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All Journal International Journal of Public Health Science (IJPHS) Journal of Food and Pharmaceutical Science Pharmaciana: Jurnal Kefarmasian Media Farmasi : Jurnal Ilmu Farmasi (Journal Of Pharmaceutical Science) Indonesian Journal of Pharmaceutical Science and Technology Majalah Obat Tradisional INDONESIAN JOURNAL OF PHARMACY Pharmascience Science and Technology Indonesia Ilmu Gizi Indonesia Indonesian Journal of Chemistry JPSCR : Journal of Pharmaceutical Science and Clinical Research Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Indonesian Journal of Halal Research Journal of halal product and research (JHPR) Community Empowerment Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA JKKI : Jurnal Kedokteran dan Kesehatan Indonesia Pharmaceutical Sciences and Research (PSR) Jurnal Farmasi Sains dan Praktis Jurnal Kajian Islam Modern Journal of Halal Science and Research Open Community Service Journal Riwayat: Educational Journal of History and Humanities Journal of Food and Pharmaceutical Sciences Medical Sains : Jurnal Ilmiah Kefarmasian
Nina Salamah
Fakultas Farmasi, Universitas Ahmad Dahlan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

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Halal Product Development Gunawan Anugra Sumule, Joshua; Sihaloho, Serli; Pangaribuan, Ika S; SW, Oman Fathurohman; Salamah, Nina
Riwayat: Educational Journal of History and Humanities Vol 8, No 1 (2025): Januari, Special Issue on "Educational design research for human beings learning
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jr.v8i1.44274

Abstract

The Indonesian Ulema Council (MUI) plays a pivotal role in supporting producers to ensure their products comply with sharia standards, addressing challenges that extend beyond market competitiveness to align with Islamic law. This study adopts a qualitative approach to analyze halal product development, focusing on critical elements such as logistics, certification, and community-based verification. The research highlights the roles of MUI and local communities in upholding halal standards throughout the production and distribution processes. Halal is defined as the appropriateness, legality, and permissibility of a product according to Islamic law, and key concerns include preventing contamination during distribution, ensuring compliance with religious provisions, and raising awareness through community participation. The study also underscores the significance of integrating logistical systems, effective certification processes, and active community engagement in promoting halal products. By adopting a holistic strategy, Indonesia can strengthen its halal industry, ensuring products not only meet sharia standards but also increase competitiveness in the global market. This approach highlights the importance of collaboration between various stakeholders, including producers, MUI, and local communities, in ensuring the sustainable growth of Indonesia's halal sector while fostering greater understanding and acceptance of halal practices worldwide.
Analysis of Physicochemical Properties and Quality Testing of Beef Tallow and Lard Oil Along with Identification using FTIR and GC-MS Mukti Utomo, Adhitya Ilham; Salamah, Nina; Guntarti, Any; Ahda, Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 3 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.21973

Abstract

The halal industry is rapidly growing worldwide, especially in Indonesia, which has the largest Muslim population and abundant natural resources. This study aims to analyze the physicochemical properties and quality of beef tallow and lard oil, as well as to identify differences in FTIR and GC-MS spectra to distinguish between these two animal fats.The results show that lard oil has a higher extraction yield (30%) compared to beef tallow (17%). Lard oil also has a higher iodine value (53 g), indicating a greater proportion of unsaturated fatty acids, making it suitable for culinary applications. Conversely, beef tallow has a lower peroxide value (5 meq O₂/kg), indicating better resistance to oxidation.FTIR analysis reveals differences in functional groups, with lard oil showing a higher degree of unsaturation. GC-MS analysis identifies important compounds such as 9-octadecenoic acid methyl ester in lard oil, while beef tallow is dominated by tetradecanoic acid methyl ester.This study emphasizes the need for the development of Indonesian National Standards (SNI) to ensure product quality and halal compliance. These findings provide important insights for the halal industry and food safety in Indonesia, as well as encouraging further research on the composition of animal fats.
Validation of rhodamin b analysis method in beef sausage with visible spectrophotometry instruments Kurniaty, Santyas; Salamah, Nina
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.
Analysis of rhodamine b content in beef sausages sold in yogyakarta city market using visible spectrophotometry method Salamah, Nina; Kurniaty, Santyas
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.
Analysis of the theory of planned behavior on the use of halal-labeled cosmetics for students at the University of Islamic Malang Ma'ruf, Muhammad; Salamah, Nina
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7122

Abstract

The practice of using halal cosmetics involves the intentional involvement of individuals, groups, or organizations in acquiring and using cosmetics that have obtained a halal certification. The behavior of individuals is subject to influence by multiple factors, including attitudes, subjective norms, behavioral control, and intention to use. These factors are motivated by the desires and needs of the individual. This study examines the influence of attitudes, subjective norms, behavioral control, and usage intentions on adopting halal-labeled cosmetics among college students. This research investigates the impact of attitudes, subjective norms, behavioral management, and usage intentions on adopting cosmetics labeled as "halal" among college students. The study employs online surveys as the primary method for data collection. The research utilized a purposive sampling methodology to select a sample size of 110 participants. The present study utilizes a data analysis technique that involves applying multiple regression analysis using the SPSS 25.0 software. The results of this study indicate that the variables of attitude, behavioral control, and intention to use have a statistically significant impact on the utilization of halal-certified cosmetic products. On the other hand, the influence of subjective norms on the utilization of halal decorative goods among students enrolled in the Faculty of Mathematics and Natural Sciences at the University of Islamic Malang is determined to have no significant statistical effect. Keywords: Halal, Cosmetics, Students, Theory of Planned Behavior.
Concentration of isolated DNA face masks made of gelatin for halal authentication Hikmah, Nazila Nur; Guntarti, Any; Salamah, Nina
Journal of Halal Science and Research Vol. 5 No. 1 (2024): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i1.8951

Abstract

The function of using a face mask is to remove dirt and dead skin cells found in the pores of the skin, open clogged pores and clean the remaining cosmetics that cannot remove with ordinary cleansers, repair and tighten the skin, provide nutrition, smooth, soften and maintain skin moisture. People are aware of halal-labeled cosmetics, one of which is face masks because some face masks contain gelatin. Some face masks on the market contain gelatin. Preparation of 5 reference samples with different concentrations. Preparation of face masks, DNA isolation, and checking the isolation results. The test results with the Nanodrop Spectrophotometer showed that the face mask DNA containing pig and cow gelatin extracted in this study ranged from 163.35 ng/µl in sample S6 to 83.550 ng/µl in sample S7. With the largest concentrations of 163.35 ng/µl and 83.550 ng/µl, while the highest purity value at the λ260/λ280 ratio was 1.41.
Development of ethanol analysis in cough syrup medicine by colorimetric method Sultan, Siti Fatimah; Susanti, Hari; Mohamed, Farahidah; Salamah, Nina; Farida, Verda
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.12217

Abstract

Cough syrup is a pharmaceutical preparation often containing ethanol as a solvent. However, the presence of ethanol in the drug can cause safety issues. This study aims to develop and validate a colorimetric method for determining ethanol in cough syrup. Cough syrup samples from different brands were analyzed using the method. The Visible spectrophotometric method uses the oxidation reaction of ethanol with potassium dichromate in an acidic condition. Method validation was conducted, including linearity, precision, accuracy, limit of detection (LOD), and limit of quantification (LOQ). The results showed this method had good linearity (r > 0.99) with a concentration range of 0.48 – 5.76 % (b/v). UV-Vis spectrophotometric method showed good precision and accuracy with SD = 0.0014, RSD = 0.4046 %, and % recovery = 99.99 %, while LOD = 0.1074 % and LOQ = 0.3253 %. This study concludes that the colorimetric method can be used as a valid and complementary method for analyzing ethanol content in cough syrup, providing important information for producers and consumers regarding product safety.   Keywords: Analytical method validation, Cough syrup, Ethanol, Spectrophotometry.
Sosialisasi Produk Multigrain Snack bar Kepada Pekerja Migran Indonesia di Gimpo, Korea Selatan Sebagai Alternatif Meredakan Stres Juwitaningtyas, Titisari; Salamah, Nina; Novitasari, Putri Rachma
Open Community Service Journal Vol. 4 No. 2 (2025): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ocsj.v4i2.147

Abstract

Latar Belakang: Stres kerja menjadi permasalahan serius di Korea Selatan, terutama akibat budaya kerja yang kompetitif, jam kerja panjang, serta tekanan hierarki perusahaan yang kuat. Tidak hanya pekerja lokal, Pekerja Migran Indonesia (PMI) juga mengalami tekanan lebih besar karena hambatan bahasa, budaya, serta keterbatasan akses terhadap perlindungan hukum dan layanan kesehatan mental. Kondisi kerja yang berat, isolasi sosial, dan perlakuan diskriminatif turut meningkatkan risiko stres berkepanjangan.Tujuan: Melakukan pendekatan untuk membantu mengelola stres secara alami melalui pelatihan pembuatan makanan fungsional.Metode: Kegiatan pengabdian ini dilakukan oleh tim dosen Universitas Ahmad Dahlan bekerja sama dengan PCIM Korea Selatan melalui pelatihan pembuatan multigrain snack bar kepada PMI. Program ini dilaksanakan secara daring dan luring, dengan melalui penguatan literasi gizi dan pengenalan makanan fungsional berbasis lokal.Hasil: Makanan fungsional dapat membantu menyeimbangkan sistem saraf, hormon, serta meningkatkan produksi neurotransmitter seperti serotonin dan dopamin yang berperan dalam regulasi emosi. Salah satu bentuk makanan fungsional yang praktis dan efektif adalah snack bar. Snack bar yang diformulasikan dengan bahan multigrain, buah kering, dan kurma dapat berfungsi sebagai camilan sehat sekaligus pendukung pengelolaan stres.
Co-Authors A Riyanto Abdul Rohman Agustin LN Aminin Ajeng Dian Pertiwi, Ajeng Dian Anggita Devi Anita Wening Sejati Anjani, Ratna Annta Kern Nugrohowati Any Guntarti Any Guntarti Any Guntarti Any Guntarti Any Guntarti Ar Rahma, Nur Aulia Banundari Rachmawati Barokati Azizah Basuki, Nazih Citra Ariani Edityaningrum, Citra Citra Dhea Cantika Danang Prasetyaning Amukti Desti Kameliani Dwi Fitriani Erlinda Widyasari Fathurohman SW, Oman Fathurrohman SW, Oman FATMAWATI, ARUM Fella Qulsum Maulida Firdaus, Rizqi Amalia Gunawan Anugra Sumule, Joshua Hari Susanti Hayati, Farida Hikmah, Nazila Nur Ikawati, Retty INNAYAH IZATI Irfan, Nawwar Jaswir, Irwandi Jufri, Sayyidah Luthfiyah Justitia Cahyani Fadli Juwitaningtyas, Titisari Kasmawati, Henny Kurniaty, Santyas Kurniawan, Muhammad Fariez Laela Hayu Nurani Liani Farahana Ma'ruf, Muhammad Mae Sri Hartati Wahyuningsih Mahendra, Muhammad Reza Miftahul Rozak Mohamed, Farahidah Muhammad Sulkhan Muhti Al Abror Mukti Utomo, Adhitya Ilham Mustofa Ahda Nanik Sulistyani Nining Sugihartini Novitasari, Putri Rachma Nurkhasanah Mahfudh Pangaribuan, Ika S Pinus Jumariyatno Pora, Yohana Laura Silfia Pradini, Ni Komang Virginia Rina Handayani Rosyida Awalia Safitri Rozak, Miftahul Saraswati, Damai Ira SATRIYAS ILYAS Sembiring, Rinawati Sihaloho, Serli Sitarina Widyarini Siti Athiyah Umaiyah Siti Fatimah Sultan Sudibyo Martono Sudibyo Martono Sugiyanto - Sugiyanto . Sugiyanto . Sugiyanto Sugiyanto Sugiyanto Sugiyanto Sultan, Siti Fatimah Sunarti Sunarti Suwidjiyo Pramono Suwidjiyo Pramono SW, Oman Fathurohman Uddin, ABM Helal Verda Farida Wahyu Widyaningsih Wahyu Widyaningsih Wahyu Widyaningsih Wahyu Widyaningsih Wahyuningtyas, Nurma Widi Astuti, Silvia Ferry WULANDARI Yamin Yulianti, Rista Yuny Erwanto Yuny Erwanto Zahra Alya Putri