Halal Concept Research Articles

Korean street food in contemporary Indonesia: Glocalization in a semi-medium city

Korean street food in Indonesia is part of the ‘Korean Wave’ (hallyu) that hit Indonesia in the early 2010s. It is not difficult to find Korean street food in Indonesian cities. Korean street food has become part of urban culture in Indonesia. This research aims to analyze the existence of Korean street food in Indonesia using the concept of glocalization according to Roland Robertson. This research also analyze the glocalization of Korean street food in the local context in the form of halal Korean street food so that it is accepted and consumed by Indonesian people. This study uses a qualitative method with a case study approach as a research strategy. Data collection was carried out by means of observation, interviews, and documentation. The result of this study has shown that through various forms of glocalization, Korean street food has become part of Indonesian society. Korean street food has carried out relative syncretism of food through a process of particularization as universalization. This process is carried out by adopting the halal concept in Korean street food. The results of this research contribute to understanding the glocalization of street food in adopting the halal concept.

NAVIGATING HALAL CERTIFICATION: KEY FACTORS INFLUENCING LOMBOK SMES’ COMMITMENT TO COMPLIANCE

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.

Strategy to Strengthen Halal Tourism

Java Province has many natural tourist attractions, especially in Trenggalek Regency. In Indonesia, the development of tourism with a halal concept is becoming a trend. Several tourist attractions are competing to create or change their tourist attractions into halal tourism so that Muslim tourists who come to visit feel safer. This study aimed to determine the critical aspects of developing halal tourism in Trenggalek Regency. This research method is qualitative, using SWOT analysis. The results of this study indicate that the potential for natural beauty in Trenggalek Regency is an aspect that can positively impact the strengthening of halal tourism and increase regional income because of the many existing opportunities. Strengthening halal tourism in Trenggalek Regency is in quadrant 1, namely in the strengths and weaknesses (SO) strategy, so that strategies to increase visitor attraction can be carried out by improving the quality of tourism by utilizing existing opportunities. Overall, this study provides a strategic framework for the development of halal tourism in Trenggalek Regency, which has broad implications for economic growth, cultural expansion, infrastructure development, stakeholder collaboration, and policy planning.

CHALLENGES AND OPPORTUNITIES OF IMPLEMENTING HALAL CERTIFICATION IN NONMUSLIM MAJORITY MARKETS

This study examines the challenges and opportunities associated with implementing halal certification in non-Muslim majority markets. The research focuses on understanding the impact of the halal concept, certification costs, consumer perceptions, and consumer trust on sales growth in these markets. Using a quantitative approach, data was collected from 300 sellers operating in non-Muslim markets in Indonesia through an online survey distributed via Google Forms. The findings reveal a significant positive effect of the halal concept on increasing consumer trust.. Additionally, consumer perceptions were found to influence consumer trust significantly. Furthermore, increased consumer trust was positively associated with sales growth in non-Muslim markets. The study provides valuable insights for sellers aiming to navigate the challenges and leverage the opportunities of halal certification in non-Muslim majority markets. Strategies to enhance consumer trust and mitigate certification costs are suggested, along with avenues for future research to explore innovative solutions for improving the implementation of halal certification

Halal Concept as an International Legal Model for Maintaining Environmental Sustainability: Case Study of Halal Street Food in the US

Culture is limited to art, customs, language, and food. Globalization makes it easier for this culture to spread across countries, including food. Likewise, the halal concept in the food industry continues to develop rapidly in the United States. This research aims to discover how the halal concept is closely related to the sustainability of life, involving SDG principles, so that the benefits are considered not to cause damage. The research method used this time is library research with a maqashid sharia concept approach. The author also used gastroeconomics to discuss the relationship between culinary delights and economic sustainability in the United States. The findings showed a relationship between the halal concept and international law, maqashid sharia and environmental sustainability, and the implementation of gastroeconomics in maqashid sharia as evidenced by street food in the United States. Halal street food is becoming increasingly important in the American culinary industry due to its good reception by the American public, support on social media, and adaptation to culinary trends.

Sosialisasi Prosedur Sertifikasi Halal Bagi Pelaku Usaha dan Masyarakat di Desa Lokasi Baru

The halal issue is a major problem and can influence consumer perceptions about a product, especially Muslim consumers. When consuming food products, halal provisions are a priority. The halal concept requires that food products are nutritious and made from permitted, clean and hygienic ingredients. This can be seen from the large demand for halal food with halal certificates/logos throughout the world so that halal labeling on product packaging is considered important in protecting consumers, especially Muslim consumers. Participants were very enthusiastic about taking part in the socialization series. Public understanding of the importance of halal certification and labeling has also increased, thereby providing benefits to socialization participants. This activity has had a good influence on business people in Lokasi Baru Village. This activity can increase their understanding, knowledge and awareness regarding the importance of halal standards for a product in order to increase sales, so that in the end it can increase the income of the people of Lokasi Baru Village.

Political Skill of Employees Working in Halal Concept Hotels and A Research

The ability to manage relationships between individuals on a sensible basis depends on mutual understanding and management of this process. One of the basic concepts that explains this relationship is political skill. The fact that both guests and employees represent a certain profile in halal concept hotels will increase the need for political skills. In this context, the main purpose of this study is to investigate the political skill levels of the employees in halal concept hotels and reveal whether employees’ political skill levels differ in the context of different demographic characteristics. Using a questionnaire, the research data were collected from 278 employees working in halal concept hotels operating in Istanbul. The findings revealed that the general political skill levels of the employees are high, and the highest political skill dimension is apparent sincerity. In addition, it was determined that there are differences in terms of age, marital status, educational status and professional experience dimensions according to the demographic characteristics of employees. The findings are discussed in the last part of the study, and suggestions for future research are presented.

CULTURED MEAT TECHNOLOGY: UNVEILING AWARENESS AND HALAL PERCEPTIONS AMONG MUSLIM YOUTH IN MALAYSIA

In recent years, there has been a rise in research focusing on how consumers perceive cultured meat technology, which is nearing readiness for commercialization. While the concept of cultured meat has been around since tissue cell culture technology was invented, it hasnt been a primary focus for scientists, nor has it made significant inroads into local or global markets. Moreover, theres a noticeable lack of knowledge and understanding about this technology among consumers, particularly among young Muslims in Malaysia, as evidenced by the scarcity of reference sources and previous studies. Additionally, discussions on the halal aspects of cultured meat technology remain limited despite current concerns.Therefore, this study aims to assess the level of awareness of cultured meat technology among Muslim youth at the Academy of Contemporary Studies (ACIS), UiTM Shah Alam. It also seeks to gauge their understanding of the halal concept related to cultured meat technology and analyze the factors influencing their acceptance of this technology. To achieve these objectives, a quantitative approach was employed, using a questionnaire distributed via Google Form to 120 Muslim youth at ACIS, UiTM Shah Alam.The collected data underwent descriptive and reliability analyses using Statistical Package for the Social Science (SPSS) Version 27. The findings revealed that a majority of respondents (76.6%) were highly aware of the existence of cultured meat technology. However, only a moderate proportion (31.7%) demonstrated an understanding of cultured meat from a halal perspective. Nonetheless, a significant number of respondents (40.8%) expressed agreement with the idea that cultured meat is acceptable for consumption.In conclusion, this research endeavors to contribute to the advancement of knowledge and understanding among Muslim youth, as well as to inform future researchers and the food industry about cultured meat technology.

Development of Halal Tourism in the World and in Turkey: SWOT Analysis of Antalya Province

The main purpose of the study is to evaluate the development of halal tourism in the world and Turkey. The sub-purpose of the research is to investigate the current halal tourism potential of Antalya province and to evaluate it using swot (strengths, weaknesses, opportunities, and threats) analysis. The study is important in terms of determining the factors affecting the development of halal tourism through swot analysis in the context of the opinions of academics and managers who are associated with tourism and identifying the factors that must be considered in developing new strategies and making decisions related to halal tourism. The sample consists of the managers of 11 hotels that provide services in compliance with the "Halal Concept" and the academics who work at tourism faculties of universities in Antalya. The data were collected through a questionnaire administered to a total of 125 people, including 74 managers and 51 academics. SPSS and SAS version 9.4 were used for the statistical analysis of the data obtained in the study. According to the findings, opportunities affecting the development of halal tourism in Antalya can be listed as the state’s increasing interest in halal tourism and inclusion of halal tourism in the 2023 strategy, tourists’ easy access to halal certified products, Turkey’s being a Muslim country and Muslims’ preference for Turkey for their vacation with the increasing Islamophobia in the West, qualified and experienced employees and managers in the field of tourism; the strengths can be listed as socio-cultural-geographical proximity to Islamic countries, Antalya’s developed transportation infrastructure, and Antalya’s brand value, and its being a well-known and reliable destination. The threats include the increased interest of non-Muslim countries in this field as well as Muslim destinations, insufficient number of halal concept hotels in the city, and the likelihood of the Russian and German markets being affected by Muslim tourists; weaknesses can be addressed as the lack of direct flights from Arab countries to Antalya in winter, the lack of investors investing in halal tourism, and the lack of education on halal tourism in universities and vocational schools.

Situating halal: religiosity, identity and lifestyle in halal consumption in the United Kingdom and United Arab Emirates

In this paper we draw on a study of Muslim consumer perceptions and concerns about halal labels and certification practices in two affluent countries: the United Kingdom (UK) (where Muslims are a minority of the population) and United Arab Emirates (UAE) (where Muslims are the majority). The study looked at a stratified sample of 330 Muslim consumers in each country. Our analysis points to a growing demand for variety alongside increasing concern for the presence of food additives, genetically modified organisms (GMOs), and alcohol in both cases. Expanding demands to label food and other commodities suitable for Muslims with information about quality and standards of production (Gauthier, 2021) are globalising trends, which Muslims everywhere engage with through ‘an Islamic lens – halal’ (Turaeva and Brose, 2020: 301). Our paper wants to address the gap in the literature that very little is known about how consumers perceive the halal concept regarding foodstuffs (see Demirci et al, 2016), and we argue that the expansion and segmentation of halal markets suggests that religious consumerism is affected by religious groups, and also by supply chain actors, and that these markets cannot be controlled by religious authorities. Our research findings provide fresh insight into the existing understanding of religion and consumption, pointing to the geographical specificities of processes of politicisation of halal consumption: the rise of new Muslim youth subcultures in the UK and the coexistence of growing processes of secularisation with ‘halalisation’ in the UAE.

Ontology-Based Traceability System for Halal Status of Flavour

Recent market survey on halal products indicated an increase in the demand for halal products throughout the world. In Malaysia, JAKIM is the body responsible in matters relating to approve the halal certification. However, the process of issuing the halal certificate is time consuming. This study further identified the issues and contributing factors in the delay in approval for halal certification application by reviewing related works and conducted a preliminary interview with the JAKIM authorities. The reasons for the delay in issuing halal certification is the constraints in determining halal status of flavours due to the absence of halal certificate when auditors were processing the documentation for applying certification. In addition, the inconsistent use of terms among the food producers and the auditors makes it difficult to trace halal status of flavouring. However these factors are isolated. None of the studies have clearly depicted the interrelationship among factors and constructs. This paper therefore aims to theoretically integrate the factors and constructs as a conceptual framework. The conceptual framework shows the relationship of the concepts: halal certification process, halal concept, as well as reference sources and the concept of traceability using an ontology-based semantic web technology approach to trace the halal status of ingredients, especially in the chemical properties section consisting of various reference sources. The conceptual framework could then be used as a basis to design a framework for tracing flavouring information to accelerate the halal certification.

Reconstructing Recent Paradigm Through the Interpretation of Halal Consumption with Shifting Paradigm Theory

The obligation to consume halal food and beverages was originally an implementation of religious values in life. However, now, these values have been systematized in such a way as to gain profit by Moslems themselves and non-Muslims. The old paradigm of halal food is generally measured through the limits of unlawful food and drinks in the Qur'an and Hadith. The knowledge of society about unlawful food and drinks forms an understanding that other than the forbidden food means halal to consume. However, this paradigm clashes with recent science and technology, which prove that halal foods can be haram because of the processes carried out on the food or any external factors. This encourages various parties to form a new paradigm about the halal concept. This research is a descriptive-analytical library research to clearly describe the data on various paradigms in halal studies and analyze the anomalies in old studies that have moved various groups to form a new paradigm. This study uses the shift paradigm theory by Thomas Kuhn, which consists of pre-paradigm, normal phase, crisis or anomaly phase, and new paradigm shift phase. The data in this study are divided into primary and secondary data; the primary data of this study is the old paradigm in the interpretation of QS. Al-Baqarah [2]: 168, and secondary data in this study come from books, scientific journals, theses, dissertations, and others. The results of this study indicate that the interpretation of QS. Al-Baqarah [2]: 168 needs to be developed again because the old interpretation cannot solve the problems that arise in the current era. In forming a new paradigm, the government of the Republic of Indonesia commodifies the halal value of religion. It implements the JPH Law as a new standard that is more specific and systematic in determining halal products. Research like this is interesting to find new solutions to every social problem from various scientific backgrounds.

Development strategy of halal tourism village in Gedepangrango tourism village, Sukabumi district

Tourism is an industry that significantly contributes to the country's economy. Halal tourism is a type of tourism with promising potential. The number of tourism villages with halal concepts in Indonesia is still limited. However, Gedepangrango Tourism Village shows potential for development as a halal tourism village. This study analyses the strategy for developing a halal tourism village in Gedepangrango Tourism Village, Sukabumi Regency, utilizing the Analytical Network Process (ANP) method and Strengths, Weaknesses, Opportunities, and Threats (SWOT) approaches. The study's findings indicate that strengths, weaknesses, and opportunities significantly impact the development of a halal tourism village in Gedepangrango Tourism Village. The analysis of strengths, weaknesses, opportunities, and threats reveals the tourism potential in agriculture, nature, and culture within Gedepangrango Tourism Village. However, governance in the village has not been optimal. Notably, the development plans for the halal tourism village correspond to the Regional Medium-Term Development Plan of Sukabumi Regency. Additionally, several other tourist village objects present competition. The primary focus lies in raising human resources' capacity to develop halal tourism villages.

The perception of halal concept of hoteliers in the light of social exchange theory: a Swedish study

PurposeThis paper aims at from the perspective of the social exchange theory (SET) gaining an understanding of how promotion of halal concept in Sweden is perceived by Swedish hoteliers.Design/methodology/approachA mixed-methods approach has been used consisting of 62 completed surveys with closed-ended and open-ended questions, follow-up comments and five in-depth interviews with hoteliers in the mid-Sweden region. Content analysis has been employed.FindingsThree categories of meanings are the main findings: general perception, safeguarding Swedish secular values and financially unjustifiable have been discovered. Most of the respondents have been sceptical towards halal and Muslim-friendly hotel concepts due to financial and cultural challenges these two concepts have for the Swedish tourism and hotel industries. Based on the SET, this entails more costs than benefits and is especially at odds with Swedish-rooted secular values.Practical implicationsThis study provides practical implications and increased knowledge for tourism stakeholders including hotels in Sweden.Originality/valueThis is one of the very few studies on halal tourism in Scandinavia and the first Scandinavian study on hoteliers' attitudes towards halal tourism.

STUDI HALAL BERDASARKAN PENDEKATAN EPISTEMOLOGI


 
 
 This research aims to conduct a study of the halal concept based on an epistemological approach. An epistemological approach is used to analyze the ways humans gain knowledge about the concept of halal in Islam, including through experience, religious authority, and scientific methods. This research will examine literature from main sources related to the concept of halal in Islam, as well as analyze various epistemological approaches used in understanding the concept of halal. It is hoped that the results of this research will provide a deeper understanding of the concept of halal and how humans gain knowledge about halal in the context of the Islamic religion. The research method used is literature study and qualitative analysis, as well as a compilation of literature from religious and philosophical experts. The conclusion of this research is that halal epistemology is the basis that explains how halal processes are applied both in the legal and social realms. This concept is understood from the results of studies conducted by Muslim scholars.
 
 

Purchase Intention Halal Food in Online Shop Among Gen Z Muslims: The Role of Halal Awareness, Sales Promotion Display, Social Media Marketing, and Endorser’s Persuasiveness

This study aims to determine the effect of halal awareness, sales promotion display, social media marketing, and endorser’s persuasiveness on purchase intention in online shop among Gen Z Muslims. A quantitative approach was used to collect data by applying the instruments adopted from previous studies. The research data is elicited from 150 Gen Z Muslim consumers of halal food in Central Java, Indonesia. The statistic technique is using Partial Least Squares Path Modeling (PLS-SEM). The results of the study using the PLS-SEM model show that the variables of halal awareness, display of sales promotions, and social media marketing influence the variable of purchase intention in online shop. Meanwhile, endorser’s persuasiveness has no effect on purchase intention in online shop. As a result of this study, marketers can pay attention to the halal concept in the manufacture of food products, present attractive views and content on social media and choose endorsers who have high credibility and popularity to encourage customer purchase intention.

THE DEVELOPMENT OF THE PHENOMENA OF ISLAMIC MARKETING, ISLAMIC BRANDING, AND INDONESIAN MUSLIM MIDDLE CLASS

Islam as a religion has been found to impact the ethical beliefs and behaviours of Muslim consumers from different countries, as well as consumers’ choice of services and some taboo products on the basis of Islamic Shariah law. The emergence of Islamic marketing and Islamic branding in various parts of the world and the increasing middle-class Muslims in Indonesia are interesting phenomena to study. Using the qualitative approach, this study aims to explore the development of Islamic marketing, Islamic branding, and middle-class Muslim in Indonesia. The results showed that Islamic marketing is still new in the literature and the definition of the true meaning of Islamic marketing is still being developed. In addition, Islamic branding is closely related to the halal concept. The behaviour of Muslim middle-class in Indonesia is very challenging and it has enormous potential. The discussions are explained further.

Analysis of Muslim Tourist Loyalty to Halal Gastronomic Tourism in Salatiga City

The development of the City of Salatiga as a City of Gastronomy will increase local and community income through culinary tourism and increase the number of tourists visiting Salatiga. The concept of halal is currently used as a trend for developing the Islamic economy in Indonesia, starting from the emergence of halal products (food and beverages), halal cosmetics, halal fashion and halal tourism to lifestyle (halal tourism). The purpose of this study focuses on the loyalty of Muslim tourists and how they increase tourist loyalty in the city of Salatiga. This study will use a variant-based Structural Equation Model (SEM) with AMOS version 2.0. The population of this study will be focused on halal gastronomic tourists in Salatiga City, while the samples selected in this study must meet the requirements of tourists who have visited more than three times. The product quality variable (X1) positively and significantly affects the tourist satisfaction variable (Z). Product quality affects tourist satisfaction, so managers of gastronomic tourism are advised to improve food taste, food aroma, food durability, and physical appearance of food. The price variable (X2) positively and significantly affects the tourist satisfaction variable (Z). Prices affect tourist satisfaction, so tourism managers are advised to increase price affordability, price competitiveness, and suitability of prices with product quality. The tourist satisfaction variable (Z) positively and significantly affects tourist loyalty (Y). Tourist satisfaction affects tourist loyalty, so tourism managers are advised to increase the suitability of tourist expectations, intention to revisit, and willingness to recommend from tourists.

Application of the Halal Concept in the Era Industrial Revolution 4.0 in Indonesia

This study aims to determine the application of the halal concept in the era of the industrial revolution 4.0 in Indonesia. The basis of this research was carried out because Indonesia was ranked 2nd as the country with the highest number of Muslim tourists based on data released by the OIC in 2019. The research method used is descriptive, which tries to answer the existing problems based on the data. The theory used refers to the marketing concept with Islamic teachings proposed by Bin Ya'qub al-Tahir and Sharif Murad, namely product, price, place and promotion. The results of the study show that the halal industry has a fairly good development potential, but it is unfortunate that the Muslim community still lacks awareness of the benefits and importance of consuming halal food, through the marketing strategy of halal food in the industrial era 4.0. The industrial revolution 4.0 presents great challenges and opportunities for the advancement of the halal industry in Indonesia and the world. Thus, the readiness of sharia economic stakeholders is needed in solving the complex problems of digitalization. Sharia economic actors are required to continue to innovate in product and market research, and it is a mandate to advance the halal industry as a superior product in boosting the popularity of the sharia economy

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Purpose: This study is to get an overview what are the actors that influence consumer decisions to choose Sharia hotels in Indonesia. Theoretical Framework: The emergence of Sharia hotels has received attention from both managerial and academic aspects. Several countries are developing Sharia hotels to attract large numbers of Muslim tourists. Design/methodology/approach: The data used are primary data obtained from interviews and questionnaires with a purposive sampling technique. The data analysis technique uses path analysis with the help of the SPSS version 23 program. Findings: The results of the study found that there were three groups of people who were interested in staying at the Syariah Hotel. The first group is people who are motivated by seeking new experiences. The second group is those driven by benefit maximization who consider the hotel's functional attributes (ie, price, location, convenience). The third group is people who vote because of Sharia compliance. Research, Practical & Social implications: This study implies many Muslim tourists, both domestic and foreign, choose to continue practicing their habits during their trips and holidays, such as praying and consuming halal food, as well as using products and services with a halal concept. Because the concept of halal must be applied in every aspect of a Muslim's life, including in terms of choosing hotel accommodation. Originality/value: The originality of this study lies in the use of the path analysis model as a model used to analyze primary data that has been obtained from observations in several hotels that implement pure Sharia, semi-Sharia, and the concept of halal kitchens spread across four provinces, namely DKI Jakarta Province, Riau Province, South Kalimantan Province, and South Sulawesi Province.