Halal Food Products Research Articles

Producer and Consumer Behavior towards the Consumption of Halal Food and Beverages

Introduction: Indonesia, as a country with a majority Muslim population, shows its concern for religion by consuming halal food and beverage products. Balanced consumption in Islam is implemented by avoiding tabzir and israf behavior. Objective: The method used is literature with qualitative data to describe community behavior from the producer and consumer sides when considering daily halal food and beverages. Method: The research approach used is a comparative qualitative approach. The research data was obtained from risk management reports contained in the annual reports of Bank Victoria Syariah and Bank Syariah Indonesia in 2023. Result: The result of this study is that consumers still think that halal food and beverages are only based on whether the product contains pork and dog meat and their derivatives or not. The obstacles from related agencies are moving institutions and processes that are still confusing and centralized, so there is a lack of human resources. Producer constraints are related to high costs, business management unpreparedness, and lack of socialization and awareness to register their products. Business actors' fraud against the halal label cannot be handled seriously with the policy of the halal product guarantee agency. Implication: This study increases awareness and adherence to halal standards among the public, including producers, consumers, and related institutions.

Optimization of Digitally Certified Halal CMSMEs: Study on MSMEs in Banyuwangi

Abstract. Banyuwangi is one of the regions in Indonesia which is experiencing massive tourism growth. This also encourages growth in related sectors, one of which is the food industry. MSMEs in the food industry continue to grow in Banyuwangi, and the level of concern for halal-certified products continues to increase. This research aims to help optimize digitally certified halal MSMEs with the ease of submitting halal certification online. It is expected to increase the interest of MSME actors to take care of halal certification. This study uses SWOT analysis to determine the strengths, weaknesses, opportunities, and challenges for halal food products in Banyuwangi. Respondents in this study are certified Halal Companions, MSMEs in the food sector, and the Cooperative Office. Results show that the lack of information related to halal certification among business owners is one of the problems that are widely encountered. Massive dissemination of information related to halal certification to businesses through various media is suggested. In addition, meeting business owners directly is expected to minimize this gap. Keywords: MSMEs, halal certification, SWOT analysis

Impact of Halal Supply Chain Management on Halal Integrity in Malaysia's TVET Food Industry

Ensuring the integrity of halal food is among the concerned issues of many Muslim consumers around the world especially on the authenticity of halal food products status. They are keen to know all the activities involved whether the products they purchase are genuinely halal along the supply chain. Although the issue of halal integrity is widely discussed within the halal food industry, the factors attract the attention of both the academic and halal practitioners remain ambiguous. Thus, this paper intends to assess the existing halal food supply chain management (HFSCM) and its influence on halal integrity assurance (HIA). Using quantitative approach, an industry pilots were empirically experimented to test the concepts and provide practical solutions for halal industry players to optimize their HIA in food and beverages (F&B) industries. The survey data was acquired from 121 halal F&B industries. Multiple linear regression technique was used to analyze the data. It was found that the HFSCM of F&B industries have a direct impact on HIA. The findings are set out to argue that new solutions are required to reduce the vulnerability for better optimization of HFSCM thus enhancing the HIA. Significantly, this study seen Technical and Vocational Education and Training (TVET) is critical in ensuring the sustainability of HFSCMspecially to cater demands among Muslim population.

Fuzzy logic-based barcode scanning system for food products halal identification

Halal status in food products is fundamental for Muslims and may be crucial for those who are allergic to non-halal ingredients when choosing suitable foods for consumption. However, with the rising demand for food products and the advancement of science and technology, contamination with non-halal substances is likely to occur in food production. Furthermore, some irresponsible food industry players tend to replace halal with non-halal ingredients to reduce costs. Therefore, it is crucial to identify the contents of halal food products to ensure compliance with the guidelines outlined by the Department of Islamic Development Malaysia (JAKIM). In this study, an integrated fuzzy logic barcode scanning system was developed to determine non-halal ingredients and traces in packaged food products. Although the information on food products can be easily accessed from the open-source web data bank, using the proposed fuzzy logic based-barcode scanning system to identify the authenticity of halal food products is an alternative option for providing accurate, reliable, and fast detection. The inputs for the fuzzy logic framework are halal logo, alcohol, animal fats, gelatin, ham, bacon, L-cysteine, lipase, mono-and diglycerides, pepsin, rennet, sodium stearoyl lactylate, vanilla extract, whey, and E-code of E120, E422, E441, E470, E542, and E904. On the other hand, the outputs are halal, uncertain, and non-halal. The fuzzy logic-based barcode system was able to identify the halal status for three different categories: samples with a halal logo, uncertain halal status samples, and non-halal samples.

Strategies to Inelasticize the Halal Food Industry in Indonesia

This research has three main objectives. First, to analyze the potential and prospects of the halal food industry in Indonesia. Second, analyze the elasticity of the halal food industry in Indonesia. Finally, formulate a strategy to inelasticize the halal food industry in Indonesia. The research approach used in this study is mixed methods, which combines quantitative and qualitative research. There are several important findings in this study. First, the potential and projection of the halal food industry in Indonesia, which is based on estimates for 2021, continues to grow. Second, the factors that influence the demand for halal food in Indonesia are income, price, advertising, and halal labeling, and the highest -lowest short-term elasticity values are price elasticity, halal labeling, advertising, and income. Finally, the strategy to inelasticize the halal food industry in Indonesia is divided into two, namely priority strategies and supporting strategies. Priority strategies include: Maintain the stability of people's income; Increase production efficiency (technical efficiency and price efficiency); Improve the quality of Human Resources (HR) and technology improvement; Application of tax incentives; Improving the quality and quantity of advertising; Socialization of halal labeling; Halal certification management; Development of halal supply; Development of halal logistics. Supporting strategies consisting of Need for innovation in the development of halal food industry products; Guarantee of legal certainty and quality of halal food products; Increased ease of location and access; Service innovation; Improved facilities.

Halal Food Development Strategy: Preliminary Study

Indonesia is the country with the largest Muslim population in the world and is ranked first for consumers of food and beverage products halal. The large Muslim population with the value of food and drink consumption The largest halal food in the world has not been able to become a driving force for Indonesia to increasing the production of halal food and drinks. The country's large Muslim population provides a market for halal products, creating strong domestic demand that can drive growth and innovation in the industry. Indonesia's commitment to halal certification and regulations also makes Indonesia a leader in ensuring the integrity and authenticity of halal products, thereby further enhancing its reputation in the global market. The aim of this research is to identify strengths, weaknesses, opportunities and threats facing the large-scale halal food and beverage industry Indonesian small and medium enterprises and formulate industrial development strategies Indonesian halal food and drinks. To identify strategies for developing halal food products in Indonesia using SWOT analysis. The approach taken is a desk study approach where secondary data is obtained from various journal articles, statistical report data, reports from government agencies related to food, electronic news and other secondary data.

Analysis of Alcohol Content in Fruit Vinegars as a Halal Testing Method for Fermented Products

The significance of halal certification has experienced notable growth over time as a result of the escalating demand for halal food products. One of the critical points of halal certification for food and beverages is the alcohol content contained within them. Fermented products represent a category of food and beverages with a pivotal consideration in ensuring compliance with halal dietary restrictions, particularly in relation to alcohol content. This study aimed to determine the alcohol content in persimmon vinegar, soursop vinegar, and combined (mix of persimmon and soursop) vinegar. The study conducted experimental analyses to assess the alcohol concentration in fruit vinegars employing a specific gravity calculation method using a pycnometer. The study found that the combined fruit vinegar had the highest alcohol content at 0.195%, while persimmon vinegar had the lowest alcohol content at 0.15%. The results showed that persimmon vinegar, soursop fruit vinegar, and combined fruit vinegar contained alcohol content below 0.5%, aligning with the halal standards outlined in the MUI Fatwa No. 10 of 2018.

Business Sustainability-Oriented Strategic Planning on Halal Food Products PT Sinergi Brebes Inovatif

Business Sustainability-Oriented Strategic Planning on Halal Food Products PT Sinergi Brebes Inovatif

Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry

Gelatin plays a vital role in the food industry, serving as a thickening agent, emulsifier, wetting agent, and stabiliser. However, conventional sources like mammalian gelatin pose health and societal issues, while poultry gelatin can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative gelatin sources, which prompted further investigation. Our study aimed to extract gelatin from red-skin Tilapia and bovine sources. Both types of gelatin underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) and 0.05 M acetic acid (CH3COOH) at 27ºC, followed by water extraction at 60°C for 3 hours. Fourier-transform infrared (FTIR) analysis confirmed that the extracted gelatins exhibited peaks similar to commercial gelatin. The extracted fish gelatin (EFG) demonstrated superior gel strength compared to commercial fish gelatin (CFG), whereas commercial bovine gelatin (CBG) exhibited superior gel strength than extracted bovine gelatin (EBG). The protein content of EFG and EBG was comparable, but the fat content was significantly higher in EFG. The foaming capacity was also evaluated, with EFG showing greater capacity than EBG. Our work demonstrates excellent potential of alternative gelatin for usage in various applications and creates new opportunities for the food sector, particularly for halal food production.

Exploring Reluctance in Halal Food Awareness among Millennials: A Modified TPB Approach

Integrating the Theory of Planned Behavior (TPB), this study adapts and augments the model with the concept of lacking halal awareness, establishing a robust theoretical framework. The investigation explores the impact of factors like lack of halal awareness, negative attitude, low subjective norms, and perceived low behavioral control on the formation of weak intentions. Furthermore, the study delves into the mediating role of weak intention, investigating its influence on the relationship between the proposed adoption factors and the reluctance among millennials to purchase halal food products. The analysis involves 203 responses gathered through an online survey. The results reveal nuanced insights. While the lack of halal awareness exerts no significant effect on weak intention, negative attitude, low subjective norms, and perceived low behavioral control significantly impact its formation. Interestingly, weak intention is not observed as a mediator between the lack of halal awareness and the reluctance to purchase halal food products among millennials. However, it fully mediates the link between negative attitude, low subjective norms, perceived low behavioral control, and the reluctance to purchase such products. These findings hold implications for consumers, producers of halal food products, and the Indonesian Government. By unraveling the complexities of halal food awareness reluctance, the study contributes to valuable insights for informed decision-making, strategic planning, and effective engagement within the halal market.

How Does the Religiosity and Halal Certification Influence Consumer Purchase Decision on Halal Food in Java, Indonesia

Rapid economic growth in several Muslim-majority countries that uphold Islamic values can encourage the growth of Islamic businesses and lifestyles, including Indonesia, which has the largest Muslim population in the world. Rapid economic growth spread to the non-Muslim consumer segment. Java Island is one of the islands in Indonesia with the largest adherents of Islam. This research aims to find out how religiosity and halal certification can influence halal awareness and purchase intention which can increase consumer purchase decision for halal food products. It's using 100 respondents spread across Java Island. The analytical method used is Partial Least Squares – Structural Equation Modeling (PLS-SEM). The research results show that religiosity and halal certification have a positive and significant effect on halal awareness and purchase intention. Then halal awareness and consumer purchasing intentions have a positive and significant influence on halal food purchasing decisions on the island of Java, Indonesia.

Ethical issues in the halal food supply chain: a systematic bibliometric review

Purpose Systematic reviews have contributed substantially to the development of knowledge in various academic fields and have helped discover new research potentials in a systematic manner. Specifically, this study aims to conduct a systematic bibliometric review to address ethical issues across the halal food supply chain (HFSC), as well as to identify the ethical challenges that food handlers face in ensuring authenticity, compliance with Shariah law and avoidance of contamination with non-halal ingredients in halal food products. Design/methodology/approach A bibliometric approach was used to analyse 263 publications from the Scopus database. The present research analysed the documents’ bibliographical data based on publication year, source title, country of origin, institution, authorship, keywords and citation count. The VOSviewer software was applied to perform citation and co-word analysis, as well as to construct bibliometric networks centred on the topic of ethical issues in the HFSC. This bibliometric review provides valuable insights for researchers to identify key publications and comprehend the foundational structure of the subject matter. It also helps guide future research into significant trends and new areas of study. Findings Citation analysis provides valuable insights into influential publications and the interconnectedness of research on HFSC. A co-word analysis revealed that discussions on ethics and integrity in the HFSC primarily revolved around the concept of halal and its implications, particularly in supply chain management. However, the limited frequency and prominence of these keywords suggests a scarcity of academic discourse on ethical matters in this field. Moreover, ethical considerations not only serve as a critical aspect of ensuring halal integrity but also emerge as a strategic imperative in marketing, brand management and the operation of global businesses. Originality/value This study addresses the need to examine the knowledge gap in the literature on ethical practices and issues in HFSC. Although there is a significant amount of academic writing in the halal context, there is a scarcity of research that specifically focuses on the ethical aspects of HFSC. This study also offers a framework for investigating the ethical practices and issues in HFSC.

Impact of Ramadan on Halal Food Marketing Strategies in the Chinese Market: A Data Analytics Approach

This study investigates the integration of halal food into Chinese multinational culture amid the Coronavirus epidemic. Applying a thorough data analytics procedure, the research focuses on the evolving e-commerce landscape within China. The adaptation under scrutiny includes a wide range of sociocultural transformations, including linguistic proficiency, social norms, dietary preferences, and e-commerce consumption habits from various cultural domains. A data-driven marketing strategy's analytical structure, supported by an updated Segmentation, Targeting, and Positioning (STP) model, carefully examines product differentiation criteria. Furthermore, the investigation includes the implementation of a prediction model that uses complex algorithms to estimate market trends and consumer preferences. The term "halal" comes from Arabic and refers to food that is considered permissible for consumption excluding porcine products, carrion, blood, and alcohol. Halal cuisine, which adheres to Islamic dietary regulations, is critical to Muslims' religious devotion around the globe. Halal dietary habits are integrated into Chinese cuisine through major e-commerce platforms. This study utilizes a data-analytics marketing model to analyze transactional data from Taobao.com and Tmall.com, aiming to understand purchasing patterns of halal food products in China. The analysis highlights significant seasonal fluctuations, particularly during major festivals such as Ramadan, Chinese New Year, and Eid, which heavily influence sales.

Halal certification in food products: science mapping of present and future trends

Purpose This study aims to evaluate the knowledge structure of halal certification in food and beverages. The growth of the Muslim population and the expanding economic activities among the Muslim community have necessitated extensive and comprehensive halal certification, particularly in food and beverage products. Design/methodology/approach Through a science mapping approach, this study explores the knowledge structure based on past publications in food and beverages and its association with halal certification, logos and brands. Applying bibliographic coupling and co-word analysis, the present and future trends of halal certification in food and beverages are explored by presenting a network visualization to present the underlying themes and research streams. Findings The main finding from recent and emerging themes shows that the pivotal perspective is increasing consumers’ knowledge and awareness of halal-certified food products. Future trends stemming from the co-word analysis suggest the importance of exploring consumer halal food product determinants. Originality/value This study is relevant to stakeholders, scholars and practitioners, particularly in disseminating information and voice on the importance of halal-certified food products that are recognized as having better quality and contributing to environmental sustainability.

Social Media’s Role in Shaping Millennials Halal Shopping Trends in Malaysia

Social media influencers (SMIs) have emerged as pivotal figures in advertising and critiquing products and services. They serve as credible sources, disseminating persuasive messages that significantly influence consumer purchasing behavior, particularly among Millennials. This paper investigates the factors pertaining to SMIs that shape the purchasing behavior of Muslim Millennials in Malaysia towards halal food products. Employing a non-probability sampling method, the study surveyed 403 respondents using Structural Equation Modelling-Partial Least Square (SEM-PLS). Data collection utilised a structured closed-ended questionnaire as the survey instrument. Results indicate that SMIs’ expertise impacts consumers’ attitudes and behaviors towards halal food products, with expertise serving as the sole mediator. Furthermore, SMIs wield significant influence over consumer purchasing behaviour by disseminating product reviews and advertisements to a broad audience. Factors such as trustworthiness, attractiveness, and expertise among these influencers directly impact the purchasing decisions of millennials. This study makes a significant contribution by enhancing comprehension of the latest digital and social media technologies’ relevance and importance.

UTILIZATION OF MUSLIM PUBLIC SPACES AS A MEDIUM FOR DISCUSSION OF HALAL FOOD PRODUCTS IN INDONESIA

Public space is formed from the development of communication and information ztechnology involving internet users in cyberspace. Public space is utilized as a forum for discussion related to halal food products in Indonesia by the Muslim community. This discussion related to Muslim public space uses a case study method to examine phenomena that exist on Instagram social media. The discussion results show that mass media can be used effectively to exchange information between individuals included in the cyber community to discuss various aspects of halal food products in Indonesia. The role of public space as a forum for discussion of halal food products can add insight and improve the quality of consumers in choosing halal food products.

Analisis Kehalalan Produk Makanan dalam Upaya Perlindungan Konsumen Bagi Umat Muslim: Studi Kasus Pasar Kiaracondong

This study discusses the analysis of halal food products in an effort to protect consumers for Muslim in the Kiaracondong market. The objectives of this study are: 1) to further examine the halalness of food products as an effort to protect consumers in the Muslim community in Kiaracondong Market, Bandung City, West Java. 2) to find out the form of Muslim consumer protection in Kiaracondong Market, Bandung City, West Java. In running their business, most processed meat food traders do not fully understand the halal food products and consumer protection. This study used interview data collection techniques and documentation, interviews were conducted to traders of processed food products and consumers who purchased these food products. Documentation is used to obtain data regarding the description of Kiaracondong Market, Bandung City, West Java. Based on data analysis by conducting interviews and documentation at Kiaracondong Market, Bandung City, West Java, researchers can conclude that both food traders and consumers have not implemented halal product standards as an effort to protect consumers. This is due to the lack of understanding and knowledge as well as awareness of traders of sellers about halal food standards to ensure the protection of Muslim consumers.

The coexistence of halal food products in non-Muslim communities: visiting Kupang cases, Indonesia

PurposeThis study aims to revisit the practice of multiculturalism within the co-existence of halal food products in non-Muslim communities in Kupang, East Nusa Tenggara, Indonesia.Design/methodology/approachData were collected through observations, interviews and documentation using a case study approach.FindingsThe important findings in the existing study indicate that social practice related to the acceptance and expression of non-Muslim communities towards halal products and certificates is integrated into the daily life of the people. It has contrasted with other regions in Indonesia where debates between cultural and structural aspects of halal product studies and certification prevail, often dominated by ego-sectoral interests and Islamic theology. Although Kupang’s predominantly non-Muslim population, the practice and model of halal products emerge with uniqueness within communal traditions and socio-cultural practices take precedence over structural factors.Research limitations/implicationsThe most significant contribution of this research lies in mutual understanding, interfaith dialogue and religiosity that have fused into social life, specially building social coexistence in halal products.Practical implicationsThese findings contribute to policymakers to reformulate halal certification and products, which are not solely driven by the interests of the Muslim community.Originality/valueThis study presents a new synthetic theory about halal products, confirming a case study in Kupang where non-Muslim communities accepted halal products as a reflection of cultural and local customs. This acceptance has led to the development of a new identity without contradictions among business interests, ideologies, sectoral aspects, hygiene, health and structural state movements.

Intention to adopt a blockchain-based halal certification: Indonesia consumers and regulatory perspective

PurposeHalal certification is an acknowledgment of the halalness of a product or service issued by a halal regulator based on Islamic law. This study aims to investigate the intentions of consumers and regulators toward blockchain-based halal certification. Blockchain is useful for storing and verifying halal certificates, thereby increasing trust in products or services because the public cannot change or access data once it is stored.Design/methodology/approachThis study uses a triangulation approach by distributing online questionnaires to consumers as a research instrument of a quantitative approach processed with smart partial least squares. Meanwhile, the qualitative approach is carried out through observation, in-depth interviews with the Ministry of Religion’s Halal Product Assurance Organizing Agency (BPJPH) and Halal Examination Agency (LPH), and forum group discussions (FGDs) with several related parties.FindingsThe observation results show that most consumers expect the government to provide an easy-to-use application to check halal food products and restaurants. Consumers’ intention to use this technology is influenced directly by attitudes and indirectly by their beliefs. Furthermore, the results of interviews and FGDs reported that LPH was not ready to apply blockchain technology, while BPJPH strongly supported adopting blockchain technology in the certification process.Practical implicationsThis finding recommends that the Indonesian government apply blockchain technology to gain transparency and accountability regarding the halal product process.Originality/valueThis study fills the research gap by observing three perspectives from different stakeholders and using a triangulation approach to analyze the need for adoption of blockchain-based halal certification of halal food products.

Kearifan Lokal: Respon Masyarakat Minang terhadap Penjualan Rendang Non-Halal

Padang restaurants are synonymous with providing halal food. Padang Restaurant's rejection of selling pork rendang is a strong background for this research. Padang customs are based on ABS-SBK (Basandi Syara-Syara Basandi Kitabullah Adat). This study aims to describe and analyze the response of the Minang community to a Padang restaurant that sells pork rendang. This research uses mixed methods. Quantitative techniques to collect primary data through questionnaires, and qualitative-descriptive techniques to collect secondary data and its analysis. Secondary data comes from news stories, journals, and scientific research results. Respondents' answers about the identity and opinions of Padang Restaurants that sell non-halal products are arranged in the form of a Likert scale. Respondents were Minang people totaling 75 people. Respondents strongly disagreed that a Padang Restaurant sells pork rendang, even though the Padang Restaurant includes information on the non-halal product. The reason for refusing the sale of rendang using pork, aside from being identical to Minang, which has the ABS-SBK principle, is also due to the use of Minang attributes. The Minang people still hold tightly to their customs which make Islamic teachings part of their values, including in terms of food. The researcher suggests conducting research related to the need for regulation on the inclusion of the Padang Restaurant label which is synonymous with halal food products.