Halalsphere (Journal)
Not a member yet
91 research outputs found
Sort by
Authentication of Rusa timorensis DNA Using Sequencing Assay with Modified Extraction Method
Get PDFA technique to isolate DNA from deer meat was established to authenticate the deer species and was successfully extracted from deer meat. The method was based on the Epicentre MasterPureTM Complete DNA and RNA Purification Kit extraction kit with slight modification by increasing the volume of Proteinase K and RNase from 5 µL to 20 µL each. The recovery of deer DNA was then analysed by Polymerase Chain Reaction using cytochrome b gene oligonucleotide primers for the deer family, which targeted the mitochondrial DNA. The increasing volume of Proteinase K and RNase resulted in clean DNA and no smearing after performing Polymerase Chain Reaction. Furthermore, the amplified DNA product was extended to sequence assay to authenticate deer species above 95% maximum identification. The result showed that the increasing volume of Proteinase K and RNase offered a high yield of DNA recovery, which provided more than 100 ng per μL and was useful in validating animal-based sources, especially in deer products
Challenges in the Development of Halal Certification System in Bangladesh: A Descriptive and Analytical Study based on Malaysian Experience
Get PDFIn the contemporary world, the Halal industry is seen as a fast-growing global business and it has become one of the most discussed matters around the world particularly in Muslim countries like Bangladesh. In the Halal industry, Halal certification has proven to be an important element in identifying the halal status of certain products or services and capturing global market shares and consumers. As the third-largest Muslim country (with 90% of Muslims) in the world, Bangladesh has huge potential in the Halal food industry. Yet, Bangladesh is far behind in terms of utilizing this potential due to several barriers and a very poor Halal certification system is one of them. On the other hand, Malaysia has made considerable use of its potential in the halal food industry through its well-known certification system worldwide due to its standardized procedures, requirements, and guidelines. This research paper aims to identify the challenges that cause a poor halal certification system and hinder its development in Bangladesh. A descriptive analysis shows how Malaysia has already overcome most of the challenges regarding Halal certification, and there are very few challenges that are on the way to be overcome. Finally, there are some suggestions that have been proposed by the authors to overcome the identified challenges in the development of the Halal certification system in Bangladesh, as well as to provide future research opportunities in the Halal industry in Bangladesh
Intentions’ Determinants of Malaysian Muslim Travellers to Patronize Restaurants in South Korea
Get PDFObservations of Muslim travellers have shown their interest in travelling in Muslim minority countries, particularly South Korea. However, the number of Halal Certified Restaurant (HCR) is inadequate, restricting their gastronomic experience. Another alternative is restaurants that do not have Halal certification but also provide Halal food, known as Muslim Friendly Restaurant (MFR). Thus, the intention of Malaysian Muslim travellers to patronise the restaurants was investigated by applying the extended Theory of Planned Behavior (TPB). Through the distribution of questionnaires, 310 data were successfully collected. However, after the data screening process, only 292 data were found to be valid for further analysis using SPSS 26 and SmartPLS 3.2.8. The three factors in TPB, namely attitude, subjective norm, and perceived behavioural control, were significant and positively related to the intention to patronise HCR and MFR. However, religiosity and restaurant attributes did not significantly impact the intentions
Travel Behaviour Impact on Muslim Identity and Halal Consumerism among Malaysian Young Travellers
Get PDFMuslim travellers continue to impact the tourism and hospitality industry significantly. This study attempted to study 121 Muslim travellers’ consumption behaviour and how it affected their travel behaviour. The research used a quantitative approach via structured questionnaires. The study's motivation was to understand Muslim travellers' travel behaviour better to offer adequate support, particularly when heading to non-Muslim countries. Issues regarding the inability to find payer’s rooms and Halal food have always presented challenges to these travellers while they are on the road. Findings indicated that Muslim identity positively impacted Halal travel behaviour and Halal consumerism. Despite being far from home and in a new environment, Muslims will ensure to consume Halal products and services on the road. In conclusion, this study indicated that travelling Muslims would look for products and services that comply with Syari’ah and enable them to practise their Islamic faith while on the road. This outcome solidified the importance of Islamic tourism and hospitality, apart from catering to the Halal food supply in various nations, including non-Muslim countries, which also received throngs of Muslim travellers all year
Antibacterial Activities, Chemical Composition, and Efficacy of Green Extract Carica Papaya Peel on Food Model Systems
Get PDFThis study investigated anti-bacterial activities, chemical composition, and extract efficacy of Carica papaya peel (CPPE) var. Sekaki/Hong Kong. Nine green solvents were used to extract the Carica papaya peel, and the extracts were subjected to anti-bacterial tests and assays against 14 bacteria. The most potent extract was then subjected to phenolic and flavonoid assays, gas chromatography-mass spectrometry (GC/MS) analysis, and efficacy study on food model systems. All CPPEs showed anti-bacterial activities, and pentane extract had moderate to high anti-bacterial activities against all 14 bacteria. Ethanol extract of Carica papaya peel (ECPPE) inhibited C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus with a minimum inhibitory concentration (MIC) of 1.563 mg/ml; therefore, the ECPPE was selected as the most potent extract. The total phenolic (TPC) and flavonoid contents (TFC) of the CPPEs ranged between 6.20 to 58.75 mg GAE/g DW and 1.35 - 29.09 mg QE/g DW, respectively. Palmitic acid, linoleic acid, β-sitosterol, and stigmasterol in ECPPE may be potential anti-bacterial compounds that render anti-bacterial activities. This study evaluated the ECPPE effectiveness on carbohydrate, protein, fat, and fibre model systems via optical density measurement against C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus. The result showed that the ECPPE could effectively inhibit the tested bacteria in low carbohydrate and high protein, fat, and fibre food model systems
Development of Framework for Halal Studies Program Evaluation
No full textThe halal industry development requires a competent halal industry human capital. However, very few establishments create employment opportunities for halal studies graduates. There are currently no guidelines or frameworks for halal education to suit the job markets. In response to this scenario, this paper will examine the support system of the Malaysian higher learning institution that offers halal studies programmes to develop a more comprehensive halal education ecosystem framework. Additionally, the study examined whether Malaysia’s current legal system has resulted in increased job opportunities for halal studies graduates. On 12th April 2021, the Malaysian Qualifications Agency (MQA) in collaboration with Halal Development Corporation Berhad (HDC) and the Ministry of Higher Education (MOHE) has, developed the new academic programme standard for halal studies. Is this standard necessary to alter the current halal studies curriculum to make it more relevant to the halal industry? Thus, it is necessary to thoroughly study and discuss the vibrant guidelines and framework to enhance the quality and competency of halal studies graduates for the future job markets in Malaysia, which serves as a hub for competent halal expert providers that capable of meeting the halal industry ecosystem’s human capital needs
Detection of Porcine DNA in Commercially Processed Meat Products Sold in Sarawak
Get PDFPorcine DNA authentication in commercial products is critical due to improper or non-certified Halal logo on its packaging. This study detected the presence of porcine DNA in particularly processed meat products sold in Sarawak. A total of 75 samples were collected, consisting of poultry, beef, and seafood products. DNA was isolated and amplified in a polymerase chain reaction that targeted cytochrome B (cytb) and mitochondrial D-loop. PCR products were analysed via gel electrophoresis and viewed through gel documentation. The positive result was observed in 5 samples: 3 from poultry and 2 from beef. The DNA band were detected at an amplicon size of 174 base pairs for poultry products whereas 100 base pairs for beef products. Porcine DNA was absent in seafood products. Positive samples were validated through DNA sequencing. Nucleotide sequences from DNA sequencing were compared with the database using the Basic Local Alignment Search Tool (BLAST). BLAST analysis indicated percentages ranging from 96.83% to 100%, demonstrating high similarity with porcine DNA; one of the samples was labelled with a foreign Halal logo. In summary, this study provides the groundwork for further inspection of the Halal status in commercially processed meat products available in Sarawak
Halal Cosmetics: A Review on Halalan Toyyiban Concept in Soap Production
Get PDFSoap is the oldest skin cleaner in the world. In the last few years, many people have been more concerned about the use of soap as the world faces the Covid-19 pandemic. In general, soap is also a cosmetic product that has been widely used among male and female consumers. Therefore, as a Muslim consumer, it is essential to know about the Halal cosmetic products used. In accordance with Halal cosmetics standards, the products must comply with the Halalan Toyyiban concept to ensure product quality and safety. Although cosmetic products have gained scientific advancement, the development of cosmetics such as Halalan Toyyiban products must be probed further to fulfil global demand adequately. Hence, this paper is aimed to study the concept of Halalan Toyyiban in soap production. The finding of this study shows that the Halal concept of soap can be determined through its ingredients and production process, whereas the Toyyiban concept is based on the safety and quality of the product. Furthermore, the finding of this study might benefit cosmetic manufacturers in promoting the Halalan Toyyiban concept in the global market
Essential Oils as Alternative Halal Therapeutic Source for Lung Cancer: A Mini Review
Get PDFThe global Muslim population is predicted to grow significantly. The market for Halal products, an obligation for Muslims, is expanding in sync with the Muslim population. Cancer is a notable cause of death globally. Pharmaceuticals are the most important fundamental component because they are disease-specific, most notably cancer-specific. Optional pharmaceuticals were looked into to meet Muslim demand for Halal products. Some essential oils are viable therapeutic sources because they have long been used in conventional medicine for various treatments. The purpose of this study is to review the investigation done on the potential for essential oils to be used as a Halal alternative therapy for lung cancer. This mini review follows the traditional narrative review study. According to these researches, essential oils are helpful in the treatment of malignancies, notably lung cancer. However, additional research, including clinical trials, is essential to enhance the treatment's efficacy
Food as medicine: How Eating Halal and Tayyib Contributes to a Balanced Lifestyle
No full textFood is not just to satisfy one’s desires, but it is a way of maintaining one’s health and constantly striving to worship Allah. While the concept of eating as medicine is not new, Islam had already given guidelines on eating food through the Qur’an and Sunnah from the Prophet and the companions. In Islam, the concept of eating is based on halal and toyyib, which describes eating permissible and wholesome food according to Islamic principles. However, Muslims nowadays ignore this concept, which is taking tolls on their daily lives, making them mentally and physically unhealthy. Islam emphasises food intake because of the significant impact it may have on physical and mental well-being and the soul of an individual. The types of diet in line with Islamic teaching are also described from the practice of the Prophets. The information is collected using Scopus and Google Scholar databases in addition to the primary two sources: the Qur’an and Sunnah. The reported evidence from Qur’an and Sunnah were from trusted sources, and references are provided. The contribution of this article is to set guidelines to achieve a balanced lifestyle by consuming halal and toyyib, deriving that from prophetic practices