Non-Muslim Consumers Online Purchase Intention towards Halal Food in Manila

The purpose of this paper is to determine and investigate the online purchase intention among Filipino non-Muslim consumers towards Halal food. The fact could be explained by the increased number of consumers who were ready to purchase Halal products. Aside from Muslims, who expends Halal products due to devout obligations, it is understood that non-Muslims have also started eating halal food. Utilizing multiple regression analysis, four models were tested and perceived risk, trust and confidence, website design quality, and online shopping enjoyment have been explored in this study to investigate the influence of Halal food towards online purchase intention among non-Muslim consumers using quantitative research method. Perceived Risk has been identified to be the most significant in predicting factors in an online purchase intention of Halal food. Furthermore, future studies are suggested to include additional variables such as consumers’ habits and knowledge of halal food

Halal Assessment Model Design in Bakery Industry

Bakery product is a product with huge business opportunities in the domestic and international halal food market. Bakery companies are demanded to keep the trust of the consumers to the bakery product. The design of the halal assessment model is required to determine the critical point in the bakery-making business process. This assessment tool is intended to understand, know, and determine the critical point of the bakery production process from the halalness degree and is reviewed from all aspects such as the materials’ content, as well as the material acquisition and processing method based on 18 criteria of GMP principles (Good Manufacturing Practices). The halal assessment model designed in this research used QFD (Quality Function Deployment) approach which was integrated into the company’s business process and the halal critical bakery was grouped based on SCOR (Supply Chain Operations Reference) model. Matrix 1 integrated GMP (Good Manufacturing Practices) and business process (BP), matrix 2 integrated GMP (Good Manufacturing Practices), and halal critical bakery (HCB). The results of the design model implementation based on the standards set by the Halal Auditor of LPPOM MUI found that the standard matrix component 1 was met by the company by 47%, while the matrix component 2 was only able to meet the Auditor standards by 34% and the matrix component 3 standards were able to fulfilled by the company by 75%. The fulfillment value of each matrix is influenced by the negative gap that occurs, the negative gap occurs because of the standard criteria in the technical matrix that are not met. The result of this halal assessment model design is expected to help the company in evaluating and controlling critical points found in the business processes.

In Silico Analysis of Actin Gene as a Candidate for DNA Non-Halal Detection Base on Real-Time PCR

Actin genes are genes that are common in organisms, and their expression is constitutive. These genes are used for gene normalization and internal control of DNA extraction, but the actin gene is not widely used for halal certification tests. Bioinformatic studies help to analyze the experiment through in silico more deeply before the experiment is carried out in laboratory, making it more efficient and time effective. uMelt is an analysis to predict the melting curve of target amplification in real-time PCR. Real-time PCR has been widely used for screening and detection of pork content in a product. This research aimed to explore actin gene as a candidate for testing pork using qPCR. The study was carried out in two main stages, namely alignment of the DNA sequence and analysis of the melting curve using the uMelt approach. The results showed a set of actin genes containing conserved regions that can be used as degenerate primers with different family-type coverages. Melting curve prediction with uMelt shows differences in tm peaks so as the types of samples can be easily identified. The use of bioinformatic applications such as uMelt helps in the simulation of predicting the melting curve to increase the precision of the analysis.

Integration of ISO 22000 (2018) and HAS 23000 through Management System Audit: Case Study in Corned Beef Producer

Integrated Management System (IMS) based audit can assist the internal and external auditor to conduct an audit effectively and efficiently while checking compliance of Food Safety Management System and Halal Assurance System in the food industry. Corned beef is a product categorized as critical both in terms of halal and food safety. Implementing a food safety management system and halal assurance in corned beef industries is a challenge for producers and external auditors from inspection agencies. Based on the requirements equality approach, an Integrated Management System can be developed, referring to ISO 22000 : 2018 and HAS 23000. This research aims to combine the requirements of ISO 22000 : 2018 and HAS 23000 to be used for audit activity, as well as formulating recommendations for the corned beef producers in both requirements based on a new version of ISO 22000 : 2018. According to the analysis of requirements equality on each requirement objective, there are 14 of 30 sub-clauses of ISO 22000 : 2018 that can be integrated with 9 HAS criteria. There are 2 HAS criteria that cannot be integrated with sub clauses of ISO 22000 : 2018, namely criteria number 4 material and 5 product. When the IMS clauses are used in audit to one of corned beef company, the percentage of compliance with the IMS requirements is 90.6% in PT XYZ. The nonconformities related to ISO 22000 : 2018 found on a new clause that has not existed in the previous version ISO 22000: 2005. This gap creates some recommendations for PT XYZ. However, IMS based audit makes the audit for halal and food safety compliance be more effective that can combine checking of food safety and halal in one audit. Furthermore, IMS based audit makes the audit be more time efficient, by reducing the mandays.

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.

The Influenced Factors of the Switching Customer to Halal Cosmetic Products

Ideally, a Muslim will easily decide to consume cosmetic product that have a halal label compared to cosmetic product that are not yet labeled halal. However, there are many people who switch use of product even though they are labeled halal. This study aims to analyze behavior patterns and factors that probability influence customers to switch away from halal cosmetic products. This study used primarly data with purposive sampling of 100 respondents in special region of Yogyakarta. Using logistic regression, the results show that the behavior pattern of customer switching for halal cosmetic products was dominated by the Millennial generation who have high curiosity and aggressiveness so that this generation's behavior tends to be disloyal, including consuming cosmetics with halal products. Pricing, sales promotion, reputation and sales ethics have probability to influence customer switching behavior of halal cosmetic products. The halal cosmetic industry needs to pay attention to the behavior patterns of millennial generation, especially in terms of factors that probability influence to switch from halal cosmetic products.

The Implementation of Halal Tourism Ecosystem Model in Borobudur Temple as Tourism Area

Borobudur as one of the top wonderful destinations in the world is challenged to become one of halal tourism destinations in Indonesia. The purposes of this research are to find out and to launch the implementation of halaltourism ecosystem model in Borobudur Temple as tourism area in Indonesia. This research used a descriptive method. The researcher investigated the implementation of halal tourism ecosystem model in the Borobudur temple as tourism area by examining the variables of halal tourism ecosystems. It consisted of four dimensions. They are destination products, government support, human resources, and infrastructure. The main data is collected by using interviews and addressing of Borobudur Temple Tourism Park management, Tourism Business People that concerned with halal certification, LPPT (Integrated Research and Testing Laboratory) University of Gajah Mada, Indonesian Ulama chapter Jogjakarta, Culture and Tourism Region of Jogjakarta. The tools of data collection are the checklist and literature study to grab the secondary data. The result shows that Halal Tourism destination product, including the availability of halal attraction, facility, accessibility, program, and the package are not available completely. However, the support aspect from the government is not optimal in supporting Borobudur as halal tourism destination. Based on human resources aspect, there is founded that in some aspects such as the availability of human resources that understand of tourism is very poor or almost none. Besides, based on infrastructure aspect, there is founded that research and development aspects have not been carried out optimally.

End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen

Halal food means food that permitted under Islamic law and fulfills about requirements. The absence of information about halal food contained in UIN Sunan Ampel Surabaya (UINSA) campus area causes related research to be carried out. This study aims to determine the porcine DNA contamination on food around UINSA area using molecular technology. Twenty two samples used were foods that contain meat and may contain pork obtained from canteens around UINSA area, analyzed using Polymerase Chain Reaction (PCR) method. The analysis was started with DNA isolation of 22 food samples, electrophoresis, PCR, then visualization gel electrophoresis. Primer gene coding for cytochrome b (cyt b) which produces 149 bp of DNA fragments. The results showed that no porcine contamination in 22 food samples, while the positive control showed a band of 149 bp. End point PCR method potentially to detect porcine DNA contaminants in food products around UINSA. Therefore the food is halal and safe for consumption.

Pesantren as a Halal Center Institution Towards Religious Tourism Development

The pesantren institutions have never lost interest from the young generation. An old pesantren continues the process, and new pesantren keep appearing. The education system and the institutions for pesantren are growing rapidly, as supported by facilities, infrastructure, and curriculum. They are adapted constanly according to the times. The halal center discourse is developing in the global world. It has made the continue of pesantren to offer applicative ideas. Then the institutions can become the promising center for religious tourism. This study used qualitative literature study and interviews to collect data that related to religious tourism in pesantren. It can be concluded that there are five potentials for developing religious tourism and halal centers in pesantren; such as the intrinsic value of the pesantren, the pattern of life, the environment and the surrounding community, the sacredness, and the spiritual atmosphere; and pesantren religious tourism aspect.

Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy)

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.