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Nina Salamah
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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. 4 No. 1 (2023): February" : 5 Documents clear
Validation of rhodamin b analysis method in beef sausage with visible spectrophotometry instruments Kurniaty, Santyas; Salamah, Nina
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6842

Abstract

Sausage is made from meat that has been chopped and then mashed, seasoned, and put in a symmetrical elliptical sleeve, made either from animal intestines or artificial wrapping (casing). To attract consumer interest, synthetic food coloring such as Rhodamin B is added. Rhodamin B is a dye prohibited from being used in products, according to the Director General of POM No. 00386/C/SK/II/1990, because the use of Rhodamin B for a long time can cause liver damage and cause cancer. The purpose of this study was to validate the analytical method of rhodamine B in beef sausages by visible spectrophotometry. The sample used in this study was a beef sausage with a reddish-pink characteristic and without a brand. The validation parameters of the method used in this study are linearity, precision, LOD, LOQ, and accuracy. The data obtained were then analyzed using the SPSS Kolmogorov-Smirnov method, then ANOVA was used. The validation results of linearity test methods, LOD LOQ, precision, and accuracy met the requirements of PPOP GMP in 2013.
Rosella (Hibiscus sabdariffa L.) extract lip balm: optimization of the composition of beeswax and paraffin wax as a base Tusilowati, Defita Andri; Sugihartini, Nining
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6976

Abstract

One of the main components of lip balm is wax. The wax content in the lip balm works to improve the consistency. In this study, a lip balm was prepared to contain rosella flower extract (Hibiscus sabdariffa L.), which contains anthocyanin and can be used as a natural dye. This study aimed to determine the effect of the combination of beeswax and paraffin wax as a wax base on the physical properties and physical stability of lip balm containing rosella flower extract (Hibiscus sabdariffa L.) so that the optimum composition can be obtained. Rosella flower extract (Hibiscus sabdariffa L.) was prepared by maceration method using 96% ethanol. The extract was formulated in eight formulas with variations of beeswax-paraffin wax and evaluated for physical properties (organoleptic, pH, melting point) and physical stability (organoleptic, pH every week). The optimum formula was obtained using a Simplex lattice design (SLD) with the help of Design-Expert® 10.0.1 software. The results of the simplex evaluation test using the one sample t-test at a 95% confidence level indicate that beeswax has a dominant influence in influencing pH and decreasing pH with design expert coefficient values of 2.09 and 0.50. Meanwhile, paraffin wax has a dominant influence on the melting point with a design expert coefficient value of 0.89. The composition of the two waxes did not affect the shape, texture, color, and scent based on organoleptic observations. The optimum formula for combining beeswax and paraffin wax is 8.02% and 12.31% to produce a product with a pH of 3.91, a melting point of 65.51ºC, and the ability to maintain the pH for four weeks.
Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia Agsari, Aulia Dwi; Guntarti, Any
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.6987

Abstract

Food is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term.
Prospects of red passion fruit seeds (Passiflora edulis Sims.) as a source of halal probiotics Nurrosyidah, Iif Hanifa; Mertaniasih, Ni Made; Isnaeni, Isnaeni
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.7004

Abstract

Indonesia is the most biodiversity country in the world, with a majority Muslim population, so halal issues are a priority. Natural resources are abundant, especially the tropical fruit that Allah SWT bestowed with a wide variety. Red Passion fruit (Passiflora edulis Sims.) is one of the tropical fruits widely consumed because of its delicious taste, rich in vitamins, minerals, and other active ingredients. The research reported that probiotics of Bacillus spp. Isolated from the red passion fruit seeds was proven to inhibit pathogenic microbes. Extended Strain Beta-Lactamase and Methicillin Resistant Staphylococcus aureus. The isolates also showed the ability to increase gamma interferon levels in the peripheral blood mononuclear cells in adult TB patients. Halal critical points for products containing probiotics can derive from raw material sources, especially those from animals. The Red passion fruit is classified as a safe, halal category. The process of isolating probiotics from red passion fruit seeds using fermentation technology in De man Rogose Sharp media, using simple materials, tools, and steps that are guaranteed to be halal. The compatibility of two probiotic isolates is the potential to be developed into a probiotic consortium for health supplement preparations and therapeutic complements.
Analysis of packaging defect on goat milk caramel candy in Etawa Agroprima Yahyono, Khansa Aulia Arinda Putri Ari; Hidayah, Nurul
Journal of Halal Science and Research Vol. 4 No. 1 (2023): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i1.7243

Abstract

Goat's milk has the same benefits as cow's milk. Goat's milk contains many nutrients, especially complete protein from all kinds of essential amino acids. Etawa Agroprima is a company engaged in the processing and marketing dairy products. One of the products produced is goat's milk caramel candy. These candies are packaged using candy wrappers and diamond paper, which is covered with paper again, then put into PE plastic, sealed using a sealer, and put in a cardboard box. This packaging is intended to maintain the quality of the candy because the candy is easily runny if left open so that the caramel candy is not easily damaged. Writing this final project aims to determine the types of defects that occur in caramel candy products, the number of defective products for the entire product, and the causes of product defects—analysis of product types and defects using Pareto diagram analysis, while the cause using fishbone diagram analysis. Analysis of the data obtained on Etawa Agroprima using the two diagrams shows that the results of the Pareto diagram analysis show three types of defects, including torn packaging 75.56%, damaged packaging 13.33%, and no expiration label 11.11%. Then from the fishbone diagram analysis, it can be seen that the main factor causing defects in goat's milk caramel candy products is the packaging factor. Some root causes include manual production and packaging work, not using modern packaging equipment, contamination by physical contact, etc. Therefore, it is necessary to use automatic packaging tools.

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