Halal Food Consumption Research Articles

Exploring Halal Nyonya Food Consumption Intention Among Tourists

The topic of tourists' intention to consume Halal Nyonya food in Malaysia has garnered increasing attention in recent years. Nyonya cuisine, a unique blend of Malay and Chinese culinary traditions, has long been a hallmark of Melaka’s vibrant food scene. However, as Malaysia grapples with the diverse dietary needs of its growing tourism sector, the challenge lies in ensuring that Nyonya food offerings cater to the preferences of Muslim tourists seeking Halal-certified options. The main goal of this research is to explore and comprehend the preferences of tourists regarding the intention to consume Halal Nyonya’s ethnic food in Melaka. The study focuses on tourists' gastronomic choices, particularly as it relates to their intake of Halal Nyonya food. The study involves local and international tourists who have experienced Halal Nyonya food in Melaka in 2024. Data was collected through surveys, on-site observations, and interviews to understand factors affecting Halal Nyonya’s food consumption intention behavior. This research examines the association between independent and dependent factors that influence tourists from various geographical locations who visit Melaka to consume Halal Nyonya Nyonya food. It adds to the database of information already in existence by illuminating how tourists in Melaka from various locations approach and engage with Halal Nyonya's food. This deepens our comprehension of the dynamics of tourist preferences, cultural preservation, and culinary tourism. In conclusion, our research confirmed attitude, subjective norms, and perceived control will lead a tourist to have the intention to consume Halal Nyonya food.

Extended Theory of Planned Behavior Model to Predict Factors Affecting the Behavior of Eating Halal Food (Case Study of Santri Tahfidz Pondok Pesantren Al Muayyad Surakarta)

This study examined the characteristics that impact tahfidz students' food choices at Al Muayyad Islamic Boarding School in Surakarta, particularly halal food intake. This is quantitative descriptive research. Halal food purchases are mainly influenced by the Extended Theory of Planned Behavior model. Awareness, behavioral habits, religious self-identity, moral commitments, and trust also affect this technique. The sample included Al Muayyad Islamic Boarding School pupils memorizing the Qur'an. Data collection techniques with random sampling method through distributing questionnaires. Furthermore, the data analysis technique uses the SPPS version 26.0 application with multiple linear regression tests. Moral obligation has a significant positive effect on halal food consumption behavior, subjective norm or subjective norm has a significant negative relationship. Other components or factors, do not have a significant influence on the decision to consume halal food for students even though they have a positive relationship.

Exploring The Motivations Behind Non-Muslims In Malaysia Purchasing Halal Food: An Analysis Of Push And Pull Factors

This study examines the intention of non-Muslims to purchase Halal cuisine in Malaysia, with a specific focus on the push and pull motivational factors. The study investigates several push motivating variables and examines the hurdles and incentives related to the adoption of Halal cuisine by analysing survey responses from 266 participants gathered from February - April 2024. The findings enhance comprehension of the dynamics of Halal food consumption among non-Muslim communities in multicultural cultures in Sarawak, Malaysia.

Analysis of Gastritis Prevention with Halal Food Consumption

Gastritis is an inflammation of the stomach lining that can be acute, chronic, diffuse or localized. When the defense mechanisms of the gastric mucosa are overwhelmed with bacteria and other irritants, localized inflammation occurs in the gastric mucosa. Common symptoms of gastritis include abdominal discomfort, bloating, headache, nausea, and vomiting, as well as discomfort or burning in the upper abdomen, nausea, and vomiting. and become bloated. Chills and fever may interfere with daily life. Because of the high incidence of gastritis, it is necessary for everyone, especially in productive age, to change a bad diet, such as consuming spicy foods, acidic foods or drinks, irregular meal times, and excessive portions of food, into a good lifestyle with healthier food consumption and of course halal. Diet and eating habits are the main components that affect a person's health and nutrition, therefore, as a Muslim, consuming halal and thoyyib food is an obligation. One must pay careful attention to the halal and health aspects. This research was conducted with a strategy of searching for journals used in the literature review. Some journals mentioned that consuming a balanced diet can help prevent gastritis. The study also found that consuming a variety of fruits and vegetables, such as papaya, apples, bananas and strawberries can help reduce gastritis. In addition, plenty of fish, seafood, such as salmon, sardines, tuna and seafood products rich in vitamin D can help prevent gastritis. There is also aloe vera extract shows that it effectively reduces indigestion and does not aggravate it. Research conducted on the relationship between halal food consumption and gastritis showed a significant relationship between food choices and gastritis

Perspectives of Maranao People at Zamboanga del Sur about Halal Food

This study provides insights into the broader context of religiosity and cultural and societal aspects of Halal consumption from the viewpoints of Maranaoans in Zamboanga del Sur, Philippines. It highlights the growing interest in Halal food markets around the world and its particular significance to the Maranaoan community, which is primarily Muslim living in a multicultural environment. It emphasises how strategic it is to comprehend how people thinks about Halal cuisine to promote inclusion and Filipino economic development within the Halal food industry. The study conducted in-depth interviews with Five Maranaoan respondents using a qualitative technique. The results were interpreted using thematic analysis, with an emphasis on the participants' knowledge, attitudes, and behaviours as well as the socio-cultural and religious elements impacting their views on Halal food. The findings highlight the value of cultural identity, community cohesion, and religious observance while revealing a deep regard for Halal culinary customs. However, they also point to difficulties, including the lack of awareness among non-Muslims in the area and the accessibility of Halal-certified goods and labelling. The participants conveyed their wish for Halal practices to be more widely acknowledged and respected in the community and the local food business. This study has numerous implications. Understanding the Maranaoan perspective on Halal food can help stakeholders and policymakers create inclusive policies and marketing strategies that address the ethical, cultural, and religious aspects of the Halal food sector. Furthermore, increasing the availability and understanding of Halal food can foster economic opportunities and social cohesiveness inside and outside the Maranaoan community. This study adds to the body of knowledge regarding cultural identity, religious eating customs, and the dynamics of Halal food consumption in multicultural environments. Keywords: Custom; Halal Food; Inclusiveness

Exploring Tourist Behavior on Halal Food as an Option for Culinary Tourism

As one of the countries with the world’s largest Muslim population, Indonesia places a high value on halal, including halal food in culinary tourism. Culinary tourism has attracted the attention of several researchers in recent decades because it enhances tourists’ travel experiences. Although much research has been conducted from economics, marketing, service, and ingredients perspectives, research on tourists’ behavior in selecting food during culinary tours in destinations dominated by non-halal food is still rare. This paper aims to present a framework for tourists’ halal food consumption behavior and investigate the factors that Indonesian tourists consider when deciding to consume halal food. To gain deeper insights, the author conducted qualitative research by conducting in-depth interviews with fifteen tourists at the Suryakencana Chinatown Tour in Bogor City, West Java Province, Indonesia. This study discovered that push factors reflect attitudes toward consuming halal food, allowing individual tourist attitudes to create halal markets and culinary tours, ultimately influencing how tourists buy halal food.

Advancing the consumer behaviour theory in halal food: review literature and directions for future research

Purpose This paper aims to examine existing literature on halal food consumption from the perspective of consumer behaviour research. It identifies progress, current state and gaps and provides direction for future research to advance the field. Design/methodology/approach This paper reviewed papers from 2007 to 2023 using Scopus and WOS databases. The review used the Theories–Context–Characteristics–Methods (TCCM) framework and followed the scientific procedures and rationales for systematic literature reviews (SPAR-4-SLR) protocol. Findings The review summarises the methods, theory and approaches used in the topic and presents key findings and a proposed framework. It can guide future researchers in developing their models, making it a valuable starting point for future research. Despite the existence of SRL in halal food to the best of the authors’ knowledge, this work is the first review that proposes a model for halal food in consumer behaviour. Originality/value This review provides a twofold contribution. First, this review's theoretical contribution is advancing consumer behaviour literature on halal food. Second, this work's practical contribution is to enrich practitioners' understanding of the antecedents of consumer behaviour regarding halal food. This is the first review proposing a consumer behaviour model for Halal food. It makes a theoretical contribution to understanding consumer behaviour on Halal food and provides practical insights for practitioners.

Why do we eat halal? Applied the theory of reasoned action in predicting halal food consumption among Indonesian Muslim consumers

Why do we eat halal? Applied the theory of reasoned action in predicting halal food consumption among Indonesian Muslim consumers

A S tudy o n Non-Muslim Consumer s' P urchase Intention of H alal Food in Korea

Purpose: The demand for halal foods among non-Muslim customers is increasing in non-Muslim countries. This study investigates South Korean non-Muslim customers' halal food purchase intentions using an extended model of goal-directed behavior (EMGB). Design/methodology/approach: The study model combines halal awareness with the existing model of goal-directed behavior (MGB) variables and examines the moderating effect of word of mouth (WOM). Findings: The results indicated that attitudes, positive anticipated emotions, perceived behavioral control, and halal awareness influenced non-Muslim consumers' desire to purchase halal foods. Desire and halal awareness also predicted purchase intentions. Moreover, word of mouth (WOM) had a significant moderating effect on the desire to purchase intentions of halal foods. Research limitations/implications: The results of this study can be utilized in managing the halal food business by providing information on non-Muslim consumer characteristics. Originality/value: This study aims to provide implications for the globalization of halal food by identifying specific variables that affect the halal food consumption behavior of non-Muslim consumers.

Perspectives and implications of halal food consumption among major Islamized groups in the Philippines: strengthening consumer confidence, standardization, and traceability

The study focused on the perspectives on Halal food products of the three predominantly Islamized groups residing in the Cotabato Province, Philippines: Maguindanaon, Tausug, and Maranao. Three hundred heads of households served as the sample of the study. Data was gathered using a self-made survey questionnaire duly validated by Muslim scholars. The research revealed the participants’ strong preference for Halal-Certified products, ensuring adherence to Shari'ah Law. However, the participants’ concerns emerged regarding the lack of standardization and clear responsibility for Halal integrity. Transparency and traceability were identified as essential in the Halal food market, with the participants seeking accurate information and comprehensive traceability systems to prevent cross-contamination. Participants recommend strategic investments in Halal infrastructure, including storage and transportation processes that are crucial in Muslim-dominated regions like the Cotabato Province in the Philippines.

Halal Food Consumption Intention: A Dual-Theoretical Approach in a Non-Muslim Context in Ghana

Halal Food Consumption Intention: A Dual-Theoretical Approach in a Non-Muslim Context in Ghana

Halal food consumption intention: a dual theoretical approach in a non-Muslim context in Ghana

Halal food consumption intention: a dual theoretical approach in a non-Muslim context in Ghana

Influential Factors in the Development of Halal Food Consumption Behavior: Gunadarma University Students

The purpose of this study was to determine the factors that influence the behavior of halal food consumption. The approach used in this study is a quantitative approach. The population in this study was Gunadarma students while the sample of this study was 100 people. The data collection technique in this study used questionnaire techniques. Data analysis techniques in this study use validity tests, reliability tests, descriptive analysis, and multiple linear regression tests. The linear regression test includes significance tests (F statistical tests), partial significance tests (statistical t tests) and certainty tests (R2 tests). The results of this study, partially attitudes and religiosity have a significant positive effect on halal food consumption behavior, while subjective norms/intentions and brand beliefs have an insignificant effect on halal food consumption behavior. Simultaneously the variables of attitude (X1), religiosity (X2), subjective norms/intentions (X3) and brand trust (X4) simultaneously have a significant effect on halal food consumption behavior.

Differences in Halal Food Consumption Behavior with Providing Leaflet and Flashcard Media Education to Students

Most teenagers choose to consume food products that do not have a halal logo because theyare closer to where they live. This research aims to analyze differences in halal food consumption behavior using media education leaflets and flashcards on the Faculty of education students at Nahdlatul Ulama University, Surabaya. The type of this research is true Experimental Design by using a Repost Test Design. The number of samples in this study was 66 respondents. Sampling in this study used techniques, of simple random sampling. Then divided into 33 respondents for group leaflets and 33 respondents for, group flashcards. The test analysis used is test Mann Whitney with a significant level (?=0.05). The result of This research shows that there is no difference in behavior between media groups leaflets and flashcards(p=0.090). Providing education with media leaflets and flashcards can increase halal food, consumption behavior among students. It is hoped that there will be further research using different, media such as audio-visual in looking at halal food consumption behavior.

Advances and challenges in conventional and modern techniques for halal food authentication: A review.

Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever-increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high-pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E-Nose), polymerase chain reaction (PCR), enzyme-linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near-infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.

Edukasi Titik Kritis Kehalalan Produk Pangan, Kosmetik, dan Obat-Obatan Menggunakan Flowchart pada Siswa Sekolah Menengah Analis Kimia (SMAKPA) Padang

Halal products are crucial for consumers. In Islam, halal and wholesome food consumption is vital for maintaining physical and spiritual well-being. The Indonesian government mandates halal product certification by Law No. 33 of 2014 on Halal Product Assurance. The critical points in determining the halal status of a product refer to processes or ingredients in its production that may potentially involve, contain, or mix with haram substances. Nevertheless, many students lack a clear understanding of halal and haram principles. This knowledge is essential to help students avoid using forbidden ingredients in Islamic teachings. Padang Chemical Analyst High School (SMAKPA) students are the targets of this service because vocational school students must have work-ready skills. Before the education session, a pre-test was conducted to assess the student's understanding of the material presentation. Education was delivered using a flowchart to enhance engagement and comprehension. The content encompasses the concepts of halal and haram in Islam, the responsible parties for halal certification, halal logos, and the analysis of critical points in the halal status of food, cosmetics, and medications. Following the material presentation, a post-test was administered, followed by a question and answer session to evaluate the students' understanding. Pre-tests and post-tests were employed to assess student comprehension, with pre-test scores averaging 99 and post-test scores at 99.5. Through this educational initiative, students gain a comprehensive understanding of the Critical Points of Halal Status in Food, Cosmetics, and Medications using a flowchart

The Influence Of Marketing, Pricing And Promotion On Gen Z’s Purchase Behavior Of Halal Cosmetics In Indonesia

As This study investigates the influence of marketing mix (product, price, place, and promotion), on purchasing behavior of Indonesian Gen Z when buying Halal cosmetics. The objective of this study was to enhance the current understanding and bridge the gaps in existing literature by examining the marketing effects and cognitive factors associated with Gen Z’s purchasing behavior, as previous studies in Indonesia have mainly focused on Halal food and pharmaceutical consumption. There is a need to enter this Halal sector because cosmetics are now regarded as a primary requirement, and the Halal cosmetics business's growth will affect any country's GDP. The study sets out to investigate the impact of TPB constructs on purchasing behavior of Gen Z regarding Halal cosmetics products. The proposed model identifies the factors that shape the purchase intention of Gen Z towards Halal cosmetics and analyze how these marketing mix factors impact their attitude. The quantitative study was conducted on the island of Java, with data obtained from 500 respondents. The data was analyzed using Structural Equation Modeling (SEM) with the PLS (Partial Least Square) approach with the SmartPLS application. The study found that marketing mix elements exert influence on the purchasing behavior of Indonesian Gen Z when purchasing Halal cosmetics. These findings contribute not only to advancing theoretical knowledge but also provide practical implications for the industry players.

Bilinçli Helal Gıda Tüketimi Kapsamında Katkı Maddeleri

People need food to survive. Today, population growth, technological developments and globalization are influencing and shaping the food sector in many ways, especially in terms of speed, convenience, and cheap production. The topic of "halal food," which arose in the setting of these reasons, raises Muslims' religious consciousness and sensitivity. In this context, to achieve halal and conscious consumption, it is very important to know the meaning of halal food terms and the criteria that influence the religious judgement of food. This study investigates the additives found in halal food intake. In addition to the halal concept, which serves as the study's foundation, the impacts of additives and the diseases they induce are investigated. Without a doubt, the fact that a food is halal does not imply that it is clean. The Holy Qur'an promotes the use of halal and clean foods from the earth. The additives investigated here in the context of halal and cleanliness have generated the halal food certificate that the Muslim population is particularly interested in and desires to see in the substances consumed. As a result, it is evident how critical it is to understand the content and effect of additives that may be antithetical to the concept of cleanliness due to their harmful effects on health, even if they are halal. This study helps to raise awareness about ingesting additives in the world of halal food through accurate information and Islamic consciousness. All of this is explored in the context of the definition of additives such as Mono Sodium Glutamate, which we regularly hear about in ingested foods, as well as why they are utilized and the impacts of these additions. The perspective of Islamic Law on these concerns is shown within the scope of the research by using current packaged food examples. In addition to traditional sources, theses, articles, and papers on halal food were examined during the preparation of this study. One noteworthy source in this regard is the work titled "Current Religious Issues Consultation Meeting-IV Halal Food Today" organized by the Turkish Presidency of Religious Affairs in Afyonkarahisar on November 26-28, 2011. Again, as an up-to-date approach, the fatwas of the Presidency of the Supreme Council of Religious Affairs on halal food are included in the study. There is a widespread belief in society that items with halal food certificates are prepared in line with Islamic criteria and that consuming these products is safe. For halal and conscious consumption, it is critical to understand the authorization processes of these substances in the international health market in terms of danger to health. As a result, E-coded additives derived from plants, microbes, or animals must be examined. In this context, it is critical to provide information that promotes halal awareness of food content as well as alternate solution options. In a process where sensitivity to halal food consumption is growing by the day, the issue of halal food will keep its current position and importance as a worldwide concern. As a result, it is critical to enhance the amount of studies on healthful, easy, and accessible foods with halal and clean content. This is expected to raise sensitivity and societal awareness about halal food consumption.

Card Sort Untuk Meningkatkan Prestasi Belajar Pada Materi Konsumsi Makanan Minuman Halal

This article focuses on the application of the Card Sort method to Islamic Religious Education subjects on Halal Food and Beverage Consumption. Subjects of Islamic Religious Education with the basic competencies of halal food and drink and staying away from haram are included in the moral aspect. Seeing the phenomenon of today's children is very concerning because there are some students who ignore Islamic religious law in choosing food and drink, so that in understanding the material of halal food and drink and staying away from what is haram is not optimal. So that the impact on decreased student achievement. By utilizing the card sort method, data is obtained that student achievement shows a significant increase, which is indicated by an increase in student learning completeness.

A Model Integrating Islamic Religiosity and Theory of Planned Behavior to Explain the Dynamics of Halal Consumption Behaviors

Halal is a fundamental Islamic principle that generally shapes Muslim consumption behaviours. Even though the halal concept originates from religious sources, limited studies found focusing on the role of religiosity in investigating halal consumption behaviors. The Theory of Planned Behaviour (TPB) has been widely used to predict the behavioural intention of halal consumption behaviours among Muslims. This study aims to extend the discourse by integrating the religiosity construct in the TPB in which we examine the influence of religiosity as an additional variable to the other main determinants of behavioural intentions as theorized in the TPB. This is a cross-sectional study conducted among millennials Muslims who frequently eat out in the urban areas of Klang Valley, Malaysia. The findings reveal that religiosity has the strongest influence to determine halal food consumption compared to other determinants as outlined in the TPB. The proposed integration of religiosity variables in the TPB model contributes to extending literature in halal consumption as well as providing analysis on the role of religiosity in propelling the halal consumption behavior. Hence, this paper offers theoretical underpinnings and empirical evidence for this discourse.