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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 108 Documents
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Halal alternative raw materials for pharmaceutical and cosmetic applications: a systematic review Deliaz, Mochamad Fajar; Kurniawan, Akbar Rizqi; Sari, Feni Mustika; Setiadi, Feri
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.171-179

Abstract

The global pharmaceutical and cosmetic industries continue to grow, driven by innovations that emphasize product quality and effectiveness. However, the halal status of raw materials has become a critical concern, especially with the increasing number of Muslim consumers worldwide. Conventional ingredients such as gelatin, collagen, and keratin are often derived from pigs or animals not slaughtered according to Islamic law, raising religious, ethical, health, and sustainability issues. This study systematically reviews halal alternative raw materials for pharmaceutical and cosmetic applications. Literature searches were conducted through databases such as Google Scholar, ScienceDirect, and DOAJ, focusing on articles published between 2018 and 2025 that met specific inclusion and exclusion criteria. The review identifies four main categories of halal alternatives: halal animal-based sources, including fish skin, bones, and marine animals; plant-based sources, such as agar, carrageenan, pectin, starch–alginate, and natural colorants; microbial sources, including xanthan gum and non-animal-derived chitosan; and synthetic/recombinant sources, such as recombinant collagen, recombinant insulin, and synthetic polymers. These materials serve diverse functions in pharmaceutical and cosmetic formulations, including capsule coatings, tablet coatings, emulsifiers, stabilizers, colorants, and drug delivery systems. Each alternative presents unique advantages and challenges in terms of formulation stability, bioactivity, production cost, and consumer acceptance. In conclusion, halal alternative raw materials have strong potential to replace conventional non-halal ingredients and support the global trends of clean beauty, sustainability, and ethical consumerism; however, further research is required to optimize technology and strengthen regulatory frameworks   Keywords: Alternative Gelatin, Halal Cosmetic, Halal Ingredients, Halal Pharmaceutical, Sustainable Logistics
Global trends in halal animal-based products: a comprehensive review of consumer demand, supply chain dynamics, and market opportunities Kristanti, Novita Dewi; Puspita, Dewi Fatma Dwi; Hilmi, Ilham; Nurhadira; Rizki, Muhammad Zidan Fatkhur; Alamsyah, Muhammad Teddy
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.135-152

Abstract

The global halal industry, particularly in animal-based products such as meat and dairy, is rapidly expanding due to the growing Muslim population and greater consumer attention to product quality. However, challenges such as inconsistent certification systems and contamination risks hinder market growth and consumer trust. The purpose of this research is to examine the worldwide landscape of halal animal-based products, focusing on consumer demand, supply chain capacity, sustainability challenges, and market opportunities. The main objective is to identify patterns and trends related to halal product demand and supply chain sustainability. A systematic literature review (SLR) was conducted, using databases such as Scopus, Web of Science, and SpringerLink between July and September 2025. The inclusion criteria were English-language empirical articles published between 2015 and 2025. The Mixed Methods Appraisal Tool (MMAT) was used to evaluate the quality of the literature, and NVivo was used for thematic data analysis. A total of 35 studies met the inclusion criteria. Four main themes emerged: (1) Growing customer interest in purchasing halal goods; (2) Supply chain mechanisms involving certification integrity and traceability; (3) Sustainability challenges such as cross-contamination and inconsistent regulation; (4) Market opportunities in non-Muslim countries, highlighting global awareness of halal product quality and safety. Despite challenges, the global halal market holds significant potential. Technologies like blockchain can improve transparency and traceability, while harmonizing global halal certification systems is crucial. To investigate the use of these technologies, further investigation is required   Keywords: Halal Products, Supply Chain, Halal Certification, Global Market, Sustainability
Time series modeling analysis on halal certificate issuance patterns for msme products at the halal center of Airlangga University Jabbar, Davano Al Raffi Abdul
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.153-170

Abstract

The halal industry has become one of the strategic sectors in Indonesia's economic development, especially with the increasing public awareness of the importance of consuming halal products. In line with the mandate of Law No. 33 of 2014 concerning Halal Product Assurance, all products entering, circulating, and traded in the territory of Indonesia must be halal certified. The Halal Center of Airlangga University is one of the institutions assisting the halal certification process that actively serves Micro, Small, and Medium Enterprises (MSMEs) in issuing halal certificates. However, the process of issuing halal certificates does not always take place consistently every period. Fluctuations in the number of applications and the issuance of certificates can be influenced by various factors. Through time series modeling analysis, the pattern of halal certificate issuance can be mapped more systematically. By modeling historical data on the number of certificates issued, trends, seasonality, and fluctuations that occur can be identified, as well as producing predictions for future periods. This information is important for the Halal Center of Airlangga University in designing more efficient resource planning and service strategies. The research began with a more in-depth data analysis with Exploratory Data Analysis to identify data characteristics. Then, enter the modeling process that begins with data splitting with a scale of 85:15, and continues by dividing the training data and testing data. The models used for time series modeling analysis are the ARIMA, LSTM, and Hybrid (ARIMA-LSTM) models. Evaluation of the three model algorithms shows that the LSTM model is superior, with an MAPE evaluation of 10.075% with an MAE of 12, and an RMSE value of 31.279. These results explain that the LSTM model is the most optimal model for forecasting halal certification issuance patterns at the Halal Center of Airlangga University, so that forecasting results are obtained that show experience issuance patterns that tend to increase significantly   Keywords: Time Series Modeling, Publishing Pattern, Halal Certification, Halal Center, ARIMA, LSTM, Hybrid (ARIMA-LSTM)
Effect of citric acid pretreatment time on the characteristics of halal gelatin derived from manyung fish (Arius thalassinus) bones Yanuba, Vadya Kautsar; Afifah, Ika Qurrotul
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.247-257

Abstract

Global market demand for gelatin products is expected to continue to increase by 4.3% during the period 2022-2030, but it is not matched by the availability of raw materials for making halal gelatin. In this research, the isolation and characterization of gelatin from manyung fish (also known as giant sea catfish) bones (Arius thalassinus), which has the potential to be an alternative in meeting the needs of halal gelatin. The purpose of this study was to identify the presence of typical gelatin absorption in the FTIR results of isolation products from manyung fish bones (Arius thalassinus) and determine the effect of variations in the length of citric acid soaking in the pretreatment stage on the yield and gelatin characteristics. Pretreatment was carried out using 9% citric acid solution, varying lengths of soaking: 24 hours, 48 hours, 72 hours, and 96 hours. Gelatin was then extracted twice at 70°C for 6 hours. Characterization included functional group analysis, pH, moisture content, gel strength, and viscosity. Analysis using an FTIR spectrophotometer showed the presence of typical absorption of gelatin functional groups in the form of amide A, amide I, amide II, amide III, and finger-print. The results showed that the soaking time significantly affected the yield, pH, gel strength, and viscosity of the produced gelatin, but did not significantly impact the moisture content of the gelatin. The yield of manyung fish bone gelatin ranged from 5.847-15.530%. The pH value ranged from 4.698-4.078, the moisture content 5.588-6.412%, viscosity 0.926-1.870 cP, and gel strength 183.990-55.077 g bloom. The test results of pH, moisture content, viscosity, and gel strength have met the quality standards of GMIA 2019 and SNI 06-3735-1995. The yield, moisture content, pH, viscosity, and gel strength of manyung fish bone gelatin were significantly influenced by the length of pretreatment time used   Keywords: Citric Acid, Halal Gelatin, Manyung Fish Bones, Pretreatment Time
Liability for contamination of halal restaurant facilities by consumers in Indonesia Farisi, Gusti Muhammad Reyhan; Fatoni, Rifky Hamdan; Al Ghofsah, M. Salman Al Farisi
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.237-246

Abstract

The contamination of product facilities in halal-certified restaurants in Indonesia is an important concern in the context of product assurance.  One of the viral incidents occurred in a restaurant that has been certified as halal. However, a consumer, either intentionally or due to negligence, brought non-halal food and drinks from outside and used the restaurant's tableware. This action raises concerns about the potential contamination of the restaurant's halal facilities, which may jeopardize halal certification and Muslim consumer confidence. Based on the background of this problem, this study aims to analyze whether the actions of consumers who pollute halal product facilities in restaurants can be categorized as Tortious Acts and to analyze the legal protection for the restaurant (producer) against the actions of these consumers. This research employs a legal research method with a legislative approach, examining the regulation and a conceptual approach to liability and Tortious Acts. The results showed that consumer liability for pollution of restaurant halal facilities based on Article 1365 Burgerlijk Wetboek as the "Indonesian Civil Code” depends on the fulfillment of the elements of a tort, namely, one of which is a violation of the law, which is not strictly regulated in Law No. 33 of 2014 concerning Halal Product Assurance (Jaminan Produk Halal, hereinafter the JPH Law). Meanwhile, the JPH Law emphasizes the responsibility of producers to ensure the product's halalness. This study concludes that there is a need for regulatory changes related to consumer responsibility in maintaining halal product facilities and a more specific legal protection mechanism for restaurants against pollution of halal facilities by consumers   Keywords: Liability, Contamination, Defilement, Serving Tools, Halal
Halal certification paradox: legal inconsistency on pursuing innovation and halal correlation in Indonesia Atsari, Zahni Hafizh; Hasyyati, Astrid Amidiaputri; Bintang, Sindu Muhammad Maulana; Saputro, Muhamad Rizky Aulia
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.180-190

Abstract

As the country with the largest Muslim population, Indonesia faces multiple challenges in implementing an effective Halal Product Assurance (JPH) system. Halal Product Assurance (JPH) is key to maintaining public consumer trust in the products they consume. The Indonesian government has already passed a law on Halal Product Assurance (JPH), which is based on Act Number 33 of 2014 on Halal Product Assurance. Although not yet fully implemented, this law has sparked debate regarding its potential impact on micro, small, and medium enterprises (MSMEs) and the designation of the responsible certifying authority. This research employs a normative legal approach, utilizing secondary data. This research aims to examine and analyze the impact of Halal Product Assurance on the micro, small, and medium enterprises (MSMEs). The main issues are, first, whether the mandatory implementation of JPH constitutes a form of state intervention that imposes disproportionate regulatory burdens on MSMEs. Second, which institution holds the legitimate legal authority to issue halal certificates—the Halal Product Assurance Organizing Body (BPJPH) under the Ministry of Religious Affairs or the Indonesian Ulema Council (MUI). The research contributes to the ongoing discourse on regulatory reform in Indonesia’s Halal industry by assessing the implications of state intervention and institutional authority   Keywords: Consumer Trust, Halal Product, MSMEs, Regulatory Reform, State Intervention
Towards sustainable halal bottled water: integrating circular economy and qualitypreneur for small-scale producers Ali, Iqmi Qaisah; Fatimah, P. L. Rika
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.206-224

Abstract

This paper explores the integration of circular economy principles and qualitypreneur within the halal bottled drinking water industry in Indonesia, proposing a conceptual framework to enhance sustainability and product quality. The increasing environmental challenges, particularly plastic waste and resource depletion, call for innovative approaches in waste management and production processes, by examining the intersection of the circular economy, which emphasizes waste reduction, reuse, and recycling, with qualitypreneur, which is focused on continuous product innovation and quality improvement. This study highlights how these two frameworks can jointly contribute to the production of eco-friendly and halal-compliant bottled water. Through a structured literature review and theory synthesis, this research develops a conceptual model for small-scale halal bottled water producers. The model emphasizes sustainable production practices, recyclable packaging, and robust quality management systems, while also addressing the sector's barriers and challenges, including high production costs, regulatory complexities, and limited infrastructure. The study concludes that integrating these two concepts not only aligns with the growing demand for sustainable products but also enhances the competitive advantage of halal bottled water businesses. This paper provides theoretical and practical insights for producers, policymakers, and researchers, aiming to foster a more sustainable and innovative halal bottled water industry   Keywords: Circular Economy, Halal Bottled Water, Qualitypreneur, Sustainability, Waste Management
Digital innovation, sustainability principles, and multi-sector diversification models of Indonesia’s halal industry: an analysis of sharia economic transformation Saifuddin, Warto Ahmad; Setiawan, Firman
Journal of Halal Product and Research Vol. 8 No. 2 (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.2.225-236

Abstract

This study highlights the acceleration of Indonesia’s halal industry, which has undergone a significant transformation from merely fulfilling domestic needs to becoming a strategic pillar of the national economy. This development is driven by the regulatory mandate of the Halal Product Assurance Law and the growing global consumer demand for product integrity. The study aims to comprehensively analyze the fundamental role of digital innovation and the integration of sustainability principles (thayyiban) in promoting product diversification across the food, pharmaceutical, cosmetic, tourism, and Islamic finance sectors during the period of 2019 to 2025. The research employs a descriptive qualitative method using a Systematic Literature Review of reputable journals (Scopus and Sinta) to map strategic trends and identify theoretical gaps. In total, 85 peer-reviewed articles were systematically analyzed, resulting in the development of an integrated conceptual framework that synthesizes digital technology adoption, sustainability ethics, and halal industry diversification. The findings firmly indicate that the adoption of blockchain and Internet of Things (IoT) technologies within the Halal Supply Chain framework represents a fundamental innovation that enhances transparency, operational efficiency, and consumer trust. These findings serve as a crucial foundation for product diversification aligned with the Maqasid Shariah. The main contribution of this study lies in the formulation of an integrated framework that explicitly connects technological innovation, sustainability ethics, and multisector diversification patterns. This framework provides substantial policy recommendations to strengthen the global competitiveness of the national halal ecosystem   Keywords: Halal Industry, Digital Innovation, Product Diversification, Halal Supply Chain, Sustainability

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