<abstract xmlns="http://www.w3.org/1999/xhtml">Muslim-friendly tourism or halal tourism is an industry targeted by the Indonesian government. This is also created as an opportunity for the halal healthcare tourism industry. Previous studies in Indonesia have been conducted in the area of halal tourism. However, limited study has focused on halal healthcare tourism. This paper aimed to examine the challenges and prospects of halal healthcare tourism in Indonesia from nurses’ perspectives. Methods, this qualitative study applied the descriptive approach. Semi-structured interviews were conducted to 10 nurses from different hospitals in West Java and South Sumatra provinces. The snowball sampling technique was used to recruit participants. Data from the interviews were analyzed using the Comparative Analysis for Interview technique to find the study themes. Results, three themes emerged from the data analysis including the concept of halal healthcare tourisms is applied in health services, barriers in developing halal healthcare tourism, and the leader determines the main focus of services programs in the hospital. In conclusion, these findings provide an understanding of the potency of Indonesian hospitals in the halal healthcare tourism market from nurses’ perspectives, yet several barriers were also identified. A comprehensive assessment is needed to obtain other health professionals’ opinions, and to raise their awareness of the strength of this industry in Indonesia.</abstract>

<italic>Halal</italic> Healthcare Tourism: Nurses’ Perspectives

<abstract xmlns="http://www.w3.org/1999/xhtml">The objective of this study was to standardize the formulation of honey nut drink, to assess the quality parameters like pH, brix, acidity, brix acid ratio and sensory characteristics of formulated honey nut drink under 12 days of storage at ambient temperature (32±2°C). The pH values varied from 3.5 to 3.9 during storage. The brix found in three different products ranged from 7 to 13%. The acidity possesses during the entire storage period between 0.16 to 0.32%. The brix acid ratio higher found in product 2 (59.99) and lower in product 3 (35.0) under storage. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. Among the three-products formulation product 1 retained better quality followed by product 3 and product 2 considering pH, brix and acidity percentage although after increasing time of storage their value also increased. The sensory profile of product 3 found in much better score followed by the product 1 and product 2 which are significantly different (p≤0.05). In conclusion, both formulation of product 1 and product 3 could be produced in commercial purpose.</abstract>

Development and quality assessment of honey nut drink

<abstract xmlns="http://www.w3.org/1999/xhtml">Seed priming significantly affects germination and post germination emergence in seedling of plants. Okra is an important vegetable plays significant role in human nutrition. However, little information is available regarding effect of seed priming on germination and post germination early vegetative growth. Therefore, a pot experiment was conducted to find out the effect of seed priming on the emergence and seedling vigor in different okra varieties. Six local Bangladeshi okra varieties were primed in water for 24 hours and evaluated their germination and post germination emergence. The varieties were named as V1-V6 (V1 = Flash power, V2 = Durga, V3 = BARI dheros-2, V4 =Okra pornota, V5 =Dandy all green, V6 = Boishakhi). Post priming evaluation was done based on germination percentage, root-shoot length of seedlings, seedling height, and dry weight of seedlings, germination index and speed of germination at different days after sowing (5-15 DAS). Highest germination was observed in V3 (88.00%) and lowest was in V5 (25.33%). Root length was highest in V3 and V4 (8.77cm) and lowest was observed in V2 (5.15cm). Shoot length of the seedlings was highest in V3 (7.94cm) followed by V1 (7.33). Shoot length of the seedlings was lowest in V5 (5.12cm). Seedling height was highest in V3 (16.71cm) which was followed by V6 (16.26cm). The lowest seedling height was observed in V1 (12.50cm). Dry weight of the seedlings was highest in V3 (2.32g) which was followed in V1 (2.26g). The lowest dry weight was observed in V5 (1.99g). The variety V3 performed better in most of the evaluated parameters and suggested for commercial cultivation.</abstract>

Seed Priming Significantly Affects Germination and Post Germination Early Seedling Growth in Okra

<abstract xmlns="http://www.w3.org/1999/xhtml">Unscrupulous food business operators may use recycled frying oil to save costs. Of particular concern is the recycled frying oil is usually taken from nonhalal food premises which should not be used by halal food premises, and indeed may posing health treats to consumers. Hence, the objective of this paper is to analyse pork adulteration in recycled frying oils by using the combination of Raman spectroscopy and Principal Component Analysis (PCA). Samples of frying oils from homemade fried pork, fried chicken, fried fish and fried banana were analyzed. Spiked samples were prepared by adding frying oil from homemade fried pork ranging from 10% to 50% (v/v) to frying oils from homemade fried chicken, fried fish and fried banana. The results found that Raman spectroscopy and PCA are able to differentiate adulterated frying oil and unadulterated frying oils. However, it could not distinguish the percentage of pork adulteration in the spiked samples. This method would beneficial to ensure food integrity in the frying oils.</abstract>

Department of Biotechnology, Kulliyyah of Science

International Islamic University Malaysia (IIUM)

Analysis of Pork Adulteration In Recycled Frying Oils Using Raman Spectroscopy

<abstract xmlns="http://www.w3.org/1999/xhtml">The aim to the present study was to formulate of artificial litchi flavored drinks, to assess quality parameters like pH, acidity, TSS and sensory characteristics of three formulated artificial litchi flavored drinks were investigated under 28 days of storage at ambient (30±2°C) temperature. The pH values for all samples varied from 3.53 to 3.65 under the entire storage duration. The acidity found in three different samples ranged from 0.155 to 0.161% under storage condition. The TSS possess among the samples between 15.43 to 16.10°Brix. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. The sensory parameters were followed the decreasing trend after end of the storage except sample 3. Although, initially sample 3 found in lowest sensory acceptance but retained the more stable score under the entire storage period which is significantly different (P≤0.05) from other samples. Considering pH, acidity, TSS values under entire storage condition the formulation of sample 3 had shown better results although with few exceptions there was no significant difference (P≤0.05) among the samples. However, end of the study we recommended that, the formulation of sample 3 had better among other sample 1 and sample 2 in terms of quality and cost.</abstract>

Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage

<abstract xmlns="http://www.w3.org/1999/xhtml">Under the Under the project Support for Environmental Assessment and Management (SEAM), This project is being implemented by Reduction of Milk Losses at Miser Company for Dairy and Food, Mansoura, Egypt. It was implemented under the National Industrial Pollution Prevention Programmers (NIPPP). NIPPP focuses on the introduction and promotion of low-cost improvement measures, which can be easily and quickly implemented by factories. It also emphasizes the importance of economic benefits of any such intervention, particularly those with short pay-back periods. A summary of how these improvements were identified and the underlying problems solved, follows. Waste minimization through improved quality control procedures was implemented at Edfina Company for Preserved Foods, Alexandria, Egypt. A number of interventions costing LE 65,200 (Egyptian Pound) have yielded annual savings of LE 382,622. Quality control training and the implementation of Hazard Analysis and Critical Control Point (HACCP) system will lead to improved product quality and further savings. Although it is difficult to quantify at this stage further savings of LE 550,000 could be expected in the short term.</abstract>

Waste Reduction by Improved Quality Control And Hadzad Analysis And Critical Control Point (HACCP) Implementation: A Case Study From Edfina Company For Presrved Foods, Alexandria, Egypt

AHEAD OF PRINT

Volume 5 (2022): Issue 1 (June 2022)

Volume 4 (2021): Issue 2 (March 2021)

Volume 4 (2021): Issue 1 (June 2021)

Volume 3 (2020): Issue 2 (December 2020)

Volume 3 (2020): Issue 1 (June 2020)

Volume 2 (2019): Issue 2 (December 2019)

Volume 2 (2019): Issue 1 (June 2019)

Malaysian Journal of Halal Research

 “Halal” is a word that means “permissible” and while it is commonly associated with food, halal has a far wider embrace, with the potential, in fact, to become a major global business brand. In Asia in particular, business people from countries ranging from Indonesia, Malaysia and Pakistan to the tiny nation of Brunei are talking up their nation’s aspirations to become a “halal hub.” It is not hard to see why. About a quarter of the world’s population is Muslim. Muslims are required by their faith to eat halal food, bringing the value of the global halal food market close to US$700 billion. This figure increases by the week as halal food producers use social media to extend their marketing to non-Muslims. The halal industry is already worth an estimated US$3 trillion, and includes chemicals, health care, cosmetics, pharmaceuticals, leather products and Islamic banking.  The Malaysian Journal of Halal Research Journal (MJHR) provides a detailed overview of the global halal food and beverage market, including up-to-date trade data on the key sub-sectors of the halal marketplace. It assesses the trade potential within the halal food market by giving insights into its size, dynamics and drivers, its regional variations, the complex nature of its integrated value chain and the evolving regulatory frameworks; it discusses the role of trade and investment promotion institutions to develop an international halal industry; it enhances people’s livelihoods and reduces poverty through the development and support of small-scale food-based industries and trading ventures enabling them to connect to global supply chains.  The Malaysian Journal of Halal Research Journal (MJHR) is published biannually by VOLKSON PRESS. The journal is dedicated to the advancement of Halal Science, in the diverse areas of, though not limited to, Food Science and Technology, Medicine, Cosmeceutical Science, Natural Science, and Marketing. The editor invites the submission of research articles, reviews, short communications, book reviews and obituaries (of prominent scientists in the field). To publish quickly in order for the new halal science with its potential for global impact to be rapidly distributed, discussed, and built upon. To promote and exemplify concise, readable prose that will allow halal scientific findings to be understood by a broad range of readers. To publish cross-disciplinary research and collaborations, to encourage innovative approaches to complex scientific problems, and to support open discourse among readers in diverse areas of interest and expertise. To promote and uphold the highest standards in the conduct and communication of halal scientific research.  Archiving  Sciendo archives the contents of this journal in Portico - digital long-term preservation service of scholarly books, journals and collections.  Plagiarism Policy  The editorial board is participating in a growing community of Similarity Check System's users in order to ensure that the content published is original and trustworthy. Similarity Check is a medium that allows for comprehensive manuscripts screening, aimed to eliminate plagiarism and provide a high standard and quality peer-review process. 