Deteksi kandungan porcine (kandungan babi) pada suatu sampel untuk autentikasi halal: kajian beberapa metode
DOI: https://doi.org/10.56922/pti.v6i3.3520
Chromatography DNA Halal Products Spectroscopy
Abstract
Background: Detecting pork content in samples for halal authentication is a key aspect of ensuring the halal status of food products. Halal authentication is a crucial aspect of the food and beverage industry, particularly for people who follow certain religious beliefs.
Purpose: To investigate various methods for detecting pork content in samples for the purpose of halal authentication.
Method: This study outlines various methods previously investigated for detecting porcine content in samples for halal authentication purposes comparing the advantages and limitations of each evaluates the suitability of these methods regarding the practical needs of the food industry and applicable regulations, and presents recommendations that can be effectively implemented in the field to ensure the halal status of food products.
Results: The detection of pork content in samples has been successfully evaluated and compared. Each method including chromatography, spectroscopy, and sensor-based techniques yields different results regarding accuracy, sensitivity, specificity, analysis time, and cost.
Conclusion: The detection of porsine content is a crucial step in the halal authentication of food products. Chromatographic methods particularly HPLC (including HPLC-FLD and LC-MS) have proven to be the preferred choice due to their high sensitivity, selectivity, and low limits of detection, as well as their optimal performance when combined with chemometric analysis.
Suggestion: Validation of porcine detection methods across various types of food, pharmaceutical, and cosmetic samples is necessary to ensure more accurate halal authentication results.
Keywords: Chromatography; DNA; Halal Products; Spectroscopy.
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