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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 (January 5, 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 process (halal value chain management). Sharia banks play important role that can use to develop and improve the halal food industry. First on the halal control stage, the second on the logistics process and the last stage of halal verification.
Keywords: sharia bank; halal food industry; halal integrity
Abstrak
Pengembangan industri halal akan menjadi lebih kompetitif dengan keterlibatan dari sektor industri keuangan dan perbankan syariah. Penelitian ini bertujuan untuk mengeksplorasi peran perbankan syariah dalam pengembangan industri makanan halal di Indonesia. Metode penelitian yang digunakan adalah metode kualitatif deskriptif dengan telaah literatur. Berdasarkan hasil analisis, dapat disimpulkan bahwa peran perbankan syariah tidak hanya terbatas pada pembiayaan berbasis syariah yang bebas riba (bunga), maysir (ketidakpastian), dan gharar (perjudian). Akan tetapi juga pada seluruh tahapan proses produksi (halal value chain management). Peran penting yang dapat dilakukan perbankan syariah guna mengembangkan dan meningkatkan industri makanan halal, diantaranya dalam tiga proses halal integrity. Pertama pada tahap pengendalian halal, kedua pada proses logistik dan terkahir tahap halal verification.
Kata Kunci: perbankan syariah; industri makanan halal; halal integrity
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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 (December 26, 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 perekonomian Indonesia melalui multiplier. Sektor primer dari indutri makanan halal adalah sub sektor minyak hewani dan nabati yang akan meningkatkan output seluruh sektor perekonomian sebesar Rp 1,5 Triliun. Sedangkan dari sisi pendapatan masyarakat sub sektor unggulan industry makanan halal adalah minuman tidak beralkohol dengan tingkat income multiplier Rp 0,193. Dapat disimpulkan bahwa sektor industri makanan halal di Indonesia memiliki potensi yang lebih kuat dari sisi produksi dibandingkan dengan pendapatan masyarakat.Kata Kunci: Industri Halal, Makanan Halal, Input-Output, Analisis Multiplier, Indonesia. ABSTRACTThis research’s objective is to analyze the contribution of halal food industry sector towards the economy of Indonesia. This research uses Input-Output analysis approach, using the data of processed food industry sector originated from the Input-Output table released by The Central Bureau of Statistics (BPS) in 2010. Corresponds with Fatwah of Indonesian Ulema Council on Halal Standardization number 4, year 2013, this research uses technical variable in the form of food industry sector which excludes the non-halal sector that is alcoholic beverages. Based on the I-O analysis, it is known that halal food industry sector is contributing to Indonesia’s economic growth through multiplier. Primary sector from halal food industry is subsector of animal and vegetable oil which will increase the whole output of economic sectors as much as 1,5 trillion Rupiah. Wherein from the perspective of national income, leading subsector of halal food industry is non-alcoholic beverages with the increase of income multiplier as much as 0,193 trillion Rupiah. From the findings, it can be concluded that halal food industry sector in Indonesia has a more significant potential, production-wise, compare to the national income.Keywords: Halal Industry, Halal Food, Input-Output, Multiplier analysis, Indonesia.
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Waharini, Faqiatul Mariya, and Anissa Hakim Purwantini. "Model Pengembangan Industri Halal Food di Indonesia." Muqtasid: Jurnal Ekonomi dan Perbankan Syariah 9, no. 1 (June 26, 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 (halal value chain management). Sharia banks play important role that can use to develop and improve the halal food industry. First on the halal control stage, the second on the logistics process and the last stage of halal verification.AbstrakPengembangan industri halal akan menjadi lebih kompetitif dengan keterlibatan dari sektor industri keuangan dan perbankan syariah. Penelitian ini bertujuan untuk mengeksplorasi peran perbankan syariah dalam pengembangan industri makanan halal di Indonesia. Metode penelitian yang digunakan adalah metode kualitatif deskriptif dengan telaah literatur. Berdasarkan hasil analisis, dapat disimpulkan bahwa peran perbankan syariah tidak hanya terbatas pada pembiayaan berbasis syariah yang bebas riba (bunga), maysir (ketidakpastian), dan gharar (perjudian). Akan tetapi juga pada seluruh tahapan proses produksi (halal value chain management). Peran penting yang dapat dilakukan perbankan syariah guna mengembangkan dan meningkatkan industri makanan halal, diantaranya dalam tiga proses halal integrity. Pertama pada tahap pengendalian halal, kedua pada proses logistik dan terkahir tahap halal verification.
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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 (December 31, 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 participants in the industry. Many Muslim-minority countries, such as New Zealand, Canada, the United Kingdom (UK), Australia, the United States of America (USA), India, and Argentina are also exporting Halal foods to foreign countries as they believe that this can generate substantial revenue for them. Nevertheless, low awareness of the concept of halal, uncertainties regarding the ingredients used in the products, and misleading information on a product’s packaging are a few of the challenges in the Halal food industry. In order to popularize the concept of Halal to more non-Muslims, the authority, plays a significant role in this scenario by providing public information related to the concept of Halal as well as taking more stern actions in combating the occurrence of Halal food frauds.
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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 (December 11, 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 on food and drinks. The violation of Halal Assurance System by the manufacturer will be subject to product liability, both legally and morally.DOI: 10.15408/ajis.v16i2.4459
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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 (December 10, 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 industry considering halal and thayyib foods are not only sought after by Muslim consumers, but non-muslim consumers are interested in halal products because security is guaranteed. The research method used uses literature studies by searching for various literature that is relevant to this research. The implications of this research are as a strategy for food industries to use halal and thayyib standards in their industrial development so that they can survive and be able to compete with other industries.
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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 (November 30, 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 for articles indexed by Scopus with the acquisition of 960 documents related to the halal industry published between 1997-2023. Data were analyzed using VOSviewer software into three categories, namely network visualization, overlay visualization, and density visualization. The findings show that publications regarding the halal industry have increased significantly. Halal industry research trends based on the author show that Ali, M.H. is the most productive author. The development of halal industry research trends based on keywords shows that halal is the most frequently used keyword, followed by the keywords halal industry, halal tourism, halal food, and Malaysia. Malaysia is the country that has contributed the most to halal industry research. Keywords: Halal, Halal Industry, Bibliometric, Scopus ABSTRAK Industri halal memberikan peluang besar bagi penyediaan barang dan jasa, baik domestik maupun internasional, di masa depan. Industri halal menjadi salah satu topik yang dibahas di beberapa forum ilmiah. Tujuan dari penelitian ini adalah untuk membahas perkembangan tren penelitian pada industri halal dalam kurun waktu 27 tahun. Menggunakan metode analisis bibliometrik untuk mengkaji lebih mendalam karya-karya ilmiah dan literatur tentang industri halal guna mempelajari konsep serta perkembangannya. Data dikumpulkan melalui pencarian artikel yang terindeks oleh Scopus dengan perolehan sebanyak 960 dokumen yang diterbitkan antara tahun 1997-2023. Data dianalisis dengan menggunakan software VOSviewer ke dalam tiga kategori yaitu network visualization, overlay visualization dan density visualization. Hasil penelitian menunjukkan bahwa publikasi mengenai industri halal mengalami peningkatan yang signifikan. Tren penelitian industri halal berdasarkan penulis menunjukkan bahwa Ali, M.H. merupakan penulis yang paling produktif. Perkembangan tren penelitian industri halal berdasarkan kata kunci menunjukkan bahwa halal merupakan kata kunci yang paling banyak digunakan, diikuti kata kunci halal industri, halal tourisme, halal food, dan Malaysia. Malaysia merupakan negara yang paling banyak berkontribusi dalam penelitian industri halal. Keywords: Halal, Industri Halal, Bibliometrik, Scopus
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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 (July 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 pandemic also becomes an obstacle to make Indonesia a World Halal Center in 2024. This study aims to discuss an in-depth analysis of the implementation of halal value chain policies in Indonesia and the impact of implementing these policies on the export competitiveness of the Indonesian halal food industry. This study used a qualitative approach with a phenomenological type through data collection by interviewing export business actors in the halal food industry. The experiences of some informants are the key to answers the objectives of this study. This research produces the first halal value chain policy stated in the Halal Product Guarantee Law No. 33 of 2014, which requires all food entrepreneurs to carry out halal certification. The halal value chain in Indonesia applies the principle of traceability which makes Indonesian halal food products competitive. The second application of the principle of traceability is different from other countries, making halal food products produced by Indonesia acceptable to importing countries, especially OIC countries.Abstrak: Posisi Indonesia dalam persaingan global industri makanan halal belum berada pada posisi kompetitif teratas. Namun, ada perubahan signifikan dalam posisi daya saing. Perubahan tersebut terlihat dari laporan Global Islamic Economy Indicator 2020/2021 yang menempatkan Indonesia pada peringkat 4 (empat) dalam industri makanan halal. Sebelumnya, Indonesia belum pernah berada di posisi 10 besar. Karena Indonesia adalah negara pertama yang menempati peringkat pertama dalam konsumsi halal, posisi peringkat baru tersebut merupakan sebuah pencapaian. Posisi daya saing yang tinggi di masa pandemi COVID-19 juga menjadi kendala untuk menjadikan Indonesia sebagai World Halal Center pada tahun 2024. kebijakan daya saing ekspor industri makanan halal Indonesia. Penelitian ini menggunakan pendekatan kualitatif dengan tipe fenomenologis melalui pengumpulan data dengan mewawancarai pelaku usaha ekspor pada industri makanan halal. Pengalaman beberapa informan menjadi kunci untuk menjawab tujuan penelitian ini. Penelitian ini menghasilkan kebijakan rantai nilai halal pertama yang tertuang dalam Undang-Undang Jaminan Produk Halal Nomor 33 Tahun 2014, yang mewajibkan semua pengusaha makanan untuk melakukan sertifikasi halal. Rantai nilai halal di Indonesia menerapkan prinsip ketertelusuran yang membuat produk makanan halal Indonesia berdaya saing. Penerapan kedua prinsip ketertelusuran berbeda dengan negara lain, menjadikan produk pangan halal produksi Indonesia dapat diterima oleh negara pengimpor khususnya negara OKI.
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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 this system defines organizational structure, responsibilities, procedures, activities, possibilities and resources with same mutual purpose that products, processes or services satisfy defined goal - halal product. .
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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 (March 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 Food and Shopee Food users chosen randomly from a pool of 104 respondents. The data were collected using a questionnaire developed from previous studies and the theories applied (TPB and UTAUT2). Respondents received questionnaires online via Google Forms. Path analysis was used in this study. The findings show that TPB constructs can adequately explain halal food purchase behavior. The attitude toward the purchase of halal food and subjective norms affect the user’s intentions to purchase halal food. The coefficients are 0.291 and 0.379, with a p-value < 0.001. The user’s intention determines the positive decision to purchase halal food with a coefficient of 0.843 and a p-value < 0.001. Halal awareness is a powerful predictor with a coefficient of 0.206 and a p-value of 0.014. However, perceived behavioral control, halal literacy, religious commitment, financial literacy, and UTAUT2 constructs (price value, hedonic motivation, and habit) were not found to determine the intention to purchase halal food.
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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 (January 31, 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, stringent quality control requirements, and the environmental impact of production. Furthermore, the manuscript emphasizes the critical function of halal certificates in ensuring compliance with Islamic dietary laws, enhancing transparency, and facilitating market access. By examining the industry from the perspectives of sourcing, production, and consumer empowerment, this manuscript provides a nuanced understanding of the multifaceted dynamics shaping the contemporary halal food industry.
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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 (July 10, 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 able to meet the high demand for halal food. The challenge is how to improve quality and can meet halal standards to meet global demand.</p>
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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 (June 29, 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 non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.
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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 (June 29, 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 non-Muslim communities in Semarang City who had bought halal food products and the number of samples used was 100 respondents. Sampling was determined by the purposive sampling technique. Data was collected by distributing questionnaires. The data obtained were then analyzed using multiple linear regression analysis. The results showed that halal awareness, halal certification, promotion, price, and food safety had a positive and significant effect on buying interest.
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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 (July 11, 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 food products. Adenosine triphosphate (ATP) swabbing tests were conducted to determine the hygiene of workers and food contact surfaces. End products were sampled and enumerated for total bacterial count. Findings The swabbing tests of food contact surfaces (i.e. tabletops) showed that only Company C (oat) and Company D (coffee powder) passed the ATP hygiene test (= 10 reflective light units [RLU]). The results obtained from all workers’ hands and aprons indicated a 100 per cent failure rate (>30 RLU). No ATP was detected on the packaging materials from all companies. The microbiological findings indicated that the end products are satisfactory and were below detection limits as verified by the enumeration done on the food samples. Besides, from the interview sessions conducted with the quality assurance staff, one generic Halal Control Points (HCPs) plan and four specific HCP plan tables were developed for the manufacturing process of halal food products for each company. Originality/value The HCP plans will be of value for food industry seeking to identify potential point sources of haram contamination and halal control points for their food production processes.
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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 (July 31, 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 on the environment, promotes social responsibility, and places emphasis on procuring ingredients sustainably and ethically. It also examines customer awareness and preferences and the marketing of halal food ingredient brands. In conclusion, this study analyses the current condition of halal food ingredients and emphasises the importance of continuous improvement and adaptation to fulfil the requirements set out by the customers. By navigating the market for halal food ingredients, those involved should ensure that Muslim customers everywhere have access to items that are authentic and in compliance with relevant standards.
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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 (May 18, 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 experts with proficiency in this filed. Findings By conducting exploratory factor analysis, the study found the perception of food manufacturers, which is expected business benefits play an important role in the adoption of HFSC. Halal integrity becomes the second factor to lead the company to its adoption. Organizational readiness is the third factor that drives the company to adopt HFSC. Research limitations/implications Majority of the sample was responded by Bumiputera companies. The study suggests focussing the study for non-Bumiputera companies to examine their influence towards HFSC. Furthermore, future studies should explore different sectors of halal, such as pharmaceuticals, cosmetics, travel and tourism, logistics, finance and e-commerce. Moreover, ensuring the status of halal should be more emphasized in food chains; thus, the source of risk in HFSC should be explored to secure the integrity of halal. Practical implications The paper includes implications for the halal food industry, whereby the adoption of HFSC will contribute to the business benefits to create a more competitive advantage to the industry. Moreover, the implications of halal practice can create consumers’ trust on the halal product. Originality/value This paper fulfils an analysed need to study specifically on upstream parties by adopting HFSC.
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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 (August 2, 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 itself but also for the whole supply chain starting from the farm to the customer. This project attempts to develop an integrated halal supply chain system that can be used by food manufacturers that are developing halal products for better productivity and quality. The identified supply chain components are human resources, process, environment, accreditations, logistics and traceability.
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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 (December 10, 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 religious commitment on the decision to purchase halal food at Tsabita Halal Bakery. This research is a descriptive quantitative type. This study uses data analysis techniques Structural Equation Modeling (SEM) or structural equation model. Sampling using simple random sampling. The results of this study indicate that halal literacy and halal labels have a contribution in encouraging consumers to buy halal food at Tsabita Halal Bakery. While Islamic branding and religious commitment have no influence on the purchase of halal food at Tsabita Halal Bakery. For this reason, Tsabita needs to strengthen her Islamic branding and continue with Islamic marketing through social media, considering that the millennial generation is very social media literate. Religious commitment also has no effect on purchases, it can be caused by the low level of respondents' religiosity.
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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 (March 30, 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 the co-occurrence criteria used 69 keywords, nine clusters were obtained. The nine clusters are halal food, halal food industry, SMEs, food, logistics, halal, business, performance and halal food certification.
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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 (September 29, 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 tourism, and halal finance have a negative and significant influence on Indonesia's economic growth; then Halal Media and Entertainment has no effect. Simultaneously, research shows that Indonesia's economic growth is influenced by halal food, halal clothing, halal pharmaceuticals and cosmetics, halal travel and tourism, halal media and recreation, and halal finance.
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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 (July 29, 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 distributed to the halal food industry managers across the country. The key findings from PLS-SEM analysis indicated that technology, strategy, and environment affected the GSCLM through knowledge management. Nevertheless, technology had a small effect on GSCLM. The limitations of the research as it was conducted in the halal food industry, hence the generalizability of our findings is contingent on the validation of the findings with the non-specific halal certification industry. Practical implications are realized in which the industry could enhance the knowledge management in GSCLM effectively. Government should also support the industry with new policies and regulations that could fulfill the halal market demand. Future research may apply other theories to be tested in the context of GSCLM in other non-specific halal certification industries. The paper provides a new model of GSCLM in the halal food industry. Specifically, it applies TCE in GSCLM which demonstrates how knowledge management can affect the GSCLM performance.
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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 (January 9, 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 data. Data collection techniques are carried out through webseite searches related to the halal industry. Data analysis techniques are descriptive analytical. According to Lady Yulia, at this time the halal industry really prioritizes and builds the halal product industry in the global market through business networks, thus the halal product industry will continue to develop and can increase the effectiveness of halal product development in Indonesia, therefore it is very important for community involvement in the process of developing halal product industry because it can optimize resources, In addition, it can also create a good communication climate between the government and the community.
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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 (December 3, 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 halal food needs is higher than overseas, therefore halal food companies must maintain production, with the application and other technology companies must respond to consumers faster. The market potential for the halal food industry in Indonesia is developing rapidly. Over the past few years, Indonesia is ranked first as Halal food consumers in the world. Nevertheless, the market potential is very the amount has not been able to be used optimally by the government to improve Indonesia's economy. Maintaining the quality of halal food products is one way to compete with other countries in the halal food industry.
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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 (September 19, 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 potentially explain the impetus of Halal food certificate implementation. Findings The Institutional Theory offers a suitable explanation that grounds the motivation to implement Halal food certification. The highly institutionalised Halal industry comprising government regulations, Muslim demands for Halal foods and intense industry competition instigate Halal food certificate implementation. Three propositions are presented and a conceptual model is developed. Research limitations/implications The notions of this paper are based on the institutional perspective, i.e. the external motivation factors. An alternative view on a management theory that explains the internal motivation factors would provide a more comprehensive interpretation of reasons to implement Halal food certification. Nevertheless, the Institutional Theory offers strong understandings behind the motivation to implement Halal food certification. Practical implications Discussions and propositions from this paper could contribute to theory formation that is unique to Halal or Muslim food certification. This paper could also provide a sense of direction for researchers in mapping out future research undertakings. Originality/value The paper presents a valuable understanding of the dynamic of the Institutional Theory in the field of Halal food certification. It is the first attempt that considers the institutional isomorphism of government decree, consumer demand and inter-firm competition as motivation factors of Halal food certificate implementation.
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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 (July 31, 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, newspapers, journal data, and reports. The SWOT and TOWS matrix were used to analyse the data. The finding discusses the advantages and the challenges of halal tourism in terms of halal destinations, halal hotels and halal food in Malaysia, including the statistics. Malaysia's halal tourism sector can develop further to align with the rise of Muslim visitors. Many other nations, with many Muslims and non-Muslims, work to promote halal tourism. This research shed light on the practice of halal tourism industry in Malaysia.
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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 (September 9, 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 examine the effect of halal logo and perceived reputation on customer loyalty; and to examine the mediating effect of trust and perceived reputation in the relationship between halal logo and customer loyalty among the fast food industry consumers in Malaysia. Design/methodology/approach This study used stimulus-organism-response (S-O-R) theory as the theoretical basis. The data were collected via self-administered survey questionnaire consisting 117 Muslim fast food consumers. Partial least square (SmartPLS, version 3) was used to test the study hypotheses. Findings Results of this study revealed that halal logo, directly and indirectly affect customer loyalty. Moreover, perceived reputation and trust also found to be positively related to customer loyalty. Research limitations/implications The data were collected from Malaysian Muslim consumers. Future studies can consider non-Muslim consumers to compare the loyalty pattern among Muslim and non-Muslim consumers. Practical implications The findings from this study will benefit fast food industry marketers who are targeting Muslim consumer segment and also those marketers who are operating their franchise business in Muslim majority countries. The findings suggest that halal logo helps service providers to create positive perceived reputation and to build trust among consumers, which eventually lead customer loyalty. It is expected that the findings of this study will assist the halal fast food industry marketers to better strategize their marketing efforts in retaining the Muslim customer base. Originality/value Using S-O-R theory, this study examines halal logo as the key driver of customer loyalty, which is comparatively a new link. Moreover, this study examines the mediating effects of perceived reputation and trust in the relationship between halal logo and customer loyalty, which are not tested in previous literature in the field.
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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 (April 13, 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 perception of Halal idea logic is aligned to the roles they perform. These perceptions were impacted by the specific objectives or business interests of each organization. Facilitating organizations also perceive that traceability systems are a strategic tool in the Halal food processing industry. Practical implications – The research provides insights into how to improve existing understanding of the Halal idea logic within Halal food business networks and the benefits of implementing traceability systems in Halal food production. Joint activity between firms creates a network effect, where the value created is greater than that which the firms alone can create. Originality/value – Though traceability systems have become increasingly popular in the food industry, little research has been undertaken to understand how individuals in facilitating organizations perceive these systems, particularly in the growing Halal food industry. Hence, the study contributes to the literature of traceability studies and the area of change and process adaptation in business relationships in the context of halal food production.
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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 (January 31, 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 common foods, confections, desserts, and snacks. Despite the recent reduction in the permissible amount of synthetic colourants for consumer health reasons, many distinct synthetic food dyes continue to be widely utilised due to their low cost, high efficiency, and outstanding stability. Industry and customer awareness of Halal food and its quality should be evident. Hence, this paper aims to understand the issue and Halal concept in food. Focusing on food colourants sources and acknowledging the Halal standard in Malaysia. Based on the finding from this study, the concept of Halal should be combined with safety and health for consumer health, and there is a need for research into new resources for Halal colourants, particularly from natural colourant pigments compared to synthetic colourants.
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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 (July 23, 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 patents and geographical indications in this regency. Processed fish had halal certificates, becoming local brands. Most of the MSEs' processed foods are halal but not certified. The MSEs' knowledge of halal and qualified materials, including food additives, is minimal. Internal audits by MSEs of halal control points (HCP) and critical control points (CCP) are not conducted periodically. Halal and safety food policies have yet to be applied in many MSEs. Halal certification in MSEs is still less than 5%. Sanitation hygiene and good handling practices (GHP) in several MSEs must be improved. The support from Indonesian Ulema Council (MUI), Nahdlatul Ulama (NU), Muhammadiyah, universities, Halal Product Guarantee Agency (BPJPH), and Local Government has yet to be integrated. Integration and collaboration are expected to improve MSEs' food industry knowledge, skills, attitude, and integrity.
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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 hundred written materials on halal food. The study revealed the importance of creative interplay of interdiscursivity and intertextuality which was evidenced in the lexical and phrasal constructions, discursive structures and visual representations in marketing the halal food. The findings also showed that despite the strong demands for halal certification, some local manufacturers did not display any certifications for their food products. The study provides some suggestions in improving the promotion of halal food which include certification issue and, infusion of cultural and socio-religio elements. In short, this preliminary study shows the importance of utilising the most appropriate language in conveying the idea of ‘halal’ as prescribed in the Holy Quran especially in gaining the trust of the consumers.
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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 (July 31, 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 economy. This article examines the challenges of the Indonesian halal industry in the digital economy era. The method used in this study is a juridical or normative approach, such as an approach to legislation and literature relevant to the halal industry. As a result, the law on halal product guarantees emphasises that the challenge for the Indonesian halal industry in this digital economy era is the obligation of halal certification for all food and beverage products. Unfortunately, the regulation is not serious enough to be enforced by the government because it is not supported by the ease and low cost of making a halal certification, coupled with a lack of public awareness. So the halal industry in the form of fast food and beverages in Indonesia, especially in today's digital economy, is still difficult to obtain. Thus, to obtain a halal food and beverage industry in this digital economy era, the alternative is that there must be a special institution that issues and supervises halal certification of food and beverage products that will circulate in the community and synergise with the government.
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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 (February 28, 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 sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
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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 (June 30, 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 and meat, which is mostly a category of home industry in Bengkulu City, and analyzes it using production theory in Islam. This research method is descriptive qualitative. Research informants were home industry food producers, namely food producers from processed meat and flour. This business does not yet have a brand or production permit from the related party, even though they produce the food every day and it is sold freely in the city of Bengkulu. The research instrument was an open interview guide to dig deeper into the information about the production process that the informant did. Data analysis through restatement, description and interpretation of data. The results of the study found that the meatball home industry food production process in Bengkulu City has not had a halal standard of production as regulated in production theory in Islam. This happened on the background of the lack of knowledge of home industry players about halal production and tended not to consider the issue of halal label and production permits from related parties as important.
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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 (October 3, 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 as summary of the application process of Halal certificate in Brunei. Case study method was used in this paper and qualitative approach was implemented. In order to accomplish the objectives of the research, qualitative data collection method is chosen by means of secondary data collection and interview session. Interview session with the restaurant owner is carried out with the purpose of achieving detailed expectations and perceptions towards the implementation of Halal certificate in the restaurant. In the future, it is hoped that more studies relating Halal certificate and health safety standards can be reviewed upon.
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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 (June 22, 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 article aims to identify the set of competencies for halal executives via a literature review. This would allow for the further development of the Halal executive core competencies conceptual model. In addition, the background of Halal executives in the Malaysian Halal industry is also discussed to provide context for this review article. The conceptual model proposed is useful in discussing and developing the idea of core competencies, especially in the halal manufacturing industry context. A comprehensive core competencies model is useful for preparing future halal executives, evaluating halal executives' practises in the workplace, and for their lifelong professional development. Other countries could use the same core competencies framework to inform the development of the human resource related to Halal.
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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 (April 17, 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 stakeholders involved in the halal food control system and to propose a conceptual halal food stakeholder control system model based on the objectives of the Islamic law framework. Information for this paper is gathered based on a literature review of previous studies related to the halal food control system. The conceptual model is expected to be a reference and guideline for all stakeholders involved and will serve as a theoretical foundation for future research in this area. Additionally, it can enhance consumer trust in Malaysia’s halal certification and support the country’s goal of becoming a leader in the global halal food industry.
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Nyemeesha V. "Hybrid Features for the Identification and Categorization of Skin Cancer." Journal of Electrical Systems 20, no. 7s (June 10, 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 stakeholders involved in the halal food control system and to propose a conceptual halal food stakeholder control system model based on the objectives of the Islamic law framework. Information for this paper is gathered based on a literature review of previous studies related to the halal food control system. The conceptual model is expected to be a reference and guideline for all stakeholders involved and will serve as a theoretical foundation for future research in this area. Additionally, it can enhance consumer trust in Malaysia’s halal certification and support the country’s goal of becoming a leader in the global halal food industry.
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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 (February 26, 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 has undoubtedly provided a trusted platform. However, halal related issues and scandals in the market are recurring persistently. Besides, the emergence of IoT in the agriculture sector requires active involvement by halal agro-food SMEs. Thus, the objective of this study was to investigate the adoption of IoT among Malaysian halal agro-food SMEs and its challenges. A self-administered questionnaire was employed to gather data from selected 158 halal agro-food SMEs. Descriptive analysis, mean score analysis, and Pearson correlation analysis were carried out to analyze the data. The results showed a lack of IoT adoption among halal agro-food SMEs in managing their business activities. The SMEs were also found to be low tech-savvy users of IoT in managing their halal products. Therefore, a vast improvement is needed in implementing IoT among Malaysian halal agro-food SMEs.
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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 (August 31, 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 did not have special skills (A20) had the highest risk. Moreover, reward and punishment to employees (PA16) was the best proactive action for making effective improvements. The implication of this research is to provide recommendations to management in mitigating risks in the halal food industry.
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Peristiwo, Hadi. "INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS." Food ScienTech Journal 1, no. 2 (March 4, 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 (June 30, 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 kind of steps a halal food business needs to take to protect the religious beliefs and obligations of Muslims. So that the supply of Bangladeshi halal food in the international market and halal quality of international consumers can be ensured.
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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 (May 16, 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 findings of this study suggest that stakeholders involved in the growth of the halal industry in Indonesia should support the halal industry roadmap. The halal industry business is developing in several sectors, including manufacturing, infrastructure, services, human resources, and halal certification standards. To overcome the demands of the growing halal industry in Indonesia, the government, business companies, and academics must collaborate and synergize to achieve the goal of making Indonesia a global halal center. The halal roadmap will help build and grow the halal ecosystem more methodically and comprehensively.
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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 (March 4, 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 assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.
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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 (April 30, 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 halal standard. In response to this demand and awareness, this article assessed the potential of the Malaysian Halal Standard to be accepted globally. The finding in this article has highlighted the halal industry has become one of the fastest-growing economies, and Malaysia has the potential to be a global hub for the halal food industry. Secondly, Malaysia’s halal standard has been accepted at the international level and is the leading halal standard among Islamic countries.
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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 (December 15, 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, regulations, and standards. The objective of this study is to examine the implementation of halal laws in eradicating halal issues. Through a legal research method, this paper analyses the provision of related laws that govern all matters relevant to halal. The laws are consisting of Trade Description Act 2011, Food Act 1983, Food Hygiene Regulations 2009, Local Government Act 1976, Consumer Protection Act 1999, and Custom Act 1967. The result of this study is important to understand the legislation and consequences of halal laws in eradicating halal issues.
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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 (March 9, 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 influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.
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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 (January 26, 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, using the bibliometric method with the help of Vosviewer software. Based on the results of the analysis, research related to halal food shows an increase from year to year, with the highest number of publications on halal food coming from Malaysia, and the keywords most frequently used are halal, halal food, and article. Therefore it is hoped that research on halal food can be further developed using other methods such as biblioshiny
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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 exporters highlighted the current emerging state of the Halal Industry in the Philippines in terms of industry structure, changes in the nature of innovation and determinants of survival. The global demand for Halal products continued to prove promising even if confronted by significant challenges in terms of certification, quality assurance and inability to synchronize with the prevailing international standards. Government support infrastructure is necessary to sustain the industry’s development. Technological research and development with respect to quality assurance and traceability are necessary for the Philippine Food Halal Industry to prosper both in the domestic and export market.