The study aimed to predict halal food consumption behavior among Moslem students in three different universities in Yogyakarta City. Determinants to explain the halal food consumption was developed based on theory of planned behavior. The research applied cross-sectional design with total respondents of 168 Moslems students from State University, Islamic University, and Catholic University in Yogyakarta. The score of attitude, knowledge, subjective norm, perceived behavioral control and halal food consumption behavior were collected through a questionnaire. The data was analysed using Kruskall-Wallis and Multiple Linear Regression test. The study found that the score of knowledge in Islamic State and State University were higher than in Catholic University (7.43 vs 7.29 vs 7.09). The highest score of attitude was 51.52 in State University compared to Islamic State University and Catholic University (49.8 vs 47.61). The highest score of subjective norm was also in State University with the score of 3.59 while the score of halal food consumption behaviour was higher in State and Islamic State University compared to Catholic University (9.18 vs 9.18 vs 7.89). From those categories, the score of all variables except for the knowledge was statistically different between the three universities (p<0.05). It was concluded that the behavior of halal food consumption among Moslem students in Yogyakarta City may be predicted from the knowledge, attitude, subjective norm, and perceived behavioral control. These findings help to explain why the Moslem students in Yogyakarta eat halal food. Further research is needed to determine whether there are factors affecting halal food consumption behavior and how to improve it.
Ajzen I. 1991. The theory of planned behavior. Organ Behav Hum Decis Process 50(2):179-211.
Ajzen I, Fishbein M. 2005. The Influence of Attitudes on Behavior. The Handbook of Attitudes Chapter 5 pp 173-221.
Ajzen I, Joyce NM. 2011. Knowledge and the prediction of behavior: The role of information accuracy in the theory of planned behavior. Basic Appl Soc Psych 33(2): 101-117.
Al Swidi A, Huque SMR, Hafeez MH, Shariff MNM. 2014. The role of subjective norms in theory of planned behavior in the context of organic food consumption. Br Food J 116(10):1561-1580.
Alam SS, Sayuti NM. 2011. Applying the theory of planned behavior (TPB) in halal food purchasing. Int J Commerce Manag 21(1):8-20.
Alhazmi HKH. 2013. New Zealand Muslim consumer attitudes towards purchasing halal food. [Thesis]. New Zealand: Auckland University of Technology.
Ali A, Xiaoling G, Sherwani M, Ali A. 2017. Factors affecting Halal meat purchase intention: Evidence from international Muslim students in China. Br Food J 199(3):527-541.
Anggraini FRR. 2016. The role of perceived behavioral control and subjective norms to internal auditor's intention in conveying unethical behavior: A case study in Indonesia. Review of Integrative Busisness and Economics Research 5(2):141-150.
Anjani G, Afifah DN, Pramono A, Hunaefi D, Wijayanti HB. 2008. The halalness of Indonesian street food: Problem and solution? 2nd IMT-GT International Halal Science Symposium on “Scientific Approach towards Halalness Authentication”. Available: https://www.researchgate.net/publication/2751 (Accessed June 6th 2018).
Atmadi G, Widati SRW. 2013. Strategi pemilihan media komunikasi LPPOM MUI dalam sosialisasi dan promosi produk halal di Indonesia. Jurnal Al-Azhar Indonesia Seri PranataSosial 2(2):87-97.
Awan H, Siddique A, Haider Z. 2015 Factors affecting Halal purchase intention - evidence from Pakistan'd Halal food sector. Management Research Review 38(6):640-660.
Aziz M. 2017. Perspektif Maqashid Al-Syariah dalam penyelenggaraan jaminan produk halal di Indonesia pasca berlakunya Undang-Undang Nomor 33 tahun 2014 tentang jaminan produk halal. Al Himah Jurnal Studi Keislaman 7(2).
Azwar S. 2009. Penyusunan Skala Psikologi. Yogyakarta: Pustaka Pelajar.
Fahmi S. 2017. Halal labeling effect on muslim consumers attitude and behavior. International Conference of Organizational Innovation (ICOI 2017). Advances in Intelligent Systems Research 131:56-62.
Fithriana A, Kusuma RP. 2018. Implementasi kebijakan pangan halal Indonesia: Keunggulan kompetitif dalam tren pangan halal di Asia Tenggara. Global Insight Journal 3(1):1-18.
Golnaz R, Zainalabidin M, Mad Nasir S, Eddie Chiew FC. 2010. Non-Muslims’ awareness of halal principles and related food product in Malaysia. Int Food Res J 17:667-674.
Hall EE. Sevim N. 2016. Halal food consumption intention by Turkish immigrants. IJBMI 5(11):36-40.
Indonesia Ministry of Religion. 2013. Perilaku komunitas Muslim perkotaan dalam mengonsumsi produk halal. Jakarta: Indonesian Ministry of Religion.
Ismoyowati D. 2015. Halal food marketing: A case study on consumer behavior of chicken based processed food consumption in central part of Java, Indonesia. Agriculture and Agricultural Science Procedia 3(2015):169-172.
Khalek AA, Ismail SHS. 2015. Why are we eating halal - Using the theory of planned behavior in predicting halal food consumption among generation Y in Malaysia. Int J Soc Sci Human 5(7):608-612.
Khattak JZK, Mir A, Anwar Z, Wahedi HM. 2011. Concept of halal food and biotechnology. Adv J Food Sci Technol 3(5):385-389.
Listyoningrum A. 2012. Analysis of Muslims consumers buying intention on product which its halal certificate were not renewed. Jurnal Ekonomi dan Keuangan Islam 2(1):40-51.
Magfiroh. 2015. Factors affecting the intention to buy packaged food with LPPOM-MUI halal label. Jurnal Economia 11(2):169-176.
Musdyaningwati T. 2016. Tingkat korelasi pengetahuan dengan sikap keputusan membeli makanan halal pada Mahasiswa Universitas Muhammadiyah Semarang. [Undergraduate Thesis]. Semarang: Muhammadiyah University.
Notoatmodjo S. 2007. Promosi Kesehatan dan Ilmu Perilaku. Jakarta: Rineka Cipta.
Nugroho YA. 2011. It's Easy, Olah Data dengan SPSS. Yogyakarta: PT. Skripta Media Creative.
Nursalwani M, Zularif AL. 2017. The effect of attitude, subjective norm and perceived behaviour control towards intention of Muslim youth at public universities in Kelantan to consume halal labelled chocolate bar product. Canadian Social Science 13(2):43-48.
Othman B, Shaarani SM, Bahron A. 2016. The potential of ASEAN in halal certification implementation: A review. J Soc Sci & Hum 24(1):1-24.
Rahim NA, Junos S. 2012. The halal product acceptance model for the religious society. Business & Management Review 3(1):17-25.
Sadeqaa S, Sarriff A, Masood I, Saleem F, Atif M. 2013. Knowledge, attitude and perception regrading halal pharmaceuticals among general public in Malaysia. IJPHS 2(4):143-150.
Soesilowati ES. 2009. Peluang Bisnis Produk Halal di Pasar Global-Perilaku Makanan Halal Konsumen Muslim. Jakarta: LIPI Press.
Soesilowati ES. 2011. Perilaku muslim dalam konsumsi makanan halal. Case: Moslem in Banten. Accessed from http;//ekonomisyariah.org. (Accesed on 1st July 2011).
Soesilowati ES, Yuliana CI. 2013. A comparison of consumers’s behaviour in Muslim mayority and minority areas. Jurnal Ekonomi dan Pembangunan 21(2):167-178.
Soon JM, Wallace CA. 2017. Application of theory of planned behaviour in purchasing intention and consumption of halal food. Nutrition & Food Science 47(5):635-647.
Sugiyono. 2009. R&D, Kualitatif, dan Penelitian Kuantitatif. Bandung: Alfabeta.
The Pew Forum on Religion and Public Life. 2011. The Future of The Global Muslim Population [Internet]. Washington: The Pew Forum on Religion and Public Life. Tersedia dalam :
Yuwono DB. 2017. Kepedulian umat Islam perkotaan terhadap kehalalan produk makanan pengusaha kecil-mikro (Kasus di komunitas minoritas Muslim di Kota Kupang, Nusa Tenggara Timur). Panangkaran 1(1):111-137.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following this term:
Authors submitting manuscripts should understand and agree that the copyright of manuscripts of the article shall be assigned/transferred to Jurnal Gizi dan Pangan (Indonesian Journal of Nutrition and Food). The statement to release the copyright to Jurnal Gizi dan Pangan (Indonesian Journal of Nutrition and Food) is stated in Authors Statement Letter. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform or build upon the material, you must distribute your contributions under the same license as the original.