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Tri Cahyanto
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INDONESIA
Indonesian Journal of Halal Research
Published by Universitas Islam Negeri Sunan Gunung Djati Bandung
ISSN : 26563754     EISSN : 26570165     DOI : 10.15575/ijhar
Core Subject : Religion, Health, Science, Education, Social,
Religion Biochemistry, Genetics & Molecular Biology Environmental Science Medicine & Pharmacology Other
Indonesian Journal of Halal Research (IJHAR) (p-ISSN: 2656-3754, e-ISSN: 2657-0165) is a scientific journal published by the Halal Center UIN Sunan Gunung Djati Bandung. This journal contains scientific papers from Academics, Researchers, and Practitioners about research on halal. Indonesian Journal of Halal Research (IJHAR) is published twice a year in February and August. The paper is an original script and has a research base on halal.
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Articles 5 Documents
 1 
Search results for , issue "Vol 4, No 1 (2022): February" : 5 Documents clear
Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review Siti Mariyam; Huseyin Bilgic; Ivonne M.C.M. Rietjens; Devi Yuni Susanti
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.12097

Abstract

Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis Sandra Hermanto; Tarso Rudiana; Muhammad Ihda Hamlu Liwaissunati Zein; Asih Widi Wisudawati
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11892

Abstract

Analysis of the halalness of food products based on animal origin needs to be carried out, especially for critical food products such as processed meat products (sausages). Some processed meat products are found that they are contaminated by pork in the processing. This research was conducted to determine the validity of the analysis method of pork contamination in one of the processed products (beef, pork, and goat sausages) based on the characteristics of the protein profile. Beef, pork, and goat sausages that have been purchased from supermarkets in Jakarta and South Tangerang are used as the sample.The praparation of sample was preceded by extraction of the sausage protein in PBS buffer pH 7.2. Then, the dissolved protein content was tested, and the protein extract was separated by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The protein profile result from SDS-PAGE separation was followed by densitometric analysis (ImageJ) to obtain biomarker protein candidates. The validation of the analytical method includes the precision (repeatability), test for accuracy, linearity, and robustness of the method by varying the extraction pH. The results show that the protein extract has the differences in protein content and composition for each sample. The SDS-PAGE analysis results show that biomarker protein candidates appeared below 50 kDa which were thought to be the protein fraction of actin. The precision and accuracy test results obtained for each sample have met the required standards, namely with a KV value <5% and a percent recovery value> 95%. The results of the linearity test and the toughness of the method also show that the test method is quite effective in testing the halalness of animal food products, especially in sausage products which are contaminated by pork.
Analysis of Tourist Satisfaction with Halal Tourism in Aceh Harjoni Desky; Beverly Thaver; Syamsul Rijal
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.14479

Abstract

Halal tourism has now become a sector that can influence an important role in the economic development of a nation. The purpose of this study is first, to find out how the influence of halal tourism on tourist satisfaction; and second, knowing the satisfaction of tourists visiting Banda Aceh City. The method used in this research is a quantitative method, through a field research approach (field research) is studied to answer the existing hypotheses, the data is analyzed by validity testing, reliability testing, and simple regression testing (t test) using the SPSS 20.0 application. The results shows there is an influence of halal tourism on the satisfaction of tourists visiting the city of Banda Aceh. This is proved by several assessments which are given by tourists (respondents) who have visited Banda Aceh City in 2018. In addition, the regression results show that the t count > t table, where the t count value is 8.205 while the t table value is 0.201. It shows that null hypothesis (H0) is rejected and alternative hypothesis (HI) is accepted. It means that there is a significant influence between halal tourism on tourist satisfaction. The coefficient of R Square shows the magnitude of halal tourism effect on tourist satisfaction in Banda Aceh City, with the value of R Square is 0.584. It means that the magnitude of the influence of halal tourism on tourist satisfaction in Banda Aceh City is 58.4 percent and the remaining 41.6 percent is influenced by other factors that are not examined by researchers.
Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang Anni Faridah; Rahmi Holinesti; Wirnelis Syarief; Mohd Salehuddin Mohd Zahari
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.11203

Abstract

Padang is one of the cities in Indonesia with a majority of the Moslem population. It is a crucial thing to be considered by Moslems. This study aims to determine the critical point of halal food found at restaurants in the city of Padang as the novelty of this study. In this study, qualitative methods are used with a population of all restaurants in the city of Padang. The research sources data were informants or restaurant managers by using purposive sampling techniques. The data research was observations and interviews with informants and documentation. Data processing in this study used NVivo 11 software and it is descriptively equipped with data reduction, data presentation, and conclusion making. The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The food processing using the burned technique, boiled with water, and sautéed are little. There are three types of beverages served; mineral water, sachet drinks (tea, coffee, cappuccino), and fruit processed (fruit juices) as the beverages menu. Identification results show the critical point of halal food in restaurants are divided into four; 1) high water content (beef, chicken, offal, Tempe, and tofu), 2) low water content (salt, sugar, flavoring, sachets, flour, rice flour, paneer flour, and crackers), 3) liquid raw materials (mineral water, cooking oil, soy sauce, and vinegar), and 4) processing equipment (brush polish). Food ingredients and processing equipment that have a critical halal point are meat, crackers, bulk oil, mineral water, and brushes. While other Food Materials, unique packaged ones, already have a halal label on the packaging. This research can contribute in providing information to Moslems about the importance of halal food from all aspects as good as facilitate the restaurant to get halal certification.
The Influence of Attitude and Need for Cognition on Student’s Purchase Intention Behavior on Halal Food: Schools Clustering Perspective Boby Indrawan; Nurmita Nurmita; Titin Agustin Nengsih; Wiji Utami; Dindin Nasrudin; Tanti Tanti; Deliza Deliza; Rofiqoh Ferawati; Rita Syafitri; Pugoh Santoso
Indonesian Journal of Halal Research Vol 4, No 1 (2022): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v4i1.13092

Abstract

The halal food study is one of the prominent research fields in halal trends. Currently, the halal food concept is not only the worship of Muslims to Allah, but also this concept is adopted by non-Muslim with healthy lifestyle considerations. Therefore, the insight of the influenced variable on purchased intention behavior of students is crucial to research as basic information for all stakeholders, such as the seller, marketer, policymaker, government, and researchers. This study aims to identify and compare the independent variables that influence the behavior of students' purchase intentions from the school's clustering perspective. A quantitative approach has investigated the influence of attitude and need for cognition (NFC) variables on students' purchase intention behavior on halal food. The self-administrated questionnaire was used to collect the data from 561 respondents and input them into the Survey123 software. The data were analyzed using descriptive and interferential statistics. The result showed that attitude toward halal (HA) and NFC were accepted as the influenced variable on halal food purchase intention behavior. Furthermore, the students from Islamic schools tend to have purchase intentions on halal than in senior high The result of this study could be strategic marketing in the halal food industry. Then, the school must strengthen halal awareness in the syllabus.

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