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All Journal Jurnal Ilmu Pertanian Jurnal Pendidikan Matematika dan IPA bionature AL KAUNIYAH Biogenesis: Jurnal Ilmiah Biologi Teknosains: Media Informasi Sains dan Teknologi Prosiding Seminar Biologi Elkawnie Jurnal Ilmiah Kedokteran Wijaya Kusuma Jurnal Ilmiah Ekonomi Islam Indonesia Journal of Halal AkMen JURNAL ILMIAH AL-HAYAT: Journal of Biology and Applied Biology Biota jurnal Ilmu Pertanian (Agricultural Science) Scripta Biologica Jurnal Biotek BISEI: Jurnal Bisnis dan Ekonomi Islam Journal of Islam and Science Muttaqien; Indonesian Journal of Multidiciplinary Islamic Studies El-Iqtishady Iqtishaduna : Jurnal Ilmiah Mahasiswa Hukum Ekonomi Syariah Jurnal Studi Ekonomi dan Bisnis Islam (SEBI) International Journal Mathla'ul Anwar of Halal Issues Formosa Journal of Multidisciplinary Research (FJMR) Tadayun: Jurnal Hukum Ekonomi Syariah Robust: Research of Business and Economics Studies Al-Iqtishad : Jurnal Ekonomi Filogeni: Jurnal Mahasiswa Biologi SAUJANA : Jurnal Perbankan Syariah dan Ekonomi Syariah Southeast Asia Journal of Graduate of Islamic Business and Economics Belalek Jurnal Bisnis dan Kewirausahaan Samawa (sakinah, Mawaddah Warahmah) Tropical Genetics Journal of Innovative and Creativity SEGARA : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Ekonomi, Akuntansi dan Pajak Kalam Al Gazali: Education and Islamic Studies Journal PESHUM Berita Biologi BIOTROPIC
Cut Muthiadin
Universitas Islam Negeri Alauddin Makassar
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TEKNOLOGI DALAM PENJAMIN PRODUK HALAL Susanto, Dedi; Nasrullah bin Sapa; Cut Muthiadin
Sebi : Studi Ekonomi dan Bisnis Islam Vol. 7 No. 2 (2025): Jurnal Studi Ekonomi dan Bisnis Islam (SEBI)
Publisher : Institut Agama Islam Sultan Muhammad Syafiuddin Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37567/sebi.v7i2.3916

Abstract

The halal industry is growing rapidly in line with the increasing demand for halal products, especially in Indonesia. However, the halal assurance process faces challenges in terms of efficiency, transparency, and certification accuracy. This study aims to analyze the role of information technology in accelerating halal certification, identify technologies that improve transparency and efficiency, and examine the challenges of its implementation. This study also explores the potential of technology in supporting Indonesia as a global halal industry hub and formulates strategies to overcome infrastructure, regulatory, and human resource barriers.The method used is a descriptive qualitative approach with literature and case studies. The results show that digital technologies, such as blockchain and the Internet of Things (IoT), can accelerate certification, improve supply chain transparency, and enhance halal production supervision. The main challenges are limited digital infrastructure, low digital literacy in MSMEs, and regulations that do not yet support technology.This study suggests that the government and related institutions provide incentives for MSMEs, improve digital literacy, and develop technology-based halal platforms. With proper support, Indonesia has the potential to become an efficient and transparent global halal industry hub.
Peran Sertifikat Halal dalam Meningkatkan Kepercayaan Konsumen pada Produk Industri Pangan di Indonesia Dedi Mardianto; Idris Parakkasi; Cut Muthiadin
Jurnal Ilmiah Ekonomi, Akuntansi, dan Pajak Vol. 2 No. 2 (2025): Jurnal Ilmiah Ekonomi, Akuntansi, dan Pajak (JIEAP)
Publisher : Asosiasi Riset Ekonomi dan Akuntansi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jieap.v2i2.1192

Abstract

This study explores the role of halal certificates in increasing consumer confidence in food industry products in Indonesia. In a Muslim society and a global market that is increasingly aware of religious ethics and values, halal certificates are not only proof of halalness, but also serve as a signal of quality, safety and integrity of the producer. This research uses a qualitative approach through a literature study, by reviewing scientific articles, books, official reports, and relevant documents related to halal and consumer behavior. The results of the analysis show that halal certificates have three main roles: (1) as a credibility signal to reduce information asymmetry between producers and consumers; (2) as an instrument to reduce risk perceptions of ingredients, processes, and production ethics; and (3) as a brand communication medium that builds emotional attachment and social value. Consumers, especially millennials and Gen Z, demand halalness accompanied by transparency and education in the certification process. Halal certificates also strengthen product competitiveness in the global market, reflecting a religious lifestyle while being modern and sustainable. Therefore, industry players need to make halal certification a comprehensive brand strategy, while regulators such as BPJPH must continue to improve the transparency and effectiveness of the system.
Analysis of Strategies in Realizing a Sustainable Halal Fashion Industry Wahyuni, Sri; Bin Sapa, Nasrullah; Muthiadin, Cut
Robust: Research of Business and Economics Studies Vol. 5 No. 1 (2025): April 2025
Publisher : IAIN Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31332/robust.v5i1.10916

Abstract

The purpose of writing this article is to analyze strategies in realizing a sustainable halal fashion industry. The method used in writing this article is descriptive qualitative method, one of the indicators in the halal fashion criteria is environmentally friendly but on the other hand the presence of fast fashion is a fashion trend that changes and develops quickly and has a more affordable price but has a negative impact on the environment and social welfare.Therefore, there is sustainable fashion and ethical fashion as a solution to deal with the negative impact produced by fast fashion. The implementation of sustainable fashion and ethical fashion has a good impact on the environment. Therefore, with products and lifestyles that are in accordance with sustainable fashion and ethical fashion, the negative impact of fast fashion can be minimized.
PENTINGNYA SERTIFIKASI HALAL DALAM PERDAGANGAN INTERNASIONAL Sapinah; Nasrullah bin Sapa; Cut Muthiadin
Iqtishaduna: Jurnal Ilmiah Mahasiswa Hukum Ekonomi Syariah Vol 6 No 4 (2025): Juli
Publisher : Jurusan Hukum Ekonomi Syariah Fakultas Syariah dan Hukum Uin Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/iqtishaduna.v6i4.59436

Abstract

Abstrak Pertumbuhan populasi Muslim global dan meningkatnya kesadaran konsumen terhadap nilai-nilai etika, kebersihan, dan keberlanjutan telah mendorong permintaan terhadap produk halal secara signifikan. Artikel ini bertujuan untuk mengkaji urgensi sertifikasi halal dalam perdagangan internasional, baik dari perspektif ekonomi Islam maupun dinamika global industri halal. Menggunakan metode studi pustaka kualitatif, penelitian ini menganalisis literatur akademik dan regulasi yang relevan guna menelusuri peran strategis sertifikasi halal dalam menjamin kualitas produk, meningkatkan kepercayaan konsumen, serta memperluas akses pasar internasional. Hasil kajian menunjukkan bahwa sertifikasi halal tidak hanya berfungsi sebagai jaminan keagamaan, tetapi juga sebagai instrumen kompetitif dalam perdagangan lintas negara. Meskipun terdapat tantangan berupa ketidakharmonisan standar antarnegara dan keterbatasan pengakuan timbal balik, sertifikasi halal tetap memberikan kontribusi positif terhadap pertumbuhan ekonomi, pemberdayaan UMKM, serta edukasi sosial. Penelitian ini merekomendasikan harmonisasi standar halal global, digitalisasi sistem jaminan halal, dan integrasi nilai-nilai maqāṣid al-sharī‘ah sebagai fondasi pengembangan industri halal yang inklusif dan berkelanjutan. Kata kunci: Sertifikasi halal, perdagangan internasional, industri halal, kepercayaan konsumen   Abstract The growing global Muslim population and increasing consumer awareness of ethical, hygienic, and sustainable values have significantly boosted demand for halal products. This article aims to examine the importance of halal certification in international trade from both Islamic economic perspectives and global halal industry dynamics. Employing a qualitative library research method, this study analyzes academic literature and relevant regulations to explore the strategic role of halal certification in ensuring product quality, enhancing consumer trust, and expanding international market access. The findings indicate that halal certification functions not only as a religious requirement but also as a competitive instrument in cross-border trade. Despite challenges such as the lack of harmonized standards and limited mutual recognition among certifying bodies, halal certification contributes positively to economic growth, SME empowerment, and social awareness. This study recommends the global harmonization of halal standards, the digitalization of halal assurance systems, and the integration of maqāṣid al-sharī‘ah values as the foundation for developing an inclusive and sustainable halal industry. Keywords: Halal certification, international trade, halal industry, consumer trust
ANALISIS KEWENANGAN LEMBAGA DALAM PROSES SERTIFIKASI HALAL PADA PRODUK NASIONAL Rasnawati; Nasrullah Bin Sapa; Cut Muthiadin
El-Iqthisadi Vol 7 No 1 (2025): Juni
Publisher : Jurusan Hukum Ekonomi Syariah Fakultas Syariah dan Hukum Uin Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/el-iqthisady.v7i1.59429

Abstract

Abstrak Penelitian ini mengkaji kewenangan lembaga dalam proses sertifikasi halal di Indonesia, mengidentifikasi masalah terkait kurangnya pemahaman tentang peran spesifik lembaga dan dampaknya terhadap efektivitas proses sertifikasi. Tujuan penelitian adalah untuk menganalisis kewenangan lembaga serta menilai dampaknya terhadap kualitas produk halal dan kepercayaan konsumen. Metode penelitian yang digunakan adalah pendekatan kualitatif dengan studi kasus, yang melibatkan wawancara mendalam, observasi partisipatif, dan analisis dokumen. Hasil penelitian menunjukkan bahwa Badan Penyelenggara Jaminan Produk Halal (BPJPH) memiliki kewenangan utama dalam menetapkan kebijakan, sementara Lembaga Pemeriksa Halal (LPH) bertanggung jawab atas audit dan verifikasi produk. Selain itu, Majelis Ulama Indonesia (MUI) berperan dalam memberikan fatwa halal. Penelitian ini juga mencatat bahwa meskipun terdapat sistem sertifikasi yang terstandarisasi, masih ada tantangan dalam koordinasi antar lembaga, serta keterbatasan sumber daya manusia yang kompeten. Implikasi penelitian ini menekankan pentingnya peningkatan kapasitas lembaga sertifikasi dan sosialisasi regulasi halal untuk meningkatkan efektivitas sertifikasi. Rekomendasi praktis termasuk penguatan pengawasan terhadap produk halal dan penelitian lebih lanjut tentang dampak sertifikasi halal terhadap daya saing produk di pasar global. Penelitian ini diharapkan dapat memberikan kontribusi bagi pengembangan sistem sertifikasi halal yang lebih transparan dan akuntabel di Indonesia. Kata Kunci: Analisis Kewenangan lembaga; Proses Sertifikasi Halal; Produk Nasional   Abstract This research examines the authority of institutions in the halal certification process in Indonesia, identifying issues related to the lack of understanding of the specific roles of institutions and their impact on the effectiveness of the certification process. The objective of the research is to analyze the authority of the institution and assess its impact on the quality of halal products and consumer trust. The research method used is a qualitative approach with case studies, involving in-depth interviews, participatory observation, and document analysis. The research results show that the Halal Product Assurance Agency (BPJPH) has the primary authority in setting policies, while the Halal Inspection Agency (LPH) is responsible for product audits and verification. In addition, the Indonesian Ulema Council (MUI) plays a role in issuing halal fatwas. This research also notes that although there is a standardized certification system, there are still challenges in coordination between agencies, as well as a lack of competent human resources. The implications of this research emphasize the importance of enhancing the capacity of certification bodies and socializing halal regulations to improve the effectiveness of certification. Practical recommendations include strengthening the supervision of halal products and further research on the impact of halal certification on product competitiveness in the global market. This research is expected to contribute to the development of a more transparent and accountable halal certification system in Indonesia. Keywords: Institutional Authority Analysis; Halal Certification Process; National Products
Halal Certification In International Trade Kartika; Nasrullah Bin Sapa; Cut Muthiadin
SOUTHEAST ASIA JOURNAL oF GRADUATE OF ISLAMIC BUSINESS AND ECONOMICS Vol. 3 No. 1 (2024): May
Publisher : Pascasarjana, Institut Agama Islam Sultan Muhammad Syafiuddin Sambas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37567/sajgibe.v3i1.4077

Abstract

This study aims to analyze the importance of halal certification in international trade and its impact on product competitiveness in the global market. The method used is a descriptive qualitative approach with a literature study, which collects secondary data from various scientific journals, reports, and regulations related to halal certification. The results of the study indicate that halal certification not only functions as a guarantee of compliance with Islamic teachings, but also as an effective marketing tool that can increase product competitiveness in the international market. In addition, countries with strong halal certification systems, such as Malaysia and Saudi Arabia, have an advantage in expanding their market access, while other countries need to improve the quality and credibility of their halal certification systems to compete in an increasingly competitive global market.
The Identifikasi Titik Kritis Kehalalan dalam Produk Turunan Hewani: Pendekatan Sistematik untuk Keamanan Konsumen Sumarlin, Abdul; Parakkasi, Idris; Muthiadin, Cut; Umar, Rahmawati
AkMen JURNAL ILMIAH Vol. 21 No. 2 (2024): AkMen JURNAL ILMIAH
Publisher : Lembaga Penelitian, Publikasi dan Pengabdian Pada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37476/akmen.v21i2.4683

Abstract

This research aims to identify critical halal points in animal derivative products to ensure the safety of Muslim consumers and support the economic optimization of halal management in the global food industry. By using a literature study method, this research highlights the importance of halal raw materials and production processes, which not only fulfill religious demands but also increase market competitiveness. The halal identification process involves checking raw materials, production processes, additives, storage, transportation and certification. The tipping point is found in bone, skin, fur, fat, blood, offal, placenta, milk, egg and fish derivative products, all of which require halal verification based on Islamic law. Animal-based flavorings are also analyzed to ensure there is no contamination from non-halal animals. In conclusion, every stage of production of animal derivative products must be thoroughly checked to ensure halalness, support business strategies, and increase consumer confidence in the global market. Key words: Halal raw materials and production processes, Animal derivative products, Identification of halal critical points
Overcoming Barriers to Halal Certification: A Study of SMEs in Indonesia’s Food Industry Kholid Albar; Nasrullah Bin Sapa; Cut Muthiadin
SAUJANA : Jurnal Perbankan Syariah dan Ekonomi Syariah Vol 7 No 4 (2025): SAUJANA : Jurnal Perbankan Syariah dan Ekonomi Syariah
Publisher : STEI Kanjeng Sepuh Gresik Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59636/saujana.v7i3.378

Abstract

This study examines the challenges and opportunities associated with halal certification for small and medium-sized enterprises (SMEs) in Indonesia’s food industry. The objective is to explore how SMEs perceive and navigate the halal certification process, as well as the role of government initiatives and technological tools in overcoming barriers to certification. The research employs a qualitative methodology, using semi-structured interviews and case studies to gather data from SMEs, certification bodies, and government officials. Thematic analysis is applied to identify key themes related to the challenges, such as a lack of understanding and the high costs of certification, as well as the support provided by government programs like SEHATI (Free Halal Certification) and the use of digital tools in streamlining the process. The findings indicate that while SMEs face significant barriers in obtaining halal certification, including financial constraints and knowledge gaps, government support and technological innovations play a crucial role in facilitating access to certification. Halal certification is shown to improve the competitiveness of SMEs by enhancing product quality, fostering consumer trust, and opening access to global markets. Additionally, it promotes sustainable and ethical production practices. The study contributes to the understanding of halal certification’s impact on SMEs, highlighting the need for continued collaboration between stakeholders. It suggests further research into the long-term effects of halal certification on SMEs’ financial performance and the role of digital tools in simplifying certification processes.
Implementation of Identification of Critical Points for the Halalness of Vegetable Materials and Their Derivative Products from an Islamic Economic Perspective Karmila, Yusri; Parakkasi, Idris; Muthiadin, Cut; Supatminingsih, Tuti
Formosa Journal of Multidisciplinary Research Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v3i10.11874

Abstract

The aim of this research is to determine the implementation of identifying critical points for halal vegetable materials and their derivative products and the implementation of identifying critical points for halal vegetable materials and their derivative products from an Islamic economic perspective. This research uses a literature review of various main references in halal certification criteria and knowledge about ingredients and processing processes for products originating from plants (plant based products). It is concluded that vegetable ingredients in the sharia specifically mention that nothing is haram, so vegetable ingredients (vegetables) are basically halal. However, if the product is processed using additional ingredients or processing aids that are not halal, then the product status can change to non-halal. Identification of critical points for vegetable ingredients can be analyzed using a decision tree to identify critical points for halal vegetable ingredients.
Deteksi titik kritis kehalalan produk UMKM es dawet di Kota Makassar Fuadi, Ni'ma Ainul; Wahab, Andi Rizki Berliana Zahra; Wamaulana, Farlinda; Sukmawaty, Eka; Masriany, Masriany; Muthiadin, Cut
Filogeni: Jurnal Mahasiswa Biologi Vol 1 No 3 (2021): September-Desember
Publisher : Program Studi Biologi Fakultas Sains dan Teknologi Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.876 KB) | DOI: 10.24252/filogeni.v1i3.23477

Abstract

Indonesia merupakan negara dengan populasi muslim terbanyak di dunia, sehingga produk halal menjadi syarat produk makanan atau minuman yang dapat meningkatkan nilai jual yang lebih tinggi dibanding dengan produk yang belum memiliki sertifikasi halal. Sementara keamanan pangan di Indonesia khususnya di daerah Makassar masih tergolong rendah salah satu usaha UMKM yaitu es dawet. Es dawet merupakan salah satu minuman yang banyak diminati di Makassar. Jenis produk olahan tersebut berbahan dasar air dan tepung beras. Tujuan dari penelitian ini yaitu untuk mengetahui tingkat kontaminasi dan penentuan titik kritis kehalalan pada proses produksi. Pengumpulan data dilakukan dengan metode observasi,wawancara dan dokumentasi. Hasil dari penelitian tersebut menunjukan bahwa bahan baku pembuatan es dawet di Makassar tidak memiliki titik kritis. Hal ini mengindikasikan bahwa bahan baku es dawet telah terjamin kehalalannya.
Co-Authors Abd Rauf Muhammad Amin Abdul Rauf Muhammad Amin, Abdul Rauf Muhammad Adin Ayu Andriyani AGUS AGUS Ahyar Ahmad Alir, Rahmat Fajrin Amalia, Andi Dewi Reski Amir, Andi Muhammad Nur Atma Amnah, Alifah Zul Amril Andi Nabila Nurfitrah Annisa Zakiyah Darojat Ar. Syarif Hidayat Asbar Hamzah Ashari Ananda, Iva Asmuddin Nasir Asmuddin Natsir Auriga, Fitriani Ayu Andi Indra, Ayu Baiq Farhatul Wahidah Bakri Zakia, Bakri Basmiati, Basmiati Bin Sapa, Nasrullah Burhan, Eliazar Dedi Mardianto Dedi Susanto Dewi Ratnasari Dirhamzah, Dirhamzah Erniawati, Erniawati Fachrurrazy, Muhammad Fatmawati Nur Fatmawati, Fatmawati Febriani, Ayu Ferial, Ferial Firdayana Firdayana Firmansyah, Yuman Fuadi, Ni'ma Ainul Gafur, Muslimah Fitrah Abd Gazali, Megawati Hadidarma, Nasyrah Hafid, Abd Hafsan, Hafsan Hajrah Hajrah Hajrah Hajrah Hajrah Hajrah Hajrah, Hajrah Halik, Abdul Chadjib Harja, Husnul Sri Mulyani Hartono Helmy Syamsuri, Helmy Hermawan, Isna Ainun Hidayat, Kusnadi S Hidayat, Muhammad Tasri Hidayati, Ulfa Idris Parakkasi Indradewa, Rhian Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Isna Rasdianah Aziz Japar, Rahayu Jusni, Jusni K., M. Yusuf Karmila, Yusri Kartika Kasfina, Ina Khatimah, Khusnul Kholid Albar Khudaer , Faten Kumala, Nur Hakiki Dewi Laily Agustina Lasinrang Aditia Lianah Lianah, Lianah Mahfut Marcia Bunga Pabendon Mashuri Masri Mashuri Masri Mashuri Masri Masita Masita Masita, Masita Masriany, Masriany Maulana Maulana Maulana Maulana, Maulana Mudyawati Kamaruddin Muh. Khalifah Mustami Muhammad Amin, Abd Rauf Muhammad Amin, Abdul Rauf Muhammad Khalifah Mustami Mukhtar Galib Nasrullah Bin Sapa Nasrullah Bin Sapa Nur Alfi Hidayati Nur, AbdurRahman Shakhr Nurhaedah ., Nurhaedah Nurhikmah Nurhikmah Nurisyah, Nurisyah Nurjannah Nurjannah Nurmayanti, Nurmayanti Nurul Muhlisyah Nurul Muhlisyah Paraikkasi, Idris Parakkasi, Idris Permatasari, Artha Rezki Pujarena Putri Idris Rahadian Pratama Rahmat Fajrin Alir Ramlah Ramlah Ramlah Rasnawati Risdayanti Adi Purba Rosalina, Hamna Rukmana, Rusmadi Rum, Magfirah Rahimah Rusny Rusny Rustam, Aswar Sahin, Andini Sapa, Nasrullah Bin Sapa, Nasrullah Bin Sapa Sapinah Sapsuha, Mubasysyyratul Ummah Sembiring, Christine Sijid, St Aisyah Sitti Saenab, Sitti Sri Wahyuni St. Aisyah Sijid St. Aisyah Sijid Sudarmi Sudarmi Sukmawaty, Eka Sumarlin, Abdul Suryafly, Fanny Dhea Syam, Agus Syaripuddin Syaripuddin Tri Cahyanto Triananinsi, Nurhidayat Tridesianti, Siska Tuti Supatminingsih Tuty Arisuryanti, Tuty Umar, Rahmawati Upreti, Brij Mohan Wahab, Andi Rizki Berliana Zahra Wamaulana, Farlinda Yuniar Harviyanti Zahra, Najmatul Zamzam, Miftahul Khairiyah Zulkarnain Zulkarnain