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INDONESIA
Indonesia Journal of Halal
Published by Universitas Diponegoro
ISSN : 2623162X     EISSN : 26564963     DOI : https://doi.org/10.14710/halal
Core Subject : Religion, Science, Agriculture, Engineering,
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry
The Indonesian Journal of Halal (IJH) accepts articles in bahasa and English by lifting up several topics of halal studies such as Halal Management, Halal Law, Halal Economic Studies. halal products, services, tourism and Sharia. Other topics can be related to halal products and processes such as; Food Technology, Process Technology, Pharmacy, Cosmetics, Drugs, Slaughtering and Meat as well as matters correlated with halal.
Arjuna Subject : Umum - Umum
Articles 7 Documents
 1 
Search results for , issue "Vol 6, No 2 (2023): IJH" : 7 Documents clear
Hubungan Literasi Halal dan Keterampilan Berfikir Tingkat Tinggi pada Materi Sistem Pencernaan Manusia Terhadap Pengambilan Keputusan Produk Halal Rahayu, Bintang Puja; Cahyanto, Tri; Windayani, Neneng
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19428

Abstract

The majority of Indonesia's population is Muslim. A good Muslim is a Muslim who follows everything ordered by Allah SWT and leaves all the prohibitions of Allah SWT. One of them is by consuming halal products. The application of halal literacy in education is very influential in improving the quality of faith in Allah SWT and increasing knowledge about halal literacy and making decisions regarding the selection of halal products. Halal literacy can be applied to science material, one of which is about the human digestive system. In addition to halal literacy, higher-order thinking skills are needed in the 21st century. This study aims to determine how halal literacy and higher-order thinking skills in matters of the human digestive system affect consumer decisions about halal products. This study used a quantitative approach involving 31 students from class XI IPS 1 MAN 1 Garut. There are two independent variables in this study, namely halal literacy and higher-order thinking skills, and the dependent variable, namely decision making about halal products. Questionnaires and multiple choice questions were given to students to find out the variables to be studied. By using multiple regression statistics, the results show that there is a relationship between halal literacy and making decisions on halal products, but with higher-level thinking skills there is no relationship with making decisions on halal products. Meanwhile, together between halal literacy and higher order thinking skills there is a relationship with making halal product decisions, namely 51.2% to be precise. Other factors influence 48.8%.
HALAL CRITICAL POINT ANALYSIS OF SOME TOAST SAMPLES IN CIBIRU DISTRICT, BANDUNG CITY Mumtazah, Muna; Wardatul Jannah, Annisa; Mauludiyyah Inayatulloh, Hilma; Supriyatna, Ateng
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19154

Abstract

Abstract : The halalness of a food product is still a hot topic in public discussion. The halal quality of food and beverage products does not always depend on the raw materials used. However, it can be known from the mixing materials used, starting from the production process to the distribution process. Muslims are required to eat food that is halal and thoyyib, the critical point of an important product. The critical point of halal is a stage of food production where there is a possibility for a product to become haram. The purpose of this study is to determine the critical point of halal toast products in the Cibiru area, Bandung City. The method used is direct field research by way of observation, interviews, and documentation related to the required data. Furthermore, data analysis was carried out and described in accordance with data collection when in the field. So that the results show that there are critical points in the composition of toast, namely plain bread, jam, and margarine as well as critical points in the tools used, namely baking sheets and brushes. 
Studi Fenomenologi Mandatory Sertifikasi Halal Di Papua: Pendekatan Maqasid Syariah Imam Abu Zahrah Kamaluddin, Imam; Jakiyudin, Ahmad Havid; Roslan, Isma Aulia
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19322

Abstract

The halal mandatory forces business actors in Papua to carry out halal certification. So far, business actors in Papua do not know the essence of mandatory halal and its implications. This study aims to examine the mandatory halal phenomenon that applies to business actors in Papua. Imam Abu Zahrah's sharia maqasid approach serves to interpret this phenomenon. A qualitative descriptive research method with a phenomenological study approach was used in this study. Data collection by means of passive participatory observation and exploration of normative juridical literature. The results of the study show that mandatory halal is able to have a positive impact on economic growth and development in Papua. With mandatory halal, business actors in Papua can increase the existence of their products, especially for local products in terms of market expansion. From the perspective of Imam Abu Zahrah's maqashid sharia, the mandatory granting of halal certification fulfills maslahah on three elements. First, tahdzib al fard in the form of providing education to business people in Papua about the importance of halal products for consumers. Second, Iqamah Al'Adalah (upholding justice) in the form of the generalization that all products produced by Muslim or non-Muslim business actors have the right to obtain halal certification. Third, Jalb Al Maslahah (public interest) in the form of rights for consumers throughout Indonesia that the products consumed from Papua are clearly halal for the benefit.
ANALISIS KANDUNGAN DNA BABI PADA PRODUK DAGING OLAHAN DI PASAR-PASAR KELURAHAN CEMPAKA PUTIH DAN TINJAUANNYA MENURUT PANDANGAN ISLAM Salsabila, Nurul; Suciati, Yulia; Astiwara, Endy Muhammad
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19922

Abstract

Berdasarkan syariat islam, status kehalalan suatu makanan menjadi syarat bagi umat muslim dalam mengambil keputusan untuk mengonsumsi suatu makanan. Banyak masyarakat terutama umat muslim resah terhadap pencampuran bahan non-halal seperti pencampuran daging babi ke dalam produk daging olahan, padahal di Indonesia produk daging olahan seperti bakso, sosis, nugget, dan kornet termasuk salah satu produk makanan yang banyak dikonsumsi. Belum ada informasi tentang analisis cemaran DNA babi pada produk daging olahan terutama produk bakso di pasar-pasar Kelurahan Cempaka Putih. Maka dari itu, tujuan dari penelitian ini ialah menganalisa keberadaan cemaran DNA babi pada produk daging olahan berupa produk bakso di pasar-pasar Kelurahan Cempaka Putih serta tinjauannya menurut islam. Metode analisis yang digunakan pada penelitian ini adalah Real Time Polymerase Chain Reaction (RT-PCR) dengan menggunakan QIAGEN Mericon Pig Kit. Hasil penelitian menunjukkan bahwa seluruh sampel produk bakso (5 sampel uji) tidak mengandung DNA babi, sehingga aman untuk dikonsumsi.
ANALISIS TINGKAT PENGETAHUAN DAN KESADARAN KONSUMSI PANGAN HALAL PADA MAHASISWA BIOLOGI UIN SUNAN GUNUNG DJATI BANDUNG Adiba, Farah Aini; Sebrina, Cut Nadia; Aulia, Sekar Rahma; Supriatna, Ateng; Cahyanto, Tri
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19295

Abstract

Kehalalan produk pangan merupakan hal penting bagi umat Islam. Setiap umat Islam wajib hukumnya untuk mengkonsumsi makanan yang halal. Syariat Islam juga telah mengatur mengenai pemenuhan kebutuhan konsumsi pangan halal dalam Al-Qur’an. Mahasiswa Biologi UIN Sunan Gunung Djati Bandung mayoritas beragama islam dan berkewajiban untuk mengkonsumsi pangan halal. Oleh sebab itu, mengacu pada dua variabel penting mengenai kesadaran dan pengetahuan pemilihan pangan halal, maka tujuan dari riset penelitian ini yaitu menganalisis tingkat seberapa tingkat kesadaran (awareness) dan pengetahuan juga informasi mengenai pangan halal bagi konsumen muslim. Metode yang digunakan dalam penelitian ini merupakan metode deskriptif yang bersifat kuantitatif. Pengumpulan data dilakukan dengan menyebarkan kuesioner melalui google form. Dilanjutkan dengan analisis data dengan tahap pengumpulan, peringkasan, serta penyajian data. Berdasarkan penelitian yang telah dilakukan ini, dapat diketahui bahwa mahasiswa Biologi UIN Sunan Gunung Djati Bandung memiliki pengetahuan dan tingkat kesadaran yang cukup tinggi  terkait konsumsi pangan halal. Akan tetapi perlu adanya edukasi mengenai kehalalan pangan agar para mahasiswa termotivasi mengkonsumsi pangan yang halal dan thayyib.
INDUSTRI HALAL DARI PERSPEKTIF POTENSI DAN PERKEMBANGANNYA DI INDONESIA Herianti, Herianti; Siradjuddin, Siradjuddin; Efendi, Ahmad
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19249

Abstract

With more than 200 million people who are Muslim, Indonesia is one of the main markets for producers of halal products. The halal product business is very promising in our country, so this article will examine the position of the Indonesian halal industry in its development. In particular, this research focuses on the government's role in exploring the potential and development of the halal industry in Indonesia. This article uses a literature review or literature study before conducting a descriptive analysis of the solutions and results. Then from the search results from various related journals, books and several reports related to the topic of discussion, the result is that there is a lot of room for growth in the halal industry, which has experienced very rapid development in recent years, especially in the field of halal food and beverages. , halal clothing, halal tourism, and halal finance. The government has also supported other potential sectors, such as halal medicines, media and the environment. Overall, the current development and halal industry has enormous potential to improve the country's economy. However, even though there is great potential, there are many challenges to be faced, such as a lack of public awareness about halal and a low level of halal literacy. So, this article can be part of increasing public knowledge about halal and then being part of the development of the halal industry in Indonesia.
Analisis Minat UMK Terhadap Sertifikasi Halal di Pulau Madura Adiyanto, Mochamad Reza; Amaniyah, Evaliati
Indonesia Journal of Halal Vol 6, No 2 (2023): IJH
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v6i2.19207

Abstract

Tujuan penelitian ini adalah untuk mengukur tingkat literasi pelaku UMK bidang kuliner tentang pentingnya memiliki sertifikat halal di Pulau Madura dan melihat pengaruhnya terhadap sikap serta minat pelaku usaha untuk memiliki sertifiat halal. Jenis data yang digunakan adalah data primer bersifat kuantitatif. Data primer diperoleh dari penyebaran kuesioner kepada pelaku UMK yang bergerak di sektor makanan dan minuman yang berlokasi di Kabupaten Sampang, Kabupaten Bangkalan, Kabupaten Pamekasan, dan Kabupaten Sumenep Pulau Madura. Sampel ditentukan secara sengaja (convenience sampling). Responden berjumlah 100 responden. Hasil penelitian menunjukkan bahwa kemampuan literasi pelaku UMK mengenai sertifikat halal berpengaruh positif dan signifikan terhadap minat pelaku UMK untuk memiliki sertifikat halal produk kuliner, kemampuan literasi pelaku UMK mengenai sertifikat halal berpengaruh positif dan signifikan terhadap sikap pelaku UMK untuk memiliki sertifikat halal produk kuliner, sikap pelaku UMK atas sertifikat halal tidak berpengaruh signifikan terhadap minat pelaku UMK untuk memiliki sertifikat halal produk kuliner, sikap pelaku UMK tidak berperan memediasi pengaruh tingkat literasi pelaku UMK bidang kuliner terhadap minat pelaku UMK di Pulau Madura terhadap kepemilikan sertifikat halal.

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