Indonesian Journal of Halal Studies

Halal Fatwa in the Food and Beverage Industry

NADA TAUHIDA ZAHARANI — 2025-11-11

This study aims to explore in greater detail the role of halal fatwas in the food and beverage industry, focusing on halal standards in food and beverage production, the challenges faced by the halal industry, and the importance of certification and sharia audits in the industry. The research is qualitative in nature, employing a library research approach. Data were collected from various secondary sources such as MUI fatwas, journals, books, and websites. The data were analyzed using descriptive analysis methods. The findings confirm that the halal status of food and beverage products is a fundamental need for Muslims, which must be ensured from raw materials to distribution in accordance with Islamic sharia principles. Law No. 33 of 2014 reinforces the obligation of halal certification as part of national law, with standards set by BPJPH and MUI. The main challenges include the understanding of business actors, certification costs, access to technology, and distribution often mixed with non-halal products, which can undermine consumer trust. Halal certification provides benefits such as quality assurance, safety, and global competitiveness. However, it requires the active role of halal auditors, education, subsidies for SMEs, and simplification of the certification process to realize Indonesia’s potential as a global leader in the halal market.

Perceptions and Financial Practices in Halal Product Consumption: A Phenomenological Study of Muslim Students in Yogyakarta, Indonesia

Heri Kurniawan — 2025-11-11

Yogyakarta, Indonesia perceive and manage financial practices related to halal product consumption. Using a phenomenological qualitative approach, the research investigates how students interpret the concept of halal and how it shapes their financial behavior in daily consumption. Data were collected through in-depth interviews and field observations with seven informants from various academic backgrounds and universities. Thematic analysis revealed five dominant themes: traditional perceptions of halal, adaptive consumption strategies, halal as a form of religious commitment, financial literacy and halal decision-making, and awareness of non-food halal products influenced by social and digital environments. The findings indicate that students with higher levels of financial literacy tend to adopt more deliberate and consistent strategies in ensuring halal consumption, including budgeting and product verification. Conversely, those with limited financial literacy rely more on social trust and economic practicality. This research highlights the dynamic interplay between religious values, economic capability, and sociocultural factors in shaping halal consumption behavior among urban Muslim youth. The study suggests the need for integrated halal education and Islamic financial literacy in higher education institutions.

Digital Halal Consciousness in Indonesia: Insights from Google Trends and Online Searches

Asep Koswara — 2025-11-11

Public concern over halal status in Indonesia has grown rapidly, yet most studies rely on surveys and intention-based models, offering limited insight into actual public behavior. This study fills that gap by exploring digital curiosity through the query “apakah halal” (“is it halal?”) on Google. Using Google Trends and related search data, the research analyzes halal information-seeking patterns over a 12-month period. A data science approach enables identification of temporal fluctuations, regional variations, and thematic trends without respondent bias. Results reveal clear spikes in search activity during Ramadan, Eid al-Fitr, and regulatory deadlines, indicating the seasonal and event-driven nature of halal awareness. Provinces such as South Kalimantan, Jakarta, and East Java exhibit the highest search intensity, reflecting diverse socio-religious contexts. Thematic analysis shows a widening focus from food to cosmetics, pharmaceuticals, and even financial instruments like stocks and cryptocurrencies. These findings demonstrate that Indonesian Muslims increasingly turn to digital platforms as a primary source of religious and consumer guidance. The study contributes to digital religiosity scholarship by showing that halal awareness is deeply integrated into online behavior and provides policymakers with timely insights for public education and regulatory engagement in the growing halal economy.

The influence of halal labeling, brand image, and store atmosphere on customer loyalty of D-9 salatiga cheese cassava with purchase decisions as intervening variables

Septiyan Adi Nugroho — 2025-11-11

This study aims to analyze the influence of Halal Labeling, Brand Image, and Store Atmosphere on Customer Loyalty, with Purchase Decision as a mediating variable. The research adopts a quantitative approach, with consumers of Singkong Keju D-9 Salatiga as the population. The sample was selected using purposive sampling, totaling 385 respondents. The data analysis method used is Path Analysis. The statistical analysis results indicate that halal labeling and store atmosphere do not affect customer loyalty, while brand image has a significant impact on loyalty. Purchase decisions are proven to mediate the influence of halal labeling, brand image, and store atmosphere on customer loyalty.

The Dialectics of Allocative and Authoritative Social Interaction in Halal Literacy: A Structuration Study in the Indonesian Halal System

Dini Astriani — 2025-11-11

The discourse on halal in Indonesia has shifted from a purely religious domain to an integral part of the economy, consumer culture, and social identity. Following the enactment of Law No. 33 of 2014 on Halal Product Guarantee, the state has strengthened its control through an authoritative approach emphasizing certification and regulation. At the grassroots level, however, communities—especially MSME actors and online networks—have developed halal literacy through participatory and contextual interactions. This study explores the tension between authoritative and allocative social interactions in shaping halal knowledge and practices, and their implications for power relations and the democratization of halal meaning. Using a qualitative approach grounded in Anthony Giddens’ structuration theory, data were collected through policy document analysis, social media observation, and MSME case studies in Yogyakarta. The analysis employed Norman Fairclough’s Critical Discourse Analysis framework covering text, discursive, and social practices. The findings reveal that state and religious institutions dominate halal literacy through regulatory and technocratic narratives, yet communities actively reinterpret halal through social media, peer exchange, and experiential learning. The study concludes that halal literacy should move beyond top-down regulation toward a participatory, community-based model responsive to socio-cultural and business realities in Indonesia.

Analysis of Legal Certainty on Halal Certification of “Brewbeer” Products

Salsabila Nur Muhtar — 2025-11-11

According to DSN-MUI Fatwa No. 44 of 2020, one requirement for halal certification is that a product must not bear a name prohibited by Sharia. The emergence of halal “brewbeer” reflects inconsistencies between regulatory provisions and field practices. This study examines the issue using the concepts of halal and thayyib as outlined in SNI 99004:2021, SK46/Dir/LPPOM MUI/XII/14, and DSN-MUI Fatwa No. 44 of 2020. Employing a qualitative approach with a normative-juridical method, data were collected through literature and documentation studies and analyzed descriptively-analytically. The findings show: (1) Under Government Regulation No. 39 of 2021 and Minister of Religious Affairs Regulation No. 20 of 2021, MSMEs are allowed to self-declare halal products under certain conditions, yet both regulations lack explicit prohibition of names deemed un-Islamic, revealing regulatory disharmony. (2) Substantively, “brewbeer” is halal based on its permissible ingredients. (3) However, from the perspective of Sharia Economic Law, certifying beer products contradicts the maqasid al-sharia principles of protecting religion (hifz al-din), intellect (hifz al-aql), wealth (hifz al-mal), and progeny (hifz al-nasl). It also violates the principles of al-ikhtiyath, sad adzara’i, and involves gharar (uncertainty). Therefore, halal certification for beer products lacks Sharia consistency and legal certainty for Muslim consumers.

Preparation And Characterization Of Halal Gelatin From Broiler Chicken Feet Using Hydrolysis Method

Mufidah Nur Jannah — 2025-11-11

Chicken feet are an underutilized by product rich in collagen, making them a potential raw material for halal gelatin. This study explores the use of whole broiler chicken feet to improve efficiency in gelatin production. The effect of different soaking times (8, 10, and 12 days) in 5% citric acid and 0.2% NaOH on gelatin quality was evaluated. Results showed that soaking time significantly affected all measured parameters. The 8 day treatment produced gelatin with the most favorable properties: pH 4.73, moisture content 9.71%, ash content 2.15%, and positive protein test. Longer soaking for 12 days resulted in protein loss and lower quality. All gelatin samples appeared as fine yellowish powder with characteristic smell, complying with Indonesian quality standards. This study confirms that whole chicken feet are suitable for making halal gelatin, with 8 days being the ideal soaking duration to maintain good quality without excessive breakdown.