Traditional Biotechnology Approaches in Halal Food Production: A Comprehensive Review
DOI:
https://doi.org/10.21111/atj.v9i2.15178Keywords:
Traditional Biotechnology, Fermentation, Halal, Microorganism, ThayyibAbstract
The concepts of halal and thayyib are key considerations in Muslim-majority nations. Halal and thayyib are the highest quality standards, as well as indicators of product competitiveness. This concept can be applied to all products or services consumed. Traditional biotechnology is one application of the halal and thayyib principle. Traditional biotechnology involves the activity of microorganisms, namely, fermentation. Fermented products include tape, kombucha, yogurt, bread, and tauco. These five products are well known within Muslim communities, hence the need for critical examination of their halal and thayyib aspects. In terms of halal, fermented products must ensure the halal status of the raw materials, media used, and food additives. Meanwhile, in terms of thayyib, fermented products must ensure food safety, process hygiene, and the use of high-quality raw materials, thereby allowing Muslim consumers to feel safe and confident in consuming these products. Keywords: traditional biotechnology; fermentation; halal; microorganism; thayyibDownloads
Submitted
Accepted
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author whose published manuscript approved the following provisions:
1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
