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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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Halal label: interreligious youth's consumption decisions regarding Korean products Susilowati, Eri; Lumban Toruan, Ningsih Sepniar
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.158-168

Abstract

As a pluralistic society, Indonesian consumers have various purchasing decisions from religious values to the virality of the product in online space. The products available in the market are not solely produced in Indonesia but also imported from global markets, including South Korea. Aligned with the globalized market, the Korean wave in Indonesia is a significant phenomenon influencing consumer buying decisions. This paper aims to examine how Indonesian youth from different religious backgrounds perceive and make consumption decisions regarding imported Korean products labeled as halal. Moreover, to what extent halal narratives product review affects consumer behavior. This research utilizing qualitative methods conducted interviews with Indonesian youth K-Pop fans from different religions and the findings will be applied through thick description analysis. The research reveals a broad decision making among consumers towards halal products associated with South Korea. Additionally, social media influencers who review the products play a role in their purchasing decisions. Keywords: Halal Awareness, Halal Certification, Korean Wave, Korean Food, Purchasing Decision
A review of the influence of adding the word halal to popular food and drink which have non-halal connotations and excessive terms on muslim consumers Putri, Tanti Amarta
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.169-174

Abstract

Nowadays, some people think that food is not merely a necessity but is a form of easy and cheap getaway amidst the hustle and bustle of a busy work schedule. The popularity of food is not only derived from the taste but also the name that attracts the attention of potential consumers. Naming foods without prohibited elements is starting to become a priority among food and beverage (F&B) businesses in Indonesia. One by one, well-known F&B businesses began to take steps to change the name of the menu which initially had unlawful elements into good ones. Lawful (halal) and good food, which can be seen from its ingredients, should not be given a bad name as a form of conduct that glorifies Allah, All-Provider. Even food/drinks inspired by foreign cultures that have names with non-halal connotations do not necessarily become halal by simply adding the term halal in front of it. This article aims to analyse people's behaviour in relations to how the naming of foods may be misleading yet attractive among Muslim consumers. This article uses secondary research methods as data collection to provide a comprehensive and credible understanding. Keywords: Naming Food, Food and Beverage, Halal
Impact of halal knowledge on halal awareness through @halalcorner's role: a PLS-MGA (Partial Least Square- Multi Group Analysis) Safitri, Lensa Rosdiana; Syukriya, Alvi Jauharotus; Maulida, Utik
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.175-180

Abstract

In today's digital era, social media, especially Instagram, has become a influential platform for disseminating information and shaping individual attitudes and behaviors. The Instagram account @HalalCorner focuses on information and education related to halal awareness. This account presents various content related to halal products, halal certification processes, product reviews, as well as the latest news and information about halal. This research aims to explore the role of the @HalalCorner Instagram account in strengthening the influence of knowledge about halal on increasing halal awareness among the public. The research employs a quantitative approach with survey techniques and questionnaires distributed to 29 followers and 69 non-followers. The variables examined include knowledge and awareness of halal. The statistical method used for hypothesis testing is Partial Least Square Multi Group Analysis (PLS MGA). This research is expected to provide insights into the potential use of social media in enhancing halal awareness and lay the groundwork for further interventions in leveraging digital platforms for educational purposes related to halal awareness. Keywords: Halal Awareness, Halal Knowledge, Halal Corner
Determination of ethanol and acetic acid content in local brands of apple vinegar: gas chromatography test for halal requirements Sumiyani, Ririn; Budiono, Ryanto; Khamila, Henni Matul; Pramesti, Tia Antika; Rachmaniah, Orchidea
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.137-146

Abstract

Apple vinegar is commonly made from fermented apple juice, which involves two consecutive stages of fermentation: alcoholic and acetic acid fermentation. Both Saccharomyces cerevisiae and Acetobacter acetii are involved in fermentation. Apple vinegar has various benefits, such as stabilizing blood pressure, treating rheumatism, and detoxifying toxins. Excessive consumption of this product may cause damage to the esophagus, low blood potassium levels or hypokalemia, diarrhoea, and ulcers due to the high acetic acid content. Moreover, the ethanol content also needs to be determined. It should be lower than 0,5% to fulfil the halal requirements for certification. The local brands of apple vinegar in Indonesia are generally produced by small-medium enterprises (SMEs), especially in Malang, Indonesia. Commercial brands of various apple vinegar, XCJO, YSW, THT, NTF, and BST, were sampled for their ethanol and acetic acid content in one method of analysis: gas chromatography, utilizing the high volatility properties of ethanol and acetic acid. The samples contain 17.73%, 11.45%, 6.43%, 2.67%, and 1.49% v/v of acetic acid, respectively, for XCJO, YSW, THT, NTF, and BST. At the same time, the ethanolic content is 0.11 and 0.02% v/v for XCJO and YSW, respectively, which are lower than the label value informed. Meanwhile, the rest of the brands' content is 4.00%, 2.39%, and 3.21% ethanol for THT, NTF, and BST, respectively. In addition, the acetic acid content of XCJO is high. A consumer should be aware of dilution before consuming the XCJO apple vinegar. It is unnecessary in the case of YSW, THT, NTF, and BST. Keywords: Analysis, Fermentation, Halal, Small-medium enterprises
The impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) Samha, Hanifiya; Afifah, Ika Qurrotul
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.125-136

Abstract

The demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelatin. This research aimed to analyze the characteristic amide group absorption of gelatin in the Fourier Transform Infra-Red (FTIR) spectrum of the isolated gelatin from New Zealand White rabbit bones and to determine the effect of changing soaking time on the yield and gelatin characteristics. In the pre-treatment process, the sample was soaked using a 9% phosphoric acid solution for 48, 96, and 144 hours. The gelatin is then extracted at gradual temperatures for 12 hours. The characterization involved analyzing functional groups, water content, ash content, pH, and protein content. The typical absorption of gelatin functional groups in the form of amides A, I, II, and III was detected from FTIR spectrophotometric analysis. This study indicated that the soaking time significantly affected the yield, pH, ash content, and protein content of the gelatin produced, but did not significantly influencethe water content. The yield of gelatin from New Zealand White rabbit bones ranges from 4.08-6.56%. The water content of the gelatin is between 6.96-7.05%, and the pH value is 3.61-3.98. Both parameters meet the gelatin quality standards. However, the ash content of gelatin from New Zealand White rabbit bones, which ranges from 6.86-9.29%, does not meet the gelatin quality standards according to SNI 06-3735-1995 and GMIA 2012. The protein content of the rabbit bone gelatin, which is not regulated by the quality standards, ranges from 75.46-83.37%. The longer the soaking time, the higher the yield and protein content of the gelatin produced, and the lower the ash content. Keywords: Gelatin, New Zealand White Rabbit Bones, Soaking Time, Phosphoric Acid
Characteristics of halal gelatin from spanish mackerel (Scomberomorus commersonii) bone gelatin isolated with bromelain enzyme pretreatment Hanif, Anisa; Afifah , Ika Qurrotul
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.147-157

Abstract

In this research, gelatin was isolated and characterized from mackerel fish bone (Scomberomorus commersonii) by varying the bromelain enzyme concentration as an alternative source of halal gelatin. This study aimed to detect the presence of typical gelatin absorption in the FTIR (Fourier Transform Infrared Spectroscopy) spectrum of products isolated from mackerel fish bone waste and to analyze the effect of bromelain enzyme on yield, pH, water content, ash content, and gelatin protein content. Pretreatment processes were carried out using enzymes with variations of 0; 1; 1,5; and 2% for 6 hours, followed by a 13% citric acid solution for 96 hours. Extraction was conducted using distilled water as a solvent heated at 75oC for 6 hours. The gelatin solution was concentrated for 24 hours and dried for 48 hours in an oven at 60oC. Characterization using FTIR spectrophotometer indicated the presence of gelatin absorption bands such as Amide A, Amide I, Amide II, and Amide III. Gelatin isolated from mackerel fish bone had a yield ranging from 3,64-7,57%, pH values of 3,88-5,15, water content of 7,63-10,19%, ash content of 2,19-5,92%, and protein content of 65,68-88,47%. An increase in yield of up to 50% compared to the yield of non-enzymatic gelatin occurred when the enzyme bromelain was added at 1.5% in the pretreatment process. The characteristics of mackerel fish bone gelatin meet the requirements of GMIA (2012) and SNI (1995), however, for the ash content, only the addition of 1,5% enzyme met the standard. The yield, pH, water content, ash content, and protein content of mackerel fish bone gelatin were significantly influenced by the concentration of the bromelain enzyme used. Keywords: Citric Acid, Bromelain, Mackerel Bones
The advancement in global halal industry from farm to fork Harati, Azade; Farzaneh, Parisa
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.113-124

Abstract

In light of the increasing Muslim population worldwide, it is crucial to pay attention to their lifestyle and regulations. This is particularly important for facilitating trade with Muslim nations, especially since the majority of exporters to these nations are non-Muslim. The terms "Halal" and "Haram" hold significant value in the Muslim world, as they refer to what is permissible and forbidden, respectively, according to religious guidelines (Shari’ah). Global trade and the attachment of the Halal logo to products rely on these terms. Interestingly, non-Muslims have shown a positive attitude towards Halal products, believing that they are manufactured in a more hygienic, tasty, and safer manner. However, there are challenges that need to be addressed, such as the lack of an unified Halal certification and regulations for the entire Muslim world, particularly in the era of globalization. There is an urgent need for globally accepted Halal guidelines and regulations that cover the entire supply chain, including processing, logistics, technologies, retail and wholesale, marketing, and branding. This will ensure Halal integrity and enhance trade between non-Muslim and Muslim countries Keywords: Halal, Haram, Globalization, Halal Certification, Halal integration
The policy implementation of law no. 33 of 2014 concerning halal product guarantees (UU JPH) for micro-small businesses in the food and beverage sector in Surabaya city Akbari, Ozie Karunia; Sahab, Ali; Fitrianto, Hari; Widjayanto, Febby Risti; Naufal, Adam Mochammad
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.210-214

Abstract

Micro and small enterprises (MSEs) are a sector that is important to the country's economy. Despite the limited resources, MSEs have resilience to economic crises. This research focuses on a policy implementation study of Law No. 33 of 2014 concerning Halal Product Guarantee (JPH Law) on micro and small scale businesses in the food and beverage in Surabaya City. This research raises two problem formulations, the role played by stakeholders in this law to increase halal certificates of micro small businesses in the food and beverage in Surabaya City and the obstacles faced by stakeholders in increasing halal certificates of micro small businesses in the food and beverage in Surabaya City. Researchers used the theory of policy implementation initiated by Merilee S. Grindle. This research uses descriptive qualitative methods and uses direct observation and interviews with various sources to obtain primary data. Secondary data are obtained through searches from various sources. The result of this research is that are three kinds of stakeholder actors in the implementation of the JPH Law, government, non- government institutions, and micro and small business actors in Surabaya City. Government and non-government institutions in Surabaya City organize various kinds of collaboration programmes in order to implement the JPH Law in Surabaya City. However, the implementation of the JPH Law in Surabaya City has encountered many obstacles due to weaknesses in the content of policy and context of implementation of the JPH Law that is not in accordance with the needs of the society. Keywords: Policy Implementation, Halal Certification, Socialization, Halal Product Guarantee
H-Trend UII in optimizing the halal assurance system in the special region of Yogyakarta Amal, Muhammad Fakhri; Budiwati , Anisah
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.1.22-34

Abstract

This study aims to analyze the opportunities and challenges faced by the Halalan Thoyyiban Research and Education Center (H-Trend) at the Islamic University of Indonesia in optimizing the implementation of the Halal Assurance System in the Special Region of Yogyakarta. H-Trend UII was established as a research institution focusing on the study and investigation of halal products to support the implementation of this regulation. The research employs a qualitative method, collecting data through in-depth interviews with H-Trend UII administrators. The analysis utilizes a SWOT approach to classify the organization's strengths, weaknesses, opportunities, and threats. The findings reveal that H-Trend plays an active role in halal research development through product testing using the RT-PCR method, supporting UMKM (Micro, Small, and Medium Enterprises), and educating the public through the publication of books and brochures. However, several challenges were identified, including limitations in human and financial resources, the wide demographic spread of MSMEs, and the low awareness among business actors regarding the importance of halal certification. This study highlights the potential for H-Trend to be developed into a Halal Assurance Institution (LPH) and a Halal Product Process Assistance Institution (LP3H), thereby expanding its role within the halal ecosystem in the Special Region of Yogyakarta.   Keywords: H-Trend UII, Halal Assurance System, MSMEs
Exploring the potential of halal gelatin from chicken by-products: a review Pertiwi, Chafiyani Wulan; Nuzulina, Baiq; Umah, Da'iyatul
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.1.13-21

Abstract

Gelatin is a product of partial hydrolysis of collagen from bones, skin, and animal tissues. Gelatin is frequently used in the food industry. However, Indonesia itself is not a gelatin-producing country. Indonesia's gelatin needs are dependent on imports from other countries. This activity is highly sensitive because the raw materials for gelatin typically consist of pig and its byproducts, whereas Indonesia is a predominantly Muslim-populated country. This article review discusses the potential of chicken byproducts as a halal alternative of gelatin from related journals published over the past decade. Gelatin produced from chicken byproducts has varying characteristics, including gel strength, gelling point, melting point, and viscosity. Chicken byproducts’ gelatin can fill all categories of gelatin, ranging from low to high gel strength. This makes it applicable to various industries, particularly in the food and pharmaceutical sectors. However, to ensure its halal status, it is necessary to verify that the byproducts used as the raw material for gelatin originates from halal chicken slaughter. Keywords: Alternative, By-Product, Halal, Pre-Treatment, Poultry

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