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There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors in predicting the halal status of flavours in order to process food producers’ applications for halal certification. The development of a flavouring ontology is based on multiple references, because the auditors of halal management divisions must consult a variety of sources independently in order to determine the halal status of flavourings. The process includes 1) determining the ontology goal and scope, 2) building ontologies, and 3) evaluating the ontologies. The researcher used Protégé to design the ontologies, and Phyton was used to develop a prototype based on flavouring ontology. The developed ontology consists of four classes, nine sub-classes, and 11 relationships. The evaluation of the ontology using the prototype revealed that the majority of experts were satisfied with the information generated by the ontology in the prototype, particularly in relation to synonyms and the hierarchical structure of a flavour. However, the experts suggest improvements in terms of flavour metadata, especially on raw materials and natural occurrence data, so that the flavour information retrieved is comprehensive and accurate. [ABSTRACT FROM AUTHOR]

There has been a growing interest in halal-related ontology research in recent years, as ontology has gained recognition in the halal industry. This paper discusses the development of a flavouring ontology that will assist halal management auditors in predicting the halal status of flavours in order to process food producers’ applications for halal certification. The development of a flavouring ontology is based on multiple references, because the auditors of halal management divisions must consult a variety of sources independently in order to determine the halal status of flavourings. The process includes 1) determining the ontology goal and scope, 2) building ontologies, and 3) evaluating the ontologies. The researcher used Protégé to design the ontologies, and Phyton was used to develop a prototype based on flavouring ontology. The developed ontology consists of four classes, nine sub-classes, and 11 relationships. The evaluation of the ontology using the prototype revealed that the majority of experts were satisfied with the information generated by the ontology in the prototype, particularly in relation to synonyms and the hierarchical structure of a flavour. However, the experts suggest improvements in terms of flavour metadata, especially on raw materials and natural occurrence data, so that the flavour information retrieved is comprehensive and accurate.

Cultured meat is meat produced from stem cell biopsies of cattle. Stem cells were cultured in a bioreactor in the presence of serum to grow the flesh to maturity. Cultured meat technology originated from regenerative medical technology; however, it has been given a new lease of life to produce cultured meat as an innovative food source in the future without involving cattle breeding. This technology can reduce the negative environmental impacts of global warming, water use, soil, and unethical handling of animals. In the excitement of accepting this new technology, the halal status of cultured meat is in question, as it can be produced from embryonic stem cells and myosatellite cells, each of which can be disputed for their halal status. Additionally, the process of culturing and maturation of stem cells involves the use of an impure medium derived from animal blood. Thus, cultured meat is acceptable to Muslims only if the stem cells, medium and scaffold biomaterials used to manufacture it are from Halal sources and shall be in line with the six principles discussed in this study. The discussion is based on Halal and haram animals; Animal slaughtering; Not derived from a source of najs (impurity); Istihalah tammah (perfect substance change); Maslahah (public interest or benefit) and mafsadah (damage); and Darurat (exigency) of cultured meat)). [ABSTRACT FROM AUTHOR]