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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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Haltour: millennial generation halal tourism literature media M. Heru Sunardi; Siti Nuraeni; Musdin La Nurdin
Journal of halal product and research (JPHR) Vol. 4 No. 2 (2021): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.4-issue.2.78-82

Abstract

Development in the management of Indonesian Halal Tourism is felt to be increasingly important along with the entry of the Millennial Era. Based on research on the performance of several Halal Tourism Managers, the current optimization of the Halal Tourism sector is still far from the potential of Halal Tourism as it should be, so Halal Tourism Managers need to take progressive steps by implementing a digitalization system. This article aims to reveal the challenges faced by Halal Tourism in terms of Literacy and Socialization of Halal Tourism in the Millennial Era, complete with the obstacles faced. In addition, it was stated about the form of strategies for using digital literacy channels, one of which: social media to carry out more optimal Halal Tourism literacy. This research is a qualitative research, using a literature study approach. The data collected related to the research were taken from several literature sources including scientific journals, several books, and related articles published in online media. As a result, by transforming towards using digital literacy channels, the management and development program for Halal Tourism can be carried out better and at the same time be able to educate the public about Halal Tourism in Indonesia.
Sus sp. DNA encoding Cyt b gene detection test on soft gel candy samples using PCR method Latifatoel Chilmi; Tri Susilowati; Yuanita Rachmawati; Saiku Rokhim; Inggrit Tyautari
Journal of halal product and research (JPHR) Vol. 4 No. 1 (2021): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.4-issue.1.14-19

Abstract

Softgel candy is soft-textured confectionery processed by the addition of several components such as gum, pectin, starch and gelatin, to obtain a supple product and packed after aging treatment first. Gelatin is one of the main components in the manufacture of soft candy derived from the hydrolysis of collagen connective tissue and animal bone that serves as the nature of gelling agents, stabilizers or emulsifiers. However, the gelatin used in products not yet labeled halal Indonesian Council of Ulama (MUI) is particularly vulnerable to pork gelatin, since pork gelatin is cheaper than cattle. The purpose of this study was to test the contaminants of pig DNA on 17 samples of soft candles not labeled halal MUI. This research used Polymerase Chain Reaction (PCR) method. Seventeen samples were isolated by DNA, then spectrophotometry was performed, followed by PCR. The PCR product is run electrophoresis. Visualize the DNA with a UV gel documentation. Primer used is primer gene encoding cyt b DNA pork. Results showed that 17 samples were negative contaminants, while the positive control of pork showed a DNA band of 149 bp. This shows that Softgel Candy 17 samples do not contain pork gelatin.
Provisioning food given by visitors to alpha-male long-tailed macaques at recreation forest, all of them are halal Rosyid Ridlo Al Hakim; Erie Kolya Nasution; Rizaldi Rizaldi; Siti Rukayah
Journal of halal product and research (JPHR) Vol. 4 No. 2 (2021): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.4-issue.2.50-58

Abstract

The long-tailed macaque (Macaca fascicularis Raffles, 1821) is a non-human primate (NHP) species with social status in its group. Macaca fascicularis living in groups and social castes. Alpha males lead their group. Alpha males will have greater access to food than individuals with lower social castes. The content of feed eaten by animals, of course, will affect health. Various biological processes occur, from the food eaten by animals to affect the health of human life. If the food eaten is toxic, it will be hazardous to the animal's metabolism for life. According to a Muslim perspective, how much better food can be eaten is included in Halal products. Including, in this case, food ingredients for feed, if it comes from ingredients that are included in the halal category, this will provide animal welfare. This study seeks to explain how visitors' feed types (provisioning food) to alpha-male Macaca fascicularis at Mbah Agung Karangbanar Recreation Forest, Banyumas, Central Java, Indonesia. This study used behavioral coding to measure the frequency and quantity of eating behavior for ten days based on visitor feeding. The remainder of the provisioning food found is recorded as data on the type of provisioning food. Based on the study results, the alpha-male was noted to eat provisioning food such as peanuts, bananas, sweet potatoes, snacks, and foods mixed with soy sauce given by visitors. All of them are halal because they eat visitors every time they come to a tourist location. Alpha-male was noted to have no interest in the carcasses found, so they did not eat them.
Detection of porcine species DNA on meat processed food samples (shredded meat) using Real-Time PCR Alfi Sophian; Sri Utaminingsih; Tirta Setya Bhakti; Dewi Rahmawati
Journal of Halal Product and Research (JHPR) Vol. 5 No. 1 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.1.32-37

Abstract

DNA detection of porcine species in processed meat samples (shredded meat) was carried out as an effort to enrich the literature and reference alternative testing methods in the control of halal products circulating in Indonesia. The purpose of this study was to detect the DNA of porcine species in samples using real-time PCR. The research method used is a qualitative technique. This technique analyzes the CT value of the sample compared to the positive control by looking at the formation of the sigmoid curve if amplification occurs. The controls used consisted of negative control, positive control, other DNA control, and LOD control. The extraction technique used is the column centrifuge technique. The extraction results were then measured using a nano photometer to see the purity and concentration of the extracted DNA. Based on the research, it is known that the extraction results read on a nanophotometer at a wavelength of A260 / A280 show a concentration of 24,350 with a purity value of 21,164. For sample testing, the results of real-time PCR analysis showed the sample was detected at CT 39.77, positive control at CT 31.66, and LOD at 28.32. for negative control and specificity using other DNA was not detected. The conclusion of this research is that the sample used can be detected by the presence of porcine DNA.
The effect of of trend and halal life awareness on halal fashion product selection preferences Ariza Qanita; Rohmatul Farohah Kholison; Mohammad Khoiruzi Afiq
Journal of Halal Product and Research (JHPR) Vol. 5 No. 1 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.1.9-15

Abstract

This study aims to determine the effect of trends and halal life awareness on consumer preferences in choosing halal fashion products. The method used in this research is quantitative with multiple linear regression analysis. The research respondents consisted of 116 students in UIN Sunan Ampel Surabaya who were taken by random sampling technique. The result of the study show that trend and halal life awareness have a significant effect on consumer preferences with the equation model Y= 6,279 + 1,097 + 1,358. The higher influence is halal life awareness with a regression coefficient of 1,359 compared to a trend of 1,097. These results indicate that public awareness about halal fashion product is quite good and even affects their consumption decisions. Public awareness about halal product can be a very potential opportunity for the development of the halal industry market in Indonesia especially in the fashion sector.
Descriptive study of knowledge, attitudes and individual behavior of East Java MSMEs related to halal culture Siti Asmaniyah Mardiyani; Mas'ud Said; Nour Athiroh; Eko Noerhayati
Journal of Halal Product and Research (JHPR) Vol. 5 No. 1 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.1.16-23

Abstract

This study aims to measure aspects of the knowledge and attitudes of MSMEs in the food and beverage sector towards halal culture in their businesses. This is important to see the readiness of MSMEs to face the era of the halal industry. The research approach used is descriptive quantitative. Data collection was carried out using an online questionnaire for 83 MSME respondents in East Java, including Malang Raya, Pasuruan, Blitar, Lumajang, and Kediri. The results showed that most of the respondents (92.41 percent) had a high level of knowledge and the rest had a moderate level of knowledge. This condition shows that the level of knowledge of MSME actors regarding halal culture is very good. The results of the analysis further provide information that 87.50 percent of MSME actors have good halal cultural behavior, 10.42 percent have a moderate level of behavior, and only 2.08 percent have low behavioral attitudes. This research illustrates that MSME actors in East Java have the potential and readiness to support the development of the halal industry
Urgence of Halal Food and Drink Education: Review Economic Interpretation And Hadith Ahmad Mahfudzi Mafrudlo; Dudi Nasrudin; Zuhratul Aini Mansur
Journal of Halal Product and Research (JHPR) Vol. 5 No. 2 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.2.62-71

Abstract

Consumption, which is an important need and a special variable in human life, often has negative implications when it is released without any regulation. The religious elements contained in it have provided limits for the creation of a balance of life. Namely the concept of halal and thayyib in food and drink according to Islam. So that a deep understanding is needed to educate through the interpretation of economic verses, especially about consumption. This paper seeks to explore the urgency of halal food and drink, which then makes it the basis and pattern of life for Muslims. By using the interpretation method to analyze the urgency, and provide a model in the education of halal food and beverages. Three patterns of implications for halal consumption trends have provided a balanced condition according to Islam. Namely first: objects that have become a trend to provide good habits, second: elements of benefit and benefits that exist in halal food and drinks, third: do not have a negative impact and harm to the body and soul. This paper also finds the term education which is the basic element of the halal trend in food and beverages. Keywords: Halal, thayyib, education, life balance
Increasing Halal Awareness through Spiritual Capital Awareness Case Study on Traditional Market Traders in Surabaya Mochammad Soleh
Journal of Halal Product and Research (JHPR) Vol. 5 No. 1 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.1.1-8

Abstract

Today, news regarding unethical behavior in traditional markets is frequently reported in a variety of mass media. Some of them involve lowering the weights of trading goods, trading or combining high-quality commodities with low-quality ones, and the mystical belief of black magic. Because business players have poor spiritual capital, they are more susceptible to moral hazard, which is harmful to the transaction process and gives rise to this social problem. In order to understand the urgency of social capital in business actors in traditional marketplaces, it is fascinating to analyze this situation. Snowball sampling is used in this study's qualitative phenomenological methodology. The results of research conducted on Muslim traders in traditional markets show that spiritual capital is well understood, even though in practice it is often not realized. An understanding of good spiritual capital has a huge influence on their mindset so it also has an impact on their patterns of economic behavior in conducting trading businesses in accordance with Islamic laws and principles (halal trading).  Keywords: Spiritual Capital, Mindset, Behavior
Halal Certification of Agricultural Export Commodities: Opportunities and Challenges Budiyoko Budiyoko; Malinda Aptika Rachmah; Wahyu Adhi Saputro; Dewanti Risa Utami; Kunandar Prasetyo
Journal of Halal Product and Research (JHPR) Vol. 5 No. 2 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.2.52-61

Abstract

The fast growth in the number of muslims worldwide made the halal lifestyle a growing trend. This phenomenon has led to high demand for halal products, especially agricultural commodities. Halal certification efforts for agriculture commodities were not only considered beneficial for consumers but also for producers and business actors. With halal certification, consumer confidence in producers and business actors will increase, and it will have a positive impact on the profits of producers and business actors. This study aims to provide an overview of the importance of halal certification efforts for Indonesia's agricultural export commodities so that it can become a reference for the government in developing the national agro-industry. The method used in this research is descriptive analysis with a review of relevant literature through sources from journals, books, proceedings, publications, and electronic media. The results of the literature review show that the biggest challenge to halal certification in Indonesia lies in the procedures and processes. There was a risk of uncleanness occurring at several stages which may allow contamination of unclean and unclean materials during distribution or transportation. Amid during in the fast development of the global halal market, the high potential for the development of halal-certified organic products in Indonesia opens up opportunities for halal certification for agricultural commodities.
The Perceptions of UPI's Student About Halal Certified Gastronomical Restaurants Helvy Siti Zahra Fitriyadi; Anne Nuraini; Masya Hasna
Journal of Halal Product and Research (JHPR) Vol. 5 No. 2 (2022): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.5-issue.2.79-87

Abstract

Halal certificates are important for Muslims in general. However, because we are in a Muslim-majority country of Indonesia, sometimes halal certification in restaurants is often forgotten. This is because the possibility of restaurants that produce non-halal products is very small because there are not as many enthusiasts as halal products. The purpose of this study is to find out the views of UPI students about gastronomic restaurants that have not been certified halal. The method used is qualitative with a descriptive approach with data collection in the form of questionnaires. It consists of 7 questions regarding related titles, with a total of 35 respondents. Although there are non-Muslim respondents, some people agree that there is a halal certificate at a restaurant. However, it is possible that some argue that halal certificates are not very important in Indonesia, which is majority Muslim, automatically the raw materials for products will adjust to the largest market. Keywords: Gastronomi, restoran, halal

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