Kuala Lumpur- An internship research about halal food at INHART (al Institute for Halal Research & Training) was a collaboration program between the Pharmacy Faculty of Universitas Ahmad Dahlan and International Islamic University Malaysia (IIUM). The internship research was attended by Mustofa Ahda M.Sc., with a theme of “bovine albumin serum encapsulation on nano gelatin,” and Warsi, M.Sc., Apt. with “the comparison of gelatin extraction from fish bones between conventional and High-Pressure Processing (HPP) methods.” The internship was conducted from 10 April to 9 May 2018. The study was supervised by Prof. Dr. Irwandi Jaswir (vice dean of the academic, research, and publication department of INHART and an IIUM lecturer), accompanied by his two students taking a doctoral program (Deni Subaru, S.Si., M.T, and Nurlina).

A Pharmacy Faculty lecturer of Universitas Ahmad Dahlan was doing an internship concerning halal food at the International Institute for Halal Research & Training (INHART) supervised by Prof. Dr. Irwandi Jaswir

The research internship is expected to be developed in the Pharmacy Faculty of Universitas Ahmad Dahlan. Gelatin is produced from collagen (protein) hydrolysis in acid, base, or enzymes. It is an essential ingredient of food additives. In the pharmacy industry, gelatin is the main ingredient of making capsules, soft capsules, tablets, coated tablets, and encapsulation. Gelatin is usually sourced from pork (non-halal). Conversely, fish is a halal gelatin alternative. The results can be continued and developed in the Pharmacy Faculty of Universitas Ahmad Dahlan, expected to provide solutions for halal-sourced gelatin in the food and pharmacy industries. (Warsi)