cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
hana catur wahyuni
Contact Email
p3i@umsida.ac.id
Phone
+6281218181721
Journal Mail Official
JHLS@umsida.ac.id
Editorial Address
Jl. Mojopahit no. 666B, Sidoarjo, Jawa Timur
Location
Kab. sidoarjo,
Jawa timur
INDONESIA
Journal of Halal Lifestyle and Sustainability
Published by Universitas Muhammadiyah Sidoarjo
ISSN : 31092578     EISSN : -     DOI : https://doi.org/10.21070/jhls.v1i1
Core Subject : Economy,
Economics, Econometrics & Finance
Halal Lifestyle Concept and implementation of the halal lifestyle across various cultures and traditions. Consumption of halal products, including food, beverages, cosmetics, and pharmaceuticals. Islamic finance and banking practices in supporting the halal lifestyle. Halal tourism and its role in the global economy. Sustainability in Halal Practices Environmentally friendly and sustainable halal production practices. Technological innovations in halal processing and certification. Waste management and sustainability in the halal supply chain. Studies on ethics and social impacts of halal consumption. Halal Industry and Market Global market trends in the halal industry. Marketing strategies for halal products and consumer behavior. International collaboration in developing halal standards. The role of SMEs in strengthening the halal ecosystem. Education and Awareness Education and training to raise awareness of the importance of a halal lifestyle. The role of media and information technology in promoting the halal lifestyle. Policies and regulations related to halal at national and international levels. Halal Science and Innovation Scientific research in the development of halal products. Testing of halal ingredients and processes through scientific methods. Innovations in halal raw material processing and substitution of haram ingredients. Interdisciplinary studies integrating science with halal principles.
Arjuna Subject : Umum - Umum
Articles 10 Documents
 1 
Descriptive Analytical Study: Motivation, Perception And Consumer Preferences Towards Halal Packaging Among MSME Enterprises in Muhammadiyah Surabaya Saputro, Andre Ridho; Putra, Andhika Cahyono; Sari, Meirna Dewita
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.1

Abstract

Muslim consumers' need for halal and sharia-compliant products continues to grow over time. The implication of this is an increase in demand for products with halal certificates. This research aims to reveal the motivations, perceptions and preferences of groups of entrepreneurs towards packaging products with halal certification. Data was obtained through a survey with a questionnaire to collect primary data from 100 respondents who were Muhammadiyah MSME business owners in Surabaya. The average analysis of research results shows that consumers' motivation to use halal packaging is mainly due to the need for quality packaging that is safe for use and according to religious law. Consumers perceive that halal packaging is guaranteed halal, quality and has an affordable price. Their level of preference is relatively high, consumers as entrepreneurs place halal packaging as the main choice and will use it continuously. Overall, the results of this research show that Muhammadiyah Surabaya business actors have quite positive motivations, perceptions and preferences for halal packaging. However, there is a need to increase awareness of the more attractive aspects of design as well as further education regarding the importance of innovation in halal packaging.
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Integrating the Halal Tourism Value Chain into Global Destination Management Frameworks Voak, Adam; Wahyuni, Hana Catur; Dahlan, Ahmad
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.3

Abstract

This paper explores current perspectives regarding the Halal Tourism Value Chain (HTVC), a crucial and burgeoning segment in the international tourism sector, focused on fulfilling Muslim travellers' unique requirements. The chain is designed to adhere strictly to Islamic principles, as is required by followers of this faith. The paper offers a comprehensive examination of aspects of the HTVC, discussing the essential components of the chain and identifying all the participants who are involved in providing its essential services. Through a synthesis of the literature, the discussion will elucidate the spectrum of activities involved in the Halal tourism chain, which must be tailored to meet the Muslim demographic’s requirements. The findings highlight the significance of certification bodies, travel agencies, hospitality providers and regulatory frameworks. Furthermore, the study discusses the difficulties encountered within the sector, which relate to market segmentation, cross-cultural sensitivities and certification inconsistencies. The study concludes with strategic recommendations for enhancing the HTVC, emphasising the significance of cooperation between service participants, the importance of technological integration and the development of standard guidelines to ensure a seamless and guaranteed Halal travel experience. This investigation is purposefully designed to provide a meaningful contribution to the HTVC, offering practical insights for industry practitioners aiming to capitalise on this rapidly expanding market.
Priority Factors for Halal Supply Chain Integration in the Tourism Sector: Faktor Prioritas Integrasi Rantai Pasok Halal Pada Sektor Wisata Annada, Brillian Vallen Putra
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.4

Abstract

This study aims to analyze the priority of integrating the halal supply chain in halal tourism, the opportunities and challenges faced by business actors, and the impact level of halal tourism on entrepreneurs, surrounding communities, and the government. Halal tourism is a tourism concept that provides services, facilities, and primarily to meet the needs of Muslim travelers. The research findings indicate that the current priority in halal tourism lies in enhancing competitiveness and achieving substantial financial benefits. This study seeks to identify priority factors in the integration of the halal supply chain within the tourism sector, focusing on key elements that support the creation of a sustainable halal tourism ecosystem. The research methodology employs a mixed-methods approach, combining quantitative analysis through questionnaires distributed to supply chain actors (business owners, academics, tourists) and qualitative analysis through interviews with stakeholders.
Analysis of Opportunities and Challenges of Halal Product Certification for MSMEs in Sidoarjo Regency: Analisis Peluang dan Tantangan Sertifikasi Produk Halal bagi UMKM di Kabupaten Sidoarjo Anggrayni, Bilqis Sabrina
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.5

Abstract

This study aims to analyze the opportunities and challenges faced by Micro, Small and Medium Enterprises (MSMEs) actors in the halal product certification process in Sidoarjo Regency. Halal certification is an important instrument in ensuring the halalness and safety of products, especially in the food and beverage sector, which is mostly consumed by the Muslim community. This research uses a descriptive qualitative approach with data collection techniques in the form of semi-structured interviews, field observations, and documentation studies. The main informants consist of MSME players, representatives of the Cooperative and SME Office, and related institutions such as MUI/LPPOM. The results show that the main opportunities for halal certification for MSMEs lie in increasing product competitiveness, wider market access, and policy support from local governments. However, the certification process still faces various challenges, such as lack of understanding of procedures, financial limitations, lack of human resources, and limited access to information and assistance. In addition, not all businesses are able to trace the halalness of raw materials thoroughly. This study recommends strengthening the synergy between the government, certification bodies, and businesses through integrated facilitation programs, simplifying procedures, and increasing halal literacy. Inclusive and efficient halal certification is expected to encourage the growth of competitive and sustainable MSMEs.  
Descriptive Analytical Study: Motivation, Perception And Consumer Preferences Towards Halal Packaging Among MSME Enterprises in Muhammadiyah Surabaya Saputro, Andre Ridho; Putra, Andhika Cahyono; Sari, Meirna Dewita
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.1

Abstract

Muslim consumers' need for halal and sharia-compliant products continues to grow over time. The implication of this is an increase in demand for products with halal certificates. This research aims to reveal the motivations, perceptions and preferences of groups of entrepreneurs towards packaging products with halal certification. Data was obtained through a survey with a questionnaire to collect primary data from 100 respondents who were Muhammadiyah MSME business owners in Surabaya. The average analysis of research results shows that consumers' motivation to use halal packaging is mainly due to the need for quality packaging that is safe for use and according to religious law. Consumers perceive that halal packaging is guaranteed halal, quality and has an affordable price. Their level of preference is relatively high, consumers as entrepreneurs place halal packaging as the main choice and will use it continuously. Overall, the results of this research show that Muhammadiyah Surabaya business actors have quite positive motivations, perceptions and preferences for halal packaging. However, there is a need to increase awareness of the more attractive aspects of design as well as further education regarding the importance of innovation in halal packaging.
Analysis of the Suitability of Infant Food Composition in “Babyfood X” in Compliance with Halal Certification Regulations: Analisis Kesesuaian Komposisi Makanan Bayi di “Babyfood X” terhadap Kepatuhan Regulasi Sertifikasi Halal Rafdiansyah, Muhammad Ainur; Nurbaya, Syarifa Ramadhani; Handayani, Puspita; Azara, Rima
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.2

Abstract

This article aims to analyze the suitability of the composition of baby food produced by "Babyfood X" to comply with halal certification regulations in Indonesia. This research is important considering that baby food is a consumer product that is very sensitive to safety aspects and compliance with sharia principles, especially in terms of halal raw materials and production processes. The methodology in this research is observation, interviews with “Babyfood X", literature study, and qualitative data analysis. This article shows that there are variations in the menu produced every day. The menu served is varied so it doesn't get boring because the majority of target consumers are babies aged 6 months and over. The baby food produced certainly pays attention to the right composition and nutrition, and also complies with halal food regulations, so it is safe for consumption for babies.
Integrating the Halal Tourism Value Chain into Global Destination Management Frameworks Voak, Adam; Wahyuni, Hana Catur; Dahlan, Ahmad
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.3

Abstract

This paper explores current perspectives regarding the Halal Tourism Value Chain (HTVC), a crucial and burgeoning segment in the international tourism sector, focused on fulfilling Muslim travellers' unique requirements. The chain is designed to adhere strictly to Islamic principles, as is required by followers of this faith. The paper offers a comprehensive examination of aspects of the HTVC, discussing the essential components of the chain and identifying all the participants who are involved in providing its essential services. Through a synthesis of the literature, the discussion will elucidate the spectrum of activities involved in the Halal tourism chain, which must be tailored to meet the Muslim demographic’s requirements. The findings highlight the significance of certification bodies, travel agencies, hospitality providers and regulatory frameworks. Furthermore, the study discusses the difficulties encountered within the sector, which relate to market segmentation, cross-cultural sensitivities and certification inconsistencies. The study concludes with strategic recommendations for enhancing the HTVC, emphasising the significance of cooperation between service participants, the importance of technological integration and the development of standard guidelines to ensure a seamless and guaranteed Halal travel experience. This investigation is purposefully designed to provide a meaningful contribution to the HTVC, offering practical insights for industry practitioners aiming to capitalise on this rapidly expanding market.
Priority Factors for Halal Supply Chain Integration in the Tourism Sector: Faktor Prioritas Integrasi Rantai Pasok Halal Pada Sektor Wisata Annada, Brillian Vallen Putra
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.4

Abstract

This study aims to analyze the priority of integrating the halal supply chain in halal tourism, the opportunities and challenges faced by business actors, and the impact level of halal tourism on entrepreneurs, surrounding communities, and the government. Halal tourism is a tourism concept that provides services, facilities, and primarily to meet the needs of Muslim travelers. The research findings indicate that the current priority in halal tourism lies in enhancing competitiveness and achieving substantial financial benefits. This study seeks to identify priority factors in the integration of the halal supply chain within the tourism sector, focusing on key elements that support the creation of a sustainable halal tourism ecosystem. The research methodology employs a mixed-methods approach, combining quantitative analysis through questionnaires distributed to supply chain actors (business owners, academics, tourists) and qualitative analysis through interviews with stakeholders.
Analysis of Opportunities and Challenges of Halal Product Certification for MSMEs in Sidoarjo Regency: Analisis Peluang dan Tantangan Sertifikasi Produk Halal bagi UMKM di Kabupaten Sidoarjo Anggrayni, Bilqis Sabrina
Journal of Halal Lifestyle and Sustainability Vol. 1 No. 1 (2025): Juni
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jhls.v1i1.5

Abstract

This study aims to analyze the opportunities and challenges faced by Micro, Small and Medium Enterprises (MSMEs) actors in the halal product certification process in Sidoarjo Regency. Halal certification is an important instrument in ensuring the halalness and safety of products, especially in the food and beverage sector, which is mostly consumed by the Muslim community. This research uses a descriptive qualitative approach with data collection techniques in the form of semi-structured interviews, field observations, and documentation studies. The main informants consist of MSME players, representatives of the Cooperative and SME Office, and related institutions such as MUI/LPPOM. The results show that the main opportunities for halal certification for MSMEs lie in increasing product competitiveness, wider market access, and policy support from local governments. However, the certification process still faces various challenges, such as lack of understanding of procedures, financial limitations, lack of human resources, and limited access to information and assistance. In addition, not all businesses are able to trace the halalness of raw materials thoroughly. This study recommends strengthening the synergy between the government, certification bodies, and businesses through integrated facilitation programs, simplifying procedures, and increasing halal literacy. Inclusive and efficient halal certification is expected to encourage the growth of competitive and sustainable MSMEs.  

Page 1 of 1 | Total Record : 10

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol. 1 No. 1 (2025): Juni