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All Journal Science and Technology Indonesia Journal of Halal Science and Research
Uddin, ABM Helal
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Materials Science & Nanotechnology Physics Other

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Analysis of Hydrolyzed Collagen in Facial Serum for Halal Authentication Using FTIR Spectroscopy and Multivariate Calibration Salamah, Nina; Firdaus, Rizqi Amalia; Guntarti, Any; Ahda, Mustofa; Uddin, Abm Helal; Kurniawan, Muhammad Fariez
Science and Technology Indonesia Vol. 10 No. 4 (2025): October
Publisher : Research Center of Inorganic Materials and Coordination Complexes, FMIPA Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26554/sti.2025.10.4.1270-1279

Abstract

Cosmetic trends in Indonesia are on the rise, particularly for facial serum products. However, most of these products lack halal certification, posing an important concern for Muslim consumers due to the potential use of haram substances, such as pork gelatin. This study seeks to identify the source of gelatin in serum products using the Fourier Transform Infrared (FTIR) spectroscopy and chemometric analysis. The samples used in this study include a reference facial serum formulated with pure bovine and porcine gelatin concentrations in the ratios of 1:0, 8:2, 5:5, 2:8, and 0:1, three hydrolyzed collagen serums that are not yet labeled halal and available on Shopee, and one serum that is labeled halal. The method used was FTIR combined with PLS chemometrics and PCA. The isolation of facial serum gelatin was performed using acetone at -20oC, followed by analysis via FTIR at wave numbers ranging from 4000 to 400 cm-1. FTIR results indicated the presence of functional groups in gelatin constituents, including C O, N H, C N, and C H aliphatic. The wavelengths employed for PLS and PCA analysis ranged from 1631 to 1430 cm-1. Calibration results showed R2=0.9936 and RMSEC=3.0445%. Internal validation yielded RMSECV=0.1674% and R2=0.9994 whilst external validation yielded RMSEP=0.9981% and R2=0.9910. Lastly, PCA analysis revealed that one halal-labeled serum sample contained bovine gelatin, whereas the three examined commercial serums were free from both pork and bovine gelatin.
Analyzing swelling characteristic of Nata de Coco: A Study on quality control challenges and solutions Yahya, Mirza Auly; Khairi, Amalya Nurul; Uddin, ABM Helal; Metaragakusuma, Andi Patiware
Journal of Halal Science and Research Vol. 6 No. 1 (2025): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i1.8816

Abstract

Nata de coco is a food product derived from fermented coconut water with the help of the bacterium Acetobacter xylinum. CV ABC is the company that always produces nata de coco and notices the quality of the product. The problem in this study lies in the product standard testing, which often results in deviations from the swelling capacity test and the oversized test, which do not comply with company standards, thereby reducing the quality of Nata de Coco products. This research activity aims to analyze and formulate solutions related to the factors that cause deviations in production results. The method used is quantitative, with a graphical control chart to determine the magnitude of deviations that occur in the swelling capacity test and oversize test. Fishbone diagrams are used to determine the factors causing nata de coco to deviations from company standards. The data is in the form of documentation of the results of the swelling capacity test and the oversized test of 15 data. Data collection used a random sampling technique, which involved taking 400-gram samples of nata de coco from each batch. The results of the 15-day analysis showed that the swelling capacity test did not meet company standards by 7 days, or 47%, and the oversized test did not meet the maximum limit by 4 days, or 27%. Factors that dominate the causes of irregularities are equipment and people. There is a need for machine standardization and employee discipline to maintain the quality of nata de coco.   Keywords: Nata de coco, Oversize, Swelling capacity.
Co-Authors Any Guntarti Firdaus, Rizqi Amalia Khairi, Amalya Nurul Kurniawan, Muhammad Fariez Metaragakusuma, Andi Patiware Mustofa Ahda Nina Salamah Yahya, Mirza Auly