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Journal of Halal Science and Research
Published by Universitas Ahmad Dahlan
ISSN : 27156214     EISSN : 29644909     DOI : 10.12928
Core Subject : Education,
Other
Journal of Halal Science and Research (JHSR) is a refereed journal published by Universitas Ahmad Dahlan Yogyakarta. It is a semi-annual journal, published in February and September (two issues each year). The main objective of the publication is to create a platform to publish original articles, research finding, case studies, and book reviews related to the field of Halal Studies. The editorial board welcomes original contributions which have never been published or under consideration for publication in any other publication. The journal invites scholars, practitioners, and researchers to submit articles to the management team. Articles submitted will be published after being verified and modified to suit the standard journals.
Arjuna Subject : Umum - Umum
Articles 40 Documents
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Analysis of rhodamine b content in beef sausages sold in yogyakarta city market using visible spectrophotometry method Nina Salamah; Santyas Kurniaty
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1060.75 KB) | DOI: 10.12928/jhsr.v3i1.6843

Abstract

Rhodamine B is a synthetic dye commonly used as a textile dye. According to the Minister of Health of the Republic of Indonesia No. 033 of 2012, rhodamine B is an additional colorant prohibited from being used in food products because of its carcinogenicity. This study aimed to determine the presence of rhodamine B in beef sausages sold at the Yogyakarta City Market by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The result analysis method used in determining the qualitative test is by comparing the sample wavelength with the wavelength of the Rhodamine B standard and using the Thin Layer Chromatography (TLC) method. In the quantitative analysis, the Visible Spectrophotometry method was used. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The results of the qualitative test study obtained three positive samples containing Rhodamine B from a total of 7 samples tested. Determination of Rhodamine B levels in samples using Visible Spectrophotometry with a maximum wavelength of 556.0 nm. Rhodamine B levels obtained in samples A, C, and G were 1.06 ± 0.67; 0.87 ± 0.81, and 1.04 ± 0.82 ppm. Conclusions in the Kolmogorov-Smirnov test, the data were normally distributed, and the ANOVA results showed no differences in levels between samples.
An informative search of dyes content rhodamin b in blusher, lipstick, and eyeshadow cosmetics Husnul Haryati; Any Guntarti
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.092 KB) | DOI: 10.12928/jhsr.v3i1.6844

Abstract

Decorative cosmetics are preparations used to beautify the appearance and cover up flaws in the skin, such as blemishes on the skin so that the user looks fresher. Examples of decorative cosmetics include lipstick, blusher, eye shadow, and so on, which are usually given the addition of synthetic dyes such as rhodamine. The addition of rhodamine B dye to cosmetics is not permitted. However, the use of dyes is still widely abused by irresponsible people. This review article aims to see whether Rhodamine B dye is present in decorative cosmetics such as blusher, lipstick, and eye shadow. I am writing review articles by searching using search engine assistance, namely Google Scholar, PubMed, and Science Direct. A literature search was performed using the following keywords or terms and strategies: "analysis" OR "determination" OR "Rhodamine B" AND "cosmetics" AND "lipstick" OR "blush" OR "eye shadow.” Data used in the review of this article refers to studies or studies that have been carried out previously, namely in the form of articles or journals for the last five years, from 2015 to 2019, and other sources such as textbooks and these data. The results obtained in the search for articles were from 125 journals. They are then selected based on predetermined inclusion criteria. Seven journals fall into the inclusion criteria. The sample criteria include registered BPOM, not registered with BPOM, red and inexpensive color. The search results concluded that there are still many rhodamine B coloring agents in decorative cosmetics circulating in Indonesia, such as blush, lipstick, and eye shadow. Dede Komarudin did the highest levels of Rhodamine B in Siva Fauziah, Ratih Pramintari (2019) with a blush on a 776.98 μg/mg sample taken from Jatinegara Market, Jakarta.
Evaluation of the implementation of good manufacturing practices (gmp) in cv panda food, a special region of yogyakarta Agum Dwi Saputra; Wahidah Mahanani Rahayu
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (826.675 KB) | DOI: 10.12928/jhsr.v3i1.6857

Abstract

CV Panda Food is a company engaged in the snack food industry in the form of nori (seaweed) which Mr. Stenly Hendi Avanda founded in 2012. There are several products and various flavors offered by CV Panda Food, such as Mininori Seasoned Chicken and Roast Beef, Panda Seaweed Original Flavor, Spicy Flavor, and Barbeque Flavor. To keep the food free of potential biological, chemical, and other pollutants that could harm, interfere with, or otherwise put human health in jeopardy so that it is safe to consume, CV Panda Food needs to be evaluated on Good Manufacturing Practices (GMP). Mininori production, which refers to the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/2010, consists of location, buildings, facilities and sanitation, machinery and equipment, materials, process control, final products, laboratories, workers, packaging, labels and product description, storage, maintenance and sanitation programs, transportation, documentation and recording, training, product recall and program implementation. The purpose of implementing the Practical Work is to implement GMP at CV Panda Food concerning the Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 and the obstacles found in CV Panda Food in implementing GMP in Miniori production. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The results are that CV Panda Food has not fully implemented the GMP Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010. There are 83.07% appropriate, and 16.93% non-conformance from 18 aspects due to human factors, materials, environment, and methods, namely doors, ventilation, and windows not equipped with screens, not having a laboratory, walls, and floors form elbows so that the production environment is challenging to clean, there is no pest prevention, lack of dryers or tissue and lack of firm action on GMP violators, lack of awareness in the implementation of sanitation, and there is still garbage that accumulates in the production room due to lack of monitoring from the head production that pollutes the environment.
Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta Anggi Anggi; Wahidah Mahanani Rahayu
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.881 KB) | DOI: 10.12928/jhsr.v3i2.6866

Abstract

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.
The Awareness and willingness to apply for halal guarantee certification: a study of MSMEs assisted by BAZNAS Yogyakarta Retty Ikawati; Anisa Nur Baiti Rahman
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (802.08 KB) | DOI: 10.12928/jhsr.v3i2.6870

Abstract

Lifestyle changes in a fast-paced direction require producers and consumers to be smart about it. Manufacturers are required to provide products with good quality, not only material but also a series of processes applied in the production process. Four aspects, namely awareness about halal assurance certification, commitment to halal certification, availability of resources, and the last aspect is governance, which is the key to these changes. Halal Assurance Certification is one of the indicators that a product meets the quality criteria as halal food that producers must meet. This study aims to determine the awareness and desire of MSMEs to meet the criteria to apply for Halal Assurance Certification. The variables in the questionnaire to be developed following 11 HC criteria, namely halal policy, halal management team, training and education, materials, products, production facilities, written procedures for critical activities, traceability, procedures for handling products that do not meet the criteria, internal audits, management reviews. Data analysis with descriptive statistical tests, using the Pearson Product Moment correlation coefficient to determine the relationship of the data obtained. Administrative requirements are something that needs to be considered. The limitations of human resources with odd job roles are also obstacles in implementing the administrative system. Those criteria are written procedure criteria for critical activities (WPCA), traceability (T), product handling procedures that do not meet the criteria (PH), internal audit (IA), and review management.   The desire of MSMEs to apply for halal certificates is also at a high level. The relationship between consciousness and desire also enters into a strong and moderate relationship in administrative applications. With these conditions, MSMEs assisted by BAZNAS need assistance in applying for halal certificates. Keywords:  halal awareness, halal certification, MSMEs, willingness  
Validation of rhodamin b analysis method in beef sausage with visible spectrophotometry instruments Santyas Kurniaty; Nina Salamah
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6842

Abstract

Sausage is made from meat that has been chopped and then mashed, seasoned, and put in a symmetrical elliptical sleeve, made either from animal intestines or artificial wrapping (casing). To attract consumer interest, synthetic food coloring such as Rhodamin B is added. Rhodamin B is a dye prohibited from being used in products, according to the Director General of POM No. 00386/C/SK/II/1990, because the use of Rhodamin B for a long time can cause liver damage and cause cancer. The purpose of this study was to validate the analytical method of rhodamine B in beef sausages by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The validation parameters of the method used in this study are linearity, precision, LOD, LOQ, and accuracy. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The validation results of linearity test methods, LOD LOQ, precision, and accuracy met the requirements of PPOP GMP in 2013.
Rosella (Hibiscus sabdariffa L.) extract lip balm: optimization of the composition of beeswax and paraffin wax as a base Defita Andri Tusilowati; Nining Sugihartini
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6976

Abstract

One of the main components of lip balm is wax. The wax content in the lip balm works to improve the consistency. In this study, a lip balm was prepared to contain rosella flower extract (Hibiscus sabdariffa L.), which contains anthocyanin and can be used as a natural dye. This study aimed to determine the effect of the combination of beeswax and paraffin wax as a wax base on the physical properties and physical stability of lip balm containing rosella flower extract (Hibiscus sabdariffa L.) so that the optimum composition can be obtained. Rosella flower extract (Hibiscus sabdariffa L.) was prepared by maceration method using 96% ethanol. The extract was formulated in eight formulas with variations of beeswax-paraffin wax and evaluated for physical properties (organoleptic, pH, melting point) and physical stability (organoleptic, pH every week). The optimum formula was obtained using a Simplex lattice design (SLD) with the help of Design-Expert® 10.0.1 software. The results of the simplex evaluation test using the one sample t-test at a 95% confidence level indicate that beeswax has a dominant influence in influencing pH and decreasing pH with design expert coefficient values of 2.09 and 0.50. Meanwhile, paraffin wax has a dominant influence on the melting point with a design expert coefficient value of 0.89. The composition of the two waxes did not affect the shape, texture, color, and scent based on organoleptic observations. The optimum formula for combining beeswax and paraffin wax is 8.02% and 12.31% to produce a product with a pH of 3.91, a melting point of 65.51ºC, and the ability to maintain the pH for four weeks.
Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia Aulia Dwi Agsari; Any Guntarti
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6987

Abstract

Food is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term.
Prospects of red passion fruit seeds (Passiflora edulis Sims.) as a source of halal probiotics Iif Hanifa Nurrosyidah; Ni Made Mertaniasih; Isnaeni Isnaeni
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.7004

Abstract

Indonesia is the most biodiversity country in the world, with a majority Muslim population, so halal issues are a priority. Natural resources are abundant, especially the tropical fruit that Allah SWT bestowed with a wide variety. Red Passion fruit (Passiflora edulis Sims.) is one of the tropical fruits widely consumed because of its delicious taste, rich in vitamins, minerals, and other active ingredients. The research reported that probiotics of Bacillus spp. Isolated from the red passion fruit seeds was proven to inhibit pathogenic microbes. Extended Strain Beta-Lactamase and Methicillin Resistant Staphylococcus aureus. The isolates also showed the ability to increase gamma interferon levels in the peripheral blood mononuclear cells in adult TB patients. Halal critical points for products containing probiotics can derive from raw material sources, especially those from animals. The Red passion fruit is classified as a safe, halal category. The process of isolating probiotics from red passion fruit seeds using fermentation technology in De man Rogose Sharp media, using simple materials, tools, and steps that are guaranteed to be halal. The compatibility of two probiotic isolates is the potential to be developed into a probiotic consortium for health supplement preparations and therapeutic complements.
Analysis of packaging defect on goat milk caramel candy in Etawa Agroprima Khansa Aulia Arinda Putri Ari Yahyono; Nurul Hidayah
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.7243

Abstract

Goat's milk has the same benefits as cow's milk. Goat's milk contains many nutrients, especially complete protein from all kinds of essential amino acids. Etawa Agroprima is a company engaged in the processing and marketing dairy products. One of the products produced is goat's milk caramel candy. These candies are packaged using candy wrappers and diamond paper, which is covered with paper again, then put into PE plastic, sealed using a sealer, and put in a cardboard box. This packaging is intended to maintain the quality of the candy because the candy is easily runny if left open so that the caramel candy is not easily damaged. Writing this final project aims to determine the types of defects that occur in caramel candy products, the number of defective products for the entire product, and the causes of product defects—analysis of product types and defects using Pareto diagram analysis, while the cause using fishbone diagram analysis. Analysis of the data obtained on Etawa Agroprima using the two diagrams shows that the results of the Pareto diagram analysis show three types of defects, including torn packaging 75.56%, damaged packaging 13.33%, and no expiration label 11.11%. Then from the fishbone diagram analysis, it can be seen that the main factor causing defects in goat's milk caramel candy products is the packaging factor. Some root causes include manual production and packaging work, not using modern packaging equipment, contamination by physical contact, etc. Therefore, it is necessary to use automatic packaging tools.

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