Prof. Zilhadia Develops Analysis Method for Bovine and Pork Gelatin in Soft Capsules

Ciputat, UIN News Online - In an effort to support halal pharmaceutical products, Prof. Dr. apt. Zilhadia, M.Si., Professor and Dean of the Faculty of Health Sciences (Fikes) UIN Syarif Hidayatullah Jakarta has successfully developed a new method to analyze differences in bovine and porcine gelatin used in soft capsules. This research uses a combination of High Performance Liquid Chromatography (HPLC) and Principal Component Analysis (PCA) to identify the amino acid composition of gelatin.

This research has been published in the journal Pharmaceutical and Clinical Sciences, and is an important step in ensuring that pharmaceutical products on the market meet the halal standards desired by Muslim consumers. The method utilizes precolumn derivatization and a gradient mobile phase system with acetate-phosphate dapar and acetonitrile solvents.

The results showed that, porcine gelatin had positive principal component (KU) 1 and negative KU2 values, bovine gelatin had positive KU1 and KU2 values, soft capsules from porcine gelatin had negative KU1 and positive KU2 values and soft capsules from bovine gelatin had negative KU1 and KU2 values.

However, this method still requires further refinement to be applied to soft capsules, which are on the market due to more complex formulas. A more optimized gelatin extraction method is needed so that the analysis can be performed with more precision.

This study provides important insights for the pharmaceutical industry in an effort to ensure product halalness. The findings also pave the way for further research in the development of more effective and accurate analysis methods.

More about the results of this study can be accessed through the following link: https://jsfk.ffarmasi.unand.ac.id/index.php/jsfk/article/view/1410/338 

(Ken Devina/Fauziah M./Raihan Lail)