Journal of Halal Product and Research (JHPR)

Strengthening human and physical resources towards a functional and innovative halal goat science center

2025-01-11T19:12:34+07:00

The Halal Goat Science and Innovation Center (HGSIC) was established at Sultan Kudarat State University (SKSU) under Project 4 to address the complex challenges of ensuring halal integrity in goat production. Funded by the Department of Science and Technology (DOST), the project developed TESDA-accredited competency courses in halal goat husbandry, slaughtering, and processing, alongside essential manuals on Good Manufacturing Practices (CGMP) and Sanitation Standard Operating Procedures (SSOP). The Center features a comprehensive infrastructure, including training facilities, a halal-dedicated prayer room, and a Double-A accredited slaughterhouse certified by the National Meat Inspection Service (NMIS) for compliance with rigorous food safety standards. SKSU trained 25 staff members in halal goat science disciplines to enhance its expertise, with 10 achieving NCII competency and one PhD-trained halal expert spearheading initiatives. While TESDA accreditation as a training and testing facility remains pending, the institutionalization of HGSIC was formalized through SKSU's Board of Regents Resolution No. 117-2023, ensuring its sustainability. These achievements solidify the Center’s role as a leading hub for halal goat science, entrepreneurship, and collaborative research, setting a benchmark for halal compliance and innovation in the industry.

Keywords: Halal Goat Science and Innovation Center (HGSIC); Department of Science and Technology (DOST); Good Manufacturing Practices (CGMP); Sanitation Standard Operating Procedures (SSOP); National Meat Inspection Service (NMIS)

Exploring the potential of halal gelatin from chicken by-products: a review

2024-03-04T21:29:03+07:00

Gelatin is a product of partial hydrolysis of collagen from bones, skin, and animal tissues. Gelatin is frequently used in the food industry. However, Indonesia itself is not a gelatin-producing country. Indonesia's gelatin needs are dependent on imports from other countries. This activity is highly sensitive because the raw materials for gelatin typically consist of pig and its byproducts, whereas Indonesia is a predominantly Muslim-populated country. This article review discusses the potential of chicken byproducts as a halal alternative of gelatin from related journals published over the past decade. Gelatin produced from chicken byproducts has varying characteristics, including gel strength, gelling point, melting point, and viscosity. Chicken byproducts’ gelatin can fill all categories of gelatin, ranging from low to high gel strength. This makes it applicable to various industries, particularly in the food and pharmaceutical sectors. However, to ensure its halal status, it is necessary to verify that the byproducts used as the raw material for gelatin originates from halal chicken slaughter.

Keywords: Alternative, By-Product, Halal, Pre-Treatment, Poultry

H-Trend UII in optimizing the halal assurance system in the special region of Yogyakarta

2025-05-22T09:52:39+07:00

This study aims to analyze the opportunities and challenges faced by the Halalan Thoyyiban Research and Education Center (H-Trend) at the Islamic University of Indonesia in optimizing the implementation of the Halal Assurance System in the Special Region of Yogyakarta. H-Trend UII was established as a research institution focusing on the study and investigation of halal products to support the implementation of this regulation. The research employs a qualitative method, collecting data through in-depth interviews with H-Trend UII administrators. The analysis utilizes a SWOT approach to classify the organization's strengths, weaknesses, opportunities, and threats. The findings reveal that H-Trend plays an active role in halal research development through product testing using the RT-PCR method, supporting UMKM (Micro, Small, and Medium Enterprises), and educating the public through the publication of books and brochures. However, several challenges were identified, including limitations in human and financial resources, the wide demographic spread of MSMEs, and the low awareness among business actors regarding the importance of halal certification. This study highlights the potential for H-Trend to be developed into a Halal Assurance Institution (LPH) and a Halal Product Process Assistance Institution (LP3H), thereby expanding its role within the halal ecosystem in the Special Region of Yogyakarta.

Keywords: H-Trend UII, Halal Assurance System, MSMEs

Management strategy for halal tourism development in Blitar

2024-06-03T11:59:18+07:00

Halal tourism has become the main focus for many tourism destinations around the world, including Blitar, Indonesia. Blitar has enormous tourism potential with its natural, historical and cultural riches. The aim of this research is to formulate effective strategies needed to develop Blitar as a halal tourism destination. The research method used is a qualitative descriptive approach to understand the halal tourism development strategy in Blitar. Data was obtained through literature study and direct observation of research objects. The results of this research are that Blitar has a lot of potential to be developed into a halal tourism destination. Starting from a wealth of natural tourism, artificial tourism, religious tourism, culinary tourism, to cultural history tourism which is a special attraction for tourists. The development of halal tourism in Blitar can be seen through several aspects including tourist objects and destinations, provision of infrastructure and accessibility, as well as human resource development. The potential for halal tourism development is analyzed through the strategic approaches SO (strengths-opportunities), WO (weaknesses-opportunities), ST (strengths-threats), and WT (weaknesses-threats). Appropriate strategic management is the key to success in developing halal tourism in Blitar.

Keywords: Management, Strategy, Halal Tourism, Blitar

From leaf to cup: critical points of halal compliance in artisan tea

2024-12-18T20:38:17+07:00

Indonesian tea consumption has posted a consistent upward trend, both in volume and market demand for a greater variety of tea products. Among the popular new varieties is artisan tea, which is a creatively crafted blend of tea leaves mixed with natural ingredients such as spices, flowers, and dried fruits to produce distinctive tastes and a good appearance. Although the ingredients used are plant-based and generally halal, the artisan tea manufacturing process can still include critical control points that require rigorous halal testing. The goal of this study is to identify and assess the halal critical points of artisan tea manufacturing according to three aspects: raw materials, manufacturing process, and packaging materials. A qualitative descriptive research design was utilized, including literature review, direct observation of the manufacturing process, and analysis using the halal critical point decision tree framework. It discovers that possible points of halal criticality at the artisan stage of tea-making pertain almost solely to packing material—essentially those bearing plastic-based or synthetically embedded material, those occasions of mixing handled manually as perhaps a hazard against contamination, and storage needs such that protective containment from access of uncleaned substances or cross-contamination should be required. In contrast, ingredients such as green tea, dried mint leaves, and Indian cardamom, being the major ingredients, when used in their dry forms, are usually exempted from having severe halal concerns on account of their plant origin and minimal processing and are thus inherently halal.

Keywords: Tea, Artisan Tea, Halal Critical Points, Halal