HALAL FOOD STANDARDITATION

GROUP

7:

Anggoro
Firnanda
Nindya
Nurul
Laras

OUTLINE
Introduction

Introductio
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INTRODUCTIO
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Arab indo, malaysia,turki, thai,vietnam

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Substance
Acetic Acid

Ireland
Description
Occurs naturally in plant
juices and can be
prepared
synthetically and can be

Adipic Acid

Agar Agar

Beta-apo-8Carotenal (C30)
(Apocarotenal)
(E160e)

obtained from animal

tissues.
Occurs naturally in beets
and can be
prepared
synthetically.
Naturally occurs as
seaweed, used in place
of
gelatine
An orange/yellow colour
derived from plants but
may utilise gelatine or
lard to dissolve in water.

First Opinion
Halal if it is made from
plant
sources or synthetically. If
it is
made from animal tissues,
then
it will not be Halal

Second Opinion
Halal and Suitable
for
Muslim to consume.
Acetic
acid from animal
source is
not available in
markets.
As the source is plant, it is Halal.
Halal.
As the source is plant,
it is Halal.

Halal.

If lard or gelatine made

Products containing
from
this
animal (other than fish) is additive are Halal
used then it will not be
regardless of the
suitable for Halal use.
source of the
additives
Carmine / Cochineal A colour obtained from
It is not suitable for Halal Products containing
Sumber
:
Halal
Food
and
Certification
(E120)
a dried female insect,
use.
this additive are

by IFI

INTRODUCTIO
N

Ireland

Substance

Description

First Opinion

Second Opinion

Dextrose (corn
syrup)
E153 Carbon Black

Made from starch, used as

a sweetener or colouring agent.
A colour obtained by charring
bones, meat,
blood, wood, vegetable etc.
An emulsifier originally
obtained from egg yolk but
commercially prepared from Soya
bean oil
It is a clear, colourless,
sweetish and viscous liquid
obtained from the hydrolysis of
fats and oils. It can be from
animal, plant or prepared
synthetically.
Source may be animal or
plant depending on the glycerol
used.
Made from animal or plant.

As the source is plant, it is

suitable for Halal use.
If charred from wood or
vegetables then it will be
suitable for Halal use.
It is suitable for Halal use.

As the source is plant, it is

suitable for Halal use.
Halal, regardless of its source.

If source is plant, then it is

suitable for Halal use.

Products containing this

additive are Halal regardless
of the source of the additives

If source is plant, then it is

suitable for Halal use.

Products containing this

additive are Halal.

If source is plant, then it is

suitable for Halal use.

Products containing this

additive are Halal
regardless of the source of
the additives

E322 Lecithin

E422Glycerine/
Glycerol

E471Mono and
Di-glycerides of fatty acids
E472 (a-f) Acid esters of
Mono
andDi-glycerides of fatty
acids

Sumber : Halal Food and Certification

by IFI

It is suitable for Halal use.

INTRODUCTIO
N

Ireland

Substance

Description

First Opinion

Second Opinion

E476
Polyglycerol
Esters of Polycondensed
fatty acids of castor oil
E621
Monosodium
Glutamate

It is prepared from castor oil and

glycerol esters.

If it is made using animal

product then it will not be
suitable for Halal use.

It is made from Japanese

seaweed, sugar beet pulp
and wheat gluten.

Source is plant, and therefore,

suitable for Halal use.

Products containing this

additive are Halal
regardless of the source of
the additives.
Halal, from plant source.

Gelatine

A gelling agent made from either

animal or plant.
It is a thickener and/or
stabilizer

If the source is plant then it is

suitable for Halal use.
It is made from plant therefore it
will be suitable for Halal use

Halal, results from the

transformation of Collagen.
Halal

Syrup made from chocolate and

used for chocolate
flavoured products. It is not
liquor or alcohol but
because it is a liquid it is called
liquor.

It is suitable for Halal use.

It is suitable for Halal use.

Guar Gum

Chocolate Liquor

Sumber : Halal Food and Certification

by IFI

INTRODUCTIO
N

Ireland

Substance

Description

First Opinion

Pepsin

A digestive enzyme found

in animal stomach.
Commercially it is prepared
from pig or calf stomachs.
An enzyme used in the
production of cheese.
Rennet added to milk gives cheese
and a by-product
called whey. It is produced from
calf stomach, plants
and microbe.
It is a liquid that remains
after the coagulation of the casein
of milk. The coagulation of milk
takes place with the use of
enzyme rennet
A digestive enzyme found
in animal stomach.
Commercially it is prepared
from pig or calf stomachs.

It is not suitable for Halal use.

Rennin (Rennet)

Whey
(Powder, Solids, Liquid)

Pepsin

Second Opinion

Cheese produced by pepsin

(negligible amount) are
Halal regardless of the
source of pepsin
If produced from calf stomach then Cheese produced by using
it will not be suitable for
rennet (in negligible
Halal use if the animal was not
amount) are Halal
slaughtered according to
regardless of the source of
Islamic rite.
rennet (Istihlak,
assimilation rule.).
If the source of rennet is not
Halal, then it will not be
suitable for Halal use.

Halal (Istihlak, assimilation

rule.)

It is not suitable for Halal use.

Cheese produced by pepsin

(negligible amount) are
Halal regardless of the
source of pepsin

Sumber : Halal Food and Certification

by IFI

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Perbedaan Kadar Halal Etanol

No

NAegara

Batas kadar
halal

Referensi

Malaysia

<0.78%

Najiha, et.al. 2010. A

Preliminary Study on Halal
Limits for ethanol Content
in Food Product. Journal
research 6 (1):45-50 ISSN
1990-9223

Indonesia

<1% halal

LP POM MUI

Amerika

<0.1% alkohol
pada produk
akhir
<0.5% alkohol
dalam bumbu

Islamic Food and Nutrition

Council of America
(IFANCA)
Ali.2014. Halal Food
Certification Challenges And
Their
Implications For Muslim
Societies Worldwide. Journal

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