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Tri Cahyanto
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INDONESIA
Indonesian Journal of Halal Research
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Core Subject : Religion, Health, Science, Education, Social,
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
Arjuna Subject : -
Articles 120 Documents
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Factors Influencing Purchase Intention of Halal Products in Pontianak City Riadi Budiman
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.4440

Abstract

Halal certification is a halal recognition by MUI on a product that is important especially for Muslim consumers. The existence of a halal label on a product provides added value to businessmen while consumers getting a consumer guarantee. Based on The Republic of Indonesia Law No. 33 of 2014 regarding the guarantee of halal products, the provisions of halal products are based on ingredients and processing. This study focuses on the halal production process based on Islamic Shari'a. This study aimed to identify the factors influencing consumer interest in halal food products. The results showed that halal certification, halal awareness, food ingredients affect purchase intention. These three factors may become consideration for the producer to produce their product.
Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio Aprizal Aprizal; Irdha Mirdhayati; Yendraliza Yendraliza
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4109

Abstract

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).
End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen Saiku Rokhim; Inggrit Tyautari; M. Aliffiyan Firmansyah; Yuanita Rachmawati
Indonesian Journal of Halal Research Vol 3, No 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11149

Abstract

Halal food means food that permitted under Islamic law and fulfills about requirements. The absence of information about halal food contained in UIN Sunan Ampel Surabaya (UINSA) campus area causes related research to be carried out. This study aims to determine the porcine DNA contamination on food around UINSA area using molecular technology. Twenty two samples used were foods that contain meat and may contain pork obtained from canteens around UINSA area, analyzed using Polymerase Chain Reaction (PCR) method. The analysis was started with DNA isolation of 22 food samples, electrophoresis, PCR, then visualization gel electrophoresis. Primer gene coding for cytochrome b (cyt b) which produces 149 bp of DNA fragments. The results showed that no porcine contamination in 22 food samples, while the positive control showed a band of 149 bp. End point PCR method potentially to detect porcine DNA contaminants in food products around UINSA. Therefore the food is halal and safe for consumption.
The Influence of Food and Beverages in Human Life According to Buya Hamka (Analysis Study of Tafsir Al-Azhar) Rifqy Jauhar Fuady; Akmaliyah Akmaliyah
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7704

Abstract

Al-Quran is a book of life, containing various rules concerning the order of human life in the world and the results of that life in the hereafter. Therefore it is certain that the Quran talks about food. The term food in Arabic is mentioned with 3 pieces of the terms. These are: “aklun, tha'am, and ghiza 'un. But of these three terms, the Quran uses only two, namely tha'am, and aklun.This study aimed to determine the influence of food in human life by taking a few verses in Quran according to Buya Hamka's point of view in Tafsir al-azhar. Based on the results of the discussion, Buya Hamka in interpreting food verses in Tafsir al-Azhar's cannot be separated from the correlation between verses one with the other verses, so that a complete understanding of the concept of food can be obtained. Based on the verses studied, it can be understood that the meaning of food in the interpretation of Buya Hamka, is grouped into various terms, namely, healthy food, eating food proportionally according to needs, having a sense of security towards food, food as a cry, food as a warning, and food as gift.The influence of food on human life has a profound effect on a person's soul, including praying, making the soul so calm, whereas a bribe is forbidden in one’s stomach, then his worship will not be accepted for forty days, bad food will damage health and soul.
The Opportunities of Using Malay Apple (Syzygium malaccense (L). Merr. & Perry) Wood Stem Extract as Halal and Thayyib Antidiabetic Drugs Nenden Fauziah; Astri Senania; Dhoni Anshar Nuari; Marginingsih Setianingrum
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5328

Abstract

The use of existing antidiabetic drugs generally causes dangerous side effects, while the use of insulin has a problem with the halal status of the ingredients. Treatment with halal and thayyib medicinal ingredients is needed by Muslims, so it is necessary to find antidiabetic drugs that are halal and thayyib. The use of natural materials such as malay apple can be a solution for halal medicine. The study on antihyperglycemic activity of extracts of malay apple stem wood have been done. Invivo studies were carried out on animal experiments in male swiss webster mice using the glucose tolerance method. The experimental results showed a decrease in blood glucose levels after feeding with extract of malay apple stem wood at doses of 100 mg/Kgbw, 200 mg/Kgbw and 400 mg/Kgbw, which were significantly different compared to the control group (p <0.05), but effective doses shown at a dose of 100 mg/Kgbw. Measurement of moisture and ash content, levels of heavy metal and microbial contamination, showed that the simplicia of malay apple stem wood is safe. The results of this study indicate that malay apple wood extract is a material that is very likely to be used as antidiabetic drugs that are halal and thayyib.
The Effectiveness of Technical Guidance for Entrepreneurs in Small and Medium Enterprises in Facing Halal Certification Siska Siska; Hanifah Rahmi; Almawati Situmorang
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i2.8281

Abstract

Indonesia is the largest Muslim population country in the world, so the market demand for halal products is enormous. However, in fact, there are not many business actors who submit and have halal certificates, especially in small and medium enterprises. This problem can be due to lack of information and sufficient understanding to apply for a halal certificate. The aim of the research is to give technical guidance for preparing halal certification process. The manual method is used to provide training on the halal guarantee system for the preparation of the halal assurance system (HAS). The workshop began with a pre-test and then the presentation of halal assurance system material, the guidance on how to prepare and discussion. All the activities were done by online (WhatsApp group and zoom meeting). The training ended with the post-test to assess the improvement of knowledge of the. To analyze the difference, we used a paired T-test statistical method. The result of this research shows an increasing understanding of participants (p<0,05) through the comparison between before and after training. These activities conclude that the practice of technical guidance for facing halal certification is beneficial for small and medium enterprises in improving knowledge and capability of the halal certification process.
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Souvia Rahimah; Anisa Fadhila; Elazmanawati Lembong; Nandi Sukri; Tri Cahyanto
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7820

Abstract

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.
Management of Supply Chain Process for Meat Products Muhammad Nusran; Roslina Alam; Dien Triana; Idris Parakkasi; Tajuddin Abdullah
Indonesian Journal of Halal Research (IJHAR) Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4089

Abstract

The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)
Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy) Imelda Fajriati; Yusi Rosadi; Nisrina Nabila Rosadi; Khamidinal Khamidinal
Indonesian Journal of Halal Research Vol 3, No 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11166

Abstract

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.
Halal Politics Role in the Fight against Vote-Buying and Hoaxes Muhammad Andi Septiadi; Agus Joharudin; Nadia Ginan Lestari; Rully Reinali Fajri; Muhammad Khendra
Indonesian Journal of Halal Research (IJHAR) Vol 2, No 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i2.8981

Abstract

During the election year, political candidates apply different strategies to win the election. Some candidates resort to spreading hoaxes and vote-buying. This phenomenon has become a trouble for the country as there will be severe repercussions. Halal politics is a new concept that needs to be studied. It aims to reduce or even eradicate hoax spreading and vote-buying. It also hopes to provide a further reference in political activities for both politicians and people generally. This study used qualitative literature study and thematic interpretation to collect data that are related to halal politics. The sources of the data are study results, Quran, and scholar Quran interpretation. The study concludes that halal politics implementation depends on heavily on people's active participation in preventing and stopping hoaxes and vote-buying. Furthermore, with the increase in society's political literacy, political candidates will change their strategy for the better.

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