Halal Research Journal

Perspectives and implications of halal food consumption among major Islamized groups in the Philippines: strengthening consumer confidence, standardization, and traceability

2023-08-02T03:33:53+00:00

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.

Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta

2023-12-20T02:32:17+00:00

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.

Comparison Study of Halal Management System in Indonesia and Malaysia

2024-01-19T02:54:05+00:00

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.

Awareness of Chicken Slaughterhouse Business Actors Towards Halal Products

2024-02-02T02:08:02+00:00

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.

Critical Points of Vitamin C Production and Long-Acting Pharmaceutical Preparations

2024-02-02T02:07:07+00:00

Vitamin C offers numerous benefits, including its role in the immune system. This factor necessitates the intake of exogenous vitamin C because the human body cannot synthesize it endogenously. Long-acting drugs are known to provide long-term therapeutic effects. The halal and haram aspects of Islam are of great importance because of 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. Generally, vitamin C synthesis involves biotransformation by microorganisms. One approach to creating long-acting preparations is to coat them with gelatin. A product's halal or haram status is determined by its raw materials, additives, and manufacturing processes. Vitamin C production typically involves fermentation using microorganisms; therefore, a halal growth medium must be considered. Long-acting vitamin C preparations that use gelatin should also be evaluated for halal status. If gelatin originates from halal animals, the law depends on the production process. However, if gelatin comes from haram animals, the law is haram.