Environmentally-friendly food processing

2003 ◽  
Author(s):  
Berit Mattsson ◽  
Ulf Sonesson
Keyword(s):  
Food Processing ◽  
Environmentally Friendly

scholarly journals Penggunaan Sel Stem dalam Pengkulturan Daging: Analisis Menurut Perspektif Hukum Islam

2019 ◽  
pp. 8-24
Author(s):  
Mohammad Naqib Hamdan ◽  
Mohd Anuar Ramli ◽  
Azman Ab Rahman
Keyword(s):  
Stem Cells ◽  
Qualitative Methods ◽  
Food Processing ◽  
Environmentally Friendly ◽  
Livestock Farming ◽  
Cultured Meat ◽  
Market Requirements ◽  
History Of

Cultured meat is one of the latest innovations in food processing that are environmentally friendly, highly demanded and meeting market requirements. The meat is no longer produced organically through conventional means of livestock farming but it is harvested in laboratories and factories. In fact it benefits consumer. This study discusses the concept and history of cultured meat, the production and the techniques used in its production. In addition, the analysis of the Islamic ruling is carried out by assessing the current fatwas dealing with meat culture. To complete this study, qualitative methods were employed by referring to journals, books and fatwas. The results showed that cultured meat that derived from slaughtered cattle is Halal whereas the cultured meat using the source of stem cells from living cattle is not Halal. The process of culturing meat is also considered as alteration of God’s creation, and the source of stem cells will determine the Halal status of cultured meat. ABSTRAK Daging kultur adalah salah satu inovasi terbaru dalam penghasilan produk makanan yang bersifat mesra alam selain menerima permintaan tinggi serta memenuhi keperluan pasaran. Daging ini tidak lagi dihasilkan secara alami melalui penternakan di ladang, sebaliknya dihasilkan di makmal dan kilang. Bahkan daging kultur boleh mendatangkan manfaat yang banyak kepada pengguna. Kajian ini akan membincangkan konsep dan sejarah daging kultur, faktor penghasilan dan teknik yang digunakan dalam menghasilkan daging kultur. Di samping itu, analisis hukum dijalankan dengan menilai fatwa semasa berkaitan status daging kultur. Kajian menggunakan metode kualitatif dengan merujuk kepada jurnal, buku dan fatwa semasa bagi melengkapkan kajian. Hasil kajian mendapati bahawa daging kultur yang dihasilkan bersumberkan lembu yang disembelih adalah Halal dimakan manakala daging kultur yang menggunakan sumber sel stem dari lembu yang masih belum disembelih adalah tidak Halal dimakan. Proses pengkulturan daging juga berhubungkait dengan hukum pengubahan ciptaan Allah SWT di samping sumber stem sel akan menentukan hukum memakan daging kultur.

scholarly journals Pendampingan Hidroponik 55 untuk Tumbuh Kembang dengan Usaha Produksi Sayur Sehat dan Menjadi Tujuan Eco-Eduwisata di Cupak Tangah, Padang

2021 ◽  
Vol 28 (1) ◽  
pp. 1-9
Author(s):  
Fitri Mailani ◽  
Donny Eros ◽  
Jauharry Jauharry ◽  
Mulyanti Roberto Muliantino
Keyword(s):  
Social Media ◽  
Food Processing ◽  
Environmentally Friendly ◽  
Healthy Food ◽  
Knowledge Dissemination ◽  
Service Activity ◽  
Agricultural Areas ◽  
The City ◽  
Chemical Pesticides ◽  
Vegetable Product

The advantages of this hydroponic vegetable product are that it is free of chemical pesticides, the taste of vegetables is crunchy and sweet, clean, environmentally friendly, and affordable. However, the public's knowledge and understanding regarding hydroponic vegetables is still very little and not evenly distributed in all circles, so that marketing is only limited to certain groups. This service aims to assist and assist Hydroponics 55 partners in producing healthy vegetables and developing into an Eco-tourism area. This service activity is planned to last for 3 years (2021-2024). With the following activity plans: 1) designing a green-house in agricultural areas, 2) increasing online and offline promotion and education, 3) submitting a proposal for collaboration with restaurants, cafes, hospitals and supermarkets in the city of Padang, 4) developing Hydroponic 55 businesses, in processing healthy food derived from hydroponic vegetables, 5) developing agricultural areas into Eco-tourism areas. Activities that have been carried out this year include making educational posters and promoting hydroponic vegetables and distributing them through social media, conducting FGDs with stakeholders, inviting speakers regarding greenhouse preparation and providing knowledge dissemination related to marketing tricks and eco-tourism concepts and facilitating partners in develop business licenses in processing healthy food products. The results of this activity are in the form of educational and promotional posters, proposals for making green-houses, proposals for developing healthy food processing and proposals for developing eco-tourism areas.

Are BMP Criteria Really Environmentally Friendly

WRPMD'99 ◽  
1999 ◽  
Author(s):  
Larry A. Roesner ◽  
Robert W. Brashear
Keyword(s):  
Environmentally Friendly

Environmentally Friendly Preparation of Magnetic Composites Featuring Proteolytic Properties

INEOS OPEN ◽  
2020 ◽  
Author(s):  
N. A. Samoilova ◽  
Keyword(s):  
Enzyme Immobilization ◽  
Maleic Acid ◽  
Environmentally Friendly ◽  
Synthetic Polymer ◽  
Magnetic Composites ◽  
Interpolyelectrolyte Complex ◽  
Hydrolysis Rates ◽  
Poly Ethylene ◽  
Noncovalent Binding

The enzyme-containing magnetic composites are presented. The magnetic matrix for enzyme immobilization is obtained by sequential application of an amine-containing polysaccharide—chitosan and a synthetic polymer—poly(ethylene-alt-maleic acid) to the magnetite microparticles to form the interpolyelectrolyte complex shell. Then, the enzyme (trypsin) is immobilized by covalent or noncovalent binding. Thus, the suggested composites can be readily obtained in the environmentally friendly manner. The enzyme capacity of the resulting composites reaches 28.0–32.6 mg/g. The maximum hydrolysis rates of the H-Val-Leu-Lys-pNA substrate provided by these composites range within 0.60·10–7–0.77·10–7 M/min.

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