scholarly journals Halalan Toyyiban: Theory and Implementation of Food Products Consumers

2021 ◽  
Vol 4 (1) ◽  
pp. 179-189
Author(s):  
Novi Yanti Sandra Dewi ◽  
Ahadiah Agustina
Keyword(s):  
Qualitative Method ◽  
Food Product ◽  
Food Products ◽  
Adequate Nutrition ◽  
Spiritual Awareness ◽  
Good Taste ◽  
Halal Food

For a Muslim consuming food is not only good taste, but also must meet the criteria of halalan thayyiban. Halal food is not necessarily thayyiban, because halal food at the time of processing may be given additional ingredients that are not halal. Consumers of food products should have spiritual awarenes (spiritual awareness) related to food products that they consume, especially Muslim consumers. Consuming halal food thayyiban is an order from Allah SWT, where this halal food product thayyiban has several characteristics that the food is classified as halal food, contains adequate nutrition and balanced, proportional, and safe. The purpose of this study is to examine more deeply about the theory of halalan thayyiban and the implementation of consumers of food products against the theory of halalan thayyiban, with the method used is qualitative method.

scholarly journals Factors Influencing Information Seeking Behaviour for Halal Food Products Among Malaysian Muslim Consumers: A Conceptual Framework

2019 ◽  
Author(s):  
Firas S. Omari ◽  
Norhidayah Azman ◽  
Roesnita Ismail
Keyword(s):  
Conceptual Framework ◽  
Information Seeking ◽  
Global Economy ◽  
Food Product ◽  
Food Products ◽  
Information Seeking Behavior ◽  
Sources Of Information ◽  
Seeking Behavior ◽  
Halal Food ◽  
Potential Factors

In the new global economy, information seeking behavior of halal food products has become a central issue for Muslims. Muslims in Malaysia form two-third of the entire population who makes the significance of consuming halal food products. This paper presents a conceptual framework on the information seeking behavior of Malaysian Muslim consumers while searching for halal food products. This conceptual framework presents the potential factors that might influence the information seeking behavior for halal food products among Malaysian Muslim consumers. This paper assumes that there is a relationship among human information attributes, namely: attitude, habit and awareness of individual and sources of information as factors that may lead to an effective information searching process. This study provides insights into how Malaysian Muslim consumers seek information for a halal food product that offers an effective searching process.

scholarly journals TINJAUAN YURIDIS DALAM BUKTI HUKUM KONSUMEN DALAM MAKANAN HALAL

2020 ◽  
Vol 12 (1) ◽  
pp. 26
Author(s):  
Jacobus Jopie Gilalo ◽  
Adi Sulistiyono ◽  
Burhanudin Harahap
Keyword(s):  
Consumer Protection ◽  
Legal Protection ◽  
Food Product ◽  
Food Products ◽  
Consumer Protection Act ◽  
Sense Of Security ◽  
Information Safety ◽  
Halal Food ◽  
Review Study ◽  
Muslim Communities

Indonesia is a country with the majority Muslims in the world. As Muslims, it is obligatory to comply with religious prohibitions that must be obeyed, namely by not consuming food that are made from / have non-halal contents. Several laws, namely: Consumer Protection Act, Health Act, Food Act and Halal Product Guarantee Act are a form of legal protection for halal food products that can provide guarantees for consumption by Indonesian Muslim communities. This paper is a descriptive qualitative one that seeks to provide an overview of the problem of regulating halal food products in relation to consumer protection and legal protection of consumers in consuming halal food products. The results of this review study that the regulation of halal food products for companies or businesses that will trade their products in Indonesia based on the Halal Product Guarantee Act if related to consumer protection has provided legal certainty for the consumer community (Muslims) to consume halal food, namely by there are Halal Certification marks and Halal Labels. Likewise, several laws and regulations relating to halal food products that have been enacted provide legal protection for consumers in consuming food and beverages. Consumers must get information, safety and a sense of security for a food product that will be consumed according to their choices.

scholarly journals Perlindungan Konsumen Atas Produk Pangan Berlabel Halal: Tinjauan Yuridis

2015 ◽  
Vol 1 (01) ◽  
pp. 61-76
Author(s):  
Aksamawanti Aksamawanti
Keyword(s):  
Consumer Protection ◽  
Science And Technology ◽  
Research Result ◽  
Food Product ◽  
Food Products ◽  
The State ◽  
Global Issue ◽  
The World ◽  
Food And Beverage ◽  
Halal Food

Nowdays, muslim in the world are starting to realize the\at the development of science and technology has led to the problem of determination halal food and beverage products become simple. Demands clarity halal staus of a food product has become part of a global issue. It is not because of the Islmaic view of the halal statuse issue has broad implications covering various aspect of life. Thus, eating halal food products become sosial problems in the community as well as a responsibility of the state and the rights of citizens guaranteed by the Constitution of 1945 on the basis of the same idea, namely the insurance of halal products. The purpose of this stydy was to determine whether the regulations set by the goverment, al ready provide proctection to consumers to consume halal food products? In this study used normative juridical method with descriptive nature. Based on the research result and in the accordance with the issues that have been outlined, the regulations set bay goverment is still pasrtial, sectoral and overlap, so it didi not provide consumer protection on food labeled as halal.

Shaping the consumers’ attitudes towards Halal food products in Turkey

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mahmut Selami Akın ◽  
Abdullah Okumuş
Keyword(s):  
Perceived Risk ◽  
Structural Equation ◽  
Food Product ◽  
Food Products ◽  
Distribution Networks ◽  
Equation Modeling ◽  
Tripartite Model ◽  
Confirmatory Factor Analyses ◽  
Content Type ◽  
Halal Food

Purpose The study aims to examine the consumers’ attitudes toward halal food products based on tripartite model. Regarding this, the effect of halal food awareness, perceived risk and behavioral tendency on attitudes toward halal food products are investigated. Design/methodology/approach 343 valid questionnaires were obtained. Exploratory and confirmatory factor analyses were performed to ensure content validity, and structural equation modeling was progressed to test the relationships among variables through IBM SPSS Statistics 22.0 and AMOS 23.0 software. Findings Research validates the tripartite model of attitude and suggests attitude toward halal food is formed by predominantly behavioral tendency and partially psychological drivers, rather than cognitive elements. Research limitations/implications The characteristics of participants should be different and larger sample may provide some other results. The product or service context should be different, for example, halal cosmetic, halal hygienic, halal tourism. Practical implications Trigger messages may put forward in marketing communications activity for halal food products marketing and halal certificated food brands need to establish their distribution networks effectively to get closer with consumers. Originality/value Attitudes towards halal products represent the key driver of consumer behavior for the development of marketing strategies in certified halal firms addressing both domestic and foreign markets. It is the first study examining Turkish consumer attitudes toward halal food product using tripartite model in the field of halal consumption behavior. The paper offers a different methodological framework and it could be potentially of interest for scholars, marketers and policy makers.

scholarly journals A Proposed Conceptual Framework for Blockchain Technology in Halal Food Product Verification

2020 ◽  
Vol 3 ◽  
Author(s):  
Nuraslina Zainal Abidin ◽  
Firdaus Fanny Putera Perdana
Keyword(s):  
Food Chain ◽  
Food Industry ◽  
Food Product ◽  
Food Products ◽  
Blockchain Technology ◽  
Related Cost ◽  
Lack Of Control ◽  
Halal Food ◽  
The One ◽  
Product Verification

Despite rooted from Islamic needs, Halal certification also attracts both Muslims and non-Muslims. In fact, the non-Muslim players are the ones dominating the industry. It is widely known that Halal food chain is quite vulnerable due to complications in maintaining Halal integrity, the necessity to prevent doubtful materials, lack of control of food norms, and the importance to retain high quality. The presence of Halal certification is a form of consumer protection and therefore, the integrity of Halal certification must be carefully monitored. There are some Halal violation cases and this can potentially affect the reputation of the Halal food products. Therefore, it is important to develop a system that integrates a verifiable, open, and safe shared database that is not run by a centralized operator. Blockchain technology is the one that offers such. The study presents a framework for blockchain technology for Halal product verification for manufactured food products. The results are desired to help the food industry players in maintaining a system that can improve the transparency and the integrity of their Halal food chain. The system also intends to ensure the affordability and accessibility of Halal certification for as many industry players as possible as blockchain technology is believed to remove the complications in the certification process and reduce paperwork related cost.

scholarly journals Prosedur Pemberian Sertifikat Label Halal Terhadap Produk Makanan Di Restoran Hotel Syariah Untuk Mewujudkan Hak Kenyamanan Konsumen Muslim (Studi Di Kementerian Agama Provinsi Sumatera Utara)

2020 ◽  
Vol 19 (3) ◽  
pp. 397-416
Author(s):  
Mukidi Mukidi
Keyword(s):  
Food Product ◽  
Food Products ◽  
Consumer Society ◽  
Guarantee System ◽  
Halal Food ◽  
Product Protection ◽  
Materials Used

Businessmen have the duty of ensuring halal food products and giving the halal label on the basis of having obtained a halal certificate from the ministry of religion which was socialized to the consumer society in a way that it is conveyed through writings that are easy to read and not easily removed by a visitor at a particular place in the restaurant. It is according to Article 39 of Law Number 33 Year 2014 concerning the guarantee of halal products. The halal certificate is valid for four years since it was issued by the Halal Product Guarantee Agency (HPGA), and it must be extended. Halal certificates are mandatory, so the food products which do not have halal label certificate cannot longer circulate in Indonesia.The procedure for obtaining halal certification at the hotel restaurant which was issued by the Ministry of Religious Affairs (MORA). First, businessmen must fulfill the requirements which were checked by HPGA such as, the data  of businessmen, the name and type of business product, a list of products and materials used, the manner or the product processing as well as halal guarantee system. After fulfilling the requirements of HPGA in checking the dokumen, then determine the LPH that has been selected by the applicant, then the LPH conducts the examination and / or testing of the next step of the MUI product through the determination of the halal food product halal through a halal fatwa session. After the process is carried out through the prescribed stages, the HPGA issues a halal certificate.Keywords : Halal Label Certification, Halal Products, Halal Product Protection Guarantees

scholarly journals Public’s Perception of Halal Food Tourism at Speciality Restaurants in Bandung

2021 ◽  
Vol 5 (1) ◽  
pp. 57
Author(s):  
Vindy Melliany Puspa ◽  
Pandu Hyangsewu
Keyword(s):  
Qualitative Method ◽  
Food Products ◽  
Role Of Government ◽  
Tourist Attractions ◽  
Tourism Sector ◽  
Halal Food ◽  
Food Tourism ◽  
The Government

This study aims to reveal the public’s perception and the management’s perspective about halal food tourism at speciality restaurants in Bandung. The background of this study is there are still many producers of food products that are not necessarily halal and are not yet certified by halal authorities (MUI) but they have claimed to be halal with the perception of their producers. This research uses a qualitative method. The results showed that some respondents still did not understand very well that related to the concept of halal food. All respondents agreed that the government and Indonesian Ulema Council (MUI) have a right to issue halal certificates. As for the potential for halal food in Indonesia, it is not evenly distributed, because only a few regions or certain tourist attractions have started to optimize the program. The strategy of developing halal food tourism in Indonesia can certainly be managed by the tourism sector because it is very closely related. The conclusion from this research is that there must be a halal food tourism model so that it can be used as a platform. Therefore, the role of government and society is needed to develop the potential for halal food tourism. Keywords:  Halal Food Tourism, Public’s Perception, Speciality Restaurants

scholarly journals Issues in halal food product labelling: a conceptual paper

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 214-219
Author(s):  
S. Osman ◽  
S. Ab. Rahman ◽  
A. Jalil
Keyword(s):  
Food Product ◽  
Food Products ◽  
Research Area ◽  
Online News ◽  
Product Labelling ◽  
Journal Articles ◽  
Literature Reviews ◽  
Depth Study ◽  
Halal Food ◽  
Conceptual Paper

The paper was aimed to uncover the issues encountered on Halal Food Product labelling to prevent the misuse of Islamic attributes in food products labelling and to ensure the appropriate trademarks, terms, and label used on the packaging and marketing strategy. The method used for this conceptual paper was from literature reviews from journal articles, thesis, proceedings and conferences, books, and online news, which are related to the keywords and research area. Trademarks and labels are among the crucial elements in marketing, which enable the consumer to differentiate the quality, the ingredients and will affect the consumers’ buying choice. Recently there is a trend of using Islamic attributes in food product labelling as trademarks to attract Muslim consumers. The issues encountered on halal food product labelling are the use of Quranic verses on the drink, the term “Sunnah food”, using Islamic terms such as “Masjid”, “Mukmin”, and others in food products’ trademark and label. The consumers were deceived into thinking that these products have extra benefits as compared to others due to Islamic attributes they have. Thus, there is a need for an in-depth study on these issues since there is no clear and specific guideline on this matter.

scholarly journals Halal Perspective of Microbial Bioprocess Based-Food Products

REAKTOR ◽  
2017 ◽  
Vol 16 (3) ◽  
pp. 147 ◽  
Author(s):  
Muhamad Kurniadi ◽  
Andri Frediansyah
Keyword(s):  
Food Product ◽  
Food Products ◽  
Fermented Food ◽  
Public Understanding ◽  
Hazardous Substances ◽  
Food Industries ◽  
Muslim People ◽  
The Holy Quran ◽  
Halal Food ◽  
Dietary Laws

Halal food industries are growing rapidly in line with the growing number of World’s Muslim populations. The demand of halal food products by the non-Muslim’s countries have also increase as the increasing of the general public understanding of the strickly processed to achive halal status. Halal food is more than just a food product. It is also protect people from poisons, intoxication and hazardous substances exposure. Microbial bioprocess based-food products is one of alternative to create a variety of good quality and nutritious food products. These products can be fermented food, nutraceutical, whole microbes, probiotic and synbiotic. The presence of several microbes in gastric intestinal tract will also maintain mictobiota of human gut. Microbial agent is also important on producing the aroma, taste and color. It is also important on modifiying of food materials. As Muslim, people should follow the halal dietary laws. Halal food means any process to be a food product that is permissible of lawful by Islamic laws. It is defined in the holy Quran and the Sunnah of Prophet Muhammad. In general, the microbial based-food products are categorized into halal, haram and doubtful. To achieve the lawful status, six of main critical points in the use of microbes in food processing need to be considered. Microbial metabolite such as ethanol is one of crucial factor in order to achieve halal status of food products. In order to achieve the global halal market, several strategies must be applied to microbial bioprocess based-food industries.Keywords: microbe, halal, industry, bioprocess, critical point

scholarly journals Consumer Protection Perception of Halal Food Products in Indonesia

2020 ◽  
Author(s):  
Agus Hermawan
Keyword(s):  
Consumer Protection ◽  
Government Policy ◽  
Product Information ◽  
Secondary Data ◽  
Food Product ◽  
Food Products ◽  
Conceptual Approach ◽  
Customer Perception ◽  
Halal Food

Purpose - The purpose of this study is to uncover the conditions, dilemmas, and efforts to improve the customer perception of halal food products in Indonesia. The study uses secondary data with a conceptual approach with a study of social theory and facts in Indonesia. The results of the study show that the role of employers, government and consumer protection institutions still needs to be improved to promote consumer rights and obligations regarding halal products. Ongoing socialization efforts to bring intensive awareness are still needed to increase trust in halal food products. The limitations of existing empirical data regarding the behavior of consumers using halal products are the main things that further research is still needed. Consumer awareness of halal products still needs to be encouraged so that consumers are aware of their rights and obligations and are protected from producers who are misconducted. This can be done through mass media massively campaint. Synchronization between related institutions is the key to winning the consumer support, while still opening opportunities for entrepreneurs to honestly provide product information. Government policy in favor of protecting consumers with law enforcement is a picture given in this paper to foster more comprehensive literature in the field of consumer protection of halal products. Keywords: Halal food product, Consumers protection, government policy

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