Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020

  • Sarah Fathia Progam Studi Magister Teknologi Pangan, Sekolah Pascasarjana, IPB University, Bogor
  • Tjahja Muhandri Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
  • Nugraha Edhi Suyatma Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Keywords: critical material, flavorings, halal, requirement

Abstract

Flavors play a role as a determinant of the acceptability of food product. Halal certificate is a required document in Indonesia. Halal material requirements refer to SK11/Dir/LPPOM MUI/VI/20. This study aimed to obtain a profile of halal critical flavoring materials in BPOM regulation no. 13/2020 based on the document requirements for halal materials in LPPOM's SK11 and propose for non-critical halal flavoring materials. Materials used in this study were data-from BPOM regulation no. 13/2020, halal material requirements SK11/Dir/LPPOM MUI/VI/20 and other literatures associated with material production process information. The research method includes data collection based on CAS numbering, determination of BPOM flavoring materials outside the list of non-critical halal materials, determination of the production process for flavoring material, mapping of halal critical flavoring materials. The results showed that 53.82% (1381/2566) of the flavoring materials in BPOM regulations were halal critical materials. Based on identification results there were 26 types of production processes that have different halal critical sources that affect the required halal supporting documents. 65.38% (17/26) of critical halal sources came from raw materials, 30.77% (8/26) critical halal sources came from raw materials and manufacturing processes. The criticality of halal flavoring materials depends on the source of the raw material and the production process. Flavors obtained from the chemical synthesis process (414/1381) can be proposed as non-critical halal flavorings.

Downloads

Download data is not yet available.

References

Agorastos G, Halsema EV, Bast A, Klosse P. 2020. Review of mouthfeel classification. A new perspective of food perception. J Food Sci Nutr: 1-10. DOI: 10.46715/jfsn2020.09.1000107.

Al-Mazeedi HM, Regenstein JM, Riaz MN. 2013. The issue of undeclared ingredients in halal and kosher food production: A focus on processing aids. Comp Rev Food Sci Food Saf 12(2): 228-233. DOI: 10.1111/1541-4337.12002.

Anbu N, Nagarjun N, Jacob M, Kalaiarasi JMVK, Dhakshinamoorthy A. 2019. Acetylation of alcohols, amines, phenols, thiols under catalyst and solvent-free conditions. Chemistry 1(1): 69–79. DOI: 10.3390/chemistry1010006.

Anikeev VI, Sivcev VP, Volcho KP, Salakhutdinov NF. 2013. Transformations of α- and β-ionones in the presence of Al2O3 in a supercritical solvent in a flow reactor. Russian J Phys Chem A 87(11): 1940–1942. DOI: 10.1134/S0036024413110046.

Anwar MK. 2018. The urgency of halal assurance system for product reliability. Int J Islamic Bus Economics 2(2): 119-125. DOI: 10.28918/ijibec.v2i2.1388.

Aya T, Tamai H, penemu. 1986 Mar 28. Production of Phytol. Japan Patent. JPS6160625A.

Azmi AS, Malek MIA, Puad NIM. 2017. A review on acid and enzymatic hydrolyses of sago starch. Int Food Res J 24: 265-273.

Blank I, Davidek T, Novotny O, Schieberle P, Granvogl M, penemu. Nestec SA. 2013 Okt 2. Use of oxazolines as aroma/flavour precursors. European Patent. EP2644602A1.

Borycz J. 2021. STEM abstracting and indeksing (A&I) tool overlap analysis in 2020: An open science informed approach amid pandemic budgets. J eSci Librarianship 10(2): e1192. DOI: 10.7191/jeslib.2021.1192.

Braga A, Guerreiro C, Belo I. 2018. Generation of flavors and fragrances through biotransformation and de novo synthesis. Food Bioproc Technol 11(2018): 2217–2228. DOI: 10.1007/s11947-018-2180-8.

Burdock GA. 2010. Fenaroli’s Handbook of Perisa Ingredients. Virginia: CRC Press.

Carvalho J, Goncalves C, Gil AM, Gama FM. 2007. Production and characterization of a new dextrin based hydrogel. Eur Polym J 43(7): 3050–3059. DOI: 10.1016/j.eurpolymj.2007.02.046

Chaugule A, Patil H, Pagariya S, Ingle P. 2019. Extraction of Caffeine. Int J Adv Res Chem Sci 6(9): 11-19. DOI: 10.20431/2349-0403.0609002.

Chauhan S, Gulati N, Nagaich U. 2018. Glycyrrhizic acid: Extraction, screening and evaluation of anti– inflammatory property. Ars Pharm 59(2): 61-67. DOI: 10.30827/ars.v59i2.7513.

Chavan SP, Kharul RK, Sharma AK, Chavan SP. 2001. An efficient and simple synthesis of (−)-wine lactone. Tetrahedron Asymmetry 12(2): 2985-2988. DOI: 10.1016/S0957-4166(01)00511-0.

Delaney SP, Nethercott MJ, Mays CJ, Winquist NT, Arthur D, Calahan JL, Sethi M, Pardue DS, Kim J, Amidon G, Munson EJ. 2017. Characterization of synthesized and commercial forms of magnesium stearate using differential scanning calorimetry, thermogravimetric analysis, powder X-ray diffraction, and solid-state NMR spectroscopy. J Pharm Sci 106(1): 338-347. DOI: 10.1016/j.xphs.2016.10.004.

Dias ARG, Zavareze ER, Elias MC, Helbig E, da Silva DO, Ciacco CF. 2011. Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite. Carbohydr Polym 84(1): 268–275. DOI: 10.1016/j.carbpol.2010.11.033.

Doi M, Toeda K, Myoda T, Hashidoko Y, Fujimori T. 2019. Seasonal fluctuations of aroma components of essential oils from larix leptolepis. J Oleo Sci 68(7): 671-677. DOI: 10.5650/jos.ess19023.

Duque A, Álvarez C, Doménech P, Manzanares P, Moreno AD. 2021. Advanced bioethanol production: From novel raw materials to integrated biorefineries. Processes 9(2): 206. DOI: 10.3390/pr9020206.

Endallew SA, Dagne E. 2020. Isolation, characterization and quantification of civetone from civet musk. Chem Sci J 11(1): 204.

Grewal A, Abbey L, Gunupuru LR. 2018. Production, prospects and potential application of pyroligneous acid in agriculture. J Anal Appl Pyrolysis 135: 152–159. DOI: 10.1016/j.jaap.2018.09.008.

Hashim SFM, Salim J, Noah SA, Mustapha WAW. 2017. A Framework for tracing the flavouring information to accelerate halal certification. J Telecommun Electronic Comp Eng 9(2-9): 147-153.

Hidayat L, Koto H, Andanu O. 2018. Agro-industrial study of banana crackers and salai based on income, value added and break-even point. Agritropica J Agric Sci 1(1): 37-46. DOI: 10.31186/j.agritropica.1.1.37-46.

Hu Z, Wang C, Jia W, Li X, Cai Z. 2019. Preparation and thermal properties of 1-hexadecanol-palmitic acid eutectic mixture/activated carbon composite phase change material for thermal energy storage. Chem Select 4(1): 222–227. DOI: 10.1002/slct.201801773.

Huang L, Theng DS, Zhang L, Chen L, Wang C, Borgna A. 2019. In Situ-Generated supported potassium lactate: Stable catalysis for vapor-phase dehydration of lactic acid to acrylic acid. ACS Omega 4(5): 8146–8166. DOI: 10.1021/acsomega.9b00745.

Hudaefi FA, Jaswir I. 2019. Halal governance in Indonesia: Theory, current practices, and related issues. J Islamic Monetary Econom Finance 5(1): 89-116. DOI: 10.21098/jimf.v5i1.1049.

[IOFI] International Organization of the Flavour Industry. 2020. https://www.iofi.org/resources/general-resources [16 Desember 2020].

Jahangir M, Mehmood Z, Bashir Q, Mehboob F, Ali K. 2016. Halal status of ingredients after physicochemical alteration (Istihalah). Trends Food Sci Technol 47(January): 78-81. DOI: 10.1016/j.tifs.2015.10.011.

Jamaludin MA, Ramli MA, Hashim DM, Rahman SA. 2012. Fiqh Istihalah: integration of science and islamic law. Revelation Sci 2 (2): 117-123.

Kaur K, Sharma R, Singh S. 2019. Bioactive composition and promising health benefits of natural food flavors and colorants: potential beyond their basic functions. Pigment & Resin Technol 49(2): 110-118. DOI: 10.1108/PRT-02-2019-0009.

Kaur J, Kaur H. 2015. Advantages and effectiveness of bacterial culture in medical laboratories. Int J Adv Res 3 (8): 1028-1039.

[KMA] Keputusan Menteri Agama Republik Indonesia Nomor 1360 Tahun 2021 Tentang Bahan yang dikecualikan dari kewajiban bersertifikat halal. 2021.

Khan MI, Haleem A. 2016. Understanding “halal” and “halal certification & accreditation system”- a brief review. Saudi J Bus Manag Stud1(1): 32-42.

Khan FA, Almohazey D, Alomari M, Almofty SA. 2018. Isolation, culture, and functional characterization of human embryonic stem cells: Current trends and challenges. Stem Cells Int 2018: 142935. DOI: 10.1155/2018/1429351.

Kumar R, Sharma PK, Mishra PS. 2012. Vanillin derivatives showing various biological activities. Int J PharmTech Res 4(1): 266-279.

Kurniadi M, Frediansyah A. 2016. Perspektif halal produk pangan berbasis bioproses mikrobia. Reaktor 16(3): 147-160. DOI: 10.14710/reaktor.16.3.147-160.

Krishna BS, Nikhilesh GSS, Tarun B, Saibaba N, Gopinadh R. 2018. Industrial production of lactic acid and its applications. Int J Biotech Res 1(1): 42-54.

Kurek M, Benaida-Debbache N, Garofulic IE, Galic K, Avallone S, Voilley A, Wache Y. 2022. Antioxidants and bioactive compounds in food: Critical review of issues and prospects. Antioxidants 11 (742): 742. DOI: 10.3390/antiox11040742.

Lee J, Lee MH, Cho EJ, Lee S. 2016. High-yield methods for purification of α-linolenic acid from Perilla frutescens var japonica oil. Appl Biol Chem 59(1): 89–94. DOI: 10.1007/s13765-015-0136-5.

Leser TD, Amenuvor JZ, Jensen TK, Lindecrona RH, Boye M, Moller K. 2002. Culture-Independent analysis of gut bacteria: the Pig gastrointestinal tract microbiota revisited. Appl Environ Microbiol 68 (2): 673–690. DOI: 10.1128/AEM.68.2.673–690.2002.

Li D, Chen B, Zhang L, Gaur U, Ma T, Jie H, Zhao G, Wu N, Xu Z, Xu H, Yao Y, Lian T, Fan X, Yang D, Yang M, Zhu Q, Satkoski TJ. 2016. The musk chemical composition and microbiota of Chinese forest musk deer males. Scientific Reports 6: 18975. DOI: 10.1038/srep18975.

Lima M, de Alcantara M, Ares G, Deliza R. 2019. It is not all about information! Sensory experience overrides the impact of nutrition information on consumers’ choice of sugar-reduced drinks. Food Qual Prefer 74(2019): 1–9. DOI: 10.1016/j.foodqual.2018.12.013.

Loser PS, Rauthe P, Meier MAR, Llevot A. 2020. Sustainable catalytic rearrangement of terpene-derived epoxides: towards bio-based biscarbonyl monomers. Phil Trans R Soc A 378: 1-13. DOI: 10.1098/rsta.2019.0267.

[LPPOM MUI] Lembaga Pengkajian Pangan Obat-Obatan dan Kosmetika Majelis Ulama Indonesia. 2020. SK12/Dir/LPPOM MUI/VI/20.

[LPPOM MUI] Lembaga Pengkajian Pangan Obat-Obatan dan Kosmetika Majelis Ulama Indonesia. 2020. SK11/Dir/LPPOM MUI/VI/20.

Luo G, Liu Y, Ding N, Li X, Zhao Z. 2019. Metal-Free C–H functionalization of allenamides: An access to branched allylic esters. ACS Omega 4: 15312-15322. DOI: 10.1021/acsomega.9b02712.

Manley CH. 2020. Trends in Industrial Flavor Research. Di dalam: Flavor Chemistry. ACS Symposium Series. Washington. DC.

Martinez-Monteagudo SI, Enteshari M, Metzger L. 2019. Lactitol: Production, properties, and applications. Trends Food Sci Technol 83: 181-191. DOI: 10.1016/j.tifs.2018.11.020.

Matejic JS, Ristic MS, Randelovic VN, Marin PD, Dzamic AM. 2018. Chemical composition of the essential oil of Opopanax hispidus. Chem Nat Compd 54(2018): 1174-1176. DOI: 10.1007/s10600-0182586-6.

Maulani RR, Fardiaz D, Kusnandar F, Sunarti TC. 2013. Characterization of chemical and physical properties of hydroxypropylated and cross-linked arrowroot (Marantha arundinaceae) starch. J Eng Technol Sci 45(3): 207-221. DOI: 10.5614/j.eng.technol.sci.2013.45.3.1.

Mensah JB, Hergesell AH, Brosch S, Golchert C, Artz J, Palkovits R. 2020. Catalytic deoxygenation of bio-based 3-hydroxydecanoic acid to secondary alcohols and alkanes. Green Chem 22(11): 3522-3531. DOI: 10.1016/j.tifs.2018.11.020.

Muhammad MA, Elistina AB, Ahmad S. 2020. The challenges faced by halal certification authorities in managing the halal certification process in Malaysia. Food Res 4 (1): 170-178. DOI: 10.26656/fr.2017.4(s1).s17.

[MUI] Majelis Ulama Indonesia. 2009. Nomor 11 Tahun 2009 Tentang Hukum Alkohol. Majelis Ulama Indonesia, Jakarta.

Nurrachmi R. 2017. The global development of halal food industry: A survey. Tazkia Islamic Finance Bus Rev 11 (1): 39-56. DOI: 10.30993/tifbr.v11i1.113.

Ojahan T, Miswanto, Sumardi S. 2018. Proses pembuatan arang batok kelapa dan tulang sapi menggunakan metode pirolisis sebagai media carburizing. Poros 16(2): 111–120. DOI: 10.24912/poros.v16i2.11649.

Olimat S. 2020. A review on ambergris perspective and modern chemical composition and pharmacology. Academia J Med Plants 8(8): 0125. DOI: 10.15413/ajmp.2020.0125.

Parker PD, Hou X, Dong VM. 2021. Reducing Challenges in organic synthesis with stereoselective hydrogenation and tandem catalysis. J Am Chem Soc 143(18): 6724−6745. DOI: 10.1021/jacs.1c00750.

Shu CK dan Ho CT. 1989. Parameter Effects on the Thermal Reaction of Cystine and 2,5-Dimethyl-4-hydroxy-3(2H)-furanone. Di dalam: Parliment TH, McGorrin RJ, Ho CT, editor. Washington (US): ACS Symposium Series. hlm. 229–241. DOI: 10.1021/bk-1989-0409.ch021.

Quispe CAG, Coronado CJR, Carvalho JA. 2013. Glycerol: Production, consumption, prices, characterization and new trends in combustion. Renew Sustain Energy Rev 27(2013): 475-493.

Rehman WU, Majeed A, Mehra R, Bhushan R, Rani P, Saini KC, Bast F. 2016. Gelatin: A Comprehensive Report Covering Its Indispensable Aspects. Di dalam: Natural Polymers: Derivatives, Blends and Composites. 210-222. Nova Science Publishers, Inc. India.

Shahzadi P, Muhammad A, Mehmood F, Chaudhry MY. 2014. Synthesis of 3, 7-Dimethyl-2, 6-Octadienal acetals from citral extracted from lemon grass, Cymbopogon citrates L. J Antivir Antiretrovir 6: 028-031. DOI: 10.4172/jaa.1000091.

Sahoo D, Mohanty L, Panda SS, Mishra SN. 2016. Bacteriological analysis of blood culture isolates in patients with sepsis in a tertiary care hospital of eastern India. Int J Contemporary Med Res 3(12): 3448-3450.

Saraiva A, Carrascosa C, Raheem D, Ramos F, Raposo A. 2020. Maltitol: Analytical determination methods, applications in the food industry, metabolism and health impacts. Int J Environ Res Public Heal 17(14): 5227. DOI: 10.3390/ijerph17145227.

Scott TM, Rose JB, Jenkins TM, Farrah SR, Lukasik J. 2002. Microbial source tracking: Current methodlogy and future directions. Appl Environ Microbiol 68(12): 5796–5803. DOI: 10.1128/AEM.68.12.5796–5803.2002.

Sengar G, Sharma HK. 2012. Food caramels: A review. J Food Sci Technol 51(9): 1686–1696. DOI: 10.1007/s13197-012-0633-z.

Steinbach D, Klier A, Kruse A, Sauer J, Wild S, Zanker M. 2020. Isomerization of glucose to fructose in hydrolysates from lignocellulosic biomass using hydrotalcite. Processes 8(644): 1-15. DOI: 10.3390/pr8060644.

Sutriani E, Octaviani R. 2019. Analisis data dan pengecekan keabsahan data. INA-Rxiv Februari 11. DOI: 10.31227/osf.io/3w6qs.

Swern D, Knight HB, Scanlan JT, Ault WC. 1945. Fractionation of tallow fatty acids. preparation of purified oleic acid and an inedible olive oil substitute. Oil and Soap 22(11): 302–304. DOI: 10.1007/BF02 544135.

Syahwil LN, Andarwulan N, Hariyadi P. 2014. Profil perisa produk pangan yang diluncurkan di Indonesia, Malaysia, Filipina dan Thailand tahun 2006-2010. J Mutu Pangan 1(1): 9-18.

Tang C, Tao G, Wang Y, Liu Y, Li J. 2020. Identification of α-tocopherol and its oxidation products by ultra- performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. J Agric Food Chem 68(2): 669-677. DOI: 10.1021/acs.jafc.9b06544.

Tian S, Chen Y, Chen Z, Yang Y, Wang Y. 2018. Preparation and characteristics of starch esters and its effects on dough physicochemical properties. J Food Qual 2018: 1–7. DOI: 10.1155/2018/1395978.

Toshibumi S, penemu. Soda Aromatic. 2003 Feb 13. Heat-Resistant Perfume Composition. Japan Patent. JP2003041287A.

Tremaine AJ, Reid EM, Tyl CE, Schoenfuss TC. 2014. Polymerization of lactose by twin-screw extrusion to produce indigestible oligosaccharides. Int Dairy J 36(1): 74–81. DOI: 10.1016/j.idairyj.2013.12.013.

[UU] Undang-undang Republik Indonesia Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal. 2014.

Wang Q, Yang J, Zhang XM, Zhou L, Liao XL, Yang B. 2015. Practical synthesis of naringenin. J Chem Res 39: 455-457. DOI: 10.3184/174751915X14379994045537.

Wasilewska K, Winnicka K. 2019. Ethylcellulose–A pharmaceutical excipient with multidirectional application in drug dosage forms development. Materials 12(20): 3386. DOI: 10.3390/ma12203386.

Xu Y, Miladinov V, Hanna MA. 2004. Synthesis and Characterization of Starch Acetates with high substitution. Cereal Chem 81(6): 735-740. DOI: 10.1094/CCHEM.2004.81.6.735.

Yang N, Hort J, Linforth RST, Taylor AJ, Brown K, Walsh S, Fisk ID. 2014. Chapter 27-Aroma and Flavor Solvent: Impact on the Matrix. Flavour Science. Academic Press. DOI: 10.1016/B978-0-12-398549-1.00027-1.

Yanti NR, Heryani H, Putra MD, Nugroho A. 2019. Triacetin production from glycerol using heterogeneous catalysts prepared from peat clay. Int J Technol 10(5): 970-978. DOI: 10.14716/ijtech.v10 i5.2685.

Yin X, Chen K, Cheng H, Chen X, Feng S, Song Y, Liang L. 2022. Chemical stability of ascorbic acid integrated into commercial products: A review on bioactivity and delivery technology. Antioxidants 11(1): 153. DOI: 10.3390/antiox11010153.

Published
2022-10-31
How to Cite
FathiaS., MuhandriT., & SuyatmaN. E. (2022). Profil Bahan Perisa Kritis Halal dalam Peraturan BPOM No. 13/2020. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 9(2), 92-102. https://doi.org/10.29244/jmpi.2022.9.2.92
Section
Research Paper