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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.
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Articles 70 Documents
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Laser-Induced Breakdown Spectroscopy (LIBS) Coupled with PCA and PLS for Identification and Adulteration Detection of Halal Meat Products Ahmad, Khairunnas; Saiful, Saiful; Abdulmadjid, Syahrun Nur; Prasetyo, Siswoyo
Indonesian Journal of Halal Research Vol. 7 No. 2 (2025): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v7i2.42382

Abstract

Pork adulteration in halal meat is a significant issue in Indonesia, emphasizing the need for accurate methods to ensure product authenticity and protect consumers. This study aims to identify various meat products and evaluate the use of Laser-Induced Breakdown Spectroscopy (LIBS) in combination with Principal Component Analysis (PCA) and Partial Least Squares (PLS) for detecting meat adulteration. Samples were collected from various sources and analyzed using LIBS, with PCA used to distinguish meat species qualitatively and PLS to assess adulteration quantitatively. LIBS effectively distinguishes meat types, while PCA successfully identifies meat samples based on the intensity of the elemental compositions. PLS achieves high accuracy R2 > 0.99 in detecting pork adulteration in beef, buffalo, mutton, and chicken, surpassing single-line emission regression methods with low LOD (2.65%, 4.69%, 2.38%, and 3.41%) and LOQ (8.08%, 14.23%, 7.23%, and 10.34%) values. This study demonstrates that LIBS combined with PCA and PLS is a feasible and accurate method for identifying various meat types and detecting pork adulteration. The approach offers a reliable solution for addressing meat adulteration issues and ensuring halal application of LIBS with PCA and PLS for pork detection and quantification in halal meat product compliance.
Physicochemical Properties of Halal Alternative Gelatin from Parrotfish (Scarus quoyi) Scales Optimized by Response Surface Methodology Yulian, Muammar; Reza, Muhammad; Ramadani, Nofa; Hamama, Rosi; Fadhilah, Raudhatul; Akmal, Yusrizal; Abass, Kasim Sakran; Paujiah, Epa; Hajisamae, Sukree; Zulfahmi, Ilham
Indonesian Journal of Halal Research Vol. 7 No. 2 (2025): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v7i2.38678

Abstract

The increasing demand for halal-friendly gelatin, combined with concerns over health risks associated with mammalian sources, has created a need for alternative raw materials. Fish scales from local species, such as parrotfish, offer a sustainable and promising option that has yet to be extensively explored. The study aims to investigate the physicochemical properties of gelatin extracted from the scales of the parrotfish (Scarus quoyi) scales. Response Surface Methodology (RSM) was employed to determine the optimal concentration of hydrochloric acid (HCl) and immersion time to maximize yield and quality. Physicochemical properties, including yield, moisture content, ash content, pH, and viscosity, were evaluated, and the structural characteristics of the gelatin were analyzed using Fourier-Transform Infrared Spectroscopy (FTIR). All processing steps were conducted in compliance with Halal Critical Control Points (HCCPs) to ensure the final product remained free from cross-contamination with non-halal substances. Response surface methodology optimization identified 4% HCl concentration and 29.4 hours of immersion as optimal conditions. These conditions produce gelatin with a yield, moisture, ash, pH, and viscosity are 14.5%, 4%, 0.48%, 4.15, and 1.78 cP, respectively. FTIR analysis confirmed that the extracted gelatin exhibited absorption peaks consistent with those of commercial gelatin, indicating a functional group similarity. Compared to gelatin from other fish species, parrotfish gelatin demonstrated a competitive yield and notably low moisture content, thereby enhancing its stability and storage potential. These findings highlight the potential of parrotfish scales as a sustainable source of halal gelatin, contributing to waste reduction and offering a viable alternative to mammalian gelatin.
Moderator Effect of Halal Certified Awareness on Millennials and Generation Z Purchasing Decisions of Non-Halal Beauty Products Juliana, Juliana; Mardiatunnisa, Mardiatunnisa; Rosida, Rida; Nasim, Arim; Budiwati, Neti; Azim, Mohammad; Rusydiana, Aam Slamet
Indonesian Journal of Halal Research Vol. 7 No. 2 (2025): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v7i2.38344

Abstract

This study examines the impact of beauty influencers, brand image, and awareness of halal certification on Muslim women’s purchasing decisions regarding non-halal certified beauty products, utilizing the Stimulus–Organism–Response (SOR) framework. Data were collected from 290 respondents and analyzed with Partial Least Squares-Structural Equation Modeling (PLS-SEM). The model explains 74.4% of the variance in purchase decisions and 62.7% of the variance in attitude, indicating strong explanatory power. The results reveal that beauty influencers have a significant impact on brand image (β = 0.146, p < 0.01) and attitude (β = 0.072, p < 0.05), while brand image has a strong influence on attitude (β = 0.778, p < 0.001). Attitude has a substantial positive effect on purchase decisions (β = 0.677, p < 0.001) and mediates the impact of beauty influencers on purchasing behavior. In contrast, brand image does not directly influence purchase decisions. Furthermore, awareness of halal certification negatively affects purchasing decisions (β = –0.235, p < 0.001) and weakens the relationship between attitude and purchasing decisions (β = –0.076, p < 0.01). These findings underscore the pivotal role of consumer attitudes in shaping purchase intentions, while also highlighting the significance of halal awareness in the beauty industry. The study suggests that strengthening halal literacy and implementing strategic marketing are essential for enhancing consumer trust and supporting the growth of halal-certified beauty products.
Muslim Tourists' Perspectives on Halal and Muslim-Friendly Tourism in South Korea Mustaqim, Muhamad; Hana, Kharis Fadlullah; Alimin, Masnaini
Indonesian Journal of Halal Research Vol. 7 No. 2 (2025): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v7i2.45033

Abstract

Identifying the needs of Muslim travelers is crucial for the tourism industry’s development, particularly as the demand for Muslim-friendly tourism increases alongside the global Muslim population. This study aims to understand the perspectives and factors influencing the needs of Muslim tourists with halal and Muslim-friendly tourism in South Korea. This study employs a qualitative phenomenological approach, collecting primary data from 18 semi-structured interviews conducted in Seoul, supplemented by secondary and observational data. The data were analyzed using qualitative data analysis software (QDA Miner Lite), and validity testing was conducted using internal and external validity tests. This research outlines the key requirements that South Korea, as a Muslim-minority country, must fulfill to establish a halal-friendly image, such as providing halal food, worship facilities, transportation, accommodation, safety, and destinations. Supported by various studies on the needs of Muslim tourists and the challenges in implementing these facilities, the findings emphasize the crucial roles of standardization, infrastructure, and cultural sensitivity in attracting and satisfying Muslim travelers. South Korea has made progress in developing travel facilities, but additional improvements in halal services and regulations are needed to better meet the needs of Muslim travelers.
Determinants Influencing Micro, Small, and Medium Enterprises (MSMEs) Decisions to Pursue Halal Certification Bahrudin, Moh; Iqbal, Muhammad; Saefurrohman, Ghina Ulfa; Walsh, John
Indonesian Journal of Halal Research Vol. 7 No. 2 (2025): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v7i2.39949

Abstract

Understanding the factors that influence Micro, Small, and Medium Enterprises (MSMEs’) to obtain halal certification is important because it can help increase their participation, strengthen consumer trust, and promote sustainable growth in the halal sector. This study aims to analyze the determinants influencing MSMEs’ decisions to pursue halal certification, focusing on five critical factors: consumer awareness, regulatory processes, trust and reputation, economic considerations, and religiosity. Employing a quantitative explanatory research design, supplemented by qualitative interviews, data were collected from 100 MSMEs’ operating in the food, beverage, cosmetics, and fashion sectors. All constructs showed high validity and reliability, with Cronbach’s Alpha ranging from 0.783 to 0.828 and item-total correlations above 0.30, while the Kolmogorov–Smirnov test confirmed that the residuals followed a normal distribution. Additionally, Variance Inflation Factor (VIF) and tolerance values indicated no multicollinearity among the independent variables, and the Glejser test showed no heteroskedasticity, supporting the regression model’s validity and reliability. The results indicate that consumer awareness (β = 0.308, p < 0.01), regulatory processes (β = 0.153, p < 0.05), trust and reputation (β = 0.204, p < 0.05), and religiosity (β = 0.249, p < 0.01) significantly and positively influence MSMEs’ decisions to pursue halal certification, while economic factors (β = 0.020, p = 0.764) have no significant effect. The study concludes that consumer awareness, regulatory process, trust, and religiosity influence MSMEs' decisions to pursue halal certification.
Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials Khasanah, Nisa Nur; Amalia, Vina; El Viera, Baiq Vera; Sawitri, Asti
Indonesian Journal of Halal Research Vol. 1 No. 1 (2019): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i1.4242

Abstract

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.
Factors Influencing Purchase Intention of Halal Products in Pontianak City Budiman, Riadi
Indonesian Journal of Halal Research Vol. 1 No. 2 (2019): August
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v1i2.4440

Abstract

Halal certification is a halal recognition by MUI on a product that is important especially for Muslim consumers. The existence of a halal label on a product provides added value to businessmen while consumers getting a consumer guarantee. Based on The Republic of Indonesia Law No. 33 of 2014 regarding the guarantee of halal products, the provisions of halal products are based on ingredients and processing. This study focuses on the halal production process based on Islamic Shari'a. This study aimed to identify the factors influencing consumer interest in halal food products. The results showed that halal certification, halal awareness, food ingredients affect purchase intention. These three factors may become consideration for the producer to produce their product.
Preliminary Immunochemical Studies to Detect Lard Sudjana, Dina; Amalia, Lia; Adnan, Saepul
Indonesian Journal of Halal Research Vol. 2 No. 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7819

Abstract

Detection of lard in food using immunochemical methods has been carried out. This method has been applied and developed in food analysis. The purpose of this study was to detect the presence of lard in food. The method used was immunochemical which in this case is tested to its application in food analysis. The principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. Antibodies were obtained by inducing lard into the blood vessels of rabbits. This method is based on the antigen-antibody reaction between fat as an antigen and antibodies that contain anti-lard as reagents and the occurrence of precipitation in agar media. The antibody was obtained by inducing lard, pork broth, and pig plasma into the blood vessels of rabbits. The results of this study were significant.
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Rahimah, Souvia; Fadhila, Anisa; Lembong, Elazmanawati; Sukri, Nandi; Cahyanto, Tri
Indonesian Journal of Halal Research Vol. 2 No. 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7820

Abstract

Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.
The Impact of Food on Muslims Spiritual Development Nazihah, Apap; Arifin, Bambang Samsul
Indonesian Journal of Halal Research Vol. 2 No. 1 (2020): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v2i1.7870

Abstract

Islam is a religion that regulates all aspects of human beings. Muslims in Indonesia generally focus on the discussion about fiqh ibadah, but less concern on many aspects of fiqh muamalah. If it is not understood correctly, doubtful (syubhat) goods and services leading to haram might be consumed by the muslims and influenced their spiritual development. This study aims to explain the impact of food consumption on the spiritual development in Islam. The finding of this study indicates the influence of food consumed by humans might affect psychological aspects, such as emotion. The consuming habits without considering halal and haram, or anything materialistic will lead to temporary satisfaction. Whatever is developed by such people, whether science, technology, creativity, and any innovation, will bring damage or danger to the survival of humans, society, and the natural surroundings.

Page 7 of 7 | Total Record : 70

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