Review: Metodologi Deteksi Bahan Tidak Halal pada Kosmetik dan Makanan

Ida Musfiroh, Muthiah Nurhaliza, Anisa Maharani

Abstrak

Kehalalan merupakan aspek penting untuk menjamin produk obat maupun kosmetik yang digunakan di masyarakat agar aman dari bahan yang dinyatakan haram secara syariat Islam. Artikel ini memaparkan berbagai metode analisis untuk mendeteksi bahan tidak halal, khususnya turunan babi seperti daging, minyak, dan gelatin dalam berbagai macam sampel. Pendekatan yang digunakan adalah studi literatur terhadap artikel ilmiah tahun 2015 hingga 2025. Sebanyak 46 artikel yang memenuhi kriteriia inklusi dianalisis dalam artikel ini. Metode yang dikaji diantaranya metode PCR dan variannya (RT-PCR, konvensional PCR, LAMP), spektroskopi (FTIR, ATR-FTIR, H-NMR, NIR), kromatografi dan Mass Spektrometri (HPLC, LC-MS/MS, GC-MS), metode cepat dan inovatif (OENS). Hasil kajian menunjukkan bahwa metode PCR memiliki sensitivitas tinggi dalam mendeteksi DNA, metode FTIR yang dikombinasikan dengan kemometrik efektif membedakan sumber gelatin, dan metode GC-MS dapat mendeteksi lemak babi dalam sampel campuran. Metode baru seperti LAMP dengan AuNP-oligoprobe juga dapat dijadikan pilihan karena dapat mendeteksi visual tanpa perlu alat mahal. Meskipun telah banyak kemajuan secara metode, penelitian mengenai autentikasi halal pada kosmetik masih terbatas dan perlu penelitian lebih lanjut. Artikel ini memaparkan keunggulan dan keterbatasan masing-masing metode agar dapat menjadi referensi penting untuk pengembangan uji kehalalan di masa mendatang, terutama kosmetik yang masih jarang diteliti kehalalannya.

 

Kata Kunci

Autentikasi Halal, Kosmetik, Makanan

Teks Lengkap:

FDF

Referensi

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DOI: https://doi.org/10.24198/mfarmasetika.v10i4.65072

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