The Implications of Religiosity and Complementary Determinants on the Repurchase Intention of Halal-Certified Food in Indonesia 2024

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.

PurposeThis paper aims to investigate the antecedents of Muslim millennial’s purchase intention for halal-certified cosmetics and pharmaceutical products by expanding the theory of reasoned action (TRA) through the inclusion of religiousity (RG), halal knowledge and halal certification as the exogenous constructs in addition to TRA’s subjective norm, with attitude as the mediating variable.Design/methodology/approachA sample of 403 Muslim millennial customers of cosmetics and pharmaceutical products from the Greater Jakarta area, Indonesia. The data were analysed using partial least squares method.FindingsBased on the study, attitude fully and/or partially mediates all the exogenous variables. RG and subjective norm are found to have no direct and significant relationship to purchase intention, but they indirectly affect the latter through attitude. Finally, both halal knowledge and halal certification have partial mediation with purchase intention through attitude as the mediating variable.Practical implicationsBy understanding the relationships between the latent constructs, halal players in the industry could use the findings to better comprehend the urgency and importance of the halal aspects of their products, particularly halal certification, with regards to the Muslim millennials, and devise appropriate policies and strategies to capture the increasingly potential slice of the market.Originality/valueThe extant literature on halal products has mostly examined the food industry, and little attention has been given to the halal cosmetics and pharmaceutical products, inspite of its growing importance in Indonesia as the world’s largest halal market. Unlike earlier studies on the topic, this study also limits its focus on the Muslim millennial consumers, which is arguably the most potential and lucrative share of the halal market.

The largest Muslim population globally, Indonesia has emerged as a prospective area for the growth of the halal food industry. Obtaining halal food certification not only assures adherence to sharia law for Muslim consumers but also enhances the competitiveness of the producers. Despite suggesting various benefits, in Indonesia, the adoption rate of halal food certification remains quiet low, approximately ten percent. Moreover, the literature also discusses little how food manufacturers adopt halal certification. This study aims to investigate the dynamics of the adoption process of halal food certification. To achieve this objective, the exploratory research relies on a questionnaire based method designed within a posituve approach. Initially, the researchers conducted a questionaire to ninety-eight Yogyakarta-based SMEs to identify their entrepreneurial orientation and intention to adopt halal food certification, then it continued with in-depth interviews with eight informants to explore the motives and patterns of the adoption of halal certification. The findings reveal that the motivations related to entrepreneurship align with the method of halal certification adoption. Additionally, the choice to adopt halal certification was primarily driven by a necessity to adhere to regulations mandating halal certification. The study also highlights that SMEs’ assumptions concerning readiness for administrative, financial support, and limited information access are significant factors influencing their decision to adopt halal certification.

Current literature on Halal food certification is largely focused on consumerism, but less attention on the manufacturer and supply side of the Halal food chain. Although Halal food certification literature is growing, the field lack theoretical foundation and the uneven focus of Halal certification research indicate that theoretical application is severely deficient. Acknowledging the shortcomings, this paper set out to explore the drivers that motivate firms in implementing Halal food certification, and examines the institutional theory on why business enterprises engage in Halal food certification. Literature in Halal, Halal certification, and institutional model are synthesized to conceptualize the motivational factors in implementing Halal food certificate. This paper argued that the coercive, normative, and mimetic isomorphism is the motivational factors behind the implementation of Halal food certification. The paper serves as a foundation for future research undertakings and entices more academic arguments to further fine-tune the suggested propositions.

This study is to analyze the dominant factors that affect the implementation of the MUI halal certification knowledge management system. This study uses descriptive statistical research methods for UMKM producers specializing in halal food. Data were analyzed using descriptive statistics. The data collection method uses interviews, questionnaires, and observations, while the system development method uses Rapid Application Development (RAD). The results of this study is found several variables that affect the application of KMS LPPOM MUI halal food certification. The factors are: insight into the definition, goals, needs, training, application of the halal food certification LPPOM MUI. These variables are used as supporting factors in KMS MUI halal certification. KMS halal certification can be used by producers to share how to apply for halal food certification easily, quickly and effectively. Therefore, LPPOM MUI needs to encourage the development and utilization of this halal food certification KMS.

This paper reports on a study of entrepreneurs of small medium enterprises (SMEs) in food business in Indonesia and their perception of the halal certification process as currently adopted by Indonesia. A total of 102 usable questionnaires were analysed using SPSS to search for the mean score for each of the information on Halal certification process (HFC 1 to HFC 3). HFC 1 was regarding their perceptions towards market share, market competitiveness and the Halal certification process. HFC 2 was regarding their views on the government support and monitoring, while HFC 3 was on their perceptions on information dissemination. The study found that respondents who have heard of halal hub, have the intention to applying Halal certification for their food products, while Halal certificate for their product(s), self done record keeping and attained a certain level of education have significant different responses towards the Halal certification process. Key words: Halal food demand, small medium enterprises (SMEs), Halal food certification (HFC), government roles.

The importance of Small-Medium Enterprises (SMEs) perception towards halal food certification needs to be evaluated. This study aims to assess food SMEs perception of their understanding, knowledge, impact, and regulation of halal certificates. Understanding halal food certification is important in the context of obedience to halal food standards and SMEs business continuity. As many as 67 SMEs that produce food and beverages in Malang City, Indonesia, were surveyed to collect relevant data. This survey consists of 4 factors and 19 indicator questions, using a Likert scale from 1 (strongly disagree) to 5 (strongly agree). Analysis shows that SMEs have a high understanding and confidence toward halal products and recognize the importance of halal certification. However, this study's main discovery is that SMEs know little about halal food regulation and socialization. This discovery implies that socialization and education about procedures and rules need extra effort. This study contributes to SMEs' perception of halal food certification in Indonesia. It highlights the challenges SMEs face towards halal certification in Indonesia to increase obedience toward halal standards.

The Routledge Handbook of Halal Hospitality and Islamic Tourism provides a greater understanding of the current debates associated with Islamic tourism and halal hospitality in the context of businesses, communities, destinations, and the wider socio-political context. It therefore sheds substantial light on one of the most significant travel and consumer markets in the world today and the important role of religion in contemporary hospitality and tourism.

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This research aims to find out effective strategies in increasing the awareness of the Kebagusan Village community about the importance of halal food certification for MSMEs. This research is a case study with a qualitative approach. The data sources used in this research come from interviews and various literature journal articles relevant to the research topic. The data analysis method used is thematic analysis. Halal food certification is the most important thing in the food industry, especially for Micro, Small and Medium Enterprises (MSMEs). The knowledge of the people of Kebagusan Village regarding halal certification is generally still limited, where halal certification is understood as a process of examining raw materials, production processes, and product quality control systems to ensure halalness according to established standards, but many only know the extent of getting a halal logo without understanding its broader benefits. The main factor hindering MSMEs in this village from pursuing halal certification is a lack of knowledge and socialization, with many businesses not fully understanding the procedures and benefits and seeing it as a formality. Minimal socialization, especially through social media which is less accessible to older MSME players, is also an obstacle. Therefore, strategies to increase awareness of halal certification including socialization, counseling and education are very important.

Halal standard products should be an integral and inseparable part of global trade and economic practices which require international standards and standard quality to gain the trust of consumers across countries. The state is present to protect its citizens in fulfilling their citizens' fundamental rights. In line with this, business actors (producers) should also provide protection to consumers. For this purpose, a more active role is required for the state in regulating the economic system, which is described in the strategy carried out by the state in carrying out business instruments, including through regulations. Halal certification-labeling not only aims to provide inner peace to Muslims but also production peace for business actors. Especially in the context of economic globalization and global markets, halal food certification and labeling is increasingly necessary. The problem formulation in this research is as follows: 1. How to implement and assist Halal certification in accelerating Halal Tourism products in Indonesia and Bahrain.2. How to implement and assist Halal Certificates in the Development of Halal Tourism Products for Indonesia and Bahrain. he objectives of this research are as follows: 1. To measure the extent of the implementation and assistance of Halal certification in accelerating Halal Tourism products in Indonesia and Bahrain. 2. To find out how to implement and support Halal Certificates in the development of Halal Tourism Products for Indonesia and Bahrain. The method stages in this research are as follows: 1. Conduct socialization about Halal Certification to MSMEs, through FGD, 2. Directing the procedures for implementing and assisting Halal Certificates in accelerating Halal Tourism products, through Technical Guidance, Workshops, FGDs and Umkm Collaboration.

This study aims to analyze the influence of Halal Knowledge, Halal Certification Understanding, and the Attitude of MSME (Micro, Small, and Medium Enterprises) Actors towards Halal Certification on the Interest in Halal Certification among MSMEs in Lombok. A quantitative approach with survey methods was used to collect data from 111 MSME respondents in the food and beverage sector. Multiple linear regression analysis showed that, simultaneously, the three independent variables significantly influenced the interest in halal certification. However, partially, only the Attitude of MSME Actors had a significant influence, while Halal Knowledge and Halal Certification Understanding did not have a significant effect. These findings suggest that although MSMEs have good knowledge and understanding of the halal concept and certification, their attitude toward halal certification is the most decisive factor in influencing their interest in applying for certification. Therefore, further efforts are needed to improve the positive attitude of MSME actors toward halal certification to strengthen the halal industry in Lombok.

This study aims to determine the performance of halal supervisors in assisting MSEs assisted by Tazkia for halal product certification. This study uses thematic analysis to identify themes or patterns found on the role and challenges of halal supervisors in assisting Tazkia-assisted MSEs located in Bogor for halal certification. This study uses a qualitative approach and field surveys to 12 informants (halal supervisors and MSEs actors) by conducting in-depth interviews. This study uses purposive sampling as the sampling technique and also uses six stages to process data from the results of in-depth interviews. Based on the results of the analysis that has been carried out, it can be concluded that The role of the halal supervisor from the halal supervisor's point of view includes responsibility for and supervision of the halal certification process, continuous guidance, access to halal information, competence on halal certification, socialization about halal certification, and personal happiness. Meanwhile, from the MSE's point of view, the role of the halal supervisor that has been carried out while accompanying the halal certification process is to be responsible for and supervising the halal certification process, socializing about halal certification, facilitating halal certification, accessing halal information, competence on halal certification, and personal happiness.

Purpose The objective of this study was to investigate Iran’s import system and Korea’s sales channels abroad to figure out how to distribute Iran’s imported agricultural and food products. Design/Methodology/Approach This study included a comprehensive review of prior domestic and foreign literature as well as consultations with experts in the agrifood industry and relevant agencies. Findings Considering that 99% of the Iran people are Muslims, halal food certification is essential. Our agricultural and food industry also needs new food product development. To broaden Agrifood’s export networks within Muslim regions, our government and agricultural and food industries need to lay the foundation for halal food markets through a country-by-country and item-by-item research on halal certification. Research Implications 0ur government should make an effort to register the KMF (The Korean Muslim Federation) as one of official halal certification institutes by supporting to develop component analysis and its verifications accordingly and to train halal-related professionals. it is necessary not only to expand its global halal market share by expanding its direct investment in Indonesia, where certification is easy to obtain, entering the Muslim market such as Iran, but also to promote entry into the Middle East with Korean distribution channels.

This study aims to comprehensively determine the legality of halal certification on food circulating in the community. Researchers reviewing the legality of halal food certification use the maslahah mursalah approach. Maslahah mursalah is more appropriate to use because the issue of halal food certification does not yet have a specific argument that discusses it. This study includes literature research with a normative approach. The data collection technique used in this research is the documentation technique. While the analysis technique used is the inductive analysis technique. The result of this study is that halal certification of eating based on maslahah mursalah follows Islamic law. There are many benefits of halal food certification following Islamic law principles. Food products that have obtained the halal certification label will give consumers a stronger sense of confidence that this food is genuinely halal ( al-halal bayyinun ) because a competent and authorized institution has verified it. It is different if a meal does not yet have a halal certification label, then consumers can doubt and be unsure about the halalness and quality of the product. The quality of food products that are doubtful of their halalness can change the law from halal to subhat; it is a different case if the product is already labeled with a halal certificate, consumers will be more sure of the quality and halalness of the product