Halal Standards Research Articles

Pengabdian Masyarakat pada Pemilik Warung Makanan dalam Penyajian Makanan Halal

Banjarsari Village for some people around Jombang is also a sought-after village for a tour because it still presents a beautiful rural atmosphere and panorama. This opportunity for some people is used to open a simple shop to make a profit, therefore there are many food stalls that serve a variety of food menus. However, most people do not understand about halal standards in the food production process. Often people ignore the cleanliness and halalness of the products served. The purpose of this service is to provide education and direction to several food stall managers so that they always maintain the process of cleanliness, health, purity and halalness. The guarantee of product halalness in the management of food stalls is an effort to ensure the appropriateness of the standards of food sold to consumers that are really hygienic, clean and healthy as well as halal. The activity, which was held with the UNWAHA Islamic Center in Banjarsari Village, was carried out very well and received high enthusiasm from the food stall owners. The result of this activity is that the shop owner gains an understanding of how to cook and manage healthy food and according to Islamic law. Shop owners who have participated in this activity put stickers on their respective stalls as evidence that they have understood the importance of health and compliance with Islamic law in cooking and serving patterns. Providing a clear price list and according to general standards is also one of the training materials.

Building A Synergy Between The Halal Industry And The Green Industry In The Maqasid Syari'ah Review As The Basis Of Islamic Economics

Industrial estates are usually reflected in the existence of a sure standardization. The halal industry gave birth to "Halal supply chain management," starting with halal standards procurement, manufacturing, distribution, and logistics. The green industrial area was first born by prioritizing environmental sustainability, namely efficiency in using renewable energy, environmentally friendly substitute raw materials, and waste treatment. So far, there has not been continuity seen in the Policy, so the concept of Maqasid Sharia as the basis of Islamic economics, which prioritizes "halalan thoyyiban" or halal and suitable, has not been used as a foundation to synergize the goodness of each industrial area so far. This research offers a concept of halal and environmental sustainability, which is reflected in the following industry supply chains. (1). Procurement of goods in a halal manner with environmentally friendly product raw materials criteria. (2). Manufacturing process by prioritizing the use of renewable energy. (3). Processing of waste products (gas, liquid and solid) to not damage the surrounding environment. (4). Halal Logistics and Distribution. So that what is contained in Maqashid Syariah can be implemented in this new concept

Firms’ commitment to Halal standard practices in the food sector: impact of knowledge and attitude

PurposeThe purpose of this study is to examine the effect of knowledge and attitude on firms’ commitment to Halal standard practices in a developing nation’s food sector. Additionally, the moderating effect of gender on this association is explored.Design/methodology/approachThe partial least squares-structural equation modelling (PLS-SEM) technique is used to analyse the results of a self-administered questionnaire completed by 200 internal Halal executive officers of multinational corporations and small and medium enterprises in a developing nation’s food sector.FindingsThe empirical findings reflect the significant role of attitude in influencing firms’ commitment to Halal standard compliance in the food sector and thereby contribute towards improving organisational performance. In more detail, male respondents were more likely than female respondents to have a favourable attitude toward Halal standards in the food industry. Additionally, a positive attitude can influence how employees are judged on their adherence to Halal standard processes. This encouraging outcome is the result of joint efforts by all government agencies, statutory bodies and private organisations involved in Halal practices.Practical implicationsHalal food producers should engender greater commitment to Halal standard practices within the buyer–supplier relationship due to the crucial nature of Halal concerns in food production. They should place a premium on strategic planning to safeguard the integrity of Halal food for consumption.Originality/valueThis study considerably advances the existing body of knowledge by applying the consumer decision model to explain the relationships between knowledge, attitude and firms’ commitment to Halal standard practices in the food industry of a developing nation, with gender serving as a moderating variable. The empirical findings addressed the research gap by offering noteworthy insight into a subject that has received minimal attention in prior studies.

Studi Literatur Implementasi Sertifikasi Halal Produk UMKM

This study aims to analyze the implementation of halal product guarantees on MSMEs in Indonesia. The data used in the analysis related to the research topic were taken from various literature, both from books and journal articles. Data from various sources were then analyzed using a literature review approach. Based on the analysis, it was found that the halal food sector is currently a new opportunity to increase growth and economic development. It is said to be a new opportunity because not only Muslim-majority countries but Muslim-minority countries also take part in the development of the halal industry. Therefore, the Indonesian government is also trying to develop the domestic halal food and beverage industry to encourage the growth of the halal industry. In promoting the application of halal standards where one of the things needed is halal certification, Law Number 33 of 2014 concerning Halal Product Guarantee is issued, Article 4 states that halal product certification is mandatory. The method used in this research is library research. The literature study in this research was conducted to study the definition of keywords, to deepen theories and concepts, and to identify variables related to the background and context of the research. Literature studies related to the analysis of barriers to halal product, the journal uses a search application or search application that is searched on Google Scholar with the keyword "Halal Product" the maximum number of results is 20 and the year category is all year (0-0) There are eight journal articles. The following are the details of the journal search results using the publish and perish application and the search on Emerald Publishing. Search through the publish and perish application on Google Scholar with the keywords Islamic bank product innovation: 4 papers. Emerald Publishing on Emerald Insight, with the title: Halal Certification: 6 papers.

The Role of LPPOM MPU Aceh in the Framework of Halal Certification in Poultry Products

Halal Qanun No. 8 of 2016 requires business actors to carry out halal certification, but the fact in the field is that many poultry slaughtering business actors do not implement halal certification. Writing this journal aimed to find out why business actors have not implemented halal certification and the role of LPPOM MPU Aceh in the context of implementing halal certification on poultry products. The method used was juridical-empirical, such as looking at applicable laws and facts in the field, primary and secondary data obtained through interviews include primary, secondary and tertiary laws. The results showed that the cause of business actors who had not been certified halal in the poultry slaughtering product business was because they had not met the standards set by LPPOM MPU Aceh so that LPPOM MPU Aceh had not been able to issue halal certificates. Regarding the perpetrators who have not met halal standards, LPPOM MPU Aceh has given 6 months to fix all deficiencies in business products. In fact, business actors do not fix it. LPPOM MPU Aceh is not strict in giving sanctions to business actors who have registered for halal certification but do not improve according to the specified halal accuracy

Organization of logistics and procurement chain and entrepreneurship in accordance with halal standard

The term transport chain includes the sum of all flows in which the transported goods are in motion, starting from the suppliers of raw materials, through intermediaries-wholesalers and retailers, all the way to the final consumers. The transport chain also includes numerous services that also contribute to increasing the value of the product. What will be the concrete structure of the transport chain, first of all, depends on the characteristics of the product itself, which is required by the final consumer, and which must be offered by the manufacturer. At the same time, the demands of consumers are based on the characteristics of their way of life and lifestyle, including the demands imposed by religious beliefs. These are specific requirements that, for example, are imposed on the Islamic faith through Sharia law. It strictly prescribes what is permissible for Islamic believers (permitted goods, services or behaviors) and is called halal. When we consider the Halal standard and its application in logistics, it means that all members of the supply chain in the Halal product system must comply with Sharia law. It specifically imposes the need for halal certification; specific hygienic and sanitary premises. At the same time, the procedures must be controlled by specially qualified persons and organizations, which are accepted by Islam.

Halal Friendly standards implementation technology based on Russian hotel complexes

The article discusses the structural features of the implementation of measures for the certification of Russian hotel complexes according to the requirements and standards of the Halal Friendly program as a promising direction for the development of the domestic hotel industry.

Cultural security regulation in Europe: A case study of immigrants in Finland

The cultural security of migrants in Finland is a rarely discussed topic. Like most European Union (EU) countries, Finland focuses the majority of its efforts on combating discrimination and, in many cases, overlooks aspects of cultural security for vulnerable minorities. Exactly such overlooking happened in 1996 when the Finnish legislation sufficiently limited ways of halal slaughtering — an essential ritual for Muslims. The subject of research is the cultural security of migrants in Europe with particular attention to Finland, reflected in analysed legal instruments such as the Finnish Animal Welfare Act 247/1996 and Animal Welfare Decree 396/1996 and academic papers defining challenges that religious minorities face in the European states. As discussed in the article legal concept of corporate due diligence can become this alternative aimed at harmonising halal standards, strengthening Muslim immigrants’ trust, and preventing misrepresentation of Muslim cultural security. This qualitative, descriptive, and conclusive research aims to identify potential mechanisms to foster cultural security for Muslim immigrants, discuss issues provoking cultural security from the perspective of the case study of halal slaughtering limitations, and answers the question of how the concept of due diligence can contribute to efficient regulation of cultural security in the future

Global Value Chain: Islamic Economics and Finance Position

The growing number of Muslim populations promotes significant development on Islamic economic and finance activities called halal industry. While the halal industry is experiencing positive growth in the last four years, the Global Value Chain (GVC) – the chain of system that drives international trades and global economic activities – remains stagnant. The present study aims to explain the position of the Islamic economics and finance in the GVC. This study employs a qualitative-descriptive method with systematic literature review approach. By collecting secondary data using strict-processing stages and content analysis techniques, the author manages to meet the study’s purpose. The findings suggest that the Islamic economics and finance have opportunities to boost countries' participation in the GVC activities by harmonizing halal standardization, enhancing financial infrastructures, and providing various financial products. This study contributes to generate government policies and enterprises' decisions in developing the Islamic economics and finance within the GVC framework. It further provides initial insights and potential topics for future studies.

STUNNING FROM SAINS AND ISLAMIC PERSPECTIVE

In 2012 the need for meat for consumption or industrial materials in Indonesia reached 484,000 tons and increased to 686,270 tons in 2019. The high demand for meat causes the intensity of slaughter to also increase so that the existence of slaughterhouses is very necessary. In the implementation process, RPH must pay attention to several aspects so that the quality of the meat produced is good, clean and the meat is halal. In the context of the codification of Islamic law (fatwa) in Indonesia, stunning is one of the important studies. This is evidenced by the fatwa of the MUI number 12 of 2009 concerning Halal Beef Certification Standards. This fatwa is motivated by several things, namely the practice of slaughtering animals in Islam must follow the provisions of Islamic law and in the implementation of the slaughter process many use modern equipment in line with technological developments, so that there are various models of cutting and processing that raise questions about the suitability of the implementation of slaughtering with Islamic law. The enactment of the Fatwa of the MUI number 12 of 2009 concerning Halal Slaughter Certification Standards by the Fatwa of the MUI on Mechanical Slaughter of Animals on October 18, 1976, the decision of the Coordination Meeting of the Fatwa Commission and LPPOM MUI and the Indonesian Ministry of Religion, on May 25, 2003, in Jakarta, Fatwa of the MUI Number 4 of 2003 concerning Standardization of Halal Fatwas; Results of the Decision of the Ulama Ijtimak of the Indonesian Fatwa Commission II in 2006 at the Gontor Ponorogo Islamic Boarding School on Critical Issues in Halal Auditing; The results of the Working Group Meeting of the ICU Fatwa Commission for Food, Drugs and Cosmetics and the ICU LPPOM Team on November 12, 2009. This fatwa resulted in a decision, one of which was related to stunning. Stunning to simplify the slaughtering process is legal, provided that: (1) Stunning only causes the animal to faint temporarily, does not cause death or permanent injury; (2) aims to facilitate slaughter; (3) its implementation as a form of ihsan, not animal torture

Analysis of the requirements for halal products when they are exported to Turkey and the UAE

The provisions of the halal standards in force in the Republic of Turkey and the United Arab Emirates are examined. The differences in the requirements for halal products established in the indicated countries are analyzed. Halal products are gaining popularity in the consumer market. According to the results of the report on the Islamic economy, the growth in popularity by 2020 will be 6.5%. At the same time, there is a constant trend o f growth in market volumes. There is a report from the Center for Development of Islamic Economy in Dubai that Muslims spent $ 2.2 trillion in 2018, while by 2020 this amount was $ 2.4 trillion. The global development of the halal food market and its frequent discrepancies in the concept, the lack of uniform rules for handling products leads to disunity of the rules for handling products. It should be remembered that the Republic of Turkey and the United Arab Emirates, being members of the Islamic Cooperation, are also the main suppliers of halal goods. Moreover, both states should have the same requirements for halal, which nevertheless differ. In the Republic of Turkey, halal food requirements and slaughter rules are set out in one standard TS OIC/SMIIC 1 General Guidelines for Halal Foods. In the UAE, the same requirements are set out in two standards: UAE.S GSO 993 Requirements for slaughtering animals in accordance with Islamic rules and UAE.S GSO 2055-1 Halal Food. Part 1. General Requirements. A study of the requirements for halal products and processes, set out in the standards of the two countries, showed that on fundamental issues they coincide. But there are also certain differences in the requirements that can become a problem when supplying the same products to Turkey and the UAE.

Pengaruh Standarisasi dan Sertifikasi Halal terhadap Tingkat Kepercayaan Konsumen pada Biro Perjalanan Wisata Halal

At this time in Indonesia there are already many halal travel companies that provide halal tourism programs, with services that refer to Islamic rules and the halal travel agency is obliged to provide convenience in the implementation of worship while on a tour. and in this case of course standardization and certification are very important to the level of consumer confidence in the halal travel company to prevent fraud cases like those that have happened before. This study aims to see the effect of standardization and halal certification on consumer confidence in Rizkia Tour & Travel. The method used in this study is the quantity, The population in this study is Rizkia Tour & Travel consumers using non-probability sampling and using the Slovin rule of a questionnaire collection of data analysis technique used is the Partial Least Square (PLS). The results of this study indicate that halal standardization and certification have a positive and significant effect on consumer confidence in Rizkia Tour & Travel. to Rizkia Tour & Travel so that they can continue to maintain and improve halal standardization and certification so that consumer confidence can be maintained properly.At this time in Indonesia there are already many halal travel companies that provide halal tourism programs, with services that refer to Islamic rules and the halal travel agency is obliged to provide convenience in the implementation of worship while on a tour. and in this case of course standardization and certification are very important to the level of consumer confidence in the halal travel company to prevent fraud cases like those that have happened before. This study aims to see the effect of standardization and halal certification on consumer confidence in Rizkia Tour & Travel. The method used in this study is the quantity, The population in this study is Rizkia Tour & Travel consumers using non-probability sampling and using the Slovin rule of a questionnaire collection of data analysis technique used is the Partial Least Square (PLS). The results of this study indicate that halal standardization and certification have a positive and significant effect on consumer confidence in Rizkia Tour & Travel. to Rizkia Tour & Travel so that they can continue to maintain and improve halal standardization and certification so that consumer confidence can be maintained properly.Keyword: certification, standardization, halal tourism, halal travel

Has the Lack of a Unified Halal Standard Led to a Rise in Organised Crime in the Halal Certification Sector?

In recent years, halal certification has become an area of significant interest due to the high level of Muslim awareness about halal products, with the development of halal hubs and investments in Muslim countries. Unfortunately, the halal market is negatively affected by various factors, like the multiplicity of halal standards, disagreements between halal certification bodies and halal accreditation bodies, an increase in halal food crime in some countries, weakness of the authorities in ensuring the integrity of halal certification, and involvement with politics and religion, which have caused some anxiety among Muslim consumers. Therefore, the aim of this work is to inform lawmakers and animal welfare organisations in the EU regarding halal food. It shows data from literature regarding animal welfare in the EU and Islam, provides a critical consideration on the aim of a religious diet and its correlation with public health and food safety, and describes the state of the art of halal accreditation bodies (HAB) and halal certification bodies (HCB), in addition to providing information about gaps in the halal market, and a description of the unethical behaviour of some HCBs. The integrity of these bodies is necessary to make halal standards more comprehensive and efficient, and this can be achieved through the activation of a harmonised monitoring system for halal accreditation bodies in Muslim countries and national EU accreditation bodies.

Development of the ASEAN Qualification Recognition Framework (AQRF) on Halal Management Standardization as a Success Strategy for ASEAN Free Trade Area (AFTA)

This study aims to harmonization of halal in countries in ASEAN. This is done by stating several things, including: Analyzing halal practice standards in ASEAN countries, Aligning halal standards between ASEAN and developing AQRF on halal management. This study uses a qualitative method. The philosophical world view in this study is more attached to a pragmatic world view, this world view is based on applications and solutions to existing problems (Patton in Cresswell, 1990). From the point of view of research design, the researcher uses a case study design, the researcher develops an in-depth analysis of a case, program, event, activity, or process in one or more individuals. In the case study design approach, the researcher limits time and activities. Information collection is carried out by various data collection procedures. Data collection techniques used in this study are; 1. Interviews, 2. Content-relevant analysis of documents, 3. Round table. Based on the results that have been obtained that Indonesia has the ability to carry out production procedures that are guaranteed halal from each process. However, a thorough halal audit needs to be carried out consistently. This is supported by research conducted by Hudaefi & Jaswir (2019) that Indonesia with the largest Muslim population in Indonesia has become a leader in the world halal industry (Detik Finance, 2011; Republika, 2010; Safari, 2018; Satria, 2012).

Saiz Organisasi Berperanan Sebagai Moderator Antara Amalan Piawaian Halal Dan Prestasi Organisasi (Size Of Organisation as A Moderating Factor in The Practice of Halal Standard and Performances)

This study aimed to examine whether organizational size plays a role as a moderator of the relationship between halal standards practices and organizational performance. The study was also conducted to look at organizational performance differences for multinationals and medium-sized enterprises among halal food entrepreneurs in Malaysia. A total of 241 organizations through the Internal Halal Committee for the multinational (n = 69) and medium-sized enterprises (n = 172) in Malaysia were involved as respondents in the cross-sectional survey method using selected survey tools. Reliability and validity of the questionnaire were performed and cronbach's alpha values were within the generally accepted range (0.87 to 0.94). The data were analyzed using IBM Statistical Package For Social Science (SPSS) software version 21.0 The study findings show that i) organizational size acts as a moderator between the relationship between halal standard practices for halal operations and organizational performance; ii) significant differences in organizational performance for multinationals and medium-sized enterprises. Studies have found that organizational performance is influenced by a chain that interacts with each other starting from input, which then translates into process and ultimately results that are also supported by internal control of the organization. Indeed, the aspect of the practice of halal standards should be given attention by all parties in making Malaysia a halal hub that remains international. At the same time, further studies on halal food should also take into account the scope, methodology and respondents of the research involved in developing knowledge in this area.

IMPACT OF HALAL STANDARDS ON LOGISTIC EMPLOYEE PERFORMANCE

Halal market size was predicted to grow to 3.2 Trillion dollars in 2024. Many countries, including Indonesia, have a strategic plan for this huge market opportunity. The Indonesian government asked organisations that produce Halal products to adopt Halal Standards is compulsory. Still, there are many internal factors that organisations need to consider to begin the implementation. One of these factors is related to the diverse workplace and the performance of an employee. This research aims to understand and analyse the effect of Halal Standards and performance management on employee performance with work motivation as an intervening variable and Islamic work ethic as moderator. The data collection was captured by distributing a questionnaire to Third Party Logistic Halal certified floor staff employees in two centres of Halal Supply Chain in Indonesia located in West and East Java. These Halal centres are diverse religious workplaces. The sample determination is done through Random Sampling, and the analysis technique uses Partial Least Square (PLS). The results showed that Halal Standards, work motivation and performance management have a significant impact on Employees Performance. Work motivation mediated Halal Standards and performance management on employee performance, but Islamic work ethic is not a moderator between work motivation and employee performance. The results are also interesting because, even though Halal Standards are Islamic rule, there is no significant issue to adopt it on 3PL with a diverse religious workplace.

Halal Tourism - The Type of Tourism Required in Azerbaijan

Purpose - This number of tourists in Azerbaijan has been growing in recent years due to the increase in tourism revenues, visa convenience, fight against terrorism, and political stability. To further increase this growth, turning to Halal tourism may be the solution. One of the aims of this study is to raise awareness among the Azerbaijani tourism stakeholders about the basic needs of the growing Halal tourism market in the world and at the same time to share information about the sector. Azerbaijan is one of the most important actors in the Halal tourism market with its historical heritage and developing tourist infrastructure. This study includes examining the current potential of halal concept hotel establishments in Azerbaijan.
 Design/methodology/approach - Descriptive statistics method was used in the study. For this purpose, the conceptual framework of Halal tourism has been identified by conducting a detailed literature review on the subject, and the in-depth literature studies have been reinforced with statistical data.
 Findings - In this study, statistics of the number of Muslim and non-Muslim tourists entering the country between the years 2015-2020 are presented, and the GDP of Arab countries and tourism expenditures are shown.
 Originality/value - As a result of the research, the most important points that halal concept hotels should pay attention are determined to be providing guests with adequate worship facilities, ensuring halal standards in food and beverage services and designing hotel activities in accordance with Islamic principles.

Ensuring the halal integrity of the food supply chain through halal suppliers: a bibliometric review

PurposeThis paper aims to provide a brief bibliometric review of previous literature reviews in understanding halal suppliers in the food supply chain to achieve halal standards from upstream to downstream.Design/methodology/approachThe method used was a structured literature review sample of during 2008–2020 totalling 142 articles. The authors use the R-package bibliometric and VOSviewer to find out information about journals, articles, authors, citations, keywords and word hierarchy maps.FindingsThe analysis reveals five research clusters: halal supply chain, food supply chain, supply chain integration, halal lifestyle, halal logistics.Research limitations/implicationsThis study focuses on articles that discuss halal suppliers in the food supply chain.Originality/valueBibliometric reviews related to suppliers in the halal food supply chain in this study will help explore halal suppliers and be useful for researchers and practitioners in their fields as well as assist supplier management in the halal food supply chain.

Traceability of Halal Control Point in Material, Production, and Serving to Support Halal Certification in Universitas Brawijaya Canteen

Halal food certification in the university canteen needs to prepare Halal Assurance System (HAS) implementation. Halal Control Point (HCP) traceability in the canteen is very complicated because it has several menus, processes, and materials. This study aims to trace the HCP on materials, processing and serving in Universitas Brawijaya (UB) Canteen, then provide improvement. This research used seven criteria of HAS-23102 for a restaurant to evaluate the menus, ingredients, production, and serving in UB Canteen. HCP traceability was done on 60 menus from 4 food tenants and one beverage tenant. The results showed that grouping the menus and ingredients facilitates HCP identification. The menu consists of six groups: soup, deep-fried, stir-fried, strong spices dish, medium soup, and beverages. The materials consist of fresh ingredients, dry ingredients, and liquids. The menus required 113 materials. There are 16 (14%) materials HCP, including chicken, beef, noodles, and soy sauce. HCP materials do not meet HAS criteria and be replaced with halal-certified material or halal production process (HPP) description from the producer that needs to be checked by a halal auditor. The HCP did not found in the process and serving because the canteen does not produce and service haram (unlawful) products. Still, there is contamination possibility of haram and najis (unclean in Islamic terms) materials. For prevention, the Standard Operational Procedure (SOP) of production, serving the tenant, employee, and visitor need to be applied. The alternatives are supplying chicken meat and beef from a halal-certified slaughterhouse, monitoring and controlling the tenants' kitchen periodically three months, applying the halal standard for storage in tenant's kitchen and canteen facilities, and food serving in canteen. The HCP traceability of the university canteen according to halal standards, including raw materials, additional materials, processes, and serving, including the equipment used.

Pengaruh Islamic Branding, Celebrity Endorser, dan Pengetahuan Produk terhadap Keputusan Pembelian Konsumen Kosmetik Wardah


 The increasingly fierce business competition causes producers to have a marketing strategy that can attract consumer buying interest. Cosmetic products are considered to have great potential, especially for halal cosmetic products. The concept of Islamic branding and the concept of marketing using celebrity endorsers is very attractive to consumers' buying interest. There is still a lack of consumer understanding about halal standards for a product, causing producers to have to provide clear information for the products to be sold. This study aims to determine the effect of Islamic branding, celebrity endorser and product knowledge on consumer purchasing decisions for Wardah cosmetics. The research method used is a quantitative method. The population in this study were students of the Faculty of Islamic Religion, Ibn Khaldun University, Bogor with a total sample of 88 respondents. The data analysis method used is SEM-PLS. The results showed that; 1) The Islamic branding variable has a positive but not significant effect on purchasing decisions, 2) The celebrity endorser variable and product knowledge have a positive and significant effect on purchasing decisions. Even though Wardah products already have a halal certificate and use muslimah advertising stars, they are still not enough to influence purchasing decisions. Wardah can improve marketing by adding more Islamic themes.