Journal of Halal Product and Research (JHPR)

The advancement in global halal industry from farm to fork

Azade Harati — 2024-12-16

In light of the increasing Muslim population worldwide, it is crucial to pay attention to their lifestyle and regulations. This is particularly important for facilitating trade with Muslim nations, especially since the majority of exporters to these nations are non-Muslim. The terms "Halal" and "Haram" hold significant value in the Muslim world, as they refer to what is permissible and forbidden, respectively, according to religious guidelines (Shari’ah). Global trade and the attachment of the Halal logo to products rely on these terms. Interestingly, non-Muslims have shown a positive attitude towards Halal products, believing that they are manufactured in a more hygienic, tasty, and safer manner. However, there are challenges that need to be addressed, such as the lack of an unified Halal certification and regulations for the entire Muslim world, particularly in the era of globalization. There is an urgent need for globally accepted Halal guidelines and regulations that cover the entire supply chain, including processing, logistics, technologies, retail and wholesale, marketing, and branding. This will ensure Halal integrity and enhance trade between non-Muslim and Muslim countries

Keywords: Halal, Haram, Globalization, Halal Certification, Halal integration

The impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus)

Hanifiya Samha — 2024-12-16

The demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelatin. This research aimed to analyze the characteristic amide group absorption of gelatin in the Fourier Transform Infra-Red (FTIR) spectrum of the isolated gelatin from New Zealand White rabbit bones and to determine the effect of changing soaking time on the yield and gelatin characteristics. In the pre-treatment process, the sample was soaked using a 9% phosphoric acid solution for 48, 96, and 144 hours. The gelatin is then extracted at gradual temperatures for 12 hours. The characterization involved analyzing functional groups, water content, ash content, pH, and protein content. The typical absorption of gelatin functional groups in the form of amides A, I, II, and III was detected from FTIR spectrophotometric analysis. This study indicated that the soaking time significantly affected the yield, pH, ash content, and protein content of the gelatin produced, but did not significantly influencethe water content. The yield of gelatin from New Zealand White rabbit bones ranges from 4.08-6.56%. The water content of the gelatin is between 6.96-7.05%, and the pH value is 3.61-3.98. Both parameters meet the gelatin quality standards. However, the ash content of gelatin from New Zealand White rabbit bones, which ranges from 6.86-9.29%, does not meet the gelatin quality standards according to SNI 06-3735-1995 and GMIA 2012. The protein content of the rabbit bone gelatin, which is not regulated by the quality standards, ranges from 75.46-83.37%. The longer the soaking time, the higher the yield and protein content of the gelatin produced, and the lower the ash content.

Keywords: Gelatin, New Zealand White Rabbit Bones, Soaking Time, Phosphoric Acid

Determination of ethanol and acetic acid content in local brands of apple vinegar: gas chromatography test for halal requirements

Ririn Sumiyani — 2024-12-16

Apple vinegar is commonly made from fermented apple juice, which involves two consecutive stages of fermentation: alcoholic and acetic acid fermentation. Both Saccharomyces cerevisiae and Acetobacter acetii are involved in fermentation. Apple vinegar has various benefits, such as stabilizing blood pressure, treating rheumatism, and detoxifying toxins. Excessive consumption of this product may cause damage to the esophagus, low blood potassium levels or hypokalemia, diarrhoea, and ulcers due to the high acetic acid content. Moreover, the ethanol content also needs to be determined. It should be lower than 0,5% to fulfil the halal requirements for certification. The local brands of apple vinegar in Indonesia are generally produced by small-medium enterprises (SMEs), especially in Malang, Indonesia. Commercial brands of various apple vinegar, XCJO, YSW, THT, NTF, and BST, were sampled for their ethanol and acetic acid content in one method of analysis: gas chromatography, utilizing the high volatility properties of ethanol and acetic acid. The samples contain 17.73%, 11.45%, 6.43%, 2.67%, and 1.49% v/v of acetic acid, respectively, for XCJO, YSW, THT, NTF, and BST. At the same time, the ethanolic content is 0.11 and 0.02% v/v for XCJO and YSW, respectively, which are lower than the label value informed. Meanwhile, the rest of the brands' content is 4.00%, 2.39%, and 3.21% ethanol for THT, NTF, and BST, respectively. In addition, the acetic acid content of XCJO is high. A consumer should be aware of dilution before consuming the XCJO apple vinegar. It is unnecessary in the case of YSW, THT, NTF, and BST.

Keywords: Analysis, Fermentation, Halal, Small-medium enterprises

Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment

Anisa Hanif — 2024-12-16

In this research, gelatin was isolated and characterized from mackerel fish bone (Scomberomorus commersonii) by varying the bromelain enzyme concentration as an alternative source of halal gelatin. This study aimed to detect the presence of typical gelatin absorption in the FTIR (Fourier Transform Infrared Spectroscopy) spectrum of products isolated from mackerel fish bone waste and to analyze the effect of bromelain enzyme on yield, pH, water content, ash content, and gelatin protein content. Pretreatment processes were carried out using enzymes with variations of 0; 1; 1,5; and 2% for 6 hours, followed by a 13% citric acid solution for 96 hours. Extraction was conducted using distilled water as a solvent heated at 75^oC for 6 hours. The gelatin solution was concentrated for 24 hours and dried for 48 hours in an oven at 60oC. Characterization using FTIR spectrophotometer indicated the presence of gelatin absorption bands such as Amide A, Amide I, Amide II, and Amide III. Gelatin isolated from mackerel fish bone had a yield ranging from 3,64-7,57%, pH values of 3,88-5,15, water content of 7,63-10,19%, ash content of 2,19-5,92%, and protein content of 65,68-88,47%. An increase in yield of up to 50% compared to the yield of non-enzymatic gelatin occurred when the enzyme bromelain was added at 1.5% in the pretreatment process. The characteristics of mackerel fish bone gelatin meet the requirements of GMIA (2012) and SNI (1995), however, for the ash content, only the addition of 1,5% enzyme met the standard. The yield, pH, water content, ash content, and protein content of mackerel fish bone gelatin were significantly influenced by the concentration of the bromelain enzyme used.

Keywords: Citric Acid, Bromelain, Mackerel Bones

Halal label: interreligious youth's consumption decisions regarding Korean products

Eri Susilowati — 2024-12-16

As a pluralistic society, Indonesian consumers have various purchasing decisions from religious values to the virality of the product in online space. The products available in the market are not solely produced in Indonesia but also imported from global markets, including South Korea. Aligned with the globalized market, the Korean wave in Indonesia is a significant phenomenon influencing consumer buying decisions. This paper aims to examine how Indonesian youth from different religious backgrounds perceive and make consumption decisions regarding imported Korean products labeled as halal. Moreover, to what extent halal narratives product review affects consumer behavior. This research utilizing qualitative methods conducted interviews with Indonesian youth K-Pop fans from different religions and the findings will be applied through thick description analysis. The research reveals a broad decision making among consumers towards halal products associated with South Korea. Additionally, social media influencers who review the products play a role in their purchasing decisions.

Keywords: Halal Awareness, Halal Certification, Korean Wave, Korean Food, Purchasing Decision

A review of the influence of adding the word halal to popular food and drink which have non-halal connotations and excessive terms on muslim consumers

Tanti Amarta Putri — 2024-12-16

Nowadays, some people think that food is not merely a necessity but is a form of easy and cheap getaway amidst the hustle and bustle of a busy work schedule. The popularity of food is not only derived from the taste but also the name that attracts the attention of potential consumers. Naming foods without prohibited elements is starting to become a priority among food and beverage (F&B) businesses in Indonesia. One by one, well-known F&B businesses began to take steps to change the name of the menu which initially had unlawful elements into good ones. Lawful (halal) and good food, which can be seen from its ingredients, should not be given a bad name as a form of conduct that glorifies Allah, All-Provider. Even food/drinks inspired by foreign cultures that have names with non-halal connotations do not necessarily become halal by simply adding the term halal in front of it. This article aims to analyse people's behaviour in relations to how the naming of foods may be misleading yet attractive among Muslim consumers. This article uses secondary research methods as data collection to provide a comprehensive and credible understanding.

Keywords: Naming Food, Food and Beverage, Halal

Impact of halal knowledge on halal awareness through @halalcorner's role: a PLS-MGA (Partial Least Square- Multi Group Analysis)

Lensa Rosdiana Safitri — 2024-12-16

In today's digital era, social media, especially Instagram, has become a influential platform for disseminating information and shaping individual attitudes and behaviors. The Instagram account @HalalCorner focuses on information and education related to halal awareness. This account presents various content related to halal products, halal certification processes, product reviews, as well as the latest news and information about halal. This research aims to explore the role of the @HalalCorner Instagram account in strengthening the influence of knowledge about halal on increasing halal awareness among the public. The research employs a quantitative approach with survey techniques and questionnaires distributed to 29 followers and 69 non-followers. The variables examined include knowledge and awareness of halal. The statistical method used for hypothesis testing is Partial Least Square Multi Group Analysis (PLS MGA). This research is expected to provide insights into the potential use of social media in enhancing halal awareness and lay the groundwork for further interventions in leveraging digital platforms for educational purposes related to halal awareness.

Keywords: Halal Awareness, Halal Knowledge, Halal Corner

Halal certification with the self declare scheme perspective maqashid syariah al-syatibi

Alif Mujiyana Eka Bella — 2024-12-16

Muslim consumers are very concerned about the halalness of a product that is in accordance with Islamic law standards and product safety that is in accordance with health standards. So that the government increases the competitiveness of halal products in Indonesia, one of which is through halal certification with a self-declared scheme which can be easily accessed by business actors. This research aims to examine the halal certification of self declared schemes in the perspective of Al-Syatibi maqashid sharia. This research is a type of qualitative library research (literature review) conducted by collecting data and information from various sources contained in the library. The results of this study indicate that halal certification with a self-declaration scheme is a primary need (dharuriyyat need) which is oriented towards safeguarding 5 aspects of benefit, namely safeguarding religion, soul, mind, offspring, and property.

Keywords: Halal Certification, Self Declare, Maqashid Sharia, Al-Syatibi

HALFIN: innovation of the strategy model to accelerate mandatory halal through integration of indonesian financial institutions

Verdian Agus Saputra — 2024-12-16

The Indonesian government is committed to developing the halal industrial sector by accelerating mandatory halal certification in 2024. This is based on the continued growth of the sharia sector and the enormous potential of the Indonesian halal industry. On the other hand, Indonesia is the country with the largest level of halal consumers in the world. However, from the producer side, Indonesia is still not optimal. So innovation is needed in accelerating mandatory halal certification as part of improving product quality at the global level. The aim of this research is to explain strategic innovation in accelerating mandatory halal certification using descriptive qualitative research methods with a literature study approach. The results of this research show that the model offered is through integration between BPJPH institutions and financial institutions in the form of making halal certification a condition for obtaining financial financing. This is based on the fact that every business requires capital to run a business, so including the element of ownership of halal certification is the right thing to encourage business actors to carry out halal obligations. It is hoped that this strategy model can be taken into consideration by stakeholders in achieving Indonesia's mandatory halal target in order to support Indonesia as the world's halal center.

Keywords: Financial institutions, Halal certification, strategy

The policy implementation of law no. 33 of 2014 concerning halal product guarantees (UU JPH) for micro-small businesses in the food and beverage sector in Surabaya city

Ozie Karunia Akbari — 2024-12-16

Micro and small enterprises (MSEs) are a sector that is important to the country's economy. Despite the limited resources, MSEs have resilience to economic crises. This research focuses on a policy implementation study of Law No. 33 of 2014 concerning Halal Product Guarantee (JPH Law) on micro and small scale businesses in the food and beverage in Surabaya City. This research raises two problem formulations, the role played by stakeholders in this law to increase halal certificates of micro small businesses in the food and beverage in Surabaya City and the obstacles faced by stakeholders in increasing halal certificates of micro small businesses in the food and beverage in Surabaya City. Researchers used the theory of policy implementation initiated by Merilee S. Grindle. This research uses descriptive qualitative methods and uses direct observation and interviews with various sources to obtain primary data. Secondary data are obtained through searches from various sources. The result of this research is that are three kinds of stakeholder actors in the implementation of the JPH Law, government, non- government institutions, and micro and small business actors in Surabaya City. Government and non-government institutions in Surabaya City organize various kinds of collaboration programmes in order to implement the JPH Law in Surabaya City. However, the implementation of the JPH Law in Surabaya City has encountered many obstacles due to weaknesses in the content of policy and context of implementation of the JPH Law that is not in accordance with the needs of the society.

Keywords: Policy Implementation, Halal Certification, Socialization, Halal Product Guarantee