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All Journal Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Agrointek Jambura Journal of Food Technology JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Indonesian Journal for Social Responsibility Journal of Digital Marketing and Halal Industry Jenius: Journal Education Policy and Elementary Education Issues Transformatif: Jurnal Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Ar Rehla: Journal of Islamic Tourism, Halal Food, Islamic Traveling, and Creative Economy
Ilzamha Hadijah Rusdan
UIN Raden Mas Said Surakarta
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Public Health Social Sciences Other

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Gen Z’s Knowledge of Halal Foods and Products on Purchase Behaviour Purnasari, Nurwulan; Astuti, Septin Puji; Rusdan, Ilzamha Hadijah
Journal of Digital Marketing and Halal Industry Vol. 5 No. 2 (2023)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2023.5.2.14684

Abstract

Consuming or utilizing products derived from the pig is forbidden for Muslims. This study describes Islamic university students' understanding of pig derivative products of food and non-food products. This research was conducted by using a questionnaire to collect data. The indicators used in this data are information about various types of products, forms in pig terms, and indicators of product purchasing decisions. The sample used in this study amounted to 350 respondents. Overall, Islamic University students stated that the status of pig derivative products, both food and non-food, is haram. This study shows a relationship between organizations students follow and their knowledge of pig derivative products. However, this is unfollowed by their behavior when buying non-food products. They do not consider the halal status of non-food products except cosmetics products. This result can be valuable information in further halal awareness studies. Gen Z has to increase their knowledge about pig products and their derivatives daily. This result implies that halal knowledge will lead consumers to be more selective in choosing products and suggest institutions or governments socialize halal awareness and education through halal courses or halal training.
THE ROLE OF HALAL CERTIFICATION IN ENHANCING THE ADDED VALUE OF LOCAL FOOD: A CASE STUDY OF CABUK WIJEN FROM WONOGIRI, INDONESIA Rusdan, Ilzamha Hadijah; Najwa, Aida Fajrin
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.10157

Abstract

Abstract: This study examines the role of halal certification in enhancing the added value of local food products, with a particular focus on cabuk wijen, a traditional dish from Wonogiri, Central Java. As global demand for halal food continues to grow, cabuk wijen—a fermented product made from sesame oil cake using traditional processing methods—represents a promising candidate for entry into international halal markets. Halal certification not only ensures compliance with Islamic dietary law but also strengthens consumer confidence, among both Muslim and non-Muslim consumers, by underscoring food safety and ethical production practices. The study employs a narrative literature review that analyzes journal articles, books, and policy documents relevant to halal certification, local food, and the development of small and medium-sized enterprises (SMEs). These sources were purposively selected based on their thematic relevance and contribution to understanding value enhancement. The analysis indicates that halal certification increases the added value of cabuk wijen through several key mechanisms: reinforcing perceptions of safety and quality, expanding market access, shaping a halal-oriented brand image, and improving competitiveness relative to similar products. The findings also identify challenges such as certification costs, procedural complexity, and variations in halal standards across countries, which pose substantial barriers for SMEs. Addressing these challenges has the potential to strengthen global competitiveness, advance theoretical insights into the relationship between halal certification and the added value of local food products, and support the preservation of traditional culinary heritage such as cabuk wijen. Keywords: halal certification; local food; cabuk wijen; traditional food Abstrak: Penelitian ini mengeksplorasi peran sertifikasi halal dalam meningkatkan nilai produk pangan lokal, dengan fokus pada cabuk wijen, sebuah hidangan tradisional dari Wonogiri, Jawa Tengah. Seiring meningkatnya permintaan global terhadap makanan halal, cabuk wijen—produk fermentasi yang dibuat dari ampas minyak wijen dan metode pengolahan tradisional—memiliki potensi besar untuk memasuki pasar halal internasional. Sertifikasi halal tidak hanya memastikan kepatuhan terhadap hukum diet Islam tetapi juga meningkatkan kepercayaan konsumen, baik dari kalangan Muslim maupun non-Muslim, dengan menekankan pada aspek keamanan pangan dan praktik produksi yang etis. Penelitian ini merupakan tinjauan literatur naratif yang menganalisis berbagai artikel jurnal, buku, dan dokumen kebijakan yang relevan dengan sertifikasi halal, pangan lokal, dan pengembangan usaha kecil dan menengah (UKM), yang dipilih secara purposif berdasarkan kesesuaian topik dan kontribusi terhadap penguatan nilai tambah. Analisis menunjukkan bahwa sertifikasi halal meningkatkan nilai tambah cabuk wijen melalui beberapa mekanisme utama: penguatan persepsi keamanan dan kualitas, perluasan akses pasar, pembentukan citra merek halal, serta peningkatan daya saing terhadap produk sejenis. Temuan juga mengidentifikasi tantangan berupa biaya sertifikasi, kompleksitas prosedur, dan perbedaan standar halal antar negara yang menjadi hambatan bagi UKM. Mengatasi hambatan ini berpotensi memberikan kontribusi signifikan terhadap penguatan daya saing global, pengembangan teori mengenai hubungan antara sertifikasi halal dan nilai tambah pangan lokal, serta pelestarian budaya kuliner tradisional seperti cabuk wijen. Kata Kunci: sertifikasi halal; makanan lokal; cabuk wijen; makanan tradisional
PERSEPSI HALAL SUPPLY CHAIN PADA GENERASI Z DI SOLO RAYA Purnasari, Nurwulan; Taufik, Moh.; Diamonda, Sadewa Aziz; Rusdan, Ilzamha Hadijah; Safari, Dik Dik Sofyan; Wahyuningtyas, Wulan Suci
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.33712

Abstract

Tingginya kebutuhan masyarakat terhadap makanan halal di Indonesia diikuti oleh peraturan pemerintah yang mewajibkan seluruh industri bidang makanan dan minuman yang mengklaim produknya halal mendapatkan sertifikasi halal dari pemerintah Indonesia. Masyarakat yang mendominasi wilayah Indonesia berasal dari generasi milenial dan generasi Z, sehingga perlu dikaji lebih dalam mengenai presepsi generasi Z terhadap halal supply chain di Indonesia. Penelitian ini memiliki tujuan untuk mengetahui presepsi generasi Z terhadap halal supply chain yang terdapat di wilayah Solo Raya. Penelitian diselenggarakan di Wilayah Solo Raya yang meliputi kabupaten Sukoharjo, Klaten, Karanganyar, Wonogiri, Sragen, Boyolali dan Kota Surakarta. Dengan menggunakan 57 responden yang termasuk ke dalam kategori generasi Z. Hasil penelitian mengungkapkan pemahaman halal secara umum pada gen Z di solo Raya antara baik hingga sangat baik, presepsi gen Z mengenai persiapan produksi adalah baik, presepsi gen Z terhadap produksi makanan dan minuman di Solo raya terhadap aspek halal chainnya mendapatkan hasil yang ragu atau kurang yakin, begitu pula pada presepsi gen Z terhadap distribusinya, sedangkan presepsi gen Z terhadap konsumsinya terhadap halal suply chain antara yakin hingga sangat yakin. Secara keseluruhan gen Z pada daerah Solo raya memiliki presepsi yang baik terhadap halal supply chain industri makanan dan minuman.
Co-Authors Angga Prasetyo Diamonda, Sadewa Aziz Dita Purwinda Anggrella Frendy Ahmad Afandi Moh Taufik MOH. TAUFIK Mojiono, Mojiono Najwa, Aida Fajrin Nurul Hati Salimah Nurwulan Purnasari Rahma Micho Widyanto Safari, Dik Dik Sofyan Septin Puji Astuti Taufik, Moh Tifany Prasaja Titis Sari Kusuma Wahyuningtyas, Wulan Suci Yoni Atma