Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. C., Norakasha, R., Shuhaimi, M., Salmah, Y. Use of beef, pork and fish gelatin sources in the manufacture of films and assessment of their composition and mechanical properties. Indonesian Journal of Chemistry 15, 226–233. Polyaniline-invertase-gold nanoparticles modified gold electrode for sucrose detection. Sensors and Actuators B: Chemical 137, 7–11.įitriyana, F., Kurniawan, F. 8-OHdG sensing with MIP based solid phase extraction and QCM technique. Journal of Agricultural and Food Chemistry 57, 1721–1726.Įrsöz, A., Diltemiz, S. A reliable enzyme linked immunosorbent assay for the determination of bovine and porcine gelatin in processed foods. Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authentication. Food Hydrocolloids 19, 221–229.ĭemirhan, Y., Ulca, P., Senyuva, H. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins. AFM, SECM and QCM as useful analytical tools in the characterization of enzyme-based bioanalytical platforms. Journal of Food Composition and Analysis 25, 83–87.Ĭasero, E., Vázquez, L., Parra-Alfambra, A. Real-time PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules. Proceedings of Second International Conference on Electrical Systems, Technology and Information 2015 (ICESTI 2015), Lecture Notes in Electrical Engineering. Influence of CTAB and Sonication on Nickel Hydroxide Nanoparticles Synthesis by Electrolysis at High Voltage. ARPN: Journal of Engineering and Applied Sciences 9(11), 2074-2077.īudipramana, Y., Suprapto, Ersam, T., Kurniawan, F. Synthesis nickel hydroxide by electrolysis at high voltage. Food Reviews International 19, 423–435.īudipramana, Y., Ersam, T., Suprapto, S., Kurniawan, F. Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors. N., Abdul Rahman, R., Othman, M., Ungku Zainal Abidin, U. Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods. Food Control 78, 297–303.Ībdullah Amqizal, H. This indicates that a modified QCM sensor is very useful and effective technique to distinguish bovine gelatin (halal) from porcine gelatin (non-halal).ĭiwasasri Pradini, Institut Teknologi Sepuluh NopemberĪbdullah Amqizal, H. The modified QCM sensor also worked well in the real sample. The measurements gave a negative frequency shifts for bovine gelatin and a positive frequency shifts for porcine gelatin. This modified QCM sensor shows good frequency response to distinguish bovine and porcine gelatin. Bovine and porcine gelatin were measured in demineralized water at pH 9. A QCM sensor was modified by depositing polyaniline/nickel compound on the surface of gold electrode QCM carried out by Layer by Layer (LbL) deposition technique. In this study, performance of a modified Quartz Crystal Microbalance (QCM) sensor to identify halal gelatin has been investigated. In turn, it lead to development of a method to identify the source of gelatin. So there is a demand to distinguish and labeling the origin source of the gelatin in any products. A Muslim community consider porcine gelatin is non-halal material which must be avoided. The similar physical appearance between bovine and porcine gelatin causes an issue for some communities like a Muslim due to awareness of halal food. Gelatin has been widely used as an additive in pharmaceutical, cosmetic, and food industry. Gelatin, Halal, Quartz Crystal Microbalance (QCM), Sensor Abstract
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