Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Indonesian Journal of Halal Research
Yuni Kulsum
Departement Biology, Faculty of Science and Technology, UIN Sunan Gunung Djati Bandung
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Study of Critical Point Analysis on Meat-Based Foods in Bandung Ayuni Adawiyah; Yuni Kulsum
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5780

Abstract

Halal is a term of lawful or permitted to do according to Islamic law which regulates all aspects of life especially in consuming food. Halal critical point is a condition of food processing. Halal food has a possibility transformed into haram if there are non-halal ingredients used during the food processing. The concept of Halalan Tayyiban is not widely understood by the Muslim, although it is necessary for all human according to health and hygiene. This research was a descriptive study with a qualitative approach. The interview and observation to 8 informants were carried out to the seller of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. The results of the halal condition analysis of processed meat-based foods which is supported by the results of observations and interviews directly pursed into two main important discussions, namely in terms of the composition and processing of processed meat-based food.
Co-Authors Ayuni Adawiyah