Analisis Proses Sertifikasi Halal dan Kajian Ilmiah Alkohol sebagai Substansi dalam Khamr di Lembaga Pengkajian Pangan, Obat-Obatan, dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI)
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Halal aspect is being developed today which are showed by the advancement of halal certification process, especially in Indonesia, and scientific study based on Islamic literature. The analysis of halal certification process is done based on product criterias and stages of halal certification process. In addition, scientific study about alcohol as a substance in khamr based on Hadis Rasulullah is done by analysis of simulated five successive days fermentation of fruit juice (nabidh). The results for analysis of halal certification process show that there are influence of product criteria and stages againts time (days) of certification process which are continue with Duncan method as further test. Average of certification time (days) which is appropriate with the target by LPPOM MUI is only in criteria low risk (LR) and risk (R). Average of certification time also show the longest and the shorthest time of the stages. On the other side, research of scientific study gives several compounds were detected in five succesive days fermentation of three fruit juices (nabidh), such as fructose, glucose, sucrose, ethanol, malic acid, tartaric acid, citric acid, and acetic acid. The compound which has the strongest correlation and has the most significance with the time of fermentation is ethanol. Further more, the influence of the fermentation time againts ethanol concentration was gave in second day (grape juice), third day (date juice), and first day (apple juice). The fermentation patterns of ethanol in the three fruit juices (nabidh) are separate in two clusters that show the high similarities in level amounts 95.7563 and 99.7976. Mathematical model of fermentation also were done for sugar, ethanol, and acid of each fruit juice by dinamic system model. Ratio of sugar, ethanol, and acid fraction in three fruit juices have almost the same pattern.