mihrec 2014 conference proceeding

MALAYSIA INTERNATIONAL

HALAL RESEARCH & EDUCATION

CONFERENCE 2014

(MIHREC 2014)

PUTRAJAYA, MALAYSIA

2-4 DECEMBER 2014

Jamilah Bakar

Raja Mohd Hafidz Raja Nhari

Nur Fadhilah Khairil Mokhtar

Nurul Natasha Rosman

Nur ‘Ain Najwa Mohd Nor

Halal Products Research Institute

December 2014

Any inquiry please refer to

Director

Halal Products Research Institute

Universiti Putra Malaysia

Putra Infoport, 43400 UPM Serdang

Selangor Darul Ehsan, Malaysia

Tel: (603) 8947 1952

Fax: (603) 8943 9745

Perpustakaan Negara Malaysia

Malaysia International Halal Research & Education Conference (2014: Marriot Hotel, Putrajaya, Malaysia)

Proceedings of Malaysia International Halal Research & Education Conference 2014, 2-4 December 2014/Jamilah

et al.

1. Authentication and Traceability

2. Product Innovation

3. Product Quality and Safety

4. Shariah, Policy and Regulations

5. Halal Economy and Management

Preface

Research and education in halal sector is one of the main agenda in Malaysian government policy and

also for the OIC countries. However, research and education and trade interests are not restricted to these

countries due to the globalization phenomena of the 20th century. Increasing acceptance of halal products

by non-muslim and the increasing demand by Muslims recognizing the wholesomeness and the

guaranteed quality attributes associated with halal products, have brought the need for more systematic

management of the halal industry. Realizing this need and noticing the void in the information in

fundamental areas of sciences and education research, Halal Products Research Institute, Universiti Putra

Malaysia has taken the lead to organize Malaysia International Halal Research & Education Conference

(MIHREC 2014) with the theme ‘Innovation for A Sustainable Halal Industry’.

The conference scope provides the broadest opportunity for those in the field of agriculture, food

processing and preservation, biotechnology, information technology, engineering, economics and

management, medical and allied sciences and other social sciences to share and contribute to this pool of

knowledge. MIHREC 2014 is also a platform for future networking. The conference is proud to be able

to solicit the contributions of two renounced keynote speakers in the field of social sciences and the

applied science, Y Bhg. Prof. Emeritus Dato’PadukaMahmood ZuhdiHj Majid and Dr. Hani Mansour Al-

Mazeedi, respectively. With a total number of fifty oral papers and twenty-two poster presenters, it is

hoped that the compilation of these information into one proceeding as an output of the conference could

be benefited by participants for future work. The proceeding is arranged according to their themes for

easy referencing.

I wish all the participants both presenters and non-presenters success in their future endeavors.

Prof Dr. Jamilah Bakar

Chairman of MIHREC 2014

December 2014

MIHREC 2014 ORGANIZING COMMITTEE

Patron : Prof. Dato' Dr. Mohd Fauzi Hj. Ramlan

Advisor : Prof. Dr. Russly Abdul Rahman

Chairman

Prof. Dr. JamilahBakar

Deputy Chairman

Prof. Dr. Shuhaimi Mustafa

Secretary

AinulMardiyyah Abdul Rahman Treasurer

Ahmad Nizam Abdullah

Zulbasri Othman

MohdRohaizadJasman

Scientific

Assoc. Prof. Dr. NurdengDeuraseh

Dr. AwisQurniSazili

Assoc. Prof. Dr. MohdNasirMohdDesa

Prof. Dr. Muhammad Nazrul Hakim Abdullah

Prof. Dr. MohdSalehKamarudin

Prof. Dato’ Dr. Ahmad ZubaidiBaharumshah

Raja MohdHafidz Raja Nhari

Nor NadihaMohdZaki

IdayuAbdGhani

Secretariat

Dr. NurHananiZainalAbedin

AinulMardiyyah Abdul Rahman

SyarienaArshad

NurulHanani Abdul Jalil

Mastura Abdul Kadir

SalizaShahrani

Nur ‘AtiqahZainuddin

NurulHawa Ahmad

Zawiah Abdul Majid

Promotion & Publicity

Assoc. Prof. Dr. RodziahAtan

Dr. Ahmad Fareed Ismail

Prof. Dr. Amin Ismail

Assoc. Prof. Dr. AzmawaniAbdRahman

Dr. PuziahHashim

NoorfaizanAnuar

NurFadhilahKhairilMokhtar

MohdSalehanSanusi

CikNorzainaDarus

AhriSogok

Social

Assoc Prof Dr. Mohhidin Othman

Dr. SuhaimiAbRahman

Mohammad AizatJamaludin

Sponsorship and contribution

Dr. NorhayatiHussain

Assoc. Prof. Dzulkifly Mat Hashim

Dr. RabihaSulaiman

Dr. Rosnita A Talib

Dr. Nor Afizah Mustapha

ZuflihaZakaria

Nor ZaimahPilus

Logistic & Technical


Umi Noor Sa’adiahHussin

AmirnuddinNazar

Ahmad FaizalHamidon

AzharRamayah

FadzlanMohdTahir

TABLE OF CONTENT

ORAL PRESENTATION

Theme: Shariah, Policy and Regulation

ID NO TITLE PAGE

149 Constraints Experienced by Restaurateurs and Caterers in Indonesia for

Halal Certification

Sulistyo, P.,, Azmawani, A.R., Suhaimi A.R., and Asnarulkhadi A.S

1

1410 Civil Liabilities for False Halal Logo under the Consumer Protection Act

1999

Elistina, A.B., Saodah, A., and Rojanah, K.

9

147 Administration and Enforcement of Halal Certification in Malaysia – a

Possibility towards Cooperative Federalism

Faridah, J. and Nurhafilah, M.

17

1434 The Shariah Committee Attributes, Advising Role and The Preservation of

Religion in the Malaysian Islamic Financial Institution

Sabarina, M.S., Mohamat Sabri, H. , Norman, M.S., and Sanep, A.

24

Theme: Authentication and Traceability

1420 SDS-PAGE and enzyme immunoassay methods for detection of porcine

gelatin in edible bird’s nest

Nur Azira, T., Nur Illiyin, M.R., andAmin, I.

34

1411 Investigating Processed Meat Product Mislabelling in Malaysia’s: A

Comparison between 2 Methods.

Hadi Akbar, D. and Norrakiah, A.S.

40

1425 LC-ESI-Q-TOF-MS Identification of Porcine-Specific Peptide

Biomarker in Cooked Pork for Halal Authentication

Siti Aimi Sarah, Z.A., Faradalila,W.N., Karsani,S.A., Amin, I., and Sazili,

A.Q.

47

14544 Halal Authentication of Surgical Sutures through Experimental Techniques

Nur Farhani, Z., Mohd Anuar, R., and Saifuddeen, S.M.

53

14566 Malaysia Halal Traceability and Verification System using QR Code

Khairunnisa, T., Syamsiah, M., and Wan Azizun, W.A.

57

1438 Real Time Traceability System for Halal Transportation

Maizatul Akma, M., Shattri, M., Noordin, A., and Wan Azizun W.A.

63

1455 Detection of milk origins in dairy products by using SYBR duplex real-time

PCR (SDRT-PCR) Fatih Abasiyanik, M., Sibel, K., and Ergün, Ş.

70

1475 Use of liquid chromatographic methods for gelatin differentiation in halal

verification

Azilawati, M.I., Amin, I., Jamilah, B, .and Shuhaimi, M.

77

019m Rethinking porcine DNA in food products as tool for halal/haram

determination

Harivaindaran, K. V., Zakariya, N.S., and Tajul Aris Yang

84

1458 FTIR Spectroscopy investigation of ‘Istihalah’ during gelatine production

Slimane A, Irwandi, J., Hammed A.M., Mohamed Elwathig, S.M., Bahmed,

R.

89

018m Exploring the link between science and fatwa in istihalah process and

products

Nor Syafarah, Z., Tajul Aris Yang and Harivaindaran, K. V.

95

Theme: Halal Economy and Management

1473

The Antecedents of Halal Malaysia Brand Equity based on Consumers

Tolerance on Product Cue Attributes.

Wan Rusni, W. I., Mohhidin, O., Russl, A.R.,, Nitty Hirawaty, K., and

Suhaimi, A.R

101

021m A Literature Review and Future Agenda of Halal Logistics Study

Mohammad Fakhrulnizam, M., Nor Aida, A.R. , Ahmad Zahir, M. and

Zawiah, A.M.

106

022m Developing Halal Food Supply Chain Integrity Model in Logistics Industry:

A Conceptual Review

Zawiah, A.M and Nitty Hirawaty, K.

114

Theme: Product Innovation

1464 A Review on Fatty Acid Desaturases of Psycrophilic Bacteria and

Unsaturated Fatty Acids

Lawal, G., Ali, M.S.M., Oslan, S.N. and Rahman, R.N.Z.R. A.

123

016m Identification of Total Carotenoids and β-Carotene Content in Local Sweet

Potato (Ipomoea Batatas) for Halal Pharmaceutical Industry

Suhair, M. H., Irwandi, J., Parveen, J. and Rashidi, O.

135

024m Development of ‘Halal’ Verification and Tracking System with Augmented

Reality (AR) Technology for ‘Halal’ Certified Restaurants in Brunei

Darussalam

Ak Mohd Syukri Pg Hj Metussin& Nurdeng Deuraseh

142

012m Effect of pad codewords modification on JAKIM Halal logo size

Fuaad, R., Syamsiah, M., and Abdul Rahman, R.

153

Theme: Product Quality and Safety

1419 Skeletal muscle proteome of commercial broiler chickens as affected by pre

slaughter electrical stunning

Salwani, M.S., Vejayan J., Zulkifli, I, and Sazili, A.Q.

160

1441 Functional Foods as Dietary Phophylaxis to Chronic Diseases

Swee, T.T.

165

148 Understanding Integrity Practices of the Manufactures in Halal Food

Supply Chain

Kamisah, S. and Azmawani, A.R.

171

1463 Isolation and Antimicrobial Sensitivity Profile of Salmonella Typhimurium

and Escherichia Coli O157:H7 Associated with Carcasses and Hides of

Cattle Slaughtered at Halal Abattoir in Gombe, Nigeria

Adamu, M.T and Ja’afaru, M.I

178

POSTER PRESENTATION


1415 Porcine DNA Extraction From Meatballs For Halal Authentication

Laila Liyana, M.N., Sahilah, A.M., Mohd Khan, A., Aminah, A., and Abdul

Salam, B.

186

1424 Method optimizing DNA extraction on dairy products by real-time PCR

targeting porcine-specific mitochondrial DNA gene for Halal verification.

Nurul Natasha, R., Shuhaimi, M., and Mokhtar, N.F.K., and Ali M.E.

194


1422 The Effect of Swiftlet Nest Cleaning Process on the Nitrite and Protein

Contents

Siti Husnaa, M.T., Siti Salwa, A.G., Mohamad Zaki, A.R., Mahiran, B., and

Rosnah, S.

202

1450 Extraction and Characterization of Polysaccharides from Coconut Milk

Residue

M. N. Nur ’Ain, N., Shuhaimi, M., Amid, M., and Marikkar, N.

207

1431 Influence of Spray Drying Conditions on Selected Physical Properties of

Sargassum muticum Powder

Tun Norbrillinda, M. and Nur Elyana, N.

\

211

015m Haruan (Channastriatus) Extract as Halal Innovation Productsfor Healing

of Gastric Ulcer: Preliminary Investigation

Azemi , A.K., Rahim, M.H.A., Mamat, S.S.. Yahya, F., Kamarolzaman,

M.F.F., Mohd Sani, M H., Mat Jais, A.M., Teh, L.K., Salleh, M.Z., and

Zakaria, Z.A.

217

1465 Antiulcer potential of Sapium indicum aqueous extract: Towards the

development of Halal Pharmaceutical Ingredient with Gastroprotetive

Property

Md Tohid, S.F., Ismail, F.I., Balan, T.1 and Zakaria, Z. A

223

1413 Okra (Abelmoschus esculentus L. Moench) pectin: Extraction yield and

chemical composition

Nur Farhana, A.R., Sadeq Hassan. A-S., Amin, I., and Shuhaimi, M.

229

1468 Development and Characterization of Pitaya Seed Oil-In-Water

Nanoemulsions for Cosmeceuticals Application.

Siti Salwa,A.G., Hasmah, Bidin, Mahiran, B., Emilia, A. M. and Mohamed

Salama, M.

235


025m Application of Emulsifiers in Chocolate: A Short Review

Norhayati, H.

241

Appendix I: Compilation of Abstracts

KEYNOTE SESSION

1. Halal Status of Food: Question Of Method

Prof. Emeritus Dato’ Dr. Mahmood Zuhdi Hj. Abd. Majid

249

2. Pitfalls and opportunities in conducting Halal projects: Characterisation of

the Halal Status of Food, Pharmaceuticals, Cosmetic and Healthcare

Products

Dr Hani Mansour Al-Mazeedi

250

LEAD PAPER

1. Istihalah As An Alternative Method In Halal Industry With Special

Reference To Ceramic Products From Animal Bone

Assoc. Prof. Dr. Nurdeng Deuraseh

251

2. Legal and Shariah Framework

Prof. Dr. Noor Inayah Yaakub

261

3. The necessity of laboratory analyses to verify the authenticity of Halal

products


262

4. Challenges in Innovation in Halal Product Development: Understanding the

Hurdles

Prof Dr.Jamilah Bakar

263

5. Halal Economy in the Global Markets: New Source of Investment and

Economic Growth

Prof Dato’ Dr Ahmad Zubaidi Baharumshah

264

6. The Rise of the Halal Economy and the Potential Issues for Research

Assoc. Prof. Dr. Azmawani Abdul Rahman

265

7. Innovation-Driven Strategic Partnership between Industry and Academia in

Nurturing the Growth of Technology for Global Halal Sector

Assoc. Prof Dr. Alyani Ismail

266

8. Isolation and Characterization of Halal Collagen from Chicken Feet

Dr. Puziah Hashim

267

ORAL PRESENTATION

Theme: Shariah, Policy and Management

010m Stakeholder Interests and Sharia Compliance Assurance: A Discourse on

the Role of Sharia Boards of Islamic Banks

Ahmad Fahmi, S.H.

268

008m Positioning ASEAN as Halal Hub Certification: A comparative study of

halal certification practices

Sharifudin, S., Baharudin, O., and Arsiah, B.

269

006m Halal Finance and Halal Foods: Are They Falling Apart?

Abdul Ghafar, I., and Mohd Ali, M.N.

270

005m Glancing the Malaysian Standard MS 2424:2012 Halal Pharmaceuticals-

General Guidelines from the Pharmaceutical Industry’s Perspectives

Johari, A.L., Zalina, Z., and Siti Zubaidah, I.

271

1453 The Concept of Halal Retailing Based on Halalan-Toyyiban Assurance

Pipeline – Part 3: Management System Requirement for Retailing: An

Initial Study for Logistics Industry.

Fahrul Irfan, I., Mohd Nasir, A., Mohd Amri, A., and Nor Edila, M.A.

272

1454 Halal Logistics: Manipulation in Packaging, Labeling and Retailing Issues

Fahrul Irfan, I., Mohd Amri, A., M. Daud, A., and Suhaimi, A.R.

273

1447 Eating Culture among ASEAN Countries and Its Implication towards

Development of Regional Halal Industries

Suhaimi, A.R., Russy, A.R., Mahmood Zuhdi, A.M., Nurdeng, D., Mohd

Anuar, R., and Mohammad Aizat, J

274

1448 Halal Awareness among Muslim Consumers in East Coast Malaysia

(Kelantan)

Suhaimi, A.R., Azmawani, A.R., Mass Hareeza, A.,and Siti Nurhidayaah, T.

275

029m Food Culture (‘Uruf) Among Muslim Community in Borneo: An

Exploratory Research

Russly, A.R., Suhaimi, A.R., Mohd Anuar, R., Mohammad Aizat, J.,and

Halimatus, S.Y.

276


1446 Detection Of Butter Adulteration With Lard By Employing 1h-Nmr

Spectroscopy And Multivariate Data Analysis

Nurrulhidayah, A. F., Che Man, Y.B., Rohman A., Amin, I., Shuhaimi, M.,

Arieff Salleh R., and Alfi. K.

277

014m Detection of Lard in binary Animal Fats and Vegetable Oils Mixtures, and

in Some Commercial Processed Foods

Al-Kahtani, H.A., Abou Arab, A.A. and Asif, M.

278

1435 DNA extraction and species detection in gelatin and gelatin capsule by real-

time PCR

Mohamad, N. A., Mokhtar, N. F. K. and Shuhaimi, M.

279

023m Rapid and Reliable Identification of Meat Origin in Meat Products Using

CP-M-PCR

Ummi Kalthum, H.,,Mohd Nasir, M.D., Amin, I.,and Shuhaimi, M.

280

020m Mass spectrometry approach for identification of porcine and bovine

gelatin biomarkers in gelatin food ingredient

Wan Noor Faradalila. W.J., Dzulkifly, M.H., Puziah, H.

281

Theme: Halal Economy and Management

002m Good Governance for Sustainable Halal Business in Malaysia

Che Rosmawati, C.M.Z., Suhaimi, A.R.,, Zahira, M.I., and Shamrahayu,

A.A.

282

1467 A Functional Halal Food Industry in Nigeria: A Multidisciplinary

Approach

283

Nurah, O., Ahmed, I., Tijani, O., and Vijay, J.

001m Collaborative Knowledge Management System Model in Facilitating

Knowledge Sharing Among Halal Practitioners

Rusli, A.

284

1470 Food Sustainability Perspective – Production challenge, consumption

challenge and socio-economic challenge

Suharni, R., Chew,B-C., and Hamid, S-R.

285

1471 The Halal Trade War

Normizan, B., Syamsul, B.R., Bakti, H.B., Zairy, Z., Norazlina, A.W., and

Hamimi, O

286

011m SMEs Halal Operators and Islamic Financial Planning

Junaina M. andMukhlis, A.

287

017m Factors Influencing Consumers’ Purchase Intention of Halal Food Products

in Kedah

Normardiana,J., Siti Nurafifah, J., and Atiqah, S.

288

1456 One-Stop Halal Ingredients Centre and Halal Suppliers Database for SMEs’

Halal Certification in Malaysia

Norsuhada, A.K. and Ida Idayu, M.

289

1479 Challenges for Halal Option in Japan

Yukari, S

290

007m Development of Halal Nutrition Framework

Mariam, A.L. and Suhaimi, A.R.

291

144 Institutional Infrastructure and Economic Growth

Ly, S., Ahmad Zubaidi, B., and Wahabuddin,S.R.

292


1477 Extraction and characterization of gelatin from rohu (Labeo rohita) fish

scale

Khairulnizam, A.B., Jamilah, B.

293

1414 Authentication of Halal Logo Through The use of Smart Holographic Seal

for Halal Products Packaging

Nurhidayati M.S., Alyani, I., Syamsiah, M., Azmawani A.R. and Fakhrul

Zaman, R.

294

027m Slaughtering Process in Different Countries

Zeiad A. Aghwan,, Awis Q. Sazili and Nurdeng, D.

295

009m Shelf Life Extension of Walnut Kernels using Rice Starch-based Edible

Coating Formulations

Roselina, K., Mona, A., Mohammad Tauseef, S.and Russly, A.R.

297


1417 Effects of water-bath stunning on the death of the poultry and myofiber

apoptosis

Intan Azura S. and Mohammad Tariqur, R

298

POSTER PRESENTATION


1472 Porcine DNA Stability at Different Drying Temperature during Tablet

Preparation

Syarifah Nur Syakira, S.S., Nurzalina, A.K.K., Suriani, A., and Leong, C.W.

299

1421 Discrimination of Lard in Extracted Ink of Printed Packaging of Foodstuff

using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Syazwani, R., Rosnita, A.T.,, Russly, A.R.,, Norhazlin, Z., and Siti Hajar, O.

300

1469 Meat species discrimination using NMR-based metabolomic for Halal

authentication

301

Nurjuliana, M., Azizah, A.H., Dzulkifly, M.H., Shuhaimi, M., and Amin, I.

1478 qPCR Detection of Porcine DNA Adulteration in Dietary Supplements’

Raw Material

Melanie Ann, P., Nurzalina, A.K.K., Suriani, M. and Leong, C.W.

302

1476 Sensitivity of porcine DNA detection using qPCR in pharmaceutical

powder blends

Nurul Akma, M.H., Nurzalina, A.K.K., Suriani, M. and Leong C.W.

303


1480 Tips and Tricks: Antibacterial Assay of Plant Extracts

Muhamad Shirwan, A.S., Jamilah, B., and Russly, A.R.

304

1481 Effect of Habitat on the Functional Properties and Application of Fish

Gelatin

Muhammad Ilham, A.R. and Jamilah, B.

305

026m Application of Operations Research in Halal Food Industry

Nurul Azwa, K.

306

145 Purification and Characterization of a Novel Amylase Enzyme from Red

Pitaya (Hylocereus polyrhizus) Peel

Mehrnoush, A., Mohd Yazid A.M., Nor Khanani, A.Z.

307

028m Rheological Analysis of Gelatine and New Developed Substitute (Plant

Base Material) in Halal Capsule Development

Siti Aishah, B., Nor Nadiha, M.Z., and Dzulkifly, M.H.

308


1418 Effects of Waterbath Stunning on Myofiber Physiology of the Meat during

Chilled Storage Period.

Intan Azura S. and Mohammad Tariqur,

309

1444 Packaging Shape and Its Relationship to the Quality of Drinking Water

Maher A. A. A., Russly, A.R., Shuhaimi, M. and Dzulkifly, M. H.

310

Appendix II: List of MIHREC 2014 Participants 311

Oral Presentation:

Shariah, Policy and Regulation

1

ID149

Constraints Experienced by Restaurateurs and Caterers in Indonesia for Halal Certification

Sulistyo Prabowo1,2

*, Azmawani Abd. Rahman2,3

, Suhaimi Ab. Rahman2,3

, Asnarulkhadi Abu Samah4

1 Department of Agricultural Products Technology, Faculty of Agriculture Mulawarman University

Samarinda 75123 Indonesia, 2 Halal Products Research Institute Universiti Putra Malaysia Serdang Selangor 43400 Malaysia

3 Faculty of Economic and Management Universiti Putra Malaysia Serdang, Selangor, Malaysia.

4 Faculty of Human Ecology Universiti Putra Malaysia Serdang Selangor 43400, Malaysia

ABSTRACT

World halal business as well as awareness in halal products and services consumption has been growing

rapidly for the last few years. However, many industry players have not realized the huge potential of

halal business. In food industry, service sectors like restaurants and caterings show less concern on halal

certification than to that in the manufacturing sector. This study explores the constraint in the adoption of

halal assurance system HAS 23000 as a prerequisite to halal certifications in food service industries in

East Kalimantan (Kaltim), Indonesia. This study used an in-depth interview in qualitative data collection.

Fifteen respondents representing eleven caterers and four restaurateurs were interviewed. An open ended

question was employed to elicit the required data. The study identified some internal and external factors

as the constraint in the adoption of halal certification. The result found that lack of human resources

capability, as well as lack of socialization and information was the most used theme addressed by the

participants. These factors led to the lack of knowledge and awareness.

Keywords:constraint, halal, in-depth interview, Indonesia, restaurant

1. INTRODUCTION

The Majelis Ulama Indonesia (MUI, The Indonesian Council of Ulama/Islamic Scholars) has introduced

a halal assurance system standard called HAS 23000 since March 2012. HAS 23000 is an integrated

management system which organizes, implements and maintains materials, production processes,

products, people and procedures in order to ensure the continuity of halal production process according to

the requirements imposed by the board of certification. As a standard, halal assurance system also

contains a series of document encompassing the scope, definition, requirements, compliance and so on.

Standards are also sorted through consensus, transparency, and openness that refer to international

standard allowed. Halal assurance system also contains the rules, guidelines and regulations (LPPOM

Oral Presentation:


2

MUI, 2012). This standard has been recognized internationally and become a reference in some other

countries (Wilson et.al., 2013).

In line with the fast growing of halal business, Indonesia has a bright prospect as it is the biggest Muslim

countries in the world with 87.18% of its population are Muslims. Besides, Indonesia has experience a

steady improvement in economic and political conditions. Unfortunately, the potential of halal business

in Indonesia has not been fully realized by the industry players, as seen from the low number of halal

certificates issued by MUI (Wilson et al., 2013).

This research investigates the barriers by the restaurants and the catering industry in Kaltim Indonesia in

implementing a halal management system. Kaltim was chosen in this study because the government of

this province has urged the stakeholders involved in food service industry to be halal certified (Humas

Provinsi Kaltim, 2013). Since August 2013, Kaltim became the first province in Indonesia to initiate the

local regulation on halal products warranty (Humas DPRD Provinsi Kaltim, 2013). It is under the decree

number 06/2014 dated Februari 11, 2014 this regulation legalized as “Management and Monitoring

TowardHalal and Hygienic Products” (Kaltimpost, 2014). In addition, the Ministry of Religion Affairs of

the Republic of Indonesia also stated that Kaltim is one among five pilot project provinces to disseminate

“Gemar Halal (Gerakan Masyarakat Sadar Halal)”, a movement aimed to encourage people awareness

on halalness. Unfortunately, very little players in the food industry are halal certified in Kaltim

(Kaltimpost, 2012).

Quality system certification is largely believed to have many advantages for food industries. However,

there are always obstacles in the implementation of a quality system. Hazard Analysis Critical Control

Point (HACCP) is one among them which has widespread acceptance. The HACCP institutes procedures

to reduce or eliminate hazards through documentation and verification system. Notwithstanding HACCP

has been widely adopted by the food manufacturing industries in the hospitality and catering sector, yet,

there have been concerns about the implementation. While immense research were conducted on food

quality system, there have been very little publications on the halal assurance system implementation in

the food service sector industry. As such, various quality assurance systems in the world have been used

in this research as a reference to study the barrier in its implementation.

Practical experience and review of the literature in the field of food safety suggests that success in

implementing a system depends on a complex issue includes managerial, organizational and technical

aspects. Those barriers include lack of management commitment (Hielm et al., 2006; Baş et al., 2007;

Jirathana, 1998; Jin, et al, 2008; Wilcock et al., 2011; Karaman, 2012), lack of facilities (Baş et al., 2007),

lack of motivation (Baş et al., 2007), no understanding to the system (Hielm et al., 2006; Baş et al., 2007;

Oral Presentation:


3

Karaman, 2012), the absence of instructions (Baş et al., 2007), lack of support from government

authorities (Baş et al., 2006; Baş et al., 2007; Karaman, 2012), not likelyto change (Taylor, 2001), lack of

prerequisite program ( Baş et al., 2007), lack of knowledge, low of awareness (Azanza and Zamora-

Luna, 2005, Garayoa et al., 2011; Karaman, 2012), lack of financial resources and time (Taylor, 2011;

Konecka-Matyjek et al., 2005; Baş, et al, 2006; Jin, et al, 2008; Wilcock et al., 2011; Shih and Wang,

2011; Karaman, 2012), staff turnover (Baş, et al, 2006), too much work administration in

documentationrelated to the administrationandrecord keeping (Taylor, 2001; Konecka-Matyjek et al.,

2005; Hielm et al., 2006; Karaman, 2012), lack of training (Baş, et al, 2006; Baş et al., 2007; Wilcock et

al., 2011; Karaman, 2012), lack of competent personnel (Taylor, 2001; Shih and Wang, 2011; Karaman,

2012) and the absence of guidance from experts or consultants (Wilcock et al., 2011).

In the halal assurance system study, publications on barrier to successful implementation have been

limited in terms of numbers and depth. Studies conducted by Marzuki et al. (2012) and Wan-Hassan

(2009) offered some insights on perception of restaurant operators on halal certification but it was set up

in Malaysia context. Thus, a study that focuses on Indonesia is urgently required due to the differences in

the level of economics, dynamicity of the industry, and the rules and policy of the government. Apart

from the fact that this study would focus on Indonesia where the development of halal industry is

considered slow (Wilson et al., 2013).

2. METHODOLOGY

A qualitative approach using in-depth interview based on Taylor and Taylor (2004) was employed. The

purpose was to avoid answer led by the interviewer and solely elicit from interviewee perspective. The in-

depth interviews were conducted with respondents who had contacted with LPPOM MUI for halal

certification purposes. Name and address of respondents were obtained from the LPPOM MUI of Kaltim

Province. The respondents were contacted by phone, and all agreed to be interviewed. The interview was

conducted through face-to-face with 15 representatives of the company. All of them are internal halal

auditor team member who officially appointed by the company.

Data was recorded using voice recorder and all relevant materials were transcribed to be analyzed. The

interview was transcribed verbatim into a text with both the interviewer and the interviewee’s words in

the original language. Analysis was devoted to seeking an understanding of the whole story and finding

out the main ideas or themes that emerged as suggested by Taylor and Taylor (2004).

Oral Presentation:


4

3. RESULT AND DİSCUSSİON

The answers from series of interview were highlighted strong barriers to the implementation of HAS

23000. Analysis of the interviews revealed a series of themes that emerged repeatedly within individual

responses and across many different interviews, despite the differences in business type, level of

interviewee and location. The themes, not by the order of importance, are as follow:

i. Lack of Commitment and Market Demand - HAS 23000 put the management commitment as the

first criteria to be implemented by the business who will apply for halal certificate. It is the heart

of the system. If the management has a strong commitment, the system will be implemented in

their best effort. On the other hand, when the management lacks of commitment for the

certification, it will be driven by market demand. A strong commitment of the top management is

a must. One of the interviewee which his catering already halal-certified proves to deal with this

issue. Although some businesses already have a vision about the importance of halal certification,

some others still pragmatically think the short destination in their business. To the latter

mentioned, being halal certified is merely driven by the market demand. One hotelier even stated

the market driven in their commitment. Indistinctness Procedure, Lack of Information and

Socialization. Perhaps, food service industries are rarely exposed to the halal certification issue in

Indonesia. Most interviewees generally could not explain how the procedure to obtain halal

certificate precisely.

ii. Lack of Human Resources Competency - Human resource is the most complicated barrier and

concerned to all the business in the interviews. Of this barrier, it could be caused by some

intertwined factors such as lack of knowledge and technical knowledge, level of education,

overloading work, lack of time, too much paper work and documentation which were repeatedly

raised. The interviews showed various level and types of general knowledge in HAS 23000. Most

interviewees could not explain what HAS 23000 is. They were more familiar with term halal

certification or halal certificate rather than HAS 23000. When they were asked in terms of

specific technical knowledge, the answers were generally low. Many businesses simply

understood that halal is a matter of free from pork. Having a lack of competence to do what is

required, is a significant barrier to the development and implementation of a new system. Human

resource is the prominent factor that differentiates between halal certified and non halal-certified

food service industry. One big company who serve for airlines catering is employing qualified

persons from its field. Most of employees are familiar with food quality system and standard. The

way they prepare and implement HAS 23000 was different from the rest of interviewees.

Oral Presentation:


5

Meanwhile, even though the hotels were classified as stars hotel, but the halal team is not the

proper and qualified person. One of team leader at the five-stars hotel is the chief accounting

officer, who is not the expert in halal matters and very occupied with his own work.

iii. Lack of training - Training becomes one of the important criteria in HAS23000. Every company

that will implement HAS23000 and propose for halal certificate must join the training. It is the

way for them to get the basic knowledge of the system. But training efficiency is also depending

on the educational level of participants.

iv. Lack of Outcome Expectancy - Businesses have no belief that implementing HAS23000 or halal

assurance system standards will make any positive impact on the marketing aspect or their

business in general.

v. Supply Chain and Raw Material Availability -This barrier covers difficulties in obtaining raw

materials that comply with halal standard. It could be caused by the lack of information access,

technical term, and finding the proper supplier as well. Material knowledge and inventory are

among the repeated theme during the interview.

vi. Facility - Facility is also important barrier factor for HAS 23000 implementation, especially to

hotel industry where their current standard is not in line with halal standard. It happens when the

hotel intends to apply HAS 23000 but still keeps their established market. Therefore, they have to

build a new facility separate from non halal facility.

vii. The Absence of Consultancy - The absence of consultancy is considered very crucial to hamper

the implementation of HAS 2300. Therefore, consultants’ involvement from the third parties is

strongly required.

viii. Distance of the Certifying Body - The location of the certifying body’s location is also one of the

concerns. It location in the capital city is sometimes deemed to be so far and it can be difficult to

reach. Not all businessmen knows that MUI provides online system for halal certification

registration since May 2012 (LPPOM MUI, 2013). Even if they are aware of its existence, they

are not familiar with the system.

ix. Law Enforcement and Regulation - The absence of rule and regulation from the government is

deemed to weaken the commitment and intention to the business. Even though halal is quoted in

some regulations in Indonesia, it is still considered as voluntary option. Thus, the business owners

did not take proper action since they thought halal certification is not mandatory. Taylor et al.

(2011) also noted that lack of positive and negative reinforcement could be barrier of the new

system adoption.

Oral Presentation:


6

CONCLUSION

Results from the analysis conclude that majority of the responses from the interviewees indicates the

difficulties implementation of HAS23000 or halal assurance systems within the food service industry.

Narrative interviews disclose that to get used to a new system is not easy. Moreover, small business or if

the business uses the family model of spontaneity management, the implementation of HAS2300 may be

seen as an unnecessary burden in terms of the documentation. The results of this study confirm some

findings by many researches on new food quality system implementation as cited in the literature review

above. Furthermore, this study is expected to provide recommendations to help government comply with

consumers’ needs and demand for halal products. The issue of fraudulent halal claims continues to

exacerbate the Indonesian economic landscape. This is because the government has no data from credible

research that can guide and support its policy to deal with the problem

ACKNOWLEDGMENTS

This article is a part of doctoral research program at the Halal Products Research Institute Universiti Putra

Malaysia. The authors would like to thank the Provincial Government of Kalimantan Timur Indonesia

which has given further study opportunities through Kaltim Cemerlang Scholarships 2011, The LPDP

(Lembaga Pengelola Dana Pendidikan) Ministry of Finance the Republic of Indonesia for funding this

research through agreement Number PRJ-220/LPDP/2014, and LPPOM MUI Kalimantan Timur for

facilitating this research.

REFERENCES

i. Baş, M., Ersun, A.S., Kıvanc, G., (2006) Implementation of HACCP and Prerequisite Programs

in Food Businesses in Turkey. Food Control 17 pp 118–126

ii. Baş, M., Yűksel, M., Çavuşoğlu, T., (2007). Difficulties and Barriers for the Implementing of

HACCP and Food Safety Systems in Food Businesses in Turkey. Food Control 18, pp. 124-130

iii. Hielm, S., Tuominen, P., Aarnisalo, K., Raaska, L., Maijala, R. (2006). Attitudes towards Own-

Checking and HACCP Plans among Finnish Food Industry Employees. Food Control 17 pp 402–

407.

iv. Humas DPRD Provinsi Kaltim (2013). Kaltim Bakal Pertama Perda-kan Jaminan Halal.

http://dprd-kaltimprov.go.id/berita/1524/kaltim-bakal-pertama-perda-kan-jaminan-halal.html

Jum'at, 16 Agustus 2013 | Accessed 10 August 2014 .

v. Humas Provinsi Kaltim (2013). Rumah Makan dan Hotel Perlu Sertifikat Halal. Available at

http://dprd-kaltimprov.go.id/berita/1524/kaltim-bakal-pertama-perda-kan-jaminan-halal.html

Oral Presentation:


7

http://kaltimprov.go.id/berita-142-rumah-makan-dan-hotel-perlu-sertifikat-halal.html. Accessed

10 July 2013.

vi. Jin, S., Zhou, J., Ye, J., (2008) Adoption of HACCP System in the Chinese Food Industry: A

comparative Analysis. Food Control 19 pp 823–828.

vii. Jirathana, P., (1998). Constraints Experienced by Developing Countries in the Development and

Application of HACCP. Food Control vol. 9 No. 2-3, pp. 97-100

viii. Kaltimpost (2012). Bukan lagi domain agama tapi bahasa bisnis. Kaltim Post online, Friday

November 23, 2012. Retrieved November 26, 2012, from www.kaltimpost.co.id

ix. Karaman, A.D., (2012). Food Safety Practices and Knowledge among Turkish Dairy Businesses

in Different Capacities. Food Control 26, pp. 125-132

x. Konecka-Matyjek, E., Turlejska, H., Pelzner, U., Szponar, L. (2005) Actual Situation in the Area

of Implementing Quality Assurance Systems GMP, GHP and HACCP in Polish Food Production

and Processing Plants. Food Control 16 pp 1–9

xi. LPPOM MUI (2012). “The 23th LPPOM MUI: Building System to Meet the New Paradigm."

Jurnal Halal, No. 93, pp 10-11.

xii. LPPOM MUI (2013). Setahun Aplikasi Cerol, Intensitas Pelayanan SH Makin Intensif. Retrieved

September 11, 2014 from http://www.halalmui.org/newMUI

/index.php/main/detil_page/8/1511/30/

xiii. Marzuki, S. Z., Hall, C. M., & Ballantine, P. W. (2012). Restaurant Managers' Perspectives on

Halal Certification. Journal of Islamic Marketing , 47-58.

xiv. Shih, K., Wang, W., (2011) Factors Influencing HACCP Implementation in Taiwanese Public

Hospital Kitchens. Food Control 22 pp 496-500

xv. Taylor, E. (2011). HACCP in Small Companies: Benefit or Burden? Food Control 12 pp 217-222

xvi. Taylor, E.A., and Taylor, J.Z. (2004). Using Qualitative Psychology to Investigate HACCP

Implementation Barriers. International Journal of Environmental Health Research 14(1) pp 53-

63

xvii. Wan-Hassan, W. M., & Awang, K. W. (2009). Halal Food in New Zealand Restaurants: An

Exploratory Study. Int. Journal of Economics and Management, 3(2) , 385-402.

xviii. Wilcock, A., Ball, B., Fajumo, A., (2011). “Effective Implementation of Food Safety Initiatives

Managers’, Food Safety Coordinators’ and Production Workers’ Perspective.” Food Control.

http://kaltimprov.go.id/berita-142-rumah-makan-dan-hotel-perlu-sertifikat-halal.html

Oral Presentation:


8

Vol. 22, pp 27-33.

xix. Wilson, J.A.J., Belk, R.W., Bamossy, G.J., Sandikci, Ö., Kertajaya, H., Sobh, R. Liu, J., Scott, L.,

(2013). “Crecent Marketing, Muslim Geographies and Brand Islam. Reflections from the JIMA

Senior Advisory Board.” Journal of Islamic Marketing. Vol. 4, No. 1, pp 22-50

Oral Presentation:


9

ID1410

Civil liabilities for false halal logo under the Consumer Protection Act 1999

Elistina Abu Bakar*1,2

, Sa’odah Ahmad1, and Rojanah Kahar

1

1Halal Product Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor.

2Faculty of Human Ecology, Universiti Putra Malaysia, 43400 Serdang, Selangor.

ABSTRACT

By virtue of the Trade Description Act 2011 and its Orders, the position of the halal concept is

strengthened and this will definitely benefit both the suppliers as well as the consumers.

Nevertheless, the Act as well as the Orders are criminal in nature since they act merely to give more

authority to the enforcement bodies to regulate traders. Thus, the Consumer Protection Act 1999

(CPA) should be analysed so that it will be in line with what the Trade Description Act 2011 has

provided. Primarily, this paper focuses on Part II of the CPA which deals with false and misleading

statements as well as Part V which scrutinize the implied guarantee relating to the supply of goods.

In addition, this paper also discusses the possible suggestions for reform which include the award of

non-pecuniary damages, an equitable remedy such as an injunction, an exemplary damage as well as

the possibility to allow class action. Content analysis was adopted to analyse primary and secondary

data. The finding revealed that there is an inadequacy of law that protects consumers on the issue of

halal product, specifically, on the rights of consumers to claim compensation. This study implies

thatCPA should be reviewed so that it is in line with what has been provided under the the Trade

Description Act 2011. An initiative also needs to be made so that it is possible to award compensation in

the case of non-halal products.

Keywords: consumers, false halal logo, remedies, law.

1. INTRODUCTION

Over the last several years, the issue of halal product has risen on the agenda of educators, consumer

groups, businesses, government agencies, policy makers and even grass-root consumers. Recognizing

the importance of 'halal' to consumers has caused the traders to use the concept of halal as a for m of

marketing (Wilson & Liu 2010). Halal logos are placed, Arabic language or Jawi writing have been

used on the label that will influence the consumers to buy the products. The Malaysian government

has put good effort by legislating the Trade description Act 2011 and two Orders namely, the Trade

Descriptions (Certification and Marking of Halal) Order 2011 and Trade Descriptions (Define of

Halal) Order 2011. By virtue of these laws, the position of the halal concept is strengthened and this

Oral Presentation:


10

will definitely benefit both the suppliers as well as the consumers. Nevertheless, the Act as well as

the Orders are criminal in nature since they act merely to give more authority to the enforcement

bodies to regulate the industry.

By enacting the Consumer Protection Act 1999 (CPA), it is expected that more protection are given

to consumers. In addition, the Tribunal for Consumer Claims (TCC) has been established under the

Act which provides a simple, speedy and cheap redress mechanism. It is expected that the CPA and

TCC will provide an avenue for consumers to claim for compensation in the case of false halal logo.

Notably, the certification of halal logo is not compulsory but if the suppliers use false logo,

misleading and deceptive in order to lead consumers into error, this should be a good ground for the

consumers to claim for compensation. The main aim of National Consumer Policy is to empower

consumers through choice, information and awareness of consumer rights and means of redress. The

consumers should know their rights, recognise when these have been breached and if so, complain

and seek redress when necessary. Thus, the laws should provide ample avenue for the consumers to

claim for compensation if their rights have been infringed. It is the the objective of th is paper to

analyse the private law especially the Consumer Protection Act 1999 in giving compensation in

respect of non-halal product.

2. METHODOLOGY

The study used a qualitative research method. The materials relevant to the study were gathered from

primary sources in the form of statutes, rules, regulations and case law; as well as secondary sources

which include books, journals, parliamentary reports, newspaper articles and other periodicals. In

addition, information was also gathered from unpublished materials such as seminar papers, thesis and

various other related materials. Content analysis and legal method was used to analyse the data related to

the inadequacy of jurisdiction, the problems relating to the burden of proofs, the adequacy of remedies

and the eonforcement of CPA 1999.


i. Analysis of the Consumer Protectıon Act 1999

Part II of the CPA provides offences to those suppliers who supply goods or offer to supply goods

which are false, misleading or deceptive which is capable of leading a consumer into error. However,

Part II of the CPA is criminal in nature and the main objective is not to give compensation to

Oral Presentation:


11

consumers. Though this part is on the criminal offence, the Tribunal usually uses this Part to award

damages to consumers. For example, Tribunal in Chua Hong Yiah v MBF Cards (Malaysia) Sdn Bhd

TTPM-SAB-(P)-232-2007 award damages in the breach of section 14 of the CPA. Thus, though Part

II is criminal in nature, it is still important to be reviewed. This section explains that there are three

situations which lead to an offence. i.e. conduct, representation, or practice. This section is beneficial

to consumers since false representation in respect of goods and services is considered an offence even

though under private law i.e. the law of contract, representation may not be considered as a

contractual term. A representation has been defined by the President of Tribunal, Pn. Siti Naaishah

Hambali in the case of Gunalan a/l Subramaniam v Swiss Garden International Vacation Club Sdn

Bhd (TTPM-WP-(P)-1588-2010, as a statement of fact made by one party to the contract (the

representor) to the other party (the representee) which, while not forming a term of the contract, is

yet one of the reason that induced the representee to enter into the contract.

Though Part II deals with criminal offences, section 29 provides the powers of courts to grant

ancillary relief to any person whether or not he is a party to the proceedings if he has suffered loss or

damage by the conduct of the person who makes false or misleading representation. Thus, it means

that a person aggrieved by a breach of provision of Parts II may also apply to the court for redress.

There are two situations where section 29 is applicable. The first situation is the court at its

discreation may issue an order or the second situation is on the application of any person, whether or

not he is a party to the proceedings. This section is good since the finding of fact made in proceedings

for an offence under Part II in which the person was found guilty will be prima facie evidence of that

fact. It means that it is not necessary to prove the facts all over again and the claimant only needs to

produce a document under the seal of the court in which the finding was made (Section 29(4)).

However, in reality it is doubtful whether this section really helps consumers since in many occasions

they may not be aware of the criminal proceedings held in court.

Part V of the CPA enumerates the guarantees that have to be complied by the suppliers in the case of

supply of goods. These are the civil liabilities of the suppliers in which consumers are entitled to

claim civil remedies including damages in the case of breach. There are seven implied guarantees but

the one that is related to the issue of halal is implied guarantee that goods comply with description.

This provision is generally provided because it intents to cover many cases related to sale by

description. Thus, the objective is not to cater the issue of halal. If the case is brought to the Tribunal,

the consumers are always advised to claim under section 34 on the basis that the goods delivered are

not as being described by the supplier and not on the ground of halal. If the issue is on halal per se, it

Oral Presentation:


12

is not under the jurisdiction of the TTP to award damages since it is under the perview of the

KPDNKK under Trade Description Act 2011 (TDA). Notably, the TDA is criminal in nature with the

objectives to regulate the trade and not to handle the issue of halal. Thus, it is insufficient simply to

handle the issue as false representation.

ii) The Burden of Proof Required to Claim Compensation under The Consumer Protection Act 1999

The CPA is not applicable to all transactions and it is only relevant if consumers can satisfy certain

requirements. The main requirements are that the party injured must be a consumer, a service or a

good must be among those covered under the Act and it must be supplied by a supplier. Thus, the

burden of proof is much easier compared to claim under the law of contract and the law of tort. It

solves the problems of privity of contract which has become the hindrance to consumers for decades

and the burden of proof is not that complicated as in tort since in the latter, the consumers need to

prove three important elements i.e to establish the duty to take care, breach of that duty and the causal

link between injury and the breach. Each one of these elements involve complicated test which are

difficult for the consumers to prove.

However, under the CPA, the burden is easier. The consumers only need to prove that; they are

consumers as in the definition; the other party is a supplier which includes both, a manufacturer and a

supplier and the supplier has breached one of the implied guarantees under the Act. The implied

guarantees which are relevent in halal issue are section 34 which is related to the implied guarantee

that goods comply with description. The burden of proof is only to prove that the goods the

consumers get are different compared to the one that have been described. Thus, if the suppliers told

that the goods are halal and it turns out that it is non-halal, the supplier has breached the guarantee.

iii). The Adequacy Of Remedıes Under The Consumer Protectıon Act 1999 Relatıng To False Halal

Logo

Section 112 of the CPA provides among others the remedies that the Tribunal can award. However

section 112 (3) stated that “Nothing in paragraph (1)(f) shall be deemed to empower the Tribunal to

award any damages for any non-pecuniary loss or damage.” Non-pecuniary loss means that damages

which are not capable of exact quantification for non-monetary losses suffered by a plaintiff.

Examples of such losses include damages to goods with a primarily sentimental value, such as

wedding photo, pain and suffering as a result of physical injury, damage to personal reputation and

due to the fact that this loss have no direct and substantial market value, non-pecuniary loss is usually

characterized as loss which is cannot be undone with money (Rogers, 2001). In the situation of

Oral Presentation:


13

consuming non-halal products, the damage suffered is non-pecuniary damages and therefore it is not

recoverable under the CPA.

The issue of halal is not the issue of only one individual but to all Muslim community. For example in

the case mentioned above relating to the action taken by Ahmed Ahmed against Mc Donald for

selling non-halal foods, the lawsuit brought is a class action by a Muslim community in Dearborn,

United States which is one of the nation’s largest Arab and Muslim communities. The CPA does not

provide for class action. A class action is a procedure which permits representatives of a group who

have the same or a common interest in a claim to sue on behalf of the group for damages or injunction

(Ian Ramsay, 2007). Class action may perform the important function of transforming ‘private

troubles’ into ‘public issues’ and creating pressure for public action or at least increase public

engagement with an issue. Halal issue is the most appropriate action to be brought as class action

since not only one individual suffer but all Muslim community.

In general, the private law is not designed to punish parties, only to reimburse them. However, some

conduct is so malicious that the court may award punitive damages above and beyond general and

actual damages. Punitive damages are designed to punish the defendant for his actions and deter

others from committing similar acts. To obtain punitive damages under the law of tort, the plaintiff

usually needs to show that the defendant acted with malice or fraud.

An injunction is an equitable remedy in the form of court order requiring a person to do or cease

doing a specific action. There are two main reasons why the Court issue an injunction. Firstly,

temporary injunction issued at beginning of a lawsuit to maintain the status quo by stopping the

defendant from continuing his or her allegedly harmful actions. Permanent injunctions are issued

as a final judgment in a case. Failure to comply with an injunction may result in being held in

contempt of court. The award of injunction is very meaningful to consumers in the issue of non-

halal products. For the interest of the Muslim community at large, it is recommended that the

Court to issue an injunction to restrain the suppliers from supplying false trade description

regarding halal. Thus, the suppliers will not repeat the same offences.

CONCLUSION

This study demonstrates the inadequacy of law that protects consumers on the issue of halal especially on

the rights of consumers to claim compensation. The present laws that enable consumers to seek for

Oral Presentation:


14

redress are the law of contract, the law of tort and the CPA which have been proven insufficient to deal

with this issue. Thus, this study strongly recommends that the CPA especially those provisions related to

false trade description are revised thoroughly in order to give better protection to consumers.

Though the Trade Description Act 2011 and its orders are recently legislated, they are criminal in nature.

An effort need to be done to review the CPA so that it is in line with what has been provided under the the

TDA. An initiative also needs to be made so that it is possible to award compensation in the case of nan-

halal products. This study has provided several alternative to strengthen the CPA as a redress mechanism

for consumers.

On a final note, it is submitted that there is a great need to revise the existing laws regulating halal issue.

It is pertinent to emphasize that consumers are always in detrimental position and thus are exposed to

exploitation. The issue of halal needs to be tackled wisely and radically because it is pertinent to Muslim

consumers. If the family earns the wages in permissible ways, provide halal products for the family and

manage the money in accordance to shariah, the concept of barakah can be upheld in Muslim families.

The well-being of the families can be increased and this will improve the quality of life of Malaysian

consumers.

ACKNOWLEDGEMENTS

This paper was supported by Legal Affairs Division, Prime Minister Department.

REFERENCES

i. Arshia, M., &Mohsin Muhammad, B. (2012), Intention to Choose Halal Products: The Role of

Religiosity, Journal of Islamic Marketing, Vol. 3 Iss: 2 pp. 1

ii. Cheong, M. F. (2007). Civil Remedies in Malaysia. Kuala Lumpur: Sweet & Maxwell Asia.

iii. Consultation paper on Aggravated, Exemplary and Restitutionary Damages (1993) Consultation

Paper No 132,7, Retrieved from

http://lawcommission.justice.gov.uk/docs/lc247_aggravated_exemplary_and_restitutionary_dama

ges.pdf on 7 January 2014.

iv. Department of Standard Malaysia (2008) MS 2200:2008. Various Standard Relating to Halal

Products.

v. Deutch,S. (2004). Consumer class action: Are they a solution for enforcing consumer rights? The

Israeli Model’. 27, Journal of Consumer Policy, 179.

http://lawcommission.justice.gov.uk/docs/lc247_aggravated_exemplary_and_restitutionary_damages.pdf%20on%207%20January%202014

http://lawcommission.justice.gov.uk/docs/lc247_aggravated_exemplary_and_restitutionary_damages.pdf%20on%207%20January%202014

Oral Presentation:


15

vi. FOMCA (2007). Review of the Consumer Protection Act 1999. Petaling Jaya.

vii. Griffiths,M., & Griffiths,I. (2002). Law for Purchasing and Supply (3rd. edn.) England: Financial

Times Prentice Hall.

viii. Halal Journal. (2005). JAKIM Halal Certification Details. The Halal Journal Jan/Feb 2005. Kuala

Lumpur: KasehDia Sdn Bhd.

ix. Hammond, J. (2007). Beyond Dignity’, Proceedings of the Second International Symposium on

the Law of Remedies. Auckland.

x. Harvard Law Review (1975) Developments in the Law-Class Actions, 89 Harv L Rev 1319.

xi. Howells,G., & Weatherill, S. (2005). Consumer Protection Law (2nd edn.). United Kingdom:

Ashgate Publishing Limited.

xii. Iain, R. (2007). Consumer Law and Policy. Oxford and Portland Oregon: Hart Publishing:

xiii. Lowe, R., & Woodroffe, G. (2004). Consumer law and practice (6th. edn.). London: Thomson,

Sweet & Maxwell.

xiv. Macleod,J.K. (2007). Consumer Sales Law (2nd edn.). London & New York: Routledge

Cavendish.

xv. Marco, T., Jack G.A.J. Van Der Vorst, Maznah, C. G. (2012),"Principles in halal supply chain

management", Journal of Islamic Marketing, Vol. 3 Iss: 3 pp. 217 - 243

xvi. Mohd Altaf Hussain, A. (2009). Damages under Malaysian Tort Law. Cases and Commentary.

Petaling Jaya: Sweet & Maxwell Asia.

xvii. Mustafa ‘Afifi, A.H. & Mohd Mahyeddin, M.S. (2012). Hak pengguna dalam produk halal:

Kajian berdasarkan perspektif undang-undang dan Syariah, Malaysian Consumer Law Journal,

69.

xviii. Naemah, A.(2004). Guarantees in a Contract of Supply of Services to Consumers. Current Law

Journal, Part 2: ix-xxiv.

xix. Naemah, A (2007). Consumer redress mechanisms in Malaysia: prospects and challenges. IIUM

Law Journal, 15, 231-252.

xx. Naemah, A. (2008) The Consumer Expectation Test under the Consumer Protection Act 1999: A

Viable Test for Determining the Quality and Safety of Products? 3 Law Review 367.

xxi. Naemah, A. & Elistina, A.B. (2011). Remedies for breach of implied guarantees in a contract for

supply of services under the Consumer protection Act 1999, Journal of Applied Science Research

7 (13), 2350-2356.

xxii. Oughton, D., & Lowry, J. (2000). Textbook on Consumer Law (2nd edn.). London: Blackstone

Press Limited.

xxiii. Puziah, H., Neelam, S. Theanmalar, M, Rozita, B. & Rohaidah, I. (2009). A cosmetics analysis in

Oral Presentation:


16

compliance with the legislative requirements, halal and quality control, Malaysia Journal of

Chemistry, 11, 1081-087.

xxiv. Rogers, W.V. Horton (ed.) (2001), Damages for Non-Pecuniary Loss in a Comparative

Perspective, Vienna and New York: Springer.

Oral Presentation:


17

ID147

Administration and Enforcement of Halal Certification in Malaysia –

Possibility towards Cooperative Federalism

Faridah Jalil*1, Nurhafilah Musa

2

1, 2

Faculty of Law, Universiti Kebangsaan Malaysia, Bangi 43600 Selangor Malaysia.

ABSTRACT

Islamic matters in Malaysia, including administration and enforcement of halal certification, are

administered by two levels of government, the federal government and the state governments. Despite the

distribution of powers stated in the Malaysian Constitution, there are many areas of complexities in the

administration of Islamic matters. These complexities can be divided into two categories; first, concerning

power and jurisdiction and second, about structure and administration. This paper contends that

cooperative federalism may be able to overcome some of the problems caused by the constitutional

division of powers in the administration of Islamic matters in Malaysia. The conundrum of administration

of halal certification and enforcement in Selangor, one of the states forming the federation, is selected as

the case study to understand the complexities and the potentials of cooperative federalism as the solutions

to the complications. The problems in the administration of halal certification and enforcement in the state

of Selangor may be resolved by way of implementing relevant cooperative federalism mechanism. The

proposed cooperative federalism mechanisms may be applied in other states in Malaysia and other area of

conflicts in the administration of Islamic matters. This paper will explore on the appropriate federalism

mechanism structure taking into account the existing structure together with legal, political and

administrative challenges to be encountered in the process of implementing the proposed mechanisms.

Keywords: enforcement, halal certification, cooperative federalism.

1. INTRODUCTION

The Cadbury Controversy which took place between May and June 2014 in Selangor is an example of

how some Malaysian Muslims reacted to halal issue. It is also a demonstration of how Malaysian

authorities respond to the furore. This controversy reflects upon the Malaysian Muslims’ understanding

on the halal certification issue and their knowledge and understanding of the complex federalism issue

relating to halal in the Federal Constitution. It is no surprise that many Muslims are still not clear which

ministry and department actually has the power to take action in halal issues. In the context of

administration and enforcement of halal enforcement, this paper contends that cooperative federalism will

Oral Presentation:


18

be able to facilitate the administration of halal certification and the enforcement of the law and regulations

on halal. This paper uses qualitative approach by looking at the current legal and administrative

framework.

The paper begins by explaining the relevance of cooperative federalism in the administration and

enforcement of halal certification in Malaysia. It argues on two points where cooperative federalism

principle is workable for the administration and enforcement of halal certification; first, in the aspect of

power and jurisdiction, and second, in the aspect of structure and administration. In the process of

implementing cooperative federalism there are legal, political and administrative challenges that will be

encountered. The paper concludes with some recommendations.

2. RESULT AND DISCUSSION

i. Cooperative Federalism and its Relevance to the Administration and Enforcement of Halal

Certification

The development of Malaysian Federalism is strongly influenced by the Reid Commission’s term of

reference when they prepared the draft of the Merdeka Constitution, that is, to make recommendation

for the “establishment of a strong central government with the States and Settlements enjoying a

measure of autonomy….and with machinery for consolation between the central Government and the

States and Settlements on certain financial matters to be specified in the Constitutions”. This

recommendation has been strictly adhered to as the Ninth Schedule of the Federal Constitution

outlines the division of legislative powers between the Federation and States shows that the

Federation enjoys more powers than the States. Since the allocation of administrative powers follow

that of legislative powers, according Article 80 of the Federal Constitution, the Federal executive

enjoys more power than the State executives. The scheme of allocation of powers between the

Federation and the States is far from perfect and is a point of contestation for example in regards of

royalties on exploitation of natural resources and water management. This setting causes Malaysian

Constitutional scholars and politicians to reckon that cooperation among states in not possible.

However, the centripetal power does not obstruct cooperation as further reading into the Reid

Commission Report indicates that the spirit of cooperative federalism is alive, the report says: “When

we say that exclusive responsibility should rest with the Federal Government or with the State

Government as the case may be we do not intend to hamper or discourage cooperation between the

State and the Federation. On the contrary we think that close cooperation between them will promote

the interests of all concerned and be of great benefit to the nation”. Watts observed that, even though

one of the fundamental characters of a federal system is a political system characterized by two sub-

systems that are neither politically subordinate to each other, but at certain point the two do interact in

Oral Presentation:


19

a cooperative and competitively manner. Cooperative Federalism denotes that although the federation

may possess more power than the state, there will be instances when both may acts cooperatively

especially in solving common problem. The need to resolve common problem will cause both parties

to disregards the segregation and overlapping of power and embraced cooperation.

ii. Distribution of Powers in the Administration and Enforcement of Halal Certification

The constitutional division of powers reveals that the subject of halal correlates to several items in the

Legislative List of the Ninth Schedule. The table below shows the correlation and explains subject

matters in the Federal, State and Concurrent List that touch on halal.

Table 1: List of Subject Matter in the Ninth Schedule of the Federal Constitution relating to halal

Federal List State List Concurrent List Supplement to

Concurrent List for

Sabah and Sarawak

Item 8: Production,

supply and distribution

of goods; adulteration

of foodstuffs and other

goods; Trade

Commerce , Industry

Item 1: the

determination

of matters of

Islamic law

Item 4. Animal

husbandry;

prevention of

cruelty to animals;

veterinary

services; animal

quarantine.

Item 11: Adulteration of

foodstuffs and other

goods

Item 12: Scientific

research

Item 3:

Agriculture and

forestry

Item 7 – Public

health and

sanitation

Item 14: Medicine,

health and

pharmaceutical

Item 4: local

government

Oral Presentation:


20

Table 2: Federal and State Power in the Administration and Enforcement of Halal Certification

Subject Matter under Federal List Ministry& Agency in charge Legislation

Item 8 (a) - Halal as a Food

Control and Consumer Protection

Matter

Domestic Trade and

Consumer Affairs

Food Act

Consumer Protection

Act

Item 8 (e) - Halal as a Trademark Domestic Trade and

Consumer Affairs, JAKIM

under Prime Minister’s

Department

Trade Description

Act

Item 8 (g) - Halal as a Standard Science, Technology &

Innovation (MOSTI)

Standards Malaysia

Act

Item 8 (i) & (k) - Halal as an

Industry

Halal Industry Development

Corporation (HIDC) under

Ministry of International

Trade (MITI)

Item 12 (c) - Halal as a Scientific

Research

Malaysia Agriculture and

Research Development

Institute (MARDI) under

Ministry of Agriculture

(MOA)

MARDI Act

Item 14 - Halal as a Medicine,

Health & Pharmaceutical Matter

Health Poison Act

Subject Matter under State List Ministry or Agency in

charge

Legislation

creation and punishment of

offences by persons professing

the religion of Islam against the

precepts of that religion (abuse of

halal sign as a syariah criminal

offence)

State Islamic Religious

Department

Selangor Syariah

Criminal Offence

Enactment

Oral Presentation:


21

determination of matters of

Islamic law (determination of

whether a product is halal or

haram)

State Department of Mufti

Local Government (Licensing and

cleanliness of food premise)

Local councils in the states Local Government

Act and other

relevant subsidiary

laws enacted

thereunder

The understanding on the operation of constitutional division of powers in the Federal Constitution has

caused some problems in the administration of halal Islamic matters in Malaysia, namely in the context of

administration and enforcement of halal certification, which can be divided into two aspects; firstly, on

the power to enforce the law on halal matters that relates to the issues of, is there adequate legal

framework on halal and what is the appropriate court to enforce the law and a secondly, on the structure

of the administrative agencies that will administer the rules and regulations on halal.

iii. Implementation of Cooperative Federalism in the Administration and Enforcement of Halal

Certification in Malaysia

There are several ways to implement cooperative federalism in the administration and enforcement of

halal certification in Malaysia. The spirit of cooperative federalism in the Malaysian Constitution is

presence with the existence of several intergovernmental bodies such as the National Land Council,

National Finance Counciland the National Council of Local Government. The existence of these bodies

implies that the states and the federal government discuss matters of common interest regularly and

actions are taken based on mutual agreement reached in the meeting. However, there is no express

cooperation clause that impose obligation on both level of governments to collaborate and support each

other in the fulfillment of their tasks or confer administrative and judicial assistance when there is a need,

in other areas including halal. Thus, cooperation, in most instances, becomes optional. The insertion of

the cooperation clause, for example, in the Constitution of Switzerland, causes the act of collaborating to

become a constitutional obligation. If either of the government refuses to cooperate with each other

unreasonably, the government is acting unconstitutionally.

Since cooperation is not a mandatory aspect in the relationship between the federal and the states’

government in Malaysia, this paper proposed that, in order to establish cooperation between the federation

Oral Presentation:


22

and states, express cooperation clause should be inserted in the Federal Constitution and the states’

constitution. The insertion of the cooperative clause is vital to ensure that, both, the federal and the state

government will cooperate in order to fulfill their constitutional responsibility.

The administration and enforcement of halal certification involves multiple levels of government agencies

as can be seen in Table 1 and 2. This creates disparity of jurisdiction between agencies and law. For

example, the Syariah Court has the power to try the offence of abusing halal logo or certification

committed by the Muslims but no power to try non-Muslims or manufacturing companies. At the same

time, Trade Description Act 2011 prescribes certain provisions on the offence relating to

misrepresentation of halal trademark. Therefore, there is a discrepancy in how halal trademark is

enforced. This may cause overlap or disparity in the manner in which halal trademark standards are

enforced. The overlap and disparity can be overcome if both federation and states can agree upon the

establishment of Joint Committee for Drafting Law and Regulations; the establishment of Joint Halal

Authority and improving the current structure of National Food Security Council by including a specific

committee in charge of halal. The Joint-Committee for Drafting Law and Regulations may bring

uniformity in the law regulating halal activities, while the Joint Halal Authority may deals with the

application for Halal certification, conduct joint audit process after application or reapplication and

enforcement of halal certification.

CONCLUSION

For decades, most parties in Malaysia understood federalism as superiority of the federal government.

However, the intricacy of the administration and enforcement of halal certification as discussed in this

paper, suggests that the idea of federal government superiority is erroneous. There is an avenue for

cooperation provided in the constitution to overcome the differences between federal and state agencies.

Cooperation is demanded as this subject touches the sanctity of Islam and economic potential of halal

industry. It is however interesting to see how both level of governments, if rule by different political

parties, overcome their political differences.

ACKNOWLEDGEMENT

This paper is written under research grant Cabaran Membina Negara, sub- projek Social Cohesion and

Federalism (LRGS/BU/2011/UKM/CMN)

REFERENCES

i. Faridah Jalil, Nurhafilah Musa. (2012) Halal Products – Malaysian Constitution Perspective,

http://papers.ssrn.com/sol3/papers.cfm?abstract_id=2162296

http://papers.ssrn.com/sol3/papers.cfm?abstract_id=2162296

Oral Presentation:


23

ii. Federation of Malaya Constitutional Commission, 1956-1957 Report (Reid Commission Report)

iii. Federal Constitution Ibrahim, Ahmad. (1974) 'Malaysia as a Federation' (1974) 1(Part 1) JMCL 1

iv. Hickling. (1982) Introduction to Malaysian Constitution, Kuala Lumpur: Malaysia Law

Publisher.

v. Petrolium Nasional Bhd v State Government of Terengganu [2004] 1 MLJ 8,

vi. Rasyikah Md Khalid et al. (2014) Fifty Years of Water Resources Management in Malaysian

Federalism- A Way Forward. In Andrew Harding & James Chin (eds.), 50 Years of Malaysia

Federalism Revisited, Singapore: Marshall Cavendish.

vii. Watts, Ronald L. (1970) Administration in federal systems, London: Hutchinson International.

Oral Presentation:


24

ID1434

The Shariah Committee Attributes, Advising Role and the Preservation of Religion in the

Malaysian Islamic Financial Institution

Sabarina Mohammed Shah*1, Mohamat Sabri Hassan

2, Norman Mohd Saleh

3 and Sanep Ahmad

4

1 Faculty of Economics and Management, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor

Malaysia. 2, 3

Faculty of Economics and Management, Universiti Kebangsaan Malaysia, Bangi 43600 Selangor

Malaysia. 4 School of Economics, Faculty of Economics and Management, Universiti Kebangsaan Malaysia, Bangi

43600 Selangor Malaysia.

ABSTRACT

Previous studies had documented evidences which were incoherent of which either focused on the

Shariah Committee attributes or the IFI performance based on profitability and corporate social

responsibility. Furthermore, these performance measurements are considered inappropriate as it should be

based on the achievement of the maqasid al shariah. Hence, this study addresses this gap by examining

the effectiveness influenced by Shariah Committee attributes and its involvement in the advising role in

achieving maqasid al shariah. It is a process oriented approach through the lens of Islamic Accountability

based on the Shariah Governance Framework (SGF) 2011. This study extends the attributes of the

Shariah Committee members to include the component of their tawhidic values and the achievement of

the maqasid al shariah through their perceptions. Therefore, the quantitative approach through survey

was employed whereby the questionnaire, based on three main constructs namely the Shariah Committee

attributes, advising role, the maqasid al shariah specifically in preservation of religion, was developed. It

was distributed to a total sample of 240 which is subdivided into 113 and 127 of Shariah Committee

members and Shariah Personnel in Malaysian IFI, respectively. Subsequently, a cross sectional model is

applied for it enables the examination of the existing relationship simultaneously which resulted in the

structural path model. The structural path model revealed that there is a significant positive relationship

between the Shariah Committee attributes and the maqasid al shariah in preservation of religion.

However, it is found that the Shariah Committee advising role do not mediate this relationship. Thus, the

implication of this research placed the importance of highly qualified Shariah Committee members and

greater involvement in their advising roles in order to achieve the maqasid al shariah in terms of the

preservation of religion.

Oral Presentation:


25

Keywords: Malaysian Islamic Financial Institution, Governance, Preservation of Religion, Shariah

Committee, Advising Role, Tawhidic Values

1. INTRODUCTION

The Shariah Committee in the Islamic Financial Institution is a distinguish governance feature which

differs from the Conventional Financial Institution (CFI) (El Muhammady 2009; Nathan & Ribiere 2007).

It is a vital governance organ of the Malaysian Islamic Financial Institution (IFI) as stipulated under the

Shariah Governance Framework 2011 and the Islamic Financial Service Act 2013. Essentially, the

mainstream literature had documented evidence that governance creates value (Cadbury Code 1992; Huse

et al. 2005) regardless of the theoretical foundation. These conventional wisdoms (Pettigrew 1992;

Sonnenfeld 2002) had focused mainly on the direct relationship between the board attributes and the

corporate financial performance or corporate social responsibilities. However, there are two inherent

flaws of these studies. First, the value creation from the perspective of these literatures differs from the

Islamic perspective as it is devoid of religious values (Haneef and Furqani 2009). Second, these literatures

had failed to capture the missing link between the input (board attributes) and the firm performance

(output) that is the board process (Ees et al. 2008; Forbes & Miliken 1999).

Meanwhile, the literature on IFI had used the mainstream theoretical foundation which is found to be

inadequate in explaining the ontological issue pertaining to role of the Shariah Committee in creating the

Islamic Financial Institution value aligned to the Islamic precept. Even though, some studies (Bukair and

Azhar 2011; Farook et al 2011) had made reference to the Islamic precept nevertheless the focus is on the

direct relationship of the Shariah Committee attributes with the value of the Islamic Financial Institution

as measured by the corporate social responsibility disclosure. Basically, the use of the performance

benchmark by the Islamic Financial Institution has been widely criticised as it resembles closely to that

used by the Conventional Financial Institution. Initially, the literatures had focus extensively on the IFI

profitability (Saiful Azhar & Mohd Afandi 2003) which does not contradict with the Islamic teachings.

However, the excessive focus on the profitability had marginalized the essence of the profit sharing. On

the other hand, the social measures used which derived from the western ideology had its limitation in

encapsulating the true essence of the Islamic teachings. In addition, these performance measures form

only a part of the overall assessment. Consequently, this raises concern on the accuracy of the benchmark

used which had resulted in a shift from financial to social measures; with the latter had been modified to

some extent to reflect the Islamic teachings. Essentially, the IFI had been established to ensure that the

Oral Presentation:


26

economic and financial activities adhered to shariah (Al Zuhayli 2003) to achieve the maqasid al shariah

(Mustafa Omar & Fauziah 2011). Hence, it is a continuous process of which the value creation based on

the maqasid al shariah encapsulates; the beginning, the process and finally the outcome. Thus, the

maqasid al shariah has reemerged as an independent discipline of knowledge which stemmed from the

juristic view (El-Mesawi 2012).

Basically, the Shariah Governance Framework (SGF) 2011 had explicitly stipulated the roles of the

Shariah Committee which are to monitor and advise on the operation. A study carried out by (Rusni et al.

2010) had documented that there exist expectation gap between the stakeholders and Shariah Committee.

Furthermore, earlier literatures (Zulkifli 2011; Ahamad Fahmi 2012) on Shariah Committee had

documented that the advising role has not been effective. However, these studies had been based on the

superseded BNM GPS 1 2004. Hence, this study aims to examine the Shariah Committee attributes and

the achievement of the specific maqasid al shariah in the preservation of religion which is mediated by

their advising role based on the latest SGF 2011. Therefore, the research question of the study is as

follows:

Research Question: How effective is the Malaysian Shariah Committee (SC) based on its current

attributes in discharging their advising role to create value in the preservation of religion based on Islamic

Accountability?

Thus, the conceptual framework presented in Figure 1 based on the Islamic Accountability encapsulates

the values from the Islamic precept throughout the whole governance process in the Islamic Financial

Institutions serves as the theoretical foundation.

Oral Presentation:


27

Figure 1 The Islamic Accountability Conceptual Framework

SC Atributes SC Involvement Value Creation

Conditions Interaction/Process Performance

H1

H2 H3

In order to examine the mediating advising role of the Shariah Committee between their attributes and the

achievement of preservation of religion , the process oriented approach is being utilised which is

discussed under the following section on methods.

2. METHODOLOGY

This study applies the cross sectional model as it enables the examination of the existing relationship

simultaneously which resulted in the structural path model. Thus, the Islamic Accountability Conceptual

Framework predicts the relationship between the SC tawhidic values and the preservation of religion

which has to be fulfilled first (H1). Secondly, is the existing relationship between the SC tawhidic values

and their advisory role (H2). Third, is the relationship between the advising role and the IFI value creation

in terms of the preservation of religion (H3). Essentially, all of these three relationships must be fulfilled

before the examination of the mediating advising role of the Shariah Committee. Notably, there are 34

Malaysian Islamic Financial Institutions as at 2012. Thus, this is a small population therefore the ordinary

least square approach is used to form the path. Subsequently, the stepwise regression based on forward

selection is used together with the Sobell Test (1982) in order to evaluate the mediating advising role of

the Shariah Committee members.

A measuring scale item has been developed to measure these three dimensions namely the Shariah

Committee attributes based on the tawhidic values, their advising roles and the value creation based on

the specific maqasid of the preservation of religion. The indicators of these dimensions are being

summarized under the Table 1 as follows:

Preservation of religion

SC tawhidic values

H4

Advising Role

Oral Presentation:


28

Table 1: The Indicators of the Dimensions

Dimensions Indicators Sources

SC Tawhidic Values Islamic Worldview

Internalisation of Islamic

Worldview

Azimi et al. (2007), Asyraf Wajdi

(2008), Abdul Rahim (1998),

Abusulayman (1988)

Advising Role

Mandatory Disclosure Operation

Distribution of Additional

Income after deduction of zakah

Board Process

Effort Norms

Integration of Knowledge

Managing Conflicts

Empowerment

SC Board Evaluation

Ees et al. (2008). Ahmad Fahmi

(2012), Zahra & Filatotchev

(2004), Nurdin & Letch (2009),

Ali (1993), Elgari (2010)

Preservation of Religion Enrichment to Muslims and non

Muslim

Instilled proper motivation

Rules of behavior

Reform

Corrective measures

Al Shatibi (2006), Chapra (2008)

Essentially, the measurement scale items developed took into account the two main source of the Islamic

tradition namely the Al Quran and As Sunnah. In addition, the exemplary evidence documented under the

governance of Umar RA has also been taken into consideration. Subsequently, the questionnaire had been

administered to the total sample of 240 which is divided into 113 and 127 of Shariah Committee members

and the Shariah Staff of the Malaysian Islamic Financial Institutions, respectively.

Upon receiving the feedbacks, a number of procedures had been carried out in order to ascertain the

reliability of the measuring instruments. These include, the conceptual analysis, the normality distribution

assumptions, the reliability test through the cronbach alpha value. Thus, the quality of the cronbach alpha

value range between the acceptable (0.6) for a newly developed scale items to very good (0.9) quality

scale items. Eventually, the final scale items are then subjected to the proposed statistical dependency test

as mentioned earlier which are discussed under the subsequent section.

Oral Presentation:


29


The path coefficients obtained from the ordinary least square regression models from the the three

relationships as denoted by H1, H2 and H3 had drawn that there exist significant direct relationships of

the dimensions in a form of a path model as depicted by the conceptual framework. The first and second

relationship denoted by H1 and H2 are supported with previous studies (Azimi et al. 2007; Harunnizam et

al. 2010). Essentially, tawhidic values do have significant relationship with that of the desired outcome.

Meanwhile, the third relationships (H3) have yet to be examined in the IFI setting. However, the evidence

from the mainstream literatures (Pearce & Zahra 1991; Kula 2005) had indicated that there exist

significant relationships. Nonetheless, these dimensions are devoid of religious values for these literatures

are based on the principle of rational and rationalism (Zulkifli 2011).

Meanwhile, the advising role could not be proven to be a mediator as both the statistical results under the

regression model of the forward selection and Sobell Test (1982) did not show any significant values.

Thus, this finding is similar to the findings by Ahmad Fahmi (2012) who had an in depth interview with

one of the Shariah Committee members who voiced his dissatisfaction for the institution had not picked

up his advice concerning zakah payment for several years until to date. Meanwhile, Zulkifli (2011: 312)

found that the Shariah Board is often “unable to influence the IFI towards being more ethical and socially

responsible due to the conflict between the profit and social motives”. On the contrary, the mainstream

literatures had documented evidence that greater involvement of the Board of Directors in their roles

creates firm value (Judge & Zeithaml 1992; Huse et al. 2005; Roberts et al. 2005).

Thus, this may imply that their board process which constitutes the effort norm, the integration of

knowledge, managing conflicts, empowerment and the Shariah Committee Board Evaluation towards the

achievement of the preservation of religion may be impaired due a number of factors. These may be due

to the independence level (Zulkifli 2011, Ahmad Fahmi 2012), the governance structure (Safieddine

2009) and the competence level (Mohd Zamerey 2009) of the Shariah Committee members. Hence, there

is a need for future studies to examine these issues further. Thus the following section concludes this

study.

CONCLUSION

The application of the conceptual framework derived from the Islamic Accountability doctrine promotes

values embedded in the Islamic precept which serve as a sound framework to be used as guidance in a

scientific research. These values are encapsulated from the beginning, during the process and towards the

Oral Presentation:


30

end. Therefore, there is a need to have reorientation of values which includes the achievement of the

maqasid al shariah. Thus, the differences of what should be and what is actually faced could be

reconciled according to shariah within the given constraint and circumstances under which the industry is

actually operating. The attributes of the Shariah Committee members initially includes the knowledge and

professional skills. However, the developed measurement scale could not capture these dimensions as the

feedbacks from the respondent were inconclusive. Hence the evidence could only be based on their

tawhidic values. The advising role was found to be insignificant in terms of the mediating effect could

reflect that there is a need to have more holistic attributes which comprise of the knowledge, professional

skills and the tawhidic values. Essentially, this is aligned with the Islamic tradition and the evidence from

the governance of Umar RA who select governors based on these qualities. Furthermore, it is recorded

that Umar RA constantly evaluated the selected governors in terms of their roles and contributions

towards society.

However, there is a need to acknowledge that currently there is a dearth of qualified Shariah Committee

members. Therefore, in order to bridge this gap of stakeholders expectation there is a need to have sound

governance structure that facilitates the integration of knowledge which is part of the board process.

Eventually, this could expedite the succession planning. Hence, this could subsequently create value for

the Malaysian Islamic Financial Institution in terms of the preservation of religion.

ACKNOWLEDGEMENT

The authors would like to express their gratitute for the financial assistance received from Universiti

Kebangsaan Malaysia in completing this study.

REFERENCES

i. Abdul Rahim Abdul Rahman. 1998. Issues in Corporate Accountability and Governance: An

Islamic Perspective. The American Journal of Islamic Social Sciences 15(1): 55-69.

ii. Abusulayman, A. A. 1998. The Theory of Economics of Islam (I), the Economics of Tawhid

and Brotherhood: Philosophy, Concept and Suggestions for Policies in a Modern Context. IIUM

Journal of Economics and Management 6(1): 79-122.

iii. Accounting, Auditing and Governance Standards. Accounting and Auditing Organisation for

Islamic Financial Institutions (AAOIFI).

iv. Ahmad Fahmi Sheikh Hassan. 2012. An Empirical Investigation into the Role, Independence

and Effectiveness of Shari'ah Boards in the Malaysian Islamic Banking Industry. Unpublished Thesis.

Cardiff University.

Oral Presentation:


31

v. As-Sallabi, A. M. 2007. Umar Ibn Al Khattab: His Life and Times. International Islamic

Publishing House.

vi. Al-Zuhayli, W. 2003. Financial Transactions in Islamic Jurisprudence. Damacus, Syria: Dar

al-Fikr.

vii. Ali, A. S. A. S. 1993. Ethics of Disagreement in Islam. Issues in Islamic Thought No. 5.

Herndon International Graphics.

viii. Ali, A. Y. The Holy Quran: Translation and Commentary. Islamic Propagation Centre

International.

ix. Asyraf Wajdi Dusuki. 2008. Corporate Governance and Stakeholder Management: An Islamic

Perspective. 1-22. http://www.isra.my/article/corporate-governance.html

x. Auda, J. 2010. Maqasid Al Shariah as Philosophy of Islamic Law: A Systems Approach.

Herndon, USA: The International Institute of Islamic Thought.

xi. Azimi Hamzah, Abdullah, A. L., Sidek Mohd. Noah, Turiman Suand, I., Rumaya Juhari, Jamiah

Manap & Khairul Anwar Mastor. 2007. Muslim Religiosity and Personality Assessment:

Prototype for Nation Building 2. Institute for Social Science Studies (IPSAS), Universiti Putra

Malaysia.

xii. Bukair, A. A. & Azhar Abdul Rahman. 2011. The Influence of Shariah Supervision Board on

Corporate Social Responsibility (CSR) Disclosure by Islamic Banks of Gulf Co-Operation Council

Countries. 1 st International Conference on Accounting, Business and Economics.

xiii. Cadbury Code. 1992. Report of the Committee on the Financial Aspects of Corporate

Governance: The Code of Best Practice.

xiv. Chapra, M. U. 2008. The Islamic Vision of Development in the Light of Maqasid Al Shariah.

Occasional Paper Series London Office: The International Institute of Islamic Thought.

xv. Ees, H. V., Laan, G. V. D. & Postma, T. J. B. M. 2008. Effective Board Behaviour in the

Netherlands. European Management Journal 26: 84-93.

xvi. Elgari M. A. 2010. Shariah Governance and Ethics of Disagreement. Malaysian Islamic Capital

Market. Malaysia Securities Commission 5:3.

xvii. El-Mesawi, M. E.-T. 2012. Maqasid Al Shariah from a Mere Juristic Theory to an Independent

Descipline: Ibn Nosher's Thesis. Teori dan Aplikasi Prinsip Maqasid Al Shariah. Anjuran Dewan

Besar Institut Kefahaman Islam Malaysia, Kuala Lumpur, 29-30 May.

xviii. El-Muhammady, A. H. 2009. Konsep Dan Teori Pengawasan Syariah Dalam Perbankan Islam

Di Malaysia. Bengkel Pengawasan Syariah Institusi Perbankan Islam di Malaysia. Universiti

Kebangsaan Malaysia.

Oral Presentation:


32

xix. Farook, S., Hassan, M. K. & Lanis, R. 2011. Determinants of Corporate Social Responsibility

Disclosures: The Case of Islamic Banks. http://ssrn.com/sol3papers.cfm?abstract_id=1828624 (2

July 2014).

xx. Forbes, D. P. & Miliken, F. J. 1999. Cognition and Corporate Governance: Understanding

Boards of Directors as Strategic Decision Making Groups. Academy of Management Review 24(3):

489-505.

xxi. Hairunnizam Wahid, Sanep Ahmad & Radiah Abdul Kader. 2010. Zakat Transformation: From

Subsistence to Productive. The 4th ISDEV International ISLAMIC Development Management

Conference (IDMAC 2010). Penang, 21-22 December 2010.

xxii. Huse, M. 2005. Accountability and Creating Accountability: A Framework for Exploring

Behavioural Perspectives of Corporate Governance. British Journal of Management 16: 65-79.

xxiii. Islamic Financial Services Act (IFSA) 2013

xxiv. Mohamed Aslam Haneef & Furqani, H. 2009. Contemporary Islamic Economics: The Missing

Dimension of Genuine Islamization. Thoughts on Economics 19(4): 29-48.

xxv. Mohd Zamerey Abdul Razak. 2009. Isu-Isu Dan Permasalahan Dalam Pengawasan Shariah Di

Perbankan Islam: Perspektif Industri. Bengkel Pengawasan Shariah Institusi Perbankan Islam 2009.

Universiti Kebangsaan Malaysia.

xxvi. Mundhiri, A. H. Z. A. A. A. 2000. The Translation of the Meanings of Summarized Sahih

Muslim Arabic-English. Riyadh, Saudi Arabia: Darussalam.

xxvii. Mundhiri, A. H. Z. A. A. A. 2000. The Translation of the Meanings of Summarized Sahih

Muslim Arabic-English. Riyadh, Saudi Arabia: Darussalam.

xxviii. Mustafa Omar Mohammed & Fauziah Md. Taib 2011. Testing the Performance Measures Based

on the Maqasid Al Shariah (PMMS) Model on 24 Islamic and Conventional Banks.

http//www.esharianomics.com/wp-content/…/Testing-The-Performance-Base.pdf (20 October 2012).

xxix. Nurdin & Letch, N. 2009. Knowledge Integration in Support of the Business Process of Islamic

Banks in Indonesia. IQTISAD, International Journal of Islamic Economics 10(1): 77-100.

xxx. Pearce, J. A. & Zahra, S. A. 1991. The Relative Power of Ceos and Boards of Directors:

Associations with Corporate Performance. Strategic Management Journal 12: 135-153.

xxxi. Pettigrew, A. M. 1992. On Studying Managerial Elites. Strategic Management Journal

13:163-182.

xxxii. Safieddine, A. 2009. Islamic Financial Institutions and Corporate Governance: New Insights

for Agency Theory. Corporate Governance: An International Review 17(2): 142-158.

xxxiii. Saiful Azhar Rosly & Mohd Afandi Abu Bakar 2003. Performance of Islamic and Mainstream

Banks in Malaysia. International Journal of Social Economics 30 (12):1249-1265.

Oral Presentation:


33

xxxiv. Shariah Governance Framework, 2011.

xxxv. Sonnenfeld, J. A. 2002. What Makes Great Boards Great. Harvard Business Review: 106-113.

xxxvi. Zahra, S. A. & Filatotchev, I. 2004. Governance of the Entrepreneurial Threshold Firm: A

knowledge-based Perspective. Journal of Management Studies 41(5): 885-897.

xxxvii. Zulkifli Hasan. 2011. Shariah Governance in Islamic Financial Institutions in Malaysia, GCC

Countries and the UK. Thesis Disertation. Durham University.

Oral Presentation:

Authentication and Traceability

34

ID1420

SDS-PAGE and Enzyme Immunoassay Methods for Detection of Porcine Gelatin in Edible Bird’s

Nest

Nur Azira Tukiran1,3

, Nur Illiyin Mohamed Roslan1 and *Amin Ismail

1,2

1 Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia,

43400, UPM Serdang, Selangor, Malaysia 2 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra

Malaysia, 43400, UPM Serdang, Selangor, Malaysia 3International Institute for Halal Research and Training (INHART), International Islamic University

Malaysia (IIUM), P.O. Box 10, 50728 Kuala Lumpur, Malaysia

ABSTRACT

Porcine gelatin is one of the common adulterant found in processed edible bird’s nest (EBN); as to

increase its net weight prior to sale. This study aimed to develop a sodium dodecyl sulphate-

polyacrylamide gel electrophoresis (SDS-PAGE) and an enzyme immunoassay method to detect the

presence of porcine gelatin in processed EBN. SDS-PAGE method was developed by comparing the

polypeptide patterns of porcine gelatin with the EBN. In the evaluation of the spiked samples of 2.5% to

50% (v/v), SDS-PAGE was able to detect 20% of porcine gelatin in EBN. An indirect enzyme linked

immunosorbent assay (ELISA) was then developed for detection of lower amounts of porcine gelatin. A

polyclonal rabbit antibodies was raised against the species-specific sequence of porcine collagen alpha 2

(I) chain. The detection limit for porcine gelatin was 0.05% in EBN. This ELISA is suitable for

monitoring of EBN’s quality and purity in the supply chain.

Keywords:Edible bird’s nest, porcine gelatin, adulteration, ELISA, SDS-PAGE.

1. INTRODUCTION

Edible bird’s nest is made from saliva of male swiftlets (Collacalia sp. and Aerodramus sp.) that is found

only in the Southeast Asian region such as Malaysia, Indonesia and Thailand (Zhang et al., 2013).

Limitation of supply and high demand has led EBN is one of the most expensive ingredients in the world.

As a consequence, it always exposed to the authenticity problems. Adulterants including tremella fungus,

red seaweed, egg white (Marcone, 2005) and gelatin (Goh et al., 2001; Hu and Lai, 1999) are

surreptitiously added as to increase its net weight prior to sale.

Currently, there are several methods for adulterants detection have been reported in literature. These

methods include polymerase chain reaction (PCR) (Guo et al., 2014; Wu et al., 2010), sodium dodecyl

sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) (Hu and Lai, 1999), 2D SDS-PAGE (Wu et al.,

Oral Presentation:


35

2010), high performance liquid chromatography (HPLC) (Ismail et al., 2013) and Fourier transform

infrared spectroscopy (FTIR). Among these methods, the PCR is currently the preferred one, but the

method requires specialised and sophisticated instrumentation. Immunoassay offers an alternative

approach; indeed to our knowledge no report has yet been published on development of immunoassay

approach to trace the adulterants in EBN. This technique is sensitive, not require highly sophisticated

equipment and particular trained staff.

In this study, we developed an enzyme linked immunosorbent assay (ELISA) to detect the presence of

porcine gelatin in EBN. In addition, a SDS-PAGE was also developed to determine the differences of

protein polypeptide pattern between porcine gelatin and EBN. The combination with chemometric

analysis of principal component analysis (PCA) would be enhanced the classification of adulterated EBN

in comparison to previous SDS-PAGE method (Hu and Lai, 1999). Such assays would be advantageous

for quality control in the EBN industry and could improve food safety substantially.

2. METHODOLOGY

i. Sample preparation and protein extraction

Twelve EBN samples from Malaysia and Indonesia were purchased from retail store in Selangor,

Malaysia. Porcine skin gelatin was purchased from Sigma-Aldrich (St. Louis, MO, USA). EBN samples

were ground prior to protein extraction procedure. Protein extraction was done according to Nur Azira et

al. (2014).

ii. SDS-PAGE

a) SDS-PAGE procedure

Porcine gelatin and EBN samples were analysed by SDS-PAGE under reducing condition according to

Nur Azira et al. (2014). Samples were dissolved in the SDS-PAGE sample buffer (8 M urea, 20% v/v

SDS, 10 mM ETDA, 0.5 M Tris-HCI, 1.114 g/mL 2-mercaptoethanol, 0.1% v/v glycerol and 0.05% w/v

bromophenol blue). Electrophoresis was performed in a Mini Protean II tetra cell (Bio-Rad Laboratories,

Hercules, CA, USA) at 80 V for 2 h and gels were stained with Coomassie brilliant blue R-250 (CBB).

The stained gel was scanned using a densitometer (GS-800 Calibrated Densitometer Bio-Rad, Hercules,

CA). Visualisation of polypeptide bands, lane comparison and estimation of molecular weights was

conducted using Quantity One Software (Bio-Rad Laboratories, Hercules, CA, USA).

b) Preparation of spike samples

The EBN samples were spiked with porcine gelatin in a proportion ranging from 50% to 2.5% (v/v). Non-

spiked samples of porcine gelatin and EBN which contain same amount of protein concentration were

prepared as a control. Two set of samples were prepared for every treatment.

Oral Presentation:


36

iii. ELISA

a) ELISA procedure

Polyclonal rabbit antibody was raised against porcine species-specific sequence of collagen α2 (I) chain.

Indirect ELISA was performed in 96-well microplate (Greiner bio-one, Germany). The plate was coated

with 100 µL/well of sample diluted in the coating solution (Na2CO3, NaHCO3, pH 9.6) at 37°C for 1.5 h.

After washing (3 times) with washing buffer (0.15 M NaCl in 0.05% Tween 20), the unbound active sites

were blocked with 200 µL/well of blocking buffer (1% BSA in PBS) by incubation at 37°C for 1.5 h.

After another washing step, the primary antibody (dilution 1:4000) was added and incubated at 4°C for

overnight. After a wash again, 100 µL/well of secondary antibody (dilution 1:5000) of a commercial goat

antibody raised against rabbit igG labelled with horseradish peroxidise (HPR) was added and incubated at

37°C for 1.5 h. After a final wash step, 100 µL/well of substrate solution of Tetramethylbenzidine

solution (TMB) was added for color development and allowed for sufficient color development for 30

min. The reaction was stopped by addition 100 µL/well of 0.05 M H2SO4. The absorbance of each well

was measured in a microplate reader at 450 nm. Triplicate analyses were performed for each sample.

b) Preparation of spike samples

Protein extract from porcine gelatin was added into EBN to produce spiked level of 5, 3, 1, 0.5, 0.1 and

0.05% (v/v) and were subjected for indirect ELISA analyses. Three replicate wells were used for each

sample.

c) Statistical analysis

Principal component analysis (PCA) was performed to classify the spiked level of adulterated EBN in

SDS-PAGE analysis by using Unscrambler 9.7 (Camo, USA) software (Nur Azira et al., 2014). Statistical

analysis including mean, standard deviation (SD) and coefficient variation (CV) calculation was

performed using Microsoft Excel 2007.

3. RESULTS AND DISCUSSION

i. SDS-PAGE

a) Electrophoretic pattern of adulterated samples

Based on 12 variables (220, 210, 170, 160, 120, 115, 100, 75, 57, 50, 35 and 30 kDa), the spiked samples

were classified into 3 groups (Figure 1). Non-spiked of EBN samples were assigned to group I, at the end

of negative side. EBN samples that were spiked with 20 to 30% porcine gelatin were grouped together in

between groups I and III, in the positive side, indicating that the polypeptide patterns are similar to those

of porcine gelatin. The EBN samples that spiked with 40 to 50% porcine gelatin were grouped together

with porcine gelatin, in group III at the end of the positive side. PC 1 and PC 2 accounted for 72 and 16%

of the variation, respectively; thus, 88% of the variance was accounted for by the first two PCs. The

Oral Presentation:


37

numbers on the score plot represent the percentage of spiking, with CV (cave nest) and P (porcine gelatin)

representing the pure samples. The grouping pattern in the PC showed that the spiked samples were

moved from the end of negative side (non-spiked EBN) to the end of positive side (porcine gelatin). As

the proportion of porcine gelatin increased, the samples were plotted increasingly toward the right side of

the PC. The results of this study show that SDS-PAGE was able to detect at least 20% of porcine gelatin

in EBN (Figure 1).

Based on loading plot (data not shown), the molecular weight regions that most strongly contributed to

the separation of the samples were 220, 160 and 160 kDa. All of the regions described above were similar

with regard to the location of the polypeptide bands in the porcine gelatin, which indicates that the

porcine gelatin bands had a strong influence on the discrimination between EBN and spiked samples.

SDS-PAGE could be used as a simple identification test. However, this test cannot be used for the

detection of low amounts of porcine gelatin.

Figure 1. Score plot of PCA classification of EBN spiked with different percentage of porcine gelatin. I:

non-spiked EBN and 2.5-10% spiking; II: 20-30% spiking; III: porcine gelatin (P) and 40-50% spiking.

ii. ELISA

a) Detection of porcine gelatin in EBN

In order to restrain the assay specificity for porcine gelatin, the synthetic amino acid sequence of collagen

α2 (I) chain was used for the immunisation of rabbits as the immunogenicity of gelatin is very low

(Vanien and Levieux, 2005). Optimal working concentrations of reagents were determined by

checkerboard titration. The optimum ELISA conditions was 5 µg/well of coating antigen (porcine

gelatin), 1:4000 for primary antibody, and 1:5000 for secondary antibody. These conditions were fixed

for the rest of the experiment. The limit of detection (LOD) was defined as 3 times the standard deviation

(SD) of the buffer blank mean values after 5 experiments, was determined to be OD 0.12. The LOD was

Oral Presentation:


38

used to indicate the baseline to discriminate true positive from negative results (Kreuz et al., 2012).

The samples of EBN were spiked with 5, 3, 1, 0.5, 0.1 and 0.05% of porcine gelatin in order to assess the

sensitivity of the ELISA. As shown in Figure 2, we decided that 0.05% was the percentage at which we

could authenticate processed EBN from porcine gelatin; with intra-assay CVs of 0.05%-19.01% and inter-

assay CVs of 1.47%-14.06%. These data indicated that the ELISA was successful in overcome the EBN

authentication problem hereof porcine gelatin; as the adulterants usually incorporated at levels

approximately 10% (Marcone, 2005). Besides, protein based method such as ELISA is preferable rather

than PCR method as DNA could be degraded during the gelatin manufacturing process making the

authentication process troublesome (Doi et al., 2009).

Figure 2.Evaluation of ELISA sensitivity towards spiked samples of porcine gelatin in EBN. Horizontal

line = LOD = mean + 3 x SD from 5 negative samples. Error bar represents standard deviation. 0: non-

spiked sample.

CONCLUSIONS

ELISA is advantageous to SDS-PAGE method because of its high sensitivity and high throughput. A

series of spiked samples were tested. SDS-PAGE and ELISA were able to detect 20% and 0.05% of

porcine gelatin in EBN respectively. The SDS-PAGE, based on a representative polypeptide band is

precise and simple but could not be applied to adulterant that contains very low amounts of protein.

Future work on detection of other adulterants using immunoassay approach would be useful.

Oral Presentation:


39

ACKNOWLEDGEMENTS

The authors are grateful for financial support under the Science fund (Projects No: 02-01-04-SF1447)

from Ministry of Science, Technology and Innovation (MOSTI), Malaysia.

REFERENCES

i. Goh, D. L. M., Chua, K. Y., Chew, F. T., Soew, T. K., Ou, K. L., Yi, F. C. & Yi, F. C. (2001).

Immunochemical characterization of edible bird’s nest allergens. Journal of Allergy and Clinical

Immunology, 107: 1082-1087.

ii. Guo, L., Wu, Y., Liu, M., Wang, B., Ge, Y. & Chen, Y. (2014). Authentication of edible bird’s

nest by TaqMan-based real-time PCR. Food Control, 44: 220-226.

iii. Hu, S., & Lai, D. (1999). SDS-PAGE identification of edible bird’s nest. Journal of Chinese

Medicine, 24: 331-334.

iv. Nur Azira, T., Che Man, Y.B., Raja Mohd Hafidz, R. N., Aina, M. A. & Amin, I. (2014). Use of

principal component analysis for differentiation of gelatine sources based on polypeptide

molecular weights. Food Chemistry 151: 286 – 292.

Oral Presentation:


40

ID1411

Investigating Processed Meat Product Mislabeling in Malaysia’s: A Comparison between 2

Methods

Hadi Akbar Dahlan, Norrakiah Abdullah Sani

Food Science Programme, School of Chemical Science and Food Technology, Faculty of Science and

Technology. Universiti Kebangsaan Malaysia, 46000, UKM Bangi, Selangor, Malaysia.

ABSTRACT

Malaysia is a multicultural country that comprises of three major ethnic groups (Malay, Chinese and

Indian) in which each had dietary laws based on their customs and religions. With the advent of

technology, meat which is fundamental to most dietary laws had been commoditized in the market. Laws

such as Food Act (1985) and Trade Description Act (2011) had been enacted to regulate meat quality in

the market but food dishonesty cases still occur. This research aims to investigate the labelling of 18

processed meat products using two methods i.e. species-specific polymerase chain reaction (PCR) and a

meat species rapid detection kit: Olipro® Meat ID gene chip. From the samples, only one meat product

conformed to the labelling. All the other meat samples contained foreign meat species that were not

stated in the product label when tested with both methods. PCR method was more reliable when it comes

to detection of animal species, but Olipro® Meat ID gene chip had advantages over rapidity and cost.

Keywords: Processed meat, mislabeling, meat species, PCR, Olipro Gene Chip

1. INTRODUCTION

Animal meat is one of the main commodities in the global market. However, meat adulteration is highly

controversial due to religious or cultural issue. In Malaysia, multiracial population had created a diverse

range of food cuisine that uses various animal meat species (Osman Rani, 2007). To protect the

multicultural in Malaysia, the government had enacted the Food Act (1983) and Trade Description Act

(2011) (The Commisioner of Law Revision Malaysia, 2012). However, reports of food adulteration still

occur in Malaysia. (Izham Nayan, 2012)

Polymerase Chain Reaction (PCR) is a technique that is reliable in detecting meat species adulteration in

processed meat products (Lockley et al., 2000). This paper intends to investigate meat products in the

market by two methods i.e. species–specific PCR and a kit called Olipro® Meat ID gene chip. Olipro®

Meat ID gene chip by Olipro Biotechnology Sdn. Bhd is a biochip based diagnostic kits that can detect

beef, buffalo, chicken, duck, goat, lamb and porcine species in food products (Olipro Biotechnology,

2013).

Oral Presentation:


41

2. METHODOLOGY

i. Collection of processed meats

There were 18 various brands of processed meat products; 14 processed chicken meat products, three

processed beef meat products and one processed lamb product were randomly sampled from supermarket

at Putrajaya, Federal Territory, Malaysia.

ii. Extraction of DNA and DNA Quantification

The DNA obtained from the samples was extracted using DNeasy@ Mericon Food (Qiagen). The

quantity and purity of the elute DNA were estimated by absorbance reading using Nano

spectrophotometer (Maestro).

iii. Species-specific primers preparation

The species-specific primers prepared in this paper were based on the processed meat products sampled

animal species i.e. chicken, beef lamb and a special mammalian DNA primer for screening purposes. All

of the oligonucleotide primers were synthesized by integrated DNA technologies (IDT). The primers

were referred from selected literatures as in Table 1.

Table 1: Species-specific primers used

Primer Product Base pair References

Bov90 90 (Natonek-Wiśniewska et al., 2013)

Ovis 67

12spChicken 95 (Martín et al., 2007)

Mammal 119 (López-Calleja et al., 2007)

iv. Reactant preparation for species-specific PCR

The protocol of the PCR used was based on Go Taq® Green Master Mix. All PCR were conducted with

Eppendorf Mastercycler Gradient (Eppendorf) and were separated onto 5 % gel agarose (Vivantis) and

stained with DNA SYBER® Safe with a constant 90 V for one hour.

v. Screening test with mammalian primer

The processed meat products DNA were screened with a mammalian primer for meat species mislabeling

(chicken-based processed products) and meat species confirmation (beef and lamb based meat processed

products). The temperature/ time program for the primer started with initial denaturation at 50oC for 2

Oral Presentation:


42

min, 40 cycles with 15 s denaturation at 95oC, and 1 min annealing at 60

oC.

vi. Species-specific PCR

All DNA results were then confirmed using species–specific primers. The following temperature/ time

program for Bov90 and Ovis was applied: initial denaturation for 15 min at 96oC, 32 cycles of 96

oC for 1

min, annealing at 56oC and 60

oC for 1 min (Bov90 and Ovis, respectively) and 1 min elongation at 72

oC.

The chicken primer program requires 93oC initial denaturation for 2 min, 35 cycles of 93

oC for 30 sec,

annealing temperature of 62oC for 30 sec and 3 min elongation at 72

oC.

vii. Olipro® Meat ID Gene Chip

The meat’s DNA was also confirmed using the meat ID gene chip. The PCR mix is similar to Go Taq®

Green Master Mix but with the inclusion of an IC template instead of primer template. The PCR protocol

of Olipro® were initial denaturation at 95oC for 5 min, 45 cycles of 95

oC for 32 sec, 55

oC annealing for

32 sec and elongation at 5 min for 72oC. After PCR ended, several processes were applied included

pipetting the amplified DNA into the gene chip with several washing and rinsing with the given reagents,

Streptavidin-alkaline phosphatase solution and NBT/BCIP solution and analyzed using Olipro Qualitative

Scanned System (Ver. 2.2.2).


i. Screening with mammalian DNA

The mammalian DNA will produce a fragment of 119 bp. When tested, all of the meat products generate

the fragment of the mammalian DNA, which is a suprise, since we were not expecting to see all of the

chicken based meat product sampled contain foreign meat species (Fig 1)

Figure 1: Mammalian DNA screening on the 18 meat products

1: Negative Control; 2: Beef meatball product; 3,5,6: Chicken nugget meat products 4,7:Chicken

Luncheon meat product; 8: Lamb Burger meat product; 9-10: Chicken Frankfurter meat product;

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

50 bp

100 bp 119 bp

Oral Presentation:


43

11:Chicken meatball product; 12: Beef Frankfurter meat product; 13: Chicken Meatball product; 14-15:

Chicken Frankfurter meat product; 16: Chicken Nugget meat product; 17: Chicken Burger meat product;

18: Beef Frankfurter; 19: Chicken Frankfurter; 20: Positive Control

ii. Species-specific PCR assay

The chicken, beef and lamb primer exhibits fragment length of 95, 90 and 67 bp respectively (Fig 2-4).

Based on Fig.2, all sampled product except the lamb burger contains chicken meat species. Seventeen

meat products contains beef, including 14 chicken meat product (Fig.3) and three meat products contained

lamb meat species (Fig.4). Three meat products contain two foreign meat species (beef meatball, beef

frankfurter 1 and beef frankfurter 2). Only chicken nugget 4 complied with the labelling.

Figure 2: Chicken primer assay in the meat products






Figure 3: Beef primer assay in the meat products






1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

100 bp

50 bp 95 bp

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

90 bp 50 bp

100 bp

Oral Presentation:


44

The presence of foreign meat species may due to hygiene quality of the meat processing equipment. They

processed several types of meat products, including different meat species meat products; Cross-

contamination are bound to occur. There was also one chicken nugget that does not contain beef or lamb

(chicken nugget 4), but contain mammalian DNA. The possible explanation was that foreign meat species

in the chicken nugget 4 is buffalo. It is known from studies, that the meat industry also used buffalo meat

as beef meat substitute (Babji et al., 1998).

Figure 4: Lamb primer assay in the meat products






iii. Olipro® Meat ID gene chip

The gene chip was analyzed based on the morphology formed on the chip in which each animal species

had its identity. There are 8 samples containing one foreign meat species, 6 samples contain two foreign

meat species, 2 samples containing three foreign meat species and 1 sample does not contain any meat

species at all. The summary of the Olipro® Meat ID gene Chip are shown in Table 2 and it is able to

detect claimed meat species (chicken, beef, and lamb).

However, Chicken Frankfurter 3 is an anomaly; it produces mammalian primer bands but there were no

primer DNA detected in gene chip. The possible explanation is that the meat product may contain little

amount of DNA that it escape detection of the Meat ID gene chip. The common detected foreign animal

species is goat; which is impossible since it is a premium meat in the market. However, it is believed that

the gene chip had a faulty that simultaneously activates goat detection with chicken detection. The gene

chip also detects buffalo meat species, which present in two meat product (Beef meatball and beef

frankfurter 2).

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

67 bp 50 bp

100 bp

Oral Presentation:


45

Full comparison between two methods is not possible due to limited primer availability for comparison

and goat anomaly case. The species-specific PCR method were able to detect only one meat product that

conform to the labelling whereas the Olipro® method detect 2 meat products. However, based on

available meat species, Olipro® manage to detect 4 chicken meat products that contain beef meat species,

while the PCR method detected 13 chicken meat products (Results with goat anomaly excluded). The full

summary of comparison is as in Table 2.

Table 2: Comparison between the two methods

Olipro® Method PCR Method

Beef Meatball C,B,G,K C,B,L

Chicken Nugget 1 C,B,G C,B

Chicken Nugget 2 C,B,G C,B

Chicken Luncheon 1 C C,B

Chicken Nugget 3 C,G C,B

Chicken Luncheon 2 C,G C,B

Lamb Burger C,G,L B,L

Chicken Frankfurter 1 C,G C,B

Chicken Frankfurter 2 C,G C,B

Chicken Meatball C,G C,B

Beef Frankfurter 1 C,B,G C,B,L

Chicken Meatball 1 C,G C,B

Chicken Frankfurter 3 - C,B

Chicken Frankfurter 4 C C,B

Chicken Nugget 4 C,G C

Chicken Burger 1 C,B C,B

Beef Frankfurter 2 C,B,K C,B,L

Chicken Frankfurter 5 C,B,G C,B

Note: C = Chicken, B= Beef, G=Goat, L=Lamb, P=Porcine, K= Buffalo, D=Duck

Bold Letters = Similar detection between 2 methods

Oral Presentation:


46

CONCLUSIONS

There was only one product that truly conformed to the labelling; containing only one meat species in

both PCR and Olipro® methods. PCR process was found to be more definitive in detecting animal meat

species, but the Olipro® is the choice in terms of cost and rapidity, due to its ability to produce faster

results with less amount of cost.

REFERENCES

i. Babji, AS, Chin, SY, Sen Chempaka, MY, & Alina, AR. (1998). Quality of mechanically

deboned chicken meat frankfurter incorporated with chicken skin. International journal of food

sciences and nutrition, 49(5), 319-326.

ii. Izham Nayan. (2012). Kertas Kerja Kepentingan Ilmu Kepenggunaan. Paper presented at the The

International Agriculture, Horticulture and Agro tourism Exhibition (MAHA 2012), Serdang.

iii. Lockley, A. K., & Bardsley, R. G. (2000). DNA-based methods for food authentication. Trends in

Food Science & Technology, 11(2), 67-77. doi: http://dx.doi.org/10.1016/S0924-2244(00)00049-

2

iv. López-Calleja, I., González, I., Fajardo, V., Martín, I., Hernández, P. E., García, T., & Martín, R.

(2007). Quantitative detection of goats' milk in sheep's milk by real-time PCR. Food Control,

18(11), 1466-1473.

v. Martín, García, Fajardo, López-Calleja, Rojas, & Pavón. (2007). Technical note: Detection of

chicken, turkey, duck, and goose tissues in feedstuffs using species-specific polymerase chain

reaction. Journal of Animal Science, 85(2), 452-458.

vi. Natonek-Wiśniewska, M., Krzyścin, P., & Piestrzyńska-Kajtoch, A. (2013). The species

identification of bovine, porcine, ovine and chicken components in animal meals, feeds and their

ingredients, based on COX I analysis and ribosomal DNA sequences. Food Control, 34(1), 69-78.

vii. Olipro Biotechnology. (2013). Olipro Meat ID Gene Chip User Manual. Selangor: Olipro

Biotechnology.

viii. Osman Rani, (editor). (2007). The Encyclopedia of Malaysia: The Economy (Vol. 13). Kuala

Lumpur: Archipelago Press.

ix. The Commisioner of Law Revision Malaysia. (2012). Peraturan-Peraturan Makanan 1985.

http://dx.doi.org/10.1016/S0924-2244(00)00049-2

http://dx.doi.org/10.1016/S0924-2244(00)00049-2

Oral Presentation:


47

ID1425

LC-ESI-Q-TOF-MS Identification of Porcine-Specific Peptide Biomarker in Cooked Pork for

Halal Authentication

S. A. Sarah1, W. N. Faradalila

1, S. A. Karsani

4, 5, I. Amin

1, 2, A. Q. Sazili*

1, 3

1Halal Products Research Institute,

2Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences,

3Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang,

Selangor, Malaysia. 4Institute of Biological Sciences,

5University of Malaya Center for Protemics Research, University of

Malaya, 50603 Kuala Lumpur, Malaysia.

ABSTRACT

Identifying pork adulteration in the mixture of meat is nearly impossible with the naked eye. Therefore,

with the aid of modern technology, an authentication technique can be developed from various sample

state which range from small to molecular level. The present research focused on protein-based method as

an approach to differentiate pork from beef, chevon and chicken. Instead of using DNA markers, species

authentication using proteomics approach was chosen as the state-of-the-art technology offers high

discriminating power and specificity. The purpose of this study was to determine porcine-specific peptide

biomarker from thermally processed meat using liquid chromatography electrospray ionization

quadrupole time of flight mass spectrometry (LC-ESI-Q-TOF-MS) in which the marker peptides were

derived from the trypsin hydrolysis of myosin-4. A thorough investigation of LC-ESI-Q-TOF-MS data

revealed two myosin-4 peptides at position 1450-1472 which demonstrated species-specific properties to

porcine.

Keywords: species authentication, mass spectrometry, pork, peptide biomarkers

1. INTRODUCTION

Adulteration can be defined as food with changes on its appearance, taste, composition, or other

characteristics. Yet, it is marketed and advertised to the consumer as ordinary food under common name

or by other false name. In addition, it comprises foods which are deliberately placed in the market but are

falsely described or otherwise intended to deceive the consumer. The additions of undeclared substances

or materials are commonly practised by the manufacturer with the intention of increasing the weight of

product or make the product appears better in value than it was. Such action will subsequently lead to

better financial gain (Primrose et al., 2010; Hargin, 1996).

Immunoassays and DNA analyses are among the most widespread technologies applied for this purpose.

Oral Presentation:


48

As DNA is a rather stable molecule, processed food is generally analysed using DNA based method.

Hence, a DNA based method like PCR has always been a preferred method to detect pork protein

adulteration in meat products. However, the recent advances in proteomics have been continuously

highlighted by scientists, through which, detection can still be accomplished dealing with denatured

protein down to amino acid level.

Recent studies have shown that specific marker peptides for porcine and bovine gelatine were

successfully determined by high-performance liquid chromatography/ MS (HPLC/MS) analysis and

label-free nano ultra-performance liquid chromatography MS in food product (Yilmaz et al., 2013; Zhang

et al., 2008). They suggested that peptide corresponding to segments containing differential amino acid

residues could be used as marker peptides to differentiate the species of which the gelatine was

originated. Though the differences were observed in single amino acid, mass difference produced by the

respective amino acid will affect the precursor ion of the fragment derived from tryptic digest and hence

species discrimination would be attainable.

2. METHODOLOGY

A total number of 10 meat samples per species (pigs, cattle, goats and chickens) were involved in the

present study. One gram of each pulverized meat was placed in a heat stable container (capped glass tube)

and was allowed to thaw at room temperature before assigned to the different heat treatments. The meat

samples were subjected to 3 different heating regimes: (1) chilled at 4 °C; (2) boiled at 100 °C for 30 min

and (3) autoclaved at 121 °C, 15 psi for 20 min, with n=10 for each treatment. Following to that, protein

extraction was carried out with extraction buffer containing 7M Urea, 2M thiourea, 50mM DTT

(dithiothreitol), 4% (w/v) 3-[(3-cholamidopropyl) dimethylammonio]-1-propanesulfonate (CHAPS),

0.4% (v/v) carrier ampholytes (pH 3-10, BioRad, USA) and 50 μl of protease inhibitor cocktail

(Calbiochem, USA). Then, approximately 100 μl of urea-extracted protein was precipitated with 4

volumes of cold acetone (400 μl, pre chilled in -20 ºC for at least 1h). The mixture was then vortexed and

incubated at -20 ºC for overnight. The samples were then centrifuged at 12,000 g at 4 ºC for 10 min. The

resulting pellet was air-dried and solubilized in 50 μl of urea extraction buffer, centrifuged before the

supernatant was collected and stored at -20 ºC until subsequent analysis.

Approximately 100 μg of protein was taken from the protein extracts for trypsin digestion. Briefly, the

protein was incubated in 50 μl of 10 mM DTT/100 mM ammonium bicarbonate for 30 min at 60 °C. The

mixture was allowed to cool before preceded with alkylation process in 50 μl of 55 mM IAA/100 mM

ammonium bicarbonate for 20 min at room temperature (25 °C, in dark place). In-solution tryptic

digestion was performed with 1µg trypsin enzyme (Promega trypsin gold), dried and reconstitute in 0.1%

formic acid. The tryptic digests of protein were subjected to desalting procedure using ZipTip C18

Oral Presentation:


49

(Millipore, USA) according to the manufacturer’s protocol before further subjected to protein separation.

Proteome extract of raw and cooked pork were separated using AdvanceBio Peptide Map, C18 capillary

columns (C18, 2.1 x 100 mm, 2.7 µm particles) and profiled using liquid chromatography electrospray

ionization-quadrupole-time-of-flight system (LC-ESI-Q-TOF, Agilent 6520) to screen for thermally

stable proteins. The resulted chromatogram were analysed by using Agilent MassHunter Qualitative

Analysis software (version B.03.01). Identification of the peptide sequences was done using the Spectrum

Mill software together with NCBInr protein database.


In the present work, the total ion chromatograms were generated from the MS/MS scan of pork, beef,

chevon and chickens with scan range of m/z from 100-2000. A thorough investigation on peptide

sequences data produced by the Spectrum Mill software showed that myosin-4 protein was consistently

detected in the chromatogram and this indicates its significance as target protein for the generation of

porcine-specific peptide sequence that could differentiate pork from beef, chevon and chicken. The main

characteristics of the peptides are as shown in Table 1.

Table 1. Summary of the myosin-4 peptides identified by LC-ESI-Q-TOF specific of the porcine species.

Protein entry name corresponds to the NCBI protein database

Peptide Sequence Parent protein

(Accession

number)

Position Observed

mass, m/z

Charged

state, z

1 HKYEETQAELEASQ myosin-4

gi|178056718

1460 721.6821 3

2 NFDKILAEWK 1450 632.3473 2

The spectra recorded for all myosin-4 peptides were further examined in term of species-specificity and

reproducibility. Only 2 out of 282 peptides detected for myosin-4 protein, exhibited species specificity to

pork. The first peptide (HKYEETQAELEASQ) was consistently found in all heat treated pork as well as

in all biological replicates. The ion 721.6821 was detected in pork at 13.855 min but not in the case of

beef, chevon and chicken (Figure 1a and b). The quality of fragmentation spectra was good for the said

peptide, which matched most of the y fragment ions. Zoom scan spectra indicated that this ion was doubly

charged. Its MS/MS sequence shows that y ion that corresponds to H amino acid located in the position

1460 gave slightly lower ion mass compared to the same peptide QKYEETQAELEASQ (m/z =

721.6879) from cattle. The procedure was repeated with peptide NFDKILAEWK and its species

specificity was confirmed.

Oral Presentation:


50

Figure 1. a) Overlay of extracted ion chromatograms (EIC) and b) EIC of peptide HKYEETQAELEASQ

of myosin-4 protein from four different meat species and c) comparison of MS spectrum among four

different meat species.

Based on pictures a) and b), it is observed that ion mass 721.6821 is prominent in pork sample only.

Although peaks in beef and chevon appeared in the same m/z, a thorough examination on MS/MS spectra

showed that the value belongs to other peptide from different protein and does not correspond peptide

HKYEETQAELEASQ.

Figure 2 shows the amino acid sequence alignment of myosin-4 among 3 different species, whereby

fragments that contained unique amino acid which differ from the other species was identified. Despite

high sequence homology as shown by peptides HKYEETQAELEASQ and NFDKILAEWK with the

other 2 species (cattle and sheep) it is observed that differences in the amino acids located at positions

contribute to the m/z value of parent ion.

Figure 2. Sequence alignment of porcine, bovine and sheep myosin-4. Amino acid differences among the

three sequences are indicated in red boxes. Highlighted sequences correspond to the species-specific

biomarker peptides generated after trypsin digestion of the proteins and consistently identified by tandem

mass spectrometry.

The identification of novel peptide biomarkers through the conduct of the present study does not require

a)

Oral Presentation:


51

any complex pre-treatment of the samples, such as depletion of highly abundant proteins, enrichment of

desired proteins, or development of new antibodies. The only procedure implemented was the

precipitation of the protein using acetone precipitation and desalting using ZipTip in order to minimize

noise and interference peaks. The use of peptide as biomarker has been demonstrated by Sentandreu et al.

(2010), in which detection of chicken meat in other types of meat mixtures was successfully attained by

combining an OFFGEL enrichment fractionation step with LC-ion trap-MS/MS. The same mass

spectrometry platform was also used by Yilmaz et al. (2013) in their study, in which, unique peptides

GETGPAGPAGPVGPVGAR and IGQPGAVGPAGIR for porcine and bovine gelatine, respectively,

were detected in order to identify the origin of gelatine in some dairy products (yoghurt, cheese and ice

cream). The findings generated through the conduct of the present study that the primary amino acid

sequence of key peptide biomarkers used are considerably more resistant to thermal treatment and

processingare in agreement with the earlier research mentioned above.

CONCLUSION

The study demonstrates that 2 tryptic peptides from myosin-4 protein were confirmed to display species-

specific properties as they were consistently present throughout biological replicates and absent in beef,

chevon and chicken. A single amino acid difference present in a peptide may produce different ion mass

(m/z) and has subsequently contributed to the species specific detection of peptide by tandem mass

spectrometer. However, the identification was done on solid meat samples without subjecting to any

mixing. Therefore, further research is necessary to confirm if the observed differences in the amino acid

sequences are sufficient to differentiate the four analysed meat species in commercial meat products that

undergo mixing and processing.

ACKNOWLEDGEMENTS

Thanks to the Ministry of Agriculture and Agro-based Industry, Malaysia (MOA) for funding this study

(Agric-Science Fund, Project No.: 05-01-04- SF113). The mass spectrometric work has been facilitated

by the Laboratory of Halal Science Research, Halal Product Research Institute, UPM.

REFERENCES

i. Hargin, K.D. (1996). Authenticity issues in meat and meat products. Meat Science,

43(Supplement 1): 277– 289.

ii. Primrose, S., Woolfe, M. and Rollinson, S. (2010). Food forensics: methods for determining the

authenticity of foodstuffs. Trends in Food Science and Technology, 21(12): 582–590.

iii. Sentandreu, M.A., Fraser, P.D., Halket, J., Patel, R. and Bramley, P.M. (2010). A Proteomic-

Oral Presentation:


52

Based approach for detection of chicken in meat mixes. Journal of Proteome Research, 9(7):

3374–3383.

iv. Yilmaz, M.T., Kesmen, Z., Baykal, B., Sagdic, O., Kulen, O., Kacar, O., Yetim, H. and Baykal,

A.T. (2013). A novel method to differentiate bovine and porcine gelatins in food products:

nanoUPLC-ESI-Q-TOF-MS based data independent acquisition technique to detect marker

peptides in gelatin. Food Chemistry, 141(3): 2450–2458.

v. Zhang, G.F., Liu, T., Wang, Q., Lei, J.D., Ma, G.-H. and Su, Z.G. (2008). Identification of

marker peptides in digested gelatins by high performance liquid chromatography/mass

spectrometry. Chinese Journal of Analytical Chemistry, 36(11): 1499–1504.

Oral Presentation:


53

ID14544

Halal Authentication of Surgical Sutures through Experimental Techniques

Nur Farhani Zarmani*1, Mohd Anuar Ramli

2 and Shaikh Mohd Saifuddeen Shaikh Mohd Salleh

3

1, 2

Department of Fiqh & Usul, Academy of Islamic Studies, University of Malaya, Malaysia. 3 Programme of Applied Sciences with Islamic Studies, Academy of Islamic Studies, University of Malaya,

Malaysia.

ABSTRACT

Surgical sutures represent the largest group of implantable medical devices with a huge market share

exceeding USD1.3 billion annually. Catgut suture is the most widely used material for wound closure and

has been in use for many centuries in a surgical procedure. For example, catgut is still used in the

department of obstetrics and gynecology, circumcision, emergency and ear, nose and throat. The

absorption profile of catgut suture makes it practical in pediatric patients, in securing grafts or in wounds

from which it is difficult to remove the sutures. Catgut, made from twisted intestines of herbivorous

animals, is still used in modern surgery. In the catgut suture production chain today, collagen is usually

extracted from submucosa layer of small intestine of sheep or cattle. Clearly collagen can be derived from

both permissible (halal) and non-permissible (haram) sources. Hence, this paper will discuss halal

authentication method for surgical suture application, especially catgut as it is animal-based material.

Keywords: Halal, Catgut suture, Experimental Techniques

1. INTRODUCTION

According to Pillai & Sharma (2010), surgical sutures represent the largest group of implantable medical

devices with a huge market share exceeding USD1.3 billion annually. Catgut suture is the most widely

used material for wound closure and has been in use for many centuries in a surgical procedure. For

example, catgut is still used in the department of obstetrics and gynecology, circumcision (Shairul’azam

Sahar, 2014), emergency (Musa Kasmin, 2014) and ear, nose and throat. The absorption profile of catgut

suture makes it practical in pediatric patients, in securing grafts or in wounds from which it is difficult to

remove the sutures (Hochberg, Meyer, & Marion, 2009). Catgut, made from twisted intestines of

herbivorous animals, is still used in modern surgery (Martin-Bates, 2008). In the catgut suture production

chain today, collagen is usually extracted from submucosa layer of small intestine of sheep or cattle.

Clearly collagen can be derived from both permissible (halal) and non-permissible (haram) sources.

Hence, this paper will discuss halal authentication method for surgical suture application, especially

catgut as it is animal-based material.

Oral Presentation:


54

2. METHODOLOGY

i. Methods of Extraction of DNA from Suture

The framework proposed in this study is halal authenticity through laboratory analysis. The DNA of

collected suture samples was extracted through a modified plant-extraction method for porcine trace

analysis. With regards to this issue, this halal authentication technique was designed and followed to

identify the origins of species present in catgut, and to ascertain if it originates from porcine base, bovine

base or plant base. Sample of sutures were stored in room temperature with dry condition Three DNA

extraction methods were modified to determine the best techniques to isolate DNA from suture, namely:

a) GF-1 Food DNA extraction kit

b) GF-1 Plant DNA extraction kit

c) Conventional phenol:chloroform method adopted from (Tabanifar et al., 2008)

ii. Detection of Porcine Traces using PCR

Porcine Traces PCR v.2 kit was used to detect porcine traces in the suture DNA extracted. As the catgut

sample is of vertebrate origin, the PCR will be able to amplify the vertebrate band as internal control for

catgut samples. Pre-extracted DNA sample were serially diluted at 1:10 and 1:100 dilutions and used for

the PCR testing. For negative control, 1 tube was set aside as no template control by adding only water as

template. For positive control, 1 tube was set aside for positive control by adding Pork DNA as a

template. PCR product was loaded into each well. 1μl of Porcine Trace DNA marker and a 100bp DNA

ladder was loaded as well. A full length gel was ran and stained with Ethidium Bromide (EtBr). The gel

was visualized with an UV transilluminator.


Basically, the halal status in the suture production chain starts from the stages of retrieving the intestine

from the slaughterhouse until it is used to close the wound in the operation room. The halal status must

consider the raw material, species of animal, chemicals used and other. However, in this paper, the

authors only highlight the scientific method to determine halal status of suture. Nowadays, numerous

techniques have been developed for halal detection in products such as food, cosmetics and drug.

However, to the best of our best knowledge, there has yet to be a specific study on halal medical devices.

Therefore, the authors also made an attempt to develop a precise analytical method in order to verify halal

status of suture. Basically, three (3) techniques of DNA extraction were modified and compared in order

to have the best result in term of DNA concentration of suture. The DNA sample was then undergo PCR

analysis to check the species of the DNA either it is plant, bovine or porcine based. In DNA

quantification, DNA concentrations for samples quality have to be within an acceptable range for PCR for

species identification.

Oral Presentation:


55

i. DNA quantification

Nanodrop v1000 Machine was used for DNA quantification, with upper limit approximately 3700ng/μl

(ds DNA).

Table 3: DNA extraction result summary

Suture Sample Mean Concentration

(ng/μl)

A260/A280 A260/A280

Catgut 1 (C1) 2.86 1.56 0.98

Catgut 2 (C2) 10.2 1.99 0.50

Catgut 3 (C3) 0.90 0.56 0.32

ii. Detection of Porcine Traces using PCR

Table 3: PCR result analysis summary

Suture sample Plant

Derivative

Animal

(Vertebrate)

Derivative

Porcine

Derivative

Amplification

control

PCR able

Catgut, C1 Negative Positive Negative N/A** Yes

Catgut, C2 Negative Positive Negative N/A** Yes

Catgut, C3 Negative Negative at

alldilutions.

Negative N/A** Inhibition

N/A** - not applicable because animal derivative amplification serves as internal control

The Catgut sample is positive for animals (vertebrate) only, and negative for plant and porcine

derivatives.. Extraction methods using commercial food DNA (C1) and plant DNA (C2) extraction kits

are free from PCR inhibitors as the vertebrate band was produced in all three sample dilutions. The

phenol chloroform extracted sample (C3) is PCR inhibited at all dilutions. Based on the Nanodrop 1000

concentration reading and PCR results, the chromic catgut sample was most suitably extracted using GF-1

Plant DNA extraction kit.

CONCLUSIONS

Halal authentication has to consider both halal built-in aspect by verifying all stages of the production

chain of sutures. A specific scientific technique for halal authentication of sutures must also be developed

in order to complement the need to authenticate halal medical devices such as sutures.

ACKNOWLEDGEMENTS

Oral Presentation:


56

The authors would like to express their appreciation to Postgraduate Research Fund (PPP) of the

University of Malaya for the financial support of this study (grant No. PG033-2013B)

REFERENCES

i. Hochberg, J., Meyer, K. M., & Marion, M. D. (2009). Suture choice and other methods of skin

closure. The Surgical Clinics of North America, 89, 627–641. doi:10.1016/j.suc.2009.03.001

ii. Martin-Bates, A. (2008). Tying all together. Trauma, 10(103), 103–108.

doi:10.1177/1460408608088635

iii. Musa Kasmin, 1st June 2014, through phone call at 3 p.m.

iv. Pillai, C. K. S., & Sharma, C. P. (2010). Review paper: absorbable polymeric surgical sutures:

chemistry, production, properties, biodegradability, and performance. Journal of Biomaterials

Applications, 25(4), 291–366. doi:10.1177/0885328210384890

v. Shairul'azam Sahar on 2nd April 2014, at Pusat Kesihatan Universiti Teknologi Mara (UiTM), at

3 p.m.

vi. Tabanifar, B., Salehi, R., Asgarani, E., Faghihi, M., Heidarpur, M., Tajal Sadat, A., & 1. (2008).

An Efficient Method for DNA Extraction from Paraffin Wax Embedded Tissues for PCR

Amplification of Human and Viral DNA. Iranian Journal of Pathology, 3(4), 173–178.

Oral Presentation:


57

ID14566

Malaysia Halal Traceability and Verification System using QR Code

Khairunnisa Thanin*1, Syamsiah Mashohor

2 and Wan Azizun Wan Adnan

3

1, 2, 3

Department of Computer and Communication System Engineering,

Universiti Putra Malaysia, Malaysia.

ABSTRACT

Halal food traceability has less involvement from each level of operations in entire Halal food supply

chain. Furthermore, verifying Halal logo still facing some problems because it is easy to be photocopied

and imitated. Existing services such as SMS JAKIM, Halal Directory and barcode scanning are very high

in cost and less performance. In this paper, a new approach of Mobile Halal Traceability and Verification

system using QR code technology is developed using android development tool (ADT) and ZXing

library. The objectives are to develop two modules which are traceability system and verification system

to scan Halal meat product QR code using smartphone. Two-hundred Halal product databases and twenty

cattle entrepreneurs’ contacts information were collected. The prototype system was tested in real-time to

one hundred of respondents and an interview was conducted to both respondents and cattle entrepreneurs.

For traceability system, 83 percents of farm have internet connectivity. However, 33 percent of

entrepreneurs are still using paper-based documentation to record the livestock. The proposed traceability

system only takes 4 seconds to record 30 livestock or products. For verification system, 95 percent of

respondents found that this proposed system takes short time to response and 72 percent of respondents

are very satisfied with the application. It is shows that the proposed system is usable and convenient in

order to verify Halal meat product. The verification system also gives 100 percent data reliability

compared to MyJakim Halal Directory on smartphone where user needs to type-in search keyword. In

test-bed experiment, the system takes 1.23 seconds to complete the operations until results obtained. In

order to secure the QR code, data encryption technique was implemented to the Halal meat product

information. However, it is not impacting the performance of verification system where it only takes 1.63

seconds to get the results.

Keywords: Halal, QR Code, Traceability, Verification, Android

Oral Presentation:


58

1. INTRODUCTION

Halal system in Malaysia has to be improved in terms of technology and efficiency. Especially in

Malaysia’s food industry, not only Muslim’s consumers worried about the status of the food but also non-

Muslims nowadays aware Halal certification does not only confirms a product’s Halal status but also

affirms the manufacture’s quality and nutrition standards. Halal logo is one of the significant approaches

in order to identify the status of the goods or products. However, in a world with diverse choices of goods

and manufacturers, consumers are facing many issues especially when manufacturers trying to attract

customers by introducing various flavors, convenience and safety of foods. There are still cases of the

misused of the Halal logo by the irresponsible manufactures by imitating the Halal logo. Consumers

having difficulties to differentiate original and fake Halal logo as in this new era there are many advanced

technology in the market to produce the same logo.

Moreover in Halal food supply chain, it is also important for us to confirm the products we eat are from

the trusted source of Halal company. However, there are many suppliers and manufacturers available in

Malaysia but not all are registered as Halal company or Halal slaughter house. Thus, traceability system is

needed to ensure the product flows in the supply chain is following the procedure and all are granted with

Halal certification. Hence, the purpose of this paper is to introduce a new approach of Mobile Halal

Traceability and Verification system using QR code technology. The first objective is to develop Halal

Traceability system for Halal meat supply chain with historical logistic tracing and bulk with enhances

features of logistic process. Second objective is to develop Halal Verification system for end product of

Halal food using QR code and finally to analyze and test the prototype performance in test-bed

environment.

In order for products to be Halal-compliant, they have to follow some standards designed under the

supervision of the Malaysian Halal Standard Committee. The food or ingredients must not contain any

component or products of animal which are not slaughtered according to Shariah law. All successful

Halal certification applicants are allowed to display the Halal logo at their premises or at product

packaging within two years certification period. Currently, there are three ways for consumers to verify

Halal status of products or premises in Malaysia. Firstly is by browsing to Department of Islamic

Development Malaysia (JAKIM)’s database through Malaysia Halal Directory website or Halal Verified

Engine website (HVE). Secondly is by sending a company registration number by using SMS to

JAKIM’s hotline number to check premises Halal status. Thirdly is by telephone call to JAKIM’s Halal

hub number. However, not many consumers are satisfied with the services because of the time

consuming.

The early research was done by Junaini and Abdullah et al. [1] who introduce the use of mobile-based

application to identify the Halal status. The first prototype of their research called MyMobiHalal 1.0 use a

Oral Presentation:


59

barcode number in a plain text messages as the input to be send through SMS to the server. Later on, they

enhance the prototype which is called MyMobiHalal 2.0 that performed verification process via

Multimedia Messaging Service (MMS). Kassim et al. [2] also proposed the use of android smartphone as

a device to verify Halal product which is called MyHalal system. Radio Frequency Identifier (RFID)

technology also widely used in verifying Halal status and for example, Norman et al. [3] and Toha et al.

[4] implements the RFID tag that stored Halal identification ID and the data will be checked in the

database when RFID reader reads the tag. RFID also been used to trace Halal product along food supply

chain. Bahrudin et al. [5] implements RFID to check for the affected product batch and recall back

process in order to improve customer trust and confidence towards Halal products. Halal traceability or

verification by using QR code can be considered as a new system in Halal food supply chain since there

are not many studies have been conducted. In Malaysia, there is a project proposed by Zaly et al. [6] who

develop software that able to verify status of Halal product using QR code. However, the application is

still in development stage due to pending approval of database information from the authorities.

2. METHODOLOGY

In this paper, the use of QR code is introduce where the research design consists of two modules which

are Halal Traceability system (TraceMyHalal) and Halal Verification system (VerifyMyHalal) module.

Both systems are designed to decode a QR code on products that consists encrypted product information

to be send to the server in order to perform any processing. There are three preprocessing steps are

applied to the successfully scanned QR code which are decoding, decryption, extraction and classification

processes. TraceMyHalal application is focusing to be use for industries only; while VerifyMyHalal

application is for public used.

TraceMyHalal module has two sub-modules which are Delivery and Receive sub-module. These sub-

modules are for recording the activities of uploading and unloading meat products along the supply-chain.

In order to enable in bulk scanning, all the data will be stored temporarily inside android SQLite database

before inserted into database server. Both sub-modules in TraceMyHalal also have a validation process of

transportation used by entering vehicle number and performing checking from database to get the latest

vehicle history. For VerifyMyHalal module, it will let consumer to scan QR code on the product to verify

products Halal status while in grocery shopping. Product ID will be the key reference to check the product

information in the database. If matched, the system will display all the information on the smartphone

screen with product expiry date.

The QR code used in this project is encrypted with symmetric algorithm of block ciphers types Triple-Des

in order to enhance the data security. The prototype system is developed using android development tool

(ADT) and ZXing QR code library. There are 200 Halal meat products information from JAKIM’s

Oral Presentation:


60

database and 20 cattle entrepreneurs information from Cattle Entrepreneurs Directory 2013-2015,

Department of Veterinary Services Selangor are collected. The prototype system is analyzed by using

three methods which are an interview, test-bed experiment and do-it-yourself testing. For TraceMyHalal

application, 20 cattle entrepreneurs are being interviewed and a test-bed testing is performed. A

comparison of time taken to perform scanning in bulk is made to introduce the advantage of scanning QR

code over the paper-based documentation record. A total of 100 respondents are selected to perform an

interview and do-it-yourself testing for VerifyMyHalal application. Each respondent is required to scan

10 meat products and the time to complete each scanned is recorded. A comparison of VerifyMyHalal

data reliability over existing JAKIM’s verification system is also made by 20 respondents were asked to

search 10 sample products using MyJakim Halal Directory and HVE. In order to enhance security, the

performance of implementing encryption method is also being evaluated.


The results obtained from TraceMyHalal interview session of 20 cattle entrepreneurs shows that 83

percents of farms in Malaysia have internet connection either wired or wireless. However, there are 33

percents of cattle entrepreneurs still using paper-based documentation to record livestock and it is shows

that current farms are still not exposed to the development of management software application or

perhaps they are still refuse to use the convenience of technology and lack of technical skills. Figure 1

shows the result obtained for Delivery sub-module in TraceMyHalal system where the total processing

time for recording 30 livestock or products is only 4 seconds. This is proved that by using TraceMyHalal

system for stock recording management can enhance the performance over existing paper-based

documentation.

Figure 1. Delivery Sub-Module of TraceMyHalal Performance in Bulk

0

1000

2000

3000

4000

5000

1 10 30

Tim

e (m

s)

Bulk

Delivery Sub-module Performance

Analysis

Logistics checking

Processing data

recording

Data material

recording

Oral Presentation:


61

While for VerifyMyHalal system, there are positive feedbacks received from the respondents in interview

session on application usability, convenient, efficiency and rating. 95 percents of respondents agreed that

this proposed system takes short time to response and 72 percents of respondents are very satisfied with

the application. It is shows that the proposed system of VerifyMyHalal is usable and convenient in order

to verify Halal meat product in Malaysia.

Figure 2. VerifyMyHalal Data Reliability Analysis

From Figure 2, VerifyMyHalal application gives 100% data reliability with zero errors received when

retrieving data from database server. While for existing MyJakim Halal Directory only gives 65% and

through HVE only 35% data reliability because of user’s have to type-in correct search keyword. These

results show that VerifyMyHalal system can improve existing Halal product verification process and

gained more customers’ trust.

In order to secure QR code, data encryption technique is implemented and a system performance

comparison of VerifyMyHalal application with and without data encryption techniques is done. In test-

bed experiment, VerifyMyHalal with encrypted data gives 1.63 seconds to complete the operations while

1.23 seconds if no data encryption are being implemented. The average time difference is only 0.4

seconds that can be considered as acceptable and still fast enough when comparing with existing Halal

verification services. Thus, secured VerifyMyHalal application can be said will not impacting the Halal

meat product verification performance.

CONCLUSIONS

At present, Halal traceability in food supply-chain in Malaysia faces a major challenge of less

collaboration across various parties. Moreover, there are many issue of Halal logo often being

photocopied and reprinted illegally. However, with the wide availability of smartphone and increasing

awareness towards Halal status, many research had been done by introducing new technology such as

100.0%

65.0%

35.0%

0%20%40%60%80%

100%120%

Per

cen

tag

e Data Reliability

Oral Presentation:


62

RFID, barcode and SMS. In this paper, the proposed system using QR code technology has the potential

to change the existing way to trace and verify product Halal status where it is technically and financially

practical to be implemented. QR code with enhanced in security by implementing encryption techniques

will increase customer trust towards Halal meat product. Further research is recommended to study the

effectiveness of traceability and verification system for other type of products or ingredients using QR

code.

REFERENCES

i. Junaini, S.N. & J. Abdullah. (2008) MyMobiHalal 2.0; Malaysian mobile Halal product

verification using camera phone barcode scanning and MMS. In International Conference on

Computer and Communication Engineering (p. 528-532). Kuala Lumpur, Malaysia: ICCCE Press.

ii. Kassim, M. (2012) A Prototype of Halal Product Recognition System. In International Conference

on Computer & Information Science (p.990-994).ICCIS Press.

iii. Norman, A.A. (2009) Consumer acceptance of RFlD-enabled services in validating Halal status. In

International Symposium of Communications and Information Technology (p. 911-915) ISCIT

Press.

iv. Toha, S.F. (2012) Smart Handheld Budget and Halal Tracker. In International Conference on

Computational Intelligence, Modelling and Simulation (p. 299-303) IEEE Press.

v. Bahrudin, S.S.M. (2011) Tracking and Tracing Technology for Halal Product Integrity over the

Supply Chain. In International Conference on Electrical Engineering and Informatics. Bandung,

Indonesia. IEEE Press

vi. Majid, M.A. Cipta perisian kesan ijazah palsu. Kosmo, September 13, 2012

http://www.kosmo.com.my/kosmo/content.asp?y=2012&dt=0913&pub=Kosmo&sec=Negara&pg=

ne_08.htm. Retrieved 20 May 2014.

Oral Presentation:


63

ID1438

Real Time Traceability System for Halal Transportation

M., Maizatul Akma*1, M., Shattri

1, A., Noordin

1 and W. A. Wan Azizun Wan Adnan

3

1 Geospatial Research Centre, University Putra Malaysia, Malaysia.

3 Department of Computer Science and Communication Engineering, Faculty of Engineering, University

Putra Malaysia, Malaysia.

ABSTRACT

The increasing awareness on the reliability of Halal supply chain that include the logistic process

leads to the initiative to obtain standard verification on operations procedure in accordance with

Halal standard requirement. The chance of breakage, contamination and pilferage in supply chain of

the goods during transportation process is higher due to lack of information sharing and other party

not practicing Halal supply chain. Thus, this will lead to the risk of Halal become non-compliant to

Halal requirement. Conventionally, the control of Halal logistic industries were done manually with

no real time track and trace system that unable to verify doubtful event during the transportation

process. The proposed system uses Global Positioning System (GPS) to track the movement of Halal

transportation. Geo fences of Halal operators are created to give alert on event occur during

transportation process. This geo fences monitoring technique enables the operator to identify the

location where the goods are dropped and therefore give information whether the goods have been

dropped at the right designated area. A detailed trace of vehicle movement with highlight of the

potential chain break is expected to be reported in the forms of map and tabular report. Overall, the

proposed system will facilitate JAKIM to take proactive action on suspicious event occur during

transportation process.

Keywords: traceability, halal transportation, GPS, geo fence

Oral Presentation:


64

1. INTRODUCTION

Along with the rapid development of the country, Halal now is seen as not only a way of life but as a

global industry. Since early year 2000, the increasing of global demand for Halal products and services

has driven for the development of many Halal systems (Hadijah et al., 2012). Malaysia, with a Muslims

population density of 61.4% from 17 million residents as of 2010, is a country that extends practises the

Halal industry. As Halal is extending throughout the supply chain, many questions about reliability have

arisen of various aspects including the food and logistic industry itself, leading to the initiatives to verify

the logistics operations in accordance with Halal standard (Tieman, 2013). The Malaysian government

has offered a number of initiatives to support the development of Halal logistics in the country. In 2010, a

Standards on Halal Logistics, MS 2400: 2010 have been enacted which covers on the Halal transportation

and ICT requirement for controlling Halal (Department of Standards Malaysia, 2010). This standard

states that the organization have to establish and apply a traceability system that allowed the identification

of inbound goods and freight for the processing stages in the transportation chain service, details of

suppliers and record of the distribution route for delivering Halal goods.

The integrity and reliability of Halal products depend on the performance of logistic service management

(Iskandar et al., 2012). Tieman, (2006) in his study state that the protection of Halal status can ensure by

proper transportation, storage, and handling with supply chain until arriving the final destination as

logistic was acting as a medium to collect, consolidate, track and trace , storage handling and control

shipment . In logistic, it is a must to monitor the transportation activities where the shipment must obey

with the principle of Shariah.

Tracking and tracing of shipments is essential in manufacturing firms in terms of customer service and for

managing logistic network efficiently (Shamsuzzoha and Helo, 2011). In the logistic supply network,

global industries facing a huge problem in dealing with tracking and tracing their shipment. The problem

is loses the track among production, delivery and distribution in the logistic supply chain. During the

logistic process, Ming, (2006) found that the shipment was facing information integrity risk. Information

integrity describing about the reality it presents covering the aspect of accuracy, consistency and

reliability (Ming 2006).

According to Jaafar, Suzana et al., (2011) the logistic service provider only can guarantee the quality of

supply chain service when it is in their custody. Due to lack of information sharing and other party not

practicing Halal supply chain, the chance of breakage in the chain is higher. This situation is getting

worse at the retail level. Therefore, an information sharing system needs to be developed in order to make

sure the supply chain service is clean and reliable. Previous study discovered that there is no real time

Halal tracking system implemented by the logistic service provider (Iskandar et al., 2012). The issue in

applying tracking system for Halal industry is still new. Moreover, there is no particular method to

Oral Presentation:


65

identify either it was true that the product came from the country stated in its packaging ( Zailani , 2010).

Thus, this study can give an overview and user can easily visualize and producing reports for real time

tracking data .

Conventionally, the control of Halal logistic industries were done manually and no real time track and

trace system. A study done by Iskandar et al., (2012) shows that some logistic service provider used RFID

technology which is expensive and CCTV which does not have large coverage. Some of them already

implemented GPS in their system but the data retrieve is not in real time mode. There are several tracking

systems available in logistic industries such as GPS and RFID. GPS is a 24 hour system developed by the

United State that gives high accuracy satellite based wireless aerospace and navigation technology.

Composed of 24 satellite network, the satellite emit radio signal of short pulses to the GPS receiver. The

signal is sent from the satellite will be received by the receiver and send to the server by the GPRS

network (Madhuri et al., 2014). This paper was intended to provide a monitoring for halal transportation

during the logistic process in real time mode using GPS tracking system.

2. METHODOLOGY

This study combines a GPS tracking system and information system to monitor and analyze the

movement of vehicles which carry halal products. The system will identify the current position of the

vehicle and provide reports to administrator whether the vehicle entered halal or non-halal premises. This

verification is needed to ensure there is no mixing of halal and non-halal, which is the biggest problem

identified in ensuring the halal status of the product.

Figure 1. Work sequence in the system

Oral Presentation:


66

The overall system was low cost developed using open source technologies like PHP, HTML, MySQL,

Javascript and Google APIs. The system was divided into three modules which the first is data

acquisition . Data acquisition method was divided into two parts which is from GPS tracking device and

Jabatan Kemajuan Islam Malaysia (JAKIM) database. The first module is the tracking device which

consists the combination of Global Positioning System (GPS) tracker with the GSM/ GPRS network as

the connection method. The vehicle will be attached with GPS tracker device. After activating the GPS

tracker, it will wait until the GPS modules locked on the signal of at least four satellite to calculate the 3D

position in the form of latitude, longitude and altitude. These data will then send to fix server by

GPRS/GSM network in NMEA (National Marine Electronics Association) format (Madhuri et al, 2014).

The tracking will start once the vehicle was authorized to move to the next location.

The second module is a database management system. The database is designed to enable the adding,

modifying and deleting data for the tracking system. For this system, the database is divided into three

segments which are user, administrator and GPS. User segment table consist of information such as

transportation provider , consignee, sender, vehicle and products while in administrator segment consist

of information such as halal location, halal status, petrol station and RNR.

The third module is the user interface. Google Map API’s was selected to be used as a basemap to view

the route taken for each vehicle. Google Map API’s is user friendly and easy to handle and suitable to add

other features later. This system used Geofence technique to check where the vehicle stops at a

predetermined range of time. Polygon of Halal certified premise was created by searching the place using

address first. Time and speed rule were integrated with geofence to verify either the vehicle stop at halal

location or not. Figure 1 explain on the work sequence for this system.

Oral Presentation:


67


Figure 2: Main Interface and halal premise polygon

Reports are provided as last output to analyse the vehicle’s location history over the whole journey. The

reports come in two forms which are maps visualization reports and tabular reports.The system presents

the result of tracking vehicle via the front end of the web interface. According to figure 2, every vehicle

route will be marked on Google Maps. The different marker colour will be used to indicates the area

where the vehicle was stopped at a predetermined time interval. The green marker indicates that the

vehicle has been stopped in halal premise while the red marker indicate that the vehicle was stopped on

the area of illicit or dubious premises.

The information is very useful to the authorities like JAKIM to conduct the auditing process for halal

product. Apart from being able to provide information in real time, the system is also able to provide

facilities to identify the root of problem causes in halal product. In the web interface, some features built

to make the system being user friendly system. The features available are searching places, creating

polygons, live tracking, route history based on different marker, geofence alert, maps view and tabular

report. Overall, the result shows in this study is a detailed trace of vehicle movement with highlight of the

potential chain break in the real time mode. Figure 2 shows the example of main interface and the halal

premise polygon created after searching an address was done.

CONCLUSIONS

This halal system was successfully integrated GPS tracking system with the halal location database. Not

only the system can provide trace of vehicle location and route taken, it also can check whether the

Oral Presentation:


68

vehicle stop at designated areas or not at specified time intervals. In this case, the designated area created

by the administrator by using data of halal location from JAKIM website. This interactive and user

friendly system was built much cheaper compare to the previous traceability system. The use of an

affordable GPS tracking device, open source platform, free Google Maps API and open source

languange decrease the cost to build this system. This Halal tracking system has introduced a new

technique to help the authorities to make the audit process more transparent and accurate. This system

also provides information quickly as it was real time if any suspicious event like the vehicle entering non

halal premises that could be the cause of mixing or contamination of the halal product with non halal

product. As a conclusion, the system is seen as a good effort to keep control of halal product during

shipment is safe and secure.

ACKNOWLEDGEMENTS

The authors would like to thank the Universiti Putra Malaysia (UPM) for providing us the research fund

in completing the study.

REFERENCES

i. Hadijah,Rohana and Shabudin (2012). Halal Development System : The Institutional Framework,

Issues and Challenges for Halal Logistic. IEEE Symposium on Business, Engineering and

Industrial Application. 978-1-4577-1634.

ii. Tieman (2013).Establishing the principle in Halal Logistics. Journal of Emerging Economics and

Islamic Research. Vol.1 No.1

iii. Department of Standard Malaysia (2010). Halalan- Toyyiban Assurance Pipeline-Part 1:

Management system requirements for transportation of goods and/or cargo chain services. MS

2400-1:2010

iv. Iskandar, Raziah and Zuhra (2012). The Adoption of Halal Transportations Technologies for Halal

Logistics Service Providers in Malaysia. World Academy of Science, Engineering and Technology,

p.63

v. Tieman (2006). The future of Halal logistic Solutions, in the Halal journal 2006

vi. Shamsuzzoha and Helo (2011). Real Time Tracking and Tracing System : Potentials for the

Logistic Network. Proceedings of the 2011 International Conference on Industrial Engineering and

Operations Management Kuala Lumpur, Malaysia

vii. Ming (2006). Constructing a logistic tracking system for preventing smuggling risk of transit

containers. Transportation research part A 40, Elsevier. Pp 526-536

viii. Jaafar, et al. Innovation in logistic services (halal logistic) in proceedings of the 16th International

Symposium on Logistic (ISL), Berlin, Germany (2011)

Oral Presentation:


69

ix. Zailani, S., et al., Halal Traceabiliy and Halal Tracking System in Strengthening Halal food Supply

Chain for Food Industry in Malaysia (A Review). Journal of Food Technology, 2010. 8(3): p. 74-

81.

x. Madhuri, et al. Remote Vehicle Tracking & Driver Health Monitoring System Using GSM Modem

& Google Maps. International Journal of Computer Science and Information Technologies, 2014,

Vol.5 (3), 2828-2832

Oral Presentation:


70

ID1455

Detection of milk origins in dairy products by using SYBR duplex real-time PCR (SDRT-PCR)

Mustafa F. Abasıyanık*1, Sibel Kural

2 and Ergün Şakalar

3

1, 2

Department of Genetic and Bioengineering, Fatih University 3 Department of Bioengineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

ABSTRACT

Duplex Real-time PCR assay by using SYBR Green Fluorescence Dye (SB) was optimized to

identify the origin of commercial cheeses. Specific-species primers for mtDNA were used. The

lengths of fragments generated by primers were 96, 119 and 142 bp for cow, sheep and goat,

respectively. The specificity was high and the sensitivity was good enough with the detection limit of

0.1% adulteration of goat and sheep cheeses with cow milk. The assay was applied to 15 commercial

cheeses and it showed that 8 (53.3%) gave unexpected adulterated results. It represents a sensitive

and quick method for identification of adulteration in cheese.

Keywords: SYBR Green; Duplex Real-time PCR; milk; qualitative analysis of milk

1. INTRODUCTION

Although consumption of milk and dairy products is vital important, the production of milk and dairy

products in convenient conditions (hygienic production and correctly labeled food etc.) is also of great

importance in terms of consumers’ health (Pereira 2014). In recent years, consumers have become

interested in high quality and trustworthy labeled products (Kolodinsky 2008). The common adulteration

of dairy products is the addition of non-declared cheap milk to expensive high quality milk. Their

authenticity assessment is a significant issue concerning the consumers’ interest regarding not only due to

the economical point of view but also the medical requirements (De La Fuente and Juárez 2005). That is

why species identification of dairy products has a critical importance to eliminate the adulteration

problems. The other important point is that adulteration causes unfair competition between food

producers (Şakalar and Abasıyanık 2012).

Many protein-based methods have been applied for species-specific identification of dairy products such

as capillary electrophoresis (Molina, Jesús Martın-Álvarez et al. 1999), ELISA (Hurley, Coleman et al.

2004), HPLC (Bordin, Cordeiro Raposo et al. 2001). They are less sensitive to heat treated milk and milk

products and are not well applicable for products with complex matrices. Chromatographic techniques are

sensitive to differentiate species specific fatty acids profile of milk but need extra time and labor (De,

Brahma et al. 2011). DNA based methods are extreme sensitive, simple and reproducibile because of the

stability of DNA. They are more reliable (Janssen, Hägele et al. 1998). Several DNA based techniques

Oral Presentation:


71

were applied to dairy products such as cheese (Plath, Krause et al. 1997, Bania, Ugorski et al. 2001,

Maudet and Taberlet 2001, Rea, Chikuni et al. 2001, Bottero, Civera et al. 2003, Di Pinto, Conversano et

al. 2004, Mafra, Ferreira et al. 2004, Lanzilao, Burgalassi et al. 2005, De, Brahma et al. 2011) Real-time

PCR (RT-PCR) can directly monitore amplification products during each amplification cycle so the assay

can give a quantitative result in an earlier stage of PCR. It is more accurate than conventional PCR

techniques whose endpoint products can only be visualized (Fajardo, González et al. 2008). A TaqMan

RT-PCR system for the quantification of bovine DNA in meats, milks and cheeses was developed

(Zhang, Fowler et al. 2007). On the other hand, they are expensive, time consuming and labor-intensive

methods. To eliminate these limitations, SYBR Green (SB) RT-PCR was introduced for the detection of

products without the need for probes linked to fluorescent molecules (Laube, Zagon et al. 2007). Our aim

was to optimize duplex RT-PCR using SB dye in order to detect milk origins (cow and goat/sheep) in

dairy products.

2. METHODOLOGY

Samples were from the different points of Istanbul. Control samples were obtained from safe dairy farms

for making standard cheese samples. They were stored under -20oC. Two sets (goat and sheep) of six

series of cheese mixtures were prepared in the lab as follows: 100, 90, 70, 50, 30 and 10% of sheep/goat

in cow cheese.

DNA was extracted from 25mg of cheese samples using the DNeasy® Protocol provided with the

DNeasy® Tissue Kit (Qiagen, Hilden, Germany).

Primer Design: The following primers were synthesized by Iontek, Istanbul, Turkey.

Cow primer forward and reverse: 5’ GTA GGT GCA CAG TAC GTT CTG AAG 3’ /5’ GGC

CAG ACT GGG CAC ATG 3’

Sheep primer forward and reverse: 5’ GAA AAA CCA TCG TTG TCA TTC AAC T 3’/ 5’ AAA

TAT TTG ATG GAG CTG GGA GA 3’

Goat primer forward and reverse: 5’ CTA GAG GAG CCT GTT CTA TAA TCG ATA A 3’/ 5’

TGA CCT AAC GTC TTT ATG TGT GGT G 3’

PCR Amplification: Simplex PCR amplification was performed in a final volume of 25 μl containing 10x

Taq Buffer + [NH4]2SO4, 1 unit of Platinum Taq DNA Polymerase, 0.2 mM each of dNTP (dATP,

dCTP, dGTP, dTTP), 2 mM MgCl2, 0.1 mM of each primers and 60-80ng/μl of DNA template.

Amplification was performed in a Thermocycler Techne with the following cycling conditions; after an

initial heat denaturation step at 94oC for 10 min, 35 cycles were programmed as follows: 94

oC for 30 s,

60oC for 1 min, 72

oC for 1 min and final extension at 72

oC for 5 min. For the duplex PCR, the same

mixture concentration was used with the following exceptions: 1.5 unit of Taq DNA Polymerase, 0,2 μl

Oral Presentation:


72

goat, cow and sheep primers.

RT-PCR was performed in a final volume of 20 μl with SB master premix (Takara, Japan), 0.1 Mm each

of primers and 60-80 ng/μl of DNA template by a Corbet Rotor-Gene 6000 rotary analyzer (Corbett,

Australia) whose cycling conditions are as follows: after an initial heat denaturation step at 94°C for 10

min, 40 cycles were programmed: 94°C for 10 s, 60oC for 20s, 72

oC for 20s and after that melting curve

analysis was programmed its ramp was formed from 72oC to 95

oC raising by 1

oC each step. Program

waits for 90s of pre-melt conditioning on first step and for 5s for each step afterwards. Duplex real-time

PCR was applied to identify cow, sheep and goat materials in the same reaction.

3. RESULTS

Sensitivity and Specificity of Assays: Simplex PCRs were carried out. The primers generated specific

fragments of 119bp, 96bp, 142bp for sheep, cow and goat respectively. To detect possible cross-reactions,

each set of primers was performed with non-target species and no false positive result was observed in

related species. When duplex PCR was carried out on analogous samples, the set of primers retained the

same specificity.

Serial dilutions of reference DNA samples down to 0.1% were prepared to check sensitivity. It was shown

as little as 0.1% of sheep/cow/goat DNA samples were detected by conventional PCR. Melting curve

chart belonging to cow, sheep and goat was obtained by using melting curve analysis program in the

Rotor-Gene Software. Test results were considered positive when their melting Tm was within the

average Tm ± 0.3 for each class of species. They were amplified and their melting curves were analyzed

to find out the least detectable diluents. The detection limits for cow/goat/sheep milks in cheese was 0.1%

with 86.8oC, 83

oC, 79.8

oC respectively by Real-time PCR.

Since SB dye was bound all amplicons (Wittwer, Herrmann et al. 1997) without establishing a direct

differentiation between cow and goat or cow and sheep specific products, SDRT-PCR fragments were

able to be detected by using melting curve analysis. That is why cow and goat or cow and sheep

amplicons could be easily distinguished by specific Tm values due to the different length and nucleic acid

compositions of amplicons. The SDRT-PCR resulted in two peaks in a single curve.

Testing sample with SDRT-PCR : The assays were applied to commercial cheese products. Three

commercial cheese samples, whose origins was declared as goat on their labels, had been mixed by cow

milk. Duplex PCR assay results show that five 100% sheep cheese products were adulterated with cow

milk, not declared in labels. Overall duplex results indicated that only 7 of 15 products obeyed their

labels.

Oral Presentation:


73

4. DISCUSSION AND CONCLUSION

Species identification of dairy products has importance because of the possibility of detecting adulteration

(Bottero, Civera et al. 2002). Commonly, less expensive cow milk is mixed with other milks such as goat

(Chen, Chang et al. 2004), sheep or buffalo to make cheese that is of less quality and non-declared in

label but sale as pure one. Adulteration results in unfair competition in the market. Therefore, new

methods are essentail to identify milk species in dairy products. Since milk is considered a source of DNA

for PCR (Lipkin, Shalom et al. 1993, Amills, Francino et al. 1997). PCR was applied for detection of

goats’ milk adulteration by milk of cow or sheep (Plath, Krause et al. 1997, Bania, Ugorski et al. 2001).

PCR was applied for identification milk species in cheeses(Maudet and Taberlet 2001, Rea, Chikuni et al.

2001, Di Pinto, Conversano et al. 2004, Mafra, Ferreira et al. 2004, Lanzilao, Burgalassi et al. 2005).

Bottero et al. developed duplex PCR for identification of cow’s milk in ‘‘buffalo’’ cheese and also they

developed a multiplex PCR for cow, goat, and sheep milk in dairy products (Bottero, Civera et al.

2002, Bottero, Civera et al. 2003). De et al. (2011) developed simplex and duplex PCR assays for the

identification of cattle and buffalo milk and cheese. RT-PCR assay was applied for the identification and

quantification of milk species in dairy products (López-Calleja, González et al. 2007, Zhang, Fowler et al.

2007). Dalmasso et al. (2011) developed Real-Time PCR assay for simultaneously detecting cow and

buffalo milk in mozzarella cheese. The disadvantage of most real-time PCR applications is their high cost

derived of specific fluorescent probes. To decrease this limitation, SB was introduced for the detection of

PCR products without the need for probes linked to fluorescent molecules (Laube, Zagon et al. 2007). In

the study, SDRT-PCR was developed to detect milk origins in dairy products. Species specific primers

targeting region of mitochondrial genome (Bottero, Civera et al. 2003, Frezza, Giambra et al. 2008), 12S

rRNA (López-Calleja, Alonso et al. 200, López-Calleja, Gonzalez et al. 2005) have been designed for

detection of adulteration of milk/milk product by detecting source of milk using PCR. In the present

study, mtDNA was targeted for species specific identification of cheese because of its variability among

species and high copy number of mitochondrial DNA regarding to nuclear DNA. The result of our study

suggests that primers given can not only be used for species specific identification of milk and milk

products in simplex PCR but also they are well applicable in duplex PCR assay as well. 0.1% of cows’

milk in goats’ cheese and cows’ milk in sheep’s cheese could be detected. The same detection limit was

seen in different literatures for the detection of cows’ milk in sheep or goat cheese (Maudet and Taberlet

2001, Mafra, Ferreira et al. 2004, López-Calleja, Alonso et al. 2005). The duplex amplification of cows’

and buffalos’ milk from mozzarella cheese allowed the detection of 1% of cows’ milk (Rea, Chikuni et al.

2001).

The optimized SDRT-PCR assay was applied to 15 commercial cheese products and it was shown that 8

out of 15 samples were adulterated with cow milk, not declared on the label. As a conformation the same

Oral Presentation:


74

samples were analyzed by conventional multiplex PCR.

In conclusion, SDRT-PCR is highly easier, simpler and faster than other conventional PCRs. SDRT-PCR

is almost 7 folds cheaper than probe-based methods. It is proposed for the routine control of dairy

products in which cow, goat and sheep milk needs to be detected.

ACKNOWLEDGEMENT

This work is supported by the Scientific Research Fund of Fatih University under the project number

P50091102_G (1884).

REFERENCES

i. Amills, M., et al. (1997). "Isolation of genomic DNA from milk samples by using Chelex resin."

The Journal of dairy research64(2): 231.

ii. Bania, J., et al. (2001). "Application of polymerase chain reaction for detection of goats' milk

adulteration by milk of cow." Journal of Dairy Research68(02): 333-336.

iii. Bordin, G., et al. (2001). "Identification and quantification of major bovine milk proteins by liquid

chromatography." Journal of Chromatography A928(1): 63-76.

iv. Bottero, M., et al. (2002). "Identification of cow's milk in buffalo cheese by duplex polymerase

chain reaction." Journal of food protection65(2): 362-366.

v. Bottero, M., et al. (2003). "A multiplex polymerase chain reaction for the identification of cows’,

goats’ and sheep's milk in dairy products." International Dairy Journal13(4): 277-282.

vi. Chávez, N. A., et al. (2008). "Detection of bovine milk adulterated with cheese whey by Western

blot immunoassay." Food and agricultural immunology19(4): 265-272.

vii. Chen, R. K., et al. (2004). "Quantification of cow milk adulteration in goat milk using

high‐performance liquid chromatography with electrospray ionization mass spectrometry." Rapid

communications in mass spectrometry18(10): 1167-1171.

viii. Chien, A., et al. (1976). "Deoxyribonucleic acid polymerase from the extreme thermophile

Thermus aquaticus." Journal of Bacteriology127(3): 1550-1557.

ix. Dalmasso, A., et al. (2011). "Simultaneous detection of cow and buffalo milk in mozzarella cheese

by real-time PCR assay." Food Chemistry124(1): 362-366.

x. De La Fuente, M. A. and M. Juárez (2005). "Authenticity assessment of dairy products." Critical

reviews in food science and nutrition45(7-8): 563-585.

xi. De, S., et al. (2011). "Simplex and duplex PCR assays for species specific identification of cattle

and buffalo milk and cheese." Food Control22(5): 690-696.

xii. Di Pinto, A., et al. (2004). "Detection of cow milk in buffalo “mozzarella” by polymerase chain

Oral Presentation:


75

reaction (PCR) assay." Journal of food quality27(6): 428-435.

xiii. Fajardo, V., et al. (2008). "Real-time PCR for detection and quantification of red deer (Cervus

elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures." Meat

science79(2): 289.

xiv. Ferreira, I. M. and H. Caçote (2003). "Detection and quantification of bovine, ovine and caprine

milk percentages in protected denomination of origin cheeses by reversed-phase high-performance

liquid chromatography of beta-lactoglobulins." Journal of Chromatography A1015(1): 111-118.

xv. Frezza, D., et al. (2008). "Standard and Light-Cycler PCR methods for animal DNA species

detection in animal feedstuffs." Innovative Food Science & Emerging Technologies9(1): 18-23.

xvi. Hurley, I. P., et al. (2004). "Measurement of bovine IgG by indirect competitive ELISA as a means

of detecting milk adulteration." Journal of dairy science87(3): 543-549.

xvii. Janssen, F., et al. (1998). "Species identification in meat by using PCR-generated satellite probes."

Journal of Industrial Microbiology and Biotechnology21(3): 115-120.

xviii. Kolodinsky, J. (2008). "Affect or information? Labeling policy and consumer valuation of rBST

free and organic characteristics of milk." Food Policy33(6): 616-623.

xix. Lanzilao, I., et al. (2005). "Polymerase chain reaction-restriction fragment length polymorphism

analysis of mitochondrial cytb gene from species of dairy interest." Journal of AOAC

International88(1): 128-135.

xx. Laube, I., et al. (2007). "Quantitative determination of commercially relevant species in foods by

real‐time PCR." International journal of food science & technology42(3): 336-341.

xxi. Lipkin, E., et al. (1993). "Milk as a source of deoxyribonucleic acid and as a substrate for the

polymerase chain reaction." Journal of dairy science76(7): 2025-2032.

xxii. López-Calleja, I., et al. (2005). "PCR detection of cows’ milk in water buffalo milk and mozzarella

cheese." International Dairy Journal15(11): 1122-1129.

xxiii. López-Calleja, I., et al. (2005). "Application of polymerase chain reaction to detect adulteration of

sheep's milk with goats’ milk." Journal of dairy science88(9): 3115-3120.

xxiv. López-Calleja, I., et al. (2007). "Quantitative detection of goats’ milk in sheep’s milk by real-time

PCR." Food Control18(11): 1466-1473.

xxv. Mafra, I., et al. (2004). "A novel approach to the quantification of bovine milk in ovine cheeses

using a duplex polymerase chain reaction method." Journal of agricultural and food

chemistry52(16): 4943-4947.

xxvi. Maudet, C. and P. Taberlet (2001). "Detection of cows' milk in goats' cheeses inferred from

mitochondrial DNA polymorphism." Journal of Dairy Research68(02): 229-235.

xxvii. Molina, E., et al. (1999). "Analysis of cows', ewes’ and goats’ milk mixtures by capillary

Oral Presentation:


76

electrophoresis: quantification by multivariate regression analysis." International Dairy

Journal9(2): 99-105.

xxviii. Pereira, P. C. (2014). "Milk nutritional composition and its role in human health." Nutrition30(6):

619-627.

xxix. Plath, A., et al. (1997). "Species identification in dairy products by three different DNA-based

techniques." Zeitschrift für Lebensmitteluntersuchung und-Forschung A205(6): 437-441.

xxx. Rea, S., et al. (2001). "Use of duplex polymerase chain reaction (duplex-PCR) technique to identify

bovine and water buffalo milk used in making mozzarella cheese." Journal of Dairy

Research68(04): 689-698.

xxxi. Şakalar, E. and M. F. Abasıyanık (2012). "The devolopment of duplex real-time PCR based on

SYBR Green florescence for rapid ıdentification of ruminant and poultry origins in foodstuff."

Food Chemistry130(4): 1050-1054.

xxxii. Veloso, A. C., et al. (2004). "Evaluation of cheese authenticity and proteolysis by HPLC and urea–

polyacrylamide gel electrophoresis." Food Chemistry87(2): 289-295.

xxxiii. Wittwer, C. T., et al. (1997). "Continuous fluorescence monitoring of rapid cycle DNA

amplification." Biotechniques22(1): 130-139.

xxxiv. Zhang, C.-L., et al. (2007). "A TaqMan real-time PCR system for the identification and

quantification of bovine DNA in meats, milks and cheeses." Food Control18(9): 1149-1158.

Oral Presentation:


77

ID1475

Use of liquid chromatographic methods for gelatin differentiation

in halal verification

M.I. Azilawati1, *I.Amin

2, B.Jamilah

3 and M. Shuhaimi

4

1,3,4Laboratory of Halal Science Research, Halal Products Research Institute,

2Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences,

Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia

ABSTRACT

A wide diversity of gelatin sources that supported by the largest scale of porcine gelatin production in a

global market has raised doubts among Muslim consumers towards gelatin-based ingredients products.

The skepticism has been addressed through the implementation of food labelling regulations that require

manufacturers to state the source of gelatin on the packaging. Since the application of halal certification is

voluntary and not compulsory for industry players, hence it gives significant drawbacks. Without strictly

monitoring and enforcement, the probability of contamination with non-halal materials during the

production process and lacking of halal integrity particularly in the supply chain of raw materials may

increase the number of masbooh and non-compliance products according to the Islamic law. Therefore, a

trust on the halal products must be strengthened with the scientific evidence. This paper attempts to

critically review on liquid chomatographic methods in determining the species origin of gelatin. It covers

series of technological changes from a simple of high performance liquid chromatography (HPLC) to the

system that coupled with mass spectrometry. A large similarity in amino acids profile and polypeptide

sequences of the mammalian gelatin will be the main challenge in developing the analytical methods.

Matrix interference in the gelatin-based products, adulteration and fraud in the mixed ingredients are an

inevitable, hence it need to be tackled and solved. These analytical methods are expected to be used as

tools to provide scientific evidences for halal verification on the gelatin-based products.

Keywords:Gelatin, high performance liquid chromatography, mass spectrometry, scientific evidences

1. INTRODUCTION

Gelatin is a mixture of water-soluble proteins with a high molecular weight polypeptide derived from

collagen. It is obtained by partial hydrolysis of collagen either with acid or alkali in which the cross-

linkages between fibrous polypeptide structures is broken down irreversibly to yielding gelatin (Gomez-

Guillen et.al, 2011; Karim & Bhat, 2009). Gelatin is used in numerous applications for its unique

properties including food and beverages, neutraceuticals, pharmaceutical, cosmetic and photography

Oral Presentation:


78

industries. The gelatin industry primarily uses mammalian bones, cartilages and skins for gelatin

production. The pig skin was the largest commercial source of gelatin, accounting for nearly 40% of the

global production in 2013. It is followed by bovine hides and bones, fish skin and bones, sheep and

poultry skin and bones (Grand View Research, Inc., 2014). The importance in determining the source of

gelatin used in consumer products was encouraged by the need to abide the religious restrictions and

socio-cultural factors.

Several methods based on a reversed-phase (RP)-high performance liquid chromatography (HPLC) and

mass spectrometry (MS) methods have been developed to determine the species origin of gelatin. Some

of the methods were incorporated with principal component analysis (PCA) to facilitate the process of

discrimination among gelatins. Therefore, the aim of the paper was to critically review on liquid

chomatographic methods that have been developed in distinguishing the gelatin from different sources.

By this means, the analytical methods can be used as tools to provide scientific evidences for halal

verification on the gelatin-based products

2. RESULTS AND DİSCUSSİON

i. Differentiation of gelatins by amino acids profiles and PCA.

Differentiation of bovine from porcine gelatin using a RP-HPLC methodthat coupled with PCA was

introduced by Nemati et al. (2004)with o-phthalaldehyde (OPA), 3-mercaptopropionic acid (MPA) and 4-

chloro-7-nitrobenzofurazane (NBD-Cl) were used as derivatizing reagents. The chromatographic

separation of two groups amine (primary and secondary) were executed independently at different

gradient flows and were detected at different excitation (λex)/emission (λem) wavelengths. The gradient

flow for a complete separation of primary and secondary amines was approximately 32 and 40 min,

respectively. Eighteen peaks were identified for the primary amines, whereas 2 peaks were found for

secondary amines. The peak parameters data were processed by means of PCA. Two groups representing

the bovine and porcine gelatin were distinguished in the score plots. It was stated that the variables

(peaks) number 1, 2, 3, 9, 14, 16 and 17 were the most significant factors contributing to the

classification.

Rohman et. al (2012; 2014) have reported the methods for differentiation of porcine and bovine gelatins

in the capsule shells and soft candy. The acid hydrolysis was completed for 12 hours. The samples were

reacted with Pb(II) acetate 40% and oxalic acid 15% prior to be diluted with distilled water. A complete

gradient flow took about 25 min to be complete. Sixteen peaks of primary amines were detected with

unresolved peaks were found at peak number 4, 7 and 11 which representing serine (Ser) and cysteine

(Cys), glycine (Gly) and threonine (Thr) and methionine (Met) and tryptophan (Trp). For soft candy, the

amount of glutamic acid (Glu), glutamine (Gln), tyrosine (Tyr), Met, Trp and phenylalanine (Phe) were

Oral Presentation:


79

found higher in porcine gelatin, whereas the amount of aspartic acid (Asp), asparagines (Asn), histidine

(His), alanine (Ala), arginine (Arg), isoleucine (Ile), leucine (Leu) and lysine (Lys) were higher in bovine

gelatin. The amount of valine (Val), Ser and Cys were equivalent for both gelatins. However, different

result was obtained in the capsule shell made from porcine gelatin which were higher in the amount of

Glu, Asn, Gly, Thr and Tyr, whereas Asp, His, Phe, Ile and Lys were higher in the capsule shell made

from bovine gelatin. However, both methods were reported as not successful in the classification of

commercial food products.

Azilawati et. al (2015) have made the method more reliable by introducing normalization techniques in

the PCA for differentiation of bovine, porcine and fish gelatin. Sixteen amino acids were identified with

similar spectral chromatograms. Data pre-treatment via centering and transformation of data by

normalization were performed. Three principal components (PCs) described 96.5% of the total variance,

and 2 PCs (91%) explained the highest variances. Fish gelatin was correlated to Thr, Ser and Met on the

positive side of PC1; bovine gelatin was correlated to the non-polar side chains amino acids that were Pro,

Hyp, Leu, Ile and Val on the negative side of PC1 and porcine gelatin was correlated to the polar side

chains amino acids that were Asp, Glu, Lys and Tyr on the negative side of PC2. Verification on the

database using 12 samples from commercial gelatin-based products had confirmed the grouping patterns

and the variables correlations. This method was validated to ensure its suitability for the intended use

(Azilawati et. Al, 2014). Therefore, this quantitative method is very useful as a screening method to

determine gelatin from various sources. Table 1 shows the simplified methods of amino acids profiling to

determine the gelatin sources.

Oral Presentation:


80

Table 1. Simplified methods used for differentiation of gelatins.

N

o

Gelatin brands

(analytical

grade)

Derivatizing reagents excitation (λex)

nm /emission

(λem) nm

PCA software References

1. Sigma, Fluka,

Merck, BDH

and Leiner

OPA, MPA and

NBD-Cl

10 amines =

330/450

20 amines =

470/530

MATLAB

program

Nemati et al.

(2004)

2. Sigma OPA, 2-

mercaptoethanol

(MCE)

10 amines =

340/450

Minitab ver. 16 Rohman et. al

(2012; 2014)

3. Sigma, Fluka,

Merck

6-aminoquinolyl-N-

hydroxysuccinimidyl

carbamate

(AccQ_Fluor™)

10 amines and

20 amines =

250/395

Unscrambler®

_X ver. 9.7.

Azilawati et. al

(2014)

ii. Identification of gelatin marker peptides by mass spectrometry

Differentiation of porcine and bovine gelatin using MS method was pioneered by Zhang et. al (2009). In

their study, the gelatin was digested by trypsin at 37OC for 10 hours. The molecular weight ranges were

determined by size exclusion chromatography (SEC), matrix-assisted laser desorption/ionization time-of

flight mass spectrometry (MALDI-TOF-MS) and HPLC tandem mass spectrometry (HPLC-MS/MS).

The result of the SEC analysis indicated that the enzymatic reactions on both gelatins were fully

optimized within 10 hours. The spectrum produced by MALDI-TOF-MS indicated that the molecular

weights of the peptides are lower than 5000 Da, which is consistent with the theoretical tryptic digestion

of collagens type 1. The MS/MS spectra, as shown in table 2 revealed that T795

(Thr) in bovine gelatin

marker peptide was substituted by I795

(Ile) in porcine gelatin marker peptide. Four proline residues were

hydroxylated (labelled as*) in both gelatins. Both sequences were located in the α2(1) chain of bovine

and porcine collagen.

The study conducted by Zhang et.al (2009) was extended by Cheng et. al (2014) to differentiate five

gelatin species (donkey hide, bovine hide, porcine hide, deerhorn and tortoise shell glue) using the doubly

charged selected ion coupled with MS/MS fragments monitoring (DCSI-MSMS) mode. The results

(Table 2) indicated the precursor ions of five gelatins at m/z 765.8 (donkey hide), m/z 641.3 (bovine hide),

m/z 926.0 (porcine hide), m/z 758.4 (tortoise shell glue) and m/z 732.8 (deerhorn glue). The MS/MS

fragmental spectra revealed the sequence of each gelatin as GEAGPAGPAGPIGPVGAR (donkey hide),

Oral Presentation:


81

GDGGPP(OH)GITGFPGASGR (tortoise shell glue) and SGETGASGPP(OH)GFAGEK (deerhorn glue).

Cheng et. al (2012) have also studied the use of an ultra-performance liquid chromatography-quadrupole-

time of flight mass spectrometry (UPLC/Q-TOF-MS) and PCA in identifying the five different gelatins.

The elution profile of tryptic peptides were determined within 55 min which is significantly shortens in

analysis time compared to 120 min as reported by Zhang et. al (2009). The peptides were ionized in ESI+

mode to reduce the severe ion suppression and the TOF/MS was optimized to a higher sensitivity by

selecting a cone voltage of 30V. By using multivariate statistical tools (MassLynxTM

Software), the

UPLC/MS dataset of gelatins were classified by PCA inside the Hotelling T2 ellipse of the score plot. The

result indicated that the donkey-hide, bovine hide, pig hide and deerhorn glue were located closed to each

other due to the mammalian characteristic, whereas the tortoise shell glue (reptile) is located much farther

from these four. The important markers of differences among gelatins were identified in the loading plot

of PCA. The fragmental ions and sequence of the gelatins marker peptides were similar to the result

reported by Cheng et. al (2014). However, the marker peptides for the tortoise shell glue and deerhorn

glue were not identified due to the lack of corresponding collagen sequences.

In contrast to the previous study, Yilmaz et. al (2013) have introduced a method to differentiate bovine

and porcine geatins in some dairy products, yoghurt, cheese and ice cream using ultra-performance liquid

chromatography and electrospray ionization quadrupole time-of-flight mass spectrometry (nanoUPLC-

ESI-q-TOF-MS) that based on the data independent acquisition technique. The analysis were conducted

in three stages; extraction of gelatin from the complex mixture of food products, digestion of gelatin by

trypsin enzyme and protein identification by mass spectrometry. The total ion chromatograms indicated

some distinct differences in the elution profile between both gelatin peptides. The peptides sequence were

shown in Table 2. Both sequences were free from any post translational modifications such as proline

hydroxylation (hydroxylated proline side chain can be mistaken as leucine side chain) and deamidation of

asparagine in the peptide that will makes the MS/MS spectrum processing more complex. Analysis on the

complex mixture of porcine and bovine gelatin (bovine gelatin was 9-fold in excess) has revealed the

ability of nano liquid chromatography to separate the unique peptides using IdentityE method.

The researchers findings indicated that bovine and porcine gelatins demonstrated the similar elution

profile within the same retention time scale. The result was due to the high homology of α1(1) and α2(1)

chains between bovine and porcine collagen at its higher concentrations.These peptides also revealed

similar hydrophobicity/hydrophilicity attributes due to the high content of glycine and proline. Therefore,

some of the partial sequence in fragment ions was depicted similar in both spectra. The identified

sequence was verified by analyzing the presence of proline hydroxylation sites in the marker peptide.

Oral Presentation:


82

Proline hydroxylation may give a problem if it is present adjacent to an amino acid residue that having a

mass difference of 16 mass units. Proline hydroxylation may affect the collagen stability, structural

strength and immunogenicity. Therefore, the sequence without proline hydroxylation should be used as a

possible marker peptide.

Table 2. Different peptides sequencences obtained from different MS methods.

Bovine gelatin Porcine gelatin References

No. Peptide sequence m/z Peptide sequence m/z

1. T795

GP*P*GPSGISGPP*GP

PGP*AGK815

924.0 I795

GP*P*GPSGISGPP*GP*P

GPAGK815

930.0 Zhang et. al

(2009)

2. GEAGPSGPAGPTGAR 641.3 GEPGPTGVQGPPGPAGEEG

K

926.0 Cheng et. al

(2011; 2014)

3. IGQPGAVGPAGIR 605.4 GETGPAGPAGPVGPVGAR

GPPGESGAAGPAGPIGSR

781.2 Yilmaz et. Al

(2013)

CONCLUSIONS

The amino acids analysis coupled with PCA can be used as a tool for classification of gelatin from

different sources. Derivatizing reagents used in the method should be selective in order to quantify the

primary and secondary amine simultaneously. The identified gelatin from the HPLC method can be

verified by MS methods via marker peptide sequence specific for the appropriate gelatin. For future work,

it is suggested to develop a method that can quantify the ratio of gelatin in mixtures.

REFERENCES

i. Azilawati, M. I., Hashim, D. M., Jamilah, B., & Amin, I. (2014). Validation of a reverse-phase high

performance liquid chromatography method for the determination of amino acids in gelatins by

application of 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate reagent. Journal of

Chromatography A, 1353, 49–56.

ii. Azilawati, M. I., Hashim, D. M., Jamilah, B., & Amin, I. (2015). RP-HPLC method using 6-

aminoquinolyl-N-hydroxysuccinimidyl carbamate incorporated with normalization technique in

principal component analysis to differentiate the bovine, porcine and fish gelatins. Food Chemistry,

172, 368-376

iii. Cheng, X. L., Lin, R. C., Wei, F., Xiao, X. Y., Zhao, Y. Y., Shi, Y., et al. (2012).Identification of

five gelatins by ultra performance liquid chromatography/time-of-flight mass spectrometry

Oral Presentation:


83

(UPLC/Q-TOF-MS) using principal component analysis. Journal of Pharmaceutical and

Biomedical Analysis, 62,191–195.

iv. Gelatin market by raw material (pig skin, bovine hides), by application (food & beverage,

neutraceuticals, pharmaceuticals) expected to reach USD 3.18 billion by 2020, 2014. URL

http://www.grandviewresearch.com/industry-analysis/ gelatin-market-analysis. Accessed

10.04.2014.

v. Gomez-Guillen, M. C., Gimenez, B., Lopez-Caballero, M. E., & Montero, M. P. (2011). Functional

and bioactive properties of collagen and gelatin from alternative sources: A review. Food

Hydrocolloids, 25, 1813–1827.

vi. Karim, A. A., & Bhat, R. (2009). Fish gelatin: Properties, challenges, and prospects as an

alternative to mammalian gelatins. Food Hydrocolloids, 23, 563–576.

vii. Nemati, M., Oveisi, M. R., Abdollahi, H., & Sabzevari, O. (2004). Differentiation of bovine and

porcine gelatins using principle component analysis. Journal of Pharmaceutical and Biomedical

Analysis, 34, 485–492.

viii. Rohman, A., K., Widyaninggar, A. & Triwahyudi.(2012). Differentiation between porcine and

bovine gelatin in commercial capsule shells based on amino acid profiles and principle component

analysis. Indonesian Journal of Pharmacy, 23(2), 96–101.

ix. Rohman A., Mita A. R. & Kuwat T.(2014). Differentiation between porcine and bovine gelatin in

soft candy based on amino acid profiles and chemometrics. J.Food Pharm. Sci., 2, 1-6.

x. Yilmaz, M. T., Kesmen, Z., Baykal, B., Sagdic, O., Kulen, O., Kacar, O., et al. (2013). A novel

method to differentiate bovine and porcine gelatines in food products: NanoUPLC-ESI-Q-TOF-

MSE based data independent acquisition technique to detect marker peptides in gelatine. Food

Chemistry, 141, 2450–2458.

xi. Zhang, G., Liu, T., Wang, Q., Chen, L., Lei, J., Luo, J., et al. (2009). Mass spectrometric detection

of marker peptides in tryptic digest of gelatine: A new method to differentiate between bovine and

porcine gelatine. Food Hydrocolloids, 23, 2001–2007.

http://www.grandviewresearch.com/industry-analysis/

Oral Presentation:


84

ID019m

Rethinking Porcine DNA in Food Products as Tool for Halal/Haram Determination

K. V. Harivaindaran1, Nor Syafarah Zakariya

1, and Tajul Aris Yang

1

1School of Industrial Technology, Food Technology Division,

Universiti Sains Malaysia, Penang, Malaysia

ABSTRACT

Technology and precision in detecting molecular level presence of trace materials in micro and nano

particle levels, has allowed for meticulous scientific analysis in the halal industry. However, the

capacity to accurately identify presence of trace materials has lead to further dispute of what is

considered halal (lawful) and haram (unlawful). Previous studies concluded that presence of trace

porcine materials would deem a product haram which would be irrelevant to Islamic concepts such as

umum al-balwa that allows unavoidable presence of haram trace materials. Porcine DNA has been

cited in past literature as a tool for determination of halal/haram status, thus creating this conundrum

that questions the suitability of DNA detection for determination of the lawful status of products. If

dispute seem to arise with the development of technological advances, then are these minute details

really a boon or a bane? Taking into account that Shariah laws ultimately provide ease not burden,

utilising easier alternatives without compromising Islamic virtues is more relevant than relying on

rigid options arising from scrutinising details. A possible resolve for this issue would be to allow a

minimum limit whereby a cut-off point for trace materials like porcine DNA would suffice to

determine halal/haram status.

Keywords: porcine DNA, halal, haram, Islam, scientific methods

1. INTRODUCTION

The halal (lawful) and haram (unlawful) concept represents great importance to Muslims worldwide as it

is continuously practiced in different parts of livelihood, most notably in edible products like food and

pharmaceuticals (Aris et al., 2012). It is therefore no surprise that the halal food market stood for 16% of

the entire global food industry in 2009 (Nestle, 2009; Van der Spiegel et al., 2012). The blooming halal

industry has also brought about certification of products based on scientific techniques and Malaysia has

been a global frontrunner in the aspect of halal certification in terms of initiating a halal standard (Sahilah

et al., 2012). The said standard is the MS 1500 - Production, Preparation, Handling and Storage - General

Guidelines realised in 2009 (Department of Standards, 2009).

Oral Presentation:


85

Such developments have lead to utilisation of science and technology in determining lawful status of a

product which includes techniques such as gel electrophoresis specifically sodium dodecyl sulphate-

polyacrylamide gel electrophoresis (SDS-PAGE) (Nur Azira et al., 2012), DNA extraction followed by

polymerase chain reaction (PCR) analysis (Aida et al., 2005), high performance liquid chromatography

whereby amino acid profiling is done to determine presence of porcine gelatine (Widyaninggar et al.,

2013), and even nanoparticle detection of DNA using gold nanoparticles (Ali et al., 2011).

2. DISCUSSION

i. Current Situation in Halal Practice

In Malaysia, the laws regarding halal/haram status determination is governed by the Shafii sect and the

Shafii sect commonly practice zero tolerance to presence of porcine material (Aris et al., 2012). Gelatine

is an example of a material that commonly causes debate among ulamas (Muslim jurists) and policy

makers across the globe in terms of its acceptability (Jamaludin et al., 2011). Gelatine is completely

dismissed by the Shafii sect although the Muslim Ulama conference on medical issues, held in Kuwait in

May 1995, concluded that gelatine of najs origin is halal for use in the medical field if undergone istihalah

(transformation) (Norsyafarah, Harivaindaran, & Yang, 2013). Such controversial scenario coupled with a

push towards religious adherence has brought about usage of technological advancements to ensure

lawfulness of edible ingredients or products.

Current advanced detection methods are very sensitive, whereby PCR detection has the sensitivity of 1 ng

and southern hybridization or southern blotting technique has sensitivity level of 0.1 ng (Sahilah et al.,

2012). The amount of precision and diligence to detail cannot be discounted as science and technology

has definitely contributed a great deal to detect adulteration of halal products (Shackell & Dodds, 2008).

However, such precise level of haram substance detection has subsequently leading to more ambiguous

means of classifying the halal and the haram, causing dispute among Muslim scholars (Harivaindaran,

Norsyafarah & Yang, 2012).

ii. Possible Resolve

Some resolve to this issue can be attained by referring to some overlooked concepts in Islam. These

concepts are istihalah (transformation), umum al-balwa (exemption from common hardship) and istikhlak

(assimilation). Istihalah is change from one form, state, nature or character to another and in particular,

the change from an impure (haram) state to a pure (halal) state (Aris et al., 2012). Umum al-balwa

involves exemption when a situation is a cause of hardship for an entire population in terms of haram

substance or haram tainted materials (edible or otherwise) (Padela et al., 2014). Istihlak is assimilation or

Oral Presentation:


86

extreme dilution whereby a small amount of haram substance that mixes or assimilates into a halal one,

does not cause the halal substance to loose its lawfulness (Anis et al., 2010).

Istihalah is commonly accepted when wine turns to vinegar whereby the former is a haram substance and

the latter is a halal substance. Istihalah is widely accepted by Muslim jurists worldwide albeit difference

in level of acceptance of the concept (Aris et al., 2012). An example of the use of these concepts is the use

of umum al-balwa in the case of porcine DNA tainted chocolates whereby, after ascertaining that the

production itself was halal the local authorities concluded that it was an inevitable situation that required

exemption for Muslim Malaysian consumers (Fatwa Council: Cadbury products are still halal, 2014).

Istihlak is used predominantly for ascertaining alcohol presence in edible materials whereby presence of

insignificant amount of alcohol does not render a halal product unlawful (Anis et al., 2010).

When these concepts are considered the Muslim community may profit from products that are beneficial

that would otherwise be considered unlawful. Vaccine is an apt example as porcine gelatin is the

preferred antigen stabilizer in vaccines (Padela et al., 2014). Also the introduction of a critical point of

tolerance can be practiced when it comes to ascertaining the halal status of a product similar to the

concept of istihlak whereby presence of insignificant amount of non-hazardous components that are

haram would be acceptable. According to Wan Azhar Wan Ahmad (2010), Muslims jurists too face

difficulty when it comes to harmonising rigid guidelines and realising objectives of the law (maqasid al-

syariah) thus ultimately affecting Muslim consumers (Wan Azhar Wan Ahmad, 2010).The speciality of

Islamic Shariah is that it allows difference in opinion of matters that are zanni (indefinite) where one

opinion does not supersede or undermine the other. The best answer would be to take into account the

situation, time, place and conditions which after all is the real objective of Shariah; tolerance, flexibility

and simplicity.

CONCLUSIONS

Current precision techniques in detecting haram substances can be troublesome; however the practice of

concepts in Islam such as istihalah, istihlak and umum al-balwa provides a possible resolve to the matter

subsequently allowing ease to Muslim consumers without compromising Shariah law objectives (maqasid

al-syariah).

Oral Presentation:


87

REFERENCES

i. Aida, A. A., Che Man, Y. B., Wong, C. M. V. L., Raha, A. R., & Son, R. (2005). Analysis of raw

meats and fats of pigs using polymerase chain reaction for Halal authentication. Meat

science, 69(1), 47-52.

ii. Ali, M. E., Hashim, U., Mustafa, S., Man, Y. C., Yusop, M. H. M., Bari, M. F., Islam, Kh. N., &

Hasan, M. F. (2011). Nanoparticle sensor for label free detection of swine DNA in mixed

biological samples. Nanotechnology, 22(19), 195503 (8 pp.).

iii. Anis Najiha, A., Tajul, A. Y., Norziah, М. H., & Wan Nadiah, W. A. (2010). A preliminary study

on halal limits for ethanol content in food products. Middle-East Journal of Scientific

Research, 6(1), 45-50.

iv. Aris, A. T., Nor, N. M., Febrianto, N. A., Harivaindaran, K. V, & Yang, T. A. (2012). Muslim

attitude and awareness towards Istihalah. Journal of Islamic Marketing, 3(3), 244–254.

v. Department of Standards, Malaysia (2009). MS 1500 - Production, Preparation, Handling and

Storage - General Guidelines.

vi. Fatwa Council: Cadbury products are still halal, (2014, May 29). The Star Online. Retrieved from

http://www.thestar.com.my/

vii. Harivaindaran, K. V., Norsyafarah, Z., & Yang, T. A. (2012). Does the haram become halal if

changed chemically? In proceedings of, International Conference on Halal Gums (ICoHaG,

2012), Gums: Key to Transforming Halal Food and Non-Food Industry, Penang, Malaysia.

viii. Jamaludin, M. A., Zaki, N. N. M., Ramli, M. A., Hashim, D. M., & Rahman, S. A. (2011).

Istihalah: Analysis on the Utilization of Gelatin in Food Products. International Proceedings of

Economics Development & Research, 17.

ix. Nestle, (2009). Nestle and halal. Retrieved 16.12.10, from.http://www.nestle-

tasteofhome.com/NR/rdonlyres/B519F379-6669-428E-872B-

6DCA9DFA2B6B/46458/NestleandHalal_Nov09.pdf

x. Norsyafarah, Z., Harivaindaran, K. V., & Yang, T. A. (2013). Istihalah: Broadening the Horizons

for Human in Science and Technology’s Advancement. In proceedings of, 5th Islamic Economics

System Conference (iECONS 2013), Sustainable Development through the Islamic Economics

System, Kuala Lumpur, Malaysia.

xi. Nur Azira, T., Amin, I., & Che Man, Y. B. (2012). Differentiation of bovine and porcine gelatins

in processed products via Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-

PAGE) and principal component analysis (PCA) techniques. International Food Research

Journal, 19(3), 1175-1180.

Oral Presentation:


88

xii. Padela, A. I., Furber, S. W., Kholwadia, M. A., & Moosa, E. (2014). Dire Necessity and

Transformation: Entry‐points for Modern Science in Islamic Bioethical Assessment of Porcine

Products in Vaccines. Bioethics, 28(2), 59-66.

xiii. Sahilah, A. M., Norrakiah, A. S., Aminah, A., Wan Aida, W. M., & Ma'aruf, A. G. (2012). Halal

market surveillance of soft and hard gel capsules in pharmaceutical products using PCR and

southern-hybridization on the biochip analysis. International Food Research Journal, 19(1), 371-

375.

xiv. Shackell, G. H., & Dodds, K. G. (2008). DNA-based traceability of meat. In ToldráF. (Ed.) Meat

Biotechnology (pp. 61-88). Springer, New York.

xv. Van der Spiegel, M., van der Fels-Klerx, H. J., Sterrenburg, P., van Ruth, S. M., Scholtens-Toma,

I. M. J., & Kok, E. J. (2012). Halal assurance in food supply chains: verification of halal

certificates using audits and laboratory analysis. Trends in Food Science & Technology, 27(2),

109-119.

xvi. Wan Azhar Wan Ahmad, (2010, December 7). When haram can become halal. The Star Online.

Retrieved from http://www.thestar.com.my/

xvii. Widyaninggar, A., Triwahyudi, Triyana, K., & Rohman, A. (2013). Differentiation between

Porcine and Bovine Gelatin in Commercial Capsule Shells Based on Amino Acid Profiles and

Principal Component Analysis. Indonesian Journal of Pharmacy, 23(2).

Oral Presentation:


89

ID1458

FTIR spectroscopy investigation of “Istihalah” during gelatin production.

Slimane Aboulala1, Irwandi Jaswir

2, Hammed Ademola Monsur

3, Mohamed Elwathig

SaeedMirghani 4, Bahmed Reffice

5.

1,2,3,4

International Institute for Halal Research and Training,(INHART), E5 2-2, Level 2, Block E5,

Kulliyyah of Engineering, International Islamic University Malaysia,(IIUM), P.O. Box 10 Kuala

Lumpur, Malaysia. 5 Department of Islamic study, Social and Humanitarian Sciences faculty, Ghairdaia University, P.O.

Box 455 Numirat, Ghardaia, Algeria.

ABSTRACT

Fiqh Istihalah is one of the scientific Islamic branches combine between Islamic study and scientific

applied study. Istihalah means transformation of one molecule to another molecule(s), and it is a

recognized concept in Halal science. Istihalah of Gelatin is among the top debated topic in halal sciences.

This study investigated gelatin transformation during processing from raw materials (hide/skin) to the

final product by using Fourier Transform Infra-Red (FTIR) spectroscopy. The results showed that

functional group of raw materials and gelatins are the same. This suggests that there is no new bonds

introduced thruway gelatin production. Hence, it is confirmed that Istihalah does not occur during gelatin

manufacturing.

Keywords - Istihalah, Halal, Gelatin, FTIR spectroscopy, Transformation.

Oral Presentation:


90

1. INTRODUCTION

Muslim consumers are guided by teaching of Islam for food that are allowed (Halal) to eat from what are

forbidden (Haram). It is stated in Al-Quran:

“Forbidden to you (for food) are: dead meat, blood, the flesh of swine, and that on which hath been

invoked the name of other than Allah. that which hath been killed by strangling, or by a violent blow, or

by a headlong fall, or by being gored to death; that which hath been (partly) eaten by a wild animal;

unless ye are able to slaughter it (in due form); that which is sacrificed on stone (altars); (forbidden) also

is the division (of meat) by raffling with arrows: that is impiety” (Al-Maidah 5:3). However, there are

some foodstuffs which are originally Haram but it can be consumed after it change to other molecule.

The typical example was transformation of alcohol to vinegar, and it is clearly known that, the

physicochemical characteristic of vinegar and alcohol are totally different from each other.

Gelatin is a protein base food ingredient which is the result of thermal denaturation of collagen. The

collagen can be found in skin/ hide or bone of mammalian .In its extraction process; collagen passes

throw several conditions before to be a gelatin as final product: from pretreatments using chemicals either

acid or base, to hot water extraction process, and hot air for drying steep. Due to its original sources,

which is from hides /skins or bones, the question about whether it is Halal or not is revealed? For gelatin

to be Halal there are two conditions, firstly, the row materials from animals which are allowed to be

consumed, secondly, those animals should be slaughtered according to Islamic teaching (Riaz &

chouldery, 2004). However, there are some scholars declare that the gelatin which is derived from pic

“non Halal animal” can be consumed too, because the process of what is known “ISTIHALAH” was

accrued during the process of gelatin production (Nazih, 2004). This contradiction among Muslim scholar

should be solved by providing clear and convincing arguments and proves from two sides. Researches

base on scientific methodology, concluding to reasonable results, with convincing evidences will be the

only solution of this debated issue since long time.

Istihalah, which means transformation, from juridical “sharia“aspect has been extensively studied (Nazih,

2004; Ghananim, 2008). However, studies related to scientific aspect was limited to theoretical analysis.

For instant, Aziat et all (2011) concluded that gelatin extracted from pork and non-slaughtered animal are

prohibited due to the reason of that, the gelatin was changed physically but remained unchanged

chemically, hence Istihalah process was not accrued totally .However, that study did not measure the

physical changes.

i. Definitions

Istihalah is an Arabic term, literally means transformation and change. (Ibn Manzur, 1990). Its rout from

حال، يستحيل، إستحالةو ل ح . According to Zuhayli (1997)defined it as : the transformation of one molecule to

another molecule withe difference characteristics. Transform from Haram (filthy) to Halal (pure).

Oral Presentation:


91

Istihalah is one of alternative methods of determination on halal and haram.

FTIR has been used widely to recognize the functional groups of the given biomaterial. It has been used

to study the changes in the secondary structure of the gelatin. Additionally, the study of collagen cross-

linking, gelatin denaturation, and melting (Muyonga, et all, 2004). It is powerful analytical technique that

provide fast, accurate and environmental friendly tool which have the potential for discriminating spectra

between two samples. IR spectroscopy measures the amount of light absorbed due to molecule vibrations

over a range of frequencies of the incident light. The FTIR spectroscopy together with attenuated total

reflectance (ATR) or transmission accessories has been used to determine chemical, physicochemical and

morphological properties, gelation as well as intermolecular cross-linking study of collagen and proteins

(Cao & Xu, 2008; Friess & Lee, 1996; Muyonga et al., 2004; Petibois & Deleris, 2006; Prystupa &

Donald, 1996). Infrared spectroscopy is among the most powerful spectroscopic techniques for food

analysis since it covers the details on functional group as well as chemical composition that are contained

in the infrared spectrum of specific substances (Kumosinski & Farrell, 1993). This paper aimed to

quantify both, physical and chemical characteristic of gelatin from deferent sources, in multiple stages

during gelatin production process by using FTIR spectrometer.

2. METHODOLOGY

i. Samples preparation

Camel hides were obtained from local slaughter house in Algeria. It was transported dried aspect by

adding salt and subjects it to air in order to accelerate its drying.

ii. Gelatin extraction

Gelatin was extracted using hot water bath as medium of extraction. Camel skin was treated by two

chemicals, calcium carbonate Ca(CO3)2 40% (w/v) and sodium sulfide 3% (w/v) for one week duration.

After that, washing with tap water was done to remove hairs, excess of chemicals, and other non-collagen

materials. The pH of Hide was adjusted to acidic range (pH =3). For gelatin extraction, the hide was

transferred to beakers, containing distilled water, ratio of 3/1 (water/ hide), and gelatin extracted in water

bath at 60° C. the gelatin extracts (liquors) were filtered through paper filter (Watman N5) by using

vacuum pump. The filtered gelatin was dried by using freeze-drying. Dried gelatin was kept in the

refrigerator at +4° C for coming experiments.

Oral Presentation:


92

FTIR measurement

A BRUKER, TENSOR spectrometer model (Bruker, USA) with Digi Tect TM system, High sensitivity

DLATGS detector was used in the measurement. All spectra were recorded within a range of 4000–600

cm-1

with a 4 cm-1

resolution and 32 scans. All measurements were conducted in a dry atmosphere at

room temperature (25 ± 1° C). A single beam spectrum was obtained for all samples. These spectrums

were subtracted against a background air spectrum and the results were presented in absorbance units.

ATR is a technique whereby the sample is placed in contact with ATR element (ZnSe, crystal, 45

ends) and a spectrum is recorded because of that contact.

3. RESULTS AND DISCUSSIONS

i. Spectral of camel hide and its gelatin

Fig.1 showed the major frequencies at which peaks accrued. Camel hides exhibit spectra similar to camel

gelatin. It is clear that it can be seen the similarities including amide A (representative of – HN – C(O) –

bond) show respectively (3556.5 cm-1

) for gelatin and (3556.8 cm-1

) for hide. Additionally, Amide B (Fig

1) which present CH2 asymmetrical stretch presents similar wavenumbers for both samples, which was

(2883 cm-1

) and (2857 cm-1

) for Camel hide and gelatin respectively. The FTIR spectra of camel hide

gelatin were similar to those found in other gelatin. According to Hashim et al (2010), bovine and porcine

Oral Presentation:


93

Table 1. FTIR spectra peak positions for hide and gelatin from camel.

Region peak wavenumber (cm -1) Assignment

Referance

Hide Gelatin

Amide A 3454 3453 NH stretch, coupled with H bounding Sai and Babu

(2001)

Amide B 2883 2804 CH2 asymitrical stretch.

Abe and Karimm (1972)

Amide I 1640 1659 C=O stretch/ HB coupled with

COO- Halliday, and Mantsch (1995)

Amide II 1462 1462 CH2 bend. Jakson et

all (1995)

--- 1345 1345 CH2 wagging of prolin

Jakson et all (1995)

Amide III 1202 ----- NH bend

Jakson et all (1995)

--- 839 ----- Skeletal

Streetch. Abe and Karimm (1972)

---- 675 ------- Skeletal Streetch.

Abe and Karimm (1972)

Hide

Gelatin

gelatin represented by major Amide bond I, II. On the other hand, Amide III did almost not exist. This is

due to denaturation of collagen structure and the loss of triple helix state. (Muyonga et al 2004, Hashim et

al 2010). The majority of amide bond whish measured by FTIR are presented in Table 1.

CONCLUSION

The FTIR present clear evidences, that there was a small change between the raw materials (hide/skin)

and the final products as gelatin. The functional groups such as amide A, B, I, and II, and other bonds was

presented in both samples. It is proved in the early discussion in this paper that this similar absorbance

between tow samples indicated that same bonds are still present in the gelatin not only the amino acids.

So it can be concluded that the concept of Istihalah is not accrued during gelatin production.

ACKNOWLEDGMENTS

We would like to thank the international institute for Halal Research and Training (INHART) for funding

this study.

REFERENCES

i. Cao, H., & Xu, S. (2008). Purification and characterization of type II collagen from chick sterna

cartilage. Food Chemistry, 108, 439–445

ii. Friess, W., & Lee, G. (1996). Basic thermoanalytical studies of insoluble collagen matrices.

Biomaterials, 17, 2289–2294.

Oral Presentation:


94

iii. Hashim, D. H. Che Man, Y. B., Norakasha, R.,Suhaimi, M., Salamah, Y., & Syahariza, Z.A.

(2010). Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and

porcine gelatins. Food Chemistry,118, 856–860.

iv. Kumosinski, T. F., & Farrell, H. M. (1993). Determination of the global secondary structure

ofproteins by Fourier transform infrared (FTIR) spectroscopy. Trends in Food Science and

Technology, 4, 169- 175

v. Muyonga, J. H., Cole, C. G. B., & Duodu, K. G. (2004a). Fourier transform infrared (FTIR)

spectroscopy study of acid soluble collagen and gelatin from skins and bones of young and

adult Nile perch (Lates niloticus). Food Chemistry, 86, 325–332.

vi. Nazih, H. 2004. al-Mawad al-Muharramah wa alNajisah fi al-Ghiza’ wa al-Dawa’ bayna

alNazariyyah wa al-Tatbiq, Syria: Dar al-Qalam

vii. Petibois, C., & Deleris, G. (2006). Chemical mapping tumor progression by FTIR imaging:

Towards molecular histopathology. Trends in Biotechnology, 24(10).

viii. Prystupa, D. A., & Donald, A. M. (1996). Infrared study of gelatin conformations in the gel and

sol states. Polymer Gels and Networks, 4, 87–110.

ix. Reffice, B. (2014). Aljilatin wa al mounoglyciride wa al anfihah, wa mada tahakok al istihalah

wa al islihlak fiha. The third Golf Halal industry and cervices conference. Kuwait.

x. Zuhayli, W. Al-Fiqh al-Islami wa Adillatuh. vol. 1. Syria. Dar al-Fikr. 1997. pp. 100.

Oral Presentation:


95

ID018m

Exploring the Link between Science and Fatwa in Istihalah Process and Products

Nor Syafarah Zakariya, Tajul Aris Yang*, K. V. Harivaindaran, and

Wahidu Zzaman

School of Industrial Technology, Universiti Sains Malaysia, Malaysia

ABSTRACT

Istihalah is defined as change, transformation, transmutation and impossibility of a matter. It has

been a topic of debate among the Islamic scholars for a long time; whether it is halal or haram after a

matter has been through a changing process. In general, the scholars gave the description of istihalah

along with examples that does not limited to transformation of wine to vinegar only. Instead, they

also gave many variations including carcasses bone becomes ash and status of dogs’ or pigs’

carcasses buried in salt. Scholars that agreed that istihalah products are permissible were steadfast by

their argument that the concept of istihalah which defined as the conversion of filth’s (najs) physical

appearance and its properties such as name, odour, taste, colour, and nature into pure (thahir) hence

the examples mentioned. Deepening concern about molecular changes regardless of physical, odour,

and others changes is a very tedious notion that ultimately does not mirror the actual value of Islam

as a way of life. By referring to several examples of istihalah products as mentioned by several

scholars such as Whabah Az-Zuhaili and others as well modern products, this paper explored the

changes that comprises chemical, physical, and odour changes behind such precious but veiled

concept of halal and haram determination in Islam in the light that it will be unearthed thus used

widely by Islamic councils around the globe.

Keywords: gelatin, halal, haram, Islam, istihalah, transformation

1. INTRODUCTION

Istihalah is derived from the root word of Arabic; Hala with the root word (لاح) ح ول which

literally means changing from one form, state, nature or character to another (Malboobi & Malboobi,

2010; Jamaludin, Zaki, Ramli, Hashim, & Rahman, 2011; Mohamad, Sidik, & Omar, 2012). Scholars in

Islamic School of Thought has been doing research or ijtihad regarding to its meaning by conceptual, thus

it can be defined as transformation of materials to other materials (non-reversible transformation) that

Oral Presentation:


96

involves the conversion of compositions and properties includes the conversion of filth’s (najs) physical

appearance and its properties such as name, odour, taste, colour, and nature into pure (thahir) (Jamaludin,

Zaki, Ramli, Hashim, & Rahman, 2011).

In a term of Fiqh Law, Al-Istihalah describes change in a substances etc, for example, the change from

wine (khamar) to vinegar (khalil). Dispute arises in question of the halal/haram status of those things that

undergo istihalah; both product (before undergoing istihalah) and end product (after istihalah). Among

them, wine undergoes istihalah to produce vinegar whereby wine and vinegar are at two ends of the

spectrum, the former haram for consumption, while the latter halal. Fiqh laws and the ijtihad concerning

istihalah related products have been around since the early days of Islam and the growth of Fiqh laws.

Disciples of the Prophet Muhammad S.A.W. have asked the Prophet in a friendly manner of the do’s and

don’ts that surround istihalah as in the change of khamar to khalil, which are found in several stories of

the Prophet’s life.

There is a hadith narrated by Nafi` (Ibn Ùmar’s freed-slave) from Ibn Ùmar who said,

“Once the Prophet was traveling by night when they passed by a man squatted near his water tank. Ùmar

asked him, “O owner of the tank. Has any wild animal drunk from your tank this night?” The Prophet

interjected, “O owner of the tank. Do not tell him. This is being fastidious (mutakallif). The wild beasts

took away in their belly what was their share, while that which is left is a drink pure for us.”

This hadith shows us that we should not be a mutakallif (from the word ‘at-takalluf), which means that,

the Prophet had forbidded us from trying too hard or too determined to find something to be haram.

Sadly, this is happening nowadays.

Besides that, al-Bukhari narrated Umar al-Khattab that had said,“We were forbidden affectation (or

fastidiousness).” And Tabarani, Hakim and Bayhaqi report on the authority of Salman that he said,“The

Prophet forbid us that we stretch ourselves unnecessarily for a guest.”

In the light of modern world, istihalah is a promising concept to be applied in hope of making Muslims

and no-Muslims lives more flexible in term of everyday errands. It is a deepening concern about

molecular changes regardless of physical, odour, and others changes is a very tedious notion that

ultimately does not mirror the actual value of Islam as a way of life. Thus this paper uncovers the

scientific value behind istihalah in accordance to examples by prominent Islamic scholars and researches

Oral Presentation:


97

around the globe.

2. METHDOLOGY

i. The opınıons of 4 sects of ıslam about ıstıhalah

Mentioned many times in ancient Fiqh scriptures, istihalah is often an issue that causes difference

in opinions among ulamas. In general, the istihalah concept is accepted through means of ittifaq in only

certain cases. A predominant part of istihalah is practiced within certain sects with discretion. Ulamas of

the Hanafi sect mostly accept the concept of istihalah although there has been a bit of a dispute between

Muhammad and Abu Yusuf. The view of the Maliki sect with regards to istihalah is similar to the Hanafi

sect.

The Syafie sect however, only accepts three scenarios where istihalah is concerned;

i) The natural conversion of wine to vinegar;

ii) Dead animal skin (hide) except dog and pig after it is being tanned;

iii) Something that transforms into an animal, for example when a carcass is infested by maggot, thus

becoming new life; (Wahbah al-Zuhayli, 1998).

Wine that is artificially transformed into vinegar (human act of adding fermenting agents etc. into it for

speedy transformation) is rendered inacceptable.

The Hanbali sect stands similar to the Syafie sect point of view whereby istihalah is only accepted in the

context of wine transformation to vinegar naturally. It is also accepted if wine is unintentionally put in a

place (with certain conditions) that cause acceleration of transformation.

ii. Current ulama’s point of view

Points of views by current ulamas or Muslim scholars in this issue are abundant albeit not extensively

documented. In the resolution of Muslim Ulama conference on medical issues, held in Kuwait in May

1995, it was decided that (Wahbah al-Zuhayli, 1997):

i) Gelatine formed by istihalah from najs animal sources (skin, bones and veins) are halal and safe for

consumption.

ii) Soap made by istihalah from porcine (or dead animal/carcass) fat is pure and should be used.

iii) Cheese made from rennet originating from dead animal/carcass is halal and pure for consumption.

iv) Cosmetics with porcine fats are not permissible unless it has undergone istihalah process and has

changed in form and in nutrients.

Oral Presentation:


98

v) Food (certain foods like cheese, oil, butter, yoghurt, biscuits, chocolate and ice cream) containing

porcine fat as part of its ingredients without change in composition and nutrients is haram for

consumption.

iii. SCIENCE AND ISTIHALAH

This is especially an importance to deepend our comprehension as well as proving the flexibility

of this concept while still adhering to syariah law. In this paper, 2 main istihalah process will be discussed

due to its regular occurences in everyday life; wine to vinegar and gelatine from carcasses.

a) Wine to vinegar

Wine and vinegar (or acetic acid) has many differences in physicochemical properties that distinguishable

among each other. Wine is composed of ethanol with various concentration which can intoxicate

consumers. Whereas vinegar cointain acetic acid which is metabolites from further aerobic fermentation

by microbes after ethanol is synthesized. The differences can be studied in Table 1. Due to these

differences which can be observed by their physicochemical and functional properties, vinegar is deemed

as halal by Islamic scholars among their many legitimate arguments.

Table 1. Differences of ethanol and vinegar (Campbell & Reece, 2005)

Ethanol Vinegar

Structure In a hydroxyl group (-OH), a

hydrogen atom is bonded to an oxygen

atom, which in turn is bonded to the

carbon skeleton of the organic

molecule.

In ethanol, it has 2 carbon in its

skeleton.

An oxygen atom is double

bonded to a carbon atom and to

a hydroxyl group.

Functional properties - Polar due to electronegativity of

the oxygen atom drawing

electrons towards itself

- Attracts water molecules and

helps dissolve organic

compounds

- Acidic because it is a

source of hydrogen ions

- Covalent bond between

oxygen and hydrogen is so

polar that the hydrogen

ions tend to dissociate

reversebily

Oral Presentation:


99

b) Gelatine from carcasses

Gelatine has been used widely in many food products due to its many unique properties and obtained by

controlled hydrolysis of collagen. İt is commonly derived from porcines source. Nowadays, bovine source

is currently available. Since the source of gelatin are derived from the skin, white connective tissue and

bones of animals, its application in food become an issue for some religious adherents such as Muslims

and Jews (Hidaka & Liu, 2002).

Confusions arose whether gelatine from carcasses are halal or haram. There is no dispute among Islamic

scholars that carcasses meat and other organs are haram to consume unless it is slaughtered according to

Islamic law. In the resolution of Muslim Ulama conference on medical issues, held in Kuwait in May

1995, it was decided that the gelatin from carcasses are halal due to istihalah process. The argument was

the gelatin not the same as its initial state; meat, bone, and skin anymore. It can be distinguished by their

physical characteristics; smell, colour, and odour. Furthermore, the processes involved in producing

gelatin are harsh thus impossible to retain their original physical structure.

According to Nicolas-Simonnot et al (1997), there are 5 main steps in extracting gelatin. First step is

demineralization of bones by using concentrated hydrochloric acid then the wet ossein produced is

washed with tap water for three times. After that, wet ossein is mixed with demineralized water for 1 hour

at 75 ºC and pH 2.25 in a 4 L glass batch reactor. The final product is obtained after further stirring with

increasing speed and centrifuged. The gelatin will be suspended in supernatant. There are further steps in

making the gelatin into powder. These steps had proven that the meat, bones and skins of the carcasses

were exposed on harsh environment before their gelatin could be obtained. The end product will not be

the same as its initial anymore.

CONCLUSIONS

The fatwas by ulama’ both from the past and current is an indicator that istihalah is indeed an important

concept for application especially in existing situations where usage of non-halal food ingredients have

come into play. Now more than ever, food technologists, biotechnologists, pharmaceutical experts etc,

have a crucial role to play in giving invaluable input with regards to istihalah. Input that can further

reinforce the objectives of Syariah i.e. tolerance, flexibility and ease of realisation. Among the mercy of

Allah ‘Azza wa Jalla, towards His beings, is to ease general issues in Syariah as a broadened way for the

livelihood of Muslims. Ulam salafus salih says, ‘Don’t say that difference in opinion is a dispute; rather

say that it is a broadening of horizons.’

Oral Presentation:


100

REFERENCES

i. Al-Zuhayli, W. (1997). Al-Fiqh al-Islami wa Adillatuh. Damsyik: Dar al-Fikr.

ii. Al-Zuhayli, W. (1998). Usul Fiqh al-Islami. Damsyik: Dar al-Fikr.

iii. Campbell, N. A., & Reece, J. B. (2005). Biology Seventh Edition. San Francisco: Perason-

Benjamin Cummings.

iv. Hidaka, S. & S. Y. Liu. (2002). Effect of gelatins on calcium phosphate precipitation: a possible

application for distinguishing bovine bone gelatin from porcine skin gelatin. Journal of Food

Composition and Analysis 16: 477-483.

v. Jamaludin, M. A., Zaki, N. N., Ramli, M. A., Hashim, D. M., & Rahman, S. A. (2011). Istihalah:

Analysis on The Utilization of Gelatin in Food Products. IPEDR, (pp. 174-178). Singapore.

vi. Malboobi, M. T., & Malboobi, M. A. (2010). Halal Concept and Products Derived from Modern

Biotechnology. International Workshop for Islamic Scholars on Agribiotechnology: Shariah

Compliance, (pp. 21-28).

vii. Mohamad, A. B., Sidik, N. M., & Omar, A. F. (2012). Changing in the Aspect of Nature and

Name (Istihalah): Its Point of View in the Islamic Law. Research Journal of Applied Sciences ,

113-118.

viii. Nicolas-Simonnot, M.-O., U, V. T., Leclerc, J.-P., Sardin, M., Brajoux, J.-P., Moy, J., et al.

(1997). Experimental study and modelling of gelatin production from bone powder: elaboration

of an overall kinetic scheme for the acid process. Chemical Engineering Journal 67, 55-64.

Oral Presentation:

Halal Economy and Management

101

ID1473

The Antecedents of Halal Malaysia Brand Equity based on Consumers Tolerance on

Product Cue Attributes

Wan Rusni Binti Wan Ismail*1,6

, Mohhidin Othman2, Russly Abdul Rahman

3, Nitty Hirawaty

Kamarulzaman4 and Suhaimi Ab. Rahman

5

1Faculty of Hotel and Tourism, UniversitiTeknologi MARA, Malaysia

2Department of Food Service and Management, Universiti Putra Malaysia, 43400 Serdang, Selangor,

Malaysia

3Department of Food Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

4Department of Agribusiness and Information Systems, Universiti Putra Malaysia, 43400 Serdang,

Selangor, Malaysia

5Department of Management and Marketing, Universiti Putra Malaysia, 43400 Serdang, Selangor,

Malaysia

6Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor,

Malaysia

ABSTRACT

Previous studies on Halal logo only evolved around consumer’s decision making without considering

and addressing what is the actual contribution of such logo instead of its influence in consumer’s

decision making. To date, none of the studies sees beyond the Halal stamp as a logo itself.

Nevertheless, the Halal logo is representing the only Halal assurance system in Malaysia; hence it

should also be recognized as an important brand representing Malaysia. However, there are issues and

implications when a logo is view as a brand because all brands carry underlying commercial value or

equity which requires constant maintenance because record shows that even strong brands could still

plunge into a deep pit. All brands will experience the fluctuation of brand value or equity at some

pointof their life span,however there is no study that looks into the actual value of Halal Malaysia

brand (HMB) yet. The fluctuation should be expected for a brand that does not offer any tangible

productsuch as HMB and as Halal assurance system main functions are only to ensure that the product

that carrying its mark really deliver their claim. The real challenge faced by HMB is when dealing

with various products and producers that come with various reputations and track records. Besides,

how significant the presence of HMB on familiar and intolerance product with ambiguous semiotics

Oral Presentation:


102

cue are still unknown and require further investigation. Thus the importance of HMB presence in any

situation will point out its real value. Findings from the qualitative study will be used to develop

instrument for a second stage of a quantitative study. This research is expected to yield results on

whether the brand equity is consistent toward different product and consumers. Thus, the result from

this study will contribute to a new body of knowledge on the Halal brand studies using a new model

of Halal brand equity and consumer decision making.

Keywords: Brand Equity, Tolerance, Halal Malaysia Brand, Cue, Consumers decision making.

1. INTRODUCTION

Over the past few years there have been extensive studies on Halal logo and consumers decision

making in Malaysia and these studies mostly produce consistent findings of positive correlation

between purchase intention and Halal logo (Golnaz et al, 2012; Mohamed et al., 2008). Despite being

referred to as only Halal logo however this symbol does representing something that is really

significant in term of high standard and reliable Halal quality assurance system. With a lot of

evidences that point out on the importance of such symbol, it is really crucial that this symbol should

be treated as a brand. In fact, all evidences that focuses on Halal logo symbol does suggest that this

logo has become a sought after symbol during consumer purchase decision which provide a strong

indication that the Halal Malaysia logo is indeed a strong brand. Only a strong brand enjoyed such

priviledges in term of high consumers awareness and loyalty thus transformation from Halal logo into

Halal Malaysia brand can be considered as long overdue. There will be serious implications if a strong

brand such as Halal Malaysia is not handled properly because there is no brand that is immune to

equity depletion. Furthermore, Halal Malaysia is not like any other brand because it does not offer any

tangible product instead this brand is carried by a lot of different product categories which making it

more complicated to determine the actual value of this brand. Recent incident with a popular

chocolate brand for instance has become a national headline and does cause some disturbance among

Malaysian Muslim consumers (Ghazali, 2014). Unfortunately, this is not the only isolated incident

that occurred related to the product that already endorsed as Halal and carry Halal Malaysia brand in

its packaging. However, it is still unclear what is the effect of such negative publicity on consumers

trust and the effect to other product brand that also carry similar endorsement from Halal Malaysia is

completely unknown and require further investigation.

Apart from that, differences in product categories also has made it really difficult to determine the

value and the importance of Halal brand endorsement to the product itself because each product

Oral Presentation:


103

categories are perceived differentlyby the consumers (Alserhan, 2011). Despite previous studies

suggesting that Halal endorsement and consumers decision is positively correlated, however this

information was unable to help in identifying which product categories that really rely on Halal

endorsement.Certain food products categories do carry ambigous cues in term of foreign symbol or

language that is incomprehensible to many consumers, therefore whether this type of products

categories rely heavily on Halal endorsement is remain to be seen (Purohit & Srivastava, 2001). On

the other hand, the reliance of familiar product that is common to Malay Muslims diet toward Halal

endorsement is completely unknown and whether Malay Muslims consumers will seek for Halal

Malaysia brand when purhcasing these product has never been tested before.The concept of

toleranceof ambiguity and avoidance of doubt has neverbeentested in Halal decisión making studies

before even thought his concept is part of fundamental Islamic teaching. To date it is still unclear on

which products categories that Malay Muslims consumers feel more tolerance compare to products

that really signal ambiguity and only caused confusión in which will lead to intolerance. Therefore, it

is imperative to investigate the strength of Halal Malaysia brand in for various product categories in

order to determine the actual equity of this brand. This is due to a major knowledge gap on the current

equity and whether the equity is highly related to product categories (Salehudin, 2010).

2. METHODOLOGY

Qualitative method and experimental psychology testing will be usedin this study in order to

investigate the effect of intrinsic and extrinsic cueson consumers implicit and explicit behavior and

how this behavior could effect Halal Malaysia brand equity.

Implicit behavior will be investigated using implicit association test (IAT) in order to learn on the

actual opinion or believe that respondents hold toward Halal and the relevant of Halal Malaysia brand

based on different product categories. It is impossible to learn on what is the actual respondents

implicit behavior and quite often respondent does not want to revealed their actual feeling or truth

especially when dealing with sensitive issues. IAT test also found to be immuned to faking because

respondents are asked to respond quickly and often the answer is the actual feeling which the

conventional method of survey unable to capture (Steffens, 2004). Four blocks in the IAT test for this

study is designed to measures intrinsic, extrinsic, tolerance and intolerance and the importance of

Halal stamp on various products. This test will be carried out before the interview session in order to

overcome any bias that might lead to the problem with implicit measure and might interfere with the

actual result (Hahn et al, 2013).

Oral Presentation:


104

Semi structured interview will also be used for this study in order explore the product categories that

fall under tolerance and intolerance product. Apart from that, this method will also help researcher to

investigate the importance of product attribute cues on consumers decision making which is really

difficult to obtained through survey method. Various product illustrations that carries different type of

cues ranging from familiar to ambiguous are selected and will be used as part of interview

instruments. Respondent will be asked to choose or suggest which product categories that they

considered as tolerance and intolerance. Futhermore respondents will also be asked on which product

categories that they normally purchase without looking at Halal Malaysia brand and which product

that they will not considered purchase without the Halal Malaysia brand. Respondents will also

encouraged to share on why certain products are considered as tolerance or intolerance. Apart from

that, respondents will be asked to identify which Halal brand that they trust from various Halal body

in order to identify whether the respondent able to recognize the Halal Malaysia brand because brand

awareness is the most crucial first step in determining brand equity. Respondents is also encourage to

discuss on the intangible contribution of Halal Malaysia brand, the importance of this brand the

meaning of Halal to them.


Results from both IAT test and interview will be analysed in order to determine the ability of product

attributes in influencing consumers decisions. This study will also provide a new insight on the

importance of Halal Malaysia brand and the influence of different product categories on its equity.

CONCLUSION

Understanding on how consumers made their decision are really crucial in developing effective

marketing strategy; however attempt to understand human behaviour is a complex task. Reliance

solely on reporting behaviour often does not produce accurate result because human behaviour is

originated from both complex cognitive and affective system. The concept of tolerance of ambiguity

and avoidance of doubt has never been tested in Halal decisión making before. Therefore it is

important to explore on how Halal Malaysia Brand (HMB) can influence consumers purchase

especially in situation where consumers are dealing with unknown and ambiguous cue on their

product labels. Apart from that, the role of familiarity should also be tested with HMB in order to

determine the consumers’ perception on HMB when dealing with multiples familiar and unfamiliar

cues. If in various situation HMB have proven to be sought after cue, the nit may be suggested that

HMB possess high equity which provides an indication of strong position brand with significants

alience attribute.

Oral Presentation:


105

REFERENCES

i. Alserhan, B. A. (2011). The principles of Islamic marketing: Gower Publishing.

ii. Ghazali, R. (2014). Cadbury recalls two products following reports of porcine DNA

detected in chocolates, The Star. Retrieved from

http://www.thestar.com.my/News/Nation/2014/05/24/Cadbury Choclate-porcine-

DNA/Date: 24 May 2014

iii. Golnaz, R., Mohamed, Z., & Shamsudin, M. N. (2012). Assessment of Consumers’

Confidence on

iv. Halal Labelled Manufactured Food in Malaysia. Pertanika Journal of Social Science and

Humanity,

v. 20(1), 33-42.

vi. Hahn, A., Judd, C. M., Hirsh, H. K., & Blair, I. V. (2013). Awareness of Implicit

Attitudes.

vii. Mohamed, Z., Rezai, G., Shamsudin, M. N., & Chiew, E. F. C. (2008). Halal logo and

consumers' confidence: What are the important factors? Economic and Technology

Management Review, 3, 37-45

viii. Purohit, D., & Srivastava, J. (2001). Effect of manufacturer reputation, retailer reputation

and product warranty on consumer judgements of product quality: a cue diagnosticity

framework. Journal of Consumer Psychology, 10(3), 123-134.

ix. Salehudin, I. (2010). Halal literacy: a concept exploration and measurement validation.

Asean

x. Marketing Journal, 11(1), 1-12.

xi. Steffens, M. C. (2004). Is the implicit association test immune to faking?.Experimental

Psychology (formerly Zeitschriftfür Experiment elle Psychologie),51(3), 165-179.

http://www.thestar.com.my/News/Nation/2014/05/24/Cadbury%20Choclate-porcine-DNA/

http://www.thestar.com.my/News/Nation/2014/05/24/Cadbury%20Choclate-porcine-DNA/

Oral Presentation:


106

ID021m

A Literature Review and Future Agenda of Halal Logistics Study

Mohammad Fakhrulnizam Mohammad1, Nor Aida Abdul Rahman

2*, Ahmad Zahir Mokhtar

3, Zawiah

Abdul Majid4

1UniversitiKuala Lumpur, Malaysian Institute of Aviation Technology (UniKL MIAT), Aerospace /

Research Department, Lot 2891, Jalan Jenderam Hulu, 43800 Dengkil, Selangor Malaysia. 2 UniversitiKuala Lumpur, Malaysian Institute of Aviation Technology (UniKL MIAT), Aerospace /

Research Department, Lot 2891, Jalan Jenderam Hulu, 43800 Dengkil, Selangor Malaysia. 3Universiti Kuala Lumpur, 1016, Jalan Sultan Ismail, 50250 Kuala Lumpur, Wilayah Persekutuan,

Kuala Lumpur, Malaysia. 4 UniversitiKuala Lumpur, Malaysian Institute of Aviation Technology (UniKL MIAT), Aerospace /

Research Department, Lot 2891, Jalan Jenderam Hulu, 43800 Dengkil, Selangor Malaysia.

ABSTRACT

Halal supply chain and logistics study has increasingly discussed in the peer reviewed ted to expand

in wider context not only food but also in transport, pharmaceutical, cosmetics and also medical. The

aim of this paper is to provide a gaps from the previous work that discuss on the issue of halal supply

chain generally and specifically in halal logistics. The analysis of the past studies is based on peer

reviewed papers in the field. The findings from this paper is the recommendation of the future agenda

for resrarch in Halal supply chain and logistics.

Keywords: Halal, Halal logistics, Halal suppy chain

1. INTRODUCTION

The concept of Halal had catalyzed advancements in the Halal trades, creating new business drive

within the supply chain. The movement of goods and services starting from farm to consumer

reviewed to be critically vulnerable to the hazards of food safety, contamination and cross-

contamination with non-Halal materials or products. In this epoch of technology, the concept of Halal

is no longer limited to simply meaning food that is ‘pork free’ in its physical being. Granting to the

latest statistics from the ‘State of the Global Islamic Economy Report 2013’, the halal industry is a

large and fast growing industry with food (valued at US$1, 088 billion in 2012, and expected to rise to

$1,626 billion by 2018). It is clear that halal is going through an evolution from a Muslim company,

halal product, towards a halal supply chain and value chain, where halal requires an integral approach

in order to protect the halal integrity for the Muslim consumer and brand owner. This means that

Oral Presentation:


107

similar to food safety, halal needs to be addressed hroughout the supply chain from author to the point

of consumer purchase (like the supermarket or eating place). Halal logistics plays a significant role as

there is a high possibility of halal product to be cross-contaminated during delivery or transportation,

storage at warehouse and also at the terminal or port for import and export activity. This is when a

halal product may have physical contact with non-halal substance and as a result the halal product

turns or become haram or non-halal.

The concept of Halal had catalyzed advancements in the Halal trades, creating new business drive

within the supply chain. The movement of goods and services starting from farm to consumer

reviewed to be critically vulnerable to the hazards of food safety, contamination and cross-

contamination with non-Halal materials or products. In this epoch of technology, the concept of Halal

is no longer limited to simply meaning food that is ‘pork free’ in its physical being.

As stated in Surah Al Baqarah: 168 verse in Holy Quran below, it is understood that Islam sets two

essential criteria for food consumption and other applicable product, namely Halal and Tayyib and

these two is known as Halalan Toyibban. In details, Halal refers to permissible by the Syariah; and

tayyib refer to best quality.

Which means:

“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”.

Halalan toyyiban merely means allowed and permissible for consumption with relation to Syariah law

as long as they are safe and not harmful. The halal supply chain concept is confusing and has been

misinterpreted and misunderstood by the industry players. To them, the halal supply chain means

adding extra cost and it can be a problem to the company without knowing the underlying reason

behind it. Consequently, the awareness of the halal supply chain needs to be informed and exposed to

the industry players as well as to the consumers.

Oral Presentation:


108

A previous scholar recognized the importance of the paradigm shift of modern marketing is that

companies move away from a consumer-centric to a value-driven approach, which elevates the

concept of marketing into the arena of human aspiration, values, and spirits (Kotler et al., 2010). Halal

(permissible, lawful) is distinctly founded on values, namely Islamic values (Zakaria and Abdul-Talib,

2010). As emphasized by Lada et al. (2009),Alserhan (2010b), Ibrahim and Mokhtarudin

(2010),Wilson and Liu (2010) and Tieman (2011), halal needs a supply chain approach, where the

value chain and its supply chain should be fully aligned (Christopher, 1998; van Amstel and van

Goor, 2001; van Assen et al., 2010) to fulfil the promise of halal to the end-consumer: that the food or

product that they consume is a true manifestation of Islamic principles (World Halal Forum, 2009).

Halal logistics and supply chain is the process of managing the material flow and information flow

throughout the supply chain in accordance to a Halal standard. Halal is used to describe anything

permissible under Islamic law, in contrast to haram, that which is forbidden. This covers aspects such

as behaviour, speech, dress, conduct, manner, and dietary laws (Hashim 2011, MIMA 2009). Table 1:

The definition of halal logistics from previous academic scholars

Table1: Halal Logistics and Supply Chain Management Definition

Author (Year) Definition

Jaafar et al 2011 Innovation in modern logistics

Mitrans 2012 Halal logistics is the process of managing the procurement,

movement, storage and handling of materials, parts livestock

and (semi) finished inventory both food and non food (and

related information and documentation flows) through the

organisation and the supply chain in compliance with the

general principle of Shariah Law.

Tan et al. 2012 Halal logistics is a system based on segregation instead of

detection Halal products are segregated from non-halal products

to avoid (cross) contamination, to avoid making mistakes and to

ensure consistency with expectations of the Muslim consumer

Tieman et al. 2012 The management of a halal network with the objective to extend

Oral Presentation:


109

the halal integrity from source to the point of consumer

purchase.

Tieman 2011 Foundation of halal supply chain management is determined by

three factors namely direct contact with haram

It is reognised that The Malaysian government has set a target in the Third Industrial Master Plan

(IMP3) for Malaysia to become a global halal hub. Evident of the strong institutional support by the

government to develop and promote halal industry in Malaysia, several federal agencies have been

mobilised to undertake this task. Chief of them are the agencies under the Ministry of Trade and

Industries (MITI), namely Malaysian Industrial Development Authority (MIDA), Malaysian External

Trade Development Corporation (MATRADE) and Small and Medium Enterprises Corporation

(SMEC – formerly known as SMIDEC). This statement prove that halal logistics and supply chain is

the main critical aspect in bringing Malaysia and other Asian country as one stop centre for Halal

product and services. Align with this, halal logistics play a vtal role in connecting each channel

member and delivering the materials from one to another location. Next section will discuss on the

review of halal logistics issue from previous studies.

2. METHODOLOGY-Gap Analysis of The Halal Logistics Study

It is recognised that research on Halal logistics and supply chain began to gain popularity in the

middle of 2000s when a study by Alserhan (2010), Cheung 2010), Hanzaee and Ramezani (2011),

Jaafar et al. 2011), Marzuki et al. 2012), Nakyinsige et al. (2012), Tan et al (2012), Tieman (2011)

and Tieman et al (2013) starts disussing on the issue of halal supply chain. A study from Alserhan

(2010) propose future researcher to provides a better understanding of Islamic branding, through

conceptualizing the terms relevant to the brand-Islamization including the necessary of having Halal

Logistics branding in ensuring Muslims practices. Cheung (2010) in his book emphasise the need for

better understanding of halal logistics and supply chain. This is vital sice there is not much study that

focus on halal logistics even in a Muslim country.

As been acknowledged, the halal concept (especially for foods) is truly from the farm to the table, and

requires nutritious items prepared from permissible ingredients in a clean and hygienic manner.

However, Muslim consumers are very similar to any other consumer segments, demanding healthy

and quality products, which must also conform to Shariah requirements. Therefore, Halal certificate

can play an important role to assure consumers that the product has got the necessary conditions of

Oral Presentation:


110

halal product. Anzaee and Hamezani (2011) call for more study that looks into regulations and

certification of the Halal product and services including halal logistics.

A study from Jaafar et al (2011) refer halal logistics as one of the innovation in logistics service. They

propose more research that could provide insights to the practitioners of the importance in

implementating halal logistics services. It also indicates the needs for logistics companies to be

innovative in creating more halal logistics services to fulfill these demands. This is actually also

reflects to the quality service of the halal logistics provider.

While a study from Marzuki et al (2012) discuss the issue of halal in restaurant supply chain with

focus on the halal certification. They claimed that this study is very significant as this is the first paper

to examine attitudes of restaurant managers in relation to halal certification in Malaysia. It is gathered

that very few researches were performed in the hospitality industry pertaining to halal certification,

although the demand for halal foods is growing. In order to ensure the restaurant chain is Halal, many

parties will be involved and the halal players should play their roles to make sure the whole chain is

clean and safe. This is supported by a study from Nakyinsige et al (2012) where they more emphaise

on halal meat supply chain.

The Halal Supply Chain Model can be an important instrument to design and manage halal food

supply chains in extending halal integrity from source to point of consumer purchase (Tieman 2011;

Tieman et al. 2012). They seriously emphasized that there is an evident lack of academic research in

the field of halal supply chain management, that provides an important reference for halal logistics

and supply chain management. Therefore, this review is an important platform to further research in

halal logistics issue.

Based on issue discussed above, the researcher points out that there is a serious lacking for the study

that cover four main issue namely Halal Logistics Service Quality, Halal Logistics Branding,

Principles of Halal Logistics and Supply Chain and Halal Logistics Process and Regulation Bodies.

This is illustrated in Figure 1 below.

Oral Presentation:


111


In discussing the Figure 1 in a little bit detail, the first agenda for future research that can be focus is a

study on Halal Logistics Service Quality. Future researchers may focus on the service quality

provided by Halal Transpoter and Halal Warehouse. N other words, to see what are the main

parameters that represent the good quality services of the Halal Logistics provider for instance.

Branding in logistics context is still underdeveloped as mentioned by Abdul Rahman et al. (2014),

Abdul Rahman (2012) and David (2009). Branding in business to business context compared has been

broadly research such as in the banking and tourism industry but not logistics. They emphasise that

branding play a vital role for logistics provider and also the image of their customer since the services

provided by the logistics provider could affect to their customer performance. Since branding in

logistics is vital, therefore, we propose that Halal Logistics brand is also important to be introduced

and research.

HALAL LOGISTICS AND SUPPLY CHAIN

STUDY

Halal Logistics Service Quality

Halal Logistics Branding

Halal Logistics Process and Regulations

Bodies

Principles of Halal Logistics

and supply chain

Oral Presentation:


112

Another agenda for future research is a study that related to the halal certification, training and halal

regulations bodies especially in logistics. Halal logistics certification is significant to be studied since

there is no record that provide information on the rules and regulation.

CONCLUSION

In summary, this paper is among the pioneer study that review on halal logistics and supply chain

issue which then provide for future research agenda in the field of halal logistics. This paper

contributes to the body of knowledge by enhancing and fulfilling the gaps in providing overview of

the halal supply chain study and offers a good recommendation for future research avenues.

REFERENCES

i. Abdul Rahman, N.A, Melewar, T.C., and Sharif, A.M, 2014. The establishment of industrial

branding through dyadic logistics partnership success (LPS): the case of the Malaysian

automotive and logistics industry, Industrial Marketing Management, 43, 67-76.

ii. Abdul Rahman, N.A, 2012. The car manufacturer (CM) and third party logistics provider

(TPLP) relationship in the outbound delivery channel: a qualitative study of the Malaysian

automotive industry. Student Thesis, Brunel University Library.

iii. Alserhan, B.A, 2010. “Islamic branding: A conceptualizationof related terms”. Brand

Management, vol. 18 (1), 34-49.

iv. Davis, D.F., Golicic, S.L. & Marquadt, A. (2009), "Measuring Brand Equity for Logistics

Services", The International Journal of Logistics Management, vol. 20, (2), 201-212.

v. Hanzaee, K.H. & Ramezani, M.Z (2011), “Intention To Halal Products In The World

Markets”, Interdisciplinary Journal of Research in Business, Vol. 1 (5), 01-07.

vi. Jaafar, H.L., Endut, I.R., Faisol, N. & Omar, E.N. (2011), “Innovation in Logistics Service:

Halal Logistics”, Online at http://mpra.ub.uni-muenchen.de/34665/ MPRA Paper No. 34665,

posted 12. November 2011 19:33 UTC (Assessed: 16th October 2014).

vii. Leung, G. (2010), “Understanding Halal Food Supply Chain”, Nutritien Bulletin, vol. 35,

371–372.

http://mpra.ub.uni-muenchen.de/34665/

Oral Presentation:


113

viii. Mohd Iskandar Illyas Tan, Raziah Noor Razali and Zuhra Junaida Husny (2012). The

Adoption of Halal Transportations Technologies for Halal Logistics Service Providers in

Malaysia. World Academy of Science, Engineering and Technology, vol. 63, 467-474.

ix. Nakyinsige, K., Che Man & Y., Sazili, A.Q (2012). “Halal authenticity issues in meat and

meat products”, Meat Science, vol. 91, 207-214.

x. Nik Muhammad, N.M., Md. Isa, F & Kifli, B. C. (2009). “Positioning Malaysia as Halal-Hub:

Integration Role of Supply Chain Strategy and Halal Assurance System”, Asian Social Science,

vol. 5 (7), 44-52.

xi. Syed Marzuki, S.Z, Hall C. M. & Ballantine, P.W (2012). “Restaurant managers’ perspectives

on halal certification”, Journal of Islamic Marketing, vol. 3 (1), 47-58.

xii. Spieger, M.van der, Fels-Klerx, H.J. van der, Sterrenburg, S.M, Ruth, I.M.J and Kok, E.J.

(2012). “Halal assurance in food supply chains: Verification of halal certificates using audits and

laboratory analysis”, Trends in Food Science & Technology, vol. 27, 109-119.

xiii. Tan, M.I.I, Razali, R.N. & Husny, Z.J. (2012). The Adoption of Halal Transportations

Technologies for Halal Logistics Service Providers in Malaysia

xiv. Tieman, M. (2011). “The Application Of Halal In Supply Chain Management: In‐Depth

Interviews”, Journal of Islamic Marketing, vol. 2 (2), 186-195.

xv. Tieman, M., Van de Vorst J.G. and Ghazali, M.C. (2012). “Principles in Halal Supply Chain

Management”, Journal of Islamic Marketing, vol.3, (3), 217-243.

Oral Presentation:


114

ID022m

Developing Halal Food Supply Chain Integrity Model in Logistics Industry:

A Conceptual Review

Zawiah Abdul Majid1,2

,Nitty Hirawaty Kamarulzaman2,3

1Universiti Kuala Lumpur Malaysian Institute of Aviation Technology (UniKL MIAT).

2Department of Agriculture and IT, Universiti Putra Malaysia, 43400 Serdang Selangor. Malaysia. 3Halal Product Research Institute,Universiti Putra Malaysia, 43400 Serdang Selangor. Malaysia.

ABSTRACT

Innovation is crucial for sustainability in Halal industry, in-line with the Malaysia’s aspiration to be

the World Halal Hub. In Malaysia, Halal Industry Development Corporation Sdn. Bhd. (HDC) was

formed in 2006 to spearhead and offer consultation pertaining to Halal enquiries and requirements.

This conceptual review, Developing Halal Food Supply Chain Integrity Model in Logistics Industry

could addvalue toHalal logistics playersin managingthe flow of Halal products and services towards

innovative solutions. Halalfood products are critically vulnerable to the hazards of food safety

contamination and cross-contamination with non-halal materials or products. Pioneer attention of

HDC that a Halal Standard on global logistics based on ‘farm-to-fork’ concept to ensure Halal

Integrity is uphold throughout the food supply chain. Currently the study on Halal Integrity is limited

therefore, developing Halal Food Supply Chain integrity model in the logisticsindustry is crucial not

only could contribute advantages for Halal logistics players but to uphold the Halal integrity from

origin to consumers in determining business sustainability.

Keywords: Halal Supply Chain (SC),Halal Logistics, Halal Integrity, Innovation

1. INTRODUCTION

In Malaysia, the Global HalalDevelopment Corporation (GHDC) was formed to assist halal industry

players and thisrelevant government authority’s act as a platform in offering consultation on matters

pertaining Halalsupply chain, enhancing knowledge and skill in marketing products locally or

globally. The reciprocal relationship could benefited Halal food supply chainplayers in assuring Halal

integrity is uphold during the product flow from origin to consumers for business sustainability.The

Oral Presentation:


115

integrity of Halal food can only be protected by ensuring that no direct contact with non-Halal

products throughout the whole supply chain. Contaminated Halal food will eventually lead to wastage

and increase in supply chain cost as the food no longer consumable by the consumers. Hence,

innovation in logisticsis compulsory for businesses to flourish and this study on developing Halal

Food Supply Chain Integrity Model is an author aim to addvalue for a sustainable Halal industry.

Background of Study

Halal is a Quranic term that means permitted, allowed, lawful or legal. Its opposite is Haram

(forbidden, unlawful or illegal) (Department of Islamic Development Malaysia, 2005). This covers

aspects such as behavior, speech, dress, conduct, manner, and dietary laws.

HalalSupply Chain is the management of a Halal network with the objective to extend theHalal

integrity from source to the point of consumer purchase (Malaysia Standard).In realizing the large

potential of Halal business and continuous unique position and strength of Halal product demand, the

Malaysian government had established Halal Industry Development Corporation (HDC) in 2006 to

spearhead and coordinate Halal industry. HDC’s role is to ensure an integrated and comprehensive

development of the National Halal Industry throughout the entire Halal Value Chain.

Halal Logisticsis part of Halal SC,is a process of planning, implementing and managing the efficient,

seamless flow and storage of: Halal Certified products (Raw materials, semi-finished or finished

good) from the origin to the final consumption ensuring full Syariah compliance (Mariam, 2012).The

logistics service provider handling the Halal certified products should also be registered with JAKIM

using Malaysia Halal Logistics Standard: MS2400-1-2010 Distribution, MS2400-2-2010

Warehousing and MS2400-3-2010 Retailing.

According to Tieman (2012), Halallogistics has been defined as “the process of managing the

procurement, movement, storage and handling of materials, parts, livestock, semi-finished or finished

inventory both food and non-food, and related information and documentation flows through the

organization and the supply chain in-compliance with the general principles of Syariah”.

Five principles of Halal logistics formulated and agreed upon: 1. Intention to create a global halal

logistics system; 2. Minimize hardship for the halal industry; 3. Define cross contamination between

halal and haram and how to avoid it; 4. Create an evolution of a complete halal value chain and

supply chain; and 5. Benchmark with existing halal standards, best practices, and international

standards.

Oral Presentation:


116

Halal Integrity means that the product remain Halal from the upstream to downstream supply chain,

free from any activities that might breach the halal status, intentionally or unintentionally(Zulfakar et

al., 2012). Whether Halal integrityof the food products can really be guaranteed and can the food

products remain Halal, throughout the whole supply chain process in the present food trade scenariois

the biggest challenges as to guarantee and rest assured that food products remain Halal.Hence, The

International Halal Integrity Alliance (“IHI Alliance”) was formed on May 2006 in the inaugural

World Halal Forum by Malaysian former Prime Minister Y.A.B. Dato’ Seri Abdullah Ahmad Badawi

as Chairman of the Organization of Islamic Conference (OIC) looking into the global standardization

and issues. Halal food SC players should abide with the Halalan-Toyyiban Assurance Pipeline

(HTAPS) Principle, understand the HTAP Product Handling Process Flow, HTAP: 3 Component

standards and also compulsory to follow all HTAPS Compliance.

Innovation is presently the biggest challenge that all companies will have to face no matter how large

they are. Upon the rupture of countless paradigms and continuous innovation in the logistics

processes, special emphasis is being given to supply chains in general. This has motivated the detailed

conceptual study of these chain as well as their association with substantial gains in the strategic

alignment and in the companies’ competitiveness. (Farias, 2005). To be called an innovation, an idea

must be replicable at an economical cost and satisfy a specific need (Harlina et al., 2011)

2. METHODOLOGY

i. Conceptual Framework of Halal Food Supply Chain Integrity Model

As preferred to Zawiah et al. (2014) the flow of Halal food SC is critically vulnerable to hazards of

food safety contamination and cross-contamination with non-halal materials or products. Upholding

the Halal integrity is the key factors in Halal food industry especially with the sizeable and growing

Muslim population.However, the biggest challenges in developing the Halal food SC integrity model

is currently there is in-adequate study. The Halal integrity model is crucial as the growing economic

development in Muslim countries.

However, who responsibility in ensuring the Halal Integrity of the Food Product as thereare many

parties involved along the Halal Food SC is questionable?

Oral Presentation:


117

In this conceptual review, the authors adopted and adapted from and combine both to design a new

conceptual framework for developing Halal food SC integrity model in the logistics industry (Figure

1).

Figure 1: Conceptual Framework

Source: Adapted from Zulfakar et al. (2012); Tieman (2012)

The above diagram shows conceptual framework which distinguish an overview of Developing Halal

Integrity Model in the logistics industry. In the following sections, discussions based on literatures

from the works of Zulfakar et al., 2012 and Tieman, 2012 are provided. Limitation and challenges

arise due to inadequate information on Halal IntegrityModel in the logistics industry.Although it is

clearly understood that innovation for a sustainable Halal Logistics in logistics industry was

developed from innovative idea of logistics to Halallogistics and Supply Chain Management (SCM)

to HalalSupply Chain Management (HalalSCM) and lead to the development of Halal integrity

Model.

ii. Halal Policy and Supply Chain Objective

According to Tieman et al.(2012), halal needs commitment at top management level through Halal

policy (Department of Standards Malaysia) which acts as basis for the organization of the supply.

Oral Presentation:


118

Halal policy addressesthe responsibility of an organization in protecting the Halal integrity along the

supply chain: scope of Halal certification of the organization; the assurance to the consumer or

customer (the promise); and method of assurance (control mechanism; covering aspects like halal

committee, halal compliance officer and inspections).

As mentioned by Syazwan et al. (2013), there’s are categories of issue in Halal Logistics Barrier 1:

Halal industry business: where there are no standard Halal guidelines, lack of expertise and

knowledge about logistics industry know-how, too many Halal certification bodies/authorities, no

model/example of successful implementation of Halal logistics as a benchmark In order for Halal

Logistics to be successfully implemented and ensuring Halal integrity throughout the logistics

network, a one-size-fits-all rules are needed.

The formation of The International Halal Integrity Alliance (“IHI Alliance”) looking into the global

standardization and issues such as in Halal Certification and Halal Standard. Food safety management

systems; designed to ensure safe food supply chains worldwide. Incorporates existing industry food

standards such as Hazards Analysis Critical Control Point (HACCP) and Good Manufacturing

Practice (GMP) required by both government & industry.Halal food SC players should abide with the

Halalan-Toyyiban Assurance Pipeline (HTAPS) Principle, understand the HTAP Product Handling

Process Flow, HTAP: 3 Component standards and also compulsory to follow all HTAPS Compliance.

iii. Logistics Control

As referred to Tieman et al. (2012), logistics control is the heartbeat of the halal supply chain model,

which provides the foundation for effective decision-making and management of a supply chain. Also

the organization, the planning and control of goods flows, from the development, the purchasing, via

manufacturing and distribution to the end-customer with the aim to satisfy the needs of customers at

low cost and with controlled use of capital.

The Halal control activities and assurance activities identified in transportation, warehousing, terminal

operations and cleaning provide practical guidance for the industry in designing and managing

logistics business processes for certain product-market combinations. The halal control activities and

assurance activities have been reviewed by the Syariah panel of IHI Alliance and have been amended

accordingly and published by IHI Alliance as the International Halal Logistics Standard IHIAS

0100:2010 (IHI Alliance, 2010), which can be certified globally. This standard is also used as the

reference for the halal supply chain initiative, a global initiative to promote the integrity of halal

supply chains (Tieman et al.,2012).

Oral Presentation:


119

iv. Halal SC resources

As mentioned by Syazwanet al.(2013), Categories of issues in Halal Logistics Barrier 4: Financial

Implication: limited Halal products to be exported; Halal logistics is not cost-effective and involve

large capital expenditure; Difficult to expand for private companies as it requires substantial

capital/investment; Negative perception that Halal service adds in more costs.

Tieman et al.(2012), describe the organization and information management as Halal SC resources,

for halal certified organization a halal committee is required (Department of Standards Malaysia,

2005). The halal committee is responsible for the compliance of the management and practices

according to a halal standard. Top management commitment and support is crucial to determine the

successful of halal committee plan toward executing matters pertaining to the Halal SC activities. In

summary, halal SC resources is connected with high cost and require substantial financial support.

v. Halal SC Networking

As mentioned by Syazwanet al. (2013), Categories of issues in Halal Logistics Barrier 2: Integration

among Logistics Service Providers include; tractability and traceability issues along the supply chain

(drivers’ attitudes, handling, wrong approach, etc.); lack of collaborative efforts among logistics

service providers in ensuring unbroken halal chain; no dedicated halal assets and facilities; presence

of haram or doubtful substance on product (ingredients/materials) during logistics activities; different

procedure practiced by different logistics service providers.

Syazwan et al.(2013)too mentioned categories of issues in Halal Logistics Barrier 3: Collaboration

with JAKIM/HDC; Transition from HDC to JAKIM made certification renewal process more difficult

and longer time; Standards set by JAKIM are difficult to abide and not cost-effective; Lack

communication between JAKIM, HDC and logistics service providers; Lack integration between

JAKIM and Halal Logistics players;

In-addition to Syazwan et al. (2013), categories of issues in Halal Logistics Barrier 5: Government

Support and Promotion: Lack of Government’s support and intervention; Lack of

promotion/understanding among Malaysian regarding Halal and Halal Logistics; Few Halal training

especially on Halal Logistics; Lack of information on Halal business and practices;

Similarly as referred to Tieman et al. (2012), Halal SC networking is a network of connected and

interdependent organizations mutually and co-operatively working together to manage, control and

improve the flow of materials and information. For the integrity of halal supply chains it is therefore

Oral Presentation:


120

crucial that the parties in a halal supply chain are halal certified (preferred) or understand and comply

with the requirements of halal supply chain.

CONCLUSION

Future research should require in-depth study (mixed method, focus group or case study) on factors

influencing the Halal Food SC Integrity such as: 1. Commitment, 2. Trust, 3Halal dedicated assets, 4

Halal Traceability, 5. Role of Government, 6. Halal Standard, 7.Halal Certification and as well as

looking into Risk Management in innovative way inminimizing cost to maximize profitability in firm

performance (operationally, financially, and social) for sustainable Halal industry.

Future research should also expect to evaluate the hypotheses; H1-The better the logistics control the

greater to uphold of Halal food SC Integrity. H2-The greater integration of Halal food SC networking

the greater Halal Integrity. H3-The higher awareness of Halal Food SC resources influence Halal

Integrity commitment. H4 -The more supportive role of government the more Halal food SC player

involvement.H5-The commitment of Halal food SC player could strengthen Halal Integrity assurance

among Halal food SC player. H6- The better standardization of Halal Standard could encourage

higher Halal Integrity among Halal food SC player. H7- The more reliable Halal traceability system

the more strengthen the Halal integrity among Halal food SC player.

This study is significance as the Halal food SC integrity model could be used as an indicator in

determining the quality assurance of Halal product toward business sustainability. Secondly, enhance

mutual collaboration in Halal reciprocal business entity with “Trust” & “Commitment” as Halal

integrity are uphold. Could also be a role-model, information and further need further enhancement

for future research and information for policy makers in the future in looking into innovation for a

sustainable industry.

REFERENCES

i. Zawiah Abdul Majid, Nitty Hirawaty Kamarulzaman & Ruhaida Abdul Rashid

(2014)Developing Halal Food Supply Chain Integrity Model in Logistics Industry (Research

Proposal Review) Proceeding: International Academic Conference on Logistics & Transport

2014 June, Melaka, Malaysia. ISBN: 978-967-12715-0-6

ii. Azahari Jamaludin, Abd Razak MohdYusoff, Hamidon Katan, Jimisiah Jaafar, Mohd Fauzi

Zainol Abidin, Mohd Hazli Mohd Rosli, Mohd Radzi Zainuddin, Rosnizza Ramlan, Salwah

Oral Presentation:


121

Che Mat & Zawiah Abdul Majid (2013) Technopreneurship, Oxford Fajar. ISBN: 978-983-

4703530

iii. Azahari Jamaludin, Abd Razak Mohd Yusoff, Mohd Hazli Mohd Rusli, Salwah Che Mat &

Zawiah Abdul Majid (2011) Introduction to Entrepreneurship, Oxford Fajar. ISBN: 978-983-

4701291

iv. Tieman M. (2012). Establishing the Principles in Halal Logistics, Journal of Emerging

Economies and Islamic Research, Emerald Group Publishing Limited

v. Zulfakar, MH, Jie F & Chan C (2012) Halal food supply chain integrity: from a literature

review to a conceptual framework', Proceedings of the 10th ANZAM Operations, Supply

Chain and Services Management Symposium, Melbourne, Australia, 14th - 15th June 2012

vi. Mohd Hafiz Zulfakar, Marhani Mohamed Anuar, Mohamed Syazwan Ab Talib, Conceptual

Framework on Halal Food Supply Chain Integrity Enhancement, International Halal

conference, PWTC, INHAC 2012 Kuala Lumpur (4-5Septembet 2012) Procedia – Social and

behavioral Sciences

vii. Mohamed Syazwan Ab Talib, Lim Rubin, Vincent Khor Zhenyi (2013) Qualitative Research

on Critical Issues In Halal Logistics, Journal of Emerging Economies and Islamic Research

viii. Harlina Suzana Jaafar, Intan Rohani Endut, Nasruddin Faisol and Emi N Omar (2011)

Innovation in Logistics Services: Halal Logistics. Proceedings of the 16th International

Symposium on Logistics (ISL), Berlin, Germany, 10-13 july, pp 844-851. ISBN: 978-

085358-279-3

ix. Assoc. Prof. Hajjah Mariam Abdul Latif, Malaysia Standard on Halal Logistics, Opportunities

on Halal Logistics and ASEAN FTAs, HDC and MITRANS, School of Food Science and

Nutrition, Universiti Malaysia Sabah Penang, Malaysia. 28 June 2012

x. Abdul Aziz, Y, &NyenVui, C (2012). The Role of Halal Awareness and Halal Certification in

Influencing Non-Muslims’ Purchase Intention. In Proceedings of the 3rd

International

Conference on Business and Economic Research (3rd

ICBER 2012) (pp, 1819-1830)

xi. Che Man, Y., Bojei, J., Sazili, A.Q & Abdullah, A. N (2007). Malaysia Halal Hub

Opportunities. In 4th Asian Livestock & Feed Industry Conference

xii. Odair Farias, The Logistic Innovation Approach and The Theory of inventive Problem

Solving.(2005) (won the award for best paper of the logistics track at Cladea 2005, Chile)

Internet: [email protected]

Websites / Internet:

Oral Presentation:


122

i. Marco Tieman (2012) Control of Halal Food Chain,

http://www.iais.org.my/e/publications/icr-journal.html

ii. Bohari,AM; Cheng WH &Fuad, N (2013) The competitiveness of halal food industry in

Malaysia: A SWOT ICT analysis

iii. Halal Development Corporation (2012) Business Opportunities in Halal Industry, MIHAS

2012

iv. Department of Standards Malaysia (2010a). MS2400-1:2010(P): HalalanToyyiban Assurance

Pipeline Part1:Management system requirements for transportation of goods and/ or cargo

chain services, Malaysia.

v. Department of Standards Malaysia (2010b).MS2400-2:2010(P):Halalan-Toyyiban Assurance

Pipeline–Part2: Management system requirements warehouse and related activities,Malaysia.

vi. Department of Standards Malaysia (2010c).MS2400-3:2010(P):Halalan-Toyyiban Assurance

Pipeline– Part3: Management system requirements for retailing,Malaysia.

vii. Department of Islamic Development Malaysia (2005). Manual Procedure of Halal

certification Malaysia, Malaysia.

viii. Muhammad, Nik; Isa,F and Kifli, B (2009) Positioning Malaysia as Halal-Hub: Integration

Role of Supply chain Strategy and Halal Assurance System

ix. Bruil, R.R. (2010), Halal Logistics and impact of consumer’s perception. Track International

Management. School of Management and Governance. University of Twente.

x. IHIAS, International Halal Integrity (IHI) Alliances, 2009

xi. Halal Development Corporation (HDC), (20 May 2013), Retrieve from

http://www.hdcglobal.com/publisher/alias/bu_halal-directory?

xii. Tieman, M. (2009), Halal Logistics Emerging Opportunities for Asia. 5th Thai Shipping &

Ports 2009

http://www.iais.org.my/e/publications/icr-journal.html

http://www.hdcglobal.com/publisher/alias/bu_halal-directory

Oral Presentation:

Product Innovation

123

ID1464

A Review on Fatty Acid Desaturases of Psycrophilic Bacteria and Unsaturated Fatty Acids

Lawal G1, 2

, M. S. M. Ali 1, S. N. Oslan,

1 and R.N.Z.R. A. Rahman

1*

1Enzyme and Microbial Technology Research Centre, Faculty of Biotechnology and

Biomolecular Sciences, University Putra Malaysia, 43400 UPM Serdang, Selangor Darul

Ehsan, Malaysia 2Department of Microbiology, Gombe State University, Tudun Wada Gombe, P.M.B 127,

Gombe State, Nigeria

ABSTRACT

Fatty acid desaturase enzymes function in the introduction of a double bond into fatty acyl chains to

produce unsaturated fatty acids. Unsaturated fatty acids play significant role in maintaining the right

structure and functioning of biological membranes of all organisms. Psychrophilic bacteria survive

low temperatures with 15 oC and 20

oC as the optima and maxima respectively. Under these

conditions, the bacteria modulate their membrane fluidity by means of synthesizing more unsaturated

fatty acids using desaturase enzymes. Consequently, transport of nutrients and metabolic wastes in

and out of the cell are properly regulated. Moreover, unsaturated fatty acids are directly involved in

cellular processes like membrane fusion and fission, signalling and energy storage. Furthermore,

unsaturated fatty acids have proven antitumor effect, protection against cardiac diseases, antibacterial

and anti-inflammatory properties. This review surveys the general aspects of fatty acid desautrases,

desaturases of psychrophilic bacteria, unsaturated fatty acids and their roles.

Keywords: Desaturases, unsaturated fatty acids, psychrophilic bacteria, membrane fluidity

1. INTRODUCTION

Desaturase enzymes function in the introduction of a double bond into fatty acyl chains to produce

mono- or polyunsaturated fatty acids. Consequently, two hydrogen atoms are removed at a specific

position on the fatty acid chains. The reaction proceeds in the presence of oxygen molecule. However,

desaturases differ from other oxygenase enzymes as they require an activated oxygen molecule.

Nevertheless, all oxygenase enzymes obtained some reducing equivalents from an electron transport

system during the course of their reactions (Altabe et al., 2013; Fox et al., 2004) (figure 2).

A desaturase can be designated as Δx, Δ

x +1, ω

y or ω

y+1 based on its ability to introduce a double bond

in fatty acid chains (Altabe et al., 2013; Sperling et al., 2003a). Those that catalyze desaturation at

position ‘x’ counting from carboxylic end of fatty acid chains are Δx

desaturases whereas those

introducing a double bond at position ‘y’ counting from the methyl end of fatty acid chains are ωy

desaturases (Hitz et al., 1994; Meesapyodsuk and Qiu, 2012; Reed et al., 2000; Yadav et al., 1993).

Other desaturases introduce a second double bond into fatty acid chains already with an existing

Oral Presentation:

Product Innovation

124

double bond at carboxylic end called front-end desaturases (Δx

+1). The last group of desaturases

introduce a second double bond into fatty acid chain at the methyl end referred to as methyl-end

desaturases (y+1) (Meesapyodsuk and Qiu, 2012; Meesapyodsuk et al., 2007).

Desaturases have been shown to possess a diiron cluster that is involved in chemical reactivity and

assumed to be their active site (Shanklin et al., 2009; Tinberg, 2010). This active site play a similar

role in other proteins such as monooxygenase, ribonucleotide-reductase, and other oxidases (Shanklin

et al., 2009). Despites some complications in their studies such as differences in their reaction

outcomes, amino acid sequences as well as protein to protein interactions, desaturases show a close

homology to related enzymes based on substrates similarity making it possible to understand their

structure-function relationships (Shanklin et al., 2009).

Front-end and methyl-end desaturases occur differently in living organisms. However, both enzymes

are important in the synthesis of very long polyunsaturated fatty acids. Front-end desaturases are

commonly found in animals and microorganisms whereas methyl-end desaturases are commonly

found in plants and microorganisms. Nevertheless, certain front-end desaturases were evident in some

higher plants such as Conifers, echium, and borage (García-Maroto et al., 2002; Meesapyodsuk and

Qiu, 2012; Sayanova et al., 1997).

Man and animals do not have certain desaturases such as Δ12, Δ15 and ω3 (Meesapyodsuk and Qiu,

2012; S. L. Pereira et al., 2003). This clearly shows that Oleic acid (18:1-9) cannot be used as a

substrate for the synthesis of essential fatty acids like linoleic acid (18:2-9,12) and linolenic acid

(18:3-9,12,15) by these organisms. Therefore, these fatty acids are obtained from external sources

such as diets. Saturated fatty acids of 18 or 16 carbon atoms length are synthesized de novo by cells

and subsequently converted to unsaturated forms by the action of different enzymes of desaturases

and elongases (Meesapyodsuk and Qiu, 2012).

i. Types of desaturases and their Sources

Due to their complex nature, desaturase enzymes are classified in different ways such as sub-cellular

position, region-selectivity, source of electron, substrates and solubility (Altabe et al., 2013; Sperling

et al., 2003b). This review focuses on two major evolutionary unrelated groups of desaturases as

follows:

a) Soluble desaturases

Soluble desaturases are mainly composed of Acyl-acyl carrier protein (ACP) desaturases found

exclusively in plants plastid. An effective activity of these enzymes requires Nicotinamide adenine

dinucleotide phosphate ( NADPH), oxygen and an electron transport system of ferredoxin-NADPH

reductase and ferredoxin (Altabe et al., 2013; Mansilla et al., 2008; Nakamura and Nara, 2004).

Oral Presentation:

Product Innovation

125

They have di-iron with two amino acid motifs of D/EXXH that binds the iron complex (Altabe et al.,

2013; Mansilla et al., 2008; Nakamura and Nara, 2004).

b) Integral membrane desaturases

These are also known as membrane-bound desaturases. They are widespread in nature and are further

sub-divided into acyl-lipids and acyl-coenzyme A (CoA) desaturases. The acyl-lipid desaturases occur

in thylakoid membrane of cyanobacteria, as well as plastids and endoplasmic reticulum (ER) of

plants. Based on their cellular localization, Acyl-lipid desaturases have two electron donors of

ferredoxin (Cyanobacteria and plants plastids) and cytochrome b5 (Plants) (Altabe et al., 2013;

Mansilla et al., 2008; Nakamura and Nara, 2004). The acyl-coenzyme A (CoA) desaturases are

found in the endoplasmic membranes of animals such as insects, fungi and nematodes (Altabe et al.,

2013; Mansilla et al., 2008; Nakamura and Nara, 2004). They predominantly use fatty acyl-CoAs as

substrates and also have cytochrome b5 as their electron donor (Altabe et al., 2013; Mansilla et al.,

2008; Nakamura and Nara, 2004). Reports had shown that majority of previously identified

desaturases of mammals are acyl-CoA desaturases. Amino acid sequence prediction analysis of

membrane-bound desaturases showed two long hydrophobic domains that are involved in spanning

membrane bilayer two times. Moreover, three conserved histidine regions have been identified

through comparative analyses of amino acid sequences of membrane-bound desaturases which serve

as the catalytic site of the enzymes as well as the potential ligands of iron atoms (Altabe et al., 2013;

Mansilla et al., 2008; Nakamura and Nara, 2004).

ii. Psychrophilic bacteria

About seventy percent (70%) of the earth surface is occupied by cold environments with constant

temperatures to near freezing point of water. Some of these environments include Alpine, Deep Ocean

and polar habitats (Morgan-Kiss et al., 2006).

Psychrophilic bacteria are those bacteria that survive cold temperatures with 15 oC and 20

oC as

optimum and maximum growth temperatures respectively. Other dwellers of cold environments are

Achaea, Fungi, Cyanobacteria and protists as the most abundant species in terms of biomass and

diversity. Bacteria have been reported to survive extremely cold environments of high altitude and

cloud droplets (Morgan-Kiss et al., 2006).

Barophiles or Piezaphiles are microbial species that tolerate high pressures in deep marine

environments. Some species are tolerant to high salt concentrations of Antarctic Arctic sea

(halophiles) (Morgan-Kiss et al., 2006; Pearce, 2012; Vincent et al., 2004). However, many

Oral Presentation:

Product Innovation

126

microorganisms of terrestrial polar environments are exposed to desiccation and osmotic stress.

Antarctic sub-glacial dwelling microorganisms have been isolated from atmosphere, conditions of low

nutrient, high pressure and low temperature (Morgan-Kiss et al., 2006). Pychrophilic bacteria

maintained the right properties of their cellular membranes at low temperatures by synthesizing more

unsaturated fatty acids using desaturase enzymes (Aguilar and De Mendoza, 2006; Kaiser et al.,

2011).

a) Fatty acid desaturase of Pychrophilic bacteria

Report on Positional specificity of Δ9 desaturase of Micrococcus cryophilus shows the ability of this

enzyme to desaturate palmitic and stearic acids at different temperatures. In the same way, after few

hours incubation at 0 oC and 20

oC, Micrococcus cryophilus phospholipids were desaturated to about

1.7-2.8 % and 6.7-19.7% respectively. The enzyme also demonstrated high preference for palmitic

acid than stearic acid at all growth temperatures. However, both palmitic and stearic acids were good

substrates for the enzyme (Russell, 1978).

The activity of Δ9 fatty acid desaturase of Pseudoalteromonas sp. MLY15 was studied. The gene

coding for this enzyme was isolated, cloned and expressed in Escherichia coli. Within 2 hours of

induction, the enzyme desaturated palmitic acids associated with membrane lipids of this host to about

91.7% compared to only 47.3 % recorded in the control host. However, an addition of 400 µl stearic

acid to the culture medium of E. coli revealed only 3% oleic acid. This clearly showed that the

enzyme preferred palmitic acid than stearic acid just as in the case of Δ9 desaturase of Micrococcus

cryophilus(Y. Li et al., 2009).

b) Unsaturated fatty acids

Unsaturated fatty acids are carboxylic compounds with one or more double bonds in their acyl chains.

Those containing one double bond are referred to as monounsaturated fatty acids whereas those with

two and above double bonds are called polyunsaturated fatty acids. The Interesting features of

microbial lipids particularly those from psychrophilic or marine microorganisms are their high oil

content, simple scaling-up, rapid growth and similarity to plant oils in terms of their triacylglycerol

(Gupta et al., 2012; Q. Li et al., 2008).

Oleaginous organisms are marine microorganisms such as yeasts, fungi, microalgae, and bacteria

reported to produce lipids of medical importance (Fuentes-Grünewald et al., 2012; Gupta et al., 2012;

M. Li et al., 2010; Sijtsma and De Swaaf, 2004; Zhao et al., 2010). Beneficial unsaturated fatty acids

such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and Alpha-linolenic acid (ALA)

are also obtained from fish and vegetable oils (Das, 2006; Gupta et al., 2012; Xing et al., 2014),

Oral Presentation:

Product Innovation

127

rapeseed, linseed oils, walnut, canola oil, and flaxseed oil (Das, 2006; Gupta et al., 2012).

Mechanisms of Unsaturated fatty acids Biosynthesis

Bacteria synthesize unsaturated fatty acids using two mechanisms as follows:

- Anaerobic mechanism

This is the most widely used mechanism of unsaturated fatty acids synthesis by bacteria. It does not

require oxygen and has well been studied in Escherichia coli. Dehyratase enzymes catalyze the

introduction of a double bond into saturated substrates which are later elongated in the normal fatty

acid biosynthesis machinery. In this way, β-hydroxydecanoyl-ACP dehydrase (FabA) catalyses the

dehydration of β-hydroxydecanoyl-ACP, a saturated intermediate of 10-carbon atoms to produce

trans-2-decenoyl intermediate and a molecule of water. The double bond is inserted between C7 and

C8 counting from the methyl end. At this point, either β-ketoacyl-ACP synthase (FabB) hydrolyzes

the double bond of trans-2-decenoyl intermediate to produce saturated fatty acid using the normal

fatty acid pathway or FabA isomerizes this intermediate to cis-3-decenoyl intermediate. Then,β-

ketoacyl-ACP synthase (FabB) elongates the intermediate and finally reacts with it to form

Palmitoleoyl-ACP (16:1ω7) and cis-vaccenoyl-ACP (18:1ω7) (figure 1) (Feng and Cronan, 2011;

Zhu et al., 2009).

Oral Presentation:

Product Innovation

128

Figure 1: Anaerobic mechanism of unsaturated fatty acid production in bacteria (E.g Escherichia

coli). FabA eliminates water molecule from β-hydroxydecanoyl-ACP to produce trans-2-decenoyl-

ACP and later isomerises it to cis-3-decenoyl- ACP serving as a critical step in unsaturated fatty acid

production. Subsequent elongation of cis-3-decenoyl- ACP by FabB produces two unsaturated fatty

acids namely; palmitoleoyl-ACP (16:1 Δ9) and cis-vaccenoyl- ACP (18:1 Δ11). However, saturated

fatty acid is produced in an instance where trans-2-decenoyl- ACP is diverted by FabB into normal

fatty acid machinery. Source:(Altabe et al., 2013),

http://en.wikipedia.org/wiki/Fatty_acid_synthesis.

- Aerobic mechanism of unsaturated fatty acids biosynthesis

The aerobic mechanism relies solely on desaturase enzymes to synthesize unsaturated fatty acids from

full-length saturated substrates. It occurs mostly in eukaryotes and some prokaryotes. The desaturase

http://en.wikipedia.org/wiki/Fatty_acid_synthesis

Oral Presentation:

Product Innovation

129

enzymes require molecular oxygen, iron cofactors as well as reducing equivalents in their desaturation

reactions. The reducing equivalents are offered by NADPH in two electron transport systems based on

cellular localization of desaturases. Those desaturases from endoplasmic reticulum of plants, animals

and fungi (acyl-CoA and acyl-lipid desaturases) obtained the reducing equivalents from cytochrome

b5 whereas acyl-lipid desaturases of plants plastids and cyanobacteria obtained the reducing

equivalents from ferredoxin (Altabe et al., 2013) figure 2.

Figure 2: A representative desaturation reaction catalyze by desaturase enzymes under aerobic

condition to produce unsaturated fatty acids. The enzyme inserts a cis-double bond into a saturated

fatty acyl chain in the presence of 2e and O2 molecule. R represents CoA and phospholipid for acyl-

CoA desaturases and acyl lipid desaturases respectively. Source:(Aguilar and De Mendoza, 2006).

- Roles of unsaturated fatty acids

Unsaturated fatty acids constitute the major components of membrane lipids of both prokaryotes and

eukaryotes. They are primarily concerned with regulation of membrane fluidity which enhances the

adaptation of psychrophilic organisms and some cold-blooded animals (such as reptiles) to cold

environments (Contreras et al., 2014; Hulbert et al., 2005). Moreover, unsaturated fatty acids increase

torpor bouts during hibernation in mammals and also serve as signalling molecules in cell

differentiation and DNA replication (Aguilar and De Mendoza, 2006; Contreras et al., 2014).

Furthermore, unsaturated fatty acids are increasingly gaining more acceptance in the treatment of

diseases such as autoimmune, cancer, cardiovascular and heart diseases as well as neurological and

inflammatory disorders (Ruxton et al., 2004; Xing et al., 2014; Yi et al., 2009). Consequently, the

applications of long chain unsaturated fatty acids have been employed in health care system, food or

nutraceutical industries (Xing et al., 2014).

ω-3 PUFAs promote drug delivery during cancer treatment, prevention against colorectal and breast

cancer diseases (Chajès et al., 2012; De Lorgeril and Salen, 2012; Dillon et al., 2013; Patterson et

al., 2011). They also prove effective in the management of some disorders such as brain malfunction

during aging, bone metabolism, joint pain or swelling and as antibacterial and anti-inflammatory

Oral Presentation:

Product Innovation

130

agents (Dillon et al., 2013; Guedes et al., 2011; Huang and Ebersole, 2010; H. Pereira et al., 2012).

Dietary α-Linolenic acid (ALA) is an unsaturated fatty acid serving as important ingredient in the

production of docosahexaenoic acid (DHA) and Ecosahexaenoic acid (EPA) by desaturase and

elongase enzymes (Gupta et al., 2012). However, low level consumption and subsequent conversion

of ALA to DHA and EPA in human makes supplementation of diets with these fatty acids very

attractive (Anderson and Ma, 2009; Burdge and Calder, 2005; Gupta et al., 2012; Innis, 2007).

CONCLUSION

Although unsaturated fatty acids needed by the body are obtained from various sources (such as

microalgae and plants) (Dillon et al., 2013; Tur et al., 2012) but, majority are derived from fish.

However, fish is unable to synthesize these fatty acids and instead acquires them from lower

organisms like phytoplankton in the oceans (Dillon et al., 2013; Tocher and Ghioni, 1999).

The world`s increasing demand for fish has led to overfishing activities with concomitant depletion of

fish in the oceans (Adarme-Vega et al., 2014; Hutchings and Reynolds, 2004; Smith et al., 2009).

Psychrophilic bacteria control the fluidity of their membrane lipids by synthesizing more unsaturated

fatty acids using desaturase enzymes at low temperatures (Russell, 2008; Zheng et al., 2007).

Threfore, more research on unsaturated fatty acid production from psychrophilic bacteria may

complement the world’s increasing demand for unsaturated fatty acids.

REFERENCES

i. Adarme-Vega, T. C., Thomas-Hall, S. R., and Schenk, P. M. (2014). Towards sustainable

sources for omega-3 fatty acids production. Current Opinion in Biotechnology, 26, 14-18.

ii. Aguilar, P. S., and De Mendoza, D. (2006). Control of fatty acid desaturation: a mechanism

conserved from bacteria to humans. Molecular microbiology, 62(6), 1507-1514.

iii. Altabe, S. G., Mansilla, M. C., and de Mendoza, D. (2013). Remodeling of Membrane

Phospholipids by Bacterial Desaturases Stearoyl-CoA Desaturase Genes in Lipid Metabolism

(pp. 209-231): Springer.

iv. Anderson, B. M., and Ma, D. (2009). Are all n-3 polyunsaturated fatty acids created equal.

Lipids Health Dis, 8(1), 33.

v. Burdge, G. C., and Calder, P. C. (2005). Conversion of\ alpha-linolenic acid to longer-chain

polyunsaturated fatty acids in human adults. Reproduction Nutrition Development, 45(5),

581-598.

vi. Chajès, V., Torres-Mejía, G., Biessy, C., Ortega-Olvera, C., Angeles-Llerenas, A., Ferrari, P.,

Lazcano-Ponce, E., and Romieu, I. (2012). ω-3 and ω-6 polyunsaturated fatty acid intakes and

Oral Presentation:

Product Innovation

131

the risk of breast cancer in Mexican women: impact of obesity status. Cancer Epidemiology

Biomarkers & Prevention, 21(2), 319-326.

vii. Contreras, C., Franco, M., Place, N. J., and Nespolo, R. F. (2014). The effects of poly-

unsaturated fatty acids on the physiology of hibernation in a South American marsupial,

Dromiciops gliroides. Comparative Biochemistry and Physiology Part A: Molecular &

Integrative Physiology, 177, 62-69.

viii. Das, U. N. (2006). Essential fatty acids: biochemistry, physiology and pathology.

Biotechnology journal, 1(4), 420-439.

ix. De Lorgeril, M., and Salen, P. (2012). New insights into the health effects of dietary saturated

and omega-6 and omega-3 polyunsaturated fatty acids. BMC medicine, 10(1), 50.

x. Dillon, J. T., Aponte, J. C., Tarozo, R., and Huang, Y. (2013). Purification of omega-3

polyunsaturated fatty acids from fish oil using silver-thiolate chromatographic material and

high performance liquid chromatography. Journal of Chromatography A, 1312, 18-25.

xi. Feng, Y., and Cronan, J. E. (2011). Complex binding of the FabR repressor of bacterial

unsaturated fatty acid biosynthesis to its cognate promoters. Molecular microbiology, 80(1),

195-218.

xii. Fox, B. G., Lyle, K. S., and Rogge, C. E. (2004). Reactions of the diiron enzyme stearoyl-acyl

carrier protein desaturase. Accounts of chemical research, 37(7), 421-429.

xiii. Fuentes-Grünewald, C., Garcés, E., Alacid, E., Sampedro, N., Rossi, S., and Camp, J. (2012).

Improvement of lipid production in the marine strains Alexandrium minutum and

Heterosigma akashiwo by utilizing abiotic parameters. Journal of industrial microbiology &

biotechnology, 39(1), 207-216.

xiv. García-Maroto, F., Garrido-Cárdénas, J., Rodríguez-Ruiz, J., Vilches-Ferrón, M., Adam, A.,

Polaina, J., and López Alonso, D. (2002). Cloning and molecular characterization of the Δ6-

desaturase from two Echium plant species: Production of GLA by heterologous expression in

yeast and tobacco. Lipids, 37(4), 417-426. doi: 10.1007/s1145-002-0910-6

xv. Guedes, A., Amaro, H. M., and Malcata, F. X. (2011). Microalgae as sources of high

added‐value compounds—a brief review of recent work. Biotechnology progress, 27(3), 597-

613.

xvi. Gupta, A., Vongsvivut, J., Barrow, C. J., and Puri, M. (2012). Molecular identification of

marine yeast and its spectroscopic analysis establishes unsaturated fatty acid accumulation.

Journal of bioscience and bioengineering, 114(4), 411-417.

Oral Presentation:

Product Innovation

132

xvii. Hitz, W. D., Carlson, T. J., Booth Jr, J. R., Kinney, A. J., Stecca, K. L., and Yadav, N. S.

(1994). Cloning of a higher-plant plastid [omega]-6 fatty acid desaturase cDNA and its

expression in a cyanobacterium. Plant physiology, 105(2), 635-641.

xviii. Huang, C., and Ebersole, J. (2010). A novel bioactivity of omega‐3 polyunsaturated fatty

acids and their ester derivatives. Molecular oral microbiology, 25(1), 75-80.

xix. Hulbert, A. J., Turner, N., Storlien, L., and Else, P. (2005). Dietary fats and membrane

function: implications for metabolism and disease. Biological Reviews, 80(01), 155-169.

xx. Hutchings, J. A., and Reynolds, J. D. (2004). Marine fish population collapses: consequences

for recovery and extinction risk. BioScience, 54(4), 297-309.

xxi. Innis, S. M. (2007). Fatty acids and early human development. Early human development,

83(12), 761-766.

xxii. Kaiser, H.-J., Surma, M. A., Mayer, F., Levental, I., Grzybek, M., Klemm, R. W., Da Cruz,

S., Meisinger, C., Müller, V., and Simons, K. (2011). Molecular convergence of bacterial and

eukaryotic surface order. Journal of Biological Chemistry, 286(47), 40631-40637.

xxiii. Li, M., Liu, G.-L., Chi, Z., and Chi, Z.-M. (2010). Single cell oil production from hydrolysate

of cassava starch by marine-derived yeast Rhodotorula mucilaginosa TJY15a.

Biomass and Bioenergy, 34(1), 101-107.

xxiv. Li, Q., Du, W., and Liu, D. (2008). Perspectives of microbial oils for biodiesel production.

Applied Microbiology and Biotechnology, 80(5), 749-756.

xxv. Li, Y., Xu, X., Dietrich, M., Urlacher, V. B., Schmid, R. D., Ouyang, P., and He, B. (2009).

Identification and functional expression of a Δ9 fatty acid desaturase from the marine

bacterium Pseudoalteromonas sp. MLY15. Journal of Molecular Catalysis B:

Enzymatic, 56(2), 96-101.

xxvi. Mansilla, M., Banchio, C., and Mendoza, D. (2008). Signalling Pathways Controlling Fatty

Acid Desaturation. In P. Quinn and X. Wang (Eds.), Lipids in Health and Disease (Vol. 49,

pp. 71-99): Springer Netherlands.

xxvii. Meesapyodsuk, D., and Qiu, X. (2012). The front-end desaturase: structure, function,

evolution and biotechnological use. Lipids, 47(3), 227-237.

xxviii. Meesapyodsuk, D., Reed, D. W., Covello, P. S., and Qiu, X. (2007). Primary structure,

regioselectivity, and evolution of the membrane-bound fatty acid desaturases of Claviceps

purpurea. Journal of Biological Chemistry, 282(28), 20191-20199.

xxix. Morgan-Kiss, R. M., Priscu, J. C., Pocock, T., Gudynaite-Savitch, L., and Huner, N. P.

(2006). Adaptation and acclimation of photosynthetic microorganisms to permanently cold

environments. Microbiology and Molecular Biology Reviews, 70(1), 222-252.

Oral Presentation:

Product Innovation

133

xxx. Nakamura, M. T., and Nara, T. Y. (2004). Structure, function, and dietary regulation of Δ6,

Δ5, and Δ9 desaturases. Nutrition, 24.

xxxi. Patterson, R. E., Flatt, S. W., Newman, V. A., Natarajan, L., Rock, C. L., Thomson, C. A.,

Caan, B. J., Parker, B. A., and Pierce, J. P. (2011). Marine fatty acid intake is associated with

breast cancer prognosis. The Journal of nutrition, 141(2), 201-206.

xxxii. Pearce, D. A. (2012). Extremophiles in Antarctica: life at low temperatures Adaption of

Microbial Life to Environmental Extremes (pp. 87-118): Springer.

xxxiii. Pereira, H., Barreira, L., Figueiredo, F., Custódio, L., Vizetto-Duarte, C., Polo, C., Rešek, E.,

Engelen, A., and Varela, J. (2012). Polyunsaturated fatty acids of marine macroalgae:

potential for nutritional and pharmaceutical applications. Marine drugs, 10(9), 1920-1935.

xxxiv. Pereira, S. L., Leonard, A. E., and Mukerji, P. (2003). Recent advances in the study of fatty

acid desaturases from animals and lower eukaryotes. Prostaglandins, leukotrienes and

essential fatty acids, 68(2), 97-106.

xxxv. Reed, D. W., Schäfer, U. A., and Covello, P. S. (2000). Characterization of the Brassica

napusextraplastidial linoleate desaturase by expression in Saccharomyces cerevisiae. Plant

physiology, 122(3), 715-720.

xxxvi. Russell, N. J. (1978). The positional specificity of a desaturase in the psychrophilic

bacterium Micrococcus cryophilus(ATCC 15174). Biochimica et Biophysica Acta

(BBA)-Lipids and Lipid Metabolism, 531(2), 179-186.

xxxvii. Russell, N. J. (2008). Membrane components and cold sensing Psychrophiles: from

biodiversity to biotechnology (pp. 177-190): Springer.

xxxviii. Ruxton, C., Reed, S. C., Simpson, M., and Millington, K. (2004). The health benefits of

omega‐3 polyunsaturated fatty acids: a review of the evidence. Journal of Human Nutrition

and Dietetics, 17(5), 449-459.

xxxix. Sayanova, O., Smith, M. A., Lapinskas, P., Stobart, A. K., Dobson, G., Christie, W. W.,

Shewry, P. R., and Napier, J. A. (1997). Expression of a borage desaturase cDNA containing

an N-terminal cytochrome b5 domain results in the accumulation of high levels of Δ6-

desaturated fatty acids in transgenic tobacco. Proceedings of the National Academy of

Sciences, 94(8), 4211-4216.

xl. Shanklin, J., Guy, J. E., Mishra, G., and Lindqvist, Y. (2009). Desaturases: emerging models

for understanding functional diversification of diiron-containing enzymes. Journal of

biological chemistry, 284(28), 18559-18563.

Oral Presentation:

Product Innovation

134

xli. Sijtsma, L., and De Swaaf, M. (2004). Biotechnological production and applications of the ω-

3 polyunsaturated fatty acid docosahexaenoic acid. Applied microbiology and biotechnology,

64(2), 146-153.

xlii. Smith, N., Weymann, A., Tausk, F. A., and Gelfand, J. M. (2009). Complementary and

alternative medicine for psoriasis: a qualitative review of the clinical trial literature. Journal

of the American Academy of Dermatology, 61(5), 841-856.

xliii. Sperling, P., Ternes, P., Zank, T., and Heinz, E. (2003a). The evolution of desaturases.

Prostaglandins, leukotrienes, and essential fatty acids, 68(2), 73.

xliv. Sperling, P., Ternes, P., Zank, T., and Heinz, E. (2003b). The evolution of desaturases.

Prostaglandins, Leukotrienes and Essential Fatty Acids, 68(2), 73-95.

xlv. Tinberg, C. E. (2010). Exploring the reactivity of bacterial multicomponent monooxygenases.

Massachusetts Institute of Technology.

xlvi. Tocher, D. R., and Ghioni, C. (1999). Fatty acid metabolism in marine fish: low activity of

fatty acyl Δ5 desaturation in gilthead sea bream (Sparus aurata) cells. Lipids, 34(5), 433-440.

xlvii. Tur, J., Bibiloni, M., Sureda, A., and Pons, A. (2012). Dietary sources of omega 3 fatty acids:

public health risks and benefits. British Journal of Nutrition, 107(S2), S23-S52.

xlviii. Vincent, W. F., Mueller, D. R., and Bonilla, S. (2004). Ecosystems on ice: the microbial

ecology of Markham Ice Shelf in the high Arctic. Cryobiology, 48(2), 103-112.

xlix. Xing, H., Zhang, X., Yang, Q., Liu, R., Bao, Z., Su, B., Yang, Y., and Ren, Q. (2014).

Separation of long chain fatty acids with different number of unsaturated bonds by fractional

extraction: Experimental and COSMO-RS study. Food chemistry, 143, 411-417.

l. Yadav, N. S., Wierzbicki, A., Aegerter, M., Caster, C. S., Perez-Grau, L., Kinney, A. J., Hitz,

W. D., Booth Jr, J. R., Schweiger, B., and Stecca, K. L. (1993). Cloning of Higher Plant

[omega]-3 Fatty Acid Desaturases. Plant Physiology, 103(2), 467-476.

li. Yi, C., Shi, J., Kramer, J., Xue, S., Jiang, Y., Zhang, M., Ma, Y., and Pohorly, J. (2009). Fatty

acid composition and phenolic antioxidants of winemaking pomace powder. Food Chemistry,

114(2), 570-576.

lii. Zhao, C.-H., Zhang, T., Li, M., and Chi, Z.-M. (2010). Single cell oil production from

hydrolysates of inulin and extract of tubers of Jerusalem artichoke by Rhodotorula

mucilaginosa TJY15a. Process Biochemistry, 45(7), 1121-1126.

liii. Zheng, S., Ponder, M. A., Shih, J. Y. J., Tiedje, J. M., Thomashow, M. F., and Lubman, D. M.

(2007). A proteomic analysis of Psychrobacter articus 273‐4 adaptation to low temperature

and salinity using a 2‐D liquid mapping approach. Electrophoresis, 28(3), 467-488.

Oral Presentation:

Product Innovation

135

ID016m

Identification of Total Carotenoids and β-Carotene Content In Local Sweet Potato (Ipomoea

Batatas) for Halal Pharmaceutical Industry

Suhair M. H1., Irwandi Jaswir

1, Parveen Jamal

1 and Rashidi Othman

2

1Department of Biotechnology Engineering, Faculty of Engineering.International Islamic University

Malaysia, Jalan Gombak 53100, Kuala Lumpur, Malaysia. 2International Institute for Halal Research and Training (INHART), Herbarium

Laboratory, Department of Landscape Architecture, Faculty of Architecture and Environmental

Design. International Islamic University Malaysia, Jalan Gombak 53100, Kuala Lumpur, Malaysia

ABSTRACT

Five varieties of sweet potato tuber in Malaysia, have been studied for their total carotenoid contents

and βeta- carotene content through spectrophotometry and high performance liquid chromatography

HPLC analysis. This study was conducted to compare carotenoids content in local orange, yellow,

purple and white sweet potato tuber pulp. UV-spectrophotometryanalysis revealed that the orange

sweet potato tuber flesh had the highest both β-carotene content and total carotenoid concentrations

comparing to other sweet potato tuber flesh colors. Malaysian orange sweet potato showed the highest

values of total carotenoid content and β-carotene concentration while white sweet potato showed the

lowest levels of total carotenoid content and beta-carotene. In general, results of this study revealed

that carotenoid content can differ with type of sweet potatoes flesh tuber. This study aimed to evaluate

the high nutritional value of local sweet potatoes in Malaysia and their potential use in halal

Pharmaceutical Industry.

Keywords:Sweet potato, β-carotene, spectrophotometry, HPLC Analysis.

1. INTRODUCTION

Fruits and vegetables are a rich source of carotenoidscompounds. Studies have indicated that

carotenoidshave high free-radical scavenging activity, which helps to reduce the risk of chronic

diseases, such as cardiovascular disease, cancer, and agerelated neuronal degeneration (Ames,1993).

Dietary antioxidants, such as carotenoids, are helpful in assisting the body to neutralize free radicals.

Therefore, it is important to consume a diet high in antioxidants to reduce the harmful effects of

oxidative stress. People who consume diets rich in carotenoids would live healthier and thus they are

shielded from fatality due to chronic diseases (Seddon, 1994).β-carotene (vitamin A precursors), is a

major carotenoid important to humans (kopsell 2010, Khachik, 1997). Humans cannot synthesize

Oral Presentation:

Product Innovation

136

carotenoids; therefore, fruits and vegetables are primary sources of carotenoids in human diets world-

wide. (kopsell 2010, van den berg 2000).

Sweet potato (Ipomea batata) roots have remarkable pro-vitamin A quantities and they are one of the

major food sources of carotenoids(Henkel 96, Woolfe 92). Besides acting as antioxidants, carotenoids

compounds also provide sweet potatoes with their distinctive flesh colors (white, cream, deep yellow,

orange and purple) (Woolfe,1992-1993, Bovell 2007).Sweet potatoes are rich in dietary antioxidants,

such as b-carotene (Woolfe, 1993).Sweet potatoes grow well in tropical, subtropical, and temperate

areas. Sweet potato flesh SPF can be white, cream, yellow, orange, or purple (Woolfe 1992, Bovell

2007). Climate temperature elevates carotenoid biosynthesis in fruits, and normally raises their

carotenoids concentrations (Kreck 2006, Kimura 1991). Different types of sweet potatoes flesh tuber

vary in their carotenoids content among them quantitatively and qualitatively (Azevedo 2002). Sweet

potato is one of the most important tuber crops for fresh consumption in Malaysia, it is cheap and

commonly available throughout the year (Siti Hasidah 94, A. Zaharah 2004). In Malaysia, sweet

potato is popular among local consumers, but there is an urgent need for research to evaluate the high

nutritional value of carotenoids and study their pharmacological properties. Thus, the objective of this

research is to explore the carotenoids content in different types of local sweet potatoes to determine

their potential utility for halal pharmaceutical industry and other related industries.

2. METHODOLOGY

i. Sample Preparation

Malaysian orange sweet sample was obtained from Federal Agriculture Marketing Authority

(FAMA), Selayang, Malaysia. whileother local samples were bought from the market. Samples were

cut to reduce the size and were freeze-dried for 72 hr, then the samples were ground into fine powder

and kept at -20°C until further analysis.

ii. Sample Extraction

The extraction procedure essentially follows the methods described by (Othman, 2009), with some

modification. 1 g of each powdered freeze-dried sample was weighed and rehydrated with 3 mL of

distilled water, then extracted in 25 mL of acetone: methanol mixture (7:3) (v:v) containing calcium

carbonate. The samples were mixed well and left overnight in darkness at room temperature. The

following day, each sample was vortexed and centrifuged for 2 minutes at 13500 g (Thermo

Scientific, Sorvall Biofuge Primo R, Germany) and thesupernatant was collected and transferred to a

foil covered 50 mL centrifuge tube. The extraction procedure for every sample was repeated until the

supernatant or the tissue is colorless, but at this time, without additional calcium carbonate. The

pooled supernatant were centrifuged to remove fine particles and then stored at -20 ºC in the dark

Oral Presentation:

Product Innovation

137

prior to analysis. Then, equal volume of hexane and distilled water to the combined supernatants. The

mixture was then allowed to separate under centrifugal force and the upper hexane layer was

collected. The procedure (without addition of distilled water) was done until the hexane layer seemed

colorless. The combined upper phase would be dried completely under a gentle stream of oxygen-free

nitrogen. Vials/tubes were then be capped and sealed with parafilm to prevent oxidation and

immediately stored at -20 ºC until subsequent analysis.

iii.Determination of total carotenoid content (TCC)

Total carotenoid concentrations were determined by spectrophotometry according to the method

described by (Othman, 2009). The dried carotenoid was re-suspended in 300 μL of ethyl acetate for

determination of total carotenoid content. 50 μL of the re-dissolved sample was then diluted with 950

μL chloroform for spectrophotometric analysis. The steps of extraction and re-suspension were

repeated at least three times for each sample. The carotenoid-containing solutions were measured at

three wavelengths λ; 480 nm, 648nm, and 666nm using Varian Cary 50 UV-Vis spectrophotometer.

The Wellborn Equation (Wellborn 1994), in chloroform was applied to obtain the total carotenoid

content as described below:

Ca= 10.91A666 - 1.2A648 .........(1)

Cb= 16.36A648 – 4.57A666 ......(2)

Cx+c = (1000A480 – 1.42Ca – 46.09Cb)/202 (μg/ml)…..(3)

Wheres; Ca= concentration of carotenoid at 666 nm, Cb= concentration of carotenoid at 648 nm, and

Cx+c = total carotenoid concentration at 480 nm.

iv. Determination of individual carotenoid content by HPLC analysis

The HPLC analysis of carotenoids extracted from sweet potato was performed on an Agilent model

1100 series comprised of a binary pump with auto-sampler injector, micro vacuum degassers,

thermostatted column compartment and a diode array detector according to (Othman, 2009) with

minor alterations listed below. The column used was a ZORBEX Eclipse SB - C18 end capped 5 μm,

250 x 4.6 mm reverse phase column (Agilent Technologies, USA). The solvents used were (A)

acetonitrile: water (9:1 v/v) and (B) ethyl acetate. The solvent gradient used developed as follows: 0-

40% solvent B (0-20 min), 40-60% solvent B (20-25 min), 60-100% solvent B (25-25.1 min), 100%

solvent B (25.1-35 min) and 100-0% solvent B (35-35.1 min) at a flow rate of 1.0 mL min-1

. The

column was allowed to re-equilibrate in 100% solvent A for 10 min prior to the next injection. The

temperature of the column was maintained at 20oC. The injection volume was 10 μL. Carotenoid

standards of α-carotene, β-carotene, lutein and zeaxanthin were obtained from Sigma-Aldrich.

Calibration curves were used to calculate the concentration of the respective carotenoids in

experimental samples as described by Othman, 2009. Detection of individual carotenoids was

Oral Presentation:

Product Innovation

138

confirmed by their spectral characteristics, absorption maximum and retention time as described by

(Britton, 1995).Compounds were identified by co-chromatography with standards and by elucidation

of their spectral characteristics using a photo-diode array detector. Detection for carotenoid peaks was

in the range of 350 to 550 nm. Individual carotenoid concentrations were calculated by comparing

their relative proportions, as reflected by integrated HPLC peak areas, to total carotenoid content

determined by spectrophotometry. The total and individual carotenoid concentration would be

expressed in terms of microgram per 1.0 g dry weight of freeze-dried matter (μg/g DW).

3. RESULT and DISSCUSION

i. Total carotenoid content and β-Carotene concentration

To compare the total carotenoids content in orange, yellow, purple and white sweet potato flesh

tubers, the samples were analyzed by using UV-Vis spectrophotometer. Table 1 shows that the

highest total carotenoids content was observed in the Malaysian orange sweet potato at 938.08±2.98

µg/g DW, followed by Indonesian orange sweet potato 405.07±7.65 µg/g DW and yellow sweet

potato 122.96±7.54 µg/g DW. Purple sweet potato and white sweet potato show almost the same total

carotenoids content116.28±1.80 µg/g DW and 111.18±5.71 µg/g DW, respectively. These results are

confirmed by previous studies findings, where they found that orange sweet potato cultivars are richer

in carotenoids and vitamin A value than yellow, cream and white sweet potato (Pfander, 1992,

Hagenimana, 1997, S.M. Hussein, 2014).

Table 1: Total carotenoid content (μg/g DW) and β-Carotene concentration (μg/g DW) in Sweet

Potato Flesh Tubers of this study with their local name.

Sweet Potato Varieties Local name Σ carotenoid β-caroten

Malaysian orange sweet potato Keledek 938.084±2.98 773.03±0.05

Yellow sweet potato Japanese sweet potato 122.96±7.54 118.00±3.12

Purple sweet potato Keledek 116.28±1.80 107.86±14.17

White sweet potato Keledek 111.18±5.71 103.90±2.05

Indonesian orange sweet potato Keledek 405.07±7.65 291.07±11.51

β-carotene content was measured quantitatively and qualitatively by using High Performance Liquid

Chromatography HPLC. To assure the correct determination of carotenoids, spectrum of b-carotenoid

detected in each samples were observed based on the retention time (RT) and UV-VIS spectrum

Oral Presentation:

Product Innovation

139

recorded by the standard. Table 1 shows the b-carotene was found in all samples in this study, and it

ranged from 103.90±2.05μg/g DW in white sweet potato to 773.03±0.05 μg/g DW in Malaysian

orange sweet potato. β-carotene in Indonesian orange sweet potato was detected in high level

291.07±11.51μg/g DW.White sweet potato and purple sweet potato were convergent somewhat in the

concentrations of b-carotene 103.90±2.05 μg/g DW and 107.86±14.17 μg/g DW, respectively. High

values of b-carotene in orange sweet potato pulp in this study, is confirmed with previous studies

(Burgos 2001, Almeida 1992, Takahata 1993), where they reported that a positivecorrelation was

observed between intensity of colorations of the sweet potatoes and the b-carotene content. In general,

deep-colored vegetables and fruitsare known to be good sources of carotenoids (Qian, 2004, Sass,

2005, Cieslik, 2006, Lucia, 2012). In this study, b-carotene is predominating other carotenoids

compounds and that is confirmed by previous studies findings (Chaoyang, 2011, Lucia, 2012).

Tropical climate elevate carotenoid biosynthesis, therefore, it is normal that Malaysian fruits and

vegetables contain higher carotenoids concentrations (Rodriguez, 2004, Kimura 1991).

CONCLUSION

This study provide an overview of carotenoids composition and their nutritional value in the most

popular, available and cheapest variety of Malaysian sweet potato that can be used to overcome and

combat the Vitamin A Deficiencies VAD. Due to their bright color, non poisonous nature, rich

nutrition, safe and health care function, carotenoids from local sweet potato are recommended for

applications in HALAL pharmaceutical,food and cosmetic industries.

REFERENCES

i. Zaharah, S.L. Tan, A.M. Abdul Aziz and B. Ibrahim. (2004). Performance evaluation of

sweetpotato clones through multi-locational trials. J. Trop. Agric. and Fd. Sc. :32(2): 147–

153.

ii. Almeida-Muradian, L. B. and M. V. C. Penteado. (1992). Carotenoids and provitamin A

value of some Brazilian sweet potato cultivars (Ipomoea batatas Lam.). Rev. Farm. Bioquím.

Univ. S. Paulo 28:145-154.

iii. Ames, B. M., Shigena, M. K., & Hagen, T. M. (1993). Oxidants, antioxidant and the

degenerative diseases of aging. Proceedings of the National Academy of Sciences, vol. 90,

7915–7922.

iv. Azevedo-Meleiro CH. and Rodriguez-Amaya DB. (2002). Determination of the Carotenoids

of Cucurbitaceae Fruit Vegetables by HPLC-DAD and HPLC-MS. Presentation at the IV

Brazilian meeting on Chemistry of Food and Beverages, Campinas, Brazil.

Oral Presentation:

Product Innovation

140

v. Bovell-Benjamin, A. (2007). Sweet potato: A review of its past, present and future role in

human nutrition. Advances in Food and Nutrition Research52, 1-59.

vi. Britton G. UV/Visible Spectroscopy. (1995) In Britton G, Liaaen-Jensen S, Pfander H (eds).

Carotenoids: Spectroscopy, vol 1B. Birkhauser Verlag, Basel ;13-63.

vii. Burgos Gabriela, Rossemary Carpio, Cynthfia Sanchez, Sosa Paola, Porras Edouardo, Jorge

Espinoza andWolfagang Grunerberg, (2001). A color chart to screen for high beta-carotene in

Orange fleshed sweet potatobreeding.International Potato Center;Cairo, Egypt, Sep.1997.

viii. Chaoyang Li; Earl S. Ford, MPH; Guixiang Zhao; Lina S. Balluz, MPH; Wayne H. Giles;

Simin Liu, MD, ScD. (2011). Serum α-Carotene Concentrations and Risk of Death Among

US Adults. The Third National Health and Nutrition Examination Survey Follow-up

Study;Vol 171, No. 6.

ix. Cieslik, E., Greda, A. and Adamus, W. (2006). Contents of polyphenols in fruit and

vegetables. Food Chemistry;94:135–142.

x. Hagenimana, V., Carey, E., Gichuki, S.T., Oyunga, M.A., and Imungi, J.K. (1997).

Carotenoid contents in fresh, dried and processed sweetpotato products (Upcoming in Ecol

Food Nutr.

xi. Henkel Co. (1996). Recent research on carotenoids. Lagrange, Illinois.

xii. Khachik, F., Spangler, C. J., Smith, J. C., Canfield, L. M., Steck, A. and Pfander, H. (1997).

Identification, quantification and relative concentrations of carotenoids and their metabolites

in human milk and serum. Anal. Chem.; 69:1873-1881.

xiii. Kimura M, Rodriguez-Amaya DB, Yokoyama SM. (1991). Cultivar Differences and

Geographic Effects on the Carotenoid Composition and Vitamin A Value of Papaya. Lebens

Wissen Technol; 24:415-418.

xiv. Kopsell, D. A. and Kopsell, D. E. (2010). Carotenoids in vegetables: Biosynthesis,

occurrence, impacts on human health, and potential for manipulation. In Watson, R.R. and

Preedy, V. R. (Eds). Bioactive foods in promoting health: Fruits and vegetables, p. 645- 662.

Elsevier Inc.

xv. Kreck M, Ku¨ rbel P, Ludwig M, Paschold PJ, and Dietrich H. (2006). Identification and

Quantification of Carotenoids in Pumpkin Cultivars (Cucurbita maxima L) and Their Juices

by Liquid Chromatography with Ultraviolet-Diode Array Detection. Journal of Applied

Botany and Food Quality; 80:93–99.

xvi. Lucia, Maria JDC, Patricia BG, Ronoel LDOG, Sidney P, Pedro HFDM, et al. (2012). Total

Carotenoid Content, α-Carotene and β- Carotene, of Landrace Pumpkins (Cucurbita Moschata

Duch): A Preliminary Study. Food Research International.; 47:337– 340.

Oral Presentation:

Product Innovation

141

xvii. Othman, R. Ph.D. (2009). Thesis. Biochemistry and genetics of carotenoids composition in

potato tubers, PhD thesis, Lincoln University.

xviii. Pfander, H. (1992). Carotenoids: An overview. Methods Enzymol., 213: 3-13.

xix. Qian JY, Liu D. and Huang AG. (2004). The Efficiency of Flavonoids in Polar Extracts of

Lycium Chinense Mill Fruits as Free RadicalScavenger. Food Chemistry; 87:283–288.

xx. Rodriguez Amaya D.B. and Kimura M. (2004). HarvestPlus Handbook for Carotenoid

Analysis. Copyright HarvestPlus, Washington DC.; pp 63.

xxi. S. M. Hussein, I. Jaswir, P. Jamal, and R. Othman. (2014). Carotenoid Stability and Quantity

of Different SPF Color over Postharvest Storage Time. Advances in Environmental Biology;

ISSN:1995-0756 EISSN: 1998-1066.

xxii. Sass-Kiss A, Kiss J, Milotay P, Kerek MM. and Toth-Markus M. (2005). Differences in

Anthocyanin and Carotenoid Content of Fruits andVegetables. Food Research

International;38: 1023–1029.

xxiii. Seddon, J. M., Ajani, U. A., Sperduto, R. D., Hiller, R., Blair, N., Burton, T. C. (1994).

Dietary carotenoids, vitamins A, C and E, and advanced age-related macular degeneration.

Journal of American Medical Association 272 (18): 1413-1420.

xxiv. Siti Hasidah, N. and Khatijah, I. (1994). Food usesof tuber crops. Proc. National seminar on

tuber crop production and utilization, 5–7Sept. 1994, Kuantan (Tan, S.L. et al., ed.), Serdang:

MARDI, UPM and MalaysSoc. Hort. Sci.:p.184–96.

xxv. Takahata, Y., Noda, T., and Nagata, T. (1993). HPLC determination of β-carotene content in

sweetpotato cultivars and its relationship with color value. Japanese J. Breed.;43: 421-427.

xxvi. Van den Berg, H., Faulks, R., Fernando Granado, H., Hirshberg, J., Olmedilla, B., Sandmann,

G., Southon, S. and Stahl, W. (2000). Review: The potential for the improvement of

carotenoids levels in foods and the likely systemic effects. J. of the Science of Food and Agr.;

80: 880-912.

xxvii. Wellburn, A. R. (1994). The spectral determination of chlorophylls a and b, as well as total

carotenoids, using various solvents with spectrophotometers of different resolution.. Journal

of Plant Physiology;144, pp. 301-313.

xxviii. Woolfe, J. (1993). Sweet potato: An untapped food resource. Cambridge: Cambridge

Univ.Press.

xxix. Woolfe, J. A. (1992). Post harvest procedures: Sweet Potato an Untapped Food Source.

Cambridge, UK: Cambridge University Press;,pp. 643.

Oral Presentation:

Product Innovation

142

ID024m

Development of ‘Halal’ Verification and Tracking System with Augmented Reality (AR)

Technology for ‘Halal’ Certified Restaurants in Brunei Darussalam

Ak Mohd Syukri Pg Hj Metussin & Nurdeng Deuraseh

Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang

Selangor

ABSTRACT

Brunei Darussalam government is putting in efforts to ensure every Muslims regardless citizens or

tourists to be well informed on “Halalan Toyyiban” food and beverages. As ‘Halal’ is a priority for all

Muslims, the abused of ‘Halal’ word equally misused by Muslims and Non-Muslims is not to be

addressed lightly. Therefore, in order to provide solutions for the issues, a study is conducted with

primary objectives to identify ‘Halal’ certified restaurants in Brunei Darussalam and to develop a

prototype of ‘Halal’ Verification System using Augmented Reality (AR) Technology. A list of ‘Halal’

certified restaurants is obtained from Brunei Halal Food Council that is utilized as a guideline for

conducting observation and questionnaire survey on every ‘Halal’ certified restaurant along with its

coordinates in Brunei Darussalam. Augmented Reality feature within Android environment is the

basis for the proof of concept. An informative, user friendly and interactivity are the main features of

the application that functions mainly to identify ‘Halal’ certified restaurants within user current

location. Tests are made with 10 users of smart phone in locating nearest ‘Halal’ certified restaurants.

107 ‘Halal’ certified restaurants in Brunei Darussalam are used as the data set for the prototype’s

application development. All tests using the prototype’ application is proven success with users able

to locate ‘Halal’ certified restaurants and information pertaining to it. This is aims to promote Brunei

Darussalam image as a Muslim’s country as well as Islam as a way of life is further promote.

Keywords: Augmented Reality (AR), Brunei Darussalam, ‘Halal’ Certified Restaurants, Verification

System, Android Application Prototype.

1. INTRODUCTION

The word ‘Halal’ is an Arabic term meaning "permissible". It is important to understand that ‘Halal’

is a unique comprehensive Islamic concept encompasses the matters of food and drink, and all other

matters of daily life (Tabbarah, 419-420). Brunei Darussalam is an Islamic country, and it has

international recognition for having a stringent ‘Halal’ certification system and standards. Sparked by

the rising awareness of Muslim consumers in Brunei Darussalam on the importance of ‘Halal’

Oral Presentation:

Product Innovation

143

products and certification, this research would like to address the problems face by Muslim consumers

in Brunei Darussalam pertaining to the lack of ‘Halal’ certificate used at the food and beverages

premises. Currently in Brunei, ‘Halal’ or ‘Non-Halal’ public eateries are not properly identified.

Only 10 % out of 1,212 public eateries in Brunei Darussalam have been awarded ‘halal’ certificates or

labels (Brunei Times, 2013). The abused of ‘halal’ word equally misused by Muslims or Non-

Muslims is not a minor issue as it effects the belief and religion practice of mankind. Therefore, the

research aims to develop a ‘Halal’ Verification and Tracking System using Global Positioning System

(GPS) with Augmented Reality (AR) Technology that runs on Android Operating System (OS)

smartphone devices.

2. METHODOLOGY

The research adopted qualitative methodology while focusing on the development of android

application prototype that functions to locate nearest ‘halal’ certified restaurants. Four (4) stages

planned systematically in gathering primary and secondary data. The first stage is the secondary data

collection that is done through schedule appointments with Brunei Halal Food Control Division in

order to obtain list of ‘halal’ certified restaurants in Brunei Darussalam.

Based on the lists obtained from Brunei’s local authority, visits to each respective ‘halal’ certified

restaurant is done as a measure to gather two categories set of data that is GPS Coordinate and image

on each ‘halal’ certified restaurants in Brunei Darussalam.

Stage three (3) and stage four (4) involves the questionnaire survey that is designed in two main

sections. The first section is conducts before the development of android application is known as the

Pre-Test Survey that are meant to gather important information relates to the restaurant profile’s such

as cuisines served, ‘halal’ certificate validity’ and age of respondent. Post-Test Survey that is stage (4)

is conducts after the development of android application prototype in order to obtain perception of the

prototype functionality.

In addition, for Pre-Test survey the research sample is 108 ‘halal’ certified restaurants in Brunei

Darussalam while for the Post-Test survey however is more focused as it selects 10% from the Pre-

Test research sample that is 10 selective respondents’.

i. Design and Implementation

The proposed prototype application is a mobile application that allows users to view halal dishes

within the region of Brunei and to share dishes among the users via the application’s account or using

Facebook account. The application allows users to easily locate certified ‘halal’ restaurants via a

map-based interface or in Augmented Reality (AR) view. In the augmented reality view, virtual

images representing nearby restaurants are overlaid directly onto the camera view. In general, the

Oral Presentation:

Product Innovation

144

proposed prototype system operates through integration of the mobile application with a server that

holds all information and data.

Integration is a crucial aspect since it affects the functionality of the application. There are several

aspects such as web server, software and hardware that could influence the effectiveness of the

integration hence affects the usability of the application. The platform used for the development of the

Server-side is WAMP Server that is a mini-server that can run on almost any Windows Operating

System. WAMP includes complete tools such as Apache, PHP and MySQL for database management.

By using the WAMP Server, it facilitated the process of development as all the tools came in one

package.

Furthermore, the main functions of a server is to hold and manage all data related to a subject by

systematically arrange it. Therefore, server will act as data bank in keeping records relate to prototype

application such as name of the certified halal restaurants, address, geographical location and phone

numbers. In addition, a server also possesses the capability to store user’s details such as name,

password and email address.

Moreover, in order for users to share the dishes and unique experience they had; free registration is

required. Through the application ID, users are able to share wide range of information in terms of the

cuisine names, type of cuisines, cuisine images as well as the their feeling that is interpret through

giving rating and reviews. Upon new registrations, personal database of each user will directly store in

a server.

Figure 4.1: An illustration on the integration between clients and server architecture

Communication between the android application (client) and the online data in the MySQL database

is done using a PHP web service. The moment a user request form of information through the

applications, an ‘http’ request code is sent to the PHP web service. This leads the PHP web services to

perform suitable function in retrieving the data from the database. Consequently, the data is converted

into JSON (Java Script Object Notation), which is a lightweight data-interchange format in reducing

Oral Presentation:

Product Innovation

145

size of the data transfer.

In developing the android application prototype, software’s for different purposes is required in order

to produce desired outcomes. Eclipse IDE, Android Software Development Kit (SDK), WAMP

Server and AR Tool Kit are among the type of software’s used. In terms of the hardware, personal

computer and mobile phone (HTC One X) with “Jelly Bean” operating system was used for the

research purposes.

ii. Implementation and Coding

Once the application is launched, the location of the device is retrieved using the GPS located inside

the device. The geographical location is showed in latitude and longitude while the location class is

used to get access to the system location services that allow the application to obtain periodic updates

of the device’s geographical location.

This class uses both GPS provider (provider determines location using satellites) and the Network

provider (provider determines location based on availability of cell tower and WIFI access points). By

using both providers, it allows the application to get the best result in term of accuracy and time if

both of the providers are enabled.

It starts with the location class checks if both the GPS and the network provider are enabled. A

location update from each enabled provider is requested and a timer of five (5) seconds starts. Once a

location is obtained from the providers, the timer is stopped and the time is checked. Notification will

be send if no location information is found in five (5) seconds.

iii. Camera View

The Android SDK supports the connectivity to a built-in camera, which is most of the time used to

take picture or record a scene. For the proposed application, the main purpose is to setup image

previewed by the camera based on images viewed by the Augmented Technology (AR). The objective

of this Camera View is to control the format of the surface on which the images from the camera is

projected. The size of the screen is obtained in order to determine the best preview size.

The class also manages when to start and stop previewing. As soon as the surface is created (when the

AR view is requested), the preview size is checked to see if the screen is in landscape or portrait

orientation, then the camera preview size is set and the preview starts. The same process is done if the

orientation of the screen changes while the camera is opened. Finally, if the preview surface is closed,

the camera stops previewing.

The android application prototype also utilize map as one of its main features. Google provides free

application in a library package for viewing map through mobile application. This could be

downloaded from: “http://com.google.android.gms.maps”. This application allows the insertion

Oral Presentation:

Product Innovation

146

of Google Maps into the android applications. In the propose application, the Map View displays the

location of ‘halal’ certified restaurant selected by the user from the list view as well as the current

location of the user.

Figure 4.2: Map View’ showing ‘halal’ certified restaurant location via the android application

prototype.

iv. Augmented Reality (AR)

The AR module tracks the direction of the phone’s camera and draws absolute orientation of the

virtual objects onto the physical world. A rotation matrix is calculated to obtain the position of the

camera in the world’s coordinates system. It follows the three Euler angles called pitch, yaw and roll.

Pitch is the rotation around the X-axis from Y to Z; yaw is the rotation around the Y-axis; from Z to X

and roll is the rotation around the Z-axis; from X to Y.

The updated data from the two sensors is used to obtain a rotation matrix. The rotation matrix is used

to map a point in one’s coordinate’s system to a point in a different coordinate’s system. In the

context of the prototype’s application, the rotation matrix maps a point from the coordinate system of

the phone, where the phone lies in an x-y plane, to the world’s coordinate system. Then, the ‘Remap

Coordinate System’ method is used to transform the given coordinate system accordingly to the given

rotation Matrix. A selection statement is used to check the orientation of the phone, wherever it is in

portrait or landscape before remapping the coordinate system to its appropriate orientation.

The ‘Get Orientation’ method returns the orientation of the device into three (3) different axes.

However, the only orientation used is the horizontal orientation that determined the direction that the

device is pointing. The angle to the virtual images indicating the restaurants is required to position

each image in relation to the device orientation. The method ‘Bearing To’ calculates the bearing

between the current location of the user and the coordinates of the restaurants. Once the bearing is

obtained in degree, it is minus from the azimuth (horizontal orientation of the device) in order to

generate the orientation degree towards the north.

Oral Presentation:

Product Innovation

147

Figure 4.3: A screenshot of the Augmented Reality View displaying restaurants around the user.

v. Sign Up

Before being able to share dishes on the application, users are required to sign up for the prototype

application ID. On the user side, the application checks if all the fields (username, email, password

and confirm password field) are properly filled up before sending the information to the server. On the

server side, the application verifies if the emails or the usernames are already in use. If they have

already been used, an error message is sent back to the client.

The communication between the client and the server is done using JSON Format. First the

application checks, if the success value returned with the JSON code is equal to 1. If it is equal to 1,

then the user has successfully been registered. Otherwise, the code check the value returned by the

error variable and display the respective error message on the device.

Once the user is successfully registered in the online database, the ‘Database Handler’ class on the

client sides saves the information of the user on the mobile phone. This data is used during the login

process to check whether a user has already logged in. While a user has not logged out, the mobile

application will keep remembering the user as logged in, thus removing the process of logging every

time the user wants to share a dishes.


10 out of 1,212 public eateries in Brunei Darussalam have been awarded ‘Halal’ certificates or

labels. The percentage represents less than 200 eateries spread across (4) four districts within the

country that is Brunei Muara District, Tutong District, Belait District and Temburong District.

i. Pre-Test Survey

Pre-Test survey is held in order to gather important information relates to the restaurant

profile such as cuisines served, ‘halal’ certificate validity and age of respondent that is utilize for the

Oral Presentation:

Product Innovation

148

70.00%

30.00% 0.00%

Perception on the Android Prototype

Application as an Advertising Channel

Very Good

Good

Not Good

development of android application prototype.

Furthermore, 96 % of the respondent’s perceived ‘halal’ certification as important while 4% of the

respondent’s perceived it as time consuming activities that they are not well verse on and further

stated that ‘halal’ is always their priority.

ii. Post-Test Survey

Post-Test Survey will determine effectiveness of the newly developed android prototype’s

application. Based on Pre-Test Survey, a selection of 10 restaurant owners aged above 29 years old is

select as to facilitate the prototype’s test. The selection is based on 10% from the total research

sample of Pre-Test Survey. The respondent selection was based on three (3) distinctive factors that are

in terms of the restaurant ownership, owner’s age and also experience. Due to their years of

experienced in managing each respectively owned restaurant, perceptions acquire is considered as an

expert views

Four (4) questions are asked to the respondents. Question one is pertaining to the friendliness of the

prototype application that reported a 100% agreement on the user friendliness of the application.

Respondent’s perceived the prototype’s application as an android application that is easy to

understand and interactive due to the fact that the application focus more on graphic design in

compare to words. Furthermore, adequate and comprehensive information’s include within the

prototype’s application is review as another factor that improve the friendliness level of the

prototype’s application.

Question two (2) is regarding the use of prototype’s application as an advertising channel for

respective ‘Halal’ certified restaurants. Out of 10 respondents, 7 of them perceived the prototype

application as a very good advertising channel for their restaurants while the remaining respondents

perceived it as good. Thus, signals the future success potential of the application.

Another 100% agreement is obtain through question three (3) regarding the prototype’s

application functionality of assisting Muslims in locating the nearest ‘halal’ certified restaurants from

Oral Presentation:

Product Innovation

149

current location. When asked on personal experience using the Augmented Reality (AR) interfaces,

80 % of the respondent’s stated very good while the remaining 20% stated good as the feeling

experienced. Thus, the android prototype’s application development is considered as success due to

positive feedback obtains from the post-test survey.

iii. Application Testing

The application is further tested accordingly to three (3) aspects of the prototype’s application. The

first aspect is the user interface compatibility test that is done in order to validate the compatibility of

the application with various mobile devices that have different screen resolutions. The devices were

categorized by low density, medium density and high density. Low density is for phones with small

screen such as 3 inches. Medium density is for most current mobile phone such as the HTC one X

with screen of 4.2 inch. High density is mainly for tablet phones with screen size of 7 inches.

The second test is conducted on the dish gallery aspect. The dish gallery designed on the main page

display’s ten (10) dishes shared near to user’s current location. However, in some cases, there may not

be any shared dishes around the user’s location. Therefore, error handling is done on the server side.

Once the location is determined, the geographical coordinates are sent over to the server that retrieves

dishes images from the database shared within a radius of 10km. The server handles the ‘http’ request

and returns a JSON object based on the results obtained. On the mobile application, the JSON object

obtained will determine the pop-up image of the application gallery. For cases where no image been

displayed, text on the screen informing user’s mobile will pop-up.

The final test is carried on the Augmented Reality (AR) View. Upon launching AR View, the mobile

will displayed camera view while the application will discover all ‘halal’ certified restaurants within a

radius of 10km from current user’s location. However, if there are none ‘halal’ certified restaurants, a

notification are pop-up as to inform the user as indicates in figure below.

Figure 5.1: AR View displaying on screen notification when no nearby restaurant is found around

Oral Presentation:

Product Innovation

150

the user’s location according to the radius specified

CONCLUSION

As a conclusion, the research has achieved in intended objectives. For the first time in Brunei

Darussalam history, GPS coordinates and location of every ‘Halal’ certified restaurant within the

country was recorded. The success of acquiring both secondary and primary data is crucially

important for the development of the prototype’s application as the knowledge and information obtain

are shared among users.

After multiple iterations and testing of the prototype’s application, test sessions with users were

conducted. The result is positive, as the users are able to locate the nearest ‘Halal’ certified

restaurants instantly within 10 km radius from standing point. Reviewed by the users are also positive

as majority of the respondent’s stated that the Augmented Reality (AR) technology is user friendly.

The potential of android application especially associated with providing useful information’s and to

facilitate Muslim’s community in subjects of life is vast. With systematically research and

development on the subject, people especially Muslim’s community will gain tremendous benefits

through it as it helps in promoting the true image of Muslims that is peace. Apart from this, unlawful

act or discrimination either intended or not towards the Muslim's community on the aspect of ‘Halal’

food is possible to prevent.

In unleashing the true potential of AR Technology and improving the human-computer interactions,

several features are foreseeable to add within the application. Features such as voice, sound and

graphical effects is suggested. In addition, the detection and tracking quality within the interface is

further improved through increasing the complexity level of the application.

In addition, more resources are required in improving the prototype’s application especially in the

area of technological skills and man power. This is to encounter time constraint and to gather more

data in order to conducts more tests that help in evaluating the advantages and disadvantages of the

application [AR-GPS Technology].

Usage of the android application is not limited to Brunei Darussalam only but it is achievable to

utilize and develop in other countries. Using the prototype’s application as the base sample, other

Muslim’s countries such as Malaysia, Indonesia, Saudi Arabia and many others where Muslims reside

and travel in is able to have an android application that is readily access through the smartphones

which inform available ‘Halal’ certified restaurants within current location. Thus, signals the potential

development and progress of the ‘Halal’ application at global scale.

Furthermore, the prototype’s application is able to assists local authorities of a country in executing

their chores to determine ‘Halal’ certified food and beverages. Industry players’ either big or small

Oral Presentation:

Product Innovation

151

enterprises need to ensure the food and beverages that they provide and sell to the public is properly

classify either ‘Halal’ or not. Improvement on the laws and enforcement relates to ‘Halal’ certified

product are further improve through this measure. It is hope through this efforts and development,

Islam as a way of life are further promoted in global scale.

REFERENCES

i. Abdul Tamin Sani. (1421H/2000). Mushkilat al-Halal wa al-Haram fi al-Atcimah fi Barunay Dar

al-Salam. Thesis Sarjana Muda Syariah. Universiti Brunei Darussalam.

ii. Abu Jayyib, Sacdi. (1408H/1988). Al-Qamus Al-Fiqh Lughatan Wa Istilahan. Damshiq: Dar al-

Fikr

iii. AR Toolkit. (2013). (Online) Available from: www.hitl.washington.edu. [Accessed Date: 26th

May 2013] (http://www.hitl.washington.edu/artoolkit/)

iv. Brunei Ministry of Religious Affairs. (2012). [Online] Available:

http://www.industry.gov.bn/index.php?option=com_content&view=article&id=81&Itemid=102

v. Borneo Post. Brunei-Made System to track halalness of food products. [Online]. Available from:

www.theborneopost.com. [Accessed date : 10th June 2013]

http://www.theborneopost.com/2013/02/23/brunei-made-system-to-track-halalness-of-food-

products/

vi. Brunei Times. Only 10% public eateries have halal certificates.. Available from: www.bt.com.bn.

[Accessed Date: 15th June 2013] (http://www.bt.com.bn/legco/2013/03/27/only-10-public-

eateries-have-halal-cert)

vii. Kato, H. & Billinghurst, M. (1999). Marker Tracking and HMD Calibration for a Video-Based

Augmented Reality Conferencing System. Proceedings of the 2nd IEEE and ACM International

Workshop on Augmented Reality, IEEE Computer Society.

viii. Kementerian Hal Ehwal Ugama. (2010). Kepentingan Makanan Halal. (Online) Available from:

http://www.religiousaffairs.gov.bn/index.php?ch=bm_info&pg=bm_

info_khutbah&ac=396) [Accessed Date: 1st Mei 2013].

ix. Kementerian Hal Ehwal Ugama. (2010). Rancangan Strategik Kementerian Hal Ehwal Ugama

2010-2014. Brunei: Kementerian Hal Ehwal Ugama. p. 4

x. Milgram, P., Takemura, H., Utsumi, A. & Kishino, F. (1994). Augmented Reality: A Class of

Displays on the Reality-Virtuality Continuum. Proceedings of Telemanipulator and Telepresence

Technologies. p. 282-292.

http://www.industry.gov.bn/index.php?option=com_content&view=article&id=81&Itemid=102

http://www.theborneopost.com/2013/02/23/brunei-made-system-to-track-halalness-of-food-products/

http://www.theborneopost.com/2013/02/23/brunei-made-system-to-track-halalness-of-food-products/

Oral Presentation:

Product Innovation

152

xi. Mohammad Muslihuddin Hj Mustaffa. (2013). “Keprihatinan Masyarakat Islam Terhadap

makanan halal di Negara Brunei Darussalam”. Unpublished Thesis Sarjana Pengajian Islam:

Universiti Kebangsaan Malaysia

xii. Sakr, A.H. (1993). A Muslim Guide to Food Ingredients. (Ed.6). Lombard: Foundation of Islamic

Knowledge.

xiii. Tabbarah, Ruh al-Din al-Islami, Dar al-cIlm al-Malayin, Bayrut. p. 419-420.

xiv. The Authority for Info-communications Technology Industry of Brunei Darussalam (AITI),

“System Up and Running for Tracking Halal Food with RFID Technology”. [Online] Available

from: www.aiti.gov.bn. [Accessed Date: 07th June 2014].

http://www.aiti.gov.bn/news/allnews/Pages/RFID-Halal-Tracking.aspx.

xv. Voida, S., Podlaseck, M., Kjeldsen, R., & Pinhanez, C. (2005). A study on the manipulation of 2D

objects in a projector/camera-based augmented reality environment. Proceedings of the SIGCHI

conference on Human factors in computing systems. p. 611–620.

xvi. Zabihah.com (2012). About Zabihah. [Online] Available From:

http://www.zabihah.com/com/about. [Accessed Date: 06th June 2013]

xvii. Zabihah.com (2012). Brunei Bandar Seri Begawan Halal restaurant location. [Online]. Available

From: http://www.zabihah.com/sub/Brunei-Darussalam/Bandar-Seri-Begawan/gQIlo0lypK.

[Accessed date : 06th June 2013]

http://www.aiti.gov.bn/news/allnews/Pages/RFID-Halal-Tracking.aspx

Oral Presentation:

Product Innovation

153

ID012m

Effect of pad codewords modification on JAKIM Halal logo size

Fuaad Rohani, Syamsiah Mashohor and Abdul Rahman Ramli

Computer and Communication System Engineering, Faculty of Engineering, Universiti Putra

Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia.

ABSTRACT

In recent years, JAKIM has utilized halal logo verification using QR codes at food premises and

the QR code carries information such as premise name, address, reference number, halal

certificate expiry date, generated number and serial number. A small JAKIM halal logo is placed

on the top right of the QR code covering the finder pattern and caused the failure of the QR code

to be decoded by some decoders. Many works have been conducted to put images on QR code

without sacrificing decoding efficiency and pad codewords is one of the effective methods that

manipulates unimportant data module to reduce errors. This paper investigates the size of JAKIM

Halal logo that can be inserted on top of QR code that contains important information for offline

halal logo verification by manipulating the pad codewords. The QR code module size is set to 1

pixel and error correction level is set to M. A QR code will be generated iteratively for certain

combinations of QR code version and various selection of location of pad codewords. Later, the

unbinarized JAKIM Halal logo will be placed on the selected location of pad codewords in the

QR code. The logo size will be increased until it filled the selected QR code area. As the QR code

version increased, the pad codewords count will be increased and consequently the overlapped

image size can be increased without decoding error. From the experiment, logo size of 41 pixels

square (42% logo over QR code ratio and decodable location ratio of about 0.58%) can be

overlapped as the QR code version increased from 15 to 20. For 30 pixels logo size (35% ratio),

the decodable location can achieve more than 95%. In conclusion, we observed that increasing

the QR code version could increase the overlapped logo size, but maintain the decoding

performance, which can be read by other decoders that failed to read existing QR code with

JAKIM Halal logo.

Keywords: QR code, halal, halal logo, pad codewords

Oral Presentation:

Product Innovation

154

1. INTRODUCTION

QR code (a registered trademark of DENSO WAVE INCORPORATED), developed by Denso Wave,

have been gaining popularity in the manufacturing, warehouse and retail sectors with its usage in the

inventory, process and traceability. In recent years, Jabatan Kemajuan Islam Malaysia (JAKIM) has

utilized halal logo verification using QR code at food premises (“Konvensyen Badan Pensijilan

Halal,” 2012). The QR code carries information such as premise name, premise address, reference

number, halal certificate expiry date, generated number and serial number. A small JAKIM halal logo

is placed on the top right of the QR code covering the finder pattern. In this condition, beside i-nigma,

other decoders such as Barcode Scanner, QR droid, ScanLife or NeoReader cannot decode the QR

code, due to the finder pattern is considered as one of the essential markers to detect the QR code

prior of decoding.

Many works have been conducted to put images on QR code without sacrificing decoding efficiency

by manipulating the redundant area of the QR code. Wakahara, Yamamoto and Ochi (2010)

developed a QR code editor that can multiplex image in the vacant area of the QR code which they

defined as remainder codewords and pad codewords. They demonstrated an algorithm to draw a

dotted image on top of the QR code. Wakahara and Yamamoto (2011) show the relationship between

remainder bits and QR code version in numeric mode. It is stated that for QR code version 7 onwards

alignment pattern exists which may introduce difficulty to use the vacant area. Samretwit and

Wakahara (2011) described the appropriate location to place an image is on top of the data code area

and error correction code area, slightly at the centre of the QR code, which have none function pattern

area.

Fujita, Kuribayashi and Morii (2011) achieve bigger multiplexed image by modifying pad codewords

and Reed-Solomon error correction codewords. They demonstrated by changing the pad codewords

with the binarize image data and then replace the modified area with the original image solve the

resolution problem of dotted image. Skawattananon and Vongpradhip (2013) demonstrated that by

changing pad codewords and adjustment of colour image light intensity, a larger image could be

overlapped on the QR code compared by only changing the pad codewords.

Most of previous experiments were done with less than 50 characters, compared with our offline halal

logo verification data length requirement is in the range of 193 to 383 characters based on the data

Oral Presentation:

Product Innovation

155

collected from JAKIM database last access on February 2014. Lin, Chang and Wu (2013) have

experimented with 202 characters which occupy about 20% of the QR code capacity. However, they

found normal QR code decoder has difficulty in decoding QR code with version higher than 20. This

paper investigates the size of JAKIM halal logo that can be overlapped on top of QR code that carries

important information for offline halal logo verification by manipulating the pad codewords. The QR

code module size is set to 1 and error correction (ECC) level is set to M. A QR code will be generated

iteratively for certain combinations of QR code version and simultaneously the logo size will be

increased and overlapped on various potential locations of pad codewords in the QR code until it

filled the selected area in the QR code. As the QR code version increased, the pad codewords count

will be increased and consequently the overlapped image size can be increased without decoding

error.

From the analysis, logo size of 41 pixels square can be overlapped as the QR code version increased

from 15 to 20. For 30 pixels square logo size, the decodable location achieved up to about 95%. We

observed that increasing the QR code version could increase the overlapped logo size, but maintain

the decoding performance, which can be read by other decoders that failed to read existing QR code

with JAKIM halal logo.

2. METHODOLOGY

A software has been developed to generate a set of QR code with an overlapping JAKIM halal logo

using Visual C# 2010 Express compiler and ZXing.Net 0.12.0.0 (2013) library. The ZXing.Net

encoding section is modified to utilize external padding bytes and mask selection while the decoding

section is modified to return version read, mask information, raw codewords, ECC codewords and

classified error as detector error or decoder error. The QR code data comprises premise name,

company name, address, postcode, state, certificate expiry date, reference number, logo date, serial

number, longitude and latitude stored in a .csv file. Part of the information had been downloaded from

the JAKIM website to determine their length whilst other data, such as reference number, logo date,

serial number, longitude and latitude need to be randomly generated.

Figure 1 shows the overall flowchart of the software and generation of QR code overlapped with a

JAKIM halal logo. Initially the user needs to supply data to be encoded by the software, set the

version, error correction level, start mask and end mask. The software at first will generate a QR code

with no overlapped logo, which we call base code. Afterwards, a set of base code with overlapped

Oral Presentation:

Product Innovation

156

logo is generated iteratively for locations determined by the software. The generated QR code will be

read by the ZXing decoding library to determine their decodability. Then a set of QR code with

modified pad codewords and overlapped logo is generated iteratively for pad locations in the

determined area. Results are stored in text files for further analysis.

Figure 1. Flowchart of the QR code generator software.

Subroutine ExecutePadAuto is the process of changing the padding codewords with the binarized

halal logo data described as below;

1. Calculate totalPadBytes = totalCapacity – TotalInput

2. Initialize padding bytes. We call this p1.

3. XOR the pad codewords data (p1) with QR code mask (pm). p1 ^ pm = pm1.

Oral Presentation:

Product Innovation

157

4. Change the appropriate pad codewords with the binarized JAKIM halal logo bits (pm2).

5. XOR the padding codewords with image bits (pm2) with the masking effect of QR code.

pm2 ^ pm = p2.

6. Called ZXing library to regenerate QR code with new padding codewords set.


A set of QR code has been generated using 383 characters data with ECC level M starting from

version 15 to 20 with QR code version 15 is selected as the starting version because the length of

characters can only occupy QR code version 15 and above. Iteratively, for each version of QR code,

the logo size is incremented from 6 pixel square up to the size of the selected logo placement area.

The encoding and decoding results were stored inside text files for analysing.

Figure 2. Effect of QR code version increment on logo size and number of decodable location.

Figure 2 shows part of the analysis data and had been grouped into logo size 10 to 41 pixel square

with each group comprise QR code generated for version 15 (V15) to 20 (V20). The

“undecodable” label shows number of logo locations that have a decoding error whilst the

“decodable” label shows number of logo locations that can be decoded successfully. The blue line

indicates the percentile of logo location decoding success and the gray line act as a 95%

Oral Presentation:

Product Innovation

158

decodable location marker, where, if a higher percentage of decodable location exist, more choice

of location can be made to identify the best placement of the logo. Even though V20 could be

overlapped with 41x41 pixel logo, the locations available for logo placement is 5 out of 864

which approximately 0.58% is. As the QR code version increased, the size of overlapped logo

increased, but the decodable location decreased, which cause the selection of location to place the

logo smaller. However, if a decodable location percentage of more than 95% is selected, a 30x30

pixel logo can be overlapped in about 900 to 1500 different locations for V17 and V19 QR code

respectively. Unfortunately, as higher version of QR code makes decoding difficult, a selection of

lower QR code version which is V17 for a 30 pixel square logo is necessary. Increment the QR

code version from V15 to V17, can still allow a bigger logo to be overlapped on top of QR code

with appropriate choice of location for logo placement.

CONCLUSION

We observed that increasing the QR code version could increase the overlapped logo size, but

maintain the decoding performance, which can be read by other decoders that failed to read existing

QR code with JAKIM halal logo. As we increase the QR code version by two levels, we could have

more choice of available location for the logo placement. Unfortunately the method constrains itself

on the location of the pad codewords. The optimal location of the logo placement and the effect of QR

code module size are not discussed.

REFERENCES

i. Denso Wave, QRCode.com, (n.d) http://www.qrcode.com/en/index.html. Last access on

October 30, 2014.

ii. Fujita, K., Kuribayashi, M., & Morii, M. (2011). Expansion of Image Displayable Area in

Design QR code and Its Applications, Forum on Information Technology 2011 Technical

Report, O-006, vol 4, (p 517-520). Retrieved from

http://www.websinka.net/~fujita/qrmaker/pdf/fit.pdf.

iii. Konvensyen Badan Pensijilan Halal Luar Negara Kali Ke-4 Pada 13-14 September 2012.

(2012, September 21). JAKIM. Retrieve from

http://www.halal.gov.my/v3/index.php/ms/media/berita/281-konvensyen-badan-pensijilan-

halal-luar-negara-kali-ke-4-pada-13-14-september-2012.

iv. Lin, Y., Chang, Y., & Wu, J. (2013). Appearance-based QR code beautifier, Multimedia,

http://www.qrcode.com/en/index.html

http://www.websinka.net/~fujita/qrmaker/pdf/fit.pdf

Oral Presentation:

Product Innovation

159

IEEE Transactions on, 15(8), (p 2198-2207).

v. Samretwit, D., & Wakahara, T. (2011). Measurement of reading characteristics of

multiplexed image in QR code, Intelligent Networking and Collaborative Systems (INCos),

2011 Third International Conference on, (p 552-557).

vi. Skawattananon, C., & Vongpradhip, S. (2013) An improved method to embed larger image in

QR Code. Computer Science and Software Engineering (JCSSE), 2013 10th International

Joint Conference on, (p 64-69).

vii. Visual C# 2010 Express (n.d), Retrieve from http://www.visualstudio.com/en-

us/downloads/download-visual-studio-vs.

viii. Wakahara, T., & Yamamoto, N. (2011). Image processing of 2-dimensional barcode,

Network-Based Information Systems (NbiS), 2011 14th International Conference on, (p 484-

490).

ix. Wakahara, T., Yamamoto N., & Ochi, H. (2010). Image processing of dotted picture in the

QR code of cellular phone. P2P, Parallel, Grid, Cloud and Internet Computing (3PGCIC),

2010 International Conference on, (p. 454-458).

x. ZXing.Net 0.12.0.0 (2013). Retrieve from https://zxingnet.codeplex.com.

Oral Presentation:

Product Quality and Safety

160

ID1419

Skeletal muscle proteome of commercial broiler chickens as affected by pre slaughter electrical

stunning

M.S. Salwani1, J, Vejayan

4, I. Zulkifli

2, 3and *A.Q. Sazili

1,2

1Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,

Malaysia 2Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM

Serdang, Selangor, Malaysia 3Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,

Malaysia 4Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, 26600 Pekan, Pahang

Malaysia

ABSTRACT

The pre slaughter electrical stunning is no longer uncommon in halal poultry production

nowadays. A sufficient amount of electrical current is applied through the brain to suppress its

activity, which results in insensibility towards pain during the neck cutting untildeath. Proteomics

is a field of study useful in unveiling information about proteins such as their identification, post -

translational modification and responses towards external factors. It is likely that any intervention

prior to slaughter may alter the postmortem biochemical changes which can be determined

through proteomics approach. To date, there is limited data to provide a better insight on the

influence of electrical stunning on skelet al muscle proteome in broiler chickens. Hence, this

study was conducted with an attempt to determine changes in skelet al muscle proteome of

commercial broiler chickens subjected to pre slaughter electrical stunning. Fifty commercial

broiler chickens (mixed–sex Cobb, at 42 days old, 2.60±0.2 kg) were randomly allotted to two

treatment groups. Twenty five birds were manually shackled and subjected to water bath

electrical stunning (at 30V, 0.2A and 50Hz, for 5 sec) prior to neck exsanguination, while the

remaining 25 birds were shackled and slaughtered without any prior stunning. Pectoralis major

muscle proteome was determined using 2-dimensional gel electrophoresis followed by MALDI-

TOF/TOF mass spectrometry analysis. Muscles obtained from the electrically stunned birds

presented two fold decreases in the expressions of beta enolase (p<0.05) and pyruvate kinase

(p<0.05). All of these proteins belong to a group of enzyme in the glycolytic pathways

responsible for generation of ATP. Thus, the decreased expressions of beta enolase, pyruvate

Oral Presentation:


161

kinase and glycogen phosphorylase suggest a possible reduction in the rate of glycogen

metabolism following the electrical stunning.

Keywords: electrical stunning, proteome, chicken, glycolysis

1. INTRODUCTION

The Malaysian poultry industry is a multimillion prospect industry in Malaysia driven by a high

demand for chicken meats from consuming public. Among other types of meat species, chicken meats

have comparable high nutritional content, yet often priced cheaper with versatility in cooking(Arshad

et al., 2007). One of the challenges in meeting the increasing demands for poultry meats is by

boosting high capacity of meat production at slaughter. Handling of animalsespecially upon arrival of

live animals to destined abattoirs could beresponsible for quality. The inclusion of stunning

proceduresprior to slaughter is beneficial for increasing capacity, weaken and render the animal

unconscious till slaughter and ease the process of manual slaughtering (Ali et al., 2008; Gregory,

2005; Goksoy et al., 1999).Despite the fact that preslaughter stunning may increase production

capacity in processing plants, the aspects of welfare, quality and Halal requirements shall not be

compromised. Associations between preslaughter stress and quality have been documented in series

of earlier studies (Ali et al., 2008; Gregory, 2005; Mohan Raj et al., 1990). The proteome analysis

provides range of information on the protein expression, modification of proteins at post-translation

phase, interactions between proteins, cellular and subcellular distribution and temporal patterns of

expression of proteins (Verrilis, 2006). Specific proteins can either be affected in term of quantity or

being modified chemically with regards to external parameters. The difference in protein synthesis

and degradation influences the proteome constituents (Hollung et al., 2007). The approach has been

used to characterize differences in energy metabolism (Jia et al., 2006), to investigate correlation with

tenderness (Hollung et al., 2007; Dick et al., 2007; Koohmaraie, 1996), water holding capacity (Dick

et al., 2007) and other quality traits. Therefore, investigating the muscles proteins expression is

beneficial for understanding the molecular mechanisms of the animals subjected to pre-slaughter

electrical stunning.

The National Fatwa Council of Malaysia has only approved a regime of 0.2-0.25 mA of electrical

stunning (MS 1500: 2009). In Malaysia, the implications of such stunning regime on quality traits of

poultry meat are yet to be clearly defined. Thus, the present study was conducted in an attempt to

investigate the molecular mechanism by examining the expression muscles protein in Pectoralis

major muscles of commercial broiler breast muscles.

Oral Presentation:


162

2. METHODOLOGY

Forty commercially reared Cobb broiler chickens (42-d, 2.5-2.8kg)were randomly selected from a

batch of chickens initially transported to Poultry Processing Plant, Pertubuhan Peladang Negeri Johor,

Machap, Johor, Malaysia. The birdswere transferred into 4 crates with 10 birdsin each crate and were

allowed to restfor 3 h at a holding area with occasional showers. Twenty chickens were assigned to

electrical water bath stunningat a constant voltage of 30 V, 0.2 A, 50 Hz for 5 s. Immediately, the

birdswere slaughtered using a sharp knife by a severance of the trachea, esophagus and both the

carotid arteries and jugular veins. The remaining 20 birdswere slaughtered in the same manner

without prior electrical stunning. Subsequently, all birds were subjected to feather removal and

evisceration. The entire procedures of slaughtering and following processes were carried out

following the guidelines stipulated in the halal standards MS1500: 2009 (2009). Once dressed, the

whole Pectoralismajor muscles from carcass were filleted and immediately snap frozen in liquid

nitrogen. The muscle samples were stored in -80ºC until subsequent analysis.

For proteome analysis, 0.5 g of initially pulverized muscle samples were extracted in 5 ml of ice-cold

extraction buffer (40 Mm tris, 7 M urea, 2 M thiourea, 50 mM DTT, 4% CHAPS, 0.25% Bio-Lyte®

3/10, 40% (Bio-Rad, USA) and 1 µl/ml of ProteoBlock™ protease inhibitor) by high speed

homogenization (Wiggen Hauser, Germany)followed by centrifugation at 12,000 g for 15 min (at

4ºC). The resulted supernatants were collected and stored in -80

ºc until analyzed. The two dimensional

gel electrophoresis (2DE) begun with 100 µg of extracted protein (diluted in 7 M urea, 2 M thiourea,

50 mM DTT, 4 % CHAPS, 0.2% Bio-Lyte® 3/10, 40% (Bio-Rad, USA)) rehydrated onto initially

thawed IPG strips (7 cm, pH 3-10) (Bio-Rad, USA) using a 3-steps focusing condition (Step 1 -250

V, 15 min, rapid ramp at 20ºC; Step 2- 4000 V, slow ramp, 1 h, at 20

ºC; Step 3 - 4000 V, 10,000 Vh,

rapid ramp at 20ºC) in the PROTEAN IEF cell (Bio-Rad, USA).

At completion of the IEF, the IPG strips were equilibrated with 2.5 ml of equilibration buffer (6 M

urea, 2% SDS, 0.375 M tris-HCl, 20% glycerol and 2% DTT) for 10 min followed by second

equilibration (6 M urea, 2%SDS, 0.375 M tris-HCl, 20% glycerol, 2.5% IAA) for another 10 min with

occasional and gentle shaking. Upon completion, the IPG strips were separated on 10% SDS

polyacrylamide gel using the Mini Protean tetra-cell electrophoresis system (Bio-Rad, USA) at

running condition of 120 V for 100 min. The stained gels (Coomassie Brilliant blue R-250) were

viewed using a gel densitometer (GS-800 Calibrate Imaging Densitometer, Bio-Rad, USA) and the

images were analyzed for the detection of proteins optical densities at 2 fold differences using the

Oral Presentation:


163

PDQuest software (Bio-Rad, USA).

Differentially expressed proteins (at 2-fold different) were excised, purified and sequenced using

MALDI TOF/TOF analysis according to manufacturer’s protocol (Merck Millipore, 2001). The

resulted peptide sequences were compared to ones in the database

(http://www.matrixscience.com/cgi/). The best alignment scores (Mowse score) of more than 67%

between experimental and theoretical protein sequences were significant at p<0.05.


The proteomics analysis of the chickens Pectoralismajor muscle hasdisplayed an average of 128

number of protein spots. Among these, 2 spots were discovered with 2-fold (p<0.05) difference

between electrically stunned and non-stunned slaughter group. The proteins were later identified as

beta enolase (BE) and pyruvate kinase (PK).

BE involves in the glycolytic pathway, catalyzes the conversion of phosphoglycerate to

phosphoenolpyruvate in both aerobic and anaerobic condition. In this study, the decreased expression

(p<0.05) of this enzyme following stunning could be suggestive of a reduced glycolysis mechanism.

Electrical stunning is well known for its benefit in rendering animal unconscious for a painless

slaughter procedure. Heath et al (1994) has demonstrated inhibition of impulses transmission that

reduced the sensibility of pain by electrical stunning. Thus, the decreased expression of BE in

electrically stunned chickens maybe a consequence of inhibition of sensibility.

PK is a metabolic enzyme which is involved later in the glycolyticpathway to catalyze the removal of

one phosphate moleculesfrom phosphoenolpyruvatein forming the ATP complex (Gupta and

Bamezai, 2010). In the electrical stunninggroup, the concentration of PK was found to be down-

regulated by 2-fold (p<0.05). The decreased expression of the enzyme could be explained by the

cessation of consciousness by the electrical stunning procedure that has slowed down the rate of

glycolysis.

CONCLUSION

The decreased expressions of beta enolase and pyruvate kinase following pre slaughter electrical

stunning suggests that the application of such stunning regime may have slowed down the rate of

glycolytic metabolism.

http://www.matrixscience.com/cgi/

Oral Presentation:


164

ACKNOWLEDGEMENTS

The authors are very grateful for the financial assistance from Universiti Putra Malaysia throught he

Research University Grant Scheme (RUGS Project No.: 02-03-10-0957RU/91962).

REFERENCES

i. Ali, M.S., Kang G. and Joo S.T. (2008). A review: Influencesof pre-slaughter stress on poultry

meat quality. Asian-Australasian Journal of Animal Sciences, 21: 912-916.

ii. Arshad, F.M., Abdullah, N.M.R., Kaur, B. and Abdullah, A.M. (2007) 50 Years of MalaysiaN

Agriculture: Transformational Isuues, Challenges and Direction (pp. 585-615).UniversitiPutra

Malaysia Press,Serdang.

iii. MS 1500:2009 (2009). Halal Food-Production, Preparation, Handling and Storage-General

Guidelines (Second Revision). Department of Standards Malaysia.

iv. Dick, F.M., Wiel, V.D. and Zhang, W. (2007).Identification of pork quality parameters by

proteomics.Mea tScience, 77 (1): 46–54

v. Feliu, J.E., Hue, L.andHers, H. (1976) Hormonal control of pyruvatekinaseactivity and of

gluconeogenesis in isolate dhepatocytes.Proceedings of the National Academy of Sciences, 73

(8):2762-2766.

vi. Goksoy, E.O., Mckinstry, L.J., Wilkins, J., Parkman, I., Phillips, A., Richardson, R.I. and

Anil, H. (1999).Broilerstunning and meatquality.PoultryScience. 78:1796-1800.

vii. Gregory, N.G. (2005).Recent concerns about stunning and slaughter.Meat Science, 70: 481-

491.

viii. Hollung, K., Veiseth, E., Jia, X., Fergestad, E.M. and Hildrum, K.I. (2007). Application of

proteomics to understand the molecular mechanisms behind meat quality. Mea tScience,

77:97-104.

ix. Jia, X., Hildrum, I.K., Frank, W., Kummen, E., Aass, L. and Hollung, K. (2006).Changes in

enzymes associated with energy metabolism during the early post mortem period in

longissimus thoracis bovine muscle analyzed byproteomics. Journal of Proteome Research,

5:1763-1769.

x. Koohmaraie, M. (1996). Biochemical factors regulating the toughening and tenderisation

processes of meat. Meat Science, 43:193-201.

xi. MohanRaj, A.B., Grey, T.C., Audsley, A.R. andGregory, N.G. (1990).Effect of electrical and

gaseous stunning on the carcass and meat quality of broilers. British PoultryScience, 31:725-

733.

http://www.sciencedirect.com/science/journal/03091740

http://www.sciencedirect.com/science/journal/03091740/77/1

http://www.pnas.org/

Oral Presentation:


165

xii. Verrilis, N.M. (2006).Clinical proteomics: present and future prospects.Clinical Biochemist

Reviews, 27(2):99-112.

ID1441

Functional Foods as Dietary Phophylaxis to Chronic Diseases

Swee T. Thed

Faculty of Applied Sciences and Computing, Tunku Abdul Rahman University College, Jalan Genting

Kelang, Setapak, 53300 Kuala Lumpur Malaysia

ABSTRACT

Current demands on food are not only for reduced calories and fats, but also for excellent taste and

health benefits. In the United States, more than 1 million people die of heart disease and cancer

combined every year and an alarming 3.6 million adults were affected by diabetes in Malaysia in

2013. Functional foods which go beyond nutrition to provide actual medical benefits offer dietary

phophylaxis to various chronic diseases such as cardiovascular diseases, cancers and diabetes.

Antiangiogenic phytonutrients such as resveratrol have been suggested to treat cancer, macular

degeneration in the eye, and other diseases that involve a proliferation of blood vessels.

Multivitamins, minerals and other cellular nutrients have been recommended by researchers as

preventive and therapeutic agents for chronic diseases including coronary heart disease. Many of

these essential nutrients are found in functional foods; and they supply vital bioenergy to millions of

heart and blood vessel cells, thereby optimizing cardiovascular function. As more consumers believe

in disease prevention rather than disease treatment, innovative functional foods including halal

functional foods fortified with health-promoting ingredients will continue to be on high demand and

the way forward.

Keywords: Functional foods, dietary phophylaxis, chronic diseases

1. INTRODUCTION

The concept of halal food today is beyond the understanding of religious values but it also represents

hygiene, quality and the health aspect of the food consumed. With the raising concern on health,

tremendous amount of research and the development on halal functional foods have been carried out

and halal functional foods have huge potential in capturing both Muslim and non-Muslim markets

Oral Presentation:


166

worldwide.

Functional foods are designed to allow consumers to eat enriched or fortified foods close to their

natural state, rather than by taking dietary supplements manufactured in liquid or capsule form. This

concept allows consumers to enjoy functional foods which are nutritious, healthy and tasty. The

function food was first developed in Japan during the 1980s. In Japan, all functional foods must meet

three established requirements: foods should be (1) present in their naturally-occurring form, rather

than a capsule, tablet, or powder; (2) consumed in the diet as often as daily; and (3) should regulate a

biological process in hopes of preventing or controlling disease (Hardy, 2000).

The world market for functional foods and beverages is expected to reach USD130 billion by 2015,

according to Global Industry Analysts (2014). Market growth is fuelled by product innovation and

increasingly health-conscious consumers with higher disposable incomes.

This paper reviews topics pertaining to the controversy of the primary cause of some chronic diseases,

health benefits of functional foods, and suggests recommendations for future exploration on

functional foods.

2. METHODOLOGY

i. Controversy of the Primary Cause of Some Chronic Diseases

Dietary cholesterol. Eating cholesterol laden foods has been reported as the major cause of disease,

disabilities and death in many regions of the world today. During the 20th century, when animal foods

became more affordable, people switched from plant-based diets to animal-based diets and

dramatically restricted the consumption of plant foods. This triggered the biggest health disaster in

human dietary history and ushered in a new era of eating-related diseases. Animal-based diets can

clog the arteries, restricting the delivery of oxygen to vital organs and leading to various chronic

diseases ranging from heart disease, strokes, diabetes, hypertension, atherosclerosis, kidney failure,

osteoporosis, arthritis, fibroids, immune deficiency, senility to cancers. Many researchers have

indicated that the primary cause of clogged arteries is dietary cholesterol. Deprive the heart of

oxygen, we get heart attack; deprive the brain of oxygen, we get stroke; deprive the body cells of

oxygen, this would be the underlying causes of cancers (Anderson, 2008).

Oral Presentation:


167

Vitamins deficiency. According to Rath (2003), dietary intake of cholesterol is only the secondary

cause of cardiovascular diseases. The primary cause of cardiovascular diseases is due to vitamins

deficiency in millions of blood vessel wall cells, causing (1) instability of vessel wall; (2) “micro-

cracks” and lesions along the inner lining of vascular wall; (3) atherosclerotic deposits, in that

sequence. Lesions of vascular wall stimulate the production of repair factors (cholesterol, lipoprotein)

by liver to repair the cracks and lesions resulting atherosclerotic deposits on the blood vessel wall, and

eventually leading to clogging of coronary artery (heart attack) or clogging of brain artery (stroke).

ii. Health Benefits of Functional Foods

Eradication of “cardiovascular epidemic” by optimum intake of micronutrients. The outermost layer

of blood vessel wall is composed of collagen. Vitamin C helps to prevent cardiovascular diseases by

strengthening the collagen. Collagen contains 3 helical polypeptides chains which combined to form

a tropocollagen. Tropocollagen contains repeating units of Pro-Hyp-Gly (proline - hydroxylated

proline - glycine). Hydroxylation of proline increases the stability of collagen. Hydroxylation of

collagen reactions are catalyzed by hydroxylase and require vitamin C. Deprivation of vitamin C

leads to deficiencies in proline hydroxylation, which leads to less stable collagen. Vitamin C, an

effective reducing agent, maintains prolyl hydroxylase in an active form, by keeping its iron atom in

the reduced ferrous state (Fe2+

). Collagen synthesized in the presence of vitamin C is more stable and

gives high tensile strength blood vessel wall.

Optimum intake of essential cellular nutrients (particularly vitamin C, vitamin E, lysine and proline),

or functional foods rich in these nutrients helps to maintain the stability of blood vessel wall and thus

prevent atherosclerotic deposits and cardiovascular diseases (Rath, 2003). The author further claimed

that their breakthrough discoveries on the primary cause of cardiovascular diseases (i.e. due to

vitamins deficiency) will lead to the eradication of global “cardiovascular epidemic” and may even

threaten the entire pharmaceutical industries.

iii. Immunity boosters.

According to Anderson (2008), animal-based foods weaken the immune system. A weakened

immune system cannot recognize and kill cancer cells in the body. Having a strong immune system is

the only cure for cancers. Plant foods are the only foods that strengthen the immune system and

contain cancer-fighting nutrients. The Disease Reversal Program group in the U.S. indicated that

many chronic diseases such as cancers, cardiovascular diseases and HIV can be reversed by adopting

100% plant-based diets without any medication. Functional foods rich in antioxidants such as

Oral Presentation:


168

resveratrols, flavanoids, beta-carotene, and tocopherols are immunity-boosting foods; and play an

important role in body defense by strengthening our immune system and neutralizing free radicals.

iv. Antiangiogenic foods for cancer treatment.

Li et al., (2012) presented a new way for treating cancer and other diseases: anti-angiogenesis,

preventing the growth of blood vessels that feed a tumor. Although antiangiogenic drugs are now

available for many advanced malignancies, cost and toxicity considerations preclude their broad use

for cancer prevention. Potent antiangiogenic molecules (such as lycopene, resveratrol and

astaxanthin) have now been identified in dietary sources (including functional foods), suggesting that

a rationally designed antiangiogenic diet could provide a safe and novel strategy for cancer

prevention.

v. Functional foods for the brain.

There is growing evidence that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are

needed for the development of the fetal brain and for cognitive performance of infants. Omega-3 and

omega-6 fatty acids in nuts, seeds and oily fish, functional foods rich in B-vitamins, iron, iodine and

zinc could improve cognitive performance during childhood (Eilander et al., 2010). Exploration on

the effect of these brain boosters on the cognitive function of the aged group may benefit senile

dementia and Alzheimer’s patients.

vi. Other “food medicines”.

Virgin coconut oil is emerging as a popular functional food oil due to its antioxidant potential (Marina

et al., 2009). Brown rice verities showed hypocholesterolemic effect and can be used as a functional

food to lower lipid profile. Brown rice is rich in biologically active components such as dietary

fibers, vitamins, γ-amino butyric acid (GABA), and (γ)-oryzanol (Roohinejad et al., 2009). Brown

rice has also been recommended for the amelioration of gout and other forms of arthritis. Prebiotics

are non-digestible carbohydrates and render many health benefits in the large intestine such as

stimulation of the viability of probiotics, reduction of cancer risk and increase calcium and

magnesium absorption (Al-Sheraji et al., 2013). Blueberries aids memory, alertness, and cognitive

function. Oat contains beta-glucan which helps in lowering of blood cholesterol; and its insoluble

fiber promotes bowel health and lower colon cancer risk. The antioxidant capacity of acai berry is the

highest reported for any food and been used as a preventive and therapeutic agent against cancer

(Schauss, 2011).

http://www.sciencedirect.com/science/article/pii/S175646461300193X

Oral Presentation:


169

vii. Good and bad vitamin E.

Vitamin E has benefited mankind due to its strong antioxidant property. However, studies by Gee

(2014) indicated that alpha-tocopherol supplementation can be suicidal whereas tocotrienol

supplementation is ideal for long-term disease prevention as it has no known adverse effect. The

increased all-cause mortality and higher prostate cancer incidence in human subjects, and shortened

lifespan of field voles after alpha-tocopherol supplementation can be explained by the contrary roles

of tocopherols (bad vitamin E) and tocotrienols (good vitamin E), and the suppression of tocotrienol

uptake due to saturation of alpha-tocopherol in the liver.

CONCLUSION

Whether dietary cholesterol or vitamin deficiency is the primary or secondary cause of chronic

diseases, functional foods do play a vital role in ameliorating chronic illnesses. Further investigation

on the interaction between the bad and good vitamin E will provide useful information for vitamin E

fortification in functional foods. The addition of health-promoting ingredients with poor solubility

into functional foods and beverages could be problematic. Future research on new technologies, such

as nanoencapsulation, for functional food manufacture is warranted.

The health care industry is changing because patients have become discerning consumers; it is

changing because the nature of many diseases is shifting from acute to chronic (Halford & Burne,

2007). Most importantly, it is changing because we are all living longer, and health services are

facing the challenge to support the escalating treatment cost for chronic diseases. All these changes

favour a paradigm shift to the non-drug functional food approach for disease prevention.

ACKNOWLEDGEMENTS

I acknowledge TAR UC for sponsoring me to present this paper at MIHREC 2014.

REFERENCES

i. Al-Sheraji, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Mohd Yusof, R., & Hassan, F.A.

(2013). Prebiotics as functional foods: A review. J. Functional Foods. Vol. 5(4): 1542–1553.

ii. Anderson, M. (Producer). 2008. Eating- It’s the biggest causes of diseases, disabilities and

death in the U.S. today. 3rd

ed. [Motion picture]. United States: RaveDiet.com.



http://www.sciencedirect.com/science/journal/17564646/5/4

Oral Presentation:


170

iii. Eilander, A., Osendarp, S., & Tiwari, J.K. (2010). Functional food for the brain. In Smith, J.

& Charter, E (Ed), Functional Food Product Development (p.344-361). Wiley-Blackwell- A

John Wiley & Son Ltd., Publication.

iv. Gee, P.T. (2014). Bad and good vitamin E. Paper presented at Oils and Fats International

Congress, 5-7 November 2014, Kuala Lumpur, Malaysia.

v. Global Industry Analysts. (April, 2014). Functional food industry market research &

statistics. http://www.reportlinker.com/ci02036/Functional-Food.html.

vi. Halford, P. & Burne, J. (2007). Food is Better Medicine than Drugs. PiatkusBook Ltd.,

Great Britain.

vii. Hardy, G (2000). Nutraceuticals and functional foods: introduction and meaning. In

Nutrition 16 (7–8): 688–9. doi:10.1016/S0899-9007(00)00332-4. PMID 10906598.

viii. Li, W.W., Li, V. W., Hutnik, M. &Chiou, A.S. (2012). Tumor Angiogenesis as a Target for

Dietary Cancer Prevention. J. Oncol. 2012; 2012: 879623. Published online Sep 29, 2011.

doi: 10.1155/2012/879623.

ix. Marina, A.M., Che Man, Y.B. & Amin, I. (2009). Virgin coconut oil: emerging functional

food oil. Trends in Food Science & Technology 20: 481-487.

x. Rath, M. (2003). Why Animals Don’t Get Heart Attacks...But People Do! MR Publishing

Inc., Fremont, CA, USA.

xi. Roohinejad, S., Omidizadeh, A., Mirhosseini, H., Rasti, B., Saari, N., Mustafa, S., Mohd

Yusof, R., Hussin, A.S.M., Hamid, A., & Abd Manap, M.Y. (2009). Effect of

hypocholesterolemic properties of brown rice varieties containing different gamma

aminobutyric acid (GABA) levels on Sprague-Dawley male rats. J. Food Agriculture &

Environment Vol.7 (3&4): 197-203.

xii. Schauss, A.G. (2011). Acai – An Extraordinary Antioxidant-Rich Palm Fruit. (3rd

Ed).

BioSocial Publications, Washington, USA.

http://www.reportlinker.com/ci02036/Functional-Food.html

http://en.wikipedia.org/wiki/Digital_object_identifier

http://dx.doi.org/10.1016%2FS0899-9007%2800%2900332-4

http://en.wikipedia.org/wiki/PubMed_Identifier

http://www.ncbi.nlm.nih.gov/pubmed/10906598

http://www.ncbi.nlm.nih.gov/pubmed/?term=Li%20VW%5Bauth%5D

http://www.ncbi.nlm.nih.gov/pubmed/?term=Li%20VW%5Bauth%5D

http://dx.doi.org/10.1155%2F2012%2F879623

Oral Presentation:


171

ID148

Understanding Integrity Practices of the Manufacturers in Halal Food Supply Chain

Kamisah Supian1, Azmawani Abd Rahman

2

1 Faculty of Business, Universiti Selangor, 40000 Shah Alam, Malaysia.

2 Halal Product Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

ABSTRACT

In the last decade, the demand for halal food has increased significantly. The growth of the halal food

demand is expected to provide an opportunity to produce more of halal products, especially food,

which is very crucial for a Muslim in ensuring its authenticity. Recently, halal authenticity has been a

major concern in the food industry. The issues of adulteration of haram or mushbooh ingredients in

food productions (i.e. non-compliance to health or safety standards), non-compliance with Shariah

law and contamination with non-halal ingredients need serious attention by all parties involved. This

includes food safety, healthy, nutrition and quality. This paper attempts to understand the halal food

integrity practices and its challenges along the halal supply chain. The challenges of halal food

integrity practices are how to preserve the integrity of halal food along its supply chain that complies

with the general principles of Shariah law and zero contamination with non-halal

materials/ingredients. Generally, integrity refers to the consistency which synonymous with goodness,

such as to do the right thing and to do things right. Halal integrity is to assure the products are being

sourced, produced, processed, stored and disseminated parallel with the Islamic values of high quality

and safety. To uphold the integrity of halal food is a very challenging task as contamination with non-

halal ingredient at one point will disturb the whole halal chain. Thus, the adherence to halal integrity

practices is important to be preserved and sustained through the activities of compliance to the law

and standards, control, coordination, cooperation, communication and commitment along the supply

chain by the manufacturers. As Malaysia to be a world halal hub, preserving and sustaining the

integrity of halal food is an obligatory perspective in order to obtain the trust of the consumers.

Therefore, the integrity of halal food should be monitored to sustain the authenticity of halal food.

Keywords:Halal food, integrity, halal food supply chain, challenges

Oral Presentation:


172

1. INTRODUCTION

Integrity is a widely used concept in the business ethics, organizational behavior and human resource

management, and most of the time, it is a cited concept in organizational studies. Despite an increase

in academic publications in the knowledge area of the halal industry for the past few years, there are

limited numbers of academic publications discussing the area of halal food supply chain and halal

integrity. The ability to uphold the integrity of halal food means that the flow of material and

information within a company and/or through a supply chain can obtain the trust of the consumers of

halal food authenticity. Islamic dietary laws prohibit the consumption of alcohol, pork, blood, dead

meat, and meat which has not been slaughtered according to Islamic rulings. These laws are binding

and must be observed at all times.

The complexity of the supply chain has contributed various integrity issues related to halal food. The

issues of quality, law and regulation, safety and production itself have difficulties to be monitored and

controlled in ensuring the halalness of the food. A plethora of food scandals such as the horsemeat

scandal (UK), “melamine milk” scandal (China), “meet - Taco Bell” scandal (California) and “pig-

DNA” scandal (Malaysia) has shaken public confidence in food integrity. In food industry, pork and

its derivatives are among the most widely used materials which research had been done and found 185

by-product came from only a pig (cnn.com, 2010).

The food scandals put the integrity of halal food on the agenda. The outcome of these scandals has

acquired the need of maintaining and sustaining the integrity of halal food. The cases exemplify how

concerns are no longer limited to the better quality product and safer food which has been addressed

broadly by literatura, practices, legislation, regulations and standards (Marucheck et al., 2011; Roth et

al., 2008). Integrity practices in halal food can be useful to be part of a competitive strategy and to

increase company coordination and harmonization in food supply chains.

The purpose of this study was to carry out a literature review of the integrity practices to identify

whether a common theoretical framework with respect to implementation of food integrity practices

exists. Several different definitions of integrity are currently being applied. The integrity practices

field has developed in different directions, and several of the integrity studies in the food industry

cover different scientific fields and apply different scientific methods. Integrity practices are an

interdisciplinary research field, and it spans the natural sciences as well as the social sciences.

Oral Presentation:


173

2. METHODOLOGY

First, the literature review started with identifying the theoretical contributions to integrity practices.

Then, the qualitative and quantitative studies of food integrity practices were identified, after which

an attempt was made to place these studies in their appropriate scientific fields. Finally, various

methods applied in food integrity practices studies were identified. The literature review was carried

out by using the databases such as Emerald, ScienceDirect, and Google Scholar. The following

combinations of terms were used in the literature search such as ‘integrity* + food’, ‘integrity* +

definition’, ‘integrity* + halal + food’, ‘integrity* + halal + food + supply chain management,

‘Integrity* + food + challenges’, and ‘integrity* + food + method’.


The main findings of the theoretical contribution on integrity practices of halal food are presented

here, including definitions of integrity, halal food supply chain and the challenges of halal food

integrity practices.

Definitions of integrity

Integrity is often described as personal consistency and synonymous with goodness (Koehn, 2005).

According to Doug Ross (2005), “integrity is doing the right thing and doing things the right way”. It

posits that integrity requires responsible action. The word integrity is from the Latin word,

“integritas” which means wholeness, conscientiousness, soundness, completeness, coherence,

rightness or purity (Gosling & Huang, 2009; Palanski & Yammarino, 2007; Worden, 2003).There is

little agreement in the literature about the meaning and scope of integrity (Gosling & Huang, 2009;

Palanski & Yammarino, 2009).

Palanski & Yammarino (2007) identified three significant problems in the study of integrity that are,

too many definitions, too little theory and too few rigorous empirical studies. The different meaning

of integrity can be classified into five general categories: consistency of words and actions,

wholeness, consistency in adversity, being true to oneself, and moral/ethical behavior (Palanski &

Yammarino, 2007). Thus, the integrity of a halal food is to seek and obtain a desirable outcome by

maintaining and sustaining a consistent and unambiguous action, values, methods, measures, and

principles by giving the assurance of halal products to consumers.

Oral Presentation:


174

Halal food supply chain

Several published studies describing halal food supply chain have been run aground. Halal food

supply chain is the management of a halal network with the objective to extend the halal integrity

from the source to the point of consumer purchase (Tieman, van der Vorst, & Ghazali, 2012). Tieman

(2011) argues that the foundation of halal supply chain management is determined by direct contact

with haram, risk of contamination and perception of the Muslim consumer. The risk will start from

the development of the food goes to the marketplace as the image of food being perceived as halal

upon consumption (Tieman et al., 2012).

The halal food supply chain acquires the entire network must comply with halal dietary laws at all

appropriate stages to ensure the integrity of halal food from farm to fork. Halal supply chain model in

figure 1 illustrates the flow of the product to the market with the commitment from top management

to ensure all parties involved must comply with the halal policy and its objectives; coordination,

control, cooperation and communication across the halal supply chain i.e. logictics, resources, process

and network (Tieman et al., 2012). Thus, the halal supply chain is incorporation of business process

and activities from various links of the supply chain by sustaining the halal integrity that in line with

Islamic law.

Figure 1: Halal supply chain model (Tieman et al., 2012)

Challenges of halal food integrity practices

The integrity of halal food supply chains is becoming an increasing concern and challenging in vast

business network in the food supply chain (Lam & Alhashmi, 2008; Tieman et al., 2012; Zailani,

Oral Presentation:


175

Arrifin, Wahid, Othman, & Fernando, 2010). In the halal food industries, the following challenges

have been identified.

Regulations and standards. Over past seven annual conventions of the World Halal Forum (WHF),

standardization of the halal certificate has become a major issue discussion. With the rising number of

halal users anxious about the legitimacy of their purchases, many producers and exporters realized the

demand for authentic halal certification of the products and services offered to this market segment.

The variety of standards creates confusion within the marketplace, particularly in the matter of

authenticity. In Malaysia, the halal food production must comply with the MS1500:2009 in obtaining

the halal certification, which issued by the Department of Islamic Development Malaysia (JAKIM).

All halal food stuffs produced locally and/or imported should comply with JAKIM approval and

verification of halal certification.

Internal and external responsibilities. The integrity of halal food should be preserved by fulfilling the

Shariah law along its supply chain. The integration of internal (firm) and external (suppliers) could

contribute to customer satisfaction (Yu, Jacobs, Salisbury, & Enns, 2013). The level of customer

satisfaction could be increasing once their trust being fulfilled. Thus, firm and supplier should be

committed to ensuring the workflow of halal food always comply with Shariah law. Willingness to

provide halal dedicated assets, willingness to apply halal certification for raw materials/ ingredients

and willingness to send the workers to halal food training are among the commitment of the firm and

supplier to uphold the integrity of the halal food supply chain.

CONCLUSION

From the literature review, it is clear that differences do exist between the definitions of integrity. The

literature review has shown that no common understanding of the definitions and principles of

integrity exist, nor is there a common theoretical framework with respect to implementation of food

integrity practices.

It is important for halal certified companies to look beyond their production, ingredients, and extends

halal to the entire supply chain in ensuring that the process of halal food in its supply chain are in

compliance with Shariah and meet the requirements of their target Muslim market. Further empirical

research is needed to better understand and measure the integrity practices of halal food at different

perspective, i.e. logistics, which play an important vehicle along the food supply chain.

Oral Presentation:


176

Further academic research is also required in order to better understand the halal integrity practices in

organizing halal supply chains for different markets. Are there differences between the halal supply

chain management requirement, i.e. between Muslim and non-Muslim countries? Finally, there is a

need for a halal supply chain model that is able to describe and optimize halal supply chains. This

would help the halal certified food industry to move towards a supply chain approach more on

halalan-toyibban.

ACKNOWLEDGEMENT

We would like to thank UNISEL and MOE for the financial support. We would also like to thank all,

i.e. PBS and UPM, for the assistance and support in completion of this paper. The concern and

commitment granted have made the process worthy.

REFERENCES

i. Gosling, M., & Huang, H. J. (2009). The fit between integrity and integrative social contracts

theory. Journal of Business Ethics, 90, 407–417.

ii. Koehn, D. (2005). Integrity as a Business Asset. Journal of Business Ethics, 58(1), 125–136.

doi:10.1007/sl0551-005-1391-x

iii. Lam, Y., & Alhashmi, S. M. (2008). Simulation of Halal Food Supply Chain with

Certification System: A Multi-Agent System Approach. In PRIMA’08: Proceedings of the

11th Pacific Rim International Conference on Multi-agents: Intelligent Agents and Multi-

agent System, Hanoi, Vietnam, 15-16 December. (pp. 259–266).

iv. Marucheck, A., Greis, N., Mena, C., & Cai, L. (2011). Product safety and security in the

global supply chain: Issues, challenges and research opportunities. Journal of Operations

Management, 29(7-8), 707–720. doi:10.1016/j.jom.2011.06.007

v. Palanski, M. E., & Yammarino, F. J. (2007). Integrity and Leadership: clearing the conceptual

confusion. European Management Journal, 25(3), 171–184. doi:10.1016/j.emj.2007.04.006

vi. Palanski, M. E., & Yammarino, F. J. (2009). Integrity and leadership: A multi-level

conceptual framework. The Leadership Quarterly, 20(3), 405–420.

doi:10.1016/j.leaqua.2009.03.008

Oral Presentation:


177

vii. Roth, A. V., Tsay, A. A., Pullman, M. E., & Gray, J. V. (2008). Unraveling the food supply

chain: strategic insights from China and the 2007 recalls. Journal of Supply Chain

Management, 44(1), 22–39.

viii. Tieman, M. (2011). The application of Halal in supply chain management: in-depth

interviews. Journal of Islamic Marketing, 2(2), 186–195. doi:10.1108/17590831111139893

ix. Tieman, M., van der Vorst, J. G. a. J., & Ghazali, M. C. (2012). Principles in halal supply

chain management. Journal of Islamic Marketing, 3(3), 217–243.

doi:10.1108/17590831211259727

x. Worden, S. (2003). The role of integrity as a mediator in strategic leadership: a recipe for

reputational capital. Journal of Business Ethics, 46(1), 31–44.

xi. Yu, W., Jacobs, M. a., Salisbury, W. D., & Enns, H. (2013). The effects of supply chain

integration on customer satisfaction and financial performance: An organizational learning

perspective. International Journal of Production Economics, 146(1), 346–358.

doi:10.1016/j.ijpe.2013.07.023

xii. Zailani, S., Arrifin, Z., Wahid, N. A., Othman, R., & Fernando, Y. (2010). Halal traceability

and halal tracking systems in strengthening halal food supply chain for food industry in

Malaysia (a review). Journal of Food Technology, 8(3), 74–81.

xiii. Ross, D. (2005). Why develop integrity? Retrieved on May 6, 2013, from

http://www.principledynamics.com/main.cfm?CFID=2078704&CFTOKEN=8c5f592db82cf3

d5-7927BE37-EE2D-866E-3AA2047FCF4147D8

xiv. Anonymous (2010). From one pig – bacon and 184 others things. CNN.COM. Retrieved on

20 March 2013, from

http://www.edition.cnn.com/2010/OPINION/10/24/meindertsma.tracing.pig/

http://www.principledynamics.com/main.cfm?CFID=2078704&CFTOKEN=8c5f592db82cf3d5-7927BE37-EE2D-866E-3AA2047FCF4147D8

http://www.principledynamics.com/main.cfm?CFID=2078704&CFTOKEN=8c5f592db82cf3d5-7927BE37-EE2D-866E-3AA2047FCF4147D8

http://www.time.com/time/magazine/article/0,9171,1902837,00.html

Oral Presentation:


178

ID1463

Isolation and Antimicrobial Sensitivity Profile of Salmonella Typhimurium and Escherichia Coli

O157:H7 Associated with Carcasses and Hides of Cattle Slaughtered at Halal Abattoir in

Gombe, Nigeria

*Adamu, M.T1 and Ja’afaru, M.I

2

1Department of Microbiology, Gombe State University, Gombe, Gombe State, Nigeria

2Department of Microbiology, Modibbo Adama University of Technology, Yola, Nigeria

ABSTRACT

A total of fifty (50) samples were collected from Gombe township abattoir. Twenty five (25) samples

each for carcasses and hides of slaughtered animals. The methods used include cultural techniques

using selective media (Sorbitol MacConkey agar and SS agar) for the isolation of the bacteria.

Biochemical and serological were performed to identify the isolates. Disc diffusion method was

adopted for the sensitivity test using commercially prepared antimicrobials. The total bacterial count

of carcass and fecal samples were 2.5x106 and 3.3x10

6 respectively. The specimens for isolation of

E.coli O157:H7 were cultured using Sorbitol MacConkey (SMAC) agar medium and a total of

9(36%) isolates yielded colorless colonies (O157:H7) from the carcass samples while 16(64%)

produced pink coloration (non-O157:H7). Eleven isolates were colorless while 14(56%) were pink for

the hides samples. For Isolation of Salmonella sp the samples were cultured on Salmonella-Shigella

agar (SS agar) and the results revealed that 12(48%) isolates were of Salmonella sp from the carcass

samples while 14(56%) were obtained from the hides samples. A sum of 8(32%) and 5(20%) were

serologically confirmed to be isolates of E.coli O157:H7 for carcass and hides samples respectively.

Serological tests for Salmonella sp showed that 9(36%) were serotypes of Salmonella typhimurium for

carcass samples while 5(20%) were positive among the hides samples. Antimicrobial sensitivity test

revealed that all E.coli O157:H7 and S.typhimurium isolates from carcass samples were resistant to

Chloramphenicol, Co-trimazole, Amoxicillin and Cloxacillin + Clavulanic acid but susceptible to

Gentamicin. All isolates of E.coli O157:H7 were susceptible to Sparfloxacin while 43% was recorded

for S.typhimurium. Similar antimicrobial resistance was recorded for hide samples. All the isolates of

E.coli O157:H7 were susceptible to streptomycin but those of S.typhimurium were resistant.

Keywords:Abattoir, Antimicrobials, E.coli O157:H7, S.typhimurium

1. INTRODUCTION

The continuous drive to increase meat production for the protein needs of the ever increasing world

population has some pollution problems attached. (Hinton et al., 2000: Laukova et al., 2002). Meat

processing industries (Abattoir) are generally less sophisticated in developing countries, like Nigeria,

Oral Presentation:


179

unlike advanced countries, where Environmental Impact Analysis and treatment are considered before

constructing the abattoir (Ogbonnaya, 2008). This underdevelopment often leads to contaminations

from hides, hooves and content of alimentary canal (tract) during evisceration and negatively impact

on the environment in ways that include introducing microbes into the soil surface and ground water

(Amisu et al., 2003). According to WHO (1993), illness arising from the consumption of

contaminated foods is one of the most common health problems in the modern world. Meat of course

is food and certainly falls in the above category. These illnesses bring about human sufferings and

cause decline in productivity, which invariably could result in substantial economic loss. The

microorganisms which are found to contaminate and cause spoilage of meat products are bacteria,

yeast and moulds. These organisms are introduced into meat by the butchers and work men, or

through water and air in the dressing, cooling, and cutting rooms or tables and even the environment

(Okodugha and Obanu, 1989). The high ambient temperature of our environment coupled with

shortage of portable water and poor handling practices predisposes meat and the resulting products to

massive microbial contamination and consequently rapid deterioration and even poisoning (Abdullahi

et al., 2005).

Contamination of carcasses can also be attributed to cross contamination during slaughtering and

evisceration (WHO, 1993). Bacteria such as Salmonella spp, Escherichia coli and Clostridium spp

among others are of global concern for their role in contamination of meat and its product as well as

their role in food-borne disease transmission. Serotypes of these organisms have also been severally

reported to be resistant to antimicrobials. (Mayhofer et al., 2004; McDermott, 2002, Nys et al., 2004,

Abdullahi et al., 2005 and Dahiru et al., 2008). Therefore, there is a need to isolate the pathogens

from abattoirs so that such resistance pattern can be determined to make comparison. This study at

isolation and determination of antimicrobial profile of Eschcherichia coli O157:H7 and Salmonella

typhimurium from carcass and hides of slaughtered cattle in Halal abattoir.

1. METHODOLOGY

i. Sample Collection

Carcass, hide and fecal samples were collected in sterile containers. For carcasses and hides,

sterile absorbent cotton wool pre-wetted with sterile peptone water was used to rub the entire outer

surface of the hide or carcass. (Biomark Lab. India) (McEvoy et al., 2003). Twenty five (25)samples

each from carcasses, hides were collected making a total of fifty (50) samples.

ii. Total Bacterial Count

Total bacterial count for each specimen was conducted and the average for each category of

sample was calculated and represented as cfu/ml.Following the procedures describe by Black, (2005).

Oral Presentation:


180

Colonies were counted using digital colony counter. To determine the number of colony-forming

units, the numbers of colonies found on the plate were multiplied by the dilution factor.

iii. Isolation of S. typhimurium

One (1) ml of each liquid specimen was inoculated into a screw capped universal bottle

containing 9 mls of Selenite F broth (Park Scientific LTD) and incubated at 37oC for 18 hrsThe pale

colonies with black centers on Salmonella-Shigella agar plates were further sub-cultured on SSA to

obtain pure colonies and kept at 4oC for identification purpose.

iv. Isolation of E. coli O157:H7 and Non- O157:H7

A loopful from MacConkey broth (Park Scientific LTD)containing the isolate incubated for

18hrs was used to streak the surface of Sorbitol MacConkey agar (United states Biological LTD).

E.coli O157:H7 appeared colorless, while Non-O157H7 appeared pink (Baron et al., 1994).

v. Biochemical tests

The isolates were further subjected to biochemical tests which include; motility, Indole test

and Urease test using motility Indole urea media (Biomark Lab. India) in addition isolates were

analysed for H2S production using Kiegler’s iron agar (Biomark Lab, India). Catalase, methyl red and

coagulase tests were also conducted according to the methods describe by Cheesebrough,1984 and

2006.

vi. Serological Tests

Isolates that were biochemically tested to be E.coli were serotyped using SEROTEST® for

E.coli O157:H7(S&A Lab.,Thailand) a polyclonal antibody produced for serological identification

based on agglutination method. Biochemically confirmed S.typhimurium were also serotyped using

Antisera Serotest(S&A Lab., Thailand) by following same procedure describe by the manufacturer..

vii. Antibiotic Susceptibility Tests

To standardize the inoculums density, a BaSO4 turbidity standard equivalent to 0.5

McFarland Standard was used. Three colonies of the same morphological type were selected from S.

typhimurium and E.coli O157:H7 culture plates and then transferred into a tube containing 5ml of

tryptic soy broth.

It was performed according to the method described by Lalitha, (2009) and NCCLS, (2002).

All isolates that were serotyped and shown to be E.coli O157:H7 and Salmonellatyphimurium were

subjected to antimicrobial sensitivity test using commercially prepared discs (Medicare Lab, Nigeria)

for gram negative bacteria. The antibiotics used include; Co-trimazole (30µ), Chloramphenicol (30µ),

Sparfloxacin (10µ), Ciprofloxacin (10µ), Amoxicillin (30µ), Amoxicillin + Clavulanic acid (30µ),

Gentamicin (10µ), Peploxacin (30µ), Ofloxacin (10µ) and Streptomycin (30µ). Mueller-Hinton agar

(Park Scientific) was used for the sensitivity test.

Oral Presentation:


181

RESULTS AND DISCUSSION

Table 1. Distribution of the serologically confirmed isolates (seropositives) in the sample

Carcass Hides Total

NO. Specimens 25 25 75

Organisms

E.coli O157:H7 8(32%) 5(20%) 21(28%)

S.typhimurium 9(36%) 5(20%) 21(28%)

Table 2a. Antimicrobial Susceptibility and Resistance profile of E.coli O157:H7 and S.typhimurium

Isolated from cattle carcass in percentages

Antibiotic

E.coli O157:H7

R I S

S.typhimurium

R I S

Cotrimazole 100% - - 100%) - -

Chloramphenicol 100% - - 100%) - -

Sparfloxacin - - 100% - 57%

43%

Ciprofloxacin - 88% 12% 14% 86% -

Amox+Clv Acid 100% - - 100% - -

Amoxicillin 100% - - 100% - -

Gentamicin - - 100% - -

100%

Pefloxacin - 62% 38% - 100% -

Ofloxacin - 12% 88% 14% 43%

43%

Streptomycin 62% - 38% 100% - -

R=Resistance I=Intermediate S=Susceptibility

Oral Presentation:


182

Table 2b.Antimicrobial Susceptibility and Resistance profile of E.coli O157:H7 and S.typhimurium

Isolated from cattle hides in percentages

Antibiotic

E.coli O157:H7

R I S

S.typhimurium

R I S

Cotrimazole 100% - - 100% - -

Chloramphenicol 100% - - 100% - -

Sparfloxacin - 100% - - 100% -

Ciprofloxacin - 100% - - 100% -

Amox+Clv Acid 100% - - 100% - -

Amoxicillin 100% - - 100% - -

Gentamicin - - 100% - - 100%

Pefloxacin - 80% 20% - 20% 80%

Ofloxacin - - 100% - 40% 60%

Streptomycin - - 100% - - 100%

R=Resistance I=Intermediate S=Susceptibility

The prevalence of E.coli O157:H7 on carcasses and hides was found to be 32 and 20% respectively as

shown in Table 1. The high prevalence may be linked with poor hygienic practice of the abattoir

workers as none of them was wearing hand gloves for example during the sampling period. Higher

prevalence rate of S.typhimurium (36%) was observed on the carcasses compared to that of E.coli

O157:H7 (32%) though the prevalence were the same from hides samples. The contributing factor to

the occurrence may be attributed to the transportation of animals. The prevalence figures of

Salmonella reported by McEvoy et al., (2003) from Irish abattoir was much lower in carcass (7.6%)

than that of Gombe abattoir which may be associated with strict hygienic procedures followed in the

Irish abattoir.

Antimicrobial susceptibility profile of E. coliO157:H7 showed that the organism is 100% susceptible

to Gentamicin for both carcass and hides samples and completely resistant to Cotrimoxazole,

Amoxicillin+Clavulanic acid, Chloramphenicol and Amoxicillin. Sixty two (62%) percent resistance

to streptomycin was observed in carcass samples while 100% susceptibility was recorded in hide

samples (Table 2a&b).

Similarly, Salmonella typhimurium was completely susceptible to Gentamicin (100%) and 100%

resistant to Cotrimoxazole, Chloramphenicol, Amoxicillin and Streptomycin. Intermediate zones of

Oral Presentation:


183

inhibitions were recorded with ciprofloxacin. Resistance to streptomycin was reported by Threlfall,

2002. In another report by McEvoy, 2003 S.typhimurium was 100% resistant to Chloramphenicol and

Streptomycin. This findings were similar to the report that salmonella species have increased their

resistant to Chloramphenicol and similar observation made that resistance in S.typhimurium double

(White et al,. 2002).

CONCLUSION

This study indicated that there was an evidence of high level contamination of cattle carcass and hides

from Gombe abattoir. The isolates showed similar antimicrobial profile both in sensitivity and

resistance. The antimicrobial profile also showed multiple antibiotic resistances by the

S.typhymurium and E.coli O157:H7 isolates. The results also indicate possible cross-contamination of

the animal hides and carcasses. It is highly recommended that government should establish a new

policy regulating the establishment of abattoirs to avoid illnesses coming from contaminations from

abattoirs. Butchers should be enlightened on how to handle meat before selling it to the public.

Indiscriminate use of antimicrobials in animal feeds should be discouraged by implementing policies

in line with global public health practice.

REFERENCES

i. Abdullahi, I.O., Umoh, V.J, Ameh, J.B. and Galadima M (2005)

ii. Comparative assessment of microbiological quality of three local meat products as sold in

Zaria, Nigeria. Nigerian Journal of Scientific Research5 (1): 55-60

iii. Adesemoye, A.O., Opere, B.O. and Makinde, S.C.O, (2006)

iv. Microbial content of abattoir waste water and its contaminated soil in Lagos, Nigeria. African

Journal of Biotechnol. 5(20),1963-1968

v. Amisu, K.O., Coker, A.O., On, S.L.W. and Isokhpehi, R.D. (2003)

vi. Arcobacter butzlieri strains from poultry abattoir effluent in Nigeria. East African Medical

Journal80:218-22

vii. Baron, E.J., Peterson, L.R., Fine Gold, S.M.(1994) Bailey Scott’s Diagnostic Microbiology

9th edition. Ellen/Joe

viii. Black,G.J.(2005) MICROBIOLOGY: Principles and Exploration. Sixth Edition. John Willey

& Sons, Inc.

ix. Cheesbrough, M. (1984) Medical laboratory manual for tropical countries. Volume II:

Microbiology ELBS Pub.inc

x. Cheesbrough, M. (2006) Laboratory manual procedures in microbiology. District Laboratory

Practice in Tropical Countries. Part 2. Cambridge university press, UK.

Oral Presentation:


184

xi. Dahiru, M., Uraih, N., Enabulele, S.A. and Shamsudeen, U. (2008) Prevalence of Escherichia

coli 0157:H7 in fresh and roasted beef in Kano city, Nigeria. Bayero Journal of Pure and

Applied Sciences1 (1): 39-42

xii. Edrington,T.S, T.R Callaway, S.E. Ives, M.J. Engler, M.L. Looper, R.C. Anderson, and

D.J.Nisbet (2006) Seasonal shedding of Escherichia coli O157:H7 in Ruminants: a new

hypothesis. Foodborne pathogenic Disease.3:413-421

xiii. Elder, R.O., Keen, J.E. and Laegred, W.W. (2000) Correlation of enteroherrhagic Escherichia

coli 0157 prevalence in faeces, hides and carcases of beef cattle during processing.

Procedings of National Academy of Science 97: 2999-3003

xiv. Ezeronye, O.U., and Obalua, A.O. (2005) Studies on the effect of abattoir and industrial

effluents on the heavy metals and Microbial quality of Aba River in Nigeria. African Journal

of Biotechnology.5(3). Pp 266-272

xv. Hinton M.H., Mead GC and Ings C. (2000) Microbiology control in the meat industry. Flair

flow Europe Technical manual F-Fe 339A100 May 2000, pp.4-12 (www.exp.ie/flair)

xvi. Laukova, A., Marekova, M., Vasilkova, Z., Papajova, I. and Juris, P., (2002) Selected

microbial consortium of raw and digested slurry and its susceptibility to enterotoxins. World

Journal of Microbiology and Biotechnology18:11-15

xvii. Mayhofer S., Paulsen, P., Smulders, F.J.M and Hilbert, F. (2004) Antimicrobial resistance

profile of five major food pathogens isolated from beef , pork and poultry. International

Journal of Food Microbiology. 97:23-29

xviii. McDermott, P., Zhao, S., Wagner D., Simjee, S., Walker, R. and White, D. (2002). The food

safety perspective of antimicrobial resistance. Animal Biotechnology13(1): 71-84

xix. McEvoy, J.M., Doherty, A.M., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2003) The

prevalence of Salmonella spp in bovine, faecal, rumen and carcass samples at a commercial

abattoir . journal of Applied Microbial. 94:693-700

xx. National Committee on Clinical Laboratory Standards(NCCLS).(2002) Performance Standard

for Antimicrobial Susceptibility Testing 8th Information Supplement M100 S12.

xxi. NYS, S., Okeke, I.N., Kariuki, S., Dinant, G.J., Driessen, C. and Stobberingh, E.E. (2004)

Antimicrobial resistance of faecal E.coli from health y volunteers from eight developing

countries. Journal of Antimicrobial Chemotheraphy54(5): 952-955)

xxii. Ogbonnaya, C. (2008) Analysis of ground water pollution from abattoir waste in Minna,

Nigeria. Research Journal of Dairy Science2(4): 74-77

xxiii. Threlfall, J., (2002) Antimicrobial drug resistance in Salmonella: problems and Perspectives

in food and water born infections. Fenns Microbiology reviews26: 251-339

http://www.exp.ie/flair

Oral Presentation:


185

xxiv. Antimicrobial resistance of Escherichia coli and Therapeutic implications. International

Journal of Medical Microbiology.295:503-511

xxv. White, D.G., Zhao, S., Simjee, S., Wagner, D., and McDermott, P.F. (2002) Antimicrobial

resistance of food borne pathogens. Microbes and infection.4:405-412

xxvi. WHO(2006) Guidelines on Standard Operating Procedures in Microbiology

xxvii. WHO (1993) Application of HACCP system improvement of food safety . WHO food safety

unit, Geneva p.10

Poster Presentation:


186

ID1415

Porcine DNA Extraction from Meatballs For Halal Authentication

*Laila Liyana Mohd Noor, Sahilah Abd. Mutalib, Mohd Khan Ayob, Aminah Abdullah, and Abdul

Salam Babji

Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor

ABSTRACT

Study on the porcine DNA extraction from meatballs was conducted with three different

concentrations of porcine meat and gelatin using conventional polymerase chain reaction (PCR)

analysis. The concentrations chosen were 1.0%, 5.0% and 10.0% porcine meat and gelatin

respectively. Two pairs of oligonucleotide primers namely ATP 6 and ATP 8 were targeted short

sequences of mitochondrial (mt) DNA and produced a band at 83 bp and 126 bp of the amplicons in

size respectively. Agarose gel electrophoresis analysis showed positive results on 1.0%, 5.0% and

10.0% porcine meat and gelatin meatballs. Meat specificity of those primers were tested using seven

(n=7) different species of raw meats (fish, chicken, duck, cow, goat, buffalo and pig). None of the

band was observed for fish, chicken, duck, cow, goat and buffalo. Therefore, mitochondrial (mt) DNA

of ATP 6 and ATP 8 were suitable to detect porcine DNA in meatballs for halal authentication.

Keywords - Porcine, DNA, Meatballs, Polymerase Chain Reaction (PCR), Halal.

1. INTRODUCTION

An adulteration of meat products is the addition of pork to beef products [1]. For example, meatballs

made with comminuted meat can be formulated using beef, chicken, fish and/or pork. However,

substitution of beef in meatballs with lower value meats such as pork, commonly takes place due to

the market competition as well as for economic gains [2]. Therefore, undeclared pork is an

undesirable contaminant regarding religious practices such as Jews and Muslims, where pork meat

should not be present [1]. In addition, animal meats often undergo a tremendous amount of processing

before being sold. Thus, the end-product rarely resembles its whole animal predecessor, making it

difficult to distinguish between species that might be present and usually allowing food authenticity to

be done unchecked [3].

Several analytical approaches have been used to identify degraded and processed substrates rely

mainly on the detection of either protein or DNA. However, protein can easily be denatured during

heat and pressure processing. For this reason, immunological analyses have been replaces by DNA



187

based methods.

More recently, DNA has the advantage of being a relatively stable molecule, as its structure is

conserved within all tissues, presence in most biological tissues as well as able to withstand heat and

pressure processing; making it the molecule of choice for differentiation and identification of

components in foods [1, 3]. Most DNA based methods for species identification in foods consist on

the highly specific amplification of one or more DNA fragments by means of polymerase chain

reaction (PCR). This PCR technique presents a high potential due to its specificity, sensitivity,

simplicity and fast, yet complex to performed [1, 4, 5].

Furthermore, the application of DNA method based on mitochondrial (mt) DNA facilitates the PCR

amplification especially when the availability of DNA templates after its extraction is insufficient for

detection. This is due to the mtDNA contains several folds more abundant than the nuclear genome

[5]. There are numerous mitochondria in a cell and each mitochondrion contains multiple copies of

mitochondrial genome which makes the mtDNA as a potential sensitive genetic marker [6]. MtDNA

has evolved faster between species than the nuclear genomic DNA, thus facilitates the identification

of closely related species. Besides, variations can easily be found in mtDNA sequences that enable

designing of species-specific PCR primers [5, 6]. The used of PCR technique is to amplify a fragment

of mtDNA using a pair of species-specific primer in identifying porcine DNA in foods [7, 8].

The aim of the present study is to detect porcine DNA in meatballs by mitochondrial (mt) of ATP 6

and ATP 8 for halal authentication.

2. METHODOLOGY


A total of seven (n=7) raw meats of fish, chicken, duck, cow, goat, buffalo and pig were purchased

from supermarket and wet market in the area of Selangor between October to November 2013.

Meanwhile, a total of six (n=6) meatballs with different percentage of porcine meat and/or gelatin

were prepared in a final volume of 100 gm as tabulated in TABLE (1).

TABLE (1). Basic ingredients for meatballs.

Ingredients Percentages of porcine meat and gelatin

1.0% 5.0% 10.0% Minced meat 69.0 65.0 60.0 Porcine meat/ porcine gelatin 1.0 5.0 10.0 Shortening 5.0 5.0 5.0 Isolate soy protein (ISP) 4.5 4.5 4.5 Sodium triphosphate (STPP) 0.3 0.3 0.3 Potato starch flour 3.6 3.6 3.6 Black pepper 0.1 0.1 0.1 Salt 1.5 1.5 1.5



188

Sugar 2.0 2.0 2.0 Ice cubes 13.0 13.0 13.0 Total volume 100 100 100

Meatballs were made according to Azhana [9] with some modification. Firstly, minced meat was

blended with porcine meat using food homogenizer with 13% (w/w) ice cubes and shortening for 1

minute. Then, dry materials includes ISP, STPP, potato starch flour, black pepper, salt and sugar were

weighed and blended together for another 1 minute. The batter was kept in a chiller for 20 minutes

before being molded into a ball. Later, meatballs were boiled at 90-95oC for 5 minutes and soaked in

ice water for 10 minutes before drained. Lastly, meatballs were packed in vacuum packaging and

stored at -20°C until used. Same steps were repeated by replacing porcine meat with porcine gelatin.

ii. DNA Extraction

Approximately 25 mg of raw meats (fish, chicken, duck, cow, goat, buffalo and pig) and meatballs

(1.0%, 5.0% and 10.0% (w/w) porcine meat and/or gelatin) were minced and placed into 1.5 ml sterile

microcentrifuge tubes before the DNA were extracted using QIAGEN D’Neasy Blood and Tissue Kit

(Germany) as described by the manufacturer’s instruction. Next, concentration and purity of the

extracted DNA were determined by absorbance at 260 nm and 280 nm using MaestroNano

Spectrophotometer (MaestroGen, USA). The extracted DNA was stored at -20oC until used.

iii. PCR Oligonucleotide Primer

Two pairs of oligonucleotide primers namely ATP 6 and ATP 8 were designed from Yoshida et al.

[10]. Both primers were purchased from 1st Base (Malaysia) and stored at -20°C until used. TABLE

(2) stated the sequences for forward and reverse as well as the amplification size of the primers used.

TABLE (2). PCR oligonucleotide primer.

Primer Sequence (5’-3’) Amplification size Source

ATP 6-F

ATP 6-R

CTA CCT ATT GTC ACC TTA GTT

GAG ATT GTG CGG TTA TTA ATG

83 bp

Yoshida et al. 10

ATP 8-F

ATP 8-R

ATC TAC ATG ATT CAT TAC AAT

TAC

CTA TGT TTT TGA GTT TTG AGT

TCA

126 bp

PCR Amplification



189

PCR amplification was performed in a 25 μl reaction volume, containing a mixture of DreamTaqTM

PCR MasterMix (Fermentas, USA), forward and reverse oligonucleotide primer (1st Base, Malaysia),

nuclease free water (NFW) and the extracted DNA as described by the manufacturer’s instruction. All

mixture was prepared in a 0.2 ml sterile PCR tubes. Negative control was prepared by substituting the

extracted DNA with nuclease free water (NFW) whereas positive control by NovaGen pig genomic

DNA purchased from Merck (Germany).

Further PCR reaction was carried out using Eppendorf Gradient Thermocycler (Eppendorf, Germany)

with a temperature program consisting of the initial heat activation at 95°C for 9 minutes, with 45

cycles were programmed as follows: 92°C for 30 seconds, 55°C for 30 seconds, 72°C for 30 seconds

(ATP 6) or 92°C for 30 seconds, 60°C for 60 seconds, 72°C for 60 seconds (ATP 8) and final

extension at 72°C for 5 minutes [10]. The amplified PCR product (amplicon) was stored at -20oC for

electrophoresis purpose.

iv. Gel Electrophoresis

The amplified PCR products (amplicon) were separated by electrophoresis technique on 3.0% (w/v)

agarose gel in 1X TAE buffer (40 mM Tris-acetate, 1 mM EDTA, pH 8.0) (1st Base, Malaysia) at 100

V for 45 minutes. The gel was pre-stained with MaestrosafeTM

Nucleic Acid (V-BioScience,

Malaysia) while GeneRulerTM

100 bp DNA ladder (Fermentas, USA) was used as DNA size marker.

Finally, all gels were viewed and captured by UV trans-illuminator Gel Documentation System

(Syngene, UK).


The main authenticity issue which commonly arises among Muslim consumers is the need to

determine whether meat products from halal species have not been mixed with similar materials from

non-halal species [11]. Meatball is an example of meat product made by stuffing minced meat and

highly relished over the world. Since fraudulent substitution cases are now arise, it is important to

ensure that prohibited materials are not used in halal meat products.

Molecular techniques developed over the last two decades have allowed the identification of animal

species in fresh or processed meat products [3]. Halal authentication needs easy detection and simple

method such as PCR amplification using mitochondrial (mt) DNA [12]. Mitochondrial (mt) DNA

using mtATP 6 and mtATP 8 as target sequences have relatively high degrees towards porcine DNA

[2].

In this study, six (n=6) meatballs with different percentage of porcine meat and gelatin were tested

using two pairs of oligonucleotide primers as shown in FIGURE 1 and 2. While, 0% porcine meat

and/or gelatin was used as control. Analysis on agarose gel electrophoresis of the amplified PCR



190

products showed that all meatballs containing porcine meat and gelatin were positive towards porcine

DNA. The oligonucleotide primers of ATP 6 and ATP 8 produced a clear band, even in

concentrations as low as 1.0% for the detection of porcine meat and gelatin. Whereas, 0% porcine

meat and/or gelatin was negative.

FIGURE 1. Gel electrophoresis of the amplicons using ATP 6 primer on 3.0% (w/v) agarose gel.

Lane M: 100 bp DNA ladder; Lane NC: negative control; Lane NFW: negative control from DNA

extraction; Lane 1: 0% porcine meat and/or gelatin (control); Lane 2-4: porcine meat with 1.0%, 5.0%

and 10.0% respectively; Lane 5-7: porcine gelatin with 1.0%, 5.0% and 10.0% respectively; Lane PC:

positive control (83 bp).

FIGURE 2. Gel electrophoresis of the amplicons using ATP 8 primer on 3.0% (w/v) agarose gel.

Lane M: 100 bp DNA ladder; Lane NC: negative control; Lane NFW: negative control from DNA

extraction; Lane 1: 0% porcine meat and/or gelatin (control); Lane 2-4: porcine meat with 1.0%, 5.0%

and 10.0% respectively; Lane 5-7: porcine gelatin with 1.0%, 5.0% and 10.0% respectively; Lane PC:

positive control (126 bp).

DNA is the most molecules used for species identification and authentication. However, some



191

materials used for meat products are usually highly processed (high temperature and pressure

treatments) which may cause DNA extraction from such material is difficult and not always

successful due to fragmentation of DNA [3, 10]. For this reason, PCR using species-specific primers

has been used where the target sequence can amplify the short DNA fragments very sensitively [3, 7,

11].

Specificity test for species-specific primers of ATP 6 and ATP 8 towards porcine DNA was

conducted as shown in FIGURE 3 and 4. As indicated, only porcine meat species in lane 7 showed a

specific band at amplification size of 83 bp and 126 bp using two pairs of species-specific primers

namely ATP 6 and ATP 8 respectively. Whereas, all the other meat species of fish, chicken, duck,

cow, goat and buffalo did not show any band. Therefore, this result was in agreement with Yoshida et

al. [10] who have reported that these primers were very specific for the detection of porcine from a

wide range of feedstuffs.

FIGURE 3. Specificity of species-specific primer of ATP 6 on 3.0% (w/v) agarose gel. Lane M: 100

bp DNA ladder;

Lane NC: negative control; Lane 1: fish; Lane 2: chicken; Lane 3: duck; Lane 4: cow; Lane 5: goat;

Lane 6: buffalo; Lane 7: pig; Lane PC: positive control (83 bp).



192

FIGURE 4. Specificity of species-specific primer of ATP 8 on 3.0% (w/v) agarose gel. Lane M: 100

bp DNA ladder;

Lane NC: negative control; Lane 1: fish; Lane 2: chicken; Lane 3: duck; Lane 4: cow; Lane 5: goat;

Lane 6: buffalo; Lane 7: pig; Lane PC: positive control (126 bp).

CONCLUSION

With the success in this research, it has proved that mitochondrial (mt) DNA of ATP 6 and ATP 8

were specific for the detection of porcine DNA in meat and meat products for halal authentication.

REFERENCES

i. Mafra, M. P. L.V. Isabel, O. Ferreira, M. Beatriz and P. P. Oliveira, European Food Research

and Technology 227, 649-665 (2008).

ii. M. E. Ali, U. Hashim, S. Mustafa, Y. B. Che Man, T. S. Dhani, M. Kashif, M. Kamal Uddin

and S. B. Abd Hamid, Meat Science 91, 454-459 (2012).

iii. I. Martin, T. Garcia, V. Fajardo, I. Lopez-Calleja, M. Rojas, P. E. Hernandez, I. Gonzalez and

R. Martin, Meat Science 76, 721-729 (2007).

iv. I. Mafra, S. A. Silva, E. J. M. O. Moreira, C. S. Ferreira da Silva, M. Beatriz and P. P. Oliveira,

Food Control 19, 1183-1190 (2008).

v. C. Murugaiah, M. N. Zainon, M. Maimunah, L. M. Bilung, S. Jinap and R. Son, Meat Science

83, 57-61 (2009).

vi. R. Kortbaoui, A. Locas, M. Imbeau, P. Payment and R. Villemur, Water Research 43, 2002-

2010 (2009).

vii. M. E. Ali, M. Kashif, K. Uddin, U. Hashim, S. Mustafa and Y. B. Che Man, Food Analytical

Methods 5, 935-955 (2012).



193

viii. A. M. Sahilah, Y. Norhayati, A. S. Norrakiah, A. Aminah and W. M. Wan Aida, International

Food Research Journal 18 (4), 1489-1491 (2011).

ix. H. Azhana, Effect of Adding Carrageenan and Gelatin on the Quality of Chicken Ball. Degree

Dissertation, Bangi: Universiti Kebangsaan Malaysia, pp. 78 (2011).

x. T. Yoshida, T. Nomura, N. Shinoda, T. Kusama, K. Kadowaki and K. Sugiura, Journal of the

Food Hygiene Society of Japan 50 (2), 89-92 (2009).

xi. N. Khadijah, Y. B. Che Man and S. Awis Qurni, Meat Science 91, 207-214 (2012).

xii. A. M. Sahilah, W. N. Wan Sakeenah, S. Safiyyah, Y. Norhayati, A. S. Norrakiah, A. Aminah,

B. Abdul Salam and A. G. Maaruf, Sains Malaysiana 41 (2), 199-204 (2012).

ID1424



194

Method optimizing DNA extraction on dairy products by real-time PCR targeting porcine-

specific mitochondrial DNA gene for Halal verification

R. Nurul Natasha1, *M. Shuhaimi

1, and K. M. Nur Fadhilah

1, M. Eaqub Ali

2

1 Halal Products Research Institute, Universiti Putra Malaysia, 43400, Serdang, Selangor Darul

Ehsan, Malaysia,

2Nanotechnology & Catalysis Research Centre, Institute of Post Graduate Studies, University of

Malaya, 50603 Kuala Lumpur, Malaysia.

ABSTRACT

Four types of DNA extraction method from commercial dairy products like butter, chocolate and

cheese were compared to identify the best DNA yield extractor. Among the four extraction method,

the efficiency of CTAB method in extracting DNA was studied in detail with some modification

including mechanical lysis, manipulating amount of starting material for DNA extraction and testing

different incubation temperature during DNA precipitation. The outcome presented here show that

some of this modification have a significant effect on quality and quantity of extracted DNA from the

dairy products. This modification allows for significantly higher yield of DNA from processed

products than previously reported. The extracted DNA was than further evaluated using real-time

PCR assay by targeting mitochondrial (mt) 16S ribosomal RNA (rRNA) gene and positively, all

samples was amplifiable by this method. Furthermore, the swine-specific real-time PCR assay also

can be performed on commercial samples targeting for 89 base pairs (bp) NADH dehydrogenase

subunit 5 (ND5) gene from pork species for identification of pork derivatives in dairy products. These

two methods were potentially reliable for food analysis and halal authentication.

Keywords: Dairy products, DNA extraction, species-specific real-time PCR, ND5 gene

1. INTRODUCTION

Adulterations in dairy products become a big issue among consumer nowadays especially when it is

adulterated with porcine by-products. It is forbidden for religious such as Islam and Judaism to

consume any foods containing porcine-based and its by-products (Ali et al., 2012). Thus, to solve this

issue, a lots of method been developed for food analysis. One of the famous methods is real-time PCR

assay for detection of DNA. However, even though this method is highly specific, reproducible and

sensitive, it is strongly limited by the presence of inhibitor in food(Pinto et al., 2007). Thus, three

DNA extraction methods were compared in this research to identify the best method for DNA



195

evaluation. The three methods were CTAB method, DNeasy Blood & Tissue Kit (QIAGEN, Hilden,

Germany) and Wizard Magnetic DNA Purification System for Food (Promega Italia S.r.l., Milano,

Italy). DNA extracted by these methods was evaluated using real-time PCR assay targeting for

mitochondrial (mt) 16S ribosomal RNA (rRNA) gene. For identification of porcine DNA in dairy

products, swine-specific real-time PCR assay also was tested on samples, targeting for NADH

dehydrogenase subunit 5 (ND5) genes. The combination of DNA extraction and real-time PCR assay

will be able to solve the issue of adulterations and Halal confirmation in food products.

2. METHODOLOGY

i. Preparation of adulterated butter, chocolate and cheese

Adulterated butter and chocolate were prepared by spiking lard at different spike level ranging from

0.1% to 10% (w/w) while adulterated cheese was produce by preparing the cheese using porcine

rennet. All adulterated sample subjected to DNA extraction for further analyzed.

ii. DNA extraction from commercial butter, chocolate and cheese

Four different methods were tested for their efficiency and applicability in extracting DNA from

butter, cheese and chocolate. The methods are conventional CTAB method and commercially

available DNA extraction and purification kit such as DNeasy Blood and Tissue Kit (Qiagen) and

Wizard Magentic DNA Purification for Food Kit (Promega). DNA concentration was calculated using

BioPhotometer (Eppendorf, Milan, Italy) and DNA-specific Dye PicogreenTM

(Invitrogen). CTAB

method gave the best quality and quantity of DNA. Thus, some optimization of CTAB was conducted

to improve the DNA yield.

iii. Optimization of CTAB-based DNA extraction method from chocolate, butter and cheese

a) Additional mechanical lysis of samples using TissueRuptor (Qiagen, Hilden, Germany)

The sample was subjected to mechanical lyses with TissueRuptor during sample

homogenization in CTAB extraction buffer and proteinase K for at least 2 to 3 min until

the sample dissolve in buffer, before being incubated for 1 hour in water bath at 65˚C.

b) Incubation temperature during DNA precipitation

In DNA precipitation step using 2-propanol and glycogen, reaction mixture was incubated

overnight at two different temperature, which were; 4˚C and -20˚C to determine the

changes of DNA yield.

iv. Real-time PCR assay for detection of porcine derivatives on adulterated butter, chocolate

and cheese



196

Real-time PCR was performed using SsoFast EvaGreen Supermix (Bio-Rad), 10 µM of each

swine-specific forward and reverse primer, 1 ng of DNA samples and sterile deionized distilled

water. The assay was carried out on Eppendorf mastercycler ep-realplex (Eppendorf, Germany).

v. Construction of standard curve and target quantification

Cq values obtained from the swine-specific real-time PCR assay were used to extrapolate the

estimated quantity of porcine DNA in commercial butter, cheese and chocolate on the previously

constructed standard curves of laboratory prepared porcine-adulterated butter, cheese and

chocolate.


Real-time PCR have been successfully applied for food analysis due to its sensitivity. However, it is

still limited by the presence of inhibitor in DNA. In addition, processed food products may cause

DNA degradation during processing and also introduce substances that will interfere real-time PCR

reaction. Because of that, methods of DNA isolation play an important role for this analysis. All the

food residues, additives, preservatives in food products need to be completely removed in order to

obtain good quality of DNA. The comparison of three extraction methods in this study has highlighted

a different efficiency in extraction and removing the inhibitors interfering in the PCR test. According

to Table 1, CTAB method gave the best quality and quantity of DNA. Evaluation of DNA yield was

done using BioPhotometer. However, for butter, chocolate and cheese, DNA concentration was not

able to be measured by spectrophotometer. Thus, fluorimetric procedures was used since free

nucleotides, proteins, and aromatic compounds cannot interfere with the quantification of DNA

(Pirondini et al., 2010). DNA extracted was able to be detected using real-time PCR assay. Even

though kit-based method is less time-consuming than CTAB methods, they are not able to clean up all

the interference in extracted DNA. In order to improve the DNA yield, some additional optimization

step was added in CTAB method. Additional mechanical lysis using TissueRuptor and incubation of

sample at lower temperature during DNA precipitation step gave some improvement in DNA yield.

For further evaluation of extracted DNA, different set of bovine specific primer were used to check on

DNA intactness.

DNA extracted using CTAB method was amplifiable until more than 200 base pair, showing that the

DNA is reliable enough for analysis. Since the combination of CTAB method and real-time PCR

assay showing a positive result for food analysis, two sets of primer were designed especially for



197

Halal verification. One set targeting for mitochondrial (mt) 16S ribosomal RNA (rRNA) gene which

act as endogenous control, and the other set targeting for NADH dehydrogenase subunit 5 (ND5) gene

from pork species for identification of pork derivatives in food products. Endogenous control will be

able to amplify all DNA extracted from eukaryotic cells. It provides information about the total PCR

amplifiable DNA in the sample to take into account the potential factors, like PCR inhibition,

template degradation and quality of DNA recovered from the source sample that might affect PCR

amplification. Adulterated samples that were butter, chocolate and cheese was subjected for CTAB

extraction and further analyze using real-time PCR assay. Standard curve was constructed based on

Cq values and will be used for quantification of porcine DNA in commercial butter, chocolate and

cheese.

CONCLUSIONS

Due to the raising of adulteration activities in food products, development of sensitive and reliable

technique to trace the presence of unwanted material in them is needed. DNA based method have

received public attention nowadays. However, despite of its sensitivity and specificity, it is still

limited by the presence of inhibitor in DNA. From this study, we highlighted that suitable method for

DNA extraction need to be used to obtain highly purified DNA without inhibitors. CTAB extraction

method gave acceptable result for most samples tested, due to its ability to extract good quality and

quantity of DNA than other commercial kits. The adulterated butter, chocolate and cheese result can

be used for quantification of porcine DNA in commercial samples. Thus, the combination of CTAB

extraction method and real-time PCR assay will be able to solve issues of food adulteration in future.

Table 1: Summarized list of different types of milk and dairy products (butter, chocolate and cheese)

analyzed in this study. Yield of DNA extracted from all samples was quantified using Biophotometer

except for butter, chocolate and cheese that being quantified fluorimetrically and expressed as ng of

DNA ml-1

of milk and ng of DNA g-1

of dairy products (mean ± standard error). Mean and standard

error was calculated from three independent extractions.



198

Sample Extraction method Yield of genomic

DNA

(ng/ml) or (ng/g)

DNA intactness (bp) by real-

time PCR assay

67 89 116 217

Fresh whole milk CTAB 3533.3 ± 293.0 + + + +

DNeasy Blood & Tissue Kit (QIAGEN) 126.7 ± 6.3 - - - -

Wizard Magnetic DNA Purification System for Food

(Promega)

1066.7 ± 151.2 + + + +

Low fat milk CTAB 655.6 ± 68.3 + + + +



(Promega)

1677.8 ± 53.0 + + + +

Commercial full cream milk CTAB 655.6 ± 222.4 + + + +



(Promega)

405.6 ± 202.0 + + + +

Commercial flavored milk CTAB 3544.4 ± 1009.3 + + + +


Wizard Magnetic DNA Purification System for Food 861.1 ± 409.2 + + + +



199

(Promega)

Cream CTAB 2344.4 ± 172.5 + + + +



(Promega)

938.9 ± 14.7 + + + +

Skimmed milk CTAB 1950.0 ± 733.4 + + + +



(Promega)

1361.1 ± 93.5 + + + +

Butter CTAB 24.7 ± 0.4 + + + +



(Promega)

4.4 ± 2.2 - - - -

Chocolate CTAB 721.3 ± 13.6 + + + +



(Promega)

7.9 ± 0.9

- - - -

Cheese CTAB 3658.9 ± 34.0 + + + +




200

Wizard Magnetic DNA Purification System for Food 125.7 ± 4.6 - - - -



201

ACKNOWLEDGEMENTS

The research was supported by a grant of the Jabatan Kemajuan Islam Malaysia (JAKIM). All authors

declare no conflict of interest.

REFERENCES

i. Ali, E., Hashim, U. D. A., Mustafa, S., Bin, Y., Man, C. H. E., Latif, A., … Majibar, B.

(2012). TaqMan real-time polymerase chain reaction for the determination of pork

adulteration in meat nuggets, 51(1), 1–12.

ii. Nurrulhidayah, a. F., Che Man, Y. B., Shuhaimi, M., Amin, I., & Khatib, A. (2013). FTIR-

ATR Spectroscopy Based Metabolite Fingerprinting as a Direct Determination of Butter

Adulterated with Lard. International Journal of Food Properties, (August 2014),

130825084336005. doi:10.1080/10942912.2012.692224

iii. Pinto, A. Di, Forte, V., Guastadisegni, M. C., Martino, C., Schena, F. P., & Tantillo, G.

(2007). A comparison of DNA extraction methods for food analysis. Food Control, 18(1),

76–80. doi:10.1016/j.foodcont.2005.08.011

iv. Pirondini, A., Bonas, U., Maestri, E., Visioli, G., Marmiroli, M., & Marmiroli, N. (2010).

Yield and amplificability of different DNA extraction procedures for traceability in the dairy

food chain. Food Control, 21(5), 663–668. doi:10.1016/j.foodcont.2009.10.004


Product Innovation

202

ID1422

The Effect of Swiftlet Nest Cleaning Process on the Nitrite and Protein Contents

Siti Husnaa Mohd Taib*1, Siti Salwa Abd Gani

1,2, Mohamad Zaki Ab Rahman

2,

Mahiran Basri

1,2,3,

and Rosnah Shamsudin4

1 Halal Products Research Institute, Universiti Putra Malaysia, Malaysia.

2 Centre of Foundation Studies for Agricultural Sciences, Universiti Putra Malaysia, Malaysia.

3 Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, Malaysia.

4 Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia,

Malaysia.

ABSTRACT

Swiftlet nest (SN) is a nest that is produced by different species of swiflets in the genus

Aerodramus and Collocalia during the breeding season. It is widely consumed as a health food

product for its high beneficial effects to human being. In recent years, the swiftlet nest industry is

facing a difficult time because of the high level of nitrite detected in edible SN. This study was

conducted to determine the nitrite and protein content of raw and processed SN. The study

showed that raw SN has low concentration of nitrite whereas processed SN was devoid of nitrite.

Analytical results showed that raw and processed SN exhibited high protein content (56.9%-

60.9%) which did not differ significantly before and after processing of SN. In conclusion, cleaning

process could reduce the nitrite content and preserve the protein content in SN. API Nitrite test

kit is a useful tool and rapid method for the determination of nitrite content in swiftlet nest.

Keywords: API Nitrite Test Kit, Kjeldahl method, Nitrite, Swiftlet Nest, Protein.

1. INTRODUCTION

Swiftlet nest (SN) is a nest made from the saliva of an insectivorous bird named the swiftlet, which

mainly inhabit limestone caves (Ma and Liu, 2012). Swiftlets are widespread in the Indian Ocean,

South and South East Asia, North Australia and the Pacific Islands (Thomassen et al., 2003). Edible

SN can be produced by several different swiftlet species in the genus Aerodramus and Collocalia. The

nests are mainly built by male swiftlet and made almost entirely from the saliva secreted by the

swiftlet's two sublingual glands (Amin et al., 2013). Modern scientific research found that SN

contains high value glycoprotein rich with amino acids, carbohydrate, and mineral salts, making it as

an important natural health products (Norhayati et al., 2010). There have been a number of studies

conducted on the benefits of edible SN in food, medicine and cosmetics (Norhayati et al., 2010; Set,


Product Innovation

203

2012).

Although SN is known to give a lot of beneficial effects, but the swiftlet industry in Malaysia is facing

a difficult time. The reason was the high level of nitrite detected in SN produced in Malaysia. The

natural occurrence of nitrite in SN is contributed by various factors such as the natural presence of

nitrite in bird saliva; formation of ammonia in the bird’s nest; presence of ammonia, derived from bird

droppings in the bird’s house or cave environment which is finally converted to nitrite in SN; and bird

droppings containing nitrite which contaminate the SN (MOH, 2012). Therefore, many believe that

producing nitrite free SN is impossible. Thus, this necessitates development of a suitable method for

reducing the amount of nitrite in SN before using it in commercial products.

In order to understand the actual situation of nitrite and protein content in the SN, a study was

conducted to determine the nitrite and protein content in un-cleaned and clean SN as well as to assess

the effect of cleaning on the content of nitrite and protein of raw SN.

2. METHODOLOGY


Raw SN from swiftlet species Aerodramus fuciphagus was collected from a local SN farmer in

Selangor, Malaysia. SN was soaked in deionised water for 24 hours with water change for every 2

hours. Any leftover particles and feather were removed. The cleaned SN was freeze dried for three

days where water was removed from SN after it was frozen (-80°C) and placed under vacuum. The

freeze dried SN was ground in a blender and then stored in chiller prior to use.

ii. Nitrite Test

Ground raw and processed SN (0.5 g) was liquefied in 15 ml deionized water. The liquefied SN

samples were incubated in water bath at 70-80 0C for 15 min and subsequently allowed to cool to

room temperature. Then 5 ml of the liquefied swiftlet nest solution was tested for nitrite using a

commercial API-Nitrite Test kit. This test kit reads total nitrite level in parts per million (ppm) from 0

to 5 ppm. The nitrite content was determined by comparing the colour of the solution to the

appropriate Nitrite colour card provided together with the kit.

iii. Protein Analysis

Protein analysis was determined by Kjeldahl method. Ground raw and processed SN samples (1 g)

were weighed into digestion tube. For digestion, 2 tablet of kjeltabs Cu-3.5 and 12ml concentrated

sulphuric acid were added. During digestion the protein in the sample was converted to ammonium

sulphate. Then, nitrogen content of the samples was determined and a conversion factor (F) was

applied to convert the measured percent nitrogen to percent protein.


The Malaysian Standard stipulates that nitrite (NO2) in SN should not be more than 30 ppm (DSM,

2011). From the nitrite test, the sample of unprocessed raw swiftlet nest (SN) was around 0.25 ppm


Product Innovation

204

which was very low compared to value stipulated in MS Standard. Meanwhile, nitrite was not

detected from the sample of SN after cleaning, drying and grinding process. It showed that the process

of preparing cleaned SN was able to reduce and eliminate nitrite content in the SN completely.

Making frequent water changes during the process of cleaning SN can help reduce nitrite as nitrite is

highly soluble in water (MOH, 2012). Figure 1 (a) and (b) shows the results for determining the nitrite

content in unprocessed raw SN and processed SN using API Nitrite Test Kit.

(a) (b)

Figure 1. Representative of Nitrite content results in (a) Unprocessed raw SN and (b) Processed

SN

One of the

major nutrient

components in edible SN is protein. Proteins are constituents of cells and play a crucial role in most of

the biological process (Hamzah et al., 2013). The SN protein content range was 56.9%-60.9% which

was considered on the high side. The high protein in SN is a good indicator of a good feeding

environment and abundance of feed for the swiftlets in the geographical location under study

(Marcone, 2005).

The protein content in SN for raw SN and cleaned SN did not differ significantly (Figure 2). This is

due to “Freeze-Drying" method that was used to dry SN. This method is done by freezing water

moisture and sublimates it to gas; hence all nutrients are able to be preserved. Research by Jovanović

et al., 2006 stated that all freeze-dried cakes were amorphous with fully preserved protein structure.


Product Innovation

205

Raw SN Cleaned SN

0

10

20

30

40

50

60

Pro

tein

co

nte

nt,

%

Figure 2. Representative of protein content results in unprocessed raw and processed SN

CONCLUSIONS

The protein analysis showed that there was no significant difference before and after the processing of

raw SN. It can be concluded that the cleaning process and “Freeze-Drying" method could reduce the

nitrite content in SN as well as preserved the protein content. Moreover, API Nitrite Test Kit is a

simple and rapid method to identify the nitrite content in SN by comparing colour of the solution to

the appropriate Nitrite colour card provided together with the kit.

ACKNOWLEDGEMENTS

The authors thank the Research university grant scheme (RUGS), Universiti Putra Malaysia (UPM)

for project number 9361000, Graduate Research Fellowship (GRF) grant under UPM and MyBrain15

(MyMaster) for the financial support in this study. The authors also thank colleagues and

collaborators who have contributed to the development of this work.

REFERENCES

i. Amin, A., Hashim, D., & Ismail, A. (2013). Using Amino Acids Composition Combined with

Principle Component Analysis to Differentiate House and Cave Bird’s Nests. Curr. Trends

Technol. Sci. 2, (p. 363–366)

ii. Department Standard Malaysia. (2011). MS 2334:2001 – Edible Bird Nest (EBN)

Spesification.

iii. Hamzah, Z., Ibrahim, N., & Jaafar, M. (2013). Nutritional Properties of Edible Bird Nest. J.

Asian Sci. Res. 3, (p. 600–607).


Product Innovation

206

iv. Jovanović, N., Bouchard, A., Hofland, G. W., Witkamp, G.-J., Crommelin, D. J. a, & Jiskoot,

W. (2006). Distinct Effects of Sucrose and Trehalose on Protein Stability during Supercritical

Fluid Drying and Freeze-Drying. Eur. J. Pharm. Sci. 27, (p. 336–345).

v. Ma, F., & Liu, D. (2012) Sketch of the Edible Bird’s Nest and Its Important Bioactivities.

Food Res. Int. 48, (p. 559–567).

vi. Marcone, M. F. (2005) Characterization of the Edible Bird’s Nest the “Caviar of the East”.

Food Res. Int. 38, (p. 1125–1134).

vii. Ministry of Health Malaysia (MOH). Food Safety and Quality Division. (2012). Standard

Operating Procedure on the Control of Nitrite Level in Edible Bird’s Nest.

viii. Norhayati, M., Azman, O., & Wan Nazaimoon, W. (2010). Preliminary Study of the

Nutritional Content of Malaysian Edible Bird’s Nest. Mal. J. Nutr. 16, (p. 389–396).

ix. Set, J. (2012). Fast, Effective Evaluation of Edible Bird Nests Using the Handheld Agilent

4100 ExoScan FTIR. Application Note.

x. Thomassen, H.A., Wiersema, A.T., de Bakker, M.A.G., de Knijff, P., Hetebrij, E., & Povel,

G.D.E. (2003). New Phylogeny of Swiftlets (Aves: Apodidae) Based on Cytochrome-B DNA.

Mol. Phylogenet. Evol. 29, (p. 86–93).


Product Innovation

207

ID1450

Extraction and Characterization of Polysaccharides from Coconut Milk Residue

M. N. Nur ’Ain Najwa*1

, M. Shuhaimi1,2 M. Nazrim

2

1Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor,

Malaysia 2Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 UPM

Serdang, Selangor, Malaysia

ABSTRACT

The studies of dietary fibre of coconut milk residue are few. Not many research have been focused on

the benefit of utilising coconut milk residue as a source of dietary fibre. The aims of this research

were to extract and characterize the polysaccharides extracted from coconut residue and determining

their potential used as dietary fibre. Result has shown that the polysaccharides contain about 6.95% of

total carbohydrate, 20.71% of reducing sugar and minute amount of protein, approximately 0.009%.

Solubility of the coconut polysaccharides is approximately 93.7 %. Result from FTIR shows that the

polysaccharides from coconut residue contain β-glycosidic bond.

Keywords: Coconut, carbohydrate, β-bonding, dietary fibre, FTIR

1. INTRODUCTION

Coconut, scientifically named Cocos nucifera L., is main plant in some of Asian and South American

countries. Their annual production can achieved more than 58 million tons around the world in 2007.

Kernel meat covers about 12% of the total fruit weight (Khuwijitjaru, Watsanit, & Adachi, 2012).

Most Southeast Asian people use coconut milk for food and confectioneries. Coconut milk is obtained

from a fully mature coconut which is aqueous extraction process of protein, fat and carbohydrates.

Coconut is chosen as our main subject in this research as they contains high amount of carbohydrates

which is about 43-45%. They mainly in the form of mannose polysaccharides, about 60 %. However,

our focus aim in this research is the coconut milk by products or known as coconut waste. Coconut

waste is chosen because large quantity of the coconut waste is left to rot on the field as waste material.

This coconut residue can be utilized as dietary fibre as they have shown some health benefit

(Vetayasuporn, 2007). Due to increasing demands on functional food, there is a need to find new

source of prebiotics. Waste form the coconut can be used to study the potential of prebiotics. Thus,

transformation into value added product may diminish the problem.

2. METHODOLOGY

i. Extractions of polysaccharides from coconut residue

The coconut residue was dried in the oven and was ground into fine particles by using food grinder

and passed through sieve. About 50 g of the ground samples will be defatted with ethanol. The


Product Innovation

208

polysaccharide was extracted using hot water bath at 90°C for 2 hour. The residue was filtered and

extracted again with distilled water for 1 hour. The insoluble material will be removed by

centrifugation at 8000 rpm and filter again. Aqueous fraction will be dialyzed against double distilled

water for 24 hr. Centrifugation was taken place again and filtered, then precipitated by adding ethanol.

The precipitated was then oven dried at 50°C to a constant weight (Azmi, Mustafa, Hashim, &

Manap, 2012).

ii. Total soluble carbohydrate content determination

Total soluble carbohydrate content was determined using the phenol-sulphuric method (Dubois et al.,

1956). Coconut’s polysaccharides solution was mixed with 5 % phenol and 5 mL of concentrated

sulphuric acid, H2SO4. After vortexes and placed in water bath, the reading was read at absorbance

490 nm using UV-VIS spectrophotometer (Hitachi U 2810, Tokyo, Japan) (Albalasmeh, Berhe, &

Ghezzehei, 2013).

iii. Reducing sugar determination

Reducing sugar content was determined using the Dinitrosalicylic acid (DNS) assay. About 1 mL of

CCP sample was mixed with DNS solution. Distilled water was added and the absorbance was read at

540 nm using UV-VIS (Robertson et al., 2001).

iv. Protein determination

Proteins in the solution was determined using Coomassie Brilliant Blue G-250 and Bovine Serum

Albumin (BSA) as a standard. The reading was read at absorbance 590 nm (Bradford, 1976).

v. Infrared spectra analysis of the polysaccharides

The functional group of the crude polysaccharides was detected using a Fourier transform infrared

spectrophotometer (FTIR) (A Nicolet 6700 from Thermo Nicolet Corp., Madison, WI, USA) and

using a software of the OMNIC operating system. Fractions were mixed with potassium bromide

(KBr) powder. The mixture was ground and pelleted for FTIR determination. (Luo et al., 2010).


Polysaccharides from plant usually extracted using hot water method. This is because this method are

safe and cheap. The extraction temperature was set at 90°C as this was the optimum temperature in

obtaining highest yield polysaccharides according to other research paper(Cai, Gu, & Tang, 2008).

Temperature higher than 90°C will lead to lower yield of polysaccharides since the polysaccharides

will be hydrolysed. Number of extraction was set twice as the increasing number of extraction does

not give significant value on the extraction yields.

The total carbohydrate content was analysed using method from DuBois, Gilles, Hamilton, Rebers, &

Smith (1956), using phenol sulphuric acid. D-glucose was used as standard and the absorbance was

read at 540 nm using UV-VIS spectrophotometer. The total carbohydrate from 1 % polysaccharides of

coconut residue was about 13.35 %. Based on Yalegama and Chavan (2006), they obtained total sugar


Product Innovation

209

about 18.8 %. This is quite high compared to the polysaccharides we have extracted. This might be

due to the drying condition during the sample preparation that might has decrease the carbohydrate

content. Reducing sugar was analysed according to the glucose standard and the result obtained was

approximately 20.71% while the protein content was about 0.009%. The protein can be removed

using Sevag method.

According to the FTIR spectrum, a peak near 2924.9 cm-1

correspond to C-H stretching while 1747.3

cm-1

represented the ester bond C=O. The bond between 1400.9 cm-1

to 1466.2 cm-1

are –CH

deformation modes. The atoms are directly attached to the alphatic groups that may result in

significant shifts from the standard frequencies. While adjacent atoms with high electro negativity

will shift the band locations to higher frequencies.

CONCLUSIONS

This is the first study of the polysaccharides extracted from coconut waste. Hot water extraction

method was chosen as the best method as it is safe and not using too many chemicals. The extracted

polysaccharides were characterized based on the monosaccharide composition, solubility, total

carbohydrate, protein determination and infrared spectra analysis. From the results, it can be

concluded that coconut residue polysaccharides have the potential for prebiotic source as their

characterization fulfil the requirements of the prebiotic criteria and have the potential to be

incorporated into food products.

ACKNOWLEDGEMENTS

The authors are grateful for the financial support under the Research University Grant Scheme

(RUGS) (Project No: 05-02-12-2141RU) from Universiti Putra Malaysia, Serdang, Selangor,

Malaysia.

REFERENCES

i. Albalasmeh, A. a, Berhe, A. A., & Ghezzehei, T. a. (2013). A new method for rapid

determination of carbohydrate and total carbon concentrations using UV spectrophotometry.

Carbohydrate Polymers, 97(2), 253–61. doi:10.1016/j.carbpol.2013.04.072

ii. Al-Sheraji, S. H., Ismail, A., Manap, M. Y., Mustafa, S., Yusof, R. M., & Hassan, F. A.

(2012). Purification, characterization and antioxidant activity of polysaccharides extracted

from the fibrous pulp of Mangifera pajang fruits. LWT - Food Science and Technology, 48(2),

291–296. doi:10.1016/j.lwt.2012.04.002

iii. Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram

quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry,

72, 248–54. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/942051


Product Innovation

210

iv. DuBois, M., Gilles, K. a., Hamilton, J. K., Rebers, P. a., & Smith, F. (1956). Colorimetric

Method for Determination of Sugars and Related Substances. Analytical Chemistry, 28(3),

350–356. doi:10.1021/ac60111a017

v. Luo, A., He, X., Zhou, S., Fan, Y., Luo, A., & Chun, Z. (2010). Purification, composition

analysis and antioxidant activity of the polysaccharides from Dendrobium nobile Lindl.

Carbohydrate Polymers, 79(4), 1014–1019. doi:10.1016/j.carbpol.2009.10.033

vi. Prasanna, V., Prabha, T. N., & Tharanathan, R. N. (2004). Pectic polysaccharides of mango (

Mangifera indica L ): structural studies, 1735(April), 1731–1735. doi:10.1002/jsfa.1874

vii. Raghavendra, S. N., Ramachandra Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S.,

Kumar, S., & Tharanathan, R. N. (2006). Grinding characteristics and hydration properties of

coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281–286.

doi:10.1016/j.jfoodeng.2004.12.008


Product Innovation

211

ID1431

Influence of Spray Drying Conditions on Selected Physical Properties of

SargassummuticumPowder

Tun Norbrillinda Mokhtar*1 and NurElyana Noordin

2

1,2

Food Technology Research Center, MARDI Headquarter, P.O. Box 12301, 50774 Kuala Lumpur

ABSTRACT

Sargassummuticum is categorized as brown seaweed of the genus Sargassum. Brown colour extracts

from the seaweed might be a potential source of natural colourant. The colour extract can be

converted into powder in order to preserve the colour pigment as well as for easy handling. Spray

drying is the most popular method of encapsulation technique as it is economical and more practical.

The aim of this study is to access the influence of spray drying conditions and concentration of

encapsulation agent on selected physical properties of Sargassummuticum powder. Spray drying

conditions which consists of inlet temperature, feed flow rate and concentration of encapsulation

agent were chosen as independent variables. Moisture content, water activity, solubility and colour (L,

a*, b*, chroma, hue) were analysed as responses. Results show that inlet temperature had a negative

effect on moisture content and water activity of Sargassummuticum powder, which is directly related

to heat transfer. Inlet temperature also had a negative effect on powder colour b* and chroma. An

increase in solubility was observed with an increase in the inlet temperature, showing that the powder

was more soluble at high drying temperatures. Moisture content, solubility, b* and chroma of

Sargassummuticum powder increased when feed flow rate increased from 3 to 5 rpm, which is

believed to be directly related to mass transfer. Meanwhile, the concentration of encapsulation agent

had negatively affected powder moisture content, water activity and solubility, but positively affected

powder colour of b*, chroma and hue. In this study, L and a* value of the powder were not affected

by all spray drying conditions studied. This information is necessary to establish optimum spray

drying conditions in order to produce Sargassummuticum powder with an acceptable powder physical

properties. The success of this research will not only benefit to food industry but also to cosmetic and

pharmaceutical industries in accordance with halalantoyyibah products development compliances.

Keywords- Sargassummuticum, spray drying, physical properties

1. INTRODUCTION

Seaweeds are widely used as a gelling agent. The potential of seaweeds as natural colourant is

unknown. Brownseaweeds have an attractive colour. The brown colour of the seaweed is due to the


Product Innovation

212

brown pigment fucoxanthin. Since natural colourant which has brownhues are scarce, brown

seaweeds will be a potential source of natural colourant. Natural colour of brownseaweeds may be

able to replace artificial colourant available in the market for applications in food, pharmaceutical and

cosmetic products such as brown FK and chocolate brown HT.

Generally, natural pigments are unstable and will participate in different reactions affecting the final

product colour. They are easily affected by several factors such as light, temperature, oxygen, water

activity and pH. In order to reduce these effects, spray drying is one of the most used

microencapsulation method to encapsulate certain sensitive compounds in order to stabilize its

properties by covering them with an appropriate encapsulation agent (Saenz et. al., 2009). Good

quality powders with good quality, high storage stability, ease of handling for some applications, and

lighter weight for transportation compared with liquid concentrates are much preferred and can be

produced using this technique (Tononet al., 2008).

The production of natural colourant from brownseaweeds will not only diversify and promote its

utilization but value-add to the existing products due to its natural attributes. In fact, it will create new

economic and employment opportunities for farmers as well as fisherman.

2. METHODOLOGY

Fresh Sargassummuticum was obtained from Semporna, Sabah. The browncolour of the seaweed was

extracted using boiling water and was spray dried in a B-290 Büchi Mini spray dryer (Flawil,

Switzerland. Response Surface Methodology (RSM) was applied to determine the effect of spray

drying parameters and the concentration of encapsulation agent on selected powder properties, hence,

optimize the spray drying conditions of the seaweed extract. The software used was Minitab version

14 Sub100. The experiments were based on a central composite design (CCD), full factorial with

three independent variables namely inlet temperature, feed flow rate and encapsulation agent

(maltodextrin 10DE) concentration giving a total of 20 combination tests. Inlet temperature limits of

140-180 ˚C, feed flow rate limits of 3 – 5 rpm and maltodextrin 10DE (MD) concentration limits of 3

– 5 % were chosen as independent variables. These conditions were chosen after conducting initial

trial runs. The produced Sargassummuticum extract powder (Sargassum powder) that was collected

from the cyclone and the collection bottle was vacuum-packed in an oriented polypropylene/

aluminium/ polyethylene (OPP/Al/PE) packaging and stored at 4 ˚C prior to analysis (Figure 1).

Moisture content

Spray dried Sargassumpowder were test on moisture content using moisture analyzer (HG53 Halogen,

UK).

Water activity

Spray dried Sargassumpowder were test on water activity using water activity meter (Decagon,


Product Innovation

213

AquaLab, USA).

Solubility

The solubility of the powders was measured according to Eastman and Moore (1984) and Cano-

Chaucaet al. (2005) with slight modification. The solubility was calculated based on the dry weight of

the supernatant compared to its expected dry matter.

Colour

The colour measurement was conducted using colourimeter, Minolta CR-300, Japan based on CIE

(Commission Internationale de LÉclairage) L a* b*colour space where L was used to denote

lightness, a* redness and greenness and b*yellowness and blueness. Calibration was performed on the

white colour tile provided by the manufacturer prior to the sample analysis (L= 96.91, a*= +0.14, b*=

+1.98). Chroma, indicating colour intensity, was calculated by the formula (a*2 + b*

2)

1/2. The hue

angle (h) was calculated by the formula h= tan-1

(b*/a*).

3. RESULTS AND DISCUSSIONS

The results show that the inlet temperature had significant (p≤0.05) effect on moisture content of

Sargassum powder. Higher inlet temperature resulted in higher drying rate which caused a decrease in

powder moisture content. The greater temperature gradient between the atomized feed and the drying

air at higher temperature resulted in a greater driving force for water evaporation. Hence, powders

with low moisture content would be produced (Tononet al., 2008; 2010). Water activity of Sargassum

powder was also significantly (p≤0.05) affected by the inlet temperature where an increase in the inlet

temperature would decrease water activity of the powder produced. This should relate with the

decrease in the moisture content of the powder where higher temperature would result in greater water

evaporation and thus, produced lower water activity powder. The increased of solubility values were

obtained with increased of inlet temperatures, which was the response variable that affected powder

moisture content. This could indicate that the lower the moisture contents of powder, the higher their

solubility, which means the greater their capacity to dissolve. Inlet temperature also had a negative

effect on powder b* and chroma where the powder was more intense in brown colour when the

temperature decreased.

Moisture content, solubility, b* and chroma of Sargassum powder increased when feed flow rate

increased, which is believed to be directly related to mass transfer. An increased in feed flow rate

would decrease residence time reducing the contact time between droplets and drying air, producing a

less efficient heat transfer. As a result, decreasing the residence time of the product in the drying

chamber, led to less water evaporation and therefore higher moisture content (Kurozawaet al., 2009).

The feed flow rate was shown to have a positive effect on solubility of Sargassum powder where

solubility of the powder was increased with an increment in the feed flow rate level. Powder with high

moisture content also more intense in browncolour as shown in high value of b* andchroma.


Product Innovation

214

The results also showed that concentration of encapsulation agent had negatively affected the

moisture content of Sargassumpowder. According to Abadioet al. (2004), water content of the feed

can affect moisture content of the powder produced in spray drying system. Increasing the MD

concentration would increase the solid content in the feed solution thus reduce the amounts of free

water for evaporation, causing the drying rate to increase. Higher drying rate resulted in higher

temperature which caused a decrease in powder moisture content. Hence, powders with low moisture

content could be obtained by increasing the concentration of encapsulation agent added. The data also

showed that water activity of the powders decreased with higher concentration of encapsulation

agents. This might be due to the physical characteristics of MD which have low water activity. Queket

al. (2007) and Goula and Adamopoulos (2008) also found a decrease in water activity with increasing

encapsulation agent concentration added in the spray drying of watermelon juice and tomato pulp,

respectively. Solubility was also affected by encapsulation agent where increase of encapsulation

agent would decrease the solubility of Sargassumpowder.Meanwhile, high concentration of MD

contributed to the increment of b*,chromaand hº values. Therefore, the colour of Sargassum powder

would be more intense in brown colour.

Figure 1: Spray dried powder of Sargassummuticumextract

Figure 2: Surface plots of moisture content showing the significant (p≤0.05) interaction effect of feed

flow rate and MD concentration on moisture content (%) of Sargassum colour extract powder


Product Innovation

215

Figure 3: Surface plots of b* showing the significant (p≤0.05) interaction effect of inlet temperature

and MD concentration on b* of Sargassumcolour extract powder

Figure 4: Surface plots of C showing the significant (p≤0.05) interaction effect of inlet temperature

and MD concentration on C of Sargassumcolour extract powder

CONCLUSIONS

The concentration of encapsulation agent was found to be the most significant factor which influence

the characteristics of Sargassummuticumextract powders. Results show that L and a* of the powder

were not affected by all spray drying conditions studied. Sargassummuticumextract powders

described in this study showed promising potential as brown natural colourant. Combinations of the

inlet temperature, feed flow rate settings as well as the concentration of the feed mixture have an

influence on the properties of the powder produced. Therefore, it is important to optimize the amount

of encapsulation agents added as well as the drying process in order to produce powders with good

quality and stability. In this study, the powder produced showed its ability to be a new source of

natural colourant in terms of physical criteria.

ACKNOWLEDGEMENT

The authors were grateful for the research grant provided by Government of Malaysia and the fine

facilities of Food Technology Research Centre, Malaysian Agricultural and Research Development

Institute.


Product Innovation

216

REFERENCES

i. Abadio, F.D.B., Domingues, A.M., Borges, S.V. and de Oliveira, V.M. (2004). Physical

properties of powdered pineapple (Ananascomosus) juice-effect of maltodextrin concentration

speed. Journal of Food Engineering 64:285–287.

ii. Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. (2005). Effect of carriers on

the microstructure of mango powder obtained by spray drying and its functional characterization.

Innovative Food Science and Emerging Technologies 6:420-428.

iii. Eastman, J.E. and Moore, C.O. (1984). Cold water soluble granular starch for gelled food

composition. U.S Patent 4465702.

iv. Goula, M.A. and Adamopoulos, G.K. (2008). Effect of maltodextrin addition during spray drying

of tomato pulp in dehumidified air: II powder properties. Drying Technology 26:726-737.

v. Kurozawa, L.E., Morassi, A.G, Park, K.J. and Hubinger, M.D. (2009). Spray drying of proteins

hydrolysate of chicken breast meat. In 4thinter-American drying conference,pp 251-256. Montréal,

Canada.

vi. Quek, S.Y., Chok, N.K. and Swedlund, P. (2007). The physicochemical properties of spray-dried

watermelon powders. Chemical Engineering and Processing 46:386-392.

vii. Saenz, C., Tapia, S., Charez, J. and Robert, P. (2009). Microencapsulation by spray drying of

bioactive compounds from cactus pear (Opunitaficus-indica). Food Chemistry 14:616–622.

viii. Tonon, R.V., Brabet, C.M. and Hubinger, D. (2010). Anthocyanin stability and antioxidant

activity of spray-dried açai (Euterpeoleracea Mart.) juice produced with different carrier agents,

Food Research International 43:907–914.

ix. Tonon, R.V., Brabet, C. and Hubinger, M.D. (2008). Influence of process conditions on the

physicochemical properties of acai (Euterpeoleraceae Mart.) powder produced by spray drying.

Journal of Food Engineering 88:411–418.

Product Innovation

217

ID015m

Haruan (Channastriatus) Extract as Halal Innovation Productsfor Healing of Gastric Ulcer:

Preliminary Investigation

A.K. Azemi1, S.F. Tohid

2, M.N. Somchit

3, A.M. Mat Jais

4 and Z.A. Zakaria

5

1,4Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra

Malaysia, 43400 Serdang, Selangor. 2,3,5

Halal Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor.

ABSTRACT

Channastriatus(Haruan), a freshwater and snakehead fish, is traditionally used by the Malay to heal

wound and lessens post-operative pain and discomfort.The objective of the present study is to

elucidate the gastroprotective activity of chloroform:metanol extract of C. striatus fillet. The fillets

were extracted using the methanol: chloroform (2:1; v/v) solvent system. The extract (labeled as

MCECS), prepared in the doses of 50, 250, and 500 mg/kg, was orally administered into rats for 7

continuous days and then the animals were subjected to the ethanol- and indomethacin-induced gastric

ulcer models. Following the euthanization of treated rats, the stomach was callected for macroscopic

and microscopic analysis. The results showed that oral administration of MCECS exhibited significant

(p<0.05) and dose-dependent antiulcer activity when assessed using both models of gastric ulcer. In

addition, the macroscopic findings were supported by the microscopic observations. In conclusion, C.

striatus extract exerted remarkable antiulcer activity that warranted in-depth studies in an attempt to

develop its extract as a halal-based product.

Keywords: Channastriatus; Haruan; lipid-based extract; gastroprotective activity; halal-based

product

1. INTRODUCTION

Peptic ulcers are common disorders of gastrointestinal tract and affect approximately 8-10% of the

global population. Of these, about 5% of the patients suffer from gastric ulcers (Bandyopadhyay et al.,

2001). Gastric ulcers occur as a result of imbalance between the aggressive factors (i.e. acid and

pepsin secretions, refluxed bile, release of leukotrienes and reactive oxygen species (ROS)) and

defensive factors (i.e. bicarbonate secretion, mucus-bicarbonate barrier, surface active phospholipids,

prostaglandins (PGs), mucosal blood flow, cell renewal and migration, non-enzymatic and enzymatic

antioxidants and some growth factors) (Zakaria et al., 2011). Natural products have been attractive

supply of a diverse range of bioactive molecules that can be candidates of new drug for the treatment

and prevention of many diseases, including gastric ulcers (Borelli and Izzo, 2000). Animals have been

one of the sources of natural bioactive compounds and in the Malay traditional culture,

Channastriatus(family Channidae), a freshwater and snakehead fish, is widely consumed in the


Product Innovation

218

believed that it helps in the healing of wound and lessens post-operative pain and discomfort (Zakaria

et al., 2005). Scientifically, C. striatushas been demonstrated to exert antinociceptive and anti-

inflammatory activities [Zakaria et al., 2005]. Interestingly, C, striatushas also been reported to

contain high arachidonic acid [Zakaria et al., 2006], a precursor for the production of prostaglandin.

On the other hand, prostaglandin is needed for the synthesis of mucus required as a barrier against

those aggressive factors [Mat Jais 1994]. Based on our literature search, no attempt has been made to

determine the antiulcer potential of C. striatus despite its high content of arachidonic acid. Therefore,

the present study was carried out to establish the antiulcer potential of methanol:chloroform extract of

C. striatususing various rats models.

2. METHODS

i. Preparation Methanol-Chloroform Extract of Channastriatus

The methanol-chloroform extract of C. striatus were prepared using 2:1 (v: v) chloroform: methanol

(CM) system as described by Zakaria et al. [2006]. The fresh fillet obtained was soaked in CM, in the

ratio of 1:2 (w: v), overnight and then filtered. The supernatant obtained was left for 30 min to settle

down into two layers. The lower layer, which is methanol-chloroform extract of C. striatus was

collected and evaporated to remove any methanol and chloroform residue present.

ii. Experimental Animals

Male Sprague Dawley rats (180–250 g; 8– 10 weeks old) were obtained from the Veterinary Animal

Unit, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), and kept under room

temperature (27 ± 2◦C; 70–80% humidity; 12 h light/darkness cycle) in the Animal Holding Unit,

Faculty of Medicine and Health Sciences, UPM. The rats were supplied with food and water ad

libitum up to the beginning of the experiments. Fasting was applied for two days wherein the rats

were allowed access only to water prior to the oral administration (by gavages) of the test solutions

(10% DMSO, 100 mg/kg ranitidine or MCECS (50, 250 and 500 mg/kg)). The rats were, at all times,

cared and handled in accordance with the IACUC guidelines (UPM/IACUC/AUP-R054/2014) for the

care of laboratory animals and the ethical guidelines for investigations of experimental pain in

conscious animals [Zimmermann 1983].

iii. Antiulcerogenic activity

a) Ethanol-induced gastric ulcer assay

The experiment was carried out according to the method described by Zakaria et al. [2011] with slight

modifications. The test solutions (10% DMSO (10 ml/kg; as negative control), ranitidine (100 mg/kg;

as positive control) and MCECS (50 mg/kg, 250 mg/kg, and 500 mg/kg)) were administered orally to

48 hr fasted rats for 7 consecutive days. On Day 7th, after 1 hour of the respective test solution

administration, ulcer was induced using 5 ml/kg body weight of absolute ethanol. Fifteen minutes


Product Innovation

219

after ethanol administration, the rats were anesthetized using diethyl ether and then euthanized by

cervical dislocation. The stomach was removed and opened along the greater curvature to determine

the lesion damage

iv) Indomethacin-induced gastric ulcer assay

The experiment was carried out according to the method described by Zakaria et al. [2011] but with

slight modifications. Following the test solutions administration for 7 consecutive days as described in

the ethanol-induced model above, on Day 7th

, 1 hr after the respective test solution administration,

indomethacin (100 mg/kg) was administered orally to induce gastric ulceration. Six hours after the

indomethacin administration, the rats were anesthetized using diethyl ether and euthanized by cervical

dislocation. The stomach was then removed, opened along the greater curvature and gently rinsed

with normal saline to remove the gastric contents and blood clots.

v) Histopathological analysis

Stomach tissue sample from each group were fixed in 10% formalin. Then, the formalin fixed

specimens were embedded in paraffin and sectioned (3-5 µm). The tissue samples were stained with

hematoxylin and eosin dye. The sections were evaluated by light microscopy and photographed.

vi) Statistical analysis

The results were expressed as mean±S.E.M. and analyzed using One-way analysis of variance

(ANOVA), followed by Dunnett’s multiple comparison tests. Results were considered significant

when p≤ 0.05.


The present study successfully demonstrated the antiulcer potential of MCECS against the action of

two different types of ulcerogens, namely ethanol and indomethacin (Table 1). The extract exerted a

dose-dependent antiulcer activity against ethanol- and indomethacin-induced ulcer formation with the

highest dose of MCECS (500 mg/kg) showing an activity that was as effective as the standard

antiulcer drug, ranitidine (100 mg/kg). Concurrent with the macroscopic observation, the microscopic

findings and hiatopathological scoring also demonstrated MCECS ability to provide gastroprotective

effect to the rats’ stomach (Figure 1). The ability of MCECS to exert antiulcer activity when assessed

using the ethanol-induced model might be associated to the extract’s anti-inflammatory activity

(Somchit et al., 2005) via the attenuation of vascular permeability and formation of edema. This anti-

inflammatory activity of MCECS is thought to synergistically act with the adaptive cytoprotection

associated with ethanol administration (Kokoska et al., 1998) to attenuate the gastric ulcer formation.

Indomethacin has also been cited to produce gastric damage by reducing prostaglandin-E2 (PGE2) via

cyclooxygenase-1 (COX1) inhibition (Suleyman et al., 2010). The ability of MCECS to attenuate

Product Innovation

220

indomethacin-induced gastric ulcer implies that the extract is able to regulate the synthesis of

prostaglandin or enhancing the secretion of mucus and/or bicarbonate. Furthermore, the extract may

act by activating the COX1 pathway.

CONCLUSIONS

The MCECS exerted gastroprotective activity againts ethanol and indomethacin induced model. In

addition, the extract gastroprotective potential is suggested to involve a non-prostaglandin- or non-

COX1, and non-5-lipooxygenase pathways activation.

ACKNOWLEDGEMENTS

This study was funded by University Putra Malaysia (Research University Grant Scheme Ref. No. 04-

02-12-2019RU).

Table 1.Antiulcer activity of MCECS against the ethanol- and indomethacin-induced gastric ulcer in

rats.

Ulcer model Pretreatment Dose

(mg/kg)

Ulcer area

(mm2)

Protection

(%)

Ethanol

Vehicle - 20.50±3.24 -

Ranitidine 100 5.00±1.21***

75.61

MCECS

50 20.17±2.85 1.610

250 11.33±1.50*

44.73

500 6.00±1.07***

70.73

Indomethacin

Control - 10.83±2.762 -

Ranitidine 100 0.33±0.333***

96.95

MCECS

50 5.50±0.764*

49.22

250 3.17±1.01**

70.76

500 1.83±0.601***

83.07

Data are present as mean ± S.E.M. Thirty rats (n=6 in each group) were used in this study. Statistical

analysis was performed using the one-way ANOVA followed by Dunnet’s multiple comparison tests.

*P<0.05 and ***P<0.001 as compared to vehicle-treated group.


Product Innovation

221

Figure 1(a).Histologicalevaluation of antiulceractivity of MCECS againstindomethacin-inducedgastriculcer in rats. (A)Stomach of normal rat;

(B)Stomach of anulcer control rats (10% DMSO+ IND); (C)Stomach of rat pre- treatedwith 100 mg/kg ranitidine; (D)Stomach of rattreatedwith 50

mg/kg MCECS; (E)Stomach of rattreatedwith 250 mg/kg MCECS; (F)Stomach of rattreatedwith 500 mg/kg MCECS.

Theblackarrowshowedthehemorrhage (h).

Figure 1(b). Respectivehistopathologicalsection: (G)Stomach of normal rat; (H)Stomach of control animal showingsevereeffecton mucosa

withhemorrhagicerosion (h), (I)Stomach of 100 mg/kg ranitidine-treated animal show moderateeffecton mucosa withmildhemorrhage (h);

(J)Stomach of 50 mg/kg MCECS treated animal showingmildeffecton mucosa withhemorrhagicerosion (h); (K)Stomach of 250 mg/kg MCECS

treated- animal show mildeffect of hemorrhage (h); (L)Stomach of 500 mg/kg MCECS treated animal showingalmost normal mucosa withmildeffect

of hemorrhage (h). H&E stain: x10 magnification. H&E stain 100x

A B C D E F

H G I J K L h h h h

h


Product Innovation

222

REFERENCES

i. Bandyopadhyay, D., Biswas, K., Bhattacharyya, M., Reiter, R.J., Banerjee, R.K., 2002.

Involvement of reactive oxygen species in gastric ulceration, protection by melatonin.Indian

Journal of Experimental Biology. 40, 693-705.

ii. Borelli, F., Izzo, A.A., 2000. The plant kingdom as a source of anti-ulcer

remedies.Phytotherapy Research. 14, 581-591

iii. Kokoska ER, Smith GS, Deshpande Y, Rieckenberg CL, Miller TA. Adaptive cytoprotection

induced by ethanol in human intestinal cells: role of prostaglandins and calcium homeostasis.

Ann Surg. 1998 Jul;228(1):123-30.

iv. Somchit MN, Solihah MH, Israf DA, Ahmad Z, Arifah AK, Mat Jais AM. Anti-inflammatory

activity of Channastriatus, Channamicropeltesand Channaluciusextracts: Chronic

inflammatory modulation. J. Orient. Pharm. Exp. Med.2004; 4: 91–94.

v. Suleyman, H., A. Albayrak, M. Bilici, E. Cadirci and Z. Halici, 2010. Different mechanisms

in formation and prevention of indomethacin-induced gastric ulcers. Inflammation, 33: 224-

234.

vi. Zakaria Z.A., Sulaiman M.R., Goh Y.M., Mat Jais A.M. & M.N. Somchit (2007).

Determination of the Amino Acid and Fatty Acid Compositions of the Aqueous Extract of

Channastriatus (Haruan) that Exhibits Antinociceptive Activity.Clin. Exp. Pharmacol.

Physiol. 34(3): 198–204.

vii. Zimmermann M: Ethical guidelines for investigations of experimental pain in conscious

animals. Pain 1983, vol. 16, no. 2: pp. 109–110, 1983

viii. Zakaria ZA, Abdul Hisam EE, Rofiee MS, Norhafizah M, Somchit MN, Teh LK, Salleh MZ:

In vivo antiulcer activity of the aqueous extract of Bauhinia purpurea leaf. J

Ethnopharmacol.2011, 137: 1047– 1054


Product Innovation

223

ID1465

Antiulcer Potential of Sapium Indicum Aqueous Extract: Towards the Development of Halal

Pharmaceutical Ingredient with Gastroprotective Property

Md Tohid, S. F.*1, 2

, Susanti, D.3, Taher, M.

4, Ismail, F. I.

1, Balan, T.

1 and Zakaria, Z. A.

1,2

1Department of Biomedical Science, Faculty of Medicine & Health Sciences, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia. 2Laboratory of Halal Product Research, Institute of Halal Product Research, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia. 3Department of Chemistry, Kuliyyah of Science, International Islamic University of Malaysia, Jalan

Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia. 4Department of Pharmaceutical Technology, Kuliyyah of Pharmacy, International Islamic University

of Malaysia, Jalan Sultan Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia.

ABSTRACT

With the growing number of population suffering of gastro-related diseases such as ulcer and gastritis,

the need to find novel Halal pharmaceutical ingredients with gastroprotective activity is also

increasing significantly, especially among the Muslim population. The conventional antiulcer drugs

are overshadowed with unwanted side effects. Plant kingdom is regarded as one of the valuable

source to fulfil such need. One of the plants that currently caught our attention is Sapium indicum.

Therefore, based on the traditional use of S. indicum to relieve pain and to heal wound, as well as the

scientifically reported antimicrobial, antinociceptive and antioxidant properties, this study was

intended to evaluate the antiulcer potential of S. indicum aqueous extract (SIAE) using established

ethanol- and indomethacin-induced ulcer models, followed by pylorus ligation model for antiulcer

mechanisms. The SIAE was prepared at doses of 25, 125 and 250 mg/kg, together with distilled water

(negative control) and ranitidine 100 mg/kg (positive control). In ethanol- and indomethacine-induced

ulcer models, all doses of SIAE showed reduction in ulcer area formation with 250 mg/kg exhibited

the best activity with approximately 85.8% and 82% protection respectively when compared to the

control group. This is supported by histological findings which showed reduction in epithelial and

glandular disruption, congestion, oedema and haemorrhage score with the absence of necrosis and

erosion when compared to negative control. The pylorus ligation study also confirmed the SIAE

ability to retard ulcer formation by reducing the free and total acidity of gastric secretion in the rats,

and enhancement of the gastric mucosal defence action by increased mucus secretion amount. In

conclusion, the study suggested that SIAE illustrated good gastroprotective property, which will

become a strong basis to develop Halal S. indicum-based pharmaceutical ingredients with


Product Innovation

224

gastroprotective property.

Keywords: Sapium indicum, gastroprotective, antiulcer

1. INTRODUCTION

Halalan toyyiban merely means allowed and permissible for consumption with relation to Syariah law

as long as they are safe and not harmful. In halal pharmaceutical industry, the issues such as the

pharmaceutical ingredients, the manufacturing process and the place where they are manufactured

poses complex challenges. Therefore, even if the pharmaceutical ingredients used are not prohibited,

but if it shows harmful effects to the users or if the productions do not comply with halal

manufacturing processes, the medicine still not regarded as halal. These represent big challenges as

many conventional drugs are overshadowed with harmful unwanted side effects (Halal

Pharmaceuticals General Guidelines 2012). With the growing number of population suffering of

gastro-related diseases such as ulcer and gastritis due to various aetiologies including stress and

unhealthy lifestyle, the need to find novel Halal pharmaceutical ingredients with gastroprotective

activity is also increasing significantly.

Plant kingdom is regarded as one of the valuable source to fulfil such need. One of the plants that

currently caught our attention is Sapium indicum. Traditionally, people in Chalna (Khulna) used the

leaves to relieve pain against irritation after fish sting, to heal wound area and to perceived pain (Das

et al. 2001). Scientifically, S. indicum was reported to exert antimicrobial (Chumkaew et al. 2003),

antinociceptive and antioxidant properties (Ahmed et al. 2007). Therefore, this study was intended to

evaluate the antiulcer potential of S. indicum aqueous extract (SIAE) using established ethanol- and

indomethacin-induced ulcer models, followed by pylorus ligation model to determine the antiulcer

mechanisms.

The SIAE was prepared at doses of 25, 125 and 250 mg/kg, together with distilled water (negative

control) and ranitidine 100 mg/kg (positive control), were tested against three different ulcer inducers

– indomethacin, ethanol and pylorus ligation model. The results revealed that aqueous extract of S.

indicum may exhibit potential as anti-ulcer property in treating gastric ulcer. The extracts showed

significant reduction in the total ulcer formation when compared to negative control group. This was

further supported in its histological finding where mild haemorrhage, mild oedema with no

haemorrhage present. The mucosal layer was still intact with its glandular structure was preserved.


Product Innovation

225

The pylorus ligation study also confirmed the SIAE ability to retard ulcer formation by reducing the

free and total acidity of gastric secretion in the rats, and enhancement of the gastric mucosal defence

action by increased mucus secretion amount.

2. METHODOLOGY

The SIAE was prepared using cold water extraction following standardised method. The SIAE was

prepared in the doses of 25, 125 and 250 mg/kg and, together with distilled water (dH2O; negative

control) and 100 mg/kg ranitidine (reference drug), was administered orally into rats for 7 consecutive

days. On the last day of the experiment, 1 h following the test solutions administration, the treated

animals were subjected to the respective ethanol-induced, indomethacin-induced and pylorus ligation

ulcer assays (Zakaria et al. 2011). The stomachs were collected for macroscopic and microscopic

analysis.


Peptic ulcer is a very prevalent gastrointestinal disorder, characterized by disruption of the mucosal

integrity attributed to various aggressive factors [acid, pepsin, stress, Helicobacter pylori, and non-

steroidal anti-inflammatory drugs (NSAIDs)] and defensive factors [mucus, bicarbonate, blood flow

and prostaglandins (PGs)]. Different therapeutic agents including plant extracts are used to inhibit the

gastric acid secretion or to boost the mucosal defence mechanism by increasing mucus production,

stabilizing the surface epithelial cells or interfering with the prostaglandins synthesis.

The study demonstrated that 250mg/kg SIAE produced the best gastroprotective activity with a

reduction in total ulcer area and ulcer score compared to ranitidine in ethanol-induced model. This

was further supported by its histological findings wherein the pre-treatment of 250mg/kg SIAE

showed better protection demonstrated by the mucosal lining of stomach that resembles almost the

normal architecture of the normal mucosal lining with the absence of necrotic lesions as opposed by

the control group (distilled water). The results showed that 250 mg/kg SIAE exerted highly significant

protection of the stomach when compared to ranitidine (reference drug) and, 25mg/kg and 125mg/kg

SIAE.

Product Innovation

226

Table 3.1 Ulcer Sore, Ulcer Area and Percentage of Inhibition in Ethanol induced gastric ulcer.

*p<0.05 was considered significant when compared with negative control group.

SIAE also showed good gastroprotection in indomethacin-induced ulcer model. Indomethacin, which

is an NSAID, was used to induce the formation of ulcer by arresting the cytoprotective activity of

PGE2 and PGI2 that are responsible for the mucus production and maintaining the integrity of the

mucosal layer. For this ulcer model, all of the pre-treatment with SIAE (250mg/kg, 125mg/kg and

25mg/kg) showed significant (P<0.05) reduction in the ulcer formation and percentage of ulcer

inhibition when compared to negative control group. Nevertheless, the positive control group, which

was pre-treated with 100mg/kg ranitidine showed better protection against the formation of ulcer

lesions when compared to the all SIAE treatment regimen.

Treatment Dose

(mg/kg)

Ulcer score Ulcer area

(mm2)

Percentage

Inhibition (%)

Normal - 0 0 0

Negative

control

10 1.833±0.1054 34.5±4.470 -

Positive

control

100 1.17±0.1054*** 12.83±2.880*** 62.0

SIAE 250 1.58±0.08333*** 5.00±2x.348** 85.5

SIAE 125 1.58±0.08333 20.33±2.216** 41.1

SIAE 25 1.08±0.08333 19.33±1.915*** 44.1

Product Innovation

227

Table 3.2 Ulcer Sore, Ulcer Area and Percentage of Inhibition in Indomethacin induced gastric ulcer.

*p<0.05 was considered significant when compared with negative control group.

Meanwhile, the pylorus ligation study demonstrated that pH of the gastric content was increased in

the treated rats as compared to the control group and this was proven by the significant (p<0.05)

reduction in free and total acidity of the gastric content. Furthermore, the mucus content increased

significantly (p<0.01) in SIAE treated rats. Thus, our findings in this study clearly demonstrated that

SIAE inhibited the aggressive factor by significantly reducing the free and total acidity of gastric

secretion in the rats. This may possibly be due to the antisecretory property of SIAE. On the other

hand, SIAE was able to enhance the gastric mucosal defense action by increasing the amount of

mucus secretion. The ability of SIAE to exert a balanced protection against the aggressive and

defensive factors of gastric ulcer could be the possible mechanisms underlying the gastroprotection

conferred by SIAE.

CONCLUSION

The results of the presence study of aqueous extract of Sapium indicum may suggest its potential

gastroprotective property in combating the gastric-related diseases, particularly ulcer disease. As it is

plant-based, there is no doubt that it has the potential to be developed as a Halal pharmaceutical

ingredient with gastroprotective property. However, further experiment is warranted to pin-point the

detailed mechanism of gastroprotective activity and to identify the active constituent that is

responsible for the activity.

Treatment Dose

(mg/kg)

Ulcer score Ulcer area

(mm2)

Percentage

Inhibition (%)

Normal - 0 0 0

Negative

control

10 1.58±0.08333 11.77±0.40140 -

Positive

control

100 0.58±0.083*** 1.0±0.1291*** 91.04

SIAE 250 1.25±0.01*** 5.33±0.2582*** 82.09

SIAE 125 1.08±0.083 2.83±0.9804*** 74.64

SIAE 25 1.00±0.0112* 2.00±0.9545*** 52.26


Product Innovation

228

ACKNOWLEDGEMENTS

The authors would like to thank the Faculty of Medicine and Health Sciences for the support and

funding to present these findings.

REFERENCES

i. Ahmed, M. I., Hasan, M. S., Uddin, S. J., A., Rahman , A. A., Masud, M. M. (2007).

Antinociceptive and Antioxidant Activities of the Ethanolic Extract of Excoecariaindica. J.

Pharmacol. Sci., 6(1), 51-53.

ii. Das, D. K., Alam, M. K. (2001). Trees of Bangladesh. Bangladesh Forest Res. Institute, 12,

56-67.

iii. Chumkaew, P., Karalai, C., Ponglimanont, C., Chantrapromma, K. (2003). Antimycobacterial

activity of phorbol esters from the fruits of Sapium indicum. J. Natural Product, 66(4), 540-

543.

iv. Halal Pharmaceuticals General Guidelines MS 2424. 2012. Departments of Standards

Malaysia. Ministry of Science, Technology and Innovation: Malaysia.

v. Zakaria, Z.A, Abdul Hisam, E.E., Rofiee, M.S., Norhafizah, M., Somchit, M.N., Teh L.K. and

Salleh, M.Z. (2011). Antiulcer Activity of the Aqueous Extract of Bauhinia purpurea Leaf. J.

Ethnopharmacol. 137(2): 1047 – 1054.


Product Innovation

229

ID1413

Okra (Abelmoschusesculentus L. Moench) pectin: Extraction yield and chemical composition

NurFarhanaAbd Rahman1, Sadeq Hassan Al-Sheraji

2, *Amin Ismail

1,2,* and Shuhaimi Mustafa

1,3

1Halal Science Research Laboratory, Halal Products Research Institutes, Universiti Putra Malaysia,

43400 UPM Serdang, Selangor, Malaysia.

2 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia,

3 Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

ABSTRACT

Pectin was extracted from okra(Abelmoschusesculentus(L.) Moench) leaves, pulp (fruit without seeds)

and seeds using a sequential extraction with the applications of hot buffer (HB), hot buffer with

chelating agents (CH), diluted alkali (DA) and concentrated alkali (CA) soluble solids. The fractions

obtained from these extraction methods were compared with commercial pectin in order to identify

their chemical compositions and functional groups using Fourier Transform Infrared Spectroscopy

(FTIR). CH extraction gave the highest pectin yield (>40%) compared to HB and DA. The HB

fraction harbored highly purified pectin due to high anhydrouronic acid content and degree of

esterification. The highest pectin yield was extracted from seeds with an overall fraction yield of 86%,

followed by the leaves (75%) and pulp (71%).Okra seeds were found to display the highest yield

compared to okra leaves and pulp. The HB fractions display the highest possibility of representing a

great source of pectin, as its chemical composition matches commercial pectin the best.

Keywords: okra, pectin, sequential extraction, chemical composition, FTIR

1. INTRODUCTION

Okra (Abelmoschusesculentus (L.)Moench) plant known as the ladies finger, possess a branched of

leaves, semi-woody appearance, are annual or biennial and are 1 – 3 m in height which consists of a

light yellowish flowers and green fruits. In Malaysia, it was called as ‘kacangbendi’. The okra leaves


Product Innovation

230

are long-stemmed, alternate at widely spaced intervals up the stem and are deeply divided with

toothed margins. Okra plant is widely known to possess a viscous mucilaginous solution and

contributes to the production of a plasma expander by suspending and emulsifying agents (Emeje et

al., 2011). Particularly, the okra fruits which can be used in folk medicine as a diuretic agent and for

treating dental disease (Ndjouenkeu, Goycoolea, Morris, & Akingbala, 1996). The reasons of okra

plants possess highly viscous and slimy mucilage could be due to the mixtures of polysaccharides and

protein (Woofle, Cahplin&Ochere, 1977). Sequential extraction of okra cell wall material revealed

that okra contained different types of polysaccharides, including pectins, xyloglucans, xylans, and

celluloses (Sengkhamparn et al., 2009b). Generally, pectin composed of methylated ester of

polygalacturonic acid that contains 1,4-linked α-D-galacturonic acid residues. It can be obtained from

the peels of citrus fruit, guavas and apples (Sengkhamparn, Verhoef, Schols, Sajjaanantakul,

&Voragen, 2009a). The purity of pectin was identified by its molecular weight, degree of

esterification and methoxyl content and can thus possess different functional properties.

(Madhav&Pushpalatha, 2002). Chemical composition identification can be used as a tool to

differentiate the plant sources based on functional groups in the compound. Among various analytical

methods, mid-infrared FTIR spectroscopy is an excellent tool for structurally analyzing pectin

(Kacura´kova´ & Wilson, 2001). There are few available data concerning the chemical composition of

okra leaves and seeds mucilage from sequential extraction using different solvents. Therefore, this

study aimed to evaluate the effects of different extraction conditions on the pectin yield from okra

leaves, pulp and seeds. Chemical characterization of these fractions and identification of the pectin

structures using infrared spectroscopy (FTIR) were also employed. Therefore, pectin is extracted prior

to analysis. This study promises a financially lucrative process if pectin can be produced from an

alternative okra source. Pointedly, it could help reduce agricultural waste production.

2. METHODOLOGY

i. Plant materials

Okra leaves were collected directly from University Agricultural Park, UPM and Department of

Kuala Langat District Agriculture, Selangor DarulEhsan, Malaysia. The okra fruits were purchased

from a commercial market at Putrajaya, Malaysia. The fruits and leaves were cleaned to remove all

foreign matter, and the pulp (fruit without seed) was separated manually from the seeds. Then, the

samples were immediately stored at -80 °C and freeze dried for 96 hr using a freeze drier

(VirTisBenchtop K, PA, USA).

ii. Pectin extraction

a) Fractionation of alcohol-insoluble solids (AIS)

Product Innovation

231

Leaves, fruit without seeds and seeds were homogenized twice with 70% (v/v) aqueous ethanol at

room temperature. After filtration, the insoluble residues were pooled together and washed with

chloroform/methanol (1:1 v/v) with gentle stirring for 30 min to remove low molecular weight

(colored) compounds. Then, the residues were washed with acetone and air dried to obtain alcohol-

insoluble solids (AIS) (Sengkhamparn, Verhoef, Schols, Sajjanantakul, &Voragen 2009a).

b) Sequential extraction of okra AIS

Okra AIS (20 g) was sequentially extracted according to Vierhuis and others (2000) with 600 mL of

the following extractants: 0.05 M sodium acetate buffer, pH 5.2 (hot buffer, HB) at 70°C, 0.05 M

EDTA and 0.05 M sodium acetate in 0.05 M sodium oxalate, pH 5.2 at 70°C (chelating agent, CH),

0.05 M sodium hydroxide at 0°C and 20 mM NaBH4 (diluted alkali, DA), and 6 M sodium hydroxide

at 0°C and 20 mM NaBH4 (concentrated alkali, CA) of soluble solids. After 30 min of extraction, the

solubilized extract was separated from the insoluble residue by centrifugation at 18,500 g for 25 min.

Then, the supernatants were separated from the residues, coagulated with isopropanol and freeze dried

(Ismail, Ramli, Hani, &Meon, 2012).

iii. Determination of equivalent weight, methoxyl content, anhydrouronic acid (AUA) and degree

of

esterification

The methoxyl and anhydrouronic acid (AUA) contents, equivalent weight, and degree of esterification

were determined by following the methods described by Owens et al., (1952) and Ismail, Ramli, Hani

and Meon (2012).

iv. Structural analysis

The samples were ground with potassium bromide (KBr) powder and then pressed into pellets. The

pellets were placed on a crystal cell and clamped onto the mount of the FTIR spectrometer. The

functional groups of the sample fractions were detected using a FTIR (A Nicolet 6700 from Thermo

Nicolet Corp., Madison, WI, USA) and the software of the OMNIC operating system (Version 7.0

Thermo Nicolet). A 4,000–400 cm-1

frequency range was used to identify the functional groups

(Ahmad &Benjakul 2011).

v. Statistical Analysis

Each analysis was performed in triplicate, and the data are represented as the means of three

independent experiments.The values are expressed as the mean ± standard deviation. Statistical

analysis was performed using SPSS Statistics 21.0. Duncan’s test was performed to evaluate the

significant difference between mean values. The confidence limits are based on 95% (p < 0.05).


Product Innovation

232


i. Pectin yield

Yield of pectin extracted from leaves, pulp and seeds using different solvents were illustrated in

Figure 1. Upon comparing the three different parts described above, the seeds contained the highest

HB fraction yield from 100 g of AIS, which was 23%, followed by the leaves (19%) and pulp (10%)

of the okra AIS. The second fraction (CH) indicated that the okra pulp exhibited the highest yield

(66%), followed by the seeds (52%) and leaves (43%) of okra AIS.

ii. Chemical compositions of fractions from okra leaves, pulp and seeds

The DA and CA fractions were not analyzed due to the removal of methyl esters and acetyl groups

during the diluted and concentrated alkaline extraction (Sengkhamparn, Verhoef, Schols,

Sajjaanantakul, &Voragen, 2009a). Two fractions (HB and CH) were chosen for further analyses. The

obtained equivalent weights were used to calculate the anhydrouronic acid (AUA) content and degree

of esterification (DE). Briefly, okra leaves, pulp and seeds of both (HB and CH) fractions contained

more than 65% AUA and thus can be considered as highly purified pectin.

iii. FTIR spectra of pectin from okra leaves, pulp and seeds

The CA fraction was excluded from this analysis due to the excess moisture, which prevented the

infrared light from passing through the sample pellets. The major functional group of pectin lies at

1,700-400 cm-1

(Al-Sheraji et al., 2012). Absorption in all fractions (HB, CH, and DA) of okra leaves,

pulp and seeds was apparent at 1,060-1,154 cm-1

.

Product Innovation

233

Figure 1.Yield of different fractions from okra leaves, pulp and seeds.

Data were analyzed by using g of sample / 100 g of Alcohol Insoluble Solids (AIS)

represented as the mean value from triplicate measurements ± standard deviation. Values with

different superscripts significantly differ (p <0.05) in terms of the same fraction.

HB: Hot buffer; CH: Chelating agent; DA: Diluted alkali

CONCLUSION

Applying sequential extraction on okra leaves, pulp and seeds appears to elicit different effects on

their yield, chemical composition and functional groups. Pectin was successfully extracted from okra

leaves, pulp and seeds using hot buffer (HB), chelating agent (CH) and diluted alkali (DA) of soluble

solids. The highest pectin yield obtained from okra seeds for all fractions was 86%, followed by the

leaves (75%) and pulp (71%). In addition, the CH fractions harbored the highest yield (>40%) among

the fractions. Furthermore, the HB fraction from okra leaves, pulp and seeds yielded highly purified

pectin indicated by the high anhydrouronic acid content and high degree of esterification. The major

functional group of pectin lies at 1,300-800 cm-1

. Most of the bands of the HB, CH and DA fractions

were also observed within these ranges. Therefore, the HB, CH and DA fractions from okra leaves,

pulp and seeds, which were obtained by sequential extraction, can be considered pectin.

ACKNOWLEDGEMENTS

The authors are grateful for financial support from the Research University Grant Scheme (RUGS;

Grant project number: 04-05-11-1590 RU). The authors would also like to thank the Department of

Kuala Langat District Agriculture, Selangor and University of Agriculture Park, UPM for providing

the okra leaves. The technical assistance of the Department of Nutrition and Dietetics laboratory at

Faculty of Medicine and Health Science, and the Halal Science Research Laboratory at Halal Product

Research Institutes, UPM are also appreciated.

REFERENCES

i. Ahmad M.,&Benjakul S. (2011). Characteristics of gelatin from the skin of unicorn

leatherjacket (Aluterusmonoceros) as influenced by acid pre-treatment and extraction time.

Food Hydrocolloids, 25, 381-388.

ii. Al-Sheraji, S. H., Ismail, A., Manap, M. Y., Mustafa, S., Yusof, R. M., & Hassan, F. A. (2012).

Purification, characterization and antioxidant activity of polysaccharides extracted from the

fibrous pulp of Mangiferapajang fruit. LWT - Food Science and Technology, 48, 291-296.

A B C


Product Innovation

234

iii. Emeje, M., Isimi, C., Byrn, S., Fortunak, J., Kunle, O., &Ofoefule, S. (2011). Extraction and

physichochemical characterization of a new polysaccharide obtained from the fresh fruits of

AbelmoschusEsculentus. Iranian Journal of Pharmaceutical Research, 10(2), 237-246.

iv. Ismail, M. N. S., Ramli, N., Hani, M. N. &Meon, Z. (2012). Extraction and characterization of

pectin from Dragon Fruit (Hylocereuspolyrhizus) using various extraction conditions.

SainsMalaysiana, 41(1), 41- 45.

v. Kacura´kova´, M., & Wilson, R. H. (2001). Development in mid-infrared FT-IR spectroscopy

of selected carbohydrates.Carbohydrate Polymers, 44(4), 291–303.

vi. Madhav, A., &Pushpalatha, P. B. (2002). Characterization of pectin extracted from different

fruit wastes. Journal of Tropical Agriculture, 40, 53-55.

vii. Ndjouenkeu, R., Goycoolea F. M., Morris, E. R. & Akingbala, J. O. (1996). Rheology of okra

(Hibiscus esculentus L.) and dika nut (Irvingia gabonensis) polysaccharides. Carbohydrate

Polymers, 8617(96), 263–269.

viii. Owens H. S., McCready R. M., Shepard A. D., Schultz T. H., Pippen E. L., Swenson H. A.,

Miers J. C., Erlandsen R. F., &Maclay W. D. (1952). Methods used at Western Regional

Research Laboratory for extraction of pectic materials. Washington DC: USDA Bureau of

Agricultural and Industrial Chemistry. pp. 9.

ix. Sengkhamparn, N., Verhoef, R., Schols, H. A., Sajjaanantakul, T., &Voragen, A. G. J. (2009a).

Characterisation of cell wall polysaccharides from okra (Abelmoschusesculentus

(L.)Moench).Carbohydrate Research, 344, 1824–1832.

x. Sengkhamparn, N., Bakx, E. J., Verhoef, R., Schols, H. A., Sajjaanantakul, T., &Voragen, A.

G. J. (2009b). Okra pectin contains an unusual substitution of its rhamnosyl residues with

acetyl and alpha-linked galactosyl groups. Carbohydrate Research, 344(14), 1842–1851.

xi. Vierhuis, E., Schols, H. A., Beldman, G., &Voragen, A. G. J. (2000). Isolation and

characterisation of cell wall material from olive fruit (Oleaeuropaeacvkoroneiki) at different

ripening stages. Carbohydrate Polymers, 43, 11–21.

xii. Woofle, M. L., Cahplin, M.F., &Ochere, G. (1977). Studies on the mucilages extracted from

okra fruits (Hibiscus esculentus L.) and baobab leaves (Adansoniadigitata L.). Journal of the

Science of Food and Agriculture, 28, 519-529.


Product Innovation

235

ID1468 Development and Characterization of Pitaya Seed Oil-In-Water Nanoemulsions for

Cosmeceuticals Application.

1,2

Siti Salwa Abd.Gani,2,3

Hasmah Bidin, 1,2

Mahiran Basri, 2Emilia Abd.Malek,

3Mohamed Salama

Mohamed

1Centre of Foundation Studies for Agricultural Science, Universiti Putra Malaysia, 43400 Serdang,

Selangor 2Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 Serdang, Selangor

3Faculty of Pharmacy, UniversitiTeknologi Mara, Bandar PuncakAlam, 42300 Kuala Selangor,

Selangor

ABSTRACT

Pitaya seed nanoemulsions have great potential in cosmetic and pharmaceutical industries due to its

higher compositions of essential polyunsaturated fatty acids (Linoleic acid (C18:2) and Oleic acid

(C18:1)) and antioxidant compounds (polyphenol). However, to date, there is no report regarding to

its preparation in nanoemulsion system for cosmeceuticals application. Therefore, the purpose of this

investigation was to prepare the Pitaya seed nanoemulsions and mixed surfactants and to consequently

select the best nanoemulsions composition for further studies. The preparation and characterization of

oil-in-water nanoemulsions stabilized by xanthan gum were then determined. Two types of nonionic

surfactants were selected, namely Tween 80 (T80) and Span 80 (S80). The flow curve of the

nanoemulsion always exhibited shear thinning behaviour and obeys the power law viscosity. Then,

the formulation was stable at room temperature, 25°C and 45°C, as well as after undergoing thaw

cycles test for 3 months which is considered stable for three years.

Keywords: pittaya, cosmetics

1. INTRODUCTION

Cosmeceuticals market is the fastest growing segment in the personal care industry. The competitive

factors in the market are price, technology and customer service development in the market

(Charushkina, 2009). Many cosmetic products have been developed to improve the skin condition.

The improvement usually has effects on skin hydration and viscoelasticity. As age increases, dryness

of the skin and reduced viscoelasticity create a problem especially to woman as they grow older.

Existing and upcoming products must ensure its effectiveness and not harmful to human skin.


Product Innovation

236

The beneficial of Pitaya seed oil is expresses the overwhelmingly high content of the essential omega-

6 linoleic acid (C18:2) about 50% from the total fatty acids (Rui et al., 2009). Linoleic acid is an

important membrane structural entity; its liquid physical state allows flexibility of membrane. The two

double bonds in the molecule impede greater oxidative potentials. Antioxidants in product

development of foods, cosmetic and pharmaceutical industries have been proven to be of importance

because of similar functionality requirements for the products (Ku and Mun, 2007). The amount of

oleic acid (C18:1) in the oil ranging from 23.3 - 25.5% (Chemah et al., 2010). Oleic acid strengthens

the cell membrane integrity and helps in repairing cells and tissues damage. It also acts as a

moisturizer and provides soft, supple skin that glows with health. Therefore, Pitaya seed oil is the ideal

based for skin nutritive cosmeceuticals due to its excellent compositions.

The most common types of delivery systems used for cosmetic products are emulsions. Solans et al.

(2005) reported that emulsions with droplet size in the nanometric scale are often referred to in the

literature as miniemulsions, nanoemulsions, ultrafine emulsions and submicron emulsions.

Nanoemulsions are attractive for application in personal care and cosmetics as well as in health

products. This is due to the penetration of actives such as vitamins and antioxidants into the skin may

also be enhanced because of the low surface tension of the whole system and the low interfacial

tension of the oil-in-water droplets.

Pitaya seeds which are the by-products of juice and wine processing were usually discarded. It is the

objective of this study to design and develop Pitaya seed extract - based nanocosmeceutical

formulations and the potential of the extract seeds as a source of moisturizer and antioxidant. To the

best of our knowledge no studies has ever been conducted on the potential of pitaya seeds as an

antioxidant and moisturizer in cosmeceutical products.

2. METHODOLOGY

i. Viscosity Measurement

Viscosities of the Pitaya seed nanoemulsion were measured using a Kinexus Rheometer (Malvern

Instruments Ltd., UK). In preliminary experimentation, different spindles and spindle ratio speeds (0.1

to 100s-1

) were tested. Three measurements were conducted for each samples and the average was

used.

ii. Rheological Measurement


Product Innovation

237

The rheology of the Pitaya seed nanoemulsion was determined using Kinexus Rheometer (Malvern

Instruments Ltd., UK). A stress/rate with a temperature controller was employed to measure the

rheological properties of emulsions. The measurements were performed at a temperature of 25±0.5°C

with 4°/4 mm cone and plate geometry (code: PU40) and gap of 0.100 mm. The steady rheological

behavior of the emulsions was measured at a controlled rate varying from 0.1 to 100s-1

. The samples

were allowed to rest for 10 min after being loaded onto the plate prior to measurement.

iii. Stability Studies of Pitaya Seed Nanoemulsions

a) Stability under Centrifugation

Pitaya seed nanoemulsion (5 mL) was subjected to 15 min centrifugation at 4000 rpm, room

temperature (25.0±0.5°C). Evaluation was made using cross-polarized light, to observe possible phase

separation.

b) Stability under Different Storage Conditions

In order to know the stability of the Pitaya seed nanoemulsion, the thaw cycles were carried out. In

this method, the samples were put in the refrigerator at ±5ºC for 24 hours. Then, the samples were

taken out and leaved at room temperature for 24 hours. In the third day, the same samples were put

again in the refrigerator for 24 hours. The steps were repeated until three cycles which should be

completed in six days. Another stability studies done were stability at room temperature and 45ºC for

three month.


i. Viscosity and Rheology Measurements

Figure 1 shows that at high shear rates there was some discernible departure from linearity, with the

curvature suggesting the attainment of a constant viscosity at high shear rates. Therefore, the

nanoemulsion system was expected shear thinning behavior. Meanwhile, based on Figure 2, suggested

the Pitaya seed nanoemulsions were shear thinning non-ideal plastic, which is like a material

(pseudoplastic behavior). It was implied that flow can only be induced on these nanoemulsions with

the application of certain minimum amount of stress. Furthermore, pseudoplastic group of materials

are acceptable for cosmeceutical field.


Product Innovation

238

Figure 1: Graph of viscosity versus shear rate

Figure 2: Graph of shear stress versus shear rate

ii. Stability Studies of Pitaya Seed Nanoemulsions

Table 1 indicates the stability of the Pitaya seed emulsion by centrifugation and freeze-thaw cycle

test. Pitaya seed emulsion remained stable after centrifugation test at 4000 rpm for 15 min.

Centrifugation accelerated destabilization of the product, thus stimulating its ageing period. It is

commonly accepted that shelf life under normal storage conditions can be rapidly predicted by

0.1

1

10

100

0.1 1 10 100 1000

Vis

co

sit

y (

Pa s

)

Shear rate (s-1)

9% of pitaya oil emulsion 10% of pitaya oil emulsion 11% of pitaya oil emulsion

0

5

10

15

20

25

30

0 20 40 60 80 100 120

Sh

ear

str

ess (

Pa)

Shear rate (s-1)

9% of pitaya oil emulsion 10% of pitaya oil emulsion 11% of pitaya oil emulsion


Product Innovation

239

observing the separation of the dispersed phase when the nanoemulsion was exposed to

centrifugation. Meanwhile, the stability was also observed at 25°C and 45°C due to increasing

temperature could be affecting the stability of the nanoemulsion. If the emulsifier did not hold the oil

phase and water phase tightly, the bonding will break and the emulsion will be separated. However,

the Pitaya seed emulsion remained stable at 25°C and 45°C with no separation occurring to the

sample during three months of storage which is could be considered that it is stable for three years.

Table 1: Stability after centrifuged, freeze-thaw cycle test, stability at room temperature and

45°C for three months

Formulation After

centrifuged

25°C 45°C Freeze-thaw

cycle

Pitaya seed nanoemulsion

(9.45%)

STABLE STABLE STABLE STABLE

CONCLUSION

Focusing on long-term stability studies creates considerable savings while minimizing the risk of

separation problems emerging at a late phase of formulation development. Meanwhile, rheological

methods have the potential to screen indirect measure of physical stable systems; what is important is

correlation with a real separation process. In this research conclude that the rheological and stability

testing of Pitaya seed nanoemulsion were successfully studied.

ACKNOWLEDGEMENT

We gratefully acknowledged the financial support from Universiti Putra Malaysia grant number

9199851.

REFERENCES

i. Charushkina, Y. (2009). Active Ingredients In Skin Care; Key Drivers, Constraints and

Challenges in European Markets. CHEManager Europe, GIT VERLAG GmbH and Co.

KG, Darmstadt Germany.

ii. Chemah, T.C., Aminah, A., Noriham, A. and Aida, W. W.M. (2010). Determination of

Pitaya Seeds as A Natural Antioxidant and Source of Essential Fatty Acids. International

Food Research Journal, 17 : 1003 - 1010.


Product Innovation

240

iii. Ku, C.B. and Mun, S.P. (2007). Antioxidant Activities of Ethanol Extracts from Seeds in

Fresh Bokbunja (Rubus Coreanus Miq.) and Wine Processing Waste. Bioresource

Technology, 99 : 4503 - 4509.

iv. Rui, H., Zhang, L., Li, Z. and Pan, Y. (2009).Extraction and Characteristics of Seed Kernel

Oil from White Pitaya.Journal of Food Engineering, 93 : 482 - 486.

v. Solans, C., Izquierdo, P., Nolla, J., Azamer, N. and Garcia-Celma, M.J. (2005).

Nanoemulsion. Journal of Current Opinion in Colloid and Interface Science,10 : 102-110.



241

ID025m

Application of Emulsifiers in Chocolate: A Short Review

Norhayati Hussain*,1

*Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 UPM Serdang,

Selangor, Malaysia. 1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia, 43400, Serdang, Selangor, Malaysia.

ABSTRACT

Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence

sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability

against fat migration from fillings, and stability against oxidation. These have driven the development

of various emulsifiers from various sources (plant/ conventional, chemical and enzymatic method) for

application in food. This short review focuses on the role of common emulsifiers applied for

improvement of chocolate quality in order to meet the consumers or producers demand.

Keywords: emulsifiers, chocolate, soya lecithin, polyglycerol polyricinoleate and ammonium

phosphatide

1. INTRODUCTION

Emulsifiers is a surface active substance (surfactant) which absorb the surface of particle droplets and

form a protective membrane around the internal phase to prevent particles from aggregating (Beckett,

2008). European Community (EC) regulates food emulsifiers in an analogous fashion to United States

regulations, identifying the emulsifiers with E numbers. Some examples of natural food emulsifiers

are egg yolk (lecithin), honey, mustard, and proteins.

Choice of natural emulsifiers, lecithin, soluble polysaccharides or synthetic (carboxymethyl cellulose)

depends upon function in the end-product (Schantz & Rohm, 2005). They are classified according to

their electric charge and their solubility in various polar and non-polar solvents determined by the

ratio of lipophilic and hydrophilic molecules (Surh et al., 2007). Most emulsifiers are amphipilic

molecules with polar and non-polar regions on the same molecule (McClements, 2005). A standard

242

was developed to evaluate the relative strength of an emulsifier in a system known as the HLB value

(hydrophilic/lipophilic balance) on a scale 1-20. Lipophilic emulsifiers have a low HLB (<10) and

hydrophilic emulsifiers have a high HLB number (>10) based on emulsifier solubility in each phase.

Emulsifiers are used in both chocolate, coatings and sugar confectionery products as functional

additives that provide significant advantages during processing and storage. This short review aims to

highlight source of commonly applied emulsifiers and its role to produce high quality chocolate

acceptable for consumer and chocolate producers.

Emulsifiers in chocolate

Chocolate is considered as “dry” emulsion with hydrophilic sugar and lipophilic cocoa particles

dispersed in the continuous fat cocoa butter phase (Nieuwenhuyzen and Szuhaj, 1998). In the

chocolate matrix, emulsifiers coat the sugar particles to help facilitate flow in the continuous fat phase

thus helps to distribute particles evenly throughout the emulsion and prevent agglomeration. This is

important in the chocolate production for example during enrobing, panning, moulding, or depositing

(Rector, 2000). In addition to alter flow properties; emulsifiers added at certain concentrations help to

reduce overall fat content (substitute cocoa butter) and enhance functionality in chocolate (Walter and

Cornillon, 2001).

Chocolate manufacturers could potentially reduce cost by adding small amounts of emulsifier to

control the yield values (Bamford et al., 1970). Yield value measurements relate to the initial

movement of chocolate; thus, if yield value is high, the chocolate will tend to stand up (i.e. chocolate

morsels). A low yield value results in a thin coating of chocolate over a biscuit (Fletcher, 2006).

Thickening of chocolate also depends on particle size distribution, as smaller particles require more

emulsifier to coat sugar surfaces (Beckett, 2000).

Molten chocolate and coatings are non-Newtonian fluids; exhibiting shear thinning behaviour,

therefore, the apparent viscosity of chocolate decreases as the shear rate increases. In the chocolate

matrix, plastic viscosity measurements are important in determining coating thickness of a confection.

Both plastic viscosity and yield value can be decreased by the use of specific surfactants and this

enables the chocolate manufacturer to have greater control of cocoa butter. Most importantly, the

addition of emulsifiers is extremely effective in reducing chocolate viscosity, approximately 10 times

greater than natural cocoa butter (Beckett, 1999).

Emulsifiers have also been used to influence sensitivity to relative humidity, temperature, and



243

tempering behaviour of chocolate (Afoakwa et al., 2007). It affects the properties of solidified

chocolate, including susceptibility to fat bloom and stability against fat migration and oxidation from

fillings (Schantz and Rohm, 2005). Different emulsifiers are used in chocolate, such as the most

commonly noted soy lecithin, synthetic lecithin (YN), polyglycerol polyricinoleate (PGPR), sorbitan

tristearate (STS), sorbitan monostearate (SMS), polysorbate 60, mono-, di-glycerides or glycerol

monostearate (GMS) and ammonium phosphatide. Additionally, citric acid esters of mono-, di-

glycerides have also been studied as potential emulsifiers for chocolate formulation.

Soy lecithin

The most common emulsifier used in chocolate manufacturing is soy lecithin (Schantz and Rohm,

2005). Soy lecithin (E322) is commercially extracted from soya bean or sunflower seeds and

comprises of phospholipids, glycolipids, carbohydrates, triglycerides and minor components such as

water, sterols and free fatty acids (Nieuwenhuyzen & Tomás, 2008). Lecithin has soya oil content of

33-35% and the techno functional properties of lecithin are mainly caused by the surface-active

character of its predominant polar lipid fraction, the phospholipids (Schneider, 2008). Soy lecithin has

a HLB (hydrophilic/lipophilic balance) value ranging from 3-9. Food and Drug Administration (FDA)

regulations (Code of Federal Regulations Title 21, 2003) stated that emulsifier can only be added up

to 1% (w/w) of chocolate formulations. Soy lecithin is usually added in concentrations of 3–6 g/kg

chocolate mass; further increasing lecithin concentration raises yield stress and does not lead to a

further reduction of viscosity (Afoakwa et al., 2007). Lecithin added at concentrations of at least 0.1-

0.3%, reduces chocolate viscosity and enhances moisture level tolerance. At more than 0.5%, yield

value increases while plastic viscosity continues to decrease (Chevalley, 1999; Schantz and Rohm,

2005).

Dhonsi and Stapley (2006) demonstrated that lecithin retarded crystallization in cocoa butter and

sugar mixtures, with no change in melting point as observed by DSC. Lecithin migrates to sugar/fat

interfaces and coats sugar crystals, aids dispersion of sugar crystals in cocoa butter, and influences the

rheology of chocolate. Lecithin may provide a rough surface for nucleation to occur since it covers the

sugar; also lecithin might reduce shear rates by creating a greater ‘gap’ between the fat phase and

sugar particles (Dhonsi & Stapley, 2006). Currently, the main consumer concern in using soy lecithin

is it may be a by-product of genetically modified soybean plants; manufacturers have thus considered

using different emulsifiers as new alternatives (Fletcher, 2007).



244

Polyglycerol Polyricinoleate (PGPR)

Polyglycerol polyricinoleate (E476) is a non-ionic emulsifiers produced from either esterification of

polyglycerols with polymerized ricinoleic acid or polycondensation of castor oil and glycerol

(chemically). It is a mixture with a polyglycerol backbone dominated by di, tri, and tetraglycerols

(Wilson et al., 1998). In contrast to lecithin, PGPR is very effective at binding water in chocolate

(Afoakwa et al., 2007). Loisel et al. (1998) showed the Casson plastic viscosity was reduced and

yield value was increased for lecithin; whereas the opposite was observed for PGPR chocolate blends.

Extensive toxicology research has been conducted using PGPR and it is been GRAS certified (Wilson

et al., 1998). Legally approved by the FDA, it can be added up to 0.5% (w/w) of the chocolate

formulation, is considered as non-genetically modified product and it is not an allergen (Code of

Federal Regulations Title 21, 2010). Recent novel method for development of PGPR has been

introduced using immobilized lipase in a solvent-free system (enzymatically). The process is

environmentally friendly and avoids side reaction, thus the product has a higher purity and quality.

The organoleptic properties of the enzymatic PGPR are better than those showed by other commercial

PGPRs (Gomez et al., 2011; Bodalo et al. 2009).

Polyglycerol polyricinoleate (PGPR) in general has the ability to greatly reduce or even eliminate the

yield value of chocolate, essentially turning it into a Newtonian liquid to flow more readily, a valuable

characteristic for moulding and enrobing techniques (Schantz & Rohm, 2005). PGPR has an HLB

value of approximately 1.5 (Rector, 2000). PGPR is most efficient in enhancing the flow of chocolate

into moulds, help reduce incorporation of air into chocolate, and improve coating abilities of

chocolate (Fletcher, 2006). PGPR is also claimed to increase chocolate’s tolerance to the thickening

effect caused by small quantities of water, sometimes introduced during enrobing operations.

PGPR did not have dramatic effects on plastic viscosity; however it reduced yield value by 50% at

0.2% or eliminated it at 0.8% (Rector, 2000). PGPR effectively stabilizes formulations by extending

its lipophilic tail into the lipid phase of chocolate and simultaneously, its hydrophilic head coats solid

sugar particles (Dedinaite & Campbell, 2000). Schantz and Rohm (2005) noted that PGPR binds free

water more effectively than lecithin in chocolate, thus preventing swelling of solid cacao particles.

Walter and Cornillon (2001) suggested PGPR had less effect in inhibiting bloom formation, compared

to other emulsifiers. Both lecithin and PGPR work synergistically with other emulsifiers, such as

ammonium phosphatide and citric acid esters (Stier, 2009).

Ammonium Phosphatide



245

Alternative emulsifiers systems have therefore gained a bigger market share over the last ten years,

and especially ammonium phosphatide has found its way into chocolate and vegetable fat based

coating recipes. Ammonium phospatide (E442) is practically water free. The FDA recognizes it for

having a non-genetically modified status and for not being an allergen (Code of Federal Regulations

Title 21, 2010). Besides having a safe non-GMO status, it has the ability to lower the plastic viscosity

without bringing up the yield value. It is easy to use because it does not thicken at temperatures below

40°C (140°F). During the production of ammonium phospatide the processing temperature reaches

above 147°C (296°F) which kills off all bacterial activity.

In 2007, ammonium phosphatide was GRAS certified as an emulsifier in chocolate and vegetable fat

coatings at a level of up to 0.7% (Agency Response Letter GRAS Notice No. GRN 000219).

Ammonium phosphatide is either manufactured synthetically from a mixture of ammonium salts of

phosphorylated glycerides or from a mixture of glycerol and partially hardened rapeseed oil and has

an HLB value range from 2-3 (Chevalley, 1999; Shur et al., 2007). Studies by Fletcher (2007),

suggest that it lowers plastic viscosity without increasing yield value at a concentration of 0.5%.

There are other types of emulsifiers applicable for chocolate production and Table 1 summarises

common emulsifiers used in chocolate industry which is derived from various processes.

Table 1. Selected emulsifiers derived from various process for various chocolate applications

Emulsifiers

(Abbreviation/

E numbers)

Process of Production Role in chocolate

Soy lecithin

(E322)

Extract from soybean by solvent

extraction and precipitation

Reduction in viscosity of chocolate and

coatings; protecting coatings against

moisture invasion and sugar granulation

Polyglycerol

polyricinoleate

(PGPR/ E476)

a. React polyglycerol with castor

oil fatty acids under vacuum

b. Esterification of polyglycerols

with polymerized ricinoleic acid

c. Immobilized lipase in a solvent-

free system

Moisture scavenger in chocolate and

compound coatings; preventing thickening

of coating;

reduce viscosity; fat reduction; easier

tempering; improved texture; longer shelf

life of coatings

Ammonium a. Synthetic: mix of ammonium Reduce viscosity; improve lubrication of the



246

phosphatide

(YN/ E442)

salts of phosphorylated glycerides

b. Mix of mono diglycerides in

isomeric forms

chocolate; establish an equilibrium between

sugar and syrup of chocolate

Sorbitan

tristearate (STS/

E492)

Mix of partial esters of sorbitol and

its mono-and dianhydrides with

edible stearic acid

Bloom resistance; closely related to cocoa

butter triglycerides; gloss enhancer in palm

kernel oil based compound coatings

EXCEPT not allowed in chocolate by USA

a. Sorbitan

monostearate

(SMS/ E491)

and b.

Polysorbate 60

(E435)

a. Esterification of a fatty acids and

a sucrose molecule

b. From sorbitan and esterified with

fatty acids

Use in combination (improve glossiness;

bloom resistance in chocolate & compound

coatings; reduce the rate of fat

crystallization)

Mono- and

diglycerides

(glycerol

monostrearate/

GMS/ E471)

Purified or distilled forms (from

tallow by glycerolysis)

As seeding agents; anti-bloom agents in

lauric-type palm kernel oil compound

coatings; improve glossiness and gloss

retention; better demolding retarded

crystallization

CONCLUSIONS

This synthesis the range and diversity of previous studies already active in the field thus serves as

quick reference for future lab scale experimental design. There is also an issue of green technology

(solvent free) in producing emulsifier especially for Muslim consumer and can be extended to address

the rising of chocolate processing challenges. More attention should be paid by researchers for these

technology explorations in the future. Future studies are necessary to confirm the compositional,

structural rearrangement of fatty acids and crystal formation in chocolate formulated with soy lecithin,

PGPR, ammonium phosphatide or other type of solvent free emulsifiers.

REFERENCES

i. Afoakwa, E.O., Paterson A. & Fowler M. (2007). Factors influencing rheological and textural

qualities in chocolate-a review, Trends Food Sci. Technol. 18: 290–298.

ii. Bamford, H., Gardiner, K., Howat, G.R. & Thomson, A.F. (1970). The use of polyglycerol

polyricinoleate in chocolate. Confectionery Production. 36(6):359-361.

iii. Beckett, S.T. (1999). Industrial chocolate manufacture and use. (3rd

Ed) (p. 192). Oxford, UK:



247

Blackwell.

iv. Beckett, S.T. (2000). The science of chocolate. The Royal Society of Chemistry (p 1-170).

Cambridge, UK.

v. Beckett, S.T. (2008). The science of chocolate. The Royal Society of Chemistry. (2nd

Ed) (p. 1-

234). Cambridge, UK.

vi. Bódalo, A., Bastida, J., Máximo, M.F., Montiel, M.C., Gómez, M. & Ortega, S. (2009).

Screening and selection of lipases for the enzymatic production of polyglycerol polyricinoleate.

Journal of Biochemical Engineering, 46, 217–222.

vii. Chevalley, J. (1999). Chocolate Flow Properties, in Industrial Chocolate Manufacture and Use.

Beckett ST, editor. (3rd

Ed). Oxford, UK: Blackwell.

viii. Dedinaite, A. & Campbell B. (2000). Interactions between mica surfaces across triglyceride

solution containing phophoslipid and polyclycerol polyricinoleate. Langmuir. 16:2248-2253.

ix. Dhonsi, D. & Stapley, A.G.F. (2006). The effect of shear rate, temperature, sugar and

emulsifier on the tempering of cocoa butter. Journal of Food Engineering. 77:936942.

x. Fletcher, A. (2006). Emulsifiers vital for chocolate coating. Palsgaard Press Release.

FoodNavigator.com-Europe.

xi. Gómez, J.L., Bastida, J., Máximo, M.F., Montiel, M.C., Murcia, M.D. & Ortega, S. (2011).

Solvent-free polyglycerol polyricinoleate synthesis mediated by lipase from Rhizopus arrhizus.

Journal of Biochemical Engineering, 54, 111–116.

xii. Mark W. & Richard H.G.L. (2008). Emulsifiers in Confectionery, Hasenhuettl and R.W. Hartel

(Eds.), Food Emulsifiers and Their Applications (Chp. 10), Springer Science, Business Media,

LLC.

xiii. McClements, D.J. (2005). Food Emulsions: Principles, Practices, and Techniques. (2nd

Ed). (p.

21-122). Florida: CRC Press.

xiv. Nieuwenhuyzen, W. & Szuhaj, B. (1998). Effects of lecithins and proteins on the stability of

emulsions. Fett/Lipid. 100(7):282-291.

xv. Nieuwenhuyzen, W.V. & Tomás, M.C. (2008). Update on vegetable lecithin and phospholipid

technologies, Eur. J. Lipid Sci. Technol. 110:472–486.

xvi. Rector, R. (2000). Chocolate-controlling the flow, benefits of polyglycerol polyricinoleic acid.

Manufacturing Confectioner. 80(5):63-70.

xvii. Schantz, B. & Rohm, H. (2005). Influence of lecithin-PGPR blends on the rheological

properties of chocolate. Lebensm-Wiss. u-Technology. 38:41-45.

xviii. Schneider, M. (2008). Major sources composition and processing, in: F.D. Gunstone (Ed.),

Phospholipid Technology and Applications, The Oily Press, Bridgewater, (p. 21–40).



248

xix. Steir, R. (2009). Fats: from nutritional nuances to physical functionality. Prepared foods.com.

R&D Applications Seminar. (p. 50-56).

xx. Surh, J., Vladisavljevic, G., Mun, S. & McClements, D.J. (2007). Preparation and

characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water

droplets. Journal of Agricultural and Food Chemistry. 55:175-184.

xxi. Walter, P. & Cornillon, P. (2001). Influence of thermal conditions and presence of additives on

fat bloom in chocolate. Journal of the American Oil Chemists’ Society. 78(9):927-93.

xxii. Wilson, R., Van Schie, B. & Howes, D. (1998). Overview of the preparation, use and biological

studies on polyglycerol polyricinoleate (PGPR). Food and Chemistry Toxicology, 36:711-718.

Keynote Speaker

249

HALAL STATUS OF FOOD: QUESTION OF METHOD

Prof. Emeritus Dato’ Dr. Mahmood Zuhdi Hj. Abd. Majid

Professor at Department of Fiqh and Usul Al-Fiqh, Kuliyyah of Islamic Revealed Knowledge and Human

Sciences; and Dean of International Institute of Islamic Thought and Civilization (ISTAC), International

Islamic University of Malaysia (IIUM)

ABSTRACT

In a hadith, The Prophet Muhammad S.A.W. said “What is lawful is clear and what is unlawful

is clear, but between them are certain doubtful things which many people do not know”. With

regards to food, this basic idea on halal and haram is illustrated by so many Qur’anic verses and

the sayings of The Prophet Muhammad S.A.W. In the Quran Allah says “O mankind, eat from

whatever is on earth [that is] lawful and good and do not follow in the footsteps of Satan.” In

another verse, Allah says “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”. Based on all that was said by Allah and The Prophet Muhammad

S.A.W. jurists concluded that “In principle everything is halal”. These basic principles give us a

very clear method for research on halal food. If the law is not stated in either the Quran or in al-

Sunnah, the research problem will have to establish why it is haram. The objective of this paper

is to discuss reasons why certain foods are haram and how in many cases jurists have to decide

whether to be liberal or conservative in determining the law concerned.

Keynote Speaker

250

PITFALLS AND OPPORTUNITIES IN CONDUCTING HALAL PROJECTS:

CHARACTERISATION OF THE HALAL STATUS OF FOOD, PHARMACEUTICALS,

COSMETIC AND HEALTHCARE PRODUCTS

Dr Hani Mansour Al-Mazeedi

Associate Research Scientist, Kuwait Institute for Scientific Research

ABSTRACT

To assure Muslim consumers have access to Halal food with integrity had always been an obligation to

the Islamic authorities in monitoring the authenticity of Halal products in the market. The traceability and

confirmation of the true status of Halal products on the shelves are always complex since the halal market

itself is huge, diversified and global. As a net importer of Halal products, the authorities in GCC countries

need to synergize and establish an effective system as a tool to monitor their trading activities. An

imperative expectation from the consumers, as market drivers, justifies the need to conduct a research on

halal status of imported food, pharmaceuticals, cosmetics and healthcare products. This survey-based

project will provide a baseline data on the halal food and non-food products that are currently imported

into the state of Kuwait, as a starting point. The halal status of the compiled data will then be evaluated

and identified using the existing halal authentication procedure. All regulatory agencies particularly in

Kuwait can benefit the findings from this project especially when they plan to develop a quality control

system on their halal products supply chain from importation points to table and for the continuous

support to promote good halal products handling practices among food manufacturers, service providers

and the consumers. In addition, the outcome of this project will suggest control measures to stop or

minimize the occurrences or importation of non-halal products into Kuwait.

Lead Speaker:

Shariah, Policy and

Regulation

251

Istihalah As An Alternative Method In Halal Industry With Special Reference To Ceramic

Products From Animal Bone

Istihalahasan Alternative Method in Halal Industry with Special Reference to Ceramic Products

from Animal Bone

Assoc. Prof. Dr. Nurdeng Deuraseh, Mohd Mahyeddin Mohd Salleh

& Mohamad Aizat Jamaludin

Laboratory of Halal Policy and Management, Halal Products Research Institute, Universiti Putra

Malaysia

ABSTRACT

The ceramic product derived from non-halal animal bone has become an issue of Muslims whether it is

halal or haram for usage. The status can be determined by scrutinizing at istihalah process either a

complete change (istihalah kamilah) or incomplete change (istihalah ghayr kamilah). This research

applies qualitative research method via document analysis approach to examine the various opinions of

the classical and current Islamic jurists. The research discovers an alternative method in processing

ceramic product from animal bone through istihalah. It is a transformation of filthy or haram materials

into other materials which includes physical appearance and its properties such as odor, taste and color.

Key Words:Istihalah, Fiqh Jurisprudence, Ceramic Products, Animal Bone, Halal Industry

1. INTRODUCTION

The art of ceramic is perhaps as old as human civilization. Initially, it started with clay and then passed

through many ages/sources such as stone, shell and metal before reaching the age of ceramic and

porcelain. Ceramics means the manufacture of any product made from a non-metallic mineral hardened at

high temperatures (Peterson, 2013, 11). The ceramic products which are used for fine art of dining &

showcase are called ceramics tableware products. The tableware market can be put under three categories:

dinnerware (plates, bowls, cups, saucers and mugs), glassware (beverage ware, stemware and barware of

both glass and crystal) and flatware (eating utensils) (Forken & Ahmed, 2011, 252). According to

Cérame-Unie (2007), the world ceramics market is worth of €120 billion, including ceramic tableware

sector. Among the world’s major producer of tableware and ornamentalware are Germany, Portugal,

United Kingdom, United States, China and Japan.

Lead Speaker:

Shariah, Policy and

Regulation

252

In the tableware ceramic industry, bone China is among theproductsthatgain highly demandby the

consumers.The beauty of bone china product in various forms is interesting enough for people to collect

this exclusive product, including Muslims. However, these products have becoming an issue for Muslims

who questions the permissibility status of using it, due to its production from animal bone. In addition,it

was also reported thatthe bonesof animals has been usedinwater filter products as a potential absorbent for

eliminating excessive fluoride in drinking water.

Referring to the status of animal bone, it was generally agreed by the Islamic scholars that the

bones from halal animals which have been slaughtered in accordance with the Islamic law, is halal to be

used (al-Mausu’ah al-Fiqhiyyah al-Kuwaitiyyah, 2006, 1:121). However, if the bones are originated from

ritually impure animal; such as pig, or taken from dead animals which are not slaughtered according to

Islamic law, the scholars hold different opinions regarding the permissibility of availing one of them. The

majority ofscholars excluded Hanafi’s scholars, are of the opinionthatitisimpure (najs)and therefore

haramto be utilized (al-Zuhaili, 2007, 1:309). This ruling is based on the general prohibition of utilization

of carrion and pig and its derivatives as stated in the Quran (al-Ma’idah, 5:3; al-An’am, 6:145).

The haram usage can, however, change into halal under certain circumstances that are expounded

under the principle of istihalah. In this case, internal change that alters the haram and converts it into

halal; such as transformation of alcohol into vinegar, or when pig meat falls into salt and over time

becomes an indistinguishable part of it. Another classic exampleofistihalahis the changeoffilthmaterialto

ashes (al-ramad) throughthe combustion process (al-ihraq) (Al-Zuhaili, 2007, 1:250). This

transformation can occur naturally, as in the case when an alcoholic substance is left in an open place or

exposed to the sun, or when other substances such as onion, bread or yeast are immersed in it (Kamali,

2013, 20).

This paper is an attempt to propose the concept of istihalah as an alternative purification method

and to scientifically analyze the issue of ceramic based product of animal bones. The scientific evident

obtained will be a guideline for researcher to choose which opinion of Muslim jurist is more relevant to

be applied on this issue.

2. ANIMAL BONE IN CERAMIC PRODUCTS

In this study, the analysis is made on twotypesof ceramic productswhich arefrequently used by

Muslimconsumers namely; bonechinaandwater filter products.

Bone China

Bone China is a type of soft-paste porcelain that is composed of bone ash, feldspathic material, and

http://en.wikipedia.org/wiki/Soft-paste_porcelain

http://en.wikipedia.org/wiki/Bone_ash

http://en.wikipedia.org/wiki/Feldspar

Lead Speaker:

Shariah, Policy and

Regulation

253

kaolin. It has been defined as “ware with a translucent body” containing a minimum of 30% of phosphate

derived from animal bone and calculated calcium phosphate (The British Pottery Manufacturers’

Federation, 1994). Developed by English potter Josiah Spode, bone China is known for its high levels of

whiteness and translucency, and very high mechanical strength and chip resistance. Its high strength

allows it to be produced in thinner cross-sections than other types of porcelain (Ozgundogdu, 2005, 30).

From its initial development and up to the later part of the twentieth century, bone China was almost

exclusively an English product, with production being effectively localised in Stoke-on-Trent. Most major

English firms made it, including Mintons, Coalport, Davenport, Royal Crown Derby, Royal Doulton,

Wedgwood and Worcester (Asian Ceramic, 2009). In the UK, terms of “China” or “porcelain” can refer

to bone China, and “English porcelain” has been used as a term for it, both in the UK and around the

world (Osborne, 1975, 130).

The production of bone china is similar to porcelain, except more care is needed because of its

lower plasticity and a narrower vitrification range. The typical composition of a modern commercial bone

China is 25 wt% clay, 25 wt% fluxing material and 50 wt% bone ash (Franklin & Forrester, 1975, 142).

The bone ash that is used in bone china is made from cattle or pig bones that have lower iron content.

These bones are crushed before being degelatinised and then calcined at up to 1000°C to produce bone

ash. The ash is milled to a fine particle size. The kaolin component of the body is needed to give the

unfired body plasticity which allows articles to be shaped. This mixture is then fired at around 1250°C

(Thomson, 1980, 2).

The raw materials for bone China are comparatively expensive, and the production is labour-

intensive, which is why bone china maintains a luxury status and high pricing (Asian Ceramic, 2009).

Bone China consists of two crystalline phases, anorthite (CaO.Al2O3.2SiO2) and ß-tricalcium phosphate

(3CaO.P2O5) embedded in a substantial amount of glass (Allen & Ellis, 1986).

Bone charcoal used in water filtration system

Bone charcoal (char) is a porous, black, granular material produced by charring animal bones. Its

composition varies depending on how it's made, however it consists mainly of tricalcium phosphate (or

hydroxylapatite) 57-80%, calcium carbonate 6-10% and activated carbon 7-10%. It is primarily used for

filtration and decolourisation (Fawell, 2006, 47).

In production of bone char, dry animal bones are charred in a specially designed furnace with

limited oxygen supply and charring temperatures between 350-400oC. Due to the charring process, the

bones are brittle and easy to crush followed by sieving into different fractions (Korir et al, 2009, 2).

The tricalcium phosphate in bone char can be used to remove fluoride and metal ions from water,

making it useful for the treatment of drinking supplies (Medellin-Castillo et al, 2007, p.9205). Bone

http://en.wikipedia.org/wiki/Kaolin

http://en.wikipedia.org/wiki/Josiah_Spode

http://en.wikipedia.org/wiki/Stoke-on-Trent

http://en.wikipedia.org/wiki/Mintons

http://en.wikipedia.org/wiki/Coalport_porcelain

http://en.wikipedia.org/wiki/Davenport_Pottery

http://en.wikipedia.org/wiki/Royal_Crown_Derby

http://en.wikipedia.org/wiki/Royal_Doulton

http://en.wikipedia.org/wiki/Wedgwood

http://en.wikipedia.org/wiki/Royal_Worcester

http://en.wikipedia.org/wiki/Plasticity_%28physics%29

http://en.wikipedia.org/wiki/Calcination



http://en.wikipedia.org/wiki/Anorthite

http://en.wikipedia.org/wiki/Tricalcium_phosphate

http://en.wikipedia.org/wiki/Charring

http://en.wikipedia.org/wiki/Bone


http://en.wikipedia.org/wiki/Hydroxylapatite

http://en.wikipedia.org/wiki/Calcium_carbonate

http://en.wikipedia.org/wiki/Activated_carbon


http://en.wikipedia.org/wiki/Water_fluoridation

Lead Speaker:

Shariah, Policy and

Regulation

254

charcoal is the oldest known water defluoridation agent and was widely used in USA from the 1940’s

through to the 1960’s (Horowitz et al., 1967, 965). As it can be generated cheaply and locally it is still

used in certain developing countries, such as Tanzania (Mjengera & Mkongo, 2003, 1097). Bone char

usually have a lower surface areas than activated carbons, but present high adsorptive capacities for

certain metals, particularly those from group 12 such as copper, zinc, and cadmium (Ko et al., 2000,

5819). Moreover, the substance of bone char was highly toxic metal ions, such as those of arsenic and

lead may also be removed (Chen et al, 2008, 167; Deydier et al., 2003, 56).

Besides, bone char is used in sugar refining as a decolourising and deashing agent. Additionally, it

is used as part of the refining process for cane sugar but not beet sugar. Bone char possesses a lower

decolouration capacity than activated carbon, however unlike carbon it is able to remove inorganic

impurities; most importantly sulphate and the ions of magnesium and calcium. The removal of these is

beneficial, as it reduces the level of scaling later in the refining process, when the sugar solution is

evaporated to dryness (Chou, 2000, 368-269).

3. THE RULING OF ISTIHALAH

Literally, the term of istihalah is derived from root word of Arabic ‘hala’ which means changing from

one state to another condition such as the change from the vertical to the diagonal. It also refers to a

change from one character to another character that very different from its original form and

characteristics (Abdul Basir et al., 2012, 113).

Conceptually, Muslim jurists provided various definitions of the term istihalah; however, the

common ground of these definitions is transformation of one material into another (Qal’ahji, 2006, 39).

Ibn ‘Abidin definite it refers to the changes of original material, either partly or the whole of substances

and its nature (Ibn ‘Abidin, 1992, 1:327). Meanwhile, the Islamic Organisation for Medical Sciences

(IOMS) had adopted the definition of istihalah as the transformation of the natural characteristics of a

forbidden substance to produce another substance with a difference name, properties or characteristics

(Al-Kurdi, 2007, 29). The substance transformation refers to a chemical permutation, such as the process

that changes oil and fat into soap or the decomposition of fats into fatty acids and glycerol through

scientific intervention (Hashim Kamali, 2013, 20).

In classical fiqh books, istihalah was described as the transformation of wine to vinegar, the

changes of carrion to salt, pig falls into salt and became indistinguishable part of it, and permitted using

the haram animal skin except pig and dog through the Islamic cleansing process (dibagh). However, in

the context of ceramic products,the mostrelevantexampleis the transformation from of filthy material to

ashes (al-ramad) through the combustion process(al-ihraq)(Al-Zuhaili, 2007, 1:250).

http://en.wikipedia.org/wiki/Tanzania

http://en.wikipedia.org/wiki/Surface_area


http://en.wikipedia.org/wiki/Group_12_element

http://en.wikipedia.org/wiki/Copper

http://en.wikipedia.org/wiki/Zinc

http://en.wikipedia.org/wiki/Cadmium

http://en.wikipedia.org/wiki/Arsenic

http://en.wikipedia.org/wiki/Lead

http://en.wikipedia.org/wiki/White_refined_sugar#Refining

http://en.wikipedia.org/wiki/Cane_sugar

http://en.wikipedia.org/wiki/Beet_sugar


http://en.wikipedia.org/wiki/Sulfate

http://en.wikipedia.org/wiki/Fouling

Lead Speaker:

Shariah, Policy and

Regulation

255

According to Aizat & Radzi (2009, 170), istihalah was determined based on three main categories

of transformation which, the transformation of physical characteristics. Secondly, the transformation of

chemical substances and thirdly, the transformation of both physical and chemical changes. Physical

transformation includes odour, taste and colour, whilst chemical transformation is the change of chemical

substances in the product. In the case of transformation of both physical and chemical characteristics, a

substance undergoes complete changes and transformed into a new material (Jamaludin, 2012, 118).

Some examples of physical transformations are animal skins, except dogs and pigs, which are being

transformed into hides through the tanning process. An example of chemical transformation is the change

of wine to vinegar through a fermentation process. In the latter example, both wine and vinegar are still in

liquid forms, but they are different in terms of chemical properties (Jamaludin, 2012, 118).

Juristic opinion tends to differ over the legality and effects of istihalah. Can a Muslim consume or

use an unclean substance if its chemical properties have changed? The opinion of Hanafi and Maliki

schools hold this to be permissible based on the reasoning that haram exists due to unclean properties, and

when they cease to obtain, the original status of permissibility is restored; as in the case of alcohol

changing into vinegar (Al-Zuhaili, 2007, 1:250). The rulings (ahkam) of Shariah are founded in their

proper and effective causes (‘ilal). When the effective cause of a ruling collapses and no longer obtains,

its relevant ruling also collapses and should be replaced (Kamali, 2013, 20).

Meanwhile the jurists of the Shafie and Hanbali school view that it is not permissible and haram for

consuming by Muslims, even though they have naturally changed their original nature and feature into

new product (Al-Zuhaili, 2007, 1:250). In this case, the ash resulting from combustion of faeces, if it falls

into a well, in large quantities then the water will be considered unclean (ghayr thohir). Besides, the same

decision is also applied to the salt if the dead animals immerses in the salty water, and becomean

inseparablepart of it, so it is unlawful to use the salt (Abdul Basir et al., 2012, 117). Their arguments are

based on the hadith of the Prophet Muhammad which forbade his companions to take wine as an

ingredient in food even after it has been converted into vinegar. The evidence for that is the hadith of

Anas ibn Malik (may Allah be pleased with him) who said:

“The Messenger of Allah (peace and blessings of Allah be upon him) was asked whether

wine could be changed to be used as vinegar. He said, ‘No’.

(Reported by Muslim)

In this case, the process of the fermentation has been interrupted with the intervention by humans

(Al-Zuhaili, 2007, 1:251). Thus, the ban on alcoholic drinks or wine remains intact in any event

eventhough its original nature and feature is already disappeared. The same stand is held on any impure

Lead Speaker:

Shariah, Policy and

Regulation

256

substances such as pork, carrion, flowing blood and the like.

Therefore, the Shafi’e and Hanbali schools have emphasized that the legal ruling of each product

should be determined since the early stage of the process, specifically on its raw material. If it originates

from a lawful material then the product is lawful. If it comes from impure or forbidden material then the

end products is unlawful even if its nature of impure has totally changed to purity (thohir).While the

Hanafi and Maliki schools determined the ruling by looking at the end product whereas, if the original

characteristic of impure including its taste, smell and color, has disappeared and transformed into new

product, so it will no longer considered unclean.

4. THE APPLICATION OF ISTIHALAH IN CERAMIC PRODUCTS

In the production of ceramic, the istihalah can be applied by scrutinizing at three basic components

consisted of the raw material, the conversion process and the finished product. The bones used as raw

material can be classified as permissible (halal); if it is derived from halal animal which has been

slaughtered in accordance with Shari’ah, as well as non-permissible (haram), if it is originated from

forbidden sources such as carrion and pork. The conversion agent is through the combustion process (al-

ihraq) at high degrees of heat until it changes into new ceramic product. This process can be seen in

figure 1.

Figure 1: Istihalah process in bone China production

In the application of istihalah in bone China, raw materials (non halal animal bones) are firstly

boiled at temperature of 100oC to remove the organic materials such as gelatin and collagen. The bones

are later calcined in limited oxygen supply at heat degree of 1000oc to produce bone ash. During

calcination process, the physical appearance of animal bones has been transformed into ash (al-ramad).

The bone ash is later mixed with other substances such as clay and flux stones with specific amount, for

its complete transformation. According to the jurist opinion of Shafie and Hanbali schools, the

transformation process in bone China is considered as incomplete (istihalah ghayr kamilah) because the

raw materials are from haram materials, consequently it is haram to be used, eventhough its original

Raw materials

(non halal animal

bones)

Finished

product (bone

China)

Conversion agent

(calcination or al-ihraq at

heat of 1000oC to produce

bone ash (al-ramad)

Mixing

process

Conversion

process

Lead Speaker:

Shariah, Policy and

Regulation

257

natures of bones were disappeared. However, the jurists of Hanafi and Maliki view that it has undergone a

complete change (istihalah kamilah) due tothe natures ofthe boneare no longeravailable, thus it is

considered halal.

The same application goes to the production of bone char used in the water filter (figure 2). The

transformation process occurred during the charring stage of bones at temperatures between 350-400oC,

where the bones crushed and sieved into grain sizes. It is suggested that the physical appearance of bones

still remained intact in it because the bones are only charred and not fully transformed into ash. Hence,

the transformation process of bones in water filter is considered as incomplete (istihalah ghayr kamilah),

in the opinion of most of the Islamic jurists from four schools.

Figure 2: Istihalah process of bone charcoal in water filter

In Malaysia, determination of halal and haram status of ceramic products depends on the source of

the animal bones, as well as the rule of necessity (dharurah) and blocking the means to prohibited (sadd

al-dharai’). According to the Fatwa Committee of the National Fatwa Council for Islamic Religious

Affairs Malaysia, upon determination the ruling of the use of animal bone ashes (bone China) in the

production of household goods and ornaments, it was decided that according to Shafie school of thought,

the original substance of filth (najs) in pigs still remains in bone China products and this substance will

never disappear, as the process of istihalah never occurred.

Consequently, the view that if the use of bone China products containing non-halal animal bone

ashes is considered permissible, this will result in more products being made from non-halal animals

which are against the Shariah ruling, to be widely available and used. The discourse also viewed that it is

not a necessity (dharurah) for the society to use and own household goods and ornaments made from

bone china. Therefore, it was decided that, the use of household goods and ornaments made from non-

halal animal bone ashes (bone China), which are not in accordance with Shariah ruling, including those

made from halal and edible animals which have not been slaughtered according to Shariah principles, all

are not permissible.

However, household goods and ornaments made from animal bone ashes (bone China) that are

halal and edible, and have been slaughtered according to Shariah principles are permissible (JAKIM,

2012).

Raw materials

(non halal animal

bones)

Conversion agent (charring

process of bone (al-ihraq) at

heat 300-400oC)

Finished

product (bone

charcoal)

Conversion

process Mixing

process

Lead Speaker:

Shariah, Policy and

Regulation

258

CONCLUSION

Istihalah process included three main elements; such as raw material, conversion agent and finished

product. Based on preponderant opinion, the method of istihalah in ceramic product is not applicable, due

to the haram materials used as raw material, eventhoungh the original characteristics of bone have

changed. Consequently, it is obligated for Muslim to avoid from using the ceramic based product of

animal bones which are not certified for halal. Finally, it is suggested that the principle of istihalah is one

of the alternative methods that can be applied in current issues in finding solution and dealing with halal

and haram in ceramic products for Muslim consumers.

REFERENCES:

i. Abdul Basir Mohamad, Nik Marzuki Sidik, Anwar Fakhri Omar, Mohd Izhar Ariff Mohamad

Khasim, Amir Husin Mohd (2012). Changing in The Aspect of Nature and Name (Istihalah): Its

Point Of View In Islamic Law. Research Journal of Applied Sciences 7(2):113-118.

ii. Aizat, M.J. & Radzi, C.W.J.W. M. (2009). Teori Istihalah Menurut Perspektif Fiqh dan Sains:

Aplikasi Terhadap Beberapa Penghasilan Produk Makanan. Jurnal Syariah. 17 (1), 169-193.

iii. Al-Kurdi, Ahmad al-Hajji (2007). Istihalah in: Buhuth wa Fatawa Fiqhiyyah Mu’asirah. Beirut:

Dar al-Basha’ir al-Islamiyyah.

iv. Allen, D. & Ellis, H. (1986) .Pottery Science – Materials, process and products.

v. Al-Mausu’ah al-Fiqhiyyah al-Kuwaitiyyah (2006). al-Maytah. Kuwait: Wizarat al-Awqaf al-

Kuwaitiyyah

vi. Al-Zuhaili, Wahbah bin Mustafa (2007). Al-Fiqh al-Islamiy wa Adillatuh. Dimashq: Dar al-Fikr.

vii. Cérame-Unie (2007), The European Ceramics & Glass Industries on the World Stage: A Pro-

Active Role in Setting the Scene, Speech Notes by Mr. Ian Dudson (President Of The European

Federation of Porcelain and Earthenware Manufacturers FEPF, CEO of Dudson Ltd)

[Downloadable from http://ec.europa.eu/enterprise/steel/conference_glass-

ceramics/2007/speech_dudson.pdf].

viii. Ceramic. (n.d.). Retrieved November 12, 2014, from http://www.merriam-

webster.com/dictionary/ceramic

ix. Chen, Y. N., Chai, L. Y., & Shu, Y. D. (2008). Study of arsenic (V) adsorption on bone char from

aqueous solution. Journal of hazardous materials, 160(1), 168-172.

x. Chou, C. C. (Ed.). (2000). Handbook of sugar refining: A manual for the design and operation of

sugar refining facilities (Vol. 467). John Wiley & Sons. pp. 368–369.

Lead Speaker:

Shariah, Policy and

Regulation

259

xi. Deydier, E., Guilet, R., & Sharrock, P. (2003). Beneficial use of meat and bone meal combustion

residue: “an efficient low cost material to remove lead from aqueous effluent”. Journal of

hazardous materials, 101(1), 55-64.

xii. European Research and Consultancy Company (2008). FWC Sector Competitiveness Studies -

Competitiveness of the Ceramics Sector within the Framework Contract of Sectoral

Competitiveness Studies – ENTR/06/054 Final report, 13 October 2008.

xiii. Fawell, J. (2006). Fluoride in drinking-water (1st published. ed.). Geneva: WHO.

xiv. Forkan, G.M. & Ahmed, K.F. (2011). Marketing Strategies of Tableware Ceramics Industry of

Bangladesh: Some Empirical Evidence from International Players. ASA University Review, 5

No. 1, January–June, 5(1):251-260.

xv. Franklin, C.E.L & Forrester, A.J. (1975). The development of bone china, parts I and II. Trans. J.

Brit. Ceram. Soc. 74 (4), 141-145.

xvi. Horowitz, H.S., Maier, F.J., & Law, F.E. (1967). Partial defluoridation of a community water

supply and dental fluorosis.Public health reports 82 (11): 965–72.

xvii. Ibn A’bidin, Muhammad Amin bin ‘Umar (1992). Radd al-Muhtar ‘ala al-Durr al-Mukhtar.

Beirut: Dar al-Fikr.

xviii. JAKIM (2012). Ruling on the Use of Animal Bone Ashes (Bone China) in the Production of

Household Goods and Ornaments. Retrieved from: http/www.e-fatwa.gov.my.

xix. Jamaludin, M.A. et al. (2013). Fiqh Istihalah: Integration of Science and Islamic Law. Revelation

and Science, 2 (2).

xx. Kamali, Mohammad Hashim (2013). The Parameters of Halal and Haram in Shariah and the

Halal Industry. London: The International Institute of Islamic Thought.

xxi. Ko, D. C., Porter, J. F., & McKay, G. (2000). Optimised correlations for the fixed-bed adsorption

of metal ions on bone char. Chemical Engineering Science, 55(23), 5819-5829.

xxii. Korir, H., Mueller, K., Korir, L., Kubai, J., Wanja, E., Wanjiku, N. & Johnson, C. A. (2009,

May). The development of bone char-based filters for the removal of fluoride from drinking

water. In 34th WEDC International Conference, Addis Ababa, Ethiopia.

xxiii. Medellin-Castillo, Nahum A.; Leyva-Ramos, Roberto; Ocampo-Perez, Raul; Garcia de la Cruz,

Ramon F.; Aragon-Piña, Antonio; Martinez-Rosales, Jose M.; Guerrero-Coronado, Rosa M.;

Fuentes-Rubio, Laura (2007). Adsorption of Fluoride from Water Solution on Bone Char.

Industrial & Engineering Chemistry Research 46 (26): 9205–9212.

xxiv. Mjengera, H. & Mkongo, G. (2003). Appropriate deflouridation technology for use in flourotic

areas in Tanzania. Physics and Chemistry of the Earth, Parts A/B/C 28 (20-27): 1097–1104.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1920070

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1920070

Lead Speaker:

Shariah, Policy and

Regulation

260

xxv. Osborne, H. (1975), The Oxford Companion to the Decorative Arts, Publisher, Clarendon Press,

1975.

xxvi. Ozgundogdu, Feyza Cakir (2005). “Bone China from Turkey” in Ceramics Technical. Issue (20):

29-32.

xxvii. Peterson (2003), S. H., the Craft and art Of Clay, A Complete Potter’s Handbook, Fourth Edition,

Laurence King Publishing.

xxviii. Qal‘ahji, Muhammad Rawwas (2006) Mu‘jam Lughat al-Fuqaha’. Beirut: Dar al-Nafa’is.

xxix. The British Pottery Manufacturers' Federation, and quoted in Dictionary Of Ceramics. Arthur

Dodd & David Murfin. 3rd edition. The Institute of Minerals. 1994.

xxx. Thompson, R. (1980). U.S. Patent No. 4,219,360. Washington, DC: U.S. Patent and Trademark

Office.

Lead Speaker:

Shariah, Policy and

Regulation

261

Lead Speaker


Legal and Shariah Framework

Prof Dr Noor Inayah Yaakob

Global Wisdom Centre. University Islam Malaysia

Lead Speaker:

Authentication and

Traceability

262

The Necessity of Laboratory Analyses to Verify the Authenticity of Halal Products

Shuhaimi Mustafa

Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Faculty of Biotecnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang,

Selangor, Malaysia

ABSTRACT

The concern of food safety, authenticity and adulteration has resulted in increased awareness regarding

the composition of food products. The identity and source of the ingredients in processed or composite

mixtures is not always readilyvisible. Most frequently, pork meat and its bi-products have been used to

substitute other ingredients in food products. Hence, verification that the components are authentic and

from sources acceptable to Muslim consumers are indeed essential. Sensitive and reliable methods for

detection of halal products adulteration are of paramount important for implementation of halal food

labelling, regulations and products quality control. Various techniques have been proposed for the

analysis of pork, lard, khamr and gelatine including DNA-based methods, gas chromatography, liquid

chromatography, differential scanning calorimetric and fourier transform infrared spectroscopy. Some of

the techniques were validated and accredited with MS 17025 to potentially complement the existing

verification and monitoring mechanisms for halal products certification.

Lead Speaker:

Authentication and

Traceability

263

Challenges in Innovation in Halal Product Development: Understanding the Hurdles

Jamilah Bakar*

Laboratory of Halal Science Research,Halal Products Research Institute,Universiti Putra Malaysia

ABSTRACT

Interest and awareness in halal food products have grown tremendously over the years; however, the

ability to produce innovative products such as ingredients or replacing a functional ingredient in existing

products is still a big challenge. Mass production and convincing the manufacturer to adopt the

innovative product is undeniably difficult. Therefore, this paper is an attempt to examine and share some

experiences starting from developing the idea to the bench work, filing of patent and eventually possible

commercialization.

Keywords:halal ingredients, innovation and product evaluation

Lead Speaker:

Halal Economy and

Management

264

Asia-Pacific

Middle East-

North Africa

Sub-Saharan

Africa

Europe

Halal Food

Islamic Finance

Clothing/ Fashion

Tourism

Pharmaceutical &

Cosmetics

Halal Economy in the Global Markets: New Source of Investment and Economic Growth

Prof Dato’ Dr Ahmad Zubaidi Baharumshah

Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor

Faculty of Economics and Management, Universiti Putra Malaysia, 43400 Serdang, Selangor

ABSTRACT

There are approximately 1.5 billion Muslims in the world and majority of the world’s Muslim population

is located in the Asia-Pacific region. According to Global Islamic Economy Report in 2013, the global

expenditure of Muslim consumers on food and lifestyle sector is being estimated to be 1.62 trillion US

dollar in 2012 and is expected to increase by more than 53 by 2018. This has raisedattention in many

people’s minds recently as to what the Halal Economy refers to. Does it refer to the economies of the

Organization of Islamic Cooperation (OIC)?Are the consumers of the Islamic economy (e.g. Islamic

finance) limited only to Muslims? Does it refer to green, purity and non-pollution? Can this halal

economy promotenew investments and economic growth?

The primary aim of this paper is to offer a global perspective of the halal economy. The paper looks at the

definition of halal economy and five existing sectors, namely halal food, Islamic finance, clothing or

fashion, halal tourism, and pharmaceutical and cosmetic sectors. In addition to that, the prospectsof

Malaysia’s major halal exported products and destinations are reviewed. Some challenges and

opportunities will be highlighted in the last section.

Halal Economy by Sectors Percentage of World Muslim Population

Lead Speaker:

Halal Economy and

Management

265

The Rise of the Halal Economy and the Potential Issues for Research

Azmawani Abdul Rahman


Faculty of Economics and Management, Universiti Putra Malaysia, 43400 Serdang, Selangor

ABSTRACT

From a commercial perspective, the halal economy naturally encompasses all sectors affected by the

Muslim population’s adherence to Islamic values lifestyle and business practices, which, ultimately, have

an impact on the market. The potential of the halal economy is significant, as it touches the lives of

Muslims, who make up about 23.4% of the world population; the combined population of which is

growing at twice the rate of the global population. The rise of the halal economy is astonishing, as the

potential consumers of the halal economy are not only limited to Muslims, but also extend to those

outside the Islamic faith who share similar values. The value-based needs that are driving the halal

economy sectors include the need for pure and healthy food, fair and ethical trade, environmentally

friendly, modest clothing, family-friendly travel, and animal welfare. In her presentation, Azmawani will

give a brief overview of the different halal economy sectors and a snapshot on the market size of key

sectors. She will also address issues related to the rise of the halal economy around the globe and its

global market potential. Through the discussion of key drivers, opportunities, and challenges of the halal

economy, her presentation will also include some analysis on the publication trends and the potential

research issues within the area of halal products and services.

Keywords: Halal economy, fair and ethical trade, global population

Lead Speaker:

Product Innovation

266

Innovation-Driven Strategic Partnership between Industry and Academia in Nurturing the Growth

of Technology for Global Halal Sector

Alyani Ismail


Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor

What is more interesting about the concept of halal food and sustenance mentioned in the Al-Quran is the

adjective "toyyib" which follows. Toyyib (or toyyibah; toyyibat or tuuba as plural) in terms of the

meaning, is something good or the opposite of bad. So, if the so-called "halalantoyyiban", it means

something that is Halal that comes with it the goodness.

There are four (4) places in the Qur'an where Allah use ‘toyyib’ as an adjective to describe Halal food or

sustenance, in Surah al-Baqarah, verse 168; Surah al-Maaidah, verse 88; Surah al-Nahl, verse 114 and

Surah al-Anfal, verse 69. Islam asserts that things that are “barakah” may spread goodness to many

people for a long period of time. Indeed, efforts to look for Halal and good sustenance form one economic

power at the level of individuals, society and nation, that it must serve as the basis of life as one that

needs to be achieved by each individuals as well as a government.

The terms “look for Halal and good sustenance” itself represents the importance of innovation for Halal,

and thus comes with it the “effort to look for Halal and good sustenance”, literally means that this has

created a demand of consumers from the economic perspective. Innovation is the most important way of

taking Halal food to the next level. Innovation comes with it the utilization of technology, and the

utilization of technology comes with it economic growth. The wisdom of Islam demands that Muslims are

to equip themselves to economic strength, since it is linked to the top element in the rank of

“maslahahdaruriyah”, that is to maintain the sanctity of Islam and faith on an individual.

To bring technology to innovation requires intense research. The route for research to innovation would

require strategic partnership between academia and industry as the main players in Halal industry. With

innovation, Halal market player (industry) can identify new opportunities that by searching a gap in the

market, a new trend and changes in customer behaviour. To attain this level, Halal entrepreneurs should

be always screening several ideas into a manageable number of high potential options for further

development, and for academicians to take this further in their research and development. This mutual

understanding and partnership will only be materialised through the innovation-driven partnership model

between industry and academia.

Lead Speaker:

Product Quality and

Safety

267

Isolation and Characterization of Halal Collagen from Chicken Feet

Puziah Hashim


ABSTRACT

Collagen is the most abundant protein in animal body and commonly used for food, cosmetic and

pharmaceutical applications. However, the availability of halal collagen is still limited. In the present

study, halal collagen was isolated from chicken feet using acetic acid aided with enzymes bromelain and

pepsin, followed by precipitation with NaCl. The non-halal pepsin enzyme was used as control. The yield

of the bromelain-soluble collagen (BSC) and pepsin-soluble collagen (PeSC) were 14 and 9% (dry

weight), respectively. The collagen isolated was characterized by amino acid composition, polypeptides

pattern, structural and thermal property. The collagens output were rich in glycine (~ 20%) and had imino

acids (proline and hydroxyproline) content of 16-18%. FTIR spectroscopy showed both collagens were in

triple-helix structure. According to the electrophoretic pattern, chicken feet collagen consisted of β-chain

with two different α-chains (α1 and α2), and type I collagen was the major component. The denaturation

temperature of BSC was 54.14℃, slightly higher than PeSC which was 53.35℃. Therefore, there is a

good prospect for halal poultry processing waste such as chicken feet to be utilize as an alternative source

for commercial halal collagen.

Keywords: Halal collagen, chicken feet, characterization

Oral Presentation:

Shariah, Policy and

Management

268

ID010m

Stakeholder Interests and Sharia Compliance Assurance: A Discourse on the Role of Sharia Boards

of Islamic Banks

Ahmad Fahmi Sheikh Hassan

1Department of Accounting and Finance, Universiti Putra Malaysia, 43400 Serdang, Selangor

2Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor

ABSTRACT

This study argues that the relevant theoretical framework underlying the operations of Islamic banks is

the stakeholder theory with the stakeholders are expected to be ultimately concerned with the provision of

Islamic banking products and services that are Sharia compliant. Based on our semi-structured interviews

undertaken with 46 key players operating in the Sharia governance framework of the Malaysian Islamic

banking industry, our study reveals only a weak emphasis for the stakeholder theoretical framework. We

derive this conclusion based on our finding that Sharia boards are overwhelmingly inclined to limit

themselves to aspects related to the development and approval of Islamic banking products. This study

also reports that the Sharia compliance review is primarily undertaken by Islamic banks’ internal Sharia

compliance officers, and then merely presented to the Sharia board for approval. Interestingly, the study

further reports that the appointment of Sharia board members was predominantly motivated by a desire to

image build and to serve the commercial interests of Islamic banks, thus raising concern that boards are

being used as a tool for satisfying managerial opportunistic behaviour. Finally, the pursuit of stakeholder

interest assumed by Islamic banks was reported to be influenced by conventional banking practice.

Keywords: Stakeholder theory; Islamic banks; Sharia boards; Sharia compliance; independence; image

building.

Oral Presentation:

Shariah, Policy and

Management

269

ID008m

Positioning ASEAN as Halal Hub:

A comparative study of halal certification practices

Baharudin Othman *1, Sharifudin Md. Shaarani

2 and Arsiah Bahron

3

1, 3

Faculty of Business, Economics and Accountancy, Universiti Malaysia Sabah, 88400 Kota Kinabalu,

SabahMalaysia. 2 Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu,

SabahMalaysia.

ABSTRACT

Halal is currently perceived as contributing to market share and profitability of products/services.

However, a more significant aspect than its contribution is actually the halal implementation in the

production of any product/service itself. Development of halal implementation is not limited to a country

but transcend countries or even continents. In this case, the various systems and certification processes are

meant to ensure any product/service is really halal, clean and safe. In the context of ASEAN countries, the

foundation is that halal requirements serve as part of religious practices and contribute towards the quality

of life. This foundation provides confidence of product/service usage among various parties including

customers, industries and governments. Most halal related researches focus on customer perception on the

status of halal certificates, the logo, and the quality service of certification bodies. A few researches

compare certification practices between countries. This study aims to review halal certification practices

in the context of ASEAN countries.

Keywords:Halal, halal certification practices, ASEAN

Oral Presentation:

Shariah, Policy and

Management

270

ID006m

Halal Finance and Halal Food: Are they Falling Apart

Abdul Ghafar, I1 and Mohd Ali, M.N.

2

1Islamic Research and Training Institute, Islamic Development Bank, Jeddah 21413, Kingdom of Saudi

Arabia 2Research Centre for Islamic Economics and Financer, School of Economics, UniversitiKebangsaan

Malaysia, 43600 Bangi, Selangor, Malaysia

ABSTRACT

The global trend is demanding quality products and quality assurance. Coupled with the fear of a global

food shortage, the issue of traceability is a key factor for those looking to take advantage of the growth

that these convergent trends have created. Nowhere is this more important than in the Halal sector. We

believe that the Halal industry has a potential to succeed as a new source of economic growth. To realize

this aspiration, the Muslim country has put in place measures to support the industry for growth, and has

committed to become one of the most trusted and relied upon Halal providers in the world. In making a

centre for production and trade of Halal goods and services, strategies were developed. Therefore, the aim

of this paper is to look as far as the growing Halal hub industry in globally especially in Halal finance and

Halal food will become mainstream to consumers with incorporate more Shariah compliant product into

their daily lives. As a result, we saw recently a number of countries outside such Brunei, Thailand, Dubai

and Malaysia emerging as the global Halal hub for the production and trade of Halal goods and services.

Keywords: halal hub, global market, sharia compliant, Muslim countries, halal finance, halal food

Oral Presentation:

Shariah, Policy and

Management

271

ID005m

Glancing the Malaysian Standard MS 2424:2012 Halal Pharmaceuticals-General Guidelines from

the Pharmaceutical Industry’s Perspectives

Johari Ab Latiff, ZalinaZakaria, SitiZubaidah Ismail

Department of Shariah and Law, Academy of Islamic Studies, University of Malaya, 50603 Kuala

Lumpur

ABSTRACT

One of the peculiar predicaments among Muslims in the area of ‘halal’ is the ambiguous status of halal

pharmaceutical /drug products. This is attributed to the fact that even though syariahrequiresa man to

seek for medical treatment however it prohibits medication which is made of ‘najs’ or that can cause

harm. Pharmaceutical/drugs area has undoubtedly undergone certain changes and developments. Dazzled

by the overwhelming findings of modern scientific method that can create effective pharmaceutical/drug

products, one of the most important growths in this area is the realization of world community on the

importance of Muslims requirement for of halal pharmaceutical.Malaysia has moved a step further by

introducing Malaysian Standard MS 2424:2012 Halal Pharmaceuticals-General Guidelines in 2012. The

release of halal pharmaceutical guidelines by Malaysia highlights the country's commitment towards

establishing a greater position in the fast-growing halal pharmaceutical market, as well indicatinggrowth

in improving its wider regulation environment. Due to the increasing healthcare markets in Muslim

countries, companies that have a portfolio of halal pharmaceuticals will be certainly benefitted by

entering this subsector. Although the introduction of such standard has given a positive impact

particularly on the number of application from the pharmaceutical industry, there is a need to examine the

actual application and implementation of the standard. Therefore, this study aims to identify the

importance of the Malaysian Standard MS 2424: 2012 Halal Pharmaceuticals-General Guidelines,by

identifying and understanding the provisions in the standard.Apart from that, this paper will also examine

the impact of the standard implementation on the pharmaceutical industries/companies.The approach

taken in this study is by interviewing 5 pharmaceutical companies, four of which are the companies that

have had halal certification whereas another one is a company that is still in the process of applying halal

certification. The preliminary finding shows although all of the companies agree that the standard is quite

stringent and contains detailed provisions, however it certainly has a significant impact on the

pharmaceutical industry.

Keywords: halal pharmaceutical, pharmaceutical industry, halal pharmaceutical standard, impact,

stringent

Oral Presentation:

Shariah, Policy and

Management

272

ID1453

The Concept of Halal Retailing Based on Halalan-Toyyiban Assurance Pipeline – Part

3:Management System Requirement for Retailing: An Initial Study for Logistics Industry.

Fahrul Irfan bin Ishak1, Mohd Nasir Alias

1, Mohd Amri Abdullah

2,Nor Edila Mat Asif

1

1Universiti Kuala Lumpur, Malaysian Institute Of Industrial Technology Persiaran Sinaran Ilmu, 81750

Bandar Seri Alam, Johor Bahru, Johor 2 Halal Hub Division, Jabatan Kemajuan Islam Malaysia, Menara PJH No.2, Jalan Tun Abdul Razak,

Precint 2, 62100 Putrajaya

ABSTRACT

This paper explains the concept of Halal Retailing based on standard that had been issued by Standard

Malaysia. Malaysia is well known as a moderate and potential Muslim country for Halal industry. Halal

is about global industry that requires connections and logistics of goods and services especially for more

than 1.6 billion Muslim people around the globe. Halalan-Toyyiban Assurance Pipeline Part 3:

Management System Requirements for Retailing has been a standard that guide the related industry to

apply Halal certificate for their premises and services. However, instead of Halal is a system from farm

to fork and known as product of quality, hygiene, nutritious and safety, this part of Halal logistics has

been ignored by industry due to several factors of regulators, retailers and consumers. Even though many

actions has been taken by retailers to fulfill halal requirement, the awareness of Halal retailers as the

closest line with consumers should be increase to ensure the benefit to consumer will be given priority, as

well as improvement of policies to accommodate logistics company to step into Halal industry.

Keywords: Halal Logistics, Halal Retailing, Halal.

Oral Presentation:

Shariah, Policy and

Management

273

ID1454

Halal Logistics: Manipulation in Packaging, Labeling and Retailing Issues.

Fahrul Irfan bin Ishak1, Mohd Amri Abdullah

2, Dr. M. Daud Awang

3, Suhaimi Ab. Rahman

4,5

1Universiti Kuala Lumpur, Malaysian Institute Of Industrial Technology Persiaran Sinaran Ilmu, 81750

Bandar Seri Alam, Johor Bahru, Johor 2 Halal Hub Division, Jabatan Kemajuan Islam Malaysia, Menara PJH No.2, Jalan Tun Abdul Razak,

Precint 2, 62100 Putrajaya 3 Faculty of Human Ecology, Universiti Putra Malaysia, 43400 Serdang, Selangor

4 Faculty of Economics and Management, Universiti Putra Malaysia, 43400 Serdang, Selangor


ABSTRACT

This paper explains the issues have been arisen in Malaysia in Halal Logistics. Halal is about global

industry that requires connections and logistics of goods and services especially for more than 1.6 billion

Muslim people around the globe. However, some issues have been discovered in Halal Logistics that have

to be given attention such as manipulation in packaging, labeling by manufacturers or distributors or and

weaknesses of retailer in managing Halal products. This paper presents 152 findings of products that

labelled with Halal logo in the supermarket in PasirGudang area. The products covered twenty types of

food, beverage and cosmetic, certified halal by various certifying bodies internationally. These issues

have taken place due to several factors of regulators, retailers and consumers. Even though many actions

have been taken by retailers to fulfill halal requirement, the awareness of halal retailers should be

increased to ensure the benefit to consumers will be given priority.

Keywords: Halal Logistics, Halal Retailing, Halal Packaging, Halal.

Oral Presentation:

Shariah, Policy and

Management

274

ID1447

Eating Culture among ASEAN Countries and Its Implication towards Development of Regional

Halal Industries

Suhaimi Ab Rahman1 , Russly Abd Rahman

1, Mahmood Zuhdi Hj Ab Majid

2, Nurdeng Deuraseh

1, Mohd

Anuar Ramli3 and Mohammad Aizat Jamaludin

1


2International Institute of Islamic Thought and Civilization (ISTAC), International Islamic University

Malaysia, P.O. Box 10, 50728 Kuala Lumpur, Malaysia 3Department of Fiqh and Usul, Academy of Islamic Studies, University of Malaya, 50603 Kuala Lumpur

ABSTRACT

Halal industries play important roles in developing Malaysian economy with its halal product export

reached RM7768.4 million from January to March this year alone. The main halal exports are food

ingredients which valued for RM2521.9 million, followed by food and beverages which valued for

RM3140.8 million and fats and oil derivatives account for RM1449.2 million. Malaysia is now leading in

development and establishment of halal certification and became center of references for other country’s

certification bodies. With broad export market and variety of resources it creates a brighter sight for

Malaysia to be one of the biggest halal exporters in ASEAN. Despite the opportunity and the strength that

Malaysia has in halal market, several loopholes which badly affect the halal product export need to be

addressed. These include the inadequate information on legislation, social and culture of the importing

countries that contribute to fewer acceptances of the exported products. Malaysian industries tend produce

food products without proper knowledge of consumer acceptance in their respective importing countries.

This paper is an attempt to explore the eating cultures among selected ASEAN countries and its

implication on the development of the regional halal industries. Several ASEAN countries which include

Malaysia, Indonesia and Thailand have been targeted as the respondents for this study. Data was collected

from both documents and an in-depth interview with experts from respective countries. Findings show

that local preferences on food products is related to several factors which include socio-economics,

religion, age, education, social class and the place of culture itself. Different culture in different countries

creates a different preference in food consumption. The paper concludes that in order to penetrate the

halal products into different ASEAN countries both the producers and the exporters need to understand

the local preferences and cultures on food products before embarking into the business.

Keywords: halal eating culture, ASEAN countries, halal industries

Oral Presentation:

Shariah, Policy and

Management

275

ID1448

Halal Awareness among Muslim Consumers in East Coast Malaysia (Kelantan)

Suhaimi Ab Rahman1,,2

, AzmawaniAbd Rahman2, Mass Hareeza Ali

2 and Siti Nurhidayaah Tukimin

2

1 Halal Product Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor.

2Faculty of Economics and Management, Universiti Putra Malaysia, 43400 Serdang, Selangor.

ABSTRACT

The present study investigated the important of demographic factor which influences on the consumer

awareness towards halal in Malaysia. The present study seeks to address the following objectives which

are to identify the level of awareness of Muslim in Kelantan (East Coast Malaysia) towards halal product

and to identify the demographic factor that influences consumers’ awareness towards halal product.

Survey method was used in order to collect qualitative data on consumers’ in Kelantan (East Coast

Malaysia) with 215 Muslim participated. Findings suggested that level of education and income level has

a strong influenced on the consumer awareness towards halal food product. Surprisingly, others factor

such age, gender, marital status, occupation, education background and area did not showed positive

influenced on consumers’ awareness towards halal food product. In overall, most of consumers in

Kelantan are aware towards halal food concept.

Keywords: Halal awareness, halal food products, Muslim state, religiosity

Oral Presentation:

Shariah, Policy and

Management

276

ID029m

Food Culture (‘Uruf) Among Muslim Community in Borneo: An Exploratory Research

Russly, A.R., Suhaimi, A.R.,Mohd Anuar, R., Mohammad Aizat, J.,and Halimatus, S.Y.

*1 Halal Products Research Institute (HPRI), Universiti Putra Malaysia

2 International Institute of Islamic Thought and Civilization (ISTAC), International Islamic University

Malaysia 3 Department of Fiqh and Usul, Academy of Islamic Studies, Universiti Malaya

ABSTRACT

Every society is reflected by the culture that they had practiced one of it, is in halal food culture (‘uruf).

This study explores the Muslim community in Sabah for the practiced of halal food culture. To obtain

data on the research, researchers have applied the method of literature and field. This study found that

Muslim communities in Sabah do have awareness about halal but still in a low level of understanding the

concepts include, dietary food sources and its guiding principles. Most Sabahan people prefer to have

fresh seafood such as fish, shrimp and seaweed in their regular diet. This even coincide with the local

geography, which mostly they inhabit the coastal area and in island. Hence this exploratory study was to

describe more clearly about the dietary food in halal food culture that is applied by the Muslim

community.

Keywords: ‘uruf, food culture, awareness

Oral Presentation:

Authentication and

Traceability

277

ID1446

Detection of Butter Adulteration with Lard by Employing 1h-NMR Spectroscopy and Multivariate

Data Analysis

A. F. Nurrulhidayah, Y.B. Che Man, A. Rohman, I. Amin, M. Shuhaimi, R. Arieff Salleh, and Alfi Khatib

Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor

ABSTRACT

The use of proton Nuclear Magnetic Resonance (1H-NMR) spectroscopy allows the analysis of butter

adulteration with lard by simultaneously quantification of all proton bearing compounds and consequently

all relevant sample classes. Since the spectra obtained were too complex to be analyzed visually by the

naked eyes, the classification of spectra was carried out using multivariate data analysis. The

spectroscopic data of butter adulterated with lard samples were chemometrically evaluated and calibrated

using the partial least square (PLS) algorithm. The multivariate calibration of PLS model for the

prediction of adulterant was developed for quantitative measurement. The model yielded a highest

regression coefficient (R2) = 0.998 and the lowest root mean square error calibration (RMSEC) = 0.0091

and root mean square error prediction (RMSEP) = 0.0090, respectively. Cross validation testing evaluates

the predictive power of the model. PLS model was shown as good models as the intercept of R2Y and

Q2Y were 0.0853 and -0.309, respectively.

Keywords:Butter, Lard, 1H-NMR, Multivariate data analysis, Adulteration, Chemometric

Oral Presentation:

Authentication and

Traceability

278

ID014m

Detection of Lard in Binary Animal Fats and Vegetable Oils Mixtures, and in Some Commercial

Processed Foods

Al-Kahtani, H.A1, Abou Arab, A.A

2 and Asif, M

1

1 Food Science and Nutrition Dept., Faculty of Food and Agriculture Sciences.

King Saud University. P.O. Box 2460 , Riyadh 2 Department of Food Science and Technology, Faculty of Agriculture, Ain Shams University. P.O. Box

1241 , 86 HadaKShoubra, Cairo, Egypt

ABSTRACT

Detection of animal fat adulterants in animal fats, vegetable oils, or processed foods is of great

importance from commercial, religious, and health perspectives. Animal fats (camel, sheep, goat, rabbit

and chicken fats) and vegetable oils (corn, sunflower, palm and olive oils) were substituted with different

proportions (1, 5, 10 and 20%) of lard. Twenty processed food samples (5 French fries, 4 Butter fats, 5

processed meats and 6 candy samples) were also investigated for the presence of lard. Fatty acid

composition in TG and position 2-MG were determined using lipase hydrolysis and gas chromatography.

Genuine lard had a high proportion (60.97 %) of total palmitic acid ( C16:0) esterified at position 2-

MG., whereas it was at 8.70%, 16.40%, 11.38%, 10.57%, 29.97 and 8.97% for camel, beef, sheep, goat,

rabbit and chicken fats, and at 6.84%, 1.43%, 9.86% and 1.70% for corn, sunflower, palm and olive oils,

respectively . The position-2-MG was mostly occupied by unsaturated fatty acids among all tested fats

and oils except lard. Vegetable oils were even higher than animal fats in unsaturated fatty acids at the

same position. Moreover, palmitic acid at position 2-MG and palmitic acid enrichment factor (PAEF)

increased gradually as the substituted levels increased among all tested fat and oil samples. Statistical

analysis showed that the PAEF correlated well with lard (%). The detection of lard in the processed food

samples revealed that 2 samples of French fries and 4 samples of processed meat contained lard due to

their higher PAEF, while butter fat and candy samples were free of lard.

Keywords: Lard, Animal Fats, Vegetable Oils Mixtures, Processed Foods, Fatty acid composition

Oral Presentation:

Authentication and

Traceability

279

ID1435

DNA Extraction and Species Detection in Gelatin and Gelatin Capsule by Real-Time PCR

N. A. Mohamad

1, N. F. K. Mokhtar

1, and S. Mustafa

1

1 Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

ABSTRACT

The origin of gelatin used in gelatin capsule has always been doubtful as it is not always stated in the

labelling. Thus, the halal status of the gelatin is questionable and it becomes a great concern by the

Muslims. Gelatin is mainly produced from the skin and bones of pig and cow which undergoes either acid

or alkali process. Due to the extreme processing conditions, the DNA may encounter high level of

degradation. Further processing of the gelatin into gelatin capsule would make it worst. Hence, the minute

amount of DNA contained in the gelain and gelatin capsule require careful extraction method and

sensitive detection. In this work, the extraction method is optimized in terms of DNA concentration,

DNA fragmentation and the presence of real-time PCR inhibitor. Following quality assessment of the

DNA extracted, both bovine and porcine are detected using species-specific real-time PCR systems based

on SYBR Green reaction.The quality of the DNA extracted from gelatin and gelatin capsules are low in

terms of DNA concentration. Using real-time PCR, up to approximately 300 bp target sequence can be

amplified and successful detection of both species has been achieved.

Keywords : DNA extraction, gelatin, capsule, real-time PCR

Oral Presentation:

Authentication and

Traceability

280

ID023m

Rapid and Reliable Identification of Meat Origin in Meat Products Using CP-M-PCR

Ummi Kalthum Hanapi1, Mohd Nasir Mohd Desa

1,2, Amin Ismail

1,3, Shuhaimi Mustafa

1,4

1Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor,

Malaysia 2Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia,

43400 Serdang, Selangor, Malaysia 3Department of Nutrition and Dietetic, Faculty of Medicine and Health Sciences, Universiti Putra

Malaysia, 43400 Serdang, Selangor, Malaysia 4Department of Microbiology, Faculty of Biotechnology and Molecular Biology, Universiti Putra

Malaysia, 43400 Serdang, Selangor, Malaysia

ABSTRACT

A fast and reliable analytical method is necessary to detect adulteration practices in meat-based products

in order to provide a sufficient guarantee to protect consumer rights in accordance with European Union

and Malaysian Description Act 2011. A single-tube multiplex PCR-based assay namely Common Primer

Multiplex PCR (CP-M-PCR), for the detection of meat origin was developed, optimised and used to

evaluate the presence of fraudulently added meat in meat products. This effort assists in the detection of

pig, ruminant, avian, and rabbit, which multiple target fragments were amplified from mitochondrial

NADH dehyrogenase subunit 4 (Nad 4) gene. The designed primers generated specific fragments of 267,

370, 504, and 548 bp lengths for pig, ruminant, avian and rabbit meats, respectively. This system was

designed based on the ability of a unique sequence which served as a universal reverse primer and a

common forward primer shared by all of the animal groups to amplify the target fragments specifically.

The developed system was applied to 42 commercial meat-products and showed the presence of avian

meat in analyzed ruminant (1/14), rabbit (1/2) and pig (1/10) samples. CP-M-PCRgreatly removed the

poor universality and inconsistency of multiplex PCR. Additionally, it provides a rapid, cost-effective and

more sensitive method with a detection limit of 0.01 ng of DNA. This highly sensitive, reproducible and

practical method could potentially be applied in other areas, such as species identification, bio-security

and forensic.

Keywords: CP-M-PCR, meat, Nad 4 gene

Oral Presentation:

Authentication and

Traceability

281

ID020m

Mass Spectrometry Approach for Identification of Porcine and Bovine Gelatin Biomarkers in

Gelatin Food Ingredient

Wan Noor Faradalila Wan Jamaluddin 1,Dzulkifly Mat Hashim

1, Puziah Hashim

1

1Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia

ABSTRACT

Gelatin is a common food additive that is obtained by hydrolysis of collagen primarily from bovine and

porcine skin and bones. The similarity between bovine and porcine gelatin makes it difficult to trace their

animal origin. In this work, a combination of quadrupole time-of-flight mass spectrometry (Q-TOF MS)

coupled with chemometric based statistical analysis is used to profile and distinguish the unique chemical

fingerprint origin from porcine and bovine gelatin in a few commercial gelatin ingredients. Using

standard gelatins made from porcine and bovine origin, the gelatine were reduced and alklylated before

subjected to trypsin digestion. The digested gelatin was dried and reconstituted into small volume before

injecting into a Q-TOF LC/MS system. Each sample was analyzed in multiple replicates to eliminate

technical errors. Data analysis was carried out using a chemometric software, Mass Profiler Professional.

Spectrum Mill was used as a protein database search engine for the identification of protein/peptide

markers. This workflow was then tested by using commercially available gelatins. Data analysis were

done by using molecular features/peaks finding based on grouping together corresponding ions including

isotope, adduct and charge state. After molecular feature extraction on all of the samples, a chemometric

software was used for statistical analysis of the differential features of each of the gelatin samples. The

porcine and bovine gelatin samples can be distinguished from the statistical difference according to PCA

and ANOVA analysis. The unique peptides found in the bovine and porcine gelatin were matched against

the porcine and bovine peptide database to identify their amino acid sequences. This study described a

workflow for profiling and identification of porcine and bovinegelatin markers using Q-TOF LC/MS and

statistical analysis which could be used as a method for detection and authentication of gelatin animal

origin.

Keywords: gelatin, mass spectrometry, liquid chromatography, Q-TOF

Oral Presentation:

Halal Economy

and Management

282

ID002m

Good Governance for Sustainable Halal Business in Malaysia

*Che Rosmawati Che Mohd Zain1, Suhaimi Ab Rahman

2, Zahira Mohd Ishan

3 and Shamrahayu Ab Aziz

4

1 Putra Business School, Universiti Putra Malaysia, 43400 UPM Serdang Selangor Malaysia

2Faculty of Economics and Managements & Halal Products Research Institute, Universiti Putra

Malaysia, 43400 UPM Serdang Selangor Malaysia

3Faculty of Economics and Managements, Universiti Putra Malaysia, 43400 UPM Serdang Selangor

Malaysia

4Ahmad Ibrahim Kulliyyah of Laws, International Islamic University, P.O. Box 10,50728, Kuala Lumpur

Malaysia

ABSTRACTS

Undeniably, law provide many good mechanisms for many areas in humans’ life activities. Specifically,

one of such good mechanisms is good governance. In these few years back, the government of Malaysia

seems to be very concern in strengthening the pillars of good governance in many areas and portfolios of

government transformation plan. For sure, many initiatives have been taken by the government in

ensuring better development of economics fields through implementation of good governance. Halal

business indeed is not excluded to be part of the said transformation in the sense that principles of good

governance are good parameters to practise in order to enhance the quality and sustainable development

of halal business. This paper explores conceptual arguments on principles of good governance and

discusses on how good governance can play its role in strengthening governance of halal business in

Malaysia. The paper concludes that practice of good governance within halal business management can

really contribute towards enhancement the quality and sustainable development of halal business in this

country.

Keywords-good governance, halal business, Islamic governance, sustainable development

Oral Presentation:

Halal Economy

and Management

283

ID1467

A Functional Halal Food Industry in Nigeria: A Multidisciplinary Approach

Nurah Oseni1, Ahmed Idris Tijani Oseni

2, Vijay Jayasena

3

1Innovation and Technology Development Department, Nigerian Institute for oil Palm Research

(NIFOR), P.M. B 1030, Benin city, Nigeria2 Department of Family Medicine, Irua Specialist Teaching

Hospital, Nigeria, 2 School of Public Health, Curtin University, GPO Box U1987, Perth: Western

Australia

ABSTRACT

The Halal industry has gone global with profitable investments worth billions of dollars and its existence

is mainly consumer driven. Nigeria is estimated to have population of 170 million of which 50% are

Muslims. Due to its large population, it is a major consumer of food products. At present, there is no

Halal regulation regarding food consumption in Nigeria, exposing Muslim resident to haram

consumption. This report aims to highlight the need of a halal regulation body and evaluate the steps

required for a functional halal industry in Nigeria with focus of the role of the Nigerian Muslim Ummah.

Key words: Halal, Haram, Food Industry, Nigeria

Oral Presentation:

Halal Economy

and Management

284

ID001m

Collaborative Knowledge Management System Model In Facilitating Knowledge Sharing Among

Halal Practitioners

Rusli Abdullah

Faculty of Computer Science and Information Technology, University Putra Malaysia, 43400 Serdang,

Selangor

ABSTRACT

Knowledge Management (KM) system is recognized as a tool for helping community of practice (CoP)

such as the enforcement parties, the related producers or manufacturers, as well as the customers or users

incapturing, storing, disseminating, and applying knowledge for their benefitsin a collaborative

environment. While, halal is an object or an action of the industry which is identified by applying Islamic

knowledge in ensuring the goods as a product and the servicesare working based on the Islamic rules and

according to sharia practice in theCoP daily life. In this context, there is a lack of the existing of

Collaborative KM (CKM) as a system model of the CoP to facilitate halal practitioners as a standard

mechanism to share knowledge especially that is related to promote the best practice or lesson learnt for

the CoP’s purposes. Therefore, there is a need of a special mechanism in terms of CKM system

(CKMS)model on how to manage halal knowledge as a system called CKMSapplication towards quality

of services (QoS) based on its KM processes which are starting from knowledge acquisition, knowledge

storage, knowledge dissemination, and knowledge application. Besides that, the system model of CKMS

has been translated into a system prototype by using groupware software (i.e: Lotus Notes) which is

evaluated based on its usability, accessibility, reliability, and security in supporting the CoP to work

collaboratively anywhere, anytime and at any platform whether through desktop or mobile computing

environment.

Keywords: Knowledge Management (KM), Collaborative KM System, Halal Practitioners, Quality of

Services, Community of Practice

Oral Presentation:

Halal Economy

and Management

285

ID1470

Food Sustainability Perspective – Production challenge, consumption challenge and socio-

economicchallenge

Suharni-Rahmat, Boon-Cheong Chew, and Syaiful-Rizal Hamid

Faculty of Management and Technopreneurship, Universiti Teknikal Malaysia Melaka, Hang Tuah Jaya,

76100 Durian Tunggal, Melaka, Malaysia

ABSTRACT

The main objective of this conceptual paper is to identify three perspectives of food sustainability in

production challenge; consumption challenge and socio-economic challenge. The researcher identified a

need to change how food is produce as one factor of production challenge. The impact has become critical

when involves in livestock farming where need 70% of agricultural land includes water to feed growing

population. Consumption challenge discussed in terms of dietary changes of consumer. As incomes rise,

people’s food preferences are changing, and food production may need to increase up to 60-110% by

2050. In other perspectives, reduced consumption of livestock products would benefits health. The

concern on food system transformation lies on the outcome of unequal relationships between producers

and consumers; countries and communities. As this is part of socio-economic challenge ,this inequality

gives rise in terms of agricultural inputs and health (obesity and hunger), This is the challenge to the food

producer, food industrial, farming unions and agricultural businesses as to ensure the food sustain for the

next generation. The perspective in this research, perhaps will lead to new solutions that can applied in

Malaysia food practices.

Keywords: food sustainability, live stock management, food production challenge, sustainability

Oral Presentation:

Halal Economy

and Management

286

ID1471

The Halal Trade War

Normizan Bakar1, Syamsul Bahrain Rawi

1, Bakti Hassan Basri

1, Zairy Zainol

2, Norazlina Abd

Wahab2, and Hamimi Omar

3

1School of Economics, Finance, and Banking, Universiti Utara Malaysia

2Islamic Business School, Universiti Utara Malaysia

3School of Tourism, Hospitality, and Environmental, Universiti Utara Malaysia

ABSTRACT

This paper analyzes the strategic halal policy where the duopoly firms invest into the halal certification

under their governments’ subsidization policies. We analyze the firms’ halal level-price choices and the

governments’ optimal halal certification investment policies. The analysis is based on third-country

model that is modeled in three-stage game. In the first stage the governments determine an optimal policy

and in the following stages the firms first compete in halal certification level and then export to an

imperfectly competitive third-market. The study shows, among others, that the governments’ optimal

halal certification policy, subsidy or tax, depends on the degree of firms’ halal-price competition.

Keywords: Halal Trade, Strategic Trade Policy, Halal-Price Competition

Oral Presentation:

Halal Economy

and Management

287

ID011m

SMEs Halal Operators and Islamic Financial Planning

1,2Junaina Muhammad and

3Mukhlis Ahmad

1Department of Accounting and Finance, Faculty of Economics and Management, Universiti Putra

Malaysia

2Halal Products Research Institute, Putra Infoport, 43400 Serdang, Universiti Putra Malaysia

3Executive Program Unit, Faculty of Economics and Management, Universiti Putra Malaysia

ABSTRACT

Small medium-sized enterprises (SMEs) in Malaysia are expected to contribute more than 40% to

country’s gross domestic product (GDP) by 2020. High demand for halal products and services further

increases the role of SMEs in the economy. Thus, SMEs are urged to get halal certification to seize

lucrative opportunities in the global halal sectors. To ensure that the whole production process is halal,

SMEs halal operators are to apply Islamic financial planning not only in production process but also in

the source of financing and investing activity. This study explores the knowledge, acceptance and

application ofIslamic financial planning among SMEs halal operators in Selangor. The findings suggest

that there are significant relationship between knowledge, acceptance and application of Islamic financial

planning among SMEs halal operators in Selangor. This relationship recognizes the importance of

knowledge and practice of Islamic financial planning among SMEs halal operators to promote halal

products and services and to boost demand for Malaysian halal products image at the international level.

Keywords: Halal products and services, Islamic financial planning, SMEs

Oral Presentation:

Halal Economy

and Management

288

ID017m

Factors Influencing Consumers’ Purchase Intention Of Halal Food Products In Kedah

Normardiana Jaafar1, Siti Nurafifah Jaafar*

2 and Atiqah Sabri

3

1, 2, School of Food Science and Technology, University Malaysia Terengganu, 21030 Kuala

Terengganu Terengganu Darul Iman, MALAYSIA.

ABSTRACT

Halal food is no longer just a religious obligation or observance, but Halal acts as standard of choice

either for Muslim or non-Muslim consumers. The increasing in demand of Halal food products in

market recently shows the changes in trending of consumers’ purchase intention. This research

focused on the factors that may affect consumers’ purchase intention of Halal food products in Alor

Setar, Kedah. Factors examined are ‘food choice motives’, ‘awareness towards Halal concept’,

‘confidence on Halal logo’ and ‘purchase intention’. 260 respondents involved in this study consist

of 160 Muslim and 100 non-Muslim respondents. Data was analyzed by using Statistical Software

Package for Social Sciences (SPSS) and MINITAB software to determine descriptive statistic,

inferential analysis (i.e. correlation analysis and multiple linear regressions) and ranking analysis

respectively. Some association was found between certain independent variables and purchase

intention towards Halal food products. Regardless of religion embraced, ‘confidence on Halal logo’

becomes the most significant determinant of purchase intention towards Halal food products. A

closer look into each group of both Muslims and non-Muslims demonstrate that besides ‘confidence

on Halal logo’, Muslims consider ‘awareness towards Halal concept’ significant in their intention to

purchase Halal food products. In addition, the result also indicates that all consumers react more

positively towards Halal logo from Malaysia (JAKIM) compared to other Halal logos. It indicates

that JAKIM’s current certification and maintenance system are reliable to assure consumers’

confidence particularly Muslims towards Halal food products. Knowing the vital factors that

influencing consumers’ intention to purchase Halal food products may also assist food manufacturers

in planning their marketing and production strategically.

Keywords: Halal food, food choice motive, Halal awareness, Halal logo, purchase intention

Oral Presentation:

Halal Economy

and Management

289

ID1456

One-Stop Halal Ingredients Centre and Halal Suppliers Database for SMEs’ Halal Certification in

Malaysia

Norsuhada Abdul Karim1, and *Ida Idayu Muhamad

2

1Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi

Malaysia, 81310 Skudai, Johor, Malaysia. 2 Cardiovascular Engineering Centre IJN-UTM, Universiti Teknologi Malaysia, 81310 Skudai, Johor,

Malaysia.

ABSTRACT

Small and medium enterprise (SMEs) sector is one of the contributors for development of Malaysia’s

economic. Examples of SME food manufacturing industries are cookies, crisp, cake and others.

However, the ingredient materials usage for the food manufacturing usually bought and used by SME

without knowing in detail the halal status of the ingredients. Current study carried out a survey to identify

details of their problems and suggestions to solve the problems. It was found that the entrepreneurs have

faced a problem to get the halal certification for their product. Therefore in order to overcome this

problem, one-stop halal ingredients centres in each states is necessary to be set up to provide supply of all

the halal ingredients certified by the Jabatan Kemajuan Agama Islam Malaysia (JAKIM) or Jabatan

Agama Islam Negeri (JAIN) with affordable price. In addition to that, certified halal ingredients database

and halal supplier databases need to be established. As a conclusion, one-stop halal ingredients centre and

database of halal ingredients’ suppliers are rendered crucial to solve supply problem and facilitate SME

entrepreneurs. Thus, this effort will motivate SMEs to get JAKIM/JAIN halal certification in order to be

competent and able to tap a wider market of their products.

Keywords-SME, food manufacturing, halal ingredients, one-stop centre, halal supply database.

Oral Presentation:

Halal Economy

and Management

290

ID1479

Challenges for Halal Option in Japan

Yukari Sai

Institute for Asian Studies, Waseda University, Japan

ABSTRACT

This paper explores the current state of halal issues in Japan, focusing on the process of introducing halal

menus in a university canteen in Japan. With today’s increasing global awareness of the religious market,

Japanese government also adopts strategies targeting Muslim consumers, especially in the field of

inbound and food export policies. In addition, Tokyo has been chosen to host the 2020 Olympic Games,

which further accelerates the emphasis on creating Muslim-friendly facilities. Various actors try to entry

into the halal market, however, knowledge, Information, and understanding of halal are still limited and

becoming snarled. Based on the participant observation, this paper presents a case study of introducing

halal menu in a university canteen and analyzes the process of negotiation between Muslim and non-

Muslim actors in the interpretation and practice in relation to halal food. In spite of various challenges

such as purchase, number of items, time and space, human resources, honest efforts of providers realize

halal menu. They clear the main hurdle, through dialogue and negotiation between both Muslim and non-

Muslim actors, with clarifying what one can do and can not do, and showing the standards and

information to the public. They suggest the importance of dialogue, negotiation, transparency, honest and

trust which enables providing halal option in Japan.

Keywords : Japan, University canteen, negotiation, transparency, trust

Oral Presentation:

Halal Economy

and Management

291

ID007m

Development of Halal Nutrition Framework

Mariam Abdul Latif1,2

and Suhaimi Ab Rahman,2

1 Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah

2 Halal Products Research Institute Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia

ABSTRACT

The preservation of future generation and the protection of consumer welfare, as contained in the

“Maqasid Shariah”, is a priority in view of the incremental negative behaviours existing in today’s

societies at large. This qualitative research on halal nutrition focused on halal food consumed by the

Prophet Muhammad SAW and his eating practices which will affect any individual in the areas of mind,

spirit, intellect, physiology and health. Some foods mentioned in the Quran and Hadith were studied to

associate the relationship of halal food, human development and health. The research attempted to

develop the framework of Halal Nutrition to provide proper nutrition guidelines for quality and better

consumption of halal food for the future generation.

Keywords: Halal Nutrition, Human Development and Health, Maqasid Shariah

Oral Presentation:

Halal Economy

and Management

292

ID144

Institutional Infrastructure and Economic Growth in OIC Countries

Ly Slesman1, *Ahmad Zubaidi Baharumshah

2, and Wahabuddin Sahibuddin Raees

3

1Department of Economics, Faculty of Economics and Management, Universiti Putra Malaysia, 43400

Serdang, Selangor, Malaysia 2Department of Economics, Faculty of Economics and Management, Universiti Putra Malaysia, 43400

Serdang, Selangor, Malaysia 3Department of Political Science, Kulliyyah of Islamic Revealed Knowledge & Human Sciences,

International Islamic University Malaysia, 53100 Gombak, Selangor, Malaysia

ABSTRACT

This paper investigates the relationship between qualities of institutional infrastructure and economic

growth in a panel of 39 Organization of Islamic Countries (OIC). Based on generalized method of

moments (GMM) system estimators, we find that better qualities of political and economic institutions

exert positive and statistically significant effect on economic growth. Better qualities of the dimensions of

political institutions ensuring stable government, less expropriations, and low external conflicts with other

countries. The empirical results also reveal that when these political and economic institutions are

accounted for, institutions preventing internal conflicts and tensions arising from ethnic and religious

conflicts have no significant impacts on the long-run growth. Thus, institutional and structural reforms

target towards upgrading the qualities of political and economic institutions are crucial for long-run

growth.

Keywords: economic growth, OIC countries, institutional infrastructure

Oral Presentation:

Product Innovation

293

ID1477

Extraction and characterization of gelatin from rohu (Labeo rohita) fish scale

Khairulnizam, A.B., Jamilah, B.

Halal Products Research Institute,Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang

Selangor

ABSTRACT

The global market for halal food industry is growing rapidly with the main concern relies on the

ingredient and processing method. Gelatin is an important ingredient in food industry which is

regarded as unique among commercial hydrocolloids and serving multiple functions with a broad

range of applications in food, pharmaceutical, biomedical, and photographic industries. Generally,

commercial gelatin is derived from pig skins, cow skins and bones. However, porcine gelatin is

prohibited for Jews and Muslims consumption and bovine gelatin is acceptable only if it has been

prepared according to religious requirements. The incident of cow being infected with Bovine

Spongiform Encephalopathy (BSE) or “mad cow disease” also urged the needs to find gelatin from

alternative sources. Realizing the importance in searching alternative gelatin sources that could also

meet the needs for halal requirement, this research attempts to produce halal gelatin from fish scales

from Rohu fish. Rohu fish (Labeo rohita) is a tropical freshwater fish belongs to the carp family and

has a thick scales which can be utilized as alternative source of gelatin. In this study, gelatin was

extracted from rohu fish (Labeo rohita) scales by two different pretreatment methods, i.e with acid

and alkaline. The gelatin obtained were evaluated in terms of yield and its physicochemical properties

such as gel strength, viscosity, color, gelling and melting temperatures and other relevant functional

properties.

Keywords: gelatin, fish scale, alternative source, physiochemical properties

Oral Presentation:

Product Innovation

294

ID1414

Authentication of Halal Logo Through The Use of Smart Holographic Seal for Halal Products

Packaging

Nurhidayati Mohd Sidek, Alyani Ismail, Syamsiah Mashohor, Azmawani Abd Rahman, Fakhrul

Zaman Rokhani

Halal Products Research Institute,Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang

Selangor

ABSTRACT

Halal means permissible, the life of Muslim revolves around the concept of Halal. It covers food as

well as non-food category of products. Nowadays, Halal product has been recognized as a benchmark

for safety and quality assurance. Products that are produced with halal certification are readily

acceptable by Muslim consumers as well as consumers from other religions. Unfortunately, confusion

and doubt about halal status of certain product among the consumers appeared due to the lack of

important information on the product packaging. Barcode, QR Code, Radio Frequency

Identification(RFID), product ingredients information are not adequate to authenticate the halal

information claimed by manufacturer. A lot of works has been carried out to find the solution of this

issue. By taking this issue, we have come out with the idea to study about the authentication of Halal

logo through the use of smart holographic seal for halal product packaging. This study is aimed to

study suitable smart authentic seal based on holographic structure for Halal products on their

packaging as a means of identification. Holographic structure that is really suitable to be the authentic

seal for halal products in the form of printed electronics technology is going to be studied. Equipment

in term of high performance simulating platform and software are crucial to design and modeling of

holographic structures as well as mobile application development base on image processing. A

quantitative method will be carried out in order to earn perspective from the stakeholder who consists

of consumers, industries and authority towards the proposed technology. We have high hope that this

research will be the new finding for authentication of halal logo and brand protection.

Keywords –Authentication, Halal logo, Smart holographic seal

Oral Presentation:

Product Innovation

295

ID027m

Slaughtering Process in Different Countries

Zeiad A. Aghwan1, 3

, Awis Q. Sazili1,2

and Nurdeng, D.1

1Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul

Ehsan, Malaysia 2Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM

Serdang, Selangor Darul Ehsan, Malaysia 3Faculty of Human Ecology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,

Malaysia 3Department of Animal Science, College of Agriculture, University of Mosul, Mosul, Iraq

ABSTRACT

There are many slaughter methods prevalent throughout the world are administered either by religions

or cultures. This paper reviews the relevant aspects of ritual and traditional slaughter methods in

different countries around the world. Ritualistic or religious slaughter often requires the animal to be

in a state of consciousness at the time it is bled. According to the Department of Islamic Development

Malaysia (JAKIM) halal slaughtering process of an animal involvesrestraining, stunning (if used) and

severing of trachea, esophagus andboth the carotid arteries and jugular veins. In Shariah law,

slaughteringis not a normal matter in which humans act independently as they wish,but it is rather a

matter of worship which Muslims must adhere by in itsprovisions. It is important for scientists to

understand that the main reason for the observance of the Islamic faith is to follow the Divine Orders.

“Kosher” is the term applied to the procedures and techniques of slaughter as well as the products

derived therefrom under the Jewish faith, if done according to the laws of the religion. In the Hebrew

language, Kosher means fit to be used as food. The regulations governing Kosher slaughter are

derived from Hebrew traditions. Under these the animals are to be fully conscious, killed and blend

thoroughly by one clean stroke of the knife.

Sikh Slaughter (Jhakta) process is practised mainly under Sikhism, a religious faith which is an

offshoot of Hinduism centred in the Punjab, India. The method is limited only to sheep and goats

(Cattle are regarded as sacred by Sikhs and Hindus and are therefore not eaten).In the process, the

head of the animal is tied to a pole, the hind legs are stretched out and tied by hand to another pole on

the opposite side. The head is chopped off with a single stroke of a heavy sharp blade. After this, the

animal body is dressed for use.

Slaughter process practicing in USA, Europe and China is that the stunned animals must be hanging

by shackling below the hock of one hind leg and hoisting the animal (head down) before bleeding.

Oral Presentation:

Product Innovation

296

The actual bleeding operation is made by sticking or inserting the sticking knife through the neck

behind the jaw bone and below the first neck bone to let out blood.

The noticeable feature of African traditional slaughter is that the sheep or goat is first securely held on

its back on the ground by two or three men while the mouth is grabbed tight and drawn backwards to

stretch the neck. The slaughterer then cuts the throat with a series of strokes half-way deep into the

neck. Blood is allowed to drain off until the animal (still tightly held) is motionless or dies.

Ritualistic slaughter procedure cannot change but may be modified, yet the other procedures mostly

which is practiced in the developed countries can changed.

Keywords: Slaughter, halal, kosher, jhakta.

Oral Presentation:

Product Innovation

297

ID009m

Shelf Life Extension of Walnut Kernels using Rice Starch-based Edible Coating Formulations

Roselina Karim1, Mona Aghadeh

1, Mohammad Tauseef Sultan

1 and Russly Abdul Rahman

1,2

1Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang,

Selangor, Malaysia 2Halal Products Research Institute,Universiti Putra Malaysia, 43400, UPM Serdang, Selangor,

Malaysia

ABSTRACT

The shelf life of raw walnut kernel is limited due to the influenced of various factors such as its

chemical composition, storage condition and environments etc. The effects of five different rice

starch-based edible coating formulations on the chemical, physicochemical and textural properties of

coated walnut kernels were studied. The peroxide value,anisidine value,totox value, free fatty

acidcontent, hexanal content, color, moisture content, and textural properties were monitored in

coated walnuts stored at accelerated temperature (60°C). Results indicated that the coated walnuts had

a better quality in terms oxidative stability based on all the chemical indicators of rancidity, and a

firmer texture when compared to the uncoated ones, even after 20 days of storage at high temperature.

The walnut kernels that were coated with the basic rice starch formulation can be stored longer than

the uncoated control samples i.e. with additional of 6 to7 days at 60°C. However, the color of the

coated sample was significantly (P≤0.05) lighter than the control group with L values of 49.86 and

46.88, respectively. The predicted shelf life based on calculation showed that the shelf life of the

walnut kernels can be extended to 1024 days from 160 days at storage temperature of 20 ± 2°C.It can

be concluded that the physicochemical and storage qualities of walnut kernels can be improved by

addition of palm oil or chitosan to the rice starch-based edible coating formulations.

Keywords: walnut, stability, coating, chitosan, rancidity, fracturability

Oral Presentation:


298

ID1417

Effects of Water-bath Stunning on The Death of The Poultry and Myofiber Apoptosis.

Intan Azura Shahdan1 and Mohammad Tariqur Rahman*

2

1Department of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic

University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia 2Department of Biotechnology, Faculty of Science, International Islamic University Malaysia, Jalan

Istana, 25200 Kuantan, Malaysia

ABSTRACT

Poultry slaughtered by water-bath electrical stunning, followed by exsanguination has been widely

accepted as a humane method of slaughtering. However, consuming stunned poultry meat is

controversial in some countries. Based on the practice of the halal meat industry and laboratory

experiment, this study investigated the use of stunning for halal poultry meat production. The

effectiveness of poultry stunning in producing swift slaughtering was analysed in response to the time

needed for the chickens to become insensible upon neck cutting (Td) and the induction of myofiber

apoptosis. In total, 49 chicken broilers (BW of 2.17 ± .24 kg) were sacrificed with pre-slaughter

stunning, using a constant voltage stunner where the electric current varied between 7.2 to 124.3 mA,

and without stunning. The electric current applied during stunning was found to have no effect on Td.

Number of apoptotic myonuclei did not vary among stunned and unstunned meat. Apoptosis inducing

factor (AIF) and caspase 3 expressions were also not detected in the meat samples of both stunned and

unstunned groups at 1 d postmortem. Since the slaughtering process and stunning are associated with

stress, the expression of 70 kDa-heat shock protein (Hsp70) was investigated. Moreover Hsp70 is also

an inhibitor of apoptosis, by preventing the activation of AIF and apoptosome which stimulates

caspase 3 activation. However, expression of Hsp70 was not induced in both stunned groups and

unstunned groups. Together, this study found that poultry stunning does not affect Td and myofiber

apoptosis.

Keywords:poultry, broilers, stunning, apoptosis, halal.


Authentication and

Traceability

299

ID1472

Porcine DNA Stability at Different Drying Temperature during Tablet Preparation

Syarifah Nur Syakira Syed Saberi*1, Nurzalina Abd Karim Khan

1, Suriani Ahmad

1 and Leong Chuei

Wuei2

1School of Pharmaceutical Sciences, UniversitiSains Malaysia, 11800 USM,Penang, Malaysia 2Human Architecture Technologies, 30-5-7, Block B, Krystal Point, Jalan Sultan Azlan Shah,

SgNibong, 11900, Penang, Malaysia

ABSTRACT

Tablet preparation can be divided into dry compression and wet granulation. In this study, wet

granulation was chosen because it is commonly used in the pharmaceutical industry. The main steps

in wet granulation are mixing, granulation, drying, milling and tablet press. DNA stability may be

affected by the drying temperature in tableting process. The drying temperatures used in this study are

600C, 70

0C and 80

0C. The known drying temperature for tablet preparation is 60

0C. The aim of this

study is to observe the stability of porcine DNA at different drying temperatures during tablet

preparation. Porcine gelatine was used in the tablet formulation, which served as a binder and source

for porcine DNA. Tablets were prepared with different drying temperature at 600C, 70

0C and 80

0C.

Tablet granules were taken before drying at 600C, 70

0C and 80

0C and were kept wet and stored in the

fridge. These granules acted as a control for each tablet that was dried at different temperatures. DNA

in tablets and controls were extracted and purified using silica-based purification method. Porcine

DNA from the purified DNA was then detected using Quantitative Polymerase Chain Reaction

(qPCR). Results from the amplification values of porcine DNA yielded a threshold cycle (Ct) between

28.08±0.33 and 31.74±0.02. It showed that porcine DNA is stable at drying temperatures of 600C,

700C and 80

0C.Thus, increasing the drying temperature to 80

0C during tablet preparation will not

degrade porcine DNA in porcine gelatine. This study can be implemented for porcine DNA detection

of possible contamination in tablets.

Keywords:Porcine DNA Detection, porcine gelatine, drying temperature, tablet, qPCR.


Authentication and

Traceability

300

ID1421

Discrimination of Lard in Extracted Ink of Printed Packaging of Foodstuff using

Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Syazwani Ramli1, RosnitaA.Talib*

2, Russly A. Rahman

1,2, Norhazlin Zainuddin

3, and SitiHajar

Othman2

1Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Malaysia,

2Department of Process and Food Engineering, Faculty of Engineering, Univeriti Putra Malaysia,

43400 Serdang, Malaysia, 3Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 Serdang, Malaysia,

ABSTRACT

The presence of lard in extracted ink of printed-packaging of foodstuff was discriminated using

Fourier transform infrared (FTIR) spectroscopy in combination with the chemometrics tool by means

of multivariate analysis. The spectra for lard, commercial gravure ink, and the blends of both ranging

from 0.1%-20% of lard in gravure ink were acquired and analysed to characterise the peaks of

interest. The inks from plastic food packaging were extracted in a process called deinking. The

resulting ink extracts were also tested on FTIR. Several spectral regions of lard, commercial gravure

ink, and the blends of both were selected and subjected for the partial least square (PLS) regression

calibration. The calibration revealed that the 3020-2630cm-1 region was well-suited for correlating

the predicted and actual value of lard. The coefficient of determination (R2) obtained using the

optimized spectral treatments was higher than 0.99, while the root mean standard error of calibration

(RMSEC) value was 0.007. The score plot from the principal component analysis (PCA) of the

calibration set discriminated the lard, gravure ink and the blends into their respective groups. Soft

independent modelling class analogy (SIMCA) was employed as the method of discriminant analysis

(DA) to classify the samples into their specific groups based on the result of PCA. The plots showed

that the lard and gravure ink are well separated and located at their axis, indicated that the

discriminant analysis utilised was able to classify the samples into groups based on the presence of

lard. These results demonstrated that FTIR spectroscopy, when combined with multivariate analysis,

can provide a rapid method with no excessive sample preparation to discriminate the presence of lard

in ink of foodstuff packaging.

Keywords:Fourier transform infrared, lard, ink, multivariate analysis


Authentication and

Traceability

301

ID1469

Meat Species Discrimination Using NMR-based Metabolomic for Halal Aunthentication.

Nurjuliana Mokhtar1, Azizah Abdul Hamid

1,2, Dzulkifly Mat Hashim

2, Shuhaimi Mustafa

1,3 and Amin

Ismail1,4

1Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor,

Malaysia 2Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. 3Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, ,Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia. 4Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

ABSTRACT

Proton Nuclear Magnetic Resonance (NMR) is shown to be a potentially very promising method for

the analysis of meat species discrimination of four types of commonly consume meats in Malaysia

namely, mutton, beef, chicken meat and pork. This study reports the combination of proton NMR

metabolites profile from the spectra and pattern recognition method are able to distinguish the meats

and classified it into their own groups. These grouping models allowed identifying molecular markers

that useful for detection of adulterant indicator of meat and meat based products for Halal

authentication.

Keywords: Proton Nuclear Magnetic Resonance (NMR), mutton, beef, chicken meat, pork, molecular

marker


Authentication and

Traceability

302

ID1478

qPCR Detection of Porcine DNA Adulteration in Dietary Supplements’ Raw Materials

Melanie Ann Perera*1, Nurzalina Abdul Karim Khan

1, Suriani Mohamad

1, and Leong Chuei Wuei

2

1School of Pharmaceutical Sciences, UniversitiSains Malaysia

11800 USM, Pulau Pinang, Malaysia 2303-5-7, Krystal Point, Block B, Jalan Sultan Azlan Shah, 11900 SgNibong, Penang

ABSTRACT

Dietary health supplements are defined as ‘a product that is used to supplement a diet, with benefits

beyond those of normal nutrients, and/or to support or maintain the healthy functions of human body’.

Over the last several years, dietary supplement industries have grown exceedingly well, thanks in part

to a regulatory structure that allows new products quick time-to-market. Dietary supplements are very

much consumed in Malaysia for general health and are freely available over the counter and even on

the Internet. With the rise of Halal awareness worldwide, the doubtful status of raw ingredients in

these health supplements have increased steadily. In this study, the raw materials for three types of

supplements are examined; collagen drinks, edible bird’s nest drinks, and coenzyme Q-10 softgels.

The objective of this study is to investigate the detection of porcine deoxyribonucleic acid (DNA)

content spiked in raw material used in collagen drinks, edible bird’s nest drinks and coenzyme Q-10

softgels by quantitative Polymerase Chain Reaction (qPCR). The raw materials are spiked with four

different concentrations of porcine DNA before extraction. Extraction and purification is carried out

via silica based method. Porcine DNA is then identified by threshold values (Ct values) in qPCR.

Results from the tests showed that cordyceps, titanium dioxide, potassium sorbate, and fish collagen

could potentially inhibit the qPCR reaction, thus leading to non-detectability of the porcine

adulteration (spiking). The results of this study will be used to identify ways of overcoming these

inhibitions, which will be used to determine limit of detection of porcine DNA spiking in various

stages of the production of these supplements.

Keywords: Dietary supplements, raw materials, porcine DNA, Qpcr


Authentication and

Traceability

303

ID1476

Sensitivity of Porcine DNA Detection using qPCR in Pharmaceutical Powder Blends

Nurul Akma Mohd Hassan1, Nurzalina Abdul Karim Khan*

1, Suriani Mohamad

1 and Leong Chuei

Wuei2

1School of Pharmaceutical Sciences, UniversitiSains Malaysia, 11800 Minden, Pulau Pinang,

Malaysia 2303-5-7, Block B, Krystal Point, Jalan Sultan Azlan Shah, 11900 Sg. Nibong, Pulau Pinang,

Malaysia.

ABSTRACT

Consumer awareness for Halal product in the market has been significantly increased over these past

few years. More and more products on the market have been tested for its Halal status. One of the

testing methods used for Halal testing is Real-time quantitative PCR,(qPCR). Due to its robustness,

qPCR detection also has been widely used to test samples from varying degrees of complexity

including crude extracts to highly processed samples. Pharmaceutical products are considered as

highly processed samples and may cause difficulties in detecting DNA in its content. The objective of

the study is to examine the sensitivity of qPCR in detecting porcine DNA contamination in highly

processed pharmaceutical powders. 3 types of pharmaceutical powder samples (whey powder, food

thickener and complete nutrition powder) were used. 50mg of samples were spiked using 300pg,

30pg, 3pg and 0.3pg of porcine DNA. DNA from these samples were purified using the silica based

method and further tested using qPCR kit based on manufacturer protocol. Result shows that not less

than 30pg of porcine DNA spiked in the sample can be detected using qPCR. With this finding,

challenges of detecting less than 30pg of porcine DNA contamination in pharmaceutical powder

samples can create uncertainty in determination of Halal status in the product.

Keywords:Pharmaceutical powder, qPCR, porcine, DNA contamination and sensitivity


Product Innovation

304

.ID1480

Tips and Tricks: Antibacterial Assay of Plant Extracts

Muhamad Shirwan Abdullah Sani1,2

, JamilahBakar*1,3

and Russly Abdul Rahman1,3

1Halal Product Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.

2International Institute for Halal Research and Training, Ground Floor, Block EO, Kulliyyah of

Engineering, International Islamic University Malaysia, P.O. Box 10, 50728 Kuala Lumpur,

Malaysia. 3Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia, Serdang 43400, Selangor, Malaysia.

ABSTRACT

Antibacterial study of plant origin has brought tremendous breakthrough in various field vis.

medicinal, pharmaceutical and food preservatives. The long and tedious process of identifying the

capability of extracts due to the need of selecting of smaller sample particle size, maturity of sample,

matrix interference, appropriate solvent polarity, substrate to solvent ratio, extraction technique, and

sample storage and temperature promises high turnout of antibacterial capacity. Other consideration

for instance extraction temperature, duration time, added process such as sonication, sample

pretreatment affect the antibacterial extraction. Solvents used in extraction have bactericidal effect on

pathogens tested. Agar diffusion and broth dilution are endpoint methods while descriptive methods

involve turbidity assays and inhibition curves are used in antibacterial evaluation. Broth dilution

method by spectroscopy instrument involves microscale and macroscale volume up to 250 µL and 1

mL respectively. Soluble concentration equivalent to lower concentration of non-polar extract reduces

effect of precipitation in minimum inhibitory concentration (MIC) test. MIC is easily determined by

polar extracts since it is immiscible with dimethyl sulfoxide (DMSO) and broth media. Minimum

bactericidal concentration (MBC) is identified at higher concentration than MIC. Determination of

MIC0, MIC50 and MIC100 can be obtained from turbidity assays. Lethality of pathogens can be

established at concentration lower than MIC through inhibition on profile curves. Each test should

include negative (solvent and DMSO) and positive (penicillin or tetracycline) measures to support the

data analysis. Complementary antibacterial assays are recommended for confirmation of antibacterial

properties from plant extracts.

Keywords: antibacterial assay, plant extracts, minimum inhibition concentration, minimum

bactericidal concentration, inhibition profile curve.

Product Innovation

305

ID1481

Effect of Habitat on The Functional Properties and Application of Fish Gelatin

Muhammad Ilham1,2

and JamilahBakar*1,2

1Halal Science Research Laboratory, Halal Product Research Institute, Universiti Putra Malaysia,

43400 Serdang, Selangor, Malaysia 2Protein Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400

Serdang, Selangor, Malaysia

ABSTRACT

Due to their different habitats, distinctive functional properties such as Bloom value, melting and

gelling point, viscosity, foaming properties and clarity have been noted. Cold water, warm water,

pelagic and demersal fishes have been alternative source of raw materials for gelatin. Cold water and

pelagic fishes Bloom values are in the range 90-150 g, whereas warm water and demersal fishes have

a higher range of Bloom value (180-270 g). This occurrence is also equivalent with gelling and

melting point where cold water and pelagic fish gelatin have lower gelling point (<15oC) and melting

point (<21oC) compared with warm water and demersal fish gelatin gelling point (<21

oC) and melting

point (<27oC). This may due to different hydroxyproline and proline (imino acids) content of fish

from different habitats. Imino acids control the gelling ability, melting ability and thermoreversibility

of gelatin, i.e the ability to melt after gelling and vice versa. It is found that fish from cold water and

pelagic fishes are also lower in imino acids content compared to warm water and demersal fishes.

Good grade gelatin (Bloom value in the range of 250-300 g) is needed for applications such as

pharmaceutical capsules and gummy bears. This review is on the relation of habitat of fish with the

functional properties, applications of fish gelatin in the industry and the potential of fish gelatin to

overcome the current issue of non Halal gelatin.

Keywords:Fish gelatin, Bloom value, Thermoreversibility, Imino acid


Product Innovation

306

ID026m

Application of Operations Research in Halal Food Industry.

Nurul ‘Azwa Kamarudin*1

1Faculty of Computer and Mathematical Sciences, UniversitiTeknologi MARA Melaka, Melaka City

Campus,110 off, Jalan Hang Tuah 75300 Melaka

ABSTRACT

The Muslims population around the world is increasing each year and the demand of halal foods also

growing tremendously. Halal means permissible or lawful. The food is said to be halal, if all the

process is shariah compliance; from the suppliers which includes core feeding, slaughtering, handling

and welfare of the animals as well as animal products, technologies and equipments used, the food

process itself, segregation of halal foods from the non-halal when transported to wholesalers, and

finally to the consumers. In fact, top exporters of meat and live animals to OIC countries are non-OIC

countries: USA, followed by Brazil, Netherlands, Germany and Australia. There are lots of halal

certifying bodies, authorities, standards and logos between countries and within countries either in

Muslims or Non-Muslims countries. This leads to confusion, misunderstanding, abuse of Halal Audit

and certification process and in the long run, doubt to the consumers. Therefore, it is essential to

develop a global halal standard that suits as well as harmonize all the existing standards. Operation

research (OR) is a discipline of applying advanced analytical method to help make better decision.

This paper is a preliminary study in applying operations research method in order to develop a global

halal standard of meat and live stocks, among the non-OIC countries. The applications of OR in halal

food industry is worth to delve into, since not much quantitative researches in halal food industry, for

instance scheduling staffs in the halal department/authorities, using simulation technique for

slaughtering machines, using OR modeling to study the behavior of the Muslims consumers

purchasing or consuming halal food and many more.

Keywords:halal food, halal certification, operations research, decision making.


Product Innovation

307

ID145

Purification and Characterization of a Novel Amylase Enzyme from Red Pitaya

(Hylocereuspolyrhizus) Peel

Mehrnoush Amid*1

, MohdYazidAbd Manap1, Nor Khanani Ahmad Zohdi

1

1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia, 43400 UPM Serdang, Selangor, Malaysia

ABSTRACT

An amylase enzyme from red pitaya (Hylocereuspolyrhizus) peel was purified 234.2 folds with 72.1%

recovery using ammonium sulphate precipitation, gel filtration and ion exchange chromatography.

Gel filtration chromatography and SDS-PAGE revealed that the enzyme is monomeric with a

molecular weight of 42.1 kDa. The apparent Kmand Vmaxof the amylase were 2.7 mg/ml and 34.30

u/min/mg of protein, respectively. The enzyme was highly active and stable over a wide pH range

from pH 3 to pH 11.0, with optimum activity being observed at pH 5.0. The enzyme was highly

selective for soluble starch, amylopectin, glycogen and pulullan. The purified amylase did not require

calcium and displayed extreme stability with regard to surfactants and oxidizing agents. EDTA, a

powerful chelating agent, did not have any significant effect on the stability of the enzyme. Such

characteristics have not been previously reported for this type of enzyme from fruit peel. This

enzyme, which possesses unique properties, could be widely used in different types of industries,

especially in food and biotechnological applications.

Keywords:Novelamylase, pitaya peel, purification, characterization, yield


Product Innovation

308

ID028m

Rheological Analysis of Gelatine and New Developed Substitute (Plant Base Material) in Halal

Capsule Development

Siti Aisyah Mohd Bakhori1,NorNadiha Mohd Zaki

1., and Dzulkifly Mat Hashim

2

1 Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra

Malaysia, 43400, UPM Serdang, Selangor, Malaysia

2Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra

Malaysia, 43400, UPM Serdang, Selangor, Malaysia

ABSTRACT

The most abundant sources of gelatin production are pig skin, contributing about 50% of total gelatin

production in 2007. Gelatin is widely used as major ingredient in capsule production because of its

unique properties which is best in delivering active pharmaceutical ingredients (API). Gelatin capsule

is easily melted in water at a temperature above 30 °C and will release encapsulated drugs into the

human digestive tract due to temperature, gastric pH and the action of digestive enzymes. However,

religious and ethics restrict the use of animal based materials in capsules and required the

development of gelatin alternatives. Rheological methods were used as tools to compare and

understand therheological behaviour between gelatin and the newly developed substitute (plant base

material).From this research, the gelatin’s melting and gelling temperatures wereset as a bench mark

for thenewly developed substitute besides studying the viscosity and gel rigidity properties.The

benefits of having the rheological data as a guideline to optimize the appopriate parameters and

rheological behaviours of the newly developed substitute.

Keywords: Gelatin, capsule, rheology, substitute.

Product Quality and

Safety

309

ID1418

Effects of Water-bath Stunning on Myofiber Physiology of The Meat During Chilled Storage

Period

IntanAzura Shahdan1 and Mohammad Tariqur Rahman*

2

1Department of Biomedical Sciences, Faculty of Allied Health Sciences, International Islamic

University Malaysia, Jalan Istana, 25200 Kuantan, Malaysia 2Department of Biotechnology, Faculty of Science, International Islamic University Malaysia, Jalan

Istana, 25200 Kuantan, Malaysia

ABSTRACT

In Malaysia, water-bath electrical stunning is an acceptable method for halal poultry slaughter.When

chickens are stunned prior to be slaughtered, the current flow is expected to influence the membrane

cells, resulting in the changes of myofiber physiology of the meat. This study analysed the changes of

meat structure during chilled storage of stunned chicken meat. Chickens were either slaughtered with

stunning (at 30 V and 100V) or without stunning, followed by exsanguination of the neck to cause

death. Meat was kept at chilled storage (6 to 8 C) and preserved at various interval periods (i.e., 1, 3,

5 and 7 d postmortem). During this preservation period, the myofiber structure varied in high voltage-

stunned (100V) group compared to low-voltage (30V) and unstunned (0V) groups. When formalin

preservation of the muscles took place at pre-rigor, muscles were able to contract because of the

availability of ATP. Expression of Ryanodine receptor (RyR) was found to be lower in 100V group

compared to 0V and 30V groups. This suggests that RyR-mediated muscle contraction was inhibited

by high voltage stunning. Analysis of cellular injury based on histological grading system in the meat

allows assessment on the degree of injury. It was found that the number of myofiber injury was > .5%

in 30V (at 7 d postmortem) and 100V (at 5 d postmortem) groups. In contrast, meat from unstunned

group displayed < .5% cellular injury throughout the 7-day preservation period. Proteolysis was

evident by the transient and significant increase in the size of myofibers (p < .05) at 5 d postmortem,

in 0V and 30V groups. Since electrical stimulation induces proteolysis, it can be postulated that

proteolysis was completed earlier in 100V group, compared to 0V and 30V groups. In short,

detectable differences were found in the morphological assessment between high-voltage stunned

meat compared to low voltage-stunned and unstunned meat. It is likely that the postmortem cellular

injury and proteolysis are induced in high-voltage stunned meat.

Keywords:poultry, broilers, stunning, Ryanodine receptor, cellular injury.


Product Quality and

Safety

310

ID1444

Packaging Shape and Its Relationship to the Quality of Drinking Water

Maher A. A. Abdelsamie*1, Russly b Abdul Rahman*

1,2,3, Shuhaimi Mustafa

1, Dzulkifly Hashim

1

1 Halal Products Research Institute, Universiti Putra Malaysia, 43400, Selangor, Malaysia.

2Department of Process & Food Engineering, Faculty of EngineeringUPM, 43400 Serdang, Selangor,

Malaysia. 3Faculty of Food Science & Technology, University Putra Malaysia (UPM) 43400, Serdang,

Selangor, Malaysia

ABSTRACT

The necessity of an effective packaging technique is rapidly growing alongside the development of

food preservation technologies. Current packaging techniques, such as active packaging and

intelligent packaging, in addition to the preservation techniques such as drying, freezing, smoking and

chemical preservatives provide great solutions to extend food shelf life. Nevertheless, they have

disadvantages related to cost, undesired effects on food and short or long term negative effects on

human health, therefore a top priority in food sciences has been the elucidation of alternative, less

stringent techniques. Applying the shape effect technique in food packaging combines preservation,

packaging and water treatment in one process and is poised to be a safe, low cost, sustainable and

innovative packaging solutions in the food industry. Halal production process should be an integrated

processes from farm to fork, to produce not only food that is ritually blessed but must be wholesome,

healthy, safe, clean, nutritious, quality and not harmful which means Tayyib. Shape effect is the

enhanced energy fields generated inside some models of geometrical shapes, such as pyramid shape.

This energy come from the interaction between packaging shape, the stored biological material and

the surrounded electromagnetic radiation. There are many sources of electromagnetic radiation for

example radio and television broadcasting stations, Wi-Fi antennas and mobile phone base stations.

Tow electromagnetic simulation techniques FDTD and FEM were used to explain this interaction.

What was found is that the peak level of electric and magnetic fields induced in water stored in

pyramid-shaped container was higher than the peak level of the fields induced in water stored in the

other containers.The effect of these energy fields on the physicochemical and microbiological

parameters of water was determined by using the standard methods and on the molecular structure of

water by using O-17 NMR. The results showed improvement in the quality of water stored in pyramid

shaped container compared to the water stored in the other containers.

Keywords: SAR, EM Simulation, shaped effect, Food packaging, Water-treatment

MIHREC 2014’S PARTICIPANTS

311

Name Institution Email

1 Abasiyanik Mustafa Fatih Fatih University, Istanbul

[email protected]

2 Aboulala Siman Hammou International Islamic University Malaysia

[email protected]

3 Adamu Muhmmed Tukur Gombe State University, Nigeria/Universiti

Putra Malaysia

[email protected]

4 Ahmad Fahmi Sheikh

Hassan Universiti Putra Malaysia

[email protected]

5 Ahmad Zubaidi

Baharumshah Univeriti Putra Malaysia [email protected]

6 Ak. Mohd Syukri Pg. Hj

Metussin

Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

7 Alexis Yamil El Sayer Islamic Center of Argentina Republic

[email protected]

8 Alyani Ismail Univeriti Putra Malaysia [email protected]

9 Azilawati Mohd Ismail Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

10 Azizah Abd Hamid Universiti Putra Malaysia

[email protected]

11 Azmawani Abd. Rahman Univeriti Putra Malaysia [email protected]

12 Baharudin Othman Universiti Malaysia Sabah

[email protected]

13 Che Rosmawati Che

Mohd Zain


Putra Malaysia

[email protected]

14 Dara Aisyah Ali Puteh Universiti Malaysia Terengganu

[email protected]

15 Diana Jaafar Universiti Malaysia Terengganu

[email protected]

16 Dzulkifly Mat Hashim Univeriti Putra Malaysia [email protected]

17 Elistina Abu Bakar Universiti Putra Malaysia

elistina@Universiti Putra

Malaysia.edu.my

18 Fadhli Rahman Universiti Kebangsaan Malaysia

[email protected]

19 Fahrul Irfan Ishak Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

20 Fahrul Irfan Ishak Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

21 Fuaad Rohani Universiti Putra Malaysia

[email protected]

mailto:[email protected]





312

22 Hadi Akbar Universiti Kebangsaan Malaysia

[email protected]

23 Hani Mansour Al-Mazeedi Kuwait Institute for Scientific Research [email protected]

24 Harivaindaran K. Veeriah Universiti Sains Malaysia

[email protected]

25 Hassan Al-Kahtani King Saud University, Arab Saudi

[email protected]

26 Intan Azura Shahdan International Islamic University Malaysia

[email protected]

27 Irwandi Jaswir International Islamic University Malaysia [email protected]

28 Iskakova Jannat

Abdullayevna Kazakh National Agrarian University

[email protected]

29 Itaru Ishii Nikkei Ducare (Press)

[email protected]

30 Izzuddin Mohd Nazri Universiti Putra Malaysia

[email protected]

31 Jamal Nasir University of Melbourne

[email protected]

32 Jamil Hamali Univ. Teknologi Mara Sarawak, 94300 Kota

Samarahan, Sarawak

[email protected]

33 Jamilah Bakar Univeriti Putra Malaysia [email protected]

34 Jandos Ukibayev Kazakhstan National Agrarian University

[email protected]

35 Juliana Mokhtar Universiti Putra Malaysia

[email protected]

36 Junaina Muhammad Universiti Putra Malaysia

[email protected]

37 Kamisah Supian Universiti Putra Malaysia

[email protected]

38 Khairunnisa Thanin Universiti Putra Malaysia

[email protected]

39 Laila Liyana Mohd Noor Universiti Kebangsaan Malaysia

[email protected]

40 Lawal Garba Gombe State University, Nigeria/Universiti

Putra Malaysia

[email protected]

41 Maher Abdelaleem

Abdelrazik


Putra Malaysia

[email protected]

42 Mahmood Zuhdi Ab

Majid International Islamic University Malaysia [email protected]






313

43 Maizatul Akma Mohamad Universiti Putra Malaysia

akma.mohamad.gmail.com

44 Mariam Abdul Latif Universiti Malaysia Sabah

45 Maznorila Mohamad International Medical University

[email protected]

46 Mehrnoush Amid Universiti Putra Malaysia

[email protected]

47 Melanie Ann Perera Universiti Sains Malaysia

[email protected]

48 Mohammad Isa bin

Mohammadin UiTM Sarawak, Malaysia [email protected]

49 Mohd Ali Mohd Noor Universiti Kebangsaan Malaysia

[email protected]

50 Mohd Islah Che Halim

[email protected]

51 Mohd Mahyeddin Mohd

Salleh


Putra Malaysia

[email protected]

52 Muhamad Shirwan

Abdullah Sani


Putra Malaysia

[email protected]

53 Muhammad Ilham Ahmad

Ritzzney


Putra Malaysia

[email protected]

54 Muhammad Khairulnizam

Abu Bakar Universiti Putra Malaysia

[email protected]

55 Nafees Ahmed Monash University [email protected]

56 Nasihah Naimat Universiti Putra Malaysia [email protected]

57 Nevil Blaykwakusarfo Student and Youth Foundation, Ghana

[email protected]

58 Nik Hafizah Nik

Ubaidillah

Malaysian Agriculture Research and

Development Institute [email protected]

59 Noor Inayah Yaakub University Islam Malaysia, Cyberjaya [email protected]

60 Noor Zainah Adzaly Malaysian Agriculture Research and

Development Institute

[email protected]

61 Nor Afiqah Hunain Universiti Putra Malaysia [email protected]

62 Nor Syafarah Zakariya Universiti Sains Malaysia

[email protected]

63 Nor Zuliana Yusof Malaysia Palm Oil Board (MPOB)

[email protected]

mailto:nafees.ahemad@monash

mailto:nasihah.naimat@gmail

mailto:hafizah.mardi@gov


mailto:nur.afiqahhunain@gmail


314

64 Noraida Abdul Rahman UniKL

[email protected]

65 Norfezah Md Nor UiTM Penang

[email protected]

66 Norhayati Hussain Universiti Putra Malaysia [email protected]

67 Norhazirah Hasri UiTM Shah Alam [email protected]

68 Norizan Mohamad

[email protected]

69 Normah Hashim International Medical University

[email protected]

70 Normizan Bakar Universiti Utara Malaysia

[email protected]

71 Norsuhada Abdul Karim Universiti Teknologi Malaysia

[email protected]

72 Nur ‘Ain Najwa Mohd

Nor


Putra Malaysia

[email protected]

73 Nur Azira Tukiran Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

74 Nur Farhana Abd. Rahman Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

75 Nur Farhani Zamani Universiti Malaya

[email protected]

76 Nur Hanani Zainal Abedin Universiti Putra Malaysia

[email protected]

77 Nurah Oseni Curtin University, Australia

[email protected]

78 Nurdeng Deuraseh Univeriti Putra Malaysia [email protected]

79 Nurhafilah Musa/ Faridah

Jalil Universiti Kebangsaan Malaysia

[email protected]

80 Nurhidayati Mohd Sidek Halal Products Research Institute, Universiti

Putra Malaysia [email protected]

81 Nurhidayatul Asma

Mohamad


Putra Malaysia

[email protected]

82 Nurul Akma Mohd Hassan Universiti Sains Malaysia

[email protected]

83 Nurul ‘Azwa Kamarudin UiTM Melaka [email protected]

84 Nurul Natasha Rosman Halal Products Research Institute, Universiti


85 Nurulhidayah Ahmad

Fadzlilah


Putra Malaysia

[email protected]

mailto:norhazirah.hasri@gmail


mailto:nurul.azwa700@gmail



315

86 Parisa Hakimi Islamic Republic of Iran

[email protected]

87 Puziah Hashim Univeriti Putra Malaysia [email protected]

88 Raja Mohd Hafidz Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

89 Roazita Ma Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

90 Rohaizat Zainol

[email protected]

91 Roselina Karim Universiti Putra Malaysia

[email protected]

92 Rosnita A. Talib Universiti Putra Malaysia

[email protected]

93 Rusli Haji Abdullah Universiti Putra Malaysia

[email protected]

94 Sabarina Mohammed Shah Universiti Putra Malaysia

[email protected]

95 Saliza Ahmad Zaini Hospital Langkawi

[email protected]

96 Salwani Md Saad Halal Products Research Institute, Universiti


97 Samer Shehab LimKok Wing University [email protected]

98 Sani Yakubu Gombe AESON.IAEE/IACD, Nigeria

[email protected]

99 Sharifah Anom Omar UiTM Sarawak, Malaysia [email protected]

100 Shuhaimi Mustafa Univeriti Putra Malaysia [email protected]

101 Siti Farah Md Tohid Universiti Putra Malaysia

[email protected]

102 Siti Aimi Sarah Zainal

Abidin


Putra Malaysia

[email protected]

103 Siti Aisyah Bakhori Halal Products Research Institute, Universiti


104 Siti Husna Mohd Taib Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

105 Siti Kausar Universiti Kebangsaan Malaysia

106 Siti Nur'Afifah Jaafar Universiti Malaysia Terengganu

[email protected]

107 Siti Salwa Abd. Gani Universiti Putra Malaysia

[email protected]


mailto:salwani.mdsaad@gmail

mailto:samer.shehab91@gmail




316

108 Suhaimi Ab Rahman Universiti Putra Malaysia

[email protected]

109 Suhaimi Ab Rahman Universiti Putra Malaysia

[email protected]

110 Suhair Kammona International Islamic University Malaysia

111 Suharni Rahmat Utem, Melaka

[email protected]

112 Sulistyo Prabowo Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

113 Syariena Arshad Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

114 Syarifah Nur Syakira Syed

Saberi Universiti Sains Malaysia

[email protected]

115 Syazwani Ramli Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

116 Thed Swee Tee Tunku Abdul Rahman Univ. College

[email protected]

117 Tun Norbrilinda Mokhtar Malaysian Agriculture Research and

Development Institute

[email protected]

118 Ummi Kalthum Hanapi Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

119 Wan Noor Faradalila

Jamaluddin


Putra Malaysia

[email protected]

120 Wan Rusni Wan Ismail/

PM Dr. Mohhidin Othman Universiti Putra Malaysia

[email protected]

121 Yukari Sai Waseda University, Japan

[email protected]

122 Zainul Amirnuddin

Zakaria Universiti Putra Malaysia

[email protected]

123 Zalikha Mohd Hoszaini Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

124 Zalina Zakaria Universiti Malaya

[email protected]

125 Zawiah Abdul Majid Halal Products Research Institute, Universiti

Putra Malaysia

[email protected]

126 Zeiad Amjad Abdulrazzak

Aghwan


Putra Malaysia

[email protected]

127 Zhakparov R.K.

Myzakozha D.A Kazakh National Agrarian University

[email protected]

128 Zulkifli Awang Unit Pemakanan & Dietatik, Hosp. Universiti

Sains Malaysia, Kelantan

[email protected]


317