Abstract: The major challenge faced by the Halal industry is the shortage of knowledgeable work force thatunderstands syariah requirements and implementing this theoretical knowledge into actual industrial practice.This paper highlights a multi-disciplinary approach towards Halal education, scientific training and services.As a multi-racial country, in Malaysia, one needs not necessarily become a Muslim, in order to be activelyinvolved in the Halal services and production line. Ignorance, confusion or deliberate fraudulent practiceswill consequently result in the presence of adulterants or contaminants in the product, making it Haram orSyubhah with negative consequence on Halal branding. The Halal integrity and values are thus compromised.The Malaysian Standard MS 1500:2009 and the Trade Description Act 2011 are legal guidelines, mandatory forthe acquiring of the Malaysian Halal logo. Understanding the principles and practices ofHalalan andthoyyiban, with hands-on knowledge that meets industrial needs and demand, is necessary to cater for the rapidexpansion of the Halal industry and to achieve compliance. As a niche-comprehensive university, UniversitiSains Islam Malaysia have collaborated with the Halal industry and government agencies in the developmentand implementation of training modules for meat slaughterers, laboratory analysts and those involved in theareas of food, pharmaceutical, cosmetics and consumer goods. The Halal Executive Program with HDC wasdone, to fulfill the needs for trained human resources for the monitoring and surveillance agencies. This holisticinitiative of combining syariah knowledge with technology has benefited the Halal industry, the NGOs,education system and the Muslim communities and consumers. Key words: Multi-disciplinary Halal Assurance Education Capacity building

Demand for halal certified foods and beverages by Millennial Muslims have been expanding fast, thus Muslim majority countries have no choice but import from Muslim minority countries who control 90% of the global halal market. The need for reputable halal certification bodies (HCBs) to expedite the exponentially growing halal market has become pivotal to halal industry growth. Since different HCBs apply differing assessment criteria, standardisation of halal standards across the globe becomes critical. Yet, history shows that reconciliation and harmonisation of halal standards is nearly impossible due to the differing madhabs and sensitivities of sovereign powers. The chaos brought by COVID-19 pandemic and its associated restrictions, has hastened the application of Fourth Industrial Revolution technology (IT4.0), including deployment of drones to assess halal compliance; and utilization of Enterprise Resource Planning (ERP), Artificial Intelligence, Blockchain Technology, Internet of Things (IoT), and radio-frequency identification system (RFID) for halal integrity assurance. This study seeks to assess the level of difference in the set of valuation criteria currently practiced by 8 HCBs from Muslim majority and minority countries, and if harmonisation can be achieved while respecting each nation’s culture and sovereignty. Recommendations are also made on how IR4.0 technology can be implemented to support halal industry sustainability and societal wellbeing. Keywords: Halal certification bodies; Halal integrity; IR4.0 technology; blockchain; Internet of Things

Hurdle technology combines several preservation methods to secure the quality of foods by eliminating or controlling the growth of pathogens, making them last longer and, most importantly, safer for consumption. The hurdle approaches used for this Pekasam is microbially derived hurdle and physico-chemical hurdles. Inoculation of starter cultures with amine oxidase (AO) activity like lactic acid bacteria (LAB) in Pekasam is proven to reduce the accumulation of harmful biogenic amines, especially histamine, for up to 59.9%. This review also involves controlling the water activity and pH of Pekasam to a state where it inhibits the growth of microbes. This can be done by adding natural, cheap, and easy to find ingredients like lime juice (Citrus aurantifolia) to the basic Pekasam recipe. The presence of organic acids in the lime juice act as acidulants; it provides a low pH environment for microbes to retard their growth and therefore reduce the total plate count (TPC) whilst enhancing the flavour of Pekasam. However, in a long- ripened Pekasam, only the water activity hurdle is strengthened with time. Hence, a proper amount of salt is needed to sustain and maintain the water activity level below 0.94. The use of affordable herbs and spices with antimicrobial properties such as garlic, ginger and onion can prevent the proliferation of some pathogenic microbes, commonly found in Pekasam; thus, this helps in increasing the stability of the product. This review aims to outline the application of hurdle technology on fermented freshwater fish quality and shelf life. It focuses on recent accessible applications when combined, providing affordable food which helps those underprivileged people, especially during flash floods and other disruptive calamities such as the COVID-19 pandemic.

The cosmetics industry is one of the most lucrative and high-growing industries that are driven by science and innovation. However, there is a lack of studies that analyze scholarly articles on cosmetic products. This study attempts to bridge this gap by reviewing the existing literature, with the specific purpose to explore the trends in the publications and themes related to research on cosmetic products. To achieve this purpose, a bibliometric analysis was conducted using the R application and R-based tools. The research retrieved 613 articles on the Scopus database that used the term ‘cosmetic products’ in their titles. The study reveals that the number of articles published on the topic of cosmetic products is increasing. Two main keywords, paraben, and high-performance liquid chromatography, are the most recurring themes. Halal cosmetics were identified as an emerging research area. In relation to this context, six major topics were identified, which are: regulations for halal certification of halal cosmetics, organization control, attributes of halal cosmetics, consumer purchase, and purchase intention. Overall, this bibliometric analysis provides essential information on the current trends and themes, and provides recommendations for future research on cosmetic products.

The efficiency of DNA extraction from whole blood using appropriate method is very important for molecular analysis. Therefore, the aim of this study was to compare the purity and concentration of DNA extraction method from bovine (Bos taurus), chicken (Gallus gallus), and porcine (Sus scrofa) blood. The DNA of blood samples was extracted using three types of kit, namely InnuPREP Blood DNA Mini Kit, Wizard Genomic DNA Purification Kit, and QIAamp DNA Blood Mini Kit. The results showed that blood DNA extracted using QIAamp DNA Blood Mini Kit was found to be the most effective and consistently produced high concentrated and pure DNA for three animal samples. The purity of DNA ranged from 1.73 ' 0.05 ' to 1.94 ' 0.21 ' and the range of blood DNA concentration extracted using the QIAamp DNA were between 13.73 - 2.11 and 25.01 - 2.08 ng/?l. However, the blood DNA of porcine was not successfully extracted using InnuPREP Blood DNA Mini Kit and Wizard Genomic DNA Purification Kit. These results were very crucial for the subsequent use of amplification using polymerase chain reaction (PCR) and to facilitate accurate detection in further analysis.

The global halal cosmetics industry is a lucrative market worth US$ 27.31 billion in 2021, and its value is expected to grow to US$ 54 billion by 2027. However, the overall cosmetics industry is monopolized by multinational companies, and many products have no halal certification, an assurance system for certifying a particular product as permissible and good for Muslims to use. Among Muslim consumers, the level of awareness about halal cosmetics is low in comparison to their awareness of halal food. These low levels of uptake by cosmetics manufacturers and consumer awareness must be addressed, especially since cosmetics are utilized in everyday Muslim life. In addressing these issues, a comprehensive understanding is needed of the halal ecosystem for cosmetics. An initial step in this direction would be to study the system of halal certification for cosmetics. Utilizing the Viable System Model (VSM) as the framework, this study diagnosed the halal certification system for cosmetics in Malaysia. This study gathered data from interviews with representatives from institutions and departments directly involved in the halal certification system. The halal certification system for cosmetics in Malaysia was found to already have established some elements of viability. However, there is neither a dedicated policy for the development of halal cosmetics nor a comprehensive legal framework governing the development of halal cosmetics and its usage. There are also some missing links related to the monitoring function and among the operating units. This understanding paves the way for developing a viable certification system for halal cosmetics in Malaysia and worldwide

The presence of lard or its derivatives in any food products is a serious religious issue among Muslim and Judaism. Thus, the objective of this study was to investigate the use of gas chromatography with flame ionisation detector (GC-FID) coupled with chemometrics techniques such as Principle Components Analysis (PCA) and K-mean cluster analysis to differentiate lard adulteration at very low concentrations in beef and chicken fats. The measurements were made from the pure lard, beef tallow, pure chicken fat; and beef tallow (BT), chicken fat (CF) adulterated with different concentrations of lard (0.5%-10% in BT and CF). The data were first scaled into standardisation before PCA is performed to each of the scaled data using Unscrambler software. The Scores plots and loadings plots of each scaled data were compared and studied. The results showed that lard contains higher fatty acid (FA) of C18: 2cis and low C16:0 FA, but oppositely for beef tallow and chicken fat. The amount of C4:0, C14:0, and C18:0 FAs are approximately similar for all fats. Others FAs are small in amount and nearly similar for both. Additionally, PCA was able to significantly identify lard, beef fat, chicken fat and the mixtures of lard and beef tallow, lard and chicken fat, even at lower concentration level (0.5 % lard-99.5% beef tallow / chicken fat (w/w). K-mean cluster only able to classify the pure lard (LD), pure chicken fat (CF) and pure beef tallow (BT).

Disaster And its Threat To Food: Analysis Of Crisis This study aims to assess and evaluate the disaster response system of food in Malaysia, the capacity to respond to disasters, and to promote the strategy for the dissemination of disaster management. The effectiveness of an emergency response in Malaysia will depend on the national food safety system in place and public health preparedness planning for emergency situations and preparedness plans that are developed and implemented long before any event occurs. For disaster which is classified as non-disastrous, the relevant agencies can handle using minimum resources and facilities at local level. In case of disaster caused by fire or hazardous materialsp (hazmat), Fire and Rescue Department Malaysia will act as a main agency to handle it. District Police Chief or State Police Chief which is relevant, still hold the responsibility as commander of disaster operation on scene to coordinate the involvement of the other agencies. Among the non-disastrous incidents are the vehicle accidentqthe small fire or a mishap in a lake or river. Therefore going by this directive, Emergency Rensponse Team (ERT) has a role to contribute and play in both disastrous and non disastrous disaster in assisting the government machinery.

Adulteration has gained much concern in the oils and fats industry due to health and religious issues. This study assesses the effect of heating on the profiling of lard (15% and 30% lard) spiked in refined bleached deodorized (RBD) palm oil at 120 oC, 180 oC and 240 oC for 1, 2 and 3 hours. The volatile compounds released were identified using (gas chromatography mass spectrometry headspace) GC-MS-HS method. Multivariate data from GC-MS-HS were mean centred prior to Principal Components Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for 30% lard and 15% lard in the RBD palm oil showed the same pattern for heating temperature at 120 oC and 180 oC. At 240 oC, both sample and control were scattered in the scores plot. However, the GC-MS-HS technique did not differentiate between 0% lard with 15% or 30% lard in RBD palm oil.

As a Muslim-majority country, Malaysia has a responsibility to fulfil the needs of Muslim citizens to practise their religion. Therefore, the Malaysian halal certification system needs to be viable, i.e., self-sufficient within its environment. The extant literature has explained the elements of viable systems but placed less emphasis on how systems develop into viability. This study aims to bridge this gap by using the Viable System Model to diagnose the globally recognised Malaysian halal certification system as the system-in-focus. This qualitative study gathered data mainly from interviews with 20 executives from relevant institutions with direct involvement in the system’s implementation. The findings of the study provide insights into the development milestones of a system with elements of viability. Among others, this development was found to happen in stages that are marked by crises and corresponding actions by the respective authorities. Suggestions for the system’s viability are provided.

The increase of demands for halal certification is found among food industries in Malaysia. Besides the sales, the authority from state and federal level takes every measures to facilitate the standard and application procedures. The process of halal certification requires commitments from the workers which include trust and integrity. The study explores the important role of halal certification on food industries performance in Malaysia. Halal certification has paved way for the hygiene food and sustainable clean industries that are experienced today. The study uses the Theory of Reason for Action to explain these roles. Literature review methodology is used to explain and explore the new area of research. The findings revealed the important role of halal certification and recommend more food companies to tap the advantage of increasing their sales by making their companies certified in order to make their food hygiene, safe and healthy. This study provides of literatures that have been missing on the study of halal food industries in Malaysia.

Korean Wave or also known as 'Hallyu' in the Chinese Language, symbolises the global acceptance of the Korean cultural industries. It started in the 1990s and became a recent phenomenon all over the world. The Korean Wave also impacts the Malaysian youths. It can be seen in the Malaysians' youth followings of trends where it gradually influenced the lifestyle choices of foods, cosmetics, entertainment, and technology from the influence of Korean products. A growing demand for Korean food leads to increasing number of Korean food establishments in Malaysia. Nevertheless, only a few of the establishments have halal JAKIM certificates. Getting a halal certification from JAKIM (Malaysia's Halal authority) is necessary for business, but certain food industry players are left wondering if the effort is worth it. Therefore, this study aims to explore challenges to get the Malaysian Halal Certification for Korean food restaurants in Malaysia. After identifying the obstacles involved, this research also examines the challenges in obtaining Halal Certificates among Korean Food Entrepreneurs in Malaysia. The approach of this study involves data collection methods through literature review followed by field study through numerous interview sessions with selected Korean restaurants in Kuala Lumpur and members of Malaysian Korean Fans Club. It is found that there is now more than 60 per cent of Korean food operators that are successful in getting halal certification compared to the past. The data from this study can help the industry understand that getting halal certification is not complex, with clear cut procedures, despite many challenges the industry needs to go through.

In 2019, Muslim expenditure on halal cosmetics reached USD66 billion globally and projected to attain USD75 billion in 2024 (GIER 2020/21) thus representing a substantial and sustainable opportunity for nations seeking economic security. Many halal cosmetics SMEs have venture into this emerging sector, but not all were successful. Halal cosmetics sector is still in its infancy thereby few literature reviews have been conducted worldwide to evaluate research gaps in the halal cosmetics and skincare business domain. The present study integrated multiple methods analysis and the publication standard ROSES (RepOrting standards for Systematic Evidence Syntheses). This study used bibliographic databases namely Scopus, ScienceDirect, Google Scholar and Springer Link. Only 31 articles from 761, met the criteria and were studied, revealing five main themes that were subdivided into 19 sub-themes. The outcome of this systematic review process enables identification of existing knowledge breach in the field, serves as the basis for conducting future research on halal cosmetics and skin care in a systematic manner, and paves the way towards doing further research to assist policy makers and business sectors to close the apparent gap. This understanding will enable emerging nations to achieve sustainable development goals through halal cosmetics industry.

lfutu miLr~>bictlogJia n LckrLr.sctn~n ranatan ozon kc atas Iwlognrl n~cntahd an h3logna masak dinilai berdasarkan pengiraan piring jumlah (aerobik mesofilik), jumlah kolifonn, koliform najis dan Escherichia coli, pengiraan Salmonella spp., Pseudomonas spp., Listeria monocytogenes dan Sraphylococcus aureus. Kesemua sampel bologna mentah dan sampel bologna masak yang dirawat dengan ozon mengalami pengurangan dalam nilai pengiraan piring jumlah (aerobik mesofilik). Sampel mentah yang didedahkan dengan kepekatan ozon 1.00 pprn selama 2 dan 10 minit mampu mengurangkan mikroorganisma aerobik mesofilik dengan signifikan (p0.05) bagi bilangan Pseudonionas spp. dalam sampel mentah. L. monocytogenes dan Staph. aureus tidak dikesan hadir dalam semua sampel mentah dan masak. Selain itu, ciri fizikokimia pH dan aktiviti air, a, tidak mengalami perubahan signifikan di antara semua sarnpel kawalan (0 pprn ozon) dan sampel rawatan ozon (0.20, 1 .OO pprn). Akan tetapi sampel masak mengalami perubahan signifikan (p<0.05) untuk pH dan a , pada bulan 1 tempoh penyimpanan sejuk. Penggunaan ozon sebanyak 1.00 pprn marnpu mengurangkan sesetengah miroorganisma aerobik mesofilik, jumlah koliform. koliform najis dan E. coli dengan perbezaan praktikal (- 1 log cful g atau >I log cfu' g\ tetapi tiada psngurangan dengan perbezaan praktikal (

The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGs) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5-5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats. � 2014 Published by Elsevier Ltd.

The adulteration of edible fats is a kind of fraud that impairs the physical and chemical features of the original lipid materials. It has been detected in various food, pharmaceutical and cosmeceutical products. Differential scanning calorimetry (DSC) is the robust thermo-analytical machine that permits to fingerprint the primary crystallisation of triacylglycerols (TAGS) molecules and their transition behaviours. The aims of this study was to assess the cross-contamination caused by lard concentration of 0.5-5% in the mixture systems containing beef tallow (BT) and chicken fat (CF) separately. TAGs species of pure and adulterated lipids in relation to their crystallisation and melting parameters were studied using principal components analysis (PCA). The results showed that by using the heating profiles the discrimination of LD from BT and CF was very clear even at low dose of less than 1%. Same observation was depicted from the crystallisation profiles of BT adulterated by LD doses ranging from 0.1% to 1% and from 2% to 5%, respectively. Furthermore, CF adulterated with LD did not exhibit clear changes on its crystallisation profiles. Consequently, DSC coupled with PCA is one of the techniques that might use to monitor and differentiate the minimum adulteration levels caused by LD in different animal fats. (C) 2014 Published by Elsevier Ltd.

Purpose - The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30: 70, 50: 50, 70: 30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content. Design/methodology/approach - Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30: 70, 50: 50, 70: 30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16: 0 and decreased C16: 1, C18: 1, C18: 2, compared with fat from chicken skin. Findings - The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16: 0) content increased while palmitoleic acid (C16: 1), oleic (C18: 1) and linoleic acid (C18: 2) decreased in palm fat treated nuggets. Originality/value - The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content.

Halal concepts are now being put into practice, across multilayers of trade and industrial services worldwide. Syariah compliant certifications championed by NGOs, independent bodies and government agencies, allow acceptance of Halal certifications and recognition of products, as fit and Halal for Muslim consumption, for domestic uses, and exports. Today’s global market are now trending towards capturing the lucrative Halal trade, profitably, with common household items such as Halal meat, food and beverages, becoming more accessible globally. Other range of services, such as Halal hospitality, tourism, and Syariah compliant banking systems; and tangible non-food products, like cosmetics, pharmaceuticals and toiletries, are expanding to cater for the Muslims’ worldwide needs across the continents. This article focuses on the training that had been conducted by the Institute of Halal and Research Management (IHRAM) in the year of 2014 and 2015 on the Halal meat business international industry players, focusing on Pakistani meat produces, traders, importers and government authorities. Does the training provide opportunities in allowing negotiable terms and conditions, thus aligning strategies that will mutually benefit developing markets of halal meat in Malaysia, and Pakistan? Can the training become a platform for smart partnerships and mutual recognition of bilateral trade negotiations, in halal meat production within differing nations? Can training negotiate linkages with halal meat importers from other countries and work actively in increasing the export level of Halal meat into Malaysia? This article, therefore, explain the complexity of negotiation outcomes and the challenges faced by the Halal meat traders of different countries to agree on common areas and establish sustainable relationships of future trade and bilateral communications to build the Halal industry linkages internationally.

Sarang Burung Walit (SBW) yang diperbuat daripada air liur burung spesies Aerodramus fuciphagus mempunyai banyak manfaat kesihatan seperti melambatkan proses penuaan serta menguatkan sistem imun manusia. Bagi memaksimumkan penggunaan SBW, hasil sampingan SBW daripada pembersihan awal digunakan oleh pengilang dengan mengekstrak semula glikopeptida yang melekat pada hasil sampingan tersebut. Namun, status Halal glikopeptida yang dikumpul daripada hasil sampingan SBW telah dipersoalkan berhubung kemungkinan kehadiran najis dan bulu burung pada produk akhir yang dijadikan bahan makanan. Kajian ini mengesan kehadiran najis dan bulu dalam glikopeptida yang diekstrak daripada hasil sampingan SBW dengan menggunakan analisis Spektroskopi Fourier Transformasi Intramerah (FTIR) yang digabungkan dengan Analisis Komponen Utama (PCA) dan selanjutnya dianalisis menggunakan Resonans Magnet Nuklear (NMR). Selain itu, kajian ini juga mengupas mengenai hukum syariah berkaitan dengan burung Walit dan perbandingannya dengan burung layang-layang serta status halal penggunaan glikopeptida yang diperoleh semula daripada hasil sampingan SBW. Hasil daripada kajian ini menunjukkan, analisis FTIR yang digabungkan dengan analisis PCA, dapat mengesan dan membezakan kehadiran penanda (bulu dan najis) dalam sampel hasil sampingan SBW yang diekstrak melalui proses pembersihan yang berbeza. Keputusan analisis yang sama juga diperoleh melalui kaedah NMR. Mengikut hukum syariah, jika jumlah najis (bulu dan najis) adalah minima dan tidak kelihatan dengan mata kasar, konsep al-najasah al-ma‘fuww ‘anha li qillatiha ‘urfan (ia dimaafkan kerana kadar kecil mengikut uruf) boleh digunakan. Produk itu boleh dipertimbangkan untuk mendapat sijil Halal daripada pihak berkuasa Malaysia.

A diet containing cholesterol is an essential component of biological function; however, cholesterol oxidation products (COPs) remain a major public health concern. This study investigated the effects of cooking methods (boiling and frying) on the production levels of COPs in processed foods. Samples, as represented by minced beef, chicken sausages, and fish fillets, were subjected to different cooking methods followed by COP extraction using a saponification method. Then, six common COPs, 5 alpha-cholest, alpha-epoxy, beta-epoxy, 25-HC, triol, and 7-keto, were quantified by triple quadrupole gas chromatography-mass spectrometry (GS-MS/MS). A significantly high number of COPs were detected in minced meat, of which 7-keto and triol were detected as major oxidation products, followed by chicken sausages and fish fillets (p <= 0.05). Compared to boiling, frying generated significantly more COPs, specifically triol (0.001-0.004 mg/kg) and 7-keto (0.001-0.200 mg/kg), in all samples. Interestingly, cholesterol level was found to be slightly (but not significantly) decreased in heat-treated samples due to oxidation during cooking, producing a higher number of COPs. Notably, the fish fillets were found to produce the fewest COPs due to the presence of a low amount of cholesterol and unsaturated fatty acids. In conclusion, adapting boiling as a way of cooking and choosing the right type of meat could serve to reduce COPs in processed foods.