Journal of Halal Product and Research (JHPR)

Factors influencing muslims’ purchase intention of halal-certified over-the-counter (OTC) medicines in Bekasi, Indonesia

Fitry Oktavia Fatmi — 2024-06-30

Self-medication in Indonesia has recently increased; consumers can easily purchase non-prescription medicines, many people use over-the-counter (OTC) medicines as an alternative for self-medication. In this study, the researchers have chosen to address the gap in the literature pertaining to purchase intention on halal pharmaceuticals, whereas, the focus is on purchase intention of halal certified OTC medicines. This study was conducted in Bekasi, Indonesia. 325 Muslim consumers in Bekasi, Indonesia, participated in this study. The information was gathered using questionnaires with convenient sampling techniques. Through utilizing the theory of consumption value, which consists of the factors of functional value (price), functional value (quality), social value (pharmacist advice), emotional value (halal logo), conditional value, and epistemic value of respondents' intentions to purchase halal-certified OTC medicines. The findings of this study, three factors: functional value (quality), emotional value, and epistemic value, have a significant relationship with the purchase intention of halal-certified OTC medicines in Bekasi, Indonesia.

Exploring the knowledge and awareness of emulsifiers in food and non-food products among the community in Brunei Darussalam

Nurul Izzati Bustani — 2024-06-30

The demand for halal products in both food and non-food sectors is directly correlated with the growth of the Muslim population. Hence, it encompasses the prerequisite for utilising halal ingredients in producing the final product. Furthermore, there is a growing trend in the use of emulsifiers as a key ingredient in food and non-food products, which raises concerns about their prevalence, origin and impact on consumers' health. This research aims to investigate the level of knowledge and awareness among the community in Brunei Darussalam about the presence, source and health consequence of emulsifiers in food and non-food items. A quantitative approach was executed in this study. A questionnaire was developed and made available online for distribution to the general public of Brunei Darussalam via social media platforms. The data obtained from participants was recorded and analysed using SPSS Statistics version 23. Overall, the sample population was predominantly comprised of females, youths of aged 18-24 years old, students, individuals with a Bachelor's degree and Muslims. The results showed that the participants, particularly females and current students were significantly more knowledgeable of emulsifiers in food than non-food products. However, the overall knowledge degree of the ingredient among the participants was moderate. Furthermore, most responses exhibited a poor awareness level regarding the sources of emulsifiers and an uncertainty of their effects on human health. In conclusion, the findings of the present study will benefit consumers, particularly Muslims in Brunei Darussalam, to make informed decision on their purchasing of products as the information provided in the research enables them to distinguish between halal and non-halal products.

Definition of halal analysis of formulation of kombucha drink from simplicia of malay apple fruit (Syzygium malaccense)

Novriyanti Lubis — 2024-06-30

The wealth of biodiversity and the abundance of native Indonesian germplasm resources have not been optimally utilized domestically. Malay apple, which belongs to the myrtaceae family, has various health benefits. However, its utilization is still limited, thus requiring ideas to increase public interest in this fruit. Therefore, innovation is carried out by transforming malay apple into kombucha fermentation beverages as a step to optimize its utilization. The research aimed to measure the total alcohol content, total acid, and total sugar in the formulation of kombucha beverages derived from malay apple fruit juice, with the goal of developing it into a functional beverage. The research process involved testing alcohol content using gas chromatography, measuring total acid by alkalimetric titration method, and measuring total sugar content by anthrone method. The research results showed that the malay apple kombucha sample the level of alcohol content was 0.0213%, the total acid was 1.38% (<2 g/L), and the total sugar was 0.807 µg. The kombucha malay apple which category halal kombucha.

Integration of HAS with blockchain as halal sustainability in maqashid sharia perspective

Ariza Qanita — 2024-06-30

Efforts to develop the halal industry, especially in the food sector, continue to be encouraged by the government. One of that is by issuing a regulation that requires all circulating products to have a halal certificate. But in fact, not a few business actors commit acts of fraud to obtain the halal certificate. Therefore, what must be considered is not just the labeling of the finished product, but the sustainability of production management and the halal supply chain which can be initiated through the implementation of a Halal Assurance System (HAS) with blockchain management. Halal sustainability has an important role based on the maqashid sharia aspect. This study used a qualitative approach with the type of library research. The data analysis technique used is PESTELE analysis. The results of the study showed that halal sustainability through the application of blockchain-based HAS fulfills the five important elements in maqashid dharuriyyah, namely hifdz al-diin, hifdz al-nafs, hifdz al-'aql, hifdz al-nasl and hifdz al-maal through aspects of embodiment of religious value and consumer protection. PESTELE analysis results showed that an important factor that needs to be considered in the development of the Halal Assurance System is the human error or social and ethical aspects of business actors or those involved in halal production management. This can be the basis for suggestion regarding the importance of increasing education and training in halal management.

Level of knowledge of FIKES students (Faculty of Health Sciences) Muhammadiyah Lamongan University about halal skincare products

Fawwas Fiely — 2024-06-30

The majority of the religion adhered to by the population in Indonesia is Islam, where in Islam it has been ordered to all Muslims to consume, utilize and use something that is halal and also good including skincare. Skincare is a product of skin care outside the body with certain functions. However, people's knowledge of using halal skincare is still low, this is evidenced by the fact that they are still allowed to use skincare that does not have halal certification because these products are commonly used. This study aims to determine the level of knowledge of students of the Faculty of Health Sciences (FIKES) Muhammadiyah Lamongan University about halal skincare. This study used a descriptive observational research design, and the sample for this study was 2022 FIKES students, a total of 390 students. Sampling technique using purposive sampling. The instrument used was a closed questionnaire in the form of Google form. The results showed that the knowledge level of FIKES students about halal skincare was in the good category of 47.69%, the sufficient category was 46.16%, the less category was 6.15%. It can be concluded that the knowledge level of FIKES students at Muhammadiyah Lamongan University about halal skincare is in the good category.

Review of the all-you-can-eat restaurant concept based on Islamic business ethics to assist the development of the national halal ecosystem

Zaydan Muhammad — 2024-06-30

All you can eat is a restaurant or restaurant service that has a menu sales system based on only one payment for all available menus with a buffet or buffet concept with a certain time limit. In Indonesia, many restaurants or places to eat have provided all you can eat because of the pretext of attracting customers and increasing turnover. However, there are still many places to eat that provide non-halal menus that are contrary to Indonesia's vision as a global halal center in 2024. In this study, a qualitative descriptive method was used with literature and Islamic business ethics as a supporting study. The purpose of this study is to conceptually describe all you can it in accordance with Islamic business ethics and support the creation of a halal ecosystem in Indonesia. So that it can produce research output that can be used as a reference later for restaurants or restaurants that provide an all you can it menu that is in accordance with the principles of Islamic business ethics and still maintains halal status.

Prospects of the development of the halal products industry towards Indonesia's economic growth

Ula Rochmatannia Rosana — 2024-06-30

By being crowned as the largest Muslim population in the world, Indonesia actually has no small potential for the development of the halal and sharia industry. It can also be seen where the global trade business is currently, halal products are dominating. However, the potential for the development of the Indonesian halal industry has not been matched by good achievements at the global or international level. However, this is not an obstacle for Indonesia's development to advance a country's economy. Halal products are rahmatan lil alamin for those who use, consume, and those involved in them. This can make Indonesia play an important role in the development of the halal product industry, considering the large number of Muslim communities in Indonesia. With encouragement, government support, and hard work to revive the halal product industry in Indonesia, we can grow the domestic halal product industry. So this requires the right strategy for the development of the Indonesian halal product industry.

Differences in levels of knowledge of FSTP students (Faculty of Science, Technology, and Education) and FEB (Faculty of Economics and Business) Muhammadiyah Lamongan University about criteria halal of skincare products

Krisma Febrianti — 2024-06-30

Skincare has become a daily necessity for students especially Muslims, who must pay attention to the halalness of the skincare products used, because it has been regulated in Islam regarding halal and haram consumption. Student knowledge greatly influences halal in the selection of skincare products to be used. This study aims to determine the difference in the level of knowledge of FSTP and FEB students at Muhammadiyah Lamongan University. The research design used is descriptive comparative with purposive sampling technique. Data collection was carried out prospectively, from collecting questionnaire data that met the inclusion and exclusion criteria. The research instrument used was a closed questionnaire consisting of respondents' personal data and statements related to the criteria for halal skincare products. The results obtained from this study are the level of knowledge in the good category at FSTP as much as 60.52% and FEB as much as 76.6%, the sufficient category at FSTP as much as 38.6% and FEB as much as 21.28%, the poor category at FSTP as much as 0 .88% and FEB as much as 1.12%. The data obtained was then processed using SPSS with the Mann Whitney Test and obtained a p-value of 0.063 (> 0.05). In conclusion, there is a significant difference between the level of knowledge of FSTP and FEB regarding the criteria for halal skincare products.

Implementation of muslim personal financial management in the context of halal financial education

Nuril Laila Maghfuroh — 2024-06-30

Islam is a religion that is comprehensive in managing the lives of its people, including in the financial sector. Halal financial principles set out rules and guidelines that govern how Muslim individuals should manage their money in a manner that is in accordance with Islamic teachings which includes income, expenses, investments and financing. This research uses a descriptive qualitative method with a library research approach. The data collection method was carried out by searching for written library data sources and analyzing digital observations. This research aims to provide an overview of halal financial management so that Muslim individuals can gain skills and knowledge in managing finances according to Islamic principles. This is expected to increase halal financial literacy so that Muslims can achieve financial freedom.

Exploration the concept of thayyiban halal food in the primary school environment: a study of students' halal literacy

Iis Sumiati — 2024-06-30

Food and drink are basic human needs that must be met every day. In Islam, the food and drink consumed must not only be halal (permissible), but also must be thayyib (good and beneficial). The introduction of the concept of thayyiban halal food has become an important element that has penetrated people's mindset. In an educational context, an understanding of this concept is very important to instill from an early age. This research aims to investigate the halal literacy profile of students in concept of halal food and thayyib in primary schools. A survey method with field observation was used to collect data from 40 students in grades 4, 5 and 6 at Beribu Foundation Elementary School. Data was collected through halal literacy questionnaires and interviews to gain in-depth understanding. Data analysis uses a descriptive approach to provide a clear picture of students' understanding of the concept. The research results show that there are variations in students' understanding, where most are close to correct understanding while others require deeper understanding. This research makes an important contribution in understanding the halal literacy profile of students at the elementary school level and can be a basis for developing better education in the concept of halal food and thayyib in the future.

Challenges and prospects for implementing halal principles in the jamu industry in Indonesia

Iif Hanifa Nurrosyidah — 2024-06-30

The traditional herbal medicine (jamu) industry in Indonesia faces challenges in applying halal principles due to the common use of non-halal ingredients in jamu production. Jamu is in high demand in Indonesia, a largely Muslim country with a thriving halal economy. This article reviews the challenges and prospects of implementing halal principles in Indonesia's jamu industry. The research methods employed include literature review and analysis of relevant regulations and industry practices in jamu production. The research findings indicate that the presence of non-halal ingredients in some jamu products poses obstacles to meeting halal requirements. The discussion proposes strategies and potential avenues to enhance the implementation of halal principles in the jamu industry, such as developing alternative raw materials and obtaining halal certification. The conclusion drawn from this article is that implementing halal principles in the jamu industry holds promising prospects but requires close collaboration between the government, producers, and other stakeholders.