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Tri Cahyanto
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INDONESIA
Indonesian Journal of Halal Research
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Core Subject : Religion, Health, Science, Education, Social,
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
Arjuna Subject : -
Articles 5 Documents
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Search results for , issue "Vol. 3 No. 1 (2021): February" : 5 Documents clear
The Influenced Factors of the Switching Customer to Halal Cosmetic Products Yasin, Rozaq M.; Norjanah, Siti
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.10536

Abstract

Ideally, a Muslim will easily decide to consume cosmetic product that have a halal label compared to cosmetic product that are not yet labeled halal. However, there are many people who switch use of product even though they are labeled halal. This study aims to analyze behavior patterns and factors that probability influence customers to switch away from halal cosmetic products. This study used primarly data with purposive sampling of 100 respondents in special region of Yogyakarta. Using logistic regression, the results show that the behavior pattern of customer switching for halal cosmetic products was dominated by the Millennial generation who have high curiosity and aggressiveness so that this generation's behavior tends to be disloyal, including consuming cosmetics with halal products. Pricing, sales promotion, reputation and sales ethics have probability to influence customer switching behavior of halal cosmetic products. The halal cosmetic industry needs to pay attention to the behavior patterns of millennial generation, especially in terms of factors that probability influence to switch from halal cosmetic products.
Pesantren as a Halal Center Institution Towards Religious Tourism Development Purnama, Tata S.; Zirmansyah, Zirmansyah; Fitriyana, Iyan
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.10768

Abstract

The pesantren institutions have never lost interest from the young generation. An old pesantren continues the process, and new pesantren keep appearing. The education system and the institutions for pesantren are growing rapidly, as supported by facilities, infrastructure, and curriculum. They are adapted constanly according to the times. The halal center discourse is developing in the global world. It has made the continue of pesantren to offer applicative ideas. Then the institutions can become the promising center for religious tourism. This study used qualitative literature study and interviews to collect data that related to religious tourism in pesantren. It can be concluded that there are five potentials for developing religious tourism and halal centers in pesantren; such as the intrinsic value of the pesantren, the pattern of life, the environment and the surrounding community, the sacredness, and the spiritual atmosphere; and pesantren religious tourism aspect.
The Implementation of Halal Tourism Ecosystem Model in Borobudur Temple as Tourism Area Sutono, Anang; Tahir, Shaharuddin; Sumaryadi, Sumaryadi; Hernowo, Andre; Rahtomo, Wisnu
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11119

Abstract

Borobudur as one of the top wonderful destinations in the world is challenged to become one of halal tourism destinations in Indonesia. The purposes of this research are to find out and to launch the implementation of halaltourism ecosystem model in Borobudur Temple as tourism area in Indonesia. This research used a descriptive method. The researcher investigated the implementation of halal tourism ecosystem model in the Borobudur temple as tourism area by examining the variables of halal tourism ecosystems. It consisted of four dimensions. They are destination products, government support, human resources, and infrastructure. The main data is collected by using interviews and addressing of Borobudur Temple Tourism Park management, Tourism Business People that concerned with halal certification, LPPT (Integrated Research and Testing Laboratory) University of Gajah Mada, Indonesian Ulama chapter Jogjakarta, Culture and Tourism Region of Jogjakarta. The tools of data collection are the checklist and literature study to grab the secondary data. The result shows that Halal Tourism destination product, including the availability of halal attraction, facility, accessibility, program, and the package are not available completely. However, the support aspect from the government is not optimal in supporting Borobudur as halal tourism destination. Based on human resources aspect, there is founded that in some aspects such as the availability of human resources that understand of tourism is very poor or almost none. Besides, based on infrastructure aspect, there is founded that research and development aspects have not been carried out optimally.
End Point Polymerase Chain Reaction for Porcine Detection on Food Product of UIN Sunan Ampel Surabaya Canteen Rokhim, Saiku; Tyautari, Inggrit; Firmansyah, M. Aliffiyan; Rachmawati, Yuanita
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11149

Abstract

Halal food means food that permitted under Islamic law and fulfills about requirements. The absence of information about halal food contained in UIN Sunan Ampel Surabaya (UINSA) campus area causes related research to be carried out. This study aims to determine the porcine DNA contamination on food around UINSA area using molecular technology. Twenty two samples used were foods that contain meat and may contain pork obtained from canteens around UINSA area, analyzed using Polymerase Chain Reaction (PCR) method. The analysis was started with DNA isolation of 22 food samples, electrophoresis, PCR, then visualization gel electrophoresis. Primer gene coding for cytochrome b (cyt b) which produces 149 bp of DNA fragments. The results showed that no porcine contamination in 22 food samples, while the positive control showed a band of 149 bp. End point PCR method potentially to detect porcine DNA contaminants in food products around UINSA. Therefore the food is halal and safe for consumption.
Detection of Animal Fat Mixtures in Meatballs Using Fourier Transform Infrared Spectroscopy (FTIR Spectroscopy) Fajriati, Imelda; Rosadi, Yusi; Rosadi, Nisrina Nabila; Khamidinal, Khamidinal
Indonesian Journal of Halal Research Vol. 3 No. 1 (2021): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v3i1.11166

Abstract

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.

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