Halal Food on Airplanes in Indonesia: Does it Provide Optimal Information?

The world starts to realize about need for Muslims dietary requirement and eating known as halal. It is seen that the countries of which have high Muslim population such as Saudi Arabia, Indonesia, Turkey, Brunei and Malaysia on the other hand, non-Muslim countries for example Thailand, Singapore and the United Kingdom, have different approaches on the practices of Halal.Today from east to west, halal industry has big part for food manufacturing and getting global stage in business world. Thailand, Singapore, Indonesia, Turkey, Malaysia, Brunei just some of the examples that having full concerned about halal food by government. Malaysia, among these counties has increasing its economy and it opens new opportunities to have market in halal industry as well and today Malaysia volunteer to improve the halal industry for others and become halal hub for the world. Since halal logo and certification has big market capacity there is so many works about halal food and certification. The recent Malaysian Standard, MS 1500 mentions about halal food management, the practical strategies for the food industry, its preparation, the business of halal food and the obligations for halal standards and food trades. For halal certification Malaysia practice with the association of MS – standards 1480, food safety according to hazard analysis and critical control point system and MS 1514 which is about good manufacturing practice these two important standards’ content safeties the good and clean product for believers.The 3th section of 1975 trade Description in Malaysia is defining of halal based on the Islamic rules and law. · It does not contain anything or small part of any animal that is prohibited by Muslim law or it is prohibited in accordance with the law specified in Islam, it is forbidden by Islamic law to eat or that has not been slaughtered in agreement with Islamic law.· Does not contain anything which is considered to be not clean according to Islamic law.· Is not prepared, processed or manufactured using any instrument that is not free from anything not clean base on the Islamic law.· Has not in the course of preparation, processing or storage been in contact or close to any food that fails to satisfy Islamic rules or anything that is considered to be unclean according to Islamic law.On the other hand, despite of some rules and regulation on halal food, Malaysian consumers still struggling to understand and apply act and it is clear that it still does not affect their choice while they are consuming or buying products. There are several technologies that have been found and recognised in previous studies; those studies aim to find ways to detect non halal materials in products that are to be certified halal. For that research chemists check for porcine DNA or an unacceptable level of alcohol, for example. Also try to find alternatives to forbidden ingredients such as gelatine made from fish skin instead of from pigs and researches are very important for hall industry. There is some research working on making sure to processes used to make drugs are halal. To make vaccines and other proteins, you need to culture cells in a bioreactor.It can be said that the understanding of the halal concept is not enough clear. Muslims are giving high priority and care to halal food industry and they are more sensitive as it is regarded as an important and obligatory in their religion. Malaysia is one of the leading countries for the halal standardization, but still there are many issues and complexity about halal standards, certification, logo etc. Most of those problems are related with sensitivity of halal amongst Muslim community.Malaysia is doing its best to establish and promote the halal industries to Muslim and non-Muslim countries. It is one of the good examples for multi-race and multi-religion countries and pioneer with practicing halal standards when we look at the halal management HDC that takes authority from JAKIM. Laws and standards on halal food, halal certification process and application will be smoother and will protect the consumers. It will decrease the violation and misuse of halal concept, Malaysian halal laws and principles on this matter are considered as the strictest as per now regardless the shortcomings in implementing these standards. Issues such as the functioning of halal food certification studies in Malaysia, a success story on halal to other countries, financial and formal procedure processes of halal food studies are very important and will be an example of studies in Turkey.

The purpose of this study is to determine the implementation of Aceh Qanun Number 8 of 2016 on the Halal Product Assurance System (The Aceh Qanun on Halal Label) on Micro, Small, and Medium Enterprises (MSMEs) and to understand the supervision of the implementation of the Aceh Qanun on Halal Label in West Aceh Regency. The study method used is empirical juridical, producing descriptive data regarding implementing the Aceh Qanun on Halal Label towards MSMEs in the West Aceh Regency. This study is important because data from the Health Office of West Aceh Regency shows that 30 MSMEs have obtained halal certificates. In comparison, 64 MSMEs do not have halal certificates for their marketed food products. Based on the data, this fact does not comply with the provisions of Article 4 of Law Number 33 of 2014 on Halal Product Assurance (hereinafter referred to as the Halal Product Guarantee Law 2014), which obliges all products traded in Indonesia to have halal certification. This provision is in line with Article 4 of the Aceh Qanun on Halal Label, which states that the Halal Product Assurance System aims to provide protection, peace of mind, and legal certainty to the community in consuming and using Halal and hygienic products for physical and spiritual health. The assurance of halal products refers to legal certainty regarding the halal status of products, proven by halal certificates, halal registration numbers, and halal labels. Many MSMEs in West Aceh do not have halal product certificates, so the objectives of the Aceh Qanun on Halal Label have yet to be well implemented. The suboptimal supervision also influences the suboptimal implementation of the Aceh Qanun on Halal Label. This supervision involves various West Aceh Regency Local Government institutions, such as the Ministry of Religious Affairs and the Health Office. The main constraint is the limited funds allocated for such supervision, resulting in suboptimal halal product supervision for MSMEs in West Aceh.

The high interest in packaged food products in Indonesia, as a country with a predominantly Muslim population, requires halal packaged food products in accordance with Islamic law to use its products. Therefore, even though every product has a halal logo for consumer safety, the presence of a halal label on packaged food can influence consumer buying interest in purchasing packaged food products. The purpose of this research is to find out how Muslim consumers buy interest in packaged food products that do not have halal certification. The method used is descriptive analysis method and the results obtained are analyzed qualitatively. Data acquisition resulted from questionnaires distributed randomly to people who are Muslim. The results of the study show that the public's understanding of halal label certification is quite good. Halal label certification is a very important element in a packaged food product. Every food product must include a halal label. The issuance of halal label certification is sufficient to influence people's decisions in buying packaged food products, with the existence of halal label certification it gives a sense of security and confidence to the public in buying packaged food.

Businessmen have the duty of ensuring halal food products and giving the halal label on the basis of having obtained a halal certificate from the ministry of religion which was socialized to the consumer society in a way that it is conveyed through writings that are easy to read and not easily removed by a visitor at a particular place in the restaurant. It is according to Article 39 of Law Number 33 Year 2014 concerning the guarantee of halal products. The halal certificate is valid for four years since it was issued by the Halal Product Guarantee Agency (HPGA), and it must be extended. Halal certificates are mandatory, so the food products which do not have halal label certificate cannot longer circulate in Indonesia.The procedure for obtaining halal certification at the hotel restaurant which was issued by the Ministry of Religious Affairs (MORA). First, businessmen must fulfill the requirements which were checked by HPGA such as, the data of businessmen, the name and type of business product, a list of products and materials used, the manner or the product processing as well as halal guarantee system. After fulfilling the requirements of HPGA in checking the dokumen, then determine the LPH that has been selected by the applicant, then the LPH conducts the examination and / or testing of the next step of the MUI product through the determination of the halal food product halal through a halal fatwa session. After the process is carried out through the prescribed stages, the HPGA issues a halal certificate.Keywords : Halal Label Certification, Halal Products, Halal Product Protection Guarantees

Al-Qur'an and Al-Hadith have stipulated the obligation to consume halal and good food. Traditionally, food is produced from raw materials involving relatively simple processes. However, in the modern era, food products are made through complex processes involving food additives and processing aids that can change their halalnes. The Law number 33 of 2014 about Halal Product Assurance has stipulated that product distributed and traded in Indonesia must be halal certified. SMKN 1 Menggala Lampung has been able to produce various food products processed from fish, vegetables, and fruits. However, these products have not been certified halal. One of the obstacles faced is the lack of understanding of the process and regulations of halal certification such as the use of a new halal logo, self-declare, and Free Halal Certification Program facilitated by BPJPH (Halal Product Guarantee Organizing Agency). The solution offered is training in the production of halal and thoyyib food products to prepare for halal certification. Training activities begin with coordination activities and pre-test. The training materials consists of two parts: Halal Food Production (The importance of Halal Certification, Halal Certification Procedures, and Introduction to Halal Materials) and Thoyyib Food Production (Good Manufacturing Process). Participants taking part were 30 participants consisting of the principal, 19 subject teachers, and 10 students. After both trainings, all participants take post-test to measure the effectiveness of the training. The results show that 86% participants achieved higher scores. In general, the participants' understanding has improved. It may be concluded that the training was conducted successfully and achieved targets according to plan.

Background and Purpose: Sadd al-dharai' is a secondary source in Islamic law where it means blocking the means. Sadd al-dharai' is essential for Muslim jurists to deal with the Shariah issues particularly in the halal food industry. This is because the area of the halal food industry has expanded and industrialized to accommodate the demand of the Muslim society that keeps increasing year on year. In this regard, the halal-related issues are getting complex and need Shariah clarification since many new food processing involving critical ingredients, equipment, and multi-process which require meticulous Shariah observation on this matter. Therefore, this study aims to investigate the extent to which the employment of the sadd al-dharai' as a credible tool adopted by Muslim jurist in dealing with the halal-related issues triggered in the halal food supply chain stage based on the halal certification process.
 
 Methodology: This reviewed paper is a qualitative research study in nature where document analysis employed in this study to collect the data. The Malaysian fatwas, books, articles either in the form of physical or online were gathered to answer the objective of the study. The data collected mostly from the years of 2010 until 2020 unless the related fatwas where the fatwas are subject to its issuance year and suitability. The researchers used several keywords alternatively like ‘sadd al-dharai' in halal industry’, ‘fatwa and halal certification’, ‘food industry and Islamic law’ to find out relevant articles related to this discussion on the needs to investigate the employment of sadd al-dharai' in dealing with the halal-related issues triggered in the halal food supply chain stage based on the halal certification process. This study further simultaneously adopted the content analysis technique where the data was manually analysed and divided into four major themes based on the objective of the study. 
 
 Findings: The study has indicated that sadd al-dharai' has its peculiar function in many aspects of the Malaysia halal certification process in Malaysia, and it could be viewed based on the two approaches, namely the establishment of the halal regulatory framework and the fatwa issuance. The principle of preventing the negative aspects must take precedence, in accordance with the rule “dar’u al mafasid muqaddam ‘ala jalb al-mashalih” by adopting several preventive actions is very significant in ensuring the halal food products reach the consumers are halalan tayyibban.
 
 Contributions: This study suggests that the Muslim jurists need to take into consideration the sadd al-dharai‘ as one of the sources of Shariah in ensuring the management of the halal certification process is efficient and in line with maqasid al-Shariah. Besides, Muslim consumers could also access halal food products that are free from harmful elements.
 
 Keywords: Halal certification, halal food, sadd al-dharai', food safety, food ingredients.
 
 Cite as: Ruzulan, Z., Mana, B., Tumiran, M. A., & Jamaludin, M. A. (2023). Managing the halal food related issues in the halal food certification process based on the concept of sadd al-dharai'. Journal of Nusantara Studies, 8(1), 429-445. http://dx.doi.org/10.24200/jonus.vol8iss1pp429-445

Introduction: This research aims to analyze consumer perceptions regarding their desire to purchase halal products in Pekanbaru City. In the era of globalization and increasing awareness of the importance of halal products, understanding the factors that influence consumer desires is very important. Methods: This research uses a quantitative approach with survey methods. The survey was conducted on 204 respondents who were randomly selected from various areas in Pekanbaru City. Data was collected using a questionnaire. Data analysis was carried out using descriptive analysis and analyzed simply based on the highest indicator value of the variable being observed. Results: This research shows that the majority of respondents in Pekanbaru City have good knowledge about the latest halal logo from BPJPH and BPJPH's authority in managing halal certification. Respondents also felt that halal labeling was very helpful in making product purchasing decisions, and they tended to choose products labeled halal even though the price was more expensive. Quality standards, quality, and halal guarantees are the main considerations in purchasing products. Conclusion and Suggestions: This research concludes that consumers in Pekanbaru City pay great attention to knowledge about halal logos and certification authorities in choosing halal products. The halal label is considered to guarantee product quality, and consumers are willing to pay more for products labeled halal. Producers and marketers are advised to increase information and education about halal products, maintain brand quality and reputation, and ensure products have clear and reliable halal certification.

Consumer protection against halal food seems to get less attention. Based on the research results YLKI complaints relating to halal food very little. But at least the complaint against kosher food does not mean that Indonesian Muslims do not care about the food and drinks are not permitted to circulate freely without Halal certification. During this Indonesian Muslims believe in the MUI for halal products. In business regulation, consumer protection Muslims for halal products not only in the form of halal labeling contained in food safety laws. However, we must have integrity and other economic laws, so there is no guarantee the implementation of halal labeling. It is strongly associated with things that are businesses, such as trade agreements, distribution, advertising, packaging, negligence and abuse of halal labeling. Muslim consumer protection is likely to be equated with consumer protection in general in Indonesia to enact legislation contains consumer protections contained in Economic Law Indonesia. Due to the halal labeling is closely related to the implementation of Islamic law, the Consumer Protection Law in Indonesia at least absorbing elements, values and norms contained in Islamic law especially were very closely related to consumer protection, labeling halal and business regulasasi Products- halal products in Islamic economics. Based on the description above key issues discussed was how the consumer protection Muslims for halal products in the Islamic Business Ethics Regulation.

In a culturally diverse country like Malaysia, halal logo plays an important role for Muslims to differentiate between halal and haram under the purview of Shariah principles. Product labeling provides a variety of choices to the consumers, contributing towards the value and usefulness of the products. The general thoughts of a consumer about food labeling are information about specific characteristics and the identification of food products with certified quality. However, halal labeling is a contemporary phenomenon and getting halal food itself is a challenging task. On the other hand, it is not easy to investigate the product once the food is packed. As a result, the Muslims depend on the responsible authority to check the status of halal and harmful products. Nevertheless, implementing halal certification in Malaysia is a voluntary act that creates some issues with illegitimate and unlawful use of the halal logo and halal certificate. That action impinges on the sensitivity of Muslim consumers in Malaysia and therefore, they may hesitate to buy or have doubt in selecting food and other goods for their consumption. This article describes some of the important issues regarding halal logo, explores the governments initiatives taken to expand the laws regarding the logo, the case study of the dilemma in issuing the halal logo as well as criminal liabilities and how illegal labeling violates the Muslim consumers’ rights. In addition, it aims at drawing attention to policy-makers of necessary steps to improvise halal standard governance in Malaysia.

People's Awareness on Halal Foods and Products: Potential Issues for Policy-makers

Halal food products labeling is a form of producer responsibility and fulfi lling pro- tectionist authority of Muslim consumers and a form of ethics in the business world. From some of the cases that coming explain a lot of manufacturers do not take full responsibility for protecting Muslims consumers authority. The purpose of this study is to know how the role of Halal food products labeling according Islamic business ethics and consumer protection law. The results of this study concluded that labeling of Halal on food products have goals and values, the values that will concrete the good behavior of an ethical business, noble and professionals in the business which pay attention to spiritual values and social interests so that will protect consumers. Halal labeling is a form of legal guarantees that will protect consumers in way of physical and spiritual, it is mean protecting consumers with regard to physical health and observance of Muslims in carrying out the commands of Allah. In addition, the labeling of Halal became absolute thing to do and obeyed, because rules are specifi ed in Act No. 8 of 1999 on Consumer Protection and Law No. 33 of 2014 concerning the guarantee of halal products.

Halal certificate is a written fatwa MUI that states halal food products in accordance with Islamic law, aims to provide legal assurance to consumers. However, the existing regulations are still per-ceived sectoral, partial, inconsistent and not systemic. Moreover, the most fundamental thing is the halal certification is not an obligation (mandatory) for businesses but it is voluntary. Consequently, halal certification and halal label do not have strong legal legitimacy which results in legal uncer-tainty of halal food products. In regard to this, the draft of Law on Halal Product Guarantee that is still stalled in the House should be soon stipulated and MUI should be given the authority to issue halal certification and perform it through the Fatwa Commission LPPOM. In addition, the govern-ment serves as a regulator as well as supervisor in the implementation of the provisions of the law which cause justice uncertainty.Key words: halal certificate, the Indonesian Ulama Council, food products

The growing concern about food and drink safety, hygiene, and quality has increased interest in halal products worldwide. These products, prepared according to Islamic dietary laws, are becoming more acceptable to Muslim consumers and those of other religions. This study examines the challenges faced by Malaysia in implementing halal food and food products. Despite some consumer skepticism about halal certifications, the industry has found that such certifications can be a helpful marketing tool for businesses. The study calls for cooperation between the private and public sectors to overcome these challenges. The study looks at the sources of Muslim knowledge consumers have about halal food and products. The results show that halal certification and awareness positively impact purchase intentions for halal food products. The study also provides a framework for examining factors that affect the integrity of the halal food supply chain and halal Islamic marketing, such as traceability, asset quality, quality assurance, and trust and commitment. The study also notes that halal and Islamic marketing is not limited to food but includes other product categories such as medicine, cosmetics, fashion, education, and entertainment. The study finds that Knowledge, halal certification, and Religiosity all play a role in shaping the halal awareness of business people.

Halal food is food that does not contain elements or ingredients that are haram or prohibited for consumption by Muslims, both regarding food raw materials, food additives, others auxiliary materials and whose management is carried out in accordance with the provisions of Islamic religious law. In Indonesia, processed food is required to have a halal label. This regulation is regulated as a form of protection for Indonesian citizens, in accordance with the implementation of Article 29 paragraph 2 of UUD 1945. Regulation of halal labels on processed food is carried out based on UU No. 33 of 2014. Furthermore, to guarantee the traceability of halal labels on processed food is regulated by halal certification system. This certification is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Organizing Body (BPJPH). Unfortunately, this certification system is still not widely known by food producers, especially MSMEs, which has an impact on limiting sales of their products and reducing its potential markets. This service activities aim to provide an understanding of the importance of halal guarantee certification for BABY CRAB SMEs in Aceh City. This activities consists of several stages, started from interview, kitchen visit, material presentation and discussions related to assistance in preparing administrative requirements. The partners of this service activity stated that this socialization fostered a strong desire for partners to take care of the halal guarantee certification of their products as soon as possible. From the visiting and discussion, it can be recommended that our partner is ready and able to provide all admnistrative requirements to apply halal certification

Background: Digital transformation and the implementation of advanced technologies play a crucial role in the advancement of the halal industry. As a strategic step in building a halal product ecosystem, developing halal food products, encompassing the entire supply chain from upstream to downstream, is essential. However, there are many halal products, particularly food products, whose halal status is not guaranteed and lack halal certification. BPJPH (Halal Product Assurance Organizing Agency) reported that around 1,544 products had not received halal certification, including 192 ready-to-eat instant foods registered as halal. Purpose: In light of these issues, this research examines how halal certification and knowledge of halal products affect instant food purchase decisions through halal awareness moderated by religiosity. Methods: This study employed a cross-sectional design with a non-probability sampling approach, specifically the convenience sampling technique. Data was obtained using questionnaires distributed to 150 respondents who have consumed instant food. Using WarpPLS 8.0, the data was analyzed using Structural Equation Modeling-Partial Least Square (SEM-PLS). Findings: The research findings indicate that halal certification and knowledge of halal products significantly impact halal awareness and instant food purchase decisions. Halal awareness also mediates the effect of halal certification and knowledge of halal products on purchase decisions. Furthermore, religiosity strengthens the relationship between halal awareness and individuals’ decision to purchase instant food in Malang. This study provides valuable insights into instant food purchase decisions, particularly for halal instant food. Conclusion: Based on these results, it is recommended that producers develop marketing strategies that emphasize halal certification or logos and provide clear information regarding the benefits of halal products. Research implication: Companies should collaborate with authorized institutions and religious figures to increase societal halal awareness. Meanwhile, LPPOM MUI should simplify the halal certification process, launch campaigns to raise awareness about the importance of halal products, and provide the general public comprehensive education about halal concepts.