Kajian Titik Kritis Kehalalan Produk Olahan Yogurt

Hapsari, Dara Puspita; Budi, Endah; Gunawan, Setiyo

doi:10.12962/j22759970.v2i1.193

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…Pasteurized milk is milk that has undergone a processing process in the form of heating to a temperature of around 30-60 degrees in a span of 30 minutes. This pasteurization method is considered to kill germs and aims to eliminate microbes or bacteria present in milk [17]. In the research conducted by [8], regarding the lead test on pasteurized milk with 3 samples, it was found that the lead content in pasteurized milk was below the quality standard of 0.02 mg/kg.…”

Section: Comparison Of Pb and CD Concentrations With Pasteurized Cow'...mentioning

confidence: 99%

Analysis of Lead (Pb) and Cadmium (Cd) heavy metals in cow’s milk in Central Java, Indonesia

Rachmawati,

Candraningtyas,

Putra

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The need for animal food is increasing because of its nutritional content. Foodstuffs needed to meet daily needs must be healthy and free from harmful substances, including heavy metals. Fresh cow’s milk is an animal-based food that is consumed by many people because it is very easy to find at an affordable price. This study aimed to determine the levels of heavy metals Pb (Lead) and Cd (Cadmium) contained in fresh cow’s milk and to find recommendations if they exceed a predetermined threshold. The method used is laboratory analysis of heavy metal content in fresh cow’s milk from a cattle farm in Boyolali Central Java. Analysis of Pb and Cd content was carried out by Atomic Absorption Spectroscopy (AAS). Data analysis was carried out by comparing the content of heavy metals in fresh cow’s milk with SNI 3141.1: 2011 concerning quality requirements for fresh cow’s milk and SNI 7387: 2009 concerning the maximum limit of heavy metal contamination in food. Laboratory test results on fresh cow’s milk had a heavy metal Pb content of 96.67 mg/kg and a heavy metal Cd content of 4.45 mg/kg. It is known that the maximum limit for heavy metal contamination in food is 0.02 mg/kg. It can be concluded that the heavy metal content in fresh cow’s milk has exceeded the existing quality standard threshold. Previous research revealed that the metal lead content in cow’s milk that has been processed is lower than in cow’s milk that has not been processed.

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Section: Comparison Of Pb and CD Concentrations With Pasteurized Cow'...mentioning

confidence: 99%

Analysis of Lead (Pb) and Cadmium (Cd) heavy metals in cow’s milk in Central Java, Indonesia

Rachmawati,

Candraningtyas,

Putra

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…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.…”

Section: Traceabilitymentioning

confidence: 99%

Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

Sucipto

Hidayati

Perdani

et al. 2021

Indonesian Journal of Halal Research

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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 HAS-23102 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, deep-fried, 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 halal-certified 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.

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“…This results in the critical points of products status no longer being simple and encompassing multiple aspects. Halal status of products must be ensured through certification, which adheres to the principle of traceability from upstream to downstream (Hapsari, Budi, and Gunawan 2022). Therefore, legal certainty of products can be achieved (Hasan, 2022).…”

Section: Introductionmentioning

confidence: 99%

Preserving Spiritual Rights through Halal Certification for MSME Products: Voluntary vs. Mandatory

Disemadi,

Putri

2024

JMS

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Halal certification of products is a manifestation of legal protection for Muslim consumers related to efforts to safeguard their spirituality. As a predominantly Muslim country, Indonesia is expected to protect its citizens by fulfilling their fundamental rights. Furthermore, the state strives to develop the domestic halal food industry to promote its growth. Following the enactment of Law Number 33 of 2014 concerning Halal Products Assurance, every business entity that sells essential goods utilized by the public is required to have halal certificate and label, including micro, small, and medium enterprises (MSME). This normative legal or doctrinal research is a qualitative examination that analyzes legal materials related to the protection of spiritual rights through halal certification. The results show the role of the government in ensuring the safety, comfort, and smoothness of Muslim consumers in practicing their religious teachings. Obligation imposed on every business entity to obtain certification creates legal protection for users of these products. Certification registration by business entities, including MSME, provides legal certainty for the protection of consumers' spiritual rights.

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Kajian Titik Kritis Kehalalan Produk Olahan Yogurt

Cited by 3 publications

References 14 publications

Analysis of Lead (Pb) and Cadmium (Cd) heavy metals in cow’s milk in Central Java, Indonesia

Analysis of Lead (Pb) and Cadmium (Cd) heavy metals in cow’s milk in Central Java, Indonesia

Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

Preserving Spiritual Rights through Halal Certification for MSME Products: Voluntary vs. Mandatory

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