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All Journal Journal of halal product and research (JHPR) ALSYS : Jurnal Keislaman dan Ilmu Pendidikan
Nurhayati, Ima
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Halal traceability study chicken meat nuggets Nurhayati, Ima; Khoiroh, Naimatul
Journal of Halal Product and Research (JHPR) Vol. 6 No. 2 (2023): The Development of Global Halal: Issues and Challenges
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.6-issue.2.93-107

Abstract

Indonesia is a country with a majority Muslim population, so this can cause concern. Islam also teaches about the obligation to consume halal food, resulting in the emergence of various halal industries to meet food needs. One of the products produced by the halal food industry is chicken nuggets. Chicken nuggets are available in various brands with different ingredients ranging from raw materials, additional ingredients, to supporting ingredients. When processing nuggets, it must be ensured that they meet halal food safety standards, one of which is using the Halal Critical Control Point (HCCP) approach. This HCCP aims to consider the origin of raw materials, the processing process until it becomes a product that is ready for distribution. This research aims to determine the critical point for halal food in chicken nugget products in Indonesia as a novelty of this research. In this research, a library study or literature review research method was used. The results of this search show that the critical point for halal food in chicken nuggets is divided into 7 of them; 1) chicken meat, 2) wheat flour, 3) cooking oil,  4) processed vegetable ingredients, 5) sugar, 6) soy protein, 7) monosodium glutamate. This research can help provide information to the public about the importance of halal food from production to processing aspects.
The Role of Islamic Policy Values in the Hospitality Sector: A Comparative Study of Conventional and Sharia Hospitality in Sumedang Regency Nababan, Chantika Salsabila; Nurhayati, Ima; Putri, Shelyna Mardiana; Anci, Sou; Hidayani, Valentina; Supriyadi, Tedi
ALSYS Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/alsys.v5i4.6305

Abstract

This study compares conventional and Sharia-compliant hotels in Sumedang Regency, with a focus on the application of Islamic values within the hospitality sector. The research aims to analyze how the integration of Sharia principles influences hotel operations and customer satisfaction. Utilizing a qualitative approach, data were collected through interviews and observations at selected hotels. Sharia-compliant hotels adhere to Islamic guidelines by providing halal food, designated prayer facilities, gender-segregated amenities, and marriage verification at check-in. These practices foster trust and enhance satisfaction among Muslim guests. In contrast, conventional hotels emphasize general guest comfort without prioritizing religious considerations and often encounter difficulties in consistently applying Islamic values. The findings indicate that aligning hospitality services with Sharia principles not only enhances competitiveness but also strengthens customer loyalty. This alignment supports the moral and spiritual well-being of Muslim travelers and contributes to the advancement of halal tourism. The study underscores the potential of Sharia-compliant hospitality to offer culturally and religiously sensitive services that meet the growing demands of the Muslim travel market.
Co-Authors Anci, Sou Hidayani, Valentina Nababan, Chantika Salsabila Naimatul Khoiroh, Naimatul Putri, Shelyna Mardiana Supriyadi, Tedi