Journal of Halal Science and Technology

PATIN FISH REARING IN CANVAS TANK – A COMMUNITY EMPOWERMENT PROJECT FOR B40

Zaleha Kassim — 2024-12-31

Patin is a fish from the family Pangasiidae, living in rivers and lakes. The attempt to rear Patin in tanks is limited due to the cost and unfamiliar technique. This project investigates the possibility of a Below 40 (B40) group adopting a frugal technique to rear Patin to improve their livelihood. A total of 10 families were selected to rear Patin in canvas tanks at their homes. Each house received one set of a canvas tank (10’ x 3’ x 2’) with accessories including the submersible pump (40 watts), piping, filter box, 200 Patin fries, and formulated fish pellet. The length and weight of the fries were measured to monitor growth. The pH, and oxygen levels in the tank were measured regularly. The one-way ANOVA revealed a significant difference in DO (F (7,232) = 7.315, p < 0.001) and in pH levels (F (7,232) = 12.9, p < 0.001) throughout the study period. The fish weight and length also showed a significant difference across the tanks (F (9, 230) = 5.939, p < 0.001 and F (9, 230) = 5.637, p < 0.001 respectively). Nonetheless, there was no interaction effect of pH level and DO concentrations on fish weight and length (Two-way ANOVA, p>0.05). Other factors such as diet and routine of cultural activities could cause the above results. There is an urgent need for the participants to get continued consultation and training to improve their aquaculture skills, particularly on the critical points for a Halalan Tayyiban practice.

TRANSFORMATION OF THE HALAL HOTEL INDUSTRY: PERSPECTIVES FROM MALAYSIA AND INDONESIA

Siti Nur Husna Abd Rahman — 2024-12-31

The halal hotel industry has rapidly evolved as a crucial segment of Islamic tourism, particularly in Muslim-majority countries such as Malaysia and Indonesia. This study aims to analyze the transformation of the halal hotel industry by focusing on the challenges and prospects in both countries. The research methodology adopts a thematic approach through the analysis of secondary data obtained from academic literature, industry reports, and official documents. The findings reveal that Malaysia stands out in the development of internationally recognized halal standards, while Indonesia places greater emphasis on integrating local culture with halal tourism. However, both countries face challenges such as the lack of uniform standards, high compliance costs, and limited awareness among industry players. The study concludes that the transformation of the halal hotel industry requires collaboration among governments, industries, and communities to fully realize its potential. These findings provide valuable guidance to policymakers and hotel operators in strengthening the competitiveness of this industry on a global scale.

THE IMPLEMENTATION OF HALAL CERTIFICATION IN THE CITY OF SINGKAWANG FOLLOWING THE ENACTMENT OF LAW NUMBER 33 OF 2014 REGARDING HALAL PRODUCT GUARANTEES

Zarul Arifin — 2024-12-31

This research aims to analyse the problems related to the implementation of halal certification in Singkawang City after the enactment of Law Number 33 of 2014 concerning Halal Product Guarantees. This law provides a framework and requirements that producers and business actors must meet to obtain halal certification. Even though this Law has been implemented, challenges and problems still need to be addressed to ensure optimal implementation in Singkawang City. This research is a field type (Field Research). The data collection method in this research involves interviews with related parties such as producers, sellers and halal certification institutions. Direct observations were also made of halal certification practices in several food and beverage companies in Singkawang City. The collected data was analysed qualitatively using data reduction techniques, presentation, and conclusion. The research results show that the implementation of halal certification in Singkawang City still faces several obstacles, such as the minimum number of halal certification institutions, lack of outreach and assistance from related agencies and lack of public awareness and understanding of the importance of halal certification. Therefore, efforts are needed to optimise the implementation of halal certification by increasing the number of accredited halal certification institutions, developing training and education programs for producers and the community, and providing financing facilities to facilitate halal certification costs. In conclusion, this research recommends the need for collaborative efforts between the government, halal certification institutions, producers, and the community to maximise the implementation of halal certification in Singkawang City. This effort needs to be made to ensure that halal products in Singkawang City are guaranteed to be halal and can meet the increasing market demand for halal products.

ETHICAL CONSIDERATIONS IN HALAL SUPPLY CHAIN MANAGEMENT: BALANCING RELIGIOUS PRINCIPLES AND BUSINESS PRACTICES

Nabiilah Hj Ramlli — 2024-12-31

The increasing demand for halal products and services nowadays raises concerns over ethical compliance in Halal Supply Chain Management (HSCM), which could undermine the integrity of the related products and services. Multiple external and internal issues have arisen that are linked to the production process. It could be associated with both the work environment and the product itself. Therefore, the present paper intends to (1) assess the Islamic ethical framework and business practices of HSCM, (2) examine the challenges and risks associated with HSCM, and (3) integrate HSCM practices with the Sustainable Development Goals (SDGs). This study utilised a qualitative methodology, gathering data from respectable and trusted literature sources available as secondary sources. The findings demonstrate an extensive link between business practices and the Islamic ethical framework in HSCM, and it has been found that integrating both values and practices promotes moral behaviour and societal responsibility. The paramount ethical concepts in business are unity, justice, commitment, and benevolence, and these principles prioritise moral conduct, social accountability, and devotion to Islamic values. Nevertheless, the design and implementation of HSCM encountered several significant hurdles in the business process that could impede effective execution. Thus, this research also presents several recommendations and measures to ensure the harmonisation between religious principles and business processes and their correlation with the Sustainable Development Goals (SDGs).

NANOTECHNOLOGY IN HALAL FOOD: A TECHNOLOGICAL BENEFITS AND ETHICAL DILEMMAS ASSESSMENT

Zeiad Amjad Aghwan — 2024-12-31

Nanotechnology has transformed food production and packaging by enhancing food quality, safety, and sustainability. However, concerns exist regarding the alignment of nanotechnology with Islamic beliefs, especially with health hazards, possible contamination, and transparency in labelling. Therefore, this review article examines the incorporation of nanotechnology in the halal food sector, evaluating its technological benefits and ethical issues. This article utilises a qualitative research method conducted by doing a thorough literature analysis of current studies about the significance of nanotechnology in food science, focusing specifically on halal food production. This article further assesses the advantages of nanotechnology in food processing and packaging by analysing current developments and innovations while addressing ethical issues through Islamic law perspectives on halal certification and nanotoxicology research. It also underscores the necessity for precise requirements to guarantee adherence to halal standards and examines alternative materials that may offer feasible solutions.