Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Journal of halal product and research (JHPR)
Hayyun Durrotul Faridah
Pusat Riset dan Pengembangan Produk Halal (Halal Research Center) Universitas Airlangga
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

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Utilization of microorganism on the development of halal food based on biotechnology Hayyun Durrotul Faridah; Silvi Kurnia Sari
Journal of halal product and research (JPHR) Vol. 2 No. 1 (2019): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.406 KB) | DOI: 10.20473/jhpr.vol.2-issue.1.33-43

Abstract

Biotechnology has rapidly developed until now. The use of biotechnology was very extensive for human needs, including the food industry. Some biotechnological processes, both conventional   modern, were inseparable from the use of microorganisms. A number of certain microorganisms were used in traditional food through fermentation such as yogurt, tape, cheese and salted vegetables. In addition, microorganisms also used in the DNA recombination process to produce high quality food products such as GMO (Genetically Modified Organism). Indonesia is a country with a majority of the Muslim population so that in the provision of food was very concerned about aspects of halal. Included in biotechnology foods that utilizing microorganism and have to pay attention of the halal critical point. In this case, needs to be considered so that every production process can be ensured to avoid contamination of non-halal materials
Science and technology studies of the causes of prohibited foods in Islamic law Alvi Jauharotus Shukriya; Hayyun Durrotul Faridah
Journal of halal product and research (JPHR) Vol. 2 No. 1 (2019): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.674 KB) | DOI: 10.20473/jhpr.vol.2-issue.1.44-50

Abstract

Development of science and technology have increasing rapidly. Almost all aspects have undergone modernization including research in Islamic aspects. Many studies have concluded that facts about the causes of food are permitted or prohibited by Islamic law. Al-Quran and Hadith have regulated permitted or prohibited foods. Obeying the prohibition for not consume prohibited food is believed contain wisdom and goodness for Muslims. This study will discuss scientific reasons that prohibited food in Islamic lawa has a negative impact on human health. This research refers to the main sources of Islamic law, namely the Holy Quran and Hadith, and scientific studies that prove the existence of negative effects on prohibited food for human health. This study showed that, prohibited foods in Islamic law are indeed not suitable for consumption and endanger human health, such as the presence harmful bacteria in carcass, dangerous compound in blood, parasitic diseases in pig, organ damage due to consume khamr and danger of meat consumption that is not slaughtered according to Islamic law.
Co-Authors Alvi Jauharotus Shukriya Silvi Kurnia Sari