Halal Studies and Society

Halal practices for responsible production and consumption towards sustainable future

2025-01-17T13:33:02+07:00

Halal practices rooted in Islamic principles are offering a framework of ethical, social, and environmental responsibilities with modern sustainability efforts. Therefore, this research aims to explore the intersection of halal practices and sustainable development, focusing on responsible production and consumption to support environmental, social, and economic well-being. A qualitative method is used to analyze existing literature on halal practices, sustainability, and green marketing strategies, with case research from various industries implementing halal principles. These principles emphasize ethical agricultural and livestock farming, humane animal treatment, mindful consumption, and waste minimization, which resonate with the pillars of sustainability. Meanwhile, green marketing in halal industry catalyzes the promotion of environmentally friendly products and ethical consumer behavior, transcending religious boundaries and appealing to diverse markets. The integration of the principles into production and marketing strategies positions the industry as a model for sustainable and ethical practices due to increased global demand for halal-certified products. The results show that halal practices significantly contribute to sustainability across various industrial sectors by prioritizing social and environmental well-being. The potential of halal practices is reported to drive global sustainability and enhance a culture of responsibility across industries and consumer segments.

Rice strategy: Improving sustainable halal agri-food system through green marketing and shifting consumer behavior with a quintuple helix approach

2025-01-16T14:09:07+07:00

This study aimed to examine the role of RICE strategy (Reinforcement, Influence, Collaboration, and Evolution) in enhancing the sustainability of halal agri-food systems through green marketing and shifting consumer behavior. The significance of halal certification and the growing demand for sustainable food products was examined in the context of Indonesia predominantly Muslim population. The methodology combined a literature review and case study analysis to explore the contributions of various stakeholders including government, academia, industry, civil society, and the environment toward improving halal food production systems. Technological integration, including blockchain, IoT, Lean Knowledge Management (LKM), and digital technologies, were examined as methods for optimizing halal food supply chains and ensuring sustainability. The results showed that key challenges in implementing green marketing, include supply chain inefficiencies, lack of infrastructure, and limited adoption of eco-friendly technologies by MSMEs. In conclusion, this study emphasized the importance of a collaborative approach to overcome obstacles and enhance the global competitiveness of Indonesia halal food industry, while also promoting environmental responsibility and consumer awareness.

Challenges and opportunities for workforce skills in halal agri-food sector to meet global market demands through Halalink application

2025-01-16T14:09:04+07:00

Indonesia is the largest Muslim-majority country in the world and holds significant potential in halal food farming sector. The growing global demand for halal products offers vast opportunities to expand agricultural exports and meet the needs of both domestic and international markets. However, challenges such as a lack of skilled human resources, limited awareness of halal certification processes, and technological barriers, particularly among micro, small, and medium enterprises (MSMEs), hinder the industry growth. Therefore, this study aimed to develop "Halalink," an innovative mobile application designed to address challenges by promoting halal education, collaboration, and compliance with standards. Halalink has three features including (i) Halalearns, with educational content about halal standards, (ii) Halalabs for collaboration among stakeholders, and (iii) Halalassists, which offers continuous guidance to ensure compliance with halal regulations. In conclusion, Halalink is a sustainable solution to enhance public awareness, simplify halal certification process, as well as build a competitive and ethical halal agri-food sector in Indonesia.

PORTECT: Porcine detection kit using CRISPR-CAS method as new innovation for rapid and accurate halal detection

2025-01-30T10:59:16+07:00

The PORTECT Porcine Detection Kit is an innovative solution leveraging CRISPR-Cas technology for rapid and accurate detection of porcine DNA in food products, addressing the growing demand for halal certification. This system uses a guide RNA (gRNA) designed specifically to recognize and target porcine DNA sequences, triggering Cas12 enzymes to cleave the DNA and a reporter compound for a visual color change. This process allows for precise, fast, and efficient detection of non-halal substances. Unlike traditional methods like PCR and ELISA, which require complex procedures, the PORTECT kit offers a more accessible and time-saving approach to halal verification, ensuring consumer trust and regulatory compliance. The technology is developed with bioinformatics tools and produces highly specific gRNA to target the porcine gene. The kit demonstrates significant potential in both the halal food industry and the general market for DNA detection tools, but future developments aim to lower production costs and expand detection capabilities beyond porcine DNA.

Prioritization of strategies to enhance the competitiveness of the halal food industry in Madura

2025-01-24T10:23:57+07:00

Madura holds potential for the development of the halal industry, supported by natural resources and a workforce. Competitiveness becomes a key factor in the success of the industry amidst free competition with other industries outside of Madura. Determining priority strategies to enhance the competitiveness of halal food requires a proper decision-making system involving experts. This research aimed to identify strategies to enhance the competitiveness of the halal food industry in Madura. The analytical method used was the analytical hierarchy process (AHP). The research focused on the food industry in Madura, and the informants consisted of experts in the development of halal food industries. The analysis results indicate the sequential priority strategies to enhance the competitiveness of the halal food industry in Madura: enhancing the competency of human resources in the halal food industry, setting quality production standards, building networks for marketing halal food, implementing halal value chains, obtaining halal certification, and utilizing Shariah-compliant financing.

Plant-based coagulants for halal cheese production

2025-01-24T10:23:53+07:00

Advancements in cheese-making technology have successfully integrated traditional methods with contemporary innovations, enhancing efficiency, sustainability, and product quality. Traditional cheese production typically uses animal rennet, which is sourced from the stomachs of young ruminants. This rennet contains the enzymes chymosin and pepsin, which are essential for the milk coagulation process in cheese making. Due to the limited availability of animal rennet and the rising demand for cheese and halal food products, the market has expanded beyond Muslim consumers to include non-Muslim individuals, leading to the exploration of alternative plant-based coagulants. Therefore, this study aims to evaluate the potential use of plant-based coagulants in producing halal cheese while identifying the challenges associated with the production process. These challenges include proteolytic activity, which can lead to a bitter taste, and inconsistencies in coagulant quality due to variations in the sources of the plants. The current study focuses on different types of plant proteases, such as aspartate, cysteine, and serine, extracted from different parts, as well as protease production techniques. It also explores coagulant quality parameters, such as milk clotting activity, proteolytic activity, optimal temperature, and pH, as well as their effects on the physicochemical and organoleptic properties of cheese. The results are expected to provide comprehensive scientific insights for the development of effective alternative coagulants to meet the needs of the halal cheese market in the future.