cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Dody Riswanto
Contact Email
ronaldody32@gmail.com
Phone
+628121907168
Journal Mail Official
IJMA@unmabanten.ac.id
Editorial Address
https://journal.halalunmabanten.id/index.php/ijma/about/editorialTeam
Location
Kab. pandeglang,
Banten
INDONESIA
International Journal Mathla'ul Anwar of Halal Issues
Published by Universitas Mathla'ul Anwar Banten
ISSN : 28072952     EISSN : 27756157     DOI : https://doi.org/10.30653/ijma
Core Subject : Religion, Health, Agriculture, Social, Engineering,
Religion Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences
Indonesian Journal Mathla’ul Anwar of Halal Issues (IJMA) accepts articles Indonesia language and English. IJMA has focus publish several topics of halal studies such as: Halal Food; Halal Agriculture; Halal Raw Materials; Halal Process and Processing; Halal Management; Halal Law; Halal Economic Studies; Halal Products; Halal Tourism; Halal Logistics; Halal Slaughtering; Halal Medicine; Sharia Hotel; Sharia Banking; Pharmacy, Biology, Medicine, and Pharmacognosy; Cosmetics Articles submitted to IJMA must be free from plagiarism.This is stated by a statement and proof of search using a plagiarism search engine such as turnitin or plagiarism checker. Similarities are allowed with a maximum limitation of 30%
Arjuna Subject : Umum - Umum
Articles 10 Documents
 1 
Search results for , issue "Vol. 6 No. 1 (2026): Maret" : 10 Documents clear
DAMPAK IMPLEMENTASI PARIWISATA HALAL TERHADAP DINAMIKA PERTUMBUHAN EKONOMI REGIONAL DI PROVINSI BANTEN Dadang Hermawan; Dendi Riswandi; Mumu Zainal Mutaqin
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyze in depth the impact of halal tourism implementation on regional economic growth dynamics in the rich province of Banten, which has great opportunities to utilize halal tourism as a new catalyst for sustainable economic growth. It also seeks to identify how the development of a halal tourism ecosystem, which includes the provision of facilities and services in accordance with sharia principles, can increase the number of tourist visits and encourage investment in related sectors. The research method used is qualitative with a literature study type. This approach was chosen to comprehensively collect, review, and analyze various secondary data sources, such as previous research reports, scientific journals, official local government publications, and policies related to halal tourism and the regional economy in Indonesia, particularly in Banten Province. Through a literature study, researchers can map relevant concepts, theories, and empirical findings to build a strong analytical framework and identify patterns, trends, and gaps in the discussion of the contribution of the halal tourism sector to indicators of regional economic growth in Banten. The results of the discussion show that the implementation of halal tourism in Banten Province has had a positive and significant impact on accelerating regional economic growth. This strategy has succeeded in expanding the target market to domestic and global Muslim tourists who are sensitive to sharia aspects, which has led to an increase in foreign exchange and money circulation in the region. Furthermore, the development of halal tourism has clearly boosted the local economy, especially in the micro, small, and medium enterprises sector engaged in halal culinary, Muslim fashion, and handicraft products. This indicates that halal tourism not only increases revenue in the tourism sector but also drives diversification and resilience in the overall regional economy of Banten.
KONSEP RASIONALITAS KONSUMSI MUSLIM Novika, Aulia; Bawono, Anton
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Era of globalization has reshaped the consumption patterns of Muslim communities. This study aims to examine the rationality of Muslim consumption from the perspective of Islamic economics, particularly through the principle of halalan thayyiban. A qualitative approach was employed, relying on a literature review of recent journals and reports on Islamic economics. The findings indicate that modern Muslim consumers consider not only economic factors but also spiritual, moral, and social values when making consumption decisions. The principle of halalan thayyiban serves as a standard of Islamic rationality, balancing worldly needs with spiritual orientation. Nevertheless, the implementation of this principle faces challenges from consumerist culture, social media influence, and limited access to information within households. Awareness of religious values, nutritional literacy, and social support are crucial for maintaining consistency in Islamic consumption practices. This study recommends adopting a new paradigm for evaluating Muslim consumption rationality that emphasizes welfare, ethical integrity, and spiritual blessing.
INOVASI PRODUK HALAL SPINDA ICE CREAM BERBASIS BAYAM DAN EDAMAME: UJI ORGANOLEPTIK DAN KARAKTERISTIK FISIK Yati Nurhayati; Yuny Ernawati; Neneng Windayani; Ateng Supriyatna
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Innovation in halal plant-based food products continues to grow along with increasing public awareness of healthy and functional foods. This study aimed to evaluate consumer acceptability and physical characteristics of Spinda Ice Cream, a spinach- and edamame-based ice cream developed as a halal plant-based product innovation. The research employed a Completely Randomized Design (CRD) with one treatment factor, namely variations in spinach proportion, consisting of three formulations: F1 (low), F2 (medium), and F3 (high). Organoleptic evaluation was conducted using a 1–7 hedonic scale involving 30 untrained panelists, assessing color, aroma, texture, taste, and overall acceptability. Physical analyses included density, pH, and melting properties. Organoleptic data were analyzed using the Kruskal–Wallis test, followed by the Mann–Whitney test for parameters showing significant differences. The results indicated that all formulations were acceptable, with F2 consistently receiving the highest preference scores across all sensory indicators. Aroma was the only attribute showing a significant difference among formulations. Physical testing showed that F2 exhibited the most balanced characteristics. From a Halal Science perspective, Spinda Ice Cream fulfills the principles of halalan thayyiban and has strong potential to be developed as an innovative halal plant-based ice cream product.
INTEGRASI LITERASI HALAL DALAM PEMBELAJARAN SAINS: STUDI KASUS PADA ANALISIS KOSMETIK DI SEKOLAH MENENGAH ATAS Rahmani, Yulpa; Neneng Windayani; Tri Cahyanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cosmetics are an important part of personal care; however, many teenagers do not understand the potential dangers of chemicals in cosmetics and the importance of the halal status of the products they use. This study aims to integrate science literacy and halal literacy in project-based learning for high school students, with a focus on cosmetics analysis. The method used is the Project-Based Learning (PjBL) model, which allows students to examine their personal cosmetic products, identify harmful ingredients, and verify halal status and BPOM registration. Students were then asked to create educational posters regarding the critical halal points of the cosmetics they use. The results showed that the students successfully identified the cosmetic products they use, but no harmful ingredients such as mercury or hydroquinone were found. Additionally, the cosmetic products examined were registered with BPOM, and some of the products had halal certification. The posters created by the students demonstrated high creativity and reflected their understanding of the halal status and the health impacts of cosmetic products. In conclusion, integrating science literacy and halal literacy through the PjBL approach is effective in enhancing students' critical thinking skills, creativity, and awareness of safe and halal cosmetics.
ARTIFICIAL INTELLIGENCE AS AN ENABLER OF THE HALAL BUSINESS INDUSTRY 4.0: OPPORTUNITIES, CHALLENGES, AND ETHICAL IMPLICATIONS Sanawi; Itang; Hadi Peristiwo; Ahlam Tri Anugrah
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study discusses the role of Artificial Intelligence (AI) as an enabler in the development of Halal Industry 4.0, with a focus on identifying opportunities, challenges, and accompanying ethical implications. The transformation towards Halal Industry 4.0 is characterized by digitalization and the integration of intelligent technologies that enable efficiency, transparency, and increased competitiveness of halal products and services in the global market. AI plays a strategic role in accelerating the halal certification process, supporting real-time halal supply chain management, and facilitating product innovation oriented to the needs of global Muslim consumers. Furthermore, the integration of AI in the halal industry also raises significant ethical implications, including issues of data privacy, algorithmic fairness, potential technological bias, and strengthening authority in determining halal legitimacy that must still refer to the principles of maqasid al-shariah. Thus, the adoption of AI in Halal Industry 4.0 requires a holistic approach that emphasizes not only technical efficiency but also ensures compliance with ethical, spiritual, and social values. This study uses a qualitative approach with a descriptive analytical design to examine the role of Artificial Intelligence (AI) as an enabler in the development of Halal Industry 4.0, focusing on opportunities, challenges, and ethical implications. The results indicate that the success of AI as a catalyst for global halal transformation depends on the ability of all stakeholders government, academics, industry players, and religious authorities to maximize opportunities, address challenges, and wisely manage ethical implications. With this framework, AI can be a crucial instrument in building an inclusive, globally competitive halal industry that remains rooted in sharia principles and sustainability.
ANALISIS SIFAT FISIK DAN KANDUNGAN GIZI DIMSUM IKAN KEMBUNG : (Rastrelliger sp.) Trisnawati, Desi; Dadan Ahmad Hudaya; Marlinda Indriati; Euis Kartika
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food diversification is a strategic approach to improving a balanced and nutritious diet based on local resources. Mackerel (Rastrelliger sp.) is a rich source of animal protein in Banten Province but remains underutilized, despite its high content of protein, omega-3 and omega-6 fatty acids, as well as essential vitamins and minerals. This study aimed to evaluate the organoleptic characteristics and nutritional content of dim sum made from mackerel as a form of marine-based food diversification. The research was conducted experimentally using a Completely Randomized Design (CRD) consisting of five treatment formulations with varying ratios of mackerel and chicken (P0 to P4), each tested in two replications. Observed parameters included organoleptic tests, proximate analysis (moisture, ash, protein, fat, carbohydrates, and iron), total energy calculation, and contribution to Recommended Dietary Allowance (RDA). The results showed that formulation P1 achieved the best scores in organoleptic attributes (color, aroma, taste, and texture) and had higher protein (28.44%), fat (4.80%), and iron (152.23 ppm) content compared to the control. The RDA contribution per 100 g of dim sum P1 included 47.40% protein, 7.16% fat, 2.84% carbohydrates, and 9.02% total energy. Mackerel based dim sum demonstrated high nutritional value and consumer acceptability, indicating its potential for development as a healthy and functional processed food product utilizing local marine resources.  
ANALISIS JENIS DAN KADAR RESIDU ANTIBIOTIK PENISILIN PADA DAGING DAN HATI AYAM BROILER DI KECAMATAN SOBANG KABUPATEN PANDEGLANG Dadan Ahmad Hudaya; Desi Trisnawati; Eko Yuniarsih; Reska Yasin Muttaqien
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The increasing production of broiler chickens has encouraged the use of antibiotics in intensive farming systems, which may lead to antibiotic residues in animal products if withdrawal time is not properly implemented. This study aimed to analyze the types of antibiotics used and to determine the levels of penicillin residues in broiler chicken meat and liver in Sobang District, Pandeglang Regency. The research was conducted through field observation, farmer interviews, sample collection from three broiler farms, and laboratory analysis using the Enzyme Linked Immunosorbent Assay (ELISA) method. The results showed that all farms used β-lactam antibiotics, particularly amoxicillin, with some administration occurring close to the harvesting period. Penicillin residues were detected in most liver and meat samples. Residue levels in liver ranged from 0.568 to 1.076 mg/kg, while those in thigh meat ranged from 0.3707 to 1.155 mg/kg. These values exceeded the maximum residue limit of 0.1 mg/kg established by the Indonesian National Standard (SNI 01-6366-2000). The average residue concentration in liver was higher than in meat, indicating accumulation in metabolic organs. These findings suggest that the implementation of withdrawal time and antibiotic usage recording at the farm level has not been optimal. The study highlights the need to strengthen food safety–based production management to control antibiotic residues and to support antimicrobial resistance mitigation efforts.
MENAKAR TANGGUNG JAWAB NEGARA DALAM PERLINDUNGAN KONSUMEN PRODUK IMPOR HALAL: ANALISIS ATAS NEGOSIASI DAGANG INDONESIA – AMERIKA SERIKAT Sakti, Muthia; Priambodo, Rio; Afifullah, Muhamad
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to analyze the state’s responsibility in protecting consumers of imported halal products and to examine the implications of Indonesia–United States trade negotiations for the implementation of the Halal Product Assurance Law (UU JPH) within a standards-based global trade landscape. It employs a normative legal research method using statutory, conceptual, and comparative approaches. The analysis evaluates national regulations alongside the principles of non-discrimination and equivalence under the WTO regime to determine the limits of trade compromise. The findings indicate that mandatory halal certification constitutes a constitutional mandate that cannot be substantively negotiated. Recognition of foreign halal certificates may only be granted through a strict, transparent, and proportional equivalence assessment to ensure an equivalent level of protection for Muslim consumers. Trade negotiations do not eliminate regulatory sovereignty; rather, they require the design of recognition mechanisms that preserve the integrity of the national halal assurance system and remain consistent with international trade law.
MENJAGA KEHALALAN DAN KEAMANAN: ANALISIS HUMAN ERROR PROBABILITY PADA PACKING PLANT SEMEN TONASA MENGGUNAKAN METODE SHERPA DAN HEART DI PT BIRINGKASSI RAYA PANGKEP Sindi Antika; Lamatinulu; Muhammad Nusran
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The implementation of Occupational Health and Safety (OHS) in industrial environments plays a crucial role in minimizing accident risks caused by human error. Based on occupational accident data at PT Biringkassi Raya during 2023–2025, several incidents were still found to result from negligence and non-compliance with Standard Operating Procedures (SOP), particularly in the packing plant area of Semen Tonasa. This study aims to analyze the level of Human Error Probability (HEP) and identify the factors contributing to work errors using the Systematic Human Error Reduction and Prediction Approach (SHERPA) and the Human Error Assessment and Reduction Technique (HEART). The research was conducted through field observations, interviews, and evaluation of SOP compliance across four job positions: packer operator, tender belt operator, jumbo bag worker, and ship loader operator. The SHERPA analysis indicates that the dominant errors are action errors and checking errors influenced by lack of focus, poor communication, and inadequate supervision. HEART calculations show variations in HEP values for each task, with the highest probability found in activities involving the operation and control of heavy equipment. These findings emphasize the need to strengthen SOP supervision, provide regular safety training, and improve workplace communication to reduce human error probability and create a safer, more productive working environment. In addition, safety and halal factors are priorities in activities while in the factory area.
COMPETITIVENESS STRATEGIES FOR INDONESIAN HALAL-CERTIFIED SOYBEAN DERIVATIVES IN INTERNATIONAL MARKETS: AN EXPERT-BASED SWOT-TOWS ANALYSIS Muhammad Yusuf Ibrahim; Ruben Chandra Winata; Mohmed Firdaus Bin Masruhen
International Journal Mathla’ul Anwar of Halal Issues Vol. 6 No. 1 (2026): Maret
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Global demand for halal-certified plant-based foods is increasing rapidly, driven by growing consumer interest in ethical, clean-label, and high-protein diets. Despite Indonesia’s strong cultural heritage in soy-based products such as tempeh and tofu, its international competitiveness remains limited. This study aims to formulate strategic priorities to enhance the global competitiveness of Indonesian halal-certified soybean derivative products. Using a qualitative expert-based approach, data were collected through in-depth interviews with key stakeholders, including halal regulators, industry practitioners, and academics, and analyzed using thematic analysis. The identified internal and external factors were structured through a SWOT framework and further translated into strategic options using the TOWS approach. The findings indicate that Indonesia’s main strengths lie in its institutionalized halal certification system, cultural expertise in fermented soybean processing, and extensive MSME base. However, competitiveness is constrained by high dependence on imported soybeans, low domestic productivity, and limited technological adoption. Externally, expanding halal and plant-based food markets offer significant opportunities, while global price volatility, intense competition, and stringent non-tariff trade standards pose key threats. The study concludes that halal certification alone is insufficient for global competitiveness, highlighting the need for integrated strategies focusing on domestic supply strengthening, MSME upgrading, and value-added product differentiation.

Page 1 of 1 | Total Record : 10

 1 

Filter by Year

2026 2026


Reset
Filter By Issues
All Issue Vol. 6 No. 1 (2026): Maret Vol. 5 No. 2 (2025): September Vol. 5 No. 1 (2025) Vol. 4 No. 2 (2024) Vol. 4 No. 1 (2024) Vol. 3 No. 2 (2023): September Vol. 3 No. 2 (2023) Vol. 3 No. 1 (2023) Vol. 2 No. 2 (2022) Vol. 2 No. 1 (2022) Vol. 1 No. 2 (2021) Vol. 1 No. 1 (2021) More Issue