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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.
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Articles 5 Documents
 1 
Search results for , issue "Vol 5, No 2 (2023): August" : 5 Documents clear
Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication Nina Salamah; Sayyidah Luthfiyah Jufri; Hari Susanti; Irwandi Jaswir
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.25682

Abstract

The main ingredients of soft candies are gelatin made from the skin/bones of cows and pigs, i.e. bovine and porcine gelatin. This research aims to analyze the present bovine and porcine gelatin in soft candy using a fast and low-cost method. The method used is a combination of FTIR and chemometrics. The reference candy samples were made with formulation porcine gelatin concentrations of 15, 30, 45, 60, 75, 90 and 100%. As a control, we used a bovine gelatin reference candy. All the candy samples were measured with FTIR in the reflection mode in the wavenumber range from 4000 to 500 cm-1. Data analysis was carried out using the chemometric method with the Minitab 18 application. PLS calibration results in y = 0, 99999x + 0.000396 indicate a good correlation. The value of R2 = 0.99999 and the RMSEC of 0.03%. Internal validation with R2 = 0.9999 and RMSECV = 3.69% and external validation with R2 = 0.9994 with RMSEP = 1.28%. The PCA results show different quadrant classifications of bovine and porcine gelatin. Also, there are similarities between the market candy quadrant, bovine gelatin, and porcine gelatin. The fast method and low cost involved simple sample preparation, which were developed to detect and classify the presence of bovine and porcine gelatin in soft candy using FTIR and chemometrics.
Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics Muh Wahyu Syabani; Iswahyuni Iswahyuni; Warmiati Warmiati; Kutut Aji Prayitno; Henny Saraswati; Rahmandhika Firdauzha Hary Hernandha
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.25702

Abstract

The halal certification of products holds significant importance for Muslim consumers, necessitating the development of reliable techniques for identifying leather products made from raw materials. This study employed rapid and accurate analytical methods to distinguish between cowhide, pigskin, and artificial leather. A combination of scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) was used to assess the variations in collagen fiber structures and thermal stability among the leather samples. The findings revealed that morphological surface analysis, including grain patterns and pores, facilitated swift differentiation between different leather types. Pigskins exhibit three-hole patterns on their morphological surface compared to cowhide, with random pores and tighter grain patterns, whereas artificial leather lacks natural grain patterns and pores altogether. While FTIR spectra exhibited similarities between cowhide and pigskin leathers, variations in vibration intensity enabled effective discrimination. Artificial leather, particularly PVC-based materials, displayed distinct spectra, allowing FTIR spectroscopy to effectively discern between halal and non-halal leather. Cowhide possesses strong and sharp vibration at wavenumber 1736, 1277, and 817 cm-1 compared to pigskin, which has stronger vibration at 1534 cm-1. Meanwhile, PVC-based artificial leather exhibited stretching at 1723 and 744 cm-1 wavenumbers. DSC analysis proved valuable in differentiating between genuine and artificial leather based on unique peaks and thermal behavior. These three techniques provide reliable means to determine the raw material origins of leather products.
Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Kifayati Rosiyanti Dewi; Feri Kusnandar; Nancy Dewi Yuliana; Maya Ismayati; Nissa Nurfajrin Solihat; Handy Riantana; Heryani Heryani
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Abstract

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.
The Influence of Religiosity and Halal Labeling on Purchase Intention of Non-Food Halal Products Cucu Susilawati; Agus Joharudin; Muhamad Abduh; Adang Sonjaya
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.22965

Abstract

The obligation to certify halal products in circulation is limited to food, beverages, goods, or services. This study determined the effect of halal labeling on the purchase intention of Indonesian Muslim communities in non-food halal products. Even though laws regulate halal products in circulation, not all people know about halal products, especially non-food products. This research method used a mixed method, which combined quantitative and qualitative methods. The design was a two-phase mixed method, with data collection techniques based on explanatory strategies. The results were analyzed with sequential data; quantitative was used as the basis for collecting qualitative data. The results of this study indicated there was a partially accepted influence of religiosity on Purchase Intention. Religiosity positively and significantly affected the Purchase Intention of non-food halal products. Furthermore, the hypothesis that said there was influence of the Perception of the Halal Label on Purchase Intention was partially accepted. Thus, the Perception of the Halal Label positively and significantly affected the Purchase Intention of non-food halal products. The significant level that produced 0.000, smaller than the specified significance level, was 0.05, so the significance level of Religiosity and Perception of Halal Labels was significant to Purchase Intention. It could also be seen that the f-count value was 118.210 with an f-table value of 3.1504, so the f-count > f-table or 118.210 > 3.1504, which means Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention. In conclusion, Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention on Non-Food Halal Products.
Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time Hadi Sunaryo; Adia Putra Wirman; Etin Diah Permanasari; Nurul Azmah Nikmatullah; Dian Lestari; Desi Nurjanah
Indonesian Journal of Halal Research Vol 5, No 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21325

Abstract

DNA (deoxyribonucleic acid) extraction method is the process of separating DNA from the sample. In this process, the DNA obtained must be protected from contamination by RNA, carbohydrates, lipids, and proteins. Contamination of RNA, carbohydrates, lipids, and proteins can increase DNA purity. DNA purity was measured using a NanoDrop 2000 spectrophotometer measured by the absorbance ratio at 260 nm and 280 nm wavelengths. Good quality DNA will have an A260/A280 ratio of 1.7–2.0 and a concentration > 0.03 pg. This study aimed to obtain the appropriate DNA extraction method for fresh meat samples (a mixture of rat and chicken meat). This research consisted of two stages: the DNA extraction stage using the Progenus EasyFast™ Extraction Kit for Meat Products and the amplification stage using the EASYFAST™ Rat Detection Kit. This study used 16 samples of a mixture of rat meat and chicken with concentrations of rat meat: 5, 10, 15, and 20%. At the extraction stage, the incubation time was optimized for 15, 30, 45 minutes, and 1 hour. The results showed that the one hour incubation had a lowest CT value in the results of PCR amplification.

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