Halal Food Analysis Using FTIR Spectroscopy Combined with Chemometrics: A Review

Abstract

Abstract: Halal is an important part that was clearly regulated by Holy Qur’an and Al-Hadith. This regulation is intended to safeguard our lives, especially for Muslims. The prohibited things can present various problems arise. However, Halal is a good choice for long-term life and safer for us. Therefore, this review explains the basis of the halal analysis and the use of FTIR as one of the analytical methods in halal foods. The basis of the halal analysis involves the specified non-halal contents, where they will encourage the developed analytical methods for halal authentications. Many analytical methods developed in halal analysis include gas chromatography (GC)/gas chromatography mass spectroscopy (GC-MS), high pressure liquid chromatography (HPLC), fourier transform infra red (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 non destructive preparation.