Halal Standards Research Articles

Pakistan Halal Standards for Food: An Analysis of Juristic Opinions on Sea Creatures

The question of Halal and Haram has been very important and of major concern in all religions. Islam has emphasized on it and has laid down the stress on adopting Halal and prohibiting from Haram. In the contemporary age which is of standardization and processing, the standardization of foods on the basis of Halal and haram is also adopted by Muslim and non-Muslim countries. In Pakistan Halal certification for food is also working and Malaysian Halal authorities has a key role in establishing the HALAL authority. Before the establishment of Pakistan Halal authority, Malaysian authorities has also issued HALAL certificates to many food companies of the Pakistan as Engro, Rafhan and Shan Foods on the basis of MS 1500 (Malaysian Halal standard for Food). In Pakistan the working on Halal standards started somewhat late in 2016 by the name of Pakistan Standard and Quality Control Authority with the help of JAKIM (Halal Standard institution of Malaysia). Pakistan Halal authority issues Halal certificate with to food companies and food items by the title of PS 3733. This authority has defined hierarchy of official’s food scientists, Muslim Jurists and others to issue HALAL certificates without any hurdle and transparently. This article provides an insight into the background of establishment of HALAL authority in Pakistan, procedure of providing HALAL certification and others.

Blockchain for Resilient Halal Food Certification during Post-COVID Era

This study examines the overwhelming effects of the COVID-19 pandemic on the global food industry with a specific focus on the challenges faced by the Muslim community in validating and certifying Halal food. The unprecedented disruptions caused by the pandemic, including border closures and lockdown measures, underscored the urgent need for a sustainable ecosystem to ensure food security and maintain the integrity of Halal standards. This study explores the potential of blockchain technology as a robust and transparent solution for enhancing Halal food validation, certification, and auditing. Moreover, this research examines how blockchain is applied in the Halal sector using eHalal.io as a case study and netnography to understand online communities’ behaviour regarding Halal products. By facilitating secure transactions and instilling trust in the supply chain. Blockchain emerges as a transformative tool that can empower Halal authorities to adapt to the evolving demands of Muslim consumers, especially in the rapidly expanding online realm during crisis and post-pandemic era. Through an in-depth analysis of the benefits and implications of blockchain adoption, this study contributes to the discourse of leveraging technology to navigate the challenges Muslim communities face and establish resilient Halal food certification practices in the wake of and after the COVID-19 pandemic. These findings highlight the potential of blockchain as a catalyst for innovation, efficiency, and sustainability in the Halal food industry, paving the way for a more resilient and inclusive future.

An Analytical Study of Pakistani Law Regarding Assurance of Halal Production and Consumption

The term Halaal is booming day by day. The entire world is in competition to boost it in order to add in the economy of their countries. Pakistan is an Islamic country and has designed its constitution in the light of Shariah. Halaal laws were first adopted by Thailand a non-Islamic country and Malaysia. After the formation of PSQCA in 1996 Shariah Standards for slaughtering were drafted by government. Then they were reviewed in 2010. Since then more than ten halal standards are approved by NSC PSQCA. In 2015 a bill by the name “Pakistan Halaal Authority PHA 2015” was approved by National Assembly and Senate, and now it has started working for the last some years. In this paper first we will review local laws regarding food before introduction of the term Halaal in Pakistan and then will have a detail glance on Pakistani laws regarding Halaal food from 1996 till date. We will discuss the status of Halaal standards finalized by Halaal food technical and National committees PSQCA, the status of various government bodies working for Halaal, acts and laws approved by Government in the field of Halaal and then will give some recommendations to the government in the light of research.

Pasar Modal Syariah sebagai Pilar Pendukung Pertumbuhan Industri Halal: Sebuah Tinjauan Komprehensif

The Sharia Capital Market and Halal Industry play an integral role in establishing a financial ecosystem that adheres to Islamic financial principles and supports the growth of industrial sectors that meet halal standards. This research aims to provide a comprehensive review regarding the contribution of the Sharia Capital Market as the main pillar supporting the growth of the halal industry. Through a literature review and document analysis approach, this research identifies that the Sharia Capital Market not only acts as an alternative source of financing, but also shapes the financial environment in accordance with Islamic principles. Islamic investment instruments, such as sukuk and Islamic shares, play a key role in providing ethical financing alternatives. Regulatory factors, investor participation, and the level of public trust are identified as crucial elements that influence the integration of the Sharia Capital Market with the halal industry. These findings provide a basis for stakeholders to develop a financial ecosystem that supports economic growth in accordance with the principles of Islamic finance and sustainability.

Halal Product Guarantee Law on Grab Food application services in Providing Protection to Consumers

Objectives: The primary goal of this research is to scrutinize the efficacy of consumer protection mechanisms in ensuring the safety of halal products within digital platforms, specifically within the context of the Grab Food application service.
 
 Methods: To achieve the research objectives, a normative juridical research approach is employed. This method involves a comprehensive literature review of relevant laws and regulations, focusing on Halal Product Guarantees as outlined in Law Number 33 of 2014. Additionally, connections are explored with Law Number 8 of 1999 concerning Consumer Protection to provide a holistic legal perspective.
 
 Results: The research underscores the pivotal role played by Law Number 33 of 2014 in overseeing the adherence of business entities, including services like Grab Food, to the established halal product standards. Despite the dual nature of this law, necessitating sanctions and law enforcement, the study brings to light obstacles associated with the absence of a feature within the Grab Food application. This feature would enable merchant partners to affix halal labels to their products. The findings indicate that a deficiency in such features poses challenges to maintaining transparency in product information, potentially causing financial losses for business entities.
 
 Conclusion: In conclusion, the study highlights the necessity of enhancing features within digital applications, like Grab Food, to facilitate merchant partners in fulfilling their halal certification obligations. By addressing this gap, the business integrity can be upheld, ensuring compliance with halal standards, and meeting the expectations of consumers who prioritize halal considerations in their food choices. The research advocates for the development of additional application features as a crucial step in bolstering consumer confidence and streamlining compliance for businesses operating in the digital food and beverage sector.

Authentication propriety standard halal gelatine catfish skin from periodization quarantine (istihalah) in cultivation with feed containing pig contaminants

The limitations of fish meal as a feed ingredient were addressed by utilizing food waste, specifically pig innards. Concurrently, the rising demand for halal gelatin in the market generated a substantial need for fish skin by-products. This study aimed to determine the authentication propriety of halal standards for gelatin derived from catfish skin that had been fed with fish meal containing pig components over three different quarantine periods (istihalah): 0, 3, and 6 days after harvesting. The verification of the halal standard was conducted through the specific DNA analysis of pig components. This testing was performed at each stage, including the feed containing pig, the fish skin, and the catfish gelatin. The gelatin in the catfish skin was predominantly composed of the amino acids glycine and proline. The fish enlargement stage resulted in a skin yield of 5.36 ± 0.75%. The yields of gelatin were 8.67%, 9.94%, and 9.19%, with gel strengths of 133.4 ± 1.2 bloom, 129.9 ± 1.4 bloom, and 121.9 ± 2.8 bloom for the 0, 3, and 6 days of istihalah, respectively. Gelatin characterization using FTIR indicated the presence of functional groups such as amide A, amide I, amide II, and amide III. Real-time PCR detected the presence of pig DNA in the feed; however, it was not detected in the skin and gelatin of the catfish. Ultimately, a quarantine period of 0 days for catfish fed with pig-containing feed was sufficient to cleanse the catfish skin of pig contaminants, with no indication of pig DNA being found.

The Urgency of Global Halal Standards on Products in Supporting International Trade

This study aims to determine the urgency of global halal standards in product certification in various countries' regulations using normative juridical research methods and statutory, comparative, and conceptual approaches. The results found that halal certification bodies in several countries still have differences in halal standards due to differences in halal regulations or policies, schools of thought and culture, and differences in considering maslahah (public interest). Therefore, The Standards and Metrology Institute For The Islamic Countries (SMIIC) must harmonize the global halal standards to protect Muslim consumers globally and reduce international trade disputes regarding the export and import of halal products.

Implementation of Halal Certification in Business Ethics for the Development of Rambak Center MSMEs in Tulungagung Regency

This research aims to describe the implementation of halal certification in business ethics for the development of rambak center MSMEs in Sembung Village, Tulungagung Regency. This research is a type of qualitative descriptive research and uses purposive sampling techniques. From the research results, the implementation of halal certification in MSMEs at Rambak cracker centers is quite good. Having a halal certificate on a product shows the business actor's seriousness in complying with halal standards. The research results can detail the extent to which halal certification and support from the Department of Cooperatives and MSMEs can motivate MSMEs to develop their businesses. This research provides a comprehensive and informative picture of the relationship between the implementation of halal certification, business ethics, and the development of rambak center MSMEs in Sembung Village, Tulungagung Regency.

Halal Alternative Sources of Gelatin: A Review

This article explores the growing interest in halal alternative sources of gelatin, driven by the need to provide suitable options for individuals adhering to Islamic laws. The overall methodology of this review involves a systematic examination using search engines from online databases, encompassing journals published from 2006 to 2023. The rationale for seeking alternatives beyond porcine gelatin is examined, considering religious and ethical considerations. Promising halal alternative sources are discussed, including animal-based gelatin, plant-based alternatives gelatin, aquatic animal-derived gelatin, microbial and fungal sources, as well as synthetic and recombinant gelatin. Each alternative is evaluated for its potential to meet halal requirements and applicability in various industries. The article also delves into the obstacles faced by the industry in adopting alternative gelatin sources, focusing on technological challenges and consumer acceptance. Technological challenges encompass replicating the functional properties of traditional gelatin, ensuring stability and shelf life, and addressing compatibility issues in diverse applications. Consumer acceptance and awareness pose challenges related to taste and texture perception, cultural and dietary preferences, and effective labelling and communication. Despite these challenges, the shift towards halal alternative sources of gelatin presents an opportunity for innovation in the food and pharmaceutical industries. It requires collaborative efforts between researchers, industry professionals, and regulatory bodies to overcome obstacles, ensure compliance with halal standards, and provide diverse consumer options following Islamic principles.

Global Trends in Halal Food Standards: A Review.

The demand for ethical foods is rising, with halal foods playing a significant role in this trend. However, halal standards vary globally, which can have substantial implications. Multiple Halal Certification Bodies (HCBs) can approve food products but they often prioritize national regulations over international alignment. To explore the similarities and differences in halal standards, we conducted a critical analysis of various standards, including Pakistan's halal standards, the Standards and Metrology Institute for Islamic Countries, Majlis Ugama Islam Singapore, Majelis Ulama Indonesia, GCC Standardization Organization, Jabatan Kemajuan Islam Malaysia, ASEAN General Guideline, and the halal standards of Thailand, Iran, and Brunei, through a literature survey. While some commonalities exist, differences stemming from various Islamic schools of thought pose challenges for regulators, consumers, and food producers. Controversial issues include stunning, slaughtering, aquatic animals, insects, and labeling requirements. For example, all standards except the GSO allow non-Muslim slaughterers, and stunning is permitted in all standards except those of Pakistan. These disparities underscore the need for standardization and harmonization in the halal food industry to meet the growing demand for ethical foods.

Development of Warehouse Management System Using IoT for Halal Supply Chain

This research aims to develop a Warehouse Management System (WMS) using Internet of Things (IoT) technology to support the implementation of the Halal Supply Chain. Given the importance of monitoring and guaranteeing halal products in the supply chain, IoT in warehouse management systems can provide greater transparency, efficiency, and accuracy. This study introduces an IoT-based WMS model that enables real-time tracking from goods receipt to delivery and automates processes such as selecting storage locations and picking up goods. In addition, this system is also designed to ensure compliance with halal standards by tracking the source of raw materials and monitoring their storage conditions. System testing showed significant improvements in warehouse operational efficiency and the ability to guarantee the integrity of halal products. These results indicate that adopting an IoT-based WMS can be essential to realizing an influential and trustworthy Halal Supply Chain.

Role of Industry Players in Brunei's Halal Industry Development

The global halal market is a substantial and expanding consumer market, both domestically and internationally. With the projected increase in the world’s Muslim population by 35% by 2030, reaching 2.2 billion, the demand for halal products is expected to soar, potentially reaching USD 6.0 trillion by 2024. Brunei holds great potential to become a prominent halal hub worldwide and offer its high-quality local halal brand to the global market, contingent on the government’s concerted efforts to foster the growth of the halal industry in the country. To understand the role of industrial players in Brunei, this study aims to assess their impact, particularly considering the challenges they face in influencing the government’s direction in the country. Through an online survey, 150 respondents, who specialized in Bachelor of Halal Science, provided additional insights on the significance of industry players in shaping the development of Brunei’s halal industry. The majority of respondents believe that industry players play a significant role alongside policymakers and the Brunei government in reinforcing and continuously enhancing the nation’s halal standards, laws, and regulations.
 Keywords: Brunei, government, halal industry, industry development, industry players

The effect of consumers’ halal awareness toward purchasing imported food products

Consumers' halal awareness refers to the level of knowledge and understanding that consumers have about halal products and services. The term "Halal" pertains to goods and services that are deemed permissible and in accordance with Islamic principles and laws. The objective of this study is to examine the level of halal awareness among Muslims, with a particular focus on its significance for Muslim consumers in their decision-making process when purchasing imported food products. Moreover, the present study endeavors to examine the sentiments and actual purchasing behavior of Muslim food consumers who have previously engaged in the acquisition of imported food products. A survey of 300 Muslim consumers was conducted in accordance with the objective of the study, which was to examine the Muslim consumers' halal awareness and purchase intent regarding imported food products. The examination of research data, regarding normality, reliability, factor analysis, and multiple regression, is conducted utilizing the SPSS program. Based on the findings of the analysis, it can be inferred that there exists a significant correlation between consumers' awareness of halal requirements and their inclination to purchase imported food that adheres to halal standards in Malaysia.

Application of the Halal Guarantee System to Broilers in Traditional Markets: Worker’s Knowledge of Halal Guarantee

The Indonesian government's efforts to support food and beverage products that must be halal-certified by 2024 are by implementing a halal product guarantee system in the industry. One of the industries that must implement halal guarantees is poultry slaughterhouses. One of the criteria for a halal assurance system in a poultry slaughterhouse is the role of human resources. This study aims to analyze the knowledge of human resources in Poultry Slaughterhouses. Application of knowledge about commitment and responsibility consists of halal criteria, human resource development, top management responsibilities, and training of halal staff. The object of research is poultry slaughterhouses that have implemented SNI halal standards and have not implemented SNI halal standards. The study used 52 samples using 2 technic, field studies consisting of observation, interview, questionnaire, documentation, and literature study techniques. Assessment of respondents' knowledge using the order of assessment (Likert scale). The knowledge of workers in an SNI halal standards poultry slaughterhouse regarding commitment and responsibility was in the very high category. However, poultry slaughterhouses do non-SNI halal standards have a very low category. Keywords: poultry slaughterhouses, knowledge, halal

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
 

Age, sex, and chilling effects on goat meat

Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.

Industri Farmasi dalam Kajian Produk Halal: Pendekatan Systematic Literature Review

The halal industry is not only focused on the halal food sector, but has also developed into other sectors, including the pharmaceutical industry. This is supported by an increasing in the market share of halal medicines and the high interest of the Muslim community in using halal medicines. However, this increase in public interest and demand is not comparable to the availability of halal pharmaceuticals in Indonesia. This article will analyze how halal standardization is applied to products in the pharmaceutical industry. This study was designed using the Systematic Literature Review (SLR) method for browsing previous research that published within the 2013-2023 timeframe. The results showed that a product can be considered halal if it can be proven to be free from the critical point of drug halalness and meets the requirements in the halal assurance system (HAS) 23000. Among the obstacles in its implementation are a lot of use of imported raw materials that are not guaranteed to be halal, the complexity of the halal certification process in the pharmaceutical industry and the human resource factor.

Perceived challenges in implementing halal standards by halal certifying bodies in the United States.

Islamic dietary laws inform halal standards, defining which foods are halal (lawful and permissible). Many halal foods are produced in non-Muslim majority countries increasing the likelihood they might be haram (prohibited). Halal certification is one way to operationalize halal standards, hence protecting Muslim consumers. At present there is no unified halal standard guiding halal certification. The aim of this study was to determine the perceived challenges in implementing halal standards in the United States. Semi-structured in-depth interviews were done with a representative from 6 of the 11 halal certifying bodies (HCBs) in the United States. All reported their role was to verify food safety records for compliance with government regulations but not to monitor food safety practices. Two main issues-forged halal certificates and expired halal logos were identified as significant issues. Three HCBs stated there is no problem with having multiple halal standards, but all believed it is necessary to have one universal halal standard with minimum standards followed by everyone. The findings of this study can be beneficial to the U.S. halal industry as it highlights the challenges and issues they face.

Perkembangan Logistik Halal

Halal products' integrity is upheld when halal practices are consistently implemented throughout the storage process within uncontaminated warehouses, utilizing hygienic transportation methods for transferring goods from warehouses to stockpiles, and ensuring that packaging and marketing prevent exposure to impurities. The entire supply chain involved must adhere to halal standards, and LPPOM MUI facilitates this by issuing halal certifications that encompass logistics, guaranteeing halal practices. Among the tools available, logistics companies can adopt the SJH framework. This paper aims to elucidate the imperative for halal logistics, establishing an assurance that the halal status is unwaveringly preserved across all logistical operations and their associated supply chains, mitigating the risk of transgression into non-halal domains. Employing qualitative research methods, this study unveils that beyond products exclusively meant for Muslim consumption under Sharia, logistics itself demands meticulous attention. Thus, logistics operations aligned with Sharia principles emerge as a requisite. Adherence to these principles within logistics will safeguard the sanctity of halal products, ensuring their purity throughout the journey—from raw materials and packaging to storage and transportation—preventing any amalgamation with non-halal entities.

Strategy mapping for reopening school canteen in new normal era by safety and halal standard

Strategy mapping for reopening school canteen in new normal era by safety and halal standard