH Regulation No. 3 of 2021 succeeded in increasing producer compliance through reducing costs and simplifying procedures. The dominant factors influencing compliance are halal market awareness, affordable costs, and halal certification.

Halal Food Market Segmentation in New Zealand: New Opportunities for Indonesian Halal Food A Systematic Literature Review (SLR)

2025-04-08T05:13:42+07:00

The halal food market in New Zealand is experiencing rapid growth, driven by a growing Muslim population and increasing awareness of the halal lifestyle. Indonesia's halal food industry has a great opportunity to capitalize on this lucrative market by understanding market characteristics, conducting effective market segmentation, and developing appropriate marketing strategies. Key findings show that the halal food market in New Zealand is divided into several segments based on factors such as demographics, lifestyle, and values. These segments have different needs and preferences for halal food products. The research also shows that Indonesia's halal food industry has several competitive advantages that can help it penetrate the New Zealand market. These advantages include high product quality, wide varieties, and competitive pricing. The journal concludes that Indonesia's halal food industry has a great opportunity to thrive in the New Zealand market. By implementing the right strategies, the Indonesian halal food industry can increase its market share in New Zealand and its profits. This article aims to conduct a systematic literature review of research on halal food market segmentation in New Zealand. The review aims to identify key market segments, their characteristics, and the implications for Indonesia's halal food industry.