International Journal Mathla’ul Anwar of Halal Issues

KONSEP RASIONALITAS KONSUMSI MUSLIM

Aulia Novika, Anton Bawono — Sun, 01 Mar 2026 00:00:00 -0500

Era of globalization has reshaped the consumption patterns of Muslim communities.

This study aims to examine the rationality of Muslim consumption from the perspective of

Islamic economics, particularly through the principle of halalan thayyiban. A qualitative

approach was employed, relying on a literature review of recent journals and reports on Islamic

economics. The findings indicate that modern Muslim consumers consider not only economic

factors but also spiritual, moral, and social values when making consumption decisions. The

principle of halalan thayyiban serves as a standard of Islamic rationality, balancing worldly

needs with spiritual orientation. Nevertheless, the implementation of this principle faces

challenges from consumerist culture, social media influence, and limited access to information

within households. Awareness of religious values, nutritional literacy, and social support are

crucial for maintaining consistency in Islamic consumption practices. This study recommends

adopting a new paradigm for evaluating Muslim consumption rationality that emphasizes

welfare, ethical integrity, and spiritual blessing.

COMPETITIVENESS STRATEGIES FOR INDONESIAN HALAL-CERTIFIED SOYBEAN DERIVATIVES IN INTERNATIONAL MARKETS: AN EXPERT-BASED SWOT-TOWS ANALYSIS

Muhammad Yusuf Ibrahim, Ruben Chandra Winata, Mohmed Firdaus Bin Masruhen — Thu, 05 Mar 2026 00:00:00 -0500

Global demand for halal-certified plant-based foods is increasing rapidly, driven by growing consumer interest in ethical, clean-label, and high-protein diets. Despite Indonesia’s strong cultural heritage in soy-based products such as tempeh and tofu, its international competitiveness remains limited. This study aims to formulate strategic priorities to enhance the global competitiveness of Indonesian halal-certified soybean derivative products. Using a qualitative expert-based approach, data were collected through in-depth interviews with key stakeholders, including halal regulators, industry practitioners, and academics, and analyzed using thematic analysis. The identified internal and external factors were structured through a SWOT framework and further translated into strategic options using the TOWS approach. The findings indicate that Indonesia’s main strengths lie in its institutionalized halal certification system, cultural expertise in fermented soybean processing, and extensive MSME base. However, competitiveness is constrained by high dependence on imported soybeans, low domestic productivity, and limited technological adoption. Externally, expanding halal and plant-based food markets offer significant opportunities, while global price volatility, intense competition, and stringent non-tariff trade standards pose key threats. The study concludes that halal certification alone is insufficient for global competitiveness, highlighting the need for integrated strategies focusing on domestic supply strengthening, MSME upgrading, and value-added product differentiation.

GOVERNANCE RISK PADA PROGRAM SEHATI: ANALISIS KECURANGAN DATA BAHAN BAKU DAN STRATEGI DETEKSI ANOMALI DALAM SISTEM BPJPH

Heni Pratiwi — Wed, 11 Mar 2026 00:00:00 -0400

This study aims to analyze governance risks in the Free Halal Certification Program (SEHATI), specifically related to fraudulent practices involving raw material data manipulation in the self-declaration scheme, and to examine anomaly detection strategies within the monitoring system implemented by the Halal Product Assurance Agency (BPJPH). The SEHATI program, designed to expand access to halal certification for micro and small businesses, has the potential for moral hazard due to the self-declaration mechanism, which relies on the honesty of business actors. Method: The research employed a qualitative approach with a case study design. Data collection was conducted through in-depth interviews with halal product process (PPH) facilitators and business actors, as well as analysis of documents and regulations related to the SIHALAL application-based submission system. Data analysis was conducted descriptively and analytically using a governance risk and fraud risk assessment framework. Results and Discussion: The research results indicate that governance risk gaps emerge at the raw material verification stage, supporting document validation, and limited data integration between systems. Raw material data manipulation practices are carried out to meet free certification quotas or expedite the approval process. The BPJPH system, through SIHALAL, has an administrative control mechanism, but anomaly detection remains reactive and sampling-based. Mitigation strategies identified include strengthening risk-based verification, cross-ministerial/institutional database integration, enhancing digital audits, and strengthening the role of PPH facilitators as the first line of defense against fraud. Conclusion: This research confirms that the SEHATI program has strategic benefits in expanding halal certification, but requires strengthened digital governance and a more proactive anomaly detection system to minimize the risk of data fraud. Strengthening technology-based governance and actor integrity are key to the sustainability of the national halal certification program.

ANALISIS JENIS DAN KADAR RESIDU ANTIBIOTIK PENISILIN PADA DAGING DAN HATI AYAM BROILER DI KECAMATAN SOBANG KABUPATEN PANDEGLANG

Dadan Ahmad Hudaya, Desi Trisnawati, Eko Yuniarsih, Reska Yasin Muttaqien — Sun, 01 Mar 2026 00:00:00 -0500

The increasing production of broiler chickens has encouraged the use of antibiotics

in intensive farming systems, which may lead to antibiotic residues in animal products if

withdrawal time is not properly implemented. This study aimed to analyze the types of

antibiotics used and to determine the levels of penicillin residues in broiler chicken meat and

liver in Sobang District, Pandeglang Regency. The research was conducted through field

observation, farmer interviews, sample collection from three broiler farms, and laboratory

analysis using the Enzyme Linked Immunosorbent Assay (ELISA) method. The results showed

that all farms used β-lactam antibiotics, particularly amoxicillin, with some administration

occurring close to the harvesting period. Penicillin residues were detected in most liver and

meat samples. Residue levels in liver ranged from 0.568 to 1.076 mg/kg, while those in thigh

meat ranged from 0.3707 to 1.155 mg/kg. These values exceeded the maximum residue limit of

0.1 mg/kg established by the Indonesian National Standard (SNI 01-6366-2000). The average

residue concentration in liver was higher than in meat, indicating accumulation in metabolic

organs. These findings suggest that the implementation of withdrawal time and antibiotic usage

recording at the farm level has not been optimal. The study highlights the need to strengthen

food safety–based production management to control antibiotic residues and to support

antimicrobial resistance mitigation efforts.

ARTIFICIAL INTELLIGENCE AS AN ENABLER OF THE HALAL BUSINESS INDUSTRY 4.0: OPPORTUNITIES, CHALLENGES, AND ETHICAL IMPLICATIONS

Sanawi Sanawi, Itang Itang, Hadi Peristiwo, Ahlam Tri Anugrah — Sun, 01 Mar 2026 00:00:00 -0500

This study discusses the role of Artificial Intelligence (AI) as an enabler in the development of Halal Industry 4.0, with a focus on identifying opportunities, challenges, and accompanying ethical implications. The transformation towards Halal Industry 4.0 is characterized by digitalization and the integration of intelligent technologies that enable efficiency, transparency, and increased competitiveness of halal products and services in the global market. AI plays a strategic role in accelerating the halal certification process, supporting real-time halal supply chain management, and facilitating product innovation oriented to the needs of global Muslim consumers. Furthermore, the integration of AI in the halal industry also raises significant ethical implications, including issues of data privacy, algorithmic fairness, potential technological bias, and strengthening authority in determining halal legitimacy that must still refer to the principles of maqasid al-shariah. Thus, the adoption of AI in Halal Industry 4.0 requires a holistic approach that emphasizes not only technical efficiency but also ensures compliance with ethical, spiritual, and social values. This study uses a qualitative approach with a descriptive analytical design to examine the role of Artificial Intelligence (AI) as an enabler in the development of Halal Industry 4.0, focusing on opportunities, challenges, and ethical implications. The results indicate that the success of AI as a catalyst for global halal transformation depends on the ability of all stakeholders government, academics, industry players, and religious authorities to maximize opportunities, address challenges, and wisely manage ethical implications. With this framework, AI can be a crucial instrument in building an inclusive, globally competitive halal industry that remains rooted in sharia principles and sustainability.

INOVASI PRODUK HALAL SPINDA ICE CREAM BERBASIS BAYAM DAN EDAMAME: UJI ORGANOLEPTIK DAN KARAKTERISTIK FISIK

Yati Nurhayati, Yuny Ernawati, Neneng Windayani, Ateng Supriyatna — Sun, 01 Mar 2026 00:00:00 -0500

Innovation in halal plant-based food products continues to grow along with

increasing public awareness of healthy and functional foods. This study aimed to evaluate

consumer acceptability and physical characteristics of Spinda Ice Cream, a spinach- and

edamame-based ice cream developed as a halal plant-based product innovation. The research

employed a Completely Randomized Design (CRD) with one treatment factor, namely variations

in spinach proportion, consisting of three formulations: F1 (low), F2 (medium), and F3 (high).

Organoleptic evaluation was conducted using a 1–7 hedonic scale involving 30 untrained

panelists, assessing color, aroma, texture, taste, and overall acceptability. Physical analyses

included density, pH, and melting properties. Organoleptic data were analyzed using the

Kruskal–Wallis test, followed by the Mann–Whitney test for parameters showing significant

differences. The results indicated that all formulations were acceptable, with F2 consistently

receiving the highest preference scores across all sensory indicators. Aroma was the only

attribute showing a significant difference among formulations. Physical testing showed that F2

exhibited the most balanced characteristics. From a Halal Science perspective, Spinda Ice

Cream fulfills the principles of halalan thayyiban and has strong potential to be developed as an

innovative halal plant-based ice cream product.

DAMPAK IMPLEMENTASI PARIWISATA HALAL TERHADAP DINAMIKA PERTUMBUHAN EKONOMI REGIONAL DI PROVINSI BANTEN

Dadang Hermawan, Dendi Riswandi, Mumu Zainal Mutaqin — Sun, 01 Mar 2026 00:00:00 -0500

This study aims to analyze in depth the impact of halal tourism implementation on

regional economic growth dynamics in the rich province of Banten, which has great

opportunities to utilize halal tourism as a new catalyst for sustainable economic growth. It also

seeks to identify how the development of a halal tourism ecosystem, which includes the provision

of facilities and services in accordance with sharia principles, can increase the number of

tourist visits and encourage investment in related sectors. The research method used is

qualitative with a literature study type. This approach was chosen to comprehensively collect,

review, and analyze various secondary data sources, such as previous research reports,

scientific journals, official local government publications, and policies related to halal tourism

and the regional economy in Indonesia, particularly in Banten Province. Through a literature

study, researchers can map relevant concepts, theories, and empirical findings to build a strong

analytical framework and identify patterns, trends, and gaps in the discussion of the

contribution of the halal tourism sector to indicators of regional economic growth in Banten.

The results of the discussion show that the implementation of halal tourism in Banten Province

has had a positive and significant impact on accelerating regional economic growth. This

strategy has succeeded in expanding the target market to domestic and global Muslim tourists

who are sensitive to sharia aspects, which has led to an increase in foreign exchange and money

circulation in the region. Furthermore, the development of halal tourism has clearly boosted the

local economy, especially in the micro, small, and medium enterprises sector engaged in halal

culinary, Muslim fashion, and handicraft products. This indicates that halal tourism not only

increases revenue in the tourism sector but also drives diversification and resilience in the

overall regional economy of Banten.

MENJAGA KEHALALAN DAN KEAMANAN: ANALISIS HUMAN ERROR PROBABILITY PADA PACKING PLANT SEMEN TONASA MENGGUNAKAN METODE SHERPA DAN HEART DI PT BIRINGKASSI RAYA PANGKEP

Sindi Antika, Lamatinulu Lamatinulu, Muhammad Nusran — Thu, 05 Mar 2026 00:00:00 -0500

The implementation of Occupational Health and Safety (OHS) in industrial environments plays a crucial role in minimizing accident risks caused by human error. Based on occupational accident data at PT Biringkassi Raya during 2023–2025, several incidents were still found to result from negligence and non-compliance with Standard Operating Procedures (SOP), particularly in the packing plant area of Semen Tonasa. This study aims to analyze the level of Human Error Probability (HEP) and identify the factors contributing to work errors using the Systematic Human Error Reduction and Prediction Approach (SHERPA) and the Human Error Assessment and Reduction Technique (HEART). The research was conducted through field observations, interviews, and evaluation of SOP compliance across four job positions: packer operator, tender belt operator, jumbo bag worker, and ship loader operator. The SHERPA analysis indicates that the dominant errors are action errors and checking errors influenced by lack of focus, poor communication, and inadequate supervision. HEART calculations show variations in HEP values for each task, with the highest probability found in activities involving the operation and control of heavy equipment. These findings emphasize the need to strengthen SOP supervision, provide regular safety training, and improve workplace communication to reduce human error probability and create a safer, more productive working environment. In addition, safety and halal factors are priorities in activities while in the factory area.

MENAKAR TANGGUNG JAWAB NEGARA DALAM PERLINDUNGAN KONSUMEN PRODUK IMPOR HALAL: ANALISIS ATAS NEGOSIASI DAGANG INDONESIA – AMERIKA SERIKAT

Muthia Sakti, Rio Priambodo, Muhamad Afifullah — Thu, 05 Mar 2026 00:00:00 -0500

This study aims to analyze the state’s responsibility in protecting consumers of imported halal products and to examine the implications of Indonesia–United States trade negotiations for the implementation of the Halal Product Assurance Law (UU JPH) within a standards-based global trade landscape. It employs a normative legal research method using statutory, conceptual, and comparative approaches. The analysis evaluates national regulations alongside the principles of non-discrimination and equivalence under the WTO regime to determine the limits of trade compromise. The findings indicate that mandatory halal certification constitutes a constitutional mandate that cannot be substantively negotiated. Recognition of foreign halal certificates may only be granted through a strict, transparent, and proportional equivalence assessment to ensure an equivalent level of protection for Muslim consumers. Trade negotiations do not eliminate regulatory sovereignty; rather, they require the design of recognition mechanisms that preserve the integrity of the national halal assurance system and remain consistent with international trade law.

ANALISIS SIFAT FISIK DAN KANDUNGAN GIZI DIMSUM IKAN KEMBUNG

Desi Trisnawati, Dadan Ahmad Hudaya, Marlinda Indriati, Euis Kartika — Sun, 01 Mar 2026 00:00:00 -0500

Food diversification is a strategic approach to improving a balanced and nutritious

diet based on local resources. Mackerel (Rastrelliger sp.) is a rich source of animal protein in

Banten Province but remains underutilized, despite its high content of protein, omega-3 and

omega-6 fatty acids, as well as essential vitamins and minerals. This study aimed to evaluate the

organoleptic characteristics and nutritional content of dim sum made from mackerel as a form

of marine-based food diversification. The research was conducted experimentally using a

Completely Randomized Design (CRD) consisting of five treatment formulations with varying

ratios of mackerel and chicken (P0 to P4), each tested in two replications. Observed parameters

included organoleptic tests, proximate analysis (moisture, ash, protein, fat, carbohydrates, and

iron), total energy calculation, and contribution to Recommended Dietary Allowance (RDA).

The results showed that formulation P1 achieved the best scores in organoleptic attributes

(color, aroma, taste, and texture) and had higher protein (28.44%), fat (4.80%), and iron

(152.23 ppm) content compared to the control. The RDA contribution per 100 g of dim sum P1

included 47.40% protein, 7.16% fat, 2.84% carbohydrates, and 9.02% total energy. Mackerel

based dim sum demonstrated high nutritional value and consumer acceptability, indicating its

potential for development as a healthy and functional processed food product utilizing local

marine resources.

INTEGRASI LITERASI HALAL DALAM PEMBELAJARAN SAINS: STUDI KASUS PADA ANALISIS KOSMETIK DI SEKOLAH MENENGAH ATAS

Yulpa Rahmani, Neneng Windayani, Tri Cahyanto — Sun, 01 Mar 2026 00:00:00 -0500

Cosmetics are an important part of personal care; however, many teenagers do not

understand the potential dangers of chemicals in cosmetics and the importance of the halal

status of the products they use. This study aims to integrate science literacy and halal literacy in

project-based learning for high school students, with a focus on cosmetics analysis. The method

used is the Project-Based Learning (PjBL) model, which allows students to examine their

personal cosmetic products, identify harmful ingredients, and verify halal status and BPOM

registration. Students were then asked to create educational posters regarding the critical halal

points of the cosmetics they use. The results showed that the students successfully identified the

cosmetic products they use, but no harmful ingredients such as mercury or hydroquinone were

found. Additionally, the cosmetic products examined were registered with BPOM, and some of

the products had halal certification. The posters created by the students demonstrated high

creativity and reflected their understanding of the halal status and the health impacts of

cosmetic products. In conclusion, integrating science literacy and halal literacy through the

PjBL approach is effective in enhancing students' critical thinking skills, creativity, and

awareness of safe and halal cosmetics.