Beware of Animal Skin Crackers from Industrial Waste

Skin crackers have long been known as complementary foods as well as other types of crackers. However, it needs to be observed because there are many circulating skin crackers that are made carelessly so that the halal and food safety are doubtful. (HalalMUI)

The popularity of skin crackers makes this snacks very popular in the market. In addition, skin crackers is the favorite food because they are inseparable from the benefits contained. Besides being able to treat mag, skin crackers can also treat spicy taste, because it contains a lot of oil that can neutralize capcaisin in chili.

Because of the protein content contained in it, one of the ingredients needed by the body, skin crackers are very good for health. For example, for endurance, increase muscle mass, growth and regeneration of body cells, increase body energy formation, and maintain bone health. Skin crackers also contain high phosphor and calcium.

Although skin crackers have many benefits and are also good for health, it is important to pay attention to the amount of consumption of skin crackers for the body. Basically, skin crackers already have a high fat content, and the frying process is still added. This causes the fat content in skin crackers to be very high, obesity, and increase levels of bad cholesterol in the body.

In addition to fat content, usually skin crackers also have a high content of MSG, especially skin crackers which are packaged as snacks. The use of excessive amounts of MSG can adversely affect the health of the body.

In a number of cases there have been found several processed foods (kikil) made from the remnants of the former leather of shoes, bags and jackets. The rest of the skin is not the rest of ordinary skin, but the rest of the skin that has been exposed to the tanning process. It is conceivable that the rest of this skin has also been mixed with a number of dangerous chemicals and it can cause cancer and even cause floating lives. (HalalMUI)

To get ready-to-sell kikil, this skin waste must go through several stages. First, the skin is soaked for several days using alum (vinegar). This was done to eliminate the odor of the chemical. Then the skin is roasted, dried, and boiled. This reconditioned kikil is ready to be marketed and processed into various foods.

While the process for producing skin crackers is savory, skin waste must be dried in the sun for longer, then fried. Once cooked, of course this skin cracker is the same as the original crackers.

Although it is difficult to distinguish between the two at a glance, there are simple ways that can be done. In general, the remaining waste is more soft and does not smell fishy. Meanwhile, for the skin crackers remaining industrial waste is usually when it is fried, it cannot bloom as like as non-waste skin crackers.

With so many things to watch out for in skin crackers, people are asked to be careful and careful about these cracker products from the skin both in terms of halal and thayyib.

And the Government is expected to make regulations that can protect the interests of Muslims who constitute the majority of the population in our country. This is part of carrying out worship in accordance with the beliefs held by Muslims, which has also been guaranteed by the constitution. (HalalMUI)

Government Rules

As is known, according to Government Regulations, all meat products entering Indonesia must be accompanied by Halal Certificates (SH) from their home countries. And the SH must also be issued by an institution that has been recognized by the Indonesian Council of Ulama (MUI).

This provision is mentioned explicitly in the Regulation of the Minister of Agriculture (Permentan) of the Republic of Indonesia Number 139/Permentan/Pd.410/12/2014 concerning Importation of Carcasses, Meats, and/or Processed Into the Territory of the Republic of Indonesia.

In Article 1, paragraph 1, expressly stated, Ruminant Carcasses are part of the body of healthy ruminants that have been slaughtered in a halal and correct manner. Whereas paragraph 2: Poultry carcasses are parts of the body of poultry that have been slaughtered in a halal and correct manner.

Further mentioned in Article 2, this Regulation is intended as a legal basis in the implementation of the import / import of meat into Indonesia, with the aim of: (a) protecting the health and inner peace of the people, animal health, and environmental health; and (b) ensuring that the requirements are safe, healthy, intact, and lawful for those required. If it is not recognized by the MUI, it is not permitted to enter Indonesia. This was stated by the Deputy Secretary General (Wasekjen) of the MUI, Drs. H.S holahudin Al-Aiyub, M.Sc.

Furthermore Article 13, paragraph (1), letter d is affirmed, that producers in the country of origin of meat must have and only implement a system of guarantee of halal for the entire production process (fully dedicated for halal practices) and have permanent employees responsible for implementation slaughter, cutting, handling, and processing in a halal manner; and letter (e) has a halal slaughterer for animal slaughterhouses other than pig slaughterhouses and supervised by halal certification institutions recognized by Indonesian halal authorities.

This provision, explained the Wasekjen again, was interpreted as well as being implemented literally only applies to meat imports. “Whereas other than that, like animal skin, there is no specific regulation. Because when it is imported from Indonesia to Indonesia, the product or leather material is intended as a category for use, not for food. Like materials for making or producing shoes, jackets, bags, etc.,” he said.

But according to him also, in this context a problem arose namely that not all of the leather products were actually used for the intended use. Because there are indications that the leather product was also used for the production of crates, skin crackers, or other consumption products. This indication has also been broadcast by a private television station, which investigates coverage and reportage on this matter. (HalalMUI)

There Is No Halal Certificate

“The fact that this happened is clearly to be wary of, especially for Indonesian Muslims. Because skin crackers can have a halal critical point, in their home countries, whether animal skin processed into crackers comes from halal animals, such as cows or goats / sheep. And even if it comes from halal animals, is the animal slaughtered in a halal manner, in accordance with sharia rules, or not. Because the leather products are not included with halal certificates, “he said.

In addition to animal origin and slaughter, it is necessary to pay attention to ingredients added to it whether halal or not. Like sugar, made from sap. Because it comes from plants, it’s basically halal, but the long manufacturing process needs to be observed in terms of halalness.

The stages begin extraction, purification, evaporation, crystallization to drying. The addition of chemicals for the process that needs to be watched out. For example, in purification, when using activated carbon, the halal must be clear. If it comes from wood or the mine is not a problem. But if it is from bone, the bone halal status must be considered. Bone charcoal will be haram if it comes from unclean animals or not slaughtered in syar’i. The use of other materials in a long process also needs to be observed. When using microbial materials, the media must be considered

As for flavoring, if the flavoring used is MSG, it should be noted whether the product is halal certified or not. If the MSG has not been halal certified, then consider the halal critical point, that is, on the media used in its manufacture, not always using halal materials. If the media used contains ingredients that are not halal, the MSG produced will also become illegal.

Another ingredient in making skin crackers is cooking oil, it must be considered whether halal is certified or not. In general, in Indonesia oil comes from palm oil which is halal in nature. But for overseas even though it is called vegetable oil, but there is also the possibility of adding a mixture of animal ingredients that need to be traced to halalness. (USM/YS)

Source: Halal Journal No, 116



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