Journal of Halal Science and Research

A review: Differences in halal food regulations in several countries in Asia

Muhammad Angga Abdul Aziz Guba — 2026-02-27

Halal regulations have become a growing issue as the Muslim population continues to grow every year. This increase in the Muslim population is accompanied by a growing demand for halal products, given that the concept of halal is a fundamental aspect of Muslim life. The differences in halal regulations across countries have not yet been fully harmonised because these standards cannot be universally standardised. The method used in this study is a Systematic Literature Review (SLR) following the PRISMA 2020 guidelines. Data was obtained through the Scopus database to analyze halal regulations in several Asian countries, namely Indonesia, Malaysia, Singapore, Thailand, Japan, and South Korea. The results of the study indicate that muslim majority countries have absolute halal regulations because they are part of their citizens' rights, while non-Muslim majority countries have halal regulations that are not binding and voluntary. Each country has specific provisions related to halal product regulations.

Keywords: Halal certification, Halal policy harmonization, Halal product assurance, Islamic dietary law, Global halal industry

Narrative review: A study of critical points of halalness of milk products and their derivatives

Irena Dwi Mulyaningtias — 2026-02-27

Dairy products and their derivatives have high nutritional value and are widely consumed, but the complexity of their production processes poses potential risks of non-halal status. Various stages, such as milking, fermentation, enzyme addition, the use of additives, and packaging, can be critical points affecting halal status. This study aims to identify critical points for halal status in milk and dairy products, including yogurt, cheese, butter, ice cream, and probiotic drinks. The study was conducted through a literature review of scientific publications and official documents over the past ten years, focusing on raw materials, processing, additives, and potential contamination. The study results indicate that critical points in raw materials are primarily related to the milk source, its handling, and the hygiene of the process from milking to storage. In fermented products such as yogurt, kefir, and cheese, microbial growth media, starter cultures, and coagulant-forming enzymes are essential aspects that must be verified for halal status. Products such as butter and ice cream may contain critical points, especially in emulsifiers, stabilizers, flavors, colorings, and gelatin, which may be derived from non-halal animal sources. Furthermore, production processes such as pasteurization, ripening, churning, and freezing must ensure there is no cross-contamination with haram ingredients. Overall, identifying and controlling critical halal points at every stage of production is essential to ensure dairy products meet halal principles and are safe for consumption. This study provides a comprehensive mapping guide for the industry to ensure compliance with halal standards and provide assurance to consumers.

Keywords: Halal MSMEs, Fishery products, House of risk, Risk mitigation, Supply chain risk.

The use of ELISA kits for the detection of pork gelatin adulteration in food products or other: A minireview

Shausan Fairuz Jinan — 2026-02-27

Meat counterfeiting and mislabeling are important issues, especially for Muslim consumers who need halal assurance. One of the techniques used to detect pork contamination in meat products is the enzyme-linked immunosorbent test (ELISA). This method allows for the detection of specific and sensitive antigens in food samples. ELISA relies on antigen-antibody interactions to identify pork counterfeits in a variety of raw and processed meat products. Studies show that ELISA can detect pork contamination as low as 0.01-5% (w/w) in beef and poultry. The advantages of ELISA include sensitivity, specificity, quantitative, and ease of operation, making it a relevant method for the detection of pork mixing in meat products. Therefore, ELISA plays an important role as a tool for halal food surveillance and authentication of meat products in the global market.

Keywords: ELISA, Halal authentication, Meat adulteration, Pork contamination.

Implementation of halal product usage categories in science education

Asep Andri — 2026-02-27

Product consumption has increased in line with technological and industrial developments. This study aims to apply halal categories in science education in schools, specifically to improve students' understanding of halal products and their application in everyday life. An interdisciplinary approach is used to integrate scientific concepts with halal literacy through practical activities, discussions, and socialization. Data were obtained through a literature review of articles published between 2017 and 2024 that were relevant to the concepts of halal and halal products. The results of the study show that the application of halal categories in science education not only improves students' understanding of halal products but also encourages them to be more critical in choosing consumer goods. This study also highlights the importance of collaboration between educators, students, and business actors in creating a learning environment that supports halal literacy. Thus, it is hoped that students can contribute to promoting halal products and supporting the growth of the halal industry in Indonesia.

Keywords: Halal certification, Halal literacy, Halal product innovation, Project-based learning, Science education

Physicochemical analysis, antioxidant activity, and hedonic evaluation of facial serum containing roselle (Hibiscus sabdariffa) and pomegranate (Punica granatum) extracts

Adi Permadi — 2026-02-27

The utilization of natural ingredients in cosmetic applications is increasing due to public awareness of their safety and minimal side effects. This study aims to evaluate and compare the antioxidant activity of facial serums containing Hibiscus sabdariffa (roselle) and Punica granatum (pomegranate) extracts. Physical quality tests were conducted, including organoleptic, homogeneity, pH, specific gravity, and viscosity evaluations. Organoleptic observations showed both formulations had stable characteristics, including brown color, typical herbal aroma, and thick consistency without changes during storage. Homogeneity testing indicated no phase separation or sedimentation. The specific gravity of both serums was 1.02 g/mL, meeting SNI standards. Viscosity values were 2840 cps for roselle serum and 2540 cps for pomegranate serum, indicating appropriate consistency for topical use. The pH values were 3.75 ± 0.006 and 3.94 ± 0.017, respectively. Antioxidant activity was analyzed using the DPPH method. IC₅₀ values were 6000 ppm for roselle extract and 359.163 ± 0.437 ppm for pomegranate extract, indicating very weak antioxidant activity for anti-aging applications. This low activity may be influenced by extract concentration, degradation during formulation, storage conditions, and environmental exposure. While both serum formulations successfully met the SNI 19-4339-1996 physical quality requirements for topical use, their antioxidant efficacy was insufficient for potent anti-aging applications. This study contributes a critical baseline for natural serum formulation, identifying that physical stability does not guarantee antioxidant potency. These findings provide a necessary foundation for future research to focus on optimizing extract concentrations and stabilizing bioactive compounds against degradation during the formulation process.

Keywords: Antioxidant activity, DPPH assay, Facial serum, Pomegranate extract, Roselle extract.

Supply chain risk mitigation in halal product MSMEs using the house of risk approach

Fita Rohmatussholihah — 2026-02-27

Implementing halal product assurance policies requires MSMEs not only to verify the halal status of ingredients but also to manage risks across their supply chains. The complexity of activities such as planning, procurement, production, distribution, and product returns can disrupt operations and affect the quality and sustainability of the business. This study aims to identify supply chain risks in halal product MSMEs and formulate mitigation strategies using the House of Risk (HOR) method. Primary data were obtained through observation, interviews, and questionnaires. The analysis results show 21 risk events and 23 risk agents, with three priority mitigation strategies focused on strengthening internal controls, standardizing operational procedures, and increasing supervision. These findings emphasize the importance of a systematic risk management approach in supporting the stability and competitiveness of halal product MSMEs.

Keywords: Chili sauce industry, Halal MSMEs, House of risk, Risk mitigation strategy, Supply chain.

Building a halal MSME incubator in a heritage district: A qualitative single-case study of the Kauman Solo halal culinary area

Muhamad Iqbal Haqiqi Maramis — 2026-02-27

This study explores how the Kauman Solo Halal Culinary Area contributes to strengthening the halal ecosystem and improving the performance of MSMEs, as well as formulating an Islamic value-based incubation model. The approach used is qualitative phenomenological with a single case study design. Informants were selected purposively and through snowball sampling, including JPH regulators/authorities, area/community managers, MSME actors, and financial-philanthropy partners (Bank Syariah Indonesia as a distributor, Jamkrindo Syariah as a guarantor, and BAZNAS as a qardhul hasan supporter). Primary data were collected through semi-structured in-depth interviews (45–90 minutes in length), field observations, and document reviews; all informants provided informed consent and were anonymized. Data analysis followed the Miles & Huberman process (reduction–presentation–conclusion) with the help of NVivo 12 for thematic coding (open–axial) and node mapping. The validity of the findings was ensured through triangulation of sources and methods, limited member checking, and audit trails. The results show that: (i) the region encourages increased readiness for halal certification, digital adoption, and market access for MSMEs; (ii) the three-stage incubation model (pre-incubation–core–acceleration) effectively closes the capability gap; (iii) the region's collective financing scheme—a collaboration between BSI, Jamkrindo Syariah, and BAZNAS—accelerates inclusive capacity expansion. The study offers a conceptualization of the "Halal Heritage Hub" as a framework for replication in other regions, along with policy implications for strengthening the halal ecosystem.

Keywords: Halal culinary area, Halal value chain, Islamic business model, Local economic development, MSME business incubation.

Key factors influencing the competitiveness of Indonesian halal product exports: A prospective analysis with MICMAC approach

Nur Aini — 2026-02-27

Although Indonesia is the country with the largest Muslim population in the world and has great potential in the global halal industry, the competitiveness of Indonesian halal product exports still lags behind countries such as Malaysia and the United Arab Emirates. This study aims to identify the key factors that influence the competitiveness of Indonesian halal product exports and to develop strategic recommendations to strengthen its position in the global market. The study employs a prospective analytical approach using qualitative descriptive methods based on literature reviews, secondary data analysis, and stakeholder mapping through the MICMAC matrix. The findings reveal that variables such as institutional capacity, halal auditor quality, regulations, and inter-institutional collaboration are the primary drivers of the system, while factors like market demand and product innovation are significantly influenced by these conditions. In conclusion, institutional strengthening, standard harmonization, and collaborative strategies are key to enhancing competitiveness. Implications include the need for integrated cross-sectoral policies and long-term investment in the Halal Product Assurance ecosystem.

Keywords: Halal culinary area, Halal value chain, Islamic business model, Local economic development, MSME business incubation.

The urgency of implementing the maṣlahah theory as a basis for halal sport tourism: A study on the organization of marathons (Case in Borobudur Marathon)

Fithri Dzikrayah — 2026-02-27

This study contributes to the literature on halal tourism by introducing maṣlahah theory as a normative framework for halal sport tourism, particularly in marathon organization. It expands the application of maṣlahah into the sport tourism context and provides conceptual guidance for organizing marathons that promote public benefit, ethical values, participant safety, and socio-economic sustainability. Marathons, as part of sports tourism, are seen not only as sporting activities but also as having significant potential to strengthen the halal tourism sector. This study is based on the fact that there are still marathon events that do not fully meet Sharia standards, both in terms of worship facilities, halal consumption, and event management. Using a descriptive qualitative approach, this study examines the application of maṣlahah theory as a conceptual basis in integrating maq values.USid al-sharī'ah into the practice of halal sports tourism. The results of the analysis indicate that the value of maṣlahah can be implemented in three main dimensions: first, the economic dimension through the empowerment of MSMEs and the multiplier effect on the local tourism sector; second, the social dimension through community involvement, volunteers, and strengthening social cohesion based on local culture; third, the spiritual dimension through the provision of worship facilities, halal consumption, and the avoidance of non-halal elements in events. In addition, applying the green sport event concept also strengthens the value of maṣlahah in environmental aspects. These findings confirm that maṣlahah can be a strategic paradigm for directing sports tourism not only as entertainment but also as a means of economic empowerment, community participation, and strengthening spiritual values.

Keywords: Halal sport tourism; Maqāṣid al-sharī‘ah; Marathon events; Maṣlahah; Sustainable tourism.

The role of gas chromatography in halal food authentication: Principles, applications, and challenges – A systematic literature review

Nisa Irdina Rahman — 2026-02-28

The global demand for halal products continues to rise, driving the need for accurate scientific analytical methods to ensure authenticity and compliance with halal standards. This systematic review aims to examine the application of gas chromatography, including its role, applications, and challenges, in halal food authentication. However, existing studies are mostly fragmented and focus on specific products or individual analytical approaches, and a comprehensive evaluation of GC applications, methodological challenges, and future directions in halal authentication remains limited. The research method used was a systematic literature review with the PRISMA approach of scientific publications from 2015 – 2025 obtained from five major databases: ScienceDirect, PubMed, Semantic Scholar, OpenAlex, and Google Scholar. Of the 1,121 articles identified, 33 met the inclusion criteria and were analyzed in depth. The analysis revealed that GC techniques, particularly GC–MS, GC–FID, HS-SPME–GC–MS, and GC–FAMEs, have been extensively applied for the authentication of meat, fat, gelatin, and fermented beverages through the identification of marker compounds such as aldehydes, ketones, alcohols, and fatty acid methyl esters (FAMEs). These techniques proved effective in differentiating halal and non-halal meat species, detecting pork fat adulteration, and verifying ethanol content in beverages. The conclusion shows that GC has high sensitivity and selectivity in halal authentication, but still faces limitations such as matrix complexity, operational costs, and the need for expert personnel. Research gaps identified include the lack of standardized GC protocols, limited studies on complex processed products, and minimal integration with chemometric analysis, necessitating the development of more standardized and applicable methods.

Keywords: Chemometrics, Gas chromatography, Halal authentication, Lipidomics, Volatilomics.