A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication
Penulis/Author
Erna Prihandiwati (1); Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (2); Nurrulhidayah Ahmad Fadzillah (3); Betania, K (4); Nuraini, L.H. (5); Ahda, M. (6); Irnawati (7); Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM (8); Yugo Susanto (9); Dwi Rizki Febrianti (10)
Tanggal/Date
2024
Kata Kunci/Keyword
Abstrak/Abstract
The development of an analytical method for halal authentication analysis is urgent to
assure the halalness of food and pharmaceutical products. Halal authentication analysis is
widely applied for the analysis of non-halal components present in food and
pharmaceutical products using some analytical methods. Non-halal components typically
found in products are pig derivatives, any components derived from a pig (Sus scrofa),
and alcohol. Pig derivatives such as lard and pork are widely applied in food and
pharmaceutical products. Some methods based on chromatographic and molecular
spectroscopy are widely applied for the analysis of pork and lard. The analytical responses
obtained during the analysis of lard and pork are complex and involve a large dataset,
therefore, the employment of multivariate data analysis is a must
