cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Nina Salamah
Contact Email
nina.salamah@pharm.uad.ac.id
Phone
+6281229772463
Journal Mail Official
-
Editorial Address
Jl. Prof. Dr. Soepomo, S.H., Janturan, Warungboto, Umbulharjo, Yogyakarta, Indonesia 55164
Location
Kota yogyakarta,
Daerah istimewa yogyakarta
INDONESIA
Journal of Halal Science and Research
Published by Universitas Ahmad Dahlan
ISSN : 27156214     EISSN : 29644909     DOI : 10.12928
Core Subject : Education,
Other
Journal of Halal Science and Research (JHSR) is a refereed journal published by Universitas Ahmad Dahlan Yogyakarta. It is a semi-annual journal, published in February and September (two issues each year). The main objective of the publication is to create a platform to publish original articles, research finding, case studies, and book reviews related to the field of Halal Studies. The editorial board welcomes original contributions which have never been published or under consideration for publication in any other publication. The journal invites scholars, practitioners, and researchers to submit articles to the management team. Articles submitted will be published after being verified and modified to suit the standard journals.
Arjuna Subject : Umum - Umum
Articles 5 Documents
 1 
Search results for , issue "Vol. 2 No. 1 (2021): February" : 5 Documents clear
Searching the chemical content of drug sibutramin hydrochloride in herbal slimming products Wulandari, Rizkiyanti; Guntarti, Any
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (769.386 KB) | DOI: 10.12928/jhsr.v2i1.4429

Abstract

Sibutramine hydrochloride as an additive in herbal slimming products is prohibited by the Ministry of Health in accordance with the Regulation of the Minister of Health of the Republic of Indonesia number 007 of 2012 concerning Registration of Traditional Medicines. The purpose of this review is to determine the content, the highest concentration value, the identification method and the distribution area of ​​herbal slimming products containing sibutramine hydrochloride. The method used is a traditional systematic review with inclusion criteria in the form of the year of publication of the journal with a period of the last 10 years, which uses both English and Indonesian, full text, articles that contain methods and methods of identifying sibutramine hydrochloride, and articles that list the number of positive samples. contains sibutramine hydrochloride and contains levels of sibutramine hydrochloride in herbal slimming products, the article lists the research location or the location of the herbal product sampling. The presentation of data from the results of the review in descriptive form includes the percentage of products containing sibutramine hydrochloride and the highest content of sibutramine hydrochloride. The results of the article review, herbal slimming products from different research locations contain sibutramine hydrochloride by 52.17% (36). Sibutramine hydrochloride analysis methods include TLC- Densitometry, UV-Vis Spectrophotometry, HPLC, and GC-MS. The herbal slimming product with the highest concentration comes from the city of Depok with a concentration of 26.24 mg/pill, China with a concentration of 78 mg/capsule.
Theobromine content in chocolate products: a review Alifiya, Fhahira; Guntarti, Any
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.903 KB) | DOI: 10.12928/jhsr.v2i1.4434

Abstract

Chocolate is one of the foods that exist in Indonesia and one of the foods that are loved by people of all ages because of its sweet taste and it easily melts in the mouth. Theobromine is the main ingredient in chocolate products. This compound belongs to the canteen group which has a stimulant effect, relaxes the bronchial muscles, prevents coughs, reduces asthma symptoms and others. But consumed in excess of Theobromine has a side effect of burning the heart. To ensure that the main content is the main content in chocolate products, it is necessary to analyze the content of theobromine as an identity compound in chocolate. The purpose of this review article is to determine the presence of theobromine content in chocolate products, the amount of theobromine content contained in it and to find out the methods that can be used to determine theobromine content in chocolate. Literature searches were conducted on google scholar, pubmed, science direct, proquest, and springer using the keywords "analysis" OR "measurement" AND "theobromine" AND "chocolate" OR "cocoa". The inclusion used were articles with a period of 2010-2020, full text articles using Indonesian and English, the samples tested were chocolate products. Based on the search results for articles with keywords and screening according to the inclusion criteria, 6 articles were obtained. Theobromine contained in chocolate products has varying levels. The spectrophotometric methods UV-VIS, HPLC and UHPLC-HRMS can be used in determining the level of theobromine.
Evaluation of halal assurance system on instant seasoning products cv. x, semarang Rifqi, Muhammad; Khairi, Amalya Nurul
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (879.54 KB) | DOI: 10.12928/jhsr.v2i1.4808

Abstract

Instant seasoning is a mixture of spices with a certain composition that is usually used as a cooking spice. The process of making instant seasoning has a critical point of halal in its manufacture because it can be exposed to unclean contamination during production process. Purpose of this study was to analysis the suitability of the application of halal assurance system based in HAS 23000 in CV. X. Method used in data collevtion is through observation, interviews, and study literature. Results obtained after a through analysis is that not all materials used have received halal approval by LPPOM MUI because mushroom broth does not find data regarding certificate number which indicates that validity period has passed and there are deficiencies in criteria for halal assurance system from material, tarining and education, written procedures for critical activities, internal audit, and management review.
The study of pig dna analysis methods in cosmetics: a review Sofiyani, Ratu Amada; Hariyanti, Hariyanti; Rahmi, Hanifah
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (761.76 KB) | DOI: 10.12928/jhsr.v2i1.5177

Abstract

Collagen is one of the components used for cosmetics. Functionally, collagen is derived from pig fat, which functions as a skin conditioning agent (Emollient), emulsion stabilizer (Emulsifier), and as ingredient to increase the viscosity of cosmetic preparations. The method that can detect pig content is the PCR method, which can confirm the presence of DNA content in pigs. In this study, an analysis of cosmetic products containing porcine DNA was carried out using the PCR method. This research was divided into two stages: the initial stage was DNA extraction, and the second stage was PCR analysis. This research is a study through literature study using the narrative review technique. This study aimed to collect information and examine the analysis method of identifying pig DNA contained in cosmetics to obtain the right and accurate way through a literature approach. From the literature study results, it can be concluded that the best extraction method for the isolation of porcine DNA in cosmetic preparations is the extraction method with the Boom Method, while the DNA analysis used to identify porcine DNA in cosmetics is RT-PCR (Real-time Polymerase Chain Reaction). Conventional PCR is because both methods have their respective advantages. The RT-PCR (Real-time Polymerase Chain Reaction) method can amplify and quantify the number of target DNA molecules. The Conventional PCR Method can form DNA bands based on the amplification value. 
A taq man multiplex real-time pcr for identification of porcine and canine dna in halal food Pathaburee, Pojchanad
Journal of Halal Science and Research Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1442.226 KB) | DOI: 10.12928/jhsr.v2i1.6052

Abstract

The efficient and timely detection of prohibited animals in Halal food is very important. This study aimed to establish a rapid detection method for porcine and canine DNA in a food product. Porcine and Canine DNA were Contaminated in halal food products using multiplex Real-Time PCR shown positive specificity only in Porcine and Canine meat but shown negative results in chicken, cow, and fish. The results from porcine showed that the lowest level is at 0.001% and 0.1% in raw meat and cooked meat heated at 120 degrees celsius for 15 min, and 0.1% in diluted canine DNA respectively. The method for detection of the contamination of porcine and canine DNA in Halal food products with multiplex real-time PCR technique is suitable and high sensitivity for detecting the DNA of prohibited animals in meat products and raw materials, such as detecting contaminated porcine DNA in sweet jelly and soup cubes.

Page 1 of 1 | Total Record : 5

 1 

Filter by Year

2021 2021


Reset
Filter By Issues
All Issue Vol. 6 No. 2 (2025): September Vol. 6 No. 1 (2025): February Vol. 5 No. 2 (2024): September Vol. 5 No. 1 (2024): February Vol. 4 No. 2 (2023): September Vol. 4 No. 1 (2023): February Vol. 3 No. 2 (2022): September Vol. 3 No. 1 (2022): February Vol. 2 No. 2 (2021): September Vol. 2 No. 1 (2021): February Vol. 1 No. 1 (2020): September More Issue