Adulteration has gained much concern in the oils and fats industry due to health and religious issues. This study assesses the effect of heating on the profiling of lard (15% and 30% lard) spiked in refined bleached deodorized (RBD) palm oil at 120 oC, 180 oC and 240 oC for 1, 2 and 3 hours. The volatile compounds released were identified using (gas chromatography mass spectrometry headspace) GC-MS-HS method. Multivariate data from GC-MS-HS were mean centred prior to Principal Components Analysis (PCA) using Unscrambler software. The result obtained from the scores plot for 30% lard and 15% lard in the RBD palm oil showed the same pattern for heating temperature at 120 oC and 180 oC. At 240 oC, both sample and control were scattered in the scores plot. However, the GC-MS-HS technique did not differentiate between 0% lard with 15% or 30% lard in RBD palm oil.
Malaysian Standard 1500:2004. (2004) . In Halal Food: Production, Preparation, Handling and Storange – General Guidelines (1st Ed.). Malaysia: Department of Standard Malaysia.
HSA (2013). Human Slaughter Association. http://www.hsa.org.uk/downloads/publications/electricalstunningdownload.pdf . Accessed on the 18th October, 2015.
JAKIM (2009). Buletin JAKIM. Bil. 12 (September – December issue).
JAKIM (2015). Fungsi JAKIM. http://www.islam.gov.my/fungsi-jakim/. Accessed on the 16th October, 2015.
JAKIM (2011). Malaysian Protocol For The Halal Meat And Poultry Productions. http://www.halal.gov.my/v2/cms/content/editor/files/File/MALAYSIAN%20PROTOCOL%20FOR%20THE%20HALAL%20MEAT%20&%20POULTRY%20PRODUCTIONS.pdf. Accessed on the 14th October, 2015.
JAKIM (2011). Procedures for Appointment of Foreign Halal Certification Bodies. http://www.halal.gov.my/v2/cms/content/editor/.../PROCEDURE_CB_final.pdf. Accessed on the 20th October, 2015.
Lembaga Pengkajian Pangan Obat-obatan Kosmetika Majlis Ulama Indonesia (LPPOM – MUI) (2011) Indonesia Halal Directory. Jakarta: Novartis.
Maheran, N.M.N. & Bidin, C.F.F.M.I. (2009) Positioning Malaysia as Halal-Hub: Integration Role of Supply Chain Strategy and Halal Assurance System. Asian Social Science Journal 5(7): 44-52.
Malaysian Standard (MS 1500:2009). 2009. In Halal Food: Production, Preparation, Handling and Storage – General Guidelines (2nd Ed.). Malaysia: Deaprtement of Standard Malaysia
Panduan Umum Sistem Jaminan Halal. (2008).Jakarta: LPPOM-MUI
n.a. 2014. Halal Assurance System 23000. Jakarta: LPPOM-MUI
n.a. 2014. Halal Assurance System 23103. Jakarta: LPPOM-MUI
Nawai, N., Nooh, M.N., Ridzwan, N., Dali, S.M. & Mohammad, H. (2007) An Exploratory Study on Halal Branding Among Consumers in Malaysia: Factor Analysis Technique. Journal of Muamalat and Islamic Finance Research 4(1): 19-44
IMZI. (2010) Peran Majelis Ulama Indonesia (MUI) dalam Menanggulangi Masalah-masalah Umat. Jakarta:MPA (Master of Public Administration)/282
Rahman, L.A. (2009) Isu Halal Tiada Penghujung. Melaka: Alambaca Sdn Bhd. pp. 1-7.
Zakiah, S., Hayati, I.A. & Himmah, K.N. (2014) Understanding the Development of Halal Food Standard: Suggestion for Future Research. International Journal of Social Science and Humanity 4(6): 482-486.