indonesian journal of halal research 1(2): 46-48 e-issn: 2657-0165 p-issn: 2656-3754 46 factors influencing purchase intention of halal products in pontianak city riadi budiman department of industrial engineering, faculty of engineering, universitas tanjungpura, pontianak h. hadari nawawi street, 78124 e-mail: *riadi@untan.ac.id *correspondent author doi: 10.5575/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. keywords: halal, pontianak towards a halal city. 1. introduction the city of pontianak has the characteristics of a heterogeneous society consisting of 3 ethnic groups namely tidayu (tionghoa, dayak and malay). based on population statistics of west kalimantan province, the population of non-muslims in west kalimantan was recorded as 2/3 of the muslim population as many as 3,206,084 people. the people of pontianak city, in particular, have behaviors/habits to eat outside for habitual reasons or just want to try tasting new culinary delights. according to data from the central statistics agency (bps) since 2015, in the city of pontianak, the developments in the trade, hotel, and restaurant sectors continue. the types of culinary in pontianak city are more diverse, which make competition in this business more creative. in terms of taste and aesthetics to the consumer's guarantee become the attention of business owners. competition in terms of taste and aesthetics is the creativity demanded by each food business owners; however, the issue of consumer's guarantee is actually related to the halal certification in the products produced. the muslim community of pontianak city, they should be careful in choosing the desired location/type of food they intend to eat as it is an obligation for a muslim to eat halal food. the presence of a halal logo on the products issued by mui makes it is easier and sure for muslim communities in choosing halal products. the halal logo on products guarantees legal protection for muslim consumers in indonesia. this has been stated in law no. 33 of 2014 related to the guarantee of halal products. however, most ikms have not yet got the halal certification on their products. therefore, this study aimed to identify the factors influencing consumer interest in halal food products as well as provide knowledge on development strategies and increase business value by having a halal logo as an added-value product. 2. materials and methods the blue ocean strategy is characterized by unexplored market space, demand creation, and very profitable growth opportunities. (kim, 2005). the blue ocean strategy is a strategy that focuses on growing demand by creating new market spaces that have not been explored by competitors. in this case, the added value which becomes the main focus is the halal logo on the product. ikm products that have the mui halal logo will become the main attraction to increase sales value. mailto:riadi@untan.ac.id budiman 47 the tools that being used in blue ocean strategy including a six paths framework, a strategy canvas and a value curve, three tiers of non-consumers, a four action framework, the eliminate-reduce-raise-create (errc) grid and a blue ocean strategy series to identify the competition factors, so that the formulation of strategies for business development can be generated. this research facilitates business owners by providing knowledge about the importance of halal certification in products. a. halal certification the halal certification in indonesia is officially issued by the mui. products that have halal certification are products that have been passed the halal test and can be consumed by muslims. products that have been halal-certified are proved by the inclusion of a halal logo on the product packaging (www.halalmui.org). b. purchase intention based on the planned behavior theory which is used as a basis for measuring consumer buying intention, some researchers agree that intention is an indication to show individual beliefs to buy halal food products. for example, a muslim consumer has the intention to buy halal food products which are displayed in the product arrangement. c. object of research the objects in this study were ikm/ukm in pontianak city that were not halal-certified by mui. this study used a quantitative approach. the survey method was chosen as the primary data source. the survey method focused on collecting the respondent's data. data collection from the respondents was conducted using questionnaires. primary data was obtained through interviews directly with the owner. d. data collection methods this study was conducted from june to august 2018 in several samples of ikm/ukm in the city of pontianak. the simple random sampling which was tested its validity and reliability was used to determine the samples. the methods of data collection used in this study were observation, interviews, discussions, and questionnaires. 3. result and discussion results of 2 variables analysis the results of the descriptive analysis of the halal certification variables show in the table below: table 1. variable categorization of halal certification category internal score frequency percentage high x>= 63,988 44 20,5% moderate 52,161>x>= 63,987 135 62,8% low 52,161>x 36 16,7% total 215 100% based on the table, it can be concluded that some respondents only use halal certification to choose halal food. while the results of purchase intention variables analysis are as follows: table 2. category of purchase intention variables category internal score frequency percentage high x≥34.068 38 17,7% moderate 28.741>x≥34.068 135 62,8% low 28.741>x 42 19,5% total 215 100,00% the result of the analysis of purchase intention showed that out of 215 respondents, there were as many as 135 people (62.8%) have moderate purchase intention. 42 people (19.5%) were on the low category, and a total of 38 people (17.7%) have high purchase intention. this is suggesting that some respondents have sufficient interest to buy halal food products. hypothesis testing in this study, it hypothesized that there is a positive effect of halal certification, halal awareness and food ingredients towards purchase intention. multiple regression analysis was conducted using spss 20 to analyze the result. table 3. results of multiple regression analysis variable coeff. (b) tvalue sig. conclusion halal certification 0,106 3,654 0,000 significant halal awareness 0,251 3,994 0,000 significant food ingredients 0,191 2,555 0,011 significant constanta = 13,467 adjusted r2 = 0,288 f value = 29,835 significance = 0,000 http://www.halalmui.org/ factors influencing purchase intention of halal products in pontianak city 48 the results showed that the fourth hypothesis, namely halal certification, halal awareness, and material composition, as well as the three variables jointly affecting purchase intention are statistically acceptable. table 4. summary of hypothesis verification no hypothesis verification 1 halal certification has a positive and significant effect on purchase intention accepted 2 halal awareness has a positive and significant effect on purchase intention accepted 3 food ingredients has a positive and significant effect on purchase intention accepted 4 halal certification, halal awareness, food ingredients have positive and significant effect on purchase intention accepted 4. conclusion halal certification, halal awareness, food ingredients affect purchase intention by 28.8%. while the remaining 71.2% is influenced by other factors that were not examined by the researcher. the result showed that all variables affect the purchase intention of consumers. it means that halal certification, halal awareness, and food ingredients may cause the consumer's buying intention high in halal food products. the suggestion is the producer of the food product should consider the three factors namely halal certification, halal awareness, and food ingredients on the product as nowadays muslims are consumers which become potential markets for halal food products. references halal majelis ulama indonesia kalimantan barat. kim, w. c. & marborgne, r. (2017). blue ocean shift; pergeseran samudra biru melampaui persaingan. jakarta: pt. gramedia. kim, w. c., marborgne, r. (2015). blue ocean strategy. cetakan iv. jakarta: pt. serami ilmu semesta. kim, w. c., marborgne, re. (2016). blue ocean strategy; menciptakan ruang pasar tanpa pesaing dan menjadikan persaingan tidak lagi relevan. jakarta: noura books. kotler, philip., keller, kevin lane. (2007). manajemen pemasaran; edisi dua belas jilid 2. indonesia. pt. indeks. indonesian journal of halal research 1(1): 14-17 doi: 10.15575/ijhar.4091 © ijhr 2019 14 pig sample handling in laboratory scale yuni kulsum1, ayuni adawiyah1, fatiya shofwaturrohmani1, desi nurjanah1 1departement of biology, faculty of science and technology, uin sunan gunung djati, cibiru, bandung, 40614, indonesia correspondent email: yunikulsum25@gmail.com abstract laboratory is enclosed space, a room or an outdoor as experiment and research place. how to handling sample is an important knowledge in laboratory especially pig sample. such sample is not only haram but also najis, so it requires special treatment. up to the present, there is still no clear procedure to handle pig sample properly in the laboratory. this study aimed to design proper procedures in handling pig sample for laboratory scale. we used a literature study and discussion with some stakeholders to gather information in order to generate insights for designing the procedure. the results include laboratory layout, organizing laboratory management, and retrieval techniques as well as handling procedure for the sample are proposed. in general, handling pig samples on a laboratory scale must be done with extra caution, detail, and aseptism keywords: aseptic, halal, handling, laboratory, pig samples 1. introduction the laboratory designed to do some activities such as education function, research and community service. the activities supported by the existence of an infrastructure to get optimal results. laboratory management have a head assisted by laboratory assistants for each laboratory room (tone, 2007). according to amna (2014) there is the role and function of laboratory are three, it is learning, experiments, and research. laboratories are very important for science development and renewal. various findings are obtained from research activities and can be applied to the community. laboratories located in various places such as universities, hospitals, research institutions, industrial sites and others, need to be informed of research. research in the laboratory has operational standards in using tools and materials, some of which have critical points that must be attended. knowledge of laboratory management both directly and indirectly is mandatory for laboratory users to minimize hazards and contamination. one of important knowledge of laboratory management is handling sample management. each sample could be managing for keeping from contamination. a hazard in handling a sample may spread the dangerous of microorganisms, disease or even samples that are haram. management of samples, especially samples of unclean ingredients which are haram and najis sample, will become a problem if it doesn’t have managing properly. recently there has been a lot of research on halal products. at present, halal is a global problem, many non-islamic countries are importers of various types of products for muslim countries. in addition, they provide halal products for muslim tourists who come to their country. in fact, many people from nonmuslim communities consume halal products for their needs such as health and safety (nurrachmi, 2017; denyingyhot, et al., 2017; nakyinsige et al., 2012; hidayat, 2015). these factors make halal products as one of the important issues that are heavily studied in various countries, and so many research in laboratory scale are advanced. halal-base research beginning from anxiety public from unclean material contamination. on the other hand there is crucial problem with the halal research, i.e pig sample. beside of that haram, pig is one of najis for muslim, there is a special management in handling pig sample for holding spread of contamination. pig is a type of ungulate animal with long or lobe nose, the animals originally from eurasia. sometimes also referred to as khinzir (arabic). pigs are omnivores, which means they consume both meat and plants. in addition, pigs are one of the mammals that almost all of their bodies can be utilized. some of the bad qualities of pigs like, the most greedy and dirty animals in the class. then the greed is unmatched by other animals, and likes to eat the carcass and its own feces; and they ate human waste. (arifin, 2014). in research related with pig sample, there are no laboratory operational standards or studies that specifically discuss the technique of handling it. this is very urgent that pig samples need careful and detail handling, no more contamination, equipment and other materials in the laboratory. the fatwa of mui based on qaidah fiqhiyyah, it explains that "if there is a thing, mixed between halal and haram, then haram wins". for this reason, it is necessary to conduct a study on how to handle pig in laboratory scale then could it become one of references in pig handling on laboratory scale. kulsum et al. 15 2. materials and methods the materials are literature sources such as research journals, research data and books that support the information of this paper. the method used is descriptive method, discussion and study. 3. result and discussion laboratory management is important according to the purpose of its procurement. laboratory management includes activities of regulate, maintain, and effort for safety of laboratory users. a bad management of laboratory caused various problems that prevent laboratory users from carrying out research. according to anggraeni (2013) these problems include structuring the layout of laboratory space that is not appropriate. a tidy inventory list caused undisciplined in using tools and materials; a bad laboratory managers who doesn’t worked optimally lacking safety procedures in the laboratory. and one of the most important is handling various samples used in laboratory research. pig sample handling should be done in a specific room such as holding room for halal study research. this is intended for keeping in spread of contamination to other laboratory components. pig sample handling could be a special attention for its tool management and infrastructure including the layout of the laboratory space, organizing laboratory management which includes administration of tools and materials as well as management of work safety in the laboratory. and the main thing for pig sample handling in more detail are as follows: a. laboratory layout laboratory is a complex room because there are many factors that must be considered in the manufacturing process. pig sample handling should conside matters that can reduce the risk of contamination such as the location of the laboratory, distance from other spaces, access to use waste disposal or sample burial, and the condition of the room. according to anggraeni (2013), factors that need to be considered in laboratory layouts include the location of laboratory buildings and the size of space. building location requirements are not located in the direction of the wind leading to settlement or other building, this is avoid the spread contamination by air; building are not built at the water sources and far away from other laboratories; and they must be easy to reach for control and facilitate other actions. handling pig samples requires preparation space and storage space. these rooms have different functions: preparation rooms are used for the preparation of tools and materials to be used in maintenance and experiments; and storage space used to avoid tools and materials. in addition, there must be a special room for storing pig samples such as special coolers to put pork samples into the freezer. this is based on consideration of the safety of various laboratory equipments and the convenience of laboratory users. supporting facilities are needed for laboratories specifically for pig samples, such as public facilities and specific facilities that are permanent in one place and will not be transferred to another laboratory. according to wirjosoemarto et al (2004), it is explained that public facilities are facilities that can be used by all laboratory users such as lighting, ventilation, water, sinks, electricity, and gas. while special facilities in the form of equipment and furniture include user desks, material tables, chairs, blackboards, tool cabinets, material cabinets, first aid kits, firefighters, etc. one of the crucial things is the washing place for the tools commonly used to support research, with at least two water channels recommended. the first place is used specifically for tools that has been a direct contact with pig sample. and the second place are for tools that never direct contact with pig sample. this will minimize contamination with other tools in one laboratory. b. organizing laboratory management this context discusses the organization of managers, users and general rules of specific laboratory for pig sample handling that are important to know. the ability of managers and users to manage components in the laboratory is very important aspect. it is necessary for keeping managerial work in line. it takes people who are highly dedicated and has a special competencies to become a manager and laboratory user specifically for pig sample handling, and professional the laboratory. one part of its management is archival equipment management tools and materials. recording and grouping tools and materials according to their types are needed for tools and materials used constantly. an inventory book of specific tools and materials for the data collection process is necessary. storing location based on the function and its benefit is one important things for carring out easily and reduce contamination of pig due to the touch of the hand. in addition to reducing contamination, the archival equipment management process affects safety factors of work in the laboratory which causes amount of fatal accidents during laboratory user don’t know yet about the safety procedures. archival equipment management of tools and materials makes laboratory users easily to prevent any hazard component. therefore, in specific laboratory for pig sample there are needed a safety instructions contain warning, instructions and prohibitions without exclude first aid kits, fire extinguishers as a work safety standard laboratory. c. techniques for collecting and handling the pig sample in the laboratory the technique of taking and handling pork samples pig sample handling in laboratory scale 16 was adopted from the ministry of health of the republic of indonesia directorate general of disease control and environmental health in 2013 regarding specimen collection guidelines and laboratory examinations. the first thing to do is to take and send specimens before they are collected, universal precautions for taking specimens to prevent environmental contamination. direct contamination during pigs sampling can be avoided by keeping no contact with the sample. those are: 1. washing hands using a soap or disinfectant before and after the experiment. 2. using personal protective equipment (ppe), the minimum that must be used: a. comfortable clothes b. rubber gloves c. disposable mask 3. sampling tools and materials: a. sample bag b. ice pack and cold box c. name label d. scissor e. specimen collection form samples taken must arrive in the laboratory immediately after taking. handling samples appropriately when shipping is of the utmost importance. it is strongly recommended that when sending specimens are placed in the cool box. after arriving at the laboratory, keep the sample in the -20oc freezer with a separate place from the other samples. d. handling in the laboratory pig sample as research objects in the laboratory can consist of any part such as blood, serum, faeces, plasma, urine, phlegm, feathers, nails, and others. wet samples that are susceptible to microbial growth and other biological disturbances occur, the next step to prevent those things are needed the sample keep in dry and storing in a cooler with a minimum temperature of -20oc to maintain the sample state until the dna level remains good. this is an option because usually the sample experiences delays for certain reasons such as research that is difficult, gradual, and requires a long time span. things that must be considered are as follows: 1. it is not permissible to allow this pig sample to be exposed to the air in an open container without cover 2. it is not permissible to store samples of pork in a place mixed with other ingredients. use coolers, containers, handling equipment and even special bases for pig. 3. when checking the pork samples, it is not permissible to take action without wearing a laboratory coat, gloves and complete ppe. 4. pig sample handling is always close to the water source where washing dirty tools specifically for pig samples so that it is easy to store the tools that have been used so that they are not scattered. 5. check the pig sample properly in a few hours after taking to determine whether the storage and protection are in accordance with the initial position. if you get specimens at the same time, place the sample neatly in the cooler with the position of the pig sample to be used in the easiest position to reach. in general, pig sample handling in research laboratory must be done with extra caution, detail, and aceptic condition. this pig sample is highly risky if doesn’t has a right handling. the risk here refers to haram and it’s najis for muslim. 4. conclusion pig sample handling in research laboratory must be addressed includes laboratory layout, organizing laboratory management, and taking and handling the pig sample in the laboratory. in general, pig sample handling must be done with extra caution, detail, and aseptism. acknowledgement give thanks to allah swt for his gift, i was complete this article. thank you very much to mr. dr. tri cahyanto, m. si, mr. isma dwi kurniawan, m. sc, and ms. ayuni adawiyah, m. si who has provided me direction during the writing of this article. besides that, i also say thank you very much to my two colleagues who always gave support and input for writing this article. hopefully in the future i can become an author of articles that inspire other writers. references anggraeni, aprilianingtyas. 2013. pengelolaan laboratorium biologi untuk menunjang kinerja pengguna dan pengelola laboratorium biologi sma negeri 2 wonogiri. skripsi. jurusan biologi fakultas matematika dan ilmu pengetahuan alam universitas negeri semarang arifin, zainal. 2014. yang diharamkan dari babi kajian terhadap q.s. al-baqarah q) ayat 173. jurnal al-kaffah. 2(1) denyingyhot, anat phraephaisarn, c., vesaratchavest, m., dahlan, w., & keeratipibul, s. (2017). simultaneous detection of three forbidden animals (porcine, canine, and rat) in halal food by using high resolution melting analysis. scientific bulletin series f. biotechnologies. 21, 284–288. emda, amna. 2014. laboratorium sebagai sarana pembelajaran kimia dalam meningkatkan pengetahuan dan ketrampilan kerja ilmiah. lantanida journal. 2(2) hidayat, a. s., & mustolih, s. (2015). sertifikasi halal dan sertifikasi non halal pada produk pangan industri. ahkam. 15(2), 199–210. kementerian kesehatan republik indonesia direktorat jenderal pengendalian penyakit dan penyehatan lingkungan. 2013. pedoman kulsum et al. 17 pengambilan spesimen dan pemeriksaan laboratorium mastika, nyoman, p. adyana, dan gusti n a setiawan. 2014. analisis standarisasi laboratorium biologi dalam proses pembelajaran di sma negeri kota denpasar. ejournal program pascasarjana universitas pendidikan ganesha program studi ipa : vol 4 nakyinsige, k., man, y. b. c., sazili, a q., zulkifli, i., & fatimah, a b. (2012). halal meat : a niche product in the food market. in 2012 2nd international conference on economics, trade and development ipedr vol.36 (2012) © (2012) iacsit press, singapore halal 36, 167– 173. nurrachmi, r. (2017). the global development of halal food industry: a survey. tifbr:tazkia islamic finance and business review, 11(1), 39–56. tone, kamaruddin. 2007. sistem pengelolaan manajemen laboratorium komputer jurusan sistem informasi uin alauddin makassar. jurnal instek : 2(2) wirjosoemarto k, yh adisendjaja, b supriatno & riandi. 2004. teknik laboratorium. fpmipa. universitas pendidikan indonesia. indonesian journal of halal research 1(2): 26-30, august 2019 e-issn: 2657-0165 p-issn: 2656-3754 26 the opportunities of using malay apple (syzygium malaccense (l). merr. & perry) wood stem extract as halal and thayyib antidiabetic drugs nenden fauziah*1, astri senania2, dhoni anshar nuari3, marginingsih setianingrum4 1,2chemistry department, mathematics and science faculty 3,4pharmacy department, mathematics and science faculty universitas garut, jati street 42b, garut, 44151, west java, indonesia e-mail: *1nendenfauziah@uniga.ac.id *correspondent author doi: 10.5575/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. keywords: antidiabetic drugs, extract wood stem, halal and thayyib, malay apple. 1. introduction diabetes mellitus (dm) is a degenerative disease that characterised by metabolism disruption of carbohydrate, fat and protein, with high levels of glucose in the blood (hyperglycemia) or blood sugar levels of urine (glucosuria) (rismayanthi, 2010). dm is known as the silent killer, because it is often not realized by patient until complications occurred such as coronary heart disease, stroke and kidney failure. the mortality risk of dm is twice than non-dm in common (anonim, 2014). people with severe diabetes, must be given insulin therapy because of the insulin hormone in the body of people with dm cannot be used properly (rismayanthi, 2010). the insulin hormone is released by the organs of the body called the pancreas; the insulin that being used in the therapy is generally isolated from the pancreas of cows or pigs (nuryani et al., 2015). in islamic law the use of parts of pigs and their derivatives is unlawful (haram), according to alqur'an in al-baqoroh 173 and al-an’am 145 (rahman, 2010), the use of this prohibited ingredients in drugs will have a negative impact on the user's faith, i.e the worship is invalid, not acceptable (in vain), sinful, and threatened with hell. the goal of treatment is to heal the patient, halal medicine guarantees healing and blessing from allah swt as stated in the hadith narrated by abu daud from abu darda which said, allah has sent down both the disease and the cure, and he has appointed a cure for every disease, so treat yourselves medically, but use nothing unlawful’ (sfaat, 2013). most of antidiabetic drugs that have been used have dangerous side effects (d’adamo et al., 2006). it’s became big challenge to find safe antidiabetic drugs. a safe material, is a material that is free from pathogenic microbes and harmful chemicals. it is also called an ingredient which is thayyib (santosa, 2015). natural antioxidants contained in plants have the ability to inhibit the occurrence of degenerative diseases, so the consumption of natural antioxidants can prevent or slow down diabetes mailto:nendenfauziah@uniga.ac.id fauziah et al. 27 effects (arumugam et al., 2014). the use of malay apple (s. malaccense) wood stem extract, is expected to give us new diabetes drugs that are halal and thayyib. the opportunities of using the malay apple (s. malaccense) wood stem extract as antidiabetic are likely to be like the leaf part, that showing antioxidant and antidiabetic activity (arumugam et al., 2014). the antioxidant activity of malay apple (s. malaccense) wood stem extract has been proven from previous studies (fauziah & musthapa, 2019), while the chances of antidiabetic activity can be seen from the presence of antihyperglycemic activity. 2. materials and methods 2.1. plant material the malay apple tree that used as raw material source was taken from sukawening village of garut regency, west java, in april 2018. the material that we used was a wooden tisue of malay apple stem without the bark, which then made dry powder with 2 weeks drying process. 2.2. reagents and solvents the chemicals used in this research were ethanol as solvent extract, glibenclamide, tragacanth 1%, demineralized water, ethanol 95%, chloral hydrate, toluene, chlorophome, na2so4 anhydrous 2.3. moisture and ash content determination of water content and ash content was carried out with the aim to determine the feasibility of a material as a raw material for medicine. in this study, the gravimetric method was used to determine ash content (bpom, 2000) and distilation with toluena method for moisture content (dewar & mcdonald, 1961) 2.4. determination of metals and microbial contaminant determination of metals and microbial contamination were carried out at agro based industry calibration and analytical laboratories (abical), bogor, indonesia. determination of lead and cadmium levels with the test method that refers to aoac 999.1 1 (9. 1.09.2005). determination of lead and mercury refer to sni 01-2896-1998 and arsenic refers to sni 014866-1998. while the determination of microbial contamination, that is, e. coli refers to bam 2002, salmonella refers to iso 6579: 2002. fungi and yeast refers to bam 2001, and bacillus cereus refer to aoac 18th ed. 2005 2.5. extraction simplicia of stem of malay apple (0.4 kg) was macerated for 3 x 24 hours using 95% ethanol (aksara et al., 2013).the extract that has been collected was then evaporated using a rotary vacuum evaporator ika rv 10 b to obtain dry ethanol extract. 2.6. measurement of hyperglycemia the antihyperglycemic activity was carried out using glucose tolerance method (adnyana et al., 2004). thirty (30) swiss webster male mice at age 2-3 month were weighed after fasting for 18 hour without limitation drinking acces. measurement of glucose level was done using a glucometer. mice were divided into 6 groups, the negative control group was given aquadest, positive control group was given suspension of 1% tragacanth, comparison group was given glibenclamide 5 mg/kgbw, test group 1, 2, and 3 were given ethanol extract of malay apple wood stem at doses of 100, 200, and 400 mg/kgbw respectively. 30 minutes later, glucose solution 2 g/kg bw were given to all group except negative control. the measurement of blood glucose level were carried out at 30, 60, 90, 120 after glucose feed 3. results and discussion the results of the sample determination from the laboratory at the school of biological sciences and technology of itb stated that the samples taken from plants known as jambu bol or malay apple or pomerac were from the species of syzygium malaccense (l). merr. & perry, familia of myrtaceae, myrtales, rosidae class, magnoliopsida class, and magnoliophyta division. the determination shown water content and ash content of simplicia were below the maximum level that means the wooden of malay apple stem is safe to use as medicine or food (table 1) (sardjon et al., 2012). table 1. moisture and ash content of wooden tissue of malay apple parameter wood tissue standard* (maximum level) moisture content (%) 4,6% ≤ 10% ash content(%) 3,22% ≤ 10% *indonesia ministry of health regulations no 661/menkes/sk/vii/1994 the opportunities of using malay apple (syzygium malaccense (l)... 28 the examination results on metal contaminant and microbial contamination refer to previous studies with the same sample (fauziah & musthapa, 2019). the analysis was based on sni (indonesian national standard) 7387: 2009 concerning the maximum limit of metal contaminants in food. it shows that the contents of pb, cadmium (cd), tin (sn), mercury (hg) and arsenic (as) in the simplicia on wooden tissue of malay apple stem were under the maximum limit. this shows that simplicia is safe for use as medicine and food. likewise, the results of the examination of microbial contamination showed similar results (sardjon et al., 2012). because of the simplicia is safe for use as medicine and food, so the extract of wooden tissue of malay apple stem have thoyyib category. the selection of extraction techniques was based on the physicochemical properties of the extract being studied. the selected extraction method was cold maceration. the dried and powdered of the wooden malay apple (0.4 kg) was macerated with ethanol 95% (fauziah & musthapa, 2019). extraction results obtained in the form of a clear yellow solution with a distinctive aroma of malay apple (s. malaccense), after evaporation obtained 11.03 g of dried extract. the results of the antihyperglycemic activity test on ethanol extract from the wooden tissue of the malay apple stem are shown in the figure 1. figure.1. graph of average blood glucose levels in mice before and after treatment. the negative control group (without glucose induction), showed stable glucose levels,, indicating a validation as other factors beyond glucose induction did not interfere with the validation of the test results. mice that were only given a glucose solution (control group) showed an increase in blood glucose levels (hyperglycemia) in the 30th minute and in the 120th minute the glucose level returned to decline, but still in the condition of hyperglycemia. this happens because glucose induction can cause an increase in blood glucose levels and after 2 hours returned to decline because of some glucose has entered the cell (adnyana et al., 2004). the pattern of changes in the referrence group, the 1, 2 and 3 dose groups were almost the same, indicating that malay apple stem wood extract had an antihyperglycemic effect similar to glibenclamide which was a referrence drug (adnyana et al., 2004). the ability of ethanol extract of malay apple stem wood in reducing sugar blood levels might be due to the content of secondary metabolites it has such as flavanoids, tannins, saponins, steroids / triterpenoids, phenols and quinones (fauziah & musthapa, 2019). based on data (figure 2), it appears that the control group (+) in the 30th minute experienced an increase in blood glucose levels because the positive control was only given a tragacanth 1% suspension and was unable to suppress blood glucose levels after glucose absorption which can stimulate insulin release so that in the 60th minute to the 120th minute there was a decrease in blood glucose levels the results of the kruskal-wallis (wulandari, 2016) statistic test showed a significant decrease in blood glucose levels (p <0.05) in the positive group compared to the fauziah et al. 29 negative control group in the 60th, 90th and 120th minutes. the dose of 100 mg/kgbw extract showed a significant difference of p <0.05 with positive control at 60th, 90th, 120th min, with a decrease in blood glucose as much as 27.4 mg/dl, 4.8 mg/dl, -11mg/dl. the dose of 200 mg/kgbw extract, showed a significantly different p <0.05 with positive controls at 60, 90 and 120 minutes with a decrease in blood glucose of 40.6 mg/dl, 8.2 mg/dl, -2 mg/dl. moreover, the dose of 400 mg/kgbw showed a significantly different p <0.05 with positive control at 120 minutes with a decrease in blood glucose 23.4 mg/dl. these indicate that the dose of 1, 2, 3 has the effect of decreasing blood glucose or hyperglycemic levels, but the dose of 100 mg/kgbw is the most effective dose as antihyperglycemia because the activity is better than the dose of 200 mg/kgbw and 400 mg/kgbw figure 2. difference in blood glucose levels in mice before and after treatment 4. conclusion the results of this study showed that the wood stem of malay apple extract have antihyperglicemia activity, and have a big potentional to became halal and thayyib antidiabetic drug. the most effective dose of the wood stem of malay apple extract was 100 mg/kgbw. acknowledgements big gratitude for the assistance and support from the leaders and all staff of the mathematics and science faculty. also acknowledgments for the assistance and support of the leaders and all staff of lppm uniga. references adnyana, i. k., yulinah, e., soemardji, a.a, kumolosasi, e., iwo, m. i, sigit, j. i. & suwendar. (2004). uji aktivitas antidiabetes ekstrak etanol buah mengkudu (morinda citrifolia l.). acta pharmaceutica indonesia, 29(2), 43-49. aksara, r., musa, w. j. a. & alio, l. (2013). identifikasi senyawa alkaloid dari ekstrak metanol kulit batang mangga (mangifera indica l.). jurnal entropi, 8(1), 514–519. anonim. (2014). situasi dan analisis diabetes, pusat data dan informasi kementerian kesehatan ri. arumugam, b., manaharan, t., heng, c. k., kuppusamy, u. r. & palanisamy, u. d. (2014). antioxidant and antiglycemic potentials of a standardized extract of syzygium malaccense. lwt food science and technology, 59(2), 707-712. bpom. (2000). parameter standar umum ekstrak tumbuhan obat. jakarta: bpom direktorat pengawasan obat tradisional. d’adamo, peter, j. & catherine, w. (2006). diabetes: penemuan baru memerangi diabetes melalui diet golongan darah. yogyakarta : bentang pustaka. dewar, w. a. & mcdonald, p. (1961). determination of dry matter in silage by. journal of the science of food and agriculture, 12(11), 790-795. fauziah, n. & musthapa, i. (2019). the utilization of jambu bol (syzygium malaccense (l). merr. & perry ) stem as a new source of antioxidants (pemanfaatan kayu batang jambu bol (syzygium malaccense (l). merr. & perry) the opportunities of using malay apple (syzygium malaccense (l)... 30 sebagai sumber antioksidan baru.) jurnal ilmiah farmako bahari, 10(1), 33-41. giugliano, d., ceriello, a. & esposito, k. (2008), glucose metabolism and hyperglycemia, am j clin nutr, 87, 1722. nuryani, a., pratiwi, n. & mohammad, a. b. (2015). fikiran masyarakat, 3(1), 13 -21. rahman, z. a. (2010). jemaah haji malaysia menggunakan vaksin haram?. retrived from www.zaharuddin.net. rismayanthi, c. (2010). terapi insulin sebagai alternatif. 7(2), 29-37. santosa, u. (2015). makanan yang thayyib, jurnal civitas akademika. retrived from sivitasakademika.wordpress.com/ sardjon, r. e., musthapa, i., solihin, h. & ramdhani, r. (2012). physicochemical composition of indonesian velvet bean (mucuma pruriens l.) global journal of research on medicinal plants & indigenous medicine, 1(4), 101-108. sfaat, i. (2013). mui : produk farmasi dan obatobatan harus halal. retrived from https://www.nahimunkar.org/ wulandari, w. (2016). uji efektivitas antihiperglikemia kombinasi jus pare (momordica charantia l) dan jus tomat (solanum lycopersicum l) pada tikus wistar jantan dengan metode toleransi glukosa. pharmaceutical sciences and research, 3(3), 145-154. indonesian journal of halal research, 3, 2 (2021): 70-74 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i2.12123 https://journal.uinsgd.ac.id/index.php/ijhar/ in silico analysis of actin gene as a candidate for dna non-halal detection base on real-time pcr seagames waluyo1*, jekmal malau2, muhareva raekiansyah3, edwin yulian4, imam hardiman5 1,2,3,4,5pt. sciencewerke indonesia, jl. palmerah barat no.25, rt.1/rw.15, palmerah, kec. palmerah, kota jakarta barat, daerah khusus ibukota jakarta 11480, indonesia 5department of pharmacy, faculty of pharmacy and science, universitas prof. dr. hamka, jl. delima ii gg. 4, rt.9/rw.3, malaka sari, kec. duren sawit, kota jakarta timur, daerah khusus ibukota jakarta 13460, indonesia e-mail: games.agro@gmail.com*1, jekmal@sciencewerke.com2, m.raekiansyah@gmail.com3, edwin.yulian@yahoo.com4, imam@sciencewerke.com5 *corresponding author received: june 02, 2021; accepted: august 29, 2021 abstract: actin genes are genes that are common in organisms, and their expression is constitutive. these genes are used for gene normalization and internal control of dna extraction, but the actin gene is not widely used for halal certification tests. bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. umelt is an analysis to predict the melting curve of target amplification in real-time pcr. real-time pcr has been widely used for screening and detection of pork content in a product. this research aimed to explore actin gene as a candidate for testing pork using qpcr. the study was carried out in two main stages, namely alignment of the dna sequence and analysis of the melting curve using the umelt approach. the results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. melting curve prediction with umelt shows differences in tm peaks so as the types of samples can be easily identified. the use of bioinformatic applications such as umelt helps in the simulation of predicting the melting curve to increase the precision of the analysis. keywords: actin gene, halal product, real-time pcr, umelt 1. introduction indonesia is the largest muslim country with 87.18% of its citizens is muslims. therefore, the potential of halal market is promising. to protect muslim citizens, the indonesian government has an agency to regulate halal-guaranteed products, namely bpjph (halal product security agency) (aminuddin, 2016). halal-guaranteed products include raw materials, production processes to the final product (faridah, 2019). one of the concerns is the use of pork and its derivatives. pork is widely used for meatball mixtures, emulsions, and trypsinization in cell culture, vaccines, candies, and medicine. it gives a challenge to develop a robust, accurate, and sensitive method for pork detection. real-time pcr (qpcr) as a dna-based detection has been widely used to detect porcine. this method is able to detect at the level of the raw material to the end product (rachmawati et al., 2018; raharjo et al., 2019; widayat et al., 2019). the advantage of this method is high level of accuracy and sensitivity to detect and quantify target in samples. the advantages of this method are high sensitivity, high specificity, and no post-analysis after the pcr process is complete. the amplification process runs in a live stream (real-time) on the monitor screen. intercalating dye and probe are types of fluorescent dye in use because the accumulated fluorescence of this chemical is equal to the number of amplicons produced. in addition, the pcr composition consists of dna template, primer and master mix containing real-time pcr buffer, taq polymerase, nucleotides, fluorescence dye (s. a. bustin, 2004). primer is a key component in determining the success of porcine detection with qpcr. primers work by starting the amplification of genetic material by annealing at very specific sites on dna. qpcr has been successfully used to detect porcine dna contamination in food products such as bread, meatballs and candies, and non-food products, such as bread brushes, moisturizers, soaps, cosmetics, and capsules (m. j. kim & kim, 2019; y. s. kim et al., 2018; mohamad et al., 2018; mustaqimah et al., 2021; septiani, 2021; sudjadi et al., 2016; tan et al., 2020; tanabe et al., 2007; widayat et al., 2019). currently, primer cytochrome oxidase i (co1) and cytochrome b (cyb) gene located in mtdna region is popular for porcine-specific detection. the problem with this target is that it is very specific to the pig mailto:games.agro@gmail.com mailto:jekmal@sciencewerke.com mailto:m.raekiansyah@gmail.com mailto:edwin.yulian@yahoo.com mailto:imam@sciencewerke.com indonesian journal of halal research, 3, 2 (2021): 70-74 71 of 74 in silico analysis of actin gene as a candidate for dna non-halal detection base on real-time pcr species but cannot detect the presence of other sources outside of its species. therefore, other alternative targets are needed to be able to screen for the presence of other sources. the β-actin (act) gene has a high conserved region, ability in eukaryotic cells, and stable expression in cell (zhu et al., 2013). this gene serves as endogenous gene in pcr such as normalization expression gene, quality control dna extraction, and amplification pcr (rebouças et al., 2013; waluyo et al., 2016; panina et al., 2018). presently, this gene has also been successfully used in digital pcr (dpcr) for the quantification of porcine contamination (cai et al., 2014; tan et al., 2020). the act gene is present in all eukaryotic cells, so that this gene has the potential to be used for non-halal contamination screening in products. the in-silico approach can be used for identification of candidate primers, pcr amplicon, and melting curve prediction. this study aims to explore the actin gene through in silico for the detection of the presence of porcine and its accompaniment for the detection of non-halal contaminants. 2. materials and methods 2.1. sample preparation sample act (actin) gene sequences were taken from ncbi (national center for biotechnology information) (https://www.ncbi.nlm.nih.gov/nucleotide) in fasta format. the sequences analyzed were obtained from cattle (bos taurus); horse (equus caballus); dog (canis lupus familiaris); orangutans (pongo abelii); chicken (gallus gallus); porcine (sus sucrofa), and rat (rattus novergius) with accession number ncbi is nm_173979.3; nm_001081838.1; nm_205518.1; nm_001195845.2; nm_001133354.1; xm_003124280.5 and nm_031144.3. 2.2. in-silico analysis the experiment used 2 steps; the first was the sequence alignment using bioedit software (hall, 2007), and the second is predicting the melting curve using umelt (dwight et al., 2014). each sequence was downloaded and joined together in a fasta format file. the clustalw protocol was used in bioedit software to align from multiple sequences. furthermore, the preserved region was selected as the amplification of target region and used as the forward and reverse primary sets with a size of < 200 bp. the amplification region contained a specific region of each sample sequence. next, the amplification regions were analyzed using umelt (https://www.dna-utah.org/umelt/quartz/um.php). the amplification region sequence was entered into the sequence box. the prediction curves used conditions of mono + 20 mm and free mg ++ 3 mm and readings every 0.1ºc. each curve produced a tm (temperature melting) value, and the next image was carried out, all the melting curve images were overlaid. 3. results and discussion sequence analysis used bioedit software to generate pcr primer and amplicon candidates by aligning the sequences. the size amplicon candidates are 131 bp containing conserved sequences as pcr primers and species-specific regions. the conserve sequence as generated primer with sequence is forward 5'-gctacagcttcaccaccac-3' and reverse 5'-tagctcttctccaggga-3'. primer was the main component in qpcr to start amplification and will be hybridized to the target region. good characteristic primers selected have gc content percentage of 55% in forward and 52% in reverses at annealing temperatures of 56.46°c and 52.42°c. harpin analysis showed that each primer has 4 structures of self complementarity and self 3' complementarity forward is 0 and reverse is 4. this analysis is in accordance with the description of the mfold analysis which shows the presence of a harpin structure at 4 amplicon points (figure 2). good qpcr primer design was amplicon <150 bp, gc content between 40 60% with melting temperature of 55 – 65°c (s. bustin & huggett, 2017; taylor et al., 2010). indonesian journal of halal research, 3, 2 (2021): 70-74 72 of 74 seagames waluyo et al. figure 1. alignment analysis using bioedit to identify candidate generate primer in actin gene figure 2. mfold analysis amplicon target from generates primer actin (https://www.idtdna.com/calc/analyzer). the umelt program is aimed to predict the melting temperature (tm) to differentiate each sample. between general primers, there is a specific region which is able to distinguish specific regions from each species. the variant nucleotide will produce different melting temperatures. the results showed that the tm amplicon candidate value of the selected area has a high range between 85–89ºc, and each curve could differentiate one from the other (table 1). dogs and rat have tm samples which are not significant, so it will be difficult to distinguish them, both are non-halal types. interestingly, the curve of porcine is significantly separated from the others due to the lower tm temperature (84.9ºc), so it makes a quick indicator of its presence (figure 3). table 1. specific temperature tm from candidate amplicon for each target species b. taurus e. caballus c. lupus familiaris p. abeli g. gallus s. sucrofa r. novergius tm (ºc) 88.9 87.8 88.2 85.7 89.2 84.9 88.1 https://www.idtdna.com/calc/analyzer indonesian journal of halal research, 3, 2 (2021): 70-74 73 of 74 in silico analysis of actin gene as a candidate for dna non-halal detection base on real-time pcr figure 3. the curve of tm values analyzed by umelt in each target the umelt had successfully predicted the tm value of each sample as shown in the form of a melting curve. differences in tm values varied greatly between 0.1 to 4.3ºc, so that there was no overlap between targets. it was interesting that the peak of porcine had a considerable distance compared to the others. the lowest tm value was 84.9ºc and had a difference of 2.5ºc when compared to the others (figure 3). the advantage of this software was that tm simulation paid attention to the reagent composition such as the mgcl+ content, salt, and the reading resolution, so that it was closer to actual conditions. in addition, this analysis was useful for predicting the profile of the post-pcr curve, so that it could reduce the experiment time. the melting curve was matched between umelt and the qpcr machine. melt peak parameter (– df/dr compared to temperature) resulted from the conversion of post qpcr. the data generated is the tm value calculated from the %gc percent and the size of the amplicon. processed by the qpcr machine, the amplicons produced from the amplification step were denatured from the annealing temperature to 95ºc with a reading of each increase of 0.5 – 0.01ºc. sybr and evagreen are types of intercalating dye to produce a melting curve. this reagent is compatible with all types of qpcr machines. thus, the development of detection using intercalating dye using a melting curve has the potential to be widely used in qpcr machines. 4. conclusion the results of the in-silico analysis of actin gene show the melting curve can easily distinguish of porcine and other species to determine halal products. the success of differentiating the source is due variation sequence in specific region that produces a specific tm. further research, laboratory testing of candidate primers using pcr on various sample sources is needed to prove the accuracy of tm predictions. references aminuddin, m. z. (2016). sertifikasi produk halal: studi perbandingan indonesia dan thailand. shahih : journal of islamicate multidisciplinary, 1(1), 2527‒8126. ballin, n. z., vogensen, f. k., & karlsson, a. h. (2009). species determination can we detect and quantify meat adulteration?. meat science 83(2), 165–174. bustin, s. a. (2004). a-z of quantitative pcr. la jolla, ca: international university line. bustin, s., & huggett, j. (2017). qpcr primer design revisited. in biomolecular detection and quantification 14, 19‒28. cai, y., li, x., lv, r., yang, j., li, j., he, y., & pan, l. (2014). quantitative analysis of pork and chicken products by droplet digital pcr. biomed research international, 14, 1‒6. indonesian journal of halal research, 3, 2 (2021): 70-74 74 of 74 seagames waluyo et al. dwight, z. l., palais, r., kent, j., & wittwer, c. t. (2014). heterozygote pcr product melting curve prediction. human mutation, 35(3), 278‒282. faridah, h. d. (2019). sertifikasi halal di indonesia: sejarah, perkembangan dan implementasi. journal of halal product and research, 2(2), 68‒78. hall, t. a. (2007). bioedit: a user-friendly biological sequence alignment editor and analysis program for windows 95/98/nt. nucl acids symp ser 41: 95–98 (1999). nucleic acids symposium series, 41(41), 95‒98. kim, m. j., & kim, h. y. (2019). a fast multiplex real-time pcr assay for simultaneous detection of pork, chicken, and beef in commercial processed meat products. lwt, 114, 1‒6. kim, y. s., yu, h. k., lee, b. z., & hong, k. w. (2018). effect of dna extraction methods on the detection of porcine ingredients in halal cosmetics using real-time pcr. applied biological chemistry, 61(5), 549‒555. mohamad, n. a., mustafa, s., khairil mokhtar, n. f., & el sheikha, a. f. (2018). molecular beaconbased real-time pcr method for detection of porcine dna in gelatin and gelatin capsules. journal of the science of food and agriculture, 98(12), 4570‒4577. mustaqimah, d. n., septiani, t., & roswiem, a. p. (2021). deteksi dna babi pada produk sosis menggunakan real time-polymerase chain reaction (rt-pcr). indonesia journal of halal, 3(2), 106–111. panina, y., germond, a., masui, s., & watanabe, t. m. (2018). validation of common housekeeping genes as reference for qpcr gene expression analysis during ips reprogramming process. scientific reports, 8(1), 1‒8. rachmawati, y., rokhim, s., munir, m., & agustina, e. (2018). deteksi kontaminan fragmen dna pengkode cyt b babi pada sampel softgell candy tak berlabel halal. indonesia journal of halal, 1(1), 25‒30. raharjo, t. j., chudori, y. n. c., & agustina, f. w. 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(2013). dynamic actin gene family evolution in primates. biomed research international, 2013, 1‒11. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 1(1): 1-4 doi: 10.15575/ijhar.4109 © ijhr 2019 1 physical and chemical characteristic of halal gelatin extracted from buffalo hide with addition of pineapple rind at different ratio aprizal1, irdha mirdhayati1, yendraliza2 1post harvest laboratory, faculty of agriculture and animal science, universitas islam negeri sultan syarif kasim, pekanbaru, 28293, indonesia 2biology and reproduction laboratory, faculty of agriculture and animal science, universitas islam negeri sultan syarif kasim, pekanbaru, 28293, indonesia correspondent email: mirdhayati@gmail.com abstract the production of halal gelatin from buffalo hide waste, which came from an animal being slaughtered according to islamic law, by adding pineapple rind as an extraction agent was an alternative to produce halal gelatin. the availability of buffalo hide in riau province is stable and its hide has high protein content. this research was conducted to produce 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 the 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 4.834.85, 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). keywords: buffalo hide, chemical properties, halal gelatin, pineapple rind, waste 1. introduction indonesia is one of the importing gelatin countries. the problem that arises was not of all imported gelatin was produced by halal procedure due to origin of hide material and the animal slaughtering techniques that were not accordance with islamic law. the production of halal gelatin from buffalo hide waste, which came from an animal being slaughtered according to islamic law, by adding pineapple rind as an extraction agent was an alternative to produce halal gelatin. the availability of buffalo hide is high in riau province because there are three regencies which have the highest number of registered slaughtered cattle, i.e. buffalo, namely: kampar regency, kuantan singingi regency and pekanbaru city. according to badan pusat statistik of riau province 2017, the number of slaughtered of buffalo in 2015 at kampar regency was 7,797 heads, in kuantan singingi regency was 782 heads and in pekanbaru city was 731 heads. according to badan pusat statistik of riau province 2017, the number of slaughtered buffalo in 2015 at kampar regency was 7,797 heads, in kuantan singingi regency was 782 heads and in pekanbaru city was 731 heads. as a result, hide is available as the by-product of buffalo slaughtering. processing buffalo hide into gelatin is one of the ways to increase the added value of hide. raw skin is divided into two groups, namely the group of hide derived from large animals such as cattle, buffaloes, horses, known as hide, and the group of skin derived from small animals such as goats, rabbits, and reptiles, known as skin. the hide from large animal has more protein content than the skin of small animals (rafika et al., 2016). gelatin is a product derived from extraction of collagen, bone and other tissues by using acids, bases or enzymatic process (gmia, 2012). according to remawati (2016), the gelatin derived bovine hide that extracted by acetic acid 0.2 m had value of viscosity 30 cp, yield was 6.29 %, ph value was 5.6, water content 63.51 %, and ash content was 0.3%. mulyani et al., (2017) had studied on gelatin producing from buffalo hide by using different acid solution (hydrochloric acid, citric acid and acetic acid) at various concentrations. the produced yield percentages were 6.22%, 6.52% and 6.79%, respectively. the research on gelatin producing from buffalo hide waste by using pineapple rind extract has not been reported, so this research is urgent to conduct. according to kumaunang (2011), the pineapple rind contains bromelain enzymes about 0.07 unit/ml. mailto:mirdhayati@gmail.com mirdhayati et al. 2 bromelain is protease enzyme which has the properties of hydrolyzing proteins (dubey et al., 2012). protease enzymes will break up the peptide bonds of collagen proteins (suhermiyati & setyawati, 2008). the production of pineapple in riau province in 2015 was 74.389 ton (bps riau province, 2017). the high production of pineapple in riau province also produces high pineapple rind, which can be used as a source of crude bromelain. this pineapple rind could use to extract gelatin from buffalo hide. this research was conducted to produce and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple rind in terms of their physical and chemical properties. 2. materials and methods the material used in this research was 7 kg buffalo hide from the traditional slaughterhouse in bangkinang. the slaughtering method must be according to islamic law. the pineapple rind came from traders on jalan rimbo panjang, kampar and distilled water. the research method was the experiment with completely randomized design (crd) as experimental design with 3 treatments and 4 replications. the treatment was the ratios hide: pineapple rind solution, namely 3:1, 3:2 and 3:3 g/v. the parameters observed were yield, viscosity, color, ph, ash content and moisture content. 2.1. preparation of hide the preparation of buffalo hide were conducted as follow : the buffalo hide was cleaned by using water and then continued to remove the hair by burning it with smal fire on the surface of hide. this process aimed to removed the lipid in the hide. then, the hide was cut in to small cubes (size of 2-4 cm) and finally, the small cubes were rinsed by the water repeatedly until clean. 2.2. preparation of pineapple rind extract the preparation of pineapple rind extract was carried out as follows: the waste of pineapple rind was cleaned from dirt by using water. then, the pineapple rind was cut into small pieces. the pieces of rind and distilled water were put into a blender with a ratio of 1:1 and followed by grinding for about 5 minutes. furthermore, the pineapple rind juice was filtered by gauze to get the filtrate of pineapple rind. then, this filtrate was dissolved in distilled water according to the ratio in the treatment. 2.3. process of gelatin extraction procedure of gelatin extraction from buffalo hide were carried out as follows: an amount of 300 g of the cleaned hide was soaked in the pineapple rind extract according the research treatment (ratio of buffalo hide: solution of pineapple rind extract, namely p1 300:100, p2 300:200 and p3 300:300 w/v). amount of distilled water were added in p1 and p2 were 200 ml and 100 ml, respectively. percentages of pineapple rind extract were added in the treatment respectively about 33.33% (p1), 66.67% (p2) and 100% (p3). the soaking process was held at room temperature in about 20 hours. then, hide was rinsed by distilled water. the extraction process was began by placing the hide in a glass jar and adding 1000 ml of distilled water, then heating it in a shaker waterbath at 70˚c for 2 hours. the gelatin solution will be produced from this heating process. the gelatin solution was then filtered to separate the gelatin solution and buffalo hide. the next process was placing the gelatin solution in the refrigerator until gelatin became hardening. then, the hard gelatin was dried using an oven at 105˚c for 24 hours. then the dried gelatin was ground using a blender and was sieved until it formed flour. 2.4. the parameter observed the parameter observed in this research were physical and chemical properties of gelatin. the physical properties were analysis of yield percentage (gmia, 2013), viscosity (gmia, 2013), color (schrieber & gareis, 2007). the chemical properties were ph value (gmia, 2013), moisture (aoac, 2005), and ash content (aoac, 2005). 2.5. data analysis data statistically analyzed by analysis of variance to know the effect of the treatment towards the parameter observed. if the treatment showed significant effect, it will be continued to post hoc analysis by duncan multiple range test (dmrt) at α 0.05. 3. result and discussion the pineapple rind extract contains proteolytic enzyme, known as bromelain. the activity of crude enzyme in the pineapple rind extract in this research was 0.071-0.076 unit/ml. this enzyme activity was similar to the research of kumaunang et.al. (2011), the enzyme activity in pineapple rind solution was 0.071 unit/ml. 3.1. physical properties (yield percentage, viscosity, color) data on yield percentage, viscosity and color of gelatin from buffalo hide that was soaked in pineapple rind extract at different ratios were shown in table 1. the analysis of variance showed that the treatment of buffalo hide and pineapple rind extracts at different ratio had significant effect on increasing the viscosity of gelatin but did not significantly affect the yield percentage and the color of gelatin. dmrt analysis showed that gelatin made with buffalo hide and pineapple rind extract at ratio 3:2 and 3:3 had significantly higher viscosity than gelatin made from buffalo hide and pineapple rind extract at ratio 3:1. this means that the increase of concentration physical and chemical characteristic of halal gelatin... 3 pineapple rind extract from 33.33% to 66.67%-100% can increase the viscosity of gelatin. the increasing of viscosity related to increasing of gelatin concentration at ratio 3:2 and 3:3 of buffalo hide and pineapple rind extract as an effect from proteolytic activity of bromelain enzyme in the pineapple rind extract. but, both of ratios could not give the increasing of yield percentage of gelatin significantly. this indicated that the concentration of pineapple rind extract should be greater and ratio of hide and pineapple rind extract should be varied in order to improve the yield percentage of gelatin. table 1. physical properties of halal gelatin from different ratio of buffalo hide and pineapple rind extract experiment value (unit) yield percentage 3:1 5.99±2.02%ns 3:2 8.69±1.57%ns 3:3 7.33±1.36%ns viscosity 3:1 1.95±0.02 cpa 3:2 2.14±0.11 cpb 3:3 2.20±0.14 cpb color 3:1 0.54±0.01au ns 3:2 0.65±0.05 au ns 3:3 0.71±0.02 au ns note: different superscript in the same column showed significant effect (α0.05), ns showed not significant effect. data was shown as mean ± standard deviation. the yield percentage of gelatin in this research was similar to the yield percentage of gelatin from buffalo hide which was soaked in pineapple solution for 12-96 hours, which result the yield percentage about 5.296.20% (gozali, 2018). this research emphasized that soaking time for 20 hours could produce the yield percentage of gelatin similar to soaking time for 96 hours, and both of fruit and rind of pineapple extract showed similar enzymatic activity in hydrolysis of buffalo hide. the similar phenomenon also reported by mulyani et al. (2017) that the yield percentage of gelatin did not significantly increased when buffalo hide was soaked in a different acid (hydrochloric citric, and acetic acids at concentrations of 0.3, 0.6, 0.9, 1.2, and 1.5 m, respectively). the yield percentage ranged from 6.3029.27%. another research by kurnia (2015) reported that the soaking of bone of bovine head in 5% hydrochloric acid solution for 10, 15 and 20 days did not significantly affect the increase yield percentage, and gave the percentage 6.22%, 6.52% and 6.79%, respectively. viscosity was a measure of the physical properties of gelatin which is strongly related to gel strength. viscosity analysis was done to determine the level of viscosity of gelatin as a solution at certain concentrations and temperatures (gmia, 2013). the viscosity of gelatin in this research was higher than viscosity of gelatin from beef hide that was soaked in hydrogen chloride acid at 3% and 5%, which showed the maximum viscosity of 1.79 cp (rapika et al., 2016). the value of the viscosity of this research met the gelatin standards by gmia (2012) which are 1.57.5 cp. color of gelatin in this research was measured by using spectrophotometer and was reported in absorbance unit. the color of gelatin ranging from 0.54, 0.65, 0.71 absorbance unit. the color of gelatin produced was yellowish. according to gmia (2012), the color of gelatin depends on two factors. first, the nature of the raw material used and source of the gelatin represents a color (skin, or bone), and second, extraction process of gelatin. gelatin from pork skin have less color than those made from bone or hide of cattle (beef, buffalo, horse). furthermore, color does not influence the properties of gelatin or reduce its functions. the standard of color of gelatin was less color – yellow. the color of gelatin from buffalo hide in this research was yellowish and match with gmia (2012). 3.2. chemical properties data on ph value, moisture and ash content of gelatin from buffalo hide that was soaked in pineapple rind extract at different ratios were shown in table 2. the analysis of variance showed that the treatment of buffalo hide and pineapple rind extracts at different ratio had no significant effect on the ph value and moisture of gelatin but had significant effect to increasing ash content of gelatin. dmrt analysis showed that gelatin were made of buffalo hide and pineapple rind extract at ratio 3:2 and 3:3 had significantly higher ash content than gelatin made from buffalo hide and pineapple rind extract at ratio 3:1. this means that the concentration increase of pineapple rind extract can increase the ash content of gelatin. the ash content of gelatin was influenced by material processing (gmia, 2012). at higher concentrations of pineapple rind, the mineral of pineapple rind diffuse to buffalo hide during soaking at beginning of gelatin processing. the mineral content of pineapple rind also contributes in ash content of gelatin. according to romelle et al. (2016), the pineapple rind had ash content about 4.39 %, calcium 8.30 mg/100 g, zinc 6.46 mg/100 g, iron 25.52 mg/100 g and manganese 5.32 mg/100 g. according to gmia (2012), the ash content of gelatin varies on the type of raw material and the method of processing. pork skin gelatins contain small amounts of chlorides or sulfates. on the other hand, gelatin from bone and hide of cattle contain primarily calcium salts of those acids which are used in the neutralization after liming. the ash content of gelatin in this research was lower than those from mulyani et al. (2017). the ash content of gelatin from buffalo hide was soaked in a different acid (hydrochloric, citric, and acetic acids at mirdhayati et al. 4 concentrations of 0.9, 0.5, and 1.5 m) with values of 0.56%, 0.62% and 2.67%, respectively. the ph value of gelatin in this study was not affected by concentrations of pineapple rind extract. however, the ph value of gelatin met gmia standards for type a gelatin, ranged from 3.8-5.5 (gmia, 2012) and in line with the indonesian national standard. the moisture of gelatin in this research met the moisture standard in gmia, ranged from 8-13%. the moisture of gelatin in this research was differ than those from mulyani et al. (2017). the moisture of gelatin from buffalo hide was soaked in a different acid (hydrochloric, citric, and acetic acids at concentrations of 0.9, 0.5, and 1.5 m) with values of 7.08%, 4.41% and 11.09%, respectively. table 2. chemical properties of halal gelatin from different ratio of buffalo hide and pineapple rind extract experiment value (unit) ph 3:1 4.83±0.05 ns 3:2 4.83±0.10 ns 3:3 4.85±0.17 ns moisture 3:1 9.97±0.11% ns 3:2 9.96±0.15% ns 3:3 9.99±0.18% ns ash 3:1 0.25±0.04%a 3:2 0.30±0.01%b 3:3 0.32±0.02%b note: different superscript in the same column showed significant effect (α 0.05), ns showed not significant effect. 4. conclusion the pineapple rind extract has a good potential as hydrolysis agent of buffalo hide at the ratios of buffalo hide and the pineapple extract 3:2 and 3:3 since it could produce halal gelatin with viscosity, color, ph value, moisture and ash content that meet with gelatin standard, gmia. this research recommended the next research to increase the concentration of pineapple rind and improve ratio of buffalo hide and pineapple rind extract variety in order to increase the yield percentage of gelatin produced. references aoac. association of official analytical chemists. (2005). official methods of analysis. association of official analytical chemists, inc. arlington. virginia,usa. bps. badan pusat statistik provinsi riau. (2017). provinsi riau dalam angka 2017. retrieved january 2, 2018 from http://riau.bps.go.id. dubey, r., reddy, s., & murthy, n. y. s. (2012). optimizing of activity of bromelain. asian journal of chemistry, 24(4), 1429-1431. www.asianjournalofchemistry.co.in. gmia. gelatin manufacture institute of america. (revised january 2012). gelatin handbook. members of the gmia. http://www.gelatingmia.com. gmia. gelatin manufacture institute of america. (2013). standard testing methods for edible gelatin. official procedure of the gmia, inc. (revised july 2013). http://www.gelatingmia.com. gozali, r. (2018). sifat fisik geatin dari kulit kerbau dengan lama perendaman berbeda dalam larutan buah nanas. skripsi. program studi peternakan, universitas islam negeri sultan syarif kasim riau. pekanbaru. kumaunang, m. (2011). aktivitas enzim bromelin dari ekstrak kulit nenas (anenas comosus). jurnal ilmiah sains program studi kimia fmipa. universitas sam ratulangi, manado. 11(2). http://ejournal.unsrat.ac.id kurnia, s.g. (2015). kualitas fisik kimia dan gelatin tulang kepala sapi dengan lama perendaman yang berbeda menggunakan asam klorida. skripsi. program studi peternakan. universitas islam negeri sultan syarif kasim riau. pekanbaru. mulyani, s., setyabudi, f. m. c. s., pranoto, y. & santoso. u. (2017). physicochemical properties of gelatin extracted from buffalo hide pretreated with different acids. korean journal food science animal resources. 37(5), 708-715. rapika, zulfikar & zumarni. (2016). kualitas fisik gelatin hasil ekstraksi kulit sapi dengan lama perendaman dan konsentrasi asam klorida (hcl) yang berbeda. hcl 3% dan 5%. jurnal peternakan. 13(1), 829-8729. remawati. (2016). ekstraksi dan karakteristik gelatin dari kulit sapi menggunakan metode hidrolisis asam. skripsi. fakultas kedokteran dan ilmu kesehatan. universitas islam negeri syarif hidayatullah. jakarta. romelle, f. d., ashwini, r. p., manohar, r. s. (2016). chemical composition of some selected fruit peels. european journal of food science & technology. 4(4), 12-21. www.eajournals.org. suhermiyati. s. & setyawati, s. j. (2008). the potency of pineapple waste to increase the quality of tuna fish waste for poultry feedstuffs. animal production. 10(3), 174-17. http://www.gelatin-gmia.com/ http://www.gelatin-gmia.com/ http://www.eajournals.org/ indonesian journal of halal research 1(1): 5-8 doi: 10.15575/ijhar.4155 © ijhr 2019 5 principal component analysis (pca) method for classification of beef and pork aroma based on electronic nose imam tazi1, nur laila isnaini2, mutmainnah3, avin ainur4 1,2,3department of physics,science,and technology of faculty, universitas islam negeri maulana malik ibrahim malang, gajayana st. no. 50 malang 65144 4school of medicine, faculty of medicine and health science, universitas islam negeri maulana malik ibrahim malang, gajayana st. no. 50 malang 65144 correspondent email: tazimam1974@gmail.com abstract there are several testing processes for consuming meat products. organoleptic evaluation is an evaluation based on color, texture, smell, and taste. this research aims to find out the response pattern of 10 gas sensor array contained in the electronic nose against the odor pattern of beef and pork base on a smell. the classification method used is using the principal component analysis (pca) method. this method is expected to simplify the test of differences in beef and pork based on the aroma. the meat used is standard consumption beef and pork that has been sold in supermarkets. the samples of beef and pork are then ground until smooth. after that, it is weighed for about 1 ounce. the meat samples were tested using an electronic nose consisting of 10 gas sensors. the multivariate analysis method was used to classify the aroma of beef and pork. the results of the data processing showed that the aroma classification of beef and pork which was indexed by the electronic nose was perfect. based on the pca method, the proportion of pc1 is 93.4%, and pc2 is 4.9%. from the second cumulative number, the value of the first pc was obtained 98.3%. this value indicates that by using only 2-dimensional data, it can represent ten dimensions of data. the loading plot shows that the mq-138 and mq-3 sensors are the most powerful sensors in testing samples of beef and pork. keywords: array sensor, classification, electronic nose, pca. 1. introduction humans need protein for the development and regeneration of cells in their needs. protein has a function to form cells in the body. protein is an important food source for growth. one source of protein comes from foods that contain meat. protein from meat can be sourced from beef, goat, pork, and so on. for muslims consuming pork is prohibited. pork is very popular in various countries. this pork contains fat that is higher than beef. in indonesia, the amount of pork is limited and the price is much lower than beef. therefore, there are some cases of forgery of beef using pork or even beef mixed with pork (berna, 2010). al qur’an has mentioned 4 times about the prohibition of consuming pork and other meat slaughtered not by the name of allah swt. among others in qs. albaqarah (2): 173, qs. al-ma'idah (5): 3, qs. al-an'am (6): 145, qs. an-nahl (16): 115. there are several methods to test the quality of meat, including chemical testing, physical testing, microbiological testing, and sensory evaluation. physical examination includes temperature, acidity (ph), water activity, and water binding capacity — testing of light intensity and mechanical tests to determine the texture of meat. the instruments used in the physical analysis were digital thermometers, ph meters, hygrometers, lux meters, and meat texture measuring instruments (rudnitskaya & legin, 2008; che man et al., 2011; nurjuliana et al., 2011). based on human sensory organs such as the appearance of flesh, color, texture, smell, and taste. based on the aroma, fresh meat should smell slightly sour due to the formation of acid, namely lactic acid. whereas when the flesh decays, it produces an unpleasant odor caused by the degradation of bacteria from meat proteins, such as a mixture of sulfur, mercaptan, etc (carmel et al., 2003; arshak et al., 2004; che man et al., 2011; nurjuliana et al., 2011; falasconi et al., 2012; jha et al., 2014; loutfi et al., 2015; xu et al., 2016). electronic nose is an instrument or measuring device made of chemical sensors combined with a pattern recognition system (gardner, 1994). the main principle of an electronic nose is to imitate the humans’ sense of smelling. the electronic nose receptor consists of several chemical sensors that produce electrical signals. these electrical signals are then analyzed by pattern recognition software. this pattern recognition software is connected with the part of brain tazi et al. 6 that can classify and remember smell or aroma ( penza & cassano, 2003; men et al., 2011; wilson & baietto, 2011; peng et al., 2014;). china is one of the largest meat-producing countries in the world. concerns about food security arose from the rapid growth of the meat industry. they pay more attention to the quality of the meat. the application of conventional test methods for meat quality is limited by many factors, such as longer time to prepare samples and conduct testing. a sensor matrix is built with several gas sensors made for testing. samples were tested to detect freshness of beef. the results showed that the air sensors of tgs2610, tgs2600, tgs2611, tgs2620 and tgs2602 that were made by tianjin figaro electronic co., ltd. could be used to determine the level of freshness. the tgs2442 sensor is not suitable because it has a strong reaction to tainted beef. the relationship between the output of several sensors and the storage time of beef is linear, but the decay of beef cannot be detected clearly (nurjuliana et al., 2011; dang et al., 2014; zhang & tian, 2014; xu et al., 2016). principal component analysis (pca) is a method used to reduce the amount of data when a correlation occurs (tazi et al., 2016; tazi et al., 2017; tazi et al., 2018). the aim is to find the base part whose combination is linear with the origin variable which explains each sensor. pca projects a data matrix that initially has high dimension to the lowest dimension (3 dimensions or 2 dimensions) without losing the required information. the relationship between samples can be visualized by plots of each main component (li et al., 2007; peris & escuder-gilabert, 2009; wang et al., 2010; che man et al., 2011; haddi et al., 2011; nurjuliana et al., 2011; loutfi et al., 2015; upadhyay et al., 2017). from these various backgrounds, researchers wanted to find out the response pattern of an array of 10 gas sensors (electronic nose) to the odor pattern of beef and pork. data processing method was used to find out its classification using the principal component analysis (pca) method. the introduction of this pattern is expected to be able to simplify the test of the difference between beef and pork based on the aroma. 2. materials and methods this research is about the way to classify the aroma of pork and beef. the pattern recognition using the principal component analysis method is used as an analysis of the smell responses of the electronic nose. the research data collection and processing were carried out at the sensor laboratory of the department of physics, faculty of science and technology, state islamic university of maulana malik ibrahim malang. 2.1. sample preparation the samples in this study are beef and pork back part which is regular consumption. beef is taken from 2 different farms. pork is also taken from two different farms. the samples are not explicitly treated, for example, being stored in a chamber with a specific gas content. beef and pork that have been bought weighing 1 ounce are then ground using a blender. milled meat samples are ready to be used as test samples. the meat is placed in the laboratory with normal air condition. the condition of the air space during data collection is set on uncontrolled room temperature and humidity. this research is about how to classify the aroma of pork and beef. pattern recognition techniques using the principal component analysis method are used as an analysis of the smell response of the electronic nose. the research data collection and processing was carried out at the sensor laboratory of the department of physics, faculty of science and technology, universitas islam negeri maulana malik ibrahim malang. 2.2. pre-processing and processing data data retrieval for each loop is done with a duration of seven minutes. the period of collecting and purging is set to 30 seconds each. the data produce about 840 lines x 10 data sensors. eight hundred forty data generated by the electronic nose, only the last 600 data were taken. the 600 data consists of 300 data in collecting process and 300 data in purging process. the gas sensor array data generated is dynamic data in the form of collecting and purging data which cannot be directly processed using the statistical method. this is because collecting data and purifying data itself is sinusoidal. the numerical method is used to obtain the sinusoidal area of the data. 2.3. pca method processing the data acquisition of the odor sensor system consists of 10 gas sensors. therefore, the data generated is multivariate data with ten column dimensions. the way to measure the success of this tool is by testing the ability of the device in obtaining meat aroma data then classify it based on the group. the principal component analysis method is perfect for using in processing multivariate data and organizing data distribution. this method creates new data that is built from covariance, eigenvectors, and eigenvalues from the data. pca groups data covariances by ordering eigenvalues from the highest to the lowest. the covariance value of the data matrix with the highest eigenvalue is covariance data that syncs the entire data with the highest approach. by using pc1 and pc2 data, you can see the 2-dimensional classification of pca method processing. 3. result and discussion the sensor arrays used have responded to all compounds that contribute to odor. each sensor can respond to more than one compound. for example, the mq-138 gas sensor can sense aldehyde, ketone, alkanoate, alkanol, esther, and ether. ten sensors have been used in this electronic nose so that they can respond to a variety of different gases. this can principal component analysis (pca) method for... 7 increase the sensitivity of the device. 3.1. score plot data from table 1, obtained 2 of the first largest eigenvalue, namely eigen-1 value = 1.9855 and eigen2 value = 0.1044. by using the eigenvalue of each pc, the proportions of each pc can be determined. from the large eigenvalue obtained, the cumulative proportion value of pc-1 is 91.45%, pc-2 is 6%, and pc-3 is 0.9%. loading plot shows the contribution of all variables used. this study demonstrates the difference in response from all sensors. in figure 1, the sensor that has a loading plot with the longest positive line is the most critical sensor. the sensor that has the longest positive line is the mq-2 gas sensor. this sensor has the most significant role or influence in distinguishing samples. the gases that can be responded by mq-2 are h2, volatile organic compounds (vocs / aldehyde, ketone, alkanoate, alkanol, esters, ether), lpg, propane, alcohol, methane, ch4, co, iso-butane. nine other sensors also continued to contribute when collecting data, but their contribution was smaller. table 1 eigenvalue, proportion and cumulative eigenvalue proportion cumulative (%) 1.9855 0.914 91.45% 0.1044 0.060 97.45% 0.0163 0.009 98.35% 0.0075 0.004 99.5% 0.0057 0.003 99.7% figure 1. loading plot of the array sensor figure 2. score plot of beef and pork meat the score plot in figure 2 is used to determine the differences in the schemes of the aroma of beef and pork. the data plot is a 3d plot with coordinates pc1, pc2, and pc3. from the figure, pca charts are divided into two groups, namely beef, and pork. the roundshaped data points are beef data, and star-shaped ones are pork data. figure 2 shows that there are differences in the pattern between the aroma of beef and pork. this can be seen from the separation between the two groups of data. when viewed in each group, 10 points indicate many samples. there are differences in patterns between beef 1 and beef 2. likewise with pork 1 and pork 2. this is because those meats were purchased from 2 different sellers. it is possible that separate animal feed can affect the aroma of the meat. 4. conclusion based on the research data, it can be concluded that the electronic nose sensor response can distinguish two groups of beef and pork data. the aroma of beef shows two groups according to the location of purchase, as well as the smell of pork. this is caused by several factors including the types of animals and animal feed. the pca method gives the results of the first 3 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(2014). analytica chimica acta a new kernel discriminant analysis framework for electronic nose recognition. analytica chimica acta, 816, 8–17. indonesian journal of halal research, 3, 1 (2021): 8-12 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i1.11166 https://journal.uinsgd.ac.id/index.php/ijhar/ detection of animal fat mixtures in meatballs using fourier transform infrared spectroscopy (ftir spectroscopy) imelda fajriati1*, yusi rosadi2, nisrina nabila rosadi3, khamidinal4 1,2,3department of chemistry, faculty of science and technology uin sunan kalijaga, depok, yogyakarta 55283, indonesia 4lppom mui diy, umbulharjo yogyakarta 55166, indonesia e-mail: imelda.fajriati@uin-suka.ac.id*1, yusirosadi08@gmail.com2, rosyidinabila@gmail.com3, khami_06@yahoo.com4 *corresponding author received: january 28, 2021; accepted: february 24, 2021 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. keywords: chicken fat, ftir spectroscopy, lard, rat fat. 1. introduction halal status of a product is still a crucial issue because it involves sharia law that must be followed by muslims. one of the status of halal food products concern in food that contains animal fat. the existence of animal fats in small amounts is a problem. it is because there is the difficulty in identifying the content in these food products (rohman et al., 2020). the physicochemical properties of animal fats have different and distinctive characters, although the physical differences are not significant. this difference is influenced by several factors, including age and species, type of feed, position or location of fat tissue, and the method of processing meat (hasanah, 2015). islam forbids to consume rats because they are haram animals, as supported in the hadith narrated by bukhari: 3314 and muslim: 67 below: "there are five kinds of fasiq (dangerous, evil, and disturbing) animals that can be killed either in or outside the land of harom (being ihram or not), namely: snakes, crows, rats, fierce dogs, and eagles”. the technique for detecting the presence of prohibition substances such as rats' lard and lard are to determine the chemical effects of fats in meatball samples. one method that has been developed for the analysis of fats in food can use ftir spectroscopy. this technique is to identify the molecular structure of the compound and to produce the unique spectrum both of main absorption area (1500cm-1 to 4000 cm-1) and the fingerprint area (400 cm-1 to 1500 cm-1). the ftir method is reported quite consistent in identifying the typical characters in animal fats. it is simple and inexpensive method (jaswir et al., 2003; rahmania et al., 2015). meatballs are one of the most popular and easily processed food products in indonesia. meatballs can be made from basic ingredients of chicken or beef. the use of animal meat can increase the production costs because the price of both chicken and beef are relatively expensive. the sellers can use adulterated meat from banned animal meat like rat meat. the purpose of it is to reduce the production costs. the research that had been conducted by rahmania et al. (2014) and guntarti & prativi (2017) reported that there are rat meat contamination in several meatballs circulating in yogyakarta. however, these studies have not reported the characteristics of animal fat mixtures such as chicken fat, lard and rat fat. this study reported the identification of animal fat in a mixture of https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:imelda.fajriati@uin-suka.ac.id mailto:yusirosadi08@gmail.com mailto:rosyidinabila@gmail.com mailto:khami_06@yahoo.com indonesian journal of halal research, 3, 1 (2021): 8-12 9 of 12 detection of animal fat mixtures in meatballs using fourier transform infrared spectroscopy (ftir spectroscopy) chicken fat, lard and rat fat in meatballs. this study was conducted in the different composition of fat content that has not been reported in the previous studies. the meatball samples were three types of meatballs which were hand-made that consists of rat fat, rat fat meatball samples, and the mix from both of them. the sample preparation both from standard fat and meatball fat samples by using soxhlet extraction. it is the method of separating one or more than one materials from solid or liquid with the solvent boost. (bernascone et al., 1995). the solvent used in separating chicken fat, rat fat, and n-hexane solvent lard. prabawati & fajriati (2017) reported that n-hexane solvent had been used in liquid solid extraction process for the analysis of beef and lard. the result of the analysis showed several profiles of ir absorption bands from the mixture of chicken fat, rat fat and lard, both in pure fat and the meatball mixture. 2. materials and methods 2.1. materials and apparatus the materials were adipose tissues of chicken, pork and fat, anhydrous na2so4, alcohol (c2h5oh), n-hexane (c6h14) extraction solvent. the apparatus are ftir spectrophotometer (ir, shimadzu prestige-21), a set of liquid solid extraction equipment, distillation device, desicator, hot plate stirrer (cimarec brand), fume hood (esco frontier), heating mantle (heating thermometer) and oven (ohaus). 2.2. standard fat sample preparation by soxhlet extraction 25 grams of chicken fat, lard, and rat fat were weighed. furthermore, the sample is wrapped in filter paper and inserted into the sleeve of the liquid solid extraction tool. then the temperature mantle is heated of 70°c. 200 ml of n-hexane was added then it was extracted for two hours. the use of nhexane volume and extraction time is based on the previous research (prabawati & fajriati, 2017). the extraction results were added with anhydrous na2so4 and distilled. the result of the distillation is in the oven at 105°c and cooled in a desiccator. the fat has made the mixture of the composition of 100% and lard or rat fat were taken as much as 1%, 10%, and 20%. then the fat was mixed and analyzed by using ftir spectroscopy. in the same way the fat was carried out for meatball samples using n-hexane solvent. the mantle temperature is 70°c with an extraction time of two hours. the samples were obtained from hand-made meatballs by using tapioca flour and seasonings. the first meatball only contains chicken fat. while the second meatball used rat fat. then the third meatball used the lard. 2.3. detection by ftir spectroscopy the number of the volumes of fat extract in the sample holder measured ftir absorbance at a wave was at number 400 4000 cm. the sample consists of the mixture of 100% chicken fat and 1%, 10%, and 20% from lard and 1%, 10%, and 20% from rat fat were analyzed using ftir spectrometer (shimadzu prestige-21). the absorbance spectra indicated that the character of each animal fat in the sample mixture. 3. results and discussion 3.1. sample preparation an animal fat sample was prepared in two types. they are standard animal fat and animal fat in meatballs. the standard animal fat is derived from the part of the animal's body that contains lots of fat such as the neck and stomach. while the fat in the meatball sample was obtained from three types of meatballs which were made by adding a certain amount of animal fat. the use of three meatball samples in testing the consistency of the instrument and in detecting contamination of the mixture of animal fats. the animal fat samples were taken from chicken fat, lard and rat fat. the separation of fat samples used the soxhlet extraction technique at 70°c by using n-hexane solvent. according to hidayat et al. (2013) that the boiling point of the solvent greatly affects the yield of the extraction, because it is the accuracy of the maximum evaporation limit of n-hexane solvent. the extract and the solvent are separated by evaporation with the boiling point is not too close. the difference in yield is caused by several factors, including age and species, type of feed, position or location of fat tissue, and the way of processing the food (bustan et al., 2008). the extraction yield will increase with increasing amounts of solvent used to a certain extent where the yield increase is relatively small and tends to be constant. chicken fat samples tended to produce higher yields than samples of lard and rat fat. this is due to the characteristics of lard which is denser so that the ease of dissolving in the solvent is relatively difficult. the rat fat was due to the indonesian journal of halal research, 3, 1 (2021): 8-12 10 of 12 imelda fajriati et al. amount of bulk rat fat which was difficult to obtain. the characteristics of these fats relate to the composition of the fatty acids in these fats. 3.2. characterization of chicken fat, lard, and rat fat standards using ftir spectroscopy ftir spectroscopic analysis is based on the characterization of functional groups in chicken fat, lard, and rat fat. the standard fat spectra profiles of chickens fats, lard and rat fat are shown in figure 1. the figure 1 shows that the rat fat has a broad and strong absorption. this indicates that the presence of oh groups from o-h bonds (aliphatic or aromatic) as typical of fatty acid absorption are dominant. the rat fat spectra profile is according to fatty acids in rat. the content fatty acid in rat are c12: 0, c16: 0, c16: 1 cis 9, and c18:0 which is higher than beef fat and lard. the specific animal fat interpretative markers can be obtained through the area fingerprint absorption profile. pebriana et al. (2017) reported that the area of wave number 750–1800 cm-1 is typical for rat fat. pca and pls modeling is needed to identify and confirm the distinctive uptake of rat fat. the spectrum that indicates the difference in animal fat absorption is also located at the wave number 1700 cm-1, which is the stretching absorption of the c = o group. the absorption characteristics of this wave number are in accordance with those reported by buana & fajriati (2019) and prabawati & fajriati (2017). ftir analysis was carried out in mixed fat composition to determine the animal fat uptake of chicken, rat and pork (figure 2 & 3). figure 1. spectra profile of standard chicken fat, lard, and rat fat. figure 2. ftir spectra profile of a mixture of chicken fat and lard with different compositions figure 3. ftir spectra profile of a mixture of chicken fat and rat fat with different compositions indonesian journal of halal research, 3, 1 (2021): 8-12 11 of 12 detection of animal fat mixtures in meatballs using fourier transform infrared spectroscopy (ftir spectroscopy) it can be seen that the difference in intensity at wave numbers 2924 cm-1 and 2854 cm-1 is the characteristic of methylene (-ch2-) and methyl (-ch3) stretching vibration where the intensity of rat fat absorption is wider than lard and chicken fat (figure 2 & 3). at wave numbers 1651 cm-1 and 1658 cm-1, the absorption band of rat fat is lower than mixture of chicken fat and lard. the difference is also found in the wave number 1118-1111 cm-1 which indicates that the presence of the bending c-h group with higher intensity of chicken fat. the difference in absorption characteristic is according to the content of saturated and unsaturated fatty acids in animal fats. as reported by utami (2017) that rat fat contains fatty acids of 9-octadecenoic acid, hexadecanoic acid, and methyl arachidonate which is more extra than chicken fat, lard and beef fat. the main composition of fatty acids has the main chain of c17 and c19 in rat fat that is very dominant. this is confirmed by the research of jaswir et al. (2003) which stated that overlapping in the two wave number regions showed that there were the differences between the content of saturated fatty acids and unsaturated fatty acids of each sample. the difference in absorption bands in chicken fat and lard is also due to the composition of fatty acids or fatty acids types that contained the different triglycerides. when the composition of fatty acids can determine the physical and chemical properties of fat or oil. it is known that there are the longer fatty acid carbon chain and the higher unsaturation level. according to vacawati et al. (2013) stated that lard had higher absorption band than chicken fat in the 3400 cm-1 area due to the content of unsaturated fatty acids, especially in linoleic acid. 3.3. characterization of mixed meatball samples for chicken fat, lard, and rat fat the spectral profile of fats in meatball samples is shown in figure 4 by using the standard rat fat and the standard lard as the comparison. it can be seen that three of fats in meatball sample relatively have the same absorption location (figure 4). this is the physical and chemical effects of animal fats. figure 4. ftir spectra profile of meatball 1, meatball 2 and meatball 3 with standard lard of pork and rat as in figure 4, it is shown that the difference in absorption in the wave number can be indicated by the wide and strong absorption intensity of 3500 3300 cm (a) in rat fat. the high intensity is due to the stretching vibrations and the combined vibrations that occur in the fat. the weak absorption indicates an overtone of the carbonyl group. the absorption wave number 2924 cm (b) is the character of the c-h absorption as well as the fatty acid carbon chain. this is approved by the bond wave number 1458 cm 1373 cm (d). then the absorption wave numbers 1743 and 1712 cm (c) are indicated for the specific c = o bond of triacyl glycerol. the similarity of the typical uptake of these fatty acids can be seen in animal fat spectra. the distinguishing markers are marked on the absorption wave number of the fingerprint area 1400 700 cm (e). however, the absorption at 1743.65 cm-1 is general absorption of ester compounds possessed by animal fat. therefore, the absorption at that wave number is shown in all spectrums in figure 4. the characteristic of lard meatball sample obtained is same with the standard lard. there is the typical absorption in the number area wave in 2700-2800 cm-1. the third meatball sample that contains the mixture of rat fat and lard, is shown the accumulated absorption bands of the typical rat fat and fat. this character is seen from the area of wave numbers 1450 cm-1 and 1475 cm-1 with the overlapping absorption bands of the animal fat characters that make up the mixture. indonesian journal of halal research, 3, 1 (2021): 8-12 12 of 12 imelda fajriati et al. 4. conclusion based on the result of the research and discussion, it can be concluded that the highest yield in fat separation by using the soxhlet. the extraction is carried out at 70°c temperature by using 300 ml of n-hexane solvent. the infrared spectroscopy (ftir) shows the consistency of the typical absorption band profile of each animal fat. the result of ftir interpretation shows that there is the increasing of the concentration of the mixture of lard and rat fat and the increasing absorption at wave numbers 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. the mixture of lard, rat fat, and chicken fat can be classified by the compatible results by using the infrared spectroscopy. references bernascone g., gerster h., hauser h., stauble h., & schneiter e. 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(2018). analisis lemak sapi dan lemak babi menggunakan gas chomatography (gc) dan fourier transform infra red spectroscopy second derivation (ftir2d) untuk auntentifikasi halal. indonesia journal of halal, 1(2), 89-96 rahmania, h. (2014). analisis daging tikus dalam bakso sapi menggunakan metode spektroskopi inframerah yang dikombinasikan dengan kemometrika. skripsi. universitas gajah mada, yogyakarta. rahmania, h., sudjadi, & rohman, a. (2015). the employment of ft-ir spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation. elsevier, meat science: 301-305. rohman, a., al’ikhsan, b. m., ghazali, windarsih. a., irnawati, riyanto, s., farahwahida, m. y. & shuhaimi. m. (2020). review: comprehensive review on application of ftir spectroscopy coupled with chemometrics for authentication analysis of fats and oils in the food products. molecules, 25, 5485. utami, w. s., rahayu, i., nugraha, & rochana, a. n. (2017), fatty acid analysis of lipid extracted from rats by gas chromatography-mass spectrometry method, the 2nd annual applied science and engineering conference (aasec 2017) iop conf. series: materials science and engineering. 012115 doi:10.1088/1757-899x/288/1/ p i vacawati, w. d., kuswandi, b., & wulandari, l. (2013). deteksi lemak babi dan lemak ayam menggunakan spektoskopi ftir (fourier transform infra-red) dan kemometrik sebagai verifikasi halal. laporan penelitian. universitas jember. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 1 (2021): 21-26 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i1.11149 https://journal.uinsgd.ac.id/index.php/ijhar/ end point polymerase chain reaction for porcine detection on food product of uin sunan ampel surabaya canteen saiku rokhim1, inggrit tyautari2, m. aliffiyan firmansyah3, yuanita rachmawati4* 1,2,3department of biology, faculty of science and technology, uin sunan ampel surabaya, jl. ahmad yani no. 117, surabaya, indonesia 4halal center, uin sunan ampel surabaya, jl. ahmad yani no. 117, surabaya, indonesia e-mail: saiku_rokhim@uinsby.ac.id1, inggrittyautari@gmail.com2, allifianfirmansyah@gmail.com3, yuanitarhartono@uinsby.ac.id*4 *corresponding author received: january 28, 2021; accepted: february 25, 2021 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. keywords: end point pcr, pig cyt b gene, porcine detection, uin sunan ampel surabaya 1. introduction awareness about religious community of indonesian muslim in last decade has grown increasingly. as a consequence, every problem, discovery, or new activity is a product of this progress. the problem with indonesian muslims is large number of food products in various processed forms. halal is an absolute requirement for every muslim to consume a food. one of halal concept is that food must not contain pork or its derivatives (asy’ari, 2011). some meat-based food products were found to be mixed with pork, especially beef. mixing pork aims to reduce production costs because price of pork is relatively cheap than real beef (adzakiyyi et al., 2020). therefore, detection of pork contamination in food products is necessary to protect consumers. one of educational institutions in surabaya area that is islamic area and surrounded by food producers and seller is uin sunan ampel surabaya. there is not yet information regarding about halal food contained on uinsa campus canteen, makes it necessary to conduct research about halal food products information that sold by traders in the area. canteen is defined as a space where drinks and food are sold. food and beverages wich are sold in uinsa canteen must be free from biological, chemical contaminants that can harm, endanger, and not conflict with religions and cultures. according to baihaqi et al. (2019) some of food produced by micro-entrepreneurs still uses general meat grinding in market which can cause mixing of various types of meat from other customers. products that have been given a mixture of pork are very difficult to differentiated, because the meat is mashed and then mixed with other ingredients. it is possible that the sellers in the uin sunan ampel surabaya canteen also process processed meat food in the general market mill. in this globalization era, there have been many foods that ignore food safety and halal products. several studies have reported bastosoytone which is derived from pork (wardani & sari, 2015). porcine contamination can be detected using end point pcr method. the method analysis by amplifying target dna very advantageous because it can be found in all cell types with identical and stable genetic information (yusuf, 2010). dna duplication is assisted by enzymes and a pair of primers that specific to multiplied target dna. the components that must be present in pcr process https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:saiku_rokhim@uinsby.ac.id mailto:inggrittyautari@gmail.com mailto:allifianfirmansyah@gmail.com mailto:yuanitarhartono@uinsby.ac.id indonesian journal of halal research, 3, 1 (2021): 21-26 22 of 26 yuanita rachmawati et al. include dna template that will be multiplied, primer oligonucleotides that used to stick dna synthesis, deoxyribonucleotide triphosphate (dntp), consisting of datp, dctp, dgtp, dttp, and dna polymerase enzyme that catalyze synthesis reactions and some buffer compounds (fibriana, widianti, & retnoningsih, 2010). pcr method incubated the samples at three different temperatures, namely denaturate pieces of dna at a temperature of 90–95°c, anneal to dna template at 40–60°c, and extention at 70–75°c. these stages are repeated 25–35 cycles. at the end of pcr process, the results are stored at 4°c. one of the important factors affecting pcr-based molecular quality is the selection of right primers (sulandari & zein, 2003). research about identification of meat types has been carried out by several researchers using mitochondrial dna. the genes that most often used as markers for animal or meat types include cytochrome b (cyt b). some researchers have used cytochrome b (cyt b) gene to distinguish material from different animal species. sequence variation in cyt b causes this gene widely used as a marker for grouping animal species. the peculiarities of cyt b gene include almost same areas for all types of animals, but there are also regions that are specific to each type of animal (primasari, 2011). the use of pig cyt b gene for detection has been widely used in research. pig cyt b gene is very sensitive and accurate to detect whether a sample contains pig components or not. as research conducted by ali et al. (2012), yusop et al. (2012), kumar et al. (2014), this study aims to determine pcr technique to detect contaminants and porcine in food products around uin sunan ampel surabaya. 2. materials and methods research was conducted in three months september november 2017 in integrated laboratory (genetics and tissue culture laboratory) of uin sunan ampel surabaya. the tools used in this study were a spectrophotometer (biochrom biodrop-duo), thermocycler (labnet multigene optimax), microcentrifuge (thermo scientific heraeus fresco 21), electrophoresis (mupid2plus), hot plate, analytical balance, microtube, spatula, micropipette and vortex, enduro gds-1302 gel documentation. materials that used in this research were foods that contain meat in the form of sausage, cornet beef, meatballs, noodles with meat, krengsengan (one kind of meat processed food), and food that may contain pork: halal unlabelled nori and samyang oil obtained from uinsa canteen. other materials were also used such as universal dna isolation kit of wizard promega: nuclei lysis solution; rnase; protein precipitation solution; dna rehydration solution, isopropanol, 96% ethanol, go taq® green master mix, nuclease free water, agarose gel, dna diamond nuclei acid dye, buffer, loading dye, benchtop 100 bp ladder, and forward and reverse primers. the sequences of primer shown in table 1. table 1. primer sequences primer oligonucleotide amplicon forward primer 5’ ctacgggtctgttccgttgg 3’ 149 bp reverse primer 5’ atgaaacattggagtagtcctactatttacc 3’ 2.1. sample preparation samples were collected from 22 foods consisting of foods that contain meat and may contain pork in uinsa canteen including food seller in uinsa and minimarkets in uinsa. sampling was conducted on september 14, 2017. the sample was weighed as much as 50 mg, placed on aluminum foil and labeled. samples were stored in the freezer at -20ºc. 2.2. extraction of dna samples were put into a 1.5 ml microtube, added 600 µl of nuclei lysis solution, vortexed for 10 seconds and incubated at 65°c for 30 minutes. added 3 µl of rnase solution, vortexed for 10 seconds, incubated at 37°c for 30 minutes and cooled in cooler for 5 minutes. then 200 µl of protein precipitation solution was added, vortexed for 10 seconds, cooled for 5 minutes and centrifuged 15000 × g* for 4 minutes. supernatant was added with 600 µl of isopropanol, shaken and centrifuged 15000 × g* for 1 minute, then supernatant was removed, added 600 µl of 70% ethanol, and again centrifuged 17000 × g* for 1 minute, removed the ethanol, tube was dried at room temperature, and 100 µl of dna was added. rehydration solution. indonesian journal of halal research, 3, 1 (2021): 21-26 23 of 26 end point polymerase chain reaction for porcine detection on food product of uin sunan ampel surabaya canteen 2.3. pcr amplification pcr amplified using gotaq green protocol and thermocycler tool. the reaction component was 25 μl, consisting of 2.5 μl of dna sample, 1 μl of forward primer, 1 μl of reverse primer, 12.5 μl of gotaq green, and 8 μl of nuclease free water. pcr running with temperature and time shown in table 2. table 2. pcr temperature and time predenaturation denaturation annealing extention post extetion cycle 95°c 95℃ 60℃ 72℃ 72℃ 40× 5 m 45 s 45 s 40 s 5 m 2.4. electrophoresis and visualization pcr results were visualization by electroforesis with 2% (w / v) agarose concentration in tae 1× buffer solution at a voltage of 50 volts for 75 minutes. electrophoresis was carried out by placing agarose gel in an electrophoresis device that was filled with 100 ml of tae 1× buffer solution, as many as 5 µl of leader were put in 1st and 12th order wells, and entered as much as 5 µl of pcr sample results. the results were visualized using the gel documentation. 3. results and discussion sampling was carried out by purpossive methods. isolated genomic dna was known by measuring the concentration of dna using a biodrop spectrophotometer. the results of dna concentration data for each sample can be seen in table 3. table 3. dna concentration code sample dna concentration (µg/ml) 1 meatball 1 4.699 2 meatball 2 5.622 3 meatball 3 23.270 4 meatball 4 2.945 5 meatball 5 9.975 6 meatball 6 6.452 7 meatball 7 16.160 8 meatball 8 4.568 9 meatball 9 2.844 10 meatball 10 13.700 11 meatball 11 21.030 12 cornet beef 13.410 13 grilled sausage 9.581 14 grilled meatball 7.324 15 sausage 1 17.540 16 sausage 2 20.470 17 krengsengan 1 10.400 18 krengsengan 2 7.187 19 fried sausage 5.987 20 noodle with meat 8.067 21 halal unlabelled nori 26.050 22 samyang oil 18.280 indonesian journal of halal research, 3, 1 (2021): 21-26 24 of 26 yuanita rachmawati et al. concentration of dna obtained was very diverse. concentration was used as a reference to continue or not the pcr amplification process. the highest concentration was sample with code 21 from halal unlabelled nori of 26.050 and the lowest dna concentration was sample with code 4 from meatballs 4 of 2.945. the reason for using nori as a sample is that it is possible that the nori was seasoned with non-halal ingredients, such as a flavoring ingredient from pork. dna isolated can be used for pcr amplification as indicated by its large enough concentration value. this value indicates that promega wizard genomic purification kit is a good kit for dna extraction from food processed samples. according to monteil-sosa et al. (2000), cyt b primers are universal primers that amplifying cyt b gene on 149 bp. electrophoresis result then visualized by uv light on gel documentation. the results of dna fragments length observation from electrophoresis are shown in figure 1. and figure 2. pcr visualization results for 22 samples (figure 1.) showed that there were no bands at 149 bp location. it showed that there was no cyt b primer attached to isolated dna. so that all totaling 22 samples showed negative results. figure 1. visualization of dna amplification of 22 processed food samples figure 2. visualization of dna amplifiaction of positive control sample and negative control description: m: marker bench top 100bp; u: pig intestine; l: pig lard; b: pig blood; d: pig meat; nc: negative control sample that used in this research is a group of food products that contain meat in the form of sausage, cornet beef, meatballs, noodles with meat, krengsengan (one kind of meat processed food), and food that may contain pork in the form of halal unlabelled nori and samyang oil obtained from uinsa canteen. the reason for using nori as a sample is that it is possible that the nori was seasoned with non-halal ingredients, such as a flavoring ingredient from pork. similar to nori, samyang oil can also contain pork. pork material contaminants can occur during preparation process, manufacture and serving. sausage and meatballs are processed meat products commonly used as additives in food. many people choose it because it is easy to get, easy to store and easy to process. difference between pork and beef can be seen based on color, meat fiber, type of fat, aroma and texture. pork color is paler than beef and closer to chicken meat color (puspitasari, elfidasari, & perdana, 2019). however, mixed pork is generally smeared with cow's blood for camouflage. pork fiber looks faint and tenuous. mixing pork and beef can cause some problem especially if it has become a processed meat product. nc indonesian journal of halal research, 3, 1 (2021): 21-26 25 of 26 end point polymerase chain reaction for porcine detection on food product of uin sunan ampel surabaya canteen consumers become difficult to determine it. for this reason, carefulness in choosing meat by paying attention to existing characteristics is important to learn. mapping the existence of pork contamination is one source information so that consumers avoid mistakes and are guaranteed about halal food products. detection of porcine contaminant in processed food samples derived from canteen in uin sunan ampel surabaya using pcr begins with dna extraction in all samples. dna extraction using wizard genomic dna purification kit. to ensure pcr amplification process, extracted dna was measured dna concentration using spectrophotometer, and then performed pcr amplification with cyt b genus sus primer. amplicon genome were visualized on gel documentation. dna isolation principal to destruction and purification. destruction can be done physically by grinding, chemically with chemical reagents, or biologically with enzymes. the purpose of destruction is to damage cells and their organelle membranes, so that cell lysis and dna can be isolated (fatchiyah, widyarti, & rahayu, 2011). dna purification carried out to separate dna from its impurities in the form of fat, carbohydrates, and proteins. amplification pcr method used 149 bp from genus sus cyt b primers. the order of primer sequences shown in table 1. forward primer sequence that goes forward in the pcr amplification process, and a reverse primer sequence that goes backwards in the pcr amplification (sulandari & zein, 2003). before doing pcr, it is necessary to measure the concentration of dna to determine the feasibility of dna for pcr. pcr has 3 main stages with specified temperature and time settings. the first stage is denaturation, where the dna fragments are bonded so that become a singlestrain at 95℃ for 5 minutes. next, annealing step, attaching the forward and reverse primers to the dna strand that complements. the primer has been attached at 60℃ for 45 seconds. the last stage is extension or elongation. the elongation stage which has been carried out at 72℃ for 5 minutes. dna will be extended to a length of 149 bp. this stage will run for 40 cycles. visualized about pcr results to determine dna presence. visualization used gel electrophoresis which made from 2 grams agarose powder and 100 ml of tae buffer. positive control (figure 2) after visualized shows the presence of a band at of 149 bp. in visualization 22 samples of food, there was no band found, only the primer residue at the bottom of the electrophoresis gel. based on the results, shown that the method used has been able to detect the cyt b gene in food products. however, detection of porcine contaminant should be carried out using more modern pcr method such as rt-pcr in order to obtain comprehensive results, especially when aimed at formulating a policy. this has been done by priyanka (2017) who use beef sausages from traditional and modern markets in yogyakarta. the results of porcine dna amplification in 9 sausage samples showed that 8 of them contained porcine dna and had 95% homology with sus scrofa. based on that information, further research is needed to examine porcine contaminant in samples of sausages, meatballs or other processed foods using more samples and other methods and primers. other methods that can be used include multiplex pcr as is done by kitpipit et al. (2014) and ali et al. (2015), the gold standard method of dna test real time pcr, to ddpcr as is done by floren et al. (2015). this is intended to obtain specific, sensitive, and comprehensive results. 4. conclusion on 22 samples of food product around uin sunan ampel surabaya were not found any porcine contamination based on pcr method. as shown in pcr visualization results, there is no band at 149 bp which indicates the length of cyt b gene primer. however, examination of porcine contaminant should be carried out by other methods and other target primer in order to obtain comprehensive results, especially when aimed at policy formulating. acknowledgements our gratitude go to lppm for research support facilities. the facilities about research laboratory, genetics and tissue culture integrated laboratory of uin sunan ampel surabaya. references ali, m. e., hashim, u., mustafa, s., man, y. c., dhahi, t. s., kashif, m., ... & abd hamid, s. b. (2012). analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by taqman probe real-time polymerase chain reaction. meat indonesian journal of halal research, 3, 1 (2021): 21-26 26 of 26 yuanita rachmawati et al. science, 91(4), 454-459. ali, m. e., hashim, u., mustafa, s., & man, y. b. c. (2012). swine-specific pcr-rflp assay targeting mitochondrial cytochrome b gene for semiquantitative detection of pork in commercial meat products. food analytical methods, 5(3), 613-623. ali, m. e., razzak, m. a., abd hamid, s. b., rahman, m. m., al amin, m., & abd rashid, n. r. (2015). multiplex pcr assay for the detection of five meat species forbidden in islamic foods. food chemistry, 177, 214-224. adzakiyyi, m. l., susilowati, t., rokhim, s., & rachmawati, y. (2020). sus sp. dna encoding cyt b gene detection test on meat grinding samples using conventional pcr. indonesian journal of halal research, 2(2), 40-45. asy’ari, h. (2011). kriteria makanan halal dalam perspektif ibnu hazm dan mui. jakarta: uin syarif hidayatullah. baihaqi, m., rachmawati, y., rokhim, s., munir, m., & hamidah, l. (2019). real time pcr assays for detection and quantification of porcine dna in meat milling samples. icost: eai proceeding, 1–7. fatchiyah, a. e. l., widyarti, s., & rahayu, s. (2011). biologi molekular prinsip dasar analisis. jakarta: erlangga. fibriana, f., widianti, t., & retnoningsih, a. (2010). deteksi kandungan daging babi pada bakso yang dijajakan di pusat kota salatiga menggunakan teknik polymerase chain reaction. biosaintifika, 2(1), 10-17. floren, c., wiedemann, i., brenig, b., schütz, e., & beck, j. (2015). species identification and quantification in meat and meat products using droplet digital pcr (ddpcr). food chemistry, 173, 1054-1058. kitpipit, t., sittichan, k., & thanakiatkrai, p. (2014). direct-multiplex pcr assay for meat species identification in food products. food chemistry, 163, 77-82. kumar, d., singh, s. p., karabasanavar, n. s., singh, r., & umapathi, v. (2014). authentication of beef, carabeef, chevon, mutton and pork by a pcr-rflp assay of mitochondrial cyt b gene. journal of food science and technology, 51(11), 3458-3463. monteil-sosa, j. f., ruiz-pesini, e., montoya, j., roncales, p., lopez-perez, m. j. & perez-martos, a. (2000). direct and highly species-specific detection of pork meat and fat in meat products by pcr amplification of mitochondrial dna. journal of argicultural and food chemistry, 48(1), 2829-2832. primasari, a. (2011). sensitivitas gen sitokrom b (cyt b) sebagai marka spesifik pada genus rattus dan mus untuk menjamin keamanan pangan produk asal daging. bogor: institut pertanian bogor priyanka, v. a. (2017). deteksi cemaran daging babi pada produk sosis sapi di kota yogyakarta dengan metode polymerase chain reaction. yogyakarta: universitas atmajaya. puspitasari, r. l., elfidasari, d., perdana, a. t. (2019). deteksi kandungan babi pada makanan berbahan dasar daging di kampus universitas al azhar indonesia. jurnal al-azhar indonesia seri sains dan teknologi, 5(2), 66-69. sulandari, s., & zein, m. s. (2003). panduan praktis laboratorium dna. bogor: bidang zoologi lipi. wardani, a. k., & sari, e. p. k. (2015). deteksi molekuler cemaran daging babi pada bakso sapi di pasar tradisional kota malang menggunakan pcr (polymerase chain reaction). jurnal pangan dan agroindustri, 3(4). yusop, m. h. m., mustafa, s., man, y. b. c., omar, a. r., & mokhtar, n. f. k. (2012). detection of raw pork targeting porcine-specific mitochondrial cytochrome b gene by molecular beacon probe real-time polymerase chain reaction. food analytical methods, 5(3), 422-429. yusuf, z. k. (2010). polymerase chain reaction (pcr), saintek, 5(6). © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 1(1): 9-13 doi: 10.15575/ijhar.4242 © ijhr 2019 9 na-alginate utilization of brown algae (sargassum sp.) as a halal edible film basic materials nisa nur khasanah1, vina amalia1, baiq vera el vierai1, asti sawitri2 1department of chemistry, faculty of science and technology uin sunan gunung jati bandung jl. a.h. nasution no. 105 cipadung, bandung 40614 2department of physics, faculty of science and technology uin sunan gunung jati bandung jl. a.h. nasution no. 105 cipadung, bandung 40614 correspondent email: vinaamalia@uinsgd.ac.id abstract edible films made of na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in indonesia but have not been widely used. therefore, this study is conducted by making edible films made from na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. the addition of carrageenan biopolymers is the property of the produced edible film. the use of glycerol as a plasticizer aims to improve the properties of elasticity of edible films. this research method consists of two stages. first stage is the isolation and characterization of na-alginate, and second is the preparation and characterization of making edible films. na-alginate characterization results in yield of 25.68%, 10.84% moisture content, and 23.79% ash content. the carrageenan on the edible film formula affects the characterization of the resulting films. the value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 mpa to 4.17 mpa and young's modulus values of 0.34 mpa to 0.22 mpa with the addition of carrageenan on an edible film formula. keywords : brown algae, edible films, glycerol, carrageenan, na alginate. 1. introduction product packaging based on the development of organic or biodegradable plastic materials today was developed. one form of developing biodegradable plastic is edible film. the development of environmentally friendly edible film can be applied to food packaging that can provide better product quality, can extend the durability of food products, and can be eaten directly, so that this packaging does not cause pollution to the environment. on the other hand, the manufacture of biodegradable plastics often uses basic ingredients derived from animal fat. animal fats are often used mainly from domestic animals such as cattle, goats and pigs. collagen originating from cows and goats has a high selling price, in contrast to collagen derived from pork which is cheaper and easier to find. this has caused many producers of biodegradable plastic packaging products to use collagen derived from pigs. this becomes a problem for muslims who consume these products. the problems that arise, namely in terms of halal. therefore, start developing a type of packaging that is derived from natural materials that fit into the category of halal food. one of the natural materials that can be used as a basis for making edible film is brown algae. brown algae is one of the abundant natural resources in indonesia. this abundance of resources can support economic growth and increase potential in the field of research. one type of brown algae that can be used is sargassum sp. the growth of sargassum sp in indonesia is spread in several waters such as sumatra, java, bali and kalimantan. the population of sargassum sp, a species of alginateproducing brown algae, is quite a lot. the alginate content in sargassum sp brown algae ranges from 823% depending on the conditions of regrowth (anggadiredja, zantika, h, & s, 2006). the use of alginates in indonesia is quite wide, including in the fields of industry, pharmacy and food. with insulation and modification, alginate can be used as a thin film used as a membrane wrapper or packaging material for food products. edible film alginate is formed by evaporation of alginate solutions followed by binding of calcium salts (fehragucci, 2012). the alginate film produced will have good barrier properties against o2 at low temperatures, can inhibit lipid oxidation in packaged products, and can improve the taste and texture of the product. in addition to these properties, edible films have the disadvantage that alginates can be easily damaged when drying, but can be anticipated by adding plasticizers and other biopolymers that can cover the lack of edible film alginates. plasticizier is a low molecular weight material added in a compound with the aim of increasing elasticity, nurkhasanah et al. 10 namely by changing the physical and mechanical properties of this compound. plasticizier commonly used in making edible films is glycerol as hydrophilic and low molecular weight. carrageenan is a polysaccharide compound and also a hydrocolloid compound consisting of potassium, sodium, magnesium, and potassium sulfate esters with 3.6 galactose anhydridogalactose copolymers (winarno, 1996). carrageenan has hydrophilic properties, namely the basic ingredients of edible film as a good barrier to oxygen, carbon dioxide and lipids. besides, carrageenan has also been widely used in the food sector for food packaging, cleaning products, fatty foods, and drug capsules. based on the above, a study was conducted to determine the characteristics of alginate edible film with glycerol and the addition of carrageenan biopolymers. the use of alginate as a raw material for edible film because alginate has a polymeric component in the form of polysaccharides (carbohydrates) that are thermoplastic in nature, so that it has the potential to be formed or printed as edible films that fall into the halal food category. in addition, the selection of carrageenan as a hydrocolloid mixture aims to determine the effect of hydrocolloid hydrophilic addition on the edible properties of the film produced. the use of glycerol as a plasticizier and the addition of carrageenan biopolymer as a hydrocolloid mixture are expected to provide a synergistic interaction, so that the characteristics of edible films become better (farag et al. 2015). 2. materials and methods 2.1. materials the main material used in this experiment was brown algae obtained from the beach of minajaya sukabumi. the other material used at the experiment were hcl 1% and 15%, na2co3 2%, aquadest, naoh 0,5% and 10%, h2o2 10%, isopropyl alcohol, cacl2 0,2 m, glycerol plasticizier, carrageenan, and whatmann filter paper. 2.2. extraction of na-alginate from brown-algae algae are dried and soaked using 1% hcl with a ratio of 1:30 w/v (algae: hcl) until 1 hour, and then washed using aquadest to neutral ph. the preparation result of algae was soaked in 0.5% naoh, then extracted using na2co3 2% with a ratio of 1:30 w/v at a temperature of 60-70 ° c for 2 hours. after that, filtration is carried out to separate the residue and filtrate. then the obtained filtrate was blanched using 10% h2o2 while stirring and allowed to stand for 30 minutes. the alginic acid is formed by adding 15% hcl until ph of the sample to 2-3. furthermore, the alginic acid formed is converted to na-alginate by adding 10% naoh to neutral ph. then the separation is done by adding 1:2 v/v isopropyl alcohol. after that, filtering sample and drying used the oven for about 24 hours until the moisture content was 12%. the next process was grinding using a grinder to obtained na-alginate powder and then analyzed the physical and chemical properties. the characterization of the chemical structure of naalginate used fourier transform infrared (ftir) technique. 2.3. fabrication of edible film a 5 g of na-alginate and 100 ml of aquadest were stirred slowly until a homogeneous solution was formed. after that, an 0.5 m cacl2 was added with a ratio of 1:10 v/v and then mixed until homogeneous. the ca-alginate solution is divided into 2 variations, namely solution without addition carrageenan and solution with the addition carrageenan and mixed until homogeneous. after that, added 10% glycerol until an edible film solution formed.the characterization of the chemical structure of the edible film used fourier transform infrared (ftir) technique. 2.4. the mechanical characterization the film thickness was measured using a screw micrometer. the average thickness was determined by measuring thickness at 5 different points at the film. the tensile strength was measured the testometric tensile (m350-10at) at balai besar tekstil. the sample clamped with a tensile testing machine. next, record the thickness and initial of the sample length. samples are pulled at a speed of 100 mm/minute until break. this tensile strength test was carried out on three samples of the edible film which were then averaged. the tensile strength of the edible film can be calculated using eq. (1) 𝜏 = 𝐹 𝑚𝑎𝑥 𝐴 (1) where 𝜏 is tensile strength (mpa), fmax is maximum stress (n), and a is cross-section area (mm2). the elongation measurement method was the same as tensile strength testing. the elongation was expressed as a percentage and can be calculated using eq. (2) the elongation (%) = 𝑡ℎ𝑒 𝑠𝑡𝑟𝑎𝑖𝑛 𝑤ℎ𝑒𝑛 𝑏𝑟𝑒𝑎𝑘 (𝑚𝑚) 𝑡ℎ𝑒 𝑖𝑛𝑖𝑡𝑖𝑎𝑙 𝑙𝑒𝑛𝑔𝑡ℎ (𝑚𝑚) ᵡ 100% (2) the elasticity (modulus young) is obtained from the divide between tensile strength and elongation. 2.5 water resistance characterization the first step of water resistance characterization was weighing the initial mass of the edible film (wo). furthermore, the edible film soaked in aquadest for 10 seconds. then the sample is removed from aquadest and the water on surface of the film is removed with a paper tissue. the water resistance by the sample was calculated by the eq (3). water (%) = 𝑊−𝑊𝑜 𝑊𝑜 ᵡ 100% (3) na-alginate utilization of brown algae... 11 where w is the weight of wet edible film and wo is the weight of dry edible film. 3. result and discussion 3.1. characterization of na-alginate that resulting from extraction na-alginate-making process is done by extracting dried brown algae that has been sorted. the extraction aims to release alginate from cellulose and separating it from other components in order to obtain pure naalginate. na-alginate obtained will be used in the next stage as a raw material edible film. a. the yield value of na-alginate the yield of na-alginate showed the percentage of alginate extracted from brown algae which binds to sodium ions. the percent yield of na-alginate in this study produced a value of 25.69%. this yield value is smaller than the research carried out by wahyu musholaeni (wahyu mushollaeni, 2011) with a percent yield of 30.5%. the difference in percent yield can be caused by the viscosity of the filtrate produced after a different extraction process. this is because the imperfect filtering process causes the alginate extract to remain in the residue. in addition, the stirring technique is less than perfect during the refining process so that isopropanol cannot attract alginate properly and the resulting percent yield is lower. b. water content of na-alginate the results of the analysis of water content in naalginate produced in this research that is equal to 10.84% (w/w). when compared with na-alginate produced by haerunnisa that is equal to 12:45%, the water content of na-alginate generated in this study are smaller (haerunnisa, 2008). however, the value of the water content of the research has been qualified set by the fcc (1993) that is less than 15%. types of algae used and native habitat of the algae can cause the value of the water content of each of the different algae. water content in na-alginate can also be influenced by the addition of isopropyl alcohol compound as a purifying agent in the process of extraction, drying and storage of na-alginate powder. isopopil has the ability to bind water in the alginate solution so that the alginate can settle, but in the process can allow the water that is still bound to the sediment that may affect the value of the water content. c. ash content of na-alginate the ash content is a representation of the various components of the inorganic or mineral contained in a food. in table 1. the ash content contained in the naalginate extraction results, showed the presence of mineral salts or anorganic compounds with 22.06% value. the ash content values was close to the ash content value that has been determined by haerunnisa (2008) that is 23.27%. this value also meets fcc standards that can be seen in table 1. similarly with the water content, ash content is very important to determine the degree of purity of the product. the composition of brown algae minerals depends on the presence of seawater mineral salts. in general, the most composition of the mineral salts are halogen compounds (br and i), as well as sodium and chlorine compounds in the relatively low number. the ash content can also be affected by the immersion process using hcl which is less than optimal. this soaking process aims to eliminate the salts or other impurities contained in the sample to be processed. d. viscosity the viscosity of na-alginate will describe the quality of na-alginate itself because generally in the alginate industry it is used as a thickener and emulsifier. in this study, the extracted viscosity of alginate was 36 cps. the standard viscosity of alginate in 1% alginate solution at 25℃ is 10-1000 cps, so the viscosity value obtained in this study is still in the standard viscosity for na-alginate. the viscosity of na-alginate is influenced by the ph of na-alginate. the viscosity of na-alginate will increase at ph> 6 and not stable at ph 10. the ph value of the extraction of alginate is equal to 8.2 so the value of the viscosity obtained is not too high. table 1. physical properties of na-alginate from extraction parameter na-alginate trial food chemical codex (fcc) in 1995 % yield 25.68% water content 10.84% > 15 ash content 23.79% 18-27 viscosity 36 cps ph 8.2 3.2. characteristics of edible film the preparation of edible film-making is done by changing the na-alginate into ca-alginate beads with the addition of cacl2. edible films produced in this study are transparent brown as shown in figure 1. this is caused by brown alginate powder. each edible film produced has a different thickness. edible film caalginate + carrageenan has a higher thickness compared to edible film ca-alginate, with an average thickness of 0.058 and 0.044 mm, respectively. edible film ca-alginate + carrageenan has a more flexible nature than edible film ca-alginate. this can be caused by the addition of carrageenan so that it will affect the physical and mechanical properties of edible film. nurkhasanah et al. 12 a b picture 1. a) edible films ca-alginate + carrageenan b) edible films ca-alginate a. water resistance the results of the analysis of the water resistance of edible ca-alginate films showed that carrageenan affects the water resistance of edible films. water absorption from the resulting film can be increased by the addition of carrageenan as a hydrocolloid mixture, its value can be seen in table 2. addition of carrageenan and glycerol plasticizer increases the water absorption value. this happens because carrageenan has a slightly hydrophilic nature. in addition, the addition of plasticizers can also be influential because plasticizers are hydrophilic so they can attract water molecules and form a large hydrodynamic water plasticizer. so with these results it shows that in this study, carrageenan as a hydrocolloid mixture provides poor water resistance to edible film material. b. mechanical properties of edible films mechanical characteristics indicate the integration of edible film under stress conditions that occur during the formation process. mechanical properties are influenced by the formulation of edible film that is naalginate, cacl2, carrageenan and glycerol. carrageenan as a biopolymer mixed into ca-alginate provides good mechanical properties for edible film. while the addition of glycerol as a plasticizer to the mixture can give plastic properties to the edible film material. these three parameters were tested in this study have values greater than the previous research that has been done by helmi fehragucci (2012) for the ca-alginate edible film that is the value of tensile strength 6.981 and elongation 2.03%. this can be caused by different concentrations of cacl2. the use of the higher concentration of cacl2 will cause the gel to be more stable, so that the value of the tensile strength obtained will be even greater. the edible film produced will be more rigid, this is because ca-alginate forms hydrogen bonds with less water than na-alginate edible films with high tensile strength will be able to protect the products they pack well from mechanical disturbances. the results of mechanical strength analysis showed that the addition of carrageenan influenced the tensile strength of the edible film produced. the resulting tensile strength decreased with the addition of carrageenan, from 8.93 mpa to 4.17 mpa. this can be caused by the slightly hydrophobic nature of carrageenan. in addition, the use of carrageenan concentrations used can also influence the tensile strength of edible films produced in this study. the commercial tensile strength of edible film is 15.53 mpa. kroctha and johnston (1997) state that the range of tensile strength values that can be applied to standard edible films is between 10-100 mpa (kroctha & gago, 1997). thus the value of the tensile strength of edible films produced in this study has not reached the value of standard edible film or commercial edible film values (<10mpa). the measurement of extension is carried out together with the measurement of tensile strength. the extension test aims to determine the increase in the length of the edible film before finally breaking up. the percent value of the edible film extension in this study can be seen in table 2. addition of carrageenan can increase the extension value so that the film matrix becomes flexible. the values of tensile strength and extension are influenced by plasticizers. the characteristics of plasticizers will reduce the strength between molecules, thereby increasing the mobility of the biopolymer chain and increasing its mechanical properties. according to kroctha (1997) the characteristics of standard edible films have an extension percentage of 10-50%. in this study the value of the extension of each edible film is included in the standard value. but with the increasing percentage (film extension), edible films are easier to stretch and expand. this can cause the surface of the film to become thinner so that the resulting edible film is torn or damaged more easily. table 2. mechanical properties edible films and caca-alginate alginate + carrageenan type edible film absorp tion (%) tensile strength (mpa) elongat ion (%) young's modulus (mpa) caalginate 333.13 8.93 26.26 0.34 caalginate + carrage enan 335.45 4.17 33,34 0.22 coating commer cial 75.52 15.53 19.53 0.79 the level of rigidity of edible films can be determined by measuring modulus young on edible films. young modulus is a measure of the stiffness of a material. young modulus is obtained from a comparison na-alginate utilization of brown algae... 13 between tensile strength and percent extension. from table 2. it can be seen that the young modulus caalginate non carrageenan value is higher than caalginate with the addition of carrageenan, which are 0.34 mpa and 0.22 mpa, respectively. while the young modulus value of commercial edible films is 0.79 mpa. small modulus values indicate that edible films are elastic. if the young modulus decreases, the flexibility of edible films increases. so that the young modulus of ca-alginate shows that non-carrageenan ca-alginate has a higher rigidity so it is not too flexible (kramer, 2009). however, when compared with edible film ca-alginate with edible film, commercial edible film has a higher stiffness value than the ca-alginate edible film in this study. the mechanical properties of the results of previous studies with the research conducted show that in this study the value of tensile strength is low, but the extension value is higher. comparisons are also made with commercial edible film on the market. from the comparison with commercial edible film, the mechanical value and absorption of water were obtained far enough with the results of the edible film. this shows that the edible film mechanical value produced in this study has not been able to achieve the mechanical value of commercial edible film. in addition, the addition of carrageenan into edible film formulations can affect the mechanical properties of the edible film produced. 4. conclusion from the results of this study can be concluded as follows: 1. na-alginate from brown algae has the potential as a raw materials in making halal edible films 2. characterization of ca-alginate edible film in this study has a water absorption value of 333.13%, tensile strength of 8.93 mpa, elongation of 26.26%, and young modulus of 0.34 mpa. 3. the addition of carrageenan to the edible film caalginate affects the edible properties of the film produced. the addition of carragean causes an increase in the value of water absorption to 335.45% and the elongation value to 33.34%, but the reduced tensile strength to 4.17 mpa and the young modulus to 0.22 mpa. acknowledgement thank you to the lppm uin sgd bandung, who provided research funding. thank you to the chemistry laboratory of the faculty of science and technology of uin bandung, which provided facilities during this research. references anggadiredja, zantika, j., h, p., & s, i. (2006). rumput laut. jakarta: penebar swadaya. fcc. (1981). food chemical codex. washington dc: national academy press. fehragucci, h. (2012). pengaruh penambahan platicizer dan kitosan terhadap edible film ca-alginat. skripsi, universitas sebelas maret, surakarta. haerunnisa. (2008). analisa kualitas natrium alginat hasil ekstraksi untuk minuman suplemen serat dalam bentuk effervescent. skripsi, uin syarif hidayatullah jakarta, jakarta. kramer, m. e. (2009). structure and function of starch-based edible films and coatings. in m. e. kerry c. huber, edible films and coatings for food applications (pp. 113134). springer. krochta, j.m., e.a., baldwin, & m,q. nisperoscarriedo. (1994). edible coating and film to improve food quality. new york: ny: technomic publishing company. kroctha, g. m., & gago, p. m. (1997). denaturation times an temperatur effect on solubility, tensile properties, and oxygenpermeability of ehey protein edible film. journal an food science, 51, 61-74. rusdiana, w. m. (n.d.). wahyu mushollaeni, e. r. (2011). karakterisasi natrium alginat dari sargassum sp., turbinaria sp. dan padina sp. jurnal teknologi dan industri pangan, xxii(1), 2632. winarno, f. g. (1996). teknologi pengolahan rumput laut. jakarta: sinar harapan. references indonesian journal of halal research, 3, 1 (2021): 27-33 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i1.10536 https://journal.uinsgd.ac.id/index.php/ijhar/ the influenced factors of the switching customer to halal cosmetic products rozaq m. yasin1*, siti norjanah2 1department of management, faculty of economics and bussiness, universitas muria kudus, jl. lkr. utara bae, kudus 59327, indonesia 2department of economics, faculty of bussiness and economics, universitas islam indonesia, jl. prawiro kuat, condongcatur, sleman 55283, indonesia e-mail: rozaq.yasin@umk.ac.id*1, sitinorjannah54@gmail.com2 *corresponding author received: december 29, 2020; accepted: february 18, 2021 abstract: ideally, a muslim will easily decide to consume cosmetic product that have a halal label compared to cosmetic product that are not yet labeled halal. however, there are many people who switch use of product even though they are labeled halal. this study aims to analyze behavior patterns and factors that probably influence customers to switch away from halal cosmetic products. this study used primarly data with purposive sampling of 100 respondents in special region of yogyakarta. using logistic regression, the results show that the behavior pattern of customer switching for halal cosmetic products was dominated by the millennial generation who have high curiosity and aggressiveness so that this generation's behavior tends to be disloyal, including consuming cosmetics with halal products. pricing, sales promotion, reputation and sales ethics have probability to influence customer switching behavior of halal cosmetic products. the halal cosmetic industry needs to pay attention to the behavior patterns of millennial generation, especially in terms of factors that probably influence to switch from halal cosmetic products. keywords: customer switching, halal cosmetics, millennial generation. 1. introduction indonesia as a country with the largest muslim population in the world, as supported by the growth of halal product demand shows a positive trend (standard, 2019). it causes indonesia having a potential market for halal products including the halal cosmetics industry (rakhi, 2019). even though the halal lifestyle has campaigned frequently, the data from lppom mui for the 2012-2019 period shows that the types of halal certificate products and companies are growing annually except in 2019 (halal mui, 2020). these conditions may indicate that halal products are unable to compete with other products. for example, the profits of halal products are low or customers leave halal products. for muslims, consuming halal products is a command. islamic shari'a commands to consume halal and thayyib (al-baqarah: 168). ideally, a muslim will be easier in using cosmetic products that have halal labels than other halal products labeled. it is because halal cosmetic is safe, clean, and clear. however, there is a phenomenon that there are many people who switch the use of products even though they have halal-labeled. switching can occur from products that have not halal-certified to halal products, from one halal product to another, or there the switching from halal products to nonhalal-labeled product. many cosmetic product variants and new brands have sprung up such as soap, shampoo, toothpaste, facial cream, perfume, powder, lipstick, etc. nowadays their further expansion area is caused by switching customer. the use of cosmetics by muslims is estimated at $64 billion in 2018 and almost $95 billion in 2024 (standard, 2019). this situation shows that people can be disloyal to the existence of halal cosmetic products. the previous research (nurbaiti, 2019; septiani & ridlwan, 2020) is more focused on the customer that interest in buying or using halal products. while this research still discusses the switching from halal cosmetics used. this research is important to be analyzed. consider if the customers already have the desire to switch, certainly it will be a significant impact on the future of the sustainability company (permana, 2019). then it also will impact the competitiveness and the profitability of the company. this research was conducted in the special region of yogyakarta. it is because the special region of yogyakarta is the cultural city and the city of students that more beneficial than other regions. it is also known as the variety of demographic factors, a large number of immigrants from all over indonesia, and the potential market for the development of halal cosmetic products. this research wants to know the mailto:rozaq.yasin@umk.ac.id mailto:sitinorjannah54@gmail.com http://www.halalmui.org/ indonesian journal of halal research, 3, 1 (2021): 27-33 28 of 33 rozaq m. yasin & siti norjanah behavior of switching customers from halal cosmetic products into cosmetic products that did not have halal certificates. 2. materials and methods customer behavior is actions and decisions to react stimulation that comes from internal aspect of the customer or from an external aspect of the customer (kotler & keller, 2016). the personal characteristics of customers also influence their behavior in responding the existence of halal cosmetic products, especially for the millennial generation. this study used a theory approach in switching behavior from susan m. keaveney and the relevant variables of the previous research. the variables tested were pricing, brand, promotion (fintikasari & ardyan, 2018), reputation, religion, sales ethics dissatisfaction, commitment (romadhon, 2013), curiosity (fintikasari & ardyan, 2018), competitor attractiveness, and employment status. 2.1. switching behaviour switching behavior in the context of the cosmetic industry can be interpreted as a customer who had switched in using of one cosmetic product to another cosmetic product that has the same function. switching customers behaviour can be caused by dissatisfaction or disappointment as a result of negative perceptions of the received quality service (nimako, 2012). switching customers can have a negative effect (widianti & trinanda, 2019) which can destroy the reputation of a company. as the customers, in deciding whether keep using or switching the product can be caused by two aspectss. the first aspect is the expected product quality. then the second is perceived product quality. if the received product is as same as the expectation, the product will be perceived as good or satisfactory. if the received product exceeds the customer's expectations, the product quality also will be perceived as good. the impact of that is they will tend to be loyal to these products. otherwise, if the quality of the received product is lower than expectation, it will be perceived as bad (widianti & trinanda, 2019) that causes the switching on customers. 2.2. marketing strategy marketing strategies are used by companies. these make the products or services offered can be accepted easily by customer. the marketing strategies of the company use pricing, promoting, building brands, and maintaining its reputation. pricing is a value that is given and sacrificed for the benefit of using a product or service produced by a company (kotler & keller, 2016). customers are people who have uncertain income. they will be very sensitive to cosmetic pricing. furthermore, when the price is too expensive, they will move easily. then brand is a description of a company where the better brand owned, the customers perceived that every product issued by the company have to be good. customers who are loyal to the brands will become switch products (fintikasari & ardyan, 2018). good brands have a good reputation. it influences customer loyalty. on another hand, a bad reputation can cause switching products by the customers. besides, the promotion strategy also has an impact on customer switching (fintikasari & ardyan, 2018). according to kotler & keller (2016) promotion is a type of communication that provides an explanation that convinces customers potential of goods and services. in other words, promotion can form loyalty or vice versa. several previous studies have stated that promotions carried out by the companies can affect switching customers of the product (romadhon, 2013; nurbaiti, 2019). 2.3. value of customers a muslim as stated in the holy qur’an is commanded to consume halal and good (al-baqarah: 168). religious awareness in understanding a product about what is allowed (halal) and what is not allowed (haram) or what is not yet clear (syubhat) can influence the decision to switch customers (rakhi, 2019). sales ethics as the knowledge of whether it is good or bad. the sales process that carried out by producers can make the customer switch. when the sale of a product was perceived or did not have good ethical values, it will have an impact on the possibility of switching customer behavior from the previous p roducts used. the status of a customer whether he/she is a worker or a student is also included in this research variable. the needs given for market study segments and the level of willingness to switch. it is dominated by workers or students. a customer who has a high commitment of product will repurchase the product even there is the marketing influence that can lead to switching behavior. indonesian journal of halal research, 3, 1 (2021): 27-33 29 of 33 the influenced factors of the switching customer to halal cosmetic products 2.4. competition competition of the marketing is a condition which a company in a particular product or service market will show respective advantages, with or without bounding the right regulations to reach customers (kotler & keller, 2016). certainly, companies will think about certain strategies to keep their customers for not leaving their products in various ways. the increasing number of beauty cosmetic product variants from competitors makes it easier for customers to switch products. however, when the expectations from using goods or services are low. it can cause dissatisfaction. dissatisfaction is used to measure someone's feelings from their negative experiences, while satisfaction is vice versa. dissatisfaction is a condition when the basic needs of humans are not fulfilled. they are assessed from physical and psychological aspects due to several factors of environmental conditions. it can cause switching from the customer (permana, 2019). likewise, curiosity can become the customer’s cause of switching (putra, 2013) especially for cosmetic products. it is because cosmetic products have quicker innovations by releasing new products and many variances. the object of this research is people who use halal cosmetic products at first and switch to cosmetic products that did not have halal-certified at the special region of yogyakarta. quantitative research is chosen as the type of this research. the data sources used in this study are primary data, which is obtained directly from respondents through the distribution of questionnaires, and the statement related to the research. this research used the purposive sampling technique with certain considerations. selected samples were based on respondents who live in the special region of yogyakarta and had used halal products for at least three months. they switched to use products that did not have halal-certified. determining the number of samples using the slovin formula was gotten 100 respondents. the data collection technique of this research used online and offline questionnaires. the measurement of the data used a likert scale with a score range of 1-5. the research instrument test used the validity and reliability test. testing the hypotheses used logistic regression with the help of spss v.25 for analyzing the results (ghazali, 2018). 3. results and discussion 3.1. descriptive analysis of respondents respondents are dominated by women (90%), a range of 20-30 years, or known as the millennial generation. this generation has the characteristics of being disloyal, curious for the experiment in purchasing product, and easy in trusting of people's recommendations around them. they also have a high sense of curiosity, including for cosmetic products. they are very connected with the internet network, technology, and social media. they usually read the reviews and comments from social media before buying the product. the switching value has a consequence that makes the purchasing of the products. it can provide more value for themselves. they always try to be beautiful and clean. millennials consider the influencers reviews or an important experience. these behavior patterns influence them easily to switch the product. customers who switch are also dominated by workers (69%). it is because young women who work in companies with monthly salaries can afford various cosmetic products to support their beauty. they are more expansive for budgeting in purchasing cosmetics. the average customer only spends less than idr 200,000 each month to buy halal cosmetic products. they can survive in using halal cosmetics for more than 9 months with the most used popular halal cosmetic product. it has issued by wardah. the dominance of the use of wardah products shows that wardah is successful in branding the products as a pioneer of halal cosmetic products in indonesia. 3.2. customers switching behaviour from halal cosmetic. the results from table 1. can be seen that 100 respondents are predicted that only 26 people (26%) have never switched with an explanation. based on the results of observations, it also found that 9 people (34.6%) have never switched at all, while 17 people (65.4%) have switched. on another hand, it can be seen from the respondents who have switched based on the prediction. the result is 74 people (74%) with an explanation. based on the results of observations, 4 people (5.4%) have never switched yet and 70 people (94.6%) are predicted ever switch away from halal cosmetic products. indonesian journal of halal research, 3, 1 (2021): 27-33 30 of 33 rozaq m. yasin & siti norjanah table 1. switching customer behaviour of halal cosmetic observed have you ever think to switch to other halal cosmetic? prediction have you ever think to switch to other halal cosmetic? percentage never (person) ever (person) never 9 17 34.6% ever 4 70 94.6% overall percentage 79.0% source: primary data processed, spss output (2020) the results of those observations indicate that the influence of the independent variable in this study is 79% of the respondents who are predicted to never move from halal cosmetic products at all. there are 9 people. the respondents who are predicted to have moved are 70 people. these results imply that customers of halal cosmetic products tend to be disloyal to the products used. furthermore, they can switch to other cosmetic products easily. 3.3. fitting logistic regression model base on hosmer and lemeshow test shows that the probability value of 0.180 is greater than 0.05. it means that the model can predict the value of the observation. this value indicates that the binary regression analysis can be used for further analysis in getting the probabilities for a customer to switch from halal cosmetics products to cosmetic products that did not have halal-labeled. the results of the assessment, fit model are obtained by paying attention to the number – 2 log likelihood in block number 0 is 114.611 while in block number 1 – 2 ll is 99.003. a decrease in the value of – 2 log likelihood shows that the logistic regression model has better regression analysis. thus, the specified model of this study is appropriate and fits with the obtained data. nagelkerke r square value is 0.646. it means that the contribution of all independent variables to the dependent variable in this study is 64.6%. while the remaining 35.4% is influenced by other factors, out of the model used in this study. omnibus tests of model coefficients shows that the probability value is (sig) 0.038 < significance level (α). it means that the hypothesis states that the independent variable has a positive effect on the dependent variable is accepted. in other words, the variables of pricing, dissatisfaction, commitment, curiosity, brand, promotion, competitor attractiveness, religion, reputation, sales ethics, and current work status together have the opportunity to the positive influence on the customers switching behavior of halal cosmetics. 3.4. partial test (variable in the equation) table 2. variable in the equation independent variable b s.e. wald df sig. exp(b) step 1a pricing 0.212 0.110 3.683 1 0.055 1.236 dissatisfaction -0.084 0.119 0.508 1 0.476 0.919 commitment -0.150 0.155 0.940 1 0.332 0.861 curiosity -0.000 0.145 0.000 1 0.998 1.000 brand 0.126 0.154 0.675 1 0.411 1.135 promotion -0.181 0.072 6.286 1 0.012 0.834 competitor attraction 0.070 0.087 0.636 1 0.425 1.072 religion 0.094 0.131 0.518 1 0.472 1.099 reputation -0.318 0.161 3.877 1 0.049 0.728 sales ethics 0.180 0.100 3.213 1 0.073 1.197 job status 0.760 0.644 1.393 1 0.238 2.139 constant 0.878 2.186 0.161 1 0.688 2.405 indonesian journal of halal research, 3, 1 (2021): 27-33 31 of 33 the influenced factors of the switching customer to halal cosmetic products it can be seen that there are 4 significant independent variables (table 2). there are pricing, promotion, reputation, and sales ethics with significant α < 10%. logistic regression equation can be written as follows: or 3.4.1. pricing based on table 2, it is known that the pricing has a significant value, table < table statistics is 0.055 < 0.10. it means that the pricing variable has a significant positive effect on switching customers of halal cosmetic products. the positive coefficient indicates that the pricing variable has a positive impact on switching customers’ opportunities. it means that if the price is increased, the opportunity for the tendency of customers to switch is greater. furthermore, the odds ratio exp (β) value is 1.236 times or 74.8%, which means that if other variables are considered constant, then the behavior tendency to switch halal cosmetic products is caused by the pricing factor of 1.236 times or 74.8%. these results are appropriate with the research of romadhon (2013) which states that price is a major factor in switching behavior customers of halal cosmetic products. even though the halal lifestyle campaigned, the command is to always consume halal and goods that does not only make loyal customers with halal cosmetic products. based on the results of respondent characteristics and previous research variables, it indicates that the women millennial generation have a high response effect of switching halal cosmetic products due to pricing factors. this condition shows that pricing is the only element of the marketing mixed. it is very sensitive among customers. the right pricing strategy will support the development of halal cosmetic products and retain opportunities for customers to switch using other cosmetic products. 3.4.2. promotion based on table 2, it is known that the significant value of table < table statistics is 0.012 < 0.10. it means that the promotion variable has a significant effect on switching customers of halal cosmetic products. the negative coefficient indicates that the promotion variable has a negative effect on switching customer opportunities. it means that if the promotion is carried out massively, the opportunity for customer's movement will be smaller. furthermore, the exp odds tatio (β) value is 0.834 or 66.7%, which means that the tendency for behavioral considerations to switch halal cosmetics is caused by the promotion factor. there is an increase by 0.834 times or 66.7% compared to products that are not promoted. if producers of halal products carry out a promotion, it will encourage a decrease in switching to halal products by 0.834 times if there is no promotion. through this promotion, customers are reminded again of the superiority of the halal products that are consumed. thus, customers become interested and loyal to these halal products and prevent the act of switching products (fintikasari & ardyan, 2018). 3.4.3. reputation based on table 2, it is known that the significant of value of table < table statistics is 0.049 < 0.10. it means that the reputation variable has a significant negative effect in influencing customers to switch to halal cosmetic products. the negative coefficient indicates that the promotion variable has a negative impact in influencing the opportunities for customer switching. it means that if the promotion is carried out extensively, the opportunity for customers to switch is smaller. furthermore, the odds ratio exp value is 0.728 or 63.6% which means that the opportunity for the tendency of customer behavior to move cosmetics is caused by a reputation factor of 0.728 times or 63.6% compared to nonreputable products. customers who use unreputable cosmetic products will increase switching products. the higher reputation of halal product used will be trusted and loyal of halal product. thus, customers reduce their actions to switch to other products. even direct or indirect experience that customers felt, will shape the company's image or reputation in the eyes of their customers. a good reputation means that customers project that certain cosmetic products are good, suitable, as expected. otherwise, a bad reputation causes customers to switch to other products. (1) (2) indonesian journal of halal research, 3, 1 (2021): 27-33 32 of 33 rozaq m. yasin & siti norjanah 3.4.4. sales ethics based on table 2, it is known that the significant value of table < table statistics is 0.073 < 0.10. it means that the sales ethics variable has a significant positive effect on customers switching to halal cosmetic products. furthermore, the odds ratio exp (β) value is 1.197 or 74.2%, which means that the opportunity for a behavior tendency in moving cosmetics is caused by the sales ethics factor. there is an increase of 1.197 times or 74.2%. it is compared with cosmetic products that did not apply sales ethics. customers feel that the company sales products are less accurate. also, it will increase customers to switch products. this result is suitable with the opinion of keaveney (1995) which states that unethical behavior can cause customers to switch products. sales practices that did not provide a sense of security, comfort, and health, are the contributing factors. besides, dishonest behavior in explaining the advantages and disadvantages of the cosmetic products sold is also the cause factor of customers to switch. different from the results in table 2, there are 7 other variables in this study that are not significant. it is because of the sig probability > 0.10. there are dissatisfaction, commitment, curiosity, brand, competitor attractiveness, religion, and job status. its means that the opportunity to switch products between customers who are satisfied and dissatisfied, have the commitment or not. also whether they have curiosity or not, pay attention to the brands or not, are influenced by the attractiveness of competitors or not, have strong religious beliefs or not and employees or students after using halal cosmetic products was same. customers perceive that halal cosmetic products are suitable, have several advantages that cause customers to be predicted not to move halal cosmetic products due to these factors. 4. conclusion the switching customers are dominated by workers (69%). it is because young women who work in companies that earn monthly salaries can afford various cosmetic products to support their beauty. they are more expansive in the budgeting of purchasing cosmetics. they also have high curiosity, aggressive nature, and full consideration in determining their consumption behavior. thus, there are disloyal including using halal cosmetic products. simultaneously all independent variables in this study have an effect on switching customer's opportunities from halal cosmetic products. while partially the factors that have the opportunity to influence customers of halal cosmetic products are the pricing, promotion, reputation, and sales ethics aspect. the most main influence aspect in customers switching behavior of halal cosmetic products is the pricing. it is considered quite expensive. also, it does not suitable with the expected quality that makes them switching. references fintikasari, i., & ardyan, e. 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(2020). the effects of halal certification and halal awareness on purchase intention of halal food products in indonesia. indonesian journal of halal research, 2(2), 55–60. https://doi.org/10.15575/ijhar.v2i2.6657 standard, d. (2019). state of the global islamic economy report 2019/20. in dubai international financial centre. https://cdn.salaamgateway.com/special-coverage/sgie19-20/full-report.pdf widianti, m., & trinanda, o. (2019). pengaruh customer dissatisfaction dan word of mouth (wom) terhadap brand switching pada california fried chicken (cfc) ke fast food merek lain (studi kasus pada masyarakat kota padang). jurnal kajian manajemen dan wirausaha, 1(1), 127–137. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 1 (2021): 1-7 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i1.10768 https://journal.uinsgd.ac.id/index.php/ijhar/ pesantren as a halal center institution towards religious tourism development tata s. purnama1*, zirmansyah2, iyan fitriyana3 1,2department of islamic education, faculty of psychology and education, universitas al azhar indonesia jl. sisingamangaraja no. 2, selong, kec. kebayoran baru, kota jakarta selatan, dki jakarta 12110, indonesia 3department of islamic education, stai wasilatul falah rangkasbitung jl. tb. hasan, jatimulya ciseke, lebak banten, rangkasbitung timur, rangkasbitung, kabupaten lebak, banten 42300, indonesia e-mail: tata.septayuda@uai.ac.id*1, zirmansyah@uai.ac.id2, iyan_fitriyana@yahoo.co.id3 *corresponding author received: january 06, 2021; accepted: february 23, 2021 abstract: the pesantren institutions have never lost interest from the young generation. an old pesantren continues the process, and new pesantren keep appearing. the education system and the institutions for pesantren are growing rapidly, as supported by facilities, infrastructure, and curriculum. they are adapted constanly according to the times. the halal center discourse is developing in the global world. it has made the continue of pesantren to offer applicative ideas. then the institutions can become the promising center for religious tourism. this study used qualitative literature study and interviews to collect data that related to religious tourism in pesantren. it can be concluded that there are five potentials for developing religious tourism and halal centers in pesantren; such as the intrinsic value of the pesantren, the pattern of life, the environment and the surrounding community, the sacredness, and the spiritual atmosphere; and pesantren religious tourism aspect. keywords: halal pesantren, religious tourism. 1. introduction the history of pesantren in indonesia is closely related to the history of islam itself. since the 16th century, there is a strong opinion that pesantren is a dynamist in the historical process of national struggle (ambary, 2001). from the historical perspective, pesantren does not only contain islamic meaning but also contain indonesian indigenous, because the similar institutions existed during the influence of hindu-buddhist (madjid, 1992). another term for pesantren is pondok. we know the terms of pondok tebuireng, pondok gontor, pondok krapyak, or pesantren tebuireng, pesantren gontor, pesantren krapyak, which did not show any difference in meaning. the term of pesantren is used as a synonym for pondok or all at once. it also becomes a boarding school (zarkasyi, 2006). in essence, every pesantren has learning model as known as madrasah. pesantren is usually defined as an islamic education and teaching institution. there are five main elements (dhofier, 2011). the first is the pondok or dormitory for the students. the second is the mosque as being a place for doing the ritual activities and for teaching learning activity at the same time. the third is santri. it is the students' term who come to the kiai for studying religious and sciences. the fourth is kiai. he is as the main figure who provides religious instruction and guidance. the fifth is the study of the classical textbooks (kitab kuning) of the main issues in islamic teachings (figure 1). figure 1. element of pondok pesantren https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:tata.septayuda@uai.ac.id mailto:zirmansyah@uai.ac.id mailto:iyan_fitriyana@yahoo.co.id indonesian journal of halal research, 3, 1 (2021): 1-7 2 of 7 tata s. purnama et al. according to jabali & jamhari (2002), these five elements constitute the basic institutional structure of all traditional pesantren in indonesia. in this case, the traditional pesantren is understood as the educational activities that focuses on tafaqquh fiddin entirely. they are the deepening experience, expanding knowledge, and mastering the treasures of islamic teachings (jabali & jamhari, 2002). kh imam zarkasyi as the founder of pondok modern gontor in east java defines pondok pesantren. the first definition is kiai. the kiai is always as the central figure in pondok pesantren. the second is santri. the santri is someone or a group of students who pursue knowledge in pondok pesantren. usually, they are accounted as an indicator of the progress and popularity. the third is pondok. pondok is a dormitory where the santri lived and studied under the guidance of the kiai. the fourth is mosque. mosque constitutes as the main resource and space for the kiai carries out his obligation to educate and train his santri, to do the ibadah (divine certitude) and learning islamic textbooks and to conduct social activities. the subject taught in pesantren is not only the kitab kuning (zarkasyi, 2006). according to education management information system (emis), directorate general of islamic institution, the total number of pondok pesantren in indonesia is 28,984. it is very strategic potential for indonesian nation (ditpdpontren, 2018). pesantren in indonesia are classified as modern and traditional educational institutions. the modern pesantren usually follows the national school curriculum. on the other hand, the traditional pesantren focuses on religious subjects entirely. the majority of pesantren in indonesia are traditional and the independent of formal government control (tan, 2012). another study shows that the characteristics of pesantren education are divided into three categories. the first is traditional pesantren (salaf). the model of the pesantren teaches kitab kuning as the dominant subject. the second is the modern pesantren (khalaf). it is led by the pesantren gontor in east java, with having the teaching system such as the school level. the students also learn mathematics or science. the third is integrated pesantren. several pesantren were originally traditional that switched to the modern system. it combines the characteristics of traditional, modern pesantren and the national education system (purnama, 2016). the largest population of pesantren is in the provinces of west java, east java, central java and banten. the amount of then are 78.60% of the total pesantren in indonesia. with details of west java is 7,624 (28.00%), east java is 6,003 (22.05%), central java is 4,276 (15.70%) and, banten is 3,500 (12.85%). from all the existing pesantren, based on the typology of pesantren, there are 14,459 (53.10%) traditional pesantren, 7,727 (28.38%) modern and, 5.044 (18.52%) as integrated pesantren (figure 2). figure 2. typology of pondok pesantren in the 75 years of indonesia's independence, it appears that the world of pesantren has never lost interest from the young generation. an old pesantren continues the process and a new pesantren continue to emerge. along with that, education systems and institutions labeled modern develop rapidly. they are supported by facilities, infrastructure and curriculum that have evaluated. in global development through halal issues, pesantren continues to offer applicative ideas, such as pesantren as a center for religious tourism or halal tourism. indonesian journal of halal research, 3, 1 (2021): 1-7 3 of 7 pesantren as a halal center institution towards religious tourism development halal tourism has been introduced since 2000 from an organization meeting discussions of the islamic cooperation. this tourism concept aims to motivate tourists to get happiness and blessings from allah (chairilsyah, 2019). the ministry of tourism and creative economy of the republic of indonesia defines that halal tourism as an activity that is supported by various facilities and services provided by the community, business people, government that complies with islamic regulations (andriani et al., 2015). meanwhile, the definition of halal tourism according to sofyan (2012) is all tourism activities as mentioned above without leaving islamic sharia values. according to septiadi et al. (2020) islam has strict rules regarding to human life that separates halal and haram. halal can be defined as every object or activity that is allowed in islamic rule. the global muslim travel index as a forum that focuses on developing the world halal tourism shows that religious tourism is tourism that is carried out by islamic principles to provide friendly facilities and services for muslim tourists (gmti, 2016). in the context of introducing the concept of halal, pesantren institutions function as facilitators that can work with the government to teach their students about the concept of halal (qomaro, 2018). the increasing religious awareness among muslims is marked by the existence of efforts to adapt their lives to the values that exist in the teachings of islam itself. the word of halal comes from arabic halla, yahillu, hillan, which means to free, let go, break, and allow (dahlan, 1997). the word is the main source that is not only related to food or food products, but also enters all aspects of life, such as banking and finance, cosmetics, work, tourism, and other. meanwhile, halal tourism is one of the emerging concepts related to halal and has been defined in various ways by experts (satriana & faridah, 2018). based on the existing literature, the concept of tourism is very diverse among nature tourism, marine tourism, shopping tourism, cultural tourism, educational tourism, health tourism, culinary tours, ancient tours, and spiritual tourism (badudu & zain, 2001). from the notes above, the presence of pesantren can be categorized as spiritual tourism which is currently being used as the object of its implementation. several islamic boarding schools that call themselves centers of halal tourism are (1) pesantren wisata daar el qolam la ghofla cisarua puncak, west java; (2) pesantren sakinah la lahwa, tanjung lesung, pandeglang, banten; (3) pesantren wisata la tansa 5, lebak banten, and (5) pondok pesantren wisata al mizan 3, pandeglang banten. generally, religious tourism and conventional tourism are no different. they only need for tour packages, accommodation, food and beverages in fulfilling islamic values. pesantren as a halal center that has the potential to be developed into a center of religious tourism. the contents are framed in islamic values. in this research, the main point to be noted is the word of safar (traveling) which comes from revelation. according to summa (2017) in the al-quran, the word safar is found at several forms repeated 7 times in 6 surah and 7 verses. especially in the text and context of the verses that relate to travel affairs which are closely related to mahdhah worship, especially fasting (qs. 2: 184 and 185) and wudhu and tayamum (qs. 4: 43 and qs. 5: 6); besides anything related to business aspect (qs 2: 283), traveling to the battlefield (qs. 9: 42) as well as the stories of the long journey of prophet musa (qs. 18: 62) and the people of saba (qs. 34: 19). 2. materials and methods this research used a qualitative descriptive method. it is the study type that is not applying statistical procedures or other methods of measurement related to the processing of data quantification (creswell, 2009). literature sources were such as scientific books, study reports, scientific articles, theses, regulations, interviews, and other written or electronic sources are gathered and carefully selected to be studied (ceswell, 2014). the qualitative descriptive method is intended to sharpen the data obtained to obtain objective and rational generalization to decide what the appropriate strategic steps to describe pesantren as halal center institution towards religious tourism development. in this research, by designating the case study at the la tansa islamic boarding school at lebak banten, was analyzed to produce the findings that were useful for islamic educational institutions. indonesian journal of halal research, 3, 1 (2021): 1-7 4 of 7 tata s. purnama et al. 3. results and discussion the ministry of tourism and creative economy of the republic of indonesia has formed a special agency, namely the halal tourism development acceleration team/tim percepatan pembangunan pariwisata halal (tp3h). the team is given the authority to help the government map, develop and provide regional guidelines that have potential for halal tourism. tp3h's position is a political policy. then the institution is currently inactive. however, the government's concentration on halal development issues have been carried out for a long time. the indonesian ulama council (mui), which was founded in 1975, as the government partner is an institution that is very concern about the development of halal industry in indonesia. this task is carried out primarily by the three institutions under mui, namely dewan syariah nasional (dsn), the komisi mui fatwa, and the lppom mui. table 1. general criteria for halal tourism category indicator tourism destinations there is various of tourist activities, arts and culture that do not contain the pornography and idolatry the tour guide is dressed in muslim attire and has polite appearance having the rules for visitors to not wear skimpy dressed hotel halal food is available there are facilities that can ease to carry out worship, such as mosques, prayer rooms and purification facilities non-halal activities such as gambling, alcoholic drinks, and discotheques are not available travel agency providing tour packages that comply with the general criteria for halal tourism does not offer any non-halal activities having the list of halal food and beverage businesses source: halal tourism development acceleration team/tim percepatan pembangunan pariwisata halal (widhasti et al., 2017). religious tourism has a role in developing human religious awareness. even tourism in islam is an inseparable part of worship such as the pilgrimage that carries out processions and holy trips (karim, 2017). referring to the formulation of the criteria for the halal tourism development acceleration team (tp3h) of the ministry of tourism and creative economy, several pesantren can be categorized as general criteria for halal tourism as well as islamic educational institutions (table 2). table 2. pesantren as halal centers and religious tourism category indicator intrinsic values formation to become a personal muslim; the noble character, sound body, broad knowledge, and independent mind having the rules for visitors not to wear skimpy dressed pattern of life systematic polarization of life with discipline, such as a culture of queuing halal food is available according to islamic law environment there are facilities that make it easy to carry out worship, such as mosques, prayer rooms and purification facilities located in a rural area synonymous with rice fields and plantations, mountains, and beaches spiritual atmosphere kiai, ustadz, mosque, male and female dormitory are sacred values. as the center for worship activities (sholat, i'tikaf, tadarus), including religious events (barzanji, islamic art performances) aspects of religious tourism the tour guide is dressed according to the shari’a and has polite appearance providing tour packages that comply with the general criteria for halal tourism source: karim, a. mafatihullah. interview. 30 november 2020 indonesian journal of halal research, 3, 1 (2021): 1-7 5 of 7 pesantren as a halal center institution towards religious tourism development 3.1. the intrinsic values of pesantren the main values inside pondok pesantren are inspired strongly by panca jiwa or five spirits. they are sincerity, simplicity, self–reliance, islamic brotherhood, and accountable freedom (masqon, 2014). these five souls are always upheld and used as the reference for the creation of the education system and the value of life in pondok pesantren (alhamuddin & hamdani, 2018). in addition to these values, education in islamic boarding schools is emphasized on the formation of muslim personalities with four mottos, namely; the noble character, body sounds, broad knowledge, and independent mind (alhamuddin & hamdani, 2018). based on five spirits (panca jiwa) and four mottos that are intrinsic values, the efforts of the la tansa islamic boarding school as a tourism-based educational institution confirms the seven charms (sapta pesona) as an absolute requirement for tourism, namely: safety, comfortable, orderly, beautiful, cool, friendly, and memorable (karim, 2017). 3.2. pesantren life patterns according to karim, the polarization of pesantren life is systemized with a discipline that gives rise to the separate lifestyle or culture for the students, such as the culture of queuing. this is not because of the lack of pesantren facilities, but the waekness of pesantren management (karim, 2017). everything is deliberately formed through the concept of education even though it starts with coercion then becomes accustomed and finally implemented with full awareness. queuing is the noble act and deliberates meaning that we appreciate other human beings as equals. queuing up is a matter of how to respect others (chairilsyah, 2019). we can see long queues occurring in restaurants, cinemas, banks, entertainment venues, and so on. queuing culture trains patience, consideration, please help. also it turns out in japan. the culture of queuing is the pride of its residents. the whole world admires, praises and learns the queuing culture of japanese people (hoi, 2020). in introducing the concept of halal, pesantren function is as a facilitator that can cooperate with the government to develop halal center. as an islamic educational institution, almost all aspects of pesantren are oriented towards the halalness of the products. for example, the availability of halal food and drink. 3.3. pesantren environment and surrounding society the education system at pondok pesantren keeps on 24 hours in the dormitory environment. such education certainly covers the wider variety of fields, including the aspects of spiritual, intellectual, moral-emotional, social, and physical education (alhamuddin & hamdani, 2018). thus, everything is seen, heard, and considered education that can be implanted in the soul of the students to shape their personality in terms of reason, morals, body, and other educational factors. from the environmental aspect of the surrounding society, according to karim (2020), the nature pesantren usually presents the local culture and aesthetic charm. pesantren la tansa that located in rural area, is synonymous with rice fields and plantations, mountains and beaches. around the pesantren, we listen the chirping birds, frogs, the sound of goats, buffalo, the splashing of river water and the cool air. lately, the charm of traditional and natural tourism has become the trend. according to karim (2017), even though the pesantren is in the city, it is still rich in imagination and creativity. it is because, the students can explore the art creations, skills, craft products, culinary and services tibbunnaby. the realization of friendly-environment pesantren can be done when we understand the typology of pesantren as an educational institution that differs from other formal educational institutions (herdiansyah et al., 2018). 3.4. the sacredness and spiritual atmosphere in the realm of pesantren, kiai, ustadz, mosques, male-female dormitories have sacred values. kiai is an exemplary figure. many people not only make pilgrimages to sacred graves but also want to visit and ask the kyai's advice (karim, 2017). meanwhile, ustadz is the second figure to become respected kiai confidant. to fight against, the ustadz means the same as fighter as the kyai. a mosque is not only a place for worship, i'tikaf, and tadarusan, but also become a place that is often used in religious events (barzanji, sholawatan, islamic arts). male-female dormitories are not in the same place to enter carelessly. the is the taboo for male students to enter female dormitories and vice versa (karim, 2020). 3.5. religious tourism program as an educational institution that has gone public, pondok pesantren la tansa is very busy with the arrival of guests from various communities. this can be utilized by pesantren which functions to manage human resources for training and education related to religious tourism program, including; (a) taqorrub, namely making the habit of praying in congregation five times a day, tadarus al-quran, indonesian journal of halal research, 3, 1 (2021): 1-7 6 of 7 tata s. purnama et al. shalat duha and tahajjud; (b) tafakkur, by following taushiyah, the study of interpretation (kajian tafsir), practice of worship, training on motivation; (c) tadabbur, can be done through physical exercises such as archery, horse riding, swimming, out bonding, rafting, hot springs. meanwhile, pondok pesantren based on religious tourism that has been established include (1) pesantren wisata daar el qolam la ghofla at cisarua puncak, west java; (2) pesantren sakinah la lahwa at tanjung lesung, pandeglang, banten; (3) pesantren wisata la tansa 5 ar, lebak banten, and (5) pondok pesantren wisata al mizan 3 at pandeglang banten. 4. conclusion halal (religious) tourism is a study that has developed recently. the use of terminology related to varying halal tourism is still debatable. the development of halal tourism needs to be done. one of them is by making the trend as the center of halal implementation. until now, the research related to halal tourism is still limited, especially in indonesia. the result of this study shows that pesantrens are not only as the center of islamic activities, but also as religious tourism destination that have strong appeal. with the five potentials above, pesantren has the characteristics that other tourist objects do not have. it is not surprising that those who are educated and traveled on religion in the pesantren come from various regions and various backgrounds. apart from registering as students, those who come to the pesantren are often presented by the researchers, tourists, or agency officials who want to see the laboratory of life intimately. references alhamuddin, & hamdani, f. f. r. s. 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(2006). gontor dan pembaharuan pendidikan pesantren. jakarta: pt raja grafindo persada. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 1 (2022): 1-8 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i1.14479 https://journal.uinsgd.ac.id/index.php/ijhar/ analysis of tourist satisfaction with halal tourism in aceh harjoni desky1*, baverly thaver2, syamsul rijal3 1faculty of islamic economics and business iain lhokseumawe, jl. medan banda aceh, alue awe, muara dua, lhokseumawe, aceh 24352, indonesia 2university of the western cape, robert sobukwe road, bellville 7535, south africa 3faculty of usuluddin and philosophy universitas islam negeri (uin) ar-raniry, jl. syeikh abdul rauf darussalam, banda aceh 23111, indonesia e-mail: harjonidesky@iainlhokseumawe.ac.id*1, bthaver@uwc.ac.za2, literasi.syamsulrijal@ar-raniry.ac.id3 *corresponding author received: october 11, 2021; accepted: february 27, 2022 abstract: halal tourism has now become a sector that can influence an important role in the economic development of a nation. the purpose of this study is first, to find out how the influence of halal tourism on tourist satisfaction; and second, knowing the satisfaction of tourists visiting banda aceh city. the method used in this research is a quantitative method, through a field research approach (field research) is studied to answer the existing hypotheses, the data is analyzed by validity testing, reliability testing, and simple regression testing (t test) using the spss 20.0 application. the results shows there is an influence of halal tourism on the satisfaction of tourists visiting the city of banda aceh. this is proved by several assessments which are given by tourists (respondents) who have visited banda aceh city in 2018. in addition, the regression results show that the t count > t table, where the t count value is 8.205 while the t table value is 0.201. it shows that null hypothesis (h0) is rejected and alternative hypothesis (hi) is accepted. it means that there is a significant influence between halal tourism on tourist satisfaction. the coefficient of r square shows the magnitude of halal tourism effect on tourist satisfaction in banda aceh city, with the value of r square is 0.584. it means that the magnitude of the influence of halal tourism on tourist satisfaction in banda aceh city is 58.4 percent and the remaining 41.6 percent is influenced by other factors that are not examined by researchers. keywords: aceh, halal tourism, local tourists, tourist satisfaction, tourist visits. 1. introduction tourism is a sector that has played a crucial role in economic development of nations around the world. tourism has become an essential part of human needs or lifestyle. moves people to get to know nature and culture in other countries' regions (ismayanti, 2020). so that indirectly the movement of people will affect the economic chain that is mutually sustainable into a service industry that contributes to the economy and results in increasing economic welfare at local community level (pradana, 2019). the expectations of the world community have resulted in spurring the world of tourism to develop themselves, improve services and bring up something new in its development (pratiwi, 2016). one of the tourism industries that are currently in demand is halal tourism (satriana, 2018). halal tourism is perceived by some as a series of tourism activities that are devoted to facilitating the travel needs of muslims (disbudpar prov. aceh, 2016). the presence of halal tourism is also the presence of a travel package that refers to the rules of life of muslims, both in terms of etiquette for traveling, determining tourist destinations, accommodation, and food (kemenparekraf, 2021). the needs of muslim tourists for halal tourists generally include the need to worship, get halal food, get added value from travel, and guard against disobedience and evil (surur, 2020). halal tourism is a new trend in the world of tourism today (f.a, may 2020). indonesia has a role as one of the best halal tourism locations around the world. it is established by its victory on "the world halal travel summit & exhibition 2015". indonesia has won three awards, including world best family-friendly hotel, world best halal honeymoon destination, and world best halal tourism destination (rulloh, 2018). of course, this reality is the great opportunity for indonesia to continue to develop halal tourism. in some countries around the world, halal tourism uses several quite diverse named islamic tourism, halal friendly tourism destinations, halal travel, friendly travel destinations, halal lifestyle, and others (noviantoro, 2020). https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:harjonidesky@iainlhokseumawe.ac.id mailto:bthaver@uwc.ac.za mailto:literasi.syamsulrijal@ar-raniry.ac.id indonesian journal of halal research, 4, 1 (2022): 1-8 2 of 8 harjoni desky et al. halal tourism is considered as a new way of developing indonesian tourism, especially in aceh, which is supported by islamic culture and values. aceh has its concept in developing tourism (sulaeman, 2019). the province of aceh is as popular as the veranda of mecca. there are many moelem as the majority. it is also as one of the provinces that popularize tourism. it also has many famous tourist attractions. they have good planning for tourism development. almost all areas in aceh have unique tourist attractions that can be used (eti, 2009). aceh has a unique tourism model. it is very influential on the development of tourism itself. the existence of tourism development can also contribute for human’s life and the development of acehnese people. therefore, many people in the community can get jobs from tourism developments such as selling at tourist spots, being the restaurant employees, being tour guides and hotel employees, being traditional traders and others. tourism activities are not only activities of moving people from one place to another in a short time (maulidi, 2019), but moreover, there is a value of worship and support for facilities for them to worship. tourist visitors who enjoy the beauty of tourism in aceh are not only natives but those who come from outside the aceh area such as from jakarta, java, malaysia, and others (marefa, 2017). halal tourism is influental because halal tourism is part of the physical and spiritual needs of human which are guided into the goodness and truth. also it guided human to stay away from immoral acts, and to keep away from apathetic on islam instruction (pandjaitan, 2018). for example, the dress code for being a muslim or muslimah. it is hoped that muslim or muslimah does not have bad habit or something bad which refers to islamic shari'ah. also it is hoped can become human who has akhlakul karimah (abdillah, 2019). aceh is a province that has implemented sharia principles, in which these sharia principles not only regulate matters of worship but also encourage tourism actors to implement sharia-based tourism (murtini, 2018). the deputy governor from aceh, nova iriansyah, explained the halal tourism has potentials of aceh in front of the indonesia-malaysia-thailand growth triangle (imtgt) delegation. the exhibition was held at the 23rd igt meeting, in pangkal pinang, bangka belitung. the halal tourism market has development in the world, especially in asia, because of that imt gt is very important in promoting halal tourism in aceh. in this case, that nova explained that the added value for the development of halal tourism in aceh is that the majority of the population. it is muslim which has good religious values in human life. in addition, halal tourism in increasing the number of tourists plays crucial role in increasing the economy. improving halal products and services can be done by providing the best quality and standardization of halal certification. nova iriansyah also added that connection is one of the keys to encourage growth economic in the imt-gt region especially to increase tourism growth by opening international flight route to make it become easier for tourists who wants to visit aceh. strengthening connectivity is very important in supporting the development of the tourism market. he gave an example of direct flights from penang to banda aceh, kuala lumpur to banda aceh, and singapore to banda aceh. the strengthening of connectivity cannot be separated from the improvement of infrastructure, which is currently being carried out in aceh with the construction of the sumatran toll road (khairullah, 2017). the aceh government through the tourism office has tried to develop halal tourism in aceh in order to realize the satisfaction of visiting tourists, including by building facilities and infrastructure for worship, separation of facilities between men and women, labeled halal food, entertainment in islamic places while traveling (abdillah, 2019). tourists will be satisfied if the aspects of halal tourism received are in line with expectations. on the other hand, the reality on the ground shows that there is still a lack of halal tourism facilities (facilities and infrastructure), limited of human resources. it shows that there are still a lot of homework that have to be finished by the government in developing halal tourism. tourist satisfaction is one of the benchmarks for assessing the success of the development of halal tourism in aceh. at first, the purpose of this study is to find out how the influence of halal tourism on tourist satisfaction. second, it is to know the satisfaction of tourists who visited banda aceh city. because of that, this research can contribute in providing the input for local government to maintain and improve the quality of halal tourism and improve the shortcomings that still exist in tourist attractions. based on this discussion. the authors are interested in researching "analysis of tourist satisfaction with halal tourism in aceh" indonesian journal of halal research, 4, 1 (2022): 1-8 3 of 8 analysis of tourist satisfaction with halal tourism in aceh 2. materials and methods this study uses quantitative method. it is for testing the established hypothesis (sugiyono, 2012). this research is a type of field research (field research) which has done by digging up data sourced from locations or research fields related to the influence of halal tourism on satisfaction of visiting tourists to banda aceh city. according to its nature, this research is a descriptive analysis. the population of this study are local tourists and national tourists who have visited banda aceh. the population in this study is unknown. therefore, the sampling method of this research uses the type of accidental sampling. anyone who happens to meet the researcher can be used as a sample. if it seen that the person can be used as a sample if it is seen that the person who happened to be met is suitable with the data source (puguh, 2009). this method is used based on the consideration that the sample was taken from large population to facilitate the research objectives. therefore, the sample used in the study is part of the population of 50 respondents and the sample taken is tourists who have visited banda aceh.the characteristics of the respondents are local tourists who come from another cities of banda aceh and aceh besar; tourists who have visited more than once; and tourists who stayed in banda aceh. the primary data used in this study are the results of the questionnaire. it is used as a sample in the study. data collection is done by giving questionnaires and observing people and phenomena. there are three main data collection methods in this study, named observing, collecting data through questionnaires, and reviewing relevant literature (sekaran, 2019). data processing and analysis techniques were conducted through validity tests, reliability tests, and classical assumption tests. hypothesis testing built in this study are: h1 = there is a significant influence between halal tourism on the satisfaction of visiting tourists. h0 = there is no significant effect between halal tourism on the satisfaction of visiting tourists. meanwhile, simple linear regression analysis was used to determine the type of relationship between the variables studied (riduwan, 2013). the simple regression equation x against y is as follows: y = a + b.x1 note: a = number constant β = number or direction of regression coefficient x = halal tourism y = tourist satisfaction coefficient of determination to find out how big the contribution of halal tourism to tourist satisfaction (y), the statistical calculations were carried out using the coefficient of determination (kd). kd = ryx2 ×100% note: kd = value of the coefficient of determination ryx2 = correlation coefficient value 3. results and discussion 3.1. characteristics of respondents the data from the results of this study were obtained directly from the distribution of questionnaires to research respondents. respondents in this study amounted to 50 tourists who visited the city of banda aceh. the research locations in this study are places that are often visited by tourists, namely the banda aceh grand mosque, aceh tsunami museum, blang padang field, mecca hotel, and solong coffee. based on gender, male respondents are the most dominant respondents in this study, namely 30 respondents with a percentage level of 60%. then followed by women, namely 20 respondents with a percentage level of 40%. respondents of this study aged 41-50 are the most dominant totaling 16 respondents with a percentage level of 32%, followed by age 20-30 years totaling 15 respondents with a percentage level of 30%, followed by ages 31-40 years totaling 14 respondents with a level the percentage of 28%, and >51 years, totaling 5 respondents with a percentage level of 10%. respondents who are married are the most dominant respondents in this study, totaling 37 respondents with a percentage rate of 74%, followed by unmarried respondents, totaling 12 respondents with a percentage rate of 24%, and the last one is those who are widowed/widowed amounting to 1 respondent. with a percentage rate of 2%. indonesian journal of halal research, 4, 1 (2022): 1-8 4 of 8 harjoni desky et al. respondents whose last education level was smp/sma were the most dominant in this study amounting to 20 respondents with a percentage level of 40%, followed by academy/diploma totaling 17 respondents with a percentage level of 34%, followed by bachelors (s1) 13 respondents with percentage rate of 26%. the most dominant respondents in this study amounted to 14 respondents with a percentage level of 28%, followed by the housewife profession, which amounted to 9 respondents with a percentage level of 18%, followed by the student/student profession and civil servants with a total of 8 respondents with a percentage rate of 16%, followed by by the trading profession 6 respondents with a percentage rate of 12%, followed by other professions with a total of 5 respondents with a percentage rate of 10%. the most dominant respondents in this study amounted to 29 respondents with a percentage rate of 58%, followed by respondents who visited 4-6 times, totaling 16 respondents with a percentage rate of 32%, and the last one was those who were >6 times totaling 5 respondents with a percentage level of 32%. 10% percentage. respondents from aceh are the most dominant respondents in this study, totaling 36 respondents with a percentage rate of 74%, followed by respondents from outside aceh, totaling 14 respondents with a percentage rate of 28%. 3.2. validity and reliability test table 1. result of validity test variable question items r count r table note x halal tourism 1 0,619 0,278 valid halal tourism 2 0,740 valid halal tourism 3 0,666 valid halal tourism 4 0,760 valid y satisfaction traveler 1 0,669 0,278 valid satisfaction traveler 2 0,783 valid satisfaction traveler 3 0,813 valid satisfaction traveler 4 0,750 valid source: data using spss 20.0 for windows based on the result (table 1), it can be explained that the validity coefficient (r) > r table 0.278, the validity test results can be declared valid, and this research can be continued. the results of the calculations can be seen in the table of spss 20 output results below: table 2. reliability test results variable reliability coefficient cronbach alpha note halal tourism 4 items question 0,775 reliable traveler’s satisfaction 4 items question 0,800 reliable source: data using spss 20.0 for windows based on the result (table 2), it can be seen that cronbach's alpha> than 60% (αx = 0.775>0.60% and y = 0.800> 0.60%) then the reliability test results can be stated as reliable or consistent, having a good level of reliability. 3.3. biomarker protein identification 3.3.1. normality test the results of the normality test in this study showed the asymp value. sig. (2-tailed) 0.118> 0.05 so it can be concluded that the data is normally distributed because the significant value in the kolmogorov-smirnov table is greater than 0.05. this can be seen in the following table (table 3): indonesian journal of halal research, 4, 1 (2022): 1-8 5 of 8 analysis of tourist satisfaction with halal tourism in aceh table 3. normality test results one-sample kolmogorov-smirnov test unstandardized residual n 50 normal parametersa,b mean 0e-7 std. deviation 1.08964113 absolute .168 most extreme differences positive .096 negative -.168 kolmogorov-smirnov z 1.190 asymp. sig. (2-tailed) .118 source: data using spss 20.0 for windows 3.3.2. heteroscedasticity test figure 1. heteroscedasticity test results based on figure 1 the scatterplot graph above can be meaningful, the dots are spread out and do not form a clear pattern. if there is no clear pattern, and the points spread above and below the number 0 on the y axis, then there is no heteroscedasticity, so it can be concluded that the absence of heteroscedasticity means that the assumptions in the regression analysis are fulfilled. 3.3.3. simple regression analysis results the hypothesis is a temporary answer to the formulated problem. therefore, this provisional answer must be tested empirically for truth. hypothesis testing in this study was carried out using a simple regression technique for the first hypothesis. the first hypothesis states that "there is a significant influence between halal tourism on the satisfaction of visiting tourists to aceh". to test this first hypothesis, simple linear regression analysis was used. with the help of the statistical program series (spss) for windows 20.0, a summary of the results of simple linear regression analysis is obtained as shown in the following table: table 4. results of simple linear regression analysis (halal tourism) variable korf.regression (b) t count sig. t information constant 2.768 1.523 .134 halal tourism .854 8.205 .000 significant r square .584 source: primary data processed, 2022 the results of simple linear regression analysis as in table 4 above can be written the regression equation as follows: y = a + b.x + e description: a = constant number b = number direction or regression coefficient x = halal tourism y = tourist satisfaction indonesian journal of halal research, 4, 1 (2022): 1-8 6 of 8 harjoni desky et al. so it can be concluded that the obtained simple linear regression equation is as follows: y = 2.768 + 0.854x the constant value is 2.768, this means that tourist satisfaction will be 0.854 if halal tourism is zero. this can be explained that tourist satisfaction will decrease if there is no halal tourism. halal tourism (x1) has a positive influence on tourist satisfaction, with a regression coefficient of 0.854 indicating that if halal tourism increases by 1 percent, tourist satisfaction will increase by 0.854 percent assuming the other independent variables are constant. a significant value (sig) of 0.000, this value is much lower than 0.05, so the effect of halal tourism on tourist satisfaction is significant. based on the spss calculation, the t-count value is 8.205, while the p-value is 0.000, so that the p-value is <5% (0.000<0.05), meaning that there is a significant effect of the halal tourism variable on the satisfaction of tourists visiting banda aceh. these results indicate that the higher the halal tourism, the better the satisfaction of visiting tourists, and vice versa. the coefficient of determination r2 is 0.584, which means that 58.4% of the dependent variable of tourist visiting satisfaction can be explained by the independent variable of halal tourism. while the remaining 41.6% is influenced by variables that are not explained in the model. thus the first hypothesis which states "there is a significant influence between halal tourism on tourist visiting satisfaction in banda aceh" can be accepted. 3.4. discussion the results of this study indicate that there is a relationship between halal tourism and visitor satisfaction. this explains that halal tourism contributes to the satisfaction of tourist visitors. this visitor satisfaction is because muslim tourists feel safe and comfortable. comfort and security here are because tourists do not feel confused anymore in looking for facilities and others, such as prayer rooms or mosques, halal food, and other facilities. in this case, the government should continue to increase satisfaction to tourists. one form of satisfaction made by the government and the community towards tourists in banda aceh is satisfaction with tourists including adequate facilities for worship, separate facilities for men and women, food hygiene offered to tourists, islamic entertainment places during the trip. tourists will be satisfied if the aspects of halal tourism received are in line with expectations. the results of this study strengthen research from irda et al. (2019); sudiartha athar et al. (2020) & ayu et al. (2021) which says that the occurrence of this influence is due to the increasing understanding of tourists about the importance of halal tourism in each city so that people muslims are no longer worried about their obligations and needs as a muslim. the most important thing that must be considered by stakeholders is the satisfaction of tourists for tourist attractions, including the presence of prayer rooms, clean bathrooms, and other facilities by islamic law. the results of this study say that there is a relationship between halal tourism and tourist satisfaction. this explains that halal tourism affects tourist satisfaction. the better the tourists' assessment of tourist attractions, the higher tourist satisfaction will be (lisma et al, 2017). a tourist, if he is satisfied with the right tours provided by stakeholders, then it is very likely that tourists will return and participate in promoting these tourist attractions to other tourists. the results of this study are in line with research nurcahya & sugiyanto (2019); fakhrunissa et al. (2020) & sukma irdiana et al. (2021) which says that tourist satisfaction can shape different consumer behavior at a tourist place. the contribution of the halal tourism variable is indeed very small to satisfy tourists but increasing the understanding of muslim tourists about the halalness of a tourist place will make tourism now more careful and wiser in determining a tourist attraction that is worth visiting. 4. conclusion the conclusion of this research is that there is an effect of halal tourism on the satisfaction of tourists visiting the city of banda aceh. it is validated from the regression results, the value of t count> t table. the value of t count is 8.205 while the value of t table is 0.201. null hypothesis (h0) is rejected and alternative hypothesis (h1) is accepted. it means that there is a significant effect of halal tourism on tourist satisfaction. the coefficient of r square shows the magnitude of the influence of halal tourism on tourist satisfaction in the city of banda aceh named the value of r square with a value of 0.584. it means that the magnitude of the effect of halal tourism on tourist satisfaction in banda aceh city is 58.4 percent and the remaining 41.6 percent is affected by other factors which did not examined by researchers. indonesian journal of halal research, 4, 1 (2022): 1-8 7 of 8 analysis of tourist satisfaction with halal tourism in aceh acknowledgements the researcher would like to thank all the participants who involved of this research, including the respondents who provided an important information in this research. references abdillah, m. t. 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(2020). wisata halal: konsep dan aplikasi. makassar: alauddin university press. © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 2 (2022): 45-52 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i2.15573 https://journal.uinsgd.ac.id/index.php/ijhar/ design and performance test of specific primers to detect bovine dna fragments using multiplex pcr technique for halal authentification joni kusnadi1*, kevin hohn hernandi2, khotibul umam al-awwaly3, estri laras arumingtyas4, hilda maghfirotu hakiki5, nur istianah6 1,2department of agricultural product technology, faculty of agricultural technology, university of brawijaya, jl. veteran, ketawanggede, lowokwaru, malang, jawa timur 65145, indonesia 3department of animal products technology, faculty of animal science, university of brawijaya, jl. veteran, ketawanggede, lowokwaru, malang, jawa timur 65145, indonesia 4department of biology, faculty of mathematics and natural sciences, university of brawijaya, jl. veteran, ketawanggede, lowokwaru, malang, jawa timur 65145, indonesia 1central laboratory of life sciences, university of brawijaya, jl. veteran, ketawanggede, lowokwaru, malang, jawa timur 65145, indonesia 1,3,5halal inspection agency, university of brawijaya, jl. veteran, ketawanggede, lowokwaru, malang, jawa timur 65145, indonesia 6school of food science and biotechnology, kyungpook national university, 80 daehak-ro, buk-gu, daegu, republic of korea e-mail: jkusnadi@ub.ac.id*1, kevinhernandi.11@gmail.com2, aak_umam@ub.ac.id3, larasbio@ub.ac.id4, hildahakiki01@gmail.com5, nuristianah@knu.ac.kr6 *corresponding author received: december 15, 2021; accepted: august 15, 2022 abstract: adulterating meat products with several species, including non-halal species, is often found in commercial products. this study aims to design and validate the cytochrome c oxidase subunit i (co1) primers to detect the non-halal species. a pair of species-specific primers encoding the co1 gene were designed to amplify bovine dna, tested for specificity, and applied in multiplex polymerase chain reaction (pcr) technique with dloop primers for pigs, cyt-b for rats, and 12s rrna for dogs. the co1 primers, along with d-loop primers for porcine, cyt-b primers for rats, and 12s rrna primers for dogs can be used to detect specific bovine dna with a size of 279 bp and sequence similarity of 96%. in addition, dog, rat, and porcine dna were amplified at 101, 603, and 951 bp, respectively. these four primers are specific and can amplify the target dna to detect non-halal meat component contamination in a single reaction process. keywords: bovine, co1 primer, halal authentification, meat products, multiplex pcr 1. introduction food adulteration is often found in food processing (esteki et al., 2019; huq et al., 2022; tibola et al., 2018). foodstuff is adulterated for various reasons, including increasing margin, carelessness, or covering up defects that might occur in the food (banti, 2020; choudhary et al., 2020; sharma et al., 2017). the meat mixed into the claimed food product is usually of poor quality and unfit for consumption or forbidden by certain religions, such as pork, rat, dog, or other non-halal meat (manalu et al., 2019; salahudin et al., 2018). adulteration through the addition of non-halal ingredients is a major concern for muslims. every muslim is forbidden from using non-halal ingredients or eating non-halal food (denyingyhot et al., 2022; halimi et al., 2021). meanwhile, it is not easy to distinguish non-halal mixed meat from beef, so developing a reliable detection technique for mixing ingredients needs is necessary (prachugsorn et al., 2022; saputra et al., 2018). several detection techniques for food adulteration have been developed based on the presence of protein, fat, and dna responses (ali et al., 2012; chappalwar et al., 2020; yalçınkaya et al., 2017). dna-based analysis is widely used because it is stable even under extreme conditions (not easily denatured) (astill et al., 2019; članjak – kudra et al., 2021). it is suitable for detecting food products undergoing a series of production processes. the pcr technique using species-specific primers has been widely applied to detect adulteration of processed meat products because it can amplify specific target sequences (kang & tanaka, 2018; vaithiyanathan et al., 2021). the pcr technique using speciesspecific primers has been widely applied to detect adulteration of processed meat products because it can amplify specific target sequences. several species-specific mt-dna primers that have been used to mailto:jkusnadi@ub.ac.id mailto:kevinhernandi.11@gmail.com mailto:aak_umam@ub.ac.id mailto:larasbio@ub.ac.id mailto:hildahakiki01@gmail.com mailto:nuristianah@knu.ac.kr indonesian journal of halal research, 4, 2 (2022): 45-52 46 of 52 joni kusnadi et al. detect species origin are nd2 (pork), atpase8 (horse), atpase6 (donkey) (kesmen et al. (2007); as cited in ai et al., 2019), cyt-b (matsunaga et al., 1999, as cited in ni’mah et al., 2016), and 16s rrna (cai et al., 2021), nd1 (raharjo et al., 2018). one of the developments of the pcr technique is the multiplex pcr technique which uses multiple primers and dna samples in one reaction to amplify multiple target regions (zhang et al., 2020). this technique detects multiple species in a single sample of each reaction. in multiplex pcr, each primer must be specific for a particular species, and the melting temperature (tm) should be similar or nearly for the pcr to work properly (kalendar et al., 2017). previously, kusnadi et al. (2020) successfully tested the specificity of mt-dna d-loop primers to detect porcine in various meat (pork, beef, goat, chicken, and lamb) using conventional pcr techniques. several mt-dna primers have been developed, including d-loop for porcine (kusnadi et al., 2020), cyt-b for rats (nuraini et al., 2012), and 12s rrna for dogs (chen et al., 2019). the co1 primers were designed and validated in this study using the multiplex pcr technique, allowing forgery detection to be done quickly and accurately in a single test. 2. materials and methods 2.1. bovine specific primer design a pair of bovine-specific primers targeting the co1 gene in mt-dna bovine were designed based on the sequence of co1 gene obtained from the website of the national center for biotechnology information (ncbi). the bos taurus species with genbank accession number mt576844.1 was selected as the nucleotide sequence reference for bovine. the bovine co1 sequences were aligned with those of dog (canis lupus familiaris, kj522809.1), rat (rattus norvegicus, nc 001665.2), and porcine (sus scrofa domesticus, kj789952.1) to obtain a specific and unique sequence. the selection of primer sequences is carried out by considering the size of the product amplification (100–500 bp), primer length 20–30 bp, gc 40–60%, melting temperature (tm) 50–60°c, and annealing temperature (ta) max 5°c from tm. 2.2. dna isolation the chloroform isoamyl-alcohol method was used to isolate dna from meat samples (beef, porcine, rats, and dogs) with some modifications, including the elimination of phenol, storage time, and centrifugation speed (× g) (sambrook et al., 1989, as cited in priyanka et al., 2021). the samples of beef and pork were obtained from malang city supermarkets. in contrast, the samples of dog and rat meat were supplied by the central laboratory of life sciences (lsih) of brawijaya university. each meat sample was weighed up to 20 mg and placed in a 1.5 ml eppendorf tube containing 500 µl of ste buffer (nacl, tris-cl ph 8, edta ph 8). first, the samples were mashed with a micro pestle and mixed with 40 µl of 10% sds and 20 µl of proteinase-k 20 mg/ml. next, they were vortexed for 20 seconds before being incubated in a thermal mixer at 55°c and 800 rpm (mhr 13, hlc biotech). finally, they were centrifuged for 10 minutes at 29°c at 16.000 × g (mikro 22r, hettich). the amount of 400 µl of the supernatant was transferred to a new 1.5 ml eppendorf tube and added with the same volume of chloroform and isoamyl alcohol with the 24:1 ratio. then, 40 µl of 5m nacl was added and mixed slowly. the mixture was centrifuged for 10 and 5 minutes at a temperature of 29°c and a speed of 16.000 × g. the procedure was repeated the second time without adding 5m nacl. the supernatant was then transferred into a new 1.5 ml eppendorf tube along with 800 µl of absolute cold ethanol and 40 µl of 5m nacl. the samples were slowly mixed and incubated at -20°c for 2.5 hours before being centrifuged for 10 minutes at 4°c at 16.000 × g. next, the pellet was added to 500 µl of 70% ethanol before being centrifuged for 5 minutes at 4°c at 16.000 x g. finally, the pellets tube was placed in a thermomix at 55°c until the ethanol evaporated. the pellet was then dissolved in 50 µl of ph 7.6 te buffer. a nanodrop™ spectrophotometer (nanodrop/nd1000 uv/vis) was used to analyze the samples for purity and concentration. 2.3. pcr amplification the multiplex pcr technique was used to test primer specificity. dna isolates were amplified using 12s rrna primers for dogs, cyt-b primers for rats, d-loop primers for porcine, and co1 primers for bovine. in a 0.2 ml tube, the total volume of 20 µl pcr reaction mixture contained 10 µl my taqtm hs red mix, 0.5 µl of forward and reverse primers (dogs, rat, porcine, and bovine), 3 µl of ddh2o, 0.5 µl of dna beef, 0.5 µl porcine dna, 1 µl rat dna, and 1 µl dog dna. spin down was used to homogenize this pcr mixture. thermal cycler (cr system 9700, applied biosystems) set to 95°c for 5 minutes for hot start, then 35 denaturation cycles at 95°c for 30 seconds, annealing indonesian journal of halal research, 4, 2 (2022): 45-52 47 of 52 design and performance test of specific primers to detect bovine dna fragments using multiplex pcr technique for halal authentification at 55°c for all primers in 30 seconds obtained through pcr optimization of annealing and extension temperatures at 72°c for 40 seconds. the last stage is the final extension at 72°c for 5 minutes. the pcr products were stored at -20°c before being used for further analysis. pcr products were visualized by electrophoresis (mupid 2 plus) technique using 1.5% agarose concentration dissolved in 1× tbe buffer and run at 50 v for 45-50 minutes. electrophoresis results were observed using a chemidoc gel imaging device (br-200, bio-rad). amplification samples with bovine primers were sequenced at 1st base malaysia and analyzed using bioinformatics programs (sequencer 4.1.4) and basic local alignment search tool (blast). 3. results and discussion 3.1. bovine specific primer design co1 a pair of forward and reverse primers were designed manually based on the mt-dna region of the bovine co1 gene (bos taurus) taken from the ncbi database with genbank accession number mt576844.1. as a result, 1545 bp long bovine co1 gene sequences were aligned with co1 sequences from dogs, porcine, and rats, as shown in figure 1. (a) (b) figure 1. alignment of co1 gene sequences for bovine, horse, pig, mouse, dog, and chicken species. (a) primer forward, (b) primer reverse. the higher phylogenetic group is related to the higher base variation in the nucleotide sequence (hasibuan et al., 2017). the length of the primers was 20 bp, designed to amplify sequence targets of 279 bp length. the length of this target corresponds to the amplification product of other primer targets used in multiplex pcr. shorter target dna will be more stable and easier to obtain from the amplification of degraded template dna, such as dna in processed meat product samples. in general, processed meat products have gone through a series of processes that can damage dna, such as refining raw materials and heating. the characteristics of the designed forward and reverse co1 primers and several other primers used in this multiplex pcr technique as shown in table 1. table 1. the primer pairs used in multiplex pcr identification of dog, rat, porcine, bovine species sequence gene length (bp) % gc ta (°c) amplicon (bp) reference dog f: aattgaatcgggccatgaa r: ctcctctttgttttagttaagttaa tctg 12s rrna 19 30 42 30 55 101 (martín et al., 2007) rat f: gacctcccagctccatcaaacatc tcatcttga tgaaa r: gaatgggattttgtctgcgttgga gttt cyt-b 38 28 44,7 42,8 603 (matsunaga et al., 1999, as cited in nuraini et al., 2012) porcine f: tacttcaggaccatctcacc r: tattcagattgtgggcgtat d-loop 20 20 50 40 120 (haunshi & saxena, 2008, as cited in kusnadi et al., 2020) bovine f: ccggtatagtaggaacagct r: caactatagaggatgcgagg co1 20 20 50 50 279 this study indonesian journal of halal research, 4, 2 (2022): 45-52 48 of 52 joni kusnadi et al. the co1 mt-dna primers designed qualify as as good primers. the 20 bp primer length is sufficient for binding the template dna at the appropriate annealing temperature and obtaining specific sequences (borah, 2011, as cited in cahyadi et al., 2018). therefore, a primer size that is too long will affect the annealing process, but a primer size that is too short will affect the primer's specificity. in addition, the co1 primer has a guanine-cytosine (gc) content of 50%. therefore, the percentage of primary gc should be between 40% and 60%. a high percentage of gc causes the formation of a hairpin structure, whereas the low one reduces the efficiency of the pcr (sasmito et al., 2014). 3.2. dna isolation and quantitative measurement it is important to ensure the purity and adequate concentration of dna before carrying out the dna amplification process using the pcr technique. sufficient dna concentration is needed for the dna amplification process to occur properly (piskata et al., 2017). therefore, dna isolates from meat samples were tested quantitatively, as shown in table 2. table 2. the results of dna isolation of fresh meat sample concentration (ng/µl) purity (λ 260/280) porcine 94.92 1.99 bovine 138.11 1.92 dog 41.88 2.06 rat 143.37 2.01 the concentration of dna templates required for the pcr process ranges from 10 to 100 ng/μl (nugroho et al., 2017). it is the total concentration of dna in the pcr mix. the dna isolates obtained during the isolation process ranged from 41.88 ng/μl to 143.37 ng/μl. therefore, the dna concentration is adequate for use in the pcr reaction. the purity of dog and rat dna is 2.06 and 2.01, respectively. it indicates little rna contamination because the rnase enzyme is not used in isolation (rnase enzyme can degrade rna). 3.3. bovine primer specificity test 3.3.1. primer specificity test using single pcr primers' specificity is critical in food authentication studies to avoid misidentification. therefore, the specificity of the primers was tested in this study by amplifying dna extracted from beef (positive control), dog, porcine, rat, and ddh2o (negative control). figure 2a visualizes the co1 single pcr primer specificity test. the results showed that the dna band formed was a single band with a size of 279bp, which corresponded to the target dna (bovine), as shown in figure 2a, line 2. the co1 gene has several advantages over other genes in mt-dna in high-level species identification and characterization studies. the co1 gene's nucleotide sequence contains few deletions and insertions, indicating that many conserved regions can be used to identify species. furthermore, the deletion or insertion of the nucleotide may result in point mutations, leading to silent mutations that do not result in amino acid changes. this nucleotide mutation may be sufficient to distinguish among species. as a result, the co1 gene can be used as a genetic marker for precise species identification (luo et al., 2011; wirdateti et al., 2016). it was evidenced by the absence of dna bands in non-target species and negative control. 3.3.2. primer specificity test using multiplex pcr multiplex pcr is a technique for detecting multiple dnas in a single reaction. therefore, specific primers are needed for each targeted dna. thus, it is critical to perform a primer specificity test to determine the specificity of the primer in amplifying each target dna. figure 2b visualizes the co1 multiplex pcr primer specificity test. figure 2b shows that the primer can amplify the target dna in each sample of singleplex pcr well. it is indicated by the formation of four bands corresponding to each size of the target species. dna of dogs, bovine, rat, and porcine was successfully amplified at 101 bp, 279 bp, 603 bp, and 951 bp (line 1-4), respectively, based on the results of martín et al. (2007), nuraini et al. (2012), and kusnadi et al. (2020). these results indicate that the four primers are specific primers capable of amplifying the target dna. in addition, using the multiplex pcr technique, the mixed dna (lanes 5 and 6) was successfully amplified in one reaction. indonesian journal of halal research, 4, 2 (2022): 45-52 49 of 52 design and performance test of specific primers to detect bovine dna fragments using multiplex pcr technique for halal authentification figure 2. (a).visualization of primer specificity test with single pcr (m= dna ladder 100 bp, 1= ddh2o, 2= bovine, 3= dog, 4= porcine, 5= rat). (b) visualization of primer specificity test with multiplex pcr type: m=dna ladder 100 bp (1= dog, 2= bovine, 3= rat, 4= porcine, 5 and 6= mix dna). 3.4. bovine dna sequence analysis the amplification results with bovine-specific co1 primers were analyzed using a bioinformatics program (sequencher 4.1.4) to see the target dna sequences. furthermore, the dna sequences were analyzed using the blast program to find the homology of the primer sequence with dna sequences published in the genbank, as shown in figure 3, resulting in similarity/identity values and query coverage. the dna sequence amplified by co1 primer has an amplicon length of 279 bp, matching the sequence located at 5764 6042 bp of 16339 bp of bos taurus isolate yb6 mitochondrion with accession number mt576844.1. based on the results of blast analysis, the primary sequence of co1 gene amplification had 100% query cover, 96% identity, and a 3% total gap. the results demonstrated that the co1 primer detected bovine dna fragments with a high and specific match. figure 3. results of dna sequence query compared with sequences in genbank. 4. conclusion species-specific primers designed based on the bovine mt-dna co1 gene sequence were confirmed to detect bovine dna with a size of 279 bp and sequence similarity of 96%. therefore, co1 primers can be applied for specific detection of bovine dna along with d-loop primers for porcine, cyt-b for rats, and 12s rrna for dogs. therefore, these four primers can be applied to detecting counterfeiting and halal authentication. acknowledgments this study was supported by hibah doktor university brawijaya (dipa-023.17.2.677512/2021). the author would also thank the central laboratory of life sciences (lsih) university brawijaya for providing technical assistance with some supporting equipment. references ai, l., liu, j., jiang, y., guo, w., wei, p., & bai, l. 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(2020). identification of diarrheagenic escherichia coli by a new multiplex pcr assay and capillary electrophoresis. molecular and cellular probes, 49, 101477. https://doi.org/10.1016/j.mcp.2019.101477 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research e-issn: 2657-0165 p-issn: 2656-3754 article 1ministry of industry of the republic of indonesia, south jakarta, dki jakarta 12950, indonesia. 2indonesian trade promotion centre (itpc) dubai, building r 382 shop no. 5, dubai, united arab emirates. indonesian journal of halal research | 5(1), feb, 2023 | doi: 10.15575/ijhar.v5i1.17385 https://journal.uinsgd.ac.id/index.php/ijhar/ portraits and challenges of indonesia’s modest fashion industry on the halal industry competition in the world viviyanti yuniastuti1*, andrey achmad pratama2 abstract: the muslim population is spread all over the world, and the majority of indonesia’s population is muslim. the market segmentation for the halal industry, one of which is modest fashion, has a lot of competition globally. this study describes the development and challenges of indonesia’s modest fashion industry in the global halal industry. the research method is qualitative with a descriptive approach, with data collected from reports and related documents. the results show the simple fashion sector score of indonesia’s global islamic economic indicator increased from 2018 to 2021 and is ranked in the top 10. similar development trends occurred in competing countries. indonesia faces many challenges and stiff competition in the modest fashion sector of the halal industry, including accessing financing and international markets, meeting market needs, receiving government support/related policies, implementing technology in marketing, research and development, and setting competitive prices. however, indonesia’s modest fashion sector is growing. keywords: challenges, halal industry, modest fashion e-mail: viviastuti472@gmail.com*1, andreyahmaddxb@gmail.com2 *corresponding author received: march 13, 2022 accepted: february 20, 2023 published: february 28, 2023 how to cite this article (apa 7th edition reference style): yuniastuti, v., & pratama, a. a. (2023). portraits and challenges of indonesia’s modest fashion industry on the halal industry competition in the world. indonesian journal of halal research, 5(1), 21–29. https://doi.org/10.15575/ijhar.v5i1.17385 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17385 22 of 29 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17385 | https://journal.uinsgd.ac.id/index.php/ijhar/ 1. introduction the halal industry is growing globally. according to the state of the global islamic economy report (2021), about usd 2.2 trillion in total funds was spent by around 1.9 billion consumers of the halal industry. based on projections of the compound annual growth rate, the halal industry will reach 2.4 trillion in 2024. indonesia ranks fourth in the global islamic economy indicator (giei) of the halal industry after malaysia, saudi arabia and the united arab emirates (uae) (state of the global islamic economy, 2021). indonesia has great potential to develop and have the best halal industry in the world. this refers to the majority (approximately 87.2%) of indonesia’s population being muslim. thus, islam has had a significant impact on its culture and lifestyle (huda et al., 2022). the command to use halal products and avoid forbidden things is written in the qur'an and hadith, increasing muslim consumer awareness of their religious obligations, which creates a huge demand for halal products (hamid et al., 2019). thus, optimizing the development of the halal industry can improve the country's economy. one of the growing halal industries in indonesia is the modest fashion industry. modest fashion, from an islamic point of view, is an emerging phenomenon that offers non-stick and non-transparent clothing that covers the body as per religious injunctions and is seen as a thriving industry in the fashion sector (radwan et al., 2019). muslim dress is no longer a muslim identity; rather, it has become a social identity in the community, not only in indonesia, but also globally (martiana et al., 2018). currently, indonesia is ranked third after the uae and turkey in the top 10 in modest fashion (state of the global islamic economy, 2021). the achievement and development of this achievement are not easy because the modest fashion industry is growing yearly. although indonesia is experiencing growth, other countries such as the uae, turkey and malaysia, which are included in the four top levels of modest fashion, also continue to grow. various factors influence the development of modest fashion, which can be a challenge for the development of modest fashion in a country. the fast pace of fashion is rapidly becoming a new phenomenon with a significant impact on the modest fashion industry (gazzola et al., 2020; sumarliah et al., 2022). in addition, the competition between modest fashion brands is increasing along with the emergence of new local and international designers. in addition, health insurance for cheap raw materials in vietnam and china contribute to the development of modest fashion (zainudin et al., 2020). the concept of fashion awareness requires the industry to follow fashion trends that are in demand by consumers (baharuddin et al., 2021; lang & liu, 2019). this means the target market for modest fashion is extensive, not only in indonesia. the tight competition in the modest fashion industry and various challenges faced make it essential to conduct a portrait analysis of the developments and challenges faced by indonesia in the modest fashion industry. previous research related to modest fashion explains the implementation of the development model for the halal fashion industry in indonesia (faried, 2019), consumer perceptions of muslim fashion brands in indonesia (purwanti & adinugraha, 2021), factors influencing the modest fashion market (radwan et al., 2019), servicing modest fashion markets (bardakcı et al., 2021), and research on portraits (challenges and opportunities) of the indonesian halal industry, but the halal industry in general and not in the modest fashion industry (fathoni, 2020). previous research related to the development of the modest fashion industry evaluates its development and challenges to win global competition. this research contributes to the development of the indonesian halal industry, especially in the modest fashion sector, so it continues to grow and can win the competition with related sector industries by implementing strategies based on the existing challenges. therefore, this study determines the portrait and challenges of the indonesian modest fashion industry in facing global competition. 2. materials and methods this research is qualitative and quantitative with a descriptive approach. the study was conducted with secondary data: documents and reports related to the developments and challenges of the modest fashion industry in indonesia. the data collected is presented in tables and graphs, which are explained narratively and compared with related theories and literature. 3. results and discussion the halal industry processes goods based on sharia guarantees, so the products are good, healthy, safe and harmless; therefore, halal to consume, enjoy or use (peristiwo, 2019). based on data from the state of the global islamic economy report, there are seven types of halal industries: halal food, islamic finance, halal travel, modest fashion, halal media and recreation, halal pharmaceuticals, and halal article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17385 23 of 29 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17385 | https://journal.uinsgd.ac.id/index.php/ijhar/ cosmetics (akram, 2022; ikhwan, 2021). this article focuses on modest fashion. modest fashion is a closed clothing style with character, does not expose the body, is not transparent and does not expose excess skin, so it is a fashion that is categorized as halal. the term modest fashion originates from the idea of a young generation of fashion designers who create clothing that is modest but has a high fashion factor (lewis, 2013; ajala, 2017; rosenberg, 2019). the increase in demand for modest fashion has occurred as a result of the growth in the muslim population worldwide, the development of social networks, and the emergence of the modern fashion designer mindset (lekhdar et al., 2021). thus, the growth of modest fashion in recent years must have been greatly influenced by the high demand for muslim clothing (farrag & hassan, 2015; khurotul et al., 2019). the muslim fashion industry in indonesia has been growing since 2010. this industry is growing with a lot of demand due to the many opportunities as most of the indonesian population is muslim. demand is increasing along with increasing awareness of the muslim community to enjoy the halal lifestyle, including wearing clothes. modest fashion has developed in indonesia. achievements of indonesia's modest fashion industry based on indonesian islamic economic masterplan 2019–2024 is shown in table 1. table 1. achievements of indonesia's modest fashion industry criteria achievement employment 29% gdp 28.6% export value usd 7.18 billion labor absorption is the number of workers working in and available for a business. (amalia & woyanti, 2020). it is also job seekers’ acceptance to do the work or conditions, which illustrates the availability of jobs. in general, labor absorption shows how much a company needs to deliver a product (maulana et al., 2020). the high absorption of labor indicates the business/industry is growing. with the increase in the number of businesses, there will be many new opportunities (amalia & woyanti, 2020). in the halal industry, gdp is a measure of economic growth and financing is a significant factor in the effectiveness of islamic finance (boukhatem & ben moussa, 2018; ledhem & moussaoui, 2021). the modest fashion industry’s 28.6% contribution in indonesia means it has been able to contribute a lot to the country's economy. meanwhile, its enormous export value (usd 7.18 billion) added value and increased the country's income (bohn et al., 2021). thus, the modest fashion industry in indonesia has contributed significantly to the indonesian economy by improving the welfare of its citizens by creating employment opportunities and increasing state income. the modest fashion sector score based on giei for 2017-2021 and the state of the global islamic economy report 2017-2021 is shown in table 2. table 2. modest fashion sector score based on giei in 2017–2021 country 2017 2018 2019 2020 2021 indonesia 21 20 34 37.9 57.9 malaysia 31 31 33 35.6 43.7 uae 67 63 106 95.2 235.6 turkey 29 37 32 50.0 75.1 the modest fashion sector score in table 2 and figure 1 is calculated on indicators like supply drivers relative to country size (clothing exports to organisation of islamic cooperation countries), awareness (number of news articles and events), and social (clothing prices and labor equity index). data from 2017 to 2021 shows the scores of the indonesian and malaysian sectors from 2018 to 2021 tended to increase. similar results are also found for uae and turkey. however, the uae fell in 2020 and turkey fell in 2019. the achievement of the modest fashion sector score in the uae was very high, with an insignificant decline in 2020, which then increased sharply in 2021 (table 2 and figure 1). this condition helped the uae to hold the top rank for many years in the field of modest fashion. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17385 24 of 29 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17385 | https://journal.uinsgd.ac.id/index.php/ijhar/ figure 1. score chart for the modest fashion sector for 2017–2021. based on law no. 33 of 2014, halal products mean those that have been declared halal by islamic law. halal products are goods or services related to food, beverages, drugs, cosmetics, chemical products, biological products, genetically engineered products, and goods used by the public that have been declared halal by islamic law. meanwhile, based on the giei, there are halal pharmaceuticals and cosmetics, halal food, islamic finance, halal travel, modest fashion, and halal media and recreation sectors. a good achievement for indonesia in the modest fashion industry sector is that the modest fashion sector score according to giei has increased yearly since 2018. however, other countries have also experienced similar developments, so the indonesian fashion industry faces stiff competition among other countries, especially the uae, turkey, and malaysia. based on the global islamic economy index score of the modest fashion sector, the top ranked countries in the modest fashion sector in 2017–2021 are summarized in table 3. table 3. achievements in the top 10 ranks in the modest fashion sector for 2017–2021 country 2017 2018 2019 2020 2021 uae 1 1 1 1 1 turkey 2 2 5 2 2 indonesia 2 3 3 malaysia 7 4 4 4 the gie ranking of modest fashion is based on aspects of sector score, clothing export to oic countries, awareness score and social score (table 3). from the results of the analysis of the four countries, which now have the best rankings in modest fashion, malaysia modestly entered the top 10 countries in 2018 and indonesia only joined in 2019. an extraordinary achievement was made by indonesia, which immediately ranks second best in the modest fashion sector based on giei. the top rank in the modest scoring sector has been occupied by the uae from 2017 to 2021. turkey also ranked second-best in the modest fashion sector from 2017-2021 except in 2019 when it dropped to fifth place. malaysia ranks fourth best in modest fashion consecutively from 2019 to 2021. modest fashion has offered modesty in clothes that can be easily associated with islam and has proven to be an effective strategy for creating a global islamic identity (radwan et al., 2019). uae, as the best modest fashion industry, has fashion trends that will not dispel the evolutionary forces influencing norms and ideas regarding women's empowerment and practicality in the future. the uae's mode of fashion has not changed significantly with globalization. this is related to the ability of designers to avoid using western styles and fabrics but create modern designs and draw inspiration from the west (gupta, 2021). meanwhile, turkey is declared as a country that has a natural bridging function between european and asian markets. the development of modest fashion in turkey is also supported by the quality of the design and fabrics used and applied (bardakcı et al., 2021). along with the development of technology, online sales and marketing also contribute to the increase in the development of modest fashion in addition to the launch of new brands and varied models from designers with different tastes. in addition, the emergence of new products in modest fashion such as sportswear, and competitive price competition are essential aspects of the development of modest fashion (hwang & kim, 2021; radwan et al., 2019). models vary from designers with different tastes. 0 50 100 150 200 250 uea turkey indonesia malaysia s e c to r sc o re 2017 2018 2019 2020 2021 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17385 25 of 29 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17385 | https://journal.uinsgd.ac.id/index.php/ijhar/ indonesia, which is currently ranked third best in modest fashion, has to face competition from other countries, which are also developing continuously, and its score is still far from the uae. this is a challenge for indonesia, especially in achieving the best ranking in this sector. various challenges faced by indonesia in the modest fashion sector are presented in table 4 based on forum group discussion results from the indonesian ministry of industry in 2018. table 4. challenges faced by indonesia's modest fashion aspect challenge demand and market 1. many western brands are developing in modest fashion 2. weak access to international markets 3. china offers modest fashion products at more competitive prices technology and information implementation of the use of information technology is still low regulation not yet uniform policies of the central government and local governments financing 1. financial institutions don't understand the creative industry 2. financial institutions still need tangible guarantees, most of which cannot be met by business actors r&d lack of research on market movements, segmentation, and market tastes the challenges faced by indonesia in the modest fashion industry are related to market aspects, information technology, government regulations or policies, financing, and research and development. related marketing aspects and market demand related to models, prices and target markets. the broader target to the international market is still weak and needs to be optimized. a further challenge relates to the existence of technological developments through the use of social media influencing trends in the fashion industry. these conditions led to the revival of islamic fashion culture that has penetrated western countries (kamarulzaman & shaari, 2020). modest fashion has a broad target market because the muslim population is spread worldwide. there are obstacles in the development of modest fashion in a country, one of which is italy where most muslims in the italian market adopt traditional ways to meet their needs through traditional marketing such as magazines, television and radio advertising, direct mail, billboards; and italian designers have not taken advantage of the market in other islamic countries. (radwan et al., 2019). the size of the international target market is supported by data related to the five top consumers of modest fashion in the world in 2019 based on the state of the global islamic economy report 2020–2021, as shown in table 5. table 5. highest consumers of modest fashion in the world in 2019 rank county consumption ($ billion) 1 iran 53 2 turkey 28 3 saudi arabia 21 4 pakistan 20 5 indonesia 16 consumption of modest fashion in the world in 2019 was $277 billion, whereas, in indonesia, modest fashion consumption was only $16 billion. indonesia ranks fifth largest as a modest fashion consumer, but it is only about 5.78% of all modest fashion consumption. another 94.22% of consumption is spread across various countries in the world, which means enormous market potential. this result is supported by previous research, which reports that the economic potential in the halal fashion industry sector in indonesia is promising as can be seen from the consumption of muslims in indonesia towards halal fashion, which continues to increase year on year. indonesia's demographic bonus, which is dominated by millennials and gen z who are familiar with technology and the increasing use of e-commerce, provides a great opportunity for this industry to develop even further (jailani et al., 2022). this means more extensive segmentation in the international scope becomes a challenge to develop better. modest fashion models that change and begin to follow simple western models and lower prices for chinese products are challenging for indonesia to develop this modest fashion. the low price of fashion in china is related to the low cost of production. this can be explained by the results of previous article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17385 26 of 29 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17385 | https://journal.uinsgd.ac.id/index.php/ijhar/ studies comparing manufacturing costs between south korea and china, where the two countries have significant differences in the number of employees, monthly wages, factors that affect the lowest cost price period during the year; time of making the garment, and cost of making the basic design and details of the blouse, pants and jacket design (kim et al., 2016). in addition to cheap labor, technology is also a factor affecting price competitiveness in the chinese clothing sector. nonetheless, china faces challenges in the fashion sector related to a lack of design capacity and human resources, which require strong institutional support from the government (zhang et al., 2016). information technology, which is developing rapidly, must be used as best as possible to study the latest fashion models facing the market, and creating marketing and use is still low in indonesia. this is also a challenge in research and development. information technology can facilitate marketin g activities (bessen, 2020). information technology in marketing helps gather information about consumer preferences and needs, and assists in digital promotion and advertising (leonow et al., 2019). previous studies report that information technology had a positive and statistically significant effect on the productivity of the manufacturing industry. this relates to the time effectiveness of using the technology (abri & mahmoudzadeh, 2015). regulations in indonesia relating to modest fashion are also not uniform. for example, law (uu) number 33 of 2014 on halal product assurance (jph) states that products that must be certified halal consist of goods “worn, used, or utilized”, originating from and/or containing animal elements. other areas have regulations, such as the regional regulation of the province of the special region of aceh number 5 of 2000 concerning the implementation of islamic sharia article 15, which explains that every muslim man and woman is obliged to dress according to the guidance of islamic teachings, in family life and community association. this government institutional support is especially needed for new industries. regulations that benefit a newly created industry can help it to take root and allow it to grow further (georgallis et al., 2019). concerning financing, financial institutions in indonesia do not yet understand the creative industry and financial institutions need tangible guarantees, such as diplomas, certificates and business plans, most of which business actors cannot fulfill. financing is proven to have a significant positive effect on industrial performance (rita & wahyudi, 2019). financial barriers, difficulties in accessing bank financing and legal problems harm the growth of an industry. this relates to the industry's ability to invest in large projects as well as the ability to stimulate the growth of new projects. the ease of financing is also an advantage of the development of the modest fashion industry in the uae (zarrouk et al., 2020). 4. conclusion in the marketing aspect, indonesia's halal modest fashion industry has not used much of the global market and only focused on fulfilling the national market. in addition, government policies do not support international marketing and the lack of technology development to support broader marketing is a challenge. with regard to the financial aspect, the lack of capital as a result of complicated access procedures and the cheaper cost of raw materials in other countries makes the selling price of indonesian modest fashion industry products less competitive if they want to market to other countries. connected to this is product development in accordance with market desires and the lack of development of innovative new products that are different from products from similar industries. besides that, the lack of utilization and development of technology for product marketing. the large number of target markets in a wider scope and existence of technology that continues to develop should be put to good use to develop the indonesian modest fashion industry. these challenges can be used as the basis for developing strategies to develop modest fashion in indonesia in the future. this research provides an overview of the challenges faced by the indonesian modest fashion industry to develop and win global competition. the results of this research are expected to provide an overview of the strategies that will be carried out by indonesia’s modest fashion industry to move forward and be at the forefront of the world's halal modest fashion industry. the limitations of this research are related to the lack of related data and only conducting research based on secondary data. future research can explore more deeply the challenges of the modest fashion industry with primary data by taking samples from several related industries. references abri, a. g., & mahmoudzadeh, m. 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(2020). entrepreneurial orientation, access to financial resources and smes’ business performance: the case of the united arab emirates. journal of asian finance, economics and business, 7(12), 465–474. https://doi.org/10.13106/jafeb.2020.vol7.no12.465 zhang, m., kong, x. x., & ramu, s. c. (2016). the transformation of the clothing industry in china. asia pacific business review, 22(1), 86–109. https://doi.org/10.1080/13602381.2014.990204 competing interests: the authors have declared that no competing interests exist. © 2023 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 1 (2022): 19-25 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i1.12097 https://journal.uinsgd.ac.id/index.php/ijhar/ safety assessment of questionable food additives in the halal food certification: a review siti mariyam1*, huseyin bilgic2, ivonne m.c.m. rietjens3, devi yuni susanti4 1,4department of agricultural and biosystems engineering, faculty of agricultural technology, universitas gadjah mada, jalan flora 1. bulaksumur, yogyakarta 55281, indonesia 2halal feed and food inspection authority, fijnjekade 225, den haag, 2521 dt/ 2500 bt, the netherlands 3division of toxicology, wageningen university and research, stippeneng 4, wageningen, 6708 we, the netherlands e-mail: siti.mariyam@ugm.ac.id*1, huseyin@halal.nl2, ivonne.rietjens@wur.nl3, deviyunisusanti@ugm.ac.id4 *corresponding author received: september 15, 2021; accepted: february 27, 2022 abstract: food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. halal is not only related to the religious motif but also the food’s integrity. this research aims to describe the scientific relevance of some questionable food additives in halal food certification in hffia (halal feed and food inspection authority). the ingredients of food that have unclear halal status were subjected in this study. literature reviews from some scientific sources for relevant papers in english were used to understand the suspected food additive. food safety is included of certification process; it is essential for certificate application and verification procedures requirement. food additives are used at food industry to enhance food quality. some food additives have questionable halal status because of their principal ingredients. according to this study, those food additives were found in the screening process. the plant-based ingredients are good alternatives to ensure the halal status of those food additives. also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. this review may serve as a basis for using food additives considering halal. it is not only for further research but also for food industry. keywords: food safety, halal, health, hygiene. 1. introduction state of the global islamic economy report (sgie) 2020/2021 reported that the muslim population spent around usd 2.2 trillion on halal products, such as food and beverages, medicines, and other lifestyle products that support the halal lifestyle. the prediction for 2024 is suspected that there will be the increase into usd 2.4 trillion. halal food and beverage industry, cosmetics, medicines, islamic financial services, fashion, halal tourism, and islamic media are the significant role areas. pandemic covid-19 has affected the muslims spend in 2020 significantly at the travel sectors (70%), while food fares the best (0.2%). ready to eat meals and food delivery significantly increased by 219% to usd 6.3 billion (dinarstandards, 2020). the demand of ready-to-eat meals and meal kits increased as the government's regulation to cook and eat at home due to pandemic covid-19 situation. the use of food additives is essential to preserve food so that it can become ready-to-eat food and add other beneficial functions. food additives are components which are added during food preservation to improve the shelf-life, flavor, savor, or food appearance. food additives can be used if they have an appropriate technology. it will not misleads the consumers. also it is used as a specific technical function (world health organization, 2018). food additives sources are diverse. because of that, they need to clarify the characteristics and origins of those components. the uncertainty of which raw materials, the food additives face an essential problem of halal food. halal means allowance, proper, and permission. halal foods are good foods for muslim based on islamic law. it states that the foods are allowed and good for being the product. in the intention of food, it is essential to consider both of quality and safety. food safety is needed to guarantee human health and promote public health. the contaminants of food can enter the food supply chain during production, distribution, or consumption. cleanliness and purity are essential in controlling food to promote human health. it is crucial to guarantee food authenticity to protect human health and consumer protection. the risk of food fraud increases the lack of the control operation or specific measurement as intended by management (manning, 2016). halal is one of the https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:siti.mariyam@ugm.ac.id mailto:huseyin@halal.nl mailto:ivonne.rietjens@wur.nl mailto:deviyunisusanti@ugm.ac.id indonesian journal of halal research, 4, 1 (2022): 19-25 20 of 25 siti mariyam et al. concern issues. it is related to the religious motif and food integrity. halal has provided the rules of cleanliness and purity of the raw materials from the products are made and the technology process. the safety of human life by eating healthy makes that halal become essential. the specific aim of this review is to establish a scientific understanding of the properties of food about food safety and halal aspects. this paper elaborates on halal status of questionable food additives and related to food safety. this study is essential to provide scientific proof of halal authenticity. this study summarized the characteristics, chemical structure, toxicology, regulatory status, health concern, and possible alternatives for questionable food additives. 2. materials and methods to specify a more precise context of food safety and halal status, this work reviews some questionable food additives food safety and halal status. the information gathered from the literature can recognize the challenges of halal food safety specifically. the list of compounds was collected from halal feed and food inspection authority (hffia). it is an independent halal certification that works to assess halal requirements for worldwide companies. the compounds are chosen by according to their potency’s unclear ingredients. food additives with questionable halal status were the subject of this research. a literature review was conducted in science direct, scopus, and scholar for relevant papers in english. the methods are conducted comprehensively by using recurrent processes of describing relevant and revealing keywords, querying the literature, and undertaking rigorous analytics (saunders et al., 2009). 3. results and discussion the awareness in purchasing the safe food has increased among consumers. also, the case of wholesomeness failures, such as unwanted harmless physical, chemical, or fraud ingredients raised. the manufacturer has to strengthen its control by providing brand quality protection. one of the best ways to guarantee quality is by certification. halal certification ensures the produced product according to islamic law. based on halal regulation, the use of food additives originating from animal sources has become a concern. for example, if the start of this fat comes from pork, it will be considered haram. besides, if it comes from the halal animal, the slaughtering procedure has to follow the method that has been described by islam. there are some essential aspects to be considered in halal certification since it is mentioned explicitly by the halal regulation. some animals are forbidden for muslims. they are pigs, swine, dogs, donkeys, snakes, and cats. according to islamic rituals that the materials which has come from animal ingredients should be taken from halal animal species and slaughtered. also alcoholic beverages, wines, spirits, and other intoxicants are prohibited. food safety has a strong correlation with halal concepts, which is related to the requirements for hygiene standards (sani & dahlan, 2015). according to ms 1500:2009, hygiene, food safety, and sanitation are required at all stages of halal food production. recently, the global food’s supply chain certification is the best way to communicate product status (manning, 2017). nevertheless, the food industry also needs to stay in commiting to its food safety management. food safety is a scientific control for the definition, preparation, and storage food in ways that avoid foodborne diseases. a farmto-table approach can reach food safety. the goal is to control hazards in the whole food production process. it is essential to prevent the contamination of the raw materials from plant or animal origin to ensure food safety (chaves et al., 2017). good manufacturing practice (gmp) or good hygiene practice (ghp) implementation accompanied with hazard analysis and critical control point (haccp) during the food processing is essential to guarantee food safety (fao, 2015). the halal certification implies that the whole process should follow hygienic and clean manners. it includes all the parts of the supply chain, such as the raw material, production, and distribution. hazard analysis critical control point (haccp) is an approach to safety that addresses physical, chemical, and biological hazards for the prevention rather than final product inspection. it is recommended a strategy to improve food safety from farm to fork. this approach used by food industry to identify the food safety problems considers the critical control points (ccp). this ccp describes factors that need specific attention and also the consumer requirements. applying haccp in halal standard refers to the system guarantee food safety (latif, 2014). food safety assurance is essential to preserve a safe and healthy food supply. it encompasses the total supply chain from raw materials to the finished product. it controls the quality of the raw materials and the critical processing elements. it guarantees that ingredients have quality and there are processes in place that are validated and monitored by concerning food safety (batt, 2016). foods and indonesian journal of halal research, 4, 1 (2022): 19-25 21 of 25 safety assessment of questionable food additives in the halal food certification: a review beverages which do not contain meat or alcohol naturally comply with halal criteria. furthermore, some technological processes can lead the food being non-halal, for example, alcohol or food additives that are not halal. food safety objective (fso) describes an approach to set the elements of the haccp system. the objective of fso is to prevent sickness by focusing on food manufacturing and avoiding exposure to pathogens. fso considered the entire process, including production, distribution, storage, and food consumption (whiting & buchanan, 2014). table 1 is informations about gap between the food safety measurement and the halal standards. table 1. scope of gmp, haccp and halal standards food additives are components added during food preservation to improve the shelf-life, flavour, savour, or food appearance. food additives can be obtained from natural sources, chemical synthesis, and biotechnological processes. in european union, food additives indicated by “e” codes are followed by numbers expressing the chemical element (moldes et al., 2017). the safety concept included the potential hazards to the health of human beings and needed the prove validation. there are some considerations to determine the safety of food additives: the intake of food additives, the effect of food additives on the food, the cumulative effect of food additives in human diet, and safety factors using the animal experiment data (featherstone, 2015). food additives are essential in halal certification since the manufacturer usually uses them and has complex components. the halal issue of food additives is related to the raw materials origin and the technological process. the raw materials from animal derivate being the concern since some animals cannot be used as halal food ingredients. in addition, insect-based food is also essential to be considered. some of food additives which have a questionable halal status that found during hffia screening are e120 (carmines), e441 (gelatin), e542 (edible bone phosphate), e471 (monoand diglycerides), e483 (stearyl tartrate), e422 (glycerol), e904 (shellac), e920 (l-cysteine). 3.1. e120 (cochineal extract, carminic, and carmines) the categorized e number for food colouring is e100-e199. the exact colour is carminic acid, while the pigment's name is called carmine. cochineal is a natural food colouring obtained from the female insect dactylopius coccus costa. this insect lives on cactus plants in some peru and the canary islands (ramesh & muthuraman, 2018). it was used widely as a food colourant since it has many advantages over other natural food colourants. cochineal is one of the natural dye. it is soluble in water and can resist degradation through time. it has high stability through light, heat, and oxidation. it is even more stable than some synthetic colours. the halal status of insects is not clear, except for locusts declared as halal. nevertheless, gmp standard scope haccp halal standards summary guides towards developing a safe food processing operation directions on the processing operation, including setting parameters for secure food processing, maintenance, and troubleshooting procedures introductory guides on halal for food processors with emphasis on islamic animal slaughtering methods scopes premises and facilities locations, premises, facilities, and processing machines analyze hazardsbiologically, chemically and physically najis terms definition operation control – developing standard operating procedure (sop) determine critical control points define management responsibility sanitation and maintenance establish limits for critical control points premises and machinery hygiene personnel – hygiene and training establish monitoring procedures for critical control points processing of halal food logistic – compartmentalization and maintenance establish corrective actions slaughtering process gmp standard scope haccp halal standards traceability system establish verification procedures storage, transportation, display, sale and servings of halal food. internal audit training establish a record system packaging, labeling and advertising indonesian journal of halal research, 4, 1 (2022): 19-25 22 of 25 siti mariyam et al. valuable insects such as bees, ants, and spiders, and dangerous or unclean animals like louse, flies, and midges are forbidden as food. honey, as the product of insects, is suggested by the prophet to use in daily life to maintain health. other accepted products such as wax, royal jelly, shellac, and carmine are approved to use, although some people may consider that carmine and shellac are debatable (chaudry & riaz, 2014). the cochineal uses in the form of food colourant can be replaced by artificial colours, for example, erythrosine (e127), allura red, carmoisine (e122), ponceau 4r (e124), amaranth (e123), red 2g (e128), brown fk (e154) and iron oxides (e172). besides, food colourants from plant-based ingredients can solve the consumer demand for natural food colourants. natural food colouring, which is accepted in the european union, consists of carotenoids (e160), anthocyanins (e163), and betalains (e162) (downham & collins, 2000). furthermore, carotenoid red-coloured lycopene from tomatoes and capsanthin from paprika are more functional substituents than cochineal and its derivative (müller-maatsch & gras, 2016). carmines have a long history of being used as a food additive. the market for natural colourants is rising due to the consumer demand for natural products. besides, carmine as a natural dye has some problems. the problems are related to the source of this additive, which is from an insect. moreover, the halal status of the carmine is questionable. consumption of insects did not allow. there are some potential substitutes and future trends for the use of carmines. the artificial colourant is an alternative, but the consumer demands natural products. hence, the use of plant-based dyes such as carotenoids (e160), anthocyanins (e163) and betalains (e162). these colourants can be derived from plant origins such as red beet, papaya, tomatoes and paprika. 3.2. e441 (gelatin) gelatin is a refined essence of collagenous tissue from various animals that form clear, sticky water solutions or just proteins of high pureness. it has no taste in either colour. the average humidity and temperature condition contains 9-13percent moisture and 1.3-1.4 relative density. during the heating in solution 40°c, extremes ph, and proteolytic enzymes, the effectiveness of gel and viscosity will be decreased (featherstone, 2015). gelatin has functionalities, such as gelling, binding, stabilizing, thickening, whipping, emulsifying, sticking, and foaming powder, syneresis prevention and thermos-reversibility in some food products, such as cookies, sweets, desserts, drinks, butter, ice cream, and cakes. as an alternative, fish gelatine can be used in manufacturing. fish gelatine is produced from the skin of deepwater fish. moreover, it can be extracted from another fish part, such as the fish head and air bladder (benjakul & kittiphattanabawon, 2019). this allows for having many same characteristics as animal gelatin. furthermore, the alternatives can be from the fish skin, scales, and bones from the byproduct of aquatic products processing. aquatic gelatin is a potential alternative for pork and beef gelatins since it has similar characteristics to mammalian gelatins. the improvement of aquatic gelatin properties is needed to be broaden of the use of aquatic gelatin in food production (lin et al., 2017). the transformation of gelatin only occurred physically, not chemically. hence, istihalah of gelatin cannot be applied. istihalah only be used if the change or transformation is entirely happened by physical and chemical aspects. the evolution of alcohol into the vinegar has wholly converted ethanol to another material and chemical product. in the auditing or physical inspection, for controling and checking the food race can be measured by laboratory analysis. 3.3. e542 (edible bone phosphate) phosphate naturally presents organic esters in any food, such as meat, potatoes, bread, and other products. only 40-60 percent phosphate is absorbed in the gastrointestinal tract. the source of this additive is animal bones. according to evaluation by fao/who expert committee on food additives, e542 is a different residual combination of calcium phosphates, principally ca3(po4)2 ca(oh)2, gained by the grinding of bones that has been preserved with hot water and steam under pressure, may contain unextracted fat and proteins. bone phosphate also includes some beneficial elements, such as fluorine and zinc. it has a white to pale colour and odourless powder form. it is not soluble in ethanol and water (fao, 2013). it is considered a macbook or questionable since the source of e542 is from animal bones. e542 cannot be used for vegans, vegetarians, muslims, jews or hindus. it’s usually made from pigs and cattle bones. to get the benefit from e 542 in food, some alternative anti-caking agents and emulsifiers originating from plant-based can be used. in addition, e 542 will be accepted if the supplier guarantees that the ingredients used for the manufacture come from a halal animal origin. indonesian journal of halal research, 4, 1 (2022): 19-25 23 of 25 safety assessment of questionable food additives in the halal food certification: a review 3.4. e471 (monoand diglycerides) e471 is an artificial fat produced from glycerol and natural fatty acids. mostly it is made from plant origin, but also animal origin may be used. the chemical structure of e471 from plant and animal origin have a similarity. diglycerides are a minor natural constituent of many edible oils. they can combine hydrophilic and hydrophobic molecules. diglycerides are glycerol esters in which two hydroxyl groups are esterified with long-chain fatty acids. (ferretti et al., 2018). e471 is used as emulsifiers and stabilizers commonly. it is used widely in products such as cakes and other bakery products, puddings, margarine, ice cream, and chocolate. this emulsifier is usually used to increase the volume and improve the crumb structure of baked goods and lengthen their shelf life. in the sauce dressing, it has the function to maintain the water and oil phase together, thus improving the appearance and shelf life (nicholson & marangoni, 2018). the use of animal origin, for example, pork, cannot be excluded. to make it clear, the producer may give specific information about the source of the fatty acids. if the fat source is soy fat, then it is halal. if the source is from pork fat, it is considered not halal. to determine the fatty acid source, the manufacturer may specify by stating the origin of the fatty acids, whether it’s made from plant or animal origin. the use of plant origin fatty acid is halal and permissible. 3.5. e483 (stearyl tartrate) e483 is a combination of stearic acid and tartaric acid. the synonym is stearyl palmityl tartrate. the source of this additive can be plant and animal fat. mostly, plant-origin has widespread used. the melting point of stearyl tartrate is between 67°c and 77°c. after saponification, the saturated longchain fatty alcohol has a melting range of 49°c to 55°c (ec, 2012a). it is used as an emulsifier, thickener, gelling agent and stabilizer in bakery products. thereby, it can enhance the texture and quality of the food products. fao set maximal level for some food categories, for dairy-based desserts (ice cream, ice milk, pudding, fruit or flavoured yoghurt), fatbased desserts, fruit-based dessert, vegetable and nut, cereal and starch-based desserts and egg-based desserts is 5000 mg/kg, while for bakery wares is 4000 mg/kg (fao, 2018). stearyl tartrate is mostly made from vegetable oil, but the use of animal fat cannot be excluded. the producer should mention the origin of the fat to avoid ambiguousness. the use of plant-based ingredients that have the same function for the dough treatment could be an alternative. 3.6. e442 (glycerol) glycerol is a polyalcohol containing three hydroxyls (-oh) groups with the molecular formula c3h8o3. the boiling point is 290°c. the physical appearance is clear, colourless, hygroscopic syrup liquid. glycerol is natural alcohol from carbohydrates. it is the main component of fat (ec, 2012b). in the blood, it is presented in low concentrations. widely the application of glycerol is known as the low-calorie sweetener agent, food humidity, etc. some products such as bakery and confectionery products use glycerol in their production. glycerol is also used in meat products, sauces, flavoured drinks, gum, snack, chocolate, cereal, and food supplements. to determine the halal status, information about its source is essential. it will be halal if obtained from oils or soy fat. glycerol is mainly originated from plants and animals sources, where it is present as triglycerides. plant sources for glycerol production could be soybeans or palm trees. 3.7. e904 (shellac) shellac is a purified secretion of lac insects, laccifer lacca. it is used in tablet sealer, glazing agents, sweet, waxed fruit. because of its ability to provide a glossy effect, shellac is commonly used to coat citrus and other fruit. vegans usually avoid the product since there are lice in the raw product. shellac is used and identified as a contact allergen in eye makeup. plant-based ingredients can be a suitable alternative for halal food certification. plant-based ingredients can be a suitable alternative for halal food certification. edible films and coating applications in food not only can increase product quality but also extend the shelf life of the product. the edible film can be classified according to the original material. components for palatable film preparation can be classified as hydrocolloids (protein, polysaccharides, and alginate), lipids (fatty acids, glycerol, waxes), and composites (dhall, 2013). 3.8. e920 (l-cysteine) cysteine is categorized as a non-essential amino acid since sufficient amounts of cysteine can be produced by the cells in our body, under normal physiological conditions, from the dietary essential indonesian journal of halal research, 4, 1 (2022): 19-25 24 of 25 siti mariyam et al. amino acid, l-methionine, and the non-essential amino acid, l-serine, via a transsulfuration reaction. (paul et al., 2018). it is used as a bread enhancer. it can stabilize the structure of leavened bread. cysteine is currently being used for applications within the food, pharmaceutical and personal care industries. one of the most significant applications in food industries is the production of flavours, such as the meat flavour in vegetarian foods (alimentarius, 2015). e920 is produced from animal sources. it has a crucial halal issue. therefore, a claim that cysteine from chicken feathers may be halal only if the feathers are from chickens slaughtered following the sharia. cysteine can be produced by animal or plant origin. plant-based ingredients will be suitable for vegans and another groups of religion like muslims (halal food) and jews (kosher food). wacker (germany) claims that they are the first company that produced l-cysteine for vegans. this is a plant-based l-cysteine produced by fermentation of vegetable materials and inorganic trace elements (wacker, 2018). 4. conclusion the halal requirement consists of the wholesomeness concept, which requires purity and freecontamination in whole production. briefly, food safety is included in certification process. it has an important invention in the requirement for certificate application and verification procedures. according to this study, some food additives with uncertain halal status are often found in the screening process. the plant-based ingredients are good alternatives to ensure the halal recognition of those food additives. also, the use of raw materials and processing aids from halal approved origins and suitable processing technologies will provide the halal status and give trust among consumers. acknowledgements the authors thank the hffia management for allowing us to do an internship in this respectful institution. furthermore, thank you for indonesia endowment fund for education (lpdp) scholarship for providing the funding to do master study in wageningen university and research. references alimentarius, codex (2015) general standard for food additives codex stan 192-1995, adopted in 1995, revision 2015. food and agriculture organization of the united nations, rome, and world health organization, genevabatt. batt, c. a. 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(2018). food additives. retrieved januari 2, 2022, from https://www.who.int/news-room/fact-sheets/detail/food-additives © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://www.who.int/news-room/fact-sheets/detail/food-additives https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 1 (2022): 26-34 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i1.13092 https://journal.uinsgd.ac.id/index.php/ijhar/ the influence of attitude and need for cognition on student’s purchase intention behavior on halal food: schools clustering perspective boby indrawan1, nurmita2, titin a. nengsih3, wiji utami4*, dindin nasrudin5, tanti6, deliza7, rofiqoh ferawati8, rita syafitri9, pugoh santoso10 1,2center for the study of science, services of halal product and certification of hajj and umroh, uin sulthan thaha saifuddin jambi, jl. jambi ma. bulian, jambi 36657, indonesia 3department of sharia financial management, faculty of islamic economics and business, uin sulthan thaha saifuddin, jl. arif rahman hakim, jambi 36361, indonesia 4,7chemistry department, faculty of science and technology, uin sulthan thaha saifuddin, jl. arif rahman hakim, jambi 36361, indonesia 5department of physics education,uin sunan gunung djati, jl. a.h. nasution 105, 40614 bandung, indonesia 6department of physic, uin sulthan thaha saifuddin, jl. arif rahman hakim, jambi 36361, indonesia 8islamic economy, uin sulthan thaha saifuddin, jl. arif rahman hakim, jambi 36361, indonesia 9the integrated laboratory, uin sulthan thaha saifuddin jambi, jl. jambi ma. bulian, jambi 36657, indonesia 10kyushu university, faculty of engineering, department of chemical system and engineering, fukuoka, japan e-mail: halcensutha@uinjambi.ac.id1,2, nengsih@uinjambi.ac.id3, wijiutami@uinjambi.ac.id*4, dindin.nasrudin@uinsgd.ac.id5, tanti@uinjambi.ac.id6, deliza@uinjambi.ac.id7, rofiqoh.ferawati@uinjambi.ac.id8, ritasyafitri@uinjambi.ac.id9, pugoh.santoso.754@s.kyushu-u.ac.jp10 *corresponding author received: june 27, 2021; accepted: february 27, 2022 abstract: the halal food study is one of the prominent research fields in halal trends. currently, the halal food concept is not only the worship of muslims to allah, but also this concept is adopted by non-muslim with healthy lifestyle considerations. therefore, the insight of the influenced variable on purchased intention behavior of students is crucial to research as basic information for all stakeholders, such as the seller, marketer, policymaker, government, and researchers. this study aims to identify and compare the independent variables that influence the behavior of students' purchase intentions from the school's clustering perspective. a quantitative approach has investigated the influence of attitude and need for cognition (nfc) variables on students' purchase intention behavior on halal food. the self-administrated questionnaire was used to collect the data from 561 respondents and input them into the survey123 software. the data were analyzed using descriptive and interferential statistics. the result showed that attitude toward halal (ha) and nfc were accepted as the influenced variable on halal food purchase intention behavior. furthermore, the students from islamic schools tend to have purchase intentions on halal than in senior high the result of this study could be strategic marketing in the halal food industry. then, the school must strengthen halal awareness in the syllabus. keywords: attitude toward halal, islamic school, halal food, need for cognition, purchase intention behavior 1. introduction halal food has developed in various parts of the country, both in majority and minority muslim countries (hosseini et al., 2019; muflih & juliana, 2021) countries with a majority muslim population consider halal food a religious concept of muslims buying products and services. this condition is inversely proportional to non-muslim majority countries because they take advantage of halal food opportunities as a business (rachmawati et al., 2020). the development of the halal industry in the world is a fascinating topic (nawawi et al., 2019). as happened to the muslim community in southern thailand province, they contributed to the development and growth of halal and tayyib food products in that area. they improved the product quality with innovative packaging, so the consumers bought their product (pradana et al., 2019; shaari et al., 2020). this situation describes that the halal concept could be accepted in every human life. along with technological developments and times, the concept of halal in everyday life is not only limited to food and drink. however, it includes all aspects of life, such as security, cleanliness, welfare, and social justice (iranmanesh et al., 2019). likewise, for muslims, halal food is an absolute obligation that must be fulfilled not only for health, but it is essential to guarantee faith in allah (hossain et al., 2021). https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:halcensutha@uinjambi.ac.id mailto:nengsih@uinjambi.ac.id mailto:wijiutami@uinjambi.ac.id mailto:dindin.nasrudin@uinsgd.ac.id mailto:tanti@uinjambi.ac.id mailto:deliza@uinjambi.ac.id mailto:rofiqoh.ferawati@uinjambi.ac.id mailto:ritasyafitri@uinjambi.ac.id mailto:pugoh.santoso.754@s.kyushu-u.ac.jp indonesian journal of halal research, 4, 1 (2022): 26-34 27 of 34 the influence of attitude and need for cognition student’s purchase intention behavior on halal food: schools clustering perspective indonesia has the largest muslim population in the world, with a total of 219.96 million (87.1%). this number corresponds to 12.6% of the world's muslim population (muyassaroh et al., 2021). currently, indonesia is focusing on the halal industry. the government supports this program with law number 33 of 2014 concerning halal product guarantee as a legal basis for protecting the halal industry players themselves (simanjuntak & nasiha, 2019). therefore, as a country with the largest muslim population, halal food is essential for indonesia. the consumption of halal food is abiding by allah in their lives (farah, 2021; isakjee & carroll, 2021). it is still discussed among researchers in several respondents' ages. based on previous research, high school students and the equivalent have an average age of 17 years. they have the advantages of being educated, literate in information technology (it), highly curious, and independent in finding information about a product (sosianika & amalia, 2020). high students' purchase intention behavior toward halal food is influenced by several determining variables that are still being debated. based on previous research, knowledge, subjective norms, perceived behavioral control, behavior related to halal food, halal logos, religiosity, attitudes, and beliefs influenced on purchase intention of halal food (helmyati et al., 2019; setiawati et al., 2019). previous studies have also been conducted on the determinants of interest in buying halal food for students. this theme was performed in several countries, namely spanish, brunei darussalam, and philippine students. the result showed that the halal logo, positive attitudes, and student confidence also influenced purchase intention in halal food products (datucali & sali, 2020; muslichah et al., 2019). this study focuses on factors influencing students' purchase intention of halal food. students from islamic schools have more opportunities to learn a religious subject than others. in addition, the study aimed to determine the effect of religiosity, halal credence, attitude toward halal, and need for cognition on the purchase intention behavior of students to buy halal food. this research is also expected to provide insight into halal food for law bodies in indonesia and the world. 2. materials and methods this study used a quantitative approach to determine the independent variables that affect purchase intention. the variables in this study were adopted from previous studies, namely religiosity (rg), halal credence (hc), attitude toward halal (ha), and need for cognition (nfc) toward purchase intention (pi) (pradana et al., 2020). quantitative methods were used to extract data from 561 respondents from various regions in indonesia by applying a self-administrated survey from four variables using the survey123 software website base. this research used the likert scale as a measurement method of the research instrument. respondents responded to the given statement on the likert scale choice consisting of strongly disagree (1), disagree (2), neutral (3), agree (4), and strongly agree (5). data were analyzed using two methods, namely descriptive and inferential statistics. the inferential analysis was carried out with two procedures. the first procedure was to test the difference in the mean score for the dependent variable, pi, which used an effective test procedure, namely the ttest. the second procedure predicts a set of dependent variables from a group of independent variables. several methods can be used: multiple linear regression, logistic regression (nengsih, 2013), and partial least squares (pls) regression (nengsih et al., 2019). this research sets multiple linear regression, which is used to know the effect of rg, hc, ha, and nfc on pi. in addition, this research sets multiple linear regression, which is used to see the effect of rg, hc, ha, and nfc on pi. 3. results and discussion it is critical for consumers, producers, suppliers, and all other players in the products and services industries to understand the concept of halal today. this study looked at the factors influencing the pi behavior of buying halal food, namely the independent variables rg, hc, ah, and nfc. a total of samples in this research is 561 respondents with different backgrounds provided comprehensive information on the results of this data, as shown in table 1. based on table 1, the respondents in this study were high school students consisting of 385 females (68.6%) and 176 males (31.4%). women dominate research respondents because the assumption of buying is in great demand by women, such as bashir's research (bashir, 2019). in addition, 81.3% of students have an allowance per month from their parents of idr 100,000–300,000.00 for daily needs. it means the average daily buying can only spend idr 3,000–10,000. previous research has explained that interest in buying halal food is also influenced by the amount of money (han et al., 2019; sari et al., 2020). indonesian journal of halal research, 4, 1 (2022): 26-34 28 of 34 wiji utami et al. table 1. respondent profile of purchase intention behavior of high school student frequency percent (%) valid percent (%) gender male 176 31.4 31.4 female 385 68.6 68.6 total 561 100.0 100.0 allowance idr 100.000-300.000 456 81.3 81.3 idr 300.000-600.000 73 13.0 13.0 idr 600.000-900.000 18 3.2 3.2 idr 900.000-1.200.000 4 .7 .7 idr 1.200.000-1.500.000 5 .9 .9 idr 1.500.000-1.800.000 1 .2 .2 idr 1.800.000-2.100.000 2 .4 .4 idr >2.100.000 2 .4 .4 total religious islam 433 77.2 77.2 christian 115 20.5 20.5 catholic 12 2.1 2.1 hindu 1 .2 .2 total 561 100.0 100.0 halal lesson yes 528 94.1 94.1 no 33 5.9 5.9 total 561 100.0 100.0 the concept of halal is not debated about the obligation of muslims, but non-muslim communities adopted this concept for daily adequacy. the preponderance of respondents in this research is islam (77.2%) and followed by christian (20.5%), catholic (2.1%), and hindu (0.2%). it is in line with previous research that examined the intention to buy halal food for students and the community without religion (muslichah et al., 2019). furthermore, the data of this study are similar to previous studies that used respondent data not only from islam but also from various religions in indonesia (hermawan, 2020; maison et al., 2018). a previous study stated that non-muslims use halal products because they believe they are processed correctly. non-muslim communities are adopting the halal food concept for their lives caused of several aspects, namely health and hygiene. then, psychological aspects such as trust, safety, and comfort may be factors for non-muslims to consider in their way of life. this feeling protects their soul and mind for peace when consuming halal food. these findings supported the statement that halal food is becoming a healthy lifestyle in this era (bashir, 2019; novitasari et al., 2021). the insight of the halal concept of each consumer is influenced by the basic religious understanding of this concept when they were at school. in this study, 94.1% of students stated that they had received basic knowledge of the concept of halal from subjects at school. students were enthusiastic about implementing life by showing buying interest in halal food, as shown in table 1. this data shows that halal lessons in schools are not only for muslim students but also for students of other religions. the basic islamic religion pertains to the islamic religiosity dimension. this dimension contains a sociological and psychological mechanism that influences behavior (hassan & pandey, 2019). consumers with a strong religious identity are more likely to follow islamic law daily, including purchasing and consuming halal food (hosseini et al., 2019). however, the depth of understanding of the material needs to be measured in more comprehensive future research. furthermore, immersing in halal concepts in the syllabus must be fixed not only in islamic subjects but in other subjects moderately (shaari et al., 2020). to explore the influence of type schools on pi of halal food, the author classified respondents into two groups, namely senior high school (78.43%) and islamic senior high school (21.27%) (table 2). senior high schools consist of high and vocational schools, while islamic schools consist of pesantren and madrasah aliyah. the clustering category of schools is needed to determine whether the educational background influences students' purchase intentions of halal food. based on table 2, the mean scores for each data cluster for senior high and islamic high schools are 3.7269 and 4.3465, respectively. this data illustrates that islamic schools are more likely to have high pi of halal food than senior high schools. the results of this study correspond with previous research that stated that respondents with more islamic subjects would provide a higher halal concept understanding than indonesian journal of halal research, 4, 1 (2022): 26-34 29 of 34 the influence of attitude and need for cognition student’s purchase intention behavior on halal food: schools clustering perspective students who receive less religious knowledge (wardhani et al., 2018). in addition, previous research claimed that islamic base schools facilitated different responses to their students on the consumption pattern of halal products (not only food) (efendi, 2020). table 2. descriptive analysis of purchase intention based on school type schools type n mean std. deviation std. error mean senior high school 439 3.7259 .56678 .02705 islamic senior high school 122 4.3465 .66119 .05986 for depth information on the influence of schools category on pi, the difference test in table 3 describe the style of halal food purchasing with 0.000 (p-value). the p-value means a significant pi difference between senior high and islamic high schools students. students attending islamic high schools have higher knowledge of halal than in senior high schools because they have more opportunities to learn halal knowledge in islamic schools than in senior high schools. the awareness of halal regards religious commitment and increases their selectivity to ignore a food with a haram contaminant (hosseini et al., 2019; khan et al., 2017). therefore, the influenced variable on pi is prominent to identify to ensure the study's result. table 3. ttest for purchase intention based on school type levene’s tes for equality of variance pvalue ttest for equality of means 95% confidence interval of the difference f sig. t df mean difference std. error difference lower upper equal variances assumed 7.240 .007 -10.304 559 .000 -.62061 .06023 -.73892 -.50230 equal variance not assumed -9.448 173.466 .000 -.62061 .06569 -.75026 -.49096 the influenced factor on pi can be seen as descriptive variables, as shown in table 4. based on table 4, the average mean value is almost approaching five (5), which indicates that the distribution of research data strongly agrees with the statements given by the independent variables such as rg, hc, ha, and nfc on pi. the rg variable has the highest data distribution of 4.4924 in number. this data was followed by ha (4.4570), hc (4.4031), and nfc (4.2620), respectively. although measuring this variable is still being debated until now. previous researchers agreed that rg is a multidimensional construct that discusses the relationship between religion and consumer behavior. a previous study used religiosity as an independent and moderating variable for determining purchase intention behavior on halal food (muslichah et al., 2019). table 4. summary statistics of variables variables n minimum maximum mean std. deviation rg 561 2.36 5.00 4.4924 .55693 hc 561 2.20 5.00 4.4031 .64409 ha 561 1.40 5.00 4.4570 .62619 nfc 561 1.40 5.00 4.2620 .69704 pi 561 2.00 5.00 3.8609 .64139 furthermore, differences in pi of halal food for high school students are influenced by several factors, as shown in figure 1. these factors have been transformed into several statements to digging deeper into information about the determinants of pi behavior. the model that has been built is feasible based on the feasibility test in table 5. previous studies have also used the same variables (marmaya et al., 2019; suhartanto et al., 2019; wilkins et al., 2019). indonesian journal of halal research, 4, 1 (2022): 26-34 30 of 34 wiji utami et al. figure 1. research model table 5. analysis of variance model sum of squares df mean square f sig. regression 120.910 4 30.227 153.536 .000 residual 109.462 556 .197 total 230.372 560 based on table 5, the results of the f-test are sig. 0.000 (<5%), so the model is feasible. the most applied method for evaluating the coefficient of determination in multiple linear regression is the coefficient of determination (r square). the r square value for pi of halal food for high school students is 0.525, as shown in table 6. this value describes the variables rg, hc, ha, and nfc were able to explain the variability of the pi of halal food by as much as 52.5%. this value also shows that other variables have an effect but are not discussed in this study. table 6. quality criteria of multiple linear regression r r square std. error of the estimate .724 .525 .44371 based on table 7, ha and nfc influence pi behavior for halal food, based on the p-value of these indicators, which is 0.000 (<5%). this data described those respondents who consider ha and nfc on pi of halal food in their life. this study's results align with previous research that the attitude toward halal (ha) is a consideration for respondents before purchasing halal food. the attitude variable is adopted from the theory of planned behavior, and the variable describes the evaluation of favorable or unfavorable purchasing of a product, including halal food. the decision to buy halal food is influenced by the attitude based on religion regarding the importance of consuming halal food (pradana et al., 2019). akın & okumuş (2020) stated that attitude toward halal is a primary factor in halal food in turkey. in this study, the nfc value (0.441) had a higher effect on the pi value (twice) than the ha value (0.201). therefore, cognitive needs impact students' purchase intentions more than attitudes toward halal. table 7. ttest of multiple linear regression model b std. error t p-value rg .096 .062 1.565 .118 hc .013 .060 .213 .832 ha .201 .057 3.542 .000 nfc .441 .050 8.829 .000 to see the relationship between nfc, ha, and pi variables, we conducted an interaction test through moderated regression analysis (mra), with the output shown in figure 2. rg hc ha nfc purchase intention indonesian journal of halal research, 4, 1 (2022): 26-34 31 of 34 the influence of attitude and need for cognition student’s purchase intention behavior on halal food: schools clustering perspective model summary model r r square ajusted r square std. error of the estimate 1 .739a .546 .543 .43351 a. predictors: (constant), moderat, ha, nc anovaa model sum of squares df mean square f sig. 1 regression 125.693 3 41.898 222.939 .000b residual 104.679 557 .188 total 230.372 560 a. dependent variable: pi b. predictors: (constant), moderat, ha, hc coefficientsa model unstandardized b coefficients std. error standardized coefficients beta t sig. 1 (constant) 3.637 .555 6.556 .000 nc -.336 .157 -.366 -2.136 .033 ha -.422 .132 -.412 -3.186 .002 moderat .183 .034 1.462 5.381 .000 a. dependent variable: pi figure 2. moderated regression analysis (mra) test output in the model summary output, the coefficient of determination of the largest adjusted r2 is 0.543; this means 54.3% of the variation in pi, which can be explained by variations in the independent variables ha, nfc, and moderate. while the rest (100% 54.3% = 45.7%) is explained by other reasons outside the model. the output coefficient shows that the moderate coefficient is 0, which is significant because it is smaller than 0.05. the decision is that the ha variable is the moderating variable. its means that students' decisions to buy halal products are influenced by their knowledge based on their attitudes toward halal products. the nfc variable is the following positive variable on the pi. this study also considered the nfc factor in buying halal food. the need for cognition is a value someone shows to dig deep into information about the purchased product. the product information will be elaborated in such a way as to convince oneself of the product's benefits for personal use. then, the nfc is consumer intelligence before doing something in their life, including purchasing halal food. this variable is very close to the young generation based on the description. this age tends to have a high curiosity about something related to themselves. in addition, they tend to be independent and adept at information technology to support the search for product information (gentilviso & aikat, 2019; scholz, 2019; sosianika & amalia, 2020). these results do not align with previous research that stated that the nfc negatively influences the purchasing intention of halal food in spain. the difference in the outcome is caused by the age of respondents between this research and the previous study (pradana et al., 2020; pradana et al., 2019). based on table 7, the rg and hc variables are rejected on the pi of halal food with a p-value of rg and hc of more than 5%. it means these two variables did not influence the pi of the respondents on halal food. the results of this study differ from previous studies in that rg is one of the main determinants of purchasing halal food, followed by price, religion, and brand (arifin & salam, 2019). similar research also explains that religiosity relates to purchasing halal food (suhartanto et al., 2019). this result could contribute theoretically and practically. this finding gives insight into the influence on purchasing halal food at senior high school. then, the halal food industry's marketing strategy could adopt this study's concept to expand the business coverage. 4. conclusion the halal food industry is one of the most prolific aspects of the world. research about the influenced factor on the purchase intention behavior of halal food is becoming fascinating. this study provides two essential pieces of information following the research objectives. firstly, this study shows two main factors influencing students' purchase intention behavior in halal products: attitudes toward halal and the need for cognition. more precisely, the mra results show that students' decisions indonesian journal of halal research, 4, 1 (2022): 26-34 32 of 34 wiji utami et al. to buy halal products are influenced by their knowledge based on their attitudes. secondly, the results differ significantly between islamic and senior high school respondents. this difference is partly because knowledge of halal awareness has been integrated into islamic lessons. more respondents from the non-muslim community regarding purchase intention behavior in halal food become interesting to research in the future to enrich existing references and research results. in practice, the results of this study can be used as a reference for the marketing strategy of halal food producers whose target market is the younger generation. references akın, m. s., & okumuş, a. 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(2018). fostering halal and thoyyibah food in early childhood education. ijeca (international journal of education and curriculum application). https://doi.org/10.31764/ijeca.v0i0.2011 wilkins, s., butt, m. m., shams, f., & pérez, a. (2019). the acceptance of halal food in non-muslim countries: effects of religious identity, national identification, consumer ethnocentrism and consumer cosmopolitanism. journal of islamic marketing, 10(4), 1308–1331. https://doi.org/10.1108/jima-11-2017-0132 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research e-issn: 2657-0165 p-issn: 2656-3754 article 1,2,3,6department of industrial engineering, faculty of engineering, universitas syiah kuala, banda aceh 23111, indonesia. 1,2halal research center, universitas syiah kuala, banda aceh 23111, indonesia. 4department of industrial engineering, universitas teuku umar, aceh barat 23681, indonesia. 5center for artificial intelligent technology, universiti kebangsaan malaysia, bangi 43600, malaysia. indonesian journal of halal research | 5(1), feb, 2023 | doi: 10.15575/ijhar.v5i1.20170 https://journal.uinsgd.ac.id/index.php/ijhar/ structural equation modeling analysis of purchase behavior of halal products sarika zuhri1*, ilyas2, friesca erwan3, rizki agam syahputra4, prima denny sentia5, zikra noprita6 abstract: indonesia is renowned for being home to the largest islamic population globally, but the absence of a halal certification logo on products continues to be a cause for concern. for muslim customers, their basic knowledge of halal ingredients written on the product is the only guide they can be relied on. hence, it is crucial to understand the essential factors that influence their purchasing behavior regarding halal-certified products. this study uses the theory of planned behavior (tpb) to examine muslim customers' behavior, as a case study, in banda aceh. the tpb questionnaire, including attitude, subjective norm, perceived behavioral control, and purchase intention attributes, was distributed online to respondents in the banda aceh area using non-probability random sampling. through structural equation modeling (sem) methodology and amos software, this research reveals a strong correlation between attitude and subjective norm with muslim customers' purchasing intention. moreover, purchasing intention shows a strong relationship with purchasing behavior. consequently, attitude, subjective norm, and customers' intention are the critical factors that influence muslim customers' behavior when purchasing halal-certified products in indonesia. keywords: behavior analysis, halal-certified products, purchasing behavior, sequence equation modeling, theory of planned behavior e-mail: sarika.zuhri@usk.ac.id*1, ilyasishak@unsyiah.ac.id2, friesca_erwan@unsyiah.ac.id3, rizkiagamsyahputra@utu.ac.id4, p100870@siswa.ukm.edu.my5, zikra11noprita@gmail.com6 *corresponding author received: september 05, 2022 accepted: february 26, 2023 published: february 28, 2023 how to cite this article (apa 7th edition reference style): zuhri, s., ilyas, erwan, f., syahputra, r. a., & noprita, z. (2023). muslim’s behavior analysis of purchasing halal-certified products using structural equation modeling (sem). indonesian journal of halal research, 5(1), 12–20. https://doi.org/10.15575/ijhar.v5i1.20170 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.20170 13 of 20 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ 1. introduction in provinces with strict islamic laws, such as aceh, halal-certified products become necessary. the halal certification applies not only to the product’s composition but also to how it is served, stored, and manufactured. halal food is consumed not only by muslims but also by non-muslims. many entrepreneurs assume that food products already use healthy and halal ingredients and therefore believe they do not need halal certification (kasanah et al., 2014). however, a halal-certified logo on a product is crucial because it guarantees that it is free from non-halal substances (musaddaq, 2017) and has been handled according to halal procedures. muslim customers need to pay attention to the halal logo and consider other perspectives when seeking halal products (afendi, 2020; giyanti & indriastiningsih, 2019; yusuf et al., 2017). nowadays, halal products have become a lifestyle and an important quality assurance in a country where muslims are statistically representing most of the population of the country, one of which is indonesia (perdana et al., 2019). halal products refer not only to food and beverages but also to cosmetics, pharmaceuticals, chemical products, genetically modified products, and other daily use products (miskam et al., 2015; nafis, 2019) and also halal supply chain management in hotels (sentia et al., 2022a). this situation has created a high demand for halal-certified products in indonesia, and the demand is expected to continue to increase by 20% to 30% every year (soesilowati, 2018). halalcertified products are now essential to maintain customer loyalty in provinces that have stringent islamic laws, like aceh (mawaddah, 2020; wangsa et al., 2019). to increase muslim customers' awareness of halal products, it is necessary to identify the factors that influence their purchasing behavior toward the products they need. there are several factors related to customers' intentions in purchasing a product, as explained in the theory of planned behavior (tpb). according to the tpb, an individual's behavior is influenced by several factors (helmyati et al., 2019), including their attitude towards the behavior, subjective norms, or opinions of other people in the environment regarding the behavior, their control over the behavior, and their ability to perform the behavior and other controls (sulaeman et al., 2017). in this case, attitude is defined as a response toward a behavior, which can be interpreted as both a positive and negative response (alam & sayuti, 2011; arifin et al., 2022). attitudes can also be seen as a person's belief in the consequences of a behavior, and literature suggests that attitude greatly affects a person's intention to behave. several studies have suggested that attitude has a significant effect on purchase intention among school students and has a positive effect on the purchase intention of halal food products (septiani & ridlwan, 2020). in this case, purchase intention is defined as a combination of the respondents' beliefs and attitudes toward a behavior, and this intention determines whether the respondent will make a purchase (budiman, 2019). the second factor is subjective norms. subjective norms are related to social normative presence pressures, such as a human’s decision to adhere to certain behaviors that are influenced by a close community and cultural beliefs (perdana et al., 2019). subjective norms are also a human’s perception of social pressure in the surrounding environment to conduct a certain perceived behavior (sulaeman et al., 2017). furthermore, behavioral control represents individual perceptions and self-restraint to perform the desired behavior (haque et al., 2015). meanwhile, safira and diantina (2021) describe behavior control as a person attitude toward perceiving a particular behavior. the above studies and research on tpb variables provide significant consideration for understanding the process of purchasing halal-certified products among customers. however, there is still a lack of studies that investigate the relationship between the tpb variables towards purchase intention and purchase behavior among muslim customers, especially in a province with a strict islamic policy and regulation. therefore, to fully understand the subject, this study attempts to explore the tpb variables by using structural equation modelling (sem). sem is a multivariate method that can be used to model and understand the interrelationship among theoretical variables between the variable boundaries and their observed indicators (kusurkar et al., 2013). in its application, in comparison to conventional multivariate procedures, sem offers three key advantages: first, explicit measurement error evaluation; second, estimate of latent (unobserved) variables via observable variables; and third, model testing, where a structure may be imposed, and its data fit can be evaluated (wardhani et al., 2020). therefore, this study was conducted in banda aceh, one of the provinces with the highest muslim communities in indonesia. the objectives of this study are to obtain information on the factors influencing muslim customers in purchasing halal-certified products and to increase their awareness of selecting and consuming halal-based products. the study results will provide significant feedback for article | indonesian journal of halal research | 10.15575/ijhar.v5i1.20170 14 of 20 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.20170 | https://journal.uinsgd.ac.id/index.php/ijhar/ manufacturers and sellers to consider producing, storing, and selling halal-certified products. 2. materials and methods 2.1. research framework and hypotheses based on the literature review and initial observations, this study defines each tpb variable as follows. firstly, attitude is defined as the respondent's evaluation of their behavior toward purchasing halallabeled products (aime et al., 2022; arifin et al., 2022). secondly, the subjective norm is defined as the influence of social pressure on the purchase intention of halal-labeled products (ham et al., 2015). thirdly, behavioral control is defined as the extent to which respondents feel they have control over their actions (martinez & lewis, 2016). furthermore, this study constructs a research framework (figure 1) and determines the following hypotheses to understand the relationship of tpb based on previous research (anggraini, 2018; indrawan et al., 2022; perdana et al., 2019; sulaeman et al., 2017): • hypotheses 1 (h1): attitudes have a significant impact on the purchase intention for the halal labeled products. • hypotheses 2 (h2): subjective norms have a significant impact on the purchase intention for halal products. • hypotheses 3 (h3): behavioral control has a significant impact on the purchase intention for halal products. • hypotheses 4 (h4): purchase intention has a significant impact on the purchase intention for halal products. figure 1. framework of the research. h1: hypotheses 1, h2: hypotheses 2, h3: hypotheses, h4: hypotheses 4. 2.2. data collection to obtain the respondents' opinions on halal-certified products, this study distributed an online questionnaire. the participants were selected using a non-probability random sampling method, and each respondent was required to answer every question following the given instructions, which is also known as a self-administered survey. since this study utilizes structural equation modeling (sem), a measurement research technique that can integrate measurement and analysis (zhang, 2022), the sample size should not be less than 100 and should range from 100 to 200 samples, with a recommended range of 5 to 10 times the number of indicators from the data range (kock & hadaya, 2018; ranatunga et al., 2020; wolf et al., 2013). therefore, this study has 27 indicators, while the sample size used was between 135–270 (in’nami & koizumi, 2013). in practice, sem is commonly used to identify factors and relationships between variables in a structured survey (zuhri et al., 2017). 2.3. data analysis and statistical testing after obtaining questionnaire responses, this study conducted a validity analysis and reliability testing using spss 22.0 software (ranatunga et al., 2020). spss is a statistical engineering package for social sciences that researchers widely used to analyze complex statistical data (odeh et al., 2010; rahman & muktadir, 2021). the validity test was performed to determine whether the questionnaire was valid or not. a questionnaire is considered valid if the pearson correlation is within the range of -1 < r <1 and the value of sig. (2-tailed) is less than 0.05 (obilor & amadi, 2018). in addition, the reliability test was article | indonesian journal of halal research | 10.15575/ijhar.v5i1.20170 15 of 20 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ carried out to assess the consistency of each indicator in the questionnaire. an indicator is considered reliable if the cronbach alpha score is greater than 0.6 (schober et al., 2018; taber, 2018). for data analysis, this study utilized the statistical equation modelling (sem) method with the help of amos 22.0 software. sem is a collection of statistical methods that enables researchers to test a series of complex relationships gradually or simultaneously (hair et al., 2012; waluyo, 2016). these relationships are often represented as a series of cause-and-effect interactions among one or more exogenous and endogenous variables in the form of a factor or structure built based on several directly observed indicators. sem has several advantages, including its structural equation features, representative diagrams, and incorporation of other multivariable mathematical methods such as multiple regression, factorial analysis, and path analysis (hair et al., 2014; perdana et al., 2019). the output of sem is presented using a causal relation diagram that illustrates how each variable in the diagram influences the others. this diagram highlights numerous cause-and-effect relationships and demonstrates some of the relationships that are typically studied in social science research (aryani & siallagan, 2021; sentia et al., 2022b). to collect respondents' opinions on halal-certified products, this study distributed an online questionnaire. 3. results and discussion 3.1. respondent characteristics the study gathered data from 203 respondents who completed an online questionnaire. most respondents were female and aged between 17–25 years old, with varying levels of education ranging from high school to doctoral degrees. the average estimated monthly income of the sample was less than 500,000 idr, and most of the respondents were from the banda aceh area and surrounding suburbs. it should be noted that the sample was limited to individuals who had previously purchased halal-certified products and were at least 17 years old, as it was assumed that respondents in this age range would have the necessary understanding to complete the questionnaire. table 1 displays the demographic characteristics of the respondents. table 1. respondent characteristics attributes details frequency percentage (%) gender male 78 38 female 125 62 age 17–25 180 89 26–30 8 4 >30 15 7 educational background high school 93 46 bachelor degree 100 49 diploma 3 2 master degree 5 2 doctoral degree 2 1 income/month (idr) < 500,000 77 38 500,000–1,000,000 54 26 1,000,001–2,000,000 34 17 > 2,000,000 38 19 residensial area banda aceh 161 79 aceh besar 42 21 3.2. model testing and relationship analysis the sem model testing results are presented in figure 2, which was developed based on the research framework presented in figure 1. the model comprises independent variables such as attitude (a), subjective norm (sn), and perceived behavioral control (pc), while the dependent variables include purchase behavior and purchase intention (p). the test examines the overall relationships and causality between the variables (santoso, 2012). the chi-square (cmin) value is the main criterion for testing the overall model (waluyo, 2016). the decision of the test results is based on the p (probability) value obtained from the amos software outputs, following the rules below: • if p < 0.05 then h0 is accepted • if p > 0.05 then h0 is rejected table 2 presents the results of the overall model test. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.20170 16 of 20 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.20170 | https://journal.uinsgd.ac.id/index.php/ijhar/ figure 2. full model of the structural equation modelling (sem). table 2. goodness of fit value for full model testing from spss 22.0 testing fit testing result compatibility level absolute fit indices cmin 912.289 cmin saturated model < cmin default < cmin independence gfi 0.745 value between 0-1; closer to 1 the better agfi 0.696 value between 0-1; closer to 1 the better rmr 0.037 value between 0-1; closer to 0 the better incremental fit indices nfi 0.689 value between 0-1; closer to 1 the better rfi 0.655 value between 0-1; closer to 1 the better ifi 0.772 value between 0-1; closer to 1 the better tli 0.744 value between 0-1; closer to 1 the better cfi 0.769 value between 0-1; closer to 1 the better parsimony fit indices pnfi 0.622 value between 0-1 pcfi 0.695 value between 0-1 the results of the testing reveal a satisfying outcome if the default of cmin value falls between the cmin values of the saturated model and the independence model (santoso, 2012). as shown in table 2, the default cmin value is 912.289, which falls between the default cmin values of the saturated model (0.000) and the independence model (2.930,135). therefore, the constructed full sem model is considered to be fit and valid. furthermore, the goodness of fit index (gfi) value is 0.745, and the adjusted goodness of fit index (agfi) is 0.696; both values are close to 1. additionally, the root mean square (rmr) value is 0.037 and close to 0.000. overall, these values indicate that the model accurately represents the actual condition and demonstrates an acceptable level of reliability. moreover, the parsimony adjustment to the cfi (pcfi) value indicated a result of 0.695, and the value of parsimony adjustment to the nfi (pnfi) is 0.622. both of those values are between 0-1. it means that the models are adequate for the test criteria of goodness of fit. therefore, the overall values showed that the model resembled the actual condition and showed an acceptable level of accepted reliability. table 3. sem output from amos 22.0 path estimation se cr p labeled purchase intention ⇠ attitude 0.987 0.241 4.085 *** par_21 purchase intention ⇠ subjective norm 0.408 0.105 3.889 *** par_22 purchase intention ⇠ perceived behavioral control -0.084 0.154 -0.548 0.583 par_23 purchase behavior ⇠ purchase intention 1.059 0.108 9.838 *** par_24 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.20170 17 of 20 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ table 3 presents the results of the hypotheses with the following details. firstly, the attitude factor has a significant relationship to purchase intention with a probability value that is less than 0.05 (p > 0.05), with a critical value ratio (cr) is 4.085, standard error (se) is 0.241 where the values > 1.96 and p value (p) is *** which is the value is 0.000. it means that the value < 0,05. therefore, h1 is accepted. it indicates that consumers’ purchase intentions are influenced by their evaluation and perception of halal-labeled products. consumers tend to prefer and prioritize buying products that have a halal logo. additionally, the p-value is denoted by ***, which suggests a significant relationship between the attitude variable and purchase intention, further confirming the acceptance of the hypothesis. secondly, subjective norms also have a significant relationship with purchase intention (p > 0.05); thus, h2 is accepted. this study's result follows other studies (haque et al., 2018; nasiha, 2018; sulaeman et al., 2017). it indicates that pressure from customers’ living, and lifestyle environments affect their purchase intentions toward halal-labeled products. customers tend to be influenced by people around them who prioritize buying halal-labeled products. however, behavior control does not have a significant relationship with purchase intention (p < 0.05); thus, h0 is accepted. thirdly, perceptions of halal-labeled products have no effect on their intention to purchase the products. however, purchase intention significantly affects purchasing behavior (amalia et al., 2020). furthermore, behavior control can predict customer loyalty toward purchasing a product, including loyalty towards buying and consuming halal-certified products. customer loyalty leads to building trust and satisfaction, which in this study, relates to behavior control. purchase intention has a significant relationship with purchasing behavior (p > 0.05); thus, h4 is accepted. this implies that purchasing halal-labeled products is influenced by customers’ intentions to buy these products, which is also influenced by attitude and subjective norms. moreover, purchase intention can predict customers’ needs for a product. therefore, designing customer-based perceptions of products, including the halal-certified logo, can benefit in improving product competitiveness. 4. conclusion this study revealed that muslim customers' attitudes and subjective norms in the banda aceh area influence their purchase intention on halal-certified products/halal-labeled products and indirectly affect their buying behavior towards products. halal stands for not only product compositions or ingredients but also the way of serving, storing, and manufacturing. to increase the awareness of muslim customers in the banda aceh area, the importance of purchasing and consuming halal-certified products/halallabeled products, necessary information is needed. further study is required to investigate customer intention and behavior on specific halal-certified products marketed in banda aceh, to cover skincare and beauty products, medical products, packaged products, food and beverage, and others as a concern. references afendi, a. 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(2017). analisis loyalitas pelanggan industri jasa pengiriman menggunakan structural equation modeling. jurnal ilmiah teknik industri, 15(2), 101–108. https://doi.org/10.23917/jiti.v15i2.2558 competing interests: the authors have declared that no competing interests exist. © 2023 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 2 (2021): 34-42 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i2.12757 https://journal.uinsgd.ac.id/index.php/ijhar/ non-muslim consumers’ online purchase intention towards halal food in manila racquel u. cruz1*, rico a. billanes2 1far eastern university, manila, 1015, philippines 2academy of st. andrew, caloocan, manila,1422, philippines e-mail: rcruz@feu.edu.ph*1, rico_billanes2001@yahoo.com2 *corresponding author received: june 05, 2021; accepted: august 24, 2021 abstract: aside from muslims, who expends halal products due to devout obligations, it is understood that nonmuslims have also started eating halal food. the fact could be explained by the increased number of consumers ready to purchase halal products. this paper aims to determine and investigate the online purchase intention among filipino non-muslim consumers toward halal food. four models were tested using multiple regression analysis, and the quantitative research method was used to investigate perceived risk, trust and confidence, website design quality, and online shopping enjoyment. perceived risk has been identified to be the most significant in predicting factors in an online purchase intention of halal food. furthermore, the study found that trust, confidence, and perceived risk strongly influence online purchase intentions. therefore, future studies should also include variables such as consumer habits and knowledge of halal food. keywords: halal, halal food, online purchase intention, perceived risk, website design quality 1. introduction 'halal' is derived from the word 'halla,' which means lawful, legal, legitimate, and permitted for muslims. as explained by butt et al. (2017), halal is one of the important traits of spiritual needs for muslim consumers, which plays a vital role in their life by guiding them to purchase and consume the halal product. these days, in different parts of the world, shoppers and buyers of goods and products focus more on the 'halal' idea, which can be an outcome or evidence that religion can influence consumer behavior. furthermore, according to lada et al. (2009, as cited in yener, 2015), this is because the 'halal' concept has been embraced as part of business and trade, and the rise of halal awareness of a product is expected to increase buyer interest. halal food has been identified as an essential product. therefore, its consumption has become one of the muslim consumers' vital concerns (abu-hussin et al., 2017). it is also considered a guarantee of the quality of the product, as mentioned by (haque et al., 2015). generally, every food is considered halal in islam unless the quran or the hadith prohibits it. by official definition, halal foods are those that are free from any component that muslims are prohibited from consuming according to islamic law (shariah). the food should be processed, made, produced, manufactured, and/or stored using utensils, equipment, and/or machinery that have been cleansed according to islamic law. specific examples are fish or seafood that should not include alcohol (for example, batter or wine), meat like kosher beef, game, lamb, chicken, turkey, duck, and goose. there are also examples of dairy products such as milk, cheese, yogurt (from a certified kosheranimal), and parve fruits, vegetables, eggs, cereal products, nuts, and grains. generally, there are about 1.8 billion muslims worldwide, and they are considered one of the biggest populations. the demand for halal food consumption is increasing rapidly in line with the expansion of almost 2.1 billion muslim populations across the globe. halal food turns out to be a profitable business, not only in countries with a muslim majority but also in non-muslim countries (anam et al., 2018). the largest part of the muslim population is in asian countries. on the other hand, the philippines, with a total population of 100.98 million, is a primarily christian country nevertheless, islam is its second-largest religion, with 6.06 million followers as of 2015, according to the philippine statistics authority (psa). acas (2020) mentioned that the philippines is a non-muslim dominant country where the halal industry is still rising (acas & loanzon, 2020). aside from muslims, who consumes halal product due to devout obligations, it is believed that non-muslims have also started consuming halal products, especially food items. moreover, online purchasing goods and services through different modalities and transactions mailto:rcruz@feu.edu.ph mailto:rico_billanes2001@yahoo.com indonesian journal of halal research, 3, 2 (2021): 34-42 35 of 42 non-muslim consumers online purchase intention towards halal food in manila between a company and its customers are called online selling. nguyen & vu (2020) and mehrolia et al. (2021) claim that by 2022, electronic commerce activities are forecast to account for half of the country's economy. according to mehrolia et al. (2021) and nguyen & vu (2020) the high-level purchase patterns of consumers, high product involvement, and increased usage of e-wallets and digital payments have been observed and noticed. as people have adopted social distancing to slow the spread of the pandemic, they chose to buy items from online stores. therefore, online shopping increases as people turn to e-commerce to purchase items they might have purchased in person. online food selling became a channel for food establishments to continue their business and generate income to sustain it. in the united states, there are food delivery services which are doordash, grubhub, and ubereats are some establishments to deliver the ordered food to the customer. correspondingly, in the philippines, there are also food establishments that offer online food delivery or selling. online food selling is becoming popular nowadays because people during this pandemic have directly or indirectly improved their skills in cooking and have tried their luck in an online food business. online food sellers are now everywhere on social media, and people tend to buy foods that are trendy today. to show consumer value growth, companies need to understand online consumers' buying behavior and check which factors affect the consumers’ online purchase intention (javadi et al., 2012; lim et al., 2016). as filipinos protect against the virus, food businesses and courier delivery services have also started taking steps to run while taking more measures following health protocols to deliver food to consumers. the main reason why online purchase intention is important for businesses is because it is a tough forecaster of real online purchase (ariffin et al., 2018). according to hong & cha (2013), online selling could increase online purchase intention by striving to improve the consumers’ trust. crespo et al. (2009, as cited in hsu et al., 2014) recommend that this can be done by strengthening trust in the transactions. hong & cha (2013) further state that online businesses could put efforts to decrease the perceived risk that will lead to a reduction in online purchase intention. according to pavlou (2003, as cited in hsu et al., 2014) considering the importance of trust and perceived risk to online purchase intentions, they need to be further studied. due to the great demand for online food services, sellers have referred to halal food regarding online purchase intention (ariffin et al., 2018). halal is no longer just about beliefs and religion but can also be a determining factor of an international economy. therefore, products that need to be called halal have attracted the attention of non-muslim consumers, including the philippines. consumers usually buy halal products in places like manila specifically quiapo, makati, caloocan, and quezon city. they have a website partnered with food panda and grab food. this research aims to determine the online purchase intention of halal food products among filipino non-muslim consumers. this study aims to investigate the online purchase intention of filipino non-muslim towards halal food, examine the relationship between trust and confidence and online purchase intention of halal food, and determine the relationship between perceived risk and online purchase intention of halal food. moreover, the paper will also identify the relationship between shopping satisfaction and online purchase intention of halal food, explaining the relationship between website design quality and online purchase intention. 1.1. brief review of literature this section will provide knowledge and information about the variables applied in the research. the proponent decided to conduct this study to find the online purchase intention of filipino nonmuslims regarding halal food. over the last decades, internet access and online shopping or businesses have noticeably increased across all generations. however, according to zulkarnain et al. (2015), in their study cited by (liu & lin, 2020) the majority of online sellers are millennials and generation z. as a result, with the growth of e-commerce around the world, online food services have emerged (liu & lin, 2020). it has provided significant implications for e-commerce benefits. the recent advancement of the internet has aided the expansion of online food services by allowing individuals to search for, compare prices, and easily access these services. online buying is becoming more and more of a necessity in the industry (gupta, 2019), especially for customers in this pandemic (gupta, 2019). the theory of reasoned action is an influential explanation of the process that determines peoples' intentional behavior (boster et al., 2014). it is used to predict a person’s intention to behave in a certain way, done by evaluating a person’s attitude towards a specific behavior as well as the subjective norms of influential people and groups that could affect the person’s attitudes, which influence consumers’ online intention to purchase (singhal et al., 2019). dharmesti et al. (2021) supported the latter and stated that consumer attitudes towards online shopping affect if consumers indonesian journal of halal research, 3, 2 (2021): 34-42 36 of 42 racquel u. cruz & rico a. billanes want to purchase online. nosi et al. (2020 concluded that consumers' attitude toward online shopping is a predictor of online shopping. intentions have been explained as a self-prediction to a specific behavior (ajzen, 2019, as cited in sadaf et al., 2016),which employ the motivational factors affecting behaviors and indicate individuals’ effort to put these behaviors into practice. therefore, the higher the intended behavior of personals, the higher the individuals' plan to act (liñán & santos, 2015). moreover, purchase intention is the plan to buy a specific product or service within a designated time (lu et al., 2014).moreover, online purchase intention is affected by the consumers’ determination to purchase from an online business (salisbury et al., 2001, as cited in thamizhvanan & xavier, 2013). when consumers are familiar with online businesses, they are more likely to visit an online site to purchase (boardman & mccormick, 2021). familiarity with online selling and businesses means that the consumers understand what is happening in that context, why, and what will happen next (gefen, 2000, as cited in cheng et al., 2019). according to morgan & hunt (1994, as cited in tahir, 2021), trust is the faith that the trustee will perform advantageously and that the trustee will not harm the trustor. morgan & hunt (1994, as cited in kac et al., 2016) further stated that trust is essential for a company’s success. trust is defined as the consumer’s belief that the online business will not act in an opportunistic (e.g., taking advantage of a situation) way (hong & cha, 2013). according to pui-mun (2000, as cited in jimbun et al., 2019), one of the first things a consumer does when visiting a website is to ensure that the website is trustworthy and reliable to build the trust necessary for the consumer to continue the visit to the site. the perceived risk online is explained as consumers’ beliefs about possible doubtful negative consequences from online transactions (kim, 2012; soto-acosta et al., 2014). the perception of an online store directly affects consumers' shopping enjoyment, enhancing consumers' purchase intentions (kim, 2012).wang et al. (2013)agree with the latter and stated that perceived enjoyment could influence consumers' online purchase intention. it is also supported by wang et al. (2013) who stated that enjoyment is an important construct affecting consumers' online purchase intention. understanding our consumer's needs, tastes, and preferences helps online food businessesproviders to satisfy their customers and use their platforms again (nardi et al., 2019). the theory of planned behavior (tpb) is the theoretical foundation for understanding intentions. advanced by ajzen and fishbein (miles, 2012): the main theme in planned behavior theory is that the best way to predict and explain a person’s behaviors is through that person’s behavioral intentions. the theory assumes that (1) people tend to behave rationally and systematically make use of information that is available to them when deciding to act or not to act, (2) people’s actions are guided by conscious motives and not by unconscious motives, and (3) people consider the implications of their actions before they decide to act or not to act. 1.2. conceptual framework theory of planned behavior (tpb) ajzen (1991, as cited in sadaf et al., 2016) was designed to provide the foundation of the construct of this study. tpb stipulates that a consumer’s intention to purchase any product could be predicted through the four main factors: perceived risk, trust, website design quality, and online shopping enjoyment. figure 1. conceptual framework the relationships between the various variables will be tested as separate hypotheses. the last are categorized based on the research questions they attempt to answer. the variables to be tested are also defined to clarify the various hypotheses. according to (sang-hyeop et al., 2016) on the theoretical perspective, attitude towards behavior could be determined by evaluating the positive and indonesian journal of halal research, 3, 2 (2021): 34-42 37 of 42 non-muslim consumers online purchase intention towards halal food in manila negative evaluation of certain behavior; subjective norm refers to the perceived perception of an individual on the peer or social pressure leading to performing of the behavior: perceived behavioral control means to an individual’s interpretation confidence of ability to perform the behavior. furthermore, the researcher wanted to examine the relationship between trust and confidence, perceived risk, website design quality, online shopping enjoyment, and purchase intentions. it is interesting to discover whether, in the philippine context, certain attributes have a significant relationship with online purchase intentions. according to pei et al. (2014), online businesses should come together with a good reputation because it strengthens trust and confidence. based on the previous explanation, four hypotheses have been formulated as follows: h1: there is no significant relationship between perceived risk and online purchase intention toward halal food. h2: there is no significant relationship between trust and confidence and online purchase intention toward halal food. h3: there is no significant relationship between website design quality and online purchase intention toward halal food. h4: there is no significant relationship between online shopping enjoyment and online purchase intention toward halal food. 2. materials and methods this study is set in the philippines, specifically metro manila, also known as the national capital region of the philippines, which is the country's seat of government and premier center for finance and commerce. 2.1. research design the research design used by the researcher was a survey method presenting and creating questions from different authors. the likert scales ranged from 1 (strongly disagree) to 5 (strongly agree). likert scale method undertakes if the strength/intensity of an approach is straightforward. ideally, the number of points from the scale chosen would proportionally represent the characteristics of the underlying population that the researchers will utilize to gather data. the group will indicate a certain aspect of the chosen population by the researchers. this paper utilizes quantitative research as a descriptive research method. the method mentioned above was considered the most suitable to be used as the fundamental method for this study to generate results that would be helpful to the researchers and readers. the literature reviewed in this paper, which mostly sought to assess the purchase intentions of their target respondents, also utilized the survey method. this research design is aligned with the problems and objectives of the studying determining the factors of online purchase intentions among filipino non-muslim consumers. 2.2. sampling size and type this study utilized the a priori sample size calculator of soper (2017)based on the methods of (cohen et al., 2003) to arrive at a minimum sample for regression. the prior parameters are set as follows: anticipated effect size of .15 (characterized as medium effect size), desired statistical power level of at least .80, 4 predictors based on the synthesized conceptual framework, and an alpha level of .05. the result of the calculation is a minimum sample size of 150. this research exceeded the minimum number of respondents by having a total of n = 180. moreover, this study utilized purposive sampling. this type of sampling allows the researchers in which they will rely on the criteria of judgment in choosing their respondents for the study. the respondents will be selected based on the criteria of the objectives of the study. 2.3. respondents of the study in this study, the participants are non-muslim consumers, specifically who are currently staying, living, or even studying in 16 cities in the national capital region, aged 18-60 years old. these consumers often use online food services since they choose to stay at home during this quarantine season or pandemic. they tend to avoid going to public places such as malls and gathering events as much as possible with a high density of people. 2.4. data collection method this study gathered primary data using paper and electronic survey forms (via google forms). questions are being given to gather information about the respondent’s familiarity and relatability of using online food services and to gather information about their experiences and satisfaction. indonesian journal of halal research, 3, 2 (2021): 34-42 38 of 42 racquel u. cruz & rico a. billanes 2.5. research instrument the questionnaire is placed as an appendix to this paper. overall, 25 questions were asked from respondents, which covered the topics of perceived risk, trust and confidence, website quality design, and online shopping enjoyment, which are determinants of online purchase intentions. the compiled questionnaire was pre-tested on 30 individuals resembling the characteristics of the target sample. 3. results and discussion a total of 180 respondents answered the survey, distributed via google forms. the profile of the respondents (table 1) emerging from the survey is as follows. most respondents are 22-25 years old, with 46.11%. concurring to the source, grown-ups are classified as people over the age of 18 years (sanchez, 2020). among the survey respondents, just over half (58.33%) were female, and the remaining 41.67% were male. according to the survey, 73. 89% were roman catholic and christians, with 73.89% and 18.33 %. the philippines is a predominantly christian country and is perceived as one of the religions in the country; therefore, christians are suitable for a study exploring what drives non-muslim’s consumers to purchase online halal food. moreover, most respondents were familiar with halal food, 51.67%, although most had not yet visited any halal online store, 91.37%. however, many of them agreed that they have the intention to purchase halal food/ products online, with 81.56%. table1. socio-demographic profile of the respondents items respondents n percentage gender female 105 58.33 male 75 41.67 religion roman catholic 133 73.89 christians 33 18.33 others 14 7.78 age 21 years old 71 39.44 25 years old 83 46.11 30 years old 15 8.33 46 years old and above 11 6.11 familiarity with halal products/food very familiar 93 51.67 somewhat familiar 59 32.78 not familiar 18 10.0 not at all familiar 10 5.56 visit any halal online store 6.11 yes 10 5.56 no 165 91.67 maybe 5 2.78 online purchase of halal food yes 145 80.56 no 28 15.55 maybe 7 3.89 note. n = 180 (n = number of respondents for each profile) a correlation matrix utilizing spearman’s rho was used to test the significant relationships among the variables studied, as shown in table 2. as expected, trust, confidence, and perceived risk are significantly correlate with online purchase intentions toward halal food. however, the two remaining variables, like online shopping enjoyment and website quality design, were not significantly influenced non-muslim consumers to purchase halal food online. table 2. correlation between online purchase intentions and the predictor variables variable spearman’s rho correlation co-efficient significance (2-tailed) perceived risk 0.23683** 0.00213 trust and confidence 0.29465** 0.00012 website quality design -0.10457 0.53687 online shopping enjoyment 0.17456 0.35644 indonesian journal of halal research, 3, 2 (2021): 34-42 39 of 42 non-muslim consumers online purchase intention towards halal food in manila table 3. regression results summary online purchase intentions as the dependent variable indicators estimate standard error 95% ci p-value t stat ll ul intercept 2.9566 0.7066 1.5619 4.3514 0.0000 4.1838 perceived risk 0.281421 0.160795 0.10567 0.7403 0.0003** 3.7209 trust and confidence 0.872748 0.512545 1.86130 3.8849 0.0000** 5.6048 website quality design 0.109538 0.140731 -0.1682 0.3872 0.6275 7.3841 online shopping enjoyment -0.39986 0.176638 -0.7484 0.0512 0.0725 8.3524 r-squared 0.3596 0.7216 0.1325 0.1266 adjusted r-squared 0.3054 0.6612 0.0429 0.0612 f-statistics f (1.178) = 6.64 f (1. 178) = 13.85 f (1.178) = 2.23 f (1.178) = 3.38 model p-value 0.000 0.000 0.628 0.073 no. of observations: 180 significance codes: 0.05** to determine the relationship between perceived risk and online purchase intention of halal food. in this model, the results of the regression indicated that perceived risk in an online purchase intention towards halal food explained 72.16% of the variance (r2 = .7216, f (1, 178) =13.85 p = .000). it was found that perceived risk (p=.000) significantly influenced intentions to purchase online halal food. for every one-unit increase in trust and confidence increases by 0.28 units. this supports the study (pavlou, 2003), which mentioned that the perception of risk among consumers creates a tremendous barrier to transacting online. therefore, it rejects the null hypothesis: h1: there is no significant relationship between perceived risk and online purchase intention towards halal food. to examine the significance and extent of the effect of trust and confidence of the consumers on an online purchase intention towards halal food. in this model 1, the results of the regression indicated that trust and confidence in an online purchase intention towards halal food explained 35.96% of the variance (r2 = .3596, f (1. 178) =6.64, p = .000). it was found that trust and confidence (p=.000) significantly influenced intentions to purchase online halal food. for every one-unit increase in trust and confidence increases by 0.87 units. the result supports the study of pavlou (2003) and kim (2015), that trust appears to be an influential factor in consumers’ online purchase intentions. therefore, it rejects the null hypothesis: h2: no significant relationship exists between trust and confidence in online purchase intention towards halal food. to identify the relationship between shopping satisfaction and online purchase intention of halal food, and to explain the relationship between website design quality and online purchase intention. model 3 and 4, as we can see results of the regression states that website design quality towards and online shopping enjoyment halal food explained 12.66 % and 13.25% respectively of the variances (r2 = .1266, f (1.178) =3.38, p = .073) and (r2 = .1325, f (1.178) =2.23, p = .628). it was found that there is no evidence that website design quality and online shopping enjoyment in the model contribute to significantly influencing the intention to purchase online halal food; thus, more evidence is needed to validate this contention. according to the study of cai & xu (2006), shopping enjoyment is not directly related to consumers’ online buying behavior. this study is also supported by kincl & štrach (2012) that content is more influential than creating a high-quality website. therefore, it accepts null hypotheses: h3 and h4: there is no significant relationship between website design quality and online shopping enjoyment in an online purchase intention towards halal food. 4. conclusion trust and confidence, as well as perceived risk, are important predictors of online purchase intentions. the following research questions and hypotheses tested the significance of online shopping enjoyment and website design quality. it was discovered that they could be significant predictors of online purchase intentions but with limited explanatory power. regarding the objective of manila establishing itself as one of the major companies in the halal market today, the sample size of the present study is still insufficient in terms of national perspective to represent the whole population. indonesian journal of halal research, 3, 2 (2021): 34-42 40 of 42 racquel u. cruz & rico a. billanes however, based on previous research, the authors suggest that consumers' shopping enjoyment and the quality of website design warrant further investigation because they can be an important predictor of online purchase intentions. references abu-hussin, m. f., johari, f., hehsan, a., & mohd nawawi, m. s. a. bin. 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(2013). what drives purchase intention in the context of online content services? the moderating role of ethical self-efficacy for online piracy. international journal of information management, 33(1), 199–208. indonesian journal of halal research, 3, 2 (2021): 34-42 42 of 42 racquel u. cruz & rico a. billanes https://doi.org/10.1016/j.ijinfomgt.2012.09.004 yener, d. (2015). factors that affect the attitudes of consumers toward halal-certified products in turkey. journal of food products marketing, 21(2), 160–178. https://doi.org/10.1080/10454446.2013.843483 © 2021 by indonesian journal of halal research. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 1 (2021): 13-20 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i1.11119 https://journal.uinsgd.ac.id/index.php/ijhar/ the implementation of halal tourism ecosystem model in borobudur temple as tourism area anang sutono1*, shaharuddin tahir2, sumaryadi3, andre hernowo4, wisnu rahtomo 5 1,3department of tourism business management, sekolah tinggi pariwisata nhi bandung jl. dr. setiabudhi, no. 186, hegarmanah, cidadap, kota bandung, indonesia 2school of tourism, hospitality and event management, universiti utara malaysia college of law, government & international studies (colgis), universiti utara malaysia, 06010 uum, sintok, kedah, malaysia 4department of hotel administration, sekolah tinggi pariwisata nhi bandung jl. dr. setiabudhi, no. 186, hegarmanah, cidadap, kota bandung, indonesia 5department of destination management, sekolah tinggi pariwisata nhi bandung jl. dr. setiabudhi, no. 186, hegarmanah, cidadap, kota bandung, indonesia e-mail: anang@stp-bandung.ac.id*1, shah299@hotmail.com2, sumaryadi@stp-bandung.ac.id3, anh@stp-bandung.ac.id4, wisnurahtomo@stp-bandung.ac.id5 *corresponding author received: january 27, 2021; accepted: february 24, 2021 abstract: borobudur as one of the top wonderful destinations in the world is challenged to become one of halal tourism destinations in indonesia. the purposes of this research are to find out and to launch the implementation of halal tourism ecosystem model in borobudur temple as tourism area in indonesia. this research used a descriptive method. the researcher investigated the implementation of halal tourism ecosystem model in the borobudur temple as tourism area by examining the variables of halal tourism ecosystems. it consisted of four dimensions. they are destination products, government support, human resources, and infrastructure. the main data is collected by using interviews and addressing of borobudur temple tourism park management, tourism business people that concerned with halal certification, lppt (integrated research and testing laboratory) university of gajah mada, indonesian ulama chapter jogjakarta, culture and tourism region of jogjakarta. the tools of data collection are the checklist and literature study to grab the secondary data. the result shows that halal tourism destination product, including the availability of halal attraction, facility, accessibility, program, and the package are not available completely. however, the support aspect from the government is not optimal in supporting borobudur as halal tourism destination. based on human resources aspect, there is founded that in some aspects such as the availability of human resources that understand of tourism is very poor or almost none. besides, based on infrastructure aspect, there is founded that research and development aspects have not been carried out optimally. keywords: halal tourism, halal tourism destination ecosystem, halal tourism model. 1. introduction indonesia is a country with a muslim majority population. data from the ministry of tourism in 2015 stated that more than 220 million muslim tourists travel with a turnover of more than 770 trillion. the crescent rating comcec report on february 2016 stated that the turnover of global halal tourism would reach more than two trillion usd that has growth of 9% in 2020. seeing the booming trend in the global halal tourism market, countries with muslim majority populations, such as malaysia, turkey, the united arab emirates, saudi arabia, pakistan, and others, even non-muslim countries such as thailand, singapore, japan, korea, have developed the tourism seriously to reach muslim market. based on the rank of gmt140 for the top ten halal friendly holiday destinations in 2015 showed that indonesia was at 4th and 70.6 (up 2 ranks from 2014) of the index. in early 2016, the government of indonesia through the ministry of tourism established a team for accelerating halal tourism development. halal tourism was targeted to contribute 5 million inbound tourists from the total of 20 million in 2019 as the first rank in the global muslim travel index (gmti). halal tourism development was used as an effort to differentiate products and tourism markets. the definition of halal was defined as "something permissible, concerning of freedom and carried out by god's law", (al-qaradhawi, 2013; p. xxv). the term of halal means 'allowed' according to islamic teachings (sharia law). halal is also one of the five actions (al-hakim al-kasha) https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:anang@stp-bandung.ac.id mailto:shah299@hotmail.com mailto:sumaryadi@stp-bandung.ac.id3 mailto:anh@stp-bandung.ac.id mailto:wisnurahtomo@stp-bandung.ac.id indonesian journal of halal research, 3, 1 (2021): 13-20 14 of 20 anang sutono et al. which are categorized as the morality of human actions in islam, namely ford (obligatory), mustahabb (recommended), makruh (disliked), and haram (prohibited) (faruki, 1966). from islamic perspective, based on the previous definition of halal was referred to the practices or the activities in tourism that were 'allowed' according to islamic teachings. halal tourism is a set of extended services of amenities, attractions, and accessibilities that aim to deliver and also fulfil muslim travellleer’s experiences, needs, and wants (sutono, 2019). if the definition of tourism above is combined with the notion of halal, it will be defined as "various kinds of tourism activities and supporting facilities and services that were allowed in as muslim tourists needs that was provided by local communities, fellow tourists, government, local governments, and entrepreneurs". there were 11 criteria based on global muslim travel index (gmti) as follows: 1) muslim friendly destination; 2) muslim travellers & general safety; 3) muslim visitor arrivals; 4) dining options and halal assurance; 5) access of prayers places; 6) accommodation options; 7) airport facilities; 8) muslim traveller needs awareness & outreach; 9) easy of communication; 10) air connectivity, and 11) visa requirements. the ecosystem approach of halal tourism destinations standard is needed for seeing halal tourism destinations as an environment that has various elements contributions in sussing tourism destinations. the perspective of halal tourism destinations is illustrated in the tourism destination ecosystem concept. halal tourism destinations can be interpreted as the destination that serves/meets the needs of muslim tourists. for achieving them, four aspects will affect the environment of halal tourism destinations to provide good services for muslim tourists. the tourism destination products are the conditions of an available tourism product at the tourism destination which have four components of the forming destination products, namely physical products, programs, tour packages, and humans (morrison, 2013). in the process of managing a product, the destination is required to develop the product that can hit the market needs where the ability to realize compatibility between products and markets will become the key success factor for managing destinations. knowledge of market profiles and preferences are very important in designing products. in early 2016, indonesian government through the ministry of tourism had established the team for accelerating halal tourism development. halal tourism was targeted to contribute 5 million inbound tourists from the total of 20 million in 2019 as the first rank in the gmti. halal tourism development was used as an effort to differentiate products and the tourism market. the government supported the borobudur region as one of the top ten national destinations. in supporting the development of halal tourism, the central and regional government had issued many regulations that support sharia tourism. for example, the government has issued a sharia hotel management act and a halal product guarantee law. some regional governments had also issued local regulations on halal certification, namely the jakarta governor regulation no. 158 of 2013 concerning halal certification, and also the west java regional regulation no. 13 of 2015 concerning supervision of halal products and several other regional regulations. these indicate that the central and regional governments were actually very supporting the halal tourism programs, and then the community and business actors showed how they actualized the program. meanwhile, fostering halal awareness is important in influencing muslim purchasing decisions to choose halal-certified products and how to recognize the characteristics of products that have been certified (sestina & redland, 2020). the support of the human resources existence for halal tourism industry is very important. as the result, the workers as operators, supervisors, executives are needed. besides, the availability of the capable and knowledgeable auditors of halal tourism products and industries are also important for halal tourism. human resources and the leaders who have experienced and attended in handling halal sspecial training product and familiar with halal tourism issue are needed. hopefully, being the institutions of halal tourism areas can take their responsible of their roles. the physical and social infrastructures are the basic physical needs of organizing structural systems needed for economic guarantees in public and private sector. based on the law no. 10 of 2009 about the tourism in indonesia and then clarification with “the greatest concept” in indonesian tourism marketing, ‘the greatest concept’ is a tourism regional development approach that is integrated with infrastructure, accessibility, connectivity, activity, facility, hospitality, and market preferences dimensions are related to the entrance or the distribution point, tourist movement patterns, business readiness, certainty, and tourism management procedures in improving the positive impact of the optimization value on the community, business, and region. indonesian journal of halal research, 3, 1 (2021): 13-20 15 of 20 the implementation of halal tourism ecosystem model in borobudur temple as tourism area knowing that the countries which have high muslim population such as malaysia and indonesia, enjoy greater preference as destinations selected for halal tourism by muslims all over the world. obviously, the muslims’ insight can be felt more comfortable in the environment such as following islamic law in diet, attire, and other customs. while, it may not be easy for the minority of muslim population countries to ensure such as the compliance on muslim guests. it can be achieved when the systems exercise tolerance of the difference. turkey has emerged as the growing destination for halal tourism, which not only attributed on islamic heritage, but also attributed in a formal secular state due to its historic tolerance of religious beliefs. furthermore, both muslim and non-muslim tourists has alike (mohsin et al., 2016) recently, halal tourism as a market segment has grown and emerged with the strength. the increase of the muslim population worldwide is more favaurabble in economic conditions. also, the desire to travel and to know other places are confronted with new challenges of the tourism industry. in this case, a recent study published in january of 2018 by crescent rating identified the following ten key halal travel trends: halal digital economy, the rise of muslim female travelers, the asian destinations leadership, the development of halal travel ecosystem, halal authentication, or muslim-friendly tourist services, the discovery content and halal experiences, the spreading travelers’ visual stories, the role of artificial intelligence (ai), the brand empathy to connect with muslim travelers, the sustainability and the community initiatives (sanchez & moral, 2019). the borobudur temple that designated as one of the top 10 national destinations in 2016, was one of the world tourism destinations and held one of the wonders of the world, also needed to be directed to prepare itself for the establishment of halal tourism. the productivity of borobudur in developing halal tourism will have significant impact on the vision achievement in 2019. because of that, there is needed the extent examination of borobudur that related to halal tourism ecosystems. the purpose of this research was to reveal the extent application of halal tourism in the framework of the halal tourism ecosystem model in the borobudur temple as tourism area with the following research objectives: 1) disclosure of variables in halal tourism ecosystems; 2) disclosure of the application of halal tourism; 3) an advice of the strength application opportunities of halal tourism. 2. materials and methods the study of the implementation of halal tourism ecosystem model in the borobudur temple as tourism area examined the variables of halal tourism ecosystems. they are the destination products, the government support, human resources, and the infrastructure. this research identified all the conditions of halal tourism destination ecosystem in the borobudur temple as tourism area at the right time. the study method used descriptive. the descriptive approach was intended to find out the destination products, local government support, human resources, and infrastructure aspects around borobudur. it aims to make the systematic, factual, and accurate description of the facts and traits, also the relationships between the phenomena investigated (sugiono, 2009). in this study, all aspects were part of the implementation studies of halal tourism ecosystem model in the borobudur temple as tourism area. the data collection techniques of this research were; 1). interviews, interviews were conducted to identify the policies and the extent implementation of halal tourism in borobudur temple tourism park. the interviewees were the management of the borobudur temple tourism park, the yogyakarta city culture and tourism office, the jogjakarta mui, and several tourism business managers who have motivation in arranging halal certification, and gajah mada university integrated research and testing laboratory (lppt). the data collection tool used was an interview guide, 2). observation, observations were made at the borobudur temple tourism park. the data collection tool used was a checklist, 3). literature study, the literature study was conducted to obtain secondary data related to the research topic. 3. result and discussion based on the capacity aspect, borobudur temple as tourism area products as one of the national priority destinations can be developed as one of the national halal tourist destinations in reaching inbound muslim tourism segments. the results of the assessment of four destination product dimensions show that the borobudur temple as tourism area has tourist attraction that related to halal tourism principle. with the support of accessibility that is already excellent and the existing conditions of numbers of inbound tourists and indonesian journal of halal research, 3, 1 (2021): 13-20 16 of 20 anang sutono et al. domestic tourists visit are high, the opportunity to make borobudur as a halal tourist destination is opened widely. based on the data, the dimensions of tourist attractions owned by the borobudur temple area are good (4.0). it shows that borobudur is the potential to become halal tourism destination. this achievement is supported by positive and safe image conditions, the availability of art, and cultural activities. the thing that is still an obstacle is that none of the tour guides have participated in halal tourism training. the result is in line with the statement from to battour et al. (2017) stated that perception of halal tourism destination products and services with good accessibility has significant relationship with the quality and trip value. in tourist facilities aspect that related to ‘need to have’ facilities or basic facilities for halal tourism have been fulfilled. they are the ease and availability of the signpost for mosque. the thing that needs to be improved is a mosque that separate men and women. the weakness of it is the absence of tourist facilities that have certified halal such as hotels and travel agents that provide halal tourism packages in the borobudur region. however, the lack of halal-certified restaurants are feared to reduce the attractiveness value as halal tourist destinations. however, it was identified that the dimensions of the programs and packages characterized by halal tourism were still constrained. recently, there is still no halal tour packages, event and halal lifestyle festival that become the attractions for halal tourism tourists. generally, the function of the government includes three main functions, such as the functions of regulation, service, and empowerment. regarding to the development of halal tourism, the regulatory function of the government is needed for its implementation. it is carried out by the government by arranging the legislation to regulate human relations in society. the government is capable party of implementing regulations. thus, the life can run well and dynamically. to see the extent of the government's role in implementing the regulatory function, the research team highlighted three dimensions approach below: a. policy (regulation & guidelines): policies (central and regional) are available to support borobudur as halal tourism destination. there is the government policy (as the owner of borobudur) to launch borobudur as halal tourism destination and there is also local government policy to support borobudur as halal tourism destination and the availability of guidelines for 'halal tourism development'. b. planning: the availability of the borobudur database as halal tourism destination. also, there is regional government strategic program to support borobudur as halal tourism destination. c. development: halal tourism promotion, guidance and supervision in the application of halal tourism destinations, support of provincial and/or district/city governments for halal tourism business certification (in the form of partial subsidies or the whole costs of halal certification), support of indonesian ulama council and indonesian assessment institution in developing halal tourism, facilitation of halal tourism training, stakeholders support halal tourism (islamic mass organizations, etc.). the researchers carry out the observations in the borobudur temple as tourism area by interviewing the management of borobudur temple tourism park area directly. based on the policy dimension (regulation & guidelines), the government supports for halal tourism in borobudur temple tourism park area is still very weak. it can be concluded that there are no specific indicators. it can be seen from the absence of the central government’s instruction on policies issue to arrange borobudur as halal tourism destination. from the policy (regulation & guideline) dimension and the government policy indicators (as borobudur owners) that arrange borobudur as halal tourism destination, even though the government support is still weak but they try to support and prove it from the local government support. from the policy (regulation & guideline) dimension, the local government's policy in supporting borobudur as halal tourism destination can be seen. the government support has felt strongly by supporting borobudur as halal tourism destination and also providing guidelines for halal tourism development. this is suitable with the statement “in a clear legal related to halal tourism and the creative economy, there is an amplifier to actually implement it without any legal irregularities. shariah regulation that is really specifically and legally stated in the form of regulations that were formalized nationally by the government. thus it becomes a reference for the development of tourist attractions in indonesia” (lestari, 2019). in planning dimensions asppect, the government support for halal tourism in the borobudur temple tourism area is still very weak, and it can be said that‘not exist for both indicators. it can be seen from the absence of the strategic databases and programs which are not available yet. the thirdindonesian journal of halal research, 3, 1 (2021): 13-20 17 of 20 the implementation of halal tourism ecosystem model in borobudur temple as tourism area dimension is’ development’ which consists of six indicators. there are three indicators of goverrnment support that are still weak and 3 three indicators are good support. the government support for halal tourism in the borobudur temple as tourism area is still very weak, and it can be said that there is ‘no indicators’. it can be seen from the lack of the socialization of halal tourism, guidance, supervision, and the certification have not implemented in the borobudur area. it is considered as strong support for the ‘development dimension’ from indonesian ulama council support indicators in developing halal tourism; facilitation of halal tourism training and stakeholders support for halal tourism (islamic mass organizations, etc.). it is proven by the existence of this institution that has the authority to conduct halal certification. the analysis of human resources sub-variables is described in three dimensions, namely; hr knowledge about halal tourism, management vision of halal tourism’, and auditors of halal tourism. human resources are the important asset for the organization in any industries including halal tourism industry. it is mentioned and strengthen clearly by atoyan (2015) that the role of human resources is not only to make a suitable regulation for developing halal tourism industry but also for example providing the best services in hotel or any tourism destinations that fit the muslim tourists. the quality of employees and effective management affect the success of the tourism and hospitality industry. the analysis results from the hr knowledge of halal tourism variable are divided into two indicators as follows: a. the availability of tourism hr who have participated in halal tourism/product training, the research team observed the halal tourism ecosystem model in borobudur temple as tourism area of the availability of tourism human resources who have participated in training related to halal tourism/halal products with zero score as the indicator. it shows that human resources as intended person is not available in the borobudur area. the unavailability of human resources who have participated in the training of halal tourism products and/or halal tourism has an implicit meaning that workers or anyone who involved in the implementation of tourism activities in borobudur tourist which has not proper knowledge about halal tourism and other halal products. b. having experience in handling 'halal tourism/product', it means that the research team observed the implementation of halal tourism ecosystem model in borobudur temple as tourism area with zero score. it shows that human resources in the borobudur temple as tourism area did not have experience in handling halal tourism or halal tourism products. the implications of the absence of human resources who have experience in halal tourism and/or halal tourism products can 'not be good' for muslim tourists. for example, muslim tourists who get dissatisfaction experience after visiting borobudur temple as tourism area in their basic daily needs as muslim tourists is not fulfilled. the analysis results of the halal tourism management vision variable are divided into three indicators as follows: a. the level of leaders' understanding of halal tourism, strategic such as determining the direction of the company's pace in developing products or determining targets market or other types of fundamental policies is some examples of responsibilities that are under the control of the company's leadership. in tourism implementation case, by tourism business, the entities cannot be separated from the company leadership policies. of course, beside the business calculation that is capturing the muslim travelers’ niche market, there is a personal mission for the leader tourism company in implementing islamic law. in bussiness interest aspect, the needs to grab the muslim tourist market requires an understanding of the market characteristics. the crescent rating site (www.crescentrating.com) suggests that muslim travelers at least consider four basic aspects before determining accommodation options, such as halal food, prayer facilities, ramadan services, and non-halal activities. b. in halal food aspect, a high rating will be given to hotels that can provide halal-certified kitchens, halal-certified restaurants, and offer halal menu. then for getting high rating prayer facilities will be given to the hotels that can provide prayer mats, prayer schedules, qibla direction, including the distance from the hotel to the mosque the closer and the higher, the rating will be given. from the explanation of the example above, it is clear that making choices to accommodate muslim tourists is the strategic role of the company's leadership. the reason is very clear because every decision such as fulfilling the needs of muslim tourists will affect many aspects of the company's management, from work programs, budgets, the preparation of staff training related to halal tourism. indonesian journal of halal research, 3, 1 (2021): 13-20 18 of 20 anang sutono et al. the research team observations related to the point of the level of understanding of the leadership towards halal tourism' showed sufficient value. if it is elaborated with the strategic role that carried out by the company leadership, it will be interpreted as follows; the aspect of making important decisions related to the implementation of halal tourism ecosystems in his company and the leader is not ready. in other words, ‘three points’ of the indicator mean the leader is not ready to implement halal tourism policies or make his company being muslim-friendly. c. policy to implement halal tourism, as a strategic decision, the policy have long-time vision, complex managerial consequences, and requires the implementation of various aspects of service from the accommodation industry. for example, starting from the front office to the back office. from the managerial level to the operational or practical level which has the role of employees in the operational field. based on the previous point that understanding of the leadership is at a sufficient level. then, "the existence of policy to implement halal tourism scored one. it means that the locus is observed by the research team that have the policy that is still general to implement halal tourism. there are technical instructions that have been made related to the implementation of halal tourism. in the management hierarchy, the technical instructions are needed by those at the lowest level that called workers. the management hierarchy model of the company describes the levels, starting from the top-level, the executive, senior manager, middle manager, and workers/employee. while generally, it is often used in the management hierarchy consists of upper management that has the responsibility to determine the strategic long-term goals: products, markets, business organizing. the analysis results of auditor 'halal tourism' variable are divided into two indicators as follows: a. the availability of 'halal tourism/product' auditors, according to the minister of tourism regulation number 1 of 2016 concerning the implementation of tourism business auditor certification in tourism or called as auditor is someone who audits in the tourism sector. the tourism auditor must have an auditor certificate issued by training institution that has been accredited by an authorized accreditation institution and appointed by the ministry. b. to establish the high competency standards, indonesian ulama council certifies halal auditors.they have strategic and decisive position. because the mufti in indonesian ulama council commission stipulated the fatwa of halal products based on information from halal auditors who conducted inspections or halal audits in companies that submitted applications for halal certification. the research team observation results for the implementation of halal tourism ecosystems in borobudur temple as tourism area has zero score. it means that almost all observation tourism locus halal auditor and halal product auditor are not available. this is in line with the previous observation points related to the understanding of leadership, the absence of policy to implement halal tourism, and the absence of technical guidance related to the implementation of halal tourism.the role of indonesian ulama council in developing halal tourism auditors, related to the point ‘the role of indonesian ulama council in developing halal tourism auditors’ the research team gave the maximum score of five. this is related to the role of the indonesian ulama council which has done many things related to the implementation of halal tourism in the special region of yogyakarta and central java. by following four elements of halal tourism ecosystem mentioned earlier, and by the concept of halal tourism globally where halal tourism provides the pleasure and convenience and also the safety in traveiling. one of four elements is halal tourism infrastructure. the tourism sector is largely determined by the ease of mobility and infrastructure. supporting infrastructure in the tourist area of borobudur temple can be elaborated based on the following elements: a. research and development for the halal destination. the central government support in research and development in the borobudur area have been carried out by halal research group under the integrated research and testing laboratory of gajah mada university (ugm) where halal tourism has potential aspects to be developed because the market is very potential. b. traceability system. there is no available information system for halal tourism destinations traced, as well as the unavailability media kits about halal tourism destinations. the government agencies, in this case, the provincial and city tourism service said that there were no traceable information system and halal tourism destination kit for the borobudur area and also the information obtained from borobudur managers. indonesian journal of halal research, 3, 1 (2021): 13-20 19 of 20 the implementation of halal tourism ecosystem model in borobudur temple as tourism area c. halal standard & certification. the availability of halal tourism standards, halal tourism business certificate types, and halal tourism certification are important. indonesian ulama council as the government agencies have certified food and beverage business and accommodation but there is no non-governmental institution that has made halal certification for the area. it is also the connection with the statement “as the muslim consumers become more knowledgeable of their religion, it is inevitable that they will be more particular of products type and services that they consume or use” (othman, 2006). generally, although there is no policy for implementing halal tourism in borobudur temple as tourism area, it has many potential aspects to be developed. it seems that the harmony between actual conditions and the halal tourism ecosystem still have thigh gap. however, this condition is understood considering the socialization of halal tourism issue in indonesia. it is still limited and the management still does not take halal tourism as one of the considerations in borobudur tourism development. however, some discories showed that halal tourism in borobudur temples as tourism area has potential aspects to be applied. a. potential aspects of borobudur temple tourism products are already in line with the criteria of halal tourism, especially in tourist attractions aspect as the main factor forming tourism products. likewise, in terms of accessibility, it has supported optimally. travelers are very easy to reach the location. also there are no things that can disrupt the perception of borobudur as halal tourism destination. b. the aspect of government support is good. the government through the tourism ministry has determined halal tourism as one of the national superior products. the supporting things include the establishment of the national halal tourism development acceleration team. the membership is ‘penta helix’, the criteria for developing halal tourism has been structured. also, the hard work to implement the development is synergy. regarding the efforts to foster synergy, the strong collaboration with regional leaders, the council of ulama institutions were established as an institution authorized to conduct halal certification, up to universities and communities. if those capacities have been implemented properly then it is believed to provide the strong boost for the implementation of halal tourism in the borobudur temple as tourism area. moreover, borobudur temple as tourism area is owned and managed by the government. furthermore, if there is an important decision to be implemented about halal tourism in borobudur, it will have very positive effect. c. on the other hand, some deficiencies or limitations were identified that could hinder the implementation of halal tourism. human resources support and halal tourism infrastructure are still weak. in the context of governance, limitations on human resources aspects and systems have strong influence which has less productive on development efforts. by identifying each subsystem condition of halal tourism ecosystem in borobudur, through in-depth study, the grand strategy can be developed for the application of halal tourism in borobudur temple as tourism area. 4. conclusion the summary can be stated as follows: halal tourism destination product which included availability of halal attraction, facility, accessibility, program, and the package are not fully available. for example, there are still no halal tour packages, events, or halal lifestyle festivals. the policy (regulation & guideline) dimension of government support for halal tourism in borobudur temple as tourism area are not optimal. there is no halal policy, regulation, guideline, planning, and development. the infrastructure availability of research and development, traceability system, halal standard certification, and halal training, are not carried out. in human capital aspect, the availability of halal tourism human resources who have participated in halal tourism product and training, experienced in handling halal tourism product, and halal tourism auditors are very limited. on the other hand, the recommendations that can be taken into account are the needs for training of halal tourism to local guides to improve the quality of service for muslim tourists. by improving the quality of tourist facilities, from the ‘need to have’ to be ‘good/nice to have’ by paying many attentions to the need for separation facilities between men and women. it is needed to begin the compilation of borobudur halal tour packages, events, and halal lifestyle festivals which can become more attractive for tourists of halal tourism, the need for the strategic program of the regional government to support borobudur by providing training, tourism activities, seminars on halal tourism, guidance, and supervision to the application of halal tourism destinations, and support from provincial and/or district indonesian journal of halal research, 3, 1 (2021): 13-20 20 of 20 anang sutono et al. government for halal tourism business certification. the management of the borobudur temple tourism area can arrange the elaboration and cooperation with the government in implementing the development of halal tourism. by socializing which is integrated with human resources who join the training in halal tourism services and offers halal products, 4). the indonesian ulama council and ulama council of yogyakarta need to develop halal tourism auditors, including product certification and halal tourism auditors by implementing comprehensive training for broading the knowledge about the importance of halal products and services. references lestari & amsari. 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(2020). the effects of halal certification and halal awareness on purchase intention of halal food products in indonesia. indonesian journal of halal research, 2(2), 5560. sutono, a. (2019). buku rencana strategis pengembangan pariwisata halal. bandung. undang-undang republik indonesia nomor 10 tahun 2009. kepariwisataan. 16 januari 2009. lembaran negara republik indonesia tahun 2009 nomor 11. jakarta. undang-undang republik indonesia nomor 21 tahun 2008. perbankan syariah. 16 juli 2008. lembaran negara republik indonesia tahun 2008 nomor 94. jakarta. undang-undang republik indonesia nomor 33 tahun 2014. jaminan produk halal. 17 oktober 2014. lembaran negara republik indonesia nomor 5604. jakarta. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 1 (2022): 9-18 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i1.11203 https://journal.uinsgd.ac.id/index.php/ijhar/ characteristics and identification of critical points of halal food at restaurants in padang anni faridah1*, rahmi holinesti2, wirnelis syarif3, mohd salehuddin mohd zahari4 1,2,3faculty of tourism and hospitality, universitas negeri padang, jl. prof. dr. hamka, air tawar padang, padang, sumatera barat 25131, indonesia 4faculty of hotel and tourism management, universiti teknologi mara, selangor, malaysia e-mail: faridah.anni@fpp.unp.ac.id*1, r.holinesti@gmail.com2, wirnelissyarif@fpp.unp.ac.id3, salehuddinm@uitm.edu.my4 *corresponding author received: august 04, 2021; accepted: february 27, 2022 abstract: padang is one of the cities in indonesia with a majority of the moslem population. it is a crucial thing to be considered by moslems. this study aims to determine the critical point of halal food found at restaurants in the city of padang as the novelty of this study. in this study, qualitative methods are used with a population of all restaurants in the city of padang. the research sources data were informants or restaurant managers by using purposive sampling techniques. the data research was observations and interviews with informants and documentation. data processing in this study used nvivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. the result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. the food processing using the burned technique, boiled with water, and sautéed are little. there are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. while other food materials, unique packaged ones, already have a halal label on the packaging. this research can contribute in providing information to moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification. keywords: characteristics, identification, critical halal point, restaurants. 1. introduction halal comes from an arabic word. it means legal and permitted for consumption following islamic law (neio demirci et al., 2016; olya & al-ansi, 2018). halal food have to be free from components that come from humans, non-halal animals such as pigs and dogs, or animals that are not slaughtered according to islamic methods or contain the dirtiness (yusaini et al., 2016). based on law of republic indonesia number 33 of 2014 article four explains that products that enter circulation and trade within the territory of indonesia must be halal-certified. restaurants decree processed a variety of foods. it must carry out the activities to ensure halal foods and beverages produced and traded. the activities that must be guaranteed halal. it is the provision of materials (raw materials and additives), processing, equipment used, storage, packaging, distribution, sales, and serving of food and beverages traded in the restaurant (neio demirci et al., 2016). according to adawiyah and kulsum 2019, a critical point is a point in processing process, which causes halal materials or halal food become haram (forbidden). a critical point of halal products can be seen from their products according to islamic law and additives which do not use illicit products. for guarantee halal products, it is need to know the critical point of halal products traded in the restaurants (lau et al., 2016). the restaurant is one of the culinary industries. they have a critical halal point on traded food and beverages. the restaurant is any commercial place of business whose scope of activities is to provide food and drinks for the public at its place of business (srivastava, 2015). an awareness and commitment of halal restaurants in indonesia are still far. it happened at restaurants in padang, which still have little halal certification (lppom-mui, 2018). https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:faridah.anni@fpp.unp.ac.id mailto:r.holinesti@gmail.com mailto:wirnelissyarif@fpp.unp.ac.id mailto:salehuddinm@uitm.edu.my indonesian journal of halal research, 4, 1 (2022): 9-18 10 of 18 anni faridah et al. research conducted by halal watch, the official agency that advocates and protects consumers to obtain halal products in the community shows 3081 restaurants in indonesia, only 1.49% have halal certificates from mui. in west sumatra, only 22 restaurants and restaurants have halal certification (perdana, 2019). padang is one of the major cities in indonesia. according to colombijn (1996), minangkabau is the leading ethnic group, and islam is the majority religion of the population. minangkabau culture is affected by islam as evidenced by the philosophy of minang namely "adat basandi syarak, syarak basandi kitabullah" it means that the minangkabau tradition is appropriate with islamic law al-quran (sovia et al., 2018). islamic foundation which is embraced by people in padang has not been guaranteed, but for traded food is automatically halal guaranteed. broaden technology and information obscures halal food processing. it causes food products in the restaurant in padang have to be identified. it is caused by the lack of research sources. the identification of the critical point of halal food in padang restaurant is the aim of this study. determination of the critical halal point of the product is essential as a reference for processing food products and the development of a halal guarantee system manual to certify food products traded in restaurants. this research also can be further information for moslems who concern about halal food. 2. materials and methods this research used descriptive qualitative research methods. aspers & corte (2019) explains that qualitative research is one of the research procedures to obtain descriptive data in written or oral words from observable individuals. the sources data were informant and restaurant managers. the sampling technique used purposive sampling technique by categorizing restaurants based on the number of menus served, named large restaurants (number of menus> 45), medium (number of menus 16 to 44), and small (number of menus <15). the number of restaurants as samples is 31 outlets. they are ten percent from the category (arikunto, 2019). data collection technique was observation and interviews as same as observations of research location. all data collected was analyzed thematically by using nvivo 11 software and supplemented with data reduction, data presentation, and conclusion (miles et al., 2019). thematic analysis is one of the more flexible ways to identify, analyze, and report qualitative research data. before enrolling the data into nvivo 11 analysis tool, the interviewees were recorded, clustered, and eased for being reporting theme (maguire & delahunt, 2017). 3. results and discussion 3.1. characteristics of restaurants 3.1.1. restaurants category analysis of the hierarchy chart of nodes is performed on nodes’ restaurant to determine the number of menus in each restaurant as for categorizing the restaurants (figure 1). figure 1 shows that the ampalu raya restaurant (47 menus) and sederhana restaurant (45 menus) are large-group restaurants. keluarga restaurant (23 menus), ranah bunda (22 menus), pak golak (21 menus), ajo arip (20 menus), lapau nasi bunda (19 menus) barasaki dadok tunggul hitam (19 menus), tanjung indah (18 menus), awak basamo (18 menus), ampera parkit (18 menus), manggaraya (17 menus), ampera ajo (17 menus), and ayang (16 menus) are middle-class restaurants. rumah makan ikan bakar simpang transito (15 menus), goyang baru basalero (15 menus), rasokan dulu (13 menus), cendrawasih (14 menus), empat dara (13 menus), bumbu kampuang (13 menus), ampera yakin (13 menus), ampera gunung pangilun (13 menus), ampera bunda (13 menus), talago suryo (12 menus), bintang mulia (12 menus), ampera sari nikmat (12 menus), nasi kapau sutan (11 menus), beringin (11 menus), taman surya (10 menus), ampera ibu tunggul hitam (8 menus), and ampera murni (7 menus) are small groups. indonesian journal of halal research, 4, 1 (2022): 9-18 11 of 18 characteristics and identification of critical points of halal food at restaurants in padang figure 1. restaurant categories based on the results of the hierarchy chart of nodes the number of significant restaurant classification is two restaurants. there is also 12 medium and 17 small restaurants which have 525 menu items (an average of 16 menus/classified as medium). the results show the price of food and beverages in medium category is affordable. yi et al. (2018) also proves that one of influenced consumers factors in buying the product is the price. in this case, the restaurants factory in padang see that condition as business opportunity named the development of medium category restaurants that fit minang people needs. 3.1.2. food processing techniques based on thematic result, it is found five cooking techniques in restaurant food processing such as frying, boiling with coconut milk, burning, and boiling with water and sautéed. there are three themes, mineral water, sachet beverage packaging, and fruit processed (figure 2). figure 2. food processing techniques and beverage types figure 2 shows that there are two dominant cooking techniques named frying technique (42 menus), and boiling with coconut milk (37 menus). the rest are baking techniques (7 menus), boiling with water (6 menus), and sautéed (3 menus). vegetable menus are prepared by boiling with water and sautéing techniques, which are only available in some restaurants. pangestuti & rohmawati (2018) report that the consumption of indonesian people in fried foods is quite high. based on the results of the 2013 basic health research, the national proportion of indonesians with the consumption behavior of fatty foods, cholesterol, and fried foods is less than one time per day 40.7 percent. the average level of consumption of fatty foods in west sumatra is 34.3 percent (kementerian kesehatan, 2013). indonesian journal of halal research, 4, 1 (2022): 9-18 12 of 18 anni faridah et al. 3.1.3. most types of menu the restaurants in padang served variety of food menus from animal and vegetable preparations. they used five kinds of processing techniques. the results show that processed chicken and fish dominate food processing from 95 menus type, figure 3 shows the 20 menus. figure 3. twenty (20) most types of menus – result preview figure 3 shows that grilled chicken, seasoning chicken, and grilled tilapia. they are the best seller menu (ariani et al., 2018). it is reported that chicken is one of indonesian favourite foods. indonesia is also one of the largest countries that produce poultry. many kinds of frying chicken techniques, boiling with coconut milk and baking also grilling & seasoning chicken of green chili chicken, curry chicken, red chili chicken, soy sauce, rendang chicken, fried chicken flour, chicken pop, chicken curry dates, fried chicken, and penyet chicken. apart from chicken, fish is also an animal ingredient that has many processes. several types of processed fishs are proven the factor of water extent in west sumatra. a long coastline of west sumatra province makes this potential area for fisheries business development. pond, paddy, and pond fish farming are spread in west sumatra province. several kinds of processed fish such as grilling and frying tilapia, &curry fish, grilling sea fish, spicy, sour fish, fried catfish, balado, catfish, sea fish, balado catfish, coral curry fish, curry fish tilapia. processing meat is also a mainstay menu. ordinary meat is processed by boiling with coconut milk and frying. the most famous processed meat menu is rendang. the results also show that rendang is more favourite processed meat than other processed meats. dendeng (jerky) is quite diverse, named dendeng balado, dendeng cabe hijau, dendeng lambok, and dendeng kering (dried). other types of processed meats are gulai (curry) tunjang, kalio dagiang (meat), and kurma daging (meat). although rendang is known as a typical menu of west sumatra (nurmufida et al., 2017), not all restaurants serve this food. according to interviews result with the managers of small category restaurants, they do not serve processed meat every day, but only a few days a week. it is because the price of meat is more expensive than chicken or fish. 3.1.4. processed vegetables at restaurants in the city of padang the vegetable menu is boiling coconut milk, water, and sautéed. the most common vegetables are casava leaves. all restaurant classifications have those menus. it is also as known as gulai nangka (jackfruit curry). the vegetable menu is not very common in restaurants. it is inseparable from low public interest in consuming vegetables. it is in line with prihatini (2016) research that the consumption of fruits and vegetables in indonesia is still low, so is it in west sumatra. 3.1.5. processed drinks at restaurants in padang city there are three beverages classification in the restaurant. they are mineral water, instant beverages such as sachet product (milo™, coffee, tea, cadbury™, ginseng), and juice. mineral water (gallons, glasses, or bottles) is available in every restaurant. tea, coffee, orange juice, tomato, carrot, avocado, dragon fruit, mango, cucumber, watermelon, guava, yam bean juice, ginseng, milo™, twenty (20) most types of menus – result preview indonesian journal of halal research, 4, 1 (2022): 9-18 13 of 18 characteristics and identification of critical points of halal food at restaurants in padang cadbury™. are most common beverages in restaurants. also juices are usually available in large restaurants. tea is one of favorite beverages in indonesia. the price of it is cheaper than other beverage. 3.2. identification of critical points of food failure making flow charts based on recipes are used in sample restaurants. there are the differences of the use of material color. it aimed to differentiate food materials which are being the critical point of halal. the green color indicates that food materials are used without additives or through a processing process that has a critical point. it become halal classification. while the yellow color indicates food contain food additives and the contamination from the equipment used. it is doubt of the halal of the equipment used. figure 4 is an example of a menu flow diagram found in a restaurant, named fish curry and chicken crispy. figure 4. flour fish (a) and chicken curry flowchart (b) based on the identification of the critical halal point of all foods in restaurants, the critical halal point is arranged into four kinds. they are wet raw material (high water content), dry raw material (water content low), liquid raw materials, and processing equipment (table 1). table 1. critical point halal food materials in padang restaurants sources of risk in high water content food materials beef, mutton chicken, offal, kikil ▪ procedure for the slaughter of animals that do not meet islamic law ▪ contamination impure or unclean material tempe ▪ if microbiologically produced using media that is not kosher ▪ contamination of process or other ingredients that are harmful and dubious halal status during the fermentation process such as anti-foam, regulators or growth stimulants tahu (tofu) ▪ contamination of process or other ingredients that are harmful and dubious halal status as coagulant materials, textile dyes, formaldehyde sources of risk in low water food salt ▪ contamination from other processes or materials dangerous or non-halal such as additives, for example, anti-kempal (anticaking) granulated sugar ▪ the refining process which involves a resin auxiliary as ion substitute material or a pale material ▪ using carbon removal active for color removal flavor enhancer if microbiologically produced using non-halal media sachets beverage contamination from other materials such as hazardous and non-halal as preservatives wheat flour ▪ contamination from other materials such as dangerous and non-halal as improving agents ▪ if produced microbiologically using non-halal media rice flour adding ingredients or adding additives which are generally chemicals crackers adding ingredients or adding additives which are generally chemicals chemical 34 kda 20 kda a b indonesian journal of halal research, 4, 1 (2022): 9-18 14 of 18 anni faridah et al. risks sources for liquid foodstuffs and treatment equipment mineral water ▪ contamination of materials hazardous substances ▪ use of animal bone that meets islamic law cooking oil addition of preservatives, vitamins, purifier soy sauce, vinegar ▪ if produced microbiologically using non-halal media ▪ contamination from processes or other materials that are dangerous and not halal such as preservatives mineral water ▪ contamination of ingredients hazardous ▪ use of unclean animal bone waste in the filter process smearing brush made from sea urchin or human 3.2.1. meat (cow, goat, chicken), offal, kikil the interview results in small and medium restaurants, there is the lack understanding in gaining meat source. it is about the right buther process. first thing first to do of the restaurant in gaining meat is knowing the butcher process. it become one of standardize of halal food. nevertheless, for moslems, it should be appropriate with islamic law (fuseini et al., 2017). 3.2.2. tempe tempe (rhizopus sp) uses microbes in its manufacture. based on mui guidance no. 1 of 2010, microbes are halal as long as they are not harmful and exposed to unclean goods. according to kurniadi & frediansyah (2017), critical point the determining perception of halal products microbialbased bioprocess includes microbial source, isolates, the microbial growth substrate, metabolism products, the production, and matrices or other added ingredients for specific purposes. in the fermentation process, it may be possible in adding something into the component during the process. then, the traceability of these substances is needed. the results of investigators investigate the tempe industry in padang. it is known that there is no critical halal point that can come from manufacturing materials or the processing. it can be concluded that the processing of tempe is halal. 3.2.3. tofu the process of tofu uses technology. it means that the processes should not contain dirty or another material contamination that can cause the food is not halal. sitinjak, r., & siagian (2015) explains that there is process and material contamination in one of the tofu factories in medan. material contamination comes from soybeans, water, clothing material, and formalin used. the process of contamination also comes from the tools used. the search results show that tofu processing is with harmless ingredients and safety process. it can be concluded that the process of tofu used is halal. 3.2.4. salt according to daftar bahan tidak kritis (halal positive list of materials) lppom mui (2013), if there is the addition of additives to the salt, for example, anti kempal (anticaking), it can be unlawful. this material serves to prevent clotting during the storage period. the use of salt is in all processed food. the salt used should have halal label package. 3.2.5. granulated sugar the critical point of halal sugar lies in the process of refining (wojtczak et al., 2012), which involves an ion exchange resin or bleaching agent. the process often involves a phase of color removal using activated carbon. it comes from plants, coal, or animal bones. if activated carbon comes from animal bones, the source should come from halal animals and be slaughtered according to islamic law (has 23201: persyaratan bahan pangan halal, 2012). besides, the awareness of it should be done in bleaching agents and sugar clots (sahu, 2018). the process of beverages use granulated sugar, but some processed food add sugar to them as a natural flavoring. the used sugar has halal labels on the package. 3.2.6. flavoring according to kurtanty et al. (2019), monosodium glutamate (msg) is one of the favorite instant flavorings used. glutamic acid is produced through microbial processes from other ingredients as additives. as a microbial product, the critical point might come from three sources. first, the source of the media components used for microbial cultivation, ranging from culture refresher, per inoculum, to the product fermentation media. second, the source process of auxiliary materials, such as antifoam compounds, harvesting agents spores sometimes use surfactants, cell-breaking agents for removing intracellular products, activating carbon, and ion exchange resins. third, there is an addition of indonesian journal of halal research, 4, 1 (2022): 9-18 15 of 18 characteristics and identification of critical points of halal food at restaurants in padang additives to the final product, such as coatings, fillers, ph regulators, and others (has 23201: persyaratan bahan pangan halal, 2012). almost all processed food in restaurants use flavoring. the flavoring used has halal label on the package. 3.2.7. sachet packaged there are several kinds of sachet pack drinks. they are tea, coffee, cappuccino, ginseng, milo™, and cadbury™. the critical point of halal sachet beverage packaging is the addition of addictive ingredients. to guarantee its halal status, the packaging requires halal label (zulfakar et al., 2014). several kinds of sachet packs process have halal label. 3.2.8. wheat flour flour added by improving agents is susceptible to various contaminants of illicit substances. for example, vitamin b1 (thiamine), vitamin b2 (riboflavin), and folic acid (folic acid) sourced from plants are halal to be consumed. these vitamins change the status to become not halal (haram) if there is the use of non-halal media to produce microbiologically. besides, the use of lecithin in flour also become the concern if it contains forbidden ingredients (dogan et al., 2018). the flour used already has halal label. 3.2.9. rice flour rice flour is derived product from vegetable materials through the physical process without the addition of ingredients or the addition of additives, which are chemicals. halal requirement of rice flour is halal certification. based on the identification results, processed food by using rice flour with fried techniques. they are chicken fried, flour, fried catfish. rice flour used in restaurants already has halal label. 3.2.10. crackers according to moelyaningrum (2019), the critical point of halal crackers is if there is the addition of vitamins, preservatives bleach, or boric acid. it causes those food products contain danger ingredients. also, there is a critical point of halal in the processing of crackers, such as the drying process which is carried out in the oven (pratidina et al., 2018). the crackers at the restaurant still do not have halal composition and label. it is need the identification of halal status. 3.2.11. mineral water koelmans et al. (2019) & the world health organization (2019), reports that there are drinking water and water sources that are contained microplastic. it become danger for human health. besides, it should be aware of pre-filter filtering process with activated carbon filters by using unclean animal bone waste (salleh et al., 2017). the results showed that some restaurants provide bottled mineral water, glass bottles, and refill mineral water. they already have halal label on the packaging. however, there is no halal guarantee of water from refill gallons because there are no halal certificate in drinking water depots in padang. 3.2.12. cooking oil cooking oil is from vegetable oil or animal oil, which in the processing involves pale material in the form of bleaching earth or activated charcoal and the addition of antioxidants. it makes halalcertified should be required in oil production process (has 23201: persyaratan bahan pangan halal, 2012). according to sugito et al. (2018), some producers mix vegetable cooking oil with animal oil to produce more savory food taste. mohammed et al. (2012) state that produces adsorbents in palm oil can use pig bones. restaurants use more packaged oils that have halal labels. however, there are still restaurants, especially small category restaurants, which still use uncertain bulk oil. 3.2.13. soy sauce and vinegar the fermentation process has an impact on halal status of food products, because it uses microbial assistance in its manufacture (faridah & sari, 2019). vinegar is one of the products whose production process uses microbes (budak et al., 2014). soy sauce is also one of the food products are made through the fermentation process of soybeans, using yeast or tempeh mushrooms and added various ingredients such as herbs and spices, sugar, and water (park et al., 2017). if soy sauce and vinegar have used halal label on their packaging, halal is guaranteed. 3.2.14. brush the use of a brush is for spreading seasoning on burned food. the brush used should be made of synthetic (such as plastic) and animal hair that is halal. also the butcher process is according to indonesian journal of halal research, 4, 1 (2022): 9-18 16 of 18 anni faridah et al. islamic law (yusoff et al., 2015). some brands used polishing brushes. they are made from pig hair and human hair. the use of brush in the restaurants in padang is still unknown of the halal status. it is because there is no halal label. 4. conclusion ampalu raya restaurant (47 menus) is the restaurant with the most menus and the ampera murni restaurant (7 menus) is the least. five food processing techniques are fried, boiled with coconut milk, baked boiled with water, sautéed. the beverage menu consists of mineral water, sachets, and juice. grilled chicken, seasoned chicken, and grilled tilapia are the most menus, while rendang is a mainstay sourced from beef, but not all restaurants can serve it everyday. food materials that have strong halal critical point are meat (slaughtering techniques), crackers, bulk oil, mineral water, and brushes. the restaurants in padang is still lack knowledge of the critical point of halal meat, which can come from the butcher process. while the absence of halal composition and labels on crackers and bulk oil packaging is the main factor that makes this food has strong halal critical point. there are still restaurants that provide mineral water from refill drinking water depots that are not halal certified. dauber brushes used in restaurants also do not have a halal label. other food materials already have halal label on the packaging. references ariani, m., suryana, a., suhartini, s. h., & saliem, h. p. 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(2014). conceptual framework on halal food supply chain integrity enhancement. procedia social and behavioral sciences, 121, 58–67. https://doi.org/10.1016/j.sbspro.2014.01.1108 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 1(1): 18-25 doi: 10.15575/ijhar.4089 © ijhr 2019 18 management of supply chain process for meat products muhammad nusran1;roslina alam1; dien triana2; idris parakkasi3; tajuddin abdullah4 1universitas muslim indonesia, makassar, indonesia 1universitas muslim indonesia, makassar, indonesia 2politeknik negeri ujung pandang, makassar, indonesia 3universitas islam negeri makassar , indonesia 4politeknik kesehatan, makassar , indonesia correspondent email: muhammad.nusran@umi.ac.id abstract the purpose of this study is to map the halal critical point of beef products and a number of processed beef products and also to create a supply chain process process flow system for meat products. data and analysis of data explored in this study are stakeholders in the halal supply chain, namely authority institutions such as slaughterhouses (rph), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify important criteria and sub-criteria . the survey discussed consumer perceptions of halal supply chains of processed beef and beef products using the scoring method. data processing results 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 for meat products and their processed products, then contribute to the priority index using ahp (analytic hierarchy process). keywords: beef, halal critical point, rph, supply chain and ahp 1. introduction beef derivative products have various forms because almost all parts of livestock can be processed into products that are worth selling. food products derived from cattle that have been widely distributed in the community are quite diverse, for example processed meat, milk, yogurt, cheese, crackers and so on. in general, the derivative products from processed beef are mostly produced by business actors both from the industrial scale, small and medium enterprises (smes), as well as street vendors. basically, people consume a lot of derivative products from processed beef. this is because cows are animals that have fairly complete nutritional value, so people consume them as food ingredients. the price of beef products now is relatively expensive. the price increase due to the lack of availability of raw materials which causes increasing prices of food products from cattle, especially meat, to reach ± idr 100,000/kg. this is also due to the large number of business actors engaged in the beef processing sector (ministry of industry, 2013). this scarcity has caused limited supply in the market which has resulted in an increase in the price of beef products. this scarce supply and high selling price has resulted in the emergence of fraud so that problems arise guaranteeing the quality of halal and beef derivative products. until now, most consumers still do not know the halal certainty and quality of the products they consume. therefore, the concept of halal critical point mapping is needed in the process of producing beef derivative products. the problems that occur in the production of beef agroindustry products are: 1. lack of halal assurance on the beef derivative products that have been widely distributed in community; 2. the flow of the supply chain process for processing beef products that is still not fulfill halal assurance 3. the absence of a halal critical point mapping that is integrated in the process of making beef-based products on the small and medium scale business. the concept of halal is not limited to food itself, but also to cosmetics, pharmacy, financial services and banking, etc., even tourism (hotels, tours, etc.). according to islamic law, to determine halal and prohibition does not have to be based on assumptions or feelings of likes and dislikes. if it is so, it is considered as tahakkum (making law in the name of allah), which is strictly prohibited in islam. halal decisions on certain products carried out by people who do not have authority will only make the law incorrect. consumption of halal products requires certain raw materials, additives, processes, handling and transportation to meet the criteria for halal terms as mentioned above. in addition, the industry must have a good system in order to ensure that the product meets these requirements and no errors are made during the production processes. the system called halal assurance system (sjh) is proposed by apriyantono (2001). this system consists of several components namely: 1. halal management standards and halal systems. halal management is managing all mailto:muhammad.nusran@umi.ac.id nusran et al. 19 functions and activities needed to determine and achieve halal products. halal systems are defined as organizational structures, responsibilities, procedures, activities, capabilities, and resources that together aim to ensure that the product, process or service will be satisfactorily stated or implied as its purpose, namely producing halal products. basically, a halal system audit standard is conducted to determine the suitability of halal system elements with the specified requirements. the effectiveness of the halal system is applied to meet certain objectives and to verify that the non-conformities identified in the previous audit have been corrected according to the agreement. 2. haram analysis critical control point (hraccp). a system that can show critical points where unclean or najees ingredients can contaminate halal materials, as well as preventive ingredients that will be used for halal food production. 3. halal database. this consists of a list of materials used for food production, information from the source and preparation of each of the materials mentioned in the list and halal status and other important information. to ensure that the industry has fulfilled the halal requirements in producing halal food, especially those who want to place a halal logo in its packaging, the industry must request assistance from dependence and acceptable halal certification organizations. halal certification organizations will audit and certify their products, raw materials, additives, production facilities, administration and management. after the industry has received a halal certificate for its products, it can be used as a formal basis for implementing the halal logo. this certificate can also be used to state that the product is halal and hence products can be imported into muslim countries or sold to muslim consumers. the definition of food according to law number 7 of 1996 is everything derived from biological and water sources, both processed and unprocessed, which are intended as food or drinks for human consumption, including food additives, food raw materials, and other materials used in the process of preparing, processing and or making food or drinks (gemasih, et al 2014). whereas halal means everything that is permitted, which is detached from the prohibition, and permitted by allah swt, while haram is something that is forbidden by allah swt with a definite prohibition, where the person who violates it will be punished in the here after and sometimes punished also in the world (qardhawi, 2002 in saputra, 2006). the assurance system, halal is the highest concept of any other quality assurance, which includes hazard analytic critical control points (haccp), sops, gmp / gap / gfp / gdp / gtp / gcp, and general decisions and quality policies in general (purnomo, 2013). halal can be said as the most important part of every quality assurance. this is because halal is inherent in any other quality assurance. as the highest quality assurance, halal is one of the good requirements in making food products. therefore, halal products are certainly having high quality standard. illustration of the importance of halal so it becomes the highest part of any others quality assurance concept can be seen in figure 1 as follows. figure 1. halal as the highest quality assurance (source: dahlan in purnomo, 2013) in the government regulation of the republic of indonesia number 69 of 1999 on the article 1, halal food defines as food that does not contain elements or ingredients that are haram or prohibited for consumption by muslims, both concerning food raw materials, food additives and other supporting materials including ingredients from food processed through genetic engineering and food irradiation, and whose management is carried out in accordance with the provisions of islamic religious law. with these regulations issued, halal assurance is the most important requirement in creating food products in indonesia, where the majority of the population is muslim. halal assurance for slaughterhouse animals must be treated properly to avoid pressure before being slaughtered. stunning should not kill animals before they are slaughtered, do not harm animals, do not cause permanent damage to the body/organs and are examined by supervisors. the stunning method must be regularly validated and verified by lppom mui. mechanical cutting carried out in a factory or abattoir must follow a number of islamic rules such as stating “bismillahi allahu akbar or bismillahir rahmaanir rahiim” when pressing the machine button. management of supply chain process for meat products 20 the slaughterhouse system must have written procedures to ensure traceability of halal-certified meat. this system must obtain evidence that the meat is produced from halal animals, cut into the right halal method in cutting facilities that are in accordance with halal requirements. there are some procedures for handling products made from materials and facilities that do not meet the criteria of lppom mui, such as (a). non-conformity products may not be sold to muslim consumers, (b). if a non-conformity product has been distributed, it must be withdrawn. internally, slaughterhouses must have written procedures for internal audits scheduled at least twice a year. internal audit must be carried out by independent and competent personnel. the results of internal audits must be reported to all relevant departments responsible for monitoring activities. corrective action must be carried out within the time limit and must be able to resolve internal audit findings. a summary of the results of the internal audit must be sent to lppom mui and the implementation of internal audits must be documented. halal critical point halal critical point is an area/place/position which is considered prone to be halal. determination of halal critical points in the product manufacturing process is carried out by conducting a search of each process activity. this search is useful for identifying critical points that cause unbalance of the produced products. in the production process of making halal products, halal critical points can be defined and mapped by looking at the standard operating procedure (sop) of each activity that occurs in it. according to lppommui (2008), the sop for halal production is done by looking at: 1. making worksheets must refer to formulas and material matrices known by lppommui. 2. materials that can be used in halal production are only contained in the list of materials that lppom-mui has already known and have obtained halal passes. 3. material is ensured to be free from unclean contamination and unclean ingredients. 4. the production line is confirmed to only be used for halal materials. 5. if the production line is also used for materials that have not been certified halal, then the cleaning procedure is sure to eliminate/avoid products from cross contamination. 6. if there are products that are not certified to contain pork derivatives, the equipment and production line are certainly completely separated. 7. it must be ensured that the production area must not have materials or goods that are not used for production. 8. production records are well and completely documented. the critical point of halal in the product manufacturing process, in general, can follow from the prohibited tipping point of the haram analysis critical control (hraccp) product, but a halal-haram product can follow the principle followed by hazard analysis critical control points (haccp) but in this case aimed at efforts to prevent the entry of unclean ingredients into the production system as early as possible (estuti, 2005). according to apriyantono et al. (2003) in estuti (2005) the application of haram analysis critical control points (hraccp) consists of six components, namely: 1. identify all ingredients which are unclean and najis. 2. identify critical control points. 3. establish monitoring procedures. 4. make corrective actions. 5. make a document-recording system. 6. make verification procedures. in controlling the halal critical point, control is carried out on each process flow until the end of the product manufacture. determination of halal critical point control begins at each stage of the process up to the consumers who consider the halal products and how to prevent the entry of illicit materials in the production process to the final product (apriyantono et al., 2003 in estuti (2005). halal supply chain on beef basically the supply chain process of beef products and derivatives is divided into two sectors, namely the upstream sector and the downstream sector. the upstream sector is a sector that acts as the procurement of cattle to reach slaughtering houses (rph), while for the downstream sector is a sector that acts as the procurement of beef to reach the procurement of processed/derivative products. supply chain flow of beef-based products with the relevance of entities that play a role in them. the linkages of entities/actors that play a role in the supply chain process of beef products and their derivatives consist of several different and interconnected actors in each of their sectors. supply chain process flow in slaughtering house slaughterhouse (rph) is a unit of facilities and facilities dedicated by the government as a location for specially designed slaughterhouses in accordance with sni 01-6159-1999. judging from the substance of ownership, rph is grouped into two: governmentowned slaughterhouse (uptd rph) and nongovernment owned slaughterhouse (private). actors who play a role in the two types of rph are relatively similar, consisting of rph employees, slaughterers, and actors from the downstream and upstream sectors. judging from the process, rph employees are actors who act as control holders of all activities that occur in the rph, including management, supervision and maintenance. in nusran et al. 21 accordance with the ownership status of rph, the employees are divided into two, namely official staff (uptd government rph) and non-official employees (private rph). each employee has a specific task from each process starting from the arrival of the cow, the cutting process to the process of sending beef. butchers are entities that act as slaughterers. in the process of slaughter, the slaughterer must have special criteria that are in accordance with the islamic shari'a, ie the perpetrator must be muslim, balig and understand how the slaughter process is good without any elements of torture. each rph is required to have a slaughterer who has been recognized by the mui with proof of certificate as a professional slaughterer and in accordance with special criteria. this is because it will provide assurances to rph to produce halal meat products. halal critical control point in slaughtering house the halal critical control point is a control position where the lighting will be prohibited to appear. basically, the halal critical control points of beef-based products originate from slaughterhouse, the halal of a beef product can change if further handling and processing occurs. animal slaughtering house (rph) are a starting point for halal critical control points from beef-based products. in this position, rph is dedicated as an initial location with the potential for the emergence of halal critical points. slaughtering and handling carried out by rph are the main factors that must meet the quality, health and halal quality standards. the halal critical control point in the dominant rph lies in, first, the religion of the slaughterer (islam), the knowledge of the slaughterer, the behavior of the slaughterer (baligh/adult), and the cleanness of the slaughterer. secondly, the type of commodity of animals slaughtered in rph; thirdly, the differentiation of slaughter facilities and infrastructure if rph has a type of non-halal slaughterhouse commodity (pig); fourth, the method of slaughter in accordance with the islamic shari'a and subsequent handling. basically, slaughterers in slaughterhouses are required to be muslim. besides, the slaughterer must also have knowledge of how to slaughter according to islamic shari'a, have good behavior (adult), and pay attention to cleanness in each process. types of animals can be categorized as critical control points if there are shelters and slaughterhouses in addition to halal animals. with an explanation of the types of animals, it is very clear that the differentiation of facilities and infrastructure must be different between halal and non-halal animals. this difference is one of the halal critical control points that must be considered in the cutting process. the most visible halal critical control point is the slaughter method that must be carried out in accordance with the islamic shari'a, namely by reciting prayers (bismillahiallahu akbar) and deciding three channels, namely the respiratory tract, food and blood with one cut. mapping of halal critical points slaughterhouse (rph) is a place to slaughter livestock dedicated by the government as a facility to support food security in an area with the building that meet certain requirements and techniques. from the results of the halal critical point mapping, it can be stated that the rph is an initial critical control point for the product that will be produced if the product uses animal meat. the halal critical control points of slaughterhouses are seen from the types of animals and the process of slaughter of animals carried out in accordance with islamic shari'a as well as safe and good handling (avoiding dirt and najees). types and sources of data to map halal critical points in the process flow supply chain this beef-based agroindustry product uses primary data and secondary data. 1. primary data is obtained through direct observation with interview techniques for actors related to mapping starting from slaughtering house (rph), meat markets, beef-based product processing industries (meatballs), and expert respondents who have science in this mapping. 2. secondary data obtained from various sources, namely articles sourced from the internet media, textbooks, and data from the government related to the problems taken. the types and sources of primary data needed in this mapping and after that are described. secondary data is data needed in the initiation of understanding and studying networks that are related to the halal product chain process flow, while the primary data is the data needed as an understanding of the supply chain process framework for beef-based products. with this data, it is expected to provide a halal critical point mapping in the supply chain process of beefbased products. urgency of halal critical points the supply chain of animal origin agroindustry products is divided into two sectors, namely the upstream sector and the downstream sector, the upstream sector starts from livestock entrepreneurs (cattle) to reach slaughterhouse, while the downstream sector starts from rph, markets/meat kiosks, to reach derivative processing. mapping of halal critical points in the supply chain process of beef-based agroindustry products can be identified from each variable of machine, man, material, method, and money resources with factor weights and assessment of predetermined criteria for fulfilling the halal critical point. the state of halal critical point mapping in the supply chain process flow has factors that determine the halal according to management of supply chain process for meat products 22 the weights that have been obtained using the analytical hierarchy prosess (ahp) method. machine (facilities and equipment) is a resource that has the lowest average score of "good enough" in the mapping of halal critical points in the supply chain process of beef-based agroindustry products. the need for supervision management that is integrated with the right timeframe in the flow of the supply chain processes by looking at the halal critical point factor towards the resources used. the need to change the behavior of the entity can be taken by having extensive knowledge of halal products and a strong awareness in creating assurance and quality halal products. government policies and strategies that have a developmental impact on the halal of beef-based agroindustry products, in order to improve halal products circulating in the community are necessary. further mapping by adding locations to better reflect the state of halal critical point mapping in the supply chain of cattle-based agroindustry products as a whole is also necessary. criteria for slaughterhouse (rph) registration are; producers must register all slaughterhouses that are in the same company, they must employ slaughterers who are muslim and trained in the slaughter process in accordance with islamic law (have slaughter certificates), the slaughter locations are far from farms and slaughter of pigs, they apply the standard of slaughter according to islamic law. 2. method and material there were some stages that had been carried out in this study, namely: stage of literature study, stage of field studies and data collection, stage of data collection and information on halal critical points, stage of data processing, mapping analysis of ahp analysis, and stage of drawing conclusions and recommendations. in this study, a number of in-depth interview methods and data collection methods with questionnaires in the process of beef products are used. the questionnaire aims to facilitate the resource person in answering the questions asked. the format and contents of the questionnaire were adapted and developed based on the needs of data and information related to the questionnaire respondent data relating to the halal certification system are as follows: 1. number of beef products that are halal certified, 2. demand for beef products in makassar, 3. amount of slaughterhouses in makassar 4. government policies and support identificationand data collection the types and sources of data in this study were obtained from: 1. primary data is data obtained by conducting direct observations with interviews with leaders and employees, producers, consumers and many related elements (such as in the profession of respondents) 2. secondary data is data obtained from several literatures, especially those related to the problems encountered in research as a theoretical foundation as well as supporting in writing. in this study, the primary data is questionnaire data with data sources from a number of producers of beef products and slaughterhouses (rph), namely: 1. large-scale producer/ company 2. medium-scale producers /companies 3. small-scale producers /companies stages of data collection and information on halal critical points types and sources of data include initiation of understanding and studying related networks in the process flow of halal production supply chain such as: 1. data on the distribution of rph locations 2. data on local and imported beef production 3. data on halal certified meatball products 4. entities/stakeholders who play a role in the process of producing beef and derivative products 5. data on rph facility feasibility checklist 6. the process of processing derivative products carried out by the meatball, shredded meat, sausage, and chips, processing industry also with well-known local culinary such as coto, konro, pallubasa and so on 7. document flow related to supervision and quality assurance and halal in the production process 8. ahp weighting 9. assessment data stages of the data processing the data processing stage and the fixing of halal critical points consist of several processes. data collection was done by survey method using interview and observations techniques directly at each entity and stakeholders in each process. at the time and after data collection, the determination of variables, factors and fulfillment criteria for halal critical points in the supply chain process flow can be carried out. determination of variables, factors and compliance criteria for the halal critical point aims to find out which parts are the locations of the halal critical point of each supply chain process flow. after obtaining the variables, factors and criteria for fulfilling the halal critical point, the data processing can be carried out with the weighting method that has been determined and discussed by expert respondents who have knowledge related to this mapping using the analytical hierarchy process (ahp) method. ahp method has a function as a determinant of uncertainty perspective in comparing pairs on each nusran et al. 23 factor according to the number of indicators that have been determined and to determine which factors are the most influential and important in the mapping of halal critical points. weighting aims to determine the priority value of each halal critical point factor of each variable that has been determined from the results of determining the halal critical point. in addition to determining weighting using the ahp method, respondents from experts and the research team are required to provide an assessment of each compliance criteria for the halal critical points that have been determined for each sample area to provide a mathematical description of the actual situation, which area includes the location of the government animal slaughtering house (rph), meat market location and industrial location for smb scale packaging meatballs. 3. results and discussion data input the input data to be entered will provide scores and weights as a result of the calculation of a number of formulations specified. the ahp weighting method and score setting design can be seen in the formula as follows: determination of the importance of the halal critical point factor weight score. (bn) = 𝑁𝑃𝑟𝑖𝑜𝑟𝑖𝑡y ahp𝑓𝑛 × 100%...................(1) where: bn = importance of the halal critical point factor (%) 𝑁𝑃𝑟𝑖𝑜𝑟𝑖ty ahp_𝑓𝑛= score ahp (expert) priority factors of each variable determination of the conversion score of each factor: nkon_fn = σnkp𝑛p_fn totalkp × 5.........................................(2) where: nkon_ fn = conversion score nkpn_fn = score of fulfillment criteria for each factor kp = fulfillment criteria determination of factor score values of each respondent: 𝑠𝑓_𝑓𝑛 = nkon_fn _rata x bn…….............................….(3) where: 𝑠𝑓_𝑓𝑛 = scores of each resource variable factor the preparation of the assessment criteria for the fulfillment of the halal critical points will be based on the number of respondents involved. table 1: scoring factor criteria scoring factor criteria sample area 1,2…n average r1 r2 r3 nkp1_ fn nkp2_ fn nkpn_ fn scoring factor criteria samplearea 1,2…n average r1 r2 r3 σnkp𝑛p_fn nkpn_ fn nkon_fn _rata note: r = respondent nkon_fn _rata = average conversion value from the respondent's assessment assessment is obtained by providing a range of scores 0 to 1 to give meaning to how fulfilled the fulfillment criteria for the established halal critical points. to see the rating scale of the predetermined criteria for compliance with the halal critical points, it can be seen in the following table. table 2: rating scale of fulfillment criteria the closer of value 1 is, the higher of the fulfillment score criteria of fulfillment factors score assessment of fulfillment criteria 0 not fulfilled 0,1 the score of the fulfilled fulfillment criteria based on the determined factors 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1 fulfilled conversion assessment was obtained after an assessment of the criteria for fulfilling the halal critical point factor had been carried out. to find out the scale of conversion rating of the criteria for meeting the halal critical points can be seen in table 3. table 3 : conversion scoring scale conversion scoring score conversion score criteria 1 very not ideal 2 not ideal 3 quite ideal 4 ideal 5 very ideal in the assessment of conversion obtained, the score can be interpreted by the color level specified in the table of conversion scoring meaning by chroma. table 4: conversion scoring meaning by chroma 0 0,5 1 1,5 2 2,5 3 3,5 4 4,5 5 *very not ideal very ideal *the closer to the dark red color, the more ideal the assessment of the sample area. management of supply chain process for meat products 24 decisions in the assessment that have been obtained can be adjusted according to the assessment decision range in table 5. table 5: range of conversion assessment decisions range decision 1 < n < 2 between very ideal and not ideal // < 0.50 tend to be very not ideal and> 0.50 tend to be not ideal 2 < n < 3 between not ideal and quite ideal // < 0.50 tend to be not ideal and> 0.50 tend to be quite ideal 3 < n < 4 between quite ideal and ideal // < 0.50 tend to be quite ideal and> 0.50 tend to be ideal 4 < n < 5 between ideal and very ideal // < 0.50 tend to be ideal and > 0.50 tend to be very ideal after obtaining the factor weight of each variable, the determination of the score of each factor is obtained from the multiplication of the average conversion score of the compliance criteria for the halal critical point with the weight score of each factor. ahp weighting given to each factor is done to find out which factors have the greatest score and the smallest score that can determine the priority of interest from each predetermined halal critical point factor of each variable. after getting the score on each variable factor, it can be summarized from the factor score value to determine the amount of the total score obtained, as an attempt to find out which variable has the highest or lowest score of reviewing the predetermined halal critical point factor. this total score is useful to find out the state of the variables in each sample area. the weighted design that has been formulated is presented in table 6. table 6: weighting design no variabl e facto r priorit y score by ahp metho d value of weight interest s factor by ahp method % criteri a of scorin g factor scor e 1 2 n total note of tota l scor e notes: 1. nkon_fn _rata = the average conversion score from the respondent's assessment 2. npriorityahp_fn = score of ahp factor priority (expert). 3. σ nkon_fn _rata 𝑛𝑖 = amount of conversion average score of respondent's assessment criteria.=1 4. σ 𝑠𝑓_𝑓=1 = total score for each variable factor. 𝑛𝑖 notes: σ 𝑠𝑓_𝑓𝑖 𝑛𝑖 =1 : obtained depending on the scale of assessment of specified factors. classification of groups results of total assessment depends on total divided on number of variables after carrying out the weighting design, a plot of results can be done with variables, factors, weighting factors and scores that have been obtained. notes: σ 𝑠𝑓_𝑓𝑖 𝑛𝑖 =1 :  obtained dependence on the scale of assessment of specified factors.  classification of groups results of total assessment depends on total divided on number of variables after doing the weighting design, designing a plot of results with variables, factors, weighting factors and scores that have been obtained can be done. the description is presented in table 7. table 7: description of total scores range notes symbol 401 s/d 500 very good a 301 s/d 400 good b 201 s/d 300 good enough c 101 s/d 200 less good d 0 s/d 100 very bad e *obtained depends on the conversion rating scale considering the halal critical point factor in the supply chain process of beef-based agroindustry products is done by looking at 5 (five) influencing resources including machinery, people, materials, methods and money. these five resources are very influential to reflect how the state of the halal critical points of the products to be produced in each sample area. 4. conclusions by doing this research, some advantages can be drawn from the existence of halal certification on beef products, namely: 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(2011). sosialisasi halal harus ditingkatkan. http://www.halalmui.org/index.php?option=com_content&view=article&id accessed on 13th april, 2013 (in indonesia) indonesian journal of halal research, 4, 2 (2022): 97-106 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i2.17188 https://journal.uinsgd.ac.id/index.php/ijhar/ the effect of extraction method on the extract yield in the carotenoid pigment encapsulation for halal natural pigment imelda fajriati1*, atika yahdiyani ikhsani2, annisaa monitasari3, muhammad zamhari4, betania kartika,5 jas raj subba6 1,2,3department of chemistry, faculty of science and technology, universitas islam negeri sunan kalijaga, jl. timoho 153, depok, sleman, yogyakarta 55281, indonesia 4 department of chemistry education, faculty of education and teacher training, universitas islam negeri sunan kalijaga, jl. timoho 153, depok, sleman, yogyakarta 55281, indonesia 5international institute for halal research and training (inhart), international islamic university malaysia (iium), kuala lumpur 50728, malaysia 6department of chemistry, sherubtse college, royal university of bhutan, kanglung, trashigang, bhutan e-mail: imelda.fajriati@uin-suka.ac.id*1, atika.ikhsani@uin-suka.ac.id2, annisaamonitasari@gmail.com3, muhammad.zamhari@uin-suka.ac.id4, betania@iium.edu.my5, jasrsubba.sherubtse@rub.edu.bt6 *corresponding author received: february 20, 2022; accepted: august 08, 2022 abstract: the soxhlet and maceration methods were used to determine the extract yield in the carotenoid pigment encapsulation for halal natural pigment production. this study aims to obtain halal natural pigment by determining the highest extract yield from the encapsulation of β-carotene in carrots. the carrot was extracted using soxhlet and maceration method and then continued by oven drying. the n-hexane was selected because of its better volatility than ethanol and provided less solvent residue after extraction. uv-vis spectroscopy and thin layer chromatography (tlc) were used to characterize the n-hexane yield extract. encapsulation of the pigment was investigated by adding five grams of maltodextrin to extract n-hexane weights of 0.05, 0.50, 0.75, and 1.0 grams. the maceration method yielded a much higher yield than the soxhlet extraction method, with 2.24% (w/w) and 0.88% (w/w), respectively. the n-hexane extract absorbed a maximum wavelength of 450 nm with a retention factor (rf) of 0.62. these values are confirmed by comparing the band's rf values and absorption spectra with the standard’s. light absorption spectra at wavelengths 350-500 nm confirmed an intense color expression for encapsulation containing the highest pigment concentration. keywords: caretonoid, encapsulation, extraction, halal natural pigment, maceration, soxhlet 1. introduction the demand for natural food dyes grows as food production diversifies. natural food dyes are preferred because they are non-toxic, non-carcinogenic, slightly allergic, and easily biodegradable. natural pigments can be derived from carotenoid group compounds abundant in plants. carotenoids are found in chloroplasts and are responsible for the plant's aroma, flavor, and colors of yellow, bright red, and orange (cazzonelli, 2011; hermanns et al., 2020; simkin, 2021). carotenoids are soluble in a wide range of organic solvents, including alcohol group solvents (kultys & kurek, 2022; saini & keum, 2018). as a result, natural food coloring products have a critical halal point in the solvent used in the preparation process, primarily the potential to produce residues containing more than 0.5% alcohol. the majority of carotenoids comprise eight isoprene units with 40 carbon chains. carotenoids are composed of a polyene chain with nine conjugated double bonds and end groups at both ends of the polyene chain. carotenoids are commonly found as β-carotene or pro-vitamin a. the β-carotene is a terpenoid hydrocarbon compound composed of isoprene units (isoprenoid). at high temperatures, it is unstable, easily oxidized, and degraded. β-carotene is an orange pigment found primarily in carrots (daucus carota l) (char, 2017; nagraj et al., 2020; wahyuni et al., 2020). figure 1 depicts the molecular structure of β-carotene (starek et al., 2015). figure 1. the structure of β-carotene (starek et al., 2015). https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:imelda.fajriati@uin-suka.ac.id mailto:atika.ikhsani@uin-suka.ac.id mailto:annisaamonitasari@gmail.com mailto:muhammad.zamhari@uin-suka.ac.id mailto:betania@iium.edu.my mailto:jasrsubba.sherubtse@rub.edu.bt indonesian journal of halal research, 4, 2 (2022): 97-106 98 of 106 imelda fajriati et al. the separation method of β-carotene from carrots is still crucial because β-carotene is bound in various matrices with high water content. there are several methods for isolating β-carotene, including conventional liquid extraction under ambient pressure, such as soxhlet extraction, maceration, ultrasound-assisted extraction (uae), pressurized liquid extraction (ple), and supercritical fluid extraction (sfe). soxhlet extraction and maceration methods are relatively preferred because they are simple, do not require complicated instruments, and produce a relatively high yield. however, soxhlet extraction and maceration methods continue to have flaws. soxhlet extraction and maceration necessitate many solvents and a lengthy extraction time (saini & keum, 2018; srivastav et al., 2022). the disadvantages of both methods can be mitigated by selecting the appropriate solvent, extraction time, and extraction temperature. the nature of β-carotene, which is not easily soluble in water, was considered when choosing a solvent. as a result, non-polar solvents like chloroform, n-hexane, acetone, petroleum ether, or ethanol are frequently used. ethanol is the most commonly used solvent because of its food-grade solvent (blanco-llamero et al., 2022; fikselová et al., 2008; hermanns et al., 2020). ethanol and propanol are suitable for extracting many phytochemical compounds because their polarity is close to that of βcarotene, making them easier to dissolve. however, using ethanol as a solvent can complicate the selectivity of the extracted substance because ethanol is more polar and has a higher boiling point (jacotet-navarro et al., 2018; ko et al., 2011; koca bozalan & karadeniz, 2011). furthermore, the choice of ethanol as a solvent is critical because the presence of ethanol residue in carotenoid extraction should be less than 0.5%. the indonesian ulema council (mui) fatwa number 10 of 2018 concerning food and beverage products containing alcohol/ethanol states: “the use of alcohol/ethanol derived from non-khamr industrial products (whether the result of chemical synthesis from petrochemicals or non-khamr fermented industrial products) for beverage product ingredients is legally permissible if the final ethanol content is less than 0.5% of the final product.” the state said that foods containing ethanol cause a risky change in the halal status of these foods. in addition, the synthetic ethanol concentration must be less than 0.5%. food grade n-hexane is used in soxhlet extraction and maceration. hexane is a chemical mixture of branched and unbranched molecules with the formula c6h14. the primary distinction between hexane and n-hexane is that hexane has five structural isomers, each of which is either branched or unbranched. in contrast, n-hexane is an unbranched structure, and n-hexane is more food grade than hexane (martiani et al., 2017). the use of n-hexane solvent refers to the hazard analysis critical control point (haccp) principle applied to the extraction and distillation process of β-carotene extract, which includes paying attention to the extraction composition. the solute maintains a solute ratio of 1:20 (w/v) in kg and l (muhammad et al., 2021). n-hexane is more volatile and non-polar than ethanol, so it is easier to dissolve a non-polar βcarotene (fikselová et al., 2008; kua et al., 2016; yara-varón et al., 2016). the boiling point of nhexane and ethanol is 55°c and 78.37°c, respectively. therefore, n-hexane is easier to separate by evaporator from β-carotene than ethanol. β-carotene degrades at temperatures above 60°c (saini & keum, 2018). thus, hexane as a solvent in β-carotene extraction is important in obtaining halal natural pigment from β-carotene (handayani & setyawati, 2020). soxhlet method is susceptible to enzymatic oxidation of β-carotene because it is performed at high temperatures. as a result, the extraction temperature is limited to no more than 60°c for 1–3 hours (fikselová et al., 2008). this study investigates the effect of the soxhlet extraction method and maceration in producing the highest extract yield using n-hexane as a solvent for the β-carotene encapsulation process. the β-carotene extract yield is then formed into encapsulates to protect the βcarotene from damage (wagner & warthesen, 1995). encapsulate is a substance made up of a core, a coating of β-carotene pigment, and a polymer matrix of the polysaccharide group. the coating matrix dissolves easily in water. it forms a colloidal solution because the molecules have hydrophilic and hydrophobic groups that connect lipophobic pigment substances. maltodextrin was used as the coating material in this study because of its low hygroscopicity, ability to form films and disperse pigment substances, and ability to prevent β-carotene crystallization (chronakis, 1998; eun et al., 2020). in addition, maltodextrin is on the list of ingredients that do not have a critical halal point, so it already meets the halal criteria. at 45–65°c, several drying methods, including spray-drying, freeze-drying, coating, and spray granulation, can be used to complete the encapsulation process. the coating method is reported to be better than others for producing mass fractions because the coating method does not require preheating. the method employs non-toxic polysaccharide compounds with high solubility, high binding capacity, indonesian journal of halal research, 4, 2 (2022): 97-106 99 of 106 the effect of extraction method on the extract yield in the encapsulation of carotenoid pigment for halal natural pigment and ease of film formation (eun et al., 2020; rifqi et al., 2020). however, the accuracy of the rotational speed of the spraying time in the rotary atomizer significantly impacts the coating method's success. temperature regulation in the inlet and outlet systems is also required for the coating method (chranioti et al., 2016; li et al., 2019). this study reported a simple method for obtaining halal natural pigment by combining the oven drying method with an adjustable and maintainable drying temperature. the oven-drying method combined maltodextrin and β-carotene in solution to form an emulsion system, which was then dried in an oven at 50°c for 10 hours. tlc and uv-vis spectrophotometer were used to determine the weight of the extract in encapsulation of 0.05, 0.50, 0.75, and 1.00 grams. 2. materials and methods the research was conducted in three stages: 1) soxhlet extraction and maceration, 2) characterization of n-hexane extract and 3) encapsulation by oven drying. 2.1. apparatus and materials this study made use of a set of laboratory glassware, an analytical balance (ohaus), an evaporator (heidolph), a uv-vis spectrophotometer (u-1800 spectrophotometer), a tlc plate with fs silica gel 60 f254, a stirrer and hotplate (cimarec), a vacuum pump, and an oven. standard β-carotene (sigma aldrich), n-hexane (c6h14), methanol, acetone (c3h6o), sulfuric acid (h2so4), maltodextrin, and distilled water were the chemicals used. all of the chemicals used were of analytical quality. in addition, fresh carrots were purchased at the local market. 2.2. soxhlet extraction and maceration the dried carrots were extracted by washing, cleaning, grating, and drying fresh carrots in the oven for 8–10 hours. soxhlet extraction was performed using dried carrots that were weighed 40 grams, wrapped in filter paper, and placed in the soxhlet apparatus's f tube. the extraction was carried out in two cycles at 55°c. forty grams of dried carrots were used to test maceration extraction. the extraction was carried out at room temperature with n-hexane solvent, covered with aluminum foil, and stored in a dark place for 24 hours. at 55°c, the soxhlet extraction and maceration results were continuously filtered and evaporated. this procedure was repeated until there were no more solvent drips. equation 1 was used to calculate the yield of each extract (dewatisari et al., 2018). extract yield obtained weight of extracted simplicia × 100% (1) 2.3. characterization of carrot carotenoid pigment extraction yield soxhlet and maceration methods are based on malgorzata's modified method. uv-vis spectrophotometer and thin layer chromatography (tlc) were used to characterize the yield of carotenoid pigment (starek et al., 2015). the radiation absorption was measured after the extract was evaporated to remove the remaining solvent clinging to the β-carotene completely. the extract's absorbance in the uv-vis wavelength range was measured to determine its yield (300–700 nm). thin layer chromatography (tlc) was used to identify carotenoid pigments, with silica gel 60 f254 as a stationary phase and acetone: diethyl ether: hexane (2:3:6 v/v) as the mobile phase. spraying a concentrated h2so4 solution on the spot on the tlc plate performed a qualitative test. uv-vis light at 254 nm and 365 nm was used to identify β-carotene in carotenoid pigments. furthermore, the retardation factor (rf) of standard β-carotene and sample in carotenoid pigments was determined using tlc with silica gel plate 60 f254 and hexane: methanol as mobile phase (95:5 v/v). 2.4. encapsulation with oven drying encapsulation was performed using an oven drying method based on charikleia's (chranioti et al., 2016) and chen (chen & tang, 1998). the yield of the extract with a weight of 0.05, 0.50, 0.75, and 1.0 g plus maltodextrin was dissolved with distilled water and then dried in an oven at 50°c for 10–15 hours. the encapsulated product was determined and characterized by uv-vis spectrophotometer at λmax of 450 nm. 3. results and discussion 3.1. extraction yield of carotenoid pigments in carrots table 1 shows that the yield and weight of the extract obtained by the maceration method were greater than those obtained by the soxhlet method. the lower yield of carrot carotenoid extract from soxhlet extraction was due to the higher temperature than in the maceration method. the high indonesian journal of halal research, 4, 2 (2022): 97-106 100 of 106 imelda fajriati et al. temperature of the soxhlet extraction method damages and breaks the carotenoid double bonds. high temperatures endanger carotenoid pigments because they are more stable at low temperatures (fikselová et al., 2008). furthermore, because carotenoid pigments have long chains, they are easily oxidized or degraded due to double bond breaking caused by high-temperature changes (lubis et al., 2016). light exposure can also cause oxidative degradation of the carotenoid matrix structure. table 1. weight and yield of extract in carrots extraction method carrot weight (g) extraction time (hour) extract weight (g) yield (%) soxhlet 40.00 1.5 0.253 0.88 maceration 40.00 24 0.468 2.24 the maceration extraction method was used 24 hours in a closed container at room temperature and without light. it allows for enough contact between β-carotene and n-hexane solvent, resulting in a higher yield of carrot β-carotene extract than the soxhlet extraction method. (eun et al., 2020) confirmed that increasing the temperature in the β-carotene isolation technique increases the yield by up to 6%. when deciding on an extraction method, it is critical to consider the material's heat stability (abubakar & haque, 2020). the extraction time has an impact on the yield of β-carotene. the increase in waiting time of up to 300 minutes contributed to a 6% increase in yield (gul et al., 2015). the non-heat-resistant plant materials were extracted using maceration or percolation. while heat-resistant materials were extracted using soxhlet or microwave. the maceration method is appropriate for extracting materials requiring lengthy contact time. soxhlet extraction takes much less time than a maceration. soxhlet extraction is a heating-based separation method. because the solvent n-hexane evaporates quickly and runs out in the flask, the separation of β-carotene with soxhlet was completed in 1.5 hours at 55°c. as a result, each extraction cycle is completed relatively quickly. 3.2. characterization by uv-vis spectroscopy characterization was performed using a uv-vis spectrophotometer at 350–600 nm to determine the yield's color intensity and maximum wavelength. figure 2 shows the spectral results. 360 380 400 420 440 460 480 500 520 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 1.1 490; 0.243 450; 0.332 400; 0.238 450; 0.821430; 0.75 a bs or ba nc e wavelength (nm) maseration soxhlet method 450; 0.821 figure 2. spectra of extract solution using (---) soxhlet method and (−) maceration method. figure 2 shows that the maximum of the two extraction yields at 450 nm with the expression of a yellow solution. it is because most carotenoid group compounds have maximum absorption in the visible region, with a wavelength of 400–500 nm. it is because the chromophore group of carotenoid compounds undergoes an electronic transition at π–π* (hermanns et al., 2020). generally, the electrons in carotenoid compounds are delocalized due to the double bonds in the long chain. therefore, carotenoid compounds absorb visible light wavelengths in the reddish-yellow color spectrum due to their low electronic transition energy (bhaumikkumar et al., 2016). therefore, the absorptivity at the maximum wavelength was used to calculate the color intensity of the two extracts, as shown in figure 3 and table 2. indonesian journal of halal research, 4, 2 (2022): 97-106 101 of 106 the effect of extraction method on the extract yield in the encapsulation of carotenoid pigment for halal natural pigment 0 5 10 15 20 25 0.0 0.2 0.4 0.6 0.8 1.0 a bs or ba nc e concentration (mg/l) soxhlet method maceration y = 0.036x + 0.0034 r² = 0.9978 y = 0.0108x + 0.0029 r² = 0.99 figure 3. determination of the absorptivity of soxhlet and maceration extraction. table 2. absorptivity of n-hexane extract solution from soxhlet method and maceration extraction method λmaks (nm) absorptivity (cm-1.g-1.l) r2 soxhlet 450 0.0108 0.9900 maceration 450 0.0360 0.9978 figure 3 shows that the absorptivity of the uptake of n-hexane extract from the maceration method was higher than that of the n-hexane extract from the soxhlet method. it indicates that the macerated extract's reddish-yellow color expression was stronger than the soxhlet method's. separation at room temperature by maceration extraction did not harm β-carotene. it ensures that the extract structure is stable and does not degrade. 3.3. characterization by thin layer chromatography (tlc) tlc was used to identify carotenoid pigments in soxhlet and maceration extracts. spraying a concentrated h2so4 solution on spots on the tlc plate resulted in qualitative tests, as shown in figure 4 and table 3. figure 4. the results of the qualitative test of carotenoid pigments from soxhlet extraction (1) and maceration extraction (2,3) using tlc (silicate gel plate 60 f254 with the mobile phase of acetone: diethyl ether: hexane (2:3:6 v/v). table 3. qualitative test of carotenoid pigments from soxhlet extraction and maceration extraction extract type reactant reaction result color 1. soxhlet extraction concentrated h2so4 negative (–) yellow 2. maceration extraction concentrated h2so4 positive (+) blue 3. maceration extraction concentrated h2so4 positive (+) blue indonesian journal of halal research, 4, 2 (2022): 97-106 102 of 106 imelda fajriati et al. figure 4 shows the qualitative test of carotenoid pigments. tlc was used in this qualitative test technique to ensure the presence of β-carotene, not to separate β-carotene. tlc was used in this test because β-carotene compounds in carotenoid pigments can be identified after the carotenoid pigments interact with the polar stationary phase of silica gel. detention traces appear on the tlc plate due to non-polar mobile phase elution. table 3 shows that after spraying concentrated h2so4, the maceration extraction results changed color from orange to dark blue. it indicates that the carotenoid pigment contains β-carotene (britton et al., 2004). the color of the soxhlet extraction results remained unchanged. it indicates that the structure of the carotenoid pigment compound changed during the extraction process. the conjugated double bonds in oxidized carotenoid compounds at high temperatures were responsible for these results. epoxy compounds are formed during the oxidation of carotenoid compounds (wahyuni et al., 2020). excessive light exposure, which initiates the oxidation reaction, is the primary cause of damage to the structure of carotenoids. figure 5 identifies β-carotene in carotenoid pigments using uv-vis light and the retardation factor (rf) value. it demonstrates that the maceration extracted β-carotene follows the rf value of standard βcarotene (0.62) reported by monitasari (monitasari, 2020). figure 5. rf value from maceration extraction and standard β-carotene standard using tlc (60 f254 silica gel plate with hexane: methanol as mobile phase [95:5 v/v]). the rf value of the macerated extract and standard β-carotene was the same. it confirmed the presence of β-carotene compounds in the macerated extract. different antioxidant compounds have different pigments, so they have different rf values. β-carotene pigment has a higher rf value than anthocyanin pigment (0.32) and chlorophyll (0.42), according to (starek et al., 2015). it shows that the solubility of each pigment differed during the tlc identification process and that this solubility directly impacts the rf value. the less soluble pigments were left behind, and the more soluble pigments moved faster onto the paper. 3.4. carotenoid pigment encapsulation encapsulation of maceration extraction results containing β-carotene was accomplished using maltodextrin as an emulsifier. figures 6 and 7 show the encapsulation of carotenoid pigments with 5 g of maltodextrin. in addition, figures 6 and 7 show that increasing the carotenoid pigment extracts in the encapsulated extracts increased the absorbance of the encapsulate in uv-vis light with a wavelength of 350–500 nm. however, the excess maltodextrin may reduce its ability as an emulsifier. it results in droplet particles that agglomerate on the chamber wall (eun et al., 2020). indonesian journal of halal research, 4, 2 (2022): 97-106 103 of 106 the effect of extraction method on the extract yield in the encapsulation of carotenoid pigment for halal natural pigment figure 6. the absorbance of β-carotene encapsulates at λmax of 450 nm. 360 380 400 420 440 460 480 500 -0.5 0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 a bs or ba nc e wavelength (nm) 20 g 10 g 5 g 1 g figure 7. the absorbance spectra of the encapsulated at the wavelength between 350–500 nm with the weight of the carotenoid pigment extract in the encapsulated (a) 20 g, (b) 10 g, (c) 5 g, and (d) 1 g. figure 8 shows the results of dye encapsulation from carotenoid pigments with varying extract levels. the expression of orange color became stronger with increasing levels of carotenoid pigment extracts in the encapsulate. maltodextrin can form an emulsion film on the surface of carotenoid pigments and stabilize β-carotene in the extract, increasing its water solubility. the particles' hydrophobic core would serve as cargo space, while the hydrophilic outer shell would keep the particles stable in a water dispersion (pan et al., 2007). it suggests that carotenoids could be a natural pigment. figure 8. the results of encapsulation of carotenoid pigments containing β-carotene with different extract levels; (1) 1 g, (2) 5 g, (3) 1 g, and (4) 20 g. indonesian journal of halal research, 4, 2 (2022): 97-106 104 of 106 imelda fajriati et al. 4. conclusion halal natural food dyes can be obtained by producing carotenoid pigments from carrots (daucus carota l). although carrots are a halal raw material, other natural materials that meet halal criteria can also be used. in this research, the optimum yield of the extract obtained by maceration and soxhlet extraction methods was 2.24% and 0.88%, 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(2016). is it possible to substitute hexane with green solvents for extraction of carotenoids? a theoretical versus experimental solubility study. rsc advances, 6(33), 27750–27759. https://doi.org/10.1039/c6ra03016e © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 1 (2022): 35-44 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i1.11892 https://journal.uinsgd.ac.id/index.php/ijhar/ methods validation of pork authentication in processed meat products (sausages) through densitometry analysis sandra hermanto1*, tarso rudiana2, muhammad ihda hamlu liwaissunati zein3, asih widi wisudawati4 1,2,3chemistry study program, faculty of science and technology, universitasi islam negeri (uin) syarif hidayatullah jakarta, jl. ir. h. juanda no 95, ciputat, tangerang selatan, banten 15412, indonesia 2department of chemistry, faculty of science, pharmacy and health, universitas mathla’ul anwar, jl. raya labuan-pandeglang km. 23, pandeglang, banten 42273, indonesia 4institut für didaktik der chemie, westfälische wilhelms-universität münster, raum fl 219 fliednerstr. 21, d-48149 münster e-mail: hermantokimia@uinjkt.ac.id*1, tarso.rudiana@uinjkt.ac.id2, zein280715@gmail.com3, a_wisu01@uni-muenster.de4 *corresponding author received: may 20, 2021; accepted: february 27, 2022 abstract: analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). some processed meat products are found that they are contaminated by pork in the processing. this research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. beef, pork, and goat sausages that have been purchased from supermarkets in jakarta and south tangerang are used as the sample.the praparation of sample was preceded by extraction of the sausage protein in pbs buffer ph 7.2. then, the dissolved protein content was tested, and the protein extract was separated by sds-page (sodium dodecyl sulphate polyacrylamide gel electrophoresis). the protein profile result from sds-page separation was followed by densitometric analysis (imagej) to obtain biomarker protein candidates. the validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction ph. the results show that the protein extract has the differences in protein content and composition for each sample. the sds-page analysis results show that biomarker protein candidates appeared below 50 kda which were thought to be the protein fraction of actin. the precision and accuracy test results obtained for each sample have met the required standards, namely with a kv value <5% and a percent recovery value> 95%. the results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork. keywords: densitometric, protein sausage, sds-page validation method. 1. introduction the needs for halal products have become an important issue in indonesia which has majority of moeslem population. it is almost 87.18 percent from the total population (bps, 2010). the supply of halal food is very essential for indonesian as moeslem majority. one of the food products which halal status is doubtful whether the food products derived from animal sources or not. based on the prohibition, there are three groups of fresh animal food that are haram named the edible part (especially meat and fat) which comes from pigs, carcasses, and animals that are not slaughtered according to islamic law. these groups especially carcasses and animals that are not slaughtered according to islamic law, will be very difficult for ordinary people to recognize, especially if they are mixed with halal meat (hermanto et al., 2016). sausage is an example of animal food which is prefered by indonesian, especially for the youth generation. these foods are generally made from beef, chicken, or pork. there are cases of mixing or falsifying pork for beef product processing that often occur in the community. this is possible because the price of pork is relatively cheaper than beef. besides, the weak supervision from related institutions such as the pom still allows business actors to do things that are not desired by acting dishonestly. for example, research in yogyakarta has found that meatballs are mixed with pork (erwanto et al., 2014). the same thing also happened in salatiga city, based on the analysis that from 10 samples of corned beef, there is one sample contains pork positively (fibriana et al., 2012). the mixed beef with the pork can also occur in another processing food products on the grounds that the https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:hermantokimia@uinjkt.ac.id mailto:tarso.rudiana@uinjkt.ac.id mailto:zein280715@gmail.com mailto:a_wisu01@uni-muenster.de indonesian journal of halal research, 4, 1 (2022): 35-44 36 of 44 sandra hermanto et al. production costs are more affordable. based on this, it is need to analyze pork contamination in processed meat products such as beef sausage and goat sausage. one way to analyze the halalness of animal food products, especially for food products that has undergone mixing through a genomic approach, named pcr (polymerization chain reaction). the pcr method is usually carried out using a specific primer that can distinguish the presence of pork derivatives from beef or other animal meat (rahmawati et al., 2016; rohman et al., 2017; rokhim et al., 2021). the basic principle of identifying meat molecules at the dna level is the amplification of a specific sequence for the corresponding animal genome. currently, the modern kits for the identification of meat dna are widely available, but at high price. an amplification of meat dna can be carried out using specific primers, for example the part of the ryr1 gene that is common in mammals (popovski et al., 2002). another method of testing the halalness of animal products besides the pcr method is through the proteomic approach which is done by comparing the protein composition of each sample, both pure and mixed samples. research conducted by susanto (2005) states that the identification of mixed beef with pork can be done by identifying the characteristics of the protein fraction in each sample both fresh and after boiling and the characteristics of the protein fraction at several levels of mixing meat pork into the sample. the results of this study indicated that fresh pork contained unknown protein with a molecular weight of 112.13 kda which was not found in fresh beef samples. heating at 90°c for 15 minutes caused a decrease in the thickness of protein bands in each sample. the specific difference in beef samples is the presence of troponin t protein which is presented in large quantities, while the mixing level of pork in beef meatballs is 25, 50, and 100 %. another study conducted by susanti (2019) showed that mutton, beef, buffalo, free-range chicken and chicken that had been treated with immersion in papaya leaves showed different results compared to controls named all meats had many minor protein bands. meanwhile, there are only 6 to 9 protein bands in the major band. thus, the mixing of pork in the beef sample can be seen from the thickness of the protein bands that appear, including troponin t, which decreases with an increase in the amount of added pork. however, this method is not effective enough to analyze pork contamination quantitatively which the protein bands are contained. they also are still relatively biased, so it is difficult to quantify, especially for small samples and samples that have gone through the heating process (hermanto & meutia, 2009). for this reason, it is need to validate the analysis method of pig contamination so that the protein bands that appear can be better strength. in this study, the used of beef, pork, and goat sausages and their mixtures were extracted in phosphate buffer with varying ph. then, this extraction results were identified the protein profile by sds-page and carried out densitometric analysis. from the results of this electrophoresis, the specific biomarker protein candidates will be raised and might be used for method validation purposes. the protein profile of biomarkers were carried out based on the bands that appeared and were converted into rf and peak area values. the protein bands with specific rf values are used as protein biomarkers and the ribbon density is quantified with the help of densitometry applications (imagej). the calculation of precision is carried out through repeated testing (repeatability) by using the same sample concentration. the accuracy value is determined by using the addition standard method (addition of positive control). the results of this validation are expected to provide a comprehensive picture of the precision and accuracy of the method of measuring pork contamination in sausage products through electrophoresis techniques and densitometric analysis. 2. materials and methods in this study, the materials used are mini-protean gel electrophoresis (biorad), power supply (200 volt), homogenizer (yooning), stainless steel cutter blades, digital cameras, microcentrifuge (sorvall), eppendorf tube, ss34 high centrifuge (sorvall), micropipettes (1, 10, 100 and 1000 µl), imagej software for densitometric analysis, and dialysis cassettes for dialysis samples. the sample of this research was beef and goat sausage samples that bought from supermarkets and local markets in jakarta. the pork sausages are bought from supermarkets bsd area (tangerang), pbs buffer (phosphate buffer saline) from sigma aldrich; acrylamide and bis-acrylamide; sds (sodium dodecyl sulphate (merck)); ammonium persulfate (aps) merk; temed (n,n,n',n'-tetra methyl ethylene diamine) sigma aldrich; sodium chloride 0.5 m (merck); tris hydrogen chloride buffer 1.5 m ph 8.8 (biorad); tris buffer hydrogen chloride 0.1 m ph 6.8 (biorad); coomassie brilliant blue r250 (biorad); glacial acetic acid (merck); methanol (merck). indonesian journal of halal research, 4, 1 (2022): 35-44 37 of 44 methods validation of pork authentication in processed meat products (sausages) through densitometry analysis 2.1. sampling the sampling technique used is purposive sampling technique. each sample is taken from the population that has the same representation to be used as the test sample. sausage samples consisted of beef, pork, and goat sausages. beef and goat sausages are bought from supermarkets and traditional markets in south jakarta area. meanwhile, pork sausages are bought from supermarkets in bsd tangerang area. before conducting the test, the sample is stored at -20°c to avoid damage to the sample. 2.2. protein extraction and purification sausage sample (10 g of beef, pork, and goat) was separated from their casings and sliced into small pieces. the sample was added with 50 ml of pbs buffer (phosphate buffer saline) 0.01 m containing 0.5 m nacl with a ph of 7.2. next the samples were blended for + 5 minutes at 4°c. the sample was homogenized with a homogenizer for two minutes at speed of 11,000 rpm. the samples were stored at 4°c for two hours and the centrifuged at 5000 rpm at 4°c for 30 minutes. the separated supernatant was filtered with whatman no. filter paper. 1 (125 mm diameter), aliquots were inserted into the dialysis cassette 5 ml mwco <1 kda. the aliquots were dialyzed for 1 × 24 hours using distilled water until the aliquots were free of salt ions. the protein content of each sample was determined by the bradford method (hermanto & meutia, 2009). 2.3. measurement of protein content protein content determination was carried out according to the bca (bicinchoninate assay) method. bsa standard solution (bovine serum albumin) was used as standard. sample preparation and standard solutions were carried out using bca reagents consisting of reagent a: sodium bicinchoninate (0.1 g), na2co3·h2o (2.0 g), sodium tartrate (dihydrate) (0.16 g), naoh (0.4 g), nahco3 (0.95 g), dissolved in 100 ml distilled water and adjusted the ph to 11.25 with the addition of nahco3 or naoh. reagent b: cuso4·5h2o (0.4 g) in 10 ml of distilled water. the working solution is made by mixture of reagent a and b with a ratio (100: 2) which will form a green complex compound that can be read at a wavelength of 562 nm (smith et al., 1985). 2.4. analysis of protein profile using sds-page protein extract were separated by protein profiles using sds-page electrophoresis using the laemmli method (laemmli, 1970). 10% resolving gel and 4% stacking gel solutions were prepared in a buffer solution of tris hcl 1.5 m, ph 8.45. the samples were denatured using a sample buffer (coomassie brilliant blue 1%, glycerol 25%, tris-hcl 1m ph 6.8, sds 20% and β-mercaptoethanol) with a buffer and protein ratio of 1: 2. furthermore, it is boiled at 90°c for 10 minutes and centrifuged for 5 minutes. the electrophoresis device was prepared with resolving buffer (tris-hcl 1.5 m, ph 8.8), stacking buffer (tris-hcl 0.5 m, ph 6.8), bis-acrylamide solution (1.5%), and acrylamide (48%). electrophoresis was carried out for 60 minutes at 150 volts with protein marker as a comparison (range 1.06-26.6 kda). protein staining used 0.1% (w/v) coomassie brilliant blue solution. the results of the staining were washed by using the distaining solution (7.5% acetic acid and 40% methanol). the proteins that have been tested were captured by using digital camera. the protein profiles from sds-page electrophoresis were further analyzed to determine the rf value of each protein band by densitometric analysis by using imagej software. then it was analyzed quantitatively by determining the thickness of the protein band (intensity), volume, and retention time. the analysis results were compared for each type of sample using imagej 7.0 software application. 2.5. method validation (precision, accuracy, linearity, and method strength test) 2.5.1. precision test the precision test is carried out by repeated measurements (repeatability) by using a sample of pork sausage that is as same as the protein profile which had been analyzed previously and the biomarker protein is determined to be used as the target in calculation of the precision test. the biomarker protein bands were quantified by using densitometric analysis by calculating the rf value and the peak area then calculating the standard deviation of each using the equation (harmita, 2004): (1) (2) sd = standard deviation of measurement results kv = relative standard deviation indonesian journal of halal research, 4, 1 (2022): 35-44 38 of 44 sandra hermanto et al. 2.5.2. accuracy test (percent recovery) the calculation of percent recovery was carried out by the addition standard method which the protein hydrolysate of pork sausage samples containing protein biomarkers were tested separately in a pure state. then re-tested after being mixed into the hydrolysate samples of beef and goat sausages. then the result of biomarker protein bands are calculated for their respective areas and entered into the equation (harmita, 2004): (3) 2.5.3. linearity test (blending) the hydrolyzate samples were mixed with different variations of hydrolyzate concentrations. the mixing was carried out at protein concentration ratio of sausage: 50% beef: 50% pork, 60% beef: 40% pork, 70% beef: 30% pork, 80% beef: 20% pork, 90% beef: 10% pork. furthermore, each hydrolyzate mixture was tested again for its protein band with sds-page followed by densitometric analysis. the specific protein bands were quantitatively calculated and compared for all treatments. furthermore, the linearity of the measurement results is calculated by using the linear regression equation (y = mx + b) by plotting the concentration value (x) against the peak area value of the target protein (y) (harmita, 2004). 2.5.4. robustness the validation of the strength of the method was carried out by testing changes in the hydrolysis conditions of the sample by varying the ph of the extraction using phosphate buffer ph 6.5 and ph 8. the extraction results at each ph were compared with the extraction results at an initial ph of 7.2. they were separated by using sds-page. the resulting specific protein bands were compared quantitatively with the rf value and the area by taking into account the occurrence of significant changes (harmita, 2004). 3. results and discussion 3.1. sausage protein extract the extraction of sausages protein was carried out by using the homogenization method carried out at low temperature. it is intended that the resulting protein is not degraded by protease enzyme activity or oxidized due to too high temperature. it was carried out at neutral ph conditions (7.4) by using 0.05 m phosphate buffer. the muscle tissue protein usually can be extracted at higher ph, because it is possible that the effect of ph can increase the gelatinization process of myofibril proteins such as actin and myosin. the results of protein extraction were then measured for protein levels using the bca method (smith et al., 1985), where the protein extract solution was reacted with the bca reagent (bichinconinic acid in alkaline conditions) to produce a green compound complex which could be measured in the pada 562 nm area (table 1). table 1. concentration of sausages protein sausages concentration (µg/ml) beef1 2115.61 beef2 2446.19 goat1 617.875 goat2 752.69 pork1a 1487.71 pork2a 1541.27 pork1b 1864.45 pork2b 1892.15 based on the measurement results of protein content in each sausage sample, the concentration range was obtained between 617,875 2446.19 µg/ml. the highest protein content was obtained in beef sausage samples while the lowest protein content was obtained in goat sausage samples. the differences in protein content may occur due to differences in the type of meat and treatment for each sample. in addition, the solubility of each protein is different, and it is influenced strongly by the protein composition of myofibrils in each sample. this greatly affects the gelatinization process which causes the protein is difficult to be dissolved and will form aggregates that are easier to settle. based on the two myofibril proteins, myosin and actin contribute the most to the formation of the desired gel characteristics in processed meat products. heat-induced myosin gelation results in the formation of 3-dimensional tissue structure that holds water in a less mobile area. (listrat et al., 2016) indonesian journal of halal research, 4, 1 (2022): 35-44 39 of 44 methods validation of pork authentication in processed meat products (sausages) through densitometry analysis have suggested that the rheology and physical properties of globular protein gels depend on molecular size and are slightly influenced by amino acid composition and distribution, and this may also apply to fibrillar proteins. during tissue formation, fat and water retention is enhanced and this will affect the texture and cohesion of the final product as well as determine the gelling capacity of myofibril protein (maqsood et al., 2018). the protein concentration in the beef sausage sample is greater than the protein concentration of pork and goat sausages. however, the difference in total protein concentration between beef and pork is not significantly different. the difference in these concentrations is thought to be due to the difference in muscle tissue taken when making the sausages. muscle tissue taken in cattle is the hamstrings and in pigs taken is the back. in addition, it is also suspected that the treatment at the time of protein extraction was not optimal. santoni et al. (2000) said that the destruction of meat aims to break down the cell walls of muscle fibers so the protein can be extracted with salt solution. friction with the grinding tool can result in inhibition of protein extraction resulting in protein coagulation (listrat et al., 2016). thus, heating, and drying treatments can result protein denaturation. it makes the total dissolved protein concentration is lower (wahniyathi & ali, 2005). 3.2. protein profile from electrophoresis sds-page electrophoresis is performed to separate the protein components in each extract and identify possibility of biomarker proteins. biomarker protein is a specific protein that can only be found in pork sausage samples that are not found in beef or goat sausages. this biomarker protein will later be used in the validation of the pork contamination analysis method through densitometric analysis. sdspage electrophoresis was carried out in a gel concentration of 14% in a resolving buffer ph 8.5. the result of electrophoresis produces ribbons of proteins as shown in figure 1. based on the results of the separation of protein bands, in all sausage samples the same protein band appears in the 50 kda range which is thought to be the actin protein fraction and 2 other protein bands in the 220 kda and 150 kda ranges which are thought to be myosin heavy chain proteins (myosin heavy chain/mhc). the composition and intensity of protein in each sample were strongly influenced by the type of meat and the treatment during the sausage processing. figure 1. protein profile of the extracted sausage sample in phosphate buffer ph 7.4. (1-2: beef sausage, 3-4: goat sausage, 5: protein marker, 6-7: pork sausage a, 8-9: pork sausage b, 10: control pork sausage. water-soluble protein consists of myoglobin and enzymes that play the role in metabolic processes of muscle cells. this protein is separated easily by extraction with a weak salt solution (ionic strength <0.1). myosin is a muscle protein with the largest amount, and it is an asymmetric molecule with a molecular weight of about 500 kda, with a -helic content of 60-70%. myosin can be separated by ultracentrifugation into two sub-units, heavy meromyosin (220 kda) and mild meromyosin (20 kda). another fibril protein, actin comes in two forms, the first is being a monomer called actin-g with a molecular weight of 47 kda and actin-f (fibrous) with more molecular weight. actin units combine to form a double helix of indeterminate length. actomyosin is an actin-f complex with myosin, and it is responsible for the contraction and relaxation of muscles. other microfilaments are found in zone h. there are tropomyosin and troponin which consist of three types of molecules, troponin i, c and t. the presence of tropomyosin and troponin in muscle cells play the role in the binding process of myosin (listrat et al., 2016). 3.3. biomarker protein identification the results of the sds-page electrophoresis process optimization can be seen in figure 2. from this figure, by varying the hydrolysis time and extraction ph, several bands with specific molecular weights are obtained. 1 2 3 4 5 6 7 8 9 10 mhc actin fragment of actin indonesian journal of halal research, 4, 1 (2022): 35-44 40 of 44 sandra hermanto et al. figure 2. sds-page electrophoresis optimization results (1-2: control pork protein (ph 6.5), 3 and 5 commercial pork sausages (ph 6.5), 4 and 6: commercial pork sausage (ph 8), 7-8: sausage commercial beef, 9-10: commercial goat sausage based on figure 2, the pork sausage protein as a whole produce band with relatively different intensities, where in the hydrolyzed protein extract shows that there are two specific protein bands that appear around 34 kda and below 20 kda. in protein extract, it was extracted from beef sausage and goat sausage. there is no protein that were contained from both of beef and goat. however, there were other protein bands that appeared above 34 kda. the two specific proteins that appeared with a relatively thick intensity in pork sausage were obtained under the conditions of separation by using tris hcl ph 8 as buffer. both proteins can be used as biomarker protein candidates for the validation process used of the analysis method of pork contamination in beef and goat sausage. the sds-page results on the gel were carried out to determine the molecular weight of each protein band (table 2) using a straight-line equation obtained from the standard curve of comparator molecular weight (protein marker) from bio-rad. table 2. molecular weight determination rf log mw mw 54 2.325259034 211.475 139 2.074007784 118.579 211 1.897599603 78.995 430 1.724644454 53.045 626 1.566802688 36.881 772 1.457018503 28.643 1031 1.250639534 17.809 sds-page gel results showed the presence of 25 protein bands. among the 25 protein bands are formed, there are the bands that look thicker than other proteins. this is explained by alonso villela et al. (2020) that the thickness of the recorded protein bands is an illustration of the amount of protein contained in each sample. 3.4. validation of analytical methods 3.4.1. precision test the precision test is carried out by repeated measurements (reparability) by using pork sausage samples with the same concentration and the biomarker protein is determined which will be used as a target in the calculation of the precision test. the biomarker protein bands were quantified by using densitometric analysis by calculating the peak area values. the results of the precision test can be seen in figure 3. figure 3. peak elektrophoregram of biomarker (imagej) 34 kda 20 kda 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6 indonesian journal of halal research, 4, 1 (2022): 35-44 41 of 44 methods validation of pork authentication in processed meat products (sausages) through densitometry analysis from figure 3, the area measurement is then carried out using the imagej application and the area values are obtained as listed in table 3. table 3. precision test peak area 1 20341.832 2 20372.711 3 18922.418 4 20613.054 5 18807.489 6 19513.439 sd 788.826667 average 19761.82383 kv 3.99166936 from the calculation of the standard deviation value, the relative standard deviation is 3.99% (kv> 2%). it indicates that the precision test results exceed the required threshold value. however, for the test results, the relative standard deviation value (% rsd obtained is less than 5 percent. the precision value really depends on the accuracy factor in conducting sample preparation and pipetting the sample into the gel well which causes the reproducibility of the measurement results to be difrom one t. the similarity is measured as standard deviation or relative standard deviation (coefficient of variation). the similarity can be expressed as repeatability or reproducibility. the repeatability is the accuracy method if it is repeated by the same analyst under the same conditions at short time intervals. the repeatability is assessed through the implementation of complete separate assignment to separate identical samples from the same batch, thus providing a measure of similarity under normal conditions (harmita, 2004). the similarity experiments are carried out on at least six sample replicas which are taken from the sample mixture with a homogeneous matrix. it is better if the similarity is determined for the actual sample, which is in the form of a mixture with the pharmaceutical preparation material (placebo) to see the effect of the carrier matrix on this similarity. careful criteria are given if the method provides a relative standard deviation or a coefficient of variation ohe coefficient of variation increases with decreasing levels of the analyte result. it was found that the coefficient of variation increased with decreasing concentrations of analytes. at levels of 1% or more, the relative standard deviation between laboratories is about 2.5 percent while one per thousand is 5 percent. at the level of one per million (ppm) the rsd is 16 percent, and at the level of per billion (ppb) is 32 percent (harmita, 2004). 3.4.2. accuracy test the calculation of recovery percent was carried out by the addition standard method which the pork sausage protein hydrolyzate samples containing protein biomarkers were tested separately in a pure state and then re-tested after being mixed into the hydrolyzate samples of beef and goat sausages. the results of the accuracy test can be seen in table 4. table 4. accuracy test peak area (pork) peak area (mix of sample) persen recovery (%) 18281.26 18765.53 97.4194 19145.12 19871.89 96.3427 the results of the calculation of % recovery above, show that the results of the accuracy test generated the percent recovery value is above 95 percent. this result shows that this analytical method is quite accurate in measuring pork contamination in beef and goat sausage samples. when it was compared with sarno et al. (2020) that the accuracy of measuring pork contamination in halal beef using the optimized electronic nose system method results an accuracy value. it was 93.10 percent. it shows that the relatively of it is better than what they get. however, for ensuring this result, it is need to retest the reliability of this method. it is expected to be more accurate. the accuracy of the results of the analysis is highly dependent on the distribution of systematic errors in all stages of the analysis. therefore, for achiving high accuracy, it can be done by reducing the systematic error such as using calibrated equipment, using good reagents and solvents, controlling temperature, and implementing it carefully, adhering to the principles of following procedures. indonesian journal of halal research, 4, 1 (2022): 35-44 42 of 44 sandra hermanto et al. 3.4.3. linearity test (blending) the hydrolysate samples were mixed with different concentrations including for protein 1 (34 kda) and protein 2 (20 kda). the mixing was carried out at a protein concentration ratio of sausage: 50% beef: 50% pork, 60% beef: 40% pork, 70% beef: 30% pork, 80% beef: 20% pork, 90% beef: 10% pork (table 5). furthermore, each hydrolysate mixture was analyzed for its protein band by sdspage followed by densitometric analysis. peak area of specific protein bands was quantitatively calculated and compared for all treatments. the results of the linearity test can be seen in table 5. table 5. linearity test protein1 (beef/pork) peak area protein 2 (beef/pork) peak area 90/10 7665 90/10 5929 80/20 9355 80/20 8715 70/30 10572 70/30 11715 60/40 13101 60/40 12568 50/50 15839 50/50 14302 from the calculation of the average od value, a regression curve is arranged to determine the linearity value. the linear regression curve can be seen in figure 4. figure 4. the results of the linearity calculation (blending) of protein 1 and protein 2 based on the results of linearity, this method gives a good response, with the correlation coefficient (r2) is 0.9759 (protein 1) and is 0.9604 (protein 2) which shows that the signal response generated is quite proportional for increasing the sample concentration. from the various variables of the verification test method, the linearity value meets the standards is obtained. in another word, this method is good enough in detecting contamination of pork in processed food products such as beef sausage products that have been tested. 3.4.4. robustness test method the robustness test method was done by testing the changes in the extraction conditions of the sample by varying the extraction ph by using phosphate buffer ph 6.5, 7.2, and ph 8. the extraction results of each ph were compared with the extraction results at the initial ph (7.2). the protein bands were observed, and their density were compared after separation by sds-page. the specific protein bands were compared to the rf value and their area quantitatively by observing a significant change. the results of the effectiveness method test can be seen in figure 5. indonesian journal of halal research, 4, 1 (2022): 35-44 43 of 44 methods validation of pork authentication in processed meat products (sausages) through densitometry analysis figure 5. the results of the method strength test on pork sausage protein extract with a ph range of 6.5 (1-2), ph 7.2 (3 and 5) and ph 8 (4 and 6) based on the robustness test results, the difference in extraction ph did not have a significant effect on the rf value but it did not have a significant effect on the thickness of the resulting protein bands. it indicates that this method is highly unstable by deliberate ph changes which were madeby using the parameters of the analytical method. the effectiveness test provides an indication of the reliability of a method in normal used. the stability of the observed values can be tested by changing several analysis conditions such as ph of the solution, reaction temperature, reaction time or the addition of reagents. when the observed value is unstable, the analysis procedure should be corrected. the system suitability tests were done to ensure whether a system is running properly and correctly or not. it was also to ensure that the systems and procedures used have to provide the correct data. from all the method validation, it can be concluded that the halal authentication method of sausages food products based on the protein extract profile in processed meat has provide a quite valid and acceptable data based on the validity test parameters that are sufficient to meet the predetermined requirements except for robustness test. however, to ensure that this test method is reliable enough, it still needs further analysis by testing the suitability of the system under different conditions. 4. conclusion the validation of pork authentication in processed meat products (sausages) brings a significant result which the level of precision and accuracy that have met the required standards, with a kv value <5% and an accuracy value more than 95%. the linearity test results also show that the test method used was prospectively in testing the halalness of meat products-based on animal origin, especially on sausage products that are contaminated by pork. these results provide an alternative choice of reliable methods for finding pork contamination in sausage products and other processed meat products future. acknowledgements the authors would like to express their extended thankful for institute for research and community service of universitas islam negeri (uin) syarif hidayatullah jakarta for funding this research, the head of the center for integrated laboratory of faculty of science and technology uin syarif hidayatullah jakarta and the biotechnology laboratory of pssp at ipb university for facilitating this research. references alonso villela, s. m., kraïem, h., bouhaouala-zahar, b., bideaux, c., aceves lara, c. a., & fillaudeau, l. 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(2005). karakteristik protein daging dengan penambahan nacl pada berbagai waktu aging post mortem dan hubungannya dengan mutu sensori sosis. thesis. fakultas peternakan universitas hasanudin. makassar. © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research e-issn: 2657-0165 p-issn: 2656-3754 article 1department of economics, faculty of business and economics, universitas islam indonesia, sleman, di yogyakarta 55283, indonesia. 2department of food service industry, faculty of business and economics, universitas ahmad dahlan, di yogyakarta 55166, indonesia. 3department of islamic banking, faculty of islamic economics and business, universitas islam negeri sunan kalijaga, di yogyakarta 55281, indonesia. 4department of mathematics, faculty of mathematics and natural sciences, universitas mataram, mataram, west nusa tenggara 83126, indonesia. 5faculty of economics, prince of songkla university, songkhla 90112, thailand. indonesian journal of halal research | 5(1), feb, 2023 | doi: 10.15575/ijhar.v5i1.19248 https://journal.uinsgd.ac.id/index.php/ijhar/ does “halalness” affect young muslims’ intentions to use the covid-19 vaccine? heri sudarsono1*, retty ikawati2, siti nur azizah3, agus kurnia4, ponchanok nuanmark5 abstract: young muslims comprise a large population in indonesia. this study analyzes the effect of halal awareness, halal certification, attitudes, subjective norms, perceived behavior controls and vaccine quality on young muslims’ intentions to use the covid-19 vaccine. this study involved 699 random respondents from 32 provinces in indonesia. this research model develops theory planned behavior (tpb) using structural equation modeling (sem) with partial least squares structural equation modeling (pls-sem) data processing tools. the results showed that halal awareness and certificates had a p-value of <0.05 or positively affected muslims’ attitude towards vaccines. likewise, halal awareness, attitudes, subjective norms and vaccine quality have a pvalue of <0.05 and perceived behavior control has a p-value of <0.10 or positively affects muslims’ intentions to use vaccines. however, halal certification has a p-value of >0.10 or does not affect their intention to use vaccines. islamic values remain a consideration for young muslims in using the covid-19 vaccine. therefore, the government needs to include halal aspects in determining policies related to the implementation of vaccinations. keywords: attitude, covid-19 vaccine, halal awareness, halal certificate, young muslims e-mail: heri.sudarsono@uii.ac.id*1, retty.ikawati@culinary.uad.ac.id2, siti.azizah@uin-suka.ac.id3, aguskurnia@unram.ac.id4, ponchanok.nuanmark@gmail.com5 *corresponding author received: july 19, 2022 accepted: february 26, 2023 published: february 28, 2023 how to cite this article (apa 7th edition reference style): sudarsono, h., ikawati, r., azizah, s. n., kurnia, a., & nuanmark, p. (2023). does “halalness” affect young muslims’ intentions to use the covid-19 vaccine? indonesian journal of halal research, 5(1), 30–40. https://doi.org/10.15575/ijhar.v5i1.19248 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 31 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ 1. introduction the government issued presidential regulation no. 99 of 2020 concerning the procurement and implementation of vaccinations in tackling the 2019 coronavirus or covid-19 pandemic. the presidential regulation states ministries/agencies, provincial governments and district/city governments will provide support to accelerate funds for the smooth procurement of covid-19 vaccines following statutory provisions. to accommodate the dynamic development of covid-19 case, changes to presidential regulation no. 14 of 2021 were issued. technicalities for implementing vaccinations are detailed in the regulation of the minister of health of the republic of indonesia no. 10 of 2021. in the beginning, indonesia used the sinovac vaccine, which was permitted through an emergency use authorization (eua), then was declared halal by the institute for the assessment of food, medicine and cosmetics of the indonesian ulema council (lppom indonesian ulema council) and permitted by the food and drug supervisory agency (bpom). the indonesian ulema council, through the lppom indonesian ulema council, determined the covid-19 vaccine produced by sinovac lifescience co ltd is halal. then the covid-19 vaccine produced by sinovac received approval from the bpom related to tayyib aspects, including safety, quality and efficacy. after the bpom issued a permit, a fatwa for the vaccine was issued and it could be used. on the other hand, for the astrazeneca vaccine, the lppom indonesian ulema council was declared haram because the producers used trypsin from a pig pancreas to make the virus host. trypsin is not a primary raw material for viruses but separates virus host cells from micro virus carriers. however, the indonesian ulema council issued fatwa no. 14 of 2021 permitting the covid-19 vaccine produced by astrazeneca in an emergency. this emergency had occured because communal (herd) immunity only occurs when 70% of the population has been vaccinated. indonesia had received about 140 million vaccines but could use only 122.5 million doses or 28% of the population. however, not all muslims accepted the indonesian ulema council fatwa. additionally, several muslim communities choose not to use the covid-19 vaccine or other types of vaccines. previous research found that “halalness” or religiosity is negatively related to vaccine use among muslim doctors in the united states because they are identical to ingredients from pork trypsin (mahdi et al., 2016). eriksson and vartanova (2021) also analyzed 147 countries and found the level of religiosity in a country affects confidence in vaccine use. in the indonesian context, there are not many studies on intentions to use a halal covid-19 vaccine. this may be related to the notion that the covid-19 vaccine is only a stimulant of a person’s immune response or development. therefore, this study fills this gap by conducting a quantitative empirical study on the determinants of intention in using the covid-19 vaccine. the expansion of the theory of planned behavior (tpb) was adopted as a theoretical framework (ajzen, 1991), where halal awareness and certification were added to the main components of the tpb framework (i.e., attitude, subjective norms and perceived behavior control). this study collects primary data through an online survey involving 699 muslim youth in indonesia as the object of the halal vaccine. the number of respondents is based on the approach suggested by kline (2016), which states that research using structural equation modeling (sem) should have a minimum size of 200 respondents. the data is then analyzed using sem as an empirical approach. the results of this study are expected to enrich the literature and contribute to determining government policies in providing covid-19 vaccines for young muslims. in addition, younger muslims know about halal and haram laws, so they have reasons to choose a covid-19 vaccine based on islamic law. finally, the covid-19 vaccine has had significant impacts on young muslims in the short and long-term. 2. materials and methods 2.1. theory planned behaviour (tpb) tpb describes behavior characteristics determined by the purpose of taking action. three determinants predict behavioral intention: attitudes, subjective norms and perceived behavioral control (ajzen, 1991). researchers study the consumption behavior of halal products and services through the independent variables put forward in this theory (hassan & sengupta, 2019). many studies have expanded the tpb research framework by adding variables that can predict behavioral intentions in specific product categories. for example, in addition to independent tpb variables, halal certificate and quality vaccine were determinants of intention to use halal vaccination (bukhari et al., 2020; chen & tung, 2014; hassan & sengupta, 2019; iranmanesh et al., 2020; verma & chandra, 2018). the research model is illustrated in figure 1. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 32 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ figure 1. research model 2.2. sampling the random sampling technique was used to obtain muslim respondents who were allowed vaccines. questionnaires were distributed online using the google forms platform to predetermined populations. the pilot study was deployed from february 19 to 29, 2020 and obtained 26 respondents. validity and reliability tests were conducted, which eliminated invalid and unreliable questions. after corrections, from march 2 to march 23, 2020, questionnaires were distributed through several whatsapp (wa) groups. results were obtained from 712 respondents from 32 provinces in indonesia after news spread through wa for 21 days. we eliminated 13 respondents due to incompleteness of information. finally, the 699 respondents who met the expected respondent criteria were young muslims aged 18 to 27 years. table 1. respondents’ descriptive details characteristics description frequency percentage (%) gender male 211 30 female 488 70 status married 33 5 not married 666 5 vaccination yes 31 4 no 668 96 age < 18 years old 28 4 18–22 years old 587 84 23–27 years old 84 12 education elementary school 1 0 junior high school 15 2 senior high school 523 75 bachelor’s degree 150 21 master’s degree 10 1 profession government officer 14 2 private officer 53 8 entrepreneur 21 3 student 602 86 homemaker 9 1 respondents’ origin, top ten regions central java 180 26 special region of yogyakarta 80 11 west java 79 11 east java 66 9 jakarta 57 8 bengkulu 31 4 lampung 28 4 banten 26 4 west sumatra 22 4 west nusa tenggara 21 3 perceive behavior control intention to use a halal vaccine halal certificate halal awareness attitude subjective norm quality vaccine article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 33 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ table 1 shows that most respondents in this study were women (70%) and nearly all were single (95%). most of the respondents were students (86%) and in senior high school (75%), where the average age is 18-22 years (84%) of the 699 respondents, most were not vaccinated (4%) because the vaccination program was not evenly distributed for all ages when the survey was conducted. in comparison, the top ten locations of respondents were the provinces of central java (26%), di yogyakarta (11%), west java (11%), east java (9%), dki jakarta (8%), bengkulu (4%), lampung (4%), banten (4%), west sumatra (4%) and west nusa tenggara (3%) plus 22 other provinces with less than 20 respondents. based on gender, status, age, background, profession and region, the respondents in this study represent the young generation of indonesian muslims who are required to get the covid-19 vaccine. 2.3. method the sample of respondents is muslims spread across 32 provinces in indonesia. respondents were selected using a systematic random sampling method. a total of 699 respondents were deemed adequate for data analysis purposes (sekaran, 2003). this research uses partial least squares structural equation modeling (pls-sem) to analyze the transformed data. many researchers recommend using pls-sem as a statistical tool for path modeling to solve complex multivariate models (hair et al., 2014). many researchers have also recommended pls-sem because it is a flexible, robust and superior statistical tool for prediction and theory testing (henseler et al., 2015). 3. results and discussion from the characteristics detailed in table 1, it is confirmed that the respondents for this study are the young generation of muslims – male and female; majority unmarried; not vaccinated; average age 1822 years; most studying at high school level; and representing 32 provinces. the characteristics that describe the respondents in this study present their status as members of the young muslim population who were waiting for the covid-19 vaccine in 2020. 3.1. convergent validity reliability analysis was carried out by considering the composite reliability values of the variables in the study, as shown in table 2. table 2. measurement model indicators code indicator factor loading ca rho_a cr ave attitude (at) 0.855 0.860 0.896 0.634 at1 i prefer the halal vaccine because the ingredients used are safe. 0.804 at2 i prefer halal vaccines because the quality of vaccines is better than those that are not halal. 0.801 at3 i prefer the halal vaccine even though the indonesian ulema council allows the use of the haram vaccine during an emergency. 0.742 at4 i prefer the halal vaccine because it fits my belief. 0.802 at5 i prefer the halal vaccine because it increases my immunity. 0.829 halal awareness (ha) 0.946 0.949 0.959 0.822 ha1 i realized that the vaccine i was using was halal. 0.900 ha2 i realize that vaccines come from halal ingredients. 0.931 ha3 i realized that the vaccine i used was produced according to islamic regulations. 0.913 ha4 i realized the vaccine i used had received a halal permit/label/certificate from the indonesian ulema council. 0.912 ha5 i realized that the vaccines i used had been distributed according to islamic regulations. 0.877 halal certificate (hc) 0.882 0.883 0.914 0.681 hc1 halal certification guarantees the halalness of the covid-19 vaccine that i use. 0.863 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 34 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ code indicator factor loading ca rho_a cr ave hc2 halal certification guarantees the cleanliness of the covid-19 vaccine. 0.876 hc3 halal certification guarantees the safety of the covid-19 vaccine. 0.852 hc5 halal certification guarantees my immunity from the covid-19 virus. 0.791 hc6 halal certification makes me feel that i have fulfilled the provisions of my religion. 0.735 intention (in) 0.928 0.929 0.944 0.736 in1 i want to use the halal vaccine. 0.825 in2 i always try to get halal vaccines. 0.891 in3 i am willing to look for a hospital or place to get a halal vaccine. 0.839 in4 i am willing to travel a long way to get a halal vaccine. 0.899 in5 i intend to use halal vaccines in the future. 0.840 in6 i prefer to use the halal vaccine even though the brand is not very well known. 0.851 perceived behavior control (pbc) 0.853 0.862 0.894 0.629 pbc1 it would be more appropriate if i used the halal vaccine. 0.789 pbc2 if the opportunity arises, i will use the halal vaccine. 0.819 pbc3 i have complete control over the decision to use halal vaccines. 0.774 pbc4 the decision to choose or not to use the halal vaccine is entirely up to me. 0.740 pbc5 i believe that someday i will use the halal vaccine. 0.841 quality vaccine (qv) 0.889 0.892 0.915 0.642 qp1 the vaccine that i will use comes from the appropriate material specifications. 0.766 qp2 i got complete information about how to use the vaccine. 0.796 qp3 i was informed about the expiration date and side effects of the vaccine. 0.787 qp4 the vaccine that i will use is protected from possible contamination. 0.846 qp5 the vaccine i am about to use has been tried and proven to provide human immunity. 0.809 qp6 the vaccine i will use has received approval from the indonesian ulema council and government agencies. 0.804 subjective norm (sn) 0.957 0.958 0.965 0.822 sn1 my close family advised me to use the halal vaccine. 0.897 sn2 a close friend advised me to use the halal vaccine. 0.916 sn3 an important person in my life suggested that i use the halal vaccine. 0.911 sn4 i believe that family opinion has influenced me choosing a halal vaccine. 0.904 sn5 i believe my close friend’s opinion has influenced me choosing a halal vaccine. 0.906 sn6 i believe the opinions of people who are important to me regarding my choice of halal vaccines. 0.906 note: ca: cronbach’s alpha; rho_a: reliability coefficient; cr: composite reliability; ave: average variance extracted. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 35 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ the composite reliability values showed values >0.7 for all latent variables. sekaran and bougie show that all latent variables in this model meet the reliability test criteria (sekaran & bougie, 2016). at the same time, the average variance extracted (ave) is used to assess the convergent validity of each latent variable in the model (hair et al., 2014). the variables of attitude, halal awareness, halal certificate, intention, perceived behavior control, vaccine quality and subjective norm have ave values >0.5. the convergent validity measure has met the convergent validity criteria. 3.2. discriminant validity the discriminant validity test explains that indicators with the same variable should be higher than those with correlations with different variables. discriminant validity is measured from the value of the crossloadings of each indicator. following the fornell-larcker criteria, each construct’s ave square root value must be greater than the correlation between constructs. discriminant validity is considered valid if the value of each indicator’s loading is greater than the value of the loading of other variables (hair et al., 2011). table 3 shows the cross-loading value >0.7 in one variable and the cross-loading indicator value measuring the latent variable is higher than the other latent variables. table 3. discrimination validity at ha hc in pbc qv sn attitude 0.796 halal awareness 0.404 0.907 halal certificate 0.582 0.522 0.825 intention 0.708 0.326 0.458 0.858 perceived behavior control 0.731 0.386 0.576 0.596 0.793 quality vaccine 0.390 0.694 0.543 0.403 0.379 0.802 subjective norm 0.695 0.403 0.510 0.619 0.638 0.393 0.907 3.3. model structure the coefficient of determination (r2) has a value between 0 and 1. the value of the coefficient of determination is classified r2 into three categories: 0.67 is substantial, 0.33 is moderate and 0.19 is weak, despite the minimum acceptable r2 levels (hair et al., 2011). from the r2 attitude value, the r2 value is 0.35, meaning the halal awareness and certificate variables can explain 35% of muslim attitudes towards halal vaccine variance. meanwhile, halal awareness, halal certificate, attitude, subjective norms, perceived behavior control and vaccine quality in the model have an r2 value of 0.56. these variables explain 56% of the variance in intention to use halal vaccines. 3.4. result hypothesis the level of significance between latent variables can be seen from the value of t-count (t-statistics) > t-table with a significance level of 5% (0.05). the results of the direct influence of exogenous variables on endogenous variables with a t-count value (t-statistics) > t-table and a significant level of 5% (0.05), then ho is rejected if the p-value <0.05. the study results are statistically significant and can explain that halal awareness (0.138) and halal certificate (0.511) positively affect the attitude of muslims toward using halal vaccines. likewise, halal awareness (0.100), attitude (0.476), subjective norm (0.207), perceived behavior control (0.103) and vaccine quality (0.183) have positive effects on muslim intentions to use halal vaccines. on the other hand, halal certificate (-0.032) does not affect intentions to use halal vaccines. these results show that halal certification (0.511) affects attitudes more than halal awareness (0.138). meanwhile, attitude (0.476) has a more substantial influence than the subjective norm (0.207) and vaccine quality (0.183) on the intention of muslims to use halal vaccines (table 4). table 4. hypothesis testing h0 variables beta t stat p values conclusion h1 halal awareness -> attitude 0.138 3.532 0.000 supported h2 halal awareness -> intention 0.100 2.400 0.017 supported h3 halal certificate -> attitude 0.511 11.948 0.000 supported h4 halal certificate -> intention -0.032 0.733 0.464 unsupported h6 attitude -> intention 0.476 8.558 0.000 supported h7 subjective norm -> intention 0.207 4.224 0.000 supported h8 perceived behavior control -> intention 0.103 1.890 0.059 supported h9 quality vaccine -> intention 0.183 4.556 0.000 supported article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 36 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ awareness of the halal vaccine affects muslims’ attitude toward using the covid-19 vaccine. the effect of halal awareness on this attitude follows research by shaari and arifin (2010). likewise, famiza et al. (2017) and septiani and ridlwan (2020) found a positive relationship between awareness and intention to consume halal products. the consciousness of halalness is influenced by religious background and cultural, educational and social interactions (elias et al., 2016b). meanwhile, knowledge about religion, culture, education and social interactions is influenced by social media. media that provides continuous information about halal products affects individual awareness. on the other hand, awareness of the halalness of vaccines harms muslims’ intention to use the covid-19 vaccine. these results support the research by elias et al. (2016a), famiza et al. (2017), krishnan et al. (2017) and septiani and ridlwan (2020), who found that awareness has a positive effect on the intention to consume halal products. the positive relationship between awareness of the halal vaccine and intention to use the covid-19 vaccine is due to the indonesian ulema council fatwa no. 14 of 2021 concerning the law that permits a vaccine produced by astrazeneca that contains pork trypsin parts. they understand it is allowed when there is no other choice but to use astrazeneca vaccine containing haram ingredients. halal certification positively affects the intention to use the covid-19 vaccine. the choice of muslims to use halal-certified products is part of their obedience to religious orders. islam recommends consuming halal food and medicine for the benefit of humans. the certification process assesses the vaccine ingredients and considers the production process (ahmed et al., 2019; jalil et al., 2018). halal certification represents product quality in religious recommendations (aziz & chok, 2013; malik et al., 2019; rajagopal et al., 2011). therefore, halal certification is essential for muslims when consuming products (hussain et al., 2016). research by ahmed et al. (2018) reveals the halal certificate positively affects consuming and using halal food. halal certification is part of the muslim lifestyle in daily consumption activities. therefore, halal certification affects muslims’ intention to buy or use the covid-19 vaccine. however, halal certification does not affect the intention to use the halal vaccine. this research is in line with findings by widyanto and sitohang (2021), who found that halal certification is not related to muslims’ intention to use the halal vaccine. however, these results differ from golnaz et al. (2010), wirakurnia et al. (2021) and mohayidin and kamarulzaman (2014), which reveal that halal certification strongly influences muslim consumers’ preferences and purchasing behaviors. these results indicate the halal certification or halal fatwa on the sinovac vaccine and the change in fatwa on the astrazeneca vaccine do not affect intentions to use them. it is hoped, with the halal and permissible fatwa on the sinovac and astrazeneca vaccines, young muslims can use either vaccine. however, the indonesian ulema council fatwa does not seem to affect the intention of young muslims to use the covid-19 vaccine. this shows the halal certificate has not fully become a reason for muslims to intend to use the halal vaccine. the philosophy of young muslims is influenced by information received through various sources about islamic provisions for halal vaccines. the attitude of this generation toward the covid-19 vaccine affects their intention to use it. these results follow the findings of alam and sayuti (2011), mukhtar and butt (2012), and sudarsono and nugrohowati (2020), who state that attitude affects the intention to consume halal products. information about halal vaccines in the media has increased the controversy over the sinovac and astrazeneca vaccines from january to march 2021. young muslims use various sources of information from their closest family to social media to get information about halal or permissible covid-19 vaccines. subjective norms significantly affect the intention to use halal vaccines. these results support the findings of alam and sayuti (2011), amalia et al. (2020), farhat et al. (2019), garg and joshi (2018), saifudin and puspita (2020) and sudarsono et al. (2021). the influence of family, relatives and close friends affects young muslims intending to use the covid-19 vaccine. for example, young muslims do not independently decide whether to use the vaccine. moreover, the covid-19 vaccine did not exist before or was only used in 2021. this situation has made young people pay close attention to close friends and family in making decisions about vaccination. these results reinforce previous findings that subjective norms affect the intention to buy or use halal products (amalia et al., 2020; farhat et al., 2019; garg & joshi, 2018; saifudin & puspita, 2020; widyanto & sitohang, 2021). these findings show that people close to the covid-19 vaccine influence the intention of the younger generation to use it. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 37 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ perceived behavioral control influences the intention to use the covid-19 vaccine. this result is the same as golnas et al. (2010), who found that pbc contributes to the behavioral intention to purchase halal food products. likewise, these results match those of alam and sayuti (2011) and khibran (2019), who note that perceived behavioral control is an important factor before buying halal food. these findings confirm that choosing the covid-19 vaccine is based on personal choice. the decision to implement vaccines for the indonesian people is regulated by amendments to the presidential regulation of the republic of indonesia no. 14 of 2021. then, the technical implementation of the vaccine is detailed in the regulation of the minister of health of the republic of indonesia no. 10 of 2021. this government policy directly states the public is obliged to vaccinate. therefore, this policy supports pbc in influencing the intention to use the covid-19 vaccine. meanwhile, the views of young muslims on the quality of the covid-19 vaccine significantly affect the intention to use the halal vaccine. vaccine quality is part of the requirements for obtaining halal certification from the lppom indonesian ulema council. information about the quality of vaccines obtained by young muslims through the media shows that vaccine ingredients, manufacturing processes, distribution and legalization meet the standards. therefore, this result is also relevant to positive developments in the views of young muslims about halal certification, which affects their attitude toward using the covid-19 vaccine. finally, the halalness of food, drink or elements that enter the body becomes important for muslims. islamic teachings clearly emphasize goods or drinks that are halal or haram for consumption. therefore, the government needs to consider the halal element of the covid-19 vaccine before young muslims use it. besides that, the government needs to ensure halal vaccines. 4. conclusion halal awareness, attitudes, subjective norms, perceptions of behavioral control and vaccine quality influence the attitudes and intentions of young muslims to use the halal vaccine. however, halal certification does not affect their intention to use the halal vaccine. this shows that islamic values are important for young muslims’ consideration of using the halal vaccine. therefore, the government needs to include halal aspects in determining policies related to implementing mass vaccinations. in addition, the indonesian ulema council needs to assist the government in determining policies related to the vaccine used to minimize the covid-19 outbreak. due to several limitations, research has not fully answered the behavior of muslims towards the intention of using the covid-19 vaccine. the first limitation is that data was obtained randomly from all provinces in indonesia. so, the number of respondents from each region is not necessarily proportional to the young people in the area. therefore, it is recommended to use a proportionate number of respondents in relation to the young people in each province. the second limitation is that the questionnaire could not separate the vaccination problem in indonesia from the many people exposed to covid-19. government policies and their implementation influence the number of people exposed to covid-19. references ahmed, a., lee, k. s., bukhsh, a., al-worafi, y. m., sarker, m. r., ming, l. c., & khan, t. m. 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(2021). do religiosity, halal knowledge, and halal certification affect muslim students' intention to purchase halal packaged food? asian journal of islamic management, 3(2), 97–110. https://doi.org/10.20885/ajim.vol3.iss2.art3. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.19248 40 of 40 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.19248 | https://journal.uinsgd.ac.id/index.php/ijhar/ competing interests: the authors have declared that no competing interests exist. © 2023 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research e-issn: 2657-0165 p-issn: 2656-3754 article 1,2,3,4department of agricultural product technology, faculty of agriculture, universitas syiah kuala, jl. tgk. hasan krueng kalee no. 3, darussalam, banda aceh 23111, indonesia. 5department of food science and technology, university of tripoli, tripoli, libya. indonesian journal of halal research | 5(1), feb, 2023 | doi: 10.15575/ijhar.v5i1.17390 https://journal.uinsgd.ac.id/index.php/ijhar/ effect of halal-certified slaughterhouses and storage time on microbiology and organoleptic quality of broiler chicken meat irfan1, yanti meldasari lubis2, muhammad ryan3, dewi yunita4*, rabya a. lahmer5 abstract: chicken slaughterhouses play an essential role in producing halal chicken. in previous study, only nine halal-certified chicken slaughterhouses in banda aceh. this study determined the effect of halal-certified slaughterhouses and storage time on broiler chicken meat’s microbiology and organoleptic quality. this study uses a factorial randomized block design with two factors (halal-certified slaughterhouses (the slaughterhouse which already has a halal certificate (s1) and the slaughterhouse which has not yet halal certified (s2) and storage time (0 hours (p1), 3 hours (p2), 6 hours (p3), and 9 hours (p4)). each treatment repeats three times. data were statistically analyzed using analysis of variance (anova) and continued with duncan’s new multiple range test (dnmrt) at a 5% level. samples were analyzed for total plate counts (tpc), ph, and descriptive organoleptic tests of meat color, aroma, moisture, elasticity, and skin color. the results showed that the quality of meat from chickens slaughtered at halal-certified slaughterhouses was better than that of not halal-certified slaughterhouses in terms of lower microbial number and ph value, as well as the higher value of descriptive organoleptic characteristics (meat color, aroma, elasticity, and skin color). there is no difference found in meat moisture. keywords: chicken meat broiler, halal-certified, quality, slaughterhouse, storage time e-mail: irfan@usk.ac.id1, yantimeldasari@usk.ac.id2, muhammadryan96@gmail.com3, dewi_yunita@usk.ac.id*4, r.lahmer@uot.edu.ly5 *corresponding author received: march 15, 2022 accepted: february 20, 2023 published: february 28, 2023 how to cite this article (apa 7th edition reference style): irfan, lubis, y. m., ryan, m., yunita, d., & lahmer, r. a. (2023). effect of halal-certified slaughterhouses and storage time on microbiology and organoleptic quality of broiler chicken meat. indonesian journal of halal research, 5(1), 1–11. https://doi.org/10.15575/ijhar.v5i1.17390 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 2 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ 1. introduction broiler chicken meat is an essential poultry commodity and is the most significant contribution of animal protein for people in all over the world. compared to other types of livestock, the contribution of broiler chicken meat to national meat production in indonesia is the highest (70.05%) (ministry of agriculture directorate general of livestock and animal health, 2021). chicken meat is in great demand from the public because the price is relatively lower than beef and mutton (priyambodo et al., 2020; wahyono & utami, 2018). healthy chicken meat has the following characteristics: flesh that is light yellowish-white (not dark, not pale, not bluish); skin tone that is white-yellow chicken, bright, shiny, and clean; when it is touched, the flesh feels moist and not sticky; meat-specific odor (non-pungent odor, no fishy smell, no foul smell); the chest consistency thigh muscle is supple or elastic (not flabby); the inside of the carcass and fibers muscle is slightly pale white; and the veins on the neck and wings are empty (hajrawati et al., 2016). meat quality depends on its physicochemical, microbiological, and organoleptic properties. one of the most common problems in chicken meat quality is a high number of microorganisms found in samples due to poor handling, slaughterhouse, storage, and market conditions (bakara et al., 2014). compared to being sold at a supermarket, most chicken meat sold in traditional markets in indonesia is directly exposed to open air without appropriate refrigeration and packaging resulting in it being easily contaminated by microorganisms (apriyanti et al., 2020; septianty et al., 2016). raw chicken is often contaminated with campylobacter, escherichia coli, salmonella, and clostridium perfringens bacteria (al-nehlawi et al., 2013; balamatsia et al., 2007; chousalkar et al., 2019; friedman et al., 2004; kassenborg et al., 2004; kimura et al., 2004). in addition, meat produced in chicken slaughterhouses is at quite a high risk of pathogenic microbial contamination. equipment completeness, slaughter techniques, handling methods and wastewater treatment at chicken slaughterhouses are lack of hygiene and health (ramdani et al., 2019; yulistiani et al., 2019). this is because most chicken slaughterhouses in indonesia are still traditional and still use improvised equipment and unhygienic handling where contamination can be from the hands of workers, during the carcass washing process, and from tools cutters and containers (apriyanti et al., 2020). chicken slaughterhouses play an essential role in producing chicken carcasses that meet the criteria of the indonesian national standard. in addition, law number 33 of 2014 concerning guaranteed halal products states that the product must fit the category of halal product. halal food products are foods that have met the required halal standards and followed the provisions of islamic law. the halal standards state that food must be halal in many aspects, such as essence, obtaining, slaughtering, processing, storage, transportation, and serving (huda, 2012). for muslims, the halal quality of food products is essential to their belief, not only because of religious teachings, but also in quality and healthy aspects (ambali & bakar, 2014). in addition, halal certification and halal awareness both simultaneously have positive effects on buyer purchase intentions of halal food products (hammam, 2022; septiani & ridlwan, 2020). halal-certified chicken slaughterhouses have the opportunity to get a bigger turn over than slaughterhouses that have not been halal certified because buyers already have a preference to buy halal chicken meat (ryan et al., 2022). according to paly (2022), 85.35% of consumers are willing to pay halal chicken meat with a 5% price increase. meat quality must be considered thoroughly, starting from the living conditions of the animal, the method of slaughter, meat processing, and its halal status. implementation of a quality assurance system and food safety in animal slaughterhouses as part of halal certification standards is crucial since it will also impact the meat quality (dewi et al., 2016; wahyono & utami, 2018). therefore, further study to ensure the protection of consumers to obtain safe and halal meat is needed. storage temperature and duration plays an important role in chicken meat processing (aziz et al., 2020). this study aimed to determine the effect of halal-certified slaughterhouses and storage time on microbiology and organoleptic quality of broiler chicken meat. 2. materials and methods 2.1. experimental design the study used a factorial randomized block design consisting of two factors. the first factor was the halal certification or halal certified slaughterhouse (s) consisting of two levels: slaughterhouse which already has a halal certificate (s1) and slaughterhouse which has not yet halal certified (s2). the second factor was storage time (p) consisting of four levels: 0 hours (p1), 3 hours (p2), 6 hours (p3), and 9 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 3 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ hours (p4). each treatment was repeated three times so that there were 24 experimental units. the block design was based on the s treatment. the halal-certified slaughterhouses have met the indonesian ulema council standards: 1) animals slaughtered must be alive and healthy; 2) the facilities used are only for the production of halal animal meat; the room and equipment used must be clean; the toilet must not be in the production room; the water used must be boil and always replaced; and 3) the slaughterer is muslim, able-bodied and understands the procedure for slaughter according to islamic law. 2.2. sample collection all chicken samples were attempted to be homogeneous. broiler chickens which came from the same farm, diet, and management were selected. they also had ages ranging between four and seven weeks and weighed between 0.8 kg and 1 kg. broiler chickens were slaughtered at chicken slaughterhouses in banda aceh (the capital of aceh province). in indonesia, there are still few slaughterhouses that have been halal certified (harwati et al., 2021; sumiati et al., 2019). in banda aceh, only nine halal-certified chicken slaughterhouses were found (ryan et al., 2022). for s1 samples in this study, chickens were slaughtered at halal-certified slaughterhouses. in contrast, for the needs of s2 samples, chickens were slaughtered in slaughterhouses that are not halalcertified. after the chickens were slaughtered, the blood was removed. they were then immersed in hot water for approximately 2.5–3.2 minutes. furthermore, removal of chicken feathers was done using a de-feathering machine. these whole chicken meats were put in clean plastic bags and placed at room temperature (23°c–31°c) at the meat processing laboratory of universitas syiah kuala (usk) for 0, 3, 6, and 9 hours. 2.3. sample and data analysis the broilers were analyzed for total plate counts (tpc), ph, and descriptive organoleptic tests. in the tpc measurement, five g of chicken meat is put into 45 ml of sterile buffered peptone water (bwp). after homogenization, dilutions were made up to 1:10-6. the samples from the three highest dilutions were pipetted (100 µl) aseptically (duple) and were put into a sterile petri dish. sterile plate count agar (pca; oxoid cm325) were poured and then were incubated at 37°c for 48 hours. the number of colonies were counted on petri dishes, which had the range of 30–300 colonies (julqarnain et al., 2022). tpc ( cfu ml ) = number of bacteria growing on plate × 1 dilution factor the organoleptic (descriptive) test was conducted at the sensory laboratory using 30 semi-trained panelists. score ranges from 1 to 7 were used to describe meat color, aroma, moisture, elasticity, and skin color which was different according to each quality parameter tested. the definition of these attributes follows chumngoen & tan (2015). the data obtained was analyzed by anova. if the test results showed that the calculated f is greater than or equal to the f table, a further test was carried out with duncan ’s new multiple range test (dnmrt) at the 5% level to determine the difference of each treatment. 3. results and discussion 3.1. total plate counts microbial contamination can decrease meat quality and reduce its shelf life (sabow & majeed, 2020). the average total plate count (tpc) of broiler chicken meat in this study ranged from 7.8 × 106 cfu/g to 9.4 × 106 cfu/g, with a general average of 9.9 × 106 cfu/g. the results of the variance showed that halal certification (s) had a significant effect (p ≤ 0.05) on the number of microorganisms, while the storage time (p) and their interaction (sp) had no significant effect (p > 0.05). the effect of halal certification (s) on the tpc of broiler chicken meat can be seen in figure 1. the tpc of halal-certified slaughterhouse chicken meat (s1) was lower (8.7 × 106 cfu/g), compared to meat from slaughterhouses which has not yet halal-certified (s2). one of the reasons contributing the to the high tpc of s2 was the less sterile place and equipment used at the slaughterhouse, which has not yet halal-certified. this insufficient sterility can trigger bacterial growth in chicken meat. according to khoiriyah (2021), a halal label is not enough to ensure that a product is always halal. so, in this case, especially meat products, regular attention must be paid to the meat production process and the role of the state is needed to periodically inspect the meat production process, including the conditions at the slaughterhouse, so that its halal status can always be ascertained. harwati et al. (2021) mentioned that there are two types of slaughterhouses based on their behavior: the slaughterhouses that are always obedient in providing halal article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 4 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ chicken and the vulnerable slaughterhouse with a high halal risk even though so far still produce halal chicken. figure 1. effect of halal certification (s) on the total plate counts (tpc) of broiler chicken meat. 3.2. ph the degree of acidity (ph) is one of the requirements to determine the quality of meat. according to beauclercq et al. (2022), meat quality has not been fully controlled because it is still common to find meat with a ph that is too low or too high. this study showed that the ph value of broiler meat ranged from 5.7 to 5.9, with an average of 5.8. halal certification (s) had a significant effect (p ≤ 0.05) on the ph of broiler chicken meat. from figure 2, the ph of meat from halal-certified slaughterhouse (s1: 5.7) was lower than that from a slaughterhouse which was not halal certified (s2: 5.9). the ph value of fresh chicken meat varies greatly, which is 5.5-5.8 (cao et al., 2021), 5.7-6.3 (irmayani et al., 2019), and 5.9 (mothershaw et al., 2009). differences in ph values reported in various studies are most probably due to different chicken portions under study, storage temperatures, storage periods, and initial microorganisms in the chicken meat. the ph value of fresh chicken meat is lower than that of chilled and frozen chicken meat (mothershaw et al., 2009). in the research on chicken meat samples from traditional markets, irmayani et al. (2019) found that the highest total microorganism (8 × 107 cfu/gr) was obtained in sample with the highest ph (6.3). figure 2. effect of halal certification (s) on the ph of broiler chicken meat. 8.7a 9.3b 0 1 2 3 4 5 6 7 8 9 10 certified halal (s1) not certified halal (s2) t o ta l p la te c o u n ts (t p c ; x 1 0 6 c f u /g ) halal certification status (s) 5.7 a 5.9b 0 1 2 3 4 5 6 7 halal certified (s1) not halal certified (s2) p h halal certification status (s) article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 5 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ in figure 2, it can be seen that the ph of s1 meat is lower than that of s2 meat. the high and low ph values in meat are influenced by the glycogen content in meat, bacterial activity, and storage time (soeparno, 2021). as shown in figure 1, the number of microbial (tpc) of s1 meat was lower than that of s2 meat. the ph of meat is also closely linked to muscle glycogen stores (beauclercq et al., 2022). glycolysis leads to the conversion of glycogen into lactic acid in chicken muscles, causing the reduction of the ph value. rigor mortis is characterized by a decrease in ph (xu et al., 2022). the decrease in ph is caused by the cessation of oxygen supply after the animal dies, causing the respiration process to stop. this condition causes the formation of lactic acid due to anaerobic glycogen breakdown, which results in a decrease in ph value. the decrease in meat ph is caused by the anaerobic glycolysis process, which produces lactic acid and lowers the ph value (septinova et al., 2018). stress experienced by broilers during life could also affect the ph of the meat from excess movement in the chicken's body, which causes acid to accumulate in the meat’s muscle and affects the ph value (baierle et al., 2015). friendly chicken handling at halal-certified slaughterhouses is thought to have contributed to the lower ph value of s1 meat. 3.3. descriptive organoleptic test 3.3.1. meat color color is one of the important quality parameters that determining the purchasing decision of consumer and it has become a challenge for the meat industry to deal with (wibowo et al., 2021). the average meat color of broiler chickens ranged from 3 (pale) to 5 (white), with an average of 4 (neutral). the results of the anova showed that the halal certification (s) had a very significant effect (p ≤ 0.01) on the color of the broiler chicken meat. the effect of halal certification (s) on the color of meat can be seen in figure 3. the descriptive color value of s1 meat is 5 (white), which was higher that s2 meat (3; pale). figure 3. effect of halal certification (s) on the color of broiler chicken meat (scale: 1= black, 2= pale black, 3= pale, 4= neutral, 5= white, 6= white bright, 7= bright yellowish white). according to sni 01-4258-2010 (indonesian national standards), the color of good chicken meat is yellowish-white. research by afrianti et al. (2013) also states that the color of fresh broiler chicken meat is yellowish-white. soeparno (2011) mentioned that the color of fresh broiler meat is affected by the feed, species, nation, age, gender, stress (activity level and muscle type), ph, and oxygen. these factors can affect the concentration of the meat pigment myoglobin because myoglobin reacts with other compounds or undergoes oxygenation, oxidation and reduction (redox), and denaturation. there is a strong correlation between muscle ph and meat color (mothershaw et al., 2009; wibowo et al., 2021). color deterioration during storage is usually attributed to an increase in meat ph and biochemical 5b 3a 0 1 2 3 4 5 6 7 halal certified (s1) not halal certified (s2) d e sc ri p ti v e s c a le o f m e a t c o lo u r halal certification status (s) article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 6 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ reactions between oxygen, meat color pigments and volatile microbial catabolites (suman & joseph, 2013). high ph values can cause the color of the meat to darken. usual chicken meat has a lower ph value. as shown in figure 2, the ph value of s2 meat in this study was higher than s1 meat. 3.3.2. skin color carcass skin color is one of the factors determining the quality of broiler meat. fresh chicken meat has yellowish-white skin color indicating that the meat is from healthy chickens. the average skin color of broiler chickens ranged from 3 (pale) to 5 (white), with an average of 4 (neutral), which is similar to the results on meat color. the effect of halal certification (s) on skin color can be seen in figure 4. the skin color descriptive value of s2 broiler meat was lower than that of s1. as mentioned, the poor slaughtering sanitation and sterilization condition at slaughterhouses that have not been halal certified (s2) could stimulate the growth of microbes (figure 1) and causes higher ph (figure 2). high ph value can also cause the skin color to darken. on the other hand, wu et al. (2021) found that yellowness value of abdominal fat presents a very significant negative correlation with abdominal fat weight leading to lighter skin color. therefore, the potential underlying mechanism may be the dilution of the pigment deposited in the fat by lipids, resulting in a decrease in the yellowness value. figure 4. effect of halal certification (s) on the skin color (scale: 1= black, 2= pale black, 3= pale, 4= neutral, 5= white, 6= white bright, 7= bright yellowish white). 3.3.3. meat aroma the average aroma of broiler chicken meat in this research ranged from 2 (rotten) to 5 (less fresh), with an average of 4 (neutral). the results of the anova showed that the interaction between two treatments (sp) had a very significant effect (p ≤ 0.01) on the meat aroma (figure 5). the aroma value of s1 chicken meat was better than that of s2 in all storage time (up to 9 hours). the highest aroma score was reached by chicken from the interaction of s1p2 (meat from halal-certified slaughterhouse which is stored for 3 hours). the decrease in the value of chicken aroma is expected to be due to the oxidation process during the storage (hajrawati et al., 2016). in this study, the broiler meat was storage in room temperature. according to kim et al. (2014), muscles entering rigor mortis at a high temperature have reduced aging potential in terms of sensory tenderness. 5b 3a 0 1 2 3 4 5 6 7 halal certified (s1) not halal certified (s2) d e sc ri p ti v e s c a le o f s k in c o lo u r halal certification status (s) article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 7 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ figure 5. effect of halal certification (s) and storage time (p) on the meat aroma (scale: 1= very rotten, 2= rotten, 3= slightly rotten, 4= neutral, 5= less fresh, 6= slightly fresh, 7= very fresh). 3.3.4. meat moisture the value of the description test of meat moisture in this study has a scale of 1-7, with details: 1 (very dry), 2 (dry), 3 (slightly dry), 4 (neutral), 5 (poorly moist), 6 (slightly moist), and 7 (moist). the research shows that halal certification, storage time, and the interactions had no significant effect (p > 0.05) on meat moisture. the average value of the descriptive scale of meat moisture was 5 (poorly moist). typically, meat has a relatively dry surface to resist the growth of microorganisms from the outside. thus, this will affect the shelf life of meat. 3.3.5. meat elasticity the average meat elasticity of broiler chickens in this study ranged from 3 (slightly soft) to 6 (slightly squishy), with an average of 5 (less chewy). the results of the anova showed that storage time had a very significant effect (p ≤ 0.01) on meat elasticity. the effect of storage time on the elasticity of broiler meat can be seen in figure 6. the lowest elasticity score, as shown in figure 6 and also according to lubis et al. (2020), was for chicken which is stored for 9 hours. figure 6. effect of storage time (p) on the meat elasticity (scale: 1= very soft, 2= soft, 3= slightly soft, 4= neutral, 5= less spongy, 6= slightly squishy, 7= squishy). 5c 5d 5c 3b 4b 3a 3a 2a 0 1 2 3 4 5 6 7 0 hours 3 hours 6 hours 9 hours d e sc ri p ti v e s c a le o f m e a t a ro m a storage time (p) halal certified (s1) not halal certified (s2) 5b 5b 5b 4a 0 1 2 3 4 5 6 7 0 hours 3 hours 6 hours 9 hours d e sc ri p ti v e s c a le o f m e a t e la st ic it y storage time (p) article | indonesian journal of halal research | 10.15575/ijhar.v5i1.17390 8 of 11 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.17390 | https://journal.uinsgd.ac.id/index.php/ijhar/ the texture of fresh chicken meat has a high level of elasticity. the shape will immediately return to its original shape when the chicken is pressed but still feels soft when pressed. however, if the skin of the chicken meat looks dented, it tends to be hard (kholili et al., 2021). the decrease in the elasticity of chicken meat during storage is expected to be because of some of the connective tissue has started to break down. according to hajrawati et al. (2016), the inner tissues can quickly decompose and cause a soft texture. 4. conclusion the quality of meat from halal-certified slaughterhouses was better than that of slaughterhouses without halal certification. halal certification affected the microbiology, ph value, and organoleptic descriptive of characteristics of chicken meat. the main takeaway was the number of microorganisms (total plate count) and the ph of halal-certified slaughterhouses chicken meat were lower compared to those of the meat from uncertified slaughterhouses. better hygiene standard at halal-certified slaughterhouses could contribute to lower number of microorganisms in chicken meat. low microbial number and low ph played an important role in maintaining the quality of chicken meat during storage, including its organoleptic characteristics. therefore, in organoleptic test of this study, it was found that meat color, skin color, meat aroma and meat elasticity of meat from halal-certified slaughterhouses was better than that of that of slaughterhouses without halal certification. as recommendation, chicken slaughterhouses that are not yet halal certified need to apply for halal certification in order to make consumers feel comfortable buying chicken that is guaranteed to be halal and the chicken meat produced is of higher quality. for future research, it is better to go deeper into the aspects of the growth of various types of pathogenic microbes that develop in meat originating from halal and not halal slaughterhouses. references afrianti, m., dwiloka, b., & setiani, b. e. 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accepted: august 13, 2022 abstract: halal tourism is one of the emerging sectors in the halal industry. the article aims to identify the main problems, solutions, and strategies for developing a model of halal tourism. the qualitative and quantitative approaches are used in this article, including in-depth interviews and expert group discussions with the community leaders, academics, culinary and travel entrepreneurs, local tourism board, hotel entrepreneurs, and tourists representing halal tourism stakeholders. the data was complemented with research questionnaires and compiled using the analytic network process (anp) method, with super decision as a data processing tool. the article provides empirical insights into halal tourism in indonesia, focusing on the root cause, the outcome of solutions, and the formulation of a future development strategy. government-related issues remain the main priority, followed by community and halal facilities entrepreneur issues (hotel, travel, and halal food). the results showed that the priority problem in developing halal tourism in indonesia is infrastructure problems. the solution is to build adequate road infrastructure, repair damaged roads, and complete road direction to halal tourism locations in every region of indonesia. halal tourism goals in indonesia can be realized by implementing a functional synergy between the government and the local community. keywords: halal facilities, halal industry, halal tourism, infrastructure, tourism 1. introduction muslim consumers are currently a rapidly growing market segment. tourism and other commercial enterprises cannot ignore the growing number of muslim consumers (battour et al., 2014; battour & ismail, 2016). the total expenditure of the world's muslim population for halal food and beverages in 2017 was us$ 1.3 trillion, indicating the growth of muslim consumers. the data is sourced from thomson reuters and dinar standard's global islamic economic report, which includes data from 75 countries. muslim consumer growth is expected to reach us$ 1.87 trillion by 2023. meanwhile, muslim tourism spending in 2017 totaled us$ 177 billion. muslim tourism spending is expected to reach us$ 274 billion in 2023, representing a 7.6% increase. in 2017, total muslim consumer spending on halal media and recreation was us$ 209 billion. media and halal recreation spending is expected to rise 5.5% to us$ 2.88 billion in 2023 (hasan et al., 2019). indonesia is a country with distinct religious and social characteristics. as a result, indonesia cannot be separated from the community's perspectives and religious practices. the social and spiritual legacy could be potential for tourism improvement with diverse tribes, ethnicities, languages, and traditions. the country's unique muslim community characterizes tourist destinations such as royal residences, mosques, cemeteries, and culinary delights (jaelani et al., 2016). the polarization of https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:nurul.huda@yarsi.ac.id mailto:novarini@stiemj.ac.id mailto:muslikh@yarsi.ac.id mailto:slamhidayat1@gmail.com mailto:erikatakidah@unj.ac.id mailto:dpsari72@gmail.com mailto:afidatul.husniyah@ed.ac.uk indonesian journal of halal research, 4, 2 (2022): 53-64 54 of 64 nova rini et al. culture and muslim religious practice have become attractions for people visiting indonesia, known as religious tourism. as the global islamic economy expands, religious tourism expands as well. the term sharia tourism has changed into halal tourism (jafari & scott, 2014). the concept of halal tourism is a field of study that has received little public attention, both conceptually and empirically. although there is still little public interest in halal tourism, it can meet the needs of muslim consumers who want to enjoy recreation following islamic law (vargas-sánchez & moral-moral, 2019). muslims make up most of indonesia's population, and islam significantly impacts culture and lifestyle. this condition follows muslim consumers' need to become tourists to indonesia. the presence of halal food, halal drinks, and worship facilities such as prayer rooms or mosques in tourist attractions demonstrates the shape of islamic consumer needs. therefore, an essential element in developing halal tourism is halal food, halal drinks, and places of worship (jaelani et al., 2016; oktadiana et al., 2016; vargas-sánchez & moral-moral, 2019). in 2013, jakarta hosted the halal expo and global halal forum. this moment is the initial stage for the indonesian government to develop indonesian halal tourism by promoting halal tourism in indonesia. since 2016, aceh province, west sumatra province, west java province, nusa tenggara province, and south sulawesi province have become tourism advantages in indonesia for halal tourism (republika, 2016). the indonesian government also declared in 2016 that halal tourism is the country's mainstay tourism product. as a result, the indonesian government encourages the growth and promotion of halal tourism in indonesia. furthermore, the indonesian government recognizes halal tourism as the leading tourism brand in indonesia through the ministry of tourism and creative economy of the republic of indonesia. however, the advantages of halal tourism in indonesian tourism have not developed because it still has problems and obstacles in implementation. these complex issues must be addressed, as well as solutions and strategies for overcoming challenges in developing halal tourism in indonesia. as a result, the strategy model may be useful in overcoming the challenges of developing halal tourism in indonesia. a halal tourism development strategy model must involve stakeholders. stakeholders include the central and local governments, hotels, communities, travel companies, and food entrepreneurs. the stages that are passed in forming a strategic model for future development are identifying the source of the problem, finding a solution, and determining a strategic plan. in indonesia, research on halal tourism has not been mapped regarding problems, solutions, and strategic aspects. several studies have identified halal tourism in only a few areas, including aceh, west sumatra, west java, and south sulawesi (huda et al., 2021; huda et al., 2020a; huda et al., 2020b; huda et al., 2020c). previous research themes have been more focused on the potential and prospects of halal tourism in indonesia, marketing strategies from the perspective of middle eastern tourists, quality of service in the islamic context of halal tourism, development of halal tourism from the perspective of social capital through ecotourism tourism, the concept and implementation of halal tourism in indonesia, and the impact of halal tourism regulations on tourism development (adinugraha et al., 2018; hidayat et al., 2019; a. jaelani, 2017; jazadi & widari, 2019; lari et al., 2020; rispawati & utami, 2019; santoso & argubi, 2019; septiani et al., 2019; utami et al., 2019; wildan et al., 2016). the research carries out the following objectives based on preliminary data and previously described research gaps. this article aims to determine priority problems, solutions, and strategies in developing halal tourism in indonesia by looking at three aspects: the government, community, and hotel facilities (hoteliers, travel, and halal food). the first section of this article discusses the literature on halal tourism. this literature discusses opportunities, challenges, transformations, and strategies in halal tourism. the methodology used to collect and analyze the data is discussed in the following section. the final section is a summary of the research results. the results of this study focus on identifying the main problems, leading solutions, and main strategies in developing halal tourism in indonesia based on data from experts, field informants, literature studies, and questionnaires. 2. materials and methods 2.1. place of research and method of data source this research was conducted in five provinces in indonesia (aceh, west sumatra, west java, south sulawesi, and west nusa tenggara) for five months in 2019. data collection methods include focus group discussions, in-depth interviews, and observation. this study's informants included indonesian journal of halal research, 4, 2 (2022): 53-64 55 of 64 strategic model for halal tourism development in indonesia: a preliminary research representatives from the provincial tourism office, academics, community leaders, sharia hotel entrepreneurs, culinary entrepreneurs, travel entrepreneurs, and tourists. purposive sampling is used to select informants with high competence in each field controlled by the informant (campbell et al., 2020) separate in-depth interviews were conducted with expert informants to collect data, and indonesian was used as the language of instruction. because the informants and researchers are fluent in indonesian, communication during the interview was smooth, and the research data was collected following the research objectives. the proposed research framework is derived from the research results of huda et al. (2019), huda et al. (2020a), huda et al. (2020b), and huda et al. (2020c). the interviews and focus group discussions were compiled into a research framework. informants were given material questions about indonesian tourism in general, halal tourism in particular, sharia hotels, sharia travel, halal food, and sharia business reports in halal tourism management. the questions are divided into problems, solutions, and strategies for halal tourism development in indonesia. researchers used video and tape recorders to record the answers of the informants. the responses of the informants were coded and transcribed as qualitative data. 2.2. data analysis method the data analysis method used in this research is the analytic networking process (anp) approach. the anp method in qualitative research gives a ratio to the criteria to produce a composite priority ratio. the priority ratio also shows the influence relationship between elements or criteria (saaty, 2013). the model identifies the root cause (problem), the solution, and the strategy regarding halal tourism in indonesia. furthermore, the constructed model is then structured into the anp network model. the anp is a mathematical theory that systematically helps one deal with dependence and feedback. using a comparative scale, it captures and integrates tangible and intangible variables (saaty & vargas, 2013). the anp is also used to manage complex decision-making, including dependency and feedback evaluated in advantages, incentives, costs, and risks in many actual and hypothetical situations (saaty & vargas, 2013). figure 1 shows the anp network's structure. the network is organized into targets, criteria, and alternatives (sub-criteria). the highest average score of the informants' answers determines the priority of targets, criteria, and alternatives. the purpose of this research is to identify priority problems, solutions, and strategies for the development of halal tourism in indonesia. the criteria for issues and solutions are comprised of three elements: the government, communities, and groups of entrepreneurs from halal facilities (hotel sharia, travel sharia, and halal food). the strategy element consists of several alternatives based on the informants' responses. figure 1. the anp research framework indonesian journal of halal research, 4, 2 (2022): 53-64 56 of 64 nova rini et al. the following research stage compares the elements to evaluate them, also known as anp pairwise comparison. a questionnaire is used in this study to compare the elements and criteria. this research questionnaire follows the ascarya (2005) format because it is more straightforward and can reduce informant inconsistency in filling out the questionnaire. the questionnaires completed by the informants are used to determine the priority problems, solutions, and strategies. the scale for this research questionnaire is 1 to 9 (saaty & vargas, 2013). table 1 provides descriptions and explanations on a scale of 1 to 9. a scale of 1 indicates the lowest or unimportant score, and a scale of 9 indicates the highest score or has an essential meaning. scales 2, 4, 6, and 8 show a neutral or significant score ranging from moderately unimportant to moderately important. table 1. saaty’s 1-9 scale of pairwise comparisons (saaty & vargas, 2013) intensity of importance definition explanation 1 equal importance two activities contribute equally to the objective 2 weak or slight 3 moderate importance experience and judgment slightly favor one activity over another 4 moderate plus 5 strong importance experience and judgment strongly favor one activity over another 6 strong plus 7 very strong an activity is favored very strongly over another 8 very very strong 9 extreme importance the highest possible order of affirmation is the evidence favoring one activity over another 2.3. super decision for pairwise comparison the natural pairwise comparison process reveals the elements' preferences, interests, or possibilities. this pairwise comparison is generated by the human subconscious, a reflection and thought in comparing everything to produce priorities (saaty & vargas, 2013). informants will respond to the questionnaire with scores ranging from 1 to 9 to perform a pairwise comparison. after the core values questionnaire is completed, it is entered into the super decision software to calculate the weight of assumptions and goals in the anp system. in super decision software, pairwise comparison connects elements and sub-elements, as well as the relationship between elements or sub-elements themselves. finally, the super decisions processing data is transferred to an excel file and processed using the anp model. supermatrix is created to obtain the combined weight values (saaty & vargas, 2013). the unweighted supermatrix contains the results of all pairwise comparisons. elements of groups or clusters are important to understand because they are related to determining absolute priority. therefore, weights were determined using a pairwise comparison in the cluster matrix. the matrix becomes a stochastic column when all the elements in each component of the unweighted supermatrix are weighted by the appropriate cluster matrix cells, whether set by the default 1/n value described above or by comparing clusters and using derived benefits. ms excel then processes the super decision output/result to create a better presentation in the form of a graph. 3. results and discussion 3.1. the evaluation criteria this study's evaluation criteria are divided into three categories: government, local community, and halal facilities (hoteliers, travel, and halal food). data from observations and in-depth interviews with informants are used to fill these criteria. figure 2 shows the determination of evaluation criteria. in the government criteria, there are six elements or sub-criteria of halal tourism in indonesia: infrastructure, implementing rules, specification, penalty, standardization, and the brand. the community aspect has five criteria: knowledge, cleanliness, obedience, information, and custom. indonesian journal of halal research, 4, 2 (2022): 53-64 57 of 64 strategic model for halal tourism development in indonesia: a preliminary research finally, four criteria are being evaluated in the halal facilities criteria: sharia hotel, sharia travel, halal food, and promotion. figure 2. determination of evaluation criteria the informants' interviews show four strategies for developing halal tourism in indonesia. each strategy is classified into three sub-criteria. figure 3 shows the halal tourism strategy construction to develop halal tourism in indonesia. the primary strategy is a collaboration between the government and entrepreneurs. the main focus is on the development of rules and the management of local halal tourism sites. another critical strategy is a collaboration between the government and local community leaders, primarily for information dissemination and promotion of halal tourism. this effort has the potential to significantly raise public awareness about halal tourism sites and provide the community with excellent halal tourism literacy. infrastructure strategy refers to constructing new roads, airports, ports, and other supporting infrastructures such as bridges to access local halal tourist sites and reconstruct existing infrastructure. concerns about budget allocations should be raised more specifically. promotion is the most crucial strategy for halal tourism transformation in indonesia. since halal tourism is still viewed as a new way to develop tourism in indonesia, massive public awareness efforts are required. halal facilites strategies are primarily concerned with increasing the number of halal hotels, halal travel, and halal food availability. the anp network structure is then built after evaluating the problem, solution, and strategy by considering the aspects of government, community, and halal facilities entrepreneur. the super decision software then interprets the anp network structure. the anp research questionnaire can be generated automatically using super decision software or manually. a simplified anp research questionnaire was written by ascarya (2005). the aspect of evaluation government community hotel, travel & halal food brand infrastructure implementing rules specification of rules penalty standardization cleanliness knowledge obedience custom information sharia hotel sharia travel halal food promotion indonesian journal of halal research, 4, 2 (2022): 53-64 58 of 64 nova rini et al. figure 3. halal tourism strategy construction 3.2. the anp super decisions result the output of the super decision software displays the priority elements/criteria for each evaluation aspect. for example, the infrastructure is the highest priority in the government criteria, followed by brand and conduct rules. the issue of knowledge is the highest priority in the community criteria, followed by cleanliness and information. furthermore, halal food and cleanliness have become the highest priorities in the halal facilities criteria. figure 4 shows each evaluation criteria's preference for the issue. the main issue in developing halal tourism is infrastructure, particularly the roads. most informants in west sumatra, west java, aceh, and west nusa tenggara agree on this issue. according to our informant from west nusa tenggara said that: ”there are numerous potential halal tourist destinations in indonesia, some of which are well-known worldwide. however, the trip to these tourist sites is extremely long due to issues with inadequate road infrastructure. the road conditions are also sometimes very narrow, making it difficult for large buses to pass. this issue undoubtedly affects tourists' desire to visit” (zainal hal, personal communication, november, 2021) infrastructure issues should be the government's primary focus in the development of halal tourism in indonesia. unfortunately, some areas, such as sumatra (western indonesia), nusa tenggara (central indonesia), and sulawesi (eastern indonesia), are still hampered by infrastructure issues, particularly roads, telecommunications networks, ports, and bridges. sumatra island, for example, has an infrastructure problem due to the sloping and hilly topography of the bukit barisan mountain, which has an elevation of 0 3805 meters above sea level. nevertheless, sumatra has much potential for halal attractions. siberut national park, kerinci seblat national park, lake singkarak, lake maninjau, marine tourism objects in the mentawai islands, and other well-known attractions such as agro-tourism and cultural tourism. however, tourism objects in sumatra are located in difficult-toreach areas with all the limitations of road infrastructure, including uphill and downward contours, sharp turns, landslides, and bumpy road conditions (huda et al., 2019; huda et al., 2020a; huda et al., 2020b; huda et al., 2020c). halal tourism strategy sinergy infrastructurerelated hotel, travel & halal food governmententrepreneur synergy to establish rules government local community governmententrepreneur synergy for halal tourism management road infrastructure construction/rec onstruction budgeting bridge construction/rec onstruction budgeting port/airport construction /reconstruction budgeting central government promotion budgeting soft diplomacy and promotion cooperation sharia hotel enhancement sharia travel enhancement halal food and beverages enhancement promotion low promotional cost of online/offline media indonesian journal of halal research, 4, 2 (2022): 53-64 59 of 64 strategic model for halal tourism development in indonesia: a preliminary research due to insufficient road infrastructure, travel time to the locations of these attractions is extremely long. the road is also very narrow, making it difficult for large buses to pass. this issue has a positive impact on tourists' desire to visit or return to the location of halal tourism attractions. the accessibility and condition of a tourist destination's infrastructure, according to kim & ritchie (2014), is one of the attributes associated with an impressive travel experience, which can affect tourist return visits. the central government can collaborate with local governments and local entrepreneurs in the local area to accelerate infrastructure development to support halal tourism development. as a result, the harmonious synergy of the central government, regional governments, and local entrepreneurs is essential. infrastructure development, particularly road access to halal tourist destinations, is a top priority. other supporting infrastructure includes proper prayer facilities (mosques), directions, network expansion, and security units at each halal tourist destination location. meanwhile, in the community criteria, knowledge is the top priority that must resolve to develop halal tourism in indonesia. this issue is related to the lack of public awareness about halal tourism in indonesia, particularly in central halal tourism areas such as west sumatra, west nusa tenggara, and aceh. figure 4. (a) the priority problem of government aspect (b) the priority problem of community aspect (c) the priority problem of hotel, travel, and halal food aspect this knowledge issue was raised and confirmed by our supreme court informant, a west nusa tenggara community leader. he claims that, despite having a muslim majority population of 90%, indonesia has local wisdom that supports halal tourism and strength from nature's beauty. however, it is still not widely known throughout the community, as conveyed through the excerpted interview as follows: “halal tourism known by society today is limited to the mosque, while halal tourism should not be limited to the mosque because there is also a mosque in every area. nevertheless, west nusa indonesian journal of halal research, 4, 2 (2022): 53-64 60 of 64 nova rini et al. tenggara could bring up the side of its natural beauty, one of which is the beauty of its beaches that are not found in other regions.” (zainal hal, personal communication, november, 2021) the main issues that must be resolved immediately in halal facilities (hotels, travel, and halal food) are halal food issues. this issue is related to halal food standardization, which still lacks precise government regulation. this result is consistent with the makassar city tourism office, as conveyed through the excerpted interview as follows: “we have ten types of uncertified culinary which are familiar to tourists; the process of culinary certification is currently underway. we have also held focus groups discussion with halal tourism actors like hotels; the first step is introducing halal restaurants in existing hotels.” (kamelia thamrin, personal communication, december, 2021). this condition is based on the opinion of our informant from west nusa tenggara, who represents a culinary business entrepreneur, as conveyed through the excerpted interview as follows: “currently, most culinary and restaurant entrepreneurs in west nusa tenggara rely solely on billboards that read 'halal food,' while most lack a halal certificate.” (lestari, personal communication, december, 2021). the problems presented above are based on data analysis from an in-depth interview with informants. however, the informants also helped to submit solutions to the above issues. various solutions to related problems are also presented based on data processing from in-depth interviews with informants. in terms of government, the main issue is infrastructure, particularly road infrastructure. the solution is to build adequate road infrastructure, repair damaged roads, and complete road directions to halal tourism destinations in every region of indonesia. once again, the role of central and regional governments is critical to the successful development of halal tourism. increasing and upgrading road infrastructure will benefit domestic and international tourists and various halal attractions in indonesia. furthermore, adequate road infrastructure will increase tourist visits to every halal tourism destination in aceh, west sumatra, west java, west nusa tenggara, and south sulawesi. according to the informants, the solution to the community knowledge problem is promoting halal tourism objects/destinations in all regions. therefore, the local government conducts intensive and massive promotional activities. promotion can be done by maximizing the role of digital media and maintaining traditional promotional media. promoting existing halal tourism objects raises public awareness and knowledge of halal tourism locations in their area and elsewhere. in addition, it hopes to create a sense of belonging, mutual support, and joint promotion of the place of halal tourism objects in each area so that they are better known worldwide. on the other hand, issues concerning hotels, travel, and halal food continue to be a barrier to the development of halal tourism. according to the informants, one of the most significant is the central government's lack of halal food standardization. halal tourism is identical to promoting halal products that are safe for muslim tourists to consume. the ministry of tourism and creative economy collaborated with the indonesian ulama council (mui) to determine halal standards for tourism products when it launched sharia tourism in indonesia in 2014. however, the standardization mentioned is still general, such as the availability of prayer places (mosques) near halal attractions or hotels, rather than specific to halal food and beverage products. therefore, the standardization of halal food products is urgently necessary. indonesia's development halal tourism strategy is divided into four elements/criteria. the highest priority strategy is synergy. it is followed by infrastructure, related strategy, and the halal facilities enhancement strategy. figure 5 shows the overall priority of strategy based on informants and data processing results from super decision software. indonesian journal of halal research, 4, 2 (2022): 53-64 61 of 64 strategic model for halal tourism development in indonesia: a preliminary research figure 5. priority of halal tourism strategy this research focuses on developing an appropriate to optimal strategy to improve and develop halal tourism. in addition, these strategies attend to other supporting aspects, such as government, community, hotel, travel, culinary, and restaurant entrepreneurs. the informants' synergy is the primary strategy with the highest score in developing halal tourism in indonesia. this strategy prioritizes the form of synergy between institutions and stakeholders explicitly to overcome obstacles to development and halal in indonesia. the intended synergy is between the central and local government, local entrepreneurs, and the local community. the central government has a significant role in creating regulations, standardizing halal food products, and providing facilities and free halal certification fees. furthermore, the central government has a role in managing special budget allocation for halal tourism promotion, supporting local entrepreneurs to manage halal tourism objects in their respective regions, and establishing good relationships with local custom leaders. a development strategy is required to realize indonesia as a global halal tourism center and to meet the tourism competitiveness index as one of its leading indicators, which includes improving infrastructure, promoting, preparing human resources, and increasing the capacity of tourism businesses (jaelani, 2017). this development strategy has the potential, yet there is still a gap between the concept and the actual implementation. the halal tourism implementation rules are unable to reach the larger community. as a result, the local community does not understand the concept of halal tourism, the location of halal tourism objects, the benefits of halal tourism to the local community, and the rules that govern halal tourism in indonesia. therefore, massive promotional efforts are required. in collaboration and synergy with the central government and local entrepreneurs, the provincial government must work to raise public awareness about halal tourism, including implementing rules. the collaboration among halal tourism stakeholders has aligned with jaelani et al. (2020). they stated that tourism activities should be tailored to the needs and coordination of contacts between the government, tourism industry business people, employees, and tourists. on the other hand, the availability and assurance of halal food are among the critical factors contributing to halal tourism's success. therefore, it is critical and urgent to encourage tourism companies to obtain halal certification to attract the muslim market segment (nurdiansyah, 2018; oktadiana et al., 2016; suharko et al., 2018; vargas-sánchez & moral-moral, 2019; yousaf & xiucheng, 2018). furthermore, halal food certification ensures compliance with islamic requirements (henderson, 2010; vargas-sánchez & moral-moral, 2019). therefore, contrary to popular belief, (wilson, 2017) believes that muslim countries' tourism products and services must be halal unless otherwise specified. one of the main requirements of muslim tourists is the availability of halal food. therefore, it is important when selecting a tourism destination or service, such as hotels, restaurants, airlines, and others (vargas-sánchez & moral-moral, 2019). the statistics in indonesia, the country with the largest muslim population are astounding. however, since the inception of halal tourism, the government's lack of halal food standardization has caused issues. as a result, the central government must immediately implement standardization, particularly for halal food. this standardization includes the indonesian journal of halal research, 4, 2 (2022): 53-64 62 of 64 nova rini et al. food, raw materials, sources, production aids, and equipment. furthermore, it also includes the sources of animal feed, fertilizers in agriculture, and additives in food production (dağ & erbasi-gonc, 2013). the community is another factor that influences the success of halal tourism development in indonesia. local communities provide significant support for halal destinations or attractions. previous research has shown that if the local community does not support a tourist attraction in the local area, it is unlikely to survive as a tourist destination (ahn et al., 2002; mccool et al., 2001). understanding population attitudes and perceptions about tourism development and how these perceptions form will thus be a valuable input for the tourism industry, particularly in the development of halal tourism in these areas. as a result, a lack of knowledge and practical information restricts the growth of the halal tourism market (vargas-sánchez & moral-moral, 2019). the needs of tourists, the tourism industry, and the local community have always benefited future generations regarding economic, social, and environmental growth. murphy claims that tourism activities are community activities (purnamasari, 2011). indigenous communities' resources and uniqueness are linked to physical or non-physical factors (traditions and culture). on the other hand, as part of an interconnected ecosystem, the indigenous population that grows and lives alongside tourist attractions cannot be overlooked. as a result, community participation in the success of halal tourism in the area, particularly from the local community, is extremely influential. the support of halal ecosystems from all stakeholders, along with the availability of reliable infrastructure, is one of the keys to increasing market share in halal tourism (roads, hub-international airports, premium hotels). it also aligns with kim & ritchie (2014), who investigated the characteristics of a tourist destination related to memorable travel experiences that may influence returning tourists. these characteristics include mental images of these attractions, such as local culture, activity diversity, hospitality, infrastructure, environmental management, access, service quality, and physiology (kim & ritchie, 2014). as part of the national tourism industry, indonesia has significant economic potential for halal tourism (jaelani, 2017). the tourism industry's goal is not only to provide material and psychological benefits to tourists but also to contribute to increased government revenue. this halal tourism is not exclusive but open to all visitors (muslim and non-muslim). the essence of halal tourism is to emphasize sharia principles in tourism management and services that are courteous and conducive to all tourists and the surrounding environment. as a result, to make indonesia a global halal tourism hub, its development strategy includes infrastructure improvements, promotion, human resource awareness, and most importantly, tourism capacity building for businesses as one of its key indicators. 4. conclusion the paper provides empirical insights into halal tourism in indonesia, focusing on the root cause, the outcome of solutions, and the formulation of a future development strategy. government issues remain the top priority, followed by community, halal facilities entrepreneur issues. in terms of government, the main focus of the issue is infrastructure. in contrast, the highest priority of the community aspect is public awareness, particularly of halal tourism attractions in each region. finally, the main issue with hotels, travel, and halal food is the standardization of halal food. however, the most important aspect of this research is developing a strategic model for halal tourism, which provides some strategies for each priority of problem and solution. the top priority strategy is a collaboration among all halal tourism stakeholders, including the central government, local governments, local entrepreneurs, and the local community. acknowledgments we thank the directorate of general for strengthening research and development, the ministry of research and technology republic indonesia, higher education (dikti) for providing this research. references adinugraha, h. h., sartika, m., & kadarningsih, a. 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(2018). halal culinary and tourism marketing strategies on government websites: a preliminary analysis. tourism management, 68, 423–443. https://doi.org/10.1016/j.tourman.2018.04.006 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 2 (2021): 43-55 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i2.13515 https://journal.uinsgd.ac.id/index.php/ijhar/ integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer irma rosiana elizabeth1*, nugraha edhi suyatma2, nancy dewy yuliana3, raafqi ranasasmita4 syahnada jaya syaifullah5 1master program of food technology, department of food science and technology, faculty of food technology, ipb university, bogor 16680, indonesia. 2,3department of food science and technology, faculty of food technology, ipb university, bogor 16680, indonesia. 3halal science center ipb university, ipb baranangsiang campus, bogor 16144, indonesia 1,2,3,4the assessment institute for foods, drugs, and cosmetics, the indonesian council of ulama, jl pemuda no 5 bogor 16161, indonesia 5department of plant and environmental sciences, section for plant glycobiology. thorvaldsensvej 40. 1871 frederiksberg c. copenhagen university, denmark. e-mail: irma@halalmui.org*1, nugrahaedhi@apps.ipb.ac.id2, nancy_dewi@apps.ipb.ac.id3, raafqi@halalmui.org4, jaya@plen.ku.dk 5 *corresponding author received: august 04, 2021; accepted: august 20, 2021 abstract: integrated management system (ims) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of food safety management system and halal assurance system in the food industry. corned beef is a product categorized as critical both in terms of halal and food safety. implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. based on the requirements equality approach, an integrated management system can be developed, referring to iso 22000 : 2018 and has 23000. this research aims to combine the requirements of iso 22000 : 2018 and has 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of iso 22000 : 2018. according to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of iso 22000 : 2018 that can be integrated with 9 has criteria. there are 2 has criteria that cannot be integrated with sub-clauses of iso 22000 : 2018, namely criteria number 4 material and 5 product. when the ims clauses are used in audit to one of corned beef company, the percentage of compliance with the ims requirements is 90.6% in pt xyz. the nonconformities related to iso 22000 : 2018 found on a new clause that has not existed in the previous version iso 22000: 2005. this gap creates some recommendations for pt xyz. however, ims based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. furthermore, ims based audit makes the audit be more time efficient, by reducing the mandays. keywords: has 23000, integrated management system, iso 22000 : 2018 1. introduction safe and halal food is essential for consumers, especially in indonesia as the country with the largest muslim population. according to the food law no. 18 year of 2012, the terms safe and halal food cannot be separated in the concept of food safety. the food industries implement food safety management systems, such as iso 22000 and the halal assurance system (has) following has 23000, to ensure compliance with the definition of food safety based on food law no. 18 year 2012. in the iso 22000 food safety management system, adequate supervision at each food chain needs to be considered because food safety hazards can occur at any stage of the food chain. it has an equal concern with the halal assurance system. the halal assurance system is an integrated management system developed, implemented, and maintained to manage materials, production process, products, human resources, and procedures to maintain the sustainability of halal production process following has requirements (lppom mui, 2012). based on the requirements equality approach, an integrated management system (ims) can be developed, which refers to the management system requirements of iso 22000 and has 23000 (ivada, 2015). mailto:irma@halalmui.org*1 mailto:nugrahaedhi@apps.ipb.ac.id mailto:nancy_dewi@apps.ipb.ac.id mailto:raafqi@halalmui.org mailto:jaya@plen.ku.dk5 mailto:jaya@plen.ku.dk5 indonesian journal of halal research, 3, 2 (2021): 43-55 44 of 55 irma rosiana elizabeth et al. one of the processed meat products that are widely sold in the market is corned beef, which is beef that is preserved with the addition of salt and packaged in cans (patriani et al., 2020) corned beef is a product which categorized as critical both in terms of halal and food safety (lppom mui, 2012; bpom, 2017). corned beef is classified as a low acid canned food, which must comply with the risk management program regulation commercial sterile products (bpom, 2019c). various risks that cause corned beef to be non-halal and unsafe can occur during the production process. the non-halal corned beef products can occur due to non-halal ingredients and facilities contaminated with filth (lppom mui, 2012). based on data from the central agency on statistics (bps) in 2018, the national beef production reached 496,000 tons. however, this amount is not proportional to the national needs for beef. the scarcity of raw materials can lead to the risk of food adulteration (khan et al., 2020). the results of the supervision by bpom from january to july 2005 found that 86 of the 726 samples or 12% of processed livestock-based products do not meet the requirements. some non-conformances are seen, such as borax and formalin content, microbial contamination (total plate count [tpc], coliform, e. coli, s. aureus, salmonella) exceeding the food safety limit, and nutritional value that do not meet the regulation (protein, carbohydrate, fat, water, and starch). as many as 2.3% of the 86 samples that do not meet the requirements are corned beef products (suratmono, 2005; rohaman & siregar, 2020). it shows us that implementing a food safety management system and halal assurance system in the corned beef industry is a challenge for producers and external auditors from third-party inspection agencies. an integrated management system (ims) can assist producers in fulfilling food safety and halal assurance requirements that are effective and efficient in terms of expense, human resources, and time. in addition, ims can also assist external auditors through ims-based audits so that the audit is more synergized and effective in improving audit performance, reliability, and quality (villar, 2012). considering the benefits, research on the integrated management system that incorporates has 23000 and iso 22000 has been carried out (ivada, 2015; fajri, 2020). however, there has not been a study to integrate has 23000 with iso 22000 : 2018, which is an updated version of iso 22000 : 2005 used in other research. in 2021, iso 22000-certified company shall implement 2018 version of iso 22000 according to 3 years transition period from the time the latest 2018 revision of iso 22000 was published. has 23000 has 11 criteria as requirements. they are criteria of halal policy, halal management team, training and education, material, product, production facility, procedure of critical activities, traceability, handling of nonconformance product, internal audit, and management review (lppom mui, 2012). iso 22000 : 2018 has 10 clauses, but clauses 1 to 3 are not part of the requirements. the requirements start from clause number 4 until 10. they are clauses of the context of the organization, leadership, planning, support, operation, performance evaluation, and improvement. seven clauses of iso 22000 : 2018 contain 30 sub-clauses. eleven criteria of has and 30 sub-clauses of iso 22000 : 2018 were further analyzed to create ims clauses. this study aims to combine the requirements of iso 22000 : 2018 and has 23000 to be used for audit activity by both internal auditors and external auditors from inspection agencies. the ims clauses were used in ims audit to one beef producer pt xyz as a model, then formulate recommendations for corned beef producers to fulfill halal and food safety requirements. 2. materials and methods 2.1. mapping and integration of iso 22000:2018 and has 23000 has criteria based on has 23000 clause and subclause of iso 22000 : 2018 analysis there is similarity of the requirement objective there is no similarity of the requirement objective integrated clause has indpendent clause iso 22000 : 2018 independent clause clauses of integrated management system figure 1. flow of clauses integration indonesian journal of halal research, 3, 2 (2021): 43-55 45 of 55 integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer the initial stage of this study is mapping the requirements based on each clause of iso 22000 : 2018 and has criteria based on has 23000. the clauses that can be integrated are determined based on an analysis of requirements equality according to each requirement objective. if the clause has a different objective, it will be made as a different clause, as an independent has 23000 clause or an independent iso 22000 : 2018 clause. the flow of the integration is described in figure 1. 2.2. compliance assessment of ims clauses the audit was conducted based on gap analysis and risk-based audit. the risk factor in terms of food safety in corned beef production was analyzed before the audit. it is identified based on the literature data, previous research, and relevant regulation from the authorized government. the identified risk factor will be used as the reference during compliance checking, especially for operation clauses on iso 22000:2018. the fulfillment of the ims clause was assessed qualitatively and quantitatively. the qualitative assessment was conducted using the gap analysis method by comparing the implementation of the food safety management system and halal assurance system in pt xyz with the requirements per ims clauses. the non-conformity data was then further analyzed to create the recommendations. the quantitative assessment was done use scale of 0, 1, and 2 (mustika, 2017). a score of 2 is given if all the requirements on each ims clauses are fulfilled, a value of 1 is given if some of the requirements on each ims clauses are fulfilled, and 0 if all the requirements on each ims clauses are not fulfilled. the percentage of ims clauses compliance level is calculated from clause compliance value that is divided by the total values, then multiplied with 100%, such as below formulation: % of compliance level = clause compliance value total value × 100 % 2.3. formulating the recommendations recommendations are made based on the results of the qualitative assessment conducted in the previous step. recommendations are obtained based on a root cause analysis. identification of root causes can make it easier to determine appropriate recommendations. recommendations are then proposed to corned beef producers to make a corrective action and preventive action (capa) plan. 3. results and discussion 3.1. mapping and integration of iso 22000:2018 and has 23000 according to the analysis of requirements equality on each requirement objective, 14 of iso 22000 : 2018 sub-clauses can be integrated with 9 has criteria (figure 2). there are 2 has criteria that cannot be integrated with sub-clauses of iso 22000 : 2018, namely criteria number 4 materials and criteria number 5 products. therefore according to ivada (2015), all requirements on the criteria of materials and criteria of products will only refer to the has criteria. breakdown of the 32 ims clauses are described in table 1. figure 2. clauses of integrated management system indonesian journal of halal research, 3, 2 (2021): 43-55 46 of 55 irma rosiana elizabeth et al. table 1. integrated management system clause analysis iso 22000 : 2018 clause and subclause has criteria clause of integrated management system 4 context of the organization 4.1 understanding the organization and its context refer to iso 22000 requirement. 4.2 understanding the needs and expectations of interested parties refer to iso 22000 requirement. 4.3 determining the scope of the food safety management system (fsms) 6 production facility the organization shall determine implementation scope of fsms and has. the organization shall establish, implement, maintain, update and continually improve a fsms and has according to scope that has been determined. 4.4 food safety management system refer to iso 22000 requirement. 5 leadership 5.1 leadership and commitment 2 halal management team the top management shall demonstrate leadership and commitment, as well provide supporting needed in the implementation of fsms and has. 5.2 policy 1 halal policy a. top management shall establish, implement and maintain food safety policy and halal policy, b. the food safety policy and halal policy shall be communicated, understood and applied at all levels within the organization including relevant external stakeholder such as material supplier. 5.3 organization roles, responsibilities and authorities 2 halal management team top management shall assign food safety management team and halal management team, that has clear task, responsibilities, and authorities on maintaining the implementation of fsms and has. the assignment is proven by assignment letter. 6 planning 6.1 action to address risks and opportunities refer to iso 22000 requirement. 6.2 objectives of fsms and planning to achieve refer to iso 22000 requirement. 6.3 planning of changes refer to iso 22000 requirement. 7 support 7.1 resources 2 halal management team the top management shall determine and provide the resources needed for the establishment, implementation, maintenance, update and continual improvement of fsms and has. the resources consist of people, infrastructure, and work environment. 7.2 competence 2 3 halal management team training and education a. the organization shall determine the necessary competence of people and ensure the people are competent based on appropriate education, training, and / or experience for fsms and has. b. ensure that the food safety management team and halal management have combination of multi-disciplinary knowledge and experience, as well come indonesian journal of halal research, 3, 2 (2021): 43-55 47 of 55 integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer iso 22000 : 2018 clause and subclause has criteria clause of integrated management system from in charged department of critical activities. 7.3 awareness 1 halal policy the organization shall ensure that all relevant persons from department of critical activities shall be aware of food safety policy, halal policy, the objectives of the fsms and has relevant to their task, and the implications of not conforming with has and requirement. 7.4 communication refer to iso 22000 requirement. 7.5 documented of information the documented information in fsms and has implementation need to be made, updated and controlled. 8 operation 8.1 operational planning and control 7 procedure of critical activities a. establishing criteria for the process, implementing control process according to criteria and keeping document information, b. production procedures need to ensure that halal product is produced using approved halal material and production facility that meet has criteria of production facility, c. the standard formulation shall be available and used as reference in production process 8.2 prerequisite programmes (prp) 6 7 production facility procedure of critical activities the prp should be established, prp shall consider following points: a. construction, lay-out of buildings and associated utilities, b. lay-out of premises, including zoning, workspace and employee facilities, c. supplies of air, water, energy and other utilities, d. pest control, waste and sewage disposal and supporting services, e. the suitability of equipment and its accessibility for cleaning and maintenance, f. supplier approval and assurance processes (e.g., raw materials, ingredients, chemicals and packaging), g. reception of incoming materials, storage, dispatch, transportation, and handling of products, h. measures for the prevention of cross contamination. i. cleaning and disinfecting, j. personal hygiene, k. product information/consumer awareness, l. others, as appropriate for a, b, h, i point of prp need also meet following production facility and cleaning activity criteria of has: i. facilities shall not handle pork meat in the same facility (sharing facility) to produce halal products. if the company also produces processed pork products, the factory must not be in the same area (address) as the facility that produces halal meat and meat processed product. indonesian journal of halal research, 3, 2 (2021): 43-55 48 of 55 irma rosiana elizabeth et al. iso 22000 : 2018 clause and subclause has criteria clause of integrated management system ii. facilities such as chiller/refrigerator and freezer to store the meat and meat processed need to be halal dedicated. iii. beside facility that is mentioned on point ii, then it can be sharing facility as long as direct contact facility (for example mixer) shall be pork free and there has proper cleaning before it is used to produce halal products. iv. cleaning agent and media used for cleaning validation (if any) shall be meet requirement of halal supporting document. for f points of prp supplier approval and assurance processes (e.g., raw materials, ingredients, and packaging) shall also consider about halal material selection activities. the organization shall establish procedure of new material selection that ensure new material for halal product need to be approved by lppom mui. the approval can be in the form of halal positive list material or database from www.halalmui.org website or obtain approval letter. new material can be new material item or same material item with different producer. for g points of prp, reception of incoming materials, storage, dispatch, transportation, and handling of products shall also consider about halal material incoming checking procedure. the organization shall establish procedure of incoming material checking that ensure information conformity of material name, producer name, origin country, and halal logo (if needed) that is written on material label and halal supporting document that is checked during material selection step. especially for imported meat, information such as lot number, slaughtering date), and / or packing date and abattoir number/establishment of origin, need to be checked the conformity between label and shipment halal certificate. 8.3 traceability system 8 traceability the traceability system shall be able to uniquely identify incoming material from the suppliers and the first stage of the distribution route of the end product. for halal product, traceability needs to be ensured that halal product is produced using approve material and production facility that meet has criteria of production facility. if organization apply for material code system, then it needs to be ensured that same code for halal products will have same halal status. 8.4 emergency preparedness and response refer to iso 22000 requirement 8.5 hazard control refer to iso 22000 requirement 8.6 updating the information specifying the prps and the hazard control plan refer to iso 22000 requirement http://www.halalmui.org/ indonesian journal of halal research, 3, 2 (2021): 43-55 49 of 55 integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer iso 22000 : 2018 clause and subclause has criteria clause of integrated management system 8.7 control of monitoring and measuring refer to iso 22000 requirement 8.8 verification related to prps and the hazard control plan refer to iso 22000 requirement 8.9 control of product and process nonconformities 9 procedure of handling halal nonconformance product the organization shall take action to prevent potentially unsafe products and halal nonconformance product from entering the food chain that require halal, it can be done by implement evaluation of release. withdrawn/recalled products and end products still in stock shall be secured or held under the control of the organization until they are managed. if the product has been produced using material that is not approved or facility that do not meet criteria, then the product needs to be identified as halal non-conformance product. if it is happened, then the products cannot be reworked, downgraded, reformulated or sold to consumer who require halal. 9 performance evaluation 9.1 monitoring, measurement, analysis and evaluation refer to iso 22000 requirement 9.2 internal audit 10 internal audit the organization shall determine audit programme, including the frequency, methods, responsibilities, planning requirements and reporting, audit criteria and scope for each audit. the audit shall be done by competent auditor and need to ensure objectivity and the impartiality of the audit process. the results of the audits are reported to the food safety team, halal management and relevant management. especially for has audit, the result needs to be sent to lppom mui as regular report. the has internal audit shall be implemented twice a year. 9.3 management review 11 management review management review shall include decisions and actions related to continual improvement of fsms and has. it needs to be conducted at least once a year. 10 improvement 10.1 non-conformity and corrective action refer to iso 22000 requirement 10.2 continual improvement refer to iso 22000 requirement 10.3 update of the fsms refer to iso 22000 requirement 4 material refer to has criteria on has 23000 5 product refer to has criteria on has 23000 remarks : integrated clause iso 22000 : 2018 independent clause has independent clause 3.2. compliance assessment of ims clauses pt xyz is one of the corned beef producers located in east java province. the corned beef indonesian journal of halal research, 3, 2 (2021): 43-55 50 of 55 irma rosiana elizabeth et al. product is distributed at the national level and can be exported to the overseas market in the future. for this reason, pt xyz has implemented a food safety management system and halal assurance system. before the compliance assessment is conducted, identifying business processes was done by assessing the critical activities carried out at pt xyz. this identification is done to ensure the compliance assessment of iso 22000 : 2018 and has 23000 is relevant to the business processes at pt xyz. pt xyz has implemented 11 criteria of has. the scope of implementation for the has at pt xyz is the product handling process at the factory, from material procurement to product storage. for this reason, pt xyz has set up procedures to control the identified critical activities. critical activities are activities in the production process chain that can affect the product's halal status(lppom mui, 2012). pt xyz has created some procedures to control their critical activities such as procedures of controlling raw materials, purchasing, new product development, material receiving control, production, production facilities cleaning and sanitation, storage and materials or products handling, shipping and transportation, and procurement for supplier service. process risks that may arise during the production of corned beef are also identified before the audit. these include poor sanitation practices, storage and transportation temperatures that are not maintained, and unsanitary storage and transportation environments. it is necessary to identify risk factors of the corned beef production process to become a concern during compliance checking. the identified process risk factors are described in table 2. good raw material quality will affect the fulfillment of the final product's food safety. meat is a suitable medium for microbial growth, which can grow due to poor post-slaughter handlingteria that can contaminate the meat due to poor sanitation practices are coliform groups such as escherichia coli and enterobacter aerogenes, which can cause slime in meat. there is also the possibility of contamination from salmonella sp., shigella sp., bacillus proteus, b. cereus, staphylococcus aureus, s. albus, clostridium welchii and streptococcus, which can grow when the meat surface is in contact with the soil (harlia et al., 2005). sanitary practices during meat handling as well as temperatures during frozen storage and thawing also need to be well maintained. low-temperature treatment can stop the potential for pathogenic bacteria from proliferating (manios & skandamis, 2015). in the study of ingham et al. (2004), frozen meat should not be stored in temperatures between 5-10°c for more than 8 hours or between 5-22°c for more than 2 hours. the process of seaming cans, sterilization, and cooling is an essential step in canned corned beef production. microbial growth in corned beef can occur due to the sterilization temperature and time that is not reached, the temperature is not cold enough after the sterilization process and can leak due to the imperfect seaming process. the shape of the can indicate damage to the productan (which is flat) and the taste of the product becomes sour (flat sour), the form of the can swell, and the taste of the product becomes sour (thermophilic anaerobic), and the shape of the can is flat and the color of the product becomes black and smells (sulphur stinker) (hanby, 2008). the sterilization and cooling processes are carried out to kill spore-forming thermophilic microbes. the sterilization process is carried out on a retort machine. the sterilizing temperature of the retort machine depends on the dimensions of the can, the viscosity of the product, and the position of the can. the heat in the retort machine will be distributed longer in larger cans, with higher liquid viscosity, and the position of the cans is far from the heat source (nurhikmat et al., 2010). bpom has set the minimum sterilization temperature at 121°c and f0 for a minimum of 3 minutes (bpom, 2016, 2019b). besides microbiological, chemical, and physical hazards also need to be considered as risks in corned beef production. the excessive use of nitrite salt as a food additive needs to be considered. nitrite salt is used as a preservative because it can inhibit the neurotoxins produced by clostridium botulinum. nitrite can also be added to the processed meat in the curing process to provide the distinctive red color of meat. however, excessive use of nitrite salts can form nitrosamine compounds that are teratogenic, mutagenic, and carcinogenic (andrée et al., 2010). based on the regulation of the bpom no. 11 of 2019, the maximum limit for nitrite salt in processed meat products is 30 mg/kg (bpom, 2019a). meanwhile, the physical hazards that may occur are the presence of the metal pieces from equipment used in the processing of products, such as cutting and grinding equipment (spellman & bieber, 2011). indonesian journal of halal research, 3, 2 (2021): 43-55 51 of 55 integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer table 2. list of risk factor during production process of corned beef in can process risk factor literature meat receiving meat do not meet the following requirement, such as : 1. stink 2. containing pathogenic bacteria (tpc is less than 104 colonies/g). (harlia et al., 2005) packaging receiving corrosion cans. (perdana, 2019) meat storage the meat is damaged because it is not stored according to the proper temprature (less than -18°c). (ingham et al., 2004; manios & skandamis, 2015) meat thawing product temperature cannot be maintained during thawing on 0-5°c. (manios & skandamis, 2015) meat slicing and grinding 1. cross contamination due to ssop not being implemented properly. 2. physical hazards of metal. (sofos & geornaras, 2010 ; manea et al., 2017) (spellman & bieber, 2011) food additive weighing nitrite is weighed not in accordance with the requirements. (andrée et al., 2010) seaming defect during seaming process. (hanby, 2008) sterilization 1. the temperature and time are not in accordance with the established process criteria, which is the minimum temperature is 121°c, with f0 is a minimum for 3 minutes, 2. heat distribution test was not conducted at retor facility (cold point), 3. thermometer calibration was not conducted properly and incompetent retort operator. (rohaman & siregar, 2020) cooling 1. chlorin residual is more than 5 ppm. 2. cooling is not carried out until the cooling water temperature reaches 30 – 40°c for 30 minutes table 3. amount of question on audit checklist based on integrated management system cycles has 23000 iso 22000 : 2018 amount of question plan 1. halal policy 4. context of the organization 4 2. halal management team 5. leadership 4 6. planning 3 3. education and training 7. support 12 do 4. material 2 5. product 6. production facility 8. operation 35 7 procedure of critical activities check, act 8. traceability 9. performance evaluation 6 9. handling of product that do not meet criteria 10. internal audit 10. improvement 3 11.management review clause of the integrated management system that has been analyzed on the first step of the research was then used to create a checklist based on integrated management system audit. questions are made based on pdca cycles (plan-do-check-act), and there are totally 69 questions (table 3). therefore, quantitatively if the pt xyz fulfill all ims based checklist, then the total value of the compliance level is 138, because 2 point is given for each question for complete fulfillment. based on the results of the audit at pt xyz using an audit checklist based on an integrated management system, the percentage of compliance with the requirements is 90.6%. the value is obtained based on the following calculations: % compliance level = 125 138 × 100 % indonesian journal of halal research, 3, 2 (2021): 43-55 52 of 55 irma rosiana elizabeth et al. 90.6% indicates that there are some nonconformities found. the nonconformities are related to iso 22000: 2018, meanwhile pt xyz has fulfilled has requirement. the requirements that have not been fulfilled are clause 4.1 understanding the organization and its context, 4.2 understanding the needs and expectations of interested parties, 6.1 action to address risk and opportunities, 6.2 objectives of the food safety management system and planning to achieve them and 9.2 internal audit. there were also found partial compliance in clause of 8.5 hazard control, there are some requirements on clause 8.5 that has not been fulfilled. the detail of the non-conformities list are explained on table 4. pt xyz has not fulfilled clause 4.1 on understanding the organization and its context and clause 4.2 on understanding the needs and expectations of interested parties. these clauses are new clauses that have not existed on the previous version iso 22000 : 2005 (iso 22000, 2018). meanwhile some part of clause 6.1 action to address risk and opportunities and 6.2 objectives of the food safety management system and planning to achieve them in 22000 : 2005 are explained on 5.3 planning of fsms, but iso also identify this clauses as new clause (iso 22000, 2018) pt xyz also has not conducted internal audit based on requirement of iso 22000 : 2018, because they have not implemented iso 22000 : 2018. this study becomes a preliminary study for them to know the gap to fulfill the iso 22000 : 2018 requirements. table 4. list of nonconformities ims clause nonconformities 4.1 understanding the organization and its context there has no identified external and internal issues that are relevant to the objectives of achieving fsms. 4.2 understanding the needs and expectations of interested parties 1. the organization has not determined the relevant interested parties for the implementation of the fsms along with the relevant requirements of the interested parties. 2. the organization has not determined the needs and expectations of the relevant interested parties. 6.1 action to address risk and opportunities 1. even the organization has determined risk relate with process, the organization has not determined the risks and opportunities of internal and external issues that need to be identified according to clause (4.1) and the needs and expectations of interested parties (4.2). 2. the organization has not determined actions for the identified risks and/or opportunities 6.2 objectives of the food safety management system and planning to achieve them the organization has not set a plan to achieve the fsms objectives 8.5.1.5.1 preparation of the flow diagrams the production flow chart has not explain in detail the process criteria such as temperature, pressure, time, and so on 8.5.2.2 hazard identification and determination of acceptable level several stages and materials have not been included in the haccp plan, such as: 1. weighing of food additive, because it is part of the stages during production process, 2. several materials are not included on haccp plan such as water and can packaging, 3. residues of antibiotics in meat raw material receiving has not been considered as chemical hazards that need to be identified in the haccp plan. 8.5.4.1 hazard control plan (haccp/oprp plan) the organization needs to establish a hazard control plan for the oprp 9.2 internal audit the scope of internal audit has not examined all the requirements of iso 22000 : 2018 indonesian journal of halal research, 3, 2 (2021): 43-55 53 of 55 integration of iso 22000 (2018) and has 23000 through management system audit: case study in corned beef producer 3.3. formulating the recommendations table 5. recommendation list of integrated management system from assessment results ims clause recommendation 4.1 understanding the organization and its context organizations need to identify external and internal issues that are relevant to the objectives of achieving the fsms. the identified issues can be in the form of law, technology, competition, market, culture, social and economic environment, cyber security and food fraud, food defense and intentional contamination, knowledge and performance of organizations, whether international, national, regional or local. 4.2 understanding the needs and expectations of interested parties 1. the organization needs to determine the relevant interested parties to the implementation of the smkp along with the relevant requirements of the interested parties. 2. the organization needs to determine the needs and expectations of the relevant interested parties. 6.1 action to address risk and opportunities 1. the organization needs to determine the risks and/or opportunities of the identified internal and external issues (4.1) and the needs and expectations of interested parties (4.2). 2. organizations need to establish actions for identified risks and/or opportunities. 6.2 objectives of the food safety management system and planning to achieve them the organization needs to establish plan to achieve the smkp objectives. 8.5.1.5.1 preparation of the flow diagrams the production flow chart needs to add detailed criteria (such as temperature, pressure, time, etc.). 8.5.2.2 hazard identification and determination of acceptable level the organization should review the haccp plan by: 1. food additive weighing process is addressed in the haccp plan because it is part of the stages during production process, 2. water used as material is addressed in the haccp plan, 3. can packaging materials is addressed in the haccp plan, 4. antibiotic residues in meat raw materials need to be considered as a chemical hazard and addressed in the haccp plan. 8.5.4.1 hazard control plan (haccp/oprp plan) the organization needs to establish hazard control plan for the oprp 9.2 internal audit the scope of internal audit needs to check all the requirements of iso 22000 : 2018. table 6. calculation of mandays for independent audit if iso 22000 and has variable iso 22000 : 2018 has 23000 amount of employee 1.5 product scope 2.25 2 facility amount material amount product amount total mandays 3.75 / 2 = 1.875 (counted as 2 mandays) 2 mandays ims-based audit that has been conducted found gaps and recommendations (table 5) that pt xyz needs to enhance their internal management system both food safety and halal effectively and efficiently. ims makes the audit be more effective and efficient (villar, 2012).the efficiency of imsbased audit can be measured from the audit mandays. the provision for the minimum audit time / mandays that is used as a reference by the conformity inspection body refers to iso/ts 22003 : 2007. there are some variables to decide audit mandays such as employee number, product scope, and facility line amount. in addition, to select audit mandays for halal audit also consider for the amount of material and products. table 6 shows us the mandays calculation based on condition in pt xyz, when an independent audit is carried out for each iso 22000: 2018 and has 23000 audit. minimum 4 mandays needed to indonesian journal of halal research, 3, 2 (2021): 43-55 54 of 55 irma rosiana elizabeth et al. audit each iso 22000: 2018 and has 23000. 4 mandays means that 2 auditor can carry out the audit in 2 days or 4 auditors in 1 day. ims-based pt xyz audit, which was held on january 25, 2021, was carried out by two auditors in 1 day. the ims mandays audit is less than the mandays if the audit is independently carried out for each iso 220000: 2018 and has 23000 systems, and it shows the time is more efficient. 4. conclusion according to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of iso 22000 : 2018 that can be integrated with 9 has criteria. there are 2 has criteria that cannot be integrated with sub-clauses of iso 22000 : 2018, namely criteria number 4 materials and criteria number 5 products. the ims clauses are used in audit to one of corned beef company, pt xyz. the percentage of compliance with the requirements is 90.6%. the non-conformities found are related to iso 22000: 2018 conformities for the new clause that have not existed on previous version iso 22000 : 2005, such as clause 4.1 understanding the organization and its context, 4.2 understanding the needs and expectations of interested parties, 6.1 action to address risk and opportunities, 6.2 objectives of the food safety management system and planning to achieve them. this gap creates some recommendations for pt xyz to fulfill the ims requirements. the ims mandays audit is less than the mandays if the audit is independently carried out for each iso 220000: 2018 and has 23000 systems, and it shows the time is more efficient. the identified clause of ims can be adopted in other food production systems, but this evaluation result is specific to the corned beef producer. acknowledgements the authors gratefully acknowledge the support of lppom mui and the management of pt xyz in this research. references andrée, s., jira, w., schwind, k. h., wagner, h., & schwägele, f. 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(2005). keamanan pangan produk olahan berbasis produk ternak. prosiding seminar lokakarya nasional keamanan pangan produk peternakan. retrieved 25 oktober 2020 from dari: http://balitnak.litbang.pertanian.go.id/index.php/publikasi/category/28-3#. villar, a. s. i. (2012). an empirical analysis of integrated management systems. thesis. girona (spain): universitat de girona. undang-undang republik indonesia nomor 18 tahun 2012. pangan. (2012). lembaran negara republik indonesia tahun 2012 nomor 227. jakarta. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 2 (2022): 85-96 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i2.16722 https://journal.uinsgd.ac.id/index.php/ijhar/ halal medicine selection process in sharia-certified hospital palupi fatma ningtyas1*, iman permana2, elsye maria rosa3, irwandi jaswir4 1,2,3program study of hospital administration, universitas muhammadiyah yogyakarta, tamantirto, kasihan, bantul, yogyakarta 55183, indonesia 4international institute for halal research and training, international islamic university of malaysia, kuala lumpur 50728, malaysia e-mail: palupi.fatma.pasca17@mail.umy.ac.id*1, imanpermana@umy.ac.id2, elsye@umy.ac.id3, irwandi@iium.edu.my4 *corresponding author received: january 24, 2022; accepted: august 08, 2022 abstract: a drug formulary free of haram substances is one of the standards in medicine service. the purpose of this study is to analyze the implementation of the halal medicine selection process in nur hidayah hospital yogyakarta. it is qualitative research using a case study method. data were collected using interviews, observation, and documentation techniques. the study reveals four themes in the selection process for halal medicine implementation at nur hidayah hospital. the themes are sharia-based medicine screening, halal label limitations, haram medicine use based on doctor-patient agreement using sharia informed consent, and halal statements from drug manufacturers. the research concluded that sharia principles had been implemented in the medicine selection process at nur hidayah hospital, but the number of halal-labeled medications remains limited. the use of non-halal substances in medicine through a doctor-patient agreement based on sharia informed consent. halal statements from pharmaceutical companies support implementing the halal lifestyle in hospitals. keywords: drugs, halal medicine, pharmaceutical, selection process, sharia-certified hospital 1. introduction the command to use only the halal and avoid prohibited goods is clearly stated in the holy quran and the hadith of the prophet (abdullah & azam, 2020; nafis, 2019; rahim et al., 2021; rashid et al., 2018). as the word of allah almighty in the quran at surah al-baqarah, verse 168, “o mankind, eat from whatever is on earth [that is] lawful and good and do not follow the footsteps of satan. indeed, he is to you a clear enemy”. therefore, applying islamic values and sharia law in services is directly proportional to the quality of services provided and the obligation of a muslim to comply with islamic sharia in every aspect of his life (islam & ahmad, 2020). sharia products and services then expanded into other public services, such as health services (rachmadi & muslim, 2016; tan et al., 2022). sharia hospital certification improves the service quality as a means of islamic da'wah in hospitals by ensuring that hospital operations follow the sharia principles, both for management and patient services, and by providing guidelines for hospital founders (owners) and managers in management (halim et al., 2020; mat et al., 2021; sulistiadi & rahayu, 2017). in the sharia hospital certification standards compiled by the national sharia council of indonesian ulema council and indonesian islamic health effort council, there are three points of hospital sharia standards in medical service. those are a drug formulary that does not contain haram substances, supporting documents that contain islamic values, and administration of medicines accompanied by the delivery of religious messages to patients (ismail et al., 2018). in addition, the number of medicines with the halal label is still limited in indonesia (rahmah & barizah, 2020; rusmita et al., 2020), yet law no. 33 of 2014 requires a halal certification for all products, including medicines. the pharmaceutical industry has not fully supported this issue, and many obstacles still exist to overcome it (herdiana & rusdiana, 2022). researchers are curious about implementing the halal medicine selection process in sharia-certified hospitals due to the limited number of medicines with halal labels in indonesia and the medical services standard in sharia hospitals that require medicines with zero haram substances. https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:palupi.fatma.pasca17@mail.umy.ac.id mailto:imanpermana@umy.ac.id mailto:elsye@umy.ac.id mailto:irwandi@iium.edu.my indonesian journal of halal research, 4, 2 (2022): 85-96 86 of 96 palupi fatma ningtyas et al. 2. materials and methods this case study uses triangulation sources and techniques to validate the data obtained through interviews, observation, and document analysis (campbell et al., 2020; natow, 2020). in-depth interviews with semistructured and open-ended questions were conducted with informants chosen using subjective sampling methods (minowa & belk, 2020). the criteria of informants are parties working in hospital pharmacy installations and parties who have authority in the decision-making of the halal medicines selection process in hospitals. the tracked document was hospital formulary, letters of recommendation, informed consent, and related documents. the primary document source was the nur hidayah hospital formulary in 2019. in addition, the medicine written on 20 randomized medical records is used to determine its validity. the 28 diagnoses were obtained from the 20 medical records reviewed, and the use of a medication that follows the formulary list is 90.1%. thematic analysis is used in the analysis process with category codes and themes as the basic analysis, including the quotes of the informant statement. 3. results and discussion researchers categorize medicines in hospital formulary into 29 categories based on the national formulary (nf) category. the categories that do not appear on the nf are classified as others. medicines included in more than one category, such as methylprednisolone, are included in the multicategorical category so that they are not counted twice and can determine the final percentage of each medicine category. the 29 categories are shown in table 1. table 1. medicines category no category code total green white red 1 analgesics, antipyretics, non-steroid anti inflammations 0 36 0 36 2 anesthetic 0 12 0 12 3 antiallergics and drugs for anaphylaxis 0 9 0 9 4 antidotes and other drugs for poisoning 0 3 0 3 5 antiepileptics anticonvulsant 0 2 0 2 6 anti-infective 0 57 0 57 7 antimigraine and antivertigo 0 5 0 5 8 antiparkinsonian 0 1 0 1 9 drugs that affect blood 0 12 0 12 10 blood products and plasma substitutes 0 1 0 1 11 diagnostics 0 4 0 4 12 antiseptics and disinfectants 0 2 0 2 13 diuretic 0 5 0 5 14 hormones, other endocrine drugs, and contraceptives 1 20 0 21 15 cardiovascular drugs 2 34 0 36 16 topical drugs for skin 9 19 0 28 17 peritoneal dialysis solution 0 2 0 2 18 electrolyte solutions, nutrients, and more 0 9 0 9 19 medicine for eyes 0 45 0 45 20 oxytocic 0 2 0 2 21 psychopharmaceuticals 0 7 0 7 22 peripheral muscle relaxants and cholinesterase inhibitors 0 1 0 1 23 gastrointestinal medicine 1 33 0 34 24 drugs for airway 0 20 0 20 25 drugs that affect the immune system 2 23 0 25 26 medicine for ears, nose, and throat 0 5 0 5 27 vitamins and minerals 1 11 0 12 28 other 13 2 0 15 29 multi-categorical 0 35 0 35 total 29 417 0 446 informants of this study are four informants who are policymakers and organizers related to implementing the halal medicine selection process in nur hidayah hospital. the characteristics of the informant are shown in table 2. indonesian journal of halal research, 4, 2 (2022): 85-96 87 of 96 halal medicine selection process in sharia-certified hospital table 2. informant’s characteristic name age last education position working period dr. arrus ferry, mph. 38 years old master of hospital management director of hospital 10 years kurniawati, s.farm., apt. 34 years old bachelor of pharmacy the head of hospital pharmaceutical installation, secretary of hospital’s pharmacy and therapy committee 6 years lacua nugroho, amk. 42 years old bachelor of nursing the head of the hospital sharia committee 2 years tri puji rahayu, s.far. 40 years old bachelor of pharmacy the head of medical support, member of the hospital’s pharmacy and therapy committee 4 years as a result, four main themes are obtained, which are shown in table 3: sharia screening, limited halal label medicine, use of illicit substances, and pharmaceutical companies’ statement as the middle ground. table 3. categories and themes category theme national formulary as reference sharia screening formulary preparation procedure commitment to sharia ingredients screening “maintained at sharia boundaries” a scant amount of halal medicine limited halal label medicine halal medicine mostly are herbs without a certificate is not necessarily haram hospital restricts haram medicines use of illicit substances doctor-patient agreement sharia informed consent for illicit medicine "hospital as end-user" pharmaceutical companies’ statement as the middle ground difficulty in pharmaceutical certification pharmaceutical companies’ statement 3.1. sharia screening the medicine selection process at nur hidayah hospital is carried out through screening with sharia principle considerations. 1) national formulary as a reference in making the formulary, the hospital uses the reference of the national formulary as conveyed through the excerpted interview as follows: “the formulary should refer to the nf because our patients are 80% of bpjs members. yes, so as long as the medicine is in the nf, it should also be automatically included in the hospital formulary.” (tri puji rahayu, personal communication, november, 2021). the nur hidayah hospital formulary in 2019 was discovered from 446 existing medicines; 16 (3.6%) are not on the list of national formularies, and the remaining 96.4% are medicines from the nf, as shown in table 4. table 4. percentage of national formulary medicines in nur hidayah hospital formulary national formulary medicine non-national formulary medicine total 430 16 446 96.4% 3.6% 100% compliance with formulary usage is critical for ensuring rational and cost-effective drug use and improving healthcare quality (krisnadewi, 2014). as a result, the 3.6% absence of non-national formulary drugs in the hospital formulary is a modification made by nur hidayah hospital for the following reasons: indonesian journal of halal research, 4, 2 (2022): 85-96 88 of 96 palupi fatma ningtyas et al. a. new drug recommendations medical personnel, particularly doctors, stated that some drugs are of higher quality to improve the patient's condition and should be included in the hospital formulary (religioni & pakulska, 2020). in the recommendation letter of sharia committee no. 02/rsnh/s.rek/i/2017, mecobalamin medicine is proposed to be included in the hospital formulary. mecobalamin is not included in the nf and does not yet have a halal certificate of indonesian ulema council (indonesian ulema council, 2021; ministry of health of the republic of indonesia, 2019). however, mecobalamin has better effectiveness in lowering painful diabetic neuropathy when combined with gabapentin compared to administering gabapentin alone (hasan et al., 2020). b. drugs in national formulary contain illicit ingredients the drug in the formulary is not entirely free of illicit substances. for example, one of the drugs in nf that contains haram elements is a brand l drug containing enoxaparin sodium, where on the packaging it is written as porcine origin, meaning that it is made from pork (ministry of health of the republic of indonesia, 2019). in addition, some brands of cough syrup contain alcohol (rahem, 2019). 2) formulary preparation procedure the hospital pharmacy and therapy team will review the medicines in the nur hidayah hospital formulary, then request some recommendations to the sharia committee until they finally get the director's approval, as stated in the following interview excerpts: “it will be discussed later in the pharmaceutical therapy team, which is responsible for selecting and stating whether it is a drug and is necessary. then we will ask for a recommendation from the sharia committee, and finally, ask for the director's approval.” (arrus ferry, personal communication, december, 2021). 3) commitment to sharia nur hidayah hospital is an islamic hospital that prioritizes sharia principles in its services. the following interview excerpts show the reasons for choosing nur hidayah hospital as a pilot project for a sharia-certified hospital in indonesia and the consideration of halal as a differentiator from other hospitals: “nur hidayah hospital is one of the hospitals in the pilot project of a sharia-certified hospital for classes c and d together with sultan agung islamic hospital semarang for class b.” (arrus ferry, personal communication, december, 2021). “at nur hidayah, we refer to the sharia which covers pharmaceutical installations, one of which is the use of drugs. so the drugs we give to patients are strived to have a halal certificate, even though other hospitals do not require halal as a significant consideration.” (kurniawati, personal communication, december, 2021) it is also reflected in the vision and mission of nur hidayah hospital. the hospital's vision is "to be a professional, leading islamic holistic hospital in yogyakarta and its surroundings, “one of its missions is to provide health services following sharia accreditation and certification standards by prioritizing customer satisfaction.” 4) drug content screening nur hidayah hospital conducts screening on medicines by looking at indonesian ulema council halal label on the packaging and looking at the composition of the drug on the brochure/leaflet. pork and alcohol are two elements used as a benchmark for the halal drug. therefore, the drug is not included in the formulary if the composition or packaging found alcohol and pigs. finally, the hospital grouped the drugs according to their halal status, as stated in the following interview excerpts: “we see on the label that there must be a halal logo. indonesian ulema council halal-certified drugs in the formulary have several color codes. green is for halal drugs, and white is for drugs that do not have a halal certificate but do not contain haram elements. there is also a red label for illegal drugs, but we do not provide such drugs.” (kurniawati, personal communication, december, 2021). “we try to keep halal free from pork and alcohol. therefore, pork and alcohol are our benchmarks in determining halal drugs. this element can be seen from the content in the information on the drug packaging.” (lacua nugroho, personal communication, november, 2021). in 2019, nur hidayah hospital classified drug formularies based on halal status, which is symbolized by the color codes below: indonesian journal of halal research, 4, 2 (2022): 85-96 89 of 96 halal medicine selection process in sharia-certified hospital a. green for medicines with halal certification from indonesian ulema council, marked by the presence of halal labels on drug packaging. b. red for drugs containing banned substances, i.e., alcohol and pork. c. white for medicines without a halal certificate from indonesian ulema council, but no ingredients are forbidden in the composition. 5) maintained at sharia boundaries nur hidayah hospital organizes sharia-certified hospitals following the guidelines of the national sharia council of the indonesian ulema council and indonesian islamic health effort council (mukisi). the hospital established a sharia committee that maintains hospital activities following sharia restrictions through the policies. sharia restrictions in the implementation of drug management include studying the content of drugs and providing recommendations by the sharia committee. therefore, they do not stock the haram medicines in the formulary and replace drugs containing alcohol with alcohol-free ones, as stated in the following interview excerpts: “the sharia committee, in general, has the task of fostering and supervising sick care services and all systems so that hospitals are maintained within sharia boundaries.” (lacua nugroho, personal communication, november, 2021). "however, if according to the sharia committee a drug contains illegal elements, it will not be recommended to be included in the formulary.” (tri puji rahayu, personal communication, november, 2021). "but if there are two drugs that are the same and one of them contains alcohol while the other does not, we still choose the one that does not contain alcohol.” (arrus ferry, personal communication, december 2021). the hospital replaced alcohol-containing drugs with alcohol-free ones under sharia committee recommendations number: 05/rsnh/s.rek/iii/2018 on replacement of cough medicines containing alcohol. sharia committee is tasked with ensuring that every activity in the hospital is carried out in sharia principles (samsudin et al., 2015). in addition, applying sharia principles in hospitals affects patient satisfaction (abdurrokhman & sulistiadi, 2019). nur hidayah screens medicines by looking at the halal label on the packaging and the medicine's composition on the brochure/leaflet. the drugs registered and obtained halal certification will display labels on the medicine packaging. the halal label on the medicine ensures that it is free of the haram element (khan & haleem, 2016). brochures or leaflets containing medicine information can be accounted for because the preparation is controlled by the ministry of health of the republic of indonesia and includes all data components (ministry of health of the republic of indonesia, 2016). nur hidayah hospital simplifies illicit medicines as a medicine containing two elements, alcohol and pork. the fatwa of the indonesian ulema council no. 30 of 2013 on medicine does not explicitly explain what ingredients on medicines are considered unclean and haram (indonesian ulema council, 2013). although, some illicit components exist in the pharmaceutical industry, such as pigs, alcohol, gelatin from prohibited animals, and active ingredients from human organs such as human hair keratin and human placenta (putriana, 2016). alcohol derived from non-khamr industrial products is acceptable in medicinal products if it is not harmful medically. however, the use of alcohol derived from the khamr industry is prohibited (indonesian ulema council, 2009). alcoholic beverages classified as khamr contain at least 0.5% ethanol (c2h5oh). alcoholic beverages classified as khamr are unclean and haram (hani, 2020). nur hidayah hospital chose to avoid using drugs that contain alcohol, even in small amounts, because there are similar drugs that do not contain alcohol. the provision of halal color codes in the formulary follows the operational standards of sharia hospitals compiled by dsn-mui no. 107/dsn-mui/x/2016. one of the requirements for operating a hospital based on sharia principles is to have a formulary document accompanied by a drug code containing prohibited substances from the national sharia council of indonesian ulema council and indonesian islamic health effort council (dewan syariah nasional, 2017). 3.2. halal label medicine limited halal medicines have not been widely available. therefore, this theme is formed from three categories: 1) a scant amount of halal medicine medicine that already has a halal certificate is still few, as stated in the following interview excerpts: indonesian journal of halal research, 4, 2 (2022): 85-96 90 of 96 palupi fatma ningtyas et al. “indeed, until now, there are not too many halal certificates for drugs.” (kurniawati, personal communication, december 2021) “so not many drugs have been labeled halal by institute for the study of food, drugs, and cosmetics indonesian ulema council. this hospital of the many hundred, clearly labeled halal, seems only about tens. the thirties, it seems.” (tri puji rahayu, personal communication, november, 2021). green code medicines account for 29 (6.5%) of the total number of medicines in the nur hidayah hospital formulary. it is summarized in figure 1. figure 1. percentage of green, white, and red code medicines in nur hidayah hospital formulary 2) halal medicine mostly are herbs halal-certified drugs widely sold are herbal medicines not commonly used for treatment in hospitals, such as eucalyptus oil. there are 91 products with a halal certificate on the halal product list issued by lppom mui no.147/2021, of which 34 (37.3%) are herbal medicines in the form of scrub oil that is rarely used for hospital treatment (indonesian ulema council, 2021). 3) without certificate is not necessarily haram medicines without halal certificates do not necessarily contain haram ingredients or elements, as stated in the following interview excerpts: “medicines that are not indonesian ulema council certified are not necessarily illegal. moreover, there are still many choices.” (arrus ferry, personal communication, december, 2021). the use of medicines with halal certification in nur hidayah hospital is still rare. the hospital formulary contains 29 halal-certified drugs, of which 22 are used topically on the skin. as stated in the indonesian ulema council fatwa no. 30 of 2013, “the use of drugs that are unclean or haram for external treatment can be used on condition that they are clean." in contrast to drugs consumed and entering the body, they must be free from haram elements except in an emergency. medicines with a halal label are still not widely used because the number of drugs with halal certification in indonesia is still not much (rahmah & barizah, 2020). the halal certification for pharmaceutical products in indonesia is still difficult to realize. pharmaceutical companies experience many obstacles in implementing halal products, especially after the following law 33 of 2014 regarding the guarantee of halal products. there are several challenges in implementing halal pharmaceutical products in indonesia, such as; (1) the reluctance of pharmaceutical manufacturers to carry out halal certification, (2) there is a stipulation regarding the implementation of halal product guarantee law and halal product guarantee agency has not yet operated, (3) differences in halal certification between the indonesian ulema council and halal product guarantee agency, (4) raw materials for drugs are imported from abroad, (5) transfer of authority for halal certification from indonesian ulema council to halal product guarantee agency and the existence of a halal supervisor certification obligation. (6) difficulty choosing production, storage, and supply chain facilities free from haram products (herdiana & rusdiana, 2022). furthermore, manufacturers must consider numerous critical halal points in drug production. the preparation, processing, handling, packaging, storage, and distribution of halal products are all indonesian journal of halal research, 4, 2 (2022): 85-96 91 of 96 halal medicine selection process in sharia-certified hospital critical points. drug raw materials must be free from prohibited products. the most common medicinal haram ingredients are pork and its derivatives. besides pork, alcohol is also widely used in the manufacture of medicine. halal medicines must be kept separately from pharmaceutical products that have not been proven to be halal (rahmah & barizah, 2020). all materials must come from approved materials and suppliers. the facilities used for production must also be from approved facilities that are guaranteed not to be made from unclean or haram materials. all manufacturing materials must be accompanied by adequate and valid documentation (maonah & saroso, 2018). the number of halal critical points and supporting documents needed in the drug manufacturing process must be met and paid attention to by manufacturers is also one of the factors for the small number of drugs with halal certification. in the list of halal products issued by institute for the study of food, drugs, and cosmetics indonesian ulema council in the medicines category, there are 91 products with a halal certificate. however, 34 (37,4%) products are herbal medicines in scrub oil, rarely used for hospital treatment (indonesian ulema council, 2021). the medicines that do not have a halal certificate do not necessarily contain haram elements. therefore, nur hidayah hospital continues to use medicines without halal certification if there are no prohibited or haram elements. 3.3. the use of haram medicines drugs containing haram elements are used in an emergency or when no other drugs are available. the decision to administer medications with haram elements in nur hidayah hospital is determined by an agreement between the doctor and the patient. medicines with this haram element are given using sharia informed consent. this theme is formed into three categories: 1) hospitals restrict haram medicines hospitals make several efforts to limit the use of haram medicines, including the prohibition of haram drugs and the prohibition of stockpiling haram drugs, as stated in the following interview excerpts: “hospital efforts by not providing (illicit element drugs). the way out is for us to get away from it.” (arrus ferry, personal communication, december, 2021). “... for example, if in the packaging is written made of pork, that we do not put it into the formulary.” (lacua nugroho, personal communication, november, 2021). drugs with a red code in the nur hidayah hospital formulary in 2019 are 0%, indicating that the formulary does not contain haram elements. in 2019, the hospital formulary did not use non-halal drugs. 2) doctor-patient agreement drugs containing haram elements are administered only with the patient's and doctor's consent. the hospital opposes its use but will provide it if the doctor and patient agree, as stated in the following interview excerpts: “because doctors have clinical freedom that we can not manage, the doctor has his clinical considerations for the patient. there is an l drug that, according to the doctor, is safer for kidney failure patients. it contains elements of pigs.” (tri puji rahayu, personal communication, november, 2021). “it (the use of haram medicines) becomes the personal responsibility of the doctor and his patients.” (arrus ferry, personal communication, december, 2021). nur hidayah hospital has obtained sharia informed consent for l drugs containing pig elements. the sharia informed consent includes information on the medicine's name and component; there is also a statement from the informant and the information recipient and drug administration approval. in addition, there is a patient's signature as the information recipient, the hospital as an informant, and a witness. 3) sharia informed consent for haram medicines hospital once gave drugs with haram elements at nur hidayah hospital. the use of medicines with this haram element is done using sharia informed consent. sharia informed consent at nur hidayah hospital was used three times in the period 2016–2019, as stated in the following interview excerpts: “well, if the doctor still wants to use it (the drug), we use sharia informed consent” (tri puji rahayu, personal communication, december, 2021). indonesian journal of halal research, 4, 2 (2022): 85-96 92 of 96 palupi fatma ningtyas et al. “ever existed and used. lovenox drug contains pigs. if it should be given, we use informed consent. it has been used several times, not often. last time two patients in 2016 and one patient in 2019.” (kurniawati, personal communication, december, 2021). the use of sharia informed consent in the provision of drugs containing haram elements is one of the instruments in the sharia standard of drug services of sharia hospital certification. nur hidayah hospital's halal medicine organizers once used drugs containing prohibited ingredients. the drug is l-branded and contains enoxaparin sodium, an anticoagulant that dilutes and prevents blood clots. the drug is used in cases of cardiovascular disease. enoxaparin sodium is one of the drugs listed in the national formulary drug list. on the packaging of the drug l, there is a porcine origin writing that has the meaning of the essential ingredients of the drug made from pork (ministry of health of the republic of indonesia, 2019). the administration of the drug to the patient is the clinical authority of the doctor. the responsibility of doctors as a profession in the implementation of professional duties in health is based on the burden of doctors' ethical norms and legal obligations based on the provisions of civil, criminal, and administrative law. it includes doctors' responsibility and authority according to their profession's knowledge to choose the most appropriate medicine for patients (fadhli & anisah, 2016). doctors at nur hidayah hospital several times prescribed l drugs because they believed it was the best drug for the patient's condition. the hospital disowned the decision to use the haram drug and handed the decision to the doctor and the patient. islam recognizes every difficulty its followers face by providing alternative solutions (rukhshah) to difficult sharia implementation. al-masyaqqatu-tajlibu-attaisir is one of the rules that explain this. the rule is an important foundation that explains why there is leniency in implementing sharia law when certain situations and conditions make it difficult (sahari, 2020). for example, according to that rule, it is permissible to consume the haram substance in a life-threatening situation where failure to do so will result in death. as a result, haram drugs are permitted in emergency or lifesaving situations. however, clear guidelines are still required in these emergency and life-saving situations (herdiana & rusdiana, 2022). meanwhile, at nur hidayah hospital, a doctor's opinion is used to determine whether or not a condition is life-threatening. sharia informed consent must be used when administering medicines containing haram elements, following drug service sharia standards. informed consent is the patient's or immediate family's approval of medical actions after receiving a full explanation of the medical action performed by health workers (moein, 2018). in informed consent, the patient receives information and agrees that the administered drug contains haram elements. sharia informed consent includes information on the name and components of the medicine, a statement from the informant and the information recipient, and drug administration approval. as the information recipient, there is a patient's signature, the hospital as an informant, and a witness. in addition, the informed consent information contains the hospital's commitment to providing halal medicine, the law in the form of an emergency that requires the use of drugs with illicit content, and the absence of other preferred drugs for patient therapy. in the last four years (2016-2019), nur hidayah hospital has obtained informed consent three times for administering l drugs. however, the limited use of this drug indicates that administering medicines containing haram elements is not done regularly at nur hidayah hospital and is only given in certain emergencies under the doctor's supervision. 3.4. compromise results in a middle ground due to the limitations of hospitals as end-users, the indonesian ulema council certification process for hospital pharmacy in nur hidayah hospital is a constraint. as a result, the hospital cannot guarantee drug-making operations whether haram elements are used, and indonesian ulema council cannot issue pharmaceutical certification. the indonesian ulema council then provides a middle ground to provide pharmaceutical certification. manufacturers are asked to make a commitment or a statement that they will not use banned elements in the manufacturing process. 1) hospital as an end-user as stated in the following interview excerpts, the hospital, as an end-user, cannot ensure the drugmaking process: “we, as end users, have no idea how a drug is manufactured.” (arrus ferry, personal communication, december, 2021). “because we, as users, do not know how the process of making it, tangent with pigs or other illicit goods, the machine, works.” (lacua nugroho, personal communication, november, 2021). indonesian journal of halal research, 4, 2 (2022): 85-96 93 of 96 halal medicine selection process in sharia-certified hospital 2) difficulty in pharmaceutical certification halal pharmaceutical certification remains difficult to obtain in hospitals because of the limitations of hospitals as users. however, unlike nutrition installations, hospitals can track the production of nutritional products such as food and ensure halal status in the materials and tools used, as stated in the following interview excerpts: “the drug is more difficult to obtain. it differs from the nutrition installation because we are the only ones who use it. we make nutrition installations so that getting a halal certificate is easier.” (lacua nugroho, personal communication, november, 2021). “then we present this problem to institute for the study of food, drugs, and cosmetics indonesian ulema council. we cannot determine whether or not medicines that do not bear a halal label are halal. indonesian ulema council requests a chart of the manufacturer's production process demonstrating that the haram element is not used in the manufacturing process. we are attempting to contact the principal, but no one is responding.” (tri puji rahayu, personal communication, november, 2021). 3) pharmaceutical companies statement due to hospitals' inability to create flow charts of drug manufacture, which is the manufacturer's authority, there is a middle ground in the form of statements or commitments from manufacturers stating that the manufacture of drugs does not use haram elements. however, pharmaceutical companies are still finding it difficult to provide this halal production commitment, as stated in the following interview excerpts: “the agreement is not required until the drug manufacturers provide a production flow chart; however, they are required to provide a halal commitment that the drugs they sell properly do not contain haram elements. that sort of thing, however, is still difficult to give until now.” (tri puji rahayu, personal communication, november, 2021). “their company's secret is the drug's production. it is acceptable if it is reviewed by halal-certified manufacturers so that their drug will have halal certification. they would have objected if they had given it to the other party. the attachment requested by indonesian ulema council was a promise not to provide medicines containing prohibited ingredients. that is what we cannot do. as a result, we expect pharmaceutical companies to be aware of the importance of indonesian ulema council.” (arrus ferry, personal communication, december, 2021). halal status in the manufacturing process is entirely up to drug manufacturers. however, the halal product guarantee requires halal certification of products in indonesia under halal law no. 33 of 2014. the law requires that all products sold in indonesia and the machinery and equipment used in product processing have halal certificates. to obtain halal certification, pharmaceutical companies must ensure that the final products, equipment, and raw materials (processed materials, additives, and processing aids) used in production adhere to sharia law (faridah, 2019). in addition, law no. 33 of 2014 regulated that if the company produces non-halal drugs, it must have two separate factories in different locations. furthermore, pharmaceutical companies must only register 'foreign' to the halal assurance regulatory agency before marketing and distributing halalcertified imported products from other countries (rahmah & barizah, 2020). the halal label on drug packaging and halal certification on medicine are the only guarantees that the drug used has been inspected and verified by an authorized body to be halal in raw materials and manufacturing processes. however, halal certification on pharmaceutical products, such as medicines, is still scarce and complicated, particularly in the drug manufacturing and marketing industries (rahmah & barizah, 2020). article four of law no. 33 of 2014 states that “all products entered, distributed, and traded in indonesia must be halal certified.” in indonesia, all products, including pharmaceuticals, must have a halal certificate. at the same time, most pharmaceutical products are therapeutic drugs used in hospitals without a halal certificate. the percentage of medicines with halal certificates in the nur hidayah hospital formulary is 6.5% of the total number of drugs in the formulary. pharmaceutical companies in indonesia do not fully support halal certification. due to the drugs currently on the market being made from halal materials, the pharmaceutical companies association has called for the revocation of halal certification on medicines, as stated in law no. 33 of 2014. in addition, some are made with illegal substances. as a result, if halal drug certification is required, manufacturers will face difficulties producing the drug (salama, 2017). pharmaceutical industry groups are also concerned about the rising cost of necessities due to the halal certification requirement. indonesian journal of halal research, 4, 2 (2022): 85-96 94 of 96 palupi fatma ningtyas et al. for example, reprinting packaging with halal labels and a halal certificate that must be updated regularly incur costs (rahmah & barizah, 2020). the halal certification process for a hospital's halal pharmacy is constrained by the hospital's role as an end-user or consumer. the hospital does not know the process of making the drug and cannot ensure no haram substances are involved. to obtain halal certification, the companies must ensure that haram materials are not contaminated in all aspects of the manufacturing process, such as materials, equipment, and everything that meets the product (faridah, 2019). as a result, obtaining halal certification in hospital pharmacies is difficult. as a result, the manufacturer commits or makes a statement that the drug product does not contain the prohibited ingredients. the halal commitment guarantees that pharmaceutical manufacturers will not use haram substances or tools to manufacture their products. however, publishing this halal commitment remains difficult. the difficulty in obtaining a halal commitment 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(2017). indonesia in top 10 world halal consumers. halal focus. https://halalfocus.net/indonesia-in-top-10-world-halal-consumers/ samsudin, m. a., kashim, m. i. a. m., yahaya, m. z., ismail, a. m., khalid, r. m., lalulddin, h., sobri, i. m., & sulaiman, s. a. bin s. (2015). the concept of establishing a syariah supervisory committee in malaysian hospitals. procedia social and behavioral sciences, 174, 1202–1206. https://doi.org/10.1016/j.sbspro.2015.01.737 sulistiadi, w., & rahayu, s. (2017). assessment of first sharia hospital certification in indonesia facing the global competition. batusangkar international conference 11, 301–304. https://ojs.iainbatusangkar.ac.id/ojs/index.php/proceedings/article/viewfile/800/743 tan, a., gligor, d., & ngah, a. (2022). applying blockchain for halal food traceability. international journal of logistics research and applications, 25(6), 947–964. https://doi.org/10.1080/13675567.2020.1825653 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 3, 2 (2021): 75-86 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i2.11401 https://journal.uinsgd.ac.id/index.php/ijhar/ traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen sucipto sucipto1*, luki hidayati2, claudia gadizza perdani3, nur hasanah4 1,2,3department of agroindustrial technology, faculty of agricultural technology, universitas brawijaya, malang 65145 indonesia 1,3,4halal-qualified industry development (hal-q id), universitas brawijaya, malang 65145, indonesia 4department of psychology, faculty of social science and political, universitas brawijaya, malang 65145 indonesia e-mail: ciptotip@ub.ac.id*1, lukihidayati@gmail.com2, cgadizza@ub.ac.id3, tn.hasanah6874@ub.ac.id 4 *correspondent author received: june 02, 2021; accepted: august 31, 2021 abstract: halal food certification in the university canteen needs to prepare halal assurance system (has) implementation. halal control point (hcp) traceability in the canteen is very complicated because it has several menus, processes, and materials. this study aims to trace the hcp on materials, processing and serving in universitas brawijaya (ub) canteen, then provide improvement. this research used seven criteria of has23102 for a restaurant to evaluate the menus, ingredients, production, and serving in ub canteen. hcp traceability was done on 60 menus from 4 food tenants and one beverage tenant. the results showed that grouping the menus and ingredients facilitates hcp identification. the menu consists of six groups: soup, deepfried, stir-fried, strong spices dish, medium soup, and beverages. the materials consist of fresh ingredients, dry ingredients, and liquids. the menus required 113 materials. there are 16 (14%) materials hcp, including chicken, beef, noodles, and soy sauce. hcp materials do not meet has criteria and be replaced with halalcertified material or halal production process (hpp) description from the producer that needs to be checked by a halal auditor. the hcp did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. still, there is contamination possibility of haram and najis (unclean in islamic terms) materials. for prevention, the standard operational procedure (sop) of production, serving the tenant, employee, and visitor need to be applied. the alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. the hcp traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used. keywords: canteen, halal certification, halal control point, halal material. 1. introduction safe and halal canteens in universities are essential to support quality generation. the existence of safe and halal canteens is still limited, raising health problems. according to fitria (2015), in december 2015, 12 students from one of the universities in bogor were infected with hepatitis a. this was suspected due to less hygienic food from the campus canteen or the food stands around the campus. in another case, according to kiswara (2016), in march 2016, there were poisoning cases in malang regency indonesia, 12 middle school students were poisoned after consuming meatballs in the school canteen. therefore, safe and halal canteens in educational institutions need to be followed up. in indonesia, the management of university canteens is regarded as insufficient in terms of safety and halal. sucipto et al. (2018) evaluated ub canteen performance based on halal and safety aspects. the consumers of university canteens are mostly the academic community, for example, in universitas brawijaya (ub), has reached around 61,000 people. a large amount of academic community become an opportunity to develop halal, safe, and quality food business. sukoso et al. (2020) said the urgency to support the halal food business in the university canteen. ub's rector has authorized the policy to implement the halalan thoyibban academic canteens (htac). this canteen was inaugurated by the ministry of religion of the republic of indonesia in 2016. ub has canteens that accommodate 147 tenants or stands. the tenant was managed by a team that has competence in halal and food safety. the library canteen was selected from all the canteens in ub as halal certification pilot projects. the library canteen was established in 2004; it has four food mailto:ciptotip@ub.ac.id mailto:lukihidayati@gmail.com mailto:cgadizza@ub.ac.id mailto:tn.hasanah6874@ub.ac.id indonesian journal of halal research, 3, 2 (2021): 75-86 76 of 86 sucipto sucipto et al. tenants and one beverage tenant. halal canteens in universities require halal certification from authorized institutions. khan & khan (2019) said halalness refers to the degree of permissible, lawful, or halal by muslim consumers. halal canteens certification, initially controlling fast-food safety to obtain proper hygiene certificates from the local public health officials. this condition is related to the policy of the assessment institute for food, drugs, and cosmetics the indonesian council of ulama (lppom-mui), which requires hygienic certificates for restaurants, canteens, and other fast-foods providers before applying for halal certification. alzeer et al. (2018) state that halal and thoyyib are essential concepts and have become halal certification requirements. this requirement is in line with the halalan thoyibban criteria in islam. along with this requirement, halal-certified products are confirmed thoyyib. thoyyib covers aspects of food safety and quality. alzeer et al. (2018) have been connected halal and thoyyib aspects of the food industry. food safety controls in the canteen are widely studied. veiros, proença, santos, kent-smith, & rocha, 2009) researched food safety practices of canteens in portugal. osimani et al. (2018) audited the academic university canteen hygienic, and the results of hygiene were influenced by food preparation, hygiene, and personal protective equipment (clothing). andrea osimani, aquilanti, & clementi (2015) and andrea osimani, aquilanti, tavoletti, & clementi (2013) examined the system and hazard analysis and critical control points (haccp) of fresh products in the university canteen. jianu & chiş (2012) studied the hygiene knowledge of food handlers of small and medium enterprises (smes) in western romania. abdelaal et al. (2019), ellison et al. (2019), and qian et al. (2021) audited waste in several university canteens. research and preparation of canteens and smes about processed food are related to document preparation, application of halal assurance system (has), and submission of halal certification are still limited. perdani et al. (2018) and perdani et al. (2017) examined has in a hotel, restaurant, and bakery business. nurmaydha et al. (2018b) studied halal restaurant development strategies. setiyawan et al. (2017) examined the halal costs in the ub library canteen. sucipto et al. (2018b) evaluate consumer ratings of ub canteen performance. therefore, researching the halal certification at the university canteen helps recognize the general obstacles to halal certification preparation and submission. the vital stage in applying for halal certification is preparing the documents and implementing has, one of which is identifying halal control points (hcp). identifying hcp in the canteen is very complicated because it has various menus, production, and ingredients. information on raw material origin, production, and serving of the menu should be known so that the hcp and its controls can be appointed. hcp identification requires an alternative of halal-certified materials. in indonesia, hcp canteen identification can refer to has-23102 (lppom mui, 2015). the has-23102 method has 11 criteria. hcp identification consists of written procedures of critical activities, traceability, handling of products that do not meet the criteria, and internal auditing. zzaman et al. (2013) state the combination of haccp and halal uses five principles as preliminary stages and seven principles of haccp. the preliminary stage is the preparation of product descriptions and flows diagrams. the approach to empirical research adopted for this study was the combination of the preliminary steps and hcp identification (has-23102). an objective of this study was to assess the hcp of materials, processes, and serving, then provide alternative improvements to support the halal certification process in the university canteens. 2. materials and methods this research was conducted at the library canteen of universitas brawijaya (ub) malang, east java, indonesia. descriptive methods were used to obtain research data related to hcp materials, processes, and menus serving in each tenant. method refers to has 23002 on has 23102 guidelines for criteria of halal assurance system in restaurants (lppom mui, 2015). the data relating to menus description and hcp materials (raw materials and supplementary materials) were obtained through the ingredients matrix of has and interview. the data relating to the production process (production, storage, and utensil cleaning) and menu serving (serving and display process and the cutlery usage) were obtained by interview and observation. we interviewed and observed four food tenants and one beverage tenant gather primary data. secondary data includes internal and external data of raw material. the data contains a menus description, raw materials origin, production stages, and serving method. production and serving related to processing and serving equipment. indonesian journal of halal research, 3, 2 (2021): 75-86 77 of 86 traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen the data analysis in this study was carried out by evaluating the menus and materials that have been used by the tenants using two steps, namely the preliminary stages and hcp identification. this stage of study has been used by nurmaydha et al. (2018b) to determine hcp in shariah concept restaurants. the stages are as follows. (1) menu description; (2) menu grouping; (3) written procedure for critical activities: materials purchasing, materials inspection, storage and material handling, new materials and new suppliers selection, production, washing the production equipment and auxiliary equipment, formulation or developing a new menu, display and serving, visitor rules, and employee rules; (4) traceability; (5) handling of products that do not meet the criteria; (6) internal audit; (7) implications to assure the halal material, process, and serving. 3. results and discussion 3.1. overview of university canteen university canteens aim to support educational goals. university canteens should have the proper condition to create a better academic atmosphere that encourages educational purposes. universitas brawijaya (ub) has the policy to develop a htac starting from 2016. the ub library canteen was used as the pilot project. initially, this canteen used a rental system (idr 300,000 per month per tenant) and provided 10% of sales turnover, but now it is changed by a profit-sharing scheme. the tenants in this canteen were initially managed by the ub rectorate office, while the ub canteen management team was organized under the ub non-academic business entities (buna). the library canteen has six employees, namely four cleaning services and two cashiers. it operates on monday-friday from 08.00 a.m. to 04.00 p.m. and consists of five tenants, i.e., four food tenants and one beverage tenant. the layout of the library canteen is shown in figure 1. mrs. anis’s stand mrs. hari/mrs. yuli’s stand mrs. ririn’s stand mrs. minah/mrs. bandi’s stand vip room s n a c k s ta n d beverage stand cashier sink n s ew figure 1. the layout of the ub library canteen in addition to the standard room, there is a vip room which is quite comfortable for small group discussions. each tenant is responsible for their stand's cleanliness while the cleaning services can clean the space for visitors and wash the canteen cutlery. 3.2. menu description the menu consists of local food, drinks, and snacks. the list of the menus in each tenant is in table 1. these menus are urgently identified for tracing the ingredients. menus require to be the group to make it easier for the hcp tracing. 3.3. menu grouping the menu in the ub library canteen is divided into seven groups, namely soup, deep-fried, stirfried, strong spices dish, medium-soup, beverages, and snack. the primary menu grouping is shown in table 2. menu grouping is based on justification for managing an extensive menu. according to indonesian journal of halal research, 3, 2 (2021): 75-86 78 of 86 sucipto sucipto et al. taringan (2014), menus are grouped by consumer demands (menus arranged with prices), namely a la carte menus (the prices were offered per one menu), table d’hôtel menus (the prices were offered per set menu or special deals), and special party menu (menu for special occasions). according to subroto (2003), there are five types of dishes in the general standard of menu grouping: appetizers, soups, main courses, dessert, and coffee or tea. the menus grouping in the ub library canteen is based on processing techniques. in general standards, menus are grouped into main courses, soups, and drinks. if only grouped into three types of menus, the hcp identification becomes more complicated and less specific. the menu grouping is accorded processing techniques so that hcp easily identification. table 1. tenant’s menu tenant menu broccoli stand (mrs. anis) soto ayam (indonesian yellow chicken soup), nasi campur (side dishes: fried tempe, fried tofu, and various stir-fried vegetables (green bean, cabbage, and potatoes, and tempeh), bali (spicy eggs and tofu), ayam kecap (chicken seasoned with soy sauce), chicken liver satay, rendang ati, ikan tongkol bumbu rujak (mackerel tuna with rujak seasoning), urap-urap (javanese salad with seasoned coconut flakes), sayur bayam (spinach soup), and sayur asem (sour vegetables soup), and fried rice. green mustard stand (mrs. ririn) nasi campur (side dishes), ceker pedas (spicy chicken feets), ayam bakar (grilled chicken), and sayur lalapan (fresh vegetables, such as: long beans, lettuce, cucumber, and cabbage), tahu campur (tofu poured with beef broth), soto daging (indonesian yellow beef soup), and bakso (indonesian meatballs). carrot stand (mrs. hari and mrs. yuli) rujak manis (mixed fruit poured with sweet and spicy sauce), nasi pecel (vegetables poured with pecel (peanut sauce), nasi gudeg (side dish: bacem tofu and tempe), rawon (black soup), lontong sayur or lontong cap gomeh (solid steamed rice wrapped in banana leaf) with sayur labu siam (chayote cooked with coconut milk), nasi campur (side dishes: krengsengan (beef stir-fried), rendang daging (beef rendang), and sate telur puyuh (quail eggs satay), nasi uduk (side dishes: the same with the nasi campur). spinach stand (mrs. bandi and mrs. minah) nasi campur (side dishes: sambal terong (eggplant cooked in spicy sauce), sambal (chili sauce), mie goreng (fried noodles), oseng tahu (tofu stir-fried), oseng sayuran (vegetables stir-fried), cap cay (chinese vegetables stir-fried), pepes (mackerel tuna with red sauce), omelet, ayam suwir (shredded chicken meat), ayam rica-rica pedas (spicy chicken), fried mendoan (deep fried tempe), perkedel jagung (corn pancakes), and opor ayam (white chicken curry), gadogado (mixed vegetables with peanut sauce) and soto banjar (banjar yellow soup) beverage stand (chair of ub women's association (dharma wanita ub) fruit juice (melon, watermelon, guava, orange, and star fruit), tape (fermented cassava) juice, hot ginger drink, cappuccino, strawberry float, avocado float, cappuccino float, teh tarik (tarik tea), es kacang ijo (mung beans ice), es dawet (tapioca jelly with coconut milk and palm sugar), cincau (grass jelly with coconut milk and palm sugar) ice, es degan (coconut water and meat), es degan with orange squash (coconut water and meat mixed with orange juice), es teller (shaved ice dessert with toppings like avocado, jackfruit, coconut meat, tapioca jelly, sugar syrup, and coconut milk), and various water drinks. table 2. basic menu grouping category basic menu grouping meat-soup and non-meat soup lots of water contained in the menu deep-fried product using a lot of cooking oil to deliver the crispy texture and savory taste stir-fried product (ex: vegetables stir-fried, fried noodles, and fried rice) using little cooking oil to delivered dried texture strong spices dish/ saucy dish using strong spices and delivered thick sauce semi-soup fewer water contents than the meat/non-meat group beverages consisting of any drinks (juices, various drinks, and mineral waters) snack manufactured snacks, traditional snacks, and dessert indonesian journal of halal research, 3, 2 (2021): 75-86 79 of 86 traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen 3.4. flow diagram the ingredients used to make the menu were identified from all the menus. it is essential to know the hcp related to the menu and its components. figure 2 is an example of a bakso (indonesian meatball) processing flow diagram associated with identifying ingredients, including hcp. meatball processing consists of 6 stages, namely shaping the meatballs, meatball soup, dried noodles, tofu, somay, and goreng. this process is quite complicated because it involves many materials and processes that need to be identified by the hcp one by one. for example, making meatball requires beef. its halalness is greatly influenced by the process of slaughter and meat grinding. the process of slaughtering and meat grinding is usually done outside the tenant kitchens. the process can cause halal or haram animal material if it is not under islamic law. therefore, it is necessary to use halal-certified beef. beef grinding making in round shape boiling bakso (meatball) tapioca flour garlic salt msg bones boiling water garlic salt msg bakso soup noodle boilingwater lifting dripping mie (noodle) tofu diagonaly cutting steaming lifting tofu dumpling pastry filling noodle flour salt msg shaping steaming somay dumpling pastry filling noodle flour salt msg shaping frying goreng cooking oil platting in bowl bakso green onion fried shallot hcp 1 hcp 2 hcp 3 hcp 4 hcp5 hcp 6 figure 2. flow diagram of meatball production and hcp position 3.5. written procedure for critical activity a standardized set of work procedures to control critical activities was called a written procedure (lppom mui, 2015). the flow diagram of the critical activity procedure is shown in figure 3. new material selection material inspection storage and material handling production heating non-heating washing the equipments production equipments auxiliary equipment display and serving hcp 3 hcp 4 the source of meat and slaughtering procedure (halal certification) ? halal certification ? cleaning agent (detergent) ? material purchasing information: : connecting line : proposition line meat (beef and chicken)/fish vegetables/fruits spices supplementary material water hcp 1 hcp 2 figure 3. flow diagram of critical activity written procedure and hcp position indonesian journal of halal research, 3, 2 (2021): 75-86 80 of 86 sucipto sucipto et al. the flow diagram of a written procedure for critical activity illustrates the critical activity and identification of the hcp possibility in materials and processes. the terms used for this matter are still various, namely halal-critical control points (halal-ccp), haram control points (hrcp), and halal control points (hcp). these terms were distinguished from the food safety concept, namely critical control points (ccp), so hcp is used in this study. ccp is related to materials and processes in terms of physical, chemical, and biological hazards, while hcp is related to materials and processes in terms of haram (forbidden) and najis (unclean by islamic terms) material contamination. hcp term has been used to identify hcp fried noodle production (sucipto, astuti, & harkalih, 2016) and meatball production (sucipto, astuti, & wurnaningsih, 2016). the description of the hcp identification procedure in the ub library canteen is as follows. a. material purchasing was carried out separately for each tenant in traditional markets such as pasar blimbing, pasar mergan, and pasar tawang mangu so that the material suppliers were random. this condition makes it difficult to identify hcp materials, so it is necessary to choose a permanent supplier or permanent merk to support has implementation. b. material inspection; every tenant purchases and checks the coming ingredients individually. the analysis is the freshness of materials and the ingredients and halal logos on the packaging. c. storage and material handling; every tenant's kitchen has a storage cabinet. dried ingredients such as spices are placed in separate containers. fresh ingredients such as vegetables and meat are placed in the refrigerator. process dried ingredients (flour, salt, sugar, etc.) are stored in a closed cabinet. the storage of materials for canteen production often mixes with household material. therefore, all materials stored in the same place need to be guaranteed halal. it is to prevent crosscontamination with non-halal (haram) materials. d. new materials selection; hcp identification was carried out in all menus except the snack stand menus, and 16 hcp were found. the hcp was shown in table 3. because there are many menus, it takes a lot of ingredients. based on the traced materials, hcp is a critical material (does not have a halal certificate yet). the materials are both from fresh and processed ingredients. the traced hcp ingredients are beef, beef bone, chicken (chicken meat, offal, and chicken feet), tofu, dumpling wrap, kerupuk (crackers), petis (black shrimp paste), terasi (shrimp paste), ground pepper, soy sauce, bread, bread flour, dawet, cincau (grass jelly), ice cream, astor, and tea. these materials need to replace according to the point of material handling that does not meet the criteria. e. production activities in each tenant's kitchen are carried out at different times. tenant only produces halal food (does not provide food such as pork or khamr (alcohol drink). the cooking process is divided into two groups, namely heating and non-heating. the heating process includes: frying, boiling, steaming, roasting, grilling, and stir-frying. non-heating methods include peeling, cutting and chopping, washing, soaking, blending, and mixing. the hcp was not affected by heating and non-heating, but the facilities and equipment that are contaminated with haram or najis ingredients affect the halal status of the menu. according to the government regulation on halal product guarantee (lppom mui, 2014b), the halal production procedure should follow the halal production process (hpp). documentation of the hpp differs depending on the production scale of business and type of business activity, the complexity of the process, personnel competence. ub library canteen requires the hpp documentation, although its implementation was not easy because the identified menus, ingredients, and processes are very diverse. in contrast to the document in the manufacturing business, it only identified a few products with relatively limited ingredients. hcp identification in the canteen is far more complicated. an example of the production process of bakso in a tenant kitchen is shown in figure 4 (the detailed process shown in figure 2). the picture shows the production in a tenant kitchen using simple tools and facilities with household standards. therefore, hpp standards will be better if applied to food production for domestic use. indonesian journal of halal research, 3, 2 (2021): 75-86 81 of 86 traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen figure 4. the example of production in tenant’s kitchen f. washing the production equipment and auxiliary equipment; the cleaning agents should not contain or be contaminated by non-halal (haram or najis) materials. washing consists of several stages: scraping (separating the food waste), flushing and soaking, washing with cleaning agents, rinsing, and drying. according to ahmad & shariff (2016), the commonly used cleaning agent is water because it is cheap and natural, but the stains, oil, and chemicals may need chemical cleaning agents for better cleanliness. according to hutami (2014), if cleaning with soil and water is not enough to remove najis, it is necessary to use cleaning agents. cleaning agents consist of detergents (commercial detergents and clay detergents), acids (hcl and hno3), and bases (naoh). the utensils in the ub library canteen were washed with several stages of cleaning and using commercial cleaning agents (detergent). g. formulation or developing new menus; the ub library canteen manager states that if tenants want to add new menus, they should submit the proposal to the ub canteen management team. the management team assesses new menus. the accepted menu should be reported to the halal certification institution before being produced and sold. this mechanism guarantees the halal menu in the canteen and under the has 23102 provisions for restaurants. h. display and serving-initially; the serving equipment was provided by each tenant, so it is very diverse. recently, the serving equipment was arranged uniformly so that it is more aesthetic and cleaner. serving facilities and types of equipment are devoted only to the menus sold by the ub library canteen. the serving facilities are quite honest because they have been trained and socialized related to the halal and safety of food and halal food serving, such as the canteen menu and serving activity in the ub library canteen shown in figure 5. display and serving is a specific procedure for a canteen or restaurant that is not needed in the processed industry. figure 5. the example of canteen menu (a) and serving activity in ub library canteen (b) i. employee and visitor rules; standard rules for visitors have not been applied in the ub library canteen, but the employee rules have been socialized. in general, employees and visitors are not permitted to bring food and drinks that are not halal to the halal canteen, according to has 23102 (lppom mui, 2015). this rule ensures that serving menus in the canteen is not contaminated with the menus or products from outside the canteen whose halal status is uncertain through utensils, bowls, spoons, cups, and other serving equipment. guaranteed halal canteen will be more standardized. indonesian journal of halal research, 3, 2 (2021): 75-86 82 of 86 sucipto sucipto et al. 3.6. traceability the results of the materials tracing in each tenant are that some materials do not have a brand, making them difficult to identify. also, some ingredients do not have a halal logo on the packaging. the traced material is about 113 raw materials and supporting materials, including 16 critical materials (14%), including hcp, so the ingredients did not meet the criteria for halal production (table 3). materials that do not meet the criteria are given alternative substitute materials revered to the list of certified halal materials. the number of hcp in this study is also consistent with the hcp tracing of hotel restaurants claiming to be sharia hotels (nurmaydha et al., 2018a). this fact is due to the variety of menus and ingredients for restaurants and canteens. for example, bread flour is made from wheat flour. if bread flour has no brand, then include hcp (table 3). wheat flour processing is often added to vitamins and l-cysteine. roswiem (2015) states wheat flour from wheat seeds but often enriched with additives such as vitamin a. vitamin a is usually coated to dissolve quickly and is not easily damaged during storage (lppom mui, 2014a). coating materials other than halal materials such as gum are also from syubhat (dubious) materials such as gelatin. l-cysteine is an improving agent to improve the properties and quality of the flour. apriantono (2007) states that l-cysteine can be made from human hair and animal hair. if from human hair, including haram material. l-cysteine from animal hair must be ascertained from halal animals. therefore, the material used for the production must have a clear brand and have halal certification. 3.7. handling of products that do not meet the criteria based on the traceability of the menu and material, some ingredients do not have a brand or halal logo. for example, tofu, dumpling wrap, petis (black shrimp paste), terasi (shrimp paste), white bread, bread flour, cincau (grass jelly), dawet, ice cream, astor, kerupuk (crackers) "si unyil," soy sauce "2 ikan bader mas", and ground pepper "pelangi," and instant tea "999”. the selected products are given alternatives for halal materials certified. beef and chicken meat are substituted halal-certified slaughterhouses. the suggestions for alternative material replacement are shown in table 3. table 3. hcp tracking and alternative ingredients material brand alternative ingredients tofu yungfu/inofu/tahu “halim”/sari lezat “poo” dumpling wrap/ spring roll pastry “jay yen” pastry petis (black shrimp paste) “yudhistira” petis (sidoarjo) terasi (shrimp paste) “mamasuka”/ “abc” terasi white bread “sari roti” bread crumbs “mamasuka” bread crumbs agar-agar/ jelly powder nutrijell konnyaku jelly powder cincau dawet (grass jelly) “sruuut” dawet/cendol flour ice cream “diamond” vanilla ice cream waffer roll “gery” wafer roll /arnots astra chocolate wafer stick kerupuk (indonesian crackers) si unyil “finna” crackers soy sauce delmin, 2 ikan bader mas “bango”/“abc”/ “sedap” soy sauce tea 999 “tong tji” premium jasmine tea / “tong tji” black tea / super tea “tong tji” ground pepper chicken meat beef pelangi “ladaku” ground pepper mua’llim broiler chicken slaughtering (batu-east java) gadang slaughterhouse (malang-east java) replacement brands of similar materials need to recognize the characteristics of the material being replaced and the substitute material. for example, each soy sauce brand has a different indonesian journal of halal research, 3, 2 (2021): 75-86 83 of 86 traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen sweetness or salinity level. it is necessary to reformulate ingredients to arrange the menu accord to previous taste standards. there are several considerations in changing ingredients. first, recognize the characteristics and composition of the ingredients replaced and alternative substitutes, especially the taste and aroma. second, the price of substitute materials is close to the ingredients being replaced so that halal products can remain competitive in the market. third, substitute materials are available on the market near the place of production and or easily ordered. a commitment of entrepreneurs is needed to reformulate the menu with explicit halal material: the awareness and patience to produce a halal menu according to consumer demands and new halal regulations. the best method of education for small businesses is to be developed. 3.8. internal audit internal audits at the ub library canteen were conducted with direct questions, answers, and tenant's kitchen observation. the canteen was still in the process of obtaining halal certification at internal audit do not all components were following has requirements. overall, the results of the internal audit focused on materials that were not halal-certified and brand. monitoring and evaluating the implementation of has in businesses or companies require a halal internal audit (lppom mui, 2012). the corrective action from internal audits must be ensured to avoid repeated errors in the future (lppom mui, 2014b). an internal audit was conducted at the ub library canteen after all stages (preparing menu documents, materials, and production processes). the internal audit identifies the processes that are following halal rules and, more importantly, tracing the materials, processes, and serving that do not conform to halal standards. in this study, the internal audit activity was conducted as a simulation, so that it still has weaknesses because the implementation is not comprehensive yet. 3.9. implications for guarantees of material halal, process, and serving the halal standard for restaurants or canteens was debatable (akhtar et al., 2020). in the ub canteen, there are three halal standards: ingredients, production process, and serving. first, the halal status of the ingredients should be clear. second, the production process is must be considered to avoid the possibility of cross-contamination. third, the serving must be regarded as it directly contacts with food or beverage. the hcp materials were replaced by the new alternatives materials (halal-certified materials or evidence of halal production process (hpp) from the producer if the production has referred to the hpp) and the halal auditors will examine it further. also, the uncritical material or halal positive list of materials refers to lppom mui no: sk07/dir/lppom mui/i/13 (lppom mui, 2013). halal certification becomes the reference for halal menus or ingredients. the elements of canteen menu ingredients are more complex than the processing industry. ub canteen will control the hcp by supplying chicken and beef alternatives for all tenants from halal-certified slaughterhouses. ub canteen management team coordinated this activity. also, the implementation of material purchasing procedures must be informed and done by tenants, following the indonesian ulema council's standards (mui) in figure 6. the ub canteen management team should monitor the hpp consistently by direct observation in the tenant's kitchen every three months. the direct observation was to evaluate the production so that if there are deviations from the halal production standard, it can be corrected quickly. the application of the standard operating procedure (sop) of the production process in the tenant's kitchen is essential. storage and material handling in tenant’s kitchens, the ingredients for canteen production were placed in the same place with ingredients for household production. therefore, it is expected that all stored materials for ub canteen and household production are adjusted to halalan thoyyibban standard so that there is no cross-contamination of haram or najis materials. in this way, the hpp is not only for the needs of ub's canteen matters but also can educate the halalan thoyyibban production system (htps) for all family members. indonesian journal of halal research, 3, 2 (2021): 75-86 84 of 86 sucipto sucipto et al. did it already have halal certification from majelis ulama indonesia (mui) or other halal certification institution? no yes are there any posibility of haram contamination happening in material and processing ? (for example: from the animal source and khamr) no yes lppom mui certificate ? halal non-halal are the certificate still valid ? no yes mui certificate or other halal certificate institution which is recognized by lppom mui ? halal non-halal list of declined (notapproved) inggredients list of approved inggredients figure 6. material purchasing procedure (lppom mui, 2014) ali et al. (2017) and tieman (2011) provided an integrated view of the concept of halal and thoyyibban relating to product safety, nutrition, and aesthetics. this condition is part of disseminating halal education to the community because there are around 147 tenants in the ub canteen. this halal production education is vital for entrepreneurs as halal certification is mandatory, such as law no. 33 of 2014 concerning halal product guarantee. the serving of the menu should use specialized equipment to prevent the cross-contamination of haram or najis materials. therefore, it is necessary to establish the rules or procedures for the halal serving tenants and employees. employees and visitors may not bring or consume haram or unclear halal food in the ub canteen. the application of serving sop for employees and visitors needs to be emphasized. 4. conclusion identification of halal control points (hcp) in the ub library canteen is made on materials, production processes, and serving. the results were conducted from all 113 fresh and processed main and additional materials. there were 16 hcp materials (14%); that need to be replaced with halalcertified materials or halal production certificates from the material producers. halal guarantee for all tenants' meat ingredients will be efficient with purchasing from halal-certified slaughterhouses by the ub canteen manager. serving at the ub library canteen is halal guaranteed by standard operating procedure (sop) for employees and visitors to avoid bringing or consuming food that is not halal in this canteen. the replacement of halal-guaranteed materials and the serving procedure is supporting the halal certification process strongly. the hcp traceability of the university canteen business must be carried out according to halal standards, including raw materials, additional materials, processed, and serving, including the equipment used. acknowledgments the authors would like to express their gratitude to the institute for research and community service (lppm) universitas brawijaya, which helped publication develop study centers and study groups in 2020 with contract number 1103.7/un10.c10/pn/2020. indonesian journal of halal research, 3, 2 (2021): 75-86 85 of 86 traceability of halal control point in material, production, and serving to support halal certification in universitas brawijaya canteen references abdelaal, a. h., mckay, g., & mackey, h. r. 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(2009). food safety practices in a portuguese canteen. food control, 20(10), 936–941. zzaman, w., febrianto, n. a., zakariya, n. s., abdullah, w. n. w., & yang, t. a. (2013). embedding islamic dietary requirements into haccp approach. food control, 34(2), 607– 612. © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research e-issn: 2657-0165 p-issn: 2656-3754 article 1,2,4,5department of pharmacy, universitas muhammadiyah bandung, jl. soekarno hatta no.752, bandung 40614, indonesia. 3department of food technology, universitas muhammadiyah bandung, jl. soekarno hatta no.752, bandung 40614, indonesia. 6international institute for halal research and training, international islamic university of malaysia, kuala lumpur 50728, malaysia. indonesian journal of halal research | 5(1), feb, 2023 | doi: 10.15575/ijhar.v5i1.21285 https://journal.uinsgd.ac.id/index.php/ijhar/ characterization of banana peel pectin (musa acuminata colla) as a potential halal pharmaceutical excipient titian daru asmara tugon1*, rizky dwi larasati2, saepul adnan3, eris sucimilawati4, fuji sintya agustiani5, irwandi jaswir6 abstract: indonesian halal product assurance law no. 33 of 2014 states all products circulating in indonesia must be halal-certified, including pharmaceuticals. banana peel waste has the potential to produce pectin compounds as pharmaceutical excipients. this study is aimed at determining the characteristics of banana peel pectin as a potential halal pharmaceutical excipient. it has involved qualitative tests and established characteristics of extract pectin by organoleptic test, acidity (ph) test, solubility, equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degree, moisture content, and ash content. the yield of pectin produced was 17.19%. the qualitative test showed positive pectin, the characteristics of a white powder that is slightly ash, odorless, has a ph of 6.02, is soluble in water, insoluble in ethanol 96%, has an equivalent weight of 5,000 mg, methoxyl concentration of 2.6%, galacturonic acid concentration of 73.92%, esterification degree of 20.19%, moisture content of 7.139% and ash content of 1.6%. based on the characterization results, banana peel pectin is, by pectin quality standards, a pharmaceutical excipient, especially as a raw material for manufacturing capsule shells, thickeners, and coating and gelling agents. keywords: banana peel, excipients, halal, pectin, pharmaceuticals e-mail: titiandaru@umbandung.ac.id*1, rizkydwilarasati@umbandung.ac.id2, saepul.adnan@umbandung.ac.id3, erissuci67@gmail.com4, sintyafufu@gmail.com5, irwandi@iium.edu.my6 *corresponding author received: november 18, 2022 accepted: february 24, 2023 published: february 28, 2023 how to cite this article (apa 7th edition reference style): tugon, t. d. a., larasati, r. d., adnan, s., sucimilawati, e., agustiani, f. s., & jaswir, i. (2023). characterization of banana peel pectin (musa acuminata colla) as a potential halal pharmaceutical excipient. indonesian journal of halal research, 5(1), 41–52. https://doi.org/10.15575/ijhar.v5i1.21285 article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 42 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ 1. introduction the largest muslim population in the world is in indonesia. in 2020, according to the ministry of religion of the republic of indonesia, the population of indonesia was 270 million people, of which about 232 million were muslims. the muslim population makes up 30% of the total population. in 2025, the muslim population is predicted to increase to 35% (esfahani, 2013). therefore, the consumption of halal products will increase along with the demand. the halal status of pharmaceutical products is a concern due to the implementation of the halal product guarantee act. however, problems arise because not all medicines meet the requirements for halal status. according to the assessment institute for foods, drugs, and cosmetics, using the indonesian council of ulama (lppom mui) data, out of 30,000 medicines products registered to the agency of drug and food control of the republic of indonesia (bpom), only 34 medicines have halal certificates (hijriawati et al., 2018). halal status in the pharmaceutical industry can be affected by raw materials. natural resources in indonesia can be alternative sources of raw materials, like the banana. the banana is a fruit grown locally in indonesia and available year-round in the market. throughout 2021, indonesia produced 8.74 tons of bananas. production increased by 6.28% from the previous year of 8.18 tons. in 2021, consumption reached 2.39 million tons, up 33.81% from 2020. the domestic sector contributes 47.7% to the domestic consumption of bananas (bayu, 2022). the banana processing industry produces several waste products in the form of peels, which can impact the environment (achinas et al., 2019; arshad et al., 2022; rivadeneira et al., 2022). banana peel is a potential source of starch, cellulose, and pectin that has yet to be optimally used (carrion et al., 2021; doan et al., 2021; padam et al., 2014; tibolla et al., 2017). pectin includes water-soluble polysaccharide compounds and is a pectinic acid containing methoxyl groups. the macromolecules and structural properties of pectin are diverse due to its sources and extraction methods. statistical data shows the need for pectin in the asian region, including indonesia, increases yearly. however, indonesia depends on imported pectin because its pectin manufacturing industry is not yet developed even though raw materials are abundant (aisyah et al., 2020) until commercial pectin has a sufficiently high price (picauly & gilian, 2020). commercially, pectin is extracted from orange and apple peels and widely used in industry as stabilizers, emulsifiers, thickeners, encapsulants, or gelling agents (chandel et al., 2022; cui et al., 2021; eghbaljoo et al., 2022; picot-allain et al., 2022). the pharmaceutical excipients obtained from pectin can be developed into halal products. halal pharmaceutical excipients refer to the process of developing halal products, which begins with planning, selecting raw materials, halal production, and guaranteeing halal products based on halal management, known as the concept of halal by design (hijriawati et al., 2014). therefore, in pectin production, it is necessary to select appropriate raw materials, use extraction solvents that meet halal criteria, and ensure the pre-treatment process for pectin extraction follows the halal management system. pectin can be a substitute for gelatin in the pharmaceutical industry and as an excipient for halal pharmaceuticals. pharmaceutical manufacturers usually use animal gelatin as a raw material or excipient for gelling, thickening, stabilizing, and manufacturing capsule shells. however, gelatin raw materials still need to be tested for their halal status. in addition, the use of animal gelatin raises concerns about contamination with bovine spongiform encephalopathy (bse) (giménez et al., 2005). gelatin used in the indonesia pharmaceutical industry is an imported material. according to data from gelatin manufacturers in europe, in 2005, the world’s most significant gelatin production (44.5% –136,000 tons) comes from pig skin raw materials (faridah & susanti, 2018). this data shows that gelatin derived from pigs still dominates the global market. the use of banana peel waste as a raw material for making pectin is an opportunity to develop halal pharmaceutical excipients as an alternative to gelatin, which is used widely in the pharmaceutical and non-pharmaceutical industries. recently, research on pectin from various sources continues to be developed (chandel et al., 2022) with various pre-treatments and extraction methods (ling et al., 2023). research on pectin from banana peels has been widely reported by arshad et al. (2022), padam et al. (2014), putra et al. (2022), and rivadeneira et al. (2022). likewise, pectin can be obtained from waste jackfruit (artocarpus heterophyllus) (begum et al., 2014), oranges and lemons (twinomuhwezi et al., 2020), cashew nuts (yapo & koffi, 2014) and mango peels (paper & dur, 2021). however, to the best of our knowledge, we have yet to research the extraction and characterization of banana peel pectin as a raw material for encapsulation and manufacturing capsule shells. the main objective of this study is to extract and characterize banana peel pectin, which meets the pectin quality standards as an alternative to animal gelatin for use as a halal pharmaceutical excipient. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 43 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ 2. materials and methods 2.1. sample preparation banana peel waste was obtained from banana chips from micro, small, and medium enterprises. banana raw materials were determined first. the banana peel waste was washed with fresh water. after the banana peel was cleaned, chopped, and dried in sunlight, then dry smoothed using a blender. the banana peel powder was then sieved through 100 mesh to prepare it for extraction (azis et al., 2020). 2.2. pectin extraction 2.2.1. pectin extraction process after preparation, 650 g of the simplicial powder was dissolved in a 5% citric acid solution (powder and solvent ratio is 1:20). the extraction process was carried out using a hot plate stirrer at a 90°c controlled temperature for 40 minutes. after the heating process, the filtrate was filtered. the filtrate was then cooled to room temperature and 96% alcohol was added with a volume ratio of 1:1, then precipitated for 24 hours. the filtrate was filtered (aziz et al., 2018) and washed using 96% ethanol. this washing process involved adding 96% ethanol until the pectin precipitate was submerged, then stirred and filtered. this process was repeated ten times until the pectin was neutral. the pectin was then dried using an oven at 50°c temperature for 24 hours (azis et al., 2020). the dried pectin was mashed, sieved through 100 mesh, and weighed for characterization (kesuma et al., 2018). 2.2.2. pectin rendemen the rendemen calculation is done by weighing the dry pectin and dividing it by the weight of the dried raw material (picauly & tetelepta, 2020). rendemen (%) = dry pectin weight (g) dry raw material weight (g) ×100 (1) 2.3. pectin qualitative test 2.3.1. pectin test using ethanol 0.05 g of pectin was dissolved in 5 ml water and then 1 ml pectin solution was added with 1 ml 96% ethanol (daniarsari & hidajati, 2005). 2.3.2. pectin test using naoh 1 ml of pectin solution was added to 1 ml sodium hydroxide (naoh) 2n, then left at room temperature for 15 minutes (daniarsari & hidajati, 2005) 2.3.3. color test two drops of iodine were added to 1 ml pectin solution added two drops of iodine and then observed for color change (nurniswati et al., 2016). 2.4. pectin characterization pectin characterization included organoleptic, solubility, acidity (ph), equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degrees, ash content, and moisture content (picauly & tetelepta, 2020). 2.4.1. organoleptic test an organoleptic test was carried out by directly observing the pectin powder, including color, texture, smell, and taste observations. based on the handbook of pharmaceutical excipients (hope) 2009, pectin has the appearance of a coarse or fine powder, is yellowish-white, is almost odorless, and has a mucilage taste (husni et al., 2021). meanwhile, based on the food chemical codex, pectin appears as a coarse to fine powder that is yellowish-white, gray, or brown. 2.4.2. solubility test 0.1 g of pectin was dissolved in 2 ml of water and 2 ml of 96% ethanol, then the solubility was observed (husni et al., 2021). pectin is soluble in water and insoluble in 96% ethanol and other organic solvents. 2.4.3. ph test based on the hope 2009, 1 g of pectin powder was dispersed in 10 ml aquadest and the ph was determined using a ph meter. pectin has a ph of 6.0–7.2. 2.4.4. equivalent weight 0.1 g of pectin was moistened with 1 ml of 96% ethanol, then dissolved in 20 ml of carbonate-free distilled water at 40°c and stirred for one hour. after that, 0.2 g nacl was added, then three drops of phenolphthalein indicator. this was titrated slowly with standardized 0.1 n naoh until the color article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 44 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ changed to pink (ph 7.5) for 30 seconds (devianti et al., 2020). equivalent weight (mg) = sample weight (g) × 100 naoh volume (ml) × n naoh (2) 2.4.5. methoxyl concentration 10 ml of naoh 0.25 n was added to the titrated solution, then stirred for one hour at room temperature in a closed erlenmeyer flask. after that, 10 ml of 0.25 n hcl was added, then titrated with 0.1 n naoh until it reached the end point of the titration, which was marked by a change in color to pink (devianti et al., 2020). methoxyl concentration (%) = naoh volume × n naoh × 31 sample weight (mg) × 100 (3) description : 31 molecular weight from methoxyl group 2.4.6. galacturonic acid concentration the galacturonic concentration was calculated from the meq (milliequivalents) of naoh obtained by determining the equivalent weight and methoxyl concentration (picauly & tetelepta, 2020). galacturonic acid concentration = meq (be + km) × 176 × 100 sample weight (mg) (4) be = equivalent weight km = methoxyl concentration 176 lowest equivalent weight from pectate acid 2.4.7. esterification degree the esterification degree was calculated using methoxyl and galacturonic concentrations (picauly & tetelepta, 2020). esterification degree (%) = methoxyl concentrartion × 176 × 100 galacturonic concentration × 31 (5) 2.4.8. ash content an empty porcelain cup was heated in a furnace at 550°c for 30 minutes and cooled in a desiccator. the cup was weighed. 2 g of the sample was heated in an electric furnace at a maximum temperature of 550°c until completely turned to ash. the cup was cooled in a desiccator and then weighed (picauly & tetelepta, 2020). ash content (%) = ash weight (g) example ash (g) × 100 (6) 2.4.9. moisture content measurement of water content in the sample was carried out using a moisture analyzer by heating the sample to 105°c temperature so that the water content in the sample would evaporate and be noted as present water content. 3. results and discussion 3.1. sample preparation the banana peel waste used as raw material was still raw and green. it is known that the highest pectin yield can be obtained from banana peels with a low level of maturity. when reaching the yellow maturity level, the pectin yield decreases due to the enzymes’ process of pectin degradation (akili et al., 2012). table 1. amount of raw materials raw material results (weight) (g) banana peel 6,525 banana peel simplicia 855 table 1 shows the amount of banana peel simplicia produced was as much as 855 g from 6,525 g of banana peel. based on organoleptic observations, banana peel simplicia had the form of fine powder after being blended and is brown and odorless. 3.2. pectin extraction pectin extraction was done using a conventional method with a hot plate stirrer and automatic stirring at 600 rpm (devianti et al., 2020). the yield of pectin produced was 17.19%. the weight of pectin obtained was 111.768 g from the weight of banana peel simplicial of 650 g. the yield of apple pomace article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 45 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ pectins extracted using citric acid is 23.3% (dranca et al., 2020) and the yield of citrus peel pectins extracted using hydrochloric acid ranges from 11.1% to 21.3% (cui et al., 2021). thus, the yield of banana peel pectin and commercial pectin is similar. in the process, using acidic materials such as citric acid is included in halal materials because it is a synthetic material, in contrast to the pectin extraction process using an enzymatic process because it includes a critical halal point. the pectin extraction process can also affect its rheology and viscosity, which act as a thickener and stabilizer. thickeners and stabilizers in the pharmaceutical industry usually use xanthan gum, which has an unclear status of doubt (syubhat) because it is produced by pure culture fermentation techniques from carbohydrates with xanthomonas campestris microbes, by following the indonesian ulema council fatwa regarding the use of microbial materials. in addition, thickeners and stabilizers can be derived from cellulose gum, such as ethyl cellulose, with halal status because it comes from the same plant cell walls as pectin (jaswir et al., 2020). factors that affect the value of pectin yield include extraction time, physical form of raw materials, extraction temperature, amount of solvent, ethanol concentration, precipitation time, acid type, and acid ratio. the longer the extraction time, the higher the pectin yield (picauly & tetelepta, 2020). the resulting pectin precipitate was white. to clean the remaining acid residue from the pectin, 96% ethanol was used on the precipitate. the results of several pieces of washing stated the acidity (ph) of the pectin showed the number 6. washing with 96% ethanol produced a whiter pectin color than washing without alcohol (febriyanti et al., 2018). this is in line with research conducted by susilowati et al. (2014), regarding the extraction of pectin from cocoa fruit peel with citric acid solvent. maximizing the washing process can increase the brightness of the pectin produced (rahmanda et al., 2021). from the washing process, wet white pectin was produced. the wet pectin was dried at 50°c for 24 hours. subsequently, the pectin was ground into powder. after the pectin powder was formed, it was sieved through 100 mesh to obtain a homogeneous grain size (sitorus et al., 2020). the resulting pectin is shown in figure 1. figure 1. banana peel pectin. the resulting banana peel pectin can be used as a halal pharmaceutical excipient. even though the washing and precipitation processes use ethanol, the ethanol used does not come from the khamr industry according to the certificate of analysis (coa) received from the supplier. so, it does not include halal critical point materials. the final product of this extraction process is in the form of dry pectin. if the final product is produced in a solid state, it can be categorized as halal because, to become a solid state, it must go through several stages, including heating. this process will evaporate ethanol (norazmi & lim, 2015). 3.3. pectin qualitative test result table 2. qualitative identification of pectin no. treatment results 1. 1 ml of pectin + 1 ml of 96% ethanol a clear precipitate like gelatin is formed 2. 1 ml of pectin + 1 ml of naoh 2 n left at room temperature for 15 minutes formed semi-gel 3. 1 ml of pectin + 2 drops of iodine formed a reddish-purple color table 2 shows the results of the first pectin identification test were positive and characterized by forming a clear gelatin-like precipitate that distinguishes pectin from most gums. gelatin has the same precise precipitate identification results as pectin. gelatin is often used in the pharmaceutical industry, primarily article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 46 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ to manufacture capsule shells. however, the halal status of gelatin is still in doubt (syubhat) because 44.5% of its raw material comes from pork (faridah & susanti, 2018). so, pectin can be an alternative to gelatin the second identification of pectin had positive results and was characterized by forming a gel or semi-gel that differentiated pectin from tragacanth. the results showed positive results that formed a semi-gel when the two reacted. this was due to neutralization between two colloids with opposite charges. pectin colloids have a negative charge and will agglomerate when added cations such as na+ (devianti et al., 2020). in the color reaction identification test using iodine solution, banana peel pectin gave a positive result in the form of a color change to reddish-violet. this color change was the result of a reaction between iodine and pectin. 3.4. pectin characterization 3.4.1. pectin organoleptic results table 3. pectin organoleptic organoleptic testing standard banana peel pectin hope 2009 form coarse or fine powder fine powder color yellowish white white; a little gray smell almost odorless no smell based on table 3, the results of organoleptic tests were carried out by observing the shape, color, and smell of banana peel pectin (hanifah et al., 2021). based on the hope 2009, the description of pectin is a coarse or fine powder, yellowish-white, almost odorless, and has a mucilage taste. the organoleptic test results for banana peel pectin in terms of shape, color, and smell almost match the pectin quality standards in hope 2009. the resulting pectin has the same organoleptic properties as commercial pectin, which is known to have a brighter color – white, yellowish, gray, or brown (nurhayati et al., 2016). 3.4.2. pectin solubility results table 4. pectin solubility test no. substance solvent results 1. pectin water soluble in water to form a slightly viscous liquid 2. pectin ethanol 96% insoluble in ethanol and forms clear lumps based on table 4, the solubility test shows, when 0.1 g of pectin was dissolved in water, pectin was obtained, which dissolved in water, forming a slightly viscous liquid. then, when 0.1 g of pectin was dissolved in 96% ethanol, the pectin was found to be insoluble and clear lumps formed. according to the hope 2009 specification, pectin is soluble in water and insoluble in ethanol (95%) and other organic solvents. pectin is soluble in water by forming colloids. when pectin dissolves in water, some of its carboxyl groups will be ionized to form carboxylate ions (daniarsari & hidajati, 2005). pectin solubility will also increase along with the increasing degree of esterification and decreasing molecular weight (aziz et al., 2018). the methoxyl pectin content affected the solubility of pectin in water because this methoxyl group prevented precipitation of the polygalacturonic chain formula, the more methoxyl groups, the more soluble pectin produced in water. pectin precipitated when ethanol was added. this follows pectin’s nature, which is insoluble in organic solvents such as alcohol. alcohol acted as a dehydrator to take moisture from the hydrophilic pectin colloid solution and caused clots to form. these clumps were indicated by forming a clear gel in the pectin solution (timang et al., 2019). based on this description, it is known that the solubility of banana peel pectin follows the specifications required in hope 2009. 3.4.3. ph test results the ph test was carried out to determine the level of acidity and basicity of pectin. the testing was carried out using a ph meter. the results showed the ph of banana peel pectin was 6.02 or an acidic ph. based on the standard in hope 2009, the ph of pectin is 6–7.2. therefore, banana peel pectin fits the standard. the increase and decrease in pectin ph could be influenced by various things, including the acid pectin washing using ethanol. pectin is a good stabilizer in acidic conditions. water and components article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 47 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ dissolved in water will be bound to the pectin. these components are organic acids contained in the product. therefore, these organic acids will be bound to the pectin and these bonds cannot be separated. the higher the addition of pectin, the degree of acidity decreases or the ph value increases. this is because pectin will be hydrolyzed into pectic acid and pectinic acid, so higher acid production and a lower ph. 3.4.4. equivalent weight results table 5. pectin equivalent weight repetition volume of naoh 0.1 n (ml) average (ml) equivalent weight (mg) international pectin producers association (ippa) 2003 standard titration 1 0.2 0.2 5,000 600–800 mg titration 2 0.2 the results of the equivalent weight test are shown in table 5. the principle of the reaction in determining the equivalent weight is based on the occurrence of the saponification reaction of the carboxyl group by naoh (husnawati et al., 2019). the volume of naoh used to react with the carboxyl group is inversely proportional to the equivalent weight value. the larger the volume of naoh, the smaller the equivalent weight value. the smaller the equivalent weight means the higher the methoxyl pectin content (aziz et al., 2018). the extracted pectin was in the form of a powder that coagulates and becomes partially hydrated when in contact with water. therefore, for the pectin to be wholly dissolved when determining the equivalent weight, the pectin powder was moistened using 96% ethanol so it was completely wetted to the core. synthetic materials are not included in the critical halal point, but the critical point is the manufacturing process and origin of the raw materials. the ethanol used does not come from the khamr industry following the coa obtained, so it does not affect the halal product. the solvent used during the analysis was co2-free aquadest because the presence of co2 gas in water could react with naoh to form carbonate salts, affecting the analysis results. nacl was added to sharpen the endpoint of the titration (devianti et al., 2020). the longer the pectin extraction time, the lower the value of the equivalent weight became. the longer extraction time caused pectin’s deesterification process to become pectic acid. this de-esterification process increased the number of free acid groups. this increase in free acid groups reduced the equivalent weight (picauly & tetelepta, 2020) —likewise, the higher the temperature, the lower the equivalent weight value. the lower the ph of the solvent, the lower the equivalent weight produced. low ph caused the de-esterification of pectin into pectic acid, where the number of free acid groups increased so the equivalent weight decreased. the change in equivalent weight was affected by de-esterification. the increase in the de-esterification process means an increase in the number of free acid groups. this means a decrease in equivalent weight because pectic acid, which has a lower equivalent weight, was increasing (kesuma et al., 2018). the stronger and more concentrated the acid used tended to cause polymerization of the pectin chains. this reaction caused the pectin chain formed to be long and the amount of free acid in solution decreased. decreasing the amount of free acids in the solution causes the equivalent weight value of pectin to increase (husnawati, 2019). the stronger the acid, the more hydrolyzed protopectin becomes pectinic acid or soluble pectin. soluble pectin has a high equivalent weight (kesuma et al., 2018). 3.4.5. methoxyl concentration results table 6. methoxyl concentration repetition volume of naoh 0.1 n (ml) average (ml) methoxyl level (%) ippa 2003 standard food chemicals codex (fcc) 1996 standard titration 1 0.8 0.85 2.6 >7.12% (hmp) ≥7% (hmp) titration 2 0.9 2.5-7.12% (lmp) 7% (lmp) notes: hmp: high methoxyl pectin; lmp: low methoxyl pectin table 6 shows the results of testing the methoxyl concentration of pectin. pectin is known to have a high methoxyl level if it has a methoxyl content value equal to 7% or more. if the methoxyl content is less than 7%, the pectin is categorized as having low methoxyl based on the fcc 1996 standard. based on the ippa 2003 standard, high methoxyl pectin has >7.12% methoxyl content, while low methoxyl pectin article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 48 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ is 2.5–7.12%. based on the calculation, the methoxyl pectin content of banana peel is 2.6%, which classifies it as low methoxyl pectin. methoxyl content in pectin has an important role in determining its functional properties, such as the structure and texture of the pectin gel. high methoxyl pectin can form a gel with added sugar and acid. the conditions required for gel formation are 58–75% sugar content with a ph of 2.8–3.5 and a gel formation temperature of around 88°c. low methoxyl pectin does not require high sugar content for gel formation, so it can be directly used as a thickener with a gel formation temperature of 54°c (devianti et al., 2019). as a result, it might be used as a gelling agent in medicinal formulations. the higher the extraction temperature, the higher the methoxyl content produced due to the increasing number of esterified free carboxyl groups (aziz et al., 2018). however, at 90°c to 100°c specific temperatures, the level of methoxyl pectin could decrease and pectin would experience a decrease in the average level of methoxyl pectin. high temperatures would cause de-esterification of the methoxyl pectin group so it would reduce the level of methoxyl pectin obtained. in acid treatment at high temperatures during heating, there was bond breaking between protopectin and its bonds to other plant tissues. it also broke several methoxyl groups (-och3), which would form pectin. if the extraction temperature were too high, all the methoxyl groups would be completely hydrolyzed, resulting in a product that is insoluble in water and no longer easy to form a gel called pectic acid (daniarsari & hidajati, 2005). 3.4.6. galacturonic acid level results table 7. galacturonic levels meq galacturonic acid level (%) hope 2009 ippa 2003 & fcc 1996 standards meq naoh on be determination 0.08 73.92 ≤74% >35% meq naoh on methoxyl content determination 0.34 table 7 shows the test results for galacturonic levels. galacturonic acid levels strongly influence the functional properties of pectin. the structure and texture of the pectin gel depend on the galacturonic acid content. the higher the galacturonic value, the higher the pectin quality (febriyanti et al., 2018). according to the ippa 2003 standard, galacturonic levels are set at a minimum of 35%. meanwhile, based on the hope 2009, the galacturonic concentration is determined to be 74%. analysis of galacturonic acid levels in banana peel pectin resulted in 73.92%. therefore, the pectin produced in this study met the standard values. the high content of polygalacturonic acid also affected gel formation because, the more galacturonic acid content, the stronger the three-dimensional network was formed. therefore, it could trap all the liquid in it, forming a stronger gel (widyaningrum et al., 2014). this means the purity of the pectin was sufficient to form a good gel. the results of the galacturonic acid test meet the standards so banana peel pectin has the potential to form gels in pharmaceutical preparations. it can also be applied as an encapsulating agent and coating film (chandel et al., 2022). pectin can also be used for alphatocopherol microencapsulation (singh et al., 2018). 3.4.7. esterification degree results table 8. degree of esterification methoxyl (%) galacturonic (%) esterification degree (%) ippa 2003 & fcc 1996 standards 2.6 73.92 20.23 >50% for high ester pectin <50% for low ester pectin table 8 shows the esterification degree is as much as 20.23%. banana peel pectin has a low ester, <50% according to the ippa 2003 standard. factors that affected the esterification degree included extraction time, solvent concentration, temperature, ph, and acid type. the longer the extraction time, the higher the esterification degree. the degree of esterification tended to increase with time because the glycosidic bond of the methyl ester group of pectin tended to hydrolyze to produce galacturonic acid. if the extraction was carried out for too long, the pectin would turn into pectic acid, of which galacturonic acid was free from the methyl ester group. the number of methyl ester groups indicated the number of unesterified carboxyl groups or degree of esterification (picauly & tetelepta, 2020). the higher the value of the equilibrium constant for acid, the higher the degree of esterification. a high k value increases the quantity of acid that dissociates and the number of hydrogen ions, resulting in rapid hydrolysis of protopectin to pectin. (kesuma et al., 2018). article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 49 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ 3.4.8. moisture content results table 9. pectin moisture content pectin weight (g) moisture content (%) hope 2009 ippa 2003 & fcc 1996 standards 2,073 7.139 ≤10% maximum 12% table 9 shows the result of the moisture content test was less than 10%. this level measurement was carried out to measure the moisture content contained in a sample by taking into account the limits of the moisture content range that had been set. one method to reduce the moisture content was the drying process of the material first to a predetermined moisture content limit. a moisture balance and pectin weight of 2 g were used to determine the moisture content (hanifah, 2021). the result of determining the moisture content of banana peel pectin is 7.139%. the quality standard for moisture content set by the ippa 2003 and fcc 1996 standards is a maximum of 12%. however, the moisture content determined based on the hope 2009 is less than or equal to 10%. the results of determining the moisture content carried out in this study met the standard requirements. moisture content that is too high can be affected by the degree of drying and storage conditions of pectin (hanifah et al., 2021). 3.4.9. ash level results table 10. pectin ash content porcelain crucible weight (g) sample weight (g) weight of porcelain and ash (g) ash content (%) ippa 2003 standard 38.6687 2 38.7007 1.6 maximum 10% table 10 shows the result the ash content was 1.6%, which is well below the ippa 2003 standard, which is 10%. ash is a residue or residual combustion of organic materials in the form of inorganic materials. ash content affects the level of pectin purity. the higher the level of pectin purity, the lower the ash content (hanum et al., 2012). the ash content of pectin was affected by the residue of inorganic materials contained in the raw material, the extraction method, and pectin isolation. this was due to the acid’s ability to dissolve the natural minerals from the extracted material, which increased acid concentration, temperature and reaction time. dissolved minerals will also precipitate when mixed with pectin during precipitation with alcohol (aziz et al., 2018; fajriati et al., 2022). 4. conclusion banana peel pectin has yet to be widely applied in the pharmaceutical industry, even though it has great potential as a pharmaceutical excipient development. in the extraction process, we chose to add acid as a synthetic material compared to the enzymatic process so the pectin produced is included in the positive material list or can be said to be a halal material. the results identified pectin, a colored clear precipitate like gelatin, so it has the potential to be an alternative to gelatin, especially in manufacturing capsule shells. the results of the methoxyl characterization stated that banana peel pectin was included in the low methoxyl pectin category with a percentage of 2.6%, which does not need added sugar and acid but can be directly used as a gelling agent such as cellulose gum and xanthan gum. xanthan gum comes from the fermentation of pure bacterial cultures, so its status is doubt (syubhat) following the indonesian ulema council fatwa regarding microbial materials. the results of the galacturonic acid test indicated the purity of the pectin with a yield of 73.92%, esterification degree of 20.19%, moisture content of 7.139%, and ash content of 1.6%, meeting the hope 2009 and ippa 2003 standards. it can be concluded that pectin has the potential to be applied in the pharmaceutical industry as a thickener or gelling agent and for encapsulation, manufacturing capsule shells, coatings, and films. in this research, characteristic pectin tests have yet to be carried out, such as microscopic tests to complement the qualitative pectin, pectin content, and gel strength tests that can be compared to gelatin and several other types of gelling agents. a recommendation for further research is to add these tests to confirm without a doubt that banana peel pectin can be used as a pharmaceutical excipient. acknowledgments we would like to express our gratitude to the ministries of education, culture, research and technology for the support by giving us the research grants for beginner lecturers that have provided the opportunity to be able to conduct this research. article | indonesian journal of halal research | 10.15575/ijhar.v5i1.21285 50 of 52 indonesian journal of halal research | doi: 10.15575/ijhar.v5i1.21285 | https://journal.uinsgd.ac.id/index.php/ijhar/ references achinas, s., krooneman, j., & euverink, g. j. w. 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(2014). ekstraksi dan karakterisasi pektin dari buah pandan laut (pandanus tectorius). jurnal keteknikan pertanian tropis dan biosistem, 2(2), 89–96. https://jkptb.ub.ac.id/index.php/jkptb/article/view/179 competing interests: the authors have declared that no competing interests exist. © 2023 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 1(2): 31-34, august 2019 e-issn: 2657-0165 p-issn: 2656-3754 31 detection of porcine dna in processed beef products using real time – polymerase chain reaction triayu septiani halal research center, yarsi research institute, jakarta e-mail: triayu.septiani@yarsi.ac.id *correspondent author doi: 10.5575/ijhar.v1i2.5601 abstract meat is one of food materials which has protein source and mostlyconsumed by non-vegetarian. consuming halal food is an obligation for every muslim. meat processed products usually contaminated by pork. one of technique that is often chosen as an authentication process for proofing halalness of the product is pcr technique, one of pcr technique which most commonly used is rt-pcr. rt-pcr technique was chosen as identification method because it has high accuration for detection of porcine dna in fresh meat and processed products. rt-pcr is the amplification technique in the specific regions that are restricted by two oligonucleotide with the help of polymerase enzymes. annealing is the first process of rt-pcr analysis who was primary attachment to the dna template that determines the specificity and amount of dna produced. in this study, extraction kit and detection kit were used for analysis porcine dna in meatballs. the results obtained from this study were from whole dna samples, which had dna purity ranging from 1.82 to 1.93. from the all samples three of them containing porcine dna. the positive samples shown from amplification curves who was specifically formed when probes reacts with porcine gene. keywords: dna, meatballs, porcine, rt-pcr 1. introduction halal food is good for all people, both physically and spiritually. halal food is food that is permitted to be consumed or not bound by provisions prohibiting it, both thayyib and appeasement (girindra, 2006). in the present, the number of cases of halal food contamination with ingredients that are not halal is the problem faced by muslims. processed food products that must be concerned its sausages, nugets, ground meat, corned beef, meatballs, mayonnaise, chewy candy, chocolate, jelly, flavor. in addition to processed food products, there are food additives to oversee for halalness, such as gelatin, lecithin, collagen, glycerol/glycerin, improver, shortening, renin or pepsin and animal derivatives. muslim consumers have strict orders regarding the rules of food that can be consumed. every muslim has different compliance regarding orders, this difference can be seen from the halal application (salehudin, 2010). the advancement of technology in the molecular biology is the best option to identify material contamination that is not halal. for example pork contaminants can be detected by pcr or rt-pcr. the taqman rt-pcr system with minor groove binding has also been used in the detection of quantification of dna of cows, pigs, sheep, chickens, turkeys and ostriches. some testing of meat contamination in indonesia has also used molecular technology. according to margawati & ridwan (2010), the tests conducted did not show any contamination of beef meatballs using the species specific pcr method using primers from the pig leptin gene. the main focus of authentication for muslim consumers in processed meat is the porcine substitution of pigs, blood clots, organs in pig animals, and food processing plants that using derivatives from pigs (such as enzymes) because they have cheaper price and guaranteed availability. dna molecules are the target components for species identification compared to proteins because of the different stability of these two components and their amount in tissue (hamzah, 2014). a number of published works have reported the advantages of using real time – pcr compared with conventional pcr for species identification. the ability to detect very small size products, since it eliminates the need mailto:triayu.septiani@yarsi.ac.id septiani 32 for gel visualization, the reduced risks for crossover contamination, as reaction are kept confined during amplification and analysis and capability for large scale processing and high automated throughput. probe is using among the most broadly applied real time – pcr technologies to detect banned animal material in feedstuffs (pegels, 2012). 2. materials and methods the materials used were various of processed meat products. meat products which are estimated to contain pork or their derivatives such as sausages and meatballs that have been labeled halal or which have not been labeled halal. the other materials used were dneasy mericon food (qiagen), mericon pig kit (qiagen) (figure 1), chloroform and ethanol. figure 1. content of mericon pig kit dna extraction the 200 mg of sample was prepared by the addition of 1 ml food lysis buffer (either directly 1 ml or gradually 500 µl and 500 µl, depending on the type of sample). followed by a purification process by taking 1 ml of sample and adding 2.5 proteinase-k, vortex and incubation at 60 0c for 30 minutes. centrifuge at 2500xg for 5 minutes. add 500 µl of chloroform to the new 2 ml tube. the clear layer from the lysis tube was removed, without touching precipitation on the bottom of the tube. 500 µl of samples were put into tube containing chloroform. vortex for 15 seconds and centrifuge at 14000xg for 15 minutes. a clear layer was taken and the volume was measured, then pb buffer was added with the ratio 1:1 then vortex for 15 seconds. placed all liquid into the qiaquick spin column and centrifuge 17900xg for 1 minute. the liquid was disposed and stored in the collection tube. 500 µl of buffer aw2 were added, 17900xg centrifuge for 1 minute and the supernatant was removed. place qiaquick spin column in 2 ml of the new collection tube and centrifuge it again at 17900xg for 1 minute on the dry membrane. the collection tube was discharged and placed into the qiaquick spin column in the new 1.5 ml tube. 150 µl of eb was added and incubate for 1 minute at room temperature then centrifuge for 1 minute. the eluted dna can be directly used for pcr or stored at -20°c. rt – pcr analysis the 130 µl multiplex pcr master were mixed into mericon assay tube, vortex and centrifuge. the positive was dissolved then 200 µl quantitec nucleic acid dilution buffer was added, vortex and centrifuge. set up all the sample and control of reaction. table 1. set program of rt – pcr the program of rt – pcr was set and the tubes containing the sample and control were inserted into the machine then run according to the rt-pcr program. 3. results and discussion results of this study presented in table 2. the amplification curves that indicates positive samples might show the safety of food we are consumed. food that are sold in the market may be contaminated by pork. this test aimed to conduct testing directly on the market. the result of positive samples will be given to the competent authority as a reference for futher action. detection of porcine dna in processed beef products using... 33 table 2. extraction result of beef processed product 260 280 conc ng/µl ratio result a1 0,0027 0,0014 2,7 1,93 + a2 0,1159 0,0633 115,95 1,83 b1 0,1044 0,0574 104,45 1,82 b2 0.0467 0.0257 46.75 1.82 + c1 0,1143 0,0631 114,35 1,81 + c2 0,0372 0,0198 37,25 1,88 d1 0,0551 0,02995 55,1 1,84 d2 0,0646 0,03485 64,6 1,85 e1 0.0013 0.0007 1,3 1.86 e2 0,0511 0,02735 51,1 1,87 in this study, all the samples was isolated, then analyzed the purity using tecan nanophotometer at a wavelength of 260/280 nm which is the wavelength used specifically for dna. the results obtained from the all samples have purity in the range 1.81 1.93, the range has passed for further testing using real-time pcr. from all samples that had dna purity in the range 1.8 1.9, the identification of porcine with rt-pcr was conducted to determine porcine contamination in processed meat products, the results of rt-pcr analysis can be seen in figure 2. figure 2. analysis result of porcine dna contaminant using rt – pcr compounds with basic components of dna or rna will be absorbed maximally at ultraviolet wavelengths at 260 nm, while amino acids with aromatic rings absorb light with maximum absorbance at 280 nm wavelengths. in the analysis of dna purity, it appears that the entire sample has dna purity in the range 1.8 2.0. according to yoon (2016), the ratio used is the absorbance ratio of 260 and 280 nm to see the purity of nucleic acids with a ratio between 1.8 2.0, so that it can be obtained purely. the dna produced in this study had fulfilled the purity criteria for porcine dna analysis testing using pcr. dna extraction was carried out using species-specific methods. the aim of this method was to identify contaminants in food products that can cause food poisoning and damage the human immune system. in the testing of porcine dna contaminants using the rt-pcr method, obtained the results that among all samples analyzed found three samples which was positive contain porcine dna. the three samples were a1, c1 and b2. this can be seen from the cp (crossing point) value of the three samples which are at <35 when compared with positive control with the cp value 32.63. the content of porcine dna in meatball and beef sausage products can be caused by crosscontamination in the production process, because there are processed meat products that have obtained halal certificates from lppom mui. similar results were also obtained by khatani (2017), where tests conducted on various of processed meats showed that some products found positive containing porcine dna with of ct values at 34 37.45, it could also caused by cross contamination during processing due to porcine dna concentration found in samples showed a low concentration of ≤ 0.0001 ng / µl. 4. conclusion the rt pcr method is the accurate and fast method to be used to identify porcine dna contamination in a processed product. these method using probe which was species specific analysis for detection of porcine dna. from all the samples that has been analysed, three samples which positive contain porcine dna were found. acknowledgements the author gratefully acknowledges funding form yarsi foundation for internal funding which makes these research can be done. references alaraidh, i. a. (2008). improved dna extraction for porcine contaminants, detection in imported meat to the saudi market. saudi journal of biological septiani 34 sciences, 15(2), 225-229. bohari, a. m., hin, c. w. & fuad, n. (2013). the competitiveness of halal food industry in malaysia: a swot ict analysis. geografia online malaysia journal of society and space, 9(1), 1-9. cai, h., gu, x., scanlan, m. s., ramatlapeng, d. h. & lively, c. r. (2012). real – time assays for detection and quantification of porcine and bovine dna in gelatin mixtures and gelatin capsules. journal of food composition and analysis, 25, 83 – 87. cavalcanti, p m., silva, r. & gomes, y. m. (2010). comparison of real-time pcr and conventional pcr detection of leishmania infantum infection: a mini review. the journal of venomous animals and toxins including tropical diseases, 16, 537-542. hamzah, a., mutalib, s. a. & babji, a. s. (2014). porcine dna detection in finished meat products using different mitochondrial dna (mt – dna) on polymerase chain reaction. j. nutr food sci, 4(6). khatani, h. a., ismail, e. a. & ahmed, m. a. (2017). pork detection in binary meat mixtures and some commercial food products using conventional and real – time pcr techniques. journal of food chemistry, 219, 54–60. khairala et al. (2005). rapid detection of pork in processed food using polymerase chain reaction amplification technology: a preliminary report. pakistan journal of biological sciences, 8 (3), 501 – 504. kumar, a., sharma, b. d., mendiratta, s. k. & gokulakrishnan, p. (2012). species specific polymerase chain reaction (pcr) assay for identification of pig (sus domesticus) meat. african journal of biotechnology, 11(89), 15590-15595. mursyidi, a. (2012). the role of chemical analysis in the halal authentication of food and pharmaceutical products. j. food phar.sci., 1, 1 – 4. mutalib, s. a., nazri, w. s. w., shahimi, s., yaakob, n., sani, n. a., abdullah, a. babji, a. s., ghani, m. a. (2012). comparison between pork and wild boar meat by polymerase chain reactionrestriction fragment length polymorphism (pcr-rflp). sains malaysiana, 41(2), 199–204. pegels, n., gonzales, i., fernandez, s., garcia, t. & martin, r. (2012). sensitive detection of porcine dna in processed animal proteins using a taqman real time – pcr assay. food additive & contaminants: part a, 29(9), 1402-1412. sahilah, a. m., norhayati, y., norrakiah, a. s., aminah, a. & wan aida, w. m. (2011). halal authentication of raw meats using pcr amplification of mitochondrial dna. international food research journal, 18(4), 1489-1491. salehudin, i. (2010). halal literacy: a concept exploration and measurement validation. dept. of management, faculty of economics, university of indonesia. asean marketing journal 2(1). sawyer, j., wood, c., shanahan, d., gout, s. & mcdowell, d. (2002). real – time pcr for quantitative meat species testing. food control, 14, 579 – 583. unajak, s., meesawat, p., anyamaneeratch, k. anuwareepong, d., srikulnath, k. & choowongkomon, k. (2011). identification of species (meat and blood samples) using nested-pcr analysis of mitochondrial dna. african journal of biotechnology, 10(29), 5670-5676. wardani, a. k. & sari, e. p. k. (2015). molecular detection of pork contamination in cattle meatballs in traditional market in malang city using pcr. journal of food and agro-industry, 3(4), 1294 – 1301. xiao, x., zhang, j., zhang, q., wang, l., tan, y., guo, z., yang, r., qiu, j. zhou, d. (2011). two methods for extraction of high – purity genomic dna from mucoid gram – negative bacteria. african journal of microbiology research, 5(23), 4013-4018. indonesian journal of halal research, 3, 2 (2021): 56-69 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v3i2.13000 https://journal.uinsgd.ac.id/index.php/ijhar/ halal assessment model design in bakery industry alyani rahma putri1*, nilda tri putri2, alizar hasan3, ikhwan arief4, hayati habibah abdul talib5 1,2,3,4departement of industrial engineering, faculty of engineering, universitas andalas, padang, indonesia 5faculty of technology and informatics razak, universiti teknologi malaysia, kuala lumpur, malaysia e-mail: alyani.rahma96@gmail.com*1, nildatp@eng.unand.ac.id2, alizar_hasan@eng.unand.ac.id3, ikhwan@eng.unand.ac.id4, hayati@utm.my5 *corresponding author received: august 04, 2021; accepted: august 24, 2021 abstract: bakery product is a product with huge business opportunities in the domestic and international halal food market. bakery companies demand to keep consumers' trust in their bakery products. this study aims to design the halal assessment model required to determine the critical point in the bakery-making business process. this assessment tool is intended to understand, acknowledge, and determine the critical point of the bakery production process from the halal degree and is reviewed from all aspects, such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of good manufacturing practices (gmp) principles. the halal assessment model designed in this research used the quality function deployment (qfd) approach, which was integrated into the company's business process. the halal critical bakery (hcb) was grouped based on supply chain operations reference (scor) model. matrix 1 integrated gmp and business process (bp), and matrix 2 integrated gmp and hcb. the results of the design model implementation based on the standards set by the halal auditor of institute for the study of food, drugs, and cosmetics indonesian ulema council (lppom mui) found that the company met the standard matrix component one by 47%. in comparison, matrix component 2 was only able to meet the auditor standards by 34%, and the matrix component 3 standards were able to be fulfilled by the company by 75%. the fulfillment value of each matrix is influenced by the negative gap that occurs; the negative gap occurs because of the standard criteria in the technical matrix that are not accomplished. this halal assessment model design is expected to help the company evaluate and control critical points in the business processes. keywords: bakery industry, good manufacturing practices, halal assesment, quality function deployment, supply chain 1. introduction one type of food that uses complex food additives is a bakery, which has several opportunities for contamination of haram ingredients in its products (rizka et al., 2018; sucipto et al., 2022) (rizka et al., 2018). wheat flour, rum, developer ingredients, sea urchin brushes, meat, and its processed products, ovalets, shortening, margarine, cheese, yeast, creamer, gelatin, chocolate, and emulsifier are all considered halal critical in bakery products (assessment institute for foods drugs and cosmetics indonesian ulema council, 2014; jerome et al., 2019). whatever type of food is once halal (including bakery), if mixed with haram substances, it will be considered haram (qardhawi, 1993). therefore, halal labels and information on ingredient content in bakery products are important and urgent attributes for muslim consumers because some additional ingredients used in bakery manufacture are at a critical point of prohibition and cannot be ignored. halal is arabic for "allowed," whereas haram is arabic for "forbidden" or "illegal" (mohamad & khairuldin, 2018). despite its association in islam with ritual slaughter, the halal doctrine pervades all aspects of life, including business and management (ab talib et al., 2015). halal food is now more than just a religious requirement for muslims; it has also expanded into business and trade. it has become a global symbol of quality and a way of life that unquestionably leads to a better one (anam et al., 2018; farouk et al., 2014). halal food requirements do not only focus on the ingredients in food, safety, and hygiene aspects. some parts must be strictly monitored by the company and the government for all stages of the production process, including production, processing, packaging, storage, and transportation. all stages throughout the production process must be ensured to meet all requirements following halal standards (prabowo & rahman, 2016; sani et al., 2020). according to koeswinarno (2020), the regulation of halal product guarantee is in law no. 33 of 2014 is a political power regulating a product's halal factors. the comprehensive protection concept for muslims includes religious requirements such as avoiding alcohol and pork and product safety, health, and hygiene (koeswinarno, 2020). mailto:alyani.rahma96@gmail.com mailto:nildatp@eng.unand.ac.id mailto:alizar_hasan@eng.unand.ac.id mailto:ikhwan@eng.unand.ac.id mailto:hayati@utm.my indonesian journal of halal research, 3, 2 (2021): 56-69 57 of 69 halal assessment model design in bakery industry the halal factor of a product is divided into five criteria. the first criterion is that the product has been declared halal according to law no. 33 of 2014. second, the materials do not come from forbidden material or its derivatives. the third is that it does not contain khamr or other intoxicating elements. next, it does not contain parts of the human body or its derivatives. the last criterion is that it is not mixed or contaminated by unclean goods during production, storage, transportation, distribution, and presentation, as stated by permana et al. (2019). bakery is the object of research examined in this article. according to arysan (2019) and noort (2022), people who live in big cities prefer bread as a complementary staple food because bread has a higher and complete nutritional content than other complementary staple foods, so it can replace the function of rice as the main source of carbohydrates, as shown in figure 1. figure 1. global market for halal products the fact that bakery products rank second in the global market for halal products signifies that bakery products are a market with great opportunities in the halal food business at home and abroad (dyck et al., 2012; sahir et al., 2021). gmp in the food industry is used as a halal food reference standard that makes the food industry ready to conduct business processes by sharia or islamic law. preparatory work starts from the following aspects, namely: the use and selection of products, the supplier of the product, the production process, the process of storing unfinished products to the final product, and the method of allocation and separation in this process, such as the way of storing and transporting halal products or food in order to avoid unclean things or haram (deuraseh, 2020; maarif, 2016; sulaiman et al., 2021). bakery x is a bakery company and one of the bread industries in pekanbaru that has held halal certification from lppom mui. the products studied are buns, as the main products that continue to be produced by companies that use some toppings, such as chocolate, meat, and mozzarella cheese imported from abroad. the topping used is one of the ingredients that became a tipping point and prohibition in making bread. according to astuti et al. (2020), the rampant globalization of the food industry has affected most food and beverages that require traders to buy groceries abroad in indonesia. as long as bakery x was established, the company has never used halal assessment tools with any method since they only see the halal label. therefore, it is necessary to design halal assessment tools at bakery x to see if the ingredients and processes used in producing bakeries already use halal ingredients and safe processes. previous research on the design of the halal measurement model is in chicken meat processing. the study uses the quality function deployment method in pt. x, conducted by maarif (2016) and helmi (2019), has also discussed the design of the halal measurement model in household industry using qfd method. however, there is no current research on implementing qfd in the development of halal food in the bakery industry. this halal assessment design on bakery x used qfd method to design the conceptual model. this research aimed to design a conceptual model for critical points in every productmaking process. the determination of critical points in the designed assessment model was seen from the halal degree and reviewed every aspect of the material content used in the bun’s making process. the material acquisition and processing were based on the 18 gmp principles. therefore, the qfd 0 5 10 15 20 25 30 35 33 15 11 10 9 6 6 10 pe rc en ta ge (% ) indonesian journal of halal research, 3, 2 (2021): 56-69 58 of 69 alyani rahma putri et al. approach, integrated into the business process and critical bakery, which was categorized using the scor model, became the selected method in this research. the implementation results in bakery x show that for matrix 1 integrated gmp and bp filled by bakery x by 47%, matrix 2 gmp integrated and hcb filled by bakery x by 34%, and matrix 3 integrated bp and hcb filled by bakery x by 75%, which means there are still gaps to note in the selection and sorting of raw materials, processing of semifinished materials, and processing of finished materials. in matrices 2 and 3, there is also a gap in the hcb component, namely actor (employee). therefore, the design of this assessment model is expected to help companies evaluate and control the critical points in business processes. 2. materials and methods the halal assessment model in this study uses the qfd method. qfd is one of the most widely used techniques for improving quality and meeting customer expectations. this tool combines all customer needs in every aspect of the product, converting them into technical requirements so that they can be met (abdel-basset et al., 2019). according to bernal et al. (2009), bossert (2021), and terninko (2018)the house of quality (hoq) is a matrix included in the method of implementing the quality function. hoq aims to determine the important under points of halal in the business process of making buns. the initial qfd model in this study was based on the guidelines for gmp criteria and the critical halal point in the bakery, according to the mui. after the initial qfd model was designed, the lppom mui and the company management validated the halal factors through interviews and standard weighting (sutawidjaya & asmarani, 2018). the initial qfd model in this study consists of 3 matrices based on the qfd assessment model belonging to the research of cardoso et al. (2015), which examines the implementation of the quality function application in the development of organic products to produce organic food qfd evaluation model. the initial qfd model in this research consists of 3 matrices based on the qfd assessment model (cardoso et al., 2015). these three adopted matrices in this research are qfd halal evaluation refer models. in the verification stage, there are 3 matrices. matrix 1 integrated gmp and bp, matrix 2 integrated and hcb, and matrix 3 integrated bp and hcb. 2.1. matrix 1 good manufacturing practices and business process figure 2. matrix 1 conceptual model in the halal assessment model using matrix 1 qfd, the gmp was made as an attribute and bp as a technical response, as shown in figure 2. therefore, gmp consists of criteria that had been adjusted with the actual condition of the bakery company, as shown in table 1. table 1. gmp criteria gmp principal terms or uses location the industrial location is clean, free from garbage, odor, smoke, and dirt. building easy to clean, easy to sanitize, and easy to maintain. sanitation facilities sanitation facilities are made based on plans that meet technical and hygienic plans. machinery and tools equipment is placed in the order of the production process. indonesian journal of halal research, 3, 2 (2021): 56-69 59 of 69 halal assessment model design in bakery industry gmp principal terms or uses material the raw materials used are not damaged, rotten, and contain hazardous materials. process monitoring material control, contamination control, process time, and temperature control. the final product final product quality and safety inspection. employees employees are fit and clean. packaging goods are stored and handled hygienically. labeling product name labeling. storage of production tools and raw materials proper storage of production equipment, raw materials, and finished products. maintenance and sanitation program cleaning of production equipment and environment. transport availability of safe and hygienic containers and means of transportation. documentation and recording recording of raw materials and final products. training cleaning, training, and employee health. product withdrawal availability of training on basic hygiene, basic principles of cleaning and sanitation, material handling, and cleaning for employees, as well as participating in halal and safe training. guideline implementation withdrawal of products suspected of being contaminated with illegal and dangerous substances. the business processes critical rate was also weighed to obtain the weighting for each business process. the weighing was done by the hrd director and qc department, who understand the entire business process, and by halal auditor. the bun-making process at bakery x consists of: a. raw material purchasing b. raw material selection and sorting c. raw material cleaning d. storage e. semi-finished material processing f. semi-finished material delivery to bakery x outlets g. finished material processing h. finishing and plating i. sales 2.2. matrix 2 good manufacturing practices and halal critical bakery figure 3. matrix 2 conceptual model in the halal assessment model using matrix 2 qfd, the gmp was made as an attribute and hcb as a technical response, as shown in figure 3. gmp consists of criteria that had been adjusted with the actual condition of the bakery company. similar to matrix 1, gmp in matrix 2 is also grouped using scor model. according to cardoso et al. (2015), scor is a process reference model incorporating concepts in reengineering business processes. this model is arranged and divided into five components: indonesian journal of halal research, 3, 2 (2021): 56-69 60 of 69 alyani rahma putri et al. plan, source, make, deliver, and return cardoso et al., (2015). after that, the hcb component was determined as the technical response. therefore, gmp is every aspect of the business process at bakery x. the determination of the critical halal point on the bun can be found in table 2. table 2. halal critical point on bun material characteristic wheat flour the wheat flour used does not contain additives, namely lcysteine, made from human hair, and various gums and gelatin whose halal is doubted. leavening agent not using the cream of tartar because it is produced from the wine industry (a type of liquor) pig hairbrush not using brushes that contain the word bristle. meat and its processed products avoid using haram meat or processed products such as pork (sausage, beef floss). shortening not using white butter made from haram animal’s fat margarine the margarine used does not use illegal stabilizers. instant baker’s yeast not using yeast added with emulsifying ingredients from haram ingredients, such as pork lecithin and anti-clotting compounds. must be halal cheese it does not use enzymes and starters (so that the cheese clumps), which come from the digestive tract of haram animals. chocolate not using an emulsifier derived from animal lecithin, made enzymatically using the enzyme phospholipase a2 derived from pig pancreas. tomato or chili sauce it is not using textile dyes due to heavy metal residues that are harmful to health, nor use specified stabilizers. mayonnaise paying attention to the halal status of additional ingredients such as oil and vinegar. hcb grouping, which includes all aspects related to business processes at bakery x: a. raw materials the main raw materials in bun making at bakery x are cakra flour, eggs, salt, sugar, yeast, mushrooms, pepper, meat, mozzarella cheese, tomato sauce, sausage, mayonnaise, butter, onions, garlic, chili sauce, milk, chocolate, and red beans. hoq is a matrix included in implementing the quality function that aims to determine the critical halal points in the business process of making buns. the initial qfd model in this study was based on the guidelines for gmp criteria and the critical halal point in the bakery, according to the mui. after the initial qfd model was designed, the halal factors were validated by the hcb mui and the company management through interviews and standard weighting jaswir et al. (2020). b. actor actors are all parties involved in the business processes that exist in the company. as a result, actors become one of the important factors that can affect the reliability of the production process (maarif, 2016). c. documents documents can affect the sustainability of business processes in a company. documents are important because they prove that the company has performed production according to procedures. in addition, all fully documented activities can minimize the occurrence of illegal processes (maarif, 2016). d. tools the tools must meet the existing requirements because they can affect the continuity of business processes. several requirements from lppom mui must be met regarding the tools used during the production process, including cleaning the production tool to avoid non-halal product residues, the clean and free containers from uncleanness, and use of halal brushes (sagara, 2013). e. location or environment location or environment is also one of the criteria that can affect the sustainability of business processes. the company's location must be clean, industrial, and free from garbage, odor, smoke, and dirt. in addition, a separate location can prevent the product from being contaminated with non-halal ingredients (ministry of industry, 2010). indonesian journal of halal research, 3, 2 (2021): 56-69 61 of 69 halal assessment model design in bakery industry 2.3. matrix 3 business process and halal critical figure 4. matrix 3 conceptual model in the halal assessment model using matrix 3 qfd, bp was made as an attribute and hcb as the technical response, as shown in figure 4. gmp consists of criteria that had been adjusted with the actual condition of the bakery company. 3. result and discussion the results of the halal assessment design at bakery x obtained 17 gmp criteria selected from a total of 18 criteria, as shown in table 1. the selected gmp criteria are grouped using the scor model, further divided into several components. the source comprises location components, buildings, sanitation facilities, machinery and equipment, materials, and employees. make consists of monitoring processes, final products, packaging, labeling, storage of production equipment and raw materials, maintenance and sanitation programs, documentation and recording, product recalls, and program implementation. finally, delivery contains a transport component. in addition, weighting is also carried out on the selected criteria based on the level of importance of each criterion using a likert scale (1-5 or very unimportant-very important). the first data processing is carried out by calculating the standard aggregate to get the cumulative comparison value between the company and the auditor and then calculating the planning matrix. the planning matrix is a matrix related to planning the fulfillment of the goals of the standard competency level set by the auditor and the company. in this matrix, a comparison is made between the aggregate values of competence for each production process. then the improvement ratio is calculated based on the goals of the aggregate value. the value of goals per standard requirement is obtained from the aggregate value of standard competence and the aggregate value of the company's competence. the largest value of the two aggregate values will be the goals to be achieved. based on these goals, an improvement ratio can be calculated to compare the company's competency requirements. in addition to the improvement ratio, interest points are another component of the planning matrix. interest points show the importance of each production process. the interest point value is directly proportional to the improvement ratio value, which indicates the priority of improvements the company needs to make. the calculation shows that the company still has to make improvements from the aspect of the study of matrix 1, 2, and 3. the next matrix components are raw weight and normalized raw weight. raw weight is obtained from the standard aggregate multiplication, improvement ratio, and interest point. the normalized raw weight, the normalized value of the weight, is then calculated by dividing the weight by the total weight of each standard requirement. they emphasized that in addition to the planning matrix, a technical matrix was also made to show the percentage of the company's business process competency level gap with the standard competency level. based on this matrix, which business processes have the largest gaps in obtaining business process improvement priorities can be seen. first, the value of the contribution of each business process is calculated (helmi, 2019). the value shows the contribution of a process to the overall production process. it is obtained from the normalized weight value with the relationship value on the hoq and the weight of the gmp criteria integrated with the business process. the other component is indonesian journal of halal research, 3, 2 (2021): 56-69 62 of 69 alyani rahma putri et al. the normalization of the contribution value. this normalization is obtained by dividing the contribution value of a production process by the total contribution value of all business processes. next, the standard and company competency level values are entered. finally, the value of the two aspects is calculated by multiplying the contribution value above based on the standard and company level. the standard aspect is obtained from the multiplication of the standard competency level with the contribution value of the business process. in contrast, the corporate aspect is obtained from the multiplication of the company's competency level with the business process contribution value. the percentage of the gap is then obtained by dividing the gap by the value of the largest aspect of the standard or company. the following are the data processing results for matrix 1, 2, and 3. 3.1. matrix 1 good manufacturing practices and business process the results of the aggregate calculation of the company's standard requirements and halal auditor standards for matrix 1 are in table 3. a planning matrix is a matrix that deals with planning to meet the standard competency level goals set by auditors and companies. in this matrix, a comparison is made between the aggregate values of competence for each production process and then calculated the improvement ratio based on the goals of the aggregate value. the value of goals per standard requirement is derived from the aggregate value of standard competence and the aggregate value of the company's competence. the largest value of both aggregate values will be the goals to be achieved. based on these goals, the improvement ratio can be calculated as a comparison of the competence of the company's requirements. in addition to the improvement ratio, the interesting point is another component of the planning matrix. the interest point value can be worth 1.5 if the aggregate value of the standard competence is greater than the aggregate value of the company's competence and is worth 1.2 if the aggregate value of the company's competence is greater than the aggregate value of the standard competence. the interest point value is directly proportional to the value of the improvement ratio, where the value indicates the priority of improvements that the company needs to make. first, raw weight is obtained from standard aggregate multiplication, improvement ratio, and interest point results. the normalized raw weight, the normalization value of the weight, is then calculated by dividing the weight against the total weight of each standard requirement. the next planning matrix calculation results can be seen in table 3, table 6, and table 9. table 3. matrix 1 planning (performance) gmp criteria auditor agregat company agregat goal improvement ratio interest point weight normalized source location 3.48 3.42 3.48 1.02 1.5 1.53 0.066464 building 3.90 3.95 3.95 1 1.2 1.2 0.052129 sanitation facilities 3.48 3.42 3.48 1.02 1.5 1.53 0.066464 machinery and tools 3.90 3.84 3.90 1.02 1.5 1.53 0.066464 material 3.48 3.41 3.48 1.02 1.5 1.53 0.066464 employees 3.90 3.84 3.90 1.02 1.5 1.53 0.066464 training 2.82 2.89 2.89 1 1.2 1.2 0.052129 make process monitoring 3.66 3.84 3.84 1 1.2 1.2 0.052129 the final product 0.90 0.98 0.98 1 1.2 1.2 0.052129 packaging 1.32 1.51 1.51 1 1.2 1.2 0.052129 label 1.92 2.14 2.14 1 1.2 1.2 0.052129 storage of production tools and raw materials 3.00 3.10 3.10 1 1.2 1.2 0.052129 maintenance and sanitation program 4.08 4.05 4.08 1.01 1.5 1.52 0.06603 documentation and recording 1.50 1.61 1.61 1 1.2 1.2 0.052129 product withdrawal 1.32 1.30 1.32 1.02 1.5 1.53 0.066464 guideline implementation 2.82 2.78 2.82 1.01 1.5 1.52 0.06603 delivery transport 2.82 2.99 2.99 1 1.2 1.2 0.052129 indonesian journal of halal research, 3, 2 (2021): 56-69 63 of 69 halal assessment model design in bakery industry in addition to the planning matrix, a technical matrix is created to see the percentage of the gap in the competence level of the company's business processes with a standard level of competence. based on this matrix, business processes have the largest gap in obtaining improvement priorities. calculating the contribution value of each business process is the first process. this contribution value shows the contribution of a process to the production process as a whole. it is derived from the normalized weight value with the relationship value in hoq and the weight of the gmp criteria integrated with the business process. the other component is the normalization of the contribution value. this normalization is obtained by dividing the contribution value of a production process by the total contribution value of the entire business process and then adding the value of standard and company competency levels. then, based on the standard and company level, calculated the value of both aspects multiplied by the value of the above contribution. the standard aspect is obtained from the multiplication the standard competency level with the value of business process contribution. in contrast, the company aspect is obtained from the multiplication of the company's competency level with the value of business process contribution. the percentage gap is then obtained by dividing the gap against the value of the largest aspect of the standard or company. furthermore, the technical matrix calculation can be seen in table 4, table 7, and table 10. table 4. matrix 1 technical (project quality) raw material purchase raw material selection and sorting raw material cleaning storage processing of semifinished materials delivery of semifinished materials to outlet finished material processing finishing and plating sales contribution value 1.263970 0.474828 1.306526 0.681955 0.756394 0.361572 0.140888 0.908199 0.471943 contribution normalization 0.198542 0.074585 0.205226 0.107120 0.118813 0.056795 0.022130 0.142658 0.074132 standard gmp criteria level 5.055881 1.899311 5.226105 2.727820 3.781972 1.446288 0.704442 4.540994 1.415829 company gmp criteria level 6.319851 1.424484 6.532631 3.409775 3.025578 1.446288 0.563554 4.540994 1.887771 gap 1.263970 -0.474828 1.306526 0.681955 -0.756394 0.000000 -0.140888 0.000000 0.471943 % gap 0.25 -0.25 0.25 0.25 -0.20 0 -0.20 0 0.33 table 5. matrix 1 standard compliance gmp criteria improvement ratio weight normalized source location 1.02 1.53 0.066464 sanitation facilities 1.02 1.53 0.066464 machinery and tools 1.02 1.53 0.066464 material 1.02 1.53 0.066464 employees 1.02 1.53 0.066464 make maintenance and sanitation program 1.01 1.52 0.06603 product withdrawal 1.02 1.53 0.066464 guideline implementation 1.01 1.52 0.066030 there are 8 requirements of the gmp criteria integrated with the scor model whose standards were not met by the company. indonesian journal of halal research, 3, 2 (2021): 56-69 64 of 69 alyani rahma putri et al. figure 5. compliance with the requirements of the matrix 1 standard figure 5 shows the total weight of the requirements that meet the standards versus those that do not, with 53% of the requirements not met. this 53% value means that some standards have been set by halal auditors who cannot meet the company requirements that the company in table 5 cannot meet. it is known from the value of the improvement ratio, which has a value greater than one. therefore, the designed assessment tool can see the ability of the bakery company to meet the standards of matrix 1. 3.4. matrix 2 good manufacturing practices and halal critical bakery the calculation result of the company and auditor standard on matrix 2 can be seen in table 6. table 6. matrix 2 planning (performance) gmp criteria auditor aggregate company aggregate goal improvement ratio interest point weight normalized source location 0.80 0.80 0.80 1 1.2 1.2 0.047207 building 1.60 1.40 1.60 1.14 1.5 1.71 0.06727 sanitation facilities 2.40 2.20 2.40 1.09 1.5 1.64 0.064516 machinery and tools 3.65 3.45 3.65 1.06 1.5 1.59 0.062549 material 4.10 4.20 4.20 1 1.2 1.2 0.047207 employees 3.30 3.40 3.40 1 1.2 1.2 0.047207 training 0.80 0.60 0.80 1.33 1.5 2 0.078678 make process monitoring 4.10 4.20 4.20 1 1.2 1.2 0.047207 the final product 2.40 2.20 2.40 1.09 1.5 1.64 0.064516 packaging 2.40 2.20 2.40 1.09 1.5 1.64 0.064516 label 3.30 3.40 3.40 1 1.2 1.2 0.047207 storage of production tools and raw materials 4.10 4.20 4.20 1 1.2 1.2 0.047207 maintenance and sanitation program 3.65 3.45 3.65 1.06 1.5 1.59 0.062549 documentation and recording 2.50 2.60 2.60 1 1.2 1.2 0.047207 product withdrawal 2.85 2.65 2.85 1.08 1.5 1.62 0.063729 implementation of the guidelines 0.80 0.60 0.80 1.33 1.5 2 0.078678 delivery transport 3.65 3.45 3.65 1.06 1.5 1.59 0.062549 44 45 46 47 48 49 50 51 52 53 fulfilled unfulfilled 47 53 p er ce nt ag e (% ) indonesian journal of halal research, 3, 2 (2021): 56-69 65 of 69 halal assessment model design in bakery industry table 7. matrix 2 technical (project quality) bun raw material actor document tools location/environment contribution value 0.816585 1.427465 0.237923 0.874283 0.880786 contribution normalization 0.192725 0.336901 0.056153 0.206343 0.207878 standard gmp criteria level 4.082926 5.709859 0.713770 3.497132 3.523145 corporate gmp criteria level 4.082926 4.282394 1.189616 3.497132 3.523145 gap 0.000000 -1.427465 0.475847 0.000000 0.000000 % gap 0 -0.25 0.66 0 0 table 8. matrix 2 standard compliance requirements gmp criteria improvement ratio weight normalized source building 1.14 1.71 0.06727 sanitation facilities 1.09 1.64 0.064516 machinery and tools 1.06 1.59 0.062549 training 1.33 2 0.078678 make the final product 1.09 1.64 0.064516 packaging 1.09 1.64 0.064516 maintenance and sanitation program 1.06 1.59 0.062549 product withdrawal 1.08 1.62 0.063729 implementation of the guidelines 1.33 2 0.078678 delivery transport 1.06 1.59 0.062549 the 10 requirements of the gmp criteria are integrated with the scor model, whose standards have not been met by the company. figure 6. compliance with the requirements of the matrix 2 standards 0 10 20 30 40 50 60 70 fulfilled unfulfilled 34 66 p er ce nt ag e (% ) indonesian journal of halal research, 3, 2 (2021): 56-69 66 of 69 alyani rahma putri et al. the total weight of the requirements that can meet the standard is compared to those that cannot, with 66% of the requirements not met. this 66% value means that some standards have been set by halal auditors who cannot meet the company requirements that cannot be met by the company seen in table 8. it can be seen from the value of the improvement ratio, which has a value greater than one. therefore, the measuring instrument designed can see the ability of bakery companies to meet the standards of matrix 2, as shown in figure 6. 3.5. matrix 3 business process and halal critical in the halal assessment model using qfd matrix 3, business process is placed as an attribute while halal critical bakery is a technical response. the business process contains criteria that have been adjusted to the actual conditions in the bakery company. the calculation of the standard requirements of matrix 3 can be seen in table 9. table 9. matrix 3 planning (performance) business process auditor aggregate company aggregate goal improvement ratio interest point weight normalized purchase of raw materials 4.10 4.20 4.20 1 1.2 1.2 0.093567 selection and sorting of raw materials 2.85 2.95 2.95 1 1.2 1.2 0.093567 raw material cleaning 3.65 3.45 3.65 1.06 1.5 1.59 0.123977 storage 4.10 4.20 4.20 1 1.2 1.2 0.093567 processing of semi-finished materials 4.10 4.20 4.20 1 1.2 1.2 0.093567 delivery of semi-finished materials 4.10 4.20 4.20 1 1.2 1.2 0.093567 to the outlet 2.85 2.95 2.95 1 1.2 1.2 0.093567 processing 4.10 4.20 4.20 1 1.2 1.2 0.093567 finished material 2.85 2.95 2.95 1 1.2 1.2 0.093567 finishing and plating 2.40 2.20 2.40 1.09 1.5 1.635 0.127485 table 10. technical matrix 3 (project quality) bun raw material actor (employee) document tools location/environment contribution value 1.121051 1.570523 0.547367 1.345963 1.345963 contribution normalization 0.189020 0.264805 0.092291 0.226942 0.226942 standard gmp criteria level 5.605256 6.282094 1.642101 5.383850 5.383850 corporate gmp criteria level 5.605256 4.711570 2.736835 5.383850 5.383850 gap 0.000000 -1.570523 1.094734 0.000000 0.000000 % gap 0 -0.25 0.66 0 0 table 11. fulfillment of technical responses matrix 3 halal critical contribution normalization gap actor (employee) 0.264805 0.25 the critical halal component the company cannot fulfill is 26%, while the company can fulfill the other 74%. this 26% value means that some standards have been set by halal auditors who cannot meet the company requirements that cannot be met by the company seen in table 10. it can be seen from the indonesian journal of halal research, 3, 2 (2021): 56-69 67 of 69 halal assessment model design in bakery industry value of the improvement ratio, which has a value greater than one. therefore, the measuring instrument designed can see the ability of bakery companies to meet the standards of matrix 3. figure 7. compliance with the requirements of the matrix 3 standards technical response matrix 3 that has not been able to be fulfilled by the company can be seen in the table of fulfillment of technical responses matrix 3. this 25% value means that some standards have been set by halal auditors who cannot meet the company requirements that cannot be met by the company, as seen in table 11. the results of this calculation indicate that the measuring instrument designed can see the bakery industry's ability to fulfill the technical response in matrix 3, as shown in figure 7. 3.6 proposed improvements to the gap at bakery x there are 4 proposals for improvement given to the company: proposal a (providing personal hygiene training for food processing), proposal b (adding an inspector for supervision of hygiene practices), proposal c (providing rewards and punishments), and proposal d (adding the hygiene inspection process to employees). proposal a refers to the company having to provide training within a certain period, for example, every 6 months to employees on the basics of hygiene, factors that cause quality and safety decline, factors that cause disease and poisoning, cppob, training on basic principles cleaning and sanitation as well as material handling and cleaning training. this training aims to provide employees with the importance of maintaining hygiene for themselves, others, and the workplace. proposal b suggests adding a hygiene practice inspector who is in charge of supervising employees in practicing hygiene within the company, such as checking the completeness of basic personal protective equipment, checking nails, checking body temperature, and other inspections related to employee hygiene in order to maintain halal, cleanliness and product safety of the company. proposed c refers to rewards and punishments, such as giving gifts every month to employees who have the highest points in hygiene practices and giving punishments in the form of salary deductions or suspensions for employees who violate the hygiene practices established by the company. proposal c aims to motivate employees to compete in maintaining their hygiene practices in the company properly while still paying attention to the halal side. proposed d is to increase the hygiene inspection process before starting any activity in the company. the inspection process in question includes checking employee body temperatures, nails, and so on related to hygiene at the company. this inspection process is carried out so that hygiene practices in the company can be maintained properly to maintain the halal, cleanliness, and safety of the products produced by the company. an improvement matrix for proposed improvements to bakery x can be seen in table 12. 0 10 20 30 40 50 60 70 80 fulfilled unfulfilled 75 25 p er ce nt ag e (% ) indonesian journal of halal research, 3, 2 (2021): 56-69 68 of 69 alyani rahma putri et al. table 12. improvement proposal to bakery x improvement proposal performance business process proposal a proposal b proposal c proposal d importance level weight weight (%) raw material selection and sorting 1.71 9 0.57 3 0.57 3 1.71 9 4 1 19.047% raw material cleaning 1.71 9 1.71 9 0.57 3 1.71 9 4 1 19.047% semi-finished material processing 2.16 9 0.72 3 0.72 3 2.16 9 5 1.25 23.810% finished material processing 2.16 9 0.72 3 0.72 3 2.16 9 5 1.25 23.810% sales 0.42 3 0.42 3 0.42 3 1.26 9 3 0.75 14.286% absolute importance 8.16 4.14 3.00 9.00 24.30 5.25 100% percent importance 33.580% 17.037% 12.346% 37.037% 100% ranking 2 3 4 1 description: proposal code improvement proposal proposal a : providing personal hygiene training for food processing proposal b : adding an inspector for hygiene practice supervision proposal c : giving rewards and punishments proposal d : adding a hygiene inspection process to employees recommendations for improvement with a weight percentage of 37.037% and rank 1 were chosen, which is proposal d refers to increasing the hygiene inspection process for employees. thus, it can be concluded that the company must add a hygiene inspection process for employees before carrying out activities related to business processes to avoid bacterial contamination and other harmful substances to the products produced by the company. the following graph of the analysis of the proposal given to bakery x is shown in figure 8. figure 8. percentage of proposed improvements to bakery x figure 8 shows that the proposal that needed to be immediately carried out by bakery x is proposal d which has the highest percentage of 37.04%. the intended proposal d is to add a hygiene inspection process before starting the activities at the company. the inspection process in question, such as checking employee body temperature and nails, is related to hygiene at the company. this inspection process is carried out so that hygiene practices in the company can be maintained properly to maintain the halal, cleanliness, and safety of the products produced by the company. 0 5 10 15 20 25 30 35 40 proposal a proposal b proposal c proposal d 34 17 12 37 p er ce nt ag e (% ) indonesian journal of halal research, 3, 2 (2021): 56-69 69 of 69 halal assessment model design in bakery industry 4. conclusion the conceptual model of halal readiness using the quality function deployment method designed in this study consists of 3 matrices. matrix 1 is the relationship between gmp or attributes with the bp or as a technical response. matrix 2 consists of gmp or attributes with hcb or technical responses. matrix 3 consists of the bp or attributes with hcb as a technical response. there are three gaps in the raw material selection and sorting, semi-finished material processing, and finished material processing on matrix 1. the gap on matrix 2 is only found in the 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(2018). step-by-step qfd. routledge. https://doi.org/10.4324/9780203738337 © 2021 by indonesian journal of halal research (ijhar). submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 4, 2 (2022): 65-84 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.15575/ijhar.v4i2.12996 https://journal.uinsgd.ac.id/index.php/ijhar/ designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry nilda tri putri1*, arif kharisman2, ikhwan arief3, hayati habibah abdul talib4, khairur rijal jamaludin5, elsayed ali ismail6 1,2,3department of industrial engineering, universitas andalas, jl. limau manis, pauh, padang, sumatera barat 25166, indonesia 4,5faculty of technology & informatics razak, universiti teknologi malaysia, jl. sultan yahya petra, kuala lumpur 54100, malaysia 6department of food science, faculty of agriculture, benha university, benha 13518, egypt e-mail: nildatp@eng.unand.ac.id*1, arifkharisman16@gmail.com2, ikhwan@eng.unand.ac.id3, hayati@utm.my4, khairur.kl@utm.my5, e.ismail@fagr.bu.edu.eg6 *corresponding author received: june 20, 2021; accepted: august 15, 2022 abstract: indonesia's small and medium-sized enterprises (smes) are having difficulty implementing a food safety management and halal assurance system. this article aims to design a food safety and halal assurance system for dairy farm smes. this research designed a food system by identifying the application of good manufacturing practices (gmp) and the haccp to dairy farm smes based on the survey, in-depth interviews, and document standard review. the food safety system was implemented using haccp, and six critical control point (ccp) processes were identified, including milking (raw material), storage, pasteurization, curd filtering, and cheese packaging. the halal assurance system is implemented at dairy farm smes by identifying and improving the company's business processes and the mozzarella cheese production process. in addition, a standard operating procedure (sop) was developed, including a food safety system and a halal assurance system. the research results can be used wisely by dairy farm smes to assist in obtaining recommendations from the food and drug supervisory agency and halal certification. keywords: critical control point, dairy farm smes, food safety system, halal assurance system, mozzarella cheese 1. introduction humans consume food daily throughout their lives (zhang et al., 2019). food impacts a person's well-being and health directly or indirectly (fukuda, 2015; misselhorn et al., 2012). as a result, safe and high-quality food is critical in society (nabi et al., 2021; zhou et al., 2022). the current increase in food poisoning cases demonstrates that industry and society must pay more attention to food product safety (czarniecka-skubina et al., 2018; ehuwa et al., 2021; rahmat et al., 2016). the food industry is responsible for producing safe food and demonstrating how to plan and implement it by creating a food safety system (fung et al., 2018; zanin et al., 2017). one of the primary goals of the food industry is food and beverage hygiene, which includes hygienic design, installation and facility engineering, equipment engineering and component combinations, and maintenance (shuvo et al., 2019). the hazard analysis and critical control point (haccp) is the best method to ensure product food safety systems (oo et al., 2019; trafialek & kolanowski, 2017). over the last few years, many industries worldwide have reduced the proportion of congenital diseases caused by food and beverages (putri et al., 2019; trafialek & kolanowski, 2017). haccp is a food safety system focusing on prevention strategies for known hazards and risks at critical points in each manufacturing process (manning et al., 2019; susanto et al., 2022). haccp is a systematic approach to identifying, evaluating, and controlling hazards in all stages of the food production process, which is critical for food safety (liu et al., 2021; shuvo et al., 2019). haccp is a method for identifying and controlling microbiologically significant hazards in the food manufacturing process. the term hazard in the haccp framework refers to an unacceptable food condition that may harm health (kooh et al., 2020). a critical control point (ccp) is any point or condition in a food system where control can be exercised, or a hazard can be avoided or minimized (aber et al., 2018). haccp also helps to ensure https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:nildatp@eng.unand.ac.id mailto:arifkharisman16@gmail.com mailto:ikhwan@eng.unand.ac.id mailto:hayati@utm.my mailto:khairur.kl@utm.my mailto:e.ismail@fagr.bu.edu.eg indonesian journal of halal research, 4, 2 (2022): 65-84 66 of 84 nilda tri putri et al. safer food production and improves and maintains the food industry's reputation. in addition, haccp is a type of legal compliance. the haccp principle has been adapted for use in developed countries, even in small sectors such as catering and small restaurants, to ensure the safety of the food and beverages served (awasti et al., 2022; de oliveira et al., 2016). apart from haccp, it is also necessary to implement good manufacturing practices (gmp) (de oliveira et al., 2016; sulaiman et al., 2021). aside from haccp, gmp and food hygiene practices, as well as a food safety system used in conjunction with total quality management (tqm), are required (van heerden & jooste, 2018). obstacles to implementation include a lack of expertise, legal requirements, cost constraints, and attitudes (karaman et al., 2012; kotsanopoulos & arvanitoyannis, 2017). besides safety, the food consumed must also be halal, especially for muslims (sani et al., 2020). indonesia, with the world's largest muslim population, is increasingly demanding that producers provide food that is not only safe but also halal. indonesia is also a potential muslim consumer market, and halal products are increasingly in demand (azam & abdullah, 2020). religion is now a major factor in food production and consumption. consumers seek foods that are served following their religious teachings as a form of worship and an act to uphold their faith (iranmanesh et al., 2019; marzuki et al., 2012). religion is a determinant of business behavior for food producers and is sometimes used as a guide in ensuring food safety and quality (ab talib et al., 2015; farouk et al., 2014). consuming only halal food is a fundamental aspect for a muslim and an obligation written in the quran and sunnah of the prophet muhammad (ab talib et al., 2015). islamic teachings instruct its believers to consume only halal food and refrain from anything that is haram. as stated in the quran, allah commands muslims to eat good food (al-baqarah verse 172), and allah advises the types of food that are prohibited (al-mai’dah verse 3): “o you who have believed, eat from the good things which we have provided for you and be grateful to allah if it is [indeed] him that you worship.” (al-baqarah verse 172). “prohibited to you are dead animals, blood, the flesh of swine, and that which has been dedicated to other than allah, and [those animals] killed by strangling or by a violent blow or by a head-long fall or by the goring of horns, and those from which a wild animal has eaten, except what you [are able to] slaughter [before its death], and those which are sacrificed on stone altars, and [prohibited is] that you seek decision through divining arrows. that is grave disobedience. […]” (al-mai’dah verse 3). halal means “permitted,” whereas haram means “forbidden” or “illegal” (mohamad & khairuldin, 2018). despite its association with ritual slaughter in islam, the halal doctrine pervades all aspects of life, including business and management (ab talib et al., 2015). currently, halal food is more than just a religious obligation for muslims; it has also expanded into business and trade. it has become a global symbol of quality and a lifestyle choice that undoubtedly leads to a better one (anam et al., 2018). as a result, religion significantly impacts food production and demand (ab talib et al., 2015; awan et al., 2015). in addition, the growing muslim population and non-muslim acceptance of halal food contribute to the high demand for halal food (purwanto et al., 2020). it demonstrates that halal food is at the forefront of the global consumer market, with food companies aggressively incorporating halal principles into their business operations (ab talib et al., 2015). in today's business environment, halal should be combined with the values of virtue, purity, cleanliness, safety, and high quality, known as halallan-thoyyiban. this concept is found in the quran: “o mankind, eat from whatever is on earth [that is] lawful and good and do not follow the footsteps of satan. indeed, he is to you a clear enemy.” (al-baqarah verse 168). the thoyyiban in the preceding verse indicates that islam teaches its followers to consume good food and the obligation to consume halal food. quality, safety, cleanliness, and purity are all aspects of the thoyyiban concept. from the standpoint of the food industry, halallan-thoyyiban implies that food sources, production, and distribution must be safe and healthy (thoyyib) (othman et al., 2016; tukiran & anuar, 2022). this research was conducted at a small and medium enterprise (sme) in the agam district of west sumatra. dairy farm smes (l-dairy farm) produces whole milk and milk derivatives. flavored pure milk (chocolate, melon, and strawberry), mozzarella cheese, and yogurt are examples of milk derivative products. the most well-known product of this company is mozzarella cheese, also known as "l cheese." furthermore, this company is known as west sumatra's sole producer of mozzarella cheese, with marketing areas encompassing west sumatra, riau, and jambi. however, this sme does not yet have a food and drug supervisory agency permit or a halal certificate, which impacts product indonesian journal of halal research, 4, 2 (2022): 65-84 67 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry value and marketing coverage. furthermore, consumer interest and trust are affected because the product's safety, quality, and halalness are not yet guaranteed. l-dairy farm has not implemented gmp, which is the foundation for implementing a food safety system. gmp includes 18 gmp guidelines that must be followed. the factory's location or layout is critical because it determines how much contamination occurs during manufacturing. there are still many layout errors on the l-dairy farm production floor, particularly in the mozzarella cheese production process. it can result in cross-contamination, resulting in products of poor quality and unsafe for consumption. furthermore, the raw material for mozzarella cheese is derived from cow's milk, which is highly susceptible to contamination by other microorganisms that can degrade milk quality. this article aims to design a food safety system by identifying hazards in each manufacturing process using the haccp approach and designing a halal assurance system based on has (halal assurance system) 23000. 2. materials and methods the food safety system and halal assurance system were designed in stages. this sme manufactures cheese from raw materials milked directly from the cows in pen. during the field observations, interviews with employees from various departments were conducted. workers/staff have been with the company for about two years. the interview questions were based on the 18 gmp guidelines. a survey can reveal the potential hazards of the mozzarella cheese production process and the cheese production process following the halal assurance system. milking (raw material), receiving raw materials, storing raw materials, pasteurizing milk, coagulation process, cutting the curd, filtering curd, steaming curd, adding salt, steaming curd, storing cooked mozzarella cheese, and packaging before distribution to consumers comprise the mozzarella cheese production process. several documents are used in the standard review, including sni 2980:2018 for processed cheese, sni 99001:2016 for halal management systems, sni cac/rcp 1:2011 for general principles of food hygiene, sni iso 22000:2018, and sni iso/ts 22002-1:2017 for food safety in the food processing industry. the food safety system was designed in stages, including identifying gmp, preparing haccp, and drafting haccp. meanwhile, the halal assurance system design stages begin with identifying and improving the company's business and manufacturing processes. in addition, as a requirement for halal certification, a matrix for the relationship between production process documents and has documents was created (arsyan, 2019). a standard operating procedure (sop) can be created after designing food safety and halal assurance systems. this sop's design emphasizes the processes included in ccp, which are also aided by using a form designed as a control medium and monitors temperature and time in certain processes. 3. results and discussion 3.1. the 18 guidelines for implementing gmp the interview questions were based on the 18 gmp implementation guidelines. the 18 gmp implementation guidelines are as follows: 1. good manufacturing practices identification this stage identifies the application of gmp at l-dairy farm based on the current company layout, questionnaire results, and interviews with the food and drug supervisory agency of the republic of indonesia. first, the company's overall layout and the mozzarella cheese production area are considered. then, the interviews with the owners of l-dairy farm and food and drug supervisory agency of the republic of indonesia serve as guidelines for identifying gmps, which lead to the design of the food safety system. 2. haccp preparation haccp team formation, product description, target consumer identification, product use plan, flowchart creation, and flowchart verification are all part of the haccp preparation stage. 3. haccp team establishment the haccp team was formed to assist researchers and businesses in designing food safety and halal assurance systems. 4. product description indonesian journal of halal research, 4, 2 (2022): 65-84 68 of 84 nilda tri putri et al. product descriptions are written to identify the product name, how to use it, the type of packaging, the age of the product, where to market it, how to store it, and how to serve it. for example, table 1 shows the product description for mozzarella cheese. table 1. mozzarella cheese product description criteria description product mozzarella cheese cheese name l-dairy farm cheese process category food processing composition pure cow milk, rennet, citric acid, salt, water final product characteristics dry preservation method no preservatives packaging primary clear polyethylene plastic packaging delivery cardboard storage condition stored in the freezer, no direct sunlight exposure, and not damp distribution method supplied directly to consumers and sent via travel agents to several regions storage period one year customer requirements general how to use the product/ consumption preparation heated labeling spp-irt no. 5. identification of product use purposes and target consumers mozzarella cheese products should be kept in the freezer to keep them fresh. mozzarella cheese is intended to be consumed immediately by heating cheese stored in the cooler. meanwhile, because the product contains no harmful ingredients, the public of all ages is the target consumer of this mozzarella cheese product. 6. flow preparation the flow preparation is set up in the order of the mozzarella cheese production process, from milking to packaging the mozzarella cheese product. 7. flowchart verification the company, especially the mozzarella cheese production workers, verifies the flowchart to avoid mistakes. 8. haccp preparation hazard analysis, ccp determination, ccp critical limit determination, monitoring procedures, corrective action, verification, has design, company business and production processes, document relationship matrix compilation, sop design, and ssop implementation evaluation are all part of the haccp preparation process. 9. hazard analysis each mozzarella cheese production process assesses physical, chemical, and biological hazards. table 2 analyzes the hazards of the mozzarella cheese manufacturing process. indonesian journal of halal research, 4, 2 (2022): 65-84 69 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry table 2. hazard analysis process/material/tool possible physical hazard possible chemical hazard possible biological hazard acceptance of packaging materials dust and plastic scraps receiving raw materials metal, glass chips, sand, gravel, plastic scraps antibiotics, hormones, toxic, heavy metals, cleaner, additives, hazardous chemicals, pathogen (e.g., listeria monocytogenes, escherichia coli, staphylococcus aureus, salmonella, yersinia enterocolitica, coxiella burnetii, staphylococcus aureus) and virus milking metal, glass flakes, dust, sand antibiotics, hormones, poisons, heavy metals, detergents pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, coxiella burnetii, s. aureus) and virus raw material storage (milk) dust and other foreign matter temperature, used detergents, heavy metals, direct sunlight, s. aureus, l. monocytogenes, and e. coli milk pasteurization dust and other foreign matter temperature, heavy metals, cleaning agents (detergents) pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus transferring milk to the container metal, glass, and dust metal, glass, and dust pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus coagulation sand, gravel, plastic scraps, glass chips, odors, dissolved solids, turbidity, taste, and color heavy metal contamination, as, fe, f, cd, caco3, cl, cr, mn, no3-n, no2-n, ph, zn, cn, so4, pb, detergent as mbas, kmno4, nh3-n, selenium, cu, al, and high temperature. pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus mixture cutting on the container sand/dust and metal temperature, detergent/container cleaning agent pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus curd filtering sand/dust and metal temperature, detergent/filter cleaning agent pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus adding salt to curd sand/dust, metal, and plastic scraps temperature and detergent pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus indonesian journal of halal research, 4, 2 (2022): 65-84 70 of 84 nilda tri putri et al. process/material/tool possible physical hazard possible chemical hazard possible biological hazard steaming and stretching curd metal, dust, and sand temperature, detergents/container cleaners, and heavy metals pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus cheese packaging air, metal, dust, and sand temperature, detergent/container cleaning agent, heavy metal contamination pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus 10. critical control point (ccp) determination ccp is determined using the decision tree proposed by codex alimentarius. table 3 shows that a series of questions must be answered for each identified hazard. 11. ccp critical limit determination table 3 shows that the ccp critical limit is the maximum and/or minimum value that physical, chemical, and biological parameters must control to prevent, eliminate, or reduce to an acceptable level (azuamah et al., 2018). 12. monitoring procedure table 4 shows that the ccp monitoring system document must explain what should be monitored, how observations should be made, where they should be made, when they should be made, and who is responsible for monitoring. 13. corrective action table 4 shows that the haccp system aims to ensure safe food production, identify potential health hazards, and implement measures to eliminate the risk of losing control. 14. verification the haccp team is responsible for developing, establishing, and implementing procedures and verification activities and scheduling them. table 4 shows that verification procedures are carried out by qualified industry personnel (or external consultants). furthermore, the relevant government agencies are responsible for regularly validating the industry's haccp plans and ensuring their effective implementation. 15. halal assurance system design (has) the l-dairy farm completed the has design in three stages: identifying, improving business processes, and mozzarella cheese production processes. then continued with preparing a matrix of production process documents with has documents as a requirement for halal certification. 16. flow process the process begins with cow milking and ends with receiving cow's milk as raw material. furthermore, cow's milk is refrigerated before being heated (pasteurized). the milk is then transferred to a container while 100 grams of citric acid and 450 ml of water are mixed (mixture a), and this mixture a is mixed with the milk (mixture b). next, mixture a was set aside for five minutes while 0.312 ml of rennet and 50 ml of water were combined (mixture c). finally, mixtures b and c are combined (curd), the curd is formed into a dough, and the dough is allowed to stand for 20 minutes until it clumps. the dough should then be cut and rested for 20 minutes. the dough is then filtered, steamed, and 100 grams of salt are added. the dough is stretched every 30 minutes while being steamed, and it is steamed until completely dry. when the dough is dry, it is allowed to come to room temperature (cheese), then placed in the freezer for 12 hours. finally, the cheese has been cut, packaged, and is ready for distribution. indonesian journal of halal research, 4, 2 (2022): 65-84 71 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry table 3. ccp determination and ccp critical limit material process hazards cause ccp critical limit milk milking pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus ccp 1 b following milking sop milk raw material storage temperature, used detergent, and heavy metal ccp 2 k temperature for milk storage at 0-1°c rennet storage area temperature ccp 3 k temperature for milk storage at 0-1°c milk milk pasteurization temperature, heavy metal, a cleaning agent (detergent), and additives ccp 4 k temperature for pasteurization 62.5-65°c for 30 mins curd curd filtering sand/dust and metal ccp 5 f no sand/dust and metal (l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus ccp 5 b no pathogenic bacteria or virus in the curd curd curd steaming temperature, detergent/cleaning agent, and heavy metal ccp 6 k no contamination of heavy metal, detergent, and temperature at 75°c (l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus ccp 6 b no pathogenic bacteria or virus in the curd cheese cheese packaging air, metal, dust, and sand ccp 7 f no air, metal, dust/sand temperature, detergent/cleaning agent, contamination of heavy metal ccp 7 k no contamination of heavy metal, detergent, and at room temperature pathogen (e.g., l. monocytogenes, e. coli, s. aureus, salmonella, y. enterocolitica, c. burnetii, s. aureus) and virus ccp 7 b no pathogenic bacteria or virus in the curd table 4. monitoring procedure, corrective action, and verification haccp process stages ccp no. monitoring procedure corrective actions verification procedure milking ccp 1 b regular owner monitoring of pen staff during milking follow the method of milking according to the sop adjustment of milking practices with existing sops raw material storage (milk) ccp 2 k monitoring the temperature in the refrigerator temperature adjustment calibrate the temperature control on the refrigerator ccp 3 k monitoring the temperature in the refrigerator temperature adjustment calibrate the temperature control on the refrigerator milk pasteurization ccp 4 k temperature monitoring with a thermometer temperature adjustment calibrate the temperature gauge curd filtering ccp 5 f regular monitoring of the filter device during the filtering process clean the filter tool regularly check and clean the filter just before use ccp 5 b regular monitoring of the filter device during the filtering process clean the filter tool regularly check and clean the filter just before use indonesian journal of halal research, 4, 2 (2022): 65-84 72 of 84 nilda tri putri et al. haccp process stages ccp no. monitoring procedure corrective actions verification procedure curd steaming ccp 6 k monitoring the temperature with a thermometer and periodic cleaning of the tool temperature adjustment and cleaning of the tool periodically calibrate the temperature gauge and clean the appliance just before use ccp 6 b regularly monitoring equipment cleanliness clean the steamer regularly clean the steamer just before use cheese packaging ccp 7 f regularly monitoring equipment cleanliness clean packaging equipment regularly clean packaging tools just before use ccp 7 k regularly monitoring equipment cleanliness clean packaging equipment regularly clean packaging tools just before use ccp 7 b regularly monitoring equipment cleanliness clean packaging equipment regularly clean packaging tools just before use 17. business process at l-dairy farm this stage identifies business processes by modifying the organizational structure, as shown in figures 1 and 2, and by developing a business process model that refers to porter's value chain model, as shown in figure 3. figure 1. l-dairy farm organizational structure – present figure 2. l-dairy farm organizational structure – corrected indonesian journal of halal research, 4, 2 (2022): 65-84 73 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry inbound logistics (material purchasing, checking on supplies and inbound materials) operations (processing from raw materials to breads) outbound logistics (cheese distribution to the consumers) marketing and sales (advertisement s on social media) quality control (qc) firm infrastructure primary activities s e c o n d a ry a c tiv itie s service figure 3. porter’s value chain business model on l-dairy farm – present porter's value chain business process model distinguishes between primary and secondary/support activities in the operation of a company. the primary activities are inbound logistics, operations, outbound logistics, marketing and sales, and service. quality control (qc) and firm infrastructure are secondary activities (company finance). 18. mozzarella cheese production process at l-dairy farm this stage is completed to determine the activities of each process in l-dairy farm's divisions. figures 4 to 9 show the production process (opc) for mozzarella cheese production. 1. materials purchasing and inbound logistics opc figure 4 shows the opc for purchasing raw materials and repairing them. purchasing raw materials includes checking the quantity of stock in the warehouse, arrival of orders, purchasing raw materials, quality, and quantity of materials, checking whether raw materials have expired, and storing raw materials in the warehouse. figures 4–9 show the current opc and the corrected opc. several improvements have been made to opc inbound logistics, including improving the raw material warehouse inspection process. first, there is an inspection of the condition of the raw material warehouse, whether it is sterile from animal waste or haram/unclean. examining expired materials, expired ingredients of halal labels, halal labels, producers, distributors, quality and quantity of materials previously only expired, and quality and quantity of ingredients are all part of improving the incoming material inspection process. the final process improvement is to keep track of material purchases and inbound logistics. notes are taken to perform traceability, which is the basis for internal audits. marketing and sales (advertisements on social media) indonesian journal of halal research, 4, 2 (2022): 65-84 74 of 84 nilda tri putri et al. i-1 o-1 o-2 i-2 current raw material purchasing process checking the quantity of raw material supplies purchasing raw materials orders incoming checking the incoming orders (expiry, quantity and quality) raw materials are stored in the warehouse current raw material purchasing process i-1 o-1 o-2 i-2 corrected raw material purchasing process checking the quantity of raw material supplies and the condition of raw material warehouse (warehouse must be free from anything that is haram/najis) purchasing raw materials orders incoming checking the incoming orders (expiry, bpom label, quantity and quality) raw materials are stored in the warehouse corrected raw material purchasing process o-3 recording purchasing activities figure 4. inbound logistics 2. operations opc (production process) figures 5 to 7 show two opcs for the manufacturing process (operations): current opc and corrected opc. there are improvements in corrected opc, which are as follows: making a worksheet that refers to the formula and material matrix recognized by the assessment institute for foods, drugs, and cosmetics indonesian ulema council (lppom mui). at this point, it is important to determine whether the ingredients used are consistent with the l-dairy farm version of the mozzarella cheese raw material formula. a critical point is established for the new material if new materials are added. this stage is useful for determining the new material's critical point. special stickers must be placed on equipment and machines to distinguish between products certified as halal and those not. documenting the manufacturing process (operations). indonesian journal of halal research, 4, 2 (2022): 65-84 75 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry current mozarella cheese production process o-3 milking storing milk to freeer (0-1˚c) (stainless steel) pasteurization (32˚c) (50l milk) (stainless steel container) mixing 100 gr of citric acid and 450 ml of water (plastic container) mixing milk, water and citric acid (plastic container) (leave sit for 5 mins) the main process and materials are pure milk, citric acid, rennet and additives (salt) the main process and materials are pure milk, citric acid, rennet and additives (salt) corrected mozarella cheese production process o-2 cleaning the raw materials, production area, warehouse, and tools; employees are sterile from anything that is haram/najis making worksheet based on formula and matrix that are acknowledged by the lppom mui o-1 o-4 o-5 o-6 mixing 0.312 ml of rennet and 50 ml of water (plastic container) o-1 raw materials preparation and tools for production o-2 o-3 tools, machines, and war materials shall be labeled with special sticker to mark halal products o-4 milking (putting wild animals into consideration like dogs around the area to make sure they are clean from anything that is haram/najis) storing milk to freezer (0-1˚c) (stainless steel) o-5 pasteurization of 50l milk at 62.5 65˚c temperature) for 30 minutes or 72-75˚cfor 15 seconds o-6 mixing 100 gr of citric acid and 450 ml of water (stainless steel container) 1 1 figure 5. production process opc indonesian journal of halal research, 4, 2 (2022): 65-84 76 of 84 nilda tri putri et al. o-7 mixing rennet and water with the mix of milk, water and citric acid (curd) (plastic container) (leave sit for 20 minutes) o-8 slicing curd with knife (plastic container) (leave sit for 20 minutes) o-9 curd filtering (gauze) o-10 curd steaming (pan) (start with small heat) o-11 adding 100 gr of salt o-12 mixing and stretching curd (30 mins) (75˚c) (wooden spatula) o-13 mixing curd until dry (then leave sit until it reaches room temperature) (75˚c) o-7 o-8 o-9 mixing milk, water, and citric acid (stainless steel) (leave sit or 5 minutes) mixing 0.312 ml of rennet and 50 ml of water (stainless steel container) mixing of rennet and water with the mixture of milk, water and citric acid (curd) (stainless steel container) (leave sit for 20 mins) o-10 slicing curd with knife (stainless steel container) (leave sit for 20 minutes) o-11 curd filtering (filter/special tools) o-12 o-13 curd steaming (stainless steel container) (start with small heat) adding 100 gr of salt 1 1 current mozarella cheese production process corrected mozarella cheese production process 2 2 figure 6. production process opc (continuation) indonesian journal of halal research, 4, 2 (2022): 65-84 77 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry store the cheese in the freezer (-25˚c) (12 hours) o-15 cheese slicing (plastic container) o-16 cheese packaging (vacuumed plastic) i-1 final product check store the final product in the freezer (-25˚c) o-14 o-15 mixing and stretching curd (30 mins) (75˚c) (stainless steel spatula) o-16 mixing curd until dry (75˚c) leave sit until it reaches room temperature (stainless steel container) o-14 leave sit until it reaches room temperature (plastic container) store the cheese in the freezer (-25c temperature) (12 hours) o-17 cheese slicing (stainless steel container) o-18 cheese packaging (machine and vacuumed plastic) i-1 final product check store the final product in the freezer (-25˚c) current mozarella cheese production process corrected mozarella cheese production process 2 2 figure 7. production process opc (continuation) 3. outbound logistics and marketing sales opc the flow of product and sales logistics processes at l-dairy farm is divided into out-of-region and direct sales, represented by opc outbound logistics and marketing sales. figure 8 shows the current opc on the left and the corrected opc on the right. vehicle inspection before distribution is added to the corrected opc; the vehicle must be free of all haram/najis (unclean). additionally, sales records outside the order area were created for audit purposes. figure 9 shows opcs for direct sales indonesian journal of halal research, 4, 2 (2022): 65-84 78 of 84 nilda tri putri et al. (current and corrected). this direct sale is for customers who come to l-dairy farm directly. the goal of documenting outgoing and direct sales logistics processes is to carry out outbound and sales logistics, which then become materials for internal audit. current out-of-region product sales corrected out-of-region product sales out of region sales process out of region sales process i-1 preparing and examining products that are going to be sold i-1 products are delivered by couriers to customer area (in accordance with the marketing and sales data) consumers receive the ordero-1 t-1 i-2 preparing and examining products that are going to be sold. product must be clean and free from anything that is haram/najis preparing and checking the delivery vehicle. vehicle must be clean and free from anything that is haram/najis t-1 products are delivered by couriers to customer area (in accordance with the marketing and sales data) o-1 consumers receive the order o-1 recording an audit record for outof-region sales figure 8. out-of-region product sales opc current direct sales corrected direct sales i-1 t-1 o-1 consumer receives the order direct sales process i-1 preparing and examining products that are going to be sold. product must be clean and free from anything that is haram/najis t-1 products are sold to consumers who directly buy at the company o-1 consumer receives the order o-1 recording an audit record for outof-region sales direct sales process preparing and checking products that are going to be sold products are sold to consumers who directly buy at the production location figure 9. product direct sales opc 3.2. preparation of document relationship matrix some unfinished documents (not marked with a checklist) will be planned during the documentation requirements preparation. halal policy documents, halal management team documents, training documents, and halal education and management review documents are all examples of these indonesian journal of halal research, 4, 2 (2022): 65-84 79 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry documents. figure 10 of porter's value chain model will classify these documents as secondary activities. inbound logistics (material purchasing, checking on supplies and inbound materials) operations (processing from raw materials to breads) outbound logistics (cheese distribution to the consumers) marketing and sales (advertisement s on social media) halal policy halal management team halal training and education quality control (qc)/internal audit firm infrastructure management review primary activities s e c o n d a ry a c tiv itie s service figure 10. porter’s value chain business model at l-dairy farm adjustment to matrix table 10. matrix of relationship and document of halal production process with has documents requirements for mui halal certification no halal production process mui halal registration documents material product written procedure for critical activities search ability procedure for handling products that do not meet the criteria internal audit 1 raw material recap form √ 2 ppic form √ 3 distributor selection form √ √ 4 request documents for raw materials from the warehouse √ √ 5 sales request document √ 6 formula documents √ √ √ √ √ 7 production order letter documents √ 8 sales documents √ √ 9 production division qa/qc documents √ √ 10 purchasing division qa/qc documents √ √ √ √ 11 distribution and sales division qa/qc documents √ √ √ 3.3. sop designing the sop is intended to cover the entire process of the mozzarella cheese production process according to the flow chart, gmp guidelines, and hazard analysis. each process has a procedure and a supervisor. the designed procedure improves the actions in the lamb jerky manufacturing process. marketing and sales (advertisements on social media) indonesian journal of halal research, 4, 2 (2022): 65-84 80 of 84 nilda tri putri et al. the actions in the ccp process are based on critical limits, monitoring procedures, and corrective actions. this sop's design focuses on the processes included in ccp. as a result, a form in the ccp processes will act as a medium for controlling and monitoring temperature and time in certain processes. other procedures are based on a variety of effective actions that are specific to each process. the sops listed below have been formed: 1. milking. person in charge (pic): special staff for milking first, prepare materials and equipment free of all haram/unclean substances. next, create a milking environment free of haram/unclean substances and comfortable for the milking process. milking is done twice daily, at 5 a.m. and 5 p.m. calm the cow, so the milking process goes smoothly. to ensure that the milk from the milking is halal, healthy, clean, and not contaminated with dirt/unclean and foreign objects from the milker's hand, the officer who will do the steaming must first wash his hands clean, wear gloves, an apron, a mask, and a hairnet. before milking, the udder is cleaned with a disinfectant and dried with soft tissue paper or a soft cloth. after the nipples have dried, strip one or two at a time. cow nipples must be lubricated for a smoother and easier milking process that does not harm the cows. the udder is cleaned again and disinfected after the milking is completed. then, clean and store the milking utensils. the cows have been thoroughly milked (the water content is depleted after being milked). 2. milk reception. pic: special staff for milk reception prepare reception tools and materials (stationery, scales, containers) that are free of anything haram/unclean. to avoid contaminating the product, the officer who will conduct the reception must first wash their hands and wear gloves, an apron, a mask, and a hairnet. weigh the milk production. keep track of milk production statistics and transfer milk production to the production and marketing division. then, recap data on milk production. 3. milk storage. pic: special staff for storage/warehouse prepare a refrigerator free of all haram/ unclean. officers storing milk must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. use a stainless steel milk container free of all haram/unclean substances. milk is kept at temperatures below zero degrees celsius. the temperature control every six hours. 4. milk pasteurizing. pic: special staff for production prepare haram/unclean tools and materials (thermometer, stainless steel container). officers who intend to pasteurize must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. pour 50 l of milk into a stainless steel container. for 30 minutes, heat the milk to 63°c. temperature and time must be continuously monitored during pasteurization to prevent errors. finish by turning off the stove and cleaning and storing used utensils. finally, place the pasteurized milk in a stainless-steel container with a capacity of 50 l. 5. coagulation. pic: special staff for production prepare tools (stainless steel containers) and materials free of haram/unclean substances; in this case, the citric acid and rennet must be certified halal. to avoid contaminating the product, officers performing the coagulation must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet. in a stainless steel cup, combine 100 grams of citric acid and 450 ml of water while stirring (mixture a). next, combine the pasteurized milk with mixture a (mixture b). allow the mixture to sit for 5 minutes. next, in a stainless steel cup, stir together 0.312 ml of rennet and 50 ml of water (mixture c). while stirring, combine mixtures b and c (curd). allow the curd to coagulate for 20 minutes. after that, clean, wash, and store used equipment. 6. filtering. pic: special staff for production prepare tools (stainless steel container, filter cloth, and knife) and materials free of haram/ unclean. to avoid contaminating the product, the officer conducting the screening must thoroughly wash their hands and wear gloves, an apron, a mask, and a hairnet. before moving the curd, which is still in the container, the clotted curd is cut into pieces so the water in the curd can escape. next, transfer the curd with a stainless steel container onto a filter cloth; at this point, the water contained in the curd will flow out into the bucket that has been prepared; this discarded water is known as whey water. filtering is done in stages based on the capacity of the filter cloth. first, officers monitor the whey water collection bucket, and if it becomes full, it is replaced with an empty bucket so that the whey water. does not spill on the floor, contaminating and disrupting the production process. after indonesian journal of halal research, 4, 2 (2022): 65-84 81 of 84 designing food safety management and halal assurance systems in mozzarella cheese production for small-medium food industry filtering, the curd is placed in a stainless steel container and steamed. finally, clean, wash, and store used equipment. 7. steaming. pic: special staff for production prepare clean tools (stainless steel pans, spatulas, knives) and materials. officers who will do the steaming must first wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. next, place the filtered curd in a clean pan. at this point, the skillet is double-layered by adding water between the two layers of the pan. the heat from the stove can spread evenly, and the steaming results can be maximized. the curd should be steamed over low heat first. then the fire can be adjusted. the temperature at these steamings reaches 75°c. cheese milk is made by steaming until the liquid that is still contained in the curd comes out and then discarding it. continue to steam the cheese while stretching it until it is completely stretched. turn off the heat when the cheese milk has run out, and the mozzarella cheese has been completely stretched out. after that, remove the mozzarella cheese from the pan and place it in a stainless steel container. allow the cheese to reach room temperature on the table. finally, clean, wash, and store used equipment. 8. mozzarella cheese packaging. pic: special staff for packaging prepare tools (vacuum machines) and materials (clear polyethylene) that are free of all haram/unclean substances. officers who will perform the packaging must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. packaging is carried out after the cheese has been stored for more than 12 hours after steaming. put 250 grams of cheese into the appropriate size plastic. after that, vacuum until the air in the package is completely sucked up. store the cheese back in the refrigerator at -25°c. finally, clean, wash, and store used equipment. 9. final product. pic: special staff for quality control (qc) prepare tools (vacuum machines) and materials (clear polyethylene) that are clean from all haram/unclean. officers carrying out the packaging must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. next, inspect the product to ensure its quality, safety, and halal status (organoleptic). next, perform chemical, biological, and physical tests on a regular and as-needed basis. after that, clean, wash, and store used equipment. 10. sales and distribution. pic: special staff for marketing/purchasing prepare tools (vacuum machines) and materials (clear polyethylene) that are free of all haram/unclean substances. officers who will perform the packaging must thoroughly wash their hands and wear gloves, aprons, masks, and a hairnet to avoid contaminating the product. mozzarella cheese is kept in the fridge at -25°c. the fifo (first in, first out) system is used for product retrieval, meaning that products arriving will be sold first. in the salesroom, the mozzarella cheese is neatly arranged. a waiter or employee accompanies every customer who comes in; employees must provide excellent service and offer additional products to customers. after purchasing the item, the customer brings the basket to the cashier's desk, where the cashier computes the total amount of groceries using a cash register or calculator. then, place it in the bag size corresponding to the number of products purchased by customers. products for distribution must be placed in a closed box. before distributing the product, ensure that the vehicle used is haram/unclean. finally, clean, wash, and store used equipment. 11. employee. pic: head of production employees involved in food production must be: 1) in good physical and mental health; 2) free of wounds, skin diseases, or other infectious diseases that could contaminate production products; 3) hand washing before beginning food processing, after-sneezing, coughing, using the toilet, handling raw materials, handling dirty utensils, and managing trash; and 4) wearing work clothes and equipment such as aprons, gloves, hairnets, footwear, and masks. in addition, employees' health should be checked regularly. 12. tools. pic: head of production the container should be simple to clean and include sanitary features (disinfectant). the foodcontact surface must be smooth, not chipped, not absorb water, and not rust. used equipment must be cleaned/washed and dried right away. the washed and dried equipment is placed on a closed shelf according to the equipment's name. indonesian journal of halal research, 4, 2 (2022): 65-84 82 of 84 nilda tri putri et al. 13. storage. pic: head of ppic/warehouse wet and dry raw materials, as well as mozzarella cheese products, must be kept separate. refrigerated or frozen milk and rennet are stored at temperatures below zero degrees celsius. the mozzarella cheese is stored in the refrigerator at -25°c. citric acid is stored in a box at a temperature of 25°c. 14. reception of additional materials and packaging. pic: production staff the staff verifies that the order quantity matches the amount entered on the form for receiving additional materials and packaging. the received salt, citric acid, and packaging materials are placed on the shelf/dry material storage container. rennet is kept in the freezer at temperatures below zero degrees celsius. 15. ssop implementation evaluation indonesian food law number 7 of 1996 aims to prevent the reproduction of rotting microorganisms and pathogenic bacteria in food, drinks, equipment, and buildings that can harm food. however, most observations on the implementation of sanitation standard operating procedure (ssop) at l-dairy farm, particularly in the production process of mozzarella cheese, are deemed to have failed to meet the requirements. it is based on the application of eight key sanitary requirements: water safety; cleanliness of surfaces in contact with foodstuffs; cross-contamination prevention; maintaining hand washing, sanitation, and toilet facilities; protection from contaminants; correct labeling, storage, and use of toxic materials; monitoring employee/worker health condition; and pest removal from the processing unit. 4. conclusion gmp has largely not been implemented at l-dairy farm, particularly in terms of criteria for location, buildings, sanitation facilities, production equipment, processing, employees, labeling, storage, maintenance, and implementation of guidelines. most ssops have not been implemented at l-dairy farm, particularly those concerning the cleanliness of surfaces in contact with foodstuffs, the prevention of cross-contamination, the maintenance of sanitary facilities and toilets, the correct labeling, storage, and use of toxic materials, the protection from contaminants, the monitoring of employee health conditions, and the elimination of pests from processing units. the current 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(2022). artificial intelligence, big data, and blockchain in food safety. international journal of food engineering, 18(1), 1–14. https://doi.org/10.1515/ijfe2021-0299 © 2022 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 2, 2 (2020): 46-49 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.5575/ijhar.v2i2.8281 https://journal.uinsgd.ac.id/index.php/ijhar/ the effectiveness of technical guidance for entrepreneurs in small and medium enterprises in facing halal certification siska1*, hanifah rahmi2, almawati situmorang3 1,2,3faculty of pharmacy and science, universitas muhammadiyah prof. dr. hamka, east jakarta 13460, indonesia e-mail: siska@uhamka.ac.id*1, hanifah_rahmi@uhamka.ac.id2, alma.stmrg@gmail.com3 *correspondent author 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. keywords: halal certification, small and medium enterprises, technical guidance 1. introduction halal product is essential for the muslim population in the world. as muslims, we are required to consume halal food/drinks. as mentioned in quran chapter 2, verse 168: ٰٓاَيَُّها الن ْلَ ي ًلا َطي ِباا ۖو ا فِى اْْلَْرِض َحل ِت الش يْ اُس ُكلُْوا ِمم بِْيٌن تَت بِعُْوا ُخُطو ِنِۗ اِن ٗه لَُكْم َعُدوٌّ مُّ ١٦٨ط o, ye people! eat of what is on earth, lawful and good; and do not follow the footsteps of the evil one, for he is to you an avowed enemy (quran chapter 2, verse 168). indonesia, as the largest muslim country, is obliged to meet the needs of halal food for citizens who are muslim. along with this, the government has issued law number 33 of 2014 concerning halal product guarantee (goverment of the republic of indonesia, 2014). the existence of this law requires all industrial players both in the field of processed food/beverages to have halal certificates. halal certificate is the requirement to get permission to put halal label on product packaging from the authorized government agency. halal logo is essential to put on the products label, and we can be noticed whether the products are halal or not. it will help to protect muslim consumer from non-halal products. but in reality, 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 halal certification. one aspect that is not widely understood is how to draw up a halal guarantee system document. halal assurance system (has) is an integrated management system that regulates materials, production processes, products, human resources, and procedures to maintain the continuity of the halal production process (has 23000) (the assessment institute for food, drugs, and cosmetics the indonesian council of ulama (lppom mui), 2012). the faculty of pharmacy and science is one of the faculties at uhamka who initiated the birth of the uhamka halal study center (pkhu). those faculty has several certified halal auditors and halal supervisors. based on the expertise in the halal sector, this service activity could help small https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:siska@uhamka.ac.id*1 mailto:hanifah_rahmi@uhamka.ac.id mailto:alma.stmrg@gmail.com indonesian journal of halal research, 2, 2 (2020): 46-49 47 of 49 siska et al. and medium enterprises to raise their knowledge of the halal certification process, especially preparing the has documents. there are more than 30 small and medium enterprises around uhamka which are not proposed halal certification yet. the target of this activity is businesses in the field of food/beverage processing of small and medium enterprises at the duren sawit area of east jakarta. this area is in the same location as uhamka, and some of them have a food counter at the canteen. this is the reason why we choose this area. the participation of these business actors is expected to be able to maintain and guarantee the halal of the products (food/drink) they process so that consumers become more confident and calm about the food they consume by islamic sharia. 2. materials and methods the organizer of this activity is the teaching staffs at the uhamka jakarta faculty of pharmacy and science. they are also internal resource members. the topic of the training comprises a material that includes halal and haram restrictions according to the qur'an and al-hadith, the importance of halal certificates for business actors, as well as the halal guarantee system criteria. the facilitator guided the group of the participant based on their product categories. twenty participants have attended the workshop. the participants who would attended the meeting should register two weeks before the date. there were more than 20 who have registered, but some of them have resigned because of the pandemic we change the method from offline to an online platform. not all participant familiar with the online learning platform. all the activities were done by online on march 31 until april 3, 2020, via whatsapp group and zoom meeting. the first day, began with pre-test and then the presentation of halal assurance system material, dialogue/ question and answer, discussion about the material provided, as well as business group mapping. the contents provided were including halal and haram restrictions according to the qur'an and al-hadith, the importance of halal certificates, halal guarantee system criteria, and steps in registering halal certificates. the second day, the activity was carried out by providing technical guidance to prepare the has document. the action began with material presentation by speakers who followed direct supervision in arranging halal assurance system (has) document model based on has 23000. participants were divided into four groups according to their different product types. one facilitator will accompany each group. at the third day, participants were guided to practice the technical preparation of the has documents following their respective business fields. the facilitator assessed and gave input for the assignment. the training ended up with a post-test. the data pre and post-test analyzed by paired t-test using spss 16 to compare increases in knowledge of the participant before and after the training. 3. results and discussion islam as religion and also a way of life not only regulates aspects of worship and ritual, even further it controls the mindset, actions even to the diet whatever is used and consumed by a human (farid & basri, 2020). muslims are taught to eat clean and safe food. islam is very concerned about the sources and cleanliness of food, how to cook, how to serve, how to eat, and how to dispose of leftovers (zulaekah, 2005). the command to consume halal food is clearly defined in the two sources of reference for muslims, namely quran and al-hadith (nazihah & arifin, 2020). law no. 33 of 2014 concerning halal product guarantee was effective on october 17, 2019. it regulates the obligation to carry out halal certification for business actors. article 4 from the law states that all products that enter circulate and trade within the territory of indonesia must be halal-certified. the products that must be certified halal are listed in the statute and government regulations. products are goods and services related to food, beverages, medicines, cosmetics, chemical products, and biological products. genetic engineering products, as well as used goods that are used or utilized by the community (government of the republic of indonesia, 2019). the implementation of halal certification as of october 17, 2019, is carried out by the government through the halal product guarantee agency (bpjph) (the assessment institute for food, drugs, and cosmetics the indonesian council of ulama (lppom mui), 2018). halal is an overgrowing market needs. the muslim population in the world is 28.68% of the world population or 2.18 billion. in comparison, in indonesia, it reaches 207 million or 87.2% of the indonesian journal of halal research, 2, 2 (2020): 46-49 48 of 49 the effectiveness of technical guidance for entrepreneurs in small and medium enterprises in facing halal certification total population in indonesia (ministry of communication and informatics, republic of indonesia, 2019). that is why small and medium enterprises need to get halal certificates to compete with other industries. business actors who want to obtain mui halal certificates, both processing industries (food, medicine, cosmetics), slaughterhouse, and restaurants/ catering/ kitchen, must register for halal certification and meet the halal certification requirements. they are some step that must be passed by the company. the following steps are to fulfil the policies and procedures of halal certification and fulfil and implementation of the eleven criteria of halal assurance system. the implementation of has including preparing has documents, registering halal certification, monitoring pre-audit and payment of certification contracts, conducting audits, conducting post-audit monitoring, and obtaining halal certificates (the assessment institute for food, drugs, and cosmetics the indonesian council of ulama (lppom mui), 2018). however, many small and medium enterprises do not understand how to prepare halal guarantee system documents on each of their products. this halal guarantee system is a requirement to guarantee the halal status of the product during the validity of the mui halal certificate. halal certificates for the food and beverage industry are essential because halal certificates provide halal guarantees for product that will ultimately provide peace of mind for the community. according to the previous research showed halal certification, halal awareness, food ingredients affect purchase intention by 28.8% (budiman, 2019). in the discussion session participants also asked questions related to the product. for example, whether fermented products such as black sticky tape, can be certified halal or not. all products that did not contain haram and najis ingredients can be carried out the halal certification process. black glutinous tape products made with the fermentation process with the addition of yeast can be certified halal as long as they did not contain haram and najis ingredients and are produced in facilities that are not contaminated with haram and najis ingredients. the commonly debated question is what about the alcohol content in the tape product. the fermentation tape will produce alcohol with different levels depending on the length of time of fermentation. the longer the fermentation, the higher the alcohol content can even reach 7.581% if fermented for 120 hours (febrianti et al., 2018). then what about the law? according to mui fatwa no.4 of 2003: tape and air tape are not included khamr, except when intoxicating. liquor made from tapered water tape with an ethanol content of at least 1% including the khamr category. based on the preceding, fermented tape products can be certified as long as the juice is not separated from the tape. evaluations conducted for the participants of this activity are pre-test and post-test. statistical test results (paired sample) showed that there was an increase in understanding about halal and halal certification processes (p<0.05) (figure 1). the evaluation graph illustrates the difference in scores obtained before and after the workshop and training. in the pre-test, the participants mostly didn't know about what it's halal criteria, how to prepare the documents for applying the halal registration, etc. after the training, more than 50% of participants could understand the point. it was clear that the improvement occurred; more than one of the participants got a score of 100, which meant that they could answer all questions correctly. figure 1. evaluation results of training participants indonesian journal of halal research, 2, 2 (2020): 46-49 49 of 49 siska et al. this activity is expected to produce outcomes in the form of increased awareness and skills of business operators, especially at duren sawit. they have sustainable guidelines that guarantee the halal of the product by implementing halal guarantee system (has). besides, this activity can increase the confidence of the small and medium enterprises owner, so they do not hesitate to register their products for halal certification. 4. conclusion the presence of law regarding the guarantee of halal products encourages food, drug and cosmetic industry stakeholders to obtain halal certificates. nevertheless, regulation and technical information on the arrangement and preparation of halal certificates are still limited. therefore, it is necessary to have training and socialization related to halal certificate processing. the training of the technical guidance of the halal certification process has a positive impact on the participants. this impact is proven from the results of the evaluation. the method applied in this activity is following the problems faced by small and medium enterprises, especially in the duren sawit. hopefully, after attending this workshop, they can implement it to their daily activity and do not hesitate to register their products for halal certification. this research will be a continuous program to other regions around jakarta. acknowledgements special thanks to research institutions and community service universitas muhammadiyah prof. dr. hamka who have supported funding in this activity through the contract agreement letter no. 0103/h.04.02/2020, january 28, 2020. references budiman, r. (2019). factors influencing purchase intention of halal products in pontianak city. indonesian journal of halal research, 1(2), 46–48. https://doi.org/10.5575/ijhar.v1i2.4440. farid, m., & basri, h. (2020). the effects of haram food on human emotional and spiritual intelligence levels. indonesian journal of halal research, 2(1), 21–26. https://doi.org/10.15575/ijhar.v2i1.7711. febrianti, f., abdurahman, m., & surahman, m. (2018). tinjauan fatwa mui nomor 4 tahun 2003 tentang standarisasi halal terhadap makanan yang dibuat dari ketan (studi kasus desa senang kecamatan bayongbong garut). prosiding keuangan dan perbankan syariah, 4(1), 170–175. kementerian komunikasi dan informasi republik indonesia. (2019). portal informasi indonesia. retrieved from www.indonesia.go.id/profil/agama%0a. lembaga pengkajian pangan obat-obatan dan kosmetika majelis ulama indonesia. (2012). persyaratan sertifikasi halal has 23000. bogor: lppom mui. lembaga pengkajian pangan obat-obatan dan kosmetika majelis ulama indonesia. (2018). prosedur sertifikasi halal mui. retrieved from www.halalmui.org/mui14/main/page/prosedur-sertifikasihalal-mui%0a. nazihah, a., & arifin, b. s. (2020). the impact of food on muslims spiritual development. indonesian journal of halal research, 2(1), 27–32. https://doi.org/10.5575/ijhar.v2i1.7802. pemerintah republik indonesia. undang-undang jaminan produk halal. , pub. l. no. 33 (2014). pemerintah republik indonesia. peraturan pelaksanaan undang-undang nomor 33 tahun 2014 tentang jaminan produk halal. , pub. l. no. 31 (2019). zulaekah. (2005). halal dan haram makanan dalam islam. jurnal suhuf, 17(1). © 2020 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 1(2): 35-39, august 2019 e-issn: 2657-0165 p-issn: 2656-3754 35 the effect of storage duration on fruit juices made with or without the addition of yeast towards its alcohol content anna priangani roswiem1, triayu septiani1, rika yuliwulandari2, 3 1halal reseach center, yarsi university research institute, jakarta, indonesia 2departement of pharmacology, faculty of medicine, yarsi university, jakarta, indonesia. 3genomic research center, yarsi university research institute, jakarta, indonesia. yarsi university research institute. fl xi, letjen suprapto st, kav.15, cempaka putih jakarta pusat 10510. indonesia. e-mail: *annap_ros@yahoo.com *correspondent author doi: 10.5575/ijhar.v1i2.5753 abstract fruit juice is a healthy beverage. however, we must be careful in handling or consuming such juice, especially in relation to its storage time. the prophet of muhammed pbuh in his hadith prohibits to drink fruit juices that have been stored for more than 3 days, as its legal status changes from halal into haram.in accordance with the development of science and technology, many methods could be used to measure alcohol content in a sample; such as gas chromatography-mass spectroscopy method (gc-ms). therefore the objective of this research was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and being stored within 1, 2, and 3 days using gc-ms, as well as its relation to the hadith matn of the prophet muhammad pbuh regarding its law. results showed that alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made without the addition of yeast which stored for 3 days, in consecutive order were 0.524; 0.144; 0.214; 0.143 and 0.314% v/v. while alcohol (ethanol) content of various fruit juices : red grapes, green grapes, dates, pomegranate and durian, made with the addition of 10 g/l yeast were and stored for 3 days were 0.618; 0.921; 0.901; 0.575 and 1.202% v/v constitutively. alcohol content of red grapes fruit juices of 0.524% v/v was the highest alcohol content (in juices) which is still halal to be consumed. keywords: fruit juices, gc-ms, hadith matn., the law of halal and haram. 1. introduction ethanol (alcohol) is naturally present in fruits (riswiyanto, 2009). fruits are often processed into juice. the prophet muhammad in his hadith forbade the drinking of fruit juice that had been left/fermented for more than 3 days, because it was intoxicating (became khamr), and its legal status changed from being halal to haram. with the rapid development of science and technology in the manufacture of various food products, beverages, medicines and cosmetics, many producers of these products have to use alcohol (ethanol) or deliberately add alcohol (ethanol) to the product made. therefore the indonesian ulama council (mui) has enacted several fatwas related to alcohol (ethanol), including the 2009 mui fatwa which decided the law on the use of alcohol (ethanol) for the manufacture of food products, beverages, medicines, and cosmetics, as follows : 1) the use of alcohol (ethanol) from nonchemical products (whether they are chemical synthesis product/from petrochemicals, or khamr industry) for the production of food, beverages, drugs, and cosmetics categorized as "mubah" if medically harmless, 2) the use of alcohol (ethanol) from khamr industry (whether they are chemical synthesis product/from petrochemicals, or non-chemical products) for the production of food, beverages, drugs, and cosmetics categorized as "haram" if medically harmful, (mui, 2009). however, the mui does not clearly state or specify how much the alcohol content (ethanol) that can still be permitted in these products, so the fatwa might confuse muslim producers and consumers. mailto:annap_ros@yahoo.com roswiem et al. 36 from the habit of the prophet muhammad (pbuh) above, who did not drink fruit juice after more than 3 days of storage, implies that drinking fruit juice that has been stored for more than 3 days may harmful for health. therefore, the purpose of this study was to analyze the alcohol content of various fruit juices made with or without the addition of yeast and stored for 1, 2 and 3 days using the gc-ms method and analyze the relevance of alcohol content in theses juices in accordance with the hadith matn of the prophet muhammad pbuh about the law changing of fruit juice. 2. materials and methods the research experiment used various fruit juice samples with various long storage time made with or without the addition of yeast. a factorial experimental design (5x2x3) with 3 replications was used in this experiment. the first factor was the type of fruit that is made into juice. the second factor was juice made with or without the addition of yeast. the third factor was the duration of juice storage, namely: 1, 2 and 3 days. (gaspersz, 1991; steel & torrie, 1989). sample preparation a. fruit juice making (red grapes, green grapes, dates (arab), pomegranate (india), and durian). the fruits were washed in the running water, and then rinsed with distilled water. 0.5 kg of fruit that has been cut into small pieces was blended for 5 minutes after the addition of 200 ml of distilled water. the juice was filtered with a stainless steel filter/muslin cloth, the residue was removed, and the filtrate volume was then measured. b. samples the filtrate was divided into 2 with the same volume. part i : stored at room temperature, without adding yeast part ii : stored at room temperature, with the addition of yeast (as much as 10 g/l of solution) (crueger & crueger, 1984) the filtrates (parts i & ii) were then put into small, closed bottles (volume 150 ml) and stored until ready for analysis.the filtrate was mixed with 1% acetonitrile in a ratio of 1: 10. the samples were filtered with millipore filter or with syringe filter (size 2 µm). 0.2 µl sample was then injected into the gc-ms. data collection the parameter measured was the alcohol concentration in various fruit juices made with or without the addition of yeast and stored for 1, 2 and 3 days. measurement of alcohol content based on the method of wang et al. (2003) using gas chromatography-mass spectroscopy (gcms) (thermo scientific). data analysis data measured analyzed using anova spss portable 16. while the analysis of hadith using a critic’s study of hadith matn with a scientific approach (chemically) by the analytic description method together with literature study. 3. results and discussion the level of alcohol (ethanol) in fruit juice with or without the addition of yeast and stored for 3 days the analysis results of alcohol content (ethanol) in various fruit juices made with or without the addition of yeast and stored for 1, 2 and 3 days (table 1) table 1. the level of alcohol (ethanol) in fruit juice with or without the addition of yeast and stored for 3 days day without yeast (% v/v) with yeast (% v/v) red grapes green grapes dates pomegranates durian red grapes green grapes dates pomegranates durian 0 undc* 0,028 0,067 0,011 0,642 0,044 0,043 0,101 0,014 0,725 1 0,043 0,049 0,068 0,024 0,435 0,618 0,795 1,467 0,527 1,408 2 0,103 0,064 0,115 0,041 0,694 0,669 0,877 1,846 0,512 1,585 3 0,524 0,144 0,214 0,143 0,314 0,618 0,921 1,901 0,575 1,202 *undc = undetected the effect of storage duration on fruit juices made with or without... 37 the analysis results of the alcohol content of fruit juices made without the addition of yeast and stored for 3 days (table 2) table 2. the alcohol content in various fruit juices made without the addition of yeast and stored for 3 days day repetition without yeast (% v/v) red grapes green grapes dates pomegranates durian 0 1 2 3 average undc undc undc undc 0,028 0,028 0,028 0,028 0,067 0,067 0,067 0,067 0,011 0,011 0,011 0,011 0,658 0,639 0,629 0,642 1 1 2 3 average 0,043 0,043 0,043 0,043 0,049 0,049 0,049 0,049 0,068 0,068 0,068 0,068 0,024 0,024 0,023 0,024 0,409 0,438 0,458 0,435 2 1 2 3 average 0,101 0,103 0,105 0,103 0,064 0,065 0,064 0,064 0,115 0,115 0,115 0,155 0,042 0,040 0,042 0,041 0,688 0,697 0,697 0,694 3 1 2 3 average 0,534 0,515 0,524 0,524 0,142 0,147 0,144 0,144 0,210 0,217 0,215 0,214 0,138 0,137 0,154 0,143 0,305 0,314 0,324 0,314 undc = undetected the types of fruits used for juice making in this study were: red grapes, green grapes, pomegranate (india), dates (arabic), and durian (local). the selection of grapes, pomegranates, and dates in this study refers to the types of fruits found/mentioned in the quran, besides those types of fruits often made into juices. the durian fruit was chosen because today many durian juices are sold, and often consumers get drunk after consuming durian fruit. so it is interesting to find how much alcohol content (ethanol) in the durian which made many consumers get drunk due to drinking juice from durian fruit. table 1 showed that both fruit juice made with or without the addition of yeast have contained alcohol since the 0th day (zero), even though no alcohol detected in red grape juice in the same day. however, it can not be concluded that the grape juice does not contain alcohol on day 0 (zero). undetectable alcohol in red grape juice is due to the limitations (limit detection) of the tools used in this study, as the lowest alcohol content that can still be detected is 0.011% v/v (table 1). so the alcohol content on day 0 (zero) in red grapes might lower than 0.011% v/v. the presence of alcohol (ethanol) in fruit juices that were not given the additional yeast on 0th day (zero), gives evidence that alcohol is actually present in fruits, and what forbidden by allah swt is not alcohol (ethanol) but khamr. after three days of storage, the levels of alcohol (ethanol) from fruit juices made with or without the addition of yeast tend to increase compared to previous days, except for red grape juice (added yeast) and local durian juice (with and without yeast).the alcohol (ethanol) content of fruit juice made without the addition of yeast, after being stored for 3 days ranges between (0.143 0.524)% v/v. which is lower than the alcohol content (ethanol) in yeast-added fruit juices, which ranges from (0.575 1.901)% v/v (table 1). this happened because in the yeastadded fruit juices occurred fermentation of alcohol (ethanol), whereas in non-yeast-added fruit juices only occurred the spontaneous fermentation. the anova results on alcohol (ethanol) content of 5 fruit juice samples made with or without the addition of yeast and stored for 1, 2 and 3 showed that the p-value was 0 for all sources of diversity, at alpha testing 5% (p-value <0.05). therefore, h0 is rejected (with h0 saying that the source of diversity does not affect alcohol content). the effect of interaction between storage days, the use of yeast and fruit types significantly affected alcohol content. therefore, the effect of storage days differs depending on the use of yeast and the type of fruit. roswiem et al. 38 alcohol content in fruit juice and its relation to the hadith of the prophet muhammad pbuh alcohol or ethanol can be produced through the fermentation process of fruits or grains such as dates, grapes, apples, or wheat. the benefits of fermented products are to provide a benefit for the future through bionutritional technology, minerals, flavor and aroma enhancement. this process also improves health. however, if the alcohol content produced during fermentation is high, the fermentation product can be intoxicating and become haram for consumption (riaz & chaudry, 2004) in islam, the determination of justified alcohol levels can be investigated based on a hadith of the prophet muhammad pbuh related to the ripening of nabidh (juice). in the hadith it is explained that: "from yahya bin‘ ubaid. abu umar albahrani, he said: "i heard ibn abbas say:" usually rasulullah pbuh was made nabidh at the beginning of the night and he drank it in the morning, in the day and night, in the next morning and the following night, and the following day until ashr. if there still something left, then he gave it to the servant or asked him to throw it away" (hr. muslim). nabidh comes from the word "nabadha" which means water immersion from dates, raisins or grapes. and based on the hadith above, the rest of the nabidh which was stored by the prophet muhammad pbuh on the third day of the evening after ashr will be discarded or given to his servants, because the nabidh can be intoxicating and make drunk for those who drink it. therefore, in order to obtain justified alcohol content more clearly, an approach based on scientific studies is needed to support the view of fiqh correctly and impressively. in this study, the focus of scientific studies was conducted on determining the alcohol content of fruit juices made without the addition of yeast and stored for 3 days. the alcohol content of various fruit juices made without the addition of yeast and stored for 3 days is presented in table 2. based on table 2, the alcohol content in fruit juices increased to coincide with the length of storage. however, on the 0th day (zero), the alcohol content in local durian juice was already high, by 0.642% v/v and it did not increase afterward, alcohol content should be higher than 0.642% v/v after 3 days of storage. this alcohol content (0.642% v/v) was greater than the alcohol content in red grape juice made with the addition of yeast and stored for 3 days at (0.618% v/v) (table 1), which the law has changed from halal become haram. therefore local durian juice which was made without the addition of yeast and stored for 3 days was not included in the study of alcohol content that is still halal, based the hadith matn of the prophet muhammad. in other words, the fruit juice was analyzed its halal status in accordance with the prophet muhammad pbuh in this study were red grapes, green grapes, dates, and pomegranates. based on anova results and duncan's comparison alcohol content from juices of red grapes, green grapes, dates (arabic) and pomegranate (india) after 3 days of storage, respectively were 0.524; 0.144; 0.214; and 0.143% v/v. these are the highest alcohol content of each fruit juices that were stored for 3 days. in other words, the highest alcohol content of fruit juice that can still be consumed by muslims is 0.524% v/v. this result was different from rizqiyah (2007) that reported the halal highest alcohol content of fruit juice of 0.51% w/v; aditya et al (2005) in the amount of 0.95% (for grapes), 0.45% for apples and 0.56% for date palm; najiha et al. (2010) in the amount of 5.81% w/w for grapes, 4.70% w/w for apples, and 0.636% w/w for dates. it also differs from the mui fatwa on halal fatwa standardization which states that "the use of ethanol in the form of pure compound that is not derived from the khamr industry for the industry of the food production process: a. mubah, if alcohol is not detected on the final product b. haram, if alcohol is detected on the final product these differences are caused by several things, such as: a. differences of date palm species such as dates: medina, tunisia, egypt, and arabic and the maturity of dates such as ruthab (fresh dates) and tamar (processed dried dates) b. differences in the preparation of fruit juice samples, such as the addition of yeast, sugar the effect of storage duration on fruit juices made with or without... 39 and others c. differences in the methods used to identify and measure alcohol content, such as micro conway diffusion, hplc, and gcms. 4. conclusion fruit juice of red grapes, green grapes, dates (arabic), pomegranates (india), and local durian have been contained alcohol (ethanol) since the first day. alcohol content (ethanol) from various fruit juices mentioned above, whether made with or without the addition of yeast increase with the length of storage. the alcohol content (ethanol) from the fruit juices above, which were made without the addition of yeast, range between (0.143 0.524) % v/v after 3 days od storage. the alcohol (ethanol) content of the fruit juices above, which were made by adding yeast after 3 days of storage have higher the alcohol content (ethanol) of fruit juice without the addition of yeast and stored for 3 days suggestion, due to differences results from the previous studies in term of in alcohol content (ethanol) from date palm juice (arabic) after 3 days of storage, we suggest to do a repetition study, especially the determination of alcohol content (ethanol) from various types of dates stored for 3-5 days, either fresh dates (ruthab) or dried dates (tamar); and various types of grapes with or without the addition of yeast, so that we can give recommendations to the mui regarding the levels of alcohol (ethanol) in the final products of food, drinks, cosmetics, and drugs that do not endanger health. acknowledgements we thank the yasri foundation in granting the financial assistance for this research. references aditya, r, syah, d. & arintawati, m. 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(1999). a consumer’s dictionary of cosmetic ingredients. 5 th ed. new york: three rivers press. indonesian journal of halal research 2(1): 8-12, february 2020 e-issn: 2657-0165 p-issn: 2656-3754 8 preliminary immunochemical studies to detect lard dina sudjana*1, lia amalia2, saepul adnan3 1halal center salman itb bandung, ganesa street no.7, lb. siliwangi, bandung 2universitas djuanda, toll road ciawi street no. 1, ciawi, bogor 3 universitas muhammadiyah bandung, soekarno hatta street no.752, cipadung kidul, bandung e-mail: *1dinasujana@gmail.com *correspondent author doi: 10.5575/ijhar.v2i1.7819 abstract detection of lard in food using immunochemical methods has been carried out. this method has been applied and developed in food analysis. the purpose of this study was to detect the presence of lard in food. the method used was immunochemical which in this case is tested to its application in food analysis. the principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. antibodies were obtained by inducing lard into the blood vessels of rabbits. this method is based on the antigen-antibody reaction between fat as an antigen and antibodies that contain anti-lard as reagents and the occurrence of precipitation in agar media. the antibody was obtained by inducing lard, pork broth, and pig plasma into the blood vessels of rabbits. the results of this study were significant. keywords: antibody, antigen, immunochemical, lard 1. introduction lard is fat of pork that widely used in the food product such as, for commonly used like cooking oil or the same as beef fat or goat fat that used as a flavor compliment in the cooking process, or as butter. the quality of taste and the use of lard itself depend on what part of the fat is taken and how the fat is processed. lard has a lower saturated fat and cholesterol content compared to butter. fats in pigs need to go through processing in order to become lard. lard contains 3770 kj of energy per 100 grams. it has boiling point between 86-113°c depends on the location of the fat in the body of the pig, the smoke point of 121-218°c, the iodine value of 71.97, ph of around 3.4, a saponification value of 255.90, a melting point of 36.8 and a specific gravity of 0.812 (hilda, 2014). the utilization of lard in the food industry is often known as "shortening" which is solid fat which has plastic properties with certain stability. it is generally white and often known as white butter. the function of lard includes improving taste, texture, and structure as well as enlarging the volume of cake or bread. mixing oleo stearin, lard and cottonseed oil which has undergone hydrogenation will form a compound shortening which will produce shortening with a certain consistency that is malleable/plastic at high temperatures and long-lasting. the utilization of lard as additives or processing aids in various food, drug, and cosmetic industries as well as other uses, causes industrial products to be syubhat. halal mui, (2014) stated that in the concept of halal haram that halal defines as everything that is permitted by the shari'ah to be consumed. while haram is everything that prohibited by the shari'ah to be consumed. haram food is considered to have more disadvantages or harmful (mudharat) than the good, and if someone still consumes anything haram, he will get sin, except in a forced condition. the islamic teachings emphasized halal food and haram food as well as drinks. in addition to food safety factors, the halal factor of a food product must also be of concern to the muslim community (citrasari, 2013). these commands and prohibitions are found in the qur'an surah al-a'raf verse 157 which reads "... and (allah) justifies for them all that is good and forbids them all that is bad". even in the hadith of the prophet (pbuh) narrated by muslim stated that the halal is clear and the haram is clear; and between the two there are things that are mushabihat (doubtful, vague, unclear, and illegitimate). according to prof. kh. ibrahim hosen as chairman of the mui fatwa commission (1980-2000) said "if a product has come into contact with technology mailto:dinasujana@gmail.com sudjana et al. 9 and no longer appears the original form of the material, then the product can be categorized as a shubhat (vague)". for this reason, a halal certification process is needed to ensure the halalness of industrial products. halal-certified products provide peace, security, and comfort for muslims in consuming their food. government policy to issued halal product guarantee law no. 33 of 2014 is the right step to protect the consumer of indonesia from non-halal products. article 4 of the jph law states that products that enter, circulate and trade within the territory of indonesia must be halal-certified. that means that every ingredient either as an additive or processing aids that are entered into food products must be halal and free from illicit ingredients. detecting illicit components in ingredients can be carried out through various laboratory searches and analyses. the fatty acid profiling can be done by the physicochemical analysis which includes measurement of specific gravity, refractive index, melting point, iodine number, saponification number. while the quantitative analysis can be done with gcms, glc and ftir (rohman, 2013). identification of lard by determining the profile of fatty acids in complex products is very difficult. for this reason, there are some researchers trying to find markers for certain fatty acids that are specifically present in lard. modern research nowadays is carried out with polymerase chain reaction (pcr), which is one of the molecular biology techniques that are widely used in the study of food authentication. through dna analysis, the target of detection is pig dna. the pcr technique is used for halal authentication purposes because of its ability to detect specific targets on dna sequences in food products or pharmaceutical products. further development of conventional pcr technology has been replaced with realtime pcr which can be used for qualitative and quantitative analysis (gatra, 2015). in addition to developing qualitative and quantitative fatty acid methods, there is a bioanalysis method which involves interactions or bonds between antigens and antibodies. this method is generally used to detect contaminants that have small molecular weight, such as contamination or animal drug residues in food. by increasing the number of contaminants in food products, bioanalysis plays an important role in ensuring food safety. at present, the bioanalysis method is used as an alternative method of chemical instrumentation because it has advantages such as simple workmanship, it does not require intensive sample preparation so that the analysis time is faster, and the analysis cost is cheaper because it does not require instruments or very expensive analytical instruments. immunoassay or immunochemical analysis is one method of bioanalysis that works based on the specificity of the reaction between antigens and antibodies. because it has the ability to analyze analytes in low concentrations, this method is very useful for environmental monitoring and food safety analysis (chen j, 2009). immunology is a special memory mechanism that specifically recognizes foreign substances (non-self), so contact with various diseases will provide protection (immunity) against the disease. the body's first contact with an organism that causes infection will provide memory to the body to refuse and protect themselves from an organism that causes the same disease or infection. 2. materials and methods 2.1. materials the ingredients used including pork, fresh pork blood, lard, beef, chicken, aqua dest, ethanol, sodium hydroxide, oleic acid, dry and dead mycobacterium tuberculosis, liquid paraffin, agar, sodium bicarbonate, potassium ionide, iodine triclorida, glacial acetic acid, starch, carbon tetra chloride, hydrochloric acid, potassium hydroxide, universal indicator, phenolphthalein, methyl red, potassium dihydrogen phosphate, iodine monochloride, ninhydrin reagents and rabbits as experimental animals. dropper with volume 5 ml, 10 ml; glass funnel; 25 ml, 50 ml, 100 ml measuring flask; oven, spatel, analytical balance, vials, glass bottles, measuring cups, petri dishes, autoclaves, syringes, incubators, centrifugations, centrifugation tubes, burettes, erlenmeyer flask, beakers, bunsen and refrigerators were also used in this research. 2.2. preparation of antigen raw materials the raw materials used were lard, broth or pork extract and pig plasma. oil and fat obtained from the heating of animal fats were tested for acid numbers, iodine numbers, and saponification numbers. pork extract was made from pork by boiling pork in physiological sodium chloride (nacl) in a concentration of 20% w/v and heated at medium temperature for preliminary immunochemical studies to detect lard 10 30 minutes. pig plasma was made by shaking fresh pig blood with na-edta (sodium ethylene diamin tetra acetate) 2%, and then allowed to stand at room temperature for 1 hour, after that the mixture was centrifuged to obtain a supernatant (plasma). 2.3. production of antigen the antigen used to induce antibodies is mixed with freud's complete adjuvant to increase its antigenicity with the ratio of antigen to adjuvant 1: 1. 2.4. experimental animals six white rabbits (neo hybrid new zealand) were used, weighing 1.5 2 kg in normal and healthy conditions and did not experience weight loss during the trial period. 2.5. antibody induction animal experiments are induced by peritoneal and subcutaneous injection of antigens. injections were carried out four times with the aim to increase the concentration of antibodies obtained. the blood draw is carried out every before and after injection each before and after injection through the marginal veins or the ears of rabbits to test the presence or absence of antibodies. the first injection was carried out intraperitoneally with a volume of 0.1-0.2 ml, the next injection was carried out in the second and fourth weeks by subcutaneous with a volume of 1 ml/2.5 kg body weight. the last blood draw was carried out in the seventh week. 2.6. testing of antigen-antibody reactions antigen-antibody testing is based on the formation of precipitation. the method used was the oucterlony method or double immunodiffusion in two dimensions. in this method, an agar medium was used by making wells with a certain pattern. 3. results and discussion analysis of induction of antibody formation, the results of observations of immunoserum testing and the effect of antigen injection on rabbit body weight are explained as follows: 3.1. fat testing lard, beef tallow oil and chicken oil was made by heating the amount of lard or fat from each of these animals. the oil obtained was then tested for acid numbers, iodine numbers and saponification numbers (tables 1, 2 & 3). table 1. comparison of acid numbers between lard, beef tallow oil and chicken oil (*): farmakope depkes table 2. comparison of iodine numbers between lard, beef tallow oil and chicken oil (*): farmakope depkes table 3. comparison of saponification numbers between lard, beef tallow oil and chicken oil (*): farmakope depkes based on the data presented above that the range of numbers of acid, iodine and saponification for lard, beef tallow and chicken oil are similar. therefore, it is difficult to detect the presence of lard with these methods, especially if they are in amounts that are too small. in addition, the processing, purity of livestock, age of livestock, and storage methods also determine the amount of lard content obtained. 3.2. analysis of induction of antibody formation the six rabbits were divided into three groups; each group was induced with pig plasma, pork broth and pork lard oil. antibody induction was carried out four times. the blood draw is carried out every before and after injection each before and after injection. a complete freud adjunctive mixture injection was carried out on the third induction. schedule of administration intervals and antigen concentrations used are presented in table 4. no fat types results references* 1 lard 1,234 1, 5 2 beef tallow 0,72 0,25 3 chicken 1,30 1,2 no fat types results references* 1 lard 57,16 56-74 2 beef tallow 43,14 36-44 3 chicken 68,96 66-71,50 no fat types results references* 1 lard 190,15 193-198 2 beef tallow 196,35 196-200 3 chicken 194,56 193-202 sudjana et al. 11 table 4. schedule of antigen delivery to experimental rabbit 3.3. effect of antigen injection on rabbit body weights the results showed that not all of the experimental groups were able to produce the same antibodies. this is due to the fact that there are genetic variations among experimental animals, even though age, body weight, and sex are treated as homogeneously as possible. the complete freud adjunctive addition resulted in a decrease in the bodyweight of rabbits caused by the bacterium tuberculosis began to work in the body of the rabbit so that it has a fever that causes a decrease in appetite so it impacts on weight loss. there is data rabbit body weights before, during and after the experiment (table 5). table 5. data of ouchterlony double immunodiffusion rabbit number serum collection pp pb pl pp’ pb’ pl’ ma ms r-pp 1 i r-pp 2 r-pb 1 r-pb 2 r-pl 1 r-pl 2 r-pp 1 ii r-pp 2 r-pb 1 r-pb 2 r-pl 1 r-pl 2 iii rest r-pp 1 iv + + + + r-pp 2 + + + + r-pb 1 + + + r-pb 2 + + + r-pl 1 + r-pl 2 + r-pp 1 v + + + r-pp 2 + + r-pb 1 + + r-pb 2 + + r-pl 1 + + r-pl 2 + + note: r-pp: rabbits induced by pig plasma; r-pb: rabbits induced by pork broth; r-pl: rabbits induced by pork lard oil; pp: pig plasma; pb: pork broth; pl: pork lards oil; pp’: plasma with complete freud adjunctive; pb’: broth complete freud adjunctive; pl’: pork lard oil complete freud adjunctive; ma: chicken oil; ms: lard; + : precipitation lines form; : no precipitation lines form. week plasma broth oil i ii iii iv v vi vii v r c 0,2 i.p 25 1 s.c 10 no injection was performed 1 s.c 50 1 i.p 100 no injection was performed blood collection v r c 0,2 ip 20 1 s.c 10 no injection was performed 1 s.c 10 1 i.p 20 no injection was performed blood collection v r c 0,2 ip 50 1 s.c 50 no injection was performed 1 s.c 50 1 i.p 100 no injection was performed blood collection v: volume of injection; r: route; c: concentrations; s.c: subcutaneous; i.p: intraperitoneal preliminary immunochemical studies to detect lard 12 table 6. effects of antigen injection on rabbit body weight rabbit age (month) types body weight (kg) i ii iii iv v 1 4 0 2,4 2,7 2,9 2,9 2,5 2 4 0 2,1 2,5 2,9 2,5 2,3 3 4 0 2,3 2,7 2,8 2,6 2,8 4 4 0 2,5 2,6 2,6 2,4 1,8 5 5 0 3,1 3,1 3,2 3,0 3,0 6 5 0 3,2 3,0 3,0 3,0 3,0 4. conclusion the development of immunochemical testing techniques has led to applications, not only in the field of clinical diagnosis but also for determining the exposure of a compound to a substance. the use of plasma and pork broth aimed to increase the molecular weight of antigens, in order to be able to induce antibodies anti-lard. the immunochemical method used is quite yielding because it has a high specificity and a high level of sensitivity. increasing the antigenicity of the lard may be needed. the use of immunochemical as an alternative in detecting lard is quite specific from the absence of cross reactions from antigens. in the case of immunochemical analysis of lard, further research is needed to find ways to improve the immune response, increase the number of antibodies as well as maximize the result of the lard detection. further research is needed to maximize the manufacture for better handling of antigens as they are very easily influenced by environmental factors. further research also needs to be done to improve the evaluation of antibody-antigen reactions with a higher level of accuracies such as using the elisa (enzyme-linked immuno assay) and ria (radioimmunoassay) methods. references allen j. c. & c. j smith. (1987). enzyme linked imunoassay kit for routine food analysis. tibtec, 5. chen j. x. f. (2009). a novel quantum dotbased fluoroimmunoassay method for detection of enr residue in chicken. food chemistry. citrasari, d. 2015. penentuan adulterasi daging babi pada pada nugget ayammenggunakan nir dan kemometrik. skripsi. fakultasi farmasi. universitas jember. djatmiko, b & wijaya, a. p. (1974). minyak dan lemak department teknologi hasil pertanian. fateta. ipb. ditjen pom, depskes ri., 1979. farmakope indonesia ed 3, depkes ri, jakarta. halal mui. (2014). http://www.halalmui.org/newmui/ diakses pada 20 februari 2014. hiilditch t. p. (1979). chemical contituen of natural fats, 2 nd ed. chapman and hill ltd: london. hilda, l. (2014), analisis kandungan lemak babi dalam produk pangan di padang sidimpuan secara kualitatif dengan menggunakan gas kromatografi. tesis. padang sidimpuan. garvey, j. s. (1977). metode in imunologi, 3rd, ed addison. weshley publ co. inc. gatra. (2015). melindungi umat melalui penelitian. gatra edisi lebaran (bisnis halal gaya hidup halal). kabat, e. a. (1976). structure concept in imunology and immunochemestry, new york, chicago. kimbal, j. w. (1978). introduction to imunology 2 nd ed. new york: macmillan publ co. kataren, s. (1986). minyak dan lemak pangan. jakarta: ui press. kisman, s. (1989). kimia analisis bahan makanan. program study teknologi pangan unpas. meyer, l. h. (1979). fat and other lipidin food chemistry. berlin: springer. nowothy, a. (1979). basic exersises in imunochemistry a laboratorium. berlin. rohman, a. (2013). analisis komponen makanan. yogyakarta: graha ilmu. warr, g. (1984). antibody as a tool. new york: john willey and son. http://www.halalmui.org/newmui/ indonesian journal of halal research 2(1): 1-7, february 2020 e-issn: 2657-0165 p-issn: 2656-3754 1 characteristics of spanish mackerel (scomberomorus commerson) bone gelatin for ice cream stabilizer souvia rahimah*1,2, anisa fadhila1, elazmanawati lembong1,2, nandi sukri1, tri cahyanto3 1department of food industrial technology, faculty of agroindustrial technology universitas padjadjaran, bandung, west java, 45363, indonesia 2padjadjaran halal center, faculty of agroindustrial technology, universitas padjadjaran, bandung west java, 45363, indonesia 3department of biology, faculty of science and technology, uin sunan gunung djati bandung west java, 40614, indonesia e-mail: *1souvia@unpad.ac.id , 1anisa.fadhila2@gmail.com , 1,2elazmanawati.lembong@unpad.ac.id , 4nandi@unpad.ac.id, 3tri_cahyanto@uinsgd.ac.id *correspondent author doi: 10.5575/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. keywords: fish bone, ice cream, spanish mackerel, stabilizer 1. introduction ice cream is the milk-based processed product that provides a high nutritional intake. the premium cream contains 15% sucrose, 0.3% stabilizer and emulsifier, 12% fat, 11% nonfat milk solids, and 38.3% total solids (mc sweeney & fox, 2009). according to bsn (1995), a good quality ice cream has a normal appearance, smell and taste, minimum fat of 5%, minimum protein of 2.7%, minimum sugar (sucrose) of 8%, minimum total solids of 34%, and melting quality approximately 15-25 minutes. ice cream is an emulsion food system. therefor ice cream need a stabilizer. the use of stabilizers in ice cream is to prevent the formation of large ice crystals, to maintain emulsion stability, to improve texture to become softer and smoother, as well as slowing the melting process (sursrini, 2003). the stabilizers commonly used in ice cream making are na-alginate, carrageenan, arabic gum, pectin, cmc (carboxymethill cullulose) and gelatin with concentrations of 0.1% 0.5% (padaga & sawitri, 2006). the gelatin in the food industry used as an emulsifier, adhesive, thickener, gel maker, foam maker, elasticity regulator, stabilizer, and has a high digestibility (yenti et al., 2016; kumala, 2017). gelatin as a stabilizer is able to produce a better quality of ice cream compared to other stabilizers (hartatie, 2011). the main source of gelatin are bones and skin of mammals such as cow bones, cow skin and pigskin (harianto, 2008). gelatin can also be obtained from other animals including fish. fish was chosen as an alternative source of raw material for making gelatin based on high fisheries production in indonesia. fish gelatin is also an alternative to avoid non-halal gelatin. fish bone contains high protein that can be used as a raw material in producing gelatin. mailto:souvia@unpad.ac.id*1 mailto:anisa.fadhila2@gmail.com mailto:elazmanawati.lembong@unpad.ac.id mailto:nandi@unpad.ac.id mailto:tri_cahyanto@uinsgd.ac.id rahimah et al. 2 therefore, the study of used the basic ingredients of mackerel fish bones in the making of gelatin, which then gelatin produced will be added in the manufacture of ice cream. the purpose of this study was to determine the proper concentration of mackerel bone gelatin in making ice cream in order to produce ice cream with good characteristics. 2. materials and methods 2.1. research method the randomized group design (rbd) method was used in this research. data were analyzed using analysis of variance (anova) followed by duncan's multiple range test. the ranking test method was used. the experiment consisted of 4 treatments with the addition of mackerel fish gelatin in the concentrations of 0%, 0.1%, 0.3% and 0.5% and used 15 panelists as replications. 2.2. fishbone gelatin extraction fishbone was boiled using sufficient distilled water at 80°c for 30 minutes. the fish bones were separated from the remaining meat. the hydrolysis process was carried out by immersing the fish bones in hcl 2% for 24 hours. after soaking for 24 hours, the fish bones were washed 3 times in distilled water. furthermore, the extraction process of clean fish bones heated in distilled water with the ratio of 3:1 at 80°c for 5 hours. extract were filtrated using a filter cloth to separate the residue and the filtrate. the filtrate was dried using vacuum oven at 50°c for 24 hours. the dry filtrate was ground to produce gelatin flour. 2.3. the ice cream making five hundred grams of fresh cow's milk was pasteurized at 90°c for 25 seconds. then 40 grams of sugar and 20 grams of whipping cream were mixed. mackerel fish gelatin with the concentration of 0%; 0.1%; 0.3%; 0.5% % was added along with 50 grams of skim milk. the mixture was mixed using a mixer at a temperature of 70°c for 5 minutes. the aging process was carried out to the homogenized mixture at a temperature of 4°c for 24 hours. the whipping process was carried out with the addition of 2 grams of vanilla flavoring for 15 minutes. furthermore, the stirring process was done using an ice cream maker for 30 minutes. the ice cream was frozen immediately at a temperature of -20°c for 24 hours. 2.4. analysis methods the expansion of dough volume (overrun) (goff & hartel, 2013) overrun was calculated based on the difference in weight of the ice cream and the weight of the dough in the same volume (100 ml). overrun calculation using the following formula: overrun = melting velocity (aoac, 2000) measurements were carried out by taking 2 grams of ice cream that has been frozen at temperature of -20°c for 24 hours and placed on a plate. the ice cream was allowed to melt completely at room temperature. melting time was measured using a stopwatch. the ice cream was considered completely melted when ice cream can flow like liquid. the melting unit is minutes/2g viscosity (manual laboratory brookfield viscometer, 2006) the viscosity of aging ice cream dough is measured at 60°c using a digital viscometer. measurements were carried out using the l2 spindle at 50 rpm. organoleptic assessment test (setyaningsih et al., 2010) the organoleptic test was carried out by two methods, the preference test and the ranking test using 15 semi-trained panelists. organoleptic tests performed included color, flavor, softness, and aftertaste. the preference organoleptic test was performed to determine the level of preference or panelist acceptance of the ice cream samples given, numerical scale given 1=equally preferred, 2=equally to moderately preferred, 3=moderately preferred, 4=moderately to strongly preferred, 5=strongly preferred. while the ranking test was carried out to determine the order of the sample according to differences in the level of sensory quality. the smaller value/rank, the better the quality of ice cream. characteristics of spanish mackerel (scomberomorus commerson) bone gelatin... 3 3. results and discussion 3.1. overrun based on the regression analysis, the regression equation y = 21.166 – 4.499x is obtained with a value of r² = 0.885 and r = 0.94 (figure 1). it shows that the overrun value is influenced by the concentration of mackerel fish bones gelatin by 88.5% with a very strong relationship (r = 0.94). the negative slope value indicates that each addition of mackerel fish gelatin by 0.1% results in a decrease in overrun of 4.49%. the higher the concentration of mackerel fish bone gelatin resulted in the thicker dough causing lower overrun values. figure 1. relationship curve between concentration of mackerel fish gelatin vs the ice cream overrun overrun values are influenced by gelatin. gelatin is able to increase the thickness of the dough by forming a gel matrix and holding the dispersed liquid phase, the thick dough causes air to not easily enter so the dough will be difficult to expand (muse et al., 2004). in addition, according to lampert (1970), low overrun values can be due to the slow process of stirring while making ice cream. the ice cream maker used in this study has a capacity of 30 revolutions per minute (rpm). to produce good ice cream, it is better to use mixer with a capacity of 200 rpm. some other factors that can affect the overrun value are homogenization in the manufacturing process, fat content in ice cream and the amount of stabilizer (harper & hall, 1976). 3.2. the melting velocity based on the regression analysis, the regression equation of y = 16.045 + 8.321x was obtained with a value of r ² = 0.83 and r = 0.911 (figure 2). it shows that the value of melting velocity is influenced by the concentration of gelatin of mackerel fish bones by 83% with a very strong relationship (r = 0.911). a positive slope value means that each addition of mackerel fish gelatin by 0.1% results in an increase in the melting power of 8.32%. the higher gelatin concentration of mackerel fish bones resulted in the higher ability of the dough to bind water causing the dough thicker and the melting time of ice cream will be higher thus the melting time will be longer (arbuckle, 1986). the melting velocity has a close relationship with the value of overrun. the high overrun value resulted in the shorter melting time, on the contrary, the low overrun the longer the melting time (susilorini, 2006). the gelatin in ice cream affects the melting power, where the ability of gelatin in binding water causes water molecules trapped in the gel structure formed by the presence of gelatin (zahro, 2015). even though gelatin has the ability to bind water, but not all water can be absorbed, water that is not absorbed by gelatin causes the formation of ice crystals (zahro, 2015). rahimah et al. 4 figure 2. relationship curve between concentration of mackerel fish gelatin and ice cream melting velocity 3.3. viscosity based on the regression analysis, the regression equation y = 22.112 + 15.423x was obtained with the value of r² = 0.991 and r = 0.995 (figure 3). the equation indicated that the viscosity value is influenced by the concentration of mackerel fish bones gelatin by 99.1% with a very strong relationship (r = 0.995). a positive slope value means that each addition of mackerel fish gelatin by 0.1% results in an increase in viscosity of 15.42%. the higher the mackerel fish bones gelatin concentration, the thicker the dough causing the value of viscosity higher. a high viscosity value causes a low overrun value, and a soft texture due to the shrinking of ice crystals which inhibit the melting power of ice cream at room temperature (susilorini, 2006). mackerel fish gelatin is one source of protein needed in order for water binding and emulsify. the protein in ice cream serves to stabilize the fat emulsion, help to foam, add flavor, stabilize and increase the water-binding capacity that affects the thickness of the ice cream, affects the viscosity, and produce soft ice cream (oksilia, 2012). figure 3. relationship curve between concentration of mackerel fish gelatin and ice cream viscosity characteristics of spanish mackerel (scomberomorus commerson) bone gelatin... 5 3.4. organoleptic properties color one important aspect in consumer acceptance of a food product is color. the color of a product can be a measure of the quality of the product. the ranking test results (table 1) show that treatment a produced the whitest ice cream color among all treatments. as for the preference test result by the panelists for the color of each treatment that has the same properties indicated that the panelists can prefer the color of the ice cream produced. the average range of color preferences is between 3.53 4.06 (moderately preferred moderately to strongly preferred). the observation indicated that the higher concentration of gelatin, the greater value/rank given by the panelists. value/rank states the quality of the color of ice cream, where the higher the value/rank the more yellow/darker color. based on observations, the higher the concentration of gelatin added the more yellow/darker the colors of ice cream. the yellowish color of the ice cream resulted from the addition of mackerel fish bone gelatin, where the physical properties of gelatin itself have a transparent or bright yellow color. table 1. the result of ranking preferability to the ice cream color treatments total ranking hedonic average* total ranking a (0%) 21 1 4.06a b (0.1%) 25 2 4.06a c (0.3%) 46 3 3.66a d (0.5%) 58 4 3.53a *hedonic average values followed by the same letter are not significantly different by duncan's multiple range test (p<0.05) flavor the flavor is the overall impression or sensation that is received by the human senses, especially by the smell and taste when drink or food is consumed (fardiaz, 2006). the ranking test results (table 2) show that treatment a did not have fish flavor between treatments b, c and d. as for the results of the preference test, the treatment a did not have fish flavor, while treatment d had the most fish flavor. so that the flavor of each treatment has properties that are not significantly different and the panelists can still like the flavor of the ice cream produced. the average range of preferences for flavor is between 3.13 3.73 (moderately preferred). based on the observation, the higher the concentration of gelatin, the greater the value/rank given by the panelists. value/rank states the quality of the ice cream flavor, where the higher the value/rank the more fish flavor is felt. based on observations, the higher the concentration of fish flavor added the more it feels. the resulting flavor can also be influenced by the fat content in ice cream, fat in ice cream, in addition to increasing flavor can also help produce a soft texture and can affect the nature of melting ice cream (violisa et al., 2012). table 2. the result of ranking preferability to ice cream flavor treatments total ranking hedonic average total ranking a (0%) 23 1 3.73a b (0.1%) 32 2 3.4a c (0.3%) 41 3 3.26ab d (0.5%) 54 4 3.13b *hedonic average values followed by the same letter are not significantly different by duncan's multiple range test (p<0.05) rahimah et al. 6 softness the high-quality ice cream can be indicated by a soft texture of ice cream due to the small ice crystals produced, small ice crystals can be caused by the high-fat content in ice cream (hartatie, 2011). the results (table 3) show that treatment d has the softest softness among all treatments. as for the results of the preference test by the panelists on the softness of treatment a has the least softness, while treatment d is the softest. based on observations, the higher the concentration of gelatin added the softer the texture of ice cream. the texture of ice cream is strongly influenced by the gelatin used, as well as from the fat content present in ice cream. the gelatin in ice cream help control the formation of the rough texture in ice cream due to the formation of ice crystals or can inhibit the growth of crystals (marshall et al., 2000). table 3. the result of ranking preferability to the ice cream softness treatments total ranking hedonic average total ranking a (0%) 51 4 3b b (0.1%) 46 3 3.26b c (0.3%) 30 2 4.2a d (0.5%) 23 1 4.53a *hedonic average values followed by the same letter are not significantly different by duncan's multiple range test (p<0.05) aftertaste the aftertaste is an impression that can still be felt later after stimulation is given as some types of food still leave an impression even though the food has been swallowed. this aftertaste illustrates an impression that still can be felt, even though stimulation has not been given anymore. the results (table 4) shows that treatment a does not have the aftertaste of fish left behind compared to the treatments of b, c and d. as for the test of preference for aftertaste, treatment a does not have the aftertaste of fish left behind, while treatment d had the most pronounced aftertaste of fish left behind. based on observations, it can be concluded that the higher the concentration of gelatin added the more fish aftertaste is left behind from the ice cream. winarno (2008) stated that the aftertaste is influenced by interactions with other taste components. aftertaste parameters can also play a role in determining the level of panelist acceptance of a material (fennema, 1985). table 4. the result of ranking preferability to ice cream aftertaste treatments total ranking hedonic average total ranking a (0%) 22 1 3.6a b (0.1%) 31 2 3.26a c (0.3%) 42 3 3ab d (0.5%) 55 4 2.6b *hedonic average values followed by the same letter are not significantly different by duncan's multiple range test (p<0.05) 4. conclusion gelatin concentration of spanish mackerel fish bones has a very strong close relationship to the physical characteristics for making ice cream, the value of overrun, melting power, and viscosity with a correlation coefficient of 0.94; 0.91 and 0.99. organoleptic test results showed that the higher the gelatin concentration of mackerel fish bones added, the higher the level of panelists' preference for the softness of ice cream, while the panelists were less likely to like color, flavor, and aftertaste. characteristics of spanish mackerel (scomberomorus commerson) bone gelatin... 7 references aoac internasional. (2000). official methods of anlysis, 17 th ed. aoac internasional, gaithersburg. arbuckle, w.s. (1986). ice cream. second edition. the avi publishing company.westport.connecticut. badan standardisasi nasional. (1995). sni 013713-1995: syarat mutu es krim. bsn, jakarta. fardiaz. (2006). kimia flavour i. jurusan kimia, fakultas teknik. medan: universitas sumatera utara. fennema, o. r. (1985). food chemistry. second edition. new york: basel & marcel dekker,inc. goff, h. d. & hartel, r. w. (2013). ice cream 7th edn. new york (ny) usa: springer. harper, w. j. & hall, c. w. (1976). dairy technology and enginering. the avi publishing co. inc. westport. connecticut. hartatie, e. s. (2011). kajian formulasi (bahan baku, bahan pemantap) dan metode pembuatan terhadap kualitas es krim. j gamma, 7(1): 20-26. lampert, l. m. (1970). modern dairy products. new york: chemical publishing comp. inc. manual laboratory brookfield viscometer. (2006). more solutions to sticky problems : a guide to getting more from your brookfield viscometer. middleboro, usa: brookfield engineering labs., inc. marshall, r. t. & arbuckle, w. s. (2000). “ice cream”. 5th edition. gaithersburg, maryland: aspen publisher,inc. muse, m. r. & hartel, r. w. (2004). ice cream structural elements that affect melting rate and hardness. journal of dairy science, 87(1): 1-10. oksilia, merynda, i. syafutri & lidiasari, e. (2012). karakteristik es krim hasil modifikasi dengan formulasi bubur timun suri (cucumis melo l.) dan sari kedelai. jurnal teknologi dan industri pangan, 23(1): 17-22. padaga, masdiana & sawitri. (2005). membuat es krim yang sehat. surabaya: trubus agrisarana. setyaningsih, d., apriyantono, a. & sari, m. p. (2010). analisis sensori untuk industri pangan dan agro. bogor: ipb press. susilorini, t. e. (2006). produk olahan susu. depok: penebar swadaya. susrini. (2003). pengantar teknologi pengolahan susu. malang: fakultas peternakan ub. violisa, a., nyoto, a & nurjanah, n. (2012). penggunaan rumput laut sebagai stabilizer es krim susu sari kedelai. jurnal teknologi dan kejuruan, 35(1): 103-114. winarno, f. g. (2008). kimia pangan dan gizi. bogor: m-brio press. zahro, c. (2015). pengaruh penambahan sari anggur (vitis vinifera l.) dan penstabil terhadap karakteristik fisik, kimia, dan organoleptik es krim. jurnal pangan dan agroindustri, 3(4): 1481-1491. indonesian journal of halal research 1(2): 40-45, august 2019 e-issn: 2657-0165 p-issn: 2656-3754 40 study of critical point analysis on meat-based foods in bandung ayuni adawiyah1, yuni kulsum2 1,2departement biology faculty of science and technology uin sunan gunung djati a.h. nasution street 105, cipadung, cibiru, bandung, 40614, indonesia e-mail: *1ayuniadawiyah@uinsgd.ac.id, 2yunikulsum25@gmail.com *correspondent author doi: 10.5575/ijhar.v1i2.5780 abstract halal is a term of lawful or permitted to do according to islamic law which regulates all aspects of life especially in consuming food. halal critical point is a condition of food processing. halal food has a possibility transformed into haram if there are non-halal ingredients used during the food processing. the concept of halalan tayyiban is not widely understood by the muslim, although it is necessary for all human according to health and hygiene. this research was a descriptive study with a qualitative approach. the interview and observation to 8 informants were carried out to the seller of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. the results of the halal condition analysis of processed meat-based foods which is supported by the results of observations and interviews directly pursed into two main important discussions, namely in terms of the composition and processing of processed meat-based food. keywords: critical control, halal, meat-base food, snacks, tayyib. 1. introduction indonesia is a country that has a muslim majority population. the u.s. commission on international religious freedom (2017) states that indonesia is the country with the largest muslim population, accounts for more than 87 percent of the population of 258 million whose lives are muslim. as someone who declares himself as a muslim has a full responsibility to carry out all kinds of rules which have been stated in the al qur’an and hadiths. one of muslim identity that must be taken seriously is the provisions regarding halal rules. halal is a term from arabic language that refers to the legality or permissibility of a case according to religious law. the opposite of halal is haram which means it is not justified or prohibited by religious provisions (nakyinsige et al., 2012; denyingyhot et al., 2017). halal has a very broad scope in various aspects of life including action, conversation, and or all forms of legitimate behavior that is carried out by the islamic law. halal also regulates various kinds of human needs such as clothing, rules of sale and purchase, marriage, jewelry, issues of life in the family, raising animals, beliefs, muamalah, traditions, social relations with fellow muslims or non-muslims, and especially in terms of behavior to food needs or consuming food products (sukiati, 2013). the halalness of a product becomes a mandatory requirement for every muslim consumer, not only in the form of foodbut also in the form of medicine or other consumer goods. as the number of muslim consumers in indonesia reaches 204.8 million people in indonesia, the indonesian market naturally becomes a very large muslim consumer market (charity, 2017). food is a very important aspect and needs to be considered about the rules in the concept of halal. at present, the halal of food products currently circulating in the community is a very important aspect for continuous monitoring (syafrida, 2017; waharini & purwantini, 2018). consuming haram foods will have serious consequences in the world and hereafter. allah said consuming halal food is good and healthy for humanity itself (sani, 2017). the case of halalness food product that occurred in indonesia is a public unrest that is often faced with uncertainty and threatened to consume food products that are not halal because of ignorance that the food they consume turns out to contain a mixture of ingredients that are forbidden in islam or even from other reviews there are some mailto:ayuniadawiyah@uinsgd.ac.id.m mailto:yunikulsum25@gmail.com adawiyah & kulsum 41 the stages that cause food to become haram. winarsih et al. (2017) reported the contamination of pork in instant noodle in surabaya. fibriana et al. (2012) reported contamination of pork found in meatball snacks in salatiga. these occurred in the home-based food products such as meat-based children's snacks in the form of meatballs, sausages, burgers, and many others that are found circulating in the community even do not have a halal certificate. in the process of making processed meat-snacks, there are many gaps that can be analyzed regarding the critical point of halal. the critical point in food is a condition where halal food has the possibility of becoming haram. it can be identified from the processing, storage, additive ingredients used, and especially the used of raw materials (atma et al., 2017). food is halal not only concerning contamination of materials which are forbidden by islam including blood, carcasses, pork, and animals slaughtered on behalf of other than allah (surah al-maidah: 3 and al-baqorah: 173) but also concerning the concept of food safety and comfort that leads to human health. another term in islam is tayyib . the food can be consumed if it meets the requirements of halalan tayyiban. one of the most pressing issues is that nowadays many processed food and beverage products, medicines and cosmetics which are not yet clear its halalness. eating halal and good food (thayib) is a command of allah swt that must be carried out by every believer. this command is equal to piety (taqwa) to allah. thus, consuming halal food based on faith and piety for following the command of allah is a worship that brings reward and provides the good of the world and the hereafter. on the other hand, acts of consuming haram is immorality which brings sin and ugliness both the world and the hereafter (sani, 2017). knowledge about the halalan tayyiban concept is still not widely understood by muslim. our knowledge is limited to the knowing halal food it is a food that does not contain pork or other haram ingredients. in fact, considering another side, there are many stages that may cause halal food to become haram. this study aimed to analyze the possibilities or halal critical points on meat-based snacks as one of indonesian's favorites food. this study can be used as reference material for other types of food in the matter of ensuring its halal law. 2. materials and methods this research was a descriptive study with a qualitative approach. sources of information consisted of eight informants. the selection of informants useed the stratified random sampling method. the population of this research was meat-based food from streets trader. this research was conducted with in-depth interviews and observation. this study also used the photovoice method, itis a method by explaining based on images or photos needed to assist informants in explaining the information needed about the critical point analysis. primary data in this study were in the form of data from interviews with traders and observations of some meat-based snacks in the city of bandung. 3. results and discussion observation and interview in this primary data collection used 8 types of selected processed meat-based snacks and represent the distribution of meat-based foods in bandung. the types of samples were two types of sausages (chicken and beef), cilok, burger, bump and three types of meatballs. description of meat-based foods meat-based food is a type of food that easily to find. it has a very broad target market as it is favored by various groups to make snacks. meat-based snack is needed as a light food in each region. to explore the quality of meat-based foods sold in the city of bandung, interviews were conducted with several vendors based on the type of sample regarding how to process and manufacture it. in general, the method of making meat-based snacks tends to be the same, the difference is the measurement of ingredients and special recipes of each type of snacks. most meat-based sellers sell their own processed products and there are some that sell products from the distributors. the method for making meat-based children's snacks briefly as follows. required ingredients are basic ingredients of meat (chicken or beef), starch, eggs, aci, ground pepper, salt, garlic, fried shallots, ice cubes, and clean water. firstly, based on a statement from the meatball maker, it is necessary to prepare ground meat; meatball grinding is usually carried out in the market because only few meatball makers have their own grinding tools. the ground beef is put into a container, mixed with starch, cassava starch, eggs, ground pepper, salt, flavoring, mashed study of critical point analysis on meat-based foods in bandung 42 garlic, and fried shallots according to the specified amount. all ingredients are kneaded by hand or a tool until everything is mixed perfectly. if it is felt the dough is still soft and difficult to form, then you can add ice cubes slowly until it feels like the dough can be formed. next prepare boiled water to boil in a pan of sufficient size. meat dough and ingredients were formed using hand shaped meatballs, sausages, burgers, bumps, and cilok according to the size of the sale (usually large, medium, and small). then put the dough that has formed into hot water that has been prepared. if the meatballs have floated, the meatballs are cooked and can be removed to be stored in the freezer for long time. stages of other special manufacturing are also carried out in accordance with the types of snacks to be made. analysis critical points of meat-based foods processing halal food is one of islamic shari'ah, in the term of foods both raw materials, additional ingredients used and how to produce them are necessary so that the food can be consumed by muslims (muslims) without causing sin. determination of halal and haram is only by allah swt (dahlah, 1996). in islamic teachings there are many regulations that guide the consumption of food properly, starting from halal and haram rules, food ethics, to regulating food identity and quality. one important thing is the prohibition on consuming foods that are haram. in this case, it is necessary to explore which aspects causing food to be haram or doubtful, so it is recommended not to be consumed. according to zulaekah & yuli (2005) food is considered halal if it meets the following requirements: 1. it does not originate or contain material from animals which are prohibited to muslims according to sharia or come from animals that are not slaughtered according to sharia law. 2. does not contain haram ingredients according to islamic law. 3. not presented or processed with materials or equipment those are exposed to haram according to islamic law. 4. the procurement, manufacturing, processing and storage processes are not close together or in contact with haram materials. halal is an absolute provision in the law to meet food needs. sourced from the 4 conditions described earlier as reference material to analyze the halal conditions of food it is necessary to explore in detail which parts can be a critical point gap in a child's processed meat-based snacks. the results of the analysis of the halal conditions of processed snacks made from meat that are supported by the results of direct observation and interviews leads into two important discussions, namely as follows. 1. food composition based on the results of interviews obtained the composition of children's snacks made of meat is divided into two, namely the main ingredients in the form of meat (chicken or beef) and supplementary materials such as flour, cassava starch, water and food added ingredients (btp). basically, the use of the main ingredients derived from animals need to be carried out an in-depth search. in this case, it is necessary to ensure that the type of meat used is halal meat in accordance with what allah swt has determined. if it has been confirmed that the meat used is halal, then it is necessary to explore how to obtain meat or proper way in processing meat. although this factor is difficult to identify, it is better to be careful when choosing meatas it is very important ingredient. according to islamic law explained by mui (2010), terms of haram (object) cases are divided into two, namely haram li-zatih and haram li-gairih. the first group, the substance of the object is forbidden by religion; the second is the substance of the law is halal (not haram) but the way to handle or obtain it is not justified by islamic teachings. thus, during the selection of meat, it has the possibility to be haram if the object is halal but how to handle it is not justified by islamic teachings. for example, cows or chickens that are not sharply slaughtered in the name of allah swt. even though on an industrial scale, the slaughtering of animals remains a priority choice for consumption of meat. then the thing that allows halal meat to be haram is if it is obtained by means or methods prohibited by religion, for example, the results of corruption, deception, stealing that is not right, and so on. this is difficult to trace. it would be better if we remain vigilant and make it a lesson as a form of selfintrospection that the mistakes we make can cause violations of religious law. according to sani (2017) fatwa of animal meat that is sold in a slaughtered condition, it necessary to know the adawiyah & kulsum 43 origin of the slaughter through news (from people) that can be trusted. if it is known that the animal was slaughtered by muslims, such as the meat of an animal slaughtered at an official slaughterhouse in an islamic country, or according to news from a person who can be trusted, then it is halal. however, if it is unknown who slaughtered it, while those who sell meat are polytheists, so the law is haram. the second is related to the supplementary materials such as flour, flour, oil, and food additives (btp) used. just like the selection of meat as a basic ingredient, complementary materials also need to be explored at a critical point that can cause the halal end product. we must ensure that the selection of complementary products is halalcertified, so that we are sure that the halal traceability has been carried out from raw materials to products that have permission to distribute. for example, the selection of flour, there is a critical point in the process of making flour, which is the stage of bleaching that usually done using activated carbon derived from bone. tracing the type of bone used is an important point of the flour. the mui issued a fatwa stating that: if food that uses preservatives is a type of fruit or vegetables or is made from fish then it is halal, because it is sourced from halal material, except the preservative that is mixed with haram objects then it is forbidden to be eaten. it is also very important to understand that halal food in islamic law can also be interpreted as thayyib food. that is a food that delicious, nutritious and has balanced flavor and does not have a negative impact on the body of the person who eats it, both physically and intellectually. as according to masthu (1995) explained the concept of thayyib in islamic teachings in accordance to the findings and research of nutritionists, as follows: 1. healthy; healthy food is food that has adequate, complete and balanced nutrition. 2. proportional; i.e. consuming nutritious, complete and balanced food for humans who are in a period of human growth. for example fetuses and infants or toddlers as well as adolescents need to be given food that contains builders (protein). 3. safe; food consumed by humans will affect the health and body fitness. if the food is healthy, complete and balanced, then the physical condition of people who consume it will always be healthy and protected from various diseases. based on the findings in the field, the third point is something that really needs to be traced. meat-based snacks makers have a strategy so that their products generate substantial profits by adding supplementary ingredients that exceed the main ingredients such as meat and also adding food additives in the form of preservatives and coloring so that the product has an appeal to the buyersalso can be stored for a long time. the addition of excess btp may cause food becoming not tayyib. then it is not recommended for consumption, in-depth search and education to the seller is a shared responsibility. 2. processed snacks made from processed meat the process of processing from the procurement, manufacture, storage, and presentation is a critical stage of processed meat snacks that can cause contamination with haram materials so that it becomes unlawful for consumption. according to euis (2011) contamination can be divided into three ways, namely: a. direct contamination is the presence of contaminants that enter the food directly because of ignorance or negligence either intentionally or unintentionally. for example, haircuts go into rice, use of cloth dyes and so on. b. cross contamination is contamination that occurs indirectly as a result of ignorance in food processing. for example, raw foods come into contact with cooked foods, foods that come in contact with dirty clothes or utensils, such as plates, bowls, knives or cutting boards. c. recontamination is contamination that occurs to the food that has been cooked perfectly. for example, rice contaminated with dust or flies because it is not covered the critical point on the halal of processed foods made from meat can occur for several reasons. mixing halal meat with haram meat such as pork resulted in haram products. the point where we hesitate to determine whether the food is halal or haram because it seems the possibility of contamination of haram materials both in terms of ingredients, storage, processing, etc. in islam is called syubhat. in the teachings of islam, the prophet said "if you face something that is doubtful then leave it". this basis requires us to be more careful in sorting out food, especially foods derived from processed meat. simple things cause contamination can be study of critical point analysis on meat-based foods in bandung 44 due to the use of cooking utensils and food serving equipment components. for example, food products that have gravy for example meatballs containing fat contaminated with pork. then the fat containing oil is attached to the walls of the bowl. most of the sellers of food products such as meatballs in the process of washing their tools (spoons, cups, plates, bowls, etc.) often do not use soap cleaners. mostly they just dipping the tool directly into a pool of water and then dried it. so there is a possibility that the fat which contains the element of pork is still attached and can even become a chain process to contaminate other equipment. the case is an example of the teachings of the prophet for something that is doubtful (sari, 2018). in the field case it was found that the average seller of processed children's snacks did not have their own grinding tools so they grind the meat in public places such as markets. the particular concern is that the mill is not specific to halal meat, so it is likely that pork contamination can easily occur. based on the explanation above, we always have to be careful in choosing food. because according to kulsum (2018) in the mui fatwa based on qaidah fiqhiyyah explained that "when the halal and the haram are mixed, then the haram won ". according to sani (2017) the attitude of a muslim should be among these three things, taking the halal, leaving the haram and staying silent from the doubtful until clear the law. this is in order to protect themselves from honor, as those who underestimate small sins slowly he will fall into big sins. 4. conclusion analysis of meat-based snack critical points can be assessed from the main ingredients. in the form of meat whether or not it contains ingredients from animals which are prohibited to be consumed or come from animals that are not slaughtered according to sharia law, do not contain ingredients which is haram according to islamic law , and is not presented or processed (procurement, manufacturing and storage) with materials or equipment that are exposed to odious according to islamic law. references charity, m. l. (2017). jaminan produk halal di indonesia (halal products guarantee in indonesia). jurnal legislasi indonesia, 14(1), 99-108. dahlan, a. a. (1996). ensiklopedi hukum islam. jakarta pusat: ikhtiar baru van hoeve. denyingyhot, a., phraephaisarn, c., vesaratchavest, m., dahlan, w. & keeratipibul, s. (2017). simultaneous detection of three forbidden animals (porcine, canine and rat) in halal food by using high resolution melting analysis. scientific bulletin. series f. biotechnologies, xxi, 284–288. fibriana, f., widianti, t., retnoningsih, a., dan susanti. 2012. deteksi daging babi pada produk bakso di pusat kota salatiga menggunakan teknik polymerase chain reaction. biosaintifika. 4(2). kulsum, y., adawiyah, a., shofwaturohmani, f. & nurjanah, d. (2018). pig sample handling in laboratory scale. indonesian journal of halal research, 1(1), 14-17 majelis ulama indonesia. (2010). halaman 17 masthu, h. (1995). makanan indonesia dalam pandangan islam. kantor menteri negara urusan pangan republik indonesia. halaman. 55-106 nakyinsige, k., man, y. b. c., sazili, a q., zulkifli, i. & fatimah, a. b. (2012). halal meat: a niche product in the food market. in 2012 2nd international conference on economics, trade and development ipedr vol. 36 (2012) © (2012) iacsit press, singapore halal (vol. 36, pp. 167–173). nurlaela. e. (2011). keamanan pangan dan perilaku penjamah makanan di instalasi gizi rumah sakit. media gizi masyarakat indonesia, 1(1), 1-7 sani, a. (2017). metode penetapan standarisasi produk makanan halal (studi perbandingan majelis permusyawaratan ulama aceh dan majelis agama islam patani). skripsi. fakultas syari’ah dan hukum prodi perbandingan mazhab universitas islam negeri ar-raniry darussalam banda aceh sukiati. (2013). konsep halal dan haram dalam al-quran kajian hukum islam dengan pendekatan tafsir. doctoral thesis. pascasarjana uin-su syafrida. (2017). sertikat halal pada produk dan minuman memberi perlindungan dan kepastian hukum hak-hak konsumen muslim. adil: jurnal hukum, 7(2), 159– 174. adawiyah & kulsum 45 u.s. commission on international religious freedom. (2017). annual report. www.uscirf.gov @uscirf waharini, f. m. & purwantini, a. h. (2018). model pengembangan industri halal food di indonesia. muqtasid: jurnal ekonomi dan perbankan syariah, 9(1), 1–13. winarsih, nihayati, k. dan khoiriyah, r., a. 2017. deteksi fragmen dna rendah pengkode gen sitokrom b (cyt b) babi pada sampel mie instan menggunakan metode polymerase chain reaction (pcr). biotropic the journal of tropical biology. 1(1). indonesian journal of halal research, 2, 2 (2020): 40-45 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.5575/ijhar.v2i2.8489 https://journal.uinsgd.ac.id/index.php/ijhar/ sus sp. dna encoding cyt b gene detection test on meat grinding samples using conventional pcr miftahul lathif adzakiyyi1, tri susilowati1, saiku rokhim1, yuanita rachmawati2* 1department of biology, faculty of science and technology, uin sunan ampel surabaya 2department of science education, faculty of tarbiyah, uin sunan ampel surabaya jl. ahmad yani no.117, jemur wonosari, wonocolo, surabaya, jawa timur 60237, indonesia e-mail: miftahullatif@gmail.com1, trisusilowati.bio@gmail.com1, saiku_rokhim_avicenna@yahoo.com1, yuanitarhartono@gmail.com*2 *correspondent author abstract: micro-entrepreneurs with basic ingredients of processed meat such as meatball who do not have a meat grinder, generally using meat grinder at the public market. the problem that occurs is that there is no clear regulation from the government regarding the guarantee of the halal meat grinding in the regional company. this needs to be enhanced as a study, considering that the grinding material does not only come from halal substances. the purpose of this study was to test pig dna in meat grinding samples at pd pasar surya surabaya city by using the conventional polymerase chain reaction (pcr) method. dna was isolated from 11 pd pasar surya meat grinding samples, then spectrophotometry was performed. spectrophotometry results showed that all samples have high dna concentrations. the primer used is the cyt b pig gene encoder. predenaturation is performed at a temperature of 95°c-5 minutes, denaturation of 95°c-45 seconds, annealing 60°c-30 seconds, extension 72°c-40 seconds, and post extension 72°c-5 minutes. the results of pcr analysis were determined by the emergence of dna bands of ± 149 bp as markers of pig dna. the results showed negative on sample or no pig contamination in 11 samples tested. while the pig sample as positive control showed a band of ± 149 bp. these results prove that at 11 points of the location of meat grinding there is no contamination of pig dna. keywords: conventional pcr, sus sp. cyt b gene, meat grinding 1. introduction micro entrepreneurs with basic ingredients such as processed meat who do not have a grinding tool, will decide grind meat to a public meat grinding in the market (baihaqi, rachmawati, rokhim, munir, & hamidah, 2019). product counterfeiting is a problem that often occurs given the significant increase in profits and to reduce production costs. an example is counterfeiting of meat with farm pigs and wild boars. this is certainly contrary to islamic religious law adopted by the majority of indonesian people who state that pigs are forbidden animals to be consumed. according quran chapter 5 verse 3, forbidden to you (eat) carcasses, blood, pork, (animal flesh) slaughtered on behalf of other than allah ... . samples of this study are taken from market under supervised by perusahaan daerah pasar surya (pdps) of surabaya city, which is a regional market company of surabaya engaged in the field of community services in the context of public services, facilities, and infrastructure of traditional markets in surabaya. meat grinding in regional markets is often not regulated by national legal institution such as the indonesian halal product guarantee agency called badan penyelenggara jaminan produk halal (bpjph), which provides guaranteed halal assurance. nescience of the community whether the meat that is ground by the meat grinding mixed with other haram substances or not, can be a problem. polymerase chain reaction (pcr) is the most widely studied and widely used technique of nucleic acid amplification. since it was first proposed by scientists from cetus corporation, pcr has developed into a major technique in molecular biology laboratories, including in vitro transcription of pcr templates, recombinant pcr, dnase i footprinting, sequencing with the help of phage promoters, and so on (putra, 1997). pcr was first developed in 1985 by kary b. mullis (fatchiyah, widyarti, & rahayu, 2011). pcr is used to multiply the number of dna molecules on a particular target by synthesizing new dna molecules that complement those target dna molecules through the help of enzymes and oligonucleotides as the 5 primers in a thermocycler. dna target lengths range from tens to thousands of nucleotides in which the position is enclosed in a pair of primers. primers that are before the target https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:miftahullatif@gmail.com mailto:trisusilowati.bio@gmail.com mailto:saiku_rokhim_avicenna@yahoo.com mailto:yuanitarhartono@gmail.com indonesian journal of halal research, 2, 2 (2020): 40-45 41 of 45 sus sp. dna encoding cyt b gene detection test on meat grinding samples using conventional pcr area are called forward primers and those that are after the target area are called reverse primers. the enzyme used as a printer for a newly known set of dna molecules is called the polymerase enzyme. to be able to print the circuit in pcr technique, dntps are also needed which include datp (nucleotide based on adenine), dctp (cytosine), dgtp (guanine), and dttp (thymine) (muladno, 2010). rachmawati, rokhim, munir, & agustina (2018) explained that this technology is very possible to ascertain whether a food sample contains pig contaminants, even in small amounts. yusuf (2010) states that there are three important stages in the pcr process that always repeat in 30-40 cycles and take place quickly, namely denaturation, annealing, and extension. cytochrome b (cyt b) is a gene that is encoded by mitochondrial dna and is involved in electron transport. the cyt b contains eight helical transmembranes that are connected by the intra membrane or extra membrane domain. the cyt b gene sequence is unique in that there are eternal parts at the species level, so that many researchers have grouped or determined the kinship between animals by using the cyt b gene (widayanti, solihin, sajuthi, & perwitasari, 2006). the cyt b gene sequence derived from sus scrofa has a sequence length of 1140 bp. sus sp. is a species frequently use by human consumption. the method of analysis using dna has several advantages, namely dna can be found in all cell types in an individual with identical genetic information, dna is a stable molecule in the extraction process, and dna analysis is very likely to be carried out from several different types of samples (jain, brahmbhatt, rank, joshi, & solanki, 2007; rachmawati & daryono, 2014). therefore, this study aims to determine the presence of pig dna content in meat grinding found in surabaya solar market using conventional pcr. 2. materials and methods the study was conducted in september-november 2018 at the integrated laboratory (genetics and tissue culture) of uin sunan ampel surabaya. the tools used in this research are mortar, analytical balance, tube, incubator, freezer, vortex, micropipet, stative, thermometer, centrifuge, spectrophotometer [biochrom biodrop-duo], microtube, thermocycler [labnet multigene optimax], electrophoretic set [mupidexu], transilluminator gel documentation [enduro gds-1302]. the materials used in this study were taken from meat grinding facilities. samples were taken at 11 meat grinding locations in pdps surabaya that covered the south, north, central, west and east surabaya areas. the meat grinding location is actively operating. sampling was done using a random sampling method. the materials used for this study were, wizard kit promega®, ethanol 70%, isopropanol, go taq green master mix®, tae buffer, benchtop dna ladder 100 bp, loading dye, free nuclease water, diamond nulcei acid, negative control sample, pig primer, agarose, tissue. 2.1. sample preparation pig samples used as positive control that came from the pig intestine, fat, liver, blood, and meat from traditional markets in surabaya. this sample was chosen as an analogy to a sample in a meat grinding that we don't know where it came from. the sample was washed and then weighed 50 mg and put into a micro tube for dna isolation. 2.2. extraction of dna dna extraction was carried out using the protocol according to the promega kit. as much as 50 mg of sample was added 600 µl nuclei lysis solution, vortex in 10 seconds, and incubated 65°c for 30 minutes. added 3 µl rnase solution, vortex in 10 seconds, incubated 37°c-30 minutes, cooled at room temperature 15 minutes, added 200 µl pps, vortex in 10 seconds, freezed in 5 minutes, and centrifuged 15000 x g for 4 minutes. tube containing 600 µl of isopropanol is inserted supernatant, inverted, then centrifuged 15000 x g for 1 minute, supernatant removed, 600 µl 70% ethanol added, dried at room temperature, 100 ml of dna rehydration solution added. measurement of dna concentrations using a spectrophotometer thermo scientific biodrop. samples were dropped on the sensor as much as 1 μl alternately starting with dripping dna rehydration as a blank solution of 3 μl 2.3. pcr amplification pcr analysis was performed using the gotaq green master mix amplification kit. the reaction components used were 25 μl, consisting of 2.5 μl dna samples, primer f 1 μl, 1 μl primers r, 12.5 μl gotaq green, and 8 μl nuclease free water. the amplification process was carried out under predenaturation conditions at a temperature of 95°c for 5 minutes, denaturation of 95°c-45 seconds, indonesian journal of halal research, 2, 2 (2020): 40-45 42 of 45 yuanita rachmawati et al. annealing 60°c-30 seconds, extension 72°c-40 seconds, and postextension 72°c-5 minutes. the primer used is pig cyt-b gene with the following sequence (table 1): table 1. primer sequences name oligonucleotide ampli-con cyt b ab298688 primer f 5’ ctacgggtctgttccgttgg 3’ primer r 5’ atgaaacattggagtagtcctactatttacc 3’ 149 bp 2.4. electrophoresis and visualization of pcr products pcr product was visualized by 2% agarose gel electrophoresis in a tae buffer solution. agarose gel was placed in an electrophoresis device containing a 1x tae buffer solution, ladder was inserted into the first well as much as 5 μl and followed by pcr samples in the next well as much as 5 μl each. the electrophoresis process was carried out at 50 volts for 70 minutes. visualization of pcr products using gel documentation system. 3. results and discussion after dna extraction is carried out on the sample, dna concentration measure using a thermo scientific biodrop spectrophotometer, the following results are obtained (table 2): table 2. code and dna concentration of each sample no. code 1 code 2 location concentration (µg/ml) 1 a1 b1 pasar wonokromo 6,373 2 a2 b2 pasar mangga dua 1,400 3 a3 b3 pasar ampel 0,197 4 a4 b4 pasar wadung asri 1,312 5 a5 b5 pasar simo 0,270 6 a6 b6 pasar tembok 2,783 7 a7.1 b7.1 pasar simo (1) 2,140 8 a7.2 b7.2 pasar simo (2) 2,093 9 a8.1 b8.1 pasar pucang (1) 0,497 10 a8.2 b8.2 pasar pucang (2) 0,395 11 a9 b9 pasar simo gunung 0,158 note: code 1 and code 2 are show replication in pcr process. spectrophotometry results showed that the highest dna concentration was shown by sample 1, while the lowest concentration was shown by sample 11. samples with high concentrations showed good results and matched with promega kit. the concentration results obtained are feasible to proceed towards the pcr process. the results of geldoc visualization showed that no band dna appeared at the primer threshold of the cyt b gene of pig dna on ±149 bp. so the results of the twelve samples show negative as seen in figure 1 below. (1.1) m1 a1 a2 a3 a4 a5 a6 a7.1 a7.2 a8.1 a8.2 a9 indonesian journal of halal research, 2, 2 (2020): 40-45 43 of 45 sus sp. dna encoding cyt b gene detection test on meat grinding samples using conventional pcr (1.2) figure 1. visualization of dna amplification of meat grinding samples through geldoc (1.1), results on first pcr replication (1.2), results on second pcr replication figure 2. visualization results of a positive control sample and a negative control sample. description: m: marker or ladder 100bp; u: pig intestine; l: pig fat; h: pig liver; b: pork; d: pig blood. negative control: beef. pig dna detection test on pd pasar surya of surabaya meat grinding samples using pcr begins with dna extraction. dna extraction of the samples was carried out using the standard method of kit promega that had been modified for pig contaminated products, continued by isolating dna sample, spectrophotometry, pcr amplification, electrophoresis, and visualization of pcr results. the dna of the isolated genome was determined by measuring dna concentration using a thermo scientific biodrop spectrophotometer. the results of the concentration data can be seen in table 2. dna obtained was amplified by pcr method and using cyt b primers. according to dooley, paine, garrett, & brown (2004), the cyt b primer is a universal pig primer that amplifies ±149 bp cyt b genes. the sequences of forward primers and reverse primers can be seen in table 1. replication needs to be done at the pcr process to ensure that the pcr process is running correctly at each stage. in this research, no replication was carried out in the extraction process because the dna concentration obtained from each sample was considered sufficient to carry out the pcr process. peccia & hernandez (2006) revealed that basically the principle of dna isolation is to lyse cells and purify nucleic acids (dna). lysis is the destruction of walls and releasing dna that can be done physically or chemically. dna purification is the process of separating dna from cell lysates (proteins, carbohydrates, lipids) and other contaminants. one of the factors that influences the success of dna isolation at the annealing stage, because if the temperature is too high it will cause the failure of the amplification process while if the temperature is too low then the dna formed has low specificity (muladno, 2010). the pcr reaction process consists of 3 main stages: denaturation, annealing, and elongation (extension). the three stages will occur at a temperature that has been set. in the first stage, denaturation of the main dna fragment will occur. the denaturation temperature carried out in the study was 950c. the single strand of denatured dna will then undergo a process of annealing by a forward or reverse primer at 600c. the last process is the lengthening of the dna chain at a temperature of 72°c in 300 200 100 negative control m1 b1 b2 b3 b4 b5 b6 b7.1 b7.2 b8.1 b8.2 b9 indonesian journal of halal research, 2, 2 (2020): 40-45 44 of 45 yuanita rachmawati et al. accordance with the target base length that has been determined. the dna product formed in the first amplification will become a template in the next cycle. the results of the visualization of 11 samples in this study showed that dna was successfully isolated. the existence of dna in this study is known by analyzing the appearance of electrophoretic visualization of agarose gel shown in figure 1. visualization of dna from pcr reaction was carried out on agarose gel 2%. the positive control used in this test is the primary gene cyt b dna from pure non-processed pig derivative samples. figures 1 and 2 show that all samples are negative, this is indicated by the absence of dna bands at the primer threshold of the cyt b pig dna gene of ±149 bp. base pairs are a measure of the length of bands of dna on an international scale. 1 bp is the same as 3.4å (340pm) (pahlevi, 2013). these negative results indicate that no pork contamination was found in the meat sample obtained from the pd pasar surya meat grinding in surabaya. the positive control showed a dna band of ± 149 bp. while the negative control did not show the dna band, only the residual primer was present at the bottom of the electrophoresis gel when visualized. although in this study no pig dna contaminants were found in meat grinding samples, it is necessary to carry out further tests such as real-time pcr to determine whether the sample really does not contain pig. a number of published works have reported the advantages of using real time-pcr compared with conventional pcr for species identification (septiani, 2019). septiani (2019) added the ability to detect very small size products, since it eliminates the need for gel visualization, the reduced risks for crossover contamination, as reaction are kept confined during amplification and analysis and capability for large scale processing and high automated throughput. preventive measures are needed by the government to immediately regulate halal guarantees for public facilities such as meat grinding. 4. conclusion meat grinding samples taken at 11 points of pd pasar surya surabaya are not found (negative) the presence of pig contamination based on polymerase chain reaction (pcr) test. this is proven by the absence of dna bands encoding the pig cyt b gene by ± 149 bp. however, preventive measures are needed by the government to immediately regulate halal guarantees for public facilities such as meat grinding locations. acknowledgement our gratitudes go to lembaga penelitian dan pengabdian masyarakat (lppm) for 2017 research funding, genetics and tissue culture laboratory-integrated laboratory of uin sunan ampel surabaya for supporting research facilities. references baihaqi, m., rachmawati, y., rokhim, s., munir, m., & hamidah, l. (2019). real time pcr assays for detection and quantification of porcine dna in meat milling samples. icost: eai proceeding, 1–7. https://doi.org/10.4108/eai.2-5-2019.2284634 dooley, j. j., paine, k. e., garrett, s. d., & brown, h. m. (2004). detection of meat species using taqman real-time pcr assays. meat science, 68(3), 431–438. https://doi.org/https://doi.org/10.1016/j.meatsci.2004.04.010 fatchiyah, a. e. l., widyarti, s., & rahayu, s. (2011). biologi molekular prinsip dasar analisis. jakarta: erlangga. jain, s., brahmbhatt, m. n., rank, d. n., joshi, c., & solanki, j. v. (2007). use of cytochrome b gene variability in detecting meat species by multiplex pcr assay. indian journal of animal sciences, 77(9), 880–881. muladno. (2010). teknologi rekayasa genetik (2nd ed.). bogor: ipb press. pahlevi, m. r. (2013). deteksi cemaran babi dengan porcine detection kits penggilingan bakso di kota bogor. institut pertanian bogor. peccia, j., & hernandez, m. (2006). incorporating polymerase chain reaction-based identification, population characterization, and quantification of microorganisms into aerosol science: a review. atmospheric environment, 40, 3941–3961. putra, s. t. (1997). biologi molekuler kedokteran. surabaya: airlangga university press. rachmawati, y., & daryono, b. s. (2014). karakter fenotip dan molekular melon (cucumis melo l.” tacapa”) pada media tanam tanah karst. yogyakarta: universitas gadjah mada. indonesian journal of halal research, 2, 2 (2020): 40-45 45 of 45 sus sp. dna encoding cyt b gene detection test on meat grinding samples using conventional pcr rachmawati, y., rokhim, s., munir, m., & agustina, e. (2018). deteksi kontaminan fragmen dna pengkode cyt b babi pada sampel softgellcandy tak berlabel halal. indonesia journal of halal, 1(1), 25. https://doi.org/10.14710/halal.v1i1.3115 septiani, t. (2019). detection of porcine dna in processed beef products using real time – polymerase chain reaction. indonesian journal of halal research, 1(2), 31–34. https://doi.org/10.15575/ijhar.v1i2.5601 widayanti, r., solihin, d., sajuthi, d., & perwitasari, r. (2006). kajian penanda genetik gen cytochrome b pada tarsius sp. jurnal sain veteriner, 24(1), 1–8. yusuf, z. k. (2010). polymerase chain reaction (pcr). saintek, 5(6), 1–6. https://doi.org/10.11501/3061795 © 2020 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research, 2, 2 (2020): 55-60 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.5575/ijhar.v2i2.6657 https://journal.uinsgd.ac.id/index.php/ijhar/ the effects of halal certification and halal awareness on purchase intention of halal food products in indonesia devi septiani1, ahmad ajib ridlwan2* 1,2department of islamic economics, faculty of economics, universitas negeri surabaya, jl. ketintang, surabaya 60231, indonesia e-mail: deviseptiani@mhsunesa.ac.id1, ahmadajibridlwan@unesa.ac.id*2 *correspondent author abstract: halal has become part of life worldwide, and the service demand is advancing on a big scale in the industrial and economic frame. this study aims to determine the effects of halal certification and customers' halal awareness of the intention to purchase halal food products. this study belongs to the quantitative type with samples of 105 muslim respondents. accidental sampling is applied to sampling data. four-point likert scale questionnaire is utilized in data collecting which is analyzed with multiple linear regression techniques using spss 23 program. the results of this study indicate that halal certification variables and halal awareness both partially have positive effects on purchase intentions of halal food products. meanwhile, the two variables simultaneously, halal certification and halal awareness, also positively influence the intention to purchase halal food products. keywords: halal awareness, halal certification, halal food, halal product, purchase intention 1. introduction the global muslim population in 2017 reached 1.8 billion people, and it is expected to bloom. in the same year, the halal industry sector reached more than $ 2.107 billion per year (dinar standard & thomson reuters, 2018). as a result, revenues from the halal sector rose due to the advancing demand for halal goods. these special products are food and beverages. halal food is profitable in countries with muslim contributions and a muslim majority (ahmad et al., 2013). the growing muslim population has increased demand for halal food products and suppliers' willingness to introduce more halal products to the market (katuk et al., 2021; rejeb et al., 2021). indonesia is the largest muslim population country. according to bps data, in 2010, the total muslim population reached 207.17 million (87.18%). based on the global islamic state report 2018/2019 on halal food and beverages consumption, indonesia is ranked first with a total expenditure of $ 170 billion (dinar standard & thomson reuters, 2018). the food and beverages industry took a positive production growth trend in 2017, both in the large and medium and small micro-industry, reaching 9.93% (bps, 2018). this industry is essential to be significant market potential for the halal food and beverage industry in indonesia. as allah announces, consuming halal food is one of muslim's obligations: o mankind! eat of that which is halal (lawful) [food which is good on earth], and do not follow the steps of satan (devil) (quran chapter 2, verse 168). obedience and devotion have made halal a universal indicator of product quality assurance and living standards (gillani et al., 2016). the availability of halal products is an important requirement for muslims. therefore, it has become necessary for the government to provide halal products, especially in countries with a majority of muslims (adinugraha et al., 2021; anwar et al., 2018; kasri et al., 2021). the halal certification logo generally is a benchmark for muslim and non-muslim consumers (billah et al., 2020; ghadikolaei, 2016). it relates to product hygiene and safety guarantees (awan et al., 2015). consumers perceived halal food with confidence, believing that halal food products are healthy and clean. there is a strong belief that halal awareness among non-muslim consumers is establishing a standard for trust, safety, quality, and hygiene (haque et al., 2015; nawawi et al., 2020). non-muslims use halal products because of their quality, also known as halalan thoyyiban, because there are guarantees of cleanliness, safety, and product quality throughout the entire production chain (from farm to plate) (azam et al., 2019; yusuf et al., 2022). halal certifications issued by the assessment institute for foods, drugs, and cosmetics indonesian ulema council are the only official https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:deviseptiani@mhsunesa.ac.id mailto:ahmadajibridlwan@unesa.ac.id indonesian journal of halal research, 2, 2 (2020): 55-60 56 of 60 devi septiani & ahmad ajib ridlwan indicator of halal food products in indonesia. in the last five years, the assessment institute for foods, drugs, and cosmetics indonesian ulema council has given 58,959 halal certifications from 655,725 total products in circulation (assessment institute for foods drugs and cosmetics indonesian ulema council, 2018) in addition to halal certification, customer behavior in choosing products is also influenced by product awareness. therefore, the required knowledge when buying and consuming halal products is crucial for muslims. it is critical because halal-certified products are produced by muslim producers and several non-muslim sources (bashir, 2019; yunus et al., 2014). personal intrinsic religiosity (pir) and halal product knowledge (hpk) that enable consumers to raise awareness about the benefits of consuming halal products will increase their interest in purchasing halal products. as a result, increased efforts to improve pir and product knowledge through religio centric-based marketing orientation, as well as increased knowledge of halal products through effective marketing communication activities, can raise consumer awareness and purchase intention for halal products (nurhayati & hendar, 2020). furthermore, cases related to food and beverages harm the company itself (huda & muchlisin, 2014). surabaya is the most populous area in east java. according to bps data in 2017, the population of surabaya is approximately 2.874.990 people, with a muslim population of 2.499.116 inhabitants. along with the increasing muslim population and the growth of the halal market in various cities throughout indonesia, further research is needed regarding determining factors as it has significant effects on halal product purchase intention. therefore, based on the explanation above, the researcher took the study title, the effects of halal certification, and halal awareness on the purchase intention of halal food products. 2. materials and methods consumer behavior is a dynamic interaction between the influence and condition of behavior and events around the environment in which humans exchange aspects in their lives (peter & olson, 2017). customer behavior can be pictured in several stages; the stage before the purchase includes the introduction of problems, information search, alternative evaluation, the stage of purchase, and postpurchase (kotler & kotler, 2012) this study uses theory of planned behavior (tpb) from ajzen and fishbein as a fundamental theory to support the relationship and influence between the concept of halal and other antecedents with customers' intention to buy. according to ajzen (peter & olson, 2017), a relevant component of tpb is the attitude towards the behavior. attitudes in this regard relate to the beliefs of collective behavior, such as the belief that the product is halal, which leads to a favorable positive attitude that ends in the intention to buy (yoga, 2018). 2.1. halal certification halal certification is a security guarantee for muslims to be able to consume halal food products according to the teachings of muslims (batu & regenstein, 2014; nurcahyo & hudrasyah, 2017). halal certification is administered in accordance with islamic law with the primary goal of resolving muslim consumers' concerns about the status of a single product (salindal, 2019). halal approval issued by indonesian ulema council after strict assessment based on sharia law is called halal certification. the process involves thorough, detailed inspection from scratch; the preparation, the ingredients, the cooking process, the serving, the kitchen, the hygiene, and the labeling, which results in halal status in the form of an indonesian ulema council fatwa. products that have passed the halal certification test by indonesian ulema council are identified by the presence of the halal logo listed on the product packaging (assessment institute for foods drugs and cosmetics indonesian ulema council, 2018). 2.2. halal awareness awareness is the ability to feel conscious about an event and an object (aziz & chok, 2013). halal awareness is a cognizant state of a muslim where she/he has adequate sharia knowledge of what halal is, knows the exact slaughtering process, and prioritizes halal food for consumption (ahmad et al., 2013). the more she/he understands the halal concept, the more she/he is selective in buying and consuming any food and beverage products sold widely in society. indonesian journal of halal research, 2, 2 (2020): 55-60 57 of 60 the effects of halal certification and halal awareness on purchase intention of halal food products in indonesia 2.3. purchase intention the intention is defined as the desire to conduct behavior. intentions are not always static but can change over time. intentions are situations where a person is willing to engage in behavior and is considered direct behavior. the intention is a motivational factor that influences a person's behavior to do something (zarrad & debabi, 2015). for example, customers' purchase intention is the desire and tendency to buy the advertised product because there is a possibility that customers will buy the product in the future (zafar & rafique, 2013). the mental stage in the decision-making process in which the consumer has developed an actual willingness to act toward an object or brand is referred to as purchase intention (garg & joshi, 2018; hutter et al., 2013; lu et al., 2014). an increase in purchase intention means an increase in the likelihood of purchase so that it can be used as an essential indicator for estimating consumer behavior (wu, 2011). the object of this research is muslim customers in surabaya. therefore, quantitative research is chosen as the type of research. the data source used in this study is primary data obtained directly from respondents through the distribution of questionnaires containing statements relating to the research conducted. the sampling method in this study used non-probability sampling with an accidental sampling technique, which is a sampling technique based on chance. criteria for a sample of respondents were muslim, surabaya residence; proven by owning an authentic legal civilian self id, and within 17 years old and over. yamane formula with an error rate of 10% (sugiyono, 2018) is used to determine the sampling number, leading to a minimum sample size of 100 respondents. data collection techniques in this study were conducted online and provided by the researchers in which respondents choose the available answer. measurement data on the research questionnaire uses a likert scale with a score range of 1-4. the research instrument test used the validity and reliability test, while the classical assumption test used the normality, multicollinearity, and heteroscedasticity tests. hypothesis testing used a ttest and an ftest. multiple linear regression analysis using spss 23 was applied to analyze the results. 3. results and discussion 3.1. respondent’s answer the following are the results of the analysis of the respondent’s answers for the halal certification variable consisting of three indicators: table 1. description of respondents' answers to halal indicator mean indicator category interval score for the respondent's answer 1 3.57 high high (3.1 – 4) 2 3.49 high moderat (2.1 – 3) 3 3.53 high low (1 – 2) the mean variable of halal certification 3.53 the results can be concluded based on table 1. the overall value of the halal certification indicator is an excellent category, with an average value of 3.53, as shown in table 1. it shows that respondents have confidence in the indonesian ulema council halal certification agency to guarantee the halal product. there are the results of the analysis of respondent answers for the halal awareness variable consisting of four indicators, as shown in table 2. table 2. description of respondents' answers to halal indicator mean indicator category interval score for the respondent's answer 1 3.43 high high (3.1 – 4) 2 3.58 high moderat (2.1 – 3) 3 3.35 high low (1 – 2) 4 3.47 high mean variable of halal awareness 3.44 indonesian journal of halal research, 2, 2 (2020): 55-60 58 of 60 devi septiani & ahmad ajib ridlwan based on table 2, it could be concluded that the overall indicator value on the halal awareness variable is in the excellent category, with an average value of 3.44. it shows that respondents have good religious awareness about halal and haram. table 3 shows the results of the analysis of respondent answers for the purchase intention variable consisting of four indicators. table 3. description of respondents' answers to purchase intention indicator mean indicator category interval score for the respondent's answer 1 3.44 high high (3.1 – 4) 2 3.36 high moderat (2.1 – 3) 3 3.31 high low (1 – 2) 4 3.39 high mean variable of purchase intention 3.38 based on table 3, it can be concluded that the overall indicator value on the purchase intention variable of halal food products is in the excellent category, with an average value of 3.38. it shows that respondents who intend to buy halal food products in surabaya tend to make purchases or consumption. 3.2. hypothesis testing a research instrument test was previously carried out using the validity and reliability test in this study, as shown in table 4 & 5. the data validity test uses a bivariate pearson correlation. there are the results of the validity tests that have been carried out on research instruments using spss 23. table 4. instrument validity test results variable questionnaire pearson correlation r table sig. (2-tailed) verification halal certification x1.1 0.477 0.3610 0.008 valid x1.2 0.631 0.3610 0.000 valid x1.3 0.641 0.3610 0.000 valid x1.4 0.724 0.3610 0.000 valid x1.5 0.585 0.3610 0.001 valid x1.6 0.570 0.3610 0.001 valid x1.7 0.761 0.3610 0.000 valid x1.8 0.693 0.3610 0.000 valid x1.9 0.800 0.3610 0.000 valid x1.10 0.725 0.3610 0.000 valid halal awareness x2.1 0.627 0.3610 0.000 valid x2.2 0.798 0.3610 0.000 valid x2.3 0.671 0.3610 0.000 valid x2.4 0.749 0.3610 0.000 valid x2.5 0.702 0.3610 0.000 valid x2.6 0.658 0.3610 0.000 valid x2.7 0.580 0.3610 0.001 valid x2.8 0.573 0.3610 0.001 valid x2.9 0.588 0.3610 0.001 valid x2.10 0.750 0.3610 0.000 valid purchase intention y1.1 0.813 0.3610 0.000 valid y1.2 0.806 0.3610 0.000 valid y1.3 0.609 0.3610 0.000 valid y1.4 0.754 0.3610 0.000 valid y1.5 0.494 0.3610 0.006 valid y1.6 0.468 0.3610 0.009 valid y1.7 0.818 0.3610 0.000 valid y1.8 0.822 0.3610 0.000 valid table 5. instrument reliability test results variable cronbach alpha critical value verification halal certification 0.859 0.06 reliable halal awareness 0.860 0.06 reliable purchase intention 0.855 0.06 reliable indonesian journal of halal research, 2, 2 (2020): 55-60 59 of 60 the effects of halal certification and halal awareness on purchase intention of halal food products in indonesia this study used three standard assumption tests: normality, multicollinearity, and heteroscedasticity. this study uses the kolmogorov-smirnov z (1-sample k-s) normality test. there are the results of the classic assumption test, as shown in table 6. table 6. classic assumption test results variable tolerance vif sig. halal certification (x1) 0.621 1.610 0.542 halal awareness (x2) 0.621 1.610 0.242 kolmogorov-smirnov z 0.685 asymp. sig. (2-tailed) 0.736 based on table 6, it can be concluded that this study has a normal distribution because of the asymptotic value. sig (2-tailed) >0.05. there were no symptoms of multicollinearity because the vif value of variables x1 and x2 <10, and the tolerance value approached number 1. there were no symptoms of heteroscedasticity because of sig values x1 and x2 > 0.05. table 7. test results of multiple linear regression analysis variable b std. error beta tscore sig halal certification (x1) 0.156 0.055 0.167 2.818 0.006 halal awareness (x2) 0.733 0.056 0.770 13.020 0.000 constanta: -1.153 adjusted r: 20.774 f value: 179.257 significance: 0.000 based on table 7, the multiple linear regression equation is as follows: y = a + b1x1 + b2x2 +e y = -1,153 + 0,156x1 + 0,733x2 + e based on table 7, on the other hand, the halal awareness variable has a positive influence on the intention to buy halal food products in the city of surabaya because of the value of tarithmetic (2.818)> ttable (1.983) and the significance value (0.006) <0.05. furthermore, the halal awareness variable has a positive influence on the intention to buy halal food products in the city of surabaya because of the value of tarithmetic (13.020)> ttable (1.818) and the significance value (0.000) <0.05. referring to the table anova, as shown in table 7, test results obtained an fcount of 179.257. then it can be concluded that simultaneously variables x1 and x2, affect y. r square value of 0.774 or equivalent to 77%. 4. conclusion consuming halal food is one of the muslim obligations. the obedience and devotion have made halal a universal indicator for product quality assurance and living standards. the availability of halal products is an essential requirement for muslims. therefore, it has become a necessity for the government to provide halal products. meanwhile, fostering halal awareness is important in influencing muslim purchasing decisions to choose halal-certified products and how recognizing the characteristics of products that have been certified. the government of indonesia has established regulations on halal certification and has implemented it well in many products. the results of this study support the importance of halal certification and halal awareness in influencing customer purchase intention. the research results conclude that all variables affect the buying intention of muslim customers. it means that halal certification and awareness contribute to the customers' decision to purchase halal food products in surabaya. this research has implications for the government to build halal awareness in the industry, increase training, academic and non-academic and support regulations on halal certification, regulate the certification cost standards for smes, medium and large industries, and socialize the halal certification process to all sellers. the religiosity factor is a factor for future research to test its influence on the purchase intention of halal products. more samples should be collected to obtain more representative and comprehensive research results. indonesian journal of halal research, 2, 2 (2020): 55-60 60 of 60 devi septiani & ahmad ajib ridlwan references adinugraha, h. h., nasution, i. f. a., faisal, f., daulay, m., harahap, i., wildan, t., takhim, m., riyadi, a., & purwanto, a. 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(2013). impact of celebrity advertisement on customers’ brand perception and purchase intention. asian journal of business and management sciences, 1(11), 53–67. https://doi.org/10.5539/ibr.v5n4p55 zarrad, h., & debabi, m. (2015). analyzing the effect of electronic word of mouth on tourists’ attitude toward destination and travel intention. international research journal of social sciences, 4(4), 53–60. retrieved from http://www.isca.in/ijss/archive/v4/i4/7.isca-irjss2015-019.php © 2020 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 2(1): 27-32, february 2020 e-issn: 2657-0165 p-issn: 2656-3754 27 the impact of food on muslims spiritual development apap nazihah*1, bambang samsul arifin1 1uin sunan gunung djati bandung a.h. nasution street no. 105, cibiru, bandung, west java, 40614, indonesia e-mail: * 1 afafnajihah@gmail.com *correspondent author doi: 10.5575/ijhar.v2i1.7802 abstract islam is a religion that regulates all aspects of human beings. muslims in indonesia generally focus on the discussion about fiqh ibadah, but less concern on many aspects of fiqh muamalah. if it is not understood correctly, doubtful (syubhat) goods and services leading to haram might be consumed by the muslims and influenced their spiritual development. this study aims to explain the impact of food consumption on the spiritual development in islam. the finding of this study indicates the influence of food consumed by humans might affect psychological aspects, such as emotion. the consuming habits without considering halal and haram, or anything materialistic will lead to temporary satisfaction. whatever is developed by such people, whether science, technology, creativity, and any innovation, will bring damage or danger to the survival of humans, society, and the natural surroundings. keywords: fiqh muamalah, food, spiritual development 1. introduction islam is a religion that regulates all aspects of human life. the verses stated in the qur'an and the prophetic tradition (sunnah) are systematized by the scholars in an islamic jurisprudence known as fiqh. generally, fiqh is divided into two, including ritual jurisprudence (fiqh ibadah) and any transactions among people known as (fiqh muamalah). fiqh ibadah includes discussion of ritualistic worship such as ritual purity of cleanliness (taharah), declaration of faith (syahadah), prayer (salah), charity (zakah), fasting (shawm) and pilgrimage or performing hajj, while fiqh muamalah is the broadest sense includes discussion and legal opinion (fatwa) of laws relating to human interaction or transactions. thus, the discussion of fiqh muamalah is wider. if in a day muslims are only required to pray five times, the rest is the discussion of fiqh muamalah. muslims in indonesia generally very concern and focus on the discussion about fiqh ibadah, but less emphasize on many aspects of it. if it is not understood correctly, doubtful products or even haram might be consumed by the muslims. this study aims to explain one of the realms of fiqh mu’amalah, namely the impact of food on muslims’ spiritual development. the foci of the problem in this study are: (1) what is the urgency of religiosity for humans?; (2) what are the standards of food in islam?; and (3) what is the impact of food on the muslim’ spiritual development? 2. results and discussion 2.1. religious urgency humans are one of the creatures created by allah equipped with fitrah, so that in his creation and nature there is a natural readiness to understand the beauty of allah's creation and make it as evidence of the existence of allah and his oneness. as the word of allah in surah al a'raf verse 172, "am i really your lord?" they answered "right (you are our lord), we are witnesses." and allah states that he takes testimony to them of their position as lord, so that they will, on the day of judgment, not state that they do not know that. recognition of the position of allah as god, clearly firmly planted in his fitrah and has existed in the recesses of his soul since the time of azali. but the combination of the spirit with the body, the human activity with the various demands of his body, and the demands of his life in the world to prosper the earth, has made his knowledge of the position of allah as god and his natural readiness to force him to be crushed in ignorance and forgetfulness and hidden in his subconscious recesses. the impact of food on muslims spiritual development 28 so humans need a reminder of this natural readiness, the builder of his negligence, and the generation of his subconscious so that it becomes clear in his consciousness and feelings, this is done by way of human interaction with the universe, contemplation of the wonders of allah's creation in him and all of allah's creatures and the whole universe. among the various factors that can awaken this religion are the dangers and various conditions threatening his life, closing all the gates of his salvation, and there is no daze except allah. so with his natural impulse, humans return to allah to ask for help and salvation from him from various dangers that threaten him.1 according to nasaharuddin in sulthon, religious is defined as a physical and spiritual activity of humans in religion to respond to religious revelations or teachings which cover all aspects of human life which include aspects of worship, social, psychological (thought, taste, attitude, behavior, personal), politics, economics, values, culture, traditions and so on in totality to achieve the highest service or servitude to the creator.2 furthermore, according to zakiah in kurniawan, it is said, the development of one's true religion begins at the age of childhood through his life experiences in childhood, in the family, at school, and in the community. the more experience that is religious (under religious guidance) or religious elements, the attitudes, actions, behavior, and ways of dealing with life will be following religious teachings.3 judging from the two opinions that have been stated above, it can be said briefly that religious is an activity that involves aspects of the human body and spirit, which although initially based on one's religious experience in the family, is essentially a transcendent need which in its implementation will require cognitive functions, affection and psychomotor to be compatible with the religion it believes. in the islamic context, all muslims believe that what has been determined by religion, both permissible and forbidden will bring good to their lives. ibn qoyyim stated that allah swt does not merely forbid something except that allah has justified the others as a solution due to the prohibition and vice versa. for example, istikharah as a substitute for azlam (drawing fate with arrows), marriage as a substitute for zina, halal livestock as a substitute for forbidden meat, etc. according to yusuf qordlowi, this combination (halal-haram) will always be found in islam, this shows that islam will always provide a solution of all narrowness because it is legally declared haram. then, on the other hand, a halal solution will be found as vast and very beneficial for humans.4 2.2. food influence food and drinks are a source of energy and physiological needs that need to be met for the continuation of human life.7 an activity or physiological mechanism can explain various psychological aspects that occur, such as one's mood. food that enters the body is then digested or called the body's metabolic system. according to solomon, berg, and martin in the encyclopedia of islamic science, metabolism is the whole chemical reaction that makes living things able to carry out their activities. most of these chemical reactions occur in cells.5 the process of digestion of food can also be interpreted as the process of breaking down food substances so that it can be absorbed (absorbed) by the digestive tract. this process includes taking food (prehension), ruminating (mastication), swallowing (deglutition), digestion and removal of digestive remnants (egestion). at this stage of digestion, there is mechanical, enzymatic, and macrobiotic digestion of food. the digestive process occurs to take food molecules or particles such as glucose, fatty acids, and amino acids that are readily absorbed by the digestive tract mucosa. the food is then circulated through the circulation system to be circulated and used by the body's cells as a material for metabolism as a source of energy (energy), builders (structural) and functional molecules (hormoneenzymes) and other body needs.6 human cells both in the skin, muscles, bones, and eyes all experience rejuvenation every seven years. except for nerve cells. and in this period, 9 out of 10 brains develop. if nerve cells change every seven years, they will change a person's characteristics. therefore, an older child, his personality will grow constantly (steady) because the nerve cells do not increase and not decrease. as an organ controlling behavior, nerves are centered on the human brain. the human brain is composed of about 100 billion nerve cells with complex functions as the control center for all human activities. the brain consists of three parts, namely the cortex, limbic system, and brain stem.7 nazihah & arifin 29 specifically, this research emphasizes the limbic system (the middle part of the brain) as the center of human affection control, the limbic system is a system consisting of subsystems that function to back up human emotions. the limbic system consists of the structure of the hypothalamus, amygdala, and hippocampus. the limbic system functions to produce feelings, regulate hormone production, maintain homeostasis (adaptability), thirst, hunger, sex drive, pleasure centers and also long-term human memory.8 as every food affects the organs of the body, so does the limbic. foods that are good for the nervous system are in addition to having nutritionally balanced, of course, foods that contain omega-3 fatty acids (found in fish, walnuts, broccoli, flaxseeds and nuts). foods that contain vitamin b, green or colored vegetables, complex carbohydrates, and drink two liters of water per day or the equivalent of eight glasses per day. the amygdala nerve and the hypothalamus always work together to produce emotions (mood). it is these nerves that work when assessing good or bad food for body condition. when we perceive food as bad, the amygdala will be active and make ourselves tense and uncomfortable so that it affects emotions and makes our mind chaotic.12 worse, there are still many people who consume food or drink or illegal drugs such as drugs. drug consumption greatly affects brain damage. initially, users will feel relaxed, happy, calm, confident and feeling high or called rollercoaster feeling. behavior caused by any type of narcotic substance will interfere with nerve transmission signals called neurotransmitters in the central nervous system (brain). then the user will automatically experience damage to cognitive function (thinking power and memory), affective function (feelings and mood), psychomotor (movement behavior), compilation of medic against physical (abnormalities of lungs, kidneys, liver, heart), mental disorders, (damage to social functions, work or school and not able to control themselves. insomnia, irritability, emotional and aggressive).9 2.3. impact of food on religious systems the discussion of food in islam is not only enough to pay attention to the nutritional content, protein, carbohydrate, fat, omega or vitamins alone. more than that, a muslim must consider halal or haram food. allah swt gives such great treatment to humans so that what he has established and created on this earth for believers is not enough with halal only, but must be tayyib (good). as the word of allah in surah al baqarah: 168. "o people, eat from halal and also good food, and do not follow the steps of satan, truly he is a real enemy for you". according to the quraish syihab, in this verse allah wants to call on all people including the disbelievers, it is as if allah said, "o disbelievers, eat all of you halal food that is good again, and do not follow the steps of satan". why is that? because the truth is satan is a real enemy to you. human ancestors namely adam and his wife were deceived through the door of food, indeed, satan only asks that we do acts that pollute the soul that have a bad impact even without worldly legal sanctions such as lying, arrogant and spiteful, and despicable acts that are actions that are not in line with religious guidance and common sense. especially acts that have been set worldly sanctions such as zina and murder. furthermore, what is meant by halal? halal (arabic: halla, yahillu, hillan = liberating, releasing, breaking up, dissolving and allowing). in terms of, 1). halal is anything that causes no punishment for using it. 2). something that can be done according to syara'. other expressions that refer to halal are tayyib, al khabits, mubah, and jaiz. as for the terms, the definition of halal is: "any food which is not from or do not contain any part of animals forbidden by islamic law or animals that are not slaughtered according to islamic law does not have any impure substance considered by islamic law, is not prepared, processed or manufactured using equipment which are not free from impurities as defined by islamic law”(halal portal malaysia. 2011) 10 based on the two definitions above, then the halal aspect of food is not only seen from the substance, but also at all stages of its processing namely starting from selecting raw materials, preparation, processing, packaging, storage, and transportation. all of these stages must be carried out with halal treatment. according to quraish shihab halal food is divided into two, namely halal substances and not halal substances, halal alone is not necessarily good for eating, halal must be accompanied by halal activities in the process, as explained in surah al baqarah verse 188, "do the impact of food on muslims spiritual development 30 not eat your fellow possessions by vanity". satan originally invites us to not take care of ourselves when it comes to eating, in terms of the lust of the stomach and eventually protracts into infidelity. besides, the prophet said in a hadith: "o sa'ad, fix your food, surely you will be made allah of those who accepted pray. for allah, the soul of muhammad is in his grasp, actually, a man who throws an illicit bribe in his stomach, will not receive his charity for forty days. whoever among the servants of allah grows his flesh from illicit wealth and usury, fire is better for him" regarding the interpretation of the surah al baqarah, hamka said that food also determines the subtleties or rudeness of one's mind. people who are dirty inside will not be able to clean their prayers.17 in another hadith the prophet emphasized: "indeed, the halal is clear, as the haram is also clear. in between, there are cases of doubtfulness which are still vague that is unknown to most people. whoever avoids the case of doubtfulness, he has saved his religion and honor. whoever falls into the case of doubtfulness, then he can fall into the case of haram. as there are shepherds who herd cattle around the haram land that almost plunged them. know, every king has a haram land and allah's haram land on this earth are things that he forbids. remember in the body there is a lump of meat. if he is good, then the whole body will go well. if he is damaged, then the entire body will also be damaged. remember that lump of meat is the heart”. (narrated by bukhari and muslim) when viewed from the matan hadith, the prophet first explained the concept of halal, haram and doubtfulness, then explained the condition of the heart. indirectly, this hadith implies to us that consuming food or products that are halal, haram, or doubtfulness, will greatly affect the condition of the heart or psychic and even one's spirituality. he said because halal and haram were detailed, both in the qur'an and the hadith. the doubtfulness category is for something difficult to identify halal and forbiddenness, because of a reason. for something that has fallen into this category, by religion, it is recommended to be careful and even leave it, because approaching something doubtful will fall to the unlawful. on the other hand, guarding yourself against doubtfulness things means only being bound to the halal. muslims are required to recognize the quality of food or products consumed because this impacts on its religious. although food is material and individual religious is immaterial, religious ultimately demands action, especially in ritual worship. ritual in religion is seen as a manifestation of spirituality in the form of structured, systematic, repetitive actions, involving aspects of motoric, cognition, affection which are carried out according to a particular procedure both individually and communally.11 thus, because of the religious in this particular ritual worship involving affective, cognitive and psychomotor functions, how can it possibly run perfectly when haram food enters its mouth? a study proves that humans consist of three aspects namely jismiyah, nafsiyah, and ruhiyah. jismiyah namely the entire physicalbiological organs, glandular system, and nervous system. the aspect of nafsiyah is the overall human qualities that are typical of human beings which contain the dimensions of al-nafs, al-‘aql, and al-qalb. and aspects of ruhiyah, namely the overall potential of the human psychic noble radiating from the dimensions of al-ruh and al-fithrah. proportionally, nafsiyah occupies a position between jismiyah and ruhiyah, because jismiyah comes from objects (matter), so it tends to direct the nafsiyah of humans to enjoy material pleasure. while ruhaniyah comes from god so he always invites the human passion to go to god. people who like to commit immorality means that their lives are directed by jismiyah or temporary material pleasures. whatever is developed by such people, whether science, technology, creativity, and any innovation, will bring damage or danger to the survival of humans, society, and the natural surroundings. conversely, people who always try to leave immorality so that their breath is directed by a spirit that always goes to his god, the science and technology brought and developed by him will always be interpreted and imbued by the divine nur attached to him an attitude of trust and responsibility, both individual and social responsibility. also, he can account for all the deeds of his deeds before his lord, as well as solidarity with each other, other creatures as well as the surrounding nature.12 in the end, no matter how smart we sort out halal and good food for our own, still food that is already in the form of packaging nazihah & arifin 31 products especially those provided by the food industry, will depend very much on the efforts of the country to carry out protection for muslims, the country is obliged to ensure halal all food products to placate muslims as consumers. the country must be able to become a stabilizer between the needs of muslims and the interests of entrepreneurs to achieve common goals.13 3. conclusion religion is a transcendent need of humans, because humans are born into the world already provided fithrah by allah, namely the tendency in his nature there is a natural readiness to understand the beauty of allah’s creation and make it as evidence of the existence of allah and his oneness. food is a source of energy and the physiological needs of humans are digested and metabolized, changed by the body's chemical processes and converted into blood cells that spread throughout the body including limbic nerve cells as a central regulator of human behavior. ______________________________________ 1 ahmad husain salima. menyembuhkan penyakit jiwa dan fisik. pg. 67-68 2 sulthon. pola keberagamaan kaum tuna netra dan dampak psikologis terhadap penerimaan diri. pg. 2 3 andree tiono kurniawan. perkembangan jiwa agama pada anak. pg. 2 4 sains ensiklopedi. ensiklopedi sains islami. pg. 28 5 mohd izhar arif, et al. najis (tinja) manusia dari prespektif sains dan islam serta amalan pemakanan sunnah 6 ensiklopedi sains islami. pg. 28 7 heru nurcahyo. sistem pencernaan makanan. pg. 2 8 euis heryati dan nur fauziah. psikologi faal. pg. 13 9 rezky a. yatsab, et al. hubungan kinerja otak dan spiritualitas manusia diukur dengan menggunakan indonesia spiritual health assessment pada pemuka agama di kabupaten halmahera tengah. pg. 4 10 kompas life style. the date 20/11/2019. mengapa makanan bisa mempengaruhi mood kita? accessed on tuesday, 26th november 2019. at. 17.31 11 bnn. dampak dan bahaya narkoba: pg. 28-30 12 ensiklopedi hukum islam. pg. 505-507 13 siti salwa bte md. sawari. the relation of halal food consumption and psychological features of muslim students in malaysian public universities. pg. 38 14 muflih bk ahmad, et al. the concept and component of contaminated animals (al jalalah animals). pg. 4 15hamka. tafsir al azhar juz 1, 2, 3. pg. 311-314 16 ibid. rezky a. yatsab pg. 4 17 muhaimin. pengembangan kurikulum pendidikan agama islam. pg. 47-48 18 lies afroniaty. analisis ekonomi politik sertifikasi halal oleh majlis ulama indonesia. pg. 4 references afroniyati, l. (2014). analisis ekonomi politik sertifikasi halal oleh majlis ulama indonesia. jurnal kebijakan dan administrasi publik, 18(1). ahmad, muflih, b. k. et al. (2017). the concept and component of contaminated animals (al jalalah animals). international food research journal 24. arif, m. i. et al. (2018). najis (tinja) manusia daripada prespektif sains dan islam serta amalan pemakanan sunnah. sains malaysiana, 47(6). badan narkotika nasional. (2015). dampak dan bahaya narkoba. jakarta: pt. tirta asih jaya hamka. (2015). tafsir al azhar juz 1, 2, 3. depok: gema insani press heryati, euis dan nur faizah r. (2008). psikologi faal. bandung: diktat kuliah ilmu pendidikan. universitas pendidikan indonesia. kompas-life style. (2019). mengapa makanan bisa mempengaruhi mood kita?. diakses pada hari selasa, 26-112019. pukul. 17. 31 kurniawan, andree tiono. (2015). perkembangan jiwa agama pada anak. sekolah tinggi agama islam (stain) jurai sewo metro lampung. vol. 1. edisi. 1 muhaimin. (2005). pengembangan kurikulum pendidikan agama islam. jakarta: pt. raja grafindo persada. nurcahyo, heru. (2005). biologi sma kelas 1. sistem pencernaan makanan. kalasan: dosen jurdik biologi fmipa uny. the impact of food on muslims spiritual development 32 sains ensiklopedi. (2015). ensiklopedi sains islami biologi-2. tangerang: pt. kamil pustaka. salim, ahmad husain. (2009). al maradh wasy syifa fil quranil kariim (diterjemahkan: menyembuhkan penyakit jiwa dan fisik. penerjemah: ali nurdin). depok: gema insani press. sawari, siti salwa bte md. (2017). the relation of halal food consumption and psychological features of muslim students in malaysian public universities. thesis. faculty of islamic civilization. universiti teknologi malaysia. shihab, quraisy. (2002). tafsir al mishbah, pesan, kesan dan keserasian al quran. vol. 1 dan 2. jakarta: lentera hati. sulthon. (2016). pola keberagamaan kaum tuna netra dan dampak psikologis terhadap penerimaan diri. sekolah tinggi agama islam negeri (stain) kudus. 4(1). wahab, muhammad abdul. (2018). pengantar fiqih muamalat. jakarta: rumah fiqih publishing. yatsab, rezky a. et al. (2014). hubungan kinerja otak dan spiritualitas manusia diukur dengan menggunakan indonesia spiritual health assessment pada pemuka agama di kabupaten halmahera tengah. jurnal e-biomedik. fakultas kedokteran universitas sam ratulangi manado, (2)2. indonesian journal of halal research 2(1): 21-26, february 2020 e-issn: 2657-0165 p-issn: 2656-3754 21 the effects of haram food on human emotional and spiritual intelligence levels miftah farid*1, hasan basri1 1uin sunan gunung djati a.h. nasution street no. 105, cipadung 40614, bandung, west java, indonesia e-mail: *1faridzvirgo702@gmail.com *correspondent author doi: 10.5575/ijhar.v2i1.7711 abstract muslim are taught to eat clean and safe food. islam is very concerned about the source and cleanliness of food, how to cook, how to serve, how to eat to how to dispose of leftovers. the concept of islam in food is actually the same as the concept of islam in other respects, namely the concept that maintains the safety of the soul, body, and mind. halal food is allowed because it benefits the mind and body. conversely, bad food is not allowed because it will damage the mind and body. the research method used was descriptive qualitative research methods. data obtained from a variety of literature that discusses the effects of haram food on human emotional and spiritual intelligence levels, both in the form of books and journals. halal food and haram both have a big influence on someone's life, both influential for morals, peace of mind, and fulfillment of prayer. people who always fill themselves with halal food, then the morals will be good, his heart will be calm and his prayers will be answered. conversely, people who fill themselves with haram food will be bad in character, their hearts will be sick, and their prayers will not answered. keywords: halal food, haram food, human emotional, spiritual intelligence 1. introduction islam as a religion and also a way of life regulates not only aspects of worship and ritual, even further it regulates the mindset, actions even to the diet whatever is used and consumed by humans. there is nothing in vain in matters that have been determined by allah, including in the prohibition of consuming food that is not halal. this is of course not for meaningless restrictions or burdens but rather for the good of human even human health and well-being which also can achieve the formation of character and the fulfillment of prayer. various types of food can be found in the market, from sweet to sour foods that are all packaged and served in attractive shapes. there is no doubt that food presentation and appearance play an important role in the marketing of food products, both prepared foods and packaged foods. for muslims there is a factor that is far more important than just taste and appearance, namely the status of halal or forbidden food. muslims are taught to eat clean and safe food. islam is very concerned about the source and cleanliness of food, how to cook, how to serve, how to eat, and how to dispose of leftovers (zulaekah & kusumawati, 2005). the concept of islam in food is actually the same as the concept of islam in other respects, namely the concept that maintains the security of the soul, body and mind. halal food is permitted because it benefits the mind and body. conversely, bad food is not allowed as it will damage the mind and body. the command to consume halal food is clearly found in the two sources of reference for muslims, namely the koran and al-hadith. however, in reality, muslims in indonesia, in particular, do not yet have a high awareness regarding the importance of halal food. yet what is eaten by a muslim, then it becomes the blood and flesh with which he grows and develops will have a big influence on their behavior in daily life. rasulullah saw has reminded us the dangers of haram food that enters our bodies which will have a profound impact on the core of our bodies, he explained, "indeed, in a human body there is a lump of flesh, if it is good then all the body is good and if it is damaged, then the whole body is broken, nothing but a lump of flesh is the heart". farid & basri 22 2. methods the research method used in this journal was descriptive qualitative research methods. data obtained from a variety of literature that discusses the effects of haram food on human emotional and spiritual intelligence levels, both in the form of books and journals. data collection techniques by means of literature study, data analysis needed in library studies obtained from a number of references in the form of books, journals, encyclopedias, documents and others that are considered to have a relationship and can support the solution of existing problems. then, data analyzed by using qualitative data analysis techniques. 3. results and discussion 3.1. foods that are forbidden in islam islam is a religion that regulates all aspects of human life. one of them is about meeting the need for food. apart from the taste, nutrition, hygiene and safety factors of food, there are other aspects that are no less important, namely the status of halal and haram food. islam gives very high attention to halal, haram, or syubhat (doubtful) food. paying attention to food sources, cleaning, processing, serving, and how to dispose of leftovers. specifically in one of the verses of the quran allah warns humans to pay attention to their food, this is mentioned in surah abasa verse 24: ُن إِلَىَٰ طَ نَسَٰ عَاِمهِۦفَۡلَينُظِر ٱۡۡلِ 24. “then let mankind look at his food ”. although this verse is general, it is understandable that allah urges people to pay attention and choose carefully what kind of food to eat. in terms of language, haram is forbidden or not permitted 1.الممنوع in terms of terms, according to yusuf al-qaradhawi haram is something that is forbidden by allah to do with a confirmed prohibition, anyone who denies will face the examination of god in the hereafter. in fact, sometimes he also threatened with syariat in the world.2 al-sa'di added, there are two kinds of prohibition, first it is caused by the substance, which is bad and heinous, the opposite of the word thayyib, the second is forbidden because it is revealed. in other words, the prohibition associated with the rights of allah or the rights of his servants and this is the opposite of the word halal.3 here are some verses from the quran that explain the prohibition of several types of food and drinks. “he has only forbidden to you dead animals, blood, the flesh of swine, and that which has been dedicated to other than allah. but whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit] then indeed, allah is forgiving and merciful” (annahl: 115). “he has only forbidden to you dead animals, blood, the flesh of swine, and that which has been dedicated to other than allah. but whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit], there is no sin upon him. indeed, allah is forgiving and merciful.” (al-baqarah: 173). “prohibited to you are dead animals, blood, the flesh of swine, and that which has been dedicated to other than allah, and [those animals] killed by strangling or by a violent blow or by a head-long fall or by the goring of horns, and those from which a wild animal has eaten, except what you [are able to] slaughter [before its death]” (al-maidah: 3). “say, "i do not find within that which was revealed to me [anything] forbidden to one who would eat it unless it be a dead animal or blood spilled out or the flesh of swine for indeed, it is impure or it be [that slaughtered in] disobedience, dedicated to other than allah. but whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit], then indeed, your lord is forgiving and merciful” (al-anam: 145). based on the four verses above, there are several types of food that are forbidden to be consumed namely carcasses, blood, pork, and animals slaughtered not by the name of allah. behind this prohibition, there is wisdom that can be taken. every prohibited thing must contain badness (mudharat) which in a certain order may contain benefits. although it can be something that is hated by humans is not necessarily bad for humans, and something that is loved is not necessarily good. the classification of halal and haram food, the obligation to consume halal food and the prohibition to eat illegitimate food other than as a test of faith for muslims is also a rule for the benefit of human life. here are some the effects of haram food on human emotional and spiritual intelligence levels 23 foods that are forbidden in islam that scientifically contain some mudharat (danger) when consumed by humans discussed as follows: carcass carcasses have a negative impact on health. the carcass is an animal that does not go through the process of slaughter, so the blood in the animal's body is mostly not flowing out, but merges in the veins, spleen, and liver. this blood will contaminate the meat so that the meat is mixed with blood. in contrast to halal animals that are slaughtered by cutting the arteries located in the neck, so that all the blood out. in that way, the death of the animal was due to loss of blood, not because of its vital organs injured. because, if the organs, for example, the heart, liver, or brain are damaged, the animal dies but the blood clots in its veins, so that the flesh is contaminated by uric acid. al-syawkani defines carcasses as animals that die by themselves, or in other words, their deaths are not caused by human actions, deliberately slaughtered or because they are hunted. so carcasses are animals that die on their own or animals that die without being slaughtered in a syar’i way (ali, 2016). there are two types of the carcass that are exempted to be eaten: the carcass of the grasshopper and the carcass of the fish according to the hadith: ]أحلت لنا ميتتان الحوت والجراد ودمان الكبد والطحال[ اخرجه الدار قطنى blood al-thabarî asserted that what is meant by the blood that is forbidden is related to the blood flowing " الدم المسفوح", while the blood that remains in the veins and body or that is left in the liver or spleen after the animal is slaughtered, then the law of blood becomes permissible to eat it with the meat it attaches. with reason, the blood that has been attached to the flesh is difficult to separate. blood is a body fluid that carries oxygen and nutrients needed by the body's cells and also carries carbon dioxide, metabolic waste products, medicines and other chemicals to be broken down in the liver, and filtered in the kidneys to be discharged as urine. as for blood that does not flow, it is not haram based on the agreement of the scholars, with reference to the word of allah in surah al-an‘am: “say, "i do not find within that which was revealed to me [anything] forbidden to one who would eat it unless it be a dead animal or blood spilled out or the flesh of swine for indeed, it is impure or it be [that slaughtered in] disobedience, dedicated to other than allah.” (al-an’âm [6]: 145). al-thabarî concluded, the verse is a clear proposition that blood that does not flow is halal and not najis.4 abu bakr ibn al-ararabi asserted that the ulama had agreed (ijmak) regarding the law of blood, that is haram and najis must not be consumed and used. a similar opinion was expressed by al-qurthubi which has become a consensus of ulama.5 pig pigs are classified as animals that are haram if consumed. apart from the way of slaughtering pigs that are not in accordance with the provisions of the islamic religion because they do not have a neck, pigs also contain ingredients that endanger health. because of its filth, pigs are an intermediary host for several parasitic diseases which can then be transmitted to humans. in pork, the cysts of taenia solium worm and trichinella spiralis are sometimes found. both can cause parasitic diseases in the human body (yuningsih, 2010). scholars (ulama) agree that pigs are absolutely unclean as a whole. in the book maratib alijma ', ibn hazm mentions that the ulama agree that, both male or female and small or large, the law of eating pork is haram, including meat, nerves, brain, cartilage, stomach contents (intestine), skin, and other body parts. so no part of the pig's body is allowed to eat, whether it's meat, skin, fat and other body parts. this has been agreed by all muslims.6 slaughter for other than allah generally, the law of eating animals is categorized into two types namely can be consumed and can not be consumed. animals that can be consumed will be halal if it through slaughter according to islamic law. but if it is not slaughtered in accordance to the syari'a, then it falls into the category of carcasses which are forbidden to be consumed. the purpose of the statement is that all slaughter processes are carried out in accordance with the syari'a islam farid & basri 24 with the permission and expect the pleasure of allah swt. so that it calms the mind muslims who consume them. allah created man and then subjected everything on earth to him. when the animal slaughter while calling the name of allah, it bowed the animal, invited to shed blood and release his life in order to benefit humankind. the animals die the right way, that is, some of the blood comes out through the veins in the neck. flesh and other organs are protected from blood contamination. the part of the body where the slaughter is the neck. in the neck there are major blood vessels, nerves connecting the head with the body, respiratory tract, and digestive tract. if the channel is cut off, the animal will die immediately without experiencing long torture (yuningsih, 2010). the conditions for slaughter that must be fulfilled, so that halal slaughtered animal meat is consumed including the slaughterer (slaughterer), slaughtering tools, limbs that must be slaughtered, and procedures for slaughter (syukriya & faridah, 2019). 3.2. emotional and spiritual intelligence emotional and spiritual intelligence basically can be called noble behavior. because emotional intelligence is a skill/ability to build social relationships, which are more likely to be materialistic. while spiritual intelligence is the ability to give meaning to life that is spiritual and aims ukhrawi. so, when someone has spiritual intelligence, he will have noble behavior (purwoko, 2011). according to daniel goleman, emotional intelligence includes the ability to control enthusiasm and perseverance, self-control, the ability to motivate themselves, endurance to deal with depression, optimism, the ability to build good relationships with others, easily understand other people's emotions, and be attentive (hermaya, 1999). patton provides a simple description of emotional intelligence, which is the ability to use emotions effectively to achieve goals, build productive relationships and success in the workplace (lembaga penterjemah hermes malang, 1998). from the description above it can be understood that what is meant by emotional intelligence is the ability to regulate self-emotional so that it becomes a positive force in building social relations. while spiritual intelligence, according to ahmad muhaimin azzet, is intelligence that elevates the function of the soul as an internal self device that has the ability to see the meaning behind a certain reality or event (azzet, 2010). then ary ginanjar formulates the synergy between iq, eq and sq to become esq, which is an ability to give spiritual meaning to thoughts, behaviors, and activities comprehensively. because, if emotional intelligence dominates a person's life, then that person's life will tend to be materialistic, thus experiencing spiritual dryness. vice versa, if spiritual intelligence dominates, it will leading to the failure of achieving the glory of life in the world. therefore, the synergy of iq, eq, and sq is needed in order to be able to place behavior and life in the context of devotion to god almighty.7 3.3. the effects of haram foods on consumers' emotional and spiritual intelligence the classification of halal and haram food, the obligation to consume halal food and the prohibition to eat haram food other than as a test of faith for muslims is also a rule for the benefit of human life. food has a great impact on a person's life, whether it is halal or haram. someone who always eats halal food every day, then his character will be good, his heart will live, it can be the cause of prayer answered, and useful for the mind and body. on the contrary, when accustomed to the unlawful, human behavior will be bad, his feelings will die, his prayer will be difficult to be granted, and damage the body and mind. it is undeniable that food has a huge influence on human physical growth and health. the issue to be addressed here is the effect of these food on the human soul. al-harali, a great ulama determined the type of food and drink that could affect the soul and the mental characteristics of its eaters. this scholar complemented his opinion by analyzing the word “rijs” which supports the quran as a reason to forbid certain foods, such as the prohibition of liquor (qs. 6, al-anʻam: 145). the word “rijs”, according to him, means "bad character and moral depravity", referring to allah calling certain types of food and understood as “rijs”, so this means what can cause the development of bad character (mulizar, 2016). some research showed that liquor is the first step taken by criminals before doing crime. this is iin part caused by the the effects of haram food on human emotional and spiritual intelligence levels 25 influence of the drink in his soul and mind (shihab, 2007). al-ghazali in his book bidayatul hidayah warns muslims about how dangerous it is if the stomach is filled with haram food. he mentioned: "if satiety from halal food is the beginning of all bad, what if from the haram? looking for something that is halal is an obligation for every muslim. praying and studying accompanied by consuming haram food such as building on animal waste. the above quote indicates that people who consume haram food even though he is diligent in worshiping, his worship will not be accepted in the sight of allah swt, al ghazali calls it like building on waste. the knowledge he acquired might not be a benefit to him. because haram foods that enter a person's body will harden the mind and heart to receive knowledge or wisdom. so that instead of getting closer to his rabb, he even more distant. this is in line with the hadith of the prophet muhammad: rasulullah saw said: "know that if bribes are forbidden to enter the stomach of one of you, then the deeds will not be accepted for 40 days" (at-thabrani) a similar explanation is also found in another hadith: "whoever buys clothes at a price of ten dirhams between illicit money, then allah will not accept his prayers as long as the clothes are worn" (ahmad). "if someone goes out to make a pilgrimage with unclean living, then he rides a mount and says labbaikallohumma labbaik, then those in the sky call out:" not labbaik and you don't get happiness. your provision is unclean, your vehicle is unclean and your pilgrimage is sinful and is not accepted " (atthabrani). furthermore, the messenger of allah strongly threatened those who eat haram food intentionally, rasulullah saw said: "it is not growing meat from haram food unless hell is more important to him" (attirmidzi) kharisudin aqib wrote, that in the science of sufism cleansing the soul is an aspect of affection that determines the success of the goals of islamic education, which is more prioritizing ukhrawi goals than worldly goals. while the soul-cleansing method taught by islam is through pious deeds that are prescribed or rewarded, such as: multiplying dhikr, praying tahajud, purifying from hadas and unclean, reading al-qur'an, praying continuously; and leave or refrain from eating, drinking, sleeping, sex and talking. alasbahaniy as quoted earlier explained that eating halal food is the key to allah's guidance. someone who consumes halal food will have a clear qalb (heart) so that he is able to see all the world affairs, religion, and the here after properly. conversely, if someone consumes haram food then (qalb) his heart will become dark so that he is unable to see world affairs, religion, and the hereafter properly. while shubhat food will cause everything to be vague. then, there are at least four dangers arising from non-halal food. first, the body's energy that is born from haram foods tends to be immoral. sahl's friend radhiyallahu ‘anhu said:" أكل الحرام عصت جوارحه شاء أم أبى من "anyone who eats haram food, then acts on his limbs, inevitably". 8 second, the obstruction of prayer from a forbidden food eater. that is based on the message of the prophet to sa’d, “o sa‘d, improve your food, surely your prayers must be answered. for the sake of the one who holds muhammad's soul, actually a servant who throws a bribe of haram food into his stomach, then his deeds are not received for forty days".9 third, the difficulty of accepting allah's knowledge. indeed that knowledge is light, whereas light will not be given to immoralists. that was also what al-shafi'i had complained to his teacher imam waki, as was popular in his poem: إلى ترك شكوت إلى وكيع سوء حفظي * فأرشدني المعاصي وقال اعلم بأن العلم نور * ونور هللا الَ يؤتاه عاصي "i complained about the bad memory of imam waki‘ he suggested to me to leave immorality and he said, indeed knowledge is light while the light of god is not given to immorals " although as-shafi'i does not mention the difficulty of receiving knowledge due to eating haram food, it can be understood that eating haram food is considered immoral. haram food, disobedience, and acts of sin in general also have an impact on the laziness of worship, as imam sufyan al-tsauri once felt, "i was prevented from performing qiyamullail for five months because of one sin i committed."10 fourth, a harsh threat in the afterlife. the form of the threat especially is the torturing by farid & basri 26 hellfire. this threat is clearly conveyed in the qur'an and hadith. among the threats of hellfire for people who eat orphans and usury property. 4. conclusion consuming haram food is very influential on the emotional and spiritual intelligence. haram food can lead to the body's tendency to do bad, and keep the souls and hearts away from calmness and peace. even more, eating haram food is one of the causes of obstruction of prayer and closer to the torturing by hellfire. acknowledgements big gratitude for the assistance and support from the leaders and all staff of the islamic religious education faculty. also acknowledgments for the assistance and support of the leaders and all staff of uin sunan gunung djati bandung. 1 abû al-sa’ud muhammad ibn muhammad ibn musthafâ alimadî, mufradât al-qur’ân, versi maktabah asy syamilah, 315. 2 yusuf al-qaradhawi, al-halal wa al-haram fi alislam, terjemah wahid amadi dkk, halal haram dalam islam, 31 3 abd al-rahmân ibn nashir ibn al-sa’di, taysîr alkarîm al-rahmân 4 muhammad ibn jarîr ibn yazîd ibn katsîr ibn ghâlib al-amalî abû ja’far al-thabari, jami’ albayân fi ta’wil al-qur’ân, 193 5 abû bakr muhammad ibn ‘abd allah ibn al’arabî, ahkam alqur’ân, (bayrut: dar al-fikr, t.th), 78. 6 bidâyah al-mujtahid, jilid i, 488; al-qawânîn alfiqhiyyah, 34 7 read prolog ary ginanjar a. dalam, esq, 10-27 8 al-ghazali, ihya ‘ulum al-din, jilid 2, 91 9 sulaiman ibn ahmad, al-mu‘jam al-ausath, jilid 6, 310 10 abu nu‘aim, hilyatul auliya, beirut: dari kitab, 1974, jilid 7, 17i references abd al-rahmân ibn nashir ibn al-sa’di, taysîr al-karîm al-rahmân. abû al-sa’ûd muhammad ibn muhammad ibn musthafâ alimadî, mufradât al-qur’ân, versi maktabah asy syamilah abû bakr muhammad ibn ‘abd allâh ibn al’arabî, ahkâm alqur’ân, (bayrut: dâr al-fikr, t.th abu nu‘aim, hilyatul auliya, beirut: darl kitab, 1974, jilid 7 al-ghazali, ihya ‘ulum al-din, jilid 2 ary ginanjar a. dalam, esq, 10-27 azzet, a. m. (2010) mengembangkan kecerdasan spiritual bagi anak, cet. 1. yogyakarta: katahati. hermaya, t. (1999). kecerdasan emosinal. jakarta: gunung mulia. lembaga penterjemah hermes malang. (1998). emotional intellegence; pelayanan sepenuh hati. jakarta: pustaka dela prastasa. muchtar ali. (2016). konsep makanan halal dalam tinjauan syariah ahkam. 16(2) muhammad ibn jarîr ibn yazîd ibn katsîr ibn ghâlib al-amalî abû ja’far al-thabari, jami’ al-bayân fi ta’wil al-qur’ân muhammad ibn khalifah, thalibul ‘ilmi bainal amanah wat-tahammul, [kuwait: gharas]: 2002, jilid 1 mulizar. (2016). pengaruh makanan dalam kehidupan manusia menurut tafsir alazhar.jurnal at-tibyan, 1(1). purwoko. (2011) pengaruh makanan haram terhadap perilaku dan tingkat kecerdasan emosional dan spiritual siswa ditinjau dari sudut pandang sufistik. tesis. program pascasarjana iain sunan ampel surabaya. shihab, m. q. (2007). wawasan al-quran. bandung: mizan. sulaiman ibn ahmad, al-mu‘jam al-ausath, jilid 6 syukriya, a. j. & faridah, h. d. (2019). kajian ilmiah dan teknologi sebab larangan suatu makanan dalam syariat islam. journal of halal product and research, 2(1). yuningsih, r. (2010). aspirasi perlindungan konsumen dari dampak buruk makanan tidak halal bagi kesehatan. 1(2). yûsuf al-qaradhawî, al-halâl wa al-harâm fi al-islâm, terjemah wahid amadi dkk, halal haram dalam islam, hal. 31. zulaekah, s & kusumawati, y. (2005). halal dan haram makanan dalam islam. jurnal suhuf, 17(1). indonesian journal of halal research, 2, 2 (2020): 50-54 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.5575/ijhar.v2i2.9230 https://journal.uinsgd.ac.id/index.php/ijhar/ the synthesis of edible film from tilapia fish (oreochromis niloticus) bones for ecofriendly material of halal packaging applications neneng windayani1,2*, ferli s. irwansyah1, meilla n. effendi1 1departement of chemistry education, uin sunan gunung djati bandung, jl. ah. nasution no. 105 cibiru, bandung 40614, indonesia 2integrated laboratory uin sunan gunung djati bandung, jl. ah. nasution no. 105 cibiru, bandung 40614, indonesia e-mail: nenengwinda.ftk@uinsgd.ac.id*1, ferli@uinsgd.ac.id2, meilla@gmail.com1 *correspondent author abstract: packaging materials, especially in food is the most important of healthy aspect. however, today many types of packaging materials used are hazardous to health and environment, then was found alternative halal packaging materials that are safe for health and environment. one of the alternatives is edible film, synthesis from tilapia bone gelatin, it is using sorbitol as plasticizer. edible film synthesized by dissolving tilapia fish (oreochromis niloticus) from bone gelatin in distilled water containing sorbitol, then stirred, poured on flat glass, and heated at 50°c. the procedure is performed with a concentration of gelatin (8% and 10% w/v) and sorbitol (25% and 37% v/v). then was characterized it is mechanical properties include thickness, tensile strength, and elongation to determine eligibility. the optimum condition of the edible film was obtained from 10% concentration of gelatin with 37% sorbitol, with the character of it is mechanical properties value are 0.05 mm thickness, 3,07 mpa tensile strength, and 64.34% elongation. keywords: edible film, gelatin, sorbitol, tilapia bone 1. introduction religious belief is one of the factors that influence product purchase decisions (talib & johan, 2012). for a muslim, the halalness of the selected product is one of the considerations. global halal trends have increased, not only for food products but also in various other products such as clothing, medicines, cosmetics, finance, and even tourism (talib & johan, 2012). this increase is evident in the large demand for halal products in the global market, for example in food products whose value is not less than usd600 billion. this happens because besides being consumed by muslims with a population of more than 1.5 billion people, halal food is also consumed by non-muslims, because halal food products are cleaner, healthier, and tastier. the use of the term halal in food is not only related to the raw materials used, but also to the preparation, process, packaging, transportation and storage (ashadi, 2015). the halal context in the packaging aspect, aims to protect goods from any cross-contamination between halal and non-halal materials. in addition, packaging also functions as protection from all damage to halal products so that they remain in halal status during transportation, distribution, storage until they reach consumers. the second role of packaging is the marketing function. packaging is basically used in marketing for the purpose of packaging sales, attracting end consumers and strengthening the product image. packaging is also the most important factor in purchasing decisions for a product (talib & johan, 2012). in general, food product packaging is made of plastic. however, recently there have been a number of efforts to reduce the use of plastics because they are considered dangerous or not environmentally friendly. therefore, food packaging technology has switched to using materials that are more environmentally friendly and even edible, so as to reduce waste generation from food packaging. the alternative packaging materials that are safe for health and the environment, that material is edible film, synthesis from a gelatin. gelatin has the properties to form a thin elastic layer, forming a film that is transparent and powerful, has the properties of high digestibility as well as safe for health and safe for the environment because it is easily biodegradable. a common commercial gelatin produced from pork, but it is not halal for muslim. therefore, an alternative source is needed to obtain halal gelatin, one of which comes from fish bones (herpandi, huda, & adzitey, 2011). in the fish processing process, https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:nenengwinda.ftk@uinsgd.ac.id mailto:ferli@uinsgd.ac.id mailto:meilla@gmail.com indonesian journal of halal research, 2, 2 (2020): 50-54 51 of 54 neneng windayani et al. bones, scales, and fins are usually waste, even though the amount can reach 30% of the total mass of fish (zakaria & bakar, 2015). alternative source of gelatin that can be used is from tilapia bone gelatin because the hard fish bones contains 15-17% collagen (fitriyani, nuraenah, lasmi, & nofreena, 2019). therefore, more research is needed to synthesis of edible film from tilapia bone gelatin with plasticizer sorbitol. edible films are elastic, not stiff, protected from damage and can be obtained through the addition of plasticizers (julianto, ustadi, & husni, 2011). platicizer is a compound that has a small molecular weight that can be added to the edible film to increase flexibility and mechanical properties of edible film (kramer, 2009). platicizer commonly used in the synthesis of edible film from gelatin is glycerol, sorbitol, triethylene glycol, glucose, and polyethylene glycol (julianto et al., 2011). the addition of a plasticizer is to obtain the highest value of the extension. this research conducted to determine the optimal conditions edible film of tilapia (o. niloticus) bone gelatin using a plasticizer sorbitol as ecofriendly of halal packaging application. 2. materials and methods 2.1 materials the raw materials of tilapia bones used in this study were obtained from tilapia fish (o. niloticus) purchased from bandung local market, west java, indonesia. other materials are hydrochloric acid (hcl 5%), distilled water, and sorbitol obtained from pudak scientific, bandung west java. 2.2 experimental procedures 2.2.1 gelatin extraction of tilapia bone the extraction of gelatin from tilapia bone refers to (deanti et al., 2018) with some modification, includes four stages, that are degreasing, demineralization, extraction, and drying. at first, tilapia bones cleaned from flesh which is still attached to fish bone with cooked for 30 minutes at a temperature of 30-80℃. after fish bone is cooked then separated from the flesh. the size of fishbone was reduced in to the size of 1-2 cm to enlarge the surface area. bones have been eliminated it’s oil, then demineralization by soaking in a solution of 5% hcl for 48 hours to form ossein. ossein is washed using distilled water until it has a neutral ph. for further ossein which has had a neutral ph put in a beaker and added with distilled water with ratio of distilled water and ossein are 1: 3 (w/v). after that, ossein heated in a water bath at a temperature of 90℃ for 7 hours before filterred. the filtrate was dried using freezedry technic to form gelatin powder. 2.2.2 analysis of gelatin gelatin is obtained was reacted with a solution of naoh and cuso4 and k2cr2o7 to prove that the results from freezedry is positive gelatin. 0.1 grams gelatin was tested by dissolving distilled water in a test tube. 1 ml naoh and 2 ml cuso4 was added. if solution produced purple color, it was positive solution of gelatin. to further assure that the results obtained are gelatin, then do other evidence by reacting gelatin with k2cr2o7. 0.1 grams gelatin was tested by dissolving distilled water in a test tube and then added about 3 ml k2cr2o7. a yellow precipitate that is formed indicates a positive presence of gelatin. 2.2.3 edible film synthesis from tilapia bones gelatin edible films made from tilapia bone gelatin with the addition of sorbitol as a plasticizer. the concentration of gelatin is 8% and 10% (w/v) and the concentration of sorbitol used was 25% and 37%. the process of synthesis edible film begins by dissolving sorbitol in water then heating at 70℃, and stirring during the heating process. gelatin was added until dissolved. homogeneous solution was poured onto a glass plate. then drying on an oven at 50℃. 2.2.4 characterization edible film synthesis from tilapia (o. niloticus) bones gelatin edible film thickness measurement uses a micrometers. edible film thickness individually determined from the average. the unit used is millimeters (mm). tensile strength test and this extension using tensolab 5000. the steps of this measurement are the end of samples was clipped by the tensile testing machine and then the length and thickness of the initial samples are recorded. pressed the start indonesian journal of halal research, 2, 2 (2020): 50-54 52 of 54 the synthesis of edible film from tilapia fish (oreochromis niloticus) bones for ecofriendly material of halal packaging applications button on the computer and then the tool will pull the sample until the sample broke. the tensile strength can be calculated by the following equation: 𝜏 = 𝐹𝑚𝑎𝑥 𝐴 (1) information: τ : tensile strength (mpa) fmax : maximum force (n) a : surface area (mm2) measurement of the extension is the same way to the measurement of tensile strength. extension can be calculated by the following equation: 𝑒𝑙𝑜𝑛𝑔𝑎𝑡𝑖𝑜𝑛 (%) = 𝑒𝑛𝑑 𝑙𝑒𝑛𝑔𝑡ℎ−𝑖𝑛𝑖𝑡𝑎𝑙 𝑙𝑒𝑛𝑔𝑡ℎ (𝑚𝑚) 𝑖𝑛𝑖𝑡𝑖𝑎𝑙 𝑙𝑒𝑛𝑔𝑡ℎ (𝑚𝑚) × 100% (2) 3. results and discussion gelatin extraction from tilapia (o. niloticus) bones was carried out in several stages. first, the tilapia bones that have been separated from the meat are heated in water with a temperature of 80℃ for 30 minutes. this aims to remove fat from the tilapia fish bones. the choice of temperature at 80℃ is based on the temperature of fat freezing (rahayu & fithriyah, 2015). the next stage is demineralization or removal of calcium salts present in tilapia bones. tilapia bones are immersed in a 5% hcl solution, the ratio of tilapia bones to hcl is 3: 1 (w / v) for 48 hours until ossein or soft bones are formed. the reactions that occur in the demineralization process are as follows: ca3po4 (s) + 6hcl (aq) → 3cacl3 (aq) + h3po4 (s) the result of the reaction produces dissolved calcium salts and makes tilapia bones soft. the use of hcl as a solvent aims to convert collagen into a form suitable for hydrolysis (martianingsih & atmaja, 2010), as well as to break the bonds between carboxyl groups and amide groups in collagen molecules (siburian, rochima, andriani, & praseptiangga, 2020) the next phase is washed by ossein with running water until it has a ph of 5-6, namely the isoelectric ph of the non-collagen component (siburian et al., 2020). furthermore, ossein extraction was carried out using distilled water in a water bath with a ratio of ossein and distilled water 1: 3 (w / v) for 5 hours at a temperature of 90℃. this process aims to eat away the hydrogen bonds between molecules that are still not completely decomposed when immersed in hcl. hydrogen bonds that have completely broken down will produce a water-soluble gel (martianingsih & atmaja, 2010). the next step is to separate the gelatin from ossein by filtering it. the gelatin solution that had been filtered was then frozen and frozen for 24 hours. drying aims to remove water from the gelatin. 158.14 grams of tilapia fish bones can produce 18.35 grams of white color and odorless gelatin powder, so the yield produced is 11.60%. gelatin was analyzed with naoh solution and reacted with cuso4. in the second analysis, it was reacted with k2cr2o7 to prove that the result obtained was gelatin. optimization of the synthesis edible film from tilapia bone gelatin by using plasticizer sorbitol was done by varying the concentration of gelatin and a sorbitol. the results show at table 1. table 1. the results of characterization edible film by using plasticizer sorbitol mechanic properties edible film gelatin 8% sorbitol 25% gelatin 8% sorbitol 37% gelatin 10% sorbitol 25% gelatin 10% sorbitol 37% thickness (mm) 0.050 0.059 0.049 0.045 tensile strength (mpa) 2.450 2.710 3.000 3.070 elongation (%) 51.66 62.66 59.33 64.34 based on the characterization results (table 1), the optimum conditions for making edible films from tilapia bone gelatin were obtained in the addition of 10% gelatin and 37% sorbitol. the data in table 1 also shows that in small gelatin formulations, the function of sorbitol can be seen as indicated by its greater elongation value, whereas in larger gelatin formulations, the role of sorbitol is less visible indonesian journal of halal research, 2, 2 (2020): 50-54 53 of 54 neneng windayani et al. because gelatin tends to be more active in hydrogen bonding with other monomers on the edible film, as happened in the polyblend film of breadfruit-chitosan starch (setiani, sudiarti, & rahmidar, 2013). table 1 shows that the edible film with a lower gelatin formulation had a higher thickness with the addition of sorbitol, whereas in the formulation with higher gelatin the addition of sorbitol tended to decrease the thickness of the resulting edible film. the increase in sorbitol concentration causes the thickness of the edible film layer to increase. like water, sorbitol molecules will occupy cavities in the matrix and interact with the polymer (sudaryati, mulyani, & hansyah, 2010). meanwhile, the mechanical properties of tensile strength experienced an increase in the addition of sorbitol to both lower and higher gelatin formulations. the increase in sorbitol levels in each formulation caused an increase in the elongation of the resulting edible film. sorbitol is a plasticizer which prevents the polymer chains in the edible film matrix from forming a very strong bond so that the ability of the edible film to be stretched decreases. sorbitol is a hydrophilic plasticizer so that it can interact with the edible film matrix. its ability to interact will prevent the polymer chains from interacting strongly or crystallizing which can cause the film matrix to become stiff. the results bourtoom (2008) (wang, wei, chang, sun, & zhu, 2016) research show that an increase in the concentration of plasticizers (sorbitol) results in an increase in elongation at break. this increase in elongation means that there is an increase in the ability of the edible film to be rolled because the edible film has increased its ability to be stretched. this research is limited to the mechanical characteristics of the edible film produced, therefore further study is needed to determine the characteristic characteristics of the chemical properties and the ability of edible film as a barrier against the environment such as humidity, water, oil, aroma, and mass transfer, so it can be used in halal packaging technology. 4. conclusion edible films from tilapia (o. niloticus) bone gelatin have been successfully synthesized under optimum conditions of 10% gelatin and 37% sorbitol. the mechanical characteristics of the edibel film produced had a thickness of 0.05 mm, tensile strength of 3.07 mpa, and elongation of 64.34%. further research needs to be carried out to determine its chemical properties and the ability of edible film as a barrier against the environment such as humidity, air, oil, aroma, and mass transfer, so it can be used in halal packaging technology. acknowledgement we acknowledge examination laboratory of high school textiles university bandung for the support and cooperation to this research project. references ashadi, r. w. 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(2015). extraction and characterization of gelatin from black tilapia (oreochromis niloticus) scales and bones. international conference on advances in science, engineering, technology & natural resources (icasetnr-15), 77–80. kinabalu (malaysia). © 2020 by the authors. submitted for possible open access publication under the terms and conditions of the creative commons attribution (cc by sa) license (https://creativecommons.org/licenses/by-sa/4.0/). https://creativecommons.org/licenses/by-sa/4.0/ indonesian journal of halal research 2(1): 13-20, february 2020 e-issn: 2657-0165 p-issn: 2656-3754 13 the influence of food and beverages in human life according to buya hamka (analysis study of tafsir al-azhar) rifqy jauhar fuady*1, akmaliyah1 1uin sunan gunung djati bandung a.h. nasution street no. 105, cibiru, bandung, west java, 40614, indonesia e-mail: * 1 rifqyjfuady1001@gmail.com *correspondent author doi: 10.5575/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. keywords: aklun, ghidha' un, hamka, human, tha'am. 1. introduction like a diamond, the quran with all its angles is able to emit light that is different from one angle to other angles, and it is not impossible if we invite others to look at it, then they will see more than what we see". this illustration has described that the quran as a text has enabled many people to see different meanings in it. with a variety of methodologies that are presented, the commentators often seem to have their own style which is very interesting to explore. starting from interpreting the word in each verse to connecting it with the problems of fiqh, politics, economics, sufism, literature, kalam, and others. religion needs interpretation of god's message in their holy books to make it easier for people to understand the meaning it. that interpretation is also what ultimately has to open up conceptual and historical studies through the comprehension of interpretations (chamami, 2012). al-quran is a source of tasyri' and law, which muslims have to know, explore and practice all its contents. al-quran contains the explanation of halal-haram, commands and prohibitions, ethics and morals, and others, which will guide people who claim the quran as the holy book. it is necessary because holding on the teachings of the quran is a source of happiness, guidance and victory in god's side in the form of paradise full of pleasure. the diversity of meanings of the recital contained in the quran has its own value in terms of understanding the verses. there are many recital found in the quran that have different meanings, and for different purposes. so it is not surprising that there are many interpretations appear from one term in the quran. this is proof of the vastness of knowledge contained in the quran. among the greatest ethics in reading the quran inwardly is getting the meanings of the quran. tafakkur is directing the heart or mind to pay attention to the proposition, while mailto:*1rifqyjfuady1001@gmail.com fuady & akmaliyah 14 tadabbur is directing it to pay attention to the consequences of something and what happens next (al-qardawi, 1999). this is reflected in the word of allah almighty on qs. 38, sad: 29. "this is a book that we send down to you full of blessings so that they pay attention to the verses and to learn from those who have thoughts". the verse above contains instructions to pay attention or to do tadabbur to the verses of the quran, with the aims that the observers can get lessons and knowledge from these verses. quraish shihab, regarding the meanings contained in the quran, stated: "there are no readings like the quran, we can learn not only the editorial composition and selection of vocabulary but also the contents that are written, implied even to the impression it makes" (shihab, 2005). in the quran, there are few verses that talk about a variety of things, including food which is still relevant and interesting to study. the human beings in their capacity as living creatures cannot be separated from various kinds of needs to be able to carry on their lives. the need theory assumes that actions taken by humans are essentially to meet their needs, both physical and psychological needs. some of maslow's important theories are based on the assumption that there is a positive urge in humans to grow and fight forces that oppose and hinder growth. the satisfaction of each level of specific needs can be done if the previous level of needs is met, and then maslow divides it into five levels as follows: 1. physiological needs. this need is a basic need that is primary and vital, which involves the basic biological functions of human organisms such as the need for food, clothing and shelter, physical health and so on. 2. safety needs, such as a guarantee of security, protected from the dangers and threats of disease, the war, poverty, hunger, and unfair treatment. 3. social needs, including the need for love, the need of recognition as a person in a group, loyal friends, and cooperation. 4. esteem needs, including the needs to be valued because of achievement, ability, position or status, rank and so on. 5. self-actualization needs, such as the need to enhance the potential possessed, maximum self-development, creativity, and self-expression (purwanto, 2010) based on the descriptions above illustrate that food is categorized as the physiological needs in the first level to be fulfilled. one of the tafsir books published in indonesia is the tafsir al-azhar by hamka. this tafsir is known as one of the interpretations which provide interesting scientific treasures in terms of language, as well as the presentation of the reasoning behind it. in this context, buya hamka is one of the scientists of islam and a commentator who has a high concern for social issues, including food. his track record in the realm of indonesian interpretation has been proven by his monumental work, namely the tafsir of al-azhar. therefore, examining and revealing buya hamka's views on food issues in this interpretation is an interesting fact to be examined. the choice of tafsir al-azhar by abdul malik karim amrullah (hamka) is interesting not only because of the product of indonesian scholar, but also hamka has broad knowledge that known by a wide audience. by borrowing the expression abdurrahman wahid or commonly called "gusdur", "hamka is able to demonstrate the extent of his knowledge in almost all disciplines of islam as well as his knowledge of non-religious affair" (wahid et al., 1984). while the character was chosen because he was considered capable of making interesting contributions regarding the meaning of verses related to foodsand his interpretation style which was strongly influenced by his knowledge in the field of language including nahwu, theology, logic, fiqh, and history. while interpreting the verses of the quran, he does not have a specific tendency to use specific patterns, such as fiqh, aqidah or something else. besides that, buya hamka is also one of the commentators who tries to combine the narration (ma'tsur) and reason (ra'yu) to strengthen his argument. it considered can facilitate the understanding of the clues to scriptures (jalal et al., 1990). food themes in the quran have things that ought to be revealed such as the various types of food that are mentioned in the quran. based on this reason the author wants to describe and analyze how the actual description of food in the quran by taking a few verses according to buya hamka's point of view. the influence of food and beverages in human life according to buya hamka... 15 2. methods the method used in this research was the thematic tafsir method (maudu'i). it is a method of interpretation that discusses the verses of the quran in accordance with the theme or title that has been determined. (in line with what was stated by saladin hamid, that the tafsir maudu'i is a method of interpretation using the choice of specific topics in the quran (hamid, 2006). this study used a qualitative approach based on the formulation of a research problem that requires researchers to understand and explain the problem through intensive communication with data sources. qualitative research is research that emphasizes the quality or the most important thing of an item or service in the form of events/social phenomena behind these events that can be used as valuable lessons for a development of theoretical concepts (sugiyono, 2017). the descriptive method was used in this research to describe the actual facts in the field and the nature of a particular population systematically. winarno surakhmad stated that this descriptive investigation was aimed to solve the existing problems (surakhmad, 2004). logical and accurate qualitative data were collected. the data were taken in the form of primary data that directly related to the topic of discussion in this study, such as interviews about the vision, mission, programs, implementation, and evaluation of educational philosophy in the school curriculum. while secondary data were obtained from books or documents that support research. 3. results and discussion 3.1. history of buya hamka prof. dr. haji abdul malik karim amrullah or better known as hamka which is the acronym of his full name is an indonesian intellectual who has down-to-earth thinking and future vision, this statement is not an exaggeration if we see how many of hamka's works and ideas have contributed to the world, especially islam (written as hamka henceforth). he was born on february 17, 1908 or 14 muharram 1326 hijriyah in the village of molek, maninjau, west sumatra, indonesia. the word "hajj" was originally obtained after performing the pilgrimage in 1927 in the holy city of mecca (hasan, 2004). his father, sheikh abdul karim bin amrullah was founder of sumatra tawalib in padang panjang (shadily, 2008), has great desire that his children will follow the same footsteps as he has taken as an ulema. hamka recounts that in his autobiography when he was born, his father sheikh abdul karim bin amrullah muttered, "ten years". when he was asked what that meant, he replied: "he will be sent to study in mecca for ten years, so that he will become pious like me, like his grandmother and like his old grandmothers". hamka besides known as an indonesian writer, hamka was also well known asa cleric, philosopher, and political activist. he was declared as a national hero of indonesia after the issuance of presidential decree no. 113/tk/ 2011 on november 9, 2011 (muhammad, 2006). hamka is one of the indonesian writer who wrote and published books the most. therefore he was dubbed as hamzah fansuri in the modern era. later he was given the title buya, a nickname for the minangkabau people which came from the word abi or abuya in arabic which mean my father or someone who was respected. hamka came from the cape tribe in minangkabau, same as the tribe of his mother siti safiyah tanjung. hamka was also a well-known influential preacher in southeast asia. his father was a pioneer figure in the "kaum muda" movement in minangkabau. hamka's grandfather was shaykh amrullah, he was a murshid from the naqsabandiyah order, according to the story of shaykh amrullah (hamka's grandfather) had been married 8 times, and from that marriage he had 46 children. hamka was born in the early days of the "kaum muda" movement, spearheaded by four minang scholars, haji abdul karim amrullah or commonly known as hajj rasul (hamka's father), shaykh taher jalaluddin, shaykh muhammad jamil jambek and haji abdullah ahmad. hamka's intellectual journey began by learning reading the koran in his hometown with his parents, at the same time he entered the village school for 3 years (morning) and the diniyyah religious school (evening) which was founded by zainuddin labai al-yunusi in padang panjang and parabek (bukit tinggi) for 3 years. in the evening hamka with her friends went to the mosque to read the quran (hamka, 1985). that was the hamka's daily activities in his childhood. that daily routine of activities has blinded him and he felt "constrained" by the attitude of his authoritarian father. such conditions make hamka's behavior distorted, to fuady & akmaliyah 16 the point that he is known as a “naughty child”. this condition was justified by ar sultan mansur, a man who greatly influenced hamka's personal growth as a preacher. since he was a child, even though he was known as a bad boy, hamka was an intelligent person, he was talented in the field of language, not surprisingly since he was able to read a variety of literature in arabic, including various translations of western writings. since he was young hamka was known as a traveler, so his father gave him the title "the bachelors away". before entering school, hamka lived with her grandmother in a house near danau maninjau. when he was six years old, he moved with his father to padang panjang. like most boys in minangkabau, when he was a child, he studied the quran and slept in the surau near his house because minang boys usually did not have a place at home. in surau, he learns the quran and silek, while outside of it, he likes to listen to kaba, the stories sung with traditional minangkabau musical instruments (tamara, 1997). in 1924, he planned to go to java at the age of 16, but unfortunately, hamka's departure to java postponed as he was struck by a smallpox outbreak in the bengkulen area. these conditions made hamka must lie in a bed for two months, after recovering he did not continue his journey instead he returned to padang panjang with a face full of smallpox scars. hamka's failure to go to java did not diminish his intention, a year later hamka went to central java. hamka's intellectual journey in java started when he was in yogyakarta, the city where the organization of muhamadiyah was born. through his uncle ja'far amrullah, hamka began to study organization and attended courses organized by muhamadiyah and the syarikat islam. there he learned about the world of the modern islamic movement through h. oemar said jokroaminoto whose from him hamka had heard lectures on islam and socialism, and from ki bagus hadikusumo (chairman of muhamadiyyah 1944-1952), he received knowledge about the interpretation of the quran. yogyakarta is a city that has important meaning for the development of hamka's scientific and religious awareness, so he mentioned that in yogyakarta he found islam as a living thing, which offered a dynamic stance and struggle (shabahussurur, 2008). after traveling in java in july 1925 at the age of 17, he returned to padang panjang. he implements the knowledge obtained from the land of java through speech and lectures, thanks to his skill in arranging the words so that he was admired by his peers. sometimes he wrote speech texts for his friends and was published in a magazine he leads, called khatibul ummah. in february 1927 he went to mecca to perform the pilgrimage and lived there for 6 months, during his stay in mecca he worked at a printing company and in july he returned to indonesia. before returning to his hometown, he stayed in medan and had become a religious teacher on a plantation for several months. in 1949 he moved to jakarta and began his career by working as a class f civil servant in the ministry of religion which was led by kh. abdul wahab hasyim. besides working as a civil servant, he also taught at islamic institutions including iain yogyakarta, jakarta islamic university, muhamadiyah faculty of law and philosophy in padang panjang, indonesian muslim university (mui) in makasar, islamic university of north sumatra. in 1950 he visited various countries in the middle east. in 1952 he also had the opportunity to visit the united states at the invitation of the ministry of foreign affairs of the united state. in 1958 he was sent to attend an islamic symposium in lahore and then he delivered a promotion speech to obtain the title doctor honoris causa at al-azhar university, egypt, with the title of the speech "the influence of muhammad abduh in indonesia". in addition, he also earned the doctor honoris causa degree at the malaysian national university in 1974. on that occasion, the malaysian prime minister said "hamka did not only belong to the indonesian people but also the pride of southeast asian nations" (ensiklopedi islam, 2003). during the old order era, he had been in custody for several years. during this time, he completed the tafsir of al-azhar. hamka wrote hundreds of titles books about islam. he was the imam of the al-azhar kebayoran mosque. he once led the majalah panji rakyat that has published since 1959. after resigning from the post of chairman of mui, his health declined. on the advice of doctor karnen bratawijaya, he was hospitalized at pertamina central hospital on july 18, 1981, which coincided with the beginning of the influence of food and beverages in human life according to buya hamka... 17 ramadan. hamka died on friday, july 24, 1981, at 10:37 at the age of 73 years. 3.2. food category food defined as everything that can be eaten (such as snacks, side dishes, cakes) or any material that we eat or enter the body that forms or replaces body tissues, energizes, or regulates all processes in the body. regarding the discussion about food, one of the verses in the quran 80, 'abasa: 24, reads: "then let the mankind pay attention to his food" although this verse is general in nature, it can be understood specifically that there are suggestions for paying attention and carefully choosing the type of food to be consumed. the types of food and the rules in the process of consuming something, especially for the believers, are regulated and contained in the quran. dozens of verses in the quran have the words referred to food, even though they are similar meanings, a slight difference meaning found from one another.it is interesting to note that the language of the quran uses the word akala in various forms to refer to the activity of "eating" but it also means all activities and businesses (shihab, 2005). the term food in arabic can be referred to 3 words namely aklun, tha'am and ghidha'un. among these three terms, the quran uses only two, namely tha'am and aklun. the word tha'am and various forms of derivation are mentioned 48 times in the quran, which mostly talks about various aspects related to food. while the word aklun, and various forms of derivation are mentioned 109 times in the quran. to understand the meaning of the concept of food in the quran is by collectingall the texts and analyze them. regarding this problem, ibn taimiyyah said: "if a lafaz is mentioned in the quran or al-hadith, then other similar lafazs must also be mentioned, what exactly does god and his prophet want with these lafazs. in this way we can know the language of the quran and alhadith". however, before going any further following the author aklun terms of etymological and terminological. etymologically, the al-munjid dictionary defines the term tha'am ( م طعا ). as ذاق الشئ (tasting something). in addition, according to other sources, it is said that the meaning of lafaz tha'am is مثالل أو ذاق كل ما يؤك (everything that is eaten or tastedan example) (taimiyyah, 1999). whereas terminologically, quraish shihab argues that food or tha'am in the language of the quran is anything that is eaten or tasted. therefore, "drinks" are also included in the meaning of tha'am. al-quran surah albaqarah verse 249 uses the words syariba (drinking) and yat 'am (eating) for objects related to drinking water (al-bāqī, 2010). based on the description of the data above, it can be concluded that the term “tha'am” is mostly in the form of ism (noun) form. so it is more indicating to the nature of food itself in the literal sense. etymologically, the term aklun ( ل أك ) derived from the formation of lafaz akala ( أكل) which means taking food then swallowing it after chewing it. while al-asfahani means taking food and all means or efforts that resemble the act. but some are only interpreting the lafaz akala ( أكل) with وبلعهالطعاممضغ (chewing food then swallows it). whereas 'abdullah' abbas al-nadwi categorizes aklun ( أكل) as a form of a noun which means food. one form of the derivation oflafaz aklun ( أكل) is lafaz aklan ( أكل) which is categorized as a form of accusative (patient object) which contains the meaning of the act or state of eating (actions or state of food). another form that also has quite significant differences in meaning is lafaz ukulun ( أكل) means الثمر (fruit). this is a different meaning iletters ك marked with sukun ( ْ ) become uklun so the meaning also becomes rizki or rizki .(أكل ) that is broad. while terminologically, the term food according to quraish shihab, the quran uses the word akala in various forms to indicate the activity of "eating". but the word does not merely mean "inserting something throat", but also shows the meaning of all activities and endeavors. this is for example reflected in qs. 4, al-nisa': 4: "give the dowry to the woman (whom you marry) as a gift of full will. then if they hand over to you some of the dowry with pleasure, then eat (take) the gift (as food) which is as good as a result". as commonly known that the dowry do not have to be food. but in this verse uses the word "eat" used for the dowry. the word of allah almighty in qs. 6, al-anam: 121: fuady & akmaliyah 18 "and do not eat animals that are not called the name of allah when slaughtering them. indeed, such an act is ungodliness. indeed, the devil whispers to his friends so that they refute you, and if you obey them, surely you will be polytheists". shaykh 'abd al-halim mahmud former supreme leader of al-azhar understands the word "eat" in this verse as a prohibition to perform activities of any sort is not accompanied by the name of god. it is understood that the meaning of the word "eating" here in a broad sense is "all forms of activity". the use of the word seems to state that activity requires calories, and calories are obtained through food. based on the description of the data above, it can be concluded that the majority of the pronunciation contained in the quran is in the form of fi'il (verb). this shows that the pronunciation in the quran indicates a process of consumption. however, this attitude is not merely interpreted in the form of activities related to mere consumption processes, even more so in the form of activities in general. this can be seen from the classification chart of the second lafaz aklun which is arranged based on the themes contained in the koran. because based on the information obtained from the chart proves that lafaz aklun is also used for the process of consuming non-food objects that are not commonly consumed by humans (literally), such as property, fortune, and so forth. so in general lafaz aklun here can be interpreted as taking or obtaining (تناول). 3.3. the effect of food on human life according to buya hamka in tafsir alazhar. it is undeniable that food has a huge influence on human physical growth and health. the issue to be addressed here is its effect on the human soul. al-harali a great scholar (d.1232 ad) argues that the type of food and drink can affect the soul and mental characteristics of its eaters. this scholar concluded his opinion by analyzing the word rijs mentioned by the koran as a reason to forbid certain foods, such as the prohibition of liquor (qs. 6, al-anam: 145).the word “rijs”, according to him means "bad character and moral depravity", so that if god calls certain types of food and evaluates them as rijs, then this means that these foods can cause bad character.indeed this word is also used by the quran for bad deeds that describe mental depravity, such as gambling and idolatry (qs. 5, al-māidah: 90) thus, the opinion of alharali above is quite reasonable in terms of the language used the quran. this opinion is in line with the opinion expressed by a contemporary scholar, shaykh taqi falsafi in his book, child between heredity and education. in this book, he corroborates his opinion by quoting alexis carrel writing in man the unknown as follows: the effect of a mixture of chemical compounds contained in food on the activities of the human soul and mind has not been fully known, because sufficient experiments have not been carried out. however, it cannot only affect the human body but also the soul and feelings. several studies have shown that liquor is the initial steps that result in the following steps from the criminals. this is due, among others by the influence of the drink in the soul and his mind. (shihab, 2007). so based on the interpretation of buya hamka in tafsir al-azhar , the verse that is related to the influence of food on human life is chosen as follows: 1. in qs. 2, al-baqarah: 168; if humans have arranged to eat and drink, seek from a halal source, not from fraud, not from what in modern times is called corruption, then the soul will be preserved from the rudeness. based on the hadith discussed in buya hamka's explanation that if a man eats halal food, surely god will accept his prayers. and who throws an unclean bite into his stomach, then his deeds will not be received for forty days. and whoever among the servants of allah grows his flesh from illicit wealth and usury, then fire is better for him. 2. in qs. 2, al-baqarah: 172; food is very influential on the soul and attitude of life. food also determines the subtleties or rudeness of one's mind. the reason for believers that eating is not merely a matter of filled belly but also to strengthen the body that leads to a strong and healthy body, open mind, and gratitude to god deepens. of course there are also those that are prohibited, which is not good food. because bad food will damage not only health and but also damage the mind. if someone wants to pray in the sight of god, he should take care of his food, not to eat the influence of food and beverages in human life according to buya hamka... 19 unclean food. stomach is full of illicit food, will affect the soul and cause always encounter bad dreams. 3. in qs. 2, al-baqarah: 275; person who lives from usury, his life is always difficult even though his money has millions of interest. 4. in qs. 7, al-a'raf: 31: because excessive eating can also cause disease. god does not like people who extravagant more than what he earns. wasteful means bringing harm to themselves. 5. in qs. 16, an-nahl: 114; halal and good food, has a profound effect on the soul; make the soul calm. 6. in qs. 23, al-mu'minun: 51; how close the relationship between food hygiene and mental hygiene. a soul that is upright who able to control others is a soul that is able to control itself. a leader's words will not be heard if he eats foods from illicit wealth.. if food taken into our stomachs is taken from good property that is lawful, it also affects the blood path in the body (physically) and affects the way the brain thinks (spiritually). if our livelihoods are halal, we will not feelin debted inwardly, and we are able to open our mouths to reprimand others' mistakes. and the heart is also strong in doing righteous deeds. it is mentioned in several prophetic traditions that a worship will not be immediately accepted by god, if in the stomach there is still unclean food. 4. conclusion according to buya hamka interpretation related to the influence of food on human life, it can conclude in the following statement: halal and good food has a profound effect on the soul, make the soul calm, and god will accept the ones' prayers who eat halal foods. foods from a bribe are unclean in his stomach, then his deeds will not be received for forty days, his worship will not be accepted by god, bad food will damage health and also damage the mind. food is very influential in the soul and attitude of life. food also determines the subtleties or roughness of one's mind. if food enters our stomachs taken from a good property that is lawful, he also affects the blood path in the body, and influence the way the brain thinks. acknowledgement the author sincerely thanks supervisor mr. opik taufik kurahman and all colleagues from uin sunan gunung djati who providing support, insight and expertise that greatly assisted the research. references al-qardhāwi, y. 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(2003). corak pemikiran kalam tafsir al-azhar. jakarta: pustaka panjimas. indonesian journal of halal research, 2, 2 (2020): 33-39 e-issn: 2657-0165 p-issn: 2656-3754 doi: 10.5575/ijhar.v2i2.8981 https://journal.uinsgd.ac.id/index.php/ijhar/ halal politics role in the fight against vote-buying and hoaxes muhammad andi septiadi1*, agus joharudin2, nadia ginan lestari3, rully reinali fajri4, muhammad khendra5 1,3,4,5department of political science, faculty of social and politic, uin sunan gunung djati bandung 2department of management, faculty of social and politic, uin sunan gunung djati bandung j.l. a.h. nasution no. 105, cibiru, bandung, west java 40614, indonesia e-mail: septiadi.andi90@uinsgd.ac.id*1, agusjoharudin@uinsgd.ac.id2, rullyrenaldifajri@gmail.com3,4, mhendrakusuma@gmail.com5 *correspondent author 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. keywords: election, halal politics, hoaxes, vote buying. 1. introduction indonesia is a democracy (wisnaeni & herawati, 2020). according to the fourth pillar of pancasila, it means a way for the people to have representation in the government. people are represented on four different levels; municipal, provincial, central, and senate. during the election, people choose who becomes their representatives in the legislative body (aulia, 2017). there are some challenges in this system. a substantial amount of capital is needed to fund the campaign, and people need to be convinced regarding the competencies of the candidates. practically, a political candidate can choose a different path to win the election, including harmful practices like spreading false rumors discrediting other candidates and vote-buying (ananingsih, 2016). this phenomenon has become a habit in every election year. it has serious ramifications in terms of the quality of elected officials. it does not make competencies and a good track record the critical factors in winning the election. therefore, there needs a new way to do politics, so the result of the election can be fair and best for the people. therefore, this study proposes the implementation of halal politics. politics is derived from the greek word politikos which means everything related to citizens in a state zarkasi (2019). meanwhile, halal comes from arabic, which means everything that is allowed by religion (sulistiani, 2019). every religion must have an ideal form of civilization wants to achieve. islam is not an exception in which it has rules that separate which things are allowed and which are not. it can be surmised from both definitions of the words halal politics is everything related to citizens in the context of power that regulates which actions are allowed and which activities are not allowed according to the religion of islam. halal politics apply both the citizens in generally politicians and rulers. moreover, the quran gives an example of how to behave in politics. the quran guides people by following the principle of justice and fairness in chapter 16, verse 90-91. while the prohibition of spreading false news was stated in chapter 16 verse 116, and the prohibition of fraudulent conduct was mentioned in chapter 83, verse 1-6. indeed, allah orders justice and good conduct and giving to relatives and forbids immorality and bad conduct and oppression. he admonishes you that perhaps you will be reminded. and fulfill the covenant of allah when you have taken it, [o believers], and do not break oaths after their https://journal.uinsgd.ac.id/index.php/ijhar/ mailto:septiadi.andi90@uinsgd.ac.id mailto:agusjoharudin@uinsgd.ac.id mailto:rullyrenaldifajri@gmail.com3 mailto:mhendrakusuma@gmail.com indonesian journal of halal research, 2, 2 (2020): 33-39 34 of 39 muhammad andi septiadi et al. confirmation while you have made allah, over you, a witness. indeed, allah knows what you do (quran chapter 16, verse 90-91). and do not say about what your tongues assert of untruth, "this is lawful, and this is unlawful," to invent falsehood about allah. indeed, those who invent falsehood about allah will not succeed (quran chapter 16, verse 16). woe to those who give less [than due], who, when they take a measure from people, take in full. but if they give by measure or by weight to them, they cause loss. do they not think that they will be resurrected. for a tremendous day. the day when mankind will stand before the lord of the worlds (quran chapter 83, verse 1-6). yaqub (2018), on website bincang syariah, said that creating dissent by spreading false rumors and vote-buying is forbidden in every religion. sometimes, everyone can agree that vote-buying is not halal politics. this action is in the opposite of islamic instruction. additionally, other activities that are prohibited in islam are bribing and false promise. hopefully it can make the step of one's political more easier. in one of the hadiths, the prophet explicitly forbids bribery. everyone who bribes or takes bribes is condemned (harahap, 2018). furthermore, zen (2015), in his study, claimed that the prohibition of bribery was supported by a number of hadiths. additionally, golose (2019) argued that the success of the general election depends on the strengthening of regulations, contra-narration, and contra-hoax. these factors can increase the level of public trust to the institution of police in turn. it can safeguard the success of the election. on the other hand, komite independen sadar pemilu translated as independent committee for election awareness (kisp) made an effort to educate people regarding the harmful effect of votebuying. however, this effort was not very useful (abhipraya et al., 2020). this study wants to focus on hoax and vote-buying. the novelty of this study is the authors would like to view these problems from the perspective of halal politics by exploring the term and definition of halal politics and the scope. the authors hope that eventually, this study can become a reference for political candidates, and in legislative or in the executive. halal politics can be the reference for avoiding malpractice in political practice and contest. people believe and have faith in ulama, islamic religious scholars because they often seem to be pure from despicable acts. therefore ulama can have significant roles in influencing people's participation in politics (fadlillah, 2017). on the other hand, there needs to be religious value fostering the society at first, so the implementation of halal politics can be achieved. from the definition of halal politics, it can be inferred that halal politics is not yet present in society. it has severe consequences, and has impacts of the lives of many people from any levels. this article also wants to highlight the importance of halal politics and implore the government to limit all the misconducts in politics. therefore the politicians can have a positive influence on society. halal politics needs to be implemented in indonesia so that healthy competition by promoting competence can become the norm in politics. 2. materials and methods this study used a qualitative approach by using the literature research method. literature sources were such as scientific books, study reports, scientific articles, theses, regulations, and other written or electronic sources are gathered and carefully selected to be studied (creswell, 2014; sugiyono, 2011). this study also used the thematic quran interpretation method. this method was conducted by finding supporting documents that were related to the topic (hidayatulloh, 2018). this study concentrated on the implementation of halal politics in elections in indonesia. this study also hopes that the elected candidates will try to formulate and implement halal politics in the country. 3. results and discussion 3.1. moral values in politics the connection between moral values in politics is ardently debatable. many questions have been raised concerning morality in politics. which values should be included in politics, and which values are excluded? and why specific moral values should be included while others should not? should politics be absent from moral values? indonesian journal of halal research, 2, 2 (2020): 33-39 35 of 39 halal politics role in the fight against vote-buying and hoaxes mkrtchyan (2018) argues that there are merits in the inclusion of morality in political practices. she posited that morality could catalyze to keep political contests and debates alive. people could exchange, defend, or attack ideas that were based on the moral argument. the inclusion of morality also could function as the integration of social life through political arrangements. however, the author of the prince, niccolo machiavelli, believes that some necessary evils are required to maintain power. as a ruler, it is best to be feared and loved, but if a ruler has to choose, it is better to be feared. he justified this by claiming that greater evil in the form of civil unrest, instability, or economic hardship might be avoided by lesser evil (cosans & reina, 2018). by the same token, according to machiavelli, a political candidate might be permitted to do immoral conduct such as vote-buying or spreading false rumors if the candidate believes greater evil might come otherwise. where and how people are raised shapes individual upbringing. moral values at home have a specific effect on their own preference in politics. lakoff (1996) asserts that personal worldview inclination came from how the person was raised. furthermore, according to feinberg et al. (2020), conservatism, liberalism, and moderates, proclivity can be explained by strict-father and nurturantparent family models. on the other hand, laham & corless believed that sensitivity to specific threats drives a person's preference in politics (laham & corless, 2016). political ethics itself concerns with giving moral judgment to political actions, political conducts, and political agents (thompson, 2013). islam, as a way of life, also has moral ethics that concern with every corner of life, including politics. furthermore, islam regulates the lives of many muslims in every sense. from early life, children must be taught how to worship god rightly, how to read the quran, and how to conduct their lives. god also sets the limit for muslims by prohibiting certain activities while also permitting other things. consequently, islam has the judgment of political events. thus, halal politics might be translated as islamic judgment to political activities. 3.2. halal politics political science is one of the sciences that studies political activities, political ideologies of parties, and the political figures (geraldy, 2019). politics are derived from greek word polites, which means citizen and polis, which means city-state. generally, politics are an effort to achieve the common good. furthermore, budiardjo (2015) defines politics are as activities of a political system or a country that relate to the process of setting the objectives of the system and carry out the objectives. additionally, politics are also associated with activities of various groups, including political parties and individuals. the prophet muhammad said in one of the hadiths narrated by abu dzarr (ritaudin, 2016): o messenger, why don't you give me power? then he rested his hand on my shoulder, then said, o abu dzar, you are surely among the weak, and the power is a mandate, and power in the judgment day will become humiliation and regret except for the people who obtain the power rightfully and exercise their obligations that come with the power (hadith narrated by muslim no. 1825). aristoteles, one of the earliest thinkers in politics, said that politics are an effort that state citizens took to acquire or achieve common good or happiness (budiono, 2019). it is to obtain common interest, not just particular parties. considering the nature of politics, political actors must orient their political activities toward common goals (goodhart, 2017). islam has strict rules regarding human life that separates what is allowed or halal and what is forbidden or haram. halal can be defined as every object or activity that is allowed in islamic rule. and (allah) allows what is good for them and forbid what is bad for them (quran chapter 7:157). therefore, halal politics are everything related to the state and citizens in accordance with the truth in islam. specifically, it can be seen in islamic political ethics. halal politics depends on the people who can implement islamic moral value on himself so he can avoid what is considered bad political activities, such as spreading false rumors and vote-buying. allah said in quran chapter 24, verse 11: indeed, those who came with falsehood are a group among you. do not think it bad for you; rather it is good for you. for every person among them is what [punishment] he has earned from the sin, and indonesian journal of halal research, 2, 2 (2020): 33-39 36 of 39 muhammad andi septiadi et al. he who took upon himself the greater portion thereof for him is a great punishment (quran chapter 24, verse 11. this verse talks about condemnation for people who spread false rumors regarding one the wives of the prophet, aisha, without strong proof. shihab (2012) explains further: indeed those who came and spread false rumor purposely (the false rumor is regarding the dignity of muhammad family) are a group among you (live among the believers). do not consider this good or bad for you because you can differentiate who are the hypocrites and who has a strong belief (that will be given proper reward). from the narration, we know that false rumor has been used since the time of the prophet. one of his wives, aisha, was accused of something she did not commit. nowadays, the practice of spreading false rumors has been growing because people lack knowledge of the severe repercussion of committing this sin. on the other hand, political actors are pressured to do something he would not do normally, because, in politics, everything is a zero-sum game. the winner takes all, and the loser gets none. with the amount of financial and social capital a political candidate has to raise before even considering to run, it is no wonder he would be tempted to do anything to win the election. furthermore, the quran also highlights the warning for those who dare to commit this sin in chapter 24, verse 12. this verse also warns people who stand silent while approving the rumor, not to mention those who wonder about the news without attempting to find clarification. lastly, this verse order people to actively reduce or stop the spreading of false rumors (maulana, 2017). from the explanation, halal politics can be defined as every effort to obtain power with ways that are allowed in islam while avoiding ways that are forbidden in islam. these include spreading false rumors and vote-buying in the hope that the elected officials will be trustworthy people. 3.3. halal politics implementation halal politics is a paradigm that political actors can utilize in their civic endeavors. especially in the implementation of elections so that the implementation of the elections runs well and is not halfhearted (andiraharja, 2020). it has a vital role in this modern era, where many political actors seemingly lose the moral compass. politics in halal politics only include any activities that are justified by islamic values and are acceptable and permissible by the society. in this modern world, many political actors only use politics for their gains. however, the success of halal politics implementation depends on its functions and its uses (alvin, 2020). furthermore, a sound policy, when executed by the wrong people, might turn into bad policy. thus, a healthy and stable political environment needs halal politics to ensure fair and just political contests that can result in a secure and stable government. islamic ethics can influence the way muslims conduct business and activities, including in politics. permissible acts in politics can be referred to as halal politics since islamic instruction permit the activities. halal politics cannot be implemented adequately unless most people have some degree of political knowledge. political literacy must be increased, so the average citizen can know the impact of political action can have upon himself and the nation generally. currently, there are still some citizens that consider the importance of the general election does not apply to them. they do not feel the functional impact of the changing of government or ruling political parties in the central government. at the same time, political actions and election results affect everyone. by the increasing of civic literacy, the effort to educating people about politics can also be conducted. then they will realize by themselves that the money that political candidates offer them is nothing on comparison to the power that they are handing. it is nothing comparation to the consequences that they will get if they choose candidates for the money without knowing their past track record and competences. in turn, citizens will choose the candidate with the best quality. the best representation of halal politics are moderation that is described in quran chapter 2, verse 143. and thus we have made you a just community that you will be witnesses over the people and the messenger will be a witness over you. and we did not make the qiblah which you used to face except that we might make evident who would follow the messenger from who would turn back on his heels. indonesian journal of halal research, 2, 2 (2020): 33-39 37 of 39 halal politics role in the fight against vote-buying and hoaxes and indeed, it is difficult except for those whom allah has guided. and never would allah have caused you to lose your faith. indeed allah is, to the people, kind and merciful (quran chapter 2, verse 143). likewise, the spreading of false rumor will eventually decrease, provided many people to stand up and report what they consider to be hoaxes. consequently, political actors will be forced to find an alternative strategy for their campaign, for example, by highlighting their candidate's strengths, platforms, and competences rather than pointing out their opposition's false shortcomings. islam has strict rules regarding human life that separates what is allowed or halal and what is forbidden or haram. halal can be defined as every object or activity that is permitted in islamic rule. and (allah) allows what is right for them and forbid what is bad for them (quran chapter 7, verse 157). therefore, halal politics are everything related to the state and citizens in accordance with the truth in islam. specifically, it can be seen in islamic political ethics. halal politics depends on the people who can implement islamic moral value on himself so he can avoid what is considered immoral political activities, such as spreading false rumors and vote-buying. 3.4. the importance of halal politics against vote-buying and hoaxes halal politics can be a solution to the challenge in politics because it can be the first step toward a better national political environment. additionally, allah said about the importance of being just in quran chapter 16 verse 90: indeed, allah orders justice and good conduct and giving to relatives and forbids immorality and bad conduct and oppression. he admonishes you that perhaps you will be reminded (quran chapter 16, verse 90). currently, there are no provinces in indonesia that adhere to the guide in political conduct, like from quran verse above. according to data from transparency international indonesia (tii), the corruption perception index (cpi) of indonesia in 2019 is 40 out of 100 as the highest score. this index has been obtained after tii has conducted 13 surveys and collected expert opinions in 180 countries. the low score is from indonesia. it si caused of the lack of halal politics implementation in the country. one of the biggest challenges that indonesia currently has is rampant corruption. it comes from irresponsible individuals. unfortunately, these individuals came to power because people chose them (samputra & munandar, 2019). furthermore, the quality of indonesia elected officials is still relatively poor even though the election itself is quire fair. many officials were caught in corruption scandals and other various misconducts. currently, there are many media platforms, such as social media, where people can voice their concerns directly to their leaders and representatives. these platforms can also be utilized to keep them in check by reminding them when they are going to make an important decision. also, some institutions open official channel for anonymous reporting (susanto, 2017). all these facilities can be applied to voice concerns or give constructive critics to the government. therefore, halal politics must not only be implemented by politicians, but also by citizens. citizens can perform halal politics by participating in preventing vote buying and spreading false rumor (maulana, 2017). additionally, citizens need to do something when they witness or have knowledge of acts of corruption. people have the right and responsibility to keep their country free from all misconduct that the law and religions forbidden. furthermore, this effort can also be bolstered by more robust indiscriminate law enforcement policy concerning vote-buying and spreading a false rumor. furthermore, allah also said in quran chapter 68, verses 90: indeed, allah orders justice and good conduct and giving to relatives and forbids immorality and bad conduct and oppression. he admonishes you that perhaps you will be reminded. (quran chapter 68, verse 90). upholding justice and ethical conduct to others while also avoiding bad behavior and immorality to relatives and others are islamic values. these values are permissible and even encouraged. nevertheless, these values need to be adopted by many people individually because success depends on it. it also highlights the importance of early islamic value adoption. indonesian journal of halal research, 2, 2 (2020): 33-39 38 of 39 muhammad andi septiadi et al. indeed, the implementation of halal politics might have issues. the term halal politics might raise some debates among people because it contains the word halal, and for some people, it has islamic connotation. meanwhile, indonesia is a diverse country that has six officials' religions. it also recognizes other traditional beliefs that some indonesians have. however, halal politics can be implemented anywhere because it has universal values. vote buying and spreading false rumor is against the law, and they are directly in contrast to halal politics. moreover, there might be some parties that do not like halal politics because they contradicts their interests. nevertheless, indonesia needs to implement halal politics. with the increase of political literacy and the implementation of halal politics, hopefully, indonesia will achieve greater common good in terms of better-elected officials, and better election in general. 4. conclusion politics is everything related to citizens, the state, and how to obtain power, and halal is everything that is allowed by religion. halal politics are some form of the effort of one or more person to gain control by means sanctioned by religion. likewise, halal politics is also not something that is forbidden by religion. vote buying and spreading false rumor are not condoned by religion. therefore, they are excluded from halal politics. however, the current situation in indonesia shows that halal politics is net yet implemented optimally in indonesia. vote buying and spreading false rumor still happens during elections. this phenomenon causes unfairness to other candidates who do not do those actions. some people even accept money from candidates that give them. furthermore, some people cannot differentiate real news and fake news that they receive through social media, partly because access to social media is relatively new to them, so they experience some form of shock. some people believe fake news as the real news and share them to their colleagues and families. this paper argues that the key of halal politics implementation is considerable effort to increase the political literacy of the people, by increasing of civic literacy, it is hoped that people can sort out fake news from the real news it is also hoped that people will be vigilant by preventing the spreading of false rumors by looking for clarification. eventually, in light of the increase in people's political awareness, political candidates will choose to find the different strategies to sway people's votes. it is hoped that candidates will start focusing on showcasing their plan, their track record, and competences. likewise, instead of the source of fake news, social media can be put to fight against hoaxes and report votebuying. with the supporting technology, the implementation of halal politics can have a bigger chance. references abhipraya, f. a., sadayi, d. p., & putri, f. a. 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