scholarly journals Deteksi Kandungan Babi pada Makanan Berbahan Dasar Daging di Kampus Universitas Al Azhar Indonesia

2019 ◽  
Vol 5 (2) ◽  
pp. 66
Author(s):  
Riris Lindiawati Puspitasari ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana
Keyword(s):  
Sampling Method ◽  
Islamic Law ◽  
Food Products ◽  
Positive Control ◽  
Food Samples ◽  
Pork Meat ◽  
Negative Results ◽  
Lack Of Information ◽  
Halal Food

<p><em>Abstrak - </em><strong>Makanan halal berarti makanan yang diijinkan dalam hukum Islam </strong><strong>dan memenuhi syarat yaitu</strong><strong> tidak mengandung material apapun yang tidak </strong><strong>diperbolehkan dalam hukum Islam. Belum adanya informasi terkait kehalalan makanan yang terdapat pada makanan yang dijual di sekitar kampus UAI menyebabkan perlu dilakukan penelitian yang dapat memberikan informasi terkait kehalalan produk makanan yang dijual pedagang di sekitar kawasan tersebut terutama makanan berbahan daging. Penelitian ini bertujuan untuk mendeteksi cemaran daging babi pada makanan berbahan dasar daging yang dijual pedagang di kantin kampus UAI. Metode yang dilakukan yaitu melakukan pengujian menggunakan <em>Porcine detection kit</em> terhadap sampel makanan berbahan daging. Kontrol positif yang dipakai yaitu sampel daging segar babi. Hasil pengujian menunjukkan bahwa seluruh sampel makanan (25 macam) tidak mengandung protein babi (hasil negatif). Dengan demikian makanan yang ada aman untuk dikonsumsi.</strong></p><p><em>A</em><em>bstract</em><strong> - </strong><strong>Halal food</strong><strong> was known as</strong><strong> food that permitted in Islam and me</strong><strong>t</strong><strong> the requirements of </strong><strong>good</strong><strong> material</strong><strong>s</strong><strong> </strong><strong>which was</strong><strong> </strong><strong>allowed</strong><strong> in Islamic law. The lack of information related to the halal food </strong><strong>especially found in </strong><strong>UAI </strong><strong>had been directed the </strong><strong>research to be carried out</strong><strong>. This research would </strong><strong> provide information regarding the halal food products sold </strong><strong>in</strong><strong> the area, especially meat-based foods. This study aim</strong><strong>ed</strong><strong> to detect the contamination of pork in meat-based foods</strong><strong>.</strong><strong> </strong><strong>The research used total sampling method. </strong><strong>The method used </strong><strong>p</strong><strong>orcine detection kit against samples of meat-based foods. Positive control used </strong><strong>a </strong><strong>fresh pork meat. </strong><strong>The result</strong><strong> showed that all food samples (25 </strong><strong>foods</strong><strong>) did not contain pork protein (negative results). </strong><strong>This data revealed the that all foods were </strong><strong>safe for consumption.</strong></p><p><strong><em>Keywords</em></strong><em> – Halal food, </em><em>Porcine detection, Meat based food</em></p>

scholarly journals KEPASTIAN HUKUM SERTIFIKASI DAN LABELISASI HALAL PRODUK PANGAN

2014 ◽  
Vol 14 (2) ◽  
Author(s):  
KN Sofyan Hasan
Keyword(s):  
Islamic Law ◽  
Food Products ◽  
Legal Legitimacy ◽  
Halal Food ◽  
The Law

Halal certificate is a written fatwa MUI that states halal food products in accordance with Islamic law, aims to provide legal assurance to consumers. However, the existing regulations are still per-ceived sectoral, partial, inconsistent and not systemic. Moreover, the most fundamental thing is the halal certification is not an obligation (mandatory) for businesses but it is voluntary. Consequently, halal certification and halal label do not have strong legal legitimacy which results in legal uncer-tainty of halal food products. In regard to this, the draft of Law on Halal Product Guarantee that is still stalled in the House should be soon stipulated and MUI should be given the authority to issue halal certification and perform it through the Fatwa Commission LPPOM. In addition, the govern-ment serves as a regulator as well as supervisor in the implementation of the provisions of the law which cause justice uncertainty.Key words: halal certificate, the Indonesian Ulama Council, food products

scholarly journals Postmarket Laboratory Surveillance for Forbidden Substances in Halal-Certified Foods in Thailand

2019 ◽  
Vol 83 (1) ◽  
pp. 147-154 ◽  
Author(s):  
SUNAINEE MAHAMA ◽  
NAREEYA WALOH ◽  
CHALERMSRI CHAYUTSATID ◽  
SUKRIT SIRIKWANPONG ◽  
ANGSANA AYUKHEN ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Laboratory Testing ◽  
Large Scale ◽  
Islamic Law ◽  
Food Products ◽  
Food Samples ◽  
Negative Control ◽  
Limited Information ◽  
Food Groups ◽  
Fermented Products

ABSTRACT Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (&gt;0.5% for non–naturally fermented products and &gt;1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations are required to determine whether the gelatin is of Halal origin. These results from this first large-scale postmarket surveillance of Halal-certified food products for forbidden substances reveals the important role of forensic laboratory testing for supporting Halal supervision and certification. These findings provide useful information for government agencies seeking to encourage Halal compliance by food enterprises and for Muslim consumers and Halal food importers and exporters. HIGHLIGHTS

scholarly journals Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Anna Maria Di Noto ◽  
Sonia Sciortino ◽  
Cinzia Cardamone ◽  
Cosimo Ciravolo ◽  
Concetta Napoli ◽  
...  
Keyword(s):  
Membrane Filtration ◽  
Food Products ◽  
Food Samples ◽  
Animal Origin ◽  
Human Consumption ◽  
Selective Enrichment ◽  
Negative Results ◽  
Fresh Milk ◽  
Fresh Vegetables ◽  
Preliminary Study

The aim of the study was to evaluate the occurrence of Arcobacter spp. in food samples collected from Sicilia region. A total of 91 food products of animal origin (41 meat, 17 fresh milk, 18 shellfish) and 15 samples of fresh vegetables, were examined by cultural method and confirmed by biochemical analysis and PCR methods. The detection of Arcobacter spp. was performed, after selective enrichment, on two selective agar plates: Arcobacter agar and mCCD (modified charcoal cefoperazone deoxycholate) agar supplemented with CAT (Cefoperazone, Amphotericin B and Teicoplanin). Arcobacter species were isolated using the membrane filtration technique. In 13 (14.3%) out of the 91 tested samples, the presence of Arcobacter spp. was found: the isolates were confirmed by multiplex PCR and identified as belonging to the species A. butzleri and A. cryaerophilus. The highest prevalence rate was observed in chicken meat (8.8%) followed by shellfish (3.3%). Negative results have been obtained for raw milks and vegetables samples. The preliminary study highlights the importance of this emerging pathogen and the need for further studies on its prevalence and distribution in different types of food for human consumption.

scholarly journals End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen

2021 ◽  
Vol 3 (1) ◽  
pp. 21-26
Author(s):  
Saiku Rokhim ◽  
Inggrit Tyautari ◽  
M. Aliffiyan Firmansyah ◽  
Yuanita Rachmawati
Keyword(s):  
Polymerase Chain Reaction ◽  
Islamic Law ◽  
Food Product ◽  
Food Samples ◽  
Chain Reaction ◽  
End Point ◽  
Two Samples ◽  
Halal Food ◽  
Pcr Method ◽  
Polymerase Chain

Halal food means food that permitted under Islamic law and fulfills about requirements. The absence of information about halal food contained in UIN Sunan Ampel Surabaya (UINSA) campus area causes related research to be carried out. This study aims to determine the porcine DNA contamination on food around UINSA area using molecular technology. Twenty two samples used were foods that contain meat and may contain pork obtained from canteens around UINSA area, analyzed using Polymerase Chain Reaction (PCR) method. The analysis was started with DNA isolation of 22 food samples, electrophoresis, PCR, then visualization gel electrophoresis. Primer gene coding for cytochrome b (cyt b) which produces 149 bp of DNA fragments. The results showed that no porcine contamination in 22 food samples, while the positive control showed a band of 149 bp. End point PCR method potentially to detect porcine DNA contaminants in food products around UINSA. Therefore the food is halal and safe for consumption.

scholarly journals Makanan Halal Pada Destinasi Wisata di Nusa Tenggara Barat

2018 ◽  
pp. 191
Author(s):  
Siti Hasanah ◽  
Fitriani Amelia ◽  
Yulias Erwin
Keyword(s):  
Islamic Law ◽  
Comparative Method ◽  
Food Products ◽  
Tourist Destinations ◽  
Faith Based ◽  
Food And Beverages ◽  
Halal Food ◽  
Islamic Faith ◽  
To Receive

The term halal roots from Islamic faith based on the teaching of Quran and Sunnah. This concept has recently been embraced in the management of tourism worldwide, including one in Indonesia province of West Nusa Tenggara. Halal brand attached to food products provided at tourist destinations tend to be seen from the aspect of ingredients while neglecting the aspect of processing. In fact, both aspects are inseparable in determining whether or not a product is halal according to Islamic law or sharia. This paper aims to explore processing standard of halal food at tourist destinations in West Nusa Tenggara and compare the processing with that of Islamic sharia. Comparative method was used to compare the standardization of halal food available at tourist destinations and the standardization based on sharia. The findings indicate that practice of halal tourism in West Nusa Tenggara increases evidenced in the increase of Moslem travelers visiting this province. However, the processing of food and beverages need to improve in order to comply with sharia standard as there are a number of hotels and restaurants in the region that have yet to receive a halal certificate from the authority, in this case the Indonesian Board of Islamic Scholars (MUI).

scholarly journals Penegakan Hukum Sertifikasi Halal Rumah Potong Hewan

2021 ◽  
Vol 4 (4) ◽  
pp. 1357
Author(s):  
Cita Ayu Alfioni Wenovita
Keyword(s):  
Consumer Protection ◽  
Islamic Law ◽  
Meat Products ◽  
Food Products ◽  
The Public ◽  
Halal Food ◽  
The Government

AbstractIndonesia is densely populated country with majority of Musims. One of the obligations of a Muslim is to eat halal food. Various food products cause various problems. One of them is the presence of a mixture of haram substances into food products. So it is necessary to have halal certification for the product before it is marketed to the public. Including cut meat products, it must be ascertained whether the slaughter is in accordance with Islamic law or not. Most of the cut meat that is scattered in various regions in Indonesia comes from the slaughterhouse services. The number of slaughterhouses scattered in Indonesia is not balanced with the implementation of halal certification. Even though the existence of halal certification provides legal guarantees and protection. Based on this, it is necessary to enforce halal certification law by the community, business actors and also the government. Keywords: Halal Certification; Consumer Protection; Slaughterhouse.AbstrakIndonesia merupakan negara dengan padat penduduk dengan mayoritas beragama Islam. Salah satu kewajiban seorang Muslim adalah mengonsumsi makanan yang halal. Produk makanan yang beragam menimbulkan berbagai permasalahan. Salah satunya adalah adanya campuran zat haram ke dalam produk makanan. Sehingga diperlukan adanya sertifikasi halal terhadap produk sebelum dipasarkan kepada masyaakat. Termasuk pula produk daging potong, harus dipastikan apakah penyembelihannya sudah sesuai syariat Islam atau belum. Daging potong yang tersebar berbagai wilayah di Indonesia sebagian besar berasal dari jasa Rumah Potong Hewan. Banyaknya Rumah Potong Hewan yang tersebar di Indonesia, tidak diimbangi dengan pelaksanaan sertifikasi halal. Padahal dengan adanya sertifikasi halal memberikan jaminan dan perlindungan hukum bagi konsumen. Pelanggaran terhadap sertifikasi halal termasuk bentuk pelanggaran terhadap perlindungan konsumen. Berdasarkan hal tersebut diperlukan adanya penegakan hukum sertifikasi halal oleh masyarakat, pelaku usaha dan juga pemerintah.Kata Kunci: Sertifikasi Halal; Perlindungan Konsumen; Rumah Potong Hewan.

Factors Affecting Willingness To Accept Foreign Halal Foods By Urban Malaysian Malays

2019 ◽  
Vol 7 (1) ◽  
pp. 45
Author(s):  
Hasman Abdul Manan ◽  
Shahira Ariffin ◽  
Tengku Sharifeleani Ratul Maknu ◽  
Irwan Ibrahim ◽  
Harlina Suzana Jaafar
Keyword(s):  
Sampling Technique ◽  
Food Products ◽  
Willingness To Accept ◽  
Total Import ◽  
Factors Affecting ◽  
Subjective Knowledge ◽  
Muslim Countries ◽  
Global Brand ◽  
Halal Food ◽  
Knowledge And Attitude

The significant shifts in urbanites’ lifestyles have been the catalyst behind the increased in the consumption of foreign foods and beverages in Malaysia; particularly those made in western nations. Notably, Malaysia’s total import for food had risen significantly from RM26.7 billion in 2009 to RM42.6 billion and RM 45.4 billion, in 2014 and 2015 respectively. These days, urban Malaysian Malays are being inundated with various foreign Halal food products in local markets however, these can also leave them in a rather risky circumstance as the likelihood that some of these foreign food products are not suitable (i.e. Haram) for their consumptions, is relatively high. Halal food issues (namely those foods originated from non-Muslim countries) have created lots of anxieties within the Malaysian Malays’ society. Hence, this study aims to examine factors affecting willingness to accept foreign Halal foods by urban Malaysian Malays. Convenience sampling technique was used to obtain responses from 450 urban Malaysian Malays in designated areas within the Greater Kuala Lumpur/Klang Valley region. The results demonstrated urban Malaysian Malays willingness to accept foreign Halal foods were significantly affected by trust but displayed no relationships with subjective knowledge and attitude. Also, the insignificant attitude- willingness relationship signified the presence of the attitude-behavior gap. The study’s outcomes may perhaps offer new understandings on urban Malaysian Malay markets particularly for global brand owners and marketers.

scholarly journals The involvement of young entrepreneurs in halal food products in Kelantan

2021 ◽  
Vol 756 (1) ◽  
pp. 012001
Author(s):  
M Nursalwani ◽  
R Nur Nadia Suhada ◽  
A Palsan Sannasi ◽  
A Mohammad Amizi ◽  
A L Zul Ariff
Keyword(s):  
Food Products ◽  
Halal Food ◽  
Young Entrepreneurs

Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia

2015 ◽  
Vol 6 (1) ◽  
pp. 133-147 ◽  
Author(s):  
Ahasanul Haque ◽  
Abdullah Sarwar ◽  
Farzana Yasmin ◽  
Arun Kumar Tarofder ◽  
Mirza Ahsanul Hossain
Keyword(s):  
Structural Equation ◽  
Random Distribution ◽  
Service Industry ◽  
Food Service ◽  
Food Products ◽  
Content Type ◽  
Muslim Countries ◽  
Equation Modelling ◽  
Halal Food ◽  
Practical Implications

Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.

Non-Muslim Malaysians’ purchase intention towards halal products

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shyue Chuan Chong ◽  
Chin Chai Yeow ◽  
Choon Wei Low ◽  
Pei Yew Mah ◽  
Diep Thanh Tung
Keyword(s):  
Product Quality ◽  
Purchase Intention ◽  
Food Products ◽  
Partial Least Square ◽  
Least Square ◽  
Partial Least Square Regression ◽  
Product Price ◽  
Content Type ◽  
Halal Food ◽  
Klang Valley

Purpose Halal products were a norm in the Muslim countries; however, halal food products were not only being consumed by Muslims nowadays. People are concerned about their daily needs, especially their food and spend in this modern society. Customers nowadays are more educated, and all the information can be easily accessed by just a click. Previous literature found that customers are looking for quality products and products that are safer to be consumed. Design/methodology/approach The purpose of this study investigates non-Muslim customers’ intention in consuming halal food products in Klang Valley, Malaysia. Using 321 non-Muslim responses from Klang Valley, partial least square regression was used to examine the factors influencing the customer’s purchase intention on halal products. Findings The results show that product quality, product price, product availability and product safety significantly influence the purchase intention of urban non-Muslim on halal food products. The result implies that product quality is the most significant factor compared with other variables. Originality/value The data and results may contribute to the relevant authority to form a proper plan to improve Malaysia’s halal food items.

Sign in / Sign up

Export Citation Format

Share Document