Food and drink that were good (Halalan Toyyiban) is a compulsory in Islam. In this modern era, a concern was raised over the halal status of blood plasma that is widely used especially in the food industry. The objective of this study was to investigate the usefulness, advantages and disadvantages of the blood plasma as well as the views of Islamic scholars on this issue. The study was conducted using descriptive literature review. The study found that blood plasma has the ability to dissolve and high emulsifying, low viscosity and the ability to form a strong gel. Besides, it can improve the texture and be a binder in the production of modern food. It is a cheap alternative protein as fat substitute to be use in the production of low-fat meat products. Despite of the fact, the study found blood plasma contains various microorganisms and potentially harmful products of toxins and blood protein. In fact, products containing blood plasma is likely to cause allergy-induced protein content of blood. Now, there are a variety of detection methods that can be used to detect blood plasma in order to determine the halal status of food. There are two views regarding the legal use of blood plasma, first, the use of blood plasma in food products are allowed if it had a perfect process of changes, istihalah. Meanwhile a second opinion, to ban the blood plasma products as it has undergone an imperfect process of change, (istihalah fasidah) which results in the end material categorized as Haram. Therefore, law determination (Hukum) of istihalah in the production of blood plasma must meet the requirements of Islamic law while ensuring that the relevant legal issue is not outdated.

This study was carry out to investigate the effect of 3% rhodium on the reduction behaviour of iron oxide by (10%, v/v) carbon monoxide in nitrogen as a reductant. The Rh/Fe2O3 samples were prepared by impregnation method and the reduction behavior of Rh/Fe2O3 and pure Fe2O3 were investigated by using temperature programmed reduction (TPR). The prepared samples and the reduced phases were characterized by X-ray diffraction spectroscopy (XRD). The results indicate that Rh/Fe2O3 give a better reducibility compared to Fe2O3 with a complete reduction at 650 �C, which is 250 �C lower than Fe2O3. The TPR results indicate that the reduction of Fe2O3 proceed in three steps reduction (Fe2O3 ? Fe3O4 ? FeO ? Fe) with Fe3O4 and FeO as intermediate states while for Rh/Fe2O3 as the TPR result showed the overlapping of second and third peak (Fe3O4 ? FeO and FeO ? Fe) at higher temperature. Addition of Rh may possibly reduce the formation of stable FeO that stable at higher temperature by accelerates the direct reduction of Fe3O4? Fe so the reduction process of Fe2O3 become faster. The XRD pattern shows the diffraction peaks of Rh/Fe2O3 is more intense with improved crystallinity for the characteristic peaks of Fe2O3 compared to pure Fe2O3. No visible sign of rhodium particles peaks in the XRD spectrum that indicates the Rh particles loaded onto the iron oxide are well dispersed. The well dispersed Rh onto the iron oxide and the ability to reduce the sintering effect to the iron oxide also has been confirmed by FESEM. The study shows that addition of Rh gives a better reducibility of iron oxide is also due to the ability of Rh to interact with CO as confirmed by the thermodynamic data with higher surface area compared to Fe2O3. � 2017, Malaysian Society of Analytical Sciences. All rights reserved.

Islam is a religion that emphasizes human health including the human digestive system. The human stool (stool) discussed in this study is a human waste which is one of the way to look at human health. The objectives of this research were to study the physiochemical and characteristics of stool and its usefulness from the perspective of science while the diet used by Rasulullah SAW is been described from the Islam perspective. The research was conducted using descriptive literature review. It was found that the digestive system is a complicated system. The stools is made up of 75% of water and 25% of solid materials and the characteristics of stools such as form, color and odor can affect human health. From the Islam perspectives, color, odor and taste are the fundamental factors need to be emphasized during the process of stool’s cleansing especially before religious rituals begin. In addition, diet, exercise, age and gender are the factors that differentiate the type of human stool. In fact, this study also stated some of the alternatives that are currently used to manage stools in maintaining health and environmental protection. This study then examined the diet of sunnah’s foods called in the Qur’an and the hadith which is proven to be rich in fiber and nutritious especially for the human digestive system. Therefore, the stools from the perspective of science are capable in describing human health and the diet of sunnah’s food is very good for the human digestive system. © 2018 Penerbit Universiti Kebangsaan Malaysia.