Pub Date : 2024-02-29DOI: 10.12962/j22759970.v4i1.1053
Basmah Nafisaha, Imelda Fajriati
This study aims to provide an empirical picture of halal awareness of chicken slaughterhouse business actors towards halal certification in Indonesia by understanding halal perceptions and the extent of halal risks, critical points, and critical processes in their chicken slaughterhouses. This study uses a descriptive qualitative approach with field research methods. The research informants were two chicken slaughterhouse business actors: Mr. Wafir from RPA Semerak and Mr. Isa from RPA Master Chick. Data were obtained through interviews and documentation, with qualitative analysis using deductive methods. Planning Behavior Theory (SDG) is used to understand business actors' perceptions of halal certification, focusing on actual behavior, intentions, attitudes, and knowledge. The results showed that RPA Semerak already has awareness of halal production but does not have awareness of the obligation of halal certification, which is caused by the lack of public and business actors' understanding of the critical point and urgency of halal certification. In addition, tipping point activity related to chicken slicing after slaughter has not yet been considered. As for the RPA Master Chick, despite having awareness about halal certification, it still lacks a thorough understanding of knowledge. The results of this research are expected to contribute to increasing the understanding and awareness of chicken slaughterhouse business actors towards halal certification, as well as assisting related parties in designing education and training programs that are in accordance with the needs of the industry.
{"title":"Awareness of Chicken Slaughterhouse Business Actors Towards Halal Products","authors":"Basmah Nafisaha, Imelda Fajriati","doi":"10.12962/j22759970.v4i1.1053","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.1053","url":null,"abstract":"This study aims to provide an empirical picture of halal awareness of chicken slaughterhouse business actors towards halal certification in Indonesia by understanding halal perceptions and the extent of halal risks, critical points, and critical processes in their chicken slaughterhouses. This study uses a descriptive qualitative approach with field research methods. The research informants were two chicken slaughterhouse business actors: Mr. Wafir from RPA Semerak and Mr. Isa from RPA Master Chick. Data were obtained through interviews and documentation, with qualitative analysis using deductive methods. Planning Behavior Theory (SDG) is used to understand business actors' perceptions of halal certification, focusing on actual behavior, intentions, attitudes, and knowledge. The results showed that RPA Semerak already has awareness of halal production but does not have awareness of the obligation of halal certification, which is caused by the lack of public and business actors' understanding of the critical point and urgency of halal certification. In addition, tipping point activity related to chicken slicing after slaughter has not yet been considered. As for the RPA Master Chick, despite having awareness about halal certification, it still lacks a thorough understanding of knowledge. The results of this research are expected to contribute to increasing the understanding and awareness of chicken slaughterhouse business actors towards halal certification, as well as assisting related parties in designing education and training programs that are in accordance with the needs of the industry.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"15 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140413398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vitamin C offers numerous benefits, including its role in the immune system. This factor necessitates the intake of exogenous vitamin C since the human body cannot synthesize it endogenously. Long-acting drugs are known for providing long-term therapeutic effects. The halal and haram aspects of Islam are of great importance due to the potential doubt or syubhat between the two. There are different methods for producing vitamin C, such as Reichstein's method or classical two-step fermentation. In general, vitamin C synthesis involves biotransformation by microorganisms. One approach to creating long-acting preparations is coating them with gelatin. A product's halal or haram status is determined by its raw materials, additives, and manufacturing process. Vitamin C production typically involves fermentation using microorganisms, so a halal growth medium must be considered. Long-acting vitamin C preparations that use gelatin should also be evaluated regarding their halal status. If the gelatin comes from halal animals, the law depends on the production process. However, if the gelatin comes from haram animals, the law is haram.
维生素 C 有许多益处，包括它在免疫系统中的作用。由于人体无法从内源性合成维生素 C，因此必须摄入外源性维生素 C。长效药物以提供长期治疗效果而著称。伊斯兰教的 "清真 "和 "禁忌 "是非常重要的，因为这两者之间存在着潜在的疑虑或 "syubhat"。生产维生素 C 有不同的方法，如赖希斯坦法或经典的两步发酵法。一般来说，维生素 C 的合成涉及微生物的生物转化。制造长效制剂的一种方法是用明胶包裹。产品的清真与否取决于其原材料、添加剂和生产工艺。维生素 C 的生产通常涉及使用微生物进行发酵，因此必须考虑使用清真生长培养基。使用明胶的长效维生素 C 制剂也应评估其清真状态。如果明胶来自清真动物，则法律取决于生产过程。但是，如果明胶来自清真动物，则法律规定为清真。
{"title":"Critical Points of Vitamin C Production and Long-Acting Pharmaceutical Preparations","authors":"Asyfa Fauzia Tiara Putri, Farika Dyani Laksmia, Anisa Rakhmania Salama","doi":"10.12962/j22759970.v4i1.1056","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.1056","url":null,"abstract":"Vitamin C offers numerous benefits, including its role in the immune system. This factor necessitates the intake of exogenous vitamin C since the human body cannot synthesize it endogenously. Long-acting drugs are known for providing long-term therapeutic effects. The halal and haram aspects of Islam are of great importance due to the potential doubt or syubhat between the two. There are different methods for producing vitamin C, such as Reichstein's method or classical two-step fermentation. In general, vitamin C synthesis involves biotransformation by microorganisms. One approach to creating long-acting preparations is coating them with gelatin. A product's halal or haram status is determined by its raw materials, additives, and manufacturing process. Vitamin C production typically involves fermentation using microorganisms, so a halal growth medium must be considered. Long-acting vitamin C preparations that use gelatin should also be evaluated regarding their halal status. If the gelatin comes from halal animals, the law depends on the production process. However, if the gelatin comes from haram animals, the law is haram.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"23 45","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140408879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-29DOI: 10.12962/j22759970.v4i1.1027
Lidia Yustianingsih, Ali Mufid, M. Maifiah, Setiyo Gunawan
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.
{"title":"Comparison Study of Halal Management System in Indonesia and Malaysia","authors":"Lidia Yustianingsih, Ali Mufid, M. Maifiah, Setiyo Gunawan","doi":"10.12962/j22759970.v4i1.1027","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.1027","url":null,"abstract":"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.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"175 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140416032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-29DOI: 10.12962/j22759970.v4i1.750
Khadiguia Ontok Balah, Salik D. Makakena
The study focused on the perspectives on Halal food products of the three predominantly Islamized groups residing in the Cotabato Province, Philippines: Maguindanaon, Tausug, and Maranao. Three hundred heads of households served as the sample of the study. Data was gathered using a self-made survey questionnaire duly validated by Muslim scholars. The research revealed the participants’ strong preference for Halal-Certified products, ensuring adherence to Shari'ah Law. However, the participants’ concerns emerged regarding the lack of standardization and clear responsibility for Halal integrity. Transparency and traceability were identified as essential in the Halal food market, with the participants seeking accurate information and comprehensive traceability systems to prevent cross-contamination. Participants recommend strategic investments in Halal infrastructure, including storage and transportation processes that are crucial in Muslim-dominated regions like the Cotabato Province in the Philippines.
{"title":"Perspectives and implications of halal food consumption among major Islamized groups in the Philippines: strengthening consumer confidence, standardization, and traceability","authors":"Khadiguia Ontok Balah, Salik D. Makakena","doi":"10.12962/j22759970.v4i1.750","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.750","url":null,"abstract":"The study focused on the perspectives on Halal food products of the three predominantly Islamized groups residing in the Cotabato Province, Philippines: Maguindanaon, Tausug, and Maranao. Three hundred heads of households served as the sample of the study. Data was gathered using a self-made survey questionnaire duly validated by Muslim scholars. The research revealed the participants’ strong preference for Halal-Certified products, ensuring adherence to Shari'ah Law. However, the participants’ concerns emerged regarding the lack of standardization and clear responsibility for Halal integrity. Transparency and traceability were identified as essential in the Halal food market, with the participants seeking accurate information and comprehensive traceability systems to prevent cross-contamination. Participants recommend strategic investments in Halal infrastructure, including storage and transportation processes that are crucial in Muslim-dominated regions like the Cotabato Province in the Philippines.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"31 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140411731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-29DOI: 10.12962/j22759970.v4i1.589
Z. Pane, Yohana Yohana
Indonesia has a majority Muslim population, so consumers have the right to know the halalness of the products/services they consume. In addition, halal information can be of value to customers because it is a differentiator from similar products/services offered by other producers. This study aims to propose halal information as a novelty in Customer Value Disclosure (CVD). This novelty is important to reduce information asymmetry, provide value added and competitive advantage for companies, especially when operating in areas with a majority Muslim population. In addition, this novelty can be studied in further studies associated with other variables such as stock price, firm value, future profitability, cost of equity, personnel readiness and others. Through a literature review with reference to two studies that specifically discuss Customer Value Disclosure (CVD) and the annual reports of several companies, it is concluded that halal information can be added to the disclosure because the company has provided this information in the annual report. The information is in the form of the company's commitment and achievements towards halal products/services and halal certification obtained.
{"title":"Halal Information in Customer Value Disclosure","authors":"Z. Pane, Yohana Yohana","doi":"10.12962/j22759970.v4i1.589","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.589","url":null,"abstract":"Indonesia has a majority Muslim population, so consumers have the right to know the halalness of the products/services they consume. In addition, halal information can be of value to customers because it is a differentiator from similar products/services offered by other producers. This study aims to propose halal information as a novelty in Customer Value Disclosure (CVD). This novelty is important to reduce information asymmetry, provide value added and competitive advantage for companies, especially when operating in areas with a majority Muslim population. In addition, this novelty can be studied in further studies associated with other variables such as stock price, firm value, future profitability, cost of equity, personnel readiness and others. Through a literature review with reference to two studies that specifically discuss Customer Value Disclosure (CVD) and the annual reports of several companies, it is concluded that halal information can be added to the disclosure because the company has provided this information in the annual report. The information is in the form of the company's commitment and achievements towards halal products/services and halal certification obtained.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"5 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140410663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-29DOI: 10.12962/j22759970.v4i1.980
O. Rachmaniah, S. Juliastuti, Mita Mellenia Wisnu, Dian Asrini Samparia, N. Hendrianie, R. Darmawan, Wahyu Meka, Fahmi Fahmi
A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
明胶等增稠剂对于增加粘度和形成凝胶体系至关重要。如今，明胶是食品、药品和化妆品中最常用的增稠剂之一。导致清真问题的动物皮仍然是明胶的常见来源。粗魔芋粉（CKF）取自茯苓块茎，具有高纯度的葡甘露聚糖（GM），是动物皮的潜在替代品。此外，KGM 的使用还有助于将农产品加工成成品出口的国家计划。本研究应用了五种不同的 CKF 变体作为蛋奶糕（PC）增稠剂：这些变体包括：从茯苓（Amorphophallus oncophyllus sp.）新鲜鳞茎中提取的 CKF（CH-UP）、从茯苓碎片中提取的 CKF（CH-CP）、原生 CKF、CKF 的实验室纯化产品（转基因含量大于 90%-w）（DM-CKF-M3X-50 和 DM-CKF-M3X-96），以及茯苓粉的商业产品（K-TPO 和 K-TPM）。从外观上看，只有 CKF、DM-CKF-MX-50 和 DM-CKF-M3X-96 成功地增稠了 PC。此外，还对 CKF、DM-CKF-MX-50 和 DM-CKF-M3X-96 进行了感官分析。根据感官分析，与商品 PC 相比，含有 CKF、DM-CKF-MX-50 和 DM-CKF-M3X-96 的 PC 更受受访者青睐。总的来说，在 PC 上添加 CKF 改善了 PC 的感官特性和口味。
{"title":"Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta","authors":"O. Rachmaniah, S. Juliastuti, Mita Mellenia Wisnu, Dian Asrini Samparia, N. Hendrianie, R. Darmawan, Wahyu Meka, Fahmi Fahmi","doi":"10.12962/j22759970.v4i1.980","DOIUrl":"https://doi.org/10.12962/j22759970.v4i1.980","url":null,"abstract":"A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.","PeriodicalId":487739,"journal":{"name":"Halal Research Journal","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140414804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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