 *Corresponding author.

Email: nur.aini@unsoed.ac.id

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1071 - 1081 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Formulation of low-fat cheese analogue from sweet corn extract using papain

and lime extract as coagulant

1*Aini N., 1Sustriawan, B., 1Prihananto, V., 2Sumarmono, J., 1Ramadan R.N. and
1Romadhon, D.

1Department of Food Science and Technology, Jenderal Soedirman University, Jalan Dr. Soeparno,

Purwokerto, 53123, Central Java, Indonesia
2Department of Animal Husbandry, Jenderal Soedirman University, Jalan Dr. Soeparno, Purwokerto,

53123, Central Java, Indonesia

Article history:

Received: 24 November 2019

Received in revised form: 13

January 2020

Accepted: 15 January 2020

Available Online: 24 March

2020

Keywords:

Cheese analogues,

Corn extract,

Low fat,

Carotenoid

DOI:
https://doi.org/10.26656/fr.2017.4(4).395

Abstract

Cheese is not only created using cow's milk and can also be made from a mixture of

vegetable extracts, including corn extract. Cheese from corn extract has the advantages of

low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of

cheese analogue, while maltodextrin functions to increase volume and total solids for

greater yield. The objectives of the present study was 1) to optimize the formula

composition between lime extract, papain, and maltodextrin to create a cheese analogue

from sweet corn extract with high yield and protein as well as good sensory properties, 2)

to study the physicochemical and sensory characteristics of the cheese analogue using the

optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese.

The experimental design involved response surface methodology with three factors (lime

extract, papain, and maltodextrin). The results of the study produced the optimal cheese

analogue formula from corn extract with the addition of lime extract (2.283%), papain

(0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a

yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content

of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has

sensory characteristics of soft texture, the ability to spread evenly, the typical color of

cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein

content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g;

while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%,

total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be

used as a raw material for producing low-fat cheese analogues.

1. Introduction

Cheese is not only used in bakery products but also

used in various other types of culinary items such as for

appetizers, entrees, desserts, and various snacks. Grated,

sliced, and liquid cheeses have been developed for

various purposes in the modern food industry. A trend of

increasing cheese popularity has led to an increased

demand for cheese. In order to satisfy the increasing

demand for cheese, products are developed from

ingredients other than cow's milk. This product is called

cheese analogue or imitation cheese. Cheese analogue is

a type of cheese product, with fat, milk protein, or both

being replaced in part or entirely by non-milk

components, especially from vegetable ingredients (e.g.

apricots, sunflower seeds, or other plants) (Cunha et al.,

2010; O’Riordan et al.,  2011; Mohamed and Shalaby,

2016). The fat originating from milk is replaced by

vegetable oil or fat in cheese analogue production,

resulting in saturated fatty acid levels being very low,

thus reducing the risk of cardiovascular disease among

consumers (Liu et al., 2008; Tuntragul et al., 2010).

Sweet corn extract can be processed into yogurt (Aini,

Prihananto, Wijonarko, Astuti et al., 2017); therefore, it

is assumed that it can also be processed into cheese

analogue. The production of cheese analogue from corn

extract is not commonly performed; as such, there is

room for development in cheese analogue production

using corn extract. According to Aini, Prihananto,

Wijonarko, Astuti et al. (2017), corn extract has low fat

content and high beta carotene. The cheese analogue

https://orcid.org/0000-0002-7076-4300

https://orcid.org/0000-0002-9408-8298

https://orcid.org/0000-0003-4943-6051

https://orcid.org/0000-0001-8269-4189

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from corn extract produced the expected low in fat and

have high levels of beta carotene as the benefits of its

products.

The technique of making cheese through direct

acidification can produce soft white cheese that can be

consumed without going through the ripening process

(González et al., 2018). This technique can produce soft

cheese, high meltability, and good stretchability (i.e.

forming fiber when stretched, making it suitable for use

in making pizza and as cheese spread). However, the

exploration of direct acidification techniques remains

very limited. In this technique, the acidification stage is

typically performed through the addition of organic

acids, such as vinegar, lactic acid, or citric acid (Aini,

Prihananto, Sustriawan et al., 2019). Research on direct

acidification techniques remains very limited. High

acidity fruit extracts can also coagulate milk in the

production of soft cheese (e.g. lime and pineapple)

(Sumarmono and Suhartati, 2016; Aini, Sustriawan,

Prihananto et al., 2019).

The cheese production process typically involves

using the enzyme rennet as a coagulant (Hashim et al.,

2011). Rennet enzymes used as coagulants of cheese are

very expensive, and their availability is limited; as such,

an alternative to the rennet enzyme is required.

According to (Mahajan and Chaudhari, 2014), in order to

reduce dependence on rennet enzymes, vegetable extract

can be used as a substitute. An ingredient that can be

used as a substitute for rennet enzyme is papain (Aini,

Prihananto, Sustriawan et al., 2019). The use of papain

in cheese production is expected to replace the rennet

enzyme in order to reduce production cost.

Moreover, the addition of fillers such as

maltodextrin can increase the yield of cheese. According

to (Moser et al., 2017), maltodextrin functions to

increase the volume and raise the total solids of the

material to increase yield. Thus, the addition of

maltodextrin as a filler in cheese analogue can increase

its yield (Aini, Prihananto, Sustriawan et al., 2019).

The objectives of this study were: 1) to optimize the

formula composition between lime extract, papain, and

maltodextrin to create a cheese analogue from sweet corn

extract with high yield and protein as well as good

sensory properties and 2) to study the physicochemical

and sensory characteristics of the cheese analogue using

the optimal formula.

2. Materials and methods

2.1 Materials

The main ingredients used in this study were sweet

corn and lime obtained from the local market in

Purwokerto, Indonesia; fresh cow's milk (moisture

content of 86%, protein content of   3%, and fat content

of 3.2%) from the Experimental Farm, Jenderal

Soedirman University, Purwokerto, Indonesia;

commercial papain (Paya); and Lactobacillus casei (in

the form of liquid) from the Indonesian Institute of

Sciences, Cibinong, Indonesia. The main tools used were

blenders (Miyako), analytical balance (AND), an oven

(Memmert), presses, a spectrophotometer (Shimano UV-

VIS 1800), a refractometer (Atago), and a pH meter.

2.2 Formulation and characterization of the initial

products

This research was performed in three stages, namely:

formulation and characterization of the initial products,

determine the optimal formula, and optimization stage.

We followed the method of Aini, Prihananto, Sustriawan

et al. (2019) with modification. The first stage aimed to

determine the lower and upper limits of the concentration

of the independent variables. Determination of the lower

limits was based on trial and error, while the upper limits

were determined through the organoleptic test. The

experimental design of this study involved RSM with

three independent variables (the concentrations of lime

extract, papain, and maltodextrin). Each factor had a

lower limit (1%, 0.018%, and 5%) and an upper limit

(3%, 0.022%, and 15%). The determination of variations

in formula combinations using the RSM method was

assisted by Design Expert 11 software. Based on the

results of Design Expert 11 calculations for three

independent variables, 20 variations of formula were

obtained. In this stage, each response was tested using

quadratic model equations. Based on the test results of

variance (ANOVA) when the p-value less than 0.05

indicates a real effect (significant), which means that the

model represents the independent variable in influencing

the response.

2.3 Determine the optimal formula

In the second stage, the optimization process was

performed to determine the formula with the optimal

response. In this section, it is determined criteria that

include variables and each response that influences. The

optimized components included the research factors

(concentrations of lime extract, papain, and

maltodextrin) and variables observed in stage I (moisture

content, yield, soluble protein, soluble solids, pH, and

fat).  At this stage, the expected criteria for each variable

are set by determining the level of importance and the

target values.  Yield, soluble solids and protein content

have a higher importance level (5) than pH, water

content and fat content (importance level 3).

Target values can be minimized, maximized, or in

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range, depending on the desired value. The components

of maltodextrin, papain, and lime extract were optimized

with a target range so that the values at the lower and

upper limit concentrations have the same opportunity to

be selected in determining the optimum formula.

Moisture content is optimized in ranged because the

moisture content of cheese analogues ranged between

63.5 and 68.3%, which is within the range of moisture

content for fresh cheese (55-80%) (Lee et al., 2015).

Expected texture in spreadable cheese analogue is semi-

solid. Moisture content that is too low can produce a

hard texture, while moisture content that is too high

cause the texture of the cheese to be runny and difficult

to solidify when applied. The yield and protein content

were optimized for a maximum target range. The fat

content of cheese analogue was optimized for the

minimum targets because it was expected to contain less

fat. Also, pH was optimized for the target range so that

the produced cheese analogue would be less sour, but

remain within the isoelectric point range to obtain the

maximum yield.

2.4 Optimization stage and verification

From the previous stage, 10 optimum formulas are

obtained, but only three optimum formulas that have the

highest desirability values are taken for this stage.

Optimization was performed in order to achieve the

optimal cheese analogue formula (Bezerra et al., 2008).

At the optimization stage using Response Surface

Methodology also obtained predictive value for each

variable.

The three optimum formulas were verified in this

stage. The verification phase is done by comparing the

results of analysis in the laboratory with the predicted

value of the response generated from the response

surface methodology method. The three optimum

formulas were also analyzed for sensory properties using

ranking test. The tests were performed by twenty trained

panelists using a ranking test based on sensory

properties. Panelists are asked to rank products based on

sensory qualities (color, aroma, taste, ease smeared and

preferences). Products with the best sensory quality are

ranked first. Rank test results were analyzed using

ANOVA and when significant difference followed by

the least significant difference test level 5%.

Three formulas obtained were then analyzed for

effectiveness index to get the best product. Determining

the best optimum formula is based on the chemical and

sensory performed using the index effectiveness

(DeGarmo et al., 2003). The best products are then

analyzed levels of protein, fat content, total carotene, and

cholesterol.  The same analysis was also conducted on

spreadable cheese from cow's milk. The two products

were compared using LSD test.

2.5 Cheese analogue production

Cheese analogue was prepared based on previous

research by Aini et al. (Aini, Prihananto, Sustriawan et

al., 2019) with slight modifications. Corn extract is made

from corn and water in a ratio of 1: 2 which is mashed

using a blender for 3 minutes, then filtered. Corn extract

then mixed with cow's milk (ratio 1: 1) pasteurized at

72oC for 30 minutes, after which it was cooled to 30oC.

The next step is the addition of 1 mL starter (in liquid

form), 2 grams of CaCl2 and 30 grams of sugar per 500

mL of corn extract and cow’s milk. Subsequently, the

mixture was incubated at 30°C for 2 hours. The next step

is the addition of lime extract, papain and maltodextrin

and stir until homogeneous, then allowed to stand 30

minutes.  The mixture of materials that have undergone

coagulation is inserted into the filter cloth and pressed.

Pressing is done at 30oC until all whey and curd are

separated. The next step is the addition of salt (1%) and

sugar (6%) and then do the blanching at 40°C for 15 s.

Cheese analogue from corn extract is ready to be

analyzed.

2.6 Analysis of cheese analogue

The cheese analogue was analyzed for yield (Aini,

Sustriawan, Prihanato et al., 2019), pH using pH meter

(Oboh and Imafidon, 2018), soluble solids (Dhanraj et

al., 2017), moisture content (AOAC, 2005), protein

content (AOAC, 2005), and fat content (AOAC, 2005).

The three best products were analyzed for sensory

properties using the ranking method.  The best products

are then analyzed levels of protein, fat content, total

carotene using AOAC 970.64 (Hoffmann et al., 2017)

and cholesterol

The yield is the ratio between the cheese analogues

and the ingredients. The determination of actual yield

requires measurement of the weight of production inputs

and outputs (Badem and Ucar, 2016). The actual yield

may then be calculated using the following equation:

Moisture content was analyzed using the AOAC

method (AOAC, 2005) as follows: 1-2 g of sample is

weighed and placed in a bowl that has been dried. Then,

the sample and bowl were dried in a 105oC temperature

oven until a constant weight was obtained. Moisture

content is the difference between the weight of the

starting material and the weight of the final material after

drying.

The pH was assessed out using pH meter (Oboh and

Imafidon, 2018). The pH meter was standardized using a

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buffer solution with a pH of 4.0 and 7.0. pH readings

were taken after 10 mins stabilization. Then, a 10% w/v

suspension of the sample was prepared using distilled

water. The mixture was mixed vigorously by manual

shaking, and pH was measured using a functional pH

meter (Extech instruments, model DO700, China).

Determination of soluble solids is carried out using a

refractometer (Cunha et al., 2010). The measurement

method is as follows: the sample is stirred until

homogeneous, then filtered through filter paper. The

filtrate is collected, then taken and dropped on the

refractometer prism. Read scale on the tool, and then

converted to the value of the refractive index of soluble

solids.

Soluble protein was analyzed using the method of

Lowry-Folin as follows: 0.1-1 g of sample was dissolved

in 100 mL of distilled water. Then, 1 mL of the sample

was taken and placed in a test tube. Then, 5.5 mL of

copper sulphate was added and left for 10-15 mins at

room temperature. Thereafter, 0.5 mL of Folin

Ciocalteau was added to each of the test tubes, which

were immediately beaten quickly and evenly. The

solution was left for 30 mins until a blue color was

formed. The intensity of blue was measured by its

absorbance using a spectrophotometer at a wavelength of

600 nm. The calculation of soluble protein levels was

determined using the standard bovine serum albumin

curve.

Fat content measurements were performed using a

soxhlet extractor as follows: 2-5 g of finely ground

sample wrapped in filter paper was inserted into a

soxhlet extraction tube. Then, a fat dish and extraction

tube are installed on the distillation apparatus. The

soxhlet extractor that was filled with solvents was then

drained with cool water and the appliance was turned on.

Extraction was performed for 4-5 hrs. Then, the solvent

was separated from the fat, while the fat-filled dish was

dried in an oven at 100-105oC for 30 mins. The residual

weight in the fat dish is expressed as fat weight.

Total carotene was analyzed using AOAC 970.64

(Hoffmann et al., 2017). Samples of 2.5 g and 15 mL of

a mixture of solution (hexane: acetone: ethanol: toluene

in a ratio of 10: 7: 6: 7) were mixed using vortex for 1

min. After that, add 1 mL of potassium hydroxide in

10% methanol, and stir for 1 min. The next stage is

heating the water bath at 56oC for 20 min. After that it is

allowed to stand at room temperature for 1 hr, then add

15 mL of hexane and 29 mL of 10% sodium sulfate

solution. After 1 hr, absorbance was taken at 450 nm.

Standard curves are made using beta carotene (Sigma-

Aldrich) dissolved in hexane.

Cholesterol was analyzed using Beyer and Jensen

method (Osman and Chin, 2006). The sample was

saponified using 2% alcoholic KOH for an hour. After

that, the unsaponified fraction was extracted with 10 mL

hexane twice. The extracts were collected and washed

with 5 mL distilled water. The next, extract was heated

in water bath at 45oC until dry. The dried extracts diluted

in 3 mL glacial acetic acid and added with 2 mL of

FeCl3. The suspension is read on a spectrophotometer at

565 nm. The standard solution is prepared by making a

solution of cholesterol at concentrations of 0, 0:03, 0:15,

0:30 and 0.60 mg/mL cholesterol than standard

cholesterol (Sigma Chemical).

3. Results and discussion

3.1 Characterization of the initial product

Cheese analogue yields ranged from 17.1 to 22.9%.

This yield is greater than the yield of cheese from cow’s

milk (Sumarmono and Suhartati, 2016), which is 7.75 –

10.29%. Based on quadratic models, the yield was a

significant effect (p<0.05). Notably, increasing papain

and maltodextrin concentrations increased the yield of

cheese analogues (Figure 1). Papain is a protease enzyme

that can break down casein in milk. According to

Fernández-Lucas et al. (2017), papain interferes with

kappa-casein to form para-kappa-casein. Papain cuts the

peptide bond between phenyl and methionine in the

kappa-casein, damages its structure, and produces para-

kappa-casein—which has a hydrophobic portion. Then,

when pH approaches the isoelectric point, casein joins

and agglomerates. This casein can be joined due to the

interaction of the hydrophobic portions of the kinetic

kappa. The presence of calcium in milk aids the

coagulation process as a bridge between micelles.

The addition of maltodextrin increases cheese

analogue yield because, according to (Jittanit et al.,

2010), maltodextrin serves as an enhancer and filler in

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Figure 1. Cheese analogue yield was influenced by papain and

maltodextrin concentration

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order to increase yield. This result is similar to that of

other studies (Dhanraj et al., 2017) highlighting that

maltodextrin addition increases the yield of mozzarella

cheese analogue. Cheese analogue has previously been

produced from corn extract, and the addition of will

increased its yield (Aini, Prihananto, Sustriawan et al.,

2019).

According to Hjalmarsson (2015), the most

important factor affecting yield is the composition of

milk—particularly the concentrations of fat and caseins.

Casein forms the continuous paracasein network and

occludes the fat and moisture phases. Moisture

contributes to cheese yield directly by weight and

indirectly by containing soluble solids. The contribution

from fat results in moisture content increasing with

increased fat content. On its own, fat has low water-

holding capacity, though it impedes syneresis when

occluded in the casein network. Fat globules physically

limit the aggregation of paracasein, resulting in less

matrix contraction and reduced moisture expulsion (Al-

Baarri et al., 2018).

According to Ogunlade et al. (2019), pH also has an

influence on yield. This can be explained through the

effect that pH has on the casein matrix. At pH values

above 5.1, the casein matrix is in intact form, whereas at

pH below 4.8, casein will be hydrolyzed. A

disintegrated, looser matrix can influence the yield and

the texture of cheese analogue because of high water

levels can maintain texture. This cheese analogue has a

pH of 4.8 to 6.0; as such, pH does not significantly affect

yield in this case.

Increasing the concentration of lime extract

decreases the pH of cheese analogue; however, the

addition of papain and maltodextrin does not affect the

pH value. The lowest pH value observed in this study for

cheese analogue was 4.8, while the highest value was 6.3

(Figure 2).

The effect of the lime extract on pH was lime

contains citric and ascorbic acid. The citric acid content

in lime has an acidic pH range of 2.48-2.5 (Chaudhari

and Pathan, 2015). According to Grassi et al. (2014), if

milk—which has a pH range of 6.5-6.8—and the lime

extract is added in increasing concentrations, it will

reduce the pH of the milk to near the isoelectric point.

Decreasing the pH of milk causes the release of calcium

ions from calcium caseinate due to the availability of

increasing H ions, which can break down calcium

phosphate compounds. The rupture of calcium phosphate

compounds causes the stability of casein to falter so that

coagulation occurs.

Maltodextrin has no effect on pH. According to

Farimin and Nordin (2009), maltodextrin originates from

oligosaccharide compounds that contain a large hydroxyl

(OH) group capable of neutralizing acidic properties. If

the pH value is neutral, the process of milk casein

agglomeration will be inhibited because protein

agglomeration can only occur under acidic conditions.

However, in this study, pH values tended to be acidic;

therefore, the casein protein could still agglomerate.

Soluble solids consist of sugars, pigments, organic

acids, and proteins. The soluble solid range of cheese

analogue was 11-18°Brix. The addition of maltodextrin

was in line with an increase in soluble solids (Figure 3).

Maltodextrin includes fillers that have a high total

soluble solid value. According to Jittanit et al. (2010),

the properties possessed by maltodextrin are rapidly

dispersed and have high solubility that causes high levels

of soluble solids. Therefore, an increase in the

concentration of maltodextrin will increase soluble solids

of cheese. This is congruent with results from Farimin

and Nordin (2009) in the drying of purple sweet potato

flour, which exhibited an increase in soluble solids due

to maltodextrin being able to disperse in water.

Increased papain concentration increases moisture

content, as shown in Figure 4. The moisture content of

cheese analogue ranged from 63.5 to 68.3%. According

to Codex 275-2011, cream cheese has a high moisture

content (over 67%). Papain cuts the peptide bonds

between phenyl and methionine in the kappa-casein,

thereby damaging the structure and producing para-

kappa casein, which has a hydrophobic portion (Farimin

and Nordin, 2009). This hydrophobic portion is insoluble

in water; therefore, as the concentration of papain

increases, water content should be lower due to the

peptide bonds being increasingly cut. However, the work

of the papain enzyme also depends on the substrate

(casein). Therefore, if casein content is low, a small

amount of cut peptide bonds causes the water content to

be high. Water content can also be influenced by other

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Figure 2. The pH of cheese analogue was influenced by the

concentration of papain and lime extract

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factors, namely pasteurization. According to Rizzolo and

Cortellino (2017), the pasteurization process results in a

decrease in moisture content during the process, as the

water content in milk will evaporate.

Cheese analogues exhibited protein content ranging

from 7.05 to 18.18%. Notably, increasing the

concentration of lime extract increased the soluble

protein content (Figure 5). Adding lime extract to protein

caused cheese casein to agglomerate. When lime is

added, the pH of the milk is reduced, and the casein

coagulation process occurs. According to Shah et al.

(2010), casein is easy to settle at the isoelectric point (pH

4.6-5.0). The addition of acid results in the addition of

H+ ions, which will neutralize proteins and achieve

isoelectric pH, thus making the proteins hydrophobic

(Ah et al., 2015). At the isoelectric point, water is

separated and protein will bind between its own contents,

forming a fold and resulting in coagulation.

Protein solubility will increase if excessive acid

treatment is performed, since according to Pang et al.

(2016)—positive ions in acids that cause proteins

(initially neutral or zero) to be positively charged. The

further that the acidity of the protein solution is from the

isoelectric point, the more soluble it will be. The

observed protein level (22.9%) of cheese analogue

produced by regulating the acidity of lime juice was

lower than that of cheese produced from cow's milk

(Razig and Babiker, 2009). This is because cow milk has

a higher protein content of 16.5% (Colmenero and

Broderick, 2006) compared to sweet corn (5.9%)

(Almodares et al., 2009). The greater the addition of

maltodextrin, the more soluble protein will present. This

is due to maltodextrin having good consistency and

stability, as it can bind water-soluble proteins even in

small amounts (Akhtar and Dickinson, 2007).

The lipid content of cheese analogue was 2.34 to

5.95%. Figure 6 shows that increasing the extract of lime

will increase the fat content of cheese analogue.

According to Seth and  Bajwa (2015), the addition of

acid during cheese production will increase fat-binding

capacity. This is because the addition of acid can lead to

the coagulation of the proteins that form fat globules.

The protein coagulation process occurs in the presence of

acids, resulting in an increased fat-binding capacity as

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Figure 3. Soluble solids in cheese analogue from corn extract

was influenced by the papain and maltodextrin concentration

Figure 4. The moisture content of cheese analogue was

influenced by papain and maltodextrin concentration

Figure 5. The protein content of cheese analogue was

influenced by lime extract and maltodextrin concentration

Figure 6. The fat content of cheese analogue was influenced

by concentrations of lime extract and papain

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more acid is added.

Furthermore, fat content tends to increase with the

addition of papain (Figure 6). According to Fernández-

Lucas et al. (2017), papain exhibits proteolytic activity

during the milk coagulation process, which causes the

phospholipid-protein layer to be damaged. As a result,

fat globules will be trapped at the point of protein

clumping and eventually unite with the curd.

According to Thorning et al. (2016), the fat content

found in cheese is heavily dependent on the type of milk

and other ingredients used as raw material for cheese

production. The low-fat content of cheese analogue in

this study is due to the basic ingredients of cheese that do

use cow's milk but rather corn extract. According to

Aini, Prihananto, Wijonarko, Astuti et al. (2017), sweet

corn has a fat content of 1%, while milk fat content is

3.4%. This causes the fat content of corn-based cheese

analogue to be relatively low. According to Mohamed et

al. (2017), substituting milk fat with vegetable fat

changes the nutritional profile of cheese analogue,

making it lower in cholesterol and the composition of

saturated and unsaturated fatty acids.

The cheese analogue in this study included low-fat

cheese, which has lower fat content compared to full-fat

cheese (Wang et al., 2016). Based on wet weight, full-fat

cheese in fresh form has a fat content of 24.5%. Based

on the fat content of cheese analogue, it can be

concluded that fat content is generally in accordance

with the USDA (2001) suggestion (below 5%).

This cheese analogue has 472-1146 ppm of beta-

carotene. Moreover, levels of maltodextrin, lime, and

papain do not affect the levels of beta-carotene in cheese

analogue. This level of beta-carotene is comparable to

Kareish cheese, which is fortified with 1 to 1.5% of

Spirulina platensis, which has beta-carotene levels of

600-1020 ppm (Mohamed and Darwish, 2017).

3.2 Formula optimization and verification of the

optimum formula

Based on the optimization phase, three formulae

were obtained that had the highest desirability value and

according to the objectives of this study. Cheese

analogue formula I was made with the addition of 15%

maltodextrin, 2.283% lime extract, and 0.022% papain.

Formula II was produced from sweet corn with the

addition of 15% maltodextrin, 2.178% lime extract, and

0.022% papain. Formula III made with the addition of

15% maltodextrin, 2.39% lime extract, and 0.022%

papain.

The testing accuracy results for these three formulae

are presented in Table 1. Based on the verification results

of Formula I, II and III, all responses were deemed

appropriate and within the prediction interval range.  The

results of sensory testing are presented in Table 2. The

cheese with a minimal yellow color was the best choice

among panelists. Panelists chose formula II as the best

color, since it has a yellowish-white color. According to

Ben-Amira et al. (2017), cheese made from cow's milk

without coloring will produce cheese that is yellowish-

white. Yellow comes from fat-soluble carotene pigments.

However, the fat content of cheese analogue is low, thus

the fat-soluble carotene pigments levels are also low.

Therefore, white is the more dominant color among the

cheese analogues.

Products with the best aroma are those possessing

the maximum or strongest distinctive cheese aroma.

Based on the analysis of various rankings, results from

tests of aroma were not significantly different among the

three optimum formulae. The distinctive aroma of cheese

originates from the fatty acids found in milk (Villalobos-

Chaparro et al., 2018). According to Everard et al.

(2007), a change in dairy products such as cheese is

caused by the fermentation of lactose, citrate, and other

organic compounds into various acids, esters, alcohols,

flavor-forming compounds, and volatile aromas.

However, the use of lime ingredients can affect the

distinctive aroma of spreadable cheese analogue.

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Formula I Formula II Formula III
Response Actual

data
Predictive

value
Verification

Actual
data

Predictive
value

Verification
Actual
data

Predictive
value

Verification

Moisture Content
(%)

65.692 66.33 Appropriate 65.329 66.388 Appropriate 62.083 64.001 Appropriate

Yield (%) 21.178 21.757 Appropriate 20.314 21.745 Appropriate 20.456 21.778 Appropriate

Soluble solids
(oBrix)

14 16 Appropriate 14 16 Appropriate 14 16 Appropriate

Soluble protein
(% db)

11.223 13.439 Appropriate 13.516 13.255 Appropriate 14.078 13.593 Appropriate

pH 5.4 5.4 Appropriate 5.4 5.5 Appropriate 5.3 5.4 Appropriate

Fat (% db) 4.344 3.718 Appropriate 4.553 3.6527 Appropriate 5.428 3.795 Appropriate

Table 1. Verification results for the optimal formula

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According to Chaudhari and Pathan (2015), lime has a

strong aroma and distinctive flavor. In optimum formula

II, the concentration of lime is the lowest; thus, the

panelists assessed the distinctive cheese aroma as

stronger compared to the other optimum formulae.

The products with the best taste are those with the

least or lowest sour taste. Based on the analyses on

cheese analogue taste, the formulae were not

significantly different. However, formula II was ranked

as having the best taste. The lime extract contains a

distinctive and strong sour taste. In formula II, the

concentration of lime is lowest; therefore, the typical

taste of lime in this cheese analogue is lower. The effect

of the lime extract is not only sour taste, but it also

causes a slightly bitter taste. According to Ben-Amira et

al. (2017), the bitter taste in oranges is influenced by the

presence of two compounds, namely flavonoids and

limonoids. The main component of flavonoids is

naringin, which gives the impression of an astringent to

bitter taste. Therefore, the panelists tended to rank

optimum formula II as having the best taste.

Products with the best spreadability performance are

those possessing the best ease of spreading when

applied. Based on the analysis of various ranking tests on

the applicable performance of cheese, no significant

differences were observed. However, the panelists

tended to assess optimum formula II as having a softer

texture, making it easier to spread than the other two

formulae.

Based on the complete ranking test, panelists judged

optimum formula II as the preferred spreadable cheese

analogue. This preference was based on various sensory

attributes, for which most panelists chose optimum

formula II as being optimal. Determination of the

optimal formula based on chemical and sensory

properties was performed using the effectiveness index.

Based on this index, the total value of each formula is

presented in Table 3. With the highest total value of

1.504, optimum formula II was chosen as the best

formula. Formula II has the lowest concentration of lime

extract, an extract that results in a distinctive taste that

can reduce consumer acceptance of cheese analogue.

Therefore, the selection of formula II is appropriate since

the taste of lime in regular cheese is low, while other

physicochemical and sensory properties are as expected.

Thus, sweet corn extract has the potential to be

developed as a raw material for the production of cheese

analogue.

The advantage of cheese analogue from sweet corn

is lower fat and cholesterol content compared to cow’s

milk cheese, as shown in Table 4.  Another advantage of

analog cheese from corn is that it has higher carotene

(544.4 mg/g) than commercial cheese (5.32 mg/g).  The

protein content of products has the same protein content,

which is 7.1 and 6.3 %. These products can be designed

to fulfill special dietary needs through changes in the

formulation (e.g. lactose-free, low calorie, low saturated

fat, and low cholesterol) (Chavan and Jana, 2007).

4. Conclusion

The optimal formula for cheese analogue used

2.178% lime extract, 0.022% papain, and 15%

maltodextrin, and provided the highest-ranked responses

for chemical and sensory properties. This cheese

analogue has yields of 21.178%, pH of 5.4, 14% of total

soluble solids, moisture content of 65.3%, protein

content of 7.1%, total carotene of 544.4 mg/g, fat content

4.55%, and cholesterol 0.02 mg/g. This cheese analogue

has minimal yellow sensory properties, a distinctive

strong cheese aroma, a minimal sour taste, while it was

also the easiest analogue to apply due to its soft texture.

Thus, sweet corn has the potential for use as a raw

material for producing low-fat cheese.

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 Formula

Attributea

Color Aroma Taste Spreadability Preference

I 2.75b 1.85a 2.15a 2.2a 2.3a

II 1a 1.75a 1.65a 1.35a 1.2a

III 2.25b 2.58a 2.2a 2.45a 2.5b

Values in the same column followed by different letters indicate a significant difference in the level of 5% LSD test.

Table 2. Test rank results for the three best cheese analogue formulae

Characteristics Formula I Formula II Formula III

Chemical properties 0.63 0.504 0.406

Sensory properties 0.271 1 0.037

Total 0.901 1.504 0.443

Table 3. Total values for optimum formula

 Cheese analogues Commercial cheese

Protein (%) 7.1 6.3

Fat (%) 4.55b 24.53a

Total carotene (mg/g) 544.4a 5.32b

Cholesterol (mg/g) 0.02b 0.19a

Table 4. Characteristics of selected spreadable cheese

analogue and s commercial spreadable cheese (from cow’s

milk)

Values in the same column followed by different letters

indicate a significant difference in the level of 5% LSD test.

1078

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgments

The research work was funded by Jenderal

Soedirman University through Riset Unggulan Terapan

[Grant No 267/UN23.14/PN/2019). We also give

acknowledgment to Ministry of Research, Technology

and Higher Education for the funding in the Program

Bantuan Seminar Luar Negeri 2019.

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K ANDUNGAN

PRAKATA iv

1.0 PENGENALAN  1

2.0 OBJEKTIF  1

3.0 UNDANG-UNDANG DAN PERATURAN  1-3
3.1 Pemindahan ternakan dan kawalan penyakit
3.2 Kebersihan
3.3 Penguatkuasaan undang-undang

4.0 KEBAJIKAN HAIWAN  3-4
4.1 Teknik-teknik mengikat dan merebah ternakan korban
4.2 Penyembelihan korban

5.0 PENYEMBELIHAN TERNAKAN KORBAN  4-6
5.1 Tempat simpanan ternakan korban
5.2 Tapak penyembelihan ternakan korban
5.3 Operasi penyembelihan ternakan korban
5.4 Tempat melapah

6.0 PENGURUSAN SISA TERNAKAN KORBAN  6
6.1 Sisa pepejal
6.2 Sisa cecair

7.0 KESEDARAN AWAM  7
7.1 Orang awam

8.0 PEMANTAUAN OPERASI PENYEMBELIHAN KORBAN  7-8
8.1 Pihak Berkuasa Veterinar
8.2 Pihak Berkuasa Agama
8.3 Pihak Berkuasa Tempatan

9.0 RUJUKAN  8

JAWATANKUASA GARIS PANDUAN TERNAKAN KORBAN  9-10

LAMPIRAN  11-12

iv Garis Panduan Penyembelihan Ternakan Korban

PRAKATA

Garis Panduan Penyembelihan Ternakan Korban ini disediakan untuk memberi
kesedaran kepada orang ramai berhubung dengan kepentingan penyembelihan
ternakan korban pada Hari Raya  Aidil Adha (10 Zulhijjah) dan Hari-hari
Tasyrik (11,12 dan 13 Zulhijjah) dilakukan di rumah sembelih yang diluluskan
dan berlesen termasuk premis atau lokasi sementara seperti yang diluluskan
oleh jabatan. Ianya merangkumi undang-undang dan peraturan mengenai
pemantauan ternakan korban, premis penyembelihan, operasi penyembelihan,
aspek kebajikan haiwan dan pengurusan sisa ternakan.

Garis panduan ini juga mengandungi panduan bagi membantu Jabatan
Perkhidmatan Veterinar, Agensi-agensi Kerajaan, pembekal ternakan korban,
ahli Jawatankuasa Masjid/surau dan orang awam bekerjasama membuat
perancangan serta pembangunan infrastruktur dan kemudahan bagi
penyembelihan ternakan korban di Rumah-rumah Sembelih Jabatan, masjid,
surau, balai raya, padang awam, taman perumahan dan rumah persendirian.
Ini bagi mempastikan amalan korban/aqikah dapat dilaksanakan dengan baik
tanpa menimbulkan sebarang isu atau kesan kepada penduduk dan haiwan
bersekitaran.

Selain itu, ianya hendaklah dijadikan panduan asas dalam mengawalselia
aktiviti penyembelihan ternakan korban oleh Agensi-agensi Kerajaan serta
Pertubuhan Bukan Kerajaan agar aktiviti penyembelihan korban lebih teratur,
bersih dengan mengambil kira kebajikan haiwan dan keselamatan makanan.

Datuk Dr. Abdul Aziz bin Jamaluddin
Ketua Pengarah Perkhidmatan Veterinar Malaysia 2012

Garis Panduan Penyembelihan Ternakan Korban 1

1.0 PENGENALAN

Ibadah korban adalah ibadah sunat yang dituntut oleh agama Islam. Ianya
dilakukan dengan menyembelih ternakan korban pada Hari Raya Aidil Adha
(10 Zulhijjah) dan Hari-hari Tasyrik (11,12 dan 13 Zulhijjah). Pada lazimnya,
di Malaysia penyembelihan ternakan korban ini dilakukan di masjid, surau,
padang awam, balai raya dan rumah persendirian.

Justeru, satu langkah penyelarasan aktiviti penyembelihan ternakan korban
perlu dilaksanakan dengan kerjasama agensi kerajaan, pembekal ternakan dan
juga orang awam yang terlibat secara langsung atau tidak langsung supaya
aktiviti penyembelihan korban dapat dijalankan dengan lebih teratur, bersih
dan mengambil kira kebajikan haiwan dan keselamatan makanan.

2.0 OBJEKTIF

Objektif garis panduan ini adalah untuk memberi kesedaran umat Islam untuk
melakukan ibadah korban dengan melakukan penyembelihan ternakan korban
mereka di rumah-rumah sembelih yang diluluskan dan berlesen.

Sekiranya, penyembelihan ternakan korban dilakukan di masjid, surau,
padang awam, balai raya dan rumah persendirian, garis panduan
ini  bertujuan untuk memberi panduan tentang pengendalian dan
penyembelihan ternakan korban.

3.0 UNDANG-UNDANG DAN PERATURAN

3.1 Pemindahan ternakan dan kawalan penyakit

3.1.1 Pembekal dan pihak pengurusan ternakan korban perlu mendapatkan
Sijil Kesihatan Veterinar dan Akuan Kebenaran Pindah dari Pusat
Veterinar Kecil, Pejabat Veterinar Daerah dan Ibu pejabat Perkhidmatan
Veterinar Negeri yang berkenaan dan juga capaian atas talian e-permit
2.

3.1.2 Pihak Berkuasa Veterinar hendaklah memeriksa setiap ternakan
korban sebelum Sijil Kesihatan Veterinar dan Akuan Kebenaran Pindah
dikeluarkan bagi memastikan ternakan yang akan disembelih  sihat dan
bebas daripada penyakit.

2 Garis Panduan Penyembelihan Ternakan Korban

3.1.3 Sekiranya, ternakan tersebut akan disembelih di masjid, surau, padang
awam, balai raya dan rumah persendirian, selain daripada Sijil Kesihatan
Veterinar dan Akuan Kebenaran Pindah, Permit Penyembelihan Luar
juga perlu dipohon oleh pihak pengurusan ternakan korban atau
mana-mana individu yang akan menjalankan aktiviti korban. Permit
Penyembelihan Luar boleh diperolehi dari Pusat Veterinar Kecil, Pejabat
Veterinar Daerah, Ibu pejabat Perkhidmatan Veterinar Negeri yang
berkenaan dan Rumah Sembelih Jabatan.

3.1.4 Penyembelihan Luar bagi tujuan sembelihan korban hanya dibenarkan
pada 10, 11, 12 dan 13 Zulhijjah sahaja.

3.1.5 Pihak pengurusan ternakan korban atau mana-mana individu yang akan
menjalankan aktiviti korban perlu memohon Permit Penyembelihan
Luar sekurang-kurangnya dua (2) hari sebelum  tarikh penyembelihan
korban.

KATA KUNCI

Ternakan bagi tujuan ibadah korban
hendaklah mempunyai dokumen - dokumen;

1. Akuan Pemindahan Ternakan
2. Sijil Kesihatan Veterinar
3. Permit Penyembelihan Luar

3.2 Kebersihan

3.2.1 Penyembelihan ternakan korban yang dilakukan di Rumah Sembelih
diluluskan atau berlesen adalah lebih terjamin kebersihan dan
keselamatannya kerana setiap daging yang dikeluarkan telah diperiksa
oleh Pihak Berkuasa Veterinar.

3.2.2 Penyembelihan ternakan korban yang dilakukan di  luar dan perkarangan
masjid, surau, balai raya, padang awam, taman perumahan serta rumah
persendirian perlu menitikberatkan aspek kebersihan dan kualiti bagi
memastikan daging korban bersih dan selamat untuk dimakan.

Garis Panduan Penyembelihan Ternakan Korban 3

3.3 Penguatkuasaan Undang-undang

Garis Panduan ini adalah tertakluk kepada undang-undang dan peraturan
berikut:

3.3.1 Akta Binatang 1953 (Semakan 2006)[Akta 647];

3.3.2 Kaedah-kaedah Binatang (Kawalan Penyembelihan) 2009;

3.3.3 Enakmen dan warta kerajaan negeri;

3.3.4 Undang-Undang Kecil Pihak Berkuasa Tempatan.

4.0 KEBAJIKAN HAIWAN

Garis panduan ini memberi penekanan terhadap aspek-aspek kebajikan haiwan
yang merangkumi :

4.1 Teknik-teknik mengikat dan merebah ternakan korban

4.1.1 Ternakan korban perlu diikat menggunakan tali yang sesuai dan
direbahkan di tempat yang sesuai serta tidak menyebabkan kecederaan
kepada ternakan bagi memastikan kebajikan haiwan terjamin.

4.1.2 Panduan mengenai teknik-teknik mengikat dan merebahkan ternakan
sembelihan korban bagi menjamin kebajikan haiwan boleh berpandukan
kepada gambar  rajah di lampiran.

4.1.3 Khidmat nasihat mengenai kebajikan haiwan, teknik-teknik mengikat
dan merebahkan ternakan sembelihan korban boleh diperolehi daripada
Pihak Berkuasa Veterinar di negeri-negeri berkenaan.

4.2 Penyembelihan korban

Garis Panduan ini memberi panduan tentang penyembelihan ternakan korban
mengikut syariat Islam:

4.2.1 Penyembelihan korban hendaklah mengikut hukum-hukum
penyembelihan serta syariat yang telah ditetapkan oleh agama Islam.

4 Garis Panduan Penyembelihan Ternakan Korban

4.2.2 Ternakan korban yang sedang menunggu untuk disembelih perlu
diasingkan bagi mengelakkan ia melihat ternakan lain yang sedang
disembelih bagi menjaga kebajikan haiwan mengikut pandangan Islam.

4.2.3  Pisau yang digunakan untuk penyembelihan hendaklah tajam dan
bersih dan penyembelihan hendaklah dilakukan dengan pantas tanpa
mengangkat mata pisau.

4.2.4 Pisau tidak boleh diasah di hadapan ternakan yang hendak disembelih
bagi menjaga kebajikan haiwan.

4.2.5  Ternakan hendaklah dilapah ditempat yang bersih dan bersesuaian
setelah ianya mati.

5.0 PENYEMBELIHAN TERNAKAN KORBAN

Penyembelihan ternakan korban yang dijalankan di masjid, surau, padang
awam, balai raya dan rumah persendirian perlu mempunyai kemudahan-
kemudahan yang bersesuaian seperti berikut :

5.1 Tempat simpanan ternakan korban

5.1.1 Lapang, teduh dan selamat;

5.1.2 Bekalan makanan dan air minuman yang bersih dan mencukupi.

5.2 Tapak penyembelihan ternakan korban

5.2.1 Sesuai, bersih dan selamat;

5.2.2 Penyembelihan tidak boleh dilakukan berhampiran saliran awam.

5.3 Operasi penyembelihan ternakan korban

5.3.1 Teknik merebah ternakan sebelum disembelih

5.3.1.1 Mengambilkira kebajikan ternakan;

5.3.1.2 Teknik-teknik merebah ternakan berdasarkan lampiran di dalam Garis
Panduan ini;

Garis Panduan Penyembelihan Ternakan Korban 5

5.3.1.3 Setelah ternakan direbahkan, pekerja perlu menekan badan lembu
dengan serta-merta bagi mengelakkan lembu daripada bergerak dan
terus mengikat kaki depan dan belakang.

 5.3.2 Proses penyembelihan

5.3.2.1 Penyembelihan korban hendaklah mengikut hukum-hukum
penyembelihan serta syariat yang telah ditetapkan oleh agama Islam;

5.3.2.2 Ternakan korban diletakkan dalam posisi menghadap kiblat;

5.3.2.3 Penyembelihan hendaklah dilakukan dengan menggunakan pisau yang
tajam dan bersih;

5.3.2.4 Penyembelihan hendaklah dilakukan dengan pantas tanpa mengangkat

mata pisau.

KATA KUNCI

Penyembelihan ternakan korban hendaklah
menitikberatkan aspek – aspek berikut;

1. Kebajikan haiwan
2. Mengikut Syariat Islam

5.4 Tempat melapah

5.4.1  Ternakan yang telah disembelih, hendaklah digantung di tempat yang
bersesuaian dan bersih bagi tujuan melapah;

5.4.2 Sekiranya, ternakan dilapah di atas lantai, permukaannya
 hendaklah dialas dengan pelapik yang sesuai dan bersih;

5.4.3 Karkas yang telah dilapah, hendaklah digantung pada tiang yang tidak
karat dengan ketinggian yang bersesuaian agar karkas tidak   mencecah
lantai;

5.4.4 Daging hendaklah dimasukkan dalam bekas yang bersih.

6 Garis Panduan Penyembelihan Ternakan Korban

5.5 Tempat memotong daging

5.5.1 Pemotongan daging hendaklah menggunakan Papan Pemotong
Daging (Chopping board) dari bahan yang sesuai, bersih, selamat dan
kukuh (dicadangkan diperbuat daripada plastik sekurang-kurangnya 2
inci tebal);

5.5.2 Proses memotong daging hendaklah dilakukan di atas meja  yang di alas
dengan bahan yang sesuai dan bersih.

KATA KUNCI

Kawasan melapah dan memotong daging
hendaklah dititikberatkan kebersihan dan
kesesuaian tempat

6.0 PENGURUSAN SISA TERNAKAN KORBAN

Sisa penyembelihan ternakan korban hendaklah diuruskan dengan baik bagi
mengelakkan pencemaran:

6.1 Sisa Pepejal

6.1.1 Sisa pepejal hendaklah dibungkus dan dilupuskan dengan cara yang
bersesuaian dan tidak bertentangan dengan peraturan   Pihak Berkuasa
Tempatan.

6.2 Sisa Cecair

6.2.1 Sisa cecair seperti darah penyembelihan hendaklah ditanam atau
dilupuskan dengan cara yang bersesuaian serta tidak bertentangan
dengan peraturan Pihak Berkuasa Tempatan.

KATA KUNCI

Pembuangan sisa – sisa sembelihan korban
hendakanlah dilupuskan mengikut peraturan
pihak berkuasa tempatan

Garis Panduan Penyembelihan Ternakan Korban 7

7.0  KESEDARAN AWAM

Garis Panduan ini bertujuan untuk memberi kesedaran kepada semua yang
terlibat dalam rantaian penyembelihan ternakan korban :

7.1 Orang awam

7.1.1 Kesedaran terhadap risiko jangkitan penyakit zoonotik (penyakit yang
berjangkit dari ternakan ke manusia);

7.1.2  Memberi kesedaran kepada  orang ramai untuk menyembelih  ternakan
korban mereka di rumah sembelih yang diluluskan atau berlesen bagi
memastikan daging korban yang bersih dan selamat untuk dimakan.
Ianya dapat dilakukan dengan kerjasama Jabatan Perkhidmatan
Veterinar, Agensi-agensi Kerajaan, Pertubuhan Bukan Kerajaan, Ahli-
ahli Jawatankuasa Masjid, Surau, serta Ketua-ketua Kampung/adat;

7.1.3 Memberi kesedaran kepada orang awam tentang kepentingan
mengutamakan aspek  keselamatan dan kesihatan dalam setiap aktiviti
penyembelihan ternakan korban tidak kira di mana ia dilakukan.

8.0  PEMANTAUAN OPERASI PENYEMBELIHAN KORBAN

Operasi pemantauan aktiviti penyembelihan korban akan dilakukan oleh :

8.1 Pihak Berkuasa Veterinar

8.1.1 Akuan Kebenaran Pindah dan Sijil Kesihatan Veterinar (SKV);

8.1.2 Post-mortem dan Ante-mortem;

8.1.3 Permit Penyembelihan Luar;

8.1.4 Kebajikan haiwan.

8 Garis Panduan Penyembelihan Ternakan Korban

8.2 Pihak Berkuasa Agama

8.2.1 Tatacara Penyembelihan mengikut syariat Islam.

8.3 Pihak Berkuasa Tempatan

8.3.1 Kawalan kebersihan persekitaran.

9.0 RUJUKAN

9.1 Akta Binatang 1953 (Semakan 2006)[Akta 647];

9.1.1 Pencegahan Perebakan Penyakit – Am;

9.1.2 Pencegahan Kezaliman Terhadap Binatang;

9.1.3 Perintah Di Bawah Subseksyen 36(1) dan (2) (Kawasan Kawalan Penyakit
di peringkat Negeri).

9.2 Kaedah-Kaedah Pemeriksaan Daging 1985;

9.3 Kaedah-Kaedah Binatang (Kawalan Penyembelihan) 2009;

9.4 Enakmen Pendaftaran Lembu-Kerbau (Peringkat Negeri).

Garis Panduan Penyembelihan Ternakan Korban 9

JAWATANKUASA GARIS PANDUAN PENYEMBELIHAN TERNAKAN KORBAN

Penasihat Dr. Ahmad bin Salleh
Pengarah Bahagian Pembangunan Industri Hiliran

Ahli Jawatankuasa Dato’ Mohamed Radzuan bin Malek
Bahagian Penguatkuasaan

Dr. Zainor bin Mohd
Bahagian Diagnostik dan Kepastian Kualiti

Dr. Falizah binti Abdullah
Bahagian Pembangunan Industri Hiliran

Dr. Mohd Razli bin Abdul Razak
Bahagian Pembangunan Industri Hiliran

Dr. Marzuna binti Md Yunus
Bahagian Pembangunan Industri Hiliran

Dr. Mohd Razi bin Abdullah
Bahagian Pembangunan Komoditi Ternakan

Dr. Aidi bin Mohamad
Bahagian Perancangan

Dr. Ani binti Yardi
Jabatan Perkhidmatan Veterinar Negeri Selangor

Dr. Melia binti Abd. Salam
Bahagian Pengurusan Biosekuriti dan SPS

Pn. Hjh. Munah binti Abdullah
Kompleks Abatoir Senawang

Pn. Siti Zubaidah binti Ariffin
Kompleks Abatoir Shah Alam

En. Ismail Fahmi bin Md. Salleh
Bahagian Kesihatan Persekitaran,
Jabatan Kerajaan Tempatan

10 Garis Panduan Penyembelihan Ternakan Korban

En. Kamaruzzaman Khan bin Nawab
Bahagian Kesihatan Persekitaran,
Jabatan Kerajaan Tempatan

En. Ahmad Solihin bin Maryakon
Bahagian Penyelidikan dan Pembangunan,
Jabatan Agama Islam Selangor (JAIS)

Ust. Hamdan bin Muhamad
Bahagian Kemajuan Islam,
Masjid Tuanku Mizan Putrajaya

Ust. Jafri bin Abdullah
Bahagian Hab Halal,
Jabatan Kemajuan Islam Malaysia (JAKIM)

En. Abdullah bin Muhammad
EP Marketing Sdn. Bhd.

Urusetia Dr. Lokman Hakim bin Idris

Dr. Khairina Akmar binti Khalid

Dr. Norhana binti Mohamad Nadzir

Pn. Syarifah Fatimah binti Syed Abdullah

Pn. Rukhazanah binti Jaafar

Pn. Siti Rohayu binti Mat

En. Mohamad Zaki bin Mohamad Amin

Garis Panduan Penyembelihan Ternakan Korban 11

LAMPIRAN 1

Kekangan Kaedah Rope Squeeze

12 Garis Panduan Penyembelihan Ternakan Korban


Issued on: 2 October 2015

Bai` al-Sarf

(Shariah Requirements and Optional Practices)

Exposure Draft

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Table of Contents

PART A OVERVIEW ..................................................................................... 4

1. Introduction .......................................................................................... 4

2. Policy objectives ................................................................................... 4

3. Scope of policy document .................................................................... 5

4. Applicability .......................................................................................... 5

5. Legal provisions ................................................................................... 5

6. Effective date ....................................................................................... 5

7. Interpretation ........................................................................................ 5

8. Related Shariah rulings and policy documents .................................... 6

9. Policy document superseded ............................................................... 6

PART B SHARIAH REQUIREMENTS AND OPTIONAL PRACTICES ........ 7

10. Compliance with this part ..................................................................... 7

11. Definition .............................................................................................. 7

12. Nature .................................................................................................. 7

13. Contracting parties ............................................................................... 8

14. Offer (ijab) and acceptance (qabul) ...................................................... 8

15. Subject matter ...................................................................................... 9

16. Requirements of bai` al-sarf ................................................................. 9

17. Arrangement of bai` al-sarf with agency (wakalah) ............................ 12

18. Arrangement of bai` al-sarf with promise (wa`d ) ............................... 12

19. Arrangement of bai` al-sarf with ijarah al-ashkhas ............................. 13

20. Payment of debt in different currency ................................................. 13

21. Dissolution of bai` al-sarf .................................................................... 14

22. Completion of bai` al-sarf ................................................................... 14

APPENDICES ................................................................................................. 15

Appendix 1: Legitimacy of bai` al-sarf ........................................................ 15

Appendix 2: Glossary ................................................................................. 16

Appendix 3: Related Shariah Rulings and policy documents ..................... 18

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As part of the objective to strengthen the Shariah-compliance practices among
Islamic financial institutions (IFIs), Bank Negara Malaysia (the Bank) is
embarking on an initiative to develop a Shariah-based regulatory framework.
The purpose of the framework is to ensure that the IFI comply with Shariah. In
this regard, the Bank is issuing a series of policy documents on Shariah
contracts to enhance end-to-end compliance with Shariah.

This Exposure Draft (ED) outlines the Shariah requirements and optional
practices relating to bai` al-sarf to facilitate IFIs in developing Islamic financial
services and products including the features of bai`al-sarf and its arrangement
with other Shariah contracts or concepts.

The Bank invites written comments from your institution on this ED, including
suggestions for particular issues, areas to be further clarified/ elaborated and
any alternative proposal that the Bank should consider. To facilitate the Bank’s
assessment, please support each comment with clear rationale, accompanying
evidence or illustrations, as appropriate.

Written comments in the form of a softcopy are preferable and may be
submitted to shariahstandard@bnm.gov.my by 2nd November 2015. Hardcopy
of the written feedback may also be submitted to:

 Pengarah
 Jabatan Perbankan Islam dan Takaful
 Bank Negara Malaysia
 Jalan Dato' Onn
 50480 Kuala Lumpur
 Malaysia

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PART A OVERVIEW

1. Introduction

1.1 Compliance with Shariah requirement is a prerequisite in ensuring the

legitimacy and integrity of Islamic financial products and services. In

particular, the avoidance of prohibited elements such as riba and

elimination of gharar (contractual ambiguity) are the cornerstones of a

valid Islamic financial transaction from Shariah perspective. In meeting

this expectation, it is essential for an IFI to establish the necessary

operational framework and infrastructure to ensure that the conduct of

Islamic financial transactions is consistent with Shariah.

 1.2 The formulation of the Shariah contract-based regulatory policies aims

to outline the essential regulatory requirements founded based on

Shariah rulings to preserve the sanctity Shariah contract and promote

consistent application in Islamic financial transactions. The fulfilment of

these requirements support to attain validity of the Shariah contract,

enhance the contracts’ certainty and strengthen Shariah compliance by

IFIs.

 1.3 The Shariah contract-based regulatory policy consists of the Shariah

requirements and optional practices of a specific Shariah contract. The

policy documents highlight the salient features and essential conditions

of the contract including arrangement of the contract with other Shariah

contracts or concepts.

 1.4 Bai` al-sarf is a contract where an exchange of money for money of the

same or a different type takes place.

2. Policy objectives

2.1 This policy document aims to:

(a) outline the Shariah requirements and optional practices relating

to bai` al-sarf to be observed by the Islamic financial institutions

(IFIs) in developing Islamic financial services and products;

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(b) cover the arrangement of bai` al-sarf with other Shariah contracts

or concepts; and

(c) facilitate the understanding of the Shariah requirements relating

to bai` al-sarf that must be adhered to by IFIs in order to ensure

its validity.

3. Scope of policy document

 3.1 Provides mandatory Shariah requirements to ensure the validity of bai`

al-sarf and its optional practices.

4. Applicability

 4.1 This policy document is applicable to all IFIs as defined in paragraph

7.2.

5. Legal provisions

 5.1 The requirements in this policy document are:

(a) specified pursuant to section 29(1) of the Islamic Financial

Services Act 2013 (IFSA) ; and

(b) issued pursuant to section 126 and constitute as a direction

pursuant to  section 129(3) of the Development Financial

Institutions Act 2002 (DFIA).

6. Effective date

 6.1 The consultation period for this Exposure Draft ends on 2nd November

2015

7. Interpretation

 7.1 The terms and expressions used in this policy document shall have the

same meanings as assigned under the Financial Services Act 2013

(FSA), IFSA and DFIA, as the case may be, unless otherwise defined in

this policy document.

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7.2 For the purpose of this policy document:

“S”  denotes a standard, requirement or specification that must

be complied with. Failure to comply may result in one or

more enforcement actions; and

“G”  denotes guidance which consist  information, advice or

recommendation intended to promote common

understanding and adoption of sound industry practices

which are encouraged to be adopted;

“Islamic financial institutions” or “IFIs” means:

(a) licensed Islamic banks and licensed takaful operators under the

IFSA;

(b) licensed bank and licensed investment bank under the FSA

which are approved under section 15(1)(a) of the FSA to carry

on Islamic banking business; and

(c) prescribed institution under the DFIA which are approved under

section 129(1) of the DFIA to carry on Islamic banking business

or Islamic financial business.

 7.3 A glossary of terms used in this policy document is set out in Appendix

2.

8. Related Shariah rulings and policy documents

8.1 This policy document must be read together with but not limited to such

Shariah rulings and policy documents as specified in Appendix 3.

9. Policy document superseded

 9.1 Not applicable.

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PART B SHARIAH REQUIREMENTS AND OPTIONAL PRACTICES

10. Compliance with this part

S 10.1 An IFI which uses the bai` al-sarf as part of the underlying contract for

its products and services shall ensure that such products and services

are in compliance with this policy document.

DEFINITION AND NATURE OF BAI` AL-SARF

11. Definition

S 11.1 Bai` al-sarf is a contract where an exchange of money for money of the

same or a different type takes place.

12. Nature

S

12.1 Bai` al-sarf is an exchange contract that is binding in nature. Therefore,

the contract shall not be terminated unilaterally by either of the

contracting parties.

S 12.2 The inherent nature of bai` al-sarf is transfer of ownership of money that

is exchanged:

(a) on the spot; and

(b) at par (by equal units of measurement) where the exchanged

counter-values are of the same type.

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COMPONENTS OF BAI` AL-SARF

13. Contracting parties

S 13.1 The contracting parties in bai` al-sarf shall be a seller and a buyer.

S 13.2 The contracting parties shall have the legal capacity1 to enter into a bai`

al-sarf contract.

S 13.3 The contracting parties in the bai` al-sarf must be a natural person or a

legal entity.

G 13.4 Any party to the bai` al-sarf may enter into the contract through an

agent.

14. Offer (ijab) and acceptance (qabul)

S 14.1 Bai` al-sarf shall be entered into by an offer and acceptance between

the contracting parties.

G 14.2 The offer and acceptance may be expressed orally, in writing or any

other methods which could be evidenced by appropriate documentation

or record.

S 14.3 Any term or condition mutually agreed upon, which does not contravene

the Shariah principles, shall be binding on the contracting parties.

1
 The legal capacity of a person, from the Shariah perspective, is defined as capacity to assume rights
and responsibilities and capacity to give legal effect to his action. Among the important conditions are
that the person must possess sound mind and the capacity to distinguish between what is harmful or
beneficial to one’s interests. Legal capacity of a legal entity is defined as eligibility of an entity to acquire
rights and assume responsibilities. In Malaysia, legal capacity is governed under the Contracts Act
1950 and the Age of Majority Act 1971.

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15. Subject matter

S 15.1 The subject matter in a bai` al-sarf shall be money which is known, in

existence, deliverable and owned by the contracting parties.

S 15.2 Notwithstanding paragraph 15.1, in the case where the bai` al-sarf

contract is executed by an agent, the money shall be owned by the

principal.

G 15.3 The money in bai` al-sarf may be in the form of gold, silver2, paper

money, or other forms accepted by the Shariah.

S 15.4 Pursuant to paragraph 15.3, the type of money in bai` al-sarf shall be

determined and mutually agreed by the contracting parties at the time of

the execution of the contract.

G 15.5 The exchange rate in the bai` al-sarf contract may be determined based

on the prevailing currency rate or any other rate mutually agreed by the

contracting parties.

16. Requirements of bai` al-sarf

S 16.1 A Bai` al-sarf shall satisfy all essential elements, necessary conditions

and requirements of a valid sale and purchase contract under Shariah.

S 16.2 The Bai` al-sarf shall satisfy the following specific requirements:

(a) the transfer of ownership of money takes place before the

contract session ends;

(b) the transaction is effected on a spot basis; and

(c) the transaction is done at par (by equal unit of measurement)

where the exchanged counter-values are the same type of

money.

2
 Gold and silver in this document includes, but is not limited to, wafer, bullion, bar and coin.
Jewelry is, however, excluded.

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S 16.3 Possession of the transacted money shall be either in the form of

physical possession (qabd haqiqi) or constructive possession (qabd

hukmi).

S 16.4 Possession of the money shall take effect by the seller delivering the

money to the buyer through any mechanism permitted by Shariah,

including customary business practice (`urf tijari), such that the buyer

would have access to the money and would have assumed its

ownership risk.

S 16.5 The rights and liabilities of the buyer as the owner of the transacted

money are established upon his possession of the transacted money.

S 16.6 The seller shall bear the liability for loss or damage of the transacted

money before it is delivered to the buyer.

S 16.7 The transacted money shall be delivered in full during the contract

session and shall not be deferred. Therefore, conditional option (khiyar

al-shart) and earnest, money (`urbun) shall not be applied in bai` al-sarf.

G 16.8 Notwithstanding paragraph 16.7, the delivery period of the money may

be extended due to business processes and procedures acceptable by

customary business practice.

S 16.9 In this regard, delivery of money shall not exceed two days from

transaction date (T+2) and delivery within two days of transaction date is

regarded as spot settlement.

G 16.10 The method of payment which fulfil the spot settlement of money may

include the following:

(a) payment by bankers cheque;

(b) payment by debit card, charge card, credit card or prepaid card; or

(c) cash payment including cash transfer from an account to another

account.

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S 16.11 The bai` al-sarf involving the same type of currency denomination shall

be exchanged at par (by equal unit of measurement).

S 16.12 The bai` al-sarf shall not be made conditional upon another contract

such as a loan contract (qard) or other money exchanges.

Remainder of this page is intentionally left blank

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ARRANGEMENT OF BAI` AL-SARF WITH OTHER CONTRACTS OR
CONCEPTS

17. Arrangement of bai` al-sarf with agency (wakalah)

G 17.1 In a bai` al-sarf contract, the contracting parties may appoint an agent to

execute bai` al-sarf and to take possession or deliver the money.

18. Arrangement of bai` al-sarf with promise (wa`d)

G 18.1 A party may provide a unilateral promise to enter into bai` al-sarf with

another party in the future.

G 18.2 The parties may provide two separate unilateral promises (wa`dan) to

each other to enter into bai` al-sarf at a future date.

S 18.3 The parties may provide bilateral binding promise (muwa`adah

mulzimah) to execute bai` al-sarf.

G 18.4 The contracting parties may agree on the currency exchange rate at the

inception of the wa`d.

S 18.5 The promisor shall fulfill his wa`d in accordance with the conditions

specified in the wa`d such as occurrence of a certain cause or event,

etc.

S 18.6 In the event that a promisor has breached his binding promise, the

promisee has a right against the promisor to claim for compensation on

any actual loss incurred.

G 18.7 A promisor may provide the promisee a security deposit (hamish

jiddiyyah) to secure the performance of the wa`d. The security deposit

may be used to compensate the promisee against actual losses

incurred in the event the promisor breaches his wa`d.

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S 18.8 Pursuant to 18.7, any excess of the security deposit after compensating

the promisee against actual loss, shall be returned to the promisor.

S 18.9 Notwithstanding to paragraph 18.8, any shortage of the security deposit

arising from the actual loss incurred shall be paid by the promisor upon

claim by the promisee.

19. Arrangement of bai` al-sarf with ijarah al-ashkhas

G 19.1 Bai` al-sarf may be arranged with ijarah al-ashkhas (employment

contract), which include but are not limited to:

a) transfer of money (remittance) in a different currency; and

b) cash withdrawal in a different currency.

S 19.2 Pursuant to paragraph 19.1, bai` al-sarf and ijarah al-ashkhas shall be

entered into independently and separately where the effects of each

contract are not interrelated with the other.

G 19.3 The service provider may charge a fee for the services rendered.

G 19.4 The exchange rate for the money, as the subject matter of the bai` al-

sarf may be determined based on the prevailing currency rate or any

mutually agreed rate.

20. Payment of debt in different currency

G 20.1 A debtor may pay the debt due upon him with a different currency from

that of the original debt.

G 20.2 Parties who have debt obligation against each other may agree to set-

off their obligations in different currencies.

S 20.3 Pursuant to paragraph 20.1 and 20.2, the payment of debt in different

currency shall be effected at the prevailing exchange rate or a mutually

agreed rate on the day of payment (not pre-agreed rate).

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DISSOLUTION (FASAKH) AND COMPLETION (INTIHA`) OF BAI` AL-SARF

21. Dissolution of bai` al-sarf

S 21.1 A bai` al-sarf contract is dissolved under the following circumstances:

(a) the contracting parties mutually agree to cancel the contract; and

(b) one of the contracting parties exercises the defect option (khiyar

al-`ayb) to terminate the contract.

22. Completion of bai` al-sarf

S 22.1 A bai’ al-sarf contract is completed by any of the following

circumstances:

(a) Possession of the exchanged money by contracting parties;

(b) set-off (muqassah) of debt obligation between the contracting

parties in different currencies; or

(c) transfer of debt obligation (hiwalah al-dayn) to pay the counter-

value to a third party provided that it is effected on the spot.

S 22.2 Upon completion of the bai` al-sarf contract, the contracting parties are

free from any contractual obligations.

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APPENDICES

Appendix 1: Legitimacy of bai` al-sarf

 The Quran

1. The following verse of the Quran implies the general permissibility of sales

contract including bai` al-sarf:

 َوَأَحلَّ اللَـُّه اْلبَـْيَع َوَحرََّم الرِّبَا

“…whereas Allah SWT has permitted trading and forbidden usury…”3

 The Sunnah of the Prophet Muhammad (peace be upon him)

2. The legality of bai` al-sarf is indicated in the following hadith:

"الذهب بالذهب والفضة بالفضة والرب بالرب والشعري بالشعري والتمر بالتمر وامللح
فبيعوا كيف بامللح مثالً مبثل سواء بسواء يداً بيد، فإذا اختلفت هذه األصناف

  شئتم إذا كان يداً بيد"

“[Exchange of] gold for gold, silver for silver, wheat for wheat, barley

for barley, dates for dates, or salt for salt [shall be] in equal quantities

and hand to hand (spot). If they differ in type, you may trade them as

you wish provided it is hand to hand (without deferment on either

side)”4

3
 Surah al-Baqarah, verse 275

4
 Sahih Muslim, hadith no. 1587

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Appendix 2: Glossary

Terms Definition

Hamish jiddiyah A security deposit placed to secure the undertaking to

purchase an asset before entering into the sale and

purchase agreement.

Hiwalah al-dayn Assignment/transfer of debt from the liability of the

original debtor to the liability of a third person so that

the original debtor becomes free of liability

Ibra’ Rebate

Ijab  Offer

Khiyar al-`ayb Option arising from a defect; the option of dissolving or

continuing the contract upon discovery of a defect in

the asset purchased

Khiyar al-shart Conditional option

Muqassah Offsetting

Muwa`adah

mulzimah

Bilateral binding promise

Qabd haqiqi Physical possession. It refers to a state where a

person has actual possession and the rights to control

an asset

Qabd hukmi Constructive possession. It does not refer to an actual

posession, but it is a presumptive posession based on

the right of the owner towards an asset.

Qabul Acceptance

`Urbun Earnest money paid to secure purchase of an asset in

an exchange contract which is considered part of the

price if the purchaser decides to continue the contract

and is not refundable.

`Urf tijari Customary business practice which is acceptable by

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the community and does not contradict the Shariah

principles.

Wa`d A promise or undertaking which refers to an expression

of commitment given by one party to another to

perform certain action(s) in the future.

Wakalah Agency

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Appendix 3: Related Shariah Rulings and policy documents

1. Shariah Advisory Council of Bank Negara Malaysia (SAC) published

by the Bank;1and

2. Shariah Governance Framework for Islamic Financial Institutions.

1
  Including Shariah resolutions in Islamic finance, standards, circulars or any directive pertaining

to Shariah matters issued by the Bank.


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