Porcine gelatin, however, raises a religious concern and presents a barrier to consumers. On this basis, knowledge advancement is crucial for the innovation of materials that can replace the role of gelatin in the halal food industry( Mahamud, 2023).

PROHIBITIONS

Muslims are prohibited from consuming anything derived from pig and its derivatives. Allah SWT mentioned in the Quran:

“ He has only forbidden to you dead animals, blood, the flesh of swine, and that which has been dedicated to other than Allah. But whoever is forced [ by necessity ], neither desiring [ it ] nor transgressing [ its limit ], there is no sin upon him. Indeed, Allah is Forgiving and Merciful”( Quran, Al-Baqarah, 2:173).

In this verse, Allah SWT clearly stated the prohibition of foods for Muslims, including animals which are not slaughtered in accordance with the shariah principle. Based on this order, gelatin from bovine( cow) sources must come from cows that are slaughtered in accordance with the shariah method. For manufacturing, halal-certified gelatin is crucial to ensure the halal integrity of the production and supply( Noor et al., 2023).

Apart from religious constraints, gelatin is controversial for its

potential health risks. The outbreak of mad cow disease in the 1980s raised concerns among consumers, leading to a demand for gelatin alternatives, especially from plantbased sources.

FRUIT PEELS

Responding to the issue, research on gelatin alternatives from plants has been actively conducted. Among them are pectin, agar, and carrageenan, to name a few. Pectin is considered the most promising gelatin substitute, as it is halal, safe, and permissible in all religions.

The U. S. Food and Drug Administration( FDA) has recognised pectin as a safe ingredient. The gelling properties of pectin are reported to be comparable to gelatin.

Pectin has been extensively used as a gelling agent in food, cosmetics, pharmaceuticals, and medical products. In food products, pectin is typically found in jellies, ketchup, marmalades, ice cream, marshmallows, milk products, and processed meats.

Pectin also plays an essential role as an antimicrobial, anti-cancer, anti-inflammatory, dietary fibre, and probiotic. This naturally occurring hydrocolloid is commonly a byproduct of fruits, such as apple pomace and citrus peel, which are typically discarded as food processing waste. In Malaysia, it can be extracted from the peel of local fruits.

The transformation of agricultural liability into a valuable, functional ingredient is important in shaping a robust economy for the country. Every bottle of fruit juice or jam in the jar lies an untold story of agricultural byproducts, in which tons of peels, pomaces, and pulps

Nurul Widad Fitri binti Muhammad Faculty of Shariah & Muamalat Sultan Ismail Petra International Islamic University College

Nurrulhidayah Binti Ahmad Fadzillah International Institute for Halal Research and Training( INHART) International Islamic University Malaysia( IIUM)

are dumped into the bin.

Thanks to the demand for halal-compliant and sustainable ingredients, these wastes are finally being turned into wealth due to their functional properties. This approach is not only sustainable for the environment, but it also generates income for farmers through the commercialisation of pectin.

The idea of investing in local agricultural waste as a gelatin alternative is genuinely innovative, as it will reduce dependency on imported pectin, empower local farmers, and support advancements in halal food technology. Farmers, especially those involved in Small and Medium Enterprises( SMEs) are the most potential segment to participate in this value-chain transformation.

Here, the government should play a significant role in providing support in the form of training, lab work, halal certification, and market access so that they can successfully produce halal pectin and fulfil their obligation as Muslims in providing halal ingredients to others.

Meanwhile, collaborations between the government, scientists, and halal certification bodies, such as JAKIM, can further enhance research, commercialisation, and product development, making pectin a cornerstone of halal agro-innovation. In terms of halal certification, SMEs should be guided by halal assurance systems, particularly in ensuring that their entire supply chain complies with the relevant standards.

These include the raw materials, processing, packaging, and logistics. Apart from that, the industrial linkage is vital for connecting rural SMEs with potential buyers in the