Journal of Halal Industry Studies

Inovasi media pembelajaran halal berbasis kartu kuartet: Systematic literature review

Didik Darmansyah, Neneng Windayani, Ateng Supriyatna — Sat, 04 Jul 2026 00:00:00 +0700

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.

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

Nabilah Ulfah Mujib, Hamzah Mohd. Salleh — Sun, 05 Jul 2026 00:00:00 +0700

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).

Literature review: Safety aspects and halal status of Kombucha

Sat, 04 Jul 2026 00:00:00 +0700

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.