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All Journal Indonesian Journal of Chemistry Halal Research Journal
Khoiriah, Ulfah Lailatul
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering

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A Comparison of Halal Product Standards in Indonesia and the Kingdom of Saudi Arabia Khoiriah, Ulfah Lailatul; Prasiefa, Mizanurafi’ Ghifarhadi; Gunawan, Gunawan; Gunawan, Setiyo
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1029

Abstract

In the era of globalization and increasingly fierce economic competition, halal industry opportunities are an important focus of the government in understanding the dynamics of  the global market. The rapid growth of the Muslim market is partly due to the high birth rate  of Muslims compared to the birth rate in Western countries. This high growth has the potential to drive an increase in the market as well as the global economy because Muslims generally seek Halal products that are made following Islamic principles. The government continues to strive to develop this industry and make various regulations to regulate the entire process that occurs. Halal standards that apply in each country are, of course, different, and tailored to the conditions and needs of the country. The main purpose of this research is to analyze and compare the practice and regulation of halal products in Indonesia and Saudi Arabia. Based on comparative and qualitative analysis, it can be concluded that halal policies in Indonesia and Saudi Arabia have several significant differences, such as halal policies, procedures and provisions in halal certification, types of halal mandatory products, and slaughter criteria.
Lysis Buffers for Detecting Pork Content in Food Products Khoiriah, Ulfah Lailatul; Baydillah, Pramudja; Darmawan, Raden; Nasori, Nasori; Taufany, Fadlilatul; Gunawan, Setiyo
Indonesian Journal of Chemistry Vol 25, No 4 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.101620

Abstract

The increasing number of counterfeit processed food products with non-halal ingredients, such as pork, has caused public concern about the halalness of Indonesian food products, especially in the Muslim community. This issue has prompted the development of halal authentication techniques, including deoxyribonucleic acid (DNA) isolation followed by polymerase chain reaction (PCR) amplification to detect pork DNA. The main purpose of this research was to modify the lysis buffer using tris-ethylenediaminetetraacetic acid, cetyl trimethylammonium bromide, salt, alkaline, and urea. Two DNA extraction methods were evaluated using kit-based and conventional methods with modified lysis buffer. Using a fluorometer, it was proven that the conventional method with modified urea lysis buffer produced quite competitive DNA concentrations (119 ng for pork meat and 100.05 ng for pork sausage), as confirmed by real-time PCR analysis. As a result, the modified urea lysis buffer can be further developed because it is more affordable.
Co-Authors Baydillah, Pramudja Darmawan, Raden Fadlilatul Taufany Gunawan Gunawan Nasori, Nasori Prasiefa, Mizanurafi’ Ghifarhadi Setiyo Gunawan