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Tri Cahyanto
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INDONESIA
Indonesian Journal of Halal Research
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Core Subject : Religion, Health, Science, Education, Social,
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
Arjuna Subject : -
Articles 5 Documents
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Search results for , issue "Vol 3, No 2 (2021): August" : 5 Documents clear
In Silico Analysis of Actin Gene as a Candidate for DNA Non-Halal Detection Base on Real-Time PCR Seagames Waluyo; Jekmal Malau; Muhareva Raekiansyah; Edwin Yulian; Imam Hardiman
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.12123

Abstract

Actin genes are genes that are common in organisms, and their expression is constitutive. These genes are used for gene normalization and internal control of DNA extraction, but the actin gene is not widely used for halal certification tests. Bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. uMelt is an analysis to predict the melting curve of target amplification in real-time PCR. Real-time PCR has been widely used for screening and detection of pork content in a product. This research aimed to explore actin gene as a candidate for testing pork using qPCR. The study was carried out in two main stages, namely alignment of the DNA sequence and analysis of the melting curve using the uMelt approach. The results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. Melting curve prediction with uMelt shows differences in tm peaks so as the types of samples can be easily identified. The use of bioinformatic applications such as uMelt helps in the simulation of predicting the melting curve to increase the precision of the analysis.
Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer Irma Rosiana Elizabeth; Nugraha Edhi Suyatma; Nancy Dewy Yuliana; Raafqi Ranasasmita; Syahnada Jaya Syaifullah
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13515

Abstract

Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.
Halal Assessment Model Design in Bakery Industry Alyani Rahma Putri; Nilda Tri Putri; Alizar Hasan; Ikhwan Arief; Hayati Habibah Abdul Talib
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.13000

Abstract

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies demand to keep consumers' trust in their bakery products. This study aims to design the halal assessment model required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, acknowledge, and determine the critical point of the bakery production process from the halal degree and is reviewed from all aspects, such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of Good Manufacturing Practices (GMP) principles. The halal assessment model designed in this research used the Quality Function Deployment (QFD) approach, which was integrated into the company's business process. The halal critical bakery (HCB) was grouped based on Supply Chain Operations Reference (SCOR) model. Matrix 1 integrated GMP and business process (BP), and matrix 2 integrated GMP and HCB. The results of the design model implementation based on the standards set by the Halal Auditor of Institute for the Study of Food, Drugs, and Cosmetics Indonesian Ulema Council (LPPOM MUI) found that the company met the standard matrix component one by 47%. In comparison, matrix component 2 was only able to meet the Auditor standards by 34%, and the matrix component 3 standards were able to be fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs; the negative gap occurs because of the standard criteria in the technical matrix that are not accomplished. This halal assessment model design is expected to help the company evaluate and control critical points in the business processes.
Non-Muslim Consumers’ Online Purchase Intention towards Halal Food in Manila Racquel Untalan Cruz; Rico A. Billanes
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.12757

Abstract

Aside from Muslims, who expends halal products due to devout obligations, it is understood that non-Muslims have also started eating halal food. The fact could be explained by the increased number of consumers ready to purchase halal products. This paper aims to determine and investigate the online purchase intention among Filipino non-Muslim consumers toward halal food. Four models were tested using multiple regression analysis, and the quantitative research method was used to investigate perceived risk, trust and confidence, website design quality, and online shopping enjoyment. Perceived risk has been identified to be the most significant in predicting factors in an online purchase intention of halal food. Furthermore, the study found that trust, confidence, and perceived risk strongly influence online purchase intentions. Therefore, future studies should also include variables such as consumer habits and knowledge of halal food.
Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen Sucipto Sucipto; Luki Hidayati; Claudia Gadizza Perdani; Nur Hasanah
Indonesian Journal of Halal Research Vol 3, No 2 (2021): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i2.11401

Abstract

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.

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