Indonesia Conference Directory

Corresponding Author
SITI FATIHAH BALQIS JAMALUDIN

Institutions
Halal Product Research Institute, University Putra Malaysia

Abstract
In order to optimize the extraction of antioxidant components from Actinodaphne sesquipedalis leaves, an investigation into the effects of three parameters on DPPH free radical scavenging activity of extracts was studied. Response surface methodology (RSM) was applied to predict optimum conditions for microwave-assisted extraction (MAE) of antioxidative components from A. sesquipedalis leaves. Thus, the objective of this present study was to optimize the extraction condition for the maximum DPPH radical scavenging activity. A Central Composite design was employed to determine the effects of the selected variables, comprising extraction time (20-80 sec), power level (30-60 watt) and ethanol concentration (30-90 %) on the DPPH scavenging activities. Data were analyzed by using Design Expert (version 10.0.1, Stat-Ease, Inc., Minneapolis, MN, USA) statistical analysis software. The optimal extraction conditions for the highest antioxidant capacity were derived at 90 seconds of extraction time, 30 watt of power level and 80 % ethanol concentration that resulted in 92.62 % of scavenging activity. Estimated maximum value at predicted optimum conditions were in good agreement with experimental value. Further research is warranted to investigate the antioxidant activities of A. sesquipedalis leaves extract and their mechanism of action as a basis for future formulation of halal.

Keywords
Actinodaphne sesquipedalis, Response Surface Methodology, DPPH radical scavenging activity, microwave-assisted extraction

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/ye3F4gVG7vbJ

Corresponding Author
Agus Hermawan

Institutions
Universitas Negeri Malang

Abstract
Purpose - The purpose of this study is to uncover conditions, dilemmas, and efforts to solve halal food products in relation to consumer protection efforts in Indonesia. Design/methodology/ approach - The study uses secondary data with a conceptual approach with a study of social theory and facts in Indonesia. Findings - The results of the study show that the role of employers, government and consumer protection institutions still needs to be improved to promote consumer rights and obligations regarding halal products. Socialization to the public is still felt lacking and ongoing socialization efforts to bring intensive awareness are still needed to increase trust in halal food products. Research limitations/implications - The limitations of existing empirical data regarding the behavior of consumers using halal products are the main things that further research is still needed. Practical implications - Consumer awareness of halal products still needs to be encouraged so that consumers are aware of their rights and obligations and are protected from producers who are misconducted. This can be done through mass media massively campaign. Originality/value - Synchronization between related institutions is the key to winning the consumer while still opening opportunities for entrepreneurs to honestly provide product information. Government policy in favor of protecting consumers with law enforcement is a picture given in this paper to foster more comprehensive literature in the field of consumer protection of halal products.

Keywords
Halal food product, Consumers protection, government policy

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/yVP3hKjuBnwr

Corresponding Author
Siti Atikah binti Zulkifli

Institutions
1)Halal Products Research Institute,
2)Department of Agriculture Technology, Faculty of Agriculture,
*ssalwaag[at]upm.edu.my
3)Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences,
4)Department of Land Management, Faculty of Agriculture,
Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Abstract
The purpose of the present study is to evaluate whether ethanol concentrations (20-95% v/v), extraction time (30-240 min) and extraction temperature (20-80℃) will affect the antioxidative polyphenols extraction utilising one variable at a time (OVAT) method. Total phenolic content (TPC), total flavonoid content (TFC) were used to determine the polyphenolic amount while 2,2-Diphenyl -1-picrylhydrazyl (DPPH) radical scavenging activity was used for evaluating the primary antioxidant capacity of red pitaya defatted seed (RPDS). All various extracting conditions studied showed a significant effect at p < 0.05 on the amount of phenolic and antioxidant activity. The optimise conditions determined for extracting phenolic RPDS were 80% ethanol for 60 min at 80 ℃, which correspond to the value of 104.76 mg GAE/g sample for TPC, 10.76 mg QE/g sample for TFC with 89.36% inhibition of DPPH radical. This study suggests that RPDS extract have the potential to be utilised as halal and natural antioxidants agent in the future product formulation.

Keywords
antioxdiant activity, phenolic content, red pitaya defatted seed, temperature, time.

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/hwu8t3F9rVbM

Corresponding Author
Nurdeng Deuraseh

Institutions
Director of Halalan Thayyiban Research Centre
Universiti Islam Sultan Sharif Ali (UNISSA)

Abstract
Halal food industry received massive attention by local authorities which make them to push a relevant authority and stakeholder to design and develop halal food standards to cater the growing demand of consumers to halal food industry to produce halal food with safety and quality as requested by the Quran: Kulu Mimma fi al-Ard Halalan Thayyiban: Eat of what on the earth halal-wholesome foods. Based on this demand, Negara Brunei Darussalam, through the Religious Council, develops a Halal food standard PBD24: 2007. This paper is an attempt to discuss, highlight and analyze the general guideline, rule and policy of halal food based on Halal food standard PBD24: 2007 towards global food quality and safety. It was found that Negara Brunei Darussalam owns a comprehensive standard and law to fulfil the need of local and international halal food industry.

Keywords
Halal Food Standard, Quality and Safety Food, Negara Brunei Darussalam.

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/RDLxGK9CXp4W

Corresponding Author
Yanty Noorzianna Manaf

Institutions
1Halal Products Research Institute, Universiti Putra Malaysia, Malaysia
2Consortium of Malaysian Halal Institutes, Ministry of Higher Education, Block E8, Complex E, Federal Government Administrative Centre, 62604 Putrajaya, Malaysia
3Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
Email: yanty[at]upm.edu.my; yus.aniza[at]upm.edu.my; hafisyuswan[at]upm.edu.my; husna.noona97[at]gmail.com; 192388[at]student.upm.edu.my; eliyza_91[at]yahoo.com; bpnusantoro[at]ugm.ac.id
*For correspondence; E-mail: yanty[at]upm.edu.my; bpnusantoro[at]ugm.ac.id

Abstract
The demand and availability of halal products is expected to rise due to increasing growth rate of the Muslim population in the world. However, several major issues on the complexity in the global halal chain especially for halal food. This prompted the government to develop strategies to protect the integrity of halal products. Besides logo, certification and enforcement, halal laboratory testing is also important to ensure halal products integrity especially food products (from farm to table). Therefore, highly competent halal laboratories could be one of the important agenda for verification of halal products. This article describes and discusses the role of halal laboratory and several techniques to detect non-halal substances in products.

Keywords
Halal; Products; Food; Laboratory; Testing

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/d2fcxCk8Xte9

Corresponding Author
Nor Atiah Ismail

Institutions
Universiti Putra Malaysia

Abstract
Abstract This paper discuss on the uniqueness of traditional Rawa food namely Kelamai; one of the symbolic markers of community ethnicity in Gopeng Homestay, Perak. Kelamai is one of the Rawa-s classic dishes preserved by the community along with their native language, the Adet Bojojak ceremony and traditional dances. The Rawa ethnic minority retain some of their cultural traditions as symbols of their ethnic identity even though they have gone through a process of assimilation with the locals. Kelamai is part of Rawa signature cuisines and rarely been presented to the homestay guest, due to its tedious and complicated preparation of the ingredients and method of cooking. Thus, this study was conducted with the residents of Gopeng Homestay through qualitative research methods. Investigations include participant observations, interviews and the researcher-s field notes to understand the significance of this cultural food to the whole Rawa community in Gopeng. Findings of this study indicates that Kelamai is only famous and sought after by Rawa communities on special occasions such as Eid Mubarak and Eid Hajj. Indeed, the older generation admitted that not many of them persist in the cooking of this traditional food due to the lengthy preparation time required in addition to the insufficient help received from the family members. Hence, it is crucial for new generations of Malay Rawa in Gopeng and other parts of Malaysia to attend to this issue and ensure the continuity and safeguarding of Kelamai precious cultural tradition for the benefit of future generations.

Keywords
Kelamai, Perak Cultural Values, Cultural Tradition

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/vkpzHLQTyCY3

Corresponding Author
Suparti

Institutions
Universitas Negeri Malang

Abstract
Only about 10% of all small business in Indonesia have been halal certified. This study aims to understand the factors that can push their intention to conduct halal certification. Of the 30 respondents who have not had a halal certificate yet, this study found that halal awareness, halal knowledge, and challenges do not affect intention. The business actors have already known the existence and procedure of halal certification, but the awareness and knowledge do not guarantee business to conduct halal certification directly. Challenges also do not become a barrier of halal certification. Meanwhile, acceptance of halal certification and motivation from both internal and external encourage the intention of halal certification. Acceptance, desire to have standardized production, encouragement from government, and consumer expectations of halal products drive the intention of halal certification. The implication of this study is the importance of real encouragement and assistance to motivate business to obtain halal certification of their products.

Keywords
Halal certification, intention

Topic
Halal Food, Pharmaceutical, and Cosmetics Manufacturing

Link: https://ifory.id/abstract/VrCduhPca7jN