Journal of Halal Science and Research

Development of halal literacy indicators based on reading literacy viewed from the dimensions of content, process, context, and attitude

Ahfazh Fauzy Nurunnajib — 2025-09-30

Halal literacy is increasingly important as consumers seek to make informed and ethical decisions about halal products and services. This study aims to develop comprehensive indicators for halal literacy by integrating the principles of reading literacy. The research involved a thorough literature review and expert consultations to identify key concepts and indicators relevant to halal literacy. The developed indicators are organized into four dimensions: Content, Process, Context, and Attitude. The Content dimension includes foundational knowledge, reliable sources, and an understanding of halal labels and certifications. The Process dimension emphasizes critical reading skills, decision-making, and technology utilization. The Context dimension highlights the influence of social and cultural environments and the role of education. The Attitude dimension focuses on personal commitment and awareness of halal literacy. The indicators were validated through thematic analysis and expert feedback, ensuring their relevance and applicability. The findings reveal a structured framework consisting of specific indicators across the four dimensions of Content, Process, Context, and Attitude, which can be utilized to enhance halal literacy. These indicators serve as practical tools for developing educational programs that equip individuals with the necessary knowledge and skills to make informed decisions about halal products. Additionally, the framework can guide community initiatives aimed at raising awareness and promoting halal practices, as well as inform policy-making to support halal literacy at a broader level. By integrating cognitive and affective dimensions, this study contributes to the broader discourse on literacy, emphasizing the importance of a comprehensive approach to understanding and practicing halal literacy.

Keywords: Education, Indicators, Halal literacy, Reading literacy.

Implementation of hazard analysis critical control point (HACCP) on pan–seared butter fish with herb cream sauce in PT AF

Nabila Nur Khasanah — 2025-09-30

Hazard Analysis Critical Control Point (HACCP) is a quality assurance, food safety, and risk management system with a preventive approach to ensure food safety for consumers. Food served during in–flight travel is provided by in–flight catering. Airline food has very high standards regarding food quality and safety. The purpose of this study is to analyze the application of HACCP to aviation food products by identifying potential hazards and applying Critical Control Points (CCP). The method used in this study is Critical Control Point (CCP) observations, carried out at the receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), and serving (CCP 5) stages. The company has created a HACCP plan as a guide for all processes that occur within the company. All are organized based on HACCP principles for the entire process.

Keywords: CCP, Food Safety, HACCP, Inflight Catering, ISO 22000.

Critical points halal of fermented beverage products

Zahra Abidina Pintaito — 2025-09-30

Public awareness of the importance of health is increasing, leading to higher consumption of functional products such as fermented beverages. Kombucha, kefir, and fermented milk are among the most popular fermented products. However, several aspects can become critical points for ensuring their halal status. This paper aims to identify the halal-critical points of fermented beverages, particularly kombucha, kefir, and fermented milk, with a focus on the use of starter cultures and their impact on the final product. A common critical point across these products is the fermentation duration, which directly affects alcohol content. According to Fatwa MUI No. 10 of 2018, fermented products remain halal if the alcohol content does not exceed 0.5%. For kombucha and water kefir, the critical points lie in the halal status of the water and sugar used, as well as the source of the starter culture or SCOBY in kombucha. In the case of milk kefir and fermented milk, the type and source of milk represent critical points. Furthermore, microbial sources and growth media derived from non-halal or impure materials are also considered critical points, as regulated under MUI Fatwa No. 01 of 2010.

Keywords: Alcohol content, Fermented beverages, Halal.

Systematic review: Comparison of halal regulations in Asia

Azzam Akbar Fadhillah — 2025-09-30

The harmonization of halal standards in Asia is crucial for boosting regional trade, ensuring consumer confidence, and meeting religious requirements in the growing halal industry. This systematic review employed a qualitative comparative analysis of 9 key journal articles and 8 major halal regulations in Asia, including Malaysia's MS 1500-2009, OIC/SMIIC 1:2019, Saudi Arabia's SASO 2172, and UAE.S 2055-1:2015, as well as recent changes in Indonesia's laws (Law No. 33/2014, Law No. 6/2023, PP No. 39/2021, and PP No. 42/2024). This analysis reveals significant differences in halal definitions, certification protocols, and the role of regulatory authorities, which hinder harmonization. Specifically, it was found that countries such as Indonesia, Malaysia, Saudi Arabia, and Brunei implement mandatory halal policies, while others like Japan, Thailand, and India adopt voluntary approaches. The review highlights that while countries share common goals of food safety and sharia compliance, cultural and technological variations, alongside certification costs for MSMEs, remain significant barriers. Mutual recognition agreements, cross-border compliance, and the adoption of technologies like blockchain are emphasized as essential for fostering transparency and an integrated halal market. This study provides fresh insights into the benefits of harmonizing halal standards for producers, consumers, and regulators, ultimately aiming to reduce trade barriers, increase trust, and support regional economic growth.

Keywords: Asia halal certification, Asia trade, Blockchain technology, Halal standard, Regional harmonization.

Evaluating fondaparinux vs bovine-derived enoxaparin as halal anticoagulants in East Java Provincial Haji Hospital

Karima Samlan — 2025-09-30

This study evaluated the effectiveness of two halal anti-coagulant therapies used in patients at East Java Provincial Haji Hospital. The research design was a retrospective, comparative, observational study spanning the last three years. The study population consisted of patients assigned to anti-coagulant therapy, divided into two groups based on the use of two halal anti-coagulants: bovine enoxaparin and fondaparinux. Participation in this study is voluntary, and all patient data will be kept confidential in accordance with data protection laws. Inclusion criteria were patients with diagnoses requiring anticoagulants, such as atrial fibrillation, while exclusion criteria included patients with conditions that could affect drug metabolism or response to therapy. The main variables to be assessed in this study were length of stay, which is one of the key indicators of anticoagulant effectiveness. In addition, this study also compared the cost-effectiveness of hospital care. This data will be collected through electronic medical records, followed by rigorous statistical analysis. Independent t-test and chi-square by which quantitative data, while multivariate analysis was applied to control potential confounding variables. Two anticoagulant groups were used as samples containing fondaparinux and bovine enoxaparin, respectively. Based on the observational results showed that the average length of stay for patients using the group fondaparinux was shorter than bovine enoxaparin. The bovine enoxaparin group has a lower price per dose, but based on the LOS, the fondaparinux group can reduce total hospital costs, because it has a shorter length of stay. The expectation of this research will provide insight into the effectiveness of halal anti-coagulant drugs in muslim patients, which will also assist in clinical decision making. Hopefully, the results of this research will be useful in Indonesia and other countries with large muslim populations, and can provide the scientific confirmation needed to validate the use of halal medicines.

Keywords: Anticoagulant, Effectiveness, Enoxaparin, Fondaparinux, Halal pharmaceuticals.

Understanding of halal certification with halal purchasing decision of Muhammadiyah Surabaya MSMEs: Analytical descriptive study

Muhammad Anas — 2025-09-30

Public awareness of the importance of halal certification is increasing. Halal certification is not only a guarantee of the halalness of a product, but also a determining factor in consumer decision-making. The supply chain is an important element in meeting human needs. Consciously or not, the supply chain is an inseparable part of daily activities. Therefore, many companies compete to meet the needs of the supply chain through various product innovations. This study aims to analyze the understanding of Muhammadiyah Surabaya MSME actors regarding halal certification and how it affects the decision to purchase halal raw materials. With a descriptive-analytical approach, this study is expected to provide an in-depth picture of the relationship between the level of understanding of halal certification and the practice of purchasing halal raw materials. As many as 66% of MSMEs still choose halal-certified suppliers even though raw materials are more expensive. This decision reflects the priority on halal values as a moral foundation and long-term business strategy to build reputation and consumer loyalty. As many as 76% of respondents prefer halal suppliers even though they are farther away. The halal aspect is a top priority compared to logistics efficiency, with a commitment to maintaining the quality and halalness of products throughout the supply chain. As many as 93% of respondents said that promotions carried out by halal suppliers influenced their decisions. This emphasizes the importance of effective marketing strategies in building trust and strengthening the image of halal suppliers in the eyes of business actors.

Keywords: Consumer behavior, Halal certification, Halal logistics, MSMEs, Raw materials, Supply chain.

Halal sustainable supplier selection using an integrated F-AHP and F-TOPSIS approach: A case study in the meat supply chain in Malang

Amelia Khoidir — 2025-09-30

The halal meat supply chain faces unique challenges, including strict halal certification requirements, sustainability concerns, and the need for advanced traceability systems. Small and medium-sized enterprises (SMEs) frequently struggle to comply owing to financial and technological constraints. This study aims to construct a structured decision-making framework for selecting halal sustainable meat suppliers by combining the Fuzzy Analytical Hierarchy Process (F-AHP) and the Fuzzy Technique for Order of Preference by Similarity to Ideal Solution (F-TOPSIS). F-AHP is used to define the evaluation criteria, build the hierarchical structure, and compute the relative weights using expert pairwise comparisons. Moreover, F-TOPSIS is used to evaluate suppliers, normalize the decision matrix, discover positive and negative ideal solutions, and compute the closeness coefficient to produce the final ranking. The results show that halal compliance is the most critical factor in supplier selection, with halal certification and product quality as the top priorities. The proposed framework provides a systematic approach to integrating halal and sustainability principles in supplier evaluation, supporting supply chain managers in making informed decisions while upholding worldwide halal and ecological requirements.

Keywords: F-AHP, F-TOPSIS, Halal compliance, Halal sustainable supply chain, Meat industry, Supplier selection.

Legal labeling of halal products using the official names of haram products (A case study of halal certification for tuak, beer, and wine products)

Muh Nur Ridho Chaerul Firdaus — 2025-09-30

With Muslims comprising 91% of its populace, Indonesia is home to the world's largest Islamic community. This demographic landscape makes the integrity of halal certification essential for the nation's ambition to become a leading global hub for the halal industry. Consequently, this study offers a critical analysis of the practice of using nomenclature associated with forbidden (haram) items on the labels of halal-certified products. It was found that products containing the names ‘tuak’, ‘beer’, and ‘wine’ received halal certification. According to BPJPH, this issue is only a difference of opinion regarding the naming of the product, while the halal content has been guaranteed. However, in muamalah, the measure is the object of naming, not the name. This study aims to determine the legal status of the use of these names on halal products in Islam. The method used in this research is a descriptive analysis method with the Maqashid Sharia approach. The result of this study is that the legal status of using halal product names for products with names containing those names in Islam is not allowed. The results of this study can serve as a recommendation for the government to establish clear regulations regarding product naming in order to create legal certainty in this matter and prevent similar debates in the future.

Keywords: BPJPH MUI conflict, Halal certification Indonesia, Halal product naming, Indonesia halal economy, Maqashid syariah halal.

Review article: Blockchain as an innovative solution for halal verification of food products in global supply chains

Nira Nur Fitriani — 2025-09-30

Blockchain technology is an innovative solution to improve transparency, traceability, and security in the halal supply chain. With its decentralized and immutable nature, blockchain enables end-to-end product tracking, increasing consumer confidence in the halalness of products. The purpose of this paper is to discuss the concept of blockchain, its implementation in halal verification, advantages such as efficiency and data security, and challenges faced. The research method used is a literature review with a qualitative and explanatory approach, utilizing primary and secondary sources through a literature study. Data was analyzed through stages of data display, data reduction, and conclusion verification, making this study observational in nature to describe and analyze practices and challenges in blockchain adoption for halal verification. The results show that blockchain has great potential to address the issue of uncertainty and improve compliance with halal standards, but requires collaborative efforts from all stakeholders to overcome challenges in its implementation. The conclusion highlights that blockchain integration in the halal supply chain can significantly enhance transparency, traceability, and security, minimize fraud, and increase consumer trust. However, barriers such as high costs, technological complexity, regulatory limitations, and industry resistance must be addressed. With further development and collaboration, blockchain has the potential to become a key solution in ensuring the integrity and sustainability of the global halal supply chain.

Keywords: Blockchain technology, Halal certification, Halal supply chain, Smart contracts, Transparency, Traceability.

Physicochemical and organoleptic characteristics of halal carica (Carica pubescens) jelly candy with the addition of carica seed juice

Ridho Huda Albana — 2025-09-30

Carica fruit is a fruit of the same genus as papaya, but has a chewier and more compact texture and a more fragrant aroma when compared to papaya. Carica can increase the body’s immunity because the content of flavonoid compounds in carica is known to be higher than that of papaya. Carica seeds have antioxidant activity and have a high flavonoid content with a value of 55.6 mgQE/g, so they are beneficial for health. The addition of carica seed juice to carica jelly candy is expected to be able to add economic value and nutritional value to jelly candy. The purpose of this study is to determine the physicochemical and organoleptic properties of jelly candy. The method in the research was divided into three stages, namely making carica seed juice, making jelly candy formulations, and product analysis, including moisture content, ash content, pH, antioxidant, total flavonoids, texture, and organoleptic tests. This study used a Complete Random Design (CRD) with one factor of difference in the percentage of carica seed juice added in jelly candy, namely F0 (0% carica seed juice), F1 (32% carica seed juice), F2 (36% carica seed juice), and F3 (40% carica seed juice). Statistical analysis was carried out using one–way ANOVA followed by the Duncan Multiple Range Test (DMRT) at a confidence level og 95%. Jelly carica candy has moisture content value of 18.06% – 18.41%; ash content 1.35 – 1.85%; pH 4.6 – 5.3; antioxidant 928.69 – 1562.97 ppm; flavonoids 0.75 – 2.02 mgQE/g; hardness 61.01 – 141.70 N; cohesiveness 0.36 – 0.44; gumminess 28.37 – 62.45; springiness 0.76 – 0.83; chewiness 21.74 – 52.00; yellowish – orange color, distinctive carica flavor, chewy texture, non – sticky and has a sweet and sour taste. The addition of carica seed juice has a significant effect on the physicochemical and organoleptic properties of carica jelly candy.

Keywords: Antioxidant, Carica jelly candy, Carica seed juice, Formulation, Physical properties, Total flavonoid.