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Nur Aini Rakhmawati
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Halal Research Journal
Published by Institut Teknologi Sepuluh Nopember Surabaya
ISSN : -     EISSN : 27759970     DOI : https://doi.org/10.12962/j22759970.v1i1
Core Subject : Religion, Science, Agriculture, Engineering,
Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering
Halal Research (HR) is a scientific journal published by the Halal Center Institut Teknologi Sepuluh Nopember Surabaya. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal and shariah. This journal is published twice a year in February and August. The paper is an original script and has a research base on halal and shariah. We accept an article either in Bahasa or English. The scope of the paper includes several studies but is not limited to the following research: • Halal Food and Product • Halal Medicine • Halal Tourism • Halal Lifestyle • Halal Education • Halal Management • Halal Industry • and other related topics
Arjuna Subject : Umum - Umum
Articles 50 Documents
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Study on Halal Food Consumption, Integrity, Traceability, and Recommendations: Insights from Predominantly Islamized Groups in the Province of Cotabato, Philippines Balah, Khadiguia Ontok; Makakena, Salik D.
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.750

Abstract

The study focused on the perspectives on Halal food products of the three predominantly Islamized groups residing in the Cotabato Province, Philippines: Maguindanaon, Tausug, and Maranao. Three hundred heads of households served as the sample of the study. Data was gathered using a self-made survey questionnaire duly validated by Muslim scholars. The research revealed the participants’ strong preference for Halal-Certified products, ensuring adherence to Shari'ah Law. However, the participants’ concerns emerged regarding the lack of standardization and clear responsibility for Halal integrity. Transparency and traceability were identified as essential in the Halal food market, with the participants seeking accurate information and comprehensive traceability systems to prevent cross-contamination. Participants recommend strategic investments in Halal infrastructure, including storage and transportation processes that are crucial in Muslim-dominated regions like the Cotabato Province in the Philippines.
Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta Rachmaniah, Orchidea; Juliastuti, Sri Rachmania; Wisnu, Mita Mellenia; Samparia, Dian Asrini; Hendrianie, Nuniek; Darmawan, Raden; Meka, Wahyu; Fahmi, Fahmi
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.980

Abstract

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
Comparison Study of Halal Management System in Indonesia and Malaysia Yustianingsih, Lidia; Mufid, Ali; Maifiah, Mohd Hafidz Mahamad; Gunawan, Setiyo
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.1027

Abstract

Halal standards between countries were varied, potentially leading to differences in halal product status decisions. In developing global halal standards, Indonesian and Malaysian halal standards were often used as references. This research aimed to gain a deeper understanding of the halal management systems in Indonesia and Malaysia in order to identify differences and similarities in halal regulations and management, including animal slaughtering practices. The halal management systems in Indonesia and Malaysia are mainly comparable. Some non-conforming differences include the certification procedure, certificate validity period, the halal products category, and the number of internal halal committees. Some essential differences are the halal certificate compulsoriness, stunning regulation, and the product name, brand, or synonym considered to be halal. The additional procedure used after slaughter, thoracic sticking, has become an emerging issue in developing a Mutual Recognition Agreement (MRA) of halal certificates for domestic products between Indonesia and Malaysia.
A Comparison of Halal Product Standards in Indonesia and the Kingdom of Saudi Arabia Khoiriah, Ulfah Lailatul; Prasiefa, Mizanurafi’ Ghifarhadi; Gunawan, Gunawan; Gunawan, Setiyo
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1029

Abstract

In the era of globalization and increasingly fierce economic competition, halal industry opportunities are an important focus of the government in understanding the dynamics of  the global market. The rapid growth of the Muslim market is partly due to the high birth rate  of Muslims compared to the birth rate in Western countries. This high growth has the potential to drive an increase in the market as well as the global economy because Muslims generally seek Halal products that are made following Islamic principles. The government continues to strive to develop this industry and make various regulations to regulate the entire process that occurs. Halal standards that apply in each country are, of course, different, and tailored to the conditions and needs of the country. The main purpose of this research is to analyze and compare the practice and regulation of halal products in Indonesia and Saudi Arabia. Based on comparative and qualitative analysis, it can be concluded that halal policies in Indonesia and Saudi Arabia have several significant differences, such as halal policies, procedures and provisions in halal certification, types of halal mandatory products, and slaughter criteria.
Awareness of Chicken Slaughterhouse Business Actors Towards Halal Products Nafisah, Basmah; Fajriati, Imelda
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.1053

Abstract

This study aims to provide an empirical picture of halal awareness of chicken slaughterhouse business actors towards halal certification in Indonesia by understanding halal perceptions and the extent of halal risks, critical points, and critical processes in their chicken slaughterhouses. This study uses a descriptive qualitative approach with field research methods. The research informants were two chicken slaughterhouse business actors: Mr. Wafir from RPA Semerak and Mr. Isa from RPA Master Chick. Data were obtained through interviews and documentation, with qualitative analysis using deductive methods. Planning Behavior Theory (SDG) is used to understand business actors' perceptions of halal certification, focusing on actual behavior, intentions, attitudes, and knowledge. The results showed that RPA Semerak already has awareness of halal production but does not have awareness of the obligation of halal certification, which is caused by the lack of public and business actors' understanding of the critical point and urgency of halal certification. In addition, tipping point activity related to chicken slicing after slaughter has not yet been considered. As for the RPA Master Chick, despite having awareness about halal certification, it still lacks a thorough understanding of knowledge. The results of this research are expected to contribute to increasing the understanding and awareness of chicken slaughterhouse business actors towards halal certification, as well as assisting related parties in designing education and training programs that are in accordance with the needs of the industry.
Critical Points of Vitamin C Production and Long-Acting Pharmaceutical Preparations Asyfa Fauzia Tiara Putri; Laksmia, Farika Dyani; Salama, Anisa Rakhmania
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.1056

Abstract

Vitamin C offers numerous benefits, including its role in the immune system. This factor necessitates the intake of exogenous vitamin C because the human body cannot synthesize it endogenously. Long-acting drugs are known to provide long-term therapeutic effects. The halal and haram aspects of Islam are of great importance because of the potential doubt or syubhat between the two. There are different methods for producing vitamin C, such as Reichstein's method or classical two-step fermentation. Generally, vitamin C synthesis involves biotransformation by microorganisms. One approach to creating long-acting preparations is to coat them with gelatin. A product's halal or haram status is determined by its raw materials, additives, and manufacturing processes. Vitamin C production typically involves fermentation using microorganisms; therefore, a halal growth medium must be considered. Long-acting vitamin C preparations that use gelatin should also be evaluated for halal status. If gelatin originates from halal animals, the law depends on the production process. However, if gelatin comes from haram animals, the law is haram.
Exploring Semantic Similarity among MUI Fatwas: A Computational Analysis using Generalized Jaccard Similarity Hermawan, Alfado Rafly; Jannah, Shofa Wardatul
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1217

Abstract

Majelis Ulama Indonesia (MUI) plays a crucial role in the Islamic landscape of Indonesia, influencing religious discourse and societal norms. As a primary contributor to policy formulation and the issuance of Islamic fatwas, the MUI significantly impacts the lives of Muslims. However, challenges arise when certain fatwas exhibit similarities, necessitating deeper analysis to understand their differences. Despite limited prior research, there is an urgent need for a computational framework to comprehensively assess fatwa similarities. This study addresses this gap by employing the Generalized Jaccard Similarity method with WordNet, demonstrating its effectiveness compared to the Jaccard method with a 25.86% improvement in string matching quality for evaluating MUI fatwa titles. The Generalized Jaccard similarity analysis reveals that 73 documents exhibit similarity scores greater than 0.5, indicating significant resemblance, while 77,028 documents have scores less than 0.5, indicating lower similarity or dissimilarity. These figures reflect varying degrees of document similarity based on Generalized Jaccard.
Identifying Public Awareness of the Halal Issue of Cough Medicine Containing Alcohol Megasari, Gabrilla Ulfa; Widyasti, Lintang Dian; Fahmi, Fahmi
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1729

Abstract

This study aimed to identify public awareness regarding the halal status of cough medicines containing alcohol in Indonesia. Although Indonesia is the country with the largest Muslim population, many medicines in Indonesia still contain substances prohibited by Islam, such as alcohol. This research employs a qualitative approach with a literature review to explore the community’s understanding and behavior toward halal-certified medicines. The findings revealed that public awareness regarding the halal status of cough medicines is relatively low. Many respondents did not consistently check for halal logos or ingredients on medicine packaging. Additionally, it is difficult to obtain clear and reliable information about the halal status of these medicines. The study concluded that increased educational and social efforts are necessary to enhance public knowledge and prioritization of halal medicines. Ensuring accessible information on halal certification is crucial for promoting the consumption of halal products, particularly in the health sector.
Application of Milkfish Bone-Based Gelatin as an Alternative to Non-halal Gelatin Setyabudi, Latif; Pambudi, Alfian Wisnu; Gunawan, Setiyo
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1732

Abstract

Collagen partially hydrolyzes to produce gelatin that functions as a gelling and non-gelling agent for various industries. Currently, Indonesia cannot produce its own gelatin, so to meet its needs, Indonesia imports 100%. However, many imported gelatins are still made from pork, so they need to be replaced to ensure that the gelatin is halal . This paper discusses the substitution of pork-based gelatin with milkfish bones. The general process for making gelatin from milkfish bones involves extracting, drying, demineralizing, degreasing, and determining the gelatin yield. Brackish water fish collagen, including milkfish, contains approximately 12–14 kDa parvalbumin, suggesting the potential for allergic reactions among consumers. Meanwhile, the critical point for halal gelatin extracted from milkfish bones is the origin of the milkfish bones and the use of citric acid as an extractor. Although there are still weaknesses, gelatin from milkfish can replace pork-based gelatin, and it can have a positive impact on the Indonesian economy by reducing gelatin imports.
Chatbot Model Development Using BERT for West Sumatera Halal Tourism Information Hafidz, Irmasari; Mukti, Bayu Siddhi; Naseela, Qudsiyah Zahra Ilham; Yudistira, Ahmadhian Daffa; Purnama, I Putu Adhitya Pratama Mangku; Ariyani, Nurul Fajrin; Astuti, Hanim Maria; Tjahyanto, Aris
Halal Research Vol 4 No 2 (2024): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i2.1819

Abstract

Halal tourism in Indonesia is growing rapidly, highlighting the need for Muslim halal tourism information that gives unique and relevant information for traveller. However, providing timely and reliable information, specifically related to halal tourism remains a challenge. This research aims to address this by developing a chatbot model using BERT for West Sumatra’s halal tourism. A total of 1,125 questions were prepared, divided into nine categories or labels with 125 questions each. Eighty percent (900 questions) was used to fine-tune the BERT-base-multilingual-uncased model, while 20% (225 questions) was used for evaluation. The model was fine-tuned using BertForSequenceClassification for three epochs with a batch size of 32. The chatbot demonstrated high performance, with an overall accuracy of 0.96. However, the lowest precision value was 0.89 for “budaya” (or culture) and “kuliner” (or culinary) labels, and the lowest recall value was 0.64 for the “belanja” (or shopping) label, yielding an F1-score of 0.78. This study describes chatbot model development, from data collection and pre-processing to experimental setup and model training using a fine-tuned BERT-base-multilingual-uncased model. The chatbot model can group user queries into specific purposes and respond to a predefined list. However, one label (e.g “belanja” or shopping) may have the lowest recall due to a poor training dataset and query variation.

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