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Journal articles on the topic 'Halal food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2024

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1

Aang Yusril M. "Model Pengembangan Industri Halal Food Di Indonesia." At-Tasyri': Jurnal Hukum dan Ekonomi Syariah 1, no. 01 (2020): 30–49. http://dx.doi.org/10.55380/tasyri.v1i01.21.

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Abstract The development of the halal industry will become more competitive with the involvement of the financial industry and sharia banking sectors. This study aims to explore the role of sharia banking in the development of halal food industry in Indonesia. The research method used is descriptive qualitative method with literature review. Based on the results of the analysis, it can be concluded that the role of sharia banking is not only limited to shariah-based financing which is riba (interest), maysir (uncertainty), and gharar (gambling), but also at all stages of production proce

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Komalasari, Ratna, Tegar Nuryitmawan, Sutyastie Soemitro Remi, and Ferry Hadiyanto. "HOW DOES HALAL FOOD ON YOUR PLATE PUNCH INDONESIA’S ECONOMY?" Jurnal Ekonomi Syariah Teori dan Terapan 7, no. 12 (2020): 2385. http://dx.doi.org/10.20473/vol7iss202012pp2385-2398.

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ABSTRAKPenelitian ini bertujuan menganalisa kontribusi sektor industri makanan halal terhadap perekonomian Indonesia. Penelitian ini menggunakan pendekatan analisis Input-Output, dengan data sektor industri olahan makanan yang berasal dari tabel Input-Output Badan Pusat Statistik (BPS) 2010. Sesuai dengan Standarisasi Fatwa Halal Majelis Ulama Indonesia Nomor 4 Tahun 2003, riset ini menggunakan variabel teknis berupa sektor industri makanan yang mengeluarkan sektor non-halal berupa minuman beralkohol. Berdasarkan analisis I-O diketahui bahwa sektor industri makanan halal berkontribusi kepada p

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3

Waharini, Faqiatul Mariya, and Anissa Hakim Purwantini. "Model Pengembangan Industri Halal Food di Indonesia." Muqtasid: Jurnal Ekonomi dan Perbankan Syariah 9, no. 1 (2018): 1. http://dx.doi.org/10.18326/muqtasid.v9i1.1-13.

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AbstractThe development of the halal industry will become more competitive with the involvement of the financial industry and sharia banking sectors. This study aims to explore the role of sharia banking in the development of halal food industry in Indonesia. The research method used is descriptive qualitative method with literature review. Based on the results of the analysis, it can be concluded that the role of sharia banking is not only limited to shariah-based financing which is riba (interest), maysir (uncertainty), and gharar (gambling), but also at all stages of production process (hal

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Abdul Hamid, Mansoor, Yeap Chi Hong, Oslida Martony, and Mazarina Devi. "HALAL IN THE FOOD INDUSTRY AROUND THE GLOBE." Journal of Halal Science and Technology 1, no. 2 (2022): 12–21. http://dx.doi.org/10.59202/jhst.v1i2.609.

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The concept of Halal is well understood and practiced Muslims. Muslims are restricted to only consuming foods that are certified as Halal. However, today, the consumption of Halal food is no longer regarded only as a religious obligation for Muslims, but is also sought after by non-Muslim society due to the rising health concern as Halal foods are often classified as ones that have high quality from the perspectives of safety and hygiene. The fact that there are already 1.9 billion Muslims in the globe is indisputable proof that the halal food sector is promising for both Muslim and non-Muslim

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Ali, Muchtar. "Konsep Makanan Halal dalam Tinjauan Syariah dan Tanggung Jawab Produk Atas Produsen Industri Halal." AHKAM : Jurnal Ilmu Syariah 16, no. 2 (2016): 291–306. http://dx.doi.org/10.15408/ajis.v16i2.4459.

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The Concept of Halal Food in Sharia Perspective and Product Responsibility of Halal Industry. Sharia provisions regarding halal and haram food, beverages, and goods are integral parts of Islamic teachings. Halal and haram foods also have become a necessity related to the comfort and safety of the Muslims as the largest consumers in Indonesia. This need should be enforced by halal industry. Every manufacturer of halal foods should have an understanding and awareness to ensure their halal products by implementing a Halal Assurance System as the implementation of sharia concept of halal and haram

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Tamimah,, Tamimah, Sri Herianingrum, Inayah Swasti Ratih, Khofidlotur Rofi’ah, and Ummi Kulsum. "HALALAN THAYYIBAN: THE KEY OF SUCCESSGUL HALAL FOOD INDUSTRY DEVELOPMENT." Ulumuna: Jurnal Studi Keislaman 4, no. 2 (2018): 171–86. http://dx.doi.org/10.36420/ju.v4i2.3501.

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This study aims to see the role of halal and thayyib food which can support the success of the halal food industry. Because at this time the diversity of food circulating in the community began to a very popular pattern of life. Starting from local food, even imported food has become a public interest in consumption. However, this diversity raises doubts about whether the food consumed has met the standards of halal and thayyib. Presently, halal and thayyib food is not only a basic obligation for consumers to consume, but has become the basic key to the development of a global halal food indus

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Safitri, Ayu, and Mukhamad Yazid Afandi. "Trends of Halal Industry Research: A Bibliometric Analysis." Jurnal Ekonomi Syariah Teori dan Terapan 10, no. 6 (2023): 605–19. http://dx.doi.org/10.20473/vol10iss20236pp605-619.

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ABSTRACT The halal industry provides great opportunities for the provision of goods and services, both domestically and internationally, in the future. The halal industry is one of the topics discussed in several scientific forums. The aim of this research was to discuss the development of research trends in the halal industry over a period of 27 years. This research used bibliometric analysis methods to examine in more depth scientific works and literature that discuss the halal industry in order to study the concept and its development from year to year. Data was collected through searching

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Masruroh, Nikmatul. "The Competitiveness of Indonesian Halal Food Exports in Global Market Competition Industry." Economica: Jurnal Ekonomi Islam 11, no. 1 (2020): 25–48. http://dx.doi.org/10.21580/economica.2020.11.1.3709.

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Abstract: Indonesia's position in the global competition for the halal food industry is not yet at the top competitive position. However, there is a significant change in the position of the competitiveness. The change can be seen from the Global Islamic Economy Indicator report for 2020/2021, which positions Indonesia at number 4 (fourth) in the halal food industry. Previously, Indonesia had never been in the top 10 positions. Since Indonesia is the first country ranked in halal consumption, the new ranking position is an achievement. The high competitiveness position during the COVID-19 pand

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Ceranic, S., and N. Bozinovic. "Possibilities and significance of has implementation (Halal assurance system) in existing quality system in food industry." Biotehnologija u stocarstvu 25, no. 3-4 (2009): 261–66. http://dx.doi.org/10.2298/bah0904261c.

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Islamic community in Serbia has opened and agency for certification of Halal Quality System in food industry and in this way helped food producers who want to develop their businesses in that direction. 'Halal' is a term contrary to 'haram' and it means legal. Every producer wishing to obtain halal certificate must previously introduce and implement quality control system which will provide not only production according to hala standards but also purchasing of halas raw materials and accompanying material. Halal quality system can be implemented into existing quality system. At the same time t

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Fachrurrozie, Muhsin, Ahmad Nurkhin, Hasan Mukhibad, and Norzaidi Mohd Daud. "Determinants of halal food purchase decisions for Go Food and Shopee Food users." Innovative Marketing 19, no. 1 (2023): 113–25. http://dx.doi.org/10.21511/im.19(1).2023.10.

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Indonesia is one of the world’s biggest halal food product and service consumers. The halal industry will continue to expand as the Muslim community’s needs grow. Therefore, application development for online halal food providers through the Go Food and Shopee Food platforms is in high demand. This paper aims to analyze the determinants of Go Food and Shopee Food users’ halal food purchase decisions. The theory of planned behavior (TPB), the theory of consumer behavior, and the unified theory of acceptance and utilization of technology (UTAUT2) were used. The research sample consists of Go Foo

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Türk, Can, Mete Köksal, and Fatih Gültekin. "Unlocking the Halal Food Industry: Embracing Halal L-Cysteine and the Importance of Halal Certificates." Halalsphere 4, no. 1 (2024): 55–58. http://dx.doi.org/10.31436/hs.v4i1.84.

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The global demand for halal food has experienced unprecedented growth, elevating the halal food industry into a substantial economic and cultural entity. This manuscript offers an in-depth exploration of the halal food industry, focusing on two key elements: halal L-Cysteine as a food additive and the indispensable role of halal certificates. While the manuscript highlights the industry's robust growth and the unique attributes of halal L-Cysteine, it also addresses the complexities and challenges associated with its use. These include ethical sourcing dilemmas, potential allergic reactions, s

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Ardiani Aniqoh, Nur Aini Fitriya, and Metta Renatie Hanastiana. "Halal Food Industry: Challenges and Opportunities in Europe." Journal of Digital Marketing and Halal Industry 2, no. 1 (2020): 43. http://dx.doi.org/10.21580/jdmhi.2020.2.1.5799.

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<p>The halal industry in Europe has experienced significant development, especially in the food sector. This study aims to analyze the challenges and opportunities of the halal food industry in Europe. The method uses a qualitative approach, with secondary data sources. The analysis technique uses a descriptive approach. The study results show that the development of the halal food industry in Europe was triggered by the increasing demand for halal certification and quality assurance, as well as the development of the tourism sector. This is a great opportunity for industry players to be

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Ishardini, Crysanti, and Darwanto Darwanto. "Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal." Reslaj : Religion Education Social Laa Roiba Journal 4, no. 1 (2021): 14–35. http://dx.doi.org/10.47467/reslaj.v4i1.402.

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The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were

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Ishardini, Crysanti, Darwanto Darwanto, Faisal Salistia, and Dedi Junaedi. "Minat Beli Masyarakat Non Muslim terhadap Produk Makanan Halal." Reslaj : Religion Education Social Laa Roiba Journal 3, no. 3 (2021): 284–305. http://dx.doi.org/10.47467/reslaj.v3i3.402.

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The halal industry has experienced very rapid growth in recent years, including the halal food industry. Halal food is not only for Muslims but also for non-Muslims. Along with the development of the halal industry and the increasing number of non-Muslim residents, non-Muslim communities can become opportunities in the development of the halal food industry. This study was conducted to determine the effect of halal awareness, halal certification, promotion, price, and food safety on non-Muslim community buying interest in Semarang City on halal food products. The population in this study were

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Lau, An Nee, Mohd Hafiz Jamaludin, and Jan Mei Soon. "Quality assurance and halal control points for the food industry." Nutrition & Food Science 46, no. 4 (2016): 557–70. http://dx.doi.org/10.1108/nfs-03-2016-0026.

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Purpose The purpose of this paper is to determine the understanding of halal concept among food production workers and to develop a generic Halal Control Point (HCP) Plan for the manufacturing of processed foods. Design/methodology/approach A mixed-method (interviews, surveys and microbiological analyses) approach was used to analyze the hygiene and halal practices of four food processing plants in Penang, Malaysia. In total, 200 food production workers were surveyed (and quality assurance staff were interviewed) to determine their understanding of halal concepts and attitude towards halal foo

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Mohd Noor, Najihah, Nor Azrini Nadiha Azmi, Nurul Azlen Hanifah, and Zalikha Zamarudin. "Navigating the Halal Food Ingredients Industry: Exploring the Present Landscape." Halalpshere 3, no. 2 (2023): 32–43. http://dx.doi.org/10.31436/hs.v3i2.80.

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Due to their religious obligations, Muslims strongly believe that halal food ingredients are crucial to protecting their health and faith. As a result, the halal food ingredient industry is growing very rapidly. This review focuses on the latest trends and advancements involving halal food ingredients. In this review, halal certification and the standards governing the production of halal ingredients are discussed. The latest technological developments for authenticating and tracking halal components are also brought up in this review. It addresses the impact of halal ingredient manufacturing

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Azmi, Fadhlur Rahim, Abu Abdullah, Haslinda Musa, and Wan Hasrulnizzam Wan Mahmood. "Perception of food manufacturers towards adoption of halal food supply chain in Malaysia." Journal of Islamic Marketing 11, no. 3 (2019): 571–89. http://dx.doi.org/10.1108/jima-12-2018-0236.

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Purpose Food industry players obtain the advantages of profits growth within the halal industry whereby the market is dynamic to generate profit. Hence, this study aims to analyse the perception of food manufacturers towards the adoption of the halal food supply chain (HFSC). Design/methodology/approach For this study, 103 halal food manufacturers in Malaysia were selected as respondents. Perceptions of respondents towards HFSC were recorded using a five-point questionnaire. The questionnaire was designed by authors and adapted from a previous study. The questionnaire was circulated by two exp

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Sulaiman, S., A. Aldeehani, M. Alhajji, and F. A. Aziz. "Development of integrated supply chain system in manufacturing industry." Journal of Computational Methods in Sciences and Engineering 21, no. 3 (2021): 599–611. http://dx.doi.org/10.3233/jcm-200045.

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This paper presents the model of integrated halal supply chain in food manufacturing industries. There is global increase in the demand for halal products by Islamic countries as well as by non-Islamic countries. Halal food consumers are presently more alert and concern about the integrity of Halal status. Furthermore, they also curious about all the activities involved along the supply chain whether the products that they purchased were truly halal from the beginning to the end. The need of halal supply chain is crucial in ensuring that the concept of halal is not only applicable for the food

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Hayati, Safaah Restuning, and Syah Amelia Manggala Putri. "Analisis Literasi Halal, Label Halal, Islamic Branding, dan Religious Commitment pada Pembelian Makanan di Tsabita Halal Bakery." SHAHIH: Journal of Islamicate Multidisciplinary 6, no. 2 (2021): 164–76. http://dx.doi.org/10.22515/shahih.v6i2.3895.

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The food and beverage industry has the largest market share in the world. In Muslim countries, this industry contributes 16.6% of the total global food and beverage industry. The size of this industry in general also reflects the large potential of halal food and beverages. In Indonesia, the very high growth in consumption of halal food is driven by various factors, such as the desire of Muslim consumers to consume food ingredients in a halal and good manner (thayyib) according to religious orders. This study aims to determine the effect of halal literacy, halal labeling, Islamic branding, and

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Izzah, Nurul, Rini Hayati Lubis, and Annida Karima Sovia. "OVERVIEW OF HALAL FOOD SMEs: A BIBLIOMETRIC ANALYSIS." Proceeding of Annual Conference on Islamic Economy and Law 2, no. 1 (2023): 109–20. http://dx.doi.org/10.21107/aciel.v2i1.136.

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The increasing demand for halal food encourages the need to increase the potential of halal food SMEs in the global halal industry competition. This paper aims to reduce research articles related to halal food SMEs. The data used are articles from the Scopus database for 2014-2023. Data were analyzed using bibliometrics with the VOSviewer application displayed in graphical form. The results of the study show that in the last 10 years, researchers have received positive attention to the study of halal food SMEs. Based on the co-authorship criteria, three groups of writers were obtained. While t

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Destriyansah, Wahyu, Imsar Imsar, and Muhammad Ikhsan Harahap. "Analysis of the Influence of the Halal Industry on Indonesia's Economic Growth." Wiga : Jurnal Penelitian Ilmu Ekonomi 13, no. 2 (2023): 232–45. http://dx.doi.org/10.30741/wiga.v13i2.1117.

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The aim of this research is to examine how the halal industry, including halal food, halal clothing, halal medicine and cosmetics, halal travel and tourism, halal media and recreation and halal finance, influences Indonesia's economic growth. This research uses quantitative techniques using multiple linear regression. The data used comes from 2015-2021 and is interpolated monthly. The research results show that halal food and halal clothing partially have a positive and significant effect on Indonesia's economic growth; on the contrary, halal pharmaceuticals and cosmetics, halal travel and tou

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Ahmad, Hartini, Zulkifli Mohamed Udin, Nainatul Farzuha Nor, and Ahmad Shabudin Ariffin. "KNOWLEDGE MANAGEMENT, TECHNOLOGY, STRATEGY, AND ENVIRONMENT IN HALAL FOOD INDUSTRY GREEN SUPPLY CHAIN AND LOGISTICS MANAGEMENT PERFORMANCE." Journal of Technology and Operations Management 18, no. 1 (2023): 69–79. http://dx.doi.org/10.32890/jtom2023.18.1.6.

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The green supply chain and logistics management (GSCLM) in the halal food industry from upstream to downstream is to ensure systems integrity as the performance output. The issues in the GSCLM for the halal food industry are mainly costs, quality, non-segregation, and cross-contamination of halal-haram goods in supply chain processes. Therefore, the paper reveals the knowledge of the key factors for GSCLM in the context of the halal food industry. The research is hypothetically deducted from a transactional cost economic (TCE) and used a quantitative approach. A survey questionnaire was distri

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Hariyono, Hariyono, Iah Saniah, and Meli Nurcahyati. "Strategi Pengembangan Industri Klaster Makanan Halal di Indonesia." International Conference on Islamic Economic (ICIE) 2, no. 2 (2024): 287–300. http://dx.doi.org/10.58223/icie.v2i2.273.

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The halal food cluster industry market in Indonesia is currently developing, but the potential of the cluster market has not been fully carried out optimally, so to maintain the quality and loyalty of food clusters in Indonesia is something that must be optimized so that Indonesia's halal food cluster can compete with other countries. This study aims to explain the strategy of developing the halal food cluster industry in MSMEs in Indonesia. This writing method uses qualitative research. Sunber primary and secondary data were obtained from literature studies. The type of data is qualitative da

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Peristiwo, Hadi. "Indonesian Halal Food Industry: Development, Opportunities and Challenges on Halal Supply Chains." Journal of Islamic Studies and Humanities 4, no. 2 (2019): 218–45. http://dx.doi.org/10.21580/jish.42.5228.

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This paper aims to determine the development, opportunities and challenges of the halal supply chain in the Indonesian halal food industry. The method used is descriptive qualitative method. A qualitative approach is a procedure that produces descriptive data in the form of written or spoken words from people and the observed behavior of giving a comprehensive picture. The type of research is descriptive with the aim that researchers can reveal facts, phenomena, and conditions present. Research results show in the era of the halal food chain and halal science as it is today, competition for ha

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Ab Talib, Mohamed Syazwan, Siti Salwa Md. Sawari, Abu Bakar Abdul Hamid, and Thoo Ai Chin. "Emerging Halal food market: an Institutional Theory of Halal certificate implementation." Management Research Review 39, no. 9 (2016): 987–97. http://dx.doi.org/10.1108/mrr-06-2015-0147.

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Purpose The emergence of the Halal food market as one of the largest consumer food markets has encouraged firms to implement Halal food certification. However, the theoretical gap in Halal studies and the unequal focus of Halal food certification research prove the deficiency of theoretical development and understanding. Hence, this paper aims to ascertain the theoretical background of Halal food certificate implementation. Design/methodology/approach The paper reviews and synthesises literature focusing on Halal certification, food certification and the Institutional Theory factors that could

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Hasan, Faridah Hj, Siti Aisah binti Yusop, Fatin Lina Amirah binti Mohd Idris, Muhammad Izrin Hani bin Mohd Rani, and Santi Rahmawati. "Halal Tourism Industry: Advantages and Challenges in Malaysia." International Journal of Emerging Issues in Islamic Studies 3, no. 1 (2023): 118–29. http://dx.doi.org/10.31098/ijeiis.v3i1.1683.

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 Halal tourism is gaining popularity as it caters to religious demands and Shariah compliance. Malaysia is one of the most favoured travel destinations for Muslim tourists worldwide, providing halal tourism packages. This study aims to explore the halal tourism industry, particularly the advantages and challenges in Malaysia, and reviews the concept of halal tourism, halal destination, halal hotel and halal food. To better understand the halal tourism industry in Malaysia, this research employs secondary qualitative data gathered from various sources, including books, journal articles, n

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Quoquab, Farzana, Nur Zulaikha Mohamed Sadom, and Jihad Mohammad. "Driving customer loyalty in the Malaysian fast food industry." Journal of Islamic Marketing 11, no. 6 (2019): 1367–87. http://dx.doi.org/10.1108/jima-01-2019-0010.

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Purpose Although the importance of halal logo in determining purchase intention has been recognized in the marketing literature, there is a dearth of study that has examined the impact of halal logo toward customer loyalty. To fulfill this gap, this study aims to shed some light on the impact of halal logo toward achieving customer loyalty in the context of fast food industry in Malaysia. More specifically, the objectives of this study are: to examine the direct and indirect effect of halal logo on customer loyalty; to examine the effect of halal logo on trust and perceived reputation; to exam

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Poniman, Delma, Sharon Purchase, and Joanne Sneddon. "Traceability systems in the Western Australia halal food supply chain." Asia Pacific Journal of Marketing and Logistics 27, no. 2 (2015): 324–48. http://dx.doi.org/10.1108/apjml-05-2014-0082.

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Purpose – The purpose of this paper is to explore the emergence and implementation of traceability systems in the Western Australian (WA) Halal food industry. In particular, to understand how individuals in facilitating organizations perceive the Halal idea logic and the benefits that a traceability system can provide to the Halal food processing industry. Design/methodology/approach – An empirical qualitative approach was employed to examine these issues utilizing in-depth interviews. Thematic analysis was carried out using Leximancer software. Findings – Findings suggest that individual’s pe

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Wan Sulaiman, Wan Syibrah Hanisah, Haslin Hanani Md Zaini, and Rashidi Othman. "Mini review on Halal Food Colorants and Potential Sources." Halalpshere 3, no. 1 (2023): 20–26. http://dx.doi.org/10.31436/hs.v3i1.59.

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According to Qur’an, every Muslim must ensure that their food comes from Halal sources. In addition, being taught to be conscious that food and goods must be Halal, Muslims must also be cognizant of the quality. The rest of the world is gradually beginning to see the significance of the Muslim need for Halal food and other consumables. For example, Malaysia, a diverse Muslim country, has a broad selection of Halal products and services and a high standard for food quality. As a result of the expansion of the food industry, societies now have access to a wide range of food products, including c

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Ekaning Siti Rahayu and Siti Asmaniyah Mardiyani. "Mapping the Halal, Safety, and Quality Food Industry for Micro and Small Enterprises in Pasuruan Regency." global journal al thaqafah SI, no. 1 (2023): 77–89. http://dx.doi.org/10.7187/gjatsi072023-7.

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Most of the processing industry's business actors in the Pasuruan Regency are micro and small enterprises (MSEs). The COVID-19 pandemic primarily affects MSEs, particularly those without business legalities. Some halal and quality food regulations need to be followed. This study aimed to map the halal, safe, and quality of MSEs in the food industry. Surveys, interviews, and Focus Group Discussions (FGD) were used in this method. According to the findings, food industries increased the added value of local ingredients while also creating jobs in rural areas. Robusta coffee powder products had p

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Adlina Ariffin and Wan Nor Fasihah W.M.Fadzlullah. "The Promotional Language of the Halal Food Industry: Some Preliminary Findings." global journal al thaqafah SI (November 30, 2019): 103–13. http://dx.doi.org/10.7187/gjatsi112019-10.

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The global halal food industry which is currently expanding exponentially presents a huge potential for Malaysia to make her mark in this business sector. In achieving its goal to become a global halal hub by 2020, emphasis should not merely be placed on the production of the halal food products but also on its promotional aspect. Hence, this paper will highlight some preliminary findings on the linguistic features of the promotional discourse of halal food. The research, which was based on textual-linguistic analysis, utilised corpus-based technique and discourse analysis to examine one hundr

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Hasan, KN Sofyan, and Taroman Pasyah. "Challenges of Indonesian Halal Industry in the Digital Economic Era." Sriwijaya Law Review 6, no. 2 (2022): 319. http://dx.doi.org/10.28946/slrev.vol6.iss2.869.pp319-335.

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Food is the most important basic human need, and its fulfilment is part of the human rights of every Indonesian people. Food must always be available in a sufficient, safe, quality, nutritious, varied manner at a price that is affordable by people's purchasing power and is halal given the religion and beliefs of the community, especially Muslims. The awareness of Muslim consumers in Indonesia regarding halal products continues to increase. However, there are interesting facts about the current pattern of fast food and beverages consumption due to technological advances in today's digital econo

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Mariyam, Siti, Huseyin Bilgic, Ivonne M. C. M. Rietjens, and Devi Yuni Susanti. "Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review." Indonesian Journal of Halal Research 4, no. 1 (2022): 19–25. http://dx.doi.org/10.15575/ijhar.v4i1.12097.

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Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sour

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Yarmunida, Miti, Nilda Susilawati, and Khairiah Elwardah. "HALAL PRODUCTION AT THE MEATBALL HOME INDUSTRY IN BENGKULU CITY." At-tijaroh: Jurnal Ilmu Manajemen dan Bisnis Islam 7, no. 1 (2021): 82–95. http://dx.doi.org/10.24952/tijaroh.v7i1.3175.

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Abstract,Halal certification is a must in the culinary field, especially in supporting Indonesia as a world halal tourism destination. However, the phenomenon that is developing in the city of Bengkulu, there are still many processed foods, especially flour and meat such as meatballs, which are very popular with the public, do not have a halal certificate in their sales In fact, there is only 1 meatball business in Bengkulu that is registered in the 2020 LPPOM MUI halal product shopping. Thus, the purpose of this study is to describe how the process of production of food processed with flour a

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Abdullah, Nurhidayat Hj, Junaid M. Shaikh, Muhammad Salahuddin, and Nur Farhana Marjuni. "Strategy Implementation for Food Auditing and it’s Impact: Case Study of Food Industry in Brunei." International Journal of Membrane Science and Technology 10, no. 4 (2023): 1934–45. http://dx.doi.org/10.15379/ijmst.v10i4.2333.

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Food industry auditing and obtaining certifications in health and safety manner is as important in any businesses especially Food services. A label that denotes adherence to Islamic values is the Halal certification. All businesses, including those in the food industry, should apply for this certification. In many countries, the halal food sector is expanding quickly. This research paper aims to ensure the food and safety standards through the implementation of Halal certification in Brunei Darussalam. The theoretical framework includes the meaning of food auditing, definition of Halal as well

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Nik Mohd Rosli, N. R, Huda, F. H., Ahmad Fadzillah, and Yzh-Y Hashim, Ahmad, A. N. "Conceptual Core Competency Model for Halal Executives in Food Manufacturing Companies." Journal of Halal Science and Technology 1, no. 1 (2022): 1–14. http://dx.doi.org/10.59202/jhst.v1i1.450.

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A competent halal executive is essential and an integral part of the Halal Management System in Halal-certified companies. Core competencies in general are linked with job productivity, job performance, and organisational performance. In Malaysia, initiatives are currently underway to produce competent and professional Halal executives. As for now, the competencies of halal executives are yet to be defined. Defining and identifying the core competencies is pivotal as the Malaysian Halal industry needs to appoint more competent halal executives to serve the halal-certified companies. Thus, this

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Hanim Yusuf, Asnidar, Syadiyah Abdul Shukor, and Ummi Salwa Ahmad Bustamam. "Halal Certification vs Business Growth of Food Industry in Malaysia." Journal of Economics, Business and Management 4, no. 3 (2016): 247–51. http://dx.doi.org/10.7763/joebm.2016.v4.399.

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Sazelin Arif. "A Conceptual Stakeholder-Based Model of Malaysia Halal Food Control System." Journal of Electrical Systems 20, no. 4s (2024): 1747–62. http://dx.doi.org/10.52783/jes.2238.

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The halal food control system is one of the critical aspects that need attention in sustaining the Malaysian halal industry. In practice, the existing halal food control system involves the roles of several stakeholders and is implemented independently according to their respective jurisdictions. No integrated control mechanism coordinates the roles of all stakeholders, thus resulting in fraud cases to easily happen in the industry. To effectively coordinate these roles, an integrated halal food control system must be developed. Therefore, this concept paper aims to discuss the roles of stakeh

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Nyemeesha V. "Hybrid Features for the Identification and Categorization of Skin Cancer." Journal of Electrical Systems 20, no. 7s (2024): 3961–68. http://dx.doi.org/10.52783/jes.4489.

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The halal food control system is one of the critical aspects that need attention in sustaining the Malaysian halal industry. In practice, the existing halal food control system involves the roles of several stakeholders and is implemented independently according to their respective jurisdictions. No integrated control mechanism coordinates the roles of all stakeholders, thus resulting in fraud cases to easily happen in the industry. To effectively coordinate these roles, an integrated halal food control system must be developed. Therefore, this concept paper aims to discuss the roles of stakeh

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Ahmad Tarmizi, H., N. H. Kamarulzaman, A. Abd Rahman, and R. Atan. "Adoption of internet of things among Malaysian halal agro-food SMEs and its challenges." Food Research 4, S1 (2020): 256–65. http://dx.doi.org/10.26656/fr.2017.4(s1).s26.

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Safeguarding the high quality of halal food products is a new realm to explore with the advent of new technologies. The efficiency of food industry management has boosted the applicability of product traceability system with the aid of the internet of things (IoT). Traceability system with the use of IoT has facilitated food industry players in managing their product information along the supply chain. As one of the halal food industry key players, halal agro-food small and medium enterprises (SMEs) are reportedly yet to embrace the adoption of IoT. With IoT, halal agro-food SMEs supply chain

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Lestari, Fitra, Ahmad Mas’ari, Silfia Meilani, Irsan Nuari Riandika, and Abu Bakar Abdul Hamid. "Risk Mitigation Via Integrating House of Risk and Probability Impact Matrix in Halal Food Supply Chain." Jurnal Teknik Industri 22, no. 2 (2021): 138–54. http://dx.doi.org/10.22219/jtiumm.vol22.no2.138-154.

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One of the food industry challenges is how to identify sources of risk by considering the halal concept. This study aimed to identify risks and determine risk handling priorities in the supply chain strategy of halal food. This research offered integration of the house of risk and the probability impact matrix to manage risk mitigation in the halal food industry. A case study in the halal food industry was applied in Indonesia based on Supply Chain Operations Reference (SCOR). This study identified 27 risk events and 31 risk agents through 2 phases. Result research showed that employees who di

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Peristiwo, Hadi. "INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS." Food ScienTech Journal 1, no. 2 (2020): 69. http://dx.doi.org/10.33512/fsj.v1i2.6475.

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Hossain, Mohammad Faruk, Che Thalbi bt Md Ismail, and Nazli Mahdzir. "The Impact of Corporate Social Responsibility in Bangladesh Halal Food Industry." iRASD Journal of Management 3, no. 1 (2021): 69–81. http://dx.doi.org/10.52131/jom.2021.0301.0027.

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For Muslims, all worldly deeds are equal to worship if they are performed in the way given by Allah (SWT). Every aspect of human life is recorded in the Muslim’s Holy book Al-Quran. The Muslim way of eating or trading is determined and governed by Islamic law. Allah (SWT) has ordained for Muslims all the permissible and forbidden worldly matters. The main purpose of this article is to discuss the impact of corporate social responsibility with halal food and halal food business in Bangladesh. Halal food is one of the most important elements of daily life of Muslims. This article focuses on what

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Kadir, Syahruddin, Siradjuddin Siradjuddin, Abustan Nur, Ahmad Efendy, and Hassan Alaaraj. "ROAD MAP AND DEVELOPMENT HALAL INDUSTRY SECTOR IN INDONESIA." Journal of Sharia Economics 5, no. 1 (2024): 23–44. http://dx.doi.org/10.22373/jose.v5i1.3285.

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The purpose of this research is to find out the halal industry roadmap and the development of the halal industry sector in Indonesia. This research uses a literature review. The literature review uses data from trusted sources to be the research method of the technique used. The result of this study is that the halal industry in Indonesia began with research on food and beverage products found to contain pork extracts in 1988, so the government acted to form the MUI Food, Drug and Cosmetics Assessment Institute (LLPOM) officially in 1989 as the first halal inspection agency in Indonesia. The f

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Vanany, Iwan, Ghoffar Albab Maarif, and Jan Mei Soon. "Application of multi-based quality function deployment (QFD) model to improve halal meat industry." Journal of Islamic Marketing 10, no. 1 (2019): 97–124. http://dx.doi.org/10.1108/jima-10-2017-0119.

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PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal

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Ghazali, M. A., S. S. Md Sawari, S. Y. Ahmad, M. D. Awang, and M. K. A. Jusoh. "The potential and obstacles of Malaysia’s Halal Certification towards global halal standard." Food Research 6, Supplementary 3 (2023): 54–59. http://dx.doi.org/10.26656/fr.2017.6(s3).8.

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The frailty to produce a global halal standard has become one of the reasons why the halal industry cannot grow faster, despite increased demand for halal products around the world. Moreover, the industry welcomes the idea of creating a global halal standard. Numerous sectors including inter-governmental agencies and small businesses have recognised the necessity for a global halal standard recognised by all trade in countries. The methodology used in this article is qualitative, which involves secondary analysis with reference to academic materials to describe the potential and challenges of

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Abdul Halim, Anis Husna, Mohd Syukri Mohd Asymir Wong, and Khairul Effendi Hashim. "REGULATING HALAL LAWS IN ERADICATING HALAL ISSUES." International Journal of Islamic Economics and Finance Research 5, no. 2 December (2022): 91–98. http://dx.doi.org/10.53840/ijiefer79.

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Halal Industry currently has become the fastest-growing business all over the world. The trend among consumers is choosing halal as their main product because it brings a huge benefit to their lifestyle. Despite the undeniable growth of the Halal Industry, the constant halal issues that are arising in the halal market are worrying because it can give a negative impact on the halal industry. To eradicate the halal issues, Malaysia developed halal laws as a mechanism for protecting the consumer and ensuring all halal activities are conducted accordance in with the manner by following acts, laws,

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Haque, Ahasanul, Abdullah Sarwar, Farzana Yasmin, Arun Kumar Tarofder, and Mirza Ahsanul Hossain. "Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia." Journal of Islamic Marketing 6, no. 1 (2015): 133–47. http://dx.doi.org/10.1108/jima-04-2014-0033.

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Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is infl

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Syaputri, Anastasya Dinda. "Halal Food: Research Mapping Related to Halal Food Using a Bibliometric Approach." Journal of Islamic Economic Scholar 3, no. 2 (2023): 114–25. http://dx.doi.org/10.14421/jies.2022.3.2.114-125.

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The halal industry has enormous potential and is currently growing quite significantly in the world. As quoted from the Global Islamic Economy Report 2020/2021, one of the largest halal industries in Indonesia is Halal Food with total public consumption reaching US$144 billion of the total global halal food consumption of US$1.7 trillion and placing Indonesia in the first place. as the highest consumer of halal food. This research will try to map research related to the development of Halal Food research trends published by leading journals from 1990 to 2021 that have been indexed by Scopus, u

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de Castro, Melodee Marciana, Rachelle Mariano, Cherry Lou Nuñez, and Agnes Perpetua Legaspi. "Philippine halal food export industry: life cycle, trends, and global outlook." E3S Web of Conferences 316 (2021): 02044. http://dx.doi.org/10.1051/e3sconf/202131602044.

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Since the promulgation of the Philippine Halal Export and Promotion Act in 2016, there has been no formal research conducted to assess its impact on the industry’s development. This study aimed to assess the status of the Philippine Halal Industry, identify opportunities and challenges, and formulate recommendations to further enhance and sustain growth of the Philippine Halal Industry instrumental to the creation of a national development plan. Following a qualitative research design, thematic, pattern and content analyses were applied. Findings from virtual focus group discussions with Halal

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