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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.
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Articles 120 Documents
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Structural Equation Modeling Analysis of Purchase Behavior of Halal Products Zuhri, Sarika; Ilyas, Ilyas; Erwan, Friesca; Syahputra, Rizki Agam; Sentia, Prima Denny; Noprita, Zikra
Indonesian Journal of Halal Research Vol. 5 No. 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.20170

Abstract

Indonesia is renowned for being home to the largest Islamic population globally, but the absence of a halal certification logo on products continues to be a cause for concern. For Muslim customers, their basic knowledge of halal ingredients written on the product is the only guide they can be relied on. Hence, it is crucial to understand the essential factors that influence their purchasing behavior regarding halal-certified products. This study uses the Theory of Planned Behavior (TPB) to examine Muslim customers' behavior, as a case study, in Banda Aceh. The TPB questionnaire, including attitude, subjective norm, perceived behavioral control, and purchase intention attributes, was distributed online to respondents in the Banda Aceh area using non-probability random sampling. Through Structural Equation Modeling (SEM) methodology and AMOS software, this research reveals a strong correlation between attitude and subjective norm with Muslim customers' purchasing intention. Moreover, purchasing intention shows a strong relationship with purchasing behavior. Consequently, attitude, subjective norm, and customers' intention are the critical factors that influence Muslim customers' behavior when purchasing halal-certified products in Indonesia.
Application of LC-MS/MS Coupled with Various Digestion Methods for the Identification of Porcine Gelatin Markers in Confectionery Matrices Dewi, Kifayati Rosiyanti; Kusnandar, Feri; Yuliana, Nancy Dewi; Ismayati, Maya; Solihat, Nissa Nurfajrin; Riantana, Handy; Heryani, Heryani
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21191

Abstract

Gelatin is a high-risk ingredient in terms of its halal status. Liquid chromatography combined with mass spectrometry (LC-MS/MS) was used to identify the source of gelatin based on marker peptides and proved to deliver higher reliability than other methods. However, the digestion method is essential before LC-MS/MS analysis. This research evaluated different digestion methods against selected porcine gelatin marker peptides and assessed LC-MS/MS sensitivity through adulteration experiments in various mixed matrices. The study involved three digestion methods (conventional, microwave, and ultrasound) before LC-MS/MS analysis to determine the most effective method for detecting marker peptide targets from porcine gelatin. The appropriate method was applied to isolate porcine gelatin peptides in the matrices of bovine gelatin and confectionery products (lozenges, marshmallows, and soft candy) at concentrations of 0.01, 0.1, and 1% (w/w). Relative detection limit values were determined. The results showed that conventional digestion treatment yielded a higher marker peptide detection rate than microwave and ultrasound digestion. Meanwhile, the detection limit of porcine gelatin in bovine gelatin ranged from 0.09 to 0.89%, depending on the marker peptide used, and could be significantly detected at a concentration of 1% in the confectionery product. The marker peptide TGQPGAVGPAGIR exhibited the highest stability, as it was detectable at the lowest concentration across all mixed matrices. The LC-MS/MS method has been proven to afford sensitive results and has the potential to serve as an alternative for detection of halal status.
Characterization of Banana Peel Pectin (Musa acuminata Colla) as a Potential Halal Pharmaceutical Excipient Tugon, Titian Daru Asmara; Larasati, Rizky Dwi; Adnan, Saepul; Sucimilawati, Eris; Agustiani, Fuji Sintya; Jaswir, Irwandi
Indonesian Journal of Halal Research Vol. 5 No. 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.21285

Abstract

Indonesian Halal Product Assurance Law No. 33 of 2014 states all products circulating in Indonesia must be halal-certified, including pharmaceuticals. Banana peel waste has the potential to produce pectin compounds as pharmaceutical excipients. This study is aimed at determining the characteristics of banana peel pectin as a potential halal pharmaceutical excipient. It has involved qualitative tests and established characteristics of extract pectin by organoleptic test, acidity (pH) test, solubility, equivalent weight, methoxyl concentration, galacturonic acid concentration, esterification degree, moisture content, and ash content. The yield of pectin produced was 17.19%. The qualitative test showed positive pectin, the characteristics of a white powder that is slightly ash, odorless, has a pH of 6.02, is soluble in water, insoluble in ethanol 96%, has an equivalent weight of 5,000 mg, methoxyl concentration of 2.6%, galacturonic acid concentration of 73.92%, esterification degree of 20.19%, moisture content of 7.139% and ash content of 1.6%. Based on the characterization results, banana peel pectin is, by pectin quality standards, a pharmaceutical excipient, especially as a raw material for manufacturing capsule shells, thickeners, and coating and gelling agents.
Optimization of DNA Extraction Methods in Fresh Meat (Rat and Chicken Meat) based on Incubation Time Sunaryo, Hadi; Wirman, Adia Putra; Permanasari, Etin Diah; Nikmatullah, Nurul Azmah; Lestari, Dian; Nurjanah, Desi
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.21325

Abstract

DNA (deoxyribonucleic acid) extraction method is the process of separating DNA from the sample. In this process, the DNA obtained must be protected from contamination by RNA, carbohydrates, lipids, and proteins. Contamination of RNA, carbohydrates, lipids, and proteins can increase DNA purity. DNA purity was measured using a NanoDrop 2000 spectrophotometer measured by the absorbance ratio at 260 nm and 280 nm wavelengths. Good quality DNA will have an A260/A280 ratio of 1.7-2.0 and a concentration > 0.03 pg. This study aimed to obtain the appropriate DNA extraction method for fresh meat samples (a mixture of rat and chicken meat). This research consisted of two stages: the DNA extraction stage using the Progenus EasyFast™ Extraction Kit for Meat Products and the amplification stage using the EASYFAST™ Rat Detection Kit. This study used 16 samples of a mixture of rat meat and chicken with concentrations of rat meat: 5, 10, 15, and 20%. At the extraction stage, the incubation time was optimized for 15, 30, 45 minutes, and 1 hour. The results showed that the one hour incubation had a lowest CT value in the results of PCR amplification.
The Influence of Religiosity and Halal Labeling on Purchase Intention of Non-Food Halal Products Susilawati, Cucu; Joharudin, Agus; Abduh, Muhamad; Sonjaya, Adang
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.22965

Abstract

The obligation to certify halal products in circulation is limited to food, beverages, goods, or services. This study determined the effect of halal labeling on the purchase intention of Indonesian Muslim communities in non-food halal products. Even though laws regulate halal products in circulation, not all people know about halal products, especially non-food products. This research method used a mixed method, which combined quantitative and qualitative methods. The design was a two-phase mixed method, with data collection techniques based on explanatory strategies. The results were analyzed with sequential data; quantitative was used as the basis for collecting qualitative data. The results of this study indicated there was a partially accepted influence of religiosity on Purchase Intention. Religiosity positively and significantly affected the Purchase Intention of non-food halal products. Furthermore, the hypothesis that said there was influence of the Perception of the Halal Label on Purchase Intention was partially accepted. Thus, the Perception of the Halal Label positively and significantly affected the Purchase Intention of non-food halal products. The significant level that produced 0.000, smaller than the specified significance level, was 0.05, so the significance level of Religiosity and Perception of Halal Labels was significant to Purchase Intention. It could also be seen that the f-count value was 118.210 with an f-table value of 3.1504, so the f-count > f-table or 118.210 > 3.1504, which means Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention. In conclusion, Religiosity and Perception of the Halal Label simultaneously affect Purchase Intention on Non-Food Halal Products.
Analysis of Gelatin on Soft Candy using a Combination of Fourier Transform Infrared Spectroscopy (FTIR) with Chemometrics for Halal Authentication Salamah, Nina; Jufri, Sayyidah Luthfiyah; Susanti, Hari; Jaswir, Irwandi
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.25682

Abstract

The main ingredients of soft candies are gelatin made from the skin/bones of cows and pigs, i.e. bovine and porcine gelatin. This research aims to analyze the present bovine and porcine gelatin in soft candy using a fast and low-cost method. The method used is a combination of FTIR and chemometrics. The reference candy samples were made with formulation porcine gelatin concentrations of 15, 30, 45, 60, 75, 90 and 100%. As a control, we used a bovine gelatin reference candy. All the candy samples were measured with FTIR in the reflection mode in the wavenumber range from 4000 to 500 cm-1. Data analysis was carried out using the chemometric method with the Minitab 18 application. PLS calibration results in y = 0, 99999x + 0.000396 indicate a good correlation. The value of R2 = 0.99999 and the RMSEC of 0.03%. Internal validation with R2 = 0.9999 and RMSECV = 3.69% and external validation with R2 = 0.9994 with RMSEP = 1.28%. The PCA results show different quadrant classifications of bovine and porcine gelatin. Also, there are similarities between the market candy quadrant, bovine gelatin, and porcine gelatin. The fast method and low cost involved simple sample preparation, which were developed to detect and classify the presence of bovine and porcine gelatin in soft candy using FTIR and chemometrics.
Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics Syabani, Muh Wahyu; Iswahyuni, Iswahyuni; Warmiati, Warmiati; Prayitno, Kutut Aji; Saraswati, Henny; Hernandha, Rahmandhika Firdauzha Hary
Indonesian Journal of Halal Research Vol. 5 No. 2 (2023): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i2.25702

Abstract

The halal certification of products holds significant importance for Muslim consumers, necessitating the development of reliable techniques for identifying leather products made from raw materials. This study employed rapid and accurate analytical methods to distinguish between cowhide, pigskin, and artificial leather. A combination of scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) was used to assess the variations in collagen fiber structures and thermal stability among the leather samples. The findings revealed that morphological surface analysis, including grain patterns and pores, facilitated swift differentiation between different leather types. Pigskins exhibit three-hole patterns on their morphological surface compared to cowhide, with random pores and tighter grain patterns, whereas artificial leather lacks natural grain patterns and pores altogether. While FTIR spectra exhibited similarities between cowhide and pigskin leathers, variations in vibration intensity enabled effective discrimination. Artificial leather, particularly PVC-based materials, displayed distinct spectra, allowing FTIR spectroscopy to effectively discern between halal and non-halal leather. Cowhide possesses strong and sharp vibration at wavenumber 1736, 1277, and 817 cm-1 compared to pigskin, which has stronger vibration at 1534 cm-1. Meanwhile, PVC-based artificial leather exhibited stretching at 1723 and 744 cm-1 wavenumbers. DSC analysis proved valuable in differentiating between genuine and artificial leather based on unique peaks and thermal behavior. These three techniques provide reliable means to determine the raw material origins of leather products.
Tofu Whey-Based Media for Probiotic Lactiplantibacillus plantarum D4 as a Halal Starter Culture Maulidiyah, Hikmah; Mustafa, Irfan; Jatmiko, Yoga Dwi; Ibrahim, Salam A.
Indonesian Journal of Halal Research Vol. 6 No. 1 (2024): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v6i1.30588

Abstract

In recent years, the development of probiotic-based fermented products with halal status has been a concern. The use of growth medium has relied on de Man Rogosa and Sharpe (MRS) as a relatively expensive standard medium, and its halal status is still uncertain. Extensive research has been carried out to investigate the development of low-cost halal alternative media for the cultivation of probiotic lactic acid bacteria (LAB). This study aimed to develop a probiotic halal and low-cost culture medium using a tofu whey-based medium. This study used three tofu whey-based media - A (tofu whey 100%), B (tofu whey 94.5%, molasses 3%, skim milk 2.5%), C (tofu whey 92.5%, molasses 3%, cheese whey 2.5%, tomato extract 2%), and MRS broth as a standard medium. Bacterial populations, total sugars utilized, total lactic acids produced, low pH (2.0) tolerance, and high bile salt concentration (oxgall 1.5%) were assayed. The highest bacterial population after 48 h of incubation was shown by medium B compared to medium MRS (12.34 ± 0.87 and 11.48 ± 0.3 log CFU/mL). Total sugars utilized by 48.28 ± 2.89, 38.89 ± 6.94, 39.14 ± 4.24, and 76.00 ± 1.41 %; on the other hand, total lactic acids produced by 0.16 ± 0.12, 0.03 ± 0.04, 0.31 ± 0.03, and 2.25 ± 1.48 % in A, B, C, and MRS, respectively. Probiotic tolerance at low pH and the presence of bile salts of Lactiplantibacillus plantarum D4 consistently showed a high survival rate in medium B compared to MRS. Based on these results, the components and proportions used in medium B were suitable for the growth of L. plantarum D4 as a halal probiotic starter candidate.
Determinants of Halal Business Practices in Muslim Minority Countries: Evidence from Finland Husaeni, Uus Ahmad; Ayoob, Mohammed Ashfaq
Indonesian Journal of Halal Research Vol. 6 No. 1 (2024): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v6i1.33252

Abstract

Halal business practices are developing in majority-Muslim countries and within companies in Muslim minority countries such as Finland. It consistently shows an interest in developing the halal industry, as evidenced by the development of companies that practice halal business in these countries. This study examines the factors influencing halal company practices while offering halal goods or services in Finland, a nation with a large Muslim population. The surveys were given online and offline to Finnish businesses that have achieved halal certification as a data collection strategy. PLS-SEM, or partial least square-structural equation modeling, was used to analyze data from 32 replies. This study found that halal values and the spirit of innovation encourage Finnish companies to enter the halal business. In addition, companies' halal business practices in Finland are strongly influenced by the interaction between internal and external driving factors. Businesses in nations where Muslims make up the minority can be encouraged to engage in halal commerce in several ways. Individuals who are aware of halal's advantages, are drawn to innovation, are under external pressure to conduct halal business and have internal circumstances that allow them to view the halal business phenomena as a chance to advance their nation's commercial interests.
Revealing Halal Certification Oversight Gaps for MSEs through ArcGIS Dashboard Integration Syaiful Huda, Imam Arifa'illah; Saadah, Maratun; Sugiarto, Agus; Bin Ibrahim, Mohd Hairy; Prasad, Ravinesh Rohit; Putra, Alfyananda Kurnia; Budianto, Ahyat
Indonesian Journal of Halal Research Vol. 6 No. 2 (2024): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v6i2.33308

Abstract

The Indonesian government has developed a comprehensive halal certification program through the Halal Product Assurance Organizing Body (BPJPH). However, the halal certification recording application requires enhancements due to its lack of data elements pertaining to micro and small enterprises (MSEs) with geographical or location references. Geographic Information System (GIS) technology can serve as a solution for data management in the halal industry, encompassing the management, monitoring and analysis of spatial-temporal and real-time data. This research is aimed at developing geospatial technology for industrial halal management within the scope of MSEs. Methods for developing geospatial technology-based management of halal industry applications use analysis, design, development and evaluation through the ArcGIS online platform developed by Environmental Systems Research Institute (Esri). The findings of this research highlight the potential of geospatial technology in the halal industry. It can be effectively utilized to integrate and comprehensively manage halal industry data on a spatial basis, enabling performance monitoring of MSEs, halal product process assistance and the BPJPH. This technology allows for quick analysis of patterns, distributions, trends, associations and regional comparisons, providing valuable insights. Consequently, geospatial technology can support policy recommendations aimed at accelerating the halal certification process by mapping and analyzing relevant data based on geographic locations, facilitating a better understanding of spatial distribution and relationships within the halal industry. This research successfully develops geospatial technology for managing halal industries within MSEs, enabling comprehensive data integration and spatial analysis. The findings highlight its potential to enhance monitoring, support policy recommendations and accelerate the halal certification process.

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