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All Journal JURNAL AGROINDUSTRI HALAL Halal Studies and Society
Ash-Shidiqie, Azkia Yasna Nadhratuzzaman
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Industrial & Manufacturing Engineering Social Sciences

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Halbuy-Now as a marketplace for surplus food supporting a sustainable halal agri-food supply chain through waste minimization Ash-Shidiqie, Azkia Yasna Nadhratuzzaman; Nayanda, Najwa Putri; Hanim, Fayza Rachmelia Ayunina; Hidayati, Nurul; Zekkour, Hafidha; Casim, Rashdi M.
Halal Studies and Society Vol. 1 No. 3 (2024): September 2024
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.1.3.31-33

Abstract

HalBuy-Now is a mobile application designed to address food waste and enhance sustainability in the Indonesian agri-food sector. This application connects consumers with halal-certified restaurants offering surplus food at discounted prices. With the growing global demand for halal products and the persistent issue of food waste, HalBuy-Now provides an innovative solution for redistributing surplus food that would otherwise be discarded. The application also promotes sustainable consumption habits, offers cost-saving opportunities for consumers, and supports local food businesses. Through features such as real-time inventory management and location-based ordering, HalBuy-Now effectively minimizes food waste, reduces carbon emissions, and fosters a circular food economy. Additionally, the application empowers consumers to make well-informed purchasing decisions, contributing to the national goals of sustainability, food security, and the promotion of halal-certified products. By combining technology with sustainable agricultural practices, HalBuy-Now plays a key role in advancing Indonesian efforts to reduce food waste while strengthening its position in the global halal food market.
Persepsi dan Penilaian Konsumen terhadap Risiko Halal Rantai Pasok Bakeri Ash-Shidiqie, Azkia Yasna Nadhratuzzaman; Cahyadi, Eko Ruddy; Hidayatulloh, Furqon Syarief
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21875

Abstract

Halal is an important aspect for Muslim consumption. Innovation in food industry encourages business actors to maintain quality and halal assurance. The business process of bakery has contamination risks at every stage. Therefore, consumer awareness and thoroughness are crucial in choosing halal and thoyyib food. However, consumers often ignore the halal risk. Therefore, this study aims to determine the consumer perception of the halal risk of bakery. This research used a quantitative descriptive approach by distributing questionnaires. Halal supply chain risk assessment was conducted using FMEA method based on the plan, source, make, deliver, and return subprocesses. The results showed that the halal aspects, raw materials, production processes, and packaging according to halal standards were the most considered aspects by bakery consumers. The results of the halal risk assessment obtained 11 risk priorities based on the RPN value. The results showed that the highest risks from retail were the packaging damage, contamination from employees and product displays, and the difficulty of product returns by consumers. Potential risks at the producer are products do not have halal certificate and contamination from shipping transportation. Potential risks at the supplier were the packaging and meat ingredients that do not have halal supporting documents.
Co-Authors Casim, Rashdi M. Eko Ruddy Cahyadi Furqon Syarief Hidayatulloh Hanim, Fayza Rachmelia Ayunina Nayanda, Najwa Putri Nurul Hidayati Zekkour, Hafidha