Pig derivatives such as collagen are commonly added as an ingredient in cosmetics to improve appearance and skin health. To ensure cosmeceutical products comply with halal regulations in Muslim countries, the development of a quick, valid, practical, and economical method to detect the presence of porcine DNA is necessary. The aim of this study was to detect the presence of pork DNA from cosmetic product. Genomics DNA from highly processed cosmetics cream products and raw meat (as positive control) were isolated by using Wizard Genomic DNA purification kit from Promega. Five cosmetics cream samples that labeled as collagen cream were purchased through the online store. One of the products is declared contains piggy collagens, one is halal and other three are unknown source. Polymerase chain reaction (PCR) assay was performed to amplify the fragment of the 12S rRNA gene by a set of species-specific primer which produces amplicons length 387 bp in porcine DNA. The result showed the presence of porcine DNA which was isolated from raw pork, cream cosmetics that contain piggy collagens and cream hands that contains collagen from unknown source using commercially PCR MyTaq™ DNA polymerase kit and a set of species-specific primer with an annealing temperature of 44.4 ºC. The band produced from this PCR was the highest intensity. The success of the amplification of porcine DNA shows that this method is practical, easy and efficient for routine product analysis for halal authentication in undeclared and declared of the porcine material presence in the product. Hence, consuming cosmetic cream contains porcine DNA is prohibited according to the Islamic view in Malaysia.

Objective: This study is aimed to develop a strategy to mask the bitter taste of Momordica charantia Linn. extract using alginate-gelatin beads.Methods: Beads of bitter melon fruit extract (M. charantia Linn) were prepared using an ionic gelation method in which cross-linking occurs between sodium alginate and calcium chloride that serves to mask the bitter taste. Beads were prepared using sodium alginate (1.5% w/v) with various concentrations of bitter melon fruit extract (1:2, 1:1, and 1:0.5), gelatin (2% w/v), and CaCl2 3%. The obtained beads were then characterized both physically and functionally, and their morphology, process efficiency, particle distribution, swelling index, and water content were recorded.Results: Formula 1 beads, with a 1:2 ratio of extract: alginate, displayed a near-round shape with a diameter of 600-1 200 μm, a swelling index of 113.21%, and a moisture content of 15.34%. In addition, these beads were able to significantly cover the bitter taste (p<0.05). Conclusion:Formula 1 beads with a 1:2 ratio of extract: alginate can effectively mask the bitter taste of M. charantia Linn.