<abstract xmlns="http://www.w3.org/1999/xhtml">

This study aims to understand how the Halal Toothpaste Products in Indonesia differentiate themselves from one another through Advertising. This study was conducted to provide strategic Advertising recommendations. The study used the framework of the Elaboration Likelihood Theory Model and the Advertising concepting approaches to analyze the applied techniques on the executed Advertising materials. This qualitative descriptive try to describe narratively and visually the TV Advertising material that was collected from the official YouTube account of each brand. Data were collected from relevant literature, documents, and online publications. The result of the study shows that all the Halal Toothpaste products utilized the central route and approaches whereas each of the product Advertising materials elaborates their respective product ingredients and their benefits. Each of the Advertising materials communicates Halal and its nuances both verbally and visually. The Halal label of the Toothpaste is mainly influenced by the ingredient within the product that is perceived to be correlated with the Islamic culture by the Indonesian consumers, Siwak. To create differentiation, each of the Advertising materials applied the combination of several Advertising concepting approaches. In practice, the result of the study can be a reference for Strategic Planners and Creative Professionals in Advertising Agencies on ‘What to Say’ and How to Say’ in the Halal Product Category. Academically, the study will be a reference for more research ideas in the future on Halal Advertising Strategy and Halal Product Campaign.
</abstract>

The Advertising Approach Differentiation of Indonesia’s Halal Toothpaste Products

<abstract xmlns="http://www.w3.org/1999/xhtml">

The trend analysis in the time series of crop production is an important tool to make future plans and to take the appropriate decisions for sustainability in food production and future food security. The objective of this study was to assess the trend analysis of the yield of five different major kinds of cereal (paddy, maize, millet, wheat, and barley) from 1985 to 2018 in six South Asian countries (Nepal, India, Pakistan, Bhutan, Afghanistan, and Bangladesh). The average annual yields of cereals in five quadrennial drought years (1985, 1989, 1993, 1997, and 2002) were estimated. The results revealed that the yield of major cereals had an increasing trend over the study period. The reasons for the fluctuations in the production were due to the changing climates, increasing global warming, the development of new hybrids and cultivars, the adoption of new practices by the farmers, economic constraints, and agronomic constraints. For improving the production of cereal crops, the use of modern technology should be increased, and the agricultural organizations should provide full support at the country level.
</abstract>

Trends of Major Cereal Productivity in South Asia

<abstract xmlns="http://www.w3.org/1999/xhtml">

The experiment was conducted at the end of July in NHRC, Khumaltar (1332 masl) located at Longitude 27.6485° N and Latitude 85.3253° E situated at Province no. 3, Lalitpur, Nepal in 2077/04/18 to 2077/04/28. The experiment was carried out in Randomised Complete Block Design (RCBD) with four treatments and five replications. The genotypes Trishuli, Chaumase, Semi Light Long and Semi Long Green Bean were used as treatment. Phenotypic traits like Plant Height, Days to maturity, Number of node at harvest in main stem, Flower colour, No of pod per plant at harvest, Dry pod colour, Single pod weight at harvest, pod length, Seed yield per plant, Seed weight per pod, 1000 seed weight, Moisture %, Seed weight per plant(gm), seed weight per pod after drying per plant (gm), seed weight after drying were taken. Plant height was highest in Semi long ligh which is 332 cmt and lowest in Trishuli which is 294.48 cm. Total number of seed was found highest in Semi Long Green 8.6 and least in Trishuli 7. The highest yield was found in Trishuli 2.69 ton/ha followed by Chaumase 2.56 ton/ha, Semi long green 2.33 ton/ha, and the lowest was seen in Semi Long Light 1.51 ton/ha.
</abstract>

Evaluation of French Bean (<italic>Phaseolus vulgaris</italic> L.) Genotypes for Growth, Yield and Seed Production at Khumaltar

<abstract xmlns="http://www.w3.org/1999/xhtml">

Guava (<italic>Psidium guajava</italic> L.) is a Vitamin C (ascorbic acid) rich fruit. Its production is quite high in Bangladesh but post-harvest life is very short. Farmers will benefited by producing different guava products like juice, jelly etc. and selling them to market for year round. The current study has been carried out to observe the nutritional composition of fresh guava, guava juice, and jelly for nutritive jelly production. Shelf life and sensory evaluation of guava and guava jelly were also evaluated. Fresh green guava of four varieties (Swarupkathi Peyera, Kazi Peyera, BAU-2 Peyera and BAU-19 Peyera) were collected from the Germplasm Center, Patuakhali Science and Technology University (PSTU), Bangladesh. The shelf-life (mean value) of fresh Guava, Guava juice, and Jelly were about 11, 9, and 142 days in ambient condition; 24, 30, and 213 days in refrigerated condition; and 42, 142, and 325 days in freezing condition, respectively. Kazi Peyara confined the highest percentage of ascorbic acid (195.59 mg/100g FW), total sugar (10.65 % FW), calcium (17.45 mg/100g), and phosphorus (34.63 mg/100g). However, BAU-19 Peyara contains the highest percentage of magnesium (20.15 mg/100g) and BAU-2 Peyara contains the highest percentage of potassium (392.1 mg/100g). The mean ascorbic acid content in guava juice (29.23 mg/100ml) and jelly (17.65 mg/100gm) were significantly lower compared to the fresh guava (192.77 mg/100gm) and also the ascorbic acid loss during storage was significant. The average score of different sensory parameters for fresh guava and guava Jelly were within the standard range. From the results, it can be concluded that guava is a good source of nutrients and quality jelly could be prepared from it.
</abstract>

Patuakhali Science and Technology University

Department of Post Harvest Technology and Marketing, Faculty of Nutrition and Food Science

Department of Food Technology and Engineering, Faculty of Nutrition and Food Science

Nutritional Assessment of Guava for Quality Jelly Production

<abstract xmlns="http://www.w3.org/1999/xhtml">

The prevalence of the inclusion or substitution of porcine and its derivatives in foods by imprudent food manufacturers accentuated the need for a sensitive and specific method to detect porcine DNA. This work aimed to develop and validate an EvaGreen dye-based quantitative real-time (qPCR) assay for porcine DNA analysis. The primer set used in this work targets a 95-bp fragment of the porcine cytochrome b gene. Application of the assay to dilutions of porcine genomic DNA showed that the assay is sensitive down to 10 pg/μL of porcine DNA and the detection limit, under binary admixture conditions, was 0.001%. A correlation coefficient (R2) of 0.998 and PCR efficiency of 101.6% over the dynamic range from 10 to 10000 pg/μL indicated that the assay has high linearity and efficiency. The method’s specificity towards porcine was revealed by the amplification profile, which only displayed an amplification signal for porcine DNA. These findings suggest that the developed assay is sensitive, specific, and rapid. In conclusion, the assay can be used as an alternative method to detect and quantify porcine DNA in raw and processed food products.
</abstract>

An Eva Green Real-Time PCR Assay for Porcine DNA Analysis in Raw and Processed Foods

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. 

Malaysian Journal of Halal Research

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

The Advertising Approach Differentiation of Indonesia’s Halal Toothpaste Products

Trends of Major Cereal Productivity in South Asia

Evaluation of French Bean (Phaseolus vulgaris L.) Genotypes for Growth, Yield and Seed Production at Khumaltar

Nutritional Assessment of Guava for Quality Jelly Production

An Eva Green Real-Time PCR Assay for Porcine DNA Analysis in Raw and Processed Foods

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