Ikawati Retty, Erwanto Yuny, Purnomo Boyke R
Doctoral Program in Islamic Economy and Halal Industry, Universitas Gadjah Mada Graduate School, Yogyakarta, Indonesia.
Department of Food Service Industry, Faculty of Economics and Business, Universitas Ahmad Dahlan, Yogyakarta, Indonesia.
Vet World. 2024 Apr;17(4):778-784. doi: 10.14202/vetworld.2024.778-784. Epub 2024 Apr 10.
Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented.
Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control.
Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental.
Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products.
参与在线食品配送服务的清真餐厅无需清真认证。通过清真标识展示的产品清真状态为消费者提供了购买依据。在线交易涉及与在线流程、支付方式及产品质量相关的潜在风险。本研究旨在确定宣称的清真标签是否与所实施的业务流程相符。
对日惹和梭罗地区Gofood肉丸合作伙伴产品进行清真认证，确定肉丸成分存在不相容情况。从日惹收集了60个肉丸样本，从梭罗收集了30个样本。在加查马达大学畜牧实验室采用热循环聚合酶链反应法进行清真认证测试，结果用于识别肉丸中的猪肉污染情况。添加猪肉或猪肉肉丸作为对照。
在梭罗和日惹地区发现有8家肉丸餐厅被猪DNA污染。追踪材料和流程（即研磨阶段）的结果至关重要，因为所有样本都应采用牛肉制作。从访谈中得知，研磨阶段的猪DNA污染是偶然发生的。
销售肉丸的餐厅致力于遵守产品标签，其产品有91.1%未受猪肉污染。清真和原牛肉标签与声明相符。本研究强调了具有可追溯性的清真认证概念，以克服肉制品中的猪肉污染问题。
