Tayammum, an essential aspect of Islamic jurisprudence, serves as an alternative method of ritual purification (ablution) when water is unavailable or its use is impractical. Tayammum purification method uses ground dust, a significant aspect of Islamic practice. However, traditional teaching methods may not always effectively convey its intricacies to students. To address this, interactive activities are employed to engage students actively in the learning process. This study investigates the effectiveness of utilising interactive activities to facilitate the transfer of Tayammum knowledge to students. Through a combination of hands-on experiences, simulations, and group activities, students are immersed in practical scenarios related to Tayammum is developed. The title of the program is Tayammum Trekathon with five (5) different activities will be involved. This approach not only enhances understanding but also fosters a deeper connection to the subject matter. The findings suggest that incorporating interactive activities into teaching Tayammum significantly improves knowledge transfer and student engagement, ultimately enriching the learning experience.

Animal slaughtering is the most vital step in the preparation of chicken meat. The step ensures the meat is safe for human consumption since the procedure of animal slaughtering can affect the meat quality. In this study, we compare the quality of chicken meats obtained via two common slaughtering procedures: neck slaughtering (NS) and neck pocking (NP). The meat quality was assessed based on physicochemical analyses (ultimate pH, colour, heme iron content, drip and thaw loss measurements and TBARS value) and metabolite profiling (FTIR, GC–MS and UHPLC with PCA and PLS-DA). The study found that, relative to the NP-, the NS-chicken meat had slightly acidic pH, and much lower values of the following parameters: L* (lightness) (P = 0.023), heme iron content (P < 0) and TBARS (P < 0.01). Comparing FTIR spectra, the metabolite fingerprints of both meats looked slightly different. This was confirmed to be due to a set of differential metabolites present in the NS and the NP-chicken meats, as recorded by GC–MS and UHPLC-TOF-MS data after analyzing with PCA and PLS-DA. Compared to the NP, the NS-chicken meat was rich in metabolites with health benefits, including n-3-polyunstaurated fatty acids (PUFA), triglyceride (TG), cytadine and uridine. In addition, the NS-chicken meat also contained much lower concentrations of free amino acids. This is desirable as free amino acid-deficiency is able to suppress the production of biogenic compounds, a group of chemicals that produce toxicological effects on human heath when taken excessively.

The soap-making process involves heating, encompassing various mechanisms such as oxidation and thermal reactions. These reactions can potentially modify the chemical structure of both animal and vegetable oils, making it challenging to trace their original sources in processed products. In this study, seven distinct bar soaps were produced using the saponification method, employing locally available commercial oils, including Canola Oil (LA), Coconut Oil (CN),Corn Oil (CO), Olive Oil (OV), Palm Oil (PO), Sunflower Oil (SF), and animal fat from Lard (LD). The chemical profiles of the raw lard and vegetable oils, as well as their respective soaps and the fats/oils extracted from the soap, were obtained using Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy, followed by analysis through a chemometric approach. Principal Components Analysis (PCA) was employed after pretreatment of the FTIR dataset to discern their distribution in a score plot for determining clustering. For clustering lard from vegetable oils, the wavenumbers ranging from 1500 to 1000 cm-1 were selected in the PCA analysis. The extraction of fats/oils from the final product, coupled with the chemometric method, successfully demonstrated the differentiation of soaps produced from vegetable oils and animal fats commonly sold in the market.