cover
Contact Name
Tri Cahyanto
Contact Email
tri_cahyanto@uinsgd.ac.id
Phone
-
Journal Mail Official
ijhar@uinsgd.ac.id
Editorial Address
Jl. A.H. Nasution No.105, Kec. Cibiru, Bandung - West Java 40614
Location
Kota bandung,
Jawa barat
INDONESIA
Indonesian Journal of Halal Research (IJHAR)
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
Arjuna Subject : -
Articles 20 Documents
Principal Component Analysis (PCA) Method for Classification of Beef and Pork Aroma Based on Electronic Nose Tazi, Imam; Isnaini, Nur Laila; Mutmainnah, Mutmainnah; Ainur, Avin
Indonesian Journal of Halal Research Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4155

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 beef and pork consumption that has been sold in supermarkets. Samples of beef and pork are then ground until smooth. After that, it is weighed until it reaches 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 only with 2-dimensional data, 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.
The Effects of Haram Food on Human Emotional and Spiritual Intelligence Levels Farid, Miftah; Basri, Hasan
Indonesian Journal of Halal Research Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7711

Abstract

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 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. 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.Data was analyzed by using qualitative data analysis techniques. 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.
The Effect of Storage Duration on Fruit Juices Made With or Without the Addition of Yeast Towards Its Alcohol Content Roswiem, Anna Priangani; Septiani, Triayu; Yuliwulandari, Rika
Indonesian Journal of Halal Research Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5753

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.
Pig Sample Handling in Research Laboratory Scale Kulsum, Yuni; Adawiyah, Ayuni; Shofwaturrohmani, Fatiya; Nurjanah, Desi
Indonesian Journal of Halal Research Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4091

Abstract

The laboratory is a closed room or open room as a place for conducting experiments and research. One understanding when laboratory research is important to master is the management of samples, especially wet samples. One sample sample that requires special handling is a sample of pig. The management of samples, especially samples of unclean ingredients, do not yet have clear references so that they become a big dilemma and become uneasy with Muslims if they are not managed properly. The method used in writing this article is literature study, discussion and study. The results include laboratory layout, organizing laboratory management, and retrieval techniques as well as handling laboratory pig samples. In general, handling pig samples on a laboratory scale must be done with extra caution, detail, and aseptism 
The Synthesis of Edible Film from Tilapia Fish (Oreochromis niloticus) Bones for Ecofriendly Material of Halal Packaging Applications Windayani, Neneng; Irwansyah, Ferli Septi; Effendi, Meila N
Indonesian Journal of Halal Research Vol 2, No 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i2.9230

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. 
Preliminary Immunochemical Studies to Detect Lard Sudjana, Dina; Amalia, Lia; Adnan, Saepul
Indonesian Journal of Halal Research Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7819

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.
Detection of Porcine DNA in Processed Beef Products Using Real Time – Polymerase Chain Reaction Septiani, Triayu
Indonesian Journal of Halal Research Vol 1, No 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.5601

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.
Halal Politics Role in the Fight against Vote-Buying and Hoaxes Septiadi, Muhammad Andi; Joharudin, Agus; Lestari, Nadia Ginan; Fajri, Rully Reinali; Khendra, Muhammad
Indonesian Journal of Halal Research Vol 2, No 2 (2020): August
Publisher : UIN Sunan Gunung Djati Bandung

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

Abstract

During the election year, political candidates apply different strategies to win the election. Some candidates resort to spreading hoaxes and vote-buying. This phenomenon has become a trouble for the country as there will be severe repercussions. Halal politics is a new concept that needs to be studied. It aims to reduce or even eradicate hoax spreading and vote-buying. It also hopes to provide a further reference in political activities for both politicians and people generally. This study used qualitative literature study and thematic interpretation to collect data that are related to halal politics. The sources of the data are study results, Quran, and scholar Quran interpretation. The study concludes that halal politics implementation depends on heavily on people's active participation in preventing and stopping hoaxes and vote-buying. Furthermore, with the increase in society's political literacy, political candidates will change their strategy for the better.
Management of Supply Chain Process for Meat Products Nusran, Muhammad; Alam, Roslina; Triana, Dien; Parakkasi, Idris; Abdullah, Tajuddin
Indonesian Journal of Halal Research Vol 1, No 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

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

Abstract

The purpose of this research plan is to make a mapping of the Halal Critical Point of Beef Products and a number of Processed Beef Products and also to create a Supply Chain Process Flow System for Meat products. Data and analysis of data explored in this research plan are stakeholders in the halal supply chain, namely authority institutions such as slaughtering houses (RPH), producers, logistics providers, operators, consumers, and the government by making questionnaires to identify criteria and sub-criteria important. The survey discusses consumer perceptions of the halal supply chain of products of beef and processed beef using the score method. The results of data processing can then be analyzed using the Analytical Hierarchy Process (AHP) model. This study is expected to contribute to the selection of important criteria for halal supply chains of Meat products and their processed products, then contribute to the priority index using AHP (Analytic Hierarchy Process)
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Rahimah, Souvia; Fadhila, Anisa; Lembong, Elazmanawati; Sukri, Nandi; Cahyanto, Tri
Indonesian Journal of Halal Research Vol 2, No 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

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

Abstract

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.

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