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All Journal Jurnal Keteknikan Pertanian Journal of Agri-Food Science and Technology (JAFoST)
Qudsiyah, Ussy Siti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Halal Perspective Review of Cultured Meat Stem Cell Method Qudsiyah, Ussy Siti; Tsania, Amany Awfa
Journal of Agri-Food Science and Technology Vol. 5 No. 2 (2024): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v5i2.11923

Abstract

Cultured meat is meat made in vitro based on cells or biotechnology meat that can replace animal meat products in general. The halal status of cultured meat is still a matter of debate in society. The aim of writing this systematic literature review is to discuss the halal status of cultured meat. The method used in writing this systematic literature review is based on the results of a systematic literature review; several researchers used Google Scholar, ScienceDirect, and other applications such as Microsoft Excel. SLR is an effort to make the often subjective literature review more objective to reduce researcher bias. This paper uses a systematic literature review to review published studies on halal perspectives of cultured meat. The relevant material was accessed and sourced from Google Scholar databases with a publication period from 2022-2024 and provide open access journals. Research results show that animal cells taken from animals that have been slaughtered according to Islamic law and rules are said to be halal for consumption. However, if the production of cultured meat comes from non-halal animals or from halal animals but the slaughter is not in accordance with Islamic law and rules, then it is haram for consumption.
Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Qudsiyah, Ussy Siti; Qudsiyah, Ussy Siti Qudsiyah; Indrasti, Dias; Muhandri, Tjahja
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
Co-Authors Dias Indrasti Qudsiyah, Ussy Siti Qudsiyah Tjahja Muhandri Tsania, Amany Awfa