Halal Authentication Research Articles

Automated Detection of Porcine Gelatin Using Deep Learning-Based E-Nose to Support Halal Authentication

Authenticating gelatin sources is essential for consumers, particularly those with dietary restrictions or religious concerns regarding pork-derived ingredients. Porcine gelatin, widely used in food and pharmaceutical products, poses considerable challenges for authentication due to its prevalence and the difficulty of detecting it, especially in processed products. In this study, we developed and evaluated an integrated electronic nose (e-nose) system with a Recurrent Neural Network (RNN) to detect and classify gelatin type based on their sources. The e-nose system utilized an array of gas sensors to capture the unique volatile organic compounds (VOCs) associated with each gelatin type, which was subsequently classified by the RNN. The classification performance of the integrated 7-module e-nose system showed promising results based on time points after sample preparation, with accuracy, sensitivity, and AUC of 96.3%, 96.6%, and 98.2% at the 0-hour point, respectively, rising to 99.1% for all three metrics at 2-hour point. The sensitivity of the system also showed an increase over time for single gelatin samples, from 100%, 97.8%, and 91.9% to 98.6%, 99.3%, and 99.3% for pig-derived, cow-derived, and fish gelatin, respectively. For mixed gelatin samples, the system maintained high accuracy, sensitivity, and AUC at 98.2%, 97.9%, and 98.1%, respectively. In conclusion, the integrated e-nose system demonstrates the potential for robust performance in gelatin authentication, paving the way for more efficient and reliable methods of halal food authentication.

BIBLIOMETRIC TRENDS ON HALAL SCIENCE AND HALAL EDUCATION: A REVIEW

The global halal industry has grown significantly, driven by contributions from government, industry, academia, community, and environmental stakeholders. This growth underscores the importance of science and technology (S&T) and education in advancing the halal ecosystem. However, limited research has explored halal science within a holistic, faith-based framework or the development of formal halal curricula. Guided by the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA), this study investigates publication trends and the body of knowledge in halal science and halal education. Using a bibliometric approach, data from Scopus were analysed through tools like VosViewer software v1.6.13 and Biblioshiny tools (RStudio 2023.12.0) while for Google scholar the search was done through Publish and Perish v8.0 . The study identified 155 Scopus and 96 Google Scholar entries, focusing on trends, thematic mappings, and keyword networks. Findings reveal increasing interest in both domains, with Scopus highlighting halal authentication, profiling, and halal meat research, while Google Scholar focuses on consumer behaviour and perceived knowledge. Both sources lack alignment with a holistic, tawhidic-based approach to halal science and have minimal attention to formal halal education curricula. Research in halal science remains tied to conventional S&T applications, and halal education primarily addresses consumer knowledge rather than structured learning. The study concludes that halal science needs a faith-based paradigm, and halal education requires formal integration into curricula to sustain the halal ecosystem. Future efforts should develop comprehensive halal curricula across educational levels and integrate tawhidic principles into halal science. These initiatives will bridge gaps, fostering innovation and sustainable growth in the halal industry.

Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review.

Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat products. However, ensuring compliance with halal standards across the entire meat and meat products supply chain presents considerable challenges. Instances of non-compliance, including improper slaughtering techniques, mislabeling, adulteration, and contamination, have caused concerns about the authenticity of halal status. To address these concerns, this review explores recent advancements in halal authentication methods and technology, focusing on practical objectives aimed at addressing non-compliance issues. It categorizes methods into four main areas of non-compliance concerns, providing a unique perspective compared to earlier reviews that primarily examined the progression of analytical methods. This classification offers a comprehensive analysis of the field's current status, facilitating the identification of research gaps and strategic recommendations for enhancing future halal authentication methods. Through the implementation of this novel approach, the review seeks to promote the development of a more robust framework for evaluating halal meat and meat products, safeguarding consumer trust and ensuring adherence to religious dietary guidelines in the future.

Bioinformatics Tools Assist in The Screening of Potential Porcine-Specific Peptide Biomarkers of Gelatin and Collagen For Halal Authentication

Gelatin and collagen are two animal-derived ingredients that are widely used in various industries. Both have distinctive physico-chemical characteristic that made them ingredients of interest for many industrial players to be applied as there are vast arrays of usage in the food, cosmetic and biomedical fields. However, the origin of gelatin and collagen poses ethical and religious concerns, especially for Muslims and Jews who have restrictions on food consumption. Porcine by-products are of concern for religious and health reasons, and there is a demand for precise and reliable detection techniques. The limitation of DNA detection is due to extreme environment in food processing which results in low extractability of DNA. Therefore, peptide-based detection using mass spectrometry is required. However, identify the suitable marker is like searching needle in haystacks. Hence, combination of bioinformatics and mass spectrometry is proposed. This study aims to identify the specific peptide biomarkers by employing bioinformatics technique which can be applied to identify gelatin and collagen sources with the aid of mass spectrometry. In these approach, combination of Petunia Trans-Proteomic Pipeline (TPP, version 5.2.0) and sequence alignment ClustalW were applied to facilitate the MS data (LC-QTOF-MS) and peptide identification. As a result, 69 fasta file of protein sequence from both UniProtKB and NCBInr have been collected, 81 collagen peptides sequence and 118 gelatine peptides has been attainable that have the potential to distinguish different species. In conclusion, in silico protein sequence approaches helps to enable rapid screening of proteotypic peptides that can serve as species biomarkers proficiently.

Determination of gelatin from marshmallows using a combination of fourier transform infrared (ATR-FTIR) spectroscopic and chemometrics for halal authentication

Marshmallow is a foam that contains aerated sugar, which is stabilized with gelatin or egg albumin. In this research, a Fourier Transform Infra-Red (ATR-FTIR) spectroscopy combined with the Chemometrics methods is developed to distinguish the presence of porcine gelatin in marshmallows, which can then be used to identify halal products. This method provides fast and rapid testing of halal products. Marshmallows were made with varying concentrations of bovine and porcine gelatine as the reference. Commercial marshmallows were collected in the online marketplace by purposive sampling. Isolated gelatin was analyzed using the ATR-FTIR spectrophotometer, and data analysis was continued using PCA (Principal Component Analysis). The results showed that bovine gelatin absorbed at a wavenumber of 1638 cm-1, while porcine gelatin produced a sharp absorption at 1697 and 1654 cm-1. The results of PCA analysis show that 100% of bovine gelatin marshmallows (S100) have areas different from marshmallows containing a mixture of porcine gelatin. The PCA results of four samples (A1, A2, A3, and A4) show they are in the same area as 100% bovine gelatin marshmallows (S100). This shows that it is suspected that the four marshmallow samples tested did not contain porcine gelatin. The multivariate regression curve showed that the pattern of linear absorbance changes along with porcine gelatin concentrations with the highest coefficient equation is from wavenumber 1093.97 cm-1. Keywords: ATR-FTIR, Bovine gelatin, Chemometric, Marshmallow, Porcine gelatin

Comprehensive profiling and authentication of porcine, bovine, and goat bone gelatins through UHPLC-HRMS metabolomics and chemometric strategies

Gelatin is a derivative that can be obtained from the bones of animals such as bovine, goat, and porcine. Ensuring the halal status of gelatin is crucial due to the combination of gelatin derived from bovines and goats mixed with porcine gelatin in order to enhance the stability of its physico-chemical properties for application in food and cosmetic applications. This study aims to authenticate the halal status of gelatin by utilizing the metabolomics analysis approach using UHPLC-HRMS in combination with chemometrics. The study's findings showed that PCA analysis clearly distinguished the metabolite profiles of bone gelatins obtained from porcine, bovine, and goat sources. Cluster analysis identified distinct metabolic characteristics in bone gelatins derived from bovine, goat, and porcine. Fifteen potential metabolites were identified by PLS-DA for the halal authentication of gelatin. These metabolites include terephthalic acid, 5,5'-[(6Z)-6-Tetradecene-1,14-diyl]bis (1,3-benzenediol), 1,2-Cyclohexane dicarboxylic acid diisononyl ester, 5-Hydroxymethyl-2-furaldehyde, D-(+)-Pyroglutamic acid, 4-Hydroxybenzaldehyde, Dodecyl sulfate, Bis(2-ethylhexyl)phthalate, Nicotinamide, dl-Malic acid, NP-011548, 4-Nitrocatechol, 1-Linoleoyl glycerol, Olomoucine, and Myristyl sulfate. The study findings indicated that bone gelatins derived from bovine, goat, and porcine sources exhibit distinct profiles of metabolites. Metabolomics, when paired with chemometrics, is a discriminative approach for determining the halal status of gelatin.

Machine learning-assisted FT-IR spectroscopy for identification of pork oil adulteration in tuna fish oil

Tuna fish oil (TO) is a valuable source of omega fatty acids and polyunsaturated fatty acids required for human growth and development. Triggered by economic reasons, TO can potentially be adulterated with pork oil (PO), which has a lower price. The adulteration is a serious problem because PO is a non-halal oil, which is truly prohibited to be consumed, especially for Muslim. This research aimed to develop an effective and efficient analytical technique for detecting PO adulteration in TO using Fourier transform infrared (FT-IR) spectroscopy aided by machine learning techniques. Various machine learning techniques were developed, including linear regression, support vector machine (SVM), k-nearest neighbor (kNN), artificial neural network (ANN), and gradient boosting. The result showed that SVM at the fingerprint region (1400–900 cm−1) demonstrated the best model to detect and predict PO in TO with the highest R2 (0.993) and the lowest root mean square error (RMSE) of 2.719 %. All levels of PO contained in TO could be accurately predicted, as indicated by the closeness between the actual value and predicted value of PO levels predicted by the model. In conclusion, machine learning could be a promising tool for detecting adulterants in fish oil samples. Further research on method standardization is important to propose the method as the method of choice for fish oil authentication, including halal authentication.

The use of real-time polymerase chain reaction for detection of raw rat meat (Rattus norvegicus) with species-specific primer for halal authentication

Rat meat (RM) can be obtained freely from farmers and can be used as a potential adulterant in meat-based food products. The presence of RM in any food products is prohibited by the Muslim community and is considered non-halal meat. Therefore, an analytical method capable of analysing RM specifically is very urgent. In this study, a real -time polymerase chain reaction using a species-specific primer targeting NADH dehydrogenase subunit 6 (ND6) is applied to analyze RM. DNA extraction was carried out using FavorPrepTM Tissue Genomic DNA Extraction Mini Kit, and the extracted DNA was subjected to purity index using NANO-Quant SPARK TECAN. The annealing temperature (Ta) used for PCR analysis was optimized to get the best Ta capable of providing the optimum amplification reaction. Furthermore, some performance characteristics were evaluated for Real-Time PCR, including sensitivity, efficiency and repeatability. The results exhibited that the designed primer is specific to rat DNA extracted toward other DNAs from meats typically used in food products. For quantitative evaluation, the limit of detection found was 0.39 ng with an efficiency of amplification (E) of 94.4% with a coefficient of determination (R2 ) of 0.986 for the relationship between log concentrations of DNA and cycle threshold (Ct) values. The repeatability assay was acceptable with an RSD value ≤ 25%. The developed method was reliable, provided high sensitivity for the analysis of RM. Therefore, this method is suitable to be used as a standard method for halal authentication analysis.

The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication: a mini review

Lard (LD) obtained from fat’s extraction of adipose tissue of swine is a good component to be used in food and pharmaceutical products to provide specific functions. Lard, according to the Food and Drug Administration, is generally considered recognized as safe (GRAS) to be used in the products. However, LD is not allowed to be consumed or used in the products due to certain religious restrictions in which Muslims and Jews are not allowed to consume any products containing LD because LD is categorized as nonhalal (Muslims) and non-kosher (Jews). Thus, the analysis of LD in food and pharmaceutical products is very urgent to ensure the product’s halalness (and Kosherness) for Muslims and Jews. Some methods have been reported for the analysis of LD, including FTIR spectra, due to their property as fingerprinting analytical techniques capable of fast and reliable tools for screening LD. The responses obtained from the measurement of LD using FTIR spectroscopy are very large, involving big data analysis. Therefore, the chemometrics application to treat these chemical data is unavoidable. This present review highlighted the use of FTIR spectra and chromatographic-based techniques coupled with chemometrics for the analysis of lard in food and pharmaceutical products for halal authentication. The main findings of this review can assist regulators and analytical chemists in selecting the best method for analysis of LD in the products intended for Halal authentication analysis.

A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication

The development of an analytical method for halal authentication analysis is urgent to assure the halalness of food and pharmaceutical products. Halal authentication analysis is widely applied for the analysis of non-halal components present in food and pharmaceutical products using some analytical methods. Non-halal components typically found in products are pig derivatives, any components derived from a pig (Sus scrofa), and alcohol. Pig derivatives such as lard and pork are widely applied in food and pharmaceutical products. Some methods based on chromatographic and molecular spectroscopy are widely applied for the analysis of pork and lard. The analytical responses obtained during the analysis of lard and pork are complex and involve a large dataset, therefore, the employment of multivariate data analysis is a must. This review described comprehensively the application of chemical analytical methods, mainly based on chromatographic and spectroscopic techniques, for the analysis of pork and pork fat (lard) in food and pharmaceutical products. The successful application of analytical methods for halal authentication can assist the regulatory bodies in confirming the absence of non-halal components in the products which support the implementation of halal certification.

Untargeted metabolomics using liquid chromatography-high resolution mass spectrometry and chemometrics for analysis of non-halal meats adulteration in beef meat.

The adulteration of raw beef (BMr) with dog meat (DMr) and pork (PMr) becomes a serious problem because it is associated with halal status, quality, and safety of meats. This research aimed to develop an effective authentication method to detect non-halal meats (dog meat and pork) in beef using metabolomics approach. Liquid chromatography-high resolution mass spectrometry (LC-HRMS) using untargeted approach combined with chemometrics was applied for analysis non-halal meats in BMr. The untargeted metabolomics approach successfully identified various metabolites in BMr DMr, PMr, and their mixtures. The discrimination and classification between authentic BMr and those adulterated with DMr and PMr were successfully determined using partial least square-discriminant analysis (PLS-DA) with high accuracy. All BMr samples containing non-halal meats could be differentiated from authentic BMr. A number of discriminating metabolites with potential as biomarkers to discriminate BMr in the mixtures with DMr and PMr could be identified from the analysis of variable importance for projection value. Partial least square (PLS) and orthogonal PLS (OPLS) regression using discriminating metabolites showed high accuracy (R2>0.990) and high precision (both RMSEC and RMSEE <5%) in predicting the concentration of DMr and PMr present in beef indicating that the discriminating metabolites were good predictors. The developed untargeted LC-HRMS metabolomics and chemometrics successfully identified non-halal meats adulteration (DMr and PMr) in beef with high sensitivity up to 0.1% (w/w). A combination of LC-HRMS untargeted metabolomic and chemometrics promises to be an effective analytical technique for halal authenticity testing of meats. This method could be further standardized and proposed as a method for halal authentication of meats.

The influence of religiosity on food choice among British Muslims: A qualitative study.

Background: Religiosity is known to have a socio-cultural influence on food choice. However, to date, research exploring the influence of Islam on food selection has almost exclusively focused on fasting during Ramadan and has not explored the influences of Islam on everyday food choices among Muslim people. Aim: This qualitative study explored the influence of Islamic religiosity on everyday food choices among Muslim people. Methods: Thirty-two adult participants residing in the United Kingdom (n = 16 faith leaders and n = 16 lay Muslim people) were recruited from three Sunni mosques, and data was collected using semi-structured interviews. The data was analysed using reflexive thematic analysis and a constant comparison method was applied to draw out similarities and differences between faith leaders and lay Muslim people. Results: The results revealed that Islamic religiosity had an influence over food choice with two main overarching themes 1) Demonstrating religious obedience through food choices and, 2) Spheres of influence on food choice; and five sub-themes 1a) Trusting in familiar food providers, 1b) Verification of halal authenticity, 1c) Seeking purity within food, 2a) The Prophet Muhammed (Peace Be Upon Him) as a role model for food choice and, 2b) Islamic jurisprudence. Conclusion: These findings provide important insights into the influence of Islam on food choice and could be used support the design of faith-informed dietary interventions among Muslim people. Further research is required to examine the role of faith-informed dietary intervention in the Muslim community.

Are online meatball restaurants in Indonesia committed to their declared Halal label?

Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented. Materials and Methods: Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control. Results: Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental. Conclusion: Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products. Keywords: halal authentication, halal supply chain, online food delivery, traceability.

Specific Real-Time PCR Assay Targeting D-loop Gene and Short Amplicon Sequencing for Identification of Monkey Meat in Beef Meatballs

Macaque monkey (Macaca fascicularis) meat (MM) has been reported to be consumed as meatball and soup products in Indonesia. MM is not allowed to be traded in Indonesia and is considered not halal meat; therefore, MM is not allowed to be consumed by Muslim communities. In this study, species-specific primer (SSP) targeting on mitochondrial displacement (D-loop) region coupled with real-time PCR assay was used to identify monkey meat in beef meatballs. The PCR product was also subjected to sequencing in order to ensure the adulteration practice of MM in beef meatballs. The primers were designed and subjected to in silico specificity test using BLAST. The used primers were: forward: 5’-TGACTCCCACCACATCCC-3’ and reverse: 5’-GTGTGGAGCTAGAATATTGAACCG-3’. Real-time PCR assay using SSP targeting on mt-D-loop primers was capable of identifying MM in meatball products, specifically with a detection limit of 0.0078 ng corresponding to 1% MM in beef meatballs. The developed method can be proposed as the standard method for detecting MM in food products intended for halal authentication analysis, provided that DNAs are available in food products.

Determination of Ethanol in Vinegar and Beverage by Gas Chromatography: A Validated Method for Halal Verification

Validation of the method for determining ethanol in vinegar and beverages has been carried out in the linearity range of 0.05-1% using GC-FID. This research was carried out using an internal standard solution and without an internal standard solution. The research aims to validate the linearity of ethanol determination at low concentration levels. This validation is useful to ensure that the ethanol test method in the sample can be detected at low concentration levels. In the halal authentication process, the maximum limit for ethanol content is 5%. The method validation results confirm that in the concentration range 0.05-1% it has good linearity with a correlation coefficient (R) without the addition of internal standards and with the addition of standard solutions being 0.9972 (R2=0.9943) and 0.9952 (R2=0.9905). The results of the analysis of variance (ANOVA) test with a 95% confidence interval and 9 degrees of freedom F-count (0.0141) &lt; F-critical (0.3146) show that the range 0.05-1% corresponds to the limit of linearity. The results of the ANOVA test with a 95% confidence interval with df=6 show the F-test value (0.0879) &lt; F-critical (0.2334) indicating that the two proposed methods have high precision and no significant differences. Both methods also have high accuracy and no significant differences in accuracy as shown by the results of the ANOVA test with a 95% confidence interval and degrees of freedom = 6 showing the F-test value (1.5204) &lt; F-critical (4.2839). It is recommended that the results of this validation be useful in the halal verification process for vinegar and beverage products.

A Bibliometric Analysis of Halal Production in Relation to Halal Authentication (Database Scopus 2013-2023)

Purpose: The purpose of this study is to identify the evolution of Halal Production in relation to Halal authentication techniques from time to time, such as sources, document types, journal names, topic trends, and author collaborations. Bibliometric analysis was used to analyze 200 articles published between 2013 and 2023. Halal Production is the main keyword used in the article title, abstract, and keywords to get the metadata retrieved from the Scopus database in May 2023, where most of the articles were written in English. Theoretical framework: This study combines the results of the analysis of several articles published in Scopus data using vosviewes with halal variables because it avoids the rules listed in the Qur'an because Halal means being free from all forms of substances that have been forbidden in Islam, namely: carrion, blood, pork, and slaughtered animals do not mention the name of Allah (QS. Al-Maidah: 3). Methods: This study method uses The tools used in this bibliometric analysis are Harzing's Publish or Perish to extract data from the Scopus database and VoS Viewer for data visualization and are then used for citation and metric analysis. Results and Conclusions: The results showed that most of the articles related to Halal Production In Relation To Halal Authentication With Maximum Maslahah were published in scientific journals, compared to other publication outlets. Related articles published in scientific journals get the highest citation compared to others. Based on network visualization, the most dominant terms (often appearing) are production and halal food. And from this analysis it was found that several keyword trends could be used as findings for further research. Like halal production with its relation to halal authentication. When viewed from the overlay visualization, the topic of halal standards, production shows the latest trends in research related to Halal Production In Relation To Halal Authentication With Maximum Maslahah Research implications: Research is important to use because for research needs further research related to halal used by Muslim or non-Muslim countries related to food health and other types of goods. Originality/value: It is hoped that through this research Muslim countries can use halal variables as one of the indicators that input into food as eligibility for consumption as well as other goods that the goods avoid dirty goods. Halal is now a trend in Muslim countries because many halal tours are now used to attract tourists to visit halal tourism.

Concentration of isolated DNA face masks made of gelatin for halal authentication

The function of using a face mask is to remove dirt and dead skin cells found in the pores of the skin, open clogged pores and clean the remaining cosmetics that cannot remove with ordinary cleansers, repair and tighten the skin, provide nutrition, smooth, soften and maintain skin moisture. People are aware of halal-labeled cosmetics, one of which is face masks because some face masks contain gelatin. Some face masks on the market contain gelatin. Preparation of 5 reference samples with different concentrations. Preparation of face masks, DNA isolation, and checking the isolation results. The test results with the Nanodrop Spectrophotometer showed that the face mask DNA containing pig and cow gelatin extracted in this study ranged from 163.35 ng/µl in sample S6 to 83.550 ng/µl in sample S7. With the largest concentrations of 163.35 ng/µl and 83.550 ng/µl, while the highest purity value at the λ260/λ280 ratio was 1.41.

RAPID DETECTION OF RAT MEAT ADULTERATION IN BEEF SAUSAGES USING FTIR‑ATR SPECTROSCOPY AND CHEMOMETRICS FOR HALAL AUTHENTICATION

Objective: The objective of this study was to employ Fourier Transform Infrared-Attenuated Total Reflectance (FTIR‑ATR) spectroscopy in combination with chemometrics for the analysis of rat meat adulteration in beef sausages.&#x0D; Methods: Lipid components in sausages were extracted using three extraction methods, namely Bligh and Dyer, Folch, and Soxhlet methods. The lipid components extracted were then analysed using FTIR‑ATR spectroscopy, and their spectra obtained were used as variables during chemometrics modeling. Samples were prepared by mixing beef with adulterant of rat meat in the concentration range of 0-100% of rat meat. Each sample was scanned using FTIR-Attenuated Total Reflectance (ATR) spectroscopy in three replicates at 4000-650 cm-1 wavenumber region.&#x0D; Results: The absorbance values at wavenumbers regions of 3100-700 cm-1 were used to discriminate lipid components extracted by the Bligh Dyer, Folch, and Soxhlet Method with an accuracy level of 100%. The prediction of rat sausages was successfully determined using multivariate calibrations of Partial Least Square (PLS) and Principle Component Regression (PCR) using optimised conditions.&#x0D; Conclusion: FTIR-ATR spectroscopy coupled with chemometrics is a rapid and accurate method for detecting and quantifying rat meat in beef sausages for halal authentication.

Discourse of Consumer Perception: How Important is Halal Value Chain at Cosmetic Products for Women?

In the era of globalization, the rapid growth of economic, technological, and cultural aspects has significantly increased the living needs of the population. This research adopts a discourse analysis approach to explore the importance of Halal Beauty Products for Women in Indonesia, focusing on the halal supply chain management aspects within the cosmetics industry. Cosmetics have evolved into a primary necessity for enhancing women's beauty, contributing to the flourishing cosmetics industry in Indonesia. This qualitative research employs in-depth interviews with five respondents aged 17-22 to unravel consumer perceptions of Halal Beauty Products. Data collection utilizes semi-structured interviews, allowing for deeper exploration and potential adjustments to the interview process. Thematic analysis is applied to the gathered data, comprising positive reviews, celebrity endorsements, and the significance of kosher insignia in the adoption of halal cosmetics. The research identifies that while positive reviews and celebrity endorsements influence consumer perceptions, the halal symbol plays a crucial role due to limited consumer comprehension of the halal value chain. The halal logo emerges as a pivotal factor in instilling consumer confidence in the halal authenticity of cosmetics. In conclusion, consumer trust in halal cosmetics is influenced by the halal seal, endorsements, and positive reviews, even though awareness of the halal value chain remains limited among consumers. This discourse analysis sheds light on the dynamics of consumer perceptions, emphasizing the role of discourse elements in shaping trust in the halal cosmetics market.

Intersection of Islamic Values and Consumer Preferences

This study aims to explore the intersection of Islamic values and consumer preferences within the realm of marketing, particularly focusing on the implications for businesses operating in Muslim-majority markets or targeting Muslim consumers worldwide. The research design adopts a qualitative approach, utilizing thematic analysis to synthesize recent literature on Islamic marketing and consumer behavior. The findings reveal that Islamic principles such as halal authenticity, ethical considerations, and cultural sensitivity significantly influence consumer decision-making processes across various product categories. Additionally, the study highlights the growing importance of understanding the impact of technological advancements, regulatory developments, and socio-cultural shifts on consumer behavior and market dynamics within the context of Islamic marketing. The implications of these findings underscore the need for businesses to prioritize halal authenticity, ethical sourcing, and cultural sensitivity in their marketing strategies to build trust, credibility, and loyalty within Muslim communities. This study contributes to the advancement of theory and practice in Islamic marketing, informing strategic decision-making and promoting inclusive and ethical approaches to consumer engagement in the global marketplace.