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Dr. Abdul Rahem, M. Kes., Apt
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Journal of halal product and research (JHPR)
Published by Universitas Airlangga
ISSN : 26549409     EISSN : 26549778     DOI : -
Core Subject : Religion, Economy, Humanities, Health, Science, Agriculture, Social, Engineering,
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary
Journal of halal product and research (JHPR) is a journal published by Biannual (twice a year) by Halal Research Center and Product Development/ Pusat Riset dan Pengembangan Produk Halal (Halal Center) Universitas Airlangga, Surabaya, Indonesia (e-ISSN: 2654-9778 | p-ISSN:2654-9409). The journal is dedicated to improving the research and development of halal products. JHPR has been indexed by Crossref. All articles have unique DOI numbers.
Arjuna Subject : Umum - Umum
Articles 6 Documents
 1 
Search results for , issue "Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)" : 6 Documents clear
Information search trends about sharia: a comparation study between business-industry genre with book-literature genre Akhmad Kusuma Wardhana
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.35-42

Abstract

Indonesia has a large sharia market potential. This is because Indonesia has the largest Muslim population in the world. The market potential is supported by the openness of information via the internet. This study aims to observe trends in information search on the internet about sharia with comparative studies on the genre of "business-industry" with the genre of "book-literature". The approach in this research is descriptive qualitative with the method of a literature study to collect data. The primary data of this study are the trends in sharia information sought by internet users throughout 2019. The results of the study indicate that the trend of information about sharia with the "business-industry" genre is more than the "book-literature" genre. The trend of seeking information about halal is the most trend in both genres, while the trend of finding the least information is information about sharia research.
Characterization and release profile of sodium diclofenac halal hard shell capsules made from k-carrageenan and xanthan gum with sorbitol plasticizer Tri Susanti; Siti Wafiroh; Esti Hendradi; Pratiwi Pudjiastuti
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.1-8

Abstract

Halal hard shell capsules are importantly needed by Indonesian consumers, who are predominantly Muslim, to substitute mostly used and commercially available products made from non-halal ingredients such as gelatin. The objective of this study is to prepare, characterize, and evaluate halal hard shell capsules made from k-carrageenan-xanthan gum with sorbitol as the plasticizer with diclofenac sodium as the model drug. Hardshell capsules were prepared with combinations of κ-carrageenan-xanthan gum at a weight ratio of 4:2 with the addition of 70% sorbitol, which added at a varied volume of 0.25; 0.50; 0.75; and 1.00 mL. Characterization of halal hard shell capsules includes swelling degree, tensile strength, Fourier Transformed Infrared (FTIR) and Scanning Electron Microscope (SEM), as well as disintegration test. The diclofenac sodium profile release was evaluated through the dissolution test at pH 6.8. The best physical characteristics were obtained by preparing capsule shells with a mixture of carrageenan-xanthan gum at a weight ratio of 4:2 with the addition of 0.25 mL sorbitol. The evaluation of Halal hard shell capsules showed that it had a swelling rate of 3.46% in water media, stress modulus of 28.6 MPa, strain modulus of 4.3 MPa, and modulus young of 362,3%, as well as disintegration time of capsules, was 51.8 minutes at pH 6.8. The dissolution test showed that diclofenac sodium was released at a level of 2.7% for 16 minutes. Based on this data, it can be concluded that the Halal hard shell capsule of κ-carrageenan-xanthan gum with the addition of sorbitol can be used as an alternative for the gelatin capsule with more controlled release.
Increasing community empowerment through the promotion of halal lifestyle and the critical point of halal food in the young generation Juni Ekowati; Alief Putriana Rahman; Hanifah Ridha Rabbani; Ghinalya Chalbi Ananda; Adinda Adelia Wulandari; Kholidah Febriani; Itsna Nur ‘Ainul Yaqin; Tiara Puspa Asriningrum; Kholis Amalia Nofianti; Noor Erma Nasution; Sugijanto Kartosentono
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.43-50

Abstract

The halal aspect is an important factor that must be considered by Muslims in choosing food. However, the low awareness and knowledge related to halal rules and thoyyib on food had caused various serious problems. To overcome this, several government regulations have been issued, but some people still find it difficult to understand the concept of halal products. In this regard, the Faculty of Pharmacy, Airlangga University through community service conducted socialization in two schools in Rungkut Surabaya district to increase community empowerment about halal lifestyle and the critical point of food prohibition at the young generation. The method used is an online pre-test to determine the initial understanding of the participants, education in the form of counseling and discussion, and evaluation of increased understanding through pre and post-test. As partners are students, teachers, and canteen managers in Madrasah Aliyah and Madrasah Tsanawiyah school grade. Based on the analysis conducted, the results show a strong correlation between halal certification, halal awareness, and halal composition. Socialization can increase the knowledge of students and employees in those schools about the halal lifestyle and the critical point of food prohibition. Halal certification on food products affects buying interest but halal awareness and knowledge about the composition of halal food is still low in its influence on buying interest
Honey application as a halal replacement material for fillet fish product in transportation Muhammad Athoillah Sholahuddin
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.9-19

Abstract

Fish is a food that is consumed by many people because fish contain high nutrition. Fillet products are diversification of fishery products that are quite popular with the community. That is because fillet products are easy to consume and have good nutritional content. However, fish fillet products are easily degraded during transportation. So that triggers traders to use hazardous materials in the form of formalin to increase the shelf life of fillet products. The shelf life of fish fillet products needs to be improved in order to obtain good quality and not be easily damaged by storing fillets at low temperatures and the addition of active ingredients in the form of honey. Honey also has antimicrobial properties so that it can be used as a food preservative. Honey can inhibit the growth of bacteria that cause decay. The purpose of this study was to determine the effect of adding honey with different concentrations on the shelf life of white pomfret (Pampus argenteus) fillets at cold temperatures. This research was experimental by making honey solutions with different concentrations (0%: 10%; 11%). This research uses a completely randomized design (CRD). The shelf life test is done by calculating the value of TPC, Protein, pH, Tvbn, and organoleptic. TPC, Protein, pH, TVBN, and organoleptic test results showed that the addition of honey with different concentrations had a significant effect on the shelf life of white pomfret fish fillets. The best concentration of adding honey is at a concentration of 5%. While the shelf life that can be accepted by consumers can reach 6 days shelf life. The results showed that honey can be used as an alternative preservative in fish fillet meat that functions as an antimicrobial and fat oxidation prevention. 
Effect of Aloe vera extract for reducing formaldehyde level in tuna fish for halal and thoyyib food Subhan Rullyansyah; Fitrotin Azizah; Baterun Kunsah
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.20-24

Abstract

This study aims to determine the effect of Aloe vera extract in reducing formaldehyde levels in tuna processed into "pindang" after being given Aloe vera extract. This type of research is experimental. The population in this study was boiled fish sold in the Sawotratap Market. This research was conducted at the Laboratory of Chemistry at the University of Muhammadiyah. Data were analyzed using analysis of variance at a significant level α = 0.05 followed by the Duncan test. The average formaldehyde concentration before being given Aloe vera extract at a concentration of 0% is equal to 23.7 mg / L, and the lowest formalin content in boiled fish with 100% treatment is equal to 5.6 mg / L. Aloe vera extract showed a significant decrease in formaldehyde levels in boiled fish (p <0.05). It can be concluded that the administration of Aloe vera extract is effective in reducing formaldehyde levels.
Religiosity of pharmacy students of UIN Malang during COVID-19 pandemic Ach. Syahrir; Abdul Rahem; Adistiar Prayoga
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.25-34

Abstract

Coronavirus Disease (COVID-19) has become a global health problem since it was declared as a pandemic by the World Health Organization (WHO) as of March 11, 2020. Data from Johns Hopkins University (as of May 30, 2020) states that 5,930,096 cases confirmed in worldwide with a total fatality rate of 6 percent The prevention from COVID-19 transmission is to maintain the immunity. One way to maintain immunity is to maintain mental health by maintaining the religiosity factor. The development of technology and information causes information COVID-19 cases circulate quickly and massively. This condition can indirectly affect mental health and behavior change of affected entities. The student of the Faculty of Pharmacy, Maulana Malik Ibrahim State Islamic University (UIN Malang) is one of the affected entities of COVID-19. This study aims to determine the religiosity of the Faculty of Pharmacy students in facing COVID-19. The respondents of this study were 117 students of Pharmacy UIN Malang. The method used in this research is descriptive observational, with the aim to determine the religious practice or conditions of worship of students when facing an outbreak of COVID-19. The research instrument used in the form of a questionnaire related to the indicators and dimensions of the student religiosity that has been tested for validity and reliability.

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