Design and Development of a Spectral Characterization Tool for Halal Fat Based on UV-LED Fluorescence as a Pillar of Halal-Tech Innovation in the Perspective of Maqāṣid al-Sharīʿah and Ethical Muslim Consumption

Abstract

Ensuring the halal status of food products, particularly those containing fat, is a crucial aspect of the ever-growing halal industry. This research aims to design and test a spectral characterization tool for halal fat based on UV-LED fluorescence technology, an innovation in Halal-Tech. This tool is designed to detect and differentiate fat types based on their fluorescence spectrum patterns. Tests were conducted on four types of fat samples: beef tallow, chicken tallow, butter (vegetable fat), and palm cooking oil. The test results show that chicken and beef tallow have relatively similar spectral patterns with a dominant pixel value range of 50–100, but with different intensities, indicating distinctive absorption levels. In contrast, the spectrum of vegetable fat shows significantly different patterns, particularly in peak intensity and pixel distribution. With six tests demonstrating consistent results, this tool demonstrates great potential as a rapid and non-destructive analysis system for fat identification. This innovation not only supports the technical aspects of product halal certification but also strengthens consumption ethics from the perspective of maqāṣid al-sharīʿah, namely the protection of Muslim consumers from ingredients that are not in accordance with sharia.