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Dr. Abdul Rahem, M. Kes., Apt
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Journal of halal product and research (JHPR)
Published by Universitas Airlangga
ISSN : 26549409     EISSN : 26549778     DOI : -
Core Subject : Religion, Economy, Humanities, Health, Science, Agriculture, Social, Engineering,
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
Journal of halal product and research (JHPR) is a journal published by Biannual (twice a year) by Halal Research Center and Product Development/ Pusat Riset dan Pengembangan Produk Halal (Halal Center) Universitas Airlangga, Surabaya, Indonesia (e-ISSN: 2654-9778 | p-ISSN:2654-9409). The journal is dedicated to improving the research and development of halal products. JHPR has been indexed by Crossref. All articles have unique DOI numbers.
Arjuna Subject : Umum - Umum
Articles 96 Documents
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Management strategy for halal tourism development in Blitar Farizan, Fahmi Ahmad; Hartini, Sri
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.35-46

Abstract

Halal tourism has become the main focus for many tourism destinations around the world, including Blitar, Indonesia. Blitar has enormous tourism potential with its natural, historical and cultural riches. The aim of this research is to formulate effective strategies needed to develop Blitar as a halal tourism destination. The research method used is a qualitative descriptive approach to understand the halal tourism development strategy in Blitar. Data was obtained through literature study and direct observation of research objects. The results of this research are that Blitar has a lot of potential to be developed into a halal tourism destination. Starting from a wealth of natural tourism, artificial tourism, religious tourism, culinary tourism, to cultural history tourism which is a special attraction for tourists. The development of halal tourism in Blitar can be seen through several aspects including tourist objects and destinations, provision of infrastructure and accessibility, as well as human resource development. The potential for halal tourism development is analyzed through the strategic approaches SO (strengths-opportunities), WO (weaknesses-opportunities), ST (strengths-threats), and WT (weaknesses-threats). Appropriate strategic management is the key to success in developing halal tourism in Blitar.   Keywords: Management, Strategy, Halal Tourism, Blitar
From leaf to cup: critical points of halal compliance in artisan tea Rusdah , Rusdah; Budiyoko, Budiyoko
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.47-59

Abstract

Indonesian tea consumption has posted a consistent upward trend, both in volume and market demand for a greater variety of tea products. Among the popular new varieties is artisan tea, which is a creatively crafted blend of tea leaves mixed with natural ingredients such as spices, flowers, and dried fruits to produce distinctive tastes and a good appearance. Although the ingredients used are plant-based and generally halal, the artisan tea manufacturing process can still include critical control points that require rigorous halal testing. The goal of this study is to identify and assess the halal critical points of artisan tea manufacturing according to three aspects: raw materials, manufacturing process, and packaging materials. A qualitative descriptive research design was utilized, including literature review, direct observation of the manufacturing process, and analysis using the halal critical point decision tree framework. It discovers that possible points of halal criticality at the artisan stage of tea-making pertain almost solely to packing material—essentially those bearing plastic-based or synthetically embedded material, those occasions of mixing handled manually as perhaps a hazard against contamination, and storage needs such that protective containment from access of uncleaned substances or cross-contamination should be required. In contrast, ingredients such as green tea, dried mint leaves, and Indian cardamom, being the major ingredients, when used in their dry forms, are usually exempted from having severe halal concerns on account of their plant origin and minimal processing and are thus inherently halal.   Keywords: Tea, Artisan Tea, Halal Critical Points, Halal
Strengthening human and physical resources towards a functional and innovative halal goat science center Yasin, Noraisa K.
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.1-12

Abstract

The Halal Goat Science and Innovation Center (HGSIC) was established at Sultan Kudarat State University (SKSU) under Project 4 to address the complex challenges of ensuring halal integrity in goat production. Funded by the Department of Science and Technology (DOST), the project developed TESDA-accredited competency courses in halal goat husbandry, slaughtering, and processing, alongside essential manuals on Good Manufacturing Practices (CGMP) and Sanitation Standard Operating Procedures (SSOP). The Center features a comprehensive infrastructure, including training facilities, a halal-dedicated prayer room, and a Double-A accredited slaughterhouse certified by the National Meat Inspection Service (NMIS) for compliance with rigorous food safety standards. SKSU trained 25 staff members in halal goat science disciplines to enhance its expertise, with 10 achieving NCII competency and one PhD-trained halal expert spearheading initiatives. While TESDA accreditation as a training and testing facility remains pending, the institutionalization of HGSIC was formalized through SKSU's Board of Regents Resolution No. 117-2023, ensuring its sustainability. These achievements solidify the Center’s role as a leading hub for halal goat science, entrepreneurship, and collaborative research, setting a benchmark for halal compliance and innovation in the industry.   Keywords: Halal Goat Science and Innovation Center (HGSIC); Department of Science and Technology (DOST); Good Manufacturing Practices (CGMP); Sanitation Standard Operating Procedures (SSOP); National Meat Inspection Service (NMIS)
Halal certification policies in OIC and non-OIC countries: a comparative analysis of Indonesia, Malaysia, Thailand, and Singapore Najla, Nailun; Huda, Nurul
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.60-74

Abstract

The rapid growth of the global Muslim population has significantly fuelled the expansion of the halal industry across numerous countries, including those within ASEAN. Halal certification plays a critical role in ensuring products meet Shariah standards, thereby enhancing product safety and appeal for Muslim consumers. This article explores and compares the policies and regulatory frameworks for halal certification in OIC (Organization of Islamic Cooperation) member and non-member countries, specifically Indonesia, Malaysia, Thailand, and Singapore. These countries exhibit fundamental differences in their approaches and implementations: Indonesia relies on the Halal Product Assurance Agency (BPJPH) under the Ministry of Religious Affairs, Malaysia through the Department of Islamic Development Malaysia (JAKIM), Thailand with the support of the Central Islamic Council of Thailand (CICOT), and Singapore through the Islamic Religious Council of Singapore (MUIS). This study identifies the strengths, weaknesses, opportunities, and threats (SWOT) associated with the regulation and implementation of halal certification in these countries. Employing a qualitative approach, data were gathered from scientific literature sources. The findings aim to provide an in-depth understanding of how regulatory frameworks and certification impact the competitive positioning of these nations within the global halal market, supporting their ambitions to emerge as leading global halal hubs.   Keywords: Halal Authority Bodies, Halal Regulations, Halal Certifications, OIC Countries, non-OIC Countries
Toward the future of the halal industry: exploring perceptions and halal awareness among poultry slaughterhouse business practitioners Hikmah, Lailatul; Pertiwi, Tanza Dona; Cholil, Muhammad; Susanto, Arva Athallah; Soleh, Mochammad; Widiastuti, Tika
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.75-89

Abstract

The halal industry has become an integral part of the global economic structure, especially in countries with a majority Muslim population. In Indonesia, significant potential is evident, particularly in the halal food business, both domestically and internationally. However, to foster it, a sustainable halal supply chain requires confirmation or assurance of product halalness. However, this also poses challenges related to awareness and perceptions of halal among business operators, making finding solutions crucial. This research employs a qualitative approach through observation, interviews, and data collection documentation. Research findings indicate that business operators' perceptions and awareness are still limited; thus, there is no impetus to obtain halal certification. Moreover, the results show that business operators face barriers related to halal certification, particularly concerning costs and insufficient socialisation received, leading to a lack of awareness of the necessity of halal certification. However, for already certified halal business operators, such accreditation is considered a good product brand image, supports business sustainability, and opens up new opportunities. Practitioners and academics also concur, identifying costs and socialisation as field constraints. This research focuses on overcoming cost and administrative difficulties, reviewing legislation, and implementing socialization efforts that should reach all business operators. The government and halal centers expect this research to serve as a reference to achieve the future goals of the halal industry in Indonesia. Keywords: Halal Industry, Perceptions, Halal Awareness, Cutting Household Entrepreneurs, Halal Certified
A review of the halal status of ceramide in cosmetics: a strategic approach to halal policy and consumer awareness in Indonesia Basuki, Nazih; Yulianti, Rista; Fathurrohman SW, Oman; Salamah, Nina
Journal of Halal Product and Research (JHPR) Vol. 8 No. 1 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.1.90-100

Abstract

In cosmetics, ceramide plays a significant role in maintaining healthy skin. However, ensuring its halal status remains challenging because ceramide can be sourced from animals, plants, microbial fermentation, or chemical synthesis, each presenting its own halal-critical points. With the growing demand for halal cosmetics in Indonesia and mandatory halal certification for raw materials and finished products, special attention is required to maintain consumer trust. This study employed a literature review by analyzing registration data of ceramide-based cosmetic products from the Indonesian Food and Drug Authority (BPOM) and halal certification data from the Halal Product Assurance Organizing Agency (BPJPH). The review aimed to identify compliance gaps, examine halal policies, and understand the critical halal points in ceramide production. The analysis shows 74.52% of ceramide-based cosmetic products registered with BPOM do not have halal certification. Regulatory factors, consumer awareness, and halal raw material supply chain constraints influence this shortfall. Ceramide derived from animal sources poses the greatest challenge, whereas microbial fermentation and chemical synthesis offer greater potential for halal compliance if properly supervised. Collaboration among BPJPH, BPOM, and the Ministry of Trade is crucial to ensure compliance. Moreover, mandatory halal requirements on raw materials before the final product stage are essential to guarantee comprehensive halal assurance. Institutional synergy, public education, and improved access to halal raw materials are strategic measures to support Indonesia’s halal cosmetics industry. This study provides strategic guidance for regulators and industry players in addressing challenges related to halal regulations for ceramide-based cosmetics.   Keywords: Ceramide, Halal Cosmetics, Halal Mandatory, Halal Certification, Halal Critical Point

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