UPM GEARED UP TOWARDS SERVICING A HALAL FOOD HUB

HALAL SCIENCE: DEVELOPMENT AND
PROSPECTS IN ITS CONTRIBUTION TO THE
HALAL INDUSTRY
IRWANDI JASWIR
Professor (Food Chemistry and Biochemistry)
Director, International Institute for Halal Research and
Training (INHART),
International Islamic University Malaysia (IIUM)
IRTI-IDB, Jeddah, 23 February 20145
2005: Carotenoids Chemistry and
Biochemistry
00
1996: Lipid
Oxidation
2000: “Halal
Science”
2008: Tropical
Seaweeds for Health
FRYING
Temperature
Air
Light
Thermal
and
oxidative
decomposi
tion
•
•
Excessive heat
Antinutritional
properties
•
•
Enzyme
inhibitors
Loss of
vitamins
Growth
depresion
Histological
changes
Oxidized lipid enhances peroxidation of membrane macromolecules, thus
contributing to the mutagenicity, genotoxicity, and angiotoxicity (Jaswir, et al.,
JAOCS, 1998)
Major Findings
• Replacement of wet chemical analyses
with the instrumental-based ones
• Stability of Frying Oils during Processing
and Storage
• Exploration of Natural Antioxidants from
Local Sources
• “Gateway” to Halal Science
(More than 20 ISI publications)
FTIR Spectrum for Fats and Oils
(CH)
-CH2 and -CH3
1.8
2924
1.6
Absorbance
(C=O) ester
1746
2854
1.4
1.2
Fingerprint region
1.0
(C-H)
cis bonds
3004
0.8
0.6
0.4
0.2
(-OH)
H2O, ROH,
ROOH
0.00
4000
3000
(C=O)
aldehydes
1654
2679
2000
-C=C-H
1164
trans bonds
1463
967
1238 1116
(C=O)
(CH2)n
FFA 1376
rocking
722
(C=O)
ketones
1500
Wavenumber (cm-1)
1000
500
Slip Melting Point (SMP)
2.00
1.8
(a) 22.9
(b) 26.3
(c) 30
(d) 35
(e) 40.9
(f) 46.6
(g) 50.8
(h) 54.7
Absorbance
1.6
(h)
(g)
(f)
(e)
(d)
(c)
(b)
(a)
1.4
1.2
1.0
0.8
0.69
4000
3000
2000
1500
Wavenumber (cm-1)
1000
750
Thiobarbituric Acid (TBA) Value
Malonaldehyde-Spiked Palm Olein
1747
1118
1683 1623
Spiked Palm Olein
906
1118
Palm Olein
1623
2833
1118
906
1683
4000
3000
2000
Difference
1500
Wavenumbers cm-1
1000
600
FTIR spectra of (A) pure lard and (H) pure
lamp body fat
(Jaswir & Elwathig, JOS, 2004)
b
a
c
d
A
H
4000
3000
2000
1500
Wavenumbers (cm-1)
1000
500
Global Halal Industry and
Food Security
 Halal business - lucrative industry and huge
opportunities for domestic and international trade, e.g.
Nestle -154 halal-certified range stretches from culinary
products to beverages, dairy, chocolates and sports and
infants nutrition products
 Demand for halal food and other Islamic consumer
goods is expected to proliferate in the coming years
 Currently, ~ 2.0 billion Muslims
 Growing demand not only from Muslims but also others
wishing for extra security on food safety and quality
(thoyyiba)
Global Halal Market 2005 ~ US$3.1 trillion/year
Non-Food
(US$ 1.52
trillion)
Food
(US$ 0.58
trillion)
Services
(US$ 1.0
trillion)
Non-food
Services
Food
Source : Third Industrial Master Plan (IMP3)
11
Issues in Halal Industry
• Halal food concept is simple; however, the industry is
becoming more complex
• Due to breathtaking technological development today
and the diversification of sources acquired globally for
food processing and production, numerous number of
processed food are available in the market
• It is increasingly difficult for Muslims during this
challenging times to ensure the halal status of food in
the market
• This trend has raised concerns among Muslim
consumers regarding new processed food and other
consumer products
HOLISTIC CONCEPT OF HALALAN TOYYIBAN
Halal Food Chain
‘From Farm to Plate’ Concept
Potential Critical Areas







Raw materials – animal or plant origin
Slaughtering – stunning and thoracic sticking issues
I
Processing operations/equipment – cross-contamination
Packaging/Storage/Transportation (logistic issues)
Food ingredients and additives
 Pig and its by-products (e.g. pork, lard, gelatin)
 Enzymes (e.g rennet, pepsin)
 Emulsifiers (e.g. E471/E472 or mono- & diglycerides)
 Intoxicants (alcoholic beverages, drugs)
 Blood
Genetically modified food
Safety and quality aspects
Food Adulteration
 Adulteration is an issue of major quality concern in the
food trade and industry globally
 Adulteration involving the replacement of costly
ingredients with inferior and cheaper substitutes are
common practice in many countries
 Adulteration of food products can be very attractive and
lucrative for food manufacturers or raw material
suppliers, e.g. melamine adulteration issue in infant
formula
 Adulteration of any non-halal/hazardous component in
halal food render the food become non-halal or haram
Cont…
Many cases were reported worldwide involving
adulteration of haram or shubhah ingredients (especially
porcine-based products) in halal food, e.g.,
• In Malaysia, issues on non-halal moon cakes, sausages
using non-halal casing, haram fish, etc.
• In U.K., Food Standards Agency conducted test for
authenticity of chicken in the market - found pig and
cattle DNA in halal-labelled chicken
• In Indonesia, the episodes on ‘Pig Fat Scare’, and food
ingredient MSG adulterated with enzyme derived from
pig
¿
HALAL
Challenges for Compliance to Halal
and Quality Requirements
■ To comply with halal requirement, more stringent
auditing/monitoring system is needed by Halal
Authorities such as JAKIM
■ Reliable state-of-the-art scientific methods are
required for analysis of non-halal components (e.g
porcine origin, alcohol) in halal food
■ Analytical techniques become major challenge for
authentication of halal food
FTIR Spectroscopy
• Spectroscopy is the study of the interaction of EMR
with matter
• IR has been used to provide information on the
molecular composition and structure of a diverse
range of materials
• Samples (e.g. oils and fats, gelatin) could be
analyzed to identify the differences in FTIR spectra
profiles, hence the sources of origin
FTIR SPECTROSCOPY
Expended view of region 990-950 cm-1
(Jaswir and Elwathig, JOS, 2005)
0.500
b
0.45
0.40
0% lard
20% lard
40% lard
60% lard
80% lard
100% lard
0.35
0.30
0.25
0.20
0.15
0.10
0.05
0.030
1018.0
1010
1000
990
980
970
Wavenumber (cm-1)
960
950
940
929.0
Electronic Nose
Raw /
Processed
meats sample
Principle
component
analysis
(Data
interpretation)
Electronic nose
analysis
Array of electronic chemical sensors
+
Appropriate pattern recognition system
Recognizing odors
VaporPrintTM
CORN OIL
PEANUT OIL
COCONUT OIL
SESAME OIL
PALM OLEIN
LARD
Rapid Detection of Haram Meat (pork)
by Electronic Nose
VaporPrintTM
Pork
Chicken
Beef
Mutton
Typical chromatograms of four different types of meat.
Pork showed more aromatic compound corresponding
to the number of peaks.
Rapid Detection of Ethanol Content in Beverages using
IIUM-Fabricated Portable Electronic Nose
(Jaswir, et al., 2010)
Award Winner,
World Research
Summit 2010
Ethanol
Concentration, %
(v/v)
Range of Voltage
Response (V)
0.01
0.4
0.1
0.4-0.43
1.0
0.48-0.55
10.0
0.75-0.97
Differential Scanning
Calorimetry
• Thermoanalytical technique for monitoring
changes in physical or chemical properties of
material by detecting heat changes
• Thermogram profile show the presence of
component in food, e.g. lard
• Relatively simple, accurate and minimum
amount of sample needed
DSC Thermogram
A(GLD)
B(CRLD)
A(0%)
B(1%)
C(2%)
C(BT)
D(MT)
D(3%)
E(4%)
E(CF)
DSC cooling thermogram of
different animal fats
DSC cooling thermogram of RBDPO
adulterated with genuine lard
(increasing proportion)
LARD PROFILE
ALD
ALD PROFILE (Sample Pre-Fried In Lard)
AO
O
AOO PROFILE (Sample Pre-Fried In Palm
Olein)
Commercial Samples Profile
Real-time PCR
Sensitivity test of pork primer with 10-fold serial dilutions
Detection - 0.001ng of pork DNA. This is an essential discovery in
terms of Halal identification of food products
ELISA Results
1
2
3
4
5
A
B
C
D
E
F
G
H
A1- positive control;
B1 and C1- negative controls;
D1- mutton,
E1- beef;
F1- chicken meat,
G1, H1, A2 and B2-pork;
C2- mutton fat;
D2- beef fat;
E2- chicken fat;
F2, G2, H2, A3- lard;
B3, C3 and D3- chicken sausages
with different brands;
E3, F3 and G3- beef
sausages with different
brands;
H3
and
A4pork
sausages with different
brands;
B4 and C4- unknown
sausages;
D4,
E4
and
F4unknown casings;
G4, H4, A5 and B5bread with different
brands;
C5 and D5- biscuits
with
different
brands;
E5homemade
biscuit
with 1% lard;
F5homemade
biscuit with 50%
lard;
G5homemade
biscuits with 100%
lard.
Chromatography
GCGC-ToF-MS
Animal FAME - 2D (GC x GC)
Pig
Sheep
Cow
22
24
23
25
27 30
28
26
29
31
Lard FAME profiles and other animal fats
by GC×GC-TOF-MS
Composition (%)
Formula
FAME compound
LA
CA
CF
GF
nd
nd
nd
Methyl trans9,12,15octadecatrienoate
6.754 ± 4.684
C20:3 n3t
Methyl 11,14,17eicosatrienoate
0.116 ± 0.127
nd
nd
nd
C20:2 n6
Methyl 11,14eicosadienoate
0.268 ± 0.030
nd
nd
nd
C18:3 n3t
Alcohol
≠
or
=
VS
Khamr
Distinguishing industrial alcohol and alcoholic
beverage using GCxGC-ToF-MS
industrial alcohol (95%)
white wine
red wine
cooking wine
Halal Animal Slaughtering
- Issues on Stunning
• Halal status – the animal dies because of stunning
before actual slaughter is performed
• Animal welfare issue - cruelty to animals?
Past and Current
Researches
• Gelatin from local goat for pharmaceutical capsules (in
Indonesia)
• Fish gelatin (30 species)
• Production of fish gelatin nano-particles
• Encapsulation of bioactive peptide using gelatin nanoparticles
• Production of plant-based gelatin replacers
• Development of portable device for rapid authentication
of non halal gelatin
• Determination of gelatins in dental materials
• Camel gelatin project (with KSU)
• Seaweeds projects
Bloom Strength
300
a
250
Bloom strength (g)
P<0.05
200
b
150
c
100
d
50
0
"Kerapu"
"Jenahak"
"Kembung"
Type of fish
(Jaswir et al, IFRJ, 2003)
"Kerisi"

Non mammalian – fish & poultry
gelatin

Polysaccharides –
chemically/enzymatically
modified (deacytelated gellan,
thermoreversible starch);
mixed polysaccharide system

Microbial gelatin via genetic
engineering
Absorbance
Kerapu
Jenahak
Kembong
Pig
4000.0
3000
2000
1500
Wavenumber (cm-1)
1000
500 370
CAROTENOIDS – BEING HEALTHY
WITH COLORS
Carotenoids are a group of pigments
(Colors) present in nature
Yellow, red, orange pigments
More than 700 carotenoids in nature
Brown Seaweeds
Fucoxanthin
Antioxidant
Anti-cancer
Anti-diabetic
Anti-inflammatory
Anti-obesity
Latest Publications
mg/mg protein
0.8
0.6
: Fucoxanthinol
: Amarouciaxanthin A
: Cis-Fucoxanthinol
Picture of
Abdominal WAT
in Obese Model
Mouse
0.4
Control
+Fx
0.2
0
Perirenal Gonadal RetroLiver
Peritoneal
Kidney
Spleen
Small
Large
Intestines Intestines
Abdominal white adipose tissues (WAT)
Concentration of Metabolic Products in Mouse Fed
Fucoxanthin (FX) (0.1%) for 4 Weeks.
*A considerable amount of fucoxanthinol was also found in
plasma as a main metabolite.
Effect of Fucoxanthin Intake on Changes in Body
Weight and Abdominal Adipose Tissue of Japanese
Volunteers With or Without Fucoxanthin (Fx) Intake
Abdominal Adipose
Tissue Area
0.2
Placebo
0
-0.2
Fx (1mg/day)
-0.4
-0.6
-0.8
10
*
Fx (3mg/day)
-1.0
-1.2
*
-1.4
Change in abdominal
adipose area (cm2)
Change in body weight (kg)
Body Weight
Placebo
5
0
Fx (1mg/day)
*
-5
-10
-15
Fx (3mg/day)
*
-20
Before
experiment
After
30 days
Before
experiment
After
30 days
International Institute for
Halal Research & Training
(INHART)
International Islamic University Malaysia
 Formerly, Halal Industry Research Centre,
(estb. 7/ 2006)
 Estb. by IIUM Senate (3/ 2011), Majlis (4/
2011), Ministry of Higher Education (8/ 2011).
INHART
OBJECTIVE
VISION
 To provide a platform for IIUM’s contribution in
positioning & developing Malaysia as the hub for
halal products & shariah compliant services,
 To assist interested organizations or countries, to
become relevant providers of halal products &
shari’ah compliant services
to become:
a renowned int’l centre of excellence,
inspiring humanity with halal lifestyle,
focusing on
human capital development, intensive halal
products research & promoting shari’ah
compliant services.
Examples of INHART TRAINING PROGRAMS
Specially designed for general public; business owners; industry people
- personnel in production or operations and the professionals;

The Halal Management Training Program, comprises of:
 Halal Management System (HMS)
 Halal Industry Awareness Program (HIAP)
 Halal Certification Program (HCP)
 Halal Assurance Management System (of Malaysia Halal
Certification)
 Halal Audit System (HAS)
 Halal Lead Auditor Program (HLAP)
 Certified Halal Internal Auditor (CHIA)
 Custom-made trainings (laboratories, analyses and
authentication)
 (CHIA) was rated 7th among the TOP 10 MOST POPULAR TRAINING
PROGRAMS for 2013 by SME Corp.
 CHIA is the only halal training program among the TOP 10 MOST POPULAR
TRAINING PROGRAMS for 2013 by SME Corp.
(CHIA) was rated 7th among the TOP 10 MOST
POPULAR TRAINING PROGRAMS for 2013 by
SME Corp.
CHIA is the only halal training program among the
TOP 10 MOST POPULAR TRAINING
PROGRAMS for 2013 by SME Corp.
REPORT ON MOST IMPORTANT ACHIEVEMENT FOR YEAR 2014
KCDI : International Institute for Halal Research & Training (INHART)
NO. Activities
Remarks
1.
A five year research programs proposal entitled
“Shariah Compliant Hospitality Services” under
NRGS was successful and the sum of RM4.5
million has been secured
List of projects :
1 - Legal and Administrative Requirements in
Shari’ah Compliant Hospitality Services
2 - Rating Tools and Audit Systems for Shari’ah
Compliant Hospitality and Services
3 - Maqasid Al-Shari’ah in Hospitality and
Services
INHART FLAGSHIP PROJECT (2014-2018)
INHART secured 6.7m research projects under MOE
(MIRGS and NRGS). Among the focus area is
“MUSLIM FRIENDLY HOSPITALITY SERVICES” that
includes:
i. Development of Malaysia Standard (MS) on
Muslim Friendly Hospitality Services (in
collaboration with Dept. of Standard Malaysia,
Islamic Tourism Centre)
ii. Development of Rating Tools and Monitoring
System for Muslim Friendly Hospitality Services
iii. Halal Ingredients and Authentication
2
HIGH-END HALAL RESEARCH LABORATORY
In total, INHART is currentl yconduction various
research project amounting RM 6.7m





The lab is almost completed
-95% of the equipment has been installed
-70% of the training on conducting and
operating as well as maintenance of the
equipment has been already completed
-Now at the stage of developing SOP and
safety measures
This lab will be prepared as an accredited
lab for halal analysis
3
61 HALAL & SHARI’AH RELATED TRAINING PROGRAMS IN
18 MONTHS.
INHART has successfully conducted 61 training programs (both
local or international) as of Sept 2014 with gross profit of RM400K
4
5.
OUR CERTIFIED HALAL INTERNAL AUDITOR (CHIA) Training
Program has been rated TOP TEN by Small and Medium
Enterprise (SME) Berhad


It is ranked #7
The only halal related training
in the Top 10
PUBLICATION
Book:
i. Volume 1 Halal: All That You Need To Know
(Published by ITBN in Jan 2014)
i. Volume 1 Halal : All That You Need To Know in Japanese by
ITBN & JMA (Japan Malaysia Association) in July 2014
ii. INHART Halal Book Series : Volume I Halal: Best Practices by
ITBN by Oct 2014
iii. INHART Halal Book Series : Volume II Useful Guide To
Malaysia Halal Certification by Oct 2014
iv. INHART Halal Book Series: Volume III Islamic in The
Contemporary World by Oct 2014
Journal Publications:
For 2014, 37 articles have been published
Some other book titles on halal are
also under preparation
COMMENCEMENT OF POSTGRADUATE PROGRAMME AT
6. INHART IN SEM 2 2013-2014
Currently 26 MSC and
i. MSc in Halal Industry Science,
PhD students are with
ii. MA in Halal Industry Management and
INHART
iii. PhD in Halal Industry
7
INTERNATIONAL COLLABORATION
 Commencement of collaboration with King Saud
University in Saudi Arabia on camels gelatin production to
meet would demand for halal gelatin, starting in May 2014
 Preparation of Halal Training program in Dubai
 Preparation of Halal Training Program in Japan
 etc
CONFERENCE
AND SEMINAR
Seminar On Muslim Friendly Hospitality ServicesBukittinggi, Indonesia- 16-19 OCT 2014
Seminar On Muslim Friendly Hospitality In
Bukittinggi- 16-19 0ct 2014
Launching Ceremony Of Halal Certified Food
Outlet IIUM Sept 2014
Short Course on Islamic Tourism: “Understanding and
Embracing the Opportunities for Sustainable
Development“ – IIUM, June 10th 2014
MUSLIM Guided Hotel & Accommodation Services
Seminar – Hatyai, April 2013
1ST Gulf Conference on Halal Industry & Its Services
2011: KUWAIT
FIKOREA 2012
INTERNATIONAL
TRAINING
Halal Awareness: Makuhari, Chiba &
Tokyo, JAPAN – June, 2013
JAPAN Halal Forum & Expo, Fukuoka, JAPAN - Feb. 2013
Pre-audit & Training – Guangzhou, CHINA: 2013
Halal in a BOX: ALGERIA - 2012
Professional Halal Auditors Workshop:
Seoul, Korea
TRAINING IN
MALAYSIA
Certified Halal Internal Auditor
(CHIA)
CHIA Workshop & Mock Audit Session
CHIA
2014
CHIA MOCK AUDIT ACTIVITY
Halal Lead Auditor Program (HLAP) : Training
Halal Executive Program Convocation 2012:
IIUM, GOMBAK
HEP CONVO 2012: IIUM, GOMBAK
HALAL AWARENESS FOR ORANG
ASLI IN GOMBAK
HALAL AWARENESS AND HALAL SLAUGHTERING PROGRAM KAMPUNG ORANG ASLI KUNDANG, MUADZAM SHAH, PAHANG11/9/2014
MOU SIGNING
CEREMONY
INHART & MAS
MoU SIGNING
27 Nov 2013
MoU Signing Ceremony with the Halal Institute, Prince
of Songkla University (PSU), Thailand Oct. 2012

Other MOU SIGNING






Halal Hub JAKIM
ITBM
ITC
Aina Ailaa Group (SPA)
Gelnas Sdn Bhd
NAHA Nippon Asia Halal
Assoc. (Japan)
VISITORS TO
INHART
Malaysian–Japan Association & ITBM
- Sept 2014
University Khaldun, Bogor, Indonesia Apr 2014
Ghordaia University Algeria, Sept 2014
Commission of Higher Education Muslim Mindanao &
Putrajaya Malay Chambers of Commerce - 14 April
2014
International Visitors to INHART
Prof.Dr. M.F.H Bara – University of
Tripoli
Sudanese Standards & Metrology
Organization (SSMO)
Halal Businessmen - Austria
Halal Institute – Prince of Songkla
University, Thailand (PSU)
Sejong Cyber University, Korea,6 Feb 2014
University of Shariff Hidayatullah
17 Dec 2013
Andalas University, Indonesia
3 December 2013
TV Al-Hijrah “Halal Agent” Recording Session
GLOBAL BREAKTHROUGH



Commencement of collaboration with King
Saud University in Saudi Arabia on camels
gelatin production to meet world demand
for halal gelatin
Offerings Inhart’s programmes in Japan,
Korea, Kazakhtan, etc
Halal Certification pre-audit for Halal Hub
JAKIM in Japan
RESEARCH
TRAINING
2013
Establishment of
Halal Research
Lab Phase 1 &
commencement
of PG programs
2013
Charting &
Embarking INHART
Short-term & Long
term Plans
2015
short term:
INHART to be as good as
the other leading regional
centers for halal R &D
2015
short term:
To be the preferred Halal
Training provider
2020
long term:
INHART to be Reference
Centre for Expert Opinion in
halal products, services and
lifestyle.
2020
long term:
To be renown global Halal
Training Provider and :
* The favored consultant for
Int’l Halal
* The Trainer of Halal Trainers
of choice
Potential Collaboration




INHART-IRTI/IDB partnership
Capacity building of Halal Industry in
Muslim countries through trainings
Development of Comprehensive Halal
Science/Laboratories in Muslim countries
Development of natural resources in
Muslim countries (value added products)
THANK YOU
INTERNATIONAL INSTITUTE FOR HALAL RESEARCH & TRAINING
(INHART)
Ground Floor, Block E0,
Kulliyyah of Engineering,
International Islamic University Malaysia (IIUM)
P.O.Box 10,
50728, KUALA LUMPUR
Tel:
603 – 6196 5590/91
Fax:
603 – 6196 5596
irwandi@iium.edu.my
Website: www.iium.edu.my/inhart