Artificial sensory techniques for halal authentication
Halal industry and services being a global issue nowadays. Not only for Muslim majority countries but also for the countries where the Muslim as the minority, since there is a great potency business behind the term ‘halal’. Halal industry has been growth in all sectors and is a trend as a lifesty...
| Main Authors: | , , , |
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| Format: | Book Chapter |
| Language: | English |
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Global Science
2020
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/81996/ http://irep.iium.edu.my/81996/1/81996_Artificial%20sensory%20techniques%20for%20halal%20authentication.pdf |
| _version_ | 1848789220061085696 |
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| author | Ismarti, Soheib Triyana, Kuwat Ahmad Fadzillah, Nurrulhidayah Nordin, Noor Faizul Hadry |
| author_facet | Ismarti, Soheib Triyana, Kuwat Ahmad Fadzillah, Nurrulhidayah Nordin, Noor Faizul Hadry |
| author_sort | Ismarti, Soheib |
| building | IIUM Repository |
| collection | Online Access |
| description | Halal industry and services being a global issue nowadays.
Not only for Muslim majority countries but also for the countries
where the Muslim as the minority, since there is a great potency
business behind the term ‘halal’. Halal industry has been growth in all sectors and is a trend as a lifestyle. With the increasing in halal awareness, the demand for halal products and services also increase significantly. One of the critical aspects in halal assurance system is traceability and authentication. Authentication of food is important for the food processor, retailers, consumers, and also regulatory authorities due to adulteration and fraudulent practices in the industry sector. Various methods and authentication techniques have been developed to protect consumers and screen for the adulteration
in the food chain; however, many methods for halal authentication were used high-end technology, required high-skill, time consuming, and costly. Thus, research needs to encourage the development of the simple instrument with high accuracy, sensitivity and selectivity to support halal industry. This paper focuses on artificial sensory techniques (electronic nose and electronic tongue) within the frame of halal authentication on food and beverages. The characteristics
and application of these equipment along with the challenges and perspective are discussed. |
| first_indexed | 2025-11-14T17:53:15Z |
| format | Book Chapter |
| id | iium-81996 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T17:53:15Z |
| publishDate | 2020 |
| publisher | Global Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-819962020-10-12T04:03:47Z http://irep.iium.edu.my/81996/ Artificial sensory techniques for halal authentication Ismarti, Soheib Triyana, Kuwat Ahmad Fadzillah, Nurrulhidayah Nordin, Noor Faizul Hadry BP Islam. Bahaism. Theosophy, etc BP190.5 Islamization of Knowledge Halal industry and services being a global issue nowadays. Not only for Muslim majority countries but also for the countries where the Muslim as the minority, since there is a great potency business behind the term ‘halal’. Halal industry has been growth in all sectors and is a trend as a lifestyle. With the increasing in halal awareness, the demand for halal products and services also increase significantly. One of the critical aspects in halal assurance system is traceability and authentication. Authentication of food is important for the food processor, retailers, consumers, and also regulatory authorities due to adulteration and fraudulent practices in the industry sector. Various methods and authentication techniques have been developed to protect consumers and screen for the adulteration in the food chain; however, many methods for halal authentication were used high-end technology, required high-skill, time consuming, and costly. Thus, research needs to encourage the development of the simple instrument with high accuracy, sensitivity and selectivity to support halal industry. This paper focuses on artificial sensory techniques (electronic nose and electronic tongue) within the frame of halal authentication on food and beverages. The characteristics and application of these equipment along with the challenges and perspective are discussed. Global Science 2020-07 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/81996/1/81996_Artificial%20sensory%20techniques%20for%20halal%20authentication.pdf Ismarti, Soheib and Triyana, Kuwat and Ahmad Fadzillah, Nurrulhidayah and Nordin, Noor Faizul Hadry (2020) Artificial sensory techniques for halal authentication. In: Contemporary issues on Halal development in Indonesia (Contribution from UB-International Halal Festival 2019). Global Science, Kota Malang, Indonesia, pp. 103-117. ISBN 9786237442127 |
| spellingShingle | BP Islam. Bahaism. Theosophy, etc BP190.5 Islamization of Knowledge Ismarti, Soheib Triyana, Kuwat Ahmad Fadzillah, Nurrulhidayah Nordin, Noor Faizul Hadry Artificial sensory techniques for halal authentication |
| title | Artificial sensory techniques for halal authentication |
| title_full | Artificial sensory techniques for halal authentication |
| title_fullStr | Artificial sensory techniques for halal authentication |
| title_full_unstemmed | Artificial sensory techniques for halal authentication |
| title_short | Artificial sensory techniques for halal authentication |
| title_sort | artificial sensory techniques for halal authentication |
| topic | BP Islam. Bahaism. Theosophy, etc BP190.5 Islamization of Knowledge |
| url | http://irep.iium.edu.my/81996/ http://irep.iium.edu.my/81996/1/81996_Artificial%20sensory%20techniques%20for%20halal%20authentication.pdf |