Halal Product

The increasing demand for Halal products by Muslim consumers due to their religious obligation has created new services known as the Halal transportation services. These services are specially designed to meet the demand from the Halal manufacturers to maintain the integrity of their Halal products. However, the adoption of the halal transportation services in Malaysia is relatively low. By adopting the TOE framework, this study will try to identify the enablers influencing and barriers impeding the Halal manufacturers from adopting the Halal transportation services. Using the systematic sampling method, data was gathered from 140 participants of the Malaysia International Halal Showcase (MIHAS) 2013. The Structural Equation Modelling (SEM) approach was used to test the relationship between the research model construct. The findings show that perceived benefits, organizational readiness, customer pressure and competitive pressure are significant enablers for the adoption decision. M...

This chapter highlights the significant economic opportunities from the implementation of the circular economy paradigm for plastics as a requirement for halal industry in the ASEAN region. If this can be realized, the ASEAN halal industry will have a comparative advantage that will all at once leads radically in reducing plastic pollution in halal market. ASEAN has opportunities for influencing the value to halal market in Asia. All the more, Asia also has opportunities for influencing the value to halal market around the world. With support from the digitally enabled community, this circular economy best practice may spread and influence another region or another industry in Asia. This not only opens up opportunities of ASEAN for leading a halal hub in Asia, but it can also be encouraging the collaboration between community groups, businesses, industry, local and national governments, international donors, and world-class experts seeking meaningful actions to defeat plastic pollution.

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Thus, the purpose of this paper is to examine the application of clarification of how the halal certification label affects the behavioral goals of Muslim consumers in various buying contexts, especially in purchasing Starbucks in Indonesia. Halal products, halal snacks and food ingredients, and the Islamic framework have attracted a lot of attention among entrepreneurs who must be forced to have halal certificates from the Indonesian Ulema Committee (MUI). The question of this research is why Starbuck can be a product of a company that is the world's leading coffee retail company trusted in the country of Indonesia. As the most crowded Muslim country in the world, Indonesia has enormous potential to become not only a major market but also a major producer of halal goods. Coffee Shop has now become a fast growing trade, therefore Starbucks as one of the pioneers of the concept of a modern coffee shop that provides a variety of flavors of coffee ready to drink. All Starbucks products manufactured and sold in Indonesia are in line with MUI's halal guidelines

Halal economy is new terms used recently as a new agenda that will be future of global economic and social. It is reflect both separated system halal product and Islamic finance to be integrated and become the new model of economy. Based on Islamic revelation knowledge, there is much proof that required Muslim conforms to both system – consumption of halal products and utilizes Islamic finance. Any basis of Muslim action should be based from Quran and Sunnah. However, since halal product
industry not bonded with Islamic finance as it is not highlighted and required on them, this lacking should be emphasize to the industry as it is not only comes from religion value, but it is a system of economy for global and many debate discussing on this particular matter. This paper will describe the proof from Islamic major sources Quran and Sunnah that urge both systems must be go together. The writer will use descriptive and analytical method from Quran and Sunnah to fortify the obligation of togetherness of halal product and Islamic finance and banking.

When discussing matters of Halal audit, most of the time, people will get confused about the process of auditing. They tend to get confused over which type of audit, internal halal audit, JAKIM & JAIN certification/surveillance/recertification audit or suppliers or vendor audit. Each of the audit processes is different in its own right. Understanding the subject matter first, is crucial in understanding the process of auditing, either in the first, second or third-party audit.

Halal warehouse is part of the Halal supply chain services which is offered by Halal logistic providers to meet the demand from Halal industry. However, according to the Halal warehouse service providers, the adoption rate of their service among Halal manufacturers in Malaysia is very low compared to the total number of Halal certified manufacturers. By adopting the Technology, Organization and Environment (TOE) framework, this study investigated what are the determining factors for Halal manufacturers to adopt Halal warehousing services. Data was gathered from 140 participants in the Malaysia International Halal Showcase (MIHAS 2013). Structural Equation Modelling (SEM) approach was used to test the relationship between research model constructs. The findings show that awareness and top management attitude are positively related but complexity and supplier availability was negatively related for adoption decision of Halal warehouse. The findings provided useful information for a better understanding regarding determinants to the adoption of Halal warehouse. Halal providers and government agencies related to the Halal industry should be more aggressive in promoting Halal services to increase the awareness so that it would be adopted by Halal manufacturers in Malaysia. Suggestions for future research are also included.

In the recent changes of the Malaysian halal Certification Manual procedures (MMPHC (D) 2020), requires micro and small industries to create a Halal internal control mechanism, which previously non-existent. The requirements were detailed out in the Malaysia Halal Management Systems (MHMS 2020). The following documents and manuals are the interpretation of that requirements and could be based as the template for developing an IHCS program.

Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations a...

Decision tree techniques was used to assess the possibility of Halal Critical Point (HCP) manifesting itself in the Halal slaughtering and processing flow. The Assessment branches into Four (4) distinctive areas which relates with halal slaughtering. The slaughtering procedures, tools, slaughterer and the animal have been identified as the four pillars of Halal slaughtering. Humane and hygienic treatment has been added as to ensure, both Halal and Toyyiban aspect are covered in the process. Humane treatment have been found to be detrimental to the livestock being slaughtered as it has a direct consequences on the livestock wellbeing and meat quality, thus affecting the Halal integrity, as a whole.

Industri halal merupakan industri yang berkecimpung memproduksi produk atau jasa yang 'halal'. Industri ini menjamin produk yang dipasarkannya diperbolehkan oleh syariat Islam untuk dikonsumsi. Untuk saat ini, jaminan halal dalam sebuah produk tidak hanya menandakan bahwa produk tersebut diperbolehkan untuk dikonsumsi umat Muslim, namun telah menjadi simbol untuk keamanan mutu standar dan gaya hidup. Indonesia merupakan negara dengan jumlah penduduk Muslim terbesar di dunia sehingga potensi bisnis industri halal di Indonesia dan dunia sangat besar.

Muslim-Friendly Hospitality (MFH) is considered a new trends in tourism and hospitality which has gained attention among industry player, locally and abroad. The attraction is due to the growing number of Muslim's who requires their faith-based needs, satiated when travelling and engaging in activities beyond their home. MFH adoption is far less strict than Shariah Compliance (SC), which commands to the adherence of Islamic teaching on every aspect of the hospitality operation and management. To ensure the integrity of MFH practices, a regulatory framework for MFH is proposed. Extensive literature and documents analysis were conducted as primary methodology for this paper. Data gathered, were coded and analysed qualitatively, to grasp the relationship between every element in the MFH regulatory framework. An MFH regulatory framework is then proposed and benchmarked upon the regulatory framework used in the Malaysian Halal industry. A systems based approach was chosen to be the illustrative apparatuses to explain better the regulatory framework as a continuous, robust systems that will be the core of the MFH ecosystems. The regulatory framework consists of Government Policy, Laws and Regulation, comprises of Implementation Guidelines, Manual procedures and Circulars and the lowest level, Quality Standards & Term of References. At the operational level, the MFH Management Systems will the guiding-governing tools, keeping the Muslim-Friendly practices intact. The adoption of MFH practices as a fully functioning and organised systems is still in its infancy, although some of its elements have been practices unintentionally over the years by industry player. Realigning of efforts and resources through creating comprehensive regulatory framework will ensure the sustainability of MFH practices, and ultimately will give Malaysia an added advantages as a premier destination for Muslim tourist.

The revision of the MS1500:2009-Production, Preparation, Handling And Storage Of Halal Food standards is already five years overdue. The standards were scheduled to be revised in 2014, or every five years to ensure that it is relevant to the ever-changing Halal ecosystems. The first version of the standards was first to introduce in 2004. On the 3 rd of January 2019, the newly revised version of the Halal food standards was made public and gazzeted. The standards are now known as MS1500:2019 Halal Food-General Requirements (Third Revision). The essence of the revision among others is the addition of several clauses in the standards, the inclusion of terms and definition, and removal of Halal slaughtering from the standards. Existing Halal certificate holder need to align themselves to the new requirements. However, the impact of the revised standards is expected to be minimal.

A detailed procedure for estimating uncertainty according to the Laboratory of Government Chemists/Valid Analytical Measurement (LGC/VAM) protocol for determination of 18 amino acids in gelatin is proposed. The expanded uncertainty was estimated using mainly the method validation data (precision and trueness). Other sources of uncertainties were contributed by components in standard preparation measurements. The method scope covered a single matrix (gelatin) under a wide range of analyte concentrations. The uncertainty of method precision, (P) was 0.0237–0.1128 pmol l −1 in which hydroxyproline and histidine represented the lowest and highest values of uncertainties, respectively. Proline and phenylalanine represented the lowest and highest uncertainties value for method recovery, (R) that was estimated within 0.0064–0.0995 pmol l −1. The uncertainties from other sources, (Std) were 0.0325, 0.0428 and 0.0413 pmol l −1 that were contributed by hydroxyproline, other amino acids and cystine, respectively. Hydroxyproline and phenylalanine represented the lowest and highest values of expanded uncertainty, U(y) that were determined at 0.0949 and 0.2473 pmol l −1 , respectively. The data were accurately defined and fulfill the technical requirements of ISO 17025:2005.

The project of this bachelor thesis was carried out at the certification body Halal Quality Control (HQC) Germany, a leading Halal certification body for products and services. The author of this thesis is himself a Halal auditor at HQC Germany. The aim was to show, in the context of his work as an auditor, what the requirements of a Halal food certification and an associated Halal audit are, based on a case study. For this purpose, he took part in a pre-audit as well as in an initial certification audit.
The author felt that the topic was important because the issue of halal is interpreted very differently in practice, depending on whether it is a producer or consumer. Likewise, the importance of elaborating the topic was based on the fact that the halal food industry is globally growing in importance for both producers and distributors, as well as for consumers. So, the elaboration was cut off for interested consumers for Halal to the interested producers in the economic sector.
Within the framework of this thesis, the theoretical part was literary, while the main part or the practical part was about the certification and audit based on the practical findings.
In the theoretical part, the following relevant findings emerged:
- The market of Halal is the fastest growing market in the world, led especially by strong non-Muslim countries and their producers.
- For producers and consumers, Halal does not only concern Halal meat in particular, but also many other food sectors.
In the practical part, the following results became clear:
- The institutions that develop and prescribe halal standards worldwide are certain professional accreditation bodies consisting of experts in all relevant fields. These standards are subject to the standards of the International Organization of Standardization (ISO), GCC Standardization Organization (GSO), United Arabic Emirates (UAE) and others.
- The resulting certification standards are specified for the Halal certification institutes. Accordingly, auditing and certification is carried out in accordance with the Halal-guidelines of the result of these experts.
- From these results the work corresponding to the standards in the context of an audit and a certification, from the preliminary work by examination of relevant documents up to the certification.

The purpose of this study is to analyze which one is
considered more important by Muslim consumers when they
make a purchase decision, halal label or product quality?
Wardah cosmetic product was chosen to be the object of the
study; samples were taken from as many as 100 people who have
joined Wardah Cosmetics’ Facebook Fan Page using purposive
sampling technique. The data analysis technique used is path
analysis. Product quality was found as the more affecting factor
for the consumers in purchasing Wardah cosmetic products.
Meanwhile, halal label has not significantly been able to influence
the consumers in their purchase decisions, but it could enhance
Wardah’s brand image as the cosmetic products intended for
Muslim women. Wardah still has to care and maintain the
products quality because it is the driving factor for the
consumers to purchase their cosmetics.

There are several methods in determining the Halal Control Point (HCP) in the Halal Assurance Systems (HAS) program. The HCP can be divided into two categories, either based on the Process or Ingredients/Raw Material. One of the methods used in determining HCP in the HAS program is by using the Decision Tree Technique. Decision Tree Techniques utilised a series of questions and responses to predict an outcome, based upon observation to either production processes or raw materials. This article will briefly discuss the used of Decision Tree Techniques for determining an HCP of a process in the Halal supply chain. The technique is useful to assess the possibility of HCP, which existed within the halal processing flow.

National awareness for Halal Certificate is not currently experiencing significant development. Stagnation that occurred in the validation rules on halal assurance in Indonesia is need the national movement that the people of Indonesia should quickly get protection from the government will be the fulfillment of their rights as citizens, focusing on the rules of halal food, drugs and cosmetics that used. Halal awareness is affected by several factors such as halal knowledge with frequent follow halal development or halal exhibition event, or halal training and the like, also the time factor of halal certification process. This paper aims to determine the factors that influence awareness of halal products in society. The conclusions are can be formulated so create awareness of halal that the best solutions can be realized on halal consciousness is by designing a system that is able to formulate basic halal food security for all people so that they feel that products marketed in Indonesia is a product that is guaranteed safe, healthy and halal.

Halal Internal Audit (HIA) requires careful planning, in terms of resources allocation and process execution. Audit Plan, or know as Audit Program is a series of predetermined guideline to be followed when conducting an audit. The plan helps the auditor to obtain adequate and right evidence for the non-conformances, helps minimise the impact of the audit program at a manageable level, and helps avoid misunderstandings with the auditee. For HIA, Seven pre-programmed steps are conceptualised to guide the auditor and auditee in managing a good HIA within a HAS programs.

First-time Halal certificate applicants may find it daunting and sometimes confusing in determining which raw material is considered as Halal critical or non-critical. By rights, every material used in the processing and production must be declared to the certification body, without any exclusion. Every raw material, no matter how small, if it is used in the production, it must be declared. Differentiating Halal critical and Halal non-critical material will reduce the confusion, and eventually some of the load in preparing supporting documents for the material (Halal certificate, MSDS, CoA, etc.) for submission to Halal certification bodies.

The Malaysian standards are governed by the Department of Standards Malaysia (Standard Malaysia), an agency under the Ministry of International Trade and Industry (MITI). Standards Malaysia is the national standards body and the national accreditation body, derived its statutory power under Standards of Malaysia Act 1996. As to date, the number of Halal related standards is currently tally at 15, and the number is increasing.

This research was conducted by focusing on the problem; what is the obligation for halal certification before and before the enactment of Law No. 34 of 2014?, how is the implementation of halal product certification by an institution that is proven in this case BPJPH?, and what is the role of MUI in implementing halal certification?, obstacles and legal impacts of halal certification obligations?. This research is a normative juridical research with qualitative descriptive method. As a result, MUI has the right to issue Halal letters, which is the basis for issuing halal certificates by BPJPH, besides that MUI has other functions regulated by law which at the same time strengthens the legitimacy of halal certificates. The impact is that halal certificates provide added value for UMKM products, but the costs and socialization that are still minimal are an obstacle for UMKM that are still developing

When auditor issued Non-Conformances Reports (NCRs) to the auditee, Corrective Action Requests (CARs) also need to be issued as well, officially seeking remedies and correction to the non-conformances found. A closed-up NCRs means that the CARs has been successfully implemented, either on a temporary or permanent basis. Unclosed NCRs signifies unsolved issues that could jeopardise the halal systems integrity, where Halal risk still a credible threat. Therefore, each NCRs must be closed on every audit cycles. A significant element in the closing of NCRs is the Root Cause Analysis (RCA), an instrument used to identify the cause of the non-conformances and provide a permanent and long terms solution to the issues at hand.

Why is Halal Executive (HE) is required in the Malaysian Halal certification procedures? What made them an integral parts of the internal Halal control of within a Halal certified business operation? These are the frequently asked question in relation to the HE functions and designation. The terms "Halal Executive" were first mentioned in the MS1500:2009, and later incorporated in the JAKIM's Manual Procedure for Halal Certification. Halal executive plays a crucial role in ensuring that the products and services rendered are conforming to the Shariah requirements, thus deemed halal for Muslim's consumption.

Pada penelitian ini akan dibahas mengenai pentingnya industri halal, tantangan apa saja yang akan dihadapi dalam pengembangan industri halal, dan peluang perkembangan industri halal di Indonesia dan dunia, serta langkah untuk mengembangkan industri halal di Indonesia. Pembahasan ditulis berdasarkan gagasan pribadi terkait industri halal dengan metode kualitatif, yaitu melalui studi literatur. Sertifikat halal suatu produk dapat dijadikan standar jaminan keamanan dan mutu sehingga dapat menarik minat masyarakat bagi muslim bahkan non-muslim sekalipun. Suatu kehalalan tidak hanya diterapkan untuk makanan dan minuman saja, tetapi juga berbagai bidang seperti pariwisata, kosmetik, busana, dll. Oleh karena itu, masih banyak peluang yang dimiliki oleh Indonesia untuk mengembangkan industri halal baik di Indonesia maupun di dunia.

Law of the Republic of Indonesia No. 33 of 2014 about the Halal Products Assurance (Halal Law) states that all products circulating in Indonesia must be halal certified. This law began to be formally and gradually implemented on October 17, 2019, since it was passed on October 17, 2014. This is evidence of government protection for Muslim consumers while opening opportunities for the development of the halal industry both from within or outside the country. The Global Islamic Economic Report in 2017 - 2018 shows that the potential of the halal industry in Indonesia, globally is projected to reach US $ 3,081 billion in 2022. Conditions and insights on the development of halal products in Indonesia are interesting themes to study. At JHPR Vol 2 No. 2 (June 2019 - November 2019), we took the theme, Insight of Halal Lifestyle in Indonesia (Issue 2).

The purpose of the paper is to investigate the challenges and opportunities for halal industries in Malaysia. Since the market for certified Halal products is developing robustly, both domestically and internationally and Malaysia has become the leader and centre of reference for the world. This research builds on existing research published in the Munich Personal RePEc Archive on challenges and opportunities in halal industry. In addition to an extensive literature review, four segment of halal categories were discussed in order to discover the challenges and opportunities with regards to halal industry in Malaysia. The results show that the future market demands and the competitive opportunities related to halal industry are the main motivators for Malaysia to undertaken the significant initiatives across regulation, trade and industry support to strengthen the status as a Halal hub in the trade-driven of Islamic economy. The early adopters for each of halal segments face several challenges such as ambiguous halal guidelines, lack of international halal certification, lack of collaboration among governing agencies (i.e. Jabatan Kemajuan Islam Malaysia (JAKIM) and Halal Industry Development Corporation), a lack of cost-effective standards and a general misunderstanding of halal practices. The findings of the present study may help government policy makers recognise the issues that should be addressed in motivating industries players to adopt halal practices. This study contributes to the advancement of knowledge on the challenges and opportunities of adopting halal certificate in Malaysia.

The Malaysian Halal certification process has come of age. For the past 45 years, since 1974, the certification process has gone through several changes and development which safeguard Halal food sustainability, integrity and reliability. Present challenges, in forms of more advanced, sophisticated preparation, processing and manufacturing of raw material and ingredients, led to a more demanding set of control measures. Regulations and parameters are set forth to regulate the Halal industry, which ultimately to protect the interest of the Muslim's community in Malaysia. The Malaysian Halal regulatory structure transverse macro and microenvironment within the Halal ecosystem. The credibility and integrity of Halal ecosystem in Malaysia are immensely derived from the fact that the regulatory elements, provide support in terms of remedies and penalties, guide and control, over Halal code's transgression. The scope of the regulatory framework is adequate to cover every aspect of the Halal ecosystem.

The Internal Halal Control Systems (IHCS) has been gazetted to complement the Malaysian's Halal certification scheme as parts of a Halal internal controls mechanism. Internal Halal Control Systems provides a certain degree of control over Halal production, comprising raw material control and material traceability. Its adoption is far less complicated than the Halal Assurance Systems (HAS) program, as it is intended for micro-scale and small-scale enterprises. When dealing with a quality-based system, the internal system's review is essential in ensuring that the system runs according to the anticipated objectives at the highest efficiency level possible. In the HAS program, a Management Reviews and Halal Internal Audit (HIA) are included as part of the requirements that precisely assessed the efficiency of the internal control mechanism. Unfortunately, this kind of self-assessment lacks in the Internal Halal Control Systems program. This will eventually affect the Internal Halal Control Systems, as there are no preset evaluation programs readily available to monitor the Internal Halal Control Systems program's implementation. A simple assessment and evaluation of the systems should be set to facilitate the running of the said systems.

Halal product is the one which the Muslims are allowed to consume according to the Quran. When it is looked at the literature, it can be said that 'halal' concept has been spreading in different sectors such as tourism, food, drink etc. In that environment, people try to consume logically in terms of their religious belief. From the Islamic perspective, it has being worked on that situation in order to see the current tendency of people and spread it to the large inhabitants. The purpose of this study is to look at the tendency of local people in Kastamonu to halal products and determine the current position of them. Questionnaire technique which is one of the quantitative research methods has been used in this research. Results have been analyzed in consideration of a statistical program. The findings showed that the most important points for local people live in Kastamonu are: they will continue to buy halal certified products, they think halal products are good for health and balance of affordable price-good quality about halal certified products needs to be preserved. Özet Helal ürün, Kur'an'a göre Müslümanlar tarafından tüketilmesine izin verilen şeylerdir. Literatüre bakıldığında, turizm, yeme-içme vb. farklı sektörlerde helal konseptinin yayıldığı söylenebilir. Bu çevrede, insanlar kendi dini inanışlarına göre mantıklı bir şekilde tüketimde bulunmaya çalışmaktadır. Islami bakış açısıyla bakıldığında, bu durum üzerinde insanların mevcut eğiliminin görülebilmesi ve bunun geniş çevrelere yayılabilmesi adına çalışmalar yapılmaktadır. Bu çalışmanın amacı, Kastamonu'da yaşayan halkın helal ürünlere olan eğiliminin ölçülmesi ve onların mevcut pozisyonlarının belirlenmesidir. Bu çalışmada, nicel araştırma yöntemlerinden olan anket tekniği uygulanmıştır. Araştırma bulguları bir istatistiksel program aracıyla analiz edilmiştir. Araştırmanın bulgularına bakıldığında, Kastmaonu'daki yerel halkın helal ürün satın almaya devam edeceği, helal ürünlerin sağlık için yararlı olduğu ve helal sertifikalı ürünlerde uygun fiyat-iyi kalite dengesinin korunması gerektiği maddeleri en önemlileri olarak ortaya çıkmıştır.

Purpose – Multinational corporations (MNCs) that want to compete in markets worldwide should not underestimate the influences of religion on consumer demand. Almost one quarter of the world’s population is Muslim so it is important for MNCs to get into the Muslim mind set when operating in countries where Islam has a large influence. The purpose of this study is to assess the extent to which consumer-based brand equity in a religious market results from the psychological and behavioural characteristics of consumers rather than from product characteristics.
Design/methodology/approach – A quantitative survey method was adopted, using a total sample of 551 Muslim consumers in Malaysia and Pakistan. A holistic model conceptualising three potential psychological and behavioural predictors of consumer-based halal brand equity (CBHBE) was created and then tested using structural equation modelling.
Findings – The strength of an individual’s religious identity was found to be a strong predictor of consumer halal choice behaviour and perceived self-expressive religious benefits. Consumers’ halal choice behaviour and perceived self-expressive benefits directly predict consumer-based halal brand equity. Moreover, consumer halal choice behaviour partially mediates the relationship between self-expressive benefits and consumer-based halal brand equity. 
Practical implications – We conclude that firms targeting Muslim consumers can maximise consumer-based halal brand equity by focusing their marketing strategies on the three psychological and behavioural constructs identified in the model. For example, by using halal certification logos and providing convincing information about the halalness of their brand, businesses can facilitate Muslim consumers’ search processes in relation to their choice behaviour.
Originality/value – The study contributes to the existing international branding literature in two main ways. First, it introduces and defines the concept of consumer-based halal brand equity. Secondly, it identifies and empirically validates the important psychological and behavioural predictors of consumer-based halal brand equity.

The tourism sector is one sector that is able to increase employment and increase economic growth. At present, halal tourism  is starting to become popular. This is in line with the increase in Muslim tourists from year to year. The development of halal tourism began to be carried out by various countries, muslim and non-muslim countries. This article will explore the development of halal tourism in several countries, reviewing the concepts and principles of halal tourism, and discuss the chances and challenges.