UNAIR NEWS (UNAIR) once again hosted a key national dialogue through the KHAIR National Seminar, held on Tuesday (June 25, 2025), at the Ternate Hall, ASEEC Tower, Dharmawangsa-B Campus.
One of the seminar檚 main features was a presentation by the National Research and Innovation Agency (BRIN), delivered by Dr. Satriyo Krido Wahono, Head of the Center for Food Technology and Process Research (PRTPP) under BRIN檚 Agricultural and Food Research Organization. Dr. Wahono, a senior food chemical technology researcher, introduced BRIN檚 latest innovations in halal research.
He highlighted Indonesia檚 strong potential to become a global halal leader, supported by its diverse biological resources and a growing public demand for safe, high-quality, and halal-certified products. Achieving this, he said, requires a well-developed and collaborative halal research ecosystem.
淗alal research goes beyond certification攊t includes the mastery of detection technology, halal material engineering, and scientifically validated methods that respond directly to industry and public needs, he explained.
Focus on halal detection and ingredient substitution
BRIN檚 halal research is currently centered on two key areas: halal detection and non-halal ingredient substitution, particularly in processed foods. The detection technologies include DNA-based methods like Real-Time PCR and LAMP, as well as non-DNA approaches such as metabolomic LC-HRMS and computer vision.
These methods aim to provide rapid, accurate, and affordable detection tools suitable for field use攅specially by small businesses and the food industry. One such innovation is a portable Vis-NIR (Visible Near Infrared) detector, which allows for non-destructive meat authentication without requiring a laboratory.
In addition, BRIN is developing halal alternatives to non-permissible ingredients like pork-derived gelatin and collagen. Potential substitutes include goat skin, marine fish, and plant-based sources like seaweed and sorghum. Research on seaweed-based hard and soft capsule formulations is currently in industrial testing.
Developing halal products: Plant-based meats, local probiotics, and flavoring
BRIN is also exploring a range of halal product innovations, including plant-based meat analogs made from benguk (Mucuna beans) and sea lettuce, providing nutritious halal protein alternatives. In partnership with Andalas University檚 Faculty of Animal Science, they are also developing artisanal probiotic cheeses made with local kefir cultures.
Dr. Wahono underscored the importance of multi-sector collaboration in advancing halal research. PRTPP BRIN currently partners with over 50 companies and 20 universities, including PT Indofood CBP, PT Rumah Keju Jogja, Universitas Gadjah Mada, Universitas Diponegoro, and Universitas Trunojoyo Madura. BRIN also works closely with key institutions such as BPJPH, BAZNAS, BAPANAS, and KNEKS.
Through programs like the Grassroots Innovation Facilitation (FIAR) and Research-Based Startups (PPBR), BRIN promotes the practical application of research among microenterprises and the general public. By mid-2025, over 2,200 training and dissemination events have engaged more than 450,000 participants across 98 cities and districts in Indonesia.
Toward global halal hub
Looking ahead, Dr. Wahono stated that BRIN檚 halal research will focus not only on product and technology development but also on aligning inter-agency regulations. A priority is streamlining halal certification and product licensing攅specially for MSME food products.
淚f we want to position ourselves as the global halal hub, we must lead in technology, develop market-driven research, and expand access for local entrepreneurs, he said.
UNAIR檚 role as a facilitator of knowledge and strategic partner in the halal economy was evident throughout the seminar. The KHAIR National Seminar reaffirmed that synergy among researchers, academics, and industry players is key to elevating Indonesia檚 standing in the global halal sector.
Author: Febriana
Editor: Ragil Kukuh Imanto
