Increasing community empowerment through the promotion of halal lifestyle and the critical point of halal food in the young generation
Downloads
The halal aspect is an important factor that must be considered by Muslims in choosing food. However, the low awareness and knowledge related to halal rules and thoyyib on food had caused various serious problems. To overcome this, several government regulations have been issued, but some people still find it difficult to understand the concept of halal products. In this regard, the Faculty of Pharmacy, Airlangga University through community service conducted socialization in two schools in Rungkut Surabaya district to increase community empowerment about halal lifestyle and the critical point of food prohibition at the young generation. The method used is an online pre-test to determine the initial understanding of the participants, education in the form of counseling and discussion, and evaluation of increased understanding through pre and post-test. As partners are students, teachers, and canteen managers in Madrasah Aliyah and Madrasah Tsanawiyah school grade. Based on the analysis conducted, the results show a strong correlation between halal certification, halal awareness, and halal composition. Socialization can increase the knowledge of students and employees in those schools about the halal lifestyle and the critical point of food prohibition. Halal certification on food products affects buying interest but halal awareness and knowledge about the composition of halal food is still low in its influence on buying interest
Ali M. 2016. Konsep Makanan Halal dalam Tinjauan Syariah dan Tanggung Jawab Produk Atas Produsen Industri Halal. AHKAM : Jurnal Ilmu Syariah, 16(2), 291–306. https://doi.org/10.15408/ajis.v16i2.4459
[Badan Pengawas Obat dan Makanan]. 2012. Peraturan Kepala BPOM Nomor HK.03.1.23.04.12.2205 tentang Pedoman Pemberian Sertifikat Produksi Pangan Industri Rumah Tangga.
Guntarti A, Kumalasari ID, Susanti H. 2018. Pengenalan Kehalalan Produk dan Bahan Tambahan Makanan yang Berbahaya Bagi Kesehatan. SNIEMAS UAD.ISBN.978-602-0737-07-2 LPPOM MUI, Halal Haram Gula Refinasi. Berita tanggal 12 September 2018. Diakses pada 29 pada Desember 2019. [internert] Tersedia di www.halalmui.org/mui14/main/detail/halal-haram-gula-rafinasi.
Menteri Kesehatan Indonesia. 2012. Undang-Undang Republik Indonesia Nomor 33 Tahun 2012 tentang Bahan tambahan pangan dan sanksi hukum. Jakarta (ID): Sekretariat Negara
Mutmainah L. 2018. The Role of Religiosity, Halal Awareness, Halal Certification, and Food Ingredients on Purchase Intention of Halal Food. Ihtifaz: Journal of Islamic Economics, Finance, and Banking, 1(1), 33. https://doi.org/10.12928/ijiefb.v1i1.284
Nofianti KA, Rofiqoh SNI. 2019. Kesadaran Dan Logo Halal : Apakah Menentukan Minat Beli ? ( Studi Pada Praktisi Bisnis UMKM Di Gresik) The Halal Awareness And Halal Labels : Do They Determine Purchase Intention? (Study On SME’s Business Practitioners In Gresik ). Journal Of Halal Product And Research (JHPR) 2(1): 16–24.
Pemerintah Indonesia. 1999. Undang-Undang Republik Indonesia Nomor 7 Tahun 1999 tentang Perlindungan konsumen. Lembaran RI Tahun 1999, No.7. Jakarta (ID): Sekretariat Negara
Pemerintah Indonesia. 2009. Undang-Undang Republik Indonesia Nomor 36 Tahun 2009 tentang kesehatan. Lembaran RI Tahun 2009, No.36. Jakarta (ID): Sekretariat Negara
Pemerintah Indonesia. 2012. Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang pangan. Lembaran RI Tahun 2012, No.18. Jakarta (ID): Sekretariat Negara
Pemerintah Indonesia. 2014. Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 tentang Jaminan Produk Halal. Lembaran RI Tahun 2014, No33. Jakarta (ID): Sekretariat Negara
Ramlan R, Nahrowi N. 2014. Sertifikasi Halal Sebagai Penerapan Etika Bisnis Islami Dalam Upaya Perlindungan Bagi Konsumen Muslim. AHKAM : Jurnal Ilmu Syariah, 17(1): 145–154.
Setiyani L. 2014. Research Methods Information Technology. International Encyclopedia of Human Geography. https://doi.org/10.1016/B978-008044910-4.00180-2
Sukardi M. 2019. MUI: Kode E Makanan tidak berarti babi. Berita tanggal 29 Juli 2019, diakses 29 Desember 2019 [internet] Tersedia padahttps://muslim.okezone.com/read/2019/07/29/614/2084895/mui-kode-e-di-makanan-tidak- berarti-babi
Yasid, Farhan F, Andriansyah Y. 2016. Factors affecting Muslim students awareness of halal products in Yogyakarta, Indonesia. International Review of Management and Marketing, 6(4): 27– 31.
Yunus NSNM, Rashid WEW, Ariffin NM, Rashid NM. 2014. Muslim’s Purchase Intention towards Non-Muslim’s Halal Packaged Food Manufacturer. Procedia - Social and Behavioral Sciences, 130, 145–154. https://doi.org/10.1016/j.sbspro.2014.04.018
Authors who publish with Journal of halal product and research (JPHR) agree to the following terms:
- The journal allows the author(s) to hold the copyright of the article without restrictions.
- The journal allows the author(s) to retain publishing rights without restrictions.
- The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution (CC BY) 4.0 International License
