RESUMEN
Islam is a religion that inspires its followers to seek knowledge continually and nurtures innovation, within the realms of Islamic rulings, towards an ameliorated quality of life. Up-to-date biotechnological techniques, specifically animal cloning, are involved in advancing society's health, social, and economic domains. The goal of animal cloning includes the production of genetically modified animal for human consumption. Therefore, this research endeavoured to study animal cloning's current scientific findings, examine the by-product of said process, and determine its permissibility in an Islamic context. This study employed descriptive literature reviews. Results concluded that animal cloning, especially in mammals, does not occur naturally as in plants. A broadly trusted and efficient animal cloning method is known as Somatic Cell Nuclear Transfer (SCNT), which includes three principal steps: oocyte enucleation; implantation of donor cells (or nucleus); and the activation of the embryo. Nevertheless, the limitations of SCNT, particularly to the Large Offspring Syndrome (LOS), should be noted. One of the forms of the application of animal cloning is in agriculture. From an Islamic perspective, determining the permissibility of consuming cloned animals as food is essentially based on whether the cloned animal conforms to Islamic law's principles and criteria. Islam interdicts animal cloning when it is executed without benefiting humans, religion, or society. Nonetheless, if it is done to preserve the livelihood and the needs of a community, then the process is deemed necessary and should be administered following the conditions outlined in Islam. Hence, the Islamic ruling for animal cloning is not rigid and varies proportionately with the current fatwa.
RESUMEN
Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025. Fermentation has been considered the preferred method for producing high-purity lactic acid in the industry over chemical synthesis. However, the recovery and separation of lactic acid from microbial fermentation media are relatively complicated and expensive, especially in the process relating to second-generation (2G) lactic acid recovery. This article reviews the development and progress related to lactic acid separation and recovery from fermentation broth. Various aspects are discussed thoroughly, such as the mechanism of lactic acid production through fermentation, the crucial factors that influence the fermentation process, and the separation and recovery process of conventional and advanced lactic acid separation methods. This review's highlight is the recovery of lactic acid by adsorption technique using ion-exchange resins with a brief focus on the potential of in-site separation strategies alongside the important factors that influenced the lactic acid recovery process by ion exchange. Apart from that, other lactic acid separation techniques, such as chemical neutralization, liquid-liquid extraction, membrane separation, and distillation, are also thoroughly reviewed.
RESUMEN
The occurrence of Vibrio parahaemolyticus in raw Corbicula moltkiana Prime from Lake Singkarak and Pasar Raya Padang market and in cooked samples in West Sumatera, Indonesia, was studied. Thirteen raw and seven cooked bivalve samples were positive using CHROMAgar Vibrio medium. All 47 V parahaemolyticus isolates were positive for toxR gene but negative for trh. However, 36% (17/47) of V parahaemolyticus strains were positive for tdh gene. Antibiotic profiling showed that 76% and 38% of isolates from raw and cooked bivalves respectively were resistant to ampicillin. Using RAPD-PCR analysis, most of the strains were clustered according to their source of isolation but some of the strains from raw and cooked samples were clustered together. These results indicate that pathogenic V parahaemolyticus isolates are present in Corbicula moltkiana Prime in West Sumatera, Indonesia, suggesting that V parahaemolyticus may also be present in seafood in other regions of Indonesia.
