Motivational Factors Underlying the Intention Of Herbal Soap Entrepreneurs To Obtain Halal Certificate In Malaysia

The goal of this study is to determine the motivation factors underlying Herbal soap entrepreneurs‘ intention to obtain Halal certificate in Malaysia. This is a quantitative study that employs questionnaires as a research tool and uses Dimaggio and Powell's (1983) model on institutional theory to study the intention of Herbal soap entrepreneur in getting Halal certificate. The study predicted that there are positive links between Malaysian Herbal soap entrepreneurs’ motivation factors (coercive isomorphism, normative isomorphism and mimetic isomorphism) and the intention to obtain a Halal certificate. This study will have significant implications for various Halal stakeholders. Furthermore, despite the fact that many studies have focused primarily on the Halal food sector, there is a need for more research into the Halal Herbal soap market. More empirical and non-empirical research is needed to reveal more concerns with Halal certification in the Herbal soap industry.

Factors Contributing to Halal Food Fraud in Selangor

This paper attempted to explore the factors that contribute to halal food fraud and possible methods to address this problem. This paper uses a qualitative research approach as well as in-depth interviews with the two enforcement officials from JAIS and KPDNHEP. Based on the interviews, the researcher found that two key factors contributing to halal food fraud are lack of knowledge and halal as a marketing tool. After observing the factors, the researchers hypothesize solutions to the halal fraud epidemic. The study will help to improve the halal industry by solving all halal problems. Keywords: Halal Industry, Food, Fraud, Selangor eISSN: 2398-4287© 2021. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v6iSI6.3118

Between Halal and Haram: The Challenges and Adaptation of Halal Dietary Consumption Indonesian Muslim Immigrants in Japan

<p>This study examines the challenges and adaptation strategies of Halal food consumption by Indonesian Muslim immigrants in Japan. Since April 2019, Japan’s government decided to accept foreign workers under Specified Skills Visa Program to address the labor shortages in the country. This new policy will encourage more Muslim immigrants from Indonesia to search for higher income in Japan. The growing population of Muslim immigrants in Japan and inbound tourists from Islamic countries has triggered the development of Halal food products in Japan. The research uses a qualitative approach supplemented with semi-structured interviews of Indonesian Muslim Immigrants from various locations in Japan. This study has found that the Indonesian Muslim immigrants face three challenges to maintain their Halal dietary consumption. The different culture of social life has put social pressure on Muslim immigrants to follow the Japanese drinking and hangout habits. The difficulties of accessibility and a lack of variety of Halal food products make it a less appealing choice for busy-scheduled people. There is no legal body that has the authority to give Halal certification. Theory of deviance typology is used to analyze the adaptation strategy formed as the result of these challenges. There are four types of adaptation strategy formed by Indonesia Muslim immigrants: Conformity, Innovation, Ritualism, and Retreatism.</p><p class="abstrak"><em>Penelitian ini mengkaji tentang tantangan dan strategi adaptasi konsumsi makanan halal oleh imigran Muslim Indonesia di Jepang. Sejak April 2019, pemerintah Jepang memutuskan untuk menerima pekerja asing di bawah Program Visa Keterampilan Khusus untuk mengatasi kekurangan tenaga kerja di Jepang. Kebijakan baru ini akan mendorong lebih banyak imigran Muslim dari Indonesia untuk mencari penghasilan yang lebih tinggi di Jepang. Meningkatnya populasi imigran Muslim di Jepang dan masuknya turis dari negara-negara Islam telah memicu berkembangnya produk makanan Halal di Jepang. Penelitian ini menggunakan pendekatan kualitatif yang dilengkapi dengan wawancara semi terstruktur terhadap Imigran Muslim Indonesia dari berbagai lokasi di Jepang. Studi ini menemukan bahwa para imigran Muslim Indonesia memiliki tiga tantangan untuk mempertahankan konsumsi makanan halal mereka. Budaya kehidupan sosial yang berbeda telah memberikan tekanan sosial bagi imigran Muslim untuk mengikuti kebiasaan minum alkohol dan cara pergaulan orang Jepang. Kesulitan aksesibilitas dan kurangnya variasi produk makanan halal menjadikannya pilihan yang kurang menarik bagi orang-orang dengan jadwal sibuk. Tidak ada satu pun badan hukum yang berwenang memberikan sertifikasi halal. Teori tipologi penyimpangan digunakan untuk menganalisis strategi adaptasi yang terbentuk akibat tantangan tersebut. Ada empat jenis strategi adaptasi yang dibentuk oleh Imigran Muslim Indonesia: Conformity, Innovation, Ritualism, and Retreatism.</em></p>

The Role of the Malaysian Islamic Development Corporation in Monitoring Halal Food and Cosmetic Products: A Descriptive Analysis Case

This study aims to highlight the guiding, and moral role that the Malaysian Foundation for Islamic Development presents in all aspects of Malaysian life as a complete and comprehensive method advocated by Islam as a law that draws from the Sharia and its provisions based on the prophetic saying: “The permissible is clear, and the forbidden is clear, and there are suspicious matters between them that many people are not aware of…”. It also shows that Malaysian Foundation for Halal food act rely on consuming Halal meet only, with permissibility to benefit from slaughtered animals' skin as pure material which was given to us by Allah. The study also shows the Foundation’s interest in following up the non-Muslim community’s treatment of animals, and that they should treat them with respect and care. The Foundation advocates to perform slaughtering animals as stipulated in Shariah, avoiding electric-shock of animals, or throwing them in an inhuman manner. In order to make this goal a reality on the ground, the Foundation appeals to the regulatory authorities to follow up the implementation of the standard specifications for halal products. The Malaysian foundation focuses on halal food ingredients, cosmetics products, medicines, and other Halal related products that are useful to the mankind, accompanied by ethical standards. The researcher relied on the descriptive and deductive analytical method, with the aim to reach the desired outcomes. The study includes two axes: First, it deals with the role of the Malaysian Development Foundation in supervising exports and imports of Malaysian food and medicine products. Second: it studies the situation of the (Halal) brand logo on Malaysian products assessing its profitability in international trade arena and Shariah supervisory professionalism which is adhered to by the Foundation

Ḥalāl linguistic meaning understanding among Non-Muslim in Malaysia

Ḥalāl discourse is not only familiar to Muslims, but also non-Muslims in Malaysia. This study discusses the response from non-Muslim in Malaysian ḥalāl discourse, with the objectives of identifying the ḥalāl linguistic meaning among non-Muslim in Malaysia. The discussion of meaning is based on the language interpretation which used in Sunni pragmatic research, such as how language is perceived either literal or figurative meanings based Mohamed & Yunis (2013) and Russell (1940) approach that focuses on the meaning and fact in his language theory. The data in the discussion related to the non-Muslims response towards 5 categories of ḥalāl implementation, namely ḥalāl food, ḥalāl certification, ḥalāl sign, ḥalāl name or brand of the product and ḥalāl supply chain. The data were the controversial ḥalāl issues from 2014 to 2018 taken from local newspapers such as Star Online. The discussion demonstrates that the understanding of non-Muslims linguistically can be traced from the keywords, such as understanding, compliance, awareness, acceptance and recognised which are denotatively having positive meanings. However, there are other words denotatively having negative meanings such as confusion and sensitivity. The result also shows ḥalāl does not only concern Muslims but non-Muslims as well. In principle, Islam does not prohibit non-Muslims from consuming the products offered based on guidelines recommended in Islam. The findings reveal that ḥalāl understanding in Malaysia still needs to be strengthened among non-Muslims. Therefore, the understanding and knowledge of ḥalāl implementation is the main pillar in maintaining the relationship between Muslims and non-Muslims in this society.

The investigation of key factors for successful implementation of sustainable halal food supply chain management

Halal food plays an important role in the economic development in various countries. However, halal food supply chains could threaten the environment in several ways. This study was aimed to analyse the best practice of the implementation of a sustainable halal food supply chain from many data sources. The data then transform into managerial knowledge for the halal food industry. The data was collected using SAS Text Miner and analyzed using the decision tree. The analysis shows four key features of sustainable halal food supply chains: pre-slaughtering, warehousing, halal integrity, and packaging. From these features, the two most important factors of successful sustainability implementation in the halal food supply chain are found to be warehousing and packaging. The present study applies a relational view theory and an analysis theory of natural resource-based view, creating and extending new sustainable strategies of halal food chain management to sustainable halal food chain management.

Improving Halal Traceability Process in the Poultry Industry Utilizing Blockchain Technology: Use Case in Indonesia

Demand for Halal food has significantly increased with the growing Muslim population and society’s interest in sustainable food production. However, there has been an increase in concerns regarding the Halal food labeling transparency process, with misleading labels found across the world. Blockchain-based traceability systems are a potential solution for current limitations in monitoring the production process of food due to its inherent decentralization and immutable nature. The technology allows stakeholders, including consumers, to promote farm-to-fork transparency, where traceability is a core component. This paper will explore the blockchain-based traceability system use case implemented by the Indonesian poultry player PT Sreeya Sewu Indonesia Tbk. Utilizing a blockchain-based system as a foundation for traceability shows promising results: data throughout the process is recorded permanently and difficult to tamper. Although the system does not eliminate the possibility of incorrect information being recorded, the same immutability characteristics will keep the new knowledge of fraud permanent if found during the audit. This layer of accountability contributes to the transparency that benefits both the consumers and stakeholders of the value chain.

Analysis of the requirements for halal products when they are exported to Turkey and the UAE

The provisions of the halal standards in force in the Republic of Turkey and the United Arab Emirates are examined. The differences in the requirements for halal products established in the indicated countries are analyzed. Halal products are gaining popularity in the consumer market. According to the results of the report on the Islamic economy, the growth in popularity by 2020 will be 6.5%. At the same time, there is a constant trend o f growth in market volumes. There is a report from the Center for Development of Islamic Economy in Dubai that Muslims spent $ 2.2 trillion in 2018, while by 2020 this amount was $ 2.4 trillion. The global development of the halal food market and its frequent discrepancies in the concept, the lack of uniform rules for handling products leads to disunity of the rules for handling products. It should be remembered that the Republic of Turkey and the United Arab Emirates, being members of the Islamic Cooperation, are also the main suppliers of halal goods. Moreover, both states should have the same requirements for halal, which nevertheless differ. In the Republic of Turkey, halal food requirements and slaughter rules are set out in one standard TS OIC/SMIIC 1 General Guidelines for Halal Foods. In the UAE, the same requirements are set out in two standards: UAE.S GSO 993 Requirements for slaughtering animals in accordance with Islamic rules and UAE.S GSO 2055-1 Halal Food. Part 1. General Requirements. A study of the requirements for halal products and processes, set out in the standards of the two countries, showed that on fundamental issues they coincide. But there are also certain differences in the requirements that can become a problem when supplying the same products to Turkey and the UAE.