Development of Gelatin from Halal and Alternative Sources: A Review

Authors

• Farhani Ahmad, School of Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, MalaysiaFollow
• Musfirah Azmi, School of Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, MalaysiaFollow
• Nurhamieza Md Huzir, School of Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, MalaysiaFollow
• Norhidayu Muhamad Zain, Academy of Islamic Civilization, Faculty of Social Science and Humanities, Universiti Teknologi Malaysia, MalaysiaFollow

Abstract

Gelatin is a common ingredient used in various industrial sectors including food and beverage, cosmetic, pharmaceutical as well as biomedical. Due to inexpensive processing cost and shorter processing time, porcine becomes the main source of gelatin. Thus, the application of this ingredient creates several problems especially issues related to its halal status among Muslim community. The present study aims at reviewing the development of gelatin from halal sources and their potential as alternatives to substitute the sources of non-halal gelatins. The applications of gelatin in food industry and the current issues on halal gelatin have been discussed in detail. The halal source of gelatin required intense study due to prominent demand of it not only in food industry but also in pharmaceutical industry. The development of halal gelatin provides Muslim alternatives and choices to consume gelatin as food and pharmaceutical products and yet complying with Islamic obligations

First Page

56

Last Page

62

Recommended Citation

Ahmad, Farhani; Azmi, Musfirah; Huzir, Nurhamieza Md; and Zain, Norhidayu Muhamad (2021) "Development of Gelatin from Halal and Alternative Sources: A Review," Nusantara Halal Journal: Vol. 2: No. 2, Article 2.
DOI: https://doi.org/10.17977/um060.2021v2p056-062
Available at: https://citeus.um.ac.id/nhj/vol2/iss2/2