Journal of Halal Industry Studies

Inovasi media pembelajaran halal berbasis kartu kuartet: Systematic literature review

2026-02-21T08:35:16+07:00

Quartet card-based learning media has emerged as a promising game-based approach for science and halal education, yet its application in halal science education remains insufficiently synthesized. This systematic literature review (SLR) followed PRISMA 2020 guidelines and reviewed 35 peer-reviewed articles (2021–2026) selected from 1,847 records across major academic databases. The synthesis identified five themes: educational card game design, learning effectiveness, halal literacy integration, student engagement, and media assessment. Findings indicate that quartet cards improve student engagement (mean effect size d = 0.71), halal conceptual understanding, and science process skills, particularly when integrated with inquiry-based learning and validated content. However, significant gaps remain, including limited longitudinal research, scarce studies in formal secondary-level halal science education (Tadris IPA), and the absence of standardized assessment instruments. This review proposes the Halal Science Game-Based Learning Framework (HS-GBLF) as a theoretical model integrating constructivist learning, game-based pedagogy, and halal literacy competencies.

Literature review: Safety aspects and halal status of Kombucha

2026-06-22T17:22:53+07:00

Kombucha is a fermented tea beverage produced by a symbiotic culture of bacteria and yeast (SCOBY) and is increasingly consumed as a functional beverage. However, concerns regarding its safety and halal status remain, particularly due to ethanol formation during fermentation. This review aimed to evaluate the safety aspects and halal compliance of Kombucha by analyzing fermentation conditions, microbial activity, alcohol production, and halal critical control points. A literature review approach was employed using scientific articles, conference proceedings, fatwas, and official regulatory documents retrieved from PubMed, ScienceDirect, and Google Scholar. The findings revealed that fermentation temperature, pH, duration, substrate composition, and microbial diversity significantly affected kombucha quality, particularly ethanol concentration and microbiological safety. Kombucha was generally considered safe for healthy individuals when produced under hygienic, controlled conditions. In contrast, uncontrolled fermentation increased the risk of excessive alcohol formation and microbial contamination. From a halal perspective, Kombucha may be considered permissible when ethanol content remains below 0.5%, and all ingredients and processing stages comply with halal requirements. Therefore, standardized fermentation control and halal assurance practices are essential to ensure product safety and halal compliance.

Halalan thayyiban and circular economy: A halal centric paradigm for sustainable resource management in Brunei

2026-04-05T09:57:31+07:00

The halal industry is increasingly expected to ensure not only halal-certified products and services but also sustainable, ethical, and environmentally responsible operations. Although the circular economy (CE) promotes resource efficiency through reuse, recycling, and waste reduction, existing CE models largely emphasize technical and economic dimensions while overlooking religious and ethical values relevant to the halal sector. In Brunei Darussalam, food waste accounts for approximately 32% of total landfill waste, while only 11.3% is recycled, raising concerns about the Sungai Paku Engineered Landfill's projected capacity by 2030. This study addresses the absence of a halal-oriented food waste management model by examining the synergies between the principles of Halalan Thayyiban and the circular economy. Using a qualitative approach, thematic analysis was conducted on relevant literature and Islamic sources. The findings demonstrate that Islamic ethical principles, particularly safety, cleanliness, responsibility, and waste prevention, grounded in the objectives of Maqasid al-Shari'ah, reinforce circular economy practices and provide a stronger ethical foundation for sustainable food waste management. This study contributes by proposing a halal-centric conceptual perspective that integrates Islamic ethical values with circular economy strategies within Brunei's halal industry. The proposed framework offers practical guidance for policy development and implementation while supporting sustainable development, particularly responsible consumption and production (SDG 12) and climate action (SDG 13).

Efektivitas pelaksanaan sertifikasi halal pada warung makan di Desa Wirogunan, Kartasura, Sukoharjo

2026-06-27T18:47:59+07:00

Wirogunan Village is an area with significant culinary activity; consequently, the availability of halal-certified eateries is crucial to protecting Muslim consumers. This study examines the effectiveness of halal certification implementation in food stalls in Wirogunan Village, Kartasura District, Sukoharjo Regency, in accordance with Law Number 33 of 2014 concerning Halal Product Assurance, which requires all food and beverage products to have halal certification to protect Muslim consumers. This research was field-based and employed an empirical legal approach. Data were obtained through interviews with food stall business owners and related parties, as well as documentation studies from various legal and policy literature. Data analysis was conducted using the interactive model of Miles and Huberman. The results of the study indicate that the implementation of halal certification in food stalls in Wirogunan Village has not been running effectively. This condition is caused by business owners' limited understanding and awareness of the importance of halal certification, a lack of socialization from related parties, limited facilities and infrastructure supporting the certification process, and the perception that the certification process is complicated and costly. In addition, cultural factors that are not accustomed to paying attention to or asking about the halal status of food stalls also contribute to low business compliance. Thus, implementing the halal certification policy still requires strengthening socialization and mentoring, and increasing awareness among both business actors and consumers, so that the goal of protecting Muslim consumers can be optimally achieved.

Pengaruh label halal, persepsi keamanan pangan, dan influencer review terhadap keputusan pembelian pada mahasiswa

2026-07-06T20:39:32+07:00

Consumers’ purchasing decisions are determined not only by price and product quality but also by halal label, food safety perceptions, and influencer reviews. Accordingly, this study examined the influence of these factors on purchasing decisions. The study aimed to analyze the influence of halal labels, food safety perceptions, and influencer reviews on students’ purchasing decisions. A quantitative, cross-sectional design was employed. The study involved 67 respondents selected using the Slovin formula and the purposive sampling technique. Data were collected via an online questionnaire using a 5-point Likert scale to assess perceptions of the halal label, food safety, influencer reviews, and purchasing decisions. Data were analyzed using SPSS, including validity and reliability tests, classical assumption tests, and multiple linear regression analysis. The results showed that halal labels had a positive and significant effect on purchasing decisions (t=4.45; p<0.05). In contrast, food safety perception (t = -0.38; p > 0.05) and influencer reviews (t = 0.78; p > 0.05) did not have a significant effect on purchasing decisions. Simultaneously, halal label, food safety perception, and influencer reviews significantly influenced purchasing decisions (F = 8.537; P<0.05). These findings suggest that producers should consider including halal labels as a primary means to enhance consumer purchasing decisions.

Pengaruh halal awareness, electronic word of mouth, dan brand trust terhadap keputusan pembelian kosmetik halal glad2glow pada mahasiswa muslim

2026-06-29T10:52:41+07:00

The decision to purchase halal cosmetics among the younger generation is influenced by various religious, digital, and psychological factors; however, previous research findings have shown inconsistent results. This study aims to analyze the influence of halal awareness, electronic word of mouth (e-WOM), and brand trust on the decision to purchase Glad2Glow halal cosmetics among Muslim students at Sunan Kalijaga State Islamic University in Yogyakarta. The study employed a quantitative approach using a survey design involving 110 respondents selected through purposive sampling. Data were collected via a Likert-scale questionnaire and analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS). The results indicate that halal awareness and electronic word of mouth do not have a significant effect on purchasing decisions. Conversely, brand trust was found to have a positive and significant effect on purchasing decisions, indicating that trust in product quality, brand reputation, and halal certification are key considerations for consumers when making purchasing decisions. Collectively, these three variables explain 72.2% of the variation in purchasing decisions, while the remainder is influenced by other factors outside the research model. These findings confirm that, among Muslim college students, brand trust plays a more dominant role than halal awareness or information obtained through digital media in shaping purchasing decisions for halal cosmetics. The research results have implications for the development of marketing strategies in the halal cosmetics industry, with an emphasis on strengthening consumer trust in brands.

Quantifying meat spoilage: Ethic fresh as a portable halal-tayyibah screening innovation

2026-06-29T10:39:35+07:00

The complexity of today's global food supply chain poses significant challenges for detecting meat spoilage, creating a pressing need to protect consumers who adhere to Halal-Tayyibah principles, especially when human visual/sensory inspection fails to detect the early stages of spoilage. To address this issue, Ethic Fresh was designed using an experimental engineering approach that integrates a calibrated electrochemical ammonia sensor, an RGB optical color sensor, and a threshold classification algorithm into a portable, non-destructive device connected to a digital data logger. The design results demonstrated that Ethic Fresh has high classification sensitivity and accuracy, successfully classifying chicken meat into three Halal-Tayyibah status categories: Fresh (low ammonia, high R-value; Full Thayyib), Semi-Fresh (oxidation crisis threshold; Doubtful/Warning), and Spoiled (high ammonia, low R-value; Khaba'ith). While not a substitute for formal laboratory testing, its portability and rapid response time make Ethic Fresh a highly viable screening tool for daily use in the market, helping consumers make safe and Halal food decisions while supporting the Halal 4.0 digital supply chain ecosystem.