cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Dody Riswanto
Contact Email
ronaldody32@gmail.com
Phone
+628121907168
Journal Mail Official
IJMA@unmabanten.ac.id
Editorial Address
https://journal.halalunmabanten.id/index.php/ijma/about/editorialTeam
Location
Kab. pandeglang,
Banten
INDONESIA
International Journal Mathla'ul Anwar of Halal Issues
Published by Universitas Mathla'ul Anwar Banten
ISSN : 28072952     EISSN : 27756157     DOI : https://doi.org/10.30653/ijma
Core Subject : Religion, Health, Agriculture, Social, Engineering,
Religion Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Medicine & Pharmacology Social Sciences
Indonesian Journal Mathla’ul Anwar of Halal Issues (IJMA) accepts articles Indonesia language and English. IJMA has focus publish several topics of halal studies such as: Halal Food; Halal Agriculture; Halal Raw Materials; Halal Process and Processing; Halal Management; Halal Law; Halal Economic Studies; Halal Products; Halal Tourism; Halal Logistics; Halal Slaughtering; Halal Medicine; Sharia Hotel; Sharia Banking; Pharmacy, Biology, Medicine, and Pharmacognosy; Cosmetics Articles submitted to IJMA must be free from plagiarism.This is stated by a statement and proof of search using a plagiarism search engine such as turnitin or plagiarism checker. Similarities are allowed with a maximum limitation of 30%
Arjuna Subject : Umum - Umum
Articles 43 Documents
 1   2   3   4   5 
PERANCANGAN SISTEM JAMINAN HALAL (SJH) DI RUMAH POTONG AYAM TPA AKBAR BANDAR LAMPUNG Popi Rahmaniati; Dini Nur Hakiki
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 2 (2021): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.241 KB)

Abstract

TPA Akbar, the small micro industrial chicken slaughterhouses owned by individuals located in Bandar Lampung which has not been certified halal. This study aims to determine critical control points in raw materials as well as in every production process flow and design a halal assurance system at TPA Akbar as one of the requirements for halal certification. The method used in this research is to observe each production process flow, identify the critical control points of halal in raw materials and production process flows, determine critical control points, and design a Halal Assurance System (HAS). From the results of the study, there are 2 critical points of prohibition, namely from raw materials and the slaughtering process that need to be taken preventive measures and monitoring actions. The design of the Halal Assurance System Criteria is based on 11 HAS 23000 criteria, namely starting from halal policies, halal management teams, training, materials, production facilities, products, written procedures for critical activities, traceability, handling products that do not meet the criteria, internal audits, and reviews management. TPA Akbar merupakan salah satu tempat pemotongan ayam industri kecil mikro milik perorangan yang terletak di Bandar Lampung yang belum tersertifikasi halal. Penelitian ini bertujuan untuk menentukan titik kendali kritis di bahan baku maupun disetiap alur proses produksi dan melakukaan rancangan sistem jaminan halal di TPA Akbar sebagai salah satu syarat sertifikasi halal. Metode yang dilakukan dalam penelitian ini adalah dengan mengamati setiap alur proses produksi, mengidentifikasi titik kendali kritis kehalalan dalam bahan baku dan alur proses produksi, menetapkan titik kendali kritis, serta perancangan Sistem Jaminan Halal (SJH). Dari hasil kajian terdapat 2 titik kritis keharaman yaitu dari bahan baku dan proses penyembelihan yang perlu dilakukan tindakan pencegahan dan tindakan monitoring. Perancangan Kriteria Sistem Jaminan halal berdasarkan 11 kriteria HAS 23000 yaitu mulai dari kebijakan halal, tim manajemen halal, pelatihan, bahan, fasilitas produksi, produk, prosedur tertulis aktivitas kritis, kemampuan telusur, penanganan produk yang tidak memenuhi kriteria, audit internal, dan kaji ulang manajemen.
PERSEPSI LABEL HALAL PADA PRODUK MAKANAN DALAM KEMASAN OLEH MAHASISWA STKIP BABUNNAJAH PANDEGLANG BANTEN Teguh Ardianto; Andri Imam Subekhi; Fajrin Noviyanto
International Journal Mathla’ul Anwar of Halal Issues Vol. 1 No. 1 (2021): IJMA edisi Maret 2021
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.222 KB)

Abstract

Indonesia is a nation with moslems as the largest populations. As a nation with vast ranging cultures, Indonesia does also have many kinds of culinary and beverages. In a moslem community Halal status is important as a guideline for moslems. Therefore, MUI gives halal label so that people is easier to identify halal products. There are two problems in this research to focus. The first is about the implementation of halal label by MUI in the packaged food and drink products. The second focus is on how is the perception of students in STKIP Babunnajah toward the halal labialization of packaged food and drink products. This research used descriptive qualitative research approach. The instrument used to collect the data was by questionnaires delivered through google form. There were 15 questions in the questionnaires investigating products’ halal status. There were 40 respondents of the research consisting of 10 students for each year level. The study showed that halal label issued by MUI for packaged food and drink products has gone through careful examination by MUI. Moreover, the students in STKIP Babunnajah has the perception that halal product labeling was in accordance to sharia law.
SEMIOTICS ANALYSIS TOWARD INDONESIAN HALAL LOGO Mohd. Norma Sampoerno; Maratun Saadah; Sean Popo Hardi
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to provide a semiotic analysis of the Indonesian halal logo issued by the Halal Product Assurance Agency (BPJPH) of the Republic of Indonesia. The elements in the logo are considered to have messages per an institution's vision, mission, soul, and personality as well as Halal Logo. his study uses a semiotic analysis method to determine the meaning of the halal logo. This research study found that the Indonesian halal logo represents the shape of Gunungan and the Surjan or Lurik Gunungan motif on wayang kulit in the shape of a pyramid, pointing upwards. The shape of the Gunungan and the Surjan or Lurik Gunungan motif form Arabic calligraphy consisting of the letters Ha, Lam Alif, and Lam in a series to form the word Halal, and the Surjan motif, which is also called piety clothing, contains deep philosophical meanings.
PERSEPSI PENGUNJUNG TERHADAP KERATON KAIBON DI KOTA SERANG Chotibul Umam
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this study is to determine the perception of visitors in the Kaibon palace in terms of tourist attractions and facilities. The type of research is descriptive, the population in this study are visitors in the Kaibon palace. The sample was determined as many as 100 people who were taken using non-probability sampling with convenience sampling technique. Data were collected by questionnaire and analyzed descriptively. The results of the study that 1) tourists' perceptions of the Kaibon palace were categorized as good in terms of the architectural uniqueness dimension with a total score of 4.05 2) tourists' perceptions of the Kaibon palace in terms of the garden landscape dimensions were categorized as adequate with a total score of 3.27 3) tourists' perceptions of the existence of the Kaibon palace in terms of the dimensions of the canals around the Kaibon palace was categorized as good with a total score of 3.67 4) tourists' perceptions of the Kaibon palace were categorized as good in terms of the handicraft dimension with a total score of 3.95 5) tourists' perceptions of the Kaibon palace in terms of the culinary dimensions were categorized good with a total score of 3.89 6) tourist perceptions of the Kaibon palace are categorized as adequate in terms of the dimensions of cultural activity with a total score of 3.29.
INSTITUTIONAL LOGIC HUKUM PANGAN HALALAN THAYYIBAN MASYARAKAT BANTEN Ikomatussuniah; Muhyi Mohas
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Studies related to the institutional logic of the food law with the concept of halalan thayyiban in Banten have not been found in the literature. Therefore, this study is related to the institutional logic of the food law based on the concept of halalan thayyiban in the Banten community about the meaning and discourse of the paradigm, the behavior of the community in purchasing food, the challenges and implementation of the halalan thayyiban food law. A deductive research strategy is used based on Institutional logic theory by using primary and secondary data. Furthermore, qualitative data analysis was carried out in an analytical descriptive. The results of the study are customary law as taken for granted pillar of the food system with the concept of halalan thayyiban is very dominant in people's lives in meeting their food needs. Furthermore, the law of food security as a normative pillar implemented through irrigation and distribution of halalan thayyiban food and controlled by the community. Then, the government plays an active role in regulating the food security system through the issuance of food regulations as an implementation of regulative pillars in increasing food self-sufficiency, and customary law as local wisdom applies in some regions.
OYSTER MUSHROOM CULTIVATION AS ISLAMIC EDUCATIONAL TOURISM OF BANJARDOWO VILLAGE SEMARANG CITY Mochamad Ainan; Pranoto; Mengku Marhendi
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Banjardowo Tourism Village is characterized by oyster mushrooms / thematic villages which are known by the community as Banjardowo Tourism Villages which have the potential to be able to plant and manage oyster mushrooms successfully and provide education to people about how to cultivate oyster mushrooms. Research in Banjardowo Village, Genuk District, Semarang City. The data processing technique used is descriptive qualitative. The data will be presented in the form of a qualitative narrative expressed in verbal form which is processed to be clear, accurate and systematic. The method used is a survey method with a qualitative approach, Oyster mushroom production is still low because consumer demand is quite high. Community empowerment in the cultivation and processing of oyster mushroom products is very necessary considering the prospect of oyster mushroom cultivation is very promising if the quality and quantity of the product is in accordance with the requirements. Utilization of the potential for educational tourism in Banjardowo Village has been initiated by packaging the process of oyster mushroom cultivation and processing of oyster mushroom harvests while still paying attention to the cultural elements of the community based on Islamic values.
'URF: APPLICATION HALAL ANIMAL SLAUGHTER PRACTICE Ma’mun Nawawi; Hadi Peristiwo 
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Islamic law receive development and vulnerable to changes, especially about certain legal issues that need to be clarified based upon particular needs and circumstances of the time. The practice of slaughtering animals that have been changed from the conventional method to be a technique that is more modern in which the method of slaughter by using the machine and method of slaughter others have been used to accommodate requests and ensure the quality of meat that is halal and thayib . However, these modern practices have raised concerns in terms of its legal decisions, because the issue is not discussed and decided in the classical manual of Islamic law 'Urf is one of the legal methods used to obtain legal decisions relating to certain legal issues, is flexible because it reflects the circumstances and practices of people in one place and a certain time. This study uses a qualitative approach. The method used in this research is descriptive analysis. Sources of data in this study came from books, journals and interviews with informants related to 'urf as a method of Islamic law in implementing the practice of halal animal slaughter. From the results of the study can be obtained conclusion thats one of the methods that can be used to determine the legal status of Islam associated with the process of halal animal slaughter, especially on the final result of halal meat products is ' urf. 'Urf is considered an appropriate method of Islamic law and is related to halal slaughter of animals, as far as animal slaughter is concerned it will involve changes in the methods that have been used.  
PERSPECTIVES OF HAJJ AND UMRAH ORGANIZERS DURING A PANDEMIC ON GOVERNANCE, FACILITIES, STRATEGIES AND COMPETITIVE ADVANTAGE Selfiani
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research aims to analyze and examine the effect of governance on competitive advantage, to analyze and examine the effect of facilities on competitive advantage, to analyze and examine the effect of strategy moderating the relationship between governance and competitive advantage. .to analyze and examine the effect of strategy on competitive advantage. The sample in this study were employees of the Hajj and Umrah organizers at the Jakarta Regional Office. The research used is a questionnaire (questionnaire), with a Likert scale using validation and reliability tests. The results of this study indicate that governance has a positive effect on competitive advantage, facilities have a positive effect on competitive advantage, and strategies for moderating the relationship between governance and competitive advantage. strategy moderates the relationship between facilities and competitive advantage. strategy has a positive effect on competitive advantage. The limitation of the study is that the sample used has not been able to conclude the results of the study as a whole due to incomplete sampling in the population area because it is limited to one area. The implications of the research are contributing to the concept of developing the factors that affect business continuity, improving business strategies, and increasing revenue for hajj and umrah travel service bureaus
THE AWARENESS OF HOUSEWIVES IN CONSUMING HALAL FOOD IN MURUY VILLAGE PANDEGLANG DISTRICT Elly Nurlia
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia is a country with the largest Muslim population, thus food quality needs to be considered in accordance with existing Islamic law. This study aims to determine how the level of awareness of housewives in Muruy village, Pandeglang Regency in consuming halal food and how the behavior of housewives in choosing halal food. This research method used qualitative in the form of a case study. The data were collected through in-depth interviews with housewives who are active in diversity activities in Muruy Village, Pandeglang Regency. The results showed that the level of awareness of housewives in consuming halal food is quite good, but there is still a lack of attention to the awareness of the ingredients in food products. In addition, several behaviors were found that motivate housewives in choosing halal food products.
HALAL BIOTECHNOLOGY ON FERMENTATION AND LIQUID FERTILIZER PREPARATION FROM KOMBUCHA WASTE OF TECABLOWE WASTE IN INCREASING EGGPLANT (Solanum molengena) GROWTH Muhammad Faizal Fathurrohim; Fajar Hidayanto; Firman Rezaldi; Yuliana Kolo; Kusumiyati
International Journal Mathla’ul Anwar of Halal Issues Vol. 2 No. 2 (2022): September
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The fermented waste of butterfly pea flower kombucha can be used in the formulation and preparation of organic liquid fertilizer to support the growth of this eggplant plant. The purpose of this study was to determine the effectiveness of liquid fertilizer made from the waste of butterfly pea flower kombucha fermentation in supporting the growth of eggplant plants. The design of this study was a completely randomized design (CRD) with a single factor, namely the difference in the concentration of organic liquid fertilizer that had been treated five times. The data from this study were analyzed through ANOVA and DMRT. The results of this study have shown that the T5 treatment in the form of formulations and preparations of organic liquid fertilizer from a 5 mL/L concentration of Tela kombucha fermentation waste is the best treatment for the growth parameters of eggplant plant height, eggplant leaf number, and eggplant wet and dry weight, so that it can It was concluded that the butterfly pea flower kombucha can be used as a halal probiotic drink, and its waste can also be used as a halal organic liquid fertilizer to support the growth of eggplant plants.

Page 1 of 5 | Total Record : 43

 1   2   3   4   5 

Filter by Year

2021 2023


Reset
Filter By Issues
All Issue Vol. 3 No. 1 (2023): Maret Vol. 2 No. 2 (2022): September Vol. 2 No. 1 (2022): Maret Vol. 1 No. 1 (2021): IJMA edisi Maret 2021 Vol. 1 No. 2 (2021): September