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International Journal Mathla'ul Anwar of Halal Issues

ijma
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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 100 Documents

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IDENTIFICATION OF ASPERGILLUS SP MUSHROOMS IN WHEAT FLOUR SOLD OPENLY IN CIROYOM MARKET AS RAW MATERIALS FOR HALAL AND MUNGLE-FREE Fitri Rahmi Fadhilah; Ally Kafesa; Sopi Napita
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Wheat flour is used as the main ingredient of food which is often used by the wider community, one of which is as an ingredient for making various kinds of food products. Wheat flour is included in food products safe and halal for consumption. The wheat flour which is sold openly is packaged in transparent plastic. With the easy-to-open packaging, it is easy for microorganisms to enter the flour, one of them is fungus. This study was aim to determine the types of Aspergillus sp in wheat flour which is sold openly in the Ciroyom Market. Method The research used is descriptive by using 30 samples of wheat flour which are sold openly in the Ciroyom Market. This research was conducted in the laboratory of the Rajawali Health Institute, Bandung. Result and Discussion: The results of this study showed the presence of Aspergillus flavus (50%), Aspergillus fumigatus (50%), Aspergillus niger (16.7%), Aspergillus terreus (3.3%) and negative (26.7%) Aspergillus sp. Conclusion: From this research, it can be concluded that the species of Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger and Aspergillus terreus were found so we can conclude that the wheat flour that is sold openly is still a halal product but it is not mushroom-free products.

EDUKASI GAYA HIDUP HALAL DI KALANGAN KOMUNITAS GENERASI MILENIAL Muhammad Nusran; Puadi Haming; Etik Prihatin; Sitti Musdalifah Hasrin; Nurlaila Abdullah
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

The concept of halal is an important factor that must be considered in the halal lifestyle of Muslim consumers, not only in consuming food, but as a factor of food safety, cleanliness and assurance of quality, quality and nutrition of what is consumed. According to Nusran and Mohd Azemi (2021), Halal is a value system and lifestyle adopted by Muslims. Halal means permissible in Islam – prepared according to certain parameters of Islamic Law. (Fuad Mohd, 2019). Halal lifestyle education is needed as one of the handling of various serious problems that arise due to the low awareness and understanding of young millennial consumers about the halal concept by increasing the empowerment of the millennial generation about the halal lifestyle. This paper is intended to determine the effect of awareness and knowledge of the halal concept on the millennial generation. Descriptive statistics are used to identify respondents' attitudes towards halal food requirements. The method of collecting data in the field uses a questionnaire system and purposive method which is processed by linear regression analysis method. The results of the analysis obtained are that there is a significant relationship between halal certification, halal lifestyle, awareness and knowledge of halal concepts in the millennial generation. Halal lifestyle education affects awareness and knowledge about halal lifestyle. The official halal certificate has a significant effect on the buying interest of millennial consumers. Awareness and understanding of the concept of halal have a low effect on the buying interest of the millennial generation. From the existing data, it can be concluded that the educational activities carried out can increase the knowledge of the millennial generation about the halal lifestyle and understanding of the point of prohibition of food.

NARRATIVE REVIEW: KOMBUCHA'S POTENTIAL AS A RAW MATERIAL FOR HALAL DRUGS AND COSMETICS IN A BIOTECHNOLOGICAL PERSPECTIVE Firman Rezaldi; Aris Maruf; Fernanda Desmak Pertiwi; Nisa Siti Fatonah; Retna Yulrosly Ningtias; M Fariz Fadillah; Heny Sasmita; Ucu Wandi Somantri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Kombucha which is efficacious as a source of antioxidants, antibacterial, and anticancer, and alcohol content below 1% deserves to be developed as a raw material for halal drugs and cosmetics in the perspective of biotechnology that underlies the bioinformatics side and gene expression as the initial topic in designing it. The purpose of this review study is to further ensure the feasibility of kombucha as a raw material for halal cosmetics from various supporting scientific findings. The results of the study show that the potential of kombucha as a source of antioxidants, antibacterial, and anticancer agents requires further modification as an opening to prove that it is halal in silico, in vitro, and in vivo from a biotechnology perspective. The development of kombucha as a raw material for halal-standard medicines and cosmetics requires serious research collaboration from biotechnologists engaged in medicine, pharmacy, agriculture, nutrition science, and food technology.

PUBLIC RELATIONS CAMPAIGN IN DISSEMINATING HALAL FOOD AND BEVERAGES TO ELEMENTARY SCHOOL STUDENTS AND THE COMMUNITY Andri Imam Subekhi; Swastika Oktavia
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

This study aims to analyze the public relations campaign in disseminating halal food and beverages to elementary school students and the community carried out by LPPOM MUI Banten. This study discusses issues related to campaign planning, implementation and evaluation. This research is a qualitative research using case study method and constructivism paradigm. Collecting data in this study through observation, interviews and documentation techniques. The results of this study indicate that the public relations campaign in disseminating halal food and beverages to elementary school students and the public by LPPOM MUI Banten is in accordance with the concept of the practical dimensions of the campaign. The planning stage uses analyzing problems, determining goals, determining goals, determining messages, determining time and determining costs. The implementation stage is by selecting the implementer, adjusting the delivery of the message and determining the media used. The evaluation process by looking at the reach of the target and changes in the attitude of the target.

SISTEM INFORMASI PENDAFTARAN PENDAMPINGAN LEGALISASI PRODUK UMKM PROVINSI BANTEN BERBASIS WEB MENGGUNAKAN METODE SDLC PADA PKPH UNMA BANTEN Agung Sugiarto; Susilawati Susilawati; Ropi Hidayat
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

The UMKM Legalization Assistance Registrasi Information System is a program specifically designed to make it easier for UMKM to register and assist the legalization of UMKM products. PKPH (Center for Halal Product Studies) is an institution that assists UMKM in product legalization This system is a system that explains product legalization registration for assistance to MSMEs. With this system, it is hoped that the management of UMKM can easily find out information on UMKM that will legalize their products. This information system is designed using Flow Of System (FOS), Contect Diagrams, Data Flow Diagrams (DFD), Entity Relationship Diagrams (ERD), and uses the Tools Tets Editor Visual Studio Code with programming language and PHP Fremwork Laravel, HTML Language, CSS Using Bootstrap and Database using MySql. The results are in the form of Main Page, Registration, Scheduling, News and Admin menus. The application of this application is carried out by registering a domain that can be accessed anywhere with an internet connection By implementing this Registrasi System using the SDLC (System Development Live Cycle) method, it is hoped that it will be able to provide solutions for MSME administrators who carry out product legality.

KOMBUCHA TEA: A STUDY ON THE HALAL OF FERMENTED DRINKS Dody Riswanto; Firman Rezaldi
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Kombucha is a fermented beverage made from tea and sugar. Kombucha has benefits for the health of the body, this is due to various kinds of content including antioxidants, antibacterial, intestinal detoxification, lowering blood pressure and increasing body immunity. Kombucha is a drink that contains alcohol content at the end of the fermentation process. This is problematic because the majority of Indonesian consumers are Muslims who require halal food standards based on the regulations of the Indonesian Ulema Council (MUI). The research method used is a laboratory test with a treatment design that is designed based on chemical test procedures. The conclusion of the study is that based on the results of tests conducted at the health laboratory in the city of Tangerang, the results of the ethanol/alcohol content of 0.055 percent in kombucha drinks. Thus the test results have met the MUI regulations where fermented drinks must be below 0.5 percent to be declared a halal drink.

PERANCANGAN SISTEM JAMINAN HALAL (SJH) DI RUMAH POTONG AYAM TPA AKBAR BANDAR LAMPUNG Popi Rahmaniati; Dini Nur Hakiki
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.241 KB)

TPA Akbar, the small micro industrial chicken slaughterhouses owned by individuals located in Bandar Lampung which has not been certified halal. This study aims to determine critical control points in raw materials as well as in every production process flow and design a halal assurance system at TPA Akbar as one of the requirements for halal certification. The method used in this research is to observe each production process flow, identify the critical control points of halal in raw materials and production process flows, determine critical control points, and design a Halal Assurance System (HAS). From the results of the study, there are 2 critical points of prohibition, namely from raw materials and the slaughtering process that need to be taken preventive measures and monitoring actions. The design of the Halal Assurance System Criteria is based on 11 HAS 23000 criteria, namely starting from halal policies, halal management teams, training, materials, production facilities, products, written procedures for critical activities, traceability, handling products that do not meet the criteria, internal audits, and reviews management. TPA Akbar merupakan salah satu tempat pemotongan ayam industri kecil mikro milik perorangan yang terletak di Bandar Lampung yang belum tersertifikasi halal. Penelitian ini bertujuan untuk menentukan titik kendali kritis di bahan baku maupun disetiap alur proses produksi dan melakukaan rancangan sistem jaminan halal di TPA Akbar sebagai salah satu syarat sertifikasi halal. Metode yang dilakukan dalam penelitian ini adalah dengan mengamati setiap alur proses produksi, mengidentifikasi titik kendali kritis kehalalan dalam bahan baku dan alur proses produksi, menetapkan titik kendali kritis, serta perancangan Sistem Jaminan Halal (SJH). Dari hasil kajian terdapat 2 titik kritis keharaman yaitu dari bahan baku dan proses penyembelihan yang perlu dilakukan tindakan pencegahan dan tindakan monitoring. Perancangan Kriteria Sistem Jaminan halal berdasarkan 11 kriteria HAS 23000 yaitu mulai dari kebijakan halal, tim manajemen halal, pelatihan, bahan, fasilitas produksi, produk, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, dan kaji ulang manajemen.

PERSEPSI LABEL HALAL PADA PRODUK MAKANAN DALAM KEMASAN OLEH MAHASISWA STKIP BABUNNAJAH PANDEGLANG BANTEN Teguh Ardianto; Andri Imam Subekhi; Fajrin Noviyanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.222 KB)

Indonesia is a nation with moslems as the largest populations. As a nation with vast ranging cultures, Indonesia does also have many kinds of culinary and beverages. In a moslem community Halal status is important as a guideline for moslems. Therefore, MUI gives halal label so that people is easier to identify halal products. There are two problems in this research to focus. The first is about the implementation of halal label by MUI in the packaged food and drink products. The second focus is on how is the perception of students in STKIP Babunnajah toward the halal labialization of packaged food and drink products. This research used descriptive qualitative research approach. The instrument used to collect the data was by questionnaires delivered through google form. There were 15 questions in the questionnaires investigating products’ halal status. There were 40 respondents of the research consisting of 10 students for each year level. The study showed that halal label issued by MUI for packaged food and drink products has gone through careful examination by MUI. Moreover, the students in STKIP Babunnajah has the perception that halal product labeling was in accordance to sharia law.

HALAL AND THAYYIB FOOD IN ISLAMIC SHARIA PERSPECTIVE Ali Farkhan Tsani; Hadi Susilo; Suyamto Suyamto; Usman Setiawan; Sudanto Sudanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

Consumption of halal and thayyib food will make it easier for someone to do good deeds, this is mentioned in the Qur'an Surah Al Maidah verse 88. Halal is goods that are not haram, consuming them is not prohibited by religion. At least, the prohibition can be divided into two aspects. First, haram in essence or materially has been declared haram by the Shari'a, such as pigs, carrion, and blood. Second, haram is not in essence, but can be from the way of buying, obtaining, or processing the goods. Thayyib means something that is holy, not unclean, and not disgusting which is not liked by the soul. Whoever eats unlawful food, whether he wants it or not, his limbs will tend to sin, whether he realizes it or not. Whoever eats halal food, surely his limbs will obey and be given God’s guidance to do good.

NARRATIVE REVIEW: ARECA NUT AS A HEALTHY AND HALAL PRODUCT FROM SCIENCE PERSPECTIVE IN PREVENTION OF NONCOMMUNICABLE DISEASES Rd. Halim; Yuliawati Yuliawati; Muhammad Faizal Fathurrohim; Fitriyani Fitriyani; Siska Dwi Anggraeni; Kiki Safitri
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021)
Publisher : Universitas Mathla’ul Anwar Banten

One of efforts to improve public health is to utilize medicinal plants obtained from nature, which are economical and do not have side effects. Type of medicinal plants that is often used by people in Indonesia is Areca Nut. Empirically areca nut are able to overcome various types of diseases. The purpose of this review was to provide confidences in the feasibility of areca nut as raw material for medicinal plants and processed products. The results of the study showed that the potential of areca nut as antibacterial, anti-oxidant and control prevention of noncommunicable diseases. The direct use of areca nut is only as an ingredient with betel leaves and only certain people are able to consume it, while the benefits and efficacies are very diverse, innovation is needed to utilize areca nut in the processing of various healthy and halal food products in the form of flour, candy and coffee. Research is needed to determine the right formulation for physical, chemical and organoleptic efficacies, so that a product that is both healthy and halal can be obtained.

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Home Page

OAI Link

Editorial Team

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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

Abstract

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Abstract

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