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All Journal REKAYASA Journal of Halal Science and Research
Fadhillah, Azzam Akbar
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Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Engineering Physics Other

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Karakteristik dan Pengaruh Proses Sterilisasi terhadap Mutu Fisik Produk Lauk Berkuah dalam Kemasan Retort Pouch: Tinjauan Sistematis Budi, Faleh Setia; Fadhillah, Azzam Akbar; Kusumaningrum, Harsi Dewantari
Rekayasa Vol 17, No 3: Desember, 2024
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v17i3.26978

Abstract

The development of ready-to-eat side dish products with gravy in retort pouches is based on the public's desire for quick, portable, and stable food options. This research aimed to examine the sterilization processes of side dish products with gravy in retort pouches, characterize these processes, and assess the influence of retort type on parameters of sterilization process and physical quality. The study was conducted via a literature review using specific keywords in journal search engines, resulting in secondary data from 10 articles covering 11 products and 26 sterilization processes. The products included 64% curry and other side dishes such as oil-based, masala, braised, and soup. Air-steam retort demonstrated superior heat penetration compared to water immersion retorts. The literature indicated that the sterilization process (commercial sterilization) typically used temperatures equivalent to 121℃ for 200–300 grams, with an F0 value exceeding the standard minimum of 3 minutes. Notable physical quality changes included a browner colour in curry products and improvements such as reduced stickiness in chicken curry mousse and a softer texture in curry.
Systematic review: Comparison of halal regulations in Asia Fadhillah, Azzam Akbar; Saputra, Reza
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.12111

Abstract

The harmonization of halal standards in Asia is crucial for boosting regional trade, ensuring consumer confidence, and meeting religious requirements in the growing halal industry. This systematic review employed a qualitative comparative analysis of 9 key journal articles and 8 major halal regulations in Asia, including Malaysia's MS 1500-2009, OIC/SMIIC 1:2019, Saudi Arabia's SASO 2172, and UAE.S 2055-1:2015, as well as recent changes in Indonesia's laws (Law No. 33/2014, Law No. 6/2023, PP No. 39/2021, and PP No. 42/2024). This analysis reveals significant differences in halal definitions, certification protocols, and the role of regulatory authorities, which hinder harmonization. Specifically, it was found that countries such as Indonesia, Malaysia, Saudi Arabia, and Brunei implement mandatory halal policies, while others like Japan, Thailand, and India adopt voluntary approaches. The review highlights that while countries share common goals of food safety and sharia compliance, cultural and technological variations, alongside certification costs for MSMEs, remain significant barriers. Mutual recognition agreements, cross-border compliance, and the adoption of technologies like blockchain are emphasized as essential for fostering transparency and an integrated halal market. This study provides fresh insights into the benefits of harmonizing halal standards for producers, consumers, and regulators, ultimately aiming to reduce trade barriers, increase trust, and support regional economic growth. Keywords: Asia halal certification, Asia trade, Blockchain technology, Halal standard, Regional harmonization.
Co-Authors Faleh Setia Budi Reza Saputra, Reza