Virtual Booth

Halal food integrity is an important aspect of daily life for Muslims, yet cases of food contamination with non-halal elements still occur, especially in processed products. This project introduces a simple and environmentally friendly approach using natural plant extracts as a biosensor to detect simulated pork DNA in food samples. The innovation focuses on the bioactive properties of Piper betle (daun sirih) and turmeric, both known for their phenolic compounds and colour-changing behaviour when interacting with biological molecules.Objective: The aim of this study is to determine whether extracts of betel leaves and turmeric can produce a visible colour reaction when exposed to food samples containing simulated pork DNA, as a potential early-screening halal detection method.Methodology: The plant extracts were prepared by crushing daun sirih and turmeric, followed by filtration to obtain concentrated solutions. These extracts were then applied to two types of samples: one containing simulated pork DNA (such as gelatin babi) and another containing halal components (gelatin lembu). Observations were made to identify colour changes that could indicate differences in biological content.Results: Samples containing simulated pork DNA produced a darker or reddish-brown colour, while halal samples retained their original colour with only slight yellowing. This indicates that interaction between the plant compounds and DNA/protein structures may produce detectable visual differences.Conclusion: The findings suggest that natural plant-based biosensors have strong potential as a low-cost, accessible and eco-friendly method for basic halal detection. With further scientific validation using actual DNA in controlled laboratory settings, this innovation could contribute to the development of portable halal detection tools for consumers and the food industry.

Key word: Halal food, plant-based biosensor, Piper betle, turmeric, DNA detection