The global halal industry, particularly in animal-based products such as meat and dairy, is rapidly expanding due to the growing Muslim population and greater consumer attention to product quality. However, challenges such as inconsistent certification systems and contamination risks hinder market growth and consumer trust. The purpose of this research is to examine the worldwide landscape of halal animal-based products, focusing on consumer demand, supply chain capacity, sustainability challenges, and market opportunities. The main objective is to identify patterns and trends related to halal product demand and supply chain sustainability. A systematic literature review (SLR) was conducted, using databases such as Scopus, Web of Science, and SpringerLink between July and September 2025. The inclusion criteria were English-language empirical articles published between 2015 and 2025. The Mixed Methods Appraisal Tool (MMAT) was used to evaluate the quality of the literature, and NVivo was used for thematic data analysis. A total of 35 studies met the inclusion criteria. Four main themes emerged: (1) Growing customer interest in purchasing halal goods; (2) Supply chain mechanisms involving certification integrity and traceability; (3) Sustainability challenges such as cross-contamination and inconsistent regulation; (4) Market opportunities in non-Muslim countries, highlighting global awareness of halal product quality and safety. Despite challenges, the global halal market holds significant potential. Technologies like blockchain can improve transparency and traceability, while harmonizing global halal certification systems is crucial. To investigate the use of these technologies, further investigation is required Keywords: Halal Products, Supply Chain, Halal Certification, Global Market, Sustainability

As the country with the largest Muslim population, Indonesia faces multiple challenges in implementing an effective Halal Product Assurance (JPH) system. Halal Product Assurance (JPH) is key to maintaining public consumer trust in the products they consume. The Indonesian government has already passed a law on Halal Product Assurance (JPH), which is based on Act Number 33 of 2014 on Halal Product Assurance. Although not yet fully implemented, this law has sparked debate regarding its potential impact on micro, small, and medium enterprises (MSMEs) and the designation of the responsible certifying authority. This research employs a normative legal approach, utilizing secondary data. This research aims to examine and analyze the impact of Halal Product Assurance on the micro, small, and medium enterprises (MSMEs). The main issues are, first, whether the mandatory implementation of JPH constitutes a form of state intervention that imposes disproportionate regulatory burdens on MSMEs. Second, which institution holds the legitimate legal authority to issue halal certificates—the Halal Product Assurance Organizing Body (BPJPH) under the Ministry of Religious Affairs or the Indonesian Ulema Council (MUI). The research contributes to the ongoing discourse on regulatory reform in Indonesia’s Halal industry by assessing the implications of state intervention and institutional authority Keywords: Consumer Trust, Halal Product, MSMEs, Regulatory Reform, State Intervention

This paper explores the integration of circular economy principles and qualitypreneur within the halal bottled drinking water industry in Indonesia, proposing a conceptual framework to enhance sustainability and product quality. The increasing environmental challenges, particularly plastic waste and resource depletion, call for innovative approaches in waste management and production processes, by examining the intersection of the circular economy, which emphasizes waste reduction, reuse, and recycling, with qualitypreneur, which is focused on continuous product innovation and quality improvement. This study highlights how these two frameworks can jointly contribute to the production of eco-friendly and halal-compliant bottled water. Through a structured literature review and theory synthesis, this research develops a conceptual model for small-scale halal bottled water producers. The model emphasizes sustainable production practices, recyclable packaging, and robust quality management systems, while also addressing the sector's barriers and challenges, including high production costs, regulatory complexities, and limited infrastructure. The study concludes that integrating these two concepts not only aligns with the growing demand for sustainable products but also enhances the competitive advantage of halal bottled water businesses. This paper provides theoretical and practical insights for producers, policymakers, and researchers, aiming to foster a more sustainable and innovative halal bottled water industry Keywords: Circular Economy, Halal Bottled Water, Qualitypreneur, Sustainability, Waste Management

Indonesia, as a country with the largest Muslim majority population in the world, can have great potential in increasing halal-based industries, especially in the food and beverage cluster. The growing trend of halal consumption confirms the Muslim community's growing awareness of Islamic principles and consideration of maqashid shariah. This study uses a method with a descriptive qualitative approach through library research in analyzing the optimization of halal food and beverage clusters to support Indonesia as a world halal producer. The results of this study found that the optimization of the halal food and beverage sector can be carried out by accelerating halal certification in the food and beverage industry, strengthening the halal value chain of food and beverage clusters, and strengthening the export-oriented halal food and beverage industry ecosystem. This research has limitations on the themes discussed and the literature used. The next research is expected to expand the discussion of the halal industry in Indonesia as a whole. Keywords: Optimization, Halal Industry, Food, Beverages

The Halal Goat Science and Innovation Center (HGSIC) was established at Sultan Kudarat State University (SKSU) under Project 4 to address the complex challenges of ensuring halal integrity in goat production. Funded by the Department of Science and Technology (DOST), the project developed TESDA-accredited competency courses in halal goat husbandry, slaughtering, and processing, alongside essential manuals on Good Manufacturing Practices (CGMP) and Sanitation Standard Operating Procedures (SSOP). The Center features a comprehensive infrastructure, including training facilities, a halal-dedicated prayer room, and a Double-A accredited slaughterhouse certified by the National Meat Inspection Service (NMIS) for compliance with rigorous food safety standards. SKSU trained 25 staff members in halal goat science disciplines to enhance its expertise, with 10 achieving NCII competency and one PhD-trained halal expert spearheading initiatives. While TESDA accreditation as a training and testing facility remains pending, the institutionalization of HGSIC was formalized through SKSU's Board of Regents Resolution No. 117-2023, ensuring its sustainability. These achievements solidify the Center’s role as a leading hub for halal goat science, entrepreneurship, and collaborative research, setting a benchmark for halal compliance and innovation in the industry. Keywords: Halal Goat Science and Innovation Center (HGSIC); Department of Science and Technology (DOST); Good Manufacturing Practices (CGMP); Sanitation Standard Operating Procedures (SSOP); National Meat Inspection Service (NMIS)

In cosmetics, ceramide plays a significant role in maintaining healthy skin. However, ensuring its halal status remains challenging because ceramide can be sourced from animals, plants, microbial fermentation, or chemical synthesis, each presenting its own halal-critical points. With the growing demand for halal cosmetics in Indonesia and mandatory halal certification for raw materials and finished products, special attention is required to maintain consumer trust. This study employed a literature review by analyzing registration data of ceramide-based cosmetic products from the Indonesian Food and Drug Authority (BPOM) and halal certification data from the Halal Product Assurance Organizing Agency (BPJPH). The review aimed to identify compliance gaps, examine halal policies, and understand the critical halal points in ceramide production. The analysis shows 74.52% of ceramide-based cosmetic products registered with BPOM do not have halal certification. Regulatory factors, consumer awareness, and halal raw material supply chain constraints influence this shortfall. Ceramide derived from animal sources poses the greatest challenge, whereas microbial fermentation and chemical synthesis offer greater potential for halal compliance if properly supervised. Collaboration among BPJPH, BPOM, and the Ministry of Trade is crucial to ensure compliance. Moreover, mandatory halal requirements on raw materials before the final product stage are essential to guarantee comprehensive halal assurance. Institutional synergy, public education, and improved access to halal raw materials are strategic measures to support Indonesia’s halal cosmetics industry. This study provides strategic guidance for regulators and industry players in addressing challenges related to halal regulations for ceramide-based cosmetics. Keywords: Ceramide, Halal Cosmetics, Halal Mandatory, Halal Certification, Halal Critical Point

Indonesian tea consumption has posted a consistent upward trend, both in volume and market demand for a greater variety of tea products. Among the popular new varieties is artisan tea, which is a creatively crafted blend of tea leaves mixed with natural ingredients such as spices, flowers, and dried fruits to produce distinctive tastes and a good appearance. Although the ingredients used are plant-based and generally halal, the artisan tea manufacturing process can still include critical control points that require rigorous halal testing. The goal of this study is to identify and assess the halal critical points of artisan tea manufacturing according to three aspects: raw materials, manufacturing process, and packaging materials. A qualitative descriptive research design was utilized, including literature review, direct observation of the manufacturing process, and analysis using the halal critical point decision tree framework. It discovers that possible points of halal criticality at the artisan stage of tea-making pertain almost solely to packing material—essentially those bearing plastic-based or synthetically embedded material, those occasions of mixing handled manually as perhaps a hazard against contamination, and storage needs such that protective containment from access of uncleaned substances or cross-contamination should be required. In contrast, ingredients such as green tea, dried mint leaves, and Indian cardamom, being the major ingredients, when used in their dry forms, are usually exempted from having severe halal concerns on account of their plant origin and minimal processing and are thus inherently halal. Keywords: Tea, Artisan Tea, Halal Critical Points, Halal

Halal tourism has become the main focus for many tourism destinations around the world, including Blitar, Indonesia. Blitar has enormous tourism potential with its natural, historical and cultural riches. The aim of this research is to formulate effective strategies needed to develop Blitar as a halal tourism destination. The research method used is a qualitative descriptive approach to understand the halal tourism development strategy in Blitar. Data was obtained through literature study and direct observation of research objects. The results of this research are that Blitar has a lot of potential to be developed into a halal tourism destination. Starting from a wealth of natural tourism, artificial tourism, religious tourism, culinary tourism, to cultural history tourism which is a special attraction for tourists. The development of halal tourism in Blitar can be seen through several aspects including tourist objects and destinations, provision of infrastructure and accessibility, as well as human resource development. The potential for halal tourism development is analyzed through the strategic approaches SO (strengths-opportunities), WO (weaknesses-opportunities), ST (strengths-threats), and WT (weaknesses-threats). Appropriate strategic management is the key to success in developing halal tourism in Blitar. Keywords: Management, Strategy, Halal Tourism, Blitar

The supervision of halal certification in the pharmaceutical industry in Indonesia aims to ensure that pharmaceutical products comply with halal standards for the country's Muslim majority. This research utilizes a normative juridical approach to analyze regulations and the implementation of supervision in halal certification. The findings indicate that halal certification supervision in Indonesia's pharmaceutical industry is governed by Law No. 33 of 2014, Law No. 6 of 2023, Law No. 17 of 2023, and Government Regulation No. 42 of 2024. Although these regulations cover various essential aspects, their implementation faces challenges due to the lack of clarity in supervision mechanisms and coordination between institutions. BPJPH, in collaboration with LPH, MUI, and BPOM, oversees the process through periodic inspections and technological tools such as Online Single Submission (OSS) and Continuous Auditing Continuous Monitoring (CACM). BPOM plays a crucial role in ensuring the halal status of pharmaceutical products through pre-market and post-market audits to guarantee their safety, efficacy, and quality. The main challenges include limited access to halal raw materials and the need to enhance the expertise of relevant authorities. This study suggests the necessity of additional regulations and strengthened inter-agency coordination to improve the effectiveness of supervision and ensure that pharmaceutical products meet halal standards. Keywords: Supervision, Pharmaceutical Industry, Halal Certification

The halal industry has become an integral part of the global economic structure, especially in countries with a majority Muslim population. In Indonesia, significant potential is evident, particularly in the halal food business, both domestically and internationally. However, to foster it, a sustainable halal supply chain requires confirmation or assurance of product halalness. However, this also poses challenges related to awareness and perceptions of halal among business operators, making finding solutions crucial. This research employs a qualitative approach through observation, interviews, and data collection documentation. Research findings indicate that business operators' perceptions and awareness are still limited; thus, there is no impetus to obtain halal certification. Moreover, the results show that business operators face barriers related to halal certification, particularly concerning costs and insufficient socialisation received, leading to a lack of awareness of the necessity of halal certification. However, for already certified halal business operators, such accreditation is considered a good product brand image, supports business sustainability, and opens up new opportunities. Practitioners and academics also concur, identifying costs and socialisation as field constraints. This research focuses on overcoming cost and administrative difficulties, reviewing legislation, and implementing socialization efforts that should reach all business operators. The government and halal centers expect this research to serve as a reference to achieve the future goals of the halal industry in Indonesia. Keywords: Halal Industry, Perceptions, Halal Awareness, Cutting Household Entrepreneurs, Halal Certified