Abstract
Holy Qur’an and Al-Hadith said that halal food was an important part of Muslims. Regulation of halal foods intended for the safeguard of Muslims lives. Some prohibited things can present various problems. So, halal products can be good choice for the long-term future. This review explains the basis of halal products analysis and the use of FTIR as one of the methods for halal products analysis. The basis of the halal analysis involves the specified non-halal contents, which will encourage the development of analytical methods for halal product authentications. Many analytical methods developed in the halal food analysis include gas chromatography (GC)/gas chromatography-mass spectroscopy (GC-MS), high-pressure liquid chromatography (HPLC), Fourier transform infrared (FTIR), electronic nose (e-nose), real-time polymerase chain reaction (RT-PCR), etc. Based on this review, FTIR spectroscopy combined with chemometrics is a good method for halal food analysis because it provides an appropriate result, and it is a simple method and a nondestructive preparation.
Keywords: Halal food, FTIR, authentication, chemometrics, adulteration, appropriate method.
Graphical Abstract
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