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All Journal SAINSMAT bionature AL KAUNIYAH Jurnal Sains dan Teknologi Proceeding Buffalo International Conference Biogenesis: Jurnal Ilmiah Biologi Teknosains: Media Informasi Sains dan Teknologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Prosiding Seminar Biologi JURNAL SIPAKALEBBI At-Taqaddum Scientiae Educatia: Jurnal Pendidikan Sains Celebes Biodiversitas : Jurnal Sains dan Pendidikan Biologi Jurnal SOLMA Journal of Biology Education Scripta Biologica JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Biotek Journal of Islam and Science Jurnal Triton Al Jahiz: Journal of Biology Education Research SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Filogeni: Jurnal Mahasiswa Biologi
Hafsan, Hafsan
Universitas Islam Negeri Alauddin Makassar, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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Journal : Journal of Islam and Science

 1 
Broiler farms practice without AGP as an Islamic conceptionin the strategy to achieve “asuh” food Hafsan, Hafsan; Kiramang, Khaerani; Thaha, Aminah Hajah; Rasyid, Muhammad Rusdi
Journal of Islam and Science Vol 8 No 1 (2021): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v8i1.19549

Abstract

The use of Antibiotics Growth Promoters (AGP) was once a reliance for Broiler farms that aim to improve immunity as well as trigger the growth of broiler. It turned out that the use of AGP elicit a variety of very harmful impacts on human’s health, the presence of residues of antibiotics in broiler meat will reduce resistance of humans who consume them to some types of antibiotics even antibiotics that are prepared to handle the case of multi-resistant bacteria, namely the presence of antibiotic residues in broiler meat that will reduce the resistance of humans who consume them. So no longer impervious to some antibiotics even antibiotics that are prepared to handle the case of multi-resistant bacteria. This has become a limiting factor for the community, especially Muslims who are required to consume foods that are not only halal but bring benefits and do not contain harmful substances as admonitions in the Quran and hadith. This reality requires options to solve problems and answer real problems in people's lives wisely and contextually. Although AGP is required by the broiler, but based on many research results have shown that its role can be substituted with the addition of feed additives such as probiotics, enzymes and herbs as feed quality improvement efforts, included the implementation of biosecurity which must be carried out in an integrated manner. Broiler farms that implement good industry management has proved able to guarantee the availability of broiler as a source of animal protein is Safe, Healthy, and Whole Halal (in the Indonesian acronym is ASUH) and has a wide market share. This context be in accordance to the conception of food safety in Islam, food safety from the Islamic normative context namely halal and food safety from the health aspect, namely Thayyib. This paper responds to the issue of food safety which has been a fidgetiness for all stratums of Muslim society, whereas the ASUH food source is one of the fulfilments of the main points of the Maqasid al-Shari'ah or the general objective stipulated in Islamic law, namely to realize goodness, provide benefits and avoid damage to humans.
HALAL CRITICAL POINT OF MICROBIAL BIOPROCESS BASED-DAIRY PRODUCTS Kurniati, Kurniati; Hafsan, Hafsan
Journal of Islam and Science Vol 9 No 1 (2022): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v9i1.28804

Abstract

The dairy products that use certain enzymes and microbial cells to produce other product variants such as yoghurt and cheese are products that which must be observed for its halalness. Uses microbial and additional ingredients and auxiliary materials that are not necessarily halal.The bacteria commonly used in the processing of dairy products such as yoghurt and cheese are several species of the lactic acid bacteria group which are developed as a starter in the fermentation process. Generally, lactic acid bacteria are grown first on growth media before being used as a starter. The halal critical point is the growth media, which contain proteins to own chances of animals (such as beef extract) which can be derived from pigs. Non-halal sources of carbon and nitrogen in growth media, such as blood, can also cause bacterial cells and microbial products to have a haram status. The same thing in the process of finalizing processed dairy products with the addition of flavours, amino acids, preservatives, or gelatine. The addition of food additives has become a critical point in any case because it can be a microbial product that needs to be ascertained halal. This review reveals that the critical point in making yoghurt is in milk as its raw material, the step of adding starter and adding additives. While the critical point in cheese making is in milk as its raw material and at the coagulation stage.
ANALYSIS CARBOHIDRATE CONTENT AS AN ALTERNATIF TO HALAL FOOD IN NATA JACKFRUIT Latif, Ulfa Triyani A; Hamina, Hamina; Hafsan, Hafsan; Anwar, Zulfahri
Journal of Islam and Science Vol 9 No 1 (2022): January-June
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v9i1.30387

Abstract

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Critical control point in the provision of halalan thayyiban poultry meat at the slaughterhouse Thaha, Aminah Hajah; Hafsan, Hafsan; Amin, Abd Rauf Muh; Ahmad, Arifuddin
Journal of Islam and Science Vol 10 No 2 (2023): July-December
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jis.v10i2.37807

Abstract

Broiler meat is a source of animal protein favoured by the community with its complete nutritional content; however, the price is affordable. The community's need for animal protein from poultry has encouraged various Poultry Slaughterhouse businesses to develop to meet these needs. Indonesia has a Muslim majority population, requiring business actors to provide halalan thayyiban poultry meat. The critical point of halal food products is the point or stage in a series of production processes where the factors that can cause the product to become non-halal can be eliminated. Knowing the critical point of providing halalan thayyiban poultry meat is a crucial factor that needs to be known. There is an improvement in procuring poultry meat, especially in the Poultry Slaughterhouse. The study was conducted at 15 Poultry Slaughterhouses in Takalar Regency, South Sulawesi Province. Based on the study results, it was found that there were 9 CCPs at the poultry slaughterhouse in Patalassang District, Takalar Regency, South Sulawesi Province, including unloading, temporary cage, slaughtering, bleeding, scalding, de-feathering, evisceration, washing, and storage. Among these CCPs, 3 HCCPs are based on halal aspects, namely unloading, slaughtering, and bleeding. In comparison, 7 HCCPs are based on thayyib aspects, namely, temporary cage, bleeding, scalding, de-feathering, evisceration, washing, and storage. The results of this study are expected to be a reference for business actors in poultry slaughterhouses and local governments in making strategic policies in the provision of halalan thayyiban poultry meat for the community.
Co-Authors Abbas Abbas, Abbas AHMAD MUZAKKI Ahyar Ahmad Alfian Alfian Amin, Abd Rauf Muh Andi Nur Fadhilah Andi Nur Fadhilah, Andi Andi Wahdiniar Andi Wahdiniar, Andi Anwar, Zulfahri Ar. Syarif Hidayat Arifuddin Ahmad Arifuddin Ahmad, Arifuddin Arsyad, Muh Ali Asaad, Andi Indra Jaya Asmuddin Nasir Asmuddin Natsir Asriani A Ayu Febriyanti, Ayu Cut Muthiadin Delima Engga Maretha Devi Armita Dewi Paramitasari Dhea Nanda Zainuddin Elkheir Hassaballah Abdallah Ernitasari, Ernitasari Faten Khudair Fatimah Mansir Fatmawati Nur Fatmawati Nur Fatmawaty Nur Febriani, Ayu Fifi Dismayanti Indriani Nainu Hadi Purnama Wirawan Hafizhah Al Amanah Hajrah Hajrah Hamina , Hamina, Hamina Hasrawati Hasrawati Ibrahim Ibrahim Inna Shintia Irna, Ade Irwan Misbach Isna Rasdianah Aziz Isna Rasdianah Aziz Jumriani Rusli Jumriani Rusli Khaerani Kiramang Khudaer, Faten Kurnia Makmur Kurniati Kurniati Laily Agustina Laily Agustina, Laily Lianah Lianah, Lianah Maharani Retna Duhita Marliana Marliana Mashuri Masri Mashuri Masri Mashuri Masri Mashuri Masri Maslan Maslan Maslan, Muhammad Masriany Masriany Masriany Masriany Masriany Masriany Masriany, Masriany Meriem, Selis Muh. Khalifah Muhammad Halifah Mustami, Muhammad Muhammad Khalifah Mustami Muhammad Khalifah Mustami Muhammad Maslan Mustakim Mustakim Nur Alfisah Nur Hanisa, Andi Nur Inaya Nur Muthmainna Nurhidayah Nurhidayah Nurhikmah Nurhikmah Nurjannah Nurjannah Nurul Melinda Pratiwi, Afryanti Rahmaniah Rahmaniah Ramadani, Kurnia Rasyid, Muhammad Rusdi Retno Prayudyaningsih Rezki Ramadani Djamaluddin Rini Anggraeni Rusmadi Rukmana Rusny Rusny Sakinah Sakinah Sijid, St. Aisyah Sinar Wahyuni Siska Tri Desianti Siti Rabiatul Adawiyah Siti Rabiatul Adawiyah, Siti St Aisyah S St. Aisyah Sijid Sukmawaty, Eka Suryaning Amanda, Sabilla Syahrul Gunawan Tridesianti, Siska Ulfa Nur Alfriani Amir Ulfa Triyani A Latif Ulfa Triyani A Latif, Ulfa Triyani A Wahdaniyah Wahdaniyah Yuniar Harviyanti Yusminah Hala Zulkarnain Zulkarnain Zulkarnain ZURAIDAH ZURAIDAH