Halal Management Research Articles

Halal Logistics, Halal Manufacturing, Competitiveness and Halal Organizational Sustainability: A Conceptual Exploration

The Malaysian halal industry, especially in logistics and manufacturing, confronts several challenges due to globalization, including competitiveness issues. As a result, ensuring sustainable competitiveness has become crucial for maintaining compliance with Islamic halal Syariah standards. Preserving the sector's competitive edge while upholding halal management practices is a significant concern for businesses in Malaysia's halal industry. However, many halal companies lack the resources needed to identify the most effective strategies and methods to enhance their performance and competitiveness. This conceptual paper examines the interplay between Halal logistics, Halal manufacturing, competitiveness, and organizational sustainability within the Halal industry. The paper posits that effective integration of Halal logistics and manufacturing practices is not only essential for compliance with religious standards but also for enhancing the competitive advantage and sustainability performance of organizations. By exploring theoretical frameworks and existing literature, this paper highlights the critical role that Halal practices play in driving organizational success and proposes directions for future research in this growing field.

Application Of FMEA Method In Halal Risk Determination On Halal Poultry Slaughtering Operations

The importance of halal slaughtered chicken has become crucial in the era of globalization and complex supply chains. The rising awareness among Muslim communities regarding the integrity of slaughtered chicken products has led to a focus on adhering to halal compliance standards and Islamic law. This study aims to qualitatively analyze the halal risk points in chicken slaughtering operations, by using the Failure Mode and Effect Analysis (FMEA) method, in order to identify potential halal risks and ensure the integrity of halal chicken products. This qualitative study uses a analysis approach by examining secondary sources including journals, articles, guidelines and standards related to halal slaughtering process. In this study, seven Halal Risk Points (HRP) have been identified in the entire halal slaughtering process of broilers. Based on the results of the risk assessment through the FMEA method, each determined HRP will be assessed based on the severity, occurrence and detection rating scale. The final result of this study found that only six HRPs have a Risk Priority Number (RPN) value that exceeds 100. Therefore, corrective action recommendations are proposed to prevent any halal non-compliance from occurring on the process involved. Overall, the FMEA framework in this study is a new approach in guaranteeing the integrity of chicken slaughter products and is able to have a positive impact on the halal chicken slaughter industry players and also the implementers of the halal management system.

Integration of HAS with blockchain as halal sustainability in maqashid sharia perspective

Efforts to develop the halal industry, especially in the food sector, continue to be encouraged by the government. One of that is by issuing a regulation that requires all circulating products to have a halal certificate. But in fact, not a few business actors commit acts of fraud to obtain the halal certificate. Therefore, what must be considered is not just the labeling of the finished product, but the sustainability of production management and the halal supply chain which can be initiated through the implementation of a Halal Assurance System (HAS) with blockchain management. Halal sustainability has an important role based on the maqashid sharia aspect. This study used a qualitative approach with the type of library research. The data analysis technique used is PESTELE analysis. The results of the study showed that halal sustainability through the application of blockchain-based HAS fulfills the five important elements in maqashid dharuriyyah, namely hifdz al-diin, hifdz al-nafs, hifdz al-'aql, hifdz al-nasl and hifdz al-maal through aspects of embodiment of religious value and consumer protection. PESTELE analysis results showed that an important factor that needs to be considered in the development of the Halal Assurance System is the human error or social and ethical aspects of business actors or those involved in halal production management. This can be the basis for suggestion regarding the importance of increasing education and training in halal management.

Implementation of the Halal Assurance System and MSME Business Development Strategy: the Case of a Coffee Shop

This study aims to help a micro-small-medium enterprise (MSME), in this case Dakara Coffee, meet the requirements of HAS 23000. The identification carried out in this study was in the form of primary and secondary identification to apply the HAS Manual. The HAS Manual is designed based on the actual conditions of Dakara Coffee and contains 11 HAS criteria. The results showed that several identified food and beverage ingredients did not meet the HAS 23000 criteria and did not have supporting documents. Several improvements are then recommended such as replacing materials that do not comply with HAS 23000 and completing documents for food and beverage ingredients. Employing AHP method, the main priority for Dakara Coffee business development is location, followed by various other aspects such as halal management, branding strategy, product innovation, and organisational management.

READINESS OF HALAL MANAGEMENT STUDENTS FOR EMPLOYABILITY

The students readiness for employability is a growing concern for Higher Education Institutions as it directly impacts the institutions mission, reputation, relationships with stakeholders and its broader contribution to the economy and society. This paper aims to analyse the correlation and effect of personal attributes and basic Halal-related skills on the readiness of final-year Halal Management students for employability. The study was conducted quantitatively through a survey method with 211 final-year Halal Management students from Universiti Teknologi MARA (UiTM) Shah Alam, Malaysia and Universiti Islam Selangor (UIS), Malaysia. The data analysis techniques employed are Correlation Analysis and Multiple Linear Regression Analysis using the IBM Statistical for Product and Service Solution (SPSS) version 28 program. The results indicated there were moderately positive significant relationships between Personal Attributes (r=.614, p<0.01) and highly positive significance between Basic Halal-Related Skills (r=.718, p<0.01) with Readiness for Employability. Moreover, the study also indicated that the two independent variables Personal Attributes (X1) and Basic Halal-related Skills (X2) affect the dependent variable Readiness for Employability (Y). The correlation coefficient (R) = 0.758 indicates a positive and strong relationship between Personal Attributes and Basic Halal-Related Skills on Readiness for Employability among final-year Halal students at UiTM Shah Alam and UIS. The coefficient of determination (R2) of 0.574 indicates the independent variable to predict the dependent variable by 57%, while the remaining 43% is influenced by other factors. This study accentuates the pivotal role of students personal attributes and basic Halal-related skills in fostering students readiness for employability. The research underscores the importance of these factors in equipping students with the necessary competencies to meet the job markets needs for better graduate employability.

Comparison Study of Halal Management System in Indonesia and Malaysia

Halal standards between countries were varied, potentially leading to differences in halal product status decisions. In developing global halal standards, Indonesian and Malaysian halal standards were often used as references. This research aimed to gain a deeper understanding of the halal management systems in Indonesia and Malaysia in order to identify differences and similarities in halal regulations and management, including animal slaughtering practices. The halal management systems in Indonesia and Malaysia are mainly comparable. Some non-conforming differences include the certification procedure, certificate validity period, the halal products category, and the number of internal halal committees. Some essential differences are the halal certificate compulsoriness, stunning regulation, and the product name, brand, or synonym considered to be halal. The additional procedure used after slaughter, thoracic sticking, has become an emerging issue in developing a Mutual Recognition Agreement (MRA) of halal certificates for domestic products between Indonesia and Malaysia.

Management Strategy in Developing the Halal Industry in the Era of Globalization

The halal industry has grown rapidly, becoming an important sector in the global market with a scope that includes food, pharmaceutical, cosmetic, and tourism products. This creates opportunities and challenges, especially in maintaining the authenticity and quality of halal products throughout the supply chain. This article aims to examine management strategies in the halal industry that are from the perspective of Islamic economics with materials consisting of halal ingredients, both substances, how to obtain and process them, and are carried out in the halal industry area, where all industrial lots must be allocated for halal products, have halal facilities and infrastructure, and have a halal management team and analyze the various challenges faced, and identify opportunities that can support the development of this sector. The research method used is a literature study of 20 recent journal articles on halal industry management by collecting relevant journal articles from various sources. The study results show that certification, technological innovation, and halal supply chains are important components that must be optimized. Thus, a comprehensive management approach is needed to sustain the halal industry's growth.

Halal Critical Point Assessment for Chicken Broiler Upstream Operations

Halal critical point (HCP) in the poultry business focuses has been only emphasized at the slaughter process and downstream production of chicken meat products. However, there is no extensive investigation on the implementation of HCPs at the upstream stage of broiler supply before it is transferred to halal slaughterhouses. This research aims to assess the halal critical point (HCP) involved in commercial broiler farming operations that might be halal critical, and therefore needs halal risk control. There are seven phase of operation in the broiler process, includes brooding, growth, feed withdrawal, medicine withdrawal, catching procedure, logistics, and slaughterhouse. The qualitative research approach using document analysis and semi-structured interview was used to gather more in-depth information and the halal critical controls were proposed. The findings of this research could assist the industry in maintaining the halal integrity of poultry-based products. Thus, enhance the halal authorities responsible for drafting halal development policy in the improvement of the halal management system along the broiler supply chain.

Islamic Boarding School Economic Empowerment through Halal Industry Development in Kubu Raya Kalimantan Barat

Islamic boarding school as one of the educational institutions in Indonesia has an important role in assisting the government in advancing the religious spirituality of the students. In addition, Islamic boarding school also play a role in community economic development, one of the Islamic boarding schools that contributes to the economy is the Muinul Islamic boarding school in Kubu Raya Kalimantan Barat. With the specifications of the halal honey kelulut industry. This research aims to describe 1) How is the halal management process for the kelulut honey industry in Islamic Boarding School? 2) What is the achievement of developing the kelulut honey industry business? 3) What are the supporting and inhibiting factors in the halal business of the kelulut honey industry? This type of research uses descriptive qualitative data collection through observation and in-depth interviews. The results of this research are 1) Halal management of the kelulut honey industry at Muinul Islamic boarding school is in accordance with halal standards set by the government. 2) The achievements of the kelulut honey industry business are a) There is a new business unit for kelulut honey farms, b) It already has business legality such as pirt permits, NIB and halal certification c) Learning media for students d) The proceeds from the sale of kelulut honey can be additional income for Islamic boarding schools 3) The supporting factors are internal (complete vegetation in Islamic boarding school environment, high entrepreneurial interest from Islamic boarding school managers and the existence of a marketing network) and external (support from government institutions and universities). The inhibiting factor is the weather in the rainy season and not increasing the amount of vegetation.
 Keywords: Islamic Boarding School Economic Empowerment, Halal Industry Development
 

PERSIAPAN DAN ADAB PELAJAR SEMASA PEMBELAJARAN SECARA TERBUKA DAN JARAK JAUH (ODL) PADA MUSIM PANDEMIK COVID-19

Preparation and preservation of manners during teaching and learning (PdP) is an important element in the process of acquiring knowledge. The variety of PdP methods should focus on this aspect to maintain a good relationship between students and teachers, an understanding of knowledge, and practise with it. The learning process that is carried out through open and distance learning (ODL) during the covid-19 pandemic season shows that the aspect of appreciating the manners of getting knowledge is not as celebrated as face-to-face PdP. The issues of internet access, limited learning equipment, lack of focus during class, learning while chatting and lying down, disrespecting the teacher, not greeting, and so on have led to problems in the implementation and effectiveness of PdP in all educational institutions, including UiTM. Therefore, this study aims to identify student preparation and analyze the application of student manners during ODL learning during the covid-19 pandemic season. The approaches of qualitative through document analysis and quantitative through the distribution of questionnaires to students of the Diploma in Halal Management, UiTM Negeri Sembilan Branch, were selected for this study and the data were analyzed descriptively using IBM SPSS Statistics version 23 software. The results of the study found that the preparation and manners application of the majority of students are at a very high level, even though the PdP session is conducted in ODL. The study also found that the majority of students still continue the practice of preparing PdP and maintaining good manners during ODL learning, as in the face-to-face learning process before the covid-19 pandemic season. However, there are still preparations and manners that need to be improved by students. In conclusion, the careful preparation and preservation of manners among students during the ODL learning session is still relevant and has a great impact on the appreciation of the manners of seeking knowledge as advocated by Islam while also contributing to the improvement of the PdP process more effectively.

An Exploratory-Descriptive Review of The Potential For Halal Management Implementation in Indonesian Leather Businesses

The need to apply halal management practices to non-food industries today is still merely seen as a necessity to meet the requirements of Islamic rules. Meanwhile, this approach has demonstrated that it can improve organizational efficacy in a variety of contexts. This study seeks to investigate the depth of halal principles implementation among leather industries and comes up with strategies for how small and medium-sized enterprises (SMEs) in the leather industry can use halal management practices to move toward halal certification and enhance its performance. An exploratory-descriptive approach was used to get the current state of halal practices among leather industry SMEs through interviews and survey questionnaires. Five stakeholders were interviewed in a semi-structured manner. A survey questionnaire was distributed to 127 SMEs in the leather industry center of Sukaregang, Garut, Indonesia. This paper discusses the key factors of halal implementation and determines which halal practices need more emphasis. The result showed that the current knowledge, awareness, and implementation of halal requirements among leather SMEs in Indonesia are still low. An action plan for the industry, authority, and supplier was provided. The implication of this research can contribute to the leather industry players that intent to implement halal management system effectively and stakeholders in making decision to accelerate halal certification process.

Adinugraha's Thought Contribution to the Development of Halal Tourism in Indonesia

The trend of the Halal Lifestyle has spread globally which then also appears Halal Tourism in countries, especially countries with a majority Muslim population, such as Indonesia. Many countries (both Muslim and non-Muslim countries) have begun to provide tourism products, facilities, and infrastructure to meet the needs of Muslim tourists. The purpose of this study is to determine how Indonesian intellectual thought contributes to the development of Halal Tourism in Indonesia. This research is qualitative research with a taxonomic approach model. The results of this study indicate the contribution of Adinugraha's thoughts regarding the development of the halal tourism sector, especially halal tourism villages that are spreading in Indonesia. Adinugraha's thoughts talk a lot about halal management in Indonesia in several sectors, one of which is halal tourism. The contribution of his thoughts regarding halal tourism is more towards halal tourism villages or raising the themes of halal tourism with local wisdom that exists in Indonesia. The urgency of the human resource aspect as a tourist or host becomes very relevant to support the success of a regional management tourist destination.

Evaluation of Halal Assurance System on Goat Milk Products in OPQ MSMEs, Sleman, Yogyakarta

OPQ MSMEs is an industry engaged in processed products derived from fresh Etawa goat's milk, namely powdered goat's milk and caramel candy. Evaluation of halal assurance system based on the HAS 23101 standard was done to maintain the sustainability of the halal process, in accordance with the provisions of LPPOM MUI. The purpose of this research is to analyze the conformity of halal assurance system on powdered goat milk products at MSMEs OPQ. The method used in analyzing the problem is interview, literature study, documentation and participatory methods. The results showed that the implementation of the halal assurance system was quite appropriate, but there were several things need to be improved, especially halal policy section, halal management team, training and education, internal audit and management review. Obstacle experienced by MSMES OPQ in extending the halal certificate was hindered by the renewal regulation which has now moved from MUI to BPJH, therefore MSMES OPQ has not yet received the latest information.

Charting future growth for Islamic finance talents in Malaysia: a bibliometric analysis on the Islamic finance domains and future research gaps

PurposeThis paper aims to provide an overview of research topics and publications produced by Islamic Finance scholars in Malaysia, focusing on six research domains (Shariah-based, Islamic Finance, Islamic Economics, Islamic Accounting, Islamic Management and Halal Management) in five public universities in Malaysia.Design/methodology/approachThis study seeks to analyse the research gaps and recommend future research based on publications produced by Islamic Finance scholars from five public universities in Malaysia. Data on talents were collected from the MIFER report 2016 and each universities’ website, while research and publications of the talents were collected from Google Scholar and the Scopus database. The extracted data were analysed using bibliometric analysis in VOSviewer version 1.6.15.FindingsThe results show that the five selected universities talents have different research strengths according to six research domains highlighted in MIFER 2021 and Beyond Report. All five universities are found to contribute the least research in Halal Management domain. In view of the increasing prominence of this area of research in the national and international levels, these universities and other universities in Malaysia can generate more research in Halal Economy, Halal Management, and other related areas within this domain. The finding indicated that each university tends to have a strength according to the different domains, and 2019 is the most productive year for Islamic Finance publications. Analysis from productive scholars and co-citations shows that the authors collaborate within the same university to create a different topic for each research cluster.Research limitations/implicationsThe bibliometric analysis only captures the general keyword terms, which may be limited to the only generalised sub-research areas.Practical implicationsThis bibliometric study, which is based on the expertise of researchers, complements meta-analysis, and qualitative structured literature reviews aid researchers or talents in developing future research directions such as Green economy, Cryptocurrency, Fintech, Halal Management and others. In addition, this is a case study in nature and can serve to enhance understanding the landscape of Islamic finance education and as a reference for practices in institutions of higher learning from around the world.Originality/valueTo the best of the authors’ knowledge, this study is a new research initiative comparing five top programme providers in the field of Islamic finance using a bibliometric approach to enhance talent development and capacity building. With the government’s efforts to further promote Malaysia as the Islamic Financial Hub, this study highlights the research gap in Islamic finance based on scholars’ publications from selected five Malaysian universities and potential topics for future research. This study focuses on the research domain for each university, the trend of publishing, the number of journals published by academics, productive scholars and citations by Malaysian universities, and examines if the publications align with current industry needs.

Pelatihan Digital Marketing Kewirausahaan dan Pendampingan Halal Minumam Carica NSR Desa Bawang Kabupaten Batang

During the post-Covid-19 pandemic, MSMEs began to be reluctant to get back up, after being in suspended animation during the pandemic. As is the case with community service partners who have a typical Carica beverage entrepreneur with the NSR brand located in Bawang village, Batang district, Central Java. The 3 years of non-production has caused several partner problems, including the end of PIRT legality and upgrading of HALAL certification, equipment that is no longer suitable for use because it has not been in production for a long time, and also conventional marketing problems. This third thing made the team consisting of lecturers and students carry out community service through mentoring and training methods for Carica's NSR MSME partners. With the provision of equipment assistance, assistance in HALAL management, and digital marketing training, it provides benefits for partners. After the dedication drink activity was held, the public or consumers are increasingly consuming carica with the NSR brand because in November 2022 a HALAL certificate has been issued. Then the partners have a virtual shop to market NSR Carica drinks on social media Tiktok Shop and e-commerce Shopee. With a combination of conventional marketing and digital-based marketing, the results of increasing sales and increasing number of employees are obtained.

IMPLEMENTASI SISTEM JAMINAN HALAL PRODUK LIVIA CATERING BERDASARKAN HAS 23000

The implementation of HAS 23000 is a requirement of LPPOM MUI to obtain a halalcertificate.Thepurposeoftheimplementationofpracticalworkistodeterminetheimplementation of the halal assurance system based on the has 23000 standard criteria andto find out that products and raw materials have received halal approval by the MUI. Themethodsusedindatacollectionareobservationmethods,interviews,directpractice,documentation, and literature studies. The results obtained after being carried out related totheimplementationofthehalalassurancesystemat LiviaCateringthereareshortcomingsinthe halal assurance system criteria from the halal management team, internal audits, andmanagement reviews.

The Understanding Towards The Ingredients Of The Imported Chocolates Without Jakim Halal Certification: A Survey From Food Experts And Opinion Leaders

As customers become more knowledgeable of the halal product in terms of halal certification, halal regulations and halal raw ingredients, the availability of a variety of chocolate products is growing. This situation makes the consumers continue to have concerns about the quality, sanitation, and halal status of chocolate products, particularly the ingredients of the chocolate. The issue arises when the languages used on the packaging and labels of the imported chocolates cannot be understood by the consumer of importing country. In addition, there are a variety of ingredients from unknown sources that can be a threat to the halal status of imported chocolate. Thus, this research is conducted to assess the food experts and opinion leaders particularly from the Halal Management Unit Division of Sarawak Islamic Religion Department and Halal Industry Management, Academy of Contemporary Islamic Studies (ACIS), Universiti Teknologi MARA (UiTM) Shah Alam regarding their understanding of the halal status and ingredients of imported chocolates without Department of Islamic Development Malaysia (JAKIM) halal certification and the uncertainties associated with the products. The study adopts a quantitative method where the primary data were collected by surveying the food experts and opinion leaders. The collected data were analysed using descriptive analysis. The findings showed that the food experts and opinion leaders agreed that the list of the ingredients itself is not enough to reassure the consumers that the chocolate product without the halal logo is indeed halal as the processing of the chocolate includes the usage of several critical ingredients such as emulsifier, milk, fat and oil, flavouring and colouring.

Halal Certification Challenges for Javanese Muslim Entrepreneurs in a Phenomenological Perspective

This paper aims to examine the Muslim community responses about Halal policy in Indonesia, especially for micro, small, and medium enterprises or known as UMKM in articulating Halal certification socially on their business products. The study becomes interesting since normatively Halal product policy is predicted to provide great opportunities for the community, including for UMKM. However, various responses occur in the community to this policy. Thus, Halal policy in its products has not been implemented optimally, especially for small and medium entrepreneurs. On the other hand, it seems more profitable for high-end entrepreneurs because they have better resources than small entrepreneurs. By using the phenomenological method, the study looks at how Muslim entrepreneurs respond to this policy in an emic perspective. It can be concluded that the community's response to the halal policy is categorized into four dilemma models; 1. Public awareness, especially entrepreneur on JPH regulations is still lacking. So, the willingness to conduct Halal certification for their products is also low 2. The cost of Halal products is considered quite burdensome. Although, the government holds a free financing program, the quota is limited and uneven. 3. Halal management chain is too bureaucratic and complicated. Therefore, products of UMKM seem to be administrative since they are only related to production. 4. Most UMKM have low competitiveness. In fact, many UMKM assume that Halal does not become one of the main branding in facing business competition with other global products.

Awareness and willingness to apply for halal guarantee certification: a study of MSMEs assisted by BAZNAS Yogyakarta

Lifestyle changes in a fast-paced direction require producers and consumers to be smart about it. Manufacturers are required to provide products with good quality, not only material but also a series of processes applied in the production process. Four aspects, namely awareness about halal assurance certification, commitment to halal certification, availability of resources, and the last aspect is governance, which is the key to these changes. Halal Assurance Certification is one of the indicators that a product meets the quality criteria as halal food that producers must meet. This study aims to determine the awareness and desire of MSMEs to meet the criteria to apply for Halal Assurance Certification. The variables in the questionnaire to be developed following 11 HC criteria, namely halal policy, halal management team, training and education, materials, products, production facilities, written procedures for critical activities, traceability, procedures for handling products that do not meet the criteria, internal audits, management reviews. Data analysis with descriptive statistical tests, using the Pearson Product Moment correlation coefficient to determine the relationship of the data obtained. Administrative requirements are something that needs to be considered. The limitations of human resources with odd job roles are also obstacles in implementing the administrative system. Those criteria are written procedure criteria for critical activities (WPCA), traceability (T), product handling procedures that do not meet the criteria (PH), internal audit (IA), and review management. The desire of MSMEs to apply for halal certificates is also at a high level. The relationship between consciousness and desire also enters into a strong and moderate relationship in administrative applications. With these conditions, MSMEs assisted by BAZNAS need assistance in applying for halal certificates. Keywords: halal awareness, halal certification, MSMEs, willingness

Evaluation of the implementation of the halal assurance system for mininori products at cv panda food, special region of yogyakarta

Halal is one of the essential requirements for seasonal consumers in consuming food products. CV Panda Food is one of the snack manufacturers that requires a halal certification for products to be distributed. This observation aims to determine whether the raw materials used have received a halal certificate and to analyze the suitability of the Halal Assurance System (SJH) application based on the HAS 23000 standard. The methods used in data collection are observation, interviews, direct practice, documentation, and literature study. The evaluation was carried out by checklist analysis and adjusted to 11 HAS 23000 LPPOM MUI requirements. The results are that all raw materials have received Halal approval from the MUI. After conducting a suitability analysis of the CV Panda Food Halal Assurance System implementation, there are still deficiencies; the requirement that must be corrected first are written procedures for critical activities, training, halal management team, and halal policies.