The Relevance of Global Awareness of Halal Products in Relation to the Economic Behavior of the Indonesian Society in the Era of the Industrial Revolution 4.0
DOI:
https://doi.org/10.32332/adzkiya.v11i2.5870Keywords:
Sadar halal, Ekonomi Syariah, labelisasi dan sertifikasi halal, Era 4.0Abstract
Global Awareness of Halal Products in Relation to the Economic Behavior of the Indonesian Society in the Industrial Revolution 4.0 Era, nowadays it has become a demand of the times whose cause is the existence of a great opportunity for the existence and development of the halal industry (sharia economy) in Indonesia. Where an indicator of awareness of halal products in Indonesia is the behavior of consumers or non-Muslim communities in consuming halal products. This library research was obtained from various primary and secondary sources from various literacy such as books, journals and the internet. The results of the study prove that the relevance of global awareness of halal products is related to the economic behavior of the Indonesian people in the era of the industrial revolution 4.0 as it is today, as evidenced by the many potential attractions of halal food in Indonesia which have their own variants in meeting market demand for halal products so that Indonesia as a The largest Muslim population in the world should be aware of their behavior in consuming halal products on the market, meaning that they are not inferior to non-Muslims in developing these halal products. Equally important in forming global awareness of halal products, the economic behavior of the Indonesian people, especially in this all-digital era (4.0), should carry out halal labeling and halal certification in order to be able to compete with market share.
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Jumiono, Aji, dan Siti Irma Rahmawati. 2020. “Kriteria Sertifikasi Halal Barang Gunaan Di Indonesia.” JURNAL ILMIAH PANGAN HALAL 2 (1): 10–16.
Karahalil, Ercan. 2020. “Principles of Halal-Compliant Fermentations: Microbial Alternatives for the Halal Food Industry.” Trends in Food Science & Technology 98 (April): 1–9. https://doi.org/10.1016/j.tifs.2020.01.031.
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Kwag, Sung Il, dan Young Dae Ko. 2019. “Optimal Design for the Halal Food Logistics Network.” Transportation Research Part E: Logistics and Transportation Review 128 (Agustus): 212–28. https://doi.org/10.1016/j.tre.2019.06.005.
Mahardika, Rahardi. 2020. “Strategi Pemasaran Wisata Halal.” Mutawasith: Jurnal Hukum Islam 3 (1): 65–86. https://doi.org/10.47971/mjhi.v3i1.187.
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———. 2021. “Update Sertifikasi Halal Di Indonesia: Ekspektasi Dan Kenyataan.” 2021. https://kemenag.go.id/read/update-sertifikasi-halal-di-indonesia-ekspektasi-dan-kenyataan-8njgk.
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Noviarita, Heni, Muhammad Kurniawan, dan Gustika Nurmalia. 2021. “Analisis Halal Tourism Dalam Meningkatkan Laju Pertumbuhan Ekonomi Di Provinsi Lampung.” Jurnal Ilmiah Ekonomi Islam 7 (1): 302–10. https://doi.org/10.29040/jiei.v7i1.1574.
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Satriana, Eka Dewi, dan Hayuun Durrotul Faridah. 2018. “Halal Tourism: Development, Chance and Challenge.” Journal of halal product and research (JPHR) 1 (2): 32–43. https://doi.org/10.20473/jhpr.vol.1-issue.2.32-43.
Sayekti, Nidya Waras. 2020. “Strategi Pengembangan Pariwisata Halal Di Indonesia.” Kajian 24 (3): 159–72. https://doi.org/10.22212/kajian.v24i3.1866.
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Ahmad, Anis Najiha, Ungku Fatimah Ungku Zainal Abidin, Mohhidin Othman, dan Russly Abdul Rahman. 2018. “Overview of the Halal Food Control System in Malaysia.” Food Control 90 (Agustus): 352–63. https://doi.org/10.1016/j.foodcont.2018.02.035.
Ahyani, Hisam, Muntaha Mahfud, Waluyo Rohmat, Ulya Widadatul, dan Muharir. 2021. “The Potential Of Halal Food On The Economy Of The Community In The Era Of Industrial Revolution 4.0.” Indonesia Journal of Halal 3 (2): 112–28. https://doi.org/10.14710/halal.v3i2.10244.
Ahyani, Hisam, Muntaha Mahfud, Rohmat Waluyo, Widadatul Ulya, dan Muharir Muharir. 2021. “The Potential of Halal Food as A Driver of the Economic Development in Regional Community.” Jurnal Pariwisata Terapan 4 (2): 163–82. https://doi.org/10.22146/jpt.63771.
Ahyani, Hisam, Muharir Muharir, Muntaha Mahfud, Memet Slamet, dan Naeli Mutmainah. 2021. “The Potential of Halal Tourism Village in Lakbok District, Ciamis Regency, Indonesia.” IARCorsortium 1 (2): 1–15.
Ahyani, Hisam, Muharir, dan Widadatul Ulya. 2021. “Potensi Wisata Halal Kota Banjar, Jawa Barat di Era Revolusi Industri 4.0.” Tornare: Journal of Sustainable and Research 3 (1): 4–12. https://doi.org/10.24198/tornare.v3i1.31511.
Al Banna Choiruzzad, Shofwan, dan Bhakti Eko Nugroho. 2013. “Indonesia’s Islamic Economy Project and the Islamic Scholars.” Procedia Environmental Sciences, The 3rd International Conference on Sustainable Future for Human Security, SUSTAIN 2012, 3-5 November 2012, Clock Tower Centennial Hall, Kyoto University, JAPAN, 17 (Januari): 957–66. https://doi.org/10.1016/j.proenv.2013.02.114.
Al-Ansi, Amr, Hossein G. T. Olya, dan Heesup Han. 2019. “Effect of General Risk on Trust, Satisfaction, and Recommendation Intention for Halal Food.” International Journal of Hospitality Management 83 (Oktober): 210–19. https://doi.org/10.1016/j.ijhm.2018.10.017.
Ali, Muchtar. 2016. “Konsep Makanan Halal Dalam Tinjauan Syariah Dan Tanggung Jawab Produk Atas Produsen Industri Halal.” AHKAM : Jurnal Ilmu Syariah 16 (2): 291–306.
Al-shami, Hamzah Ali, dan Shariman Abdullah. 2021. “Halal Food Industry Certification and Operation Challenges and Manufacturing Execution System Opportunities. A Review Study from Malaysia.” Materials Today: Proceedings, Agustus. https://doi.org/10.1016/j.matpr.2021.07.331.
Amir, Siti Hajar, Mohd Hafis Yuswan, Wan Mohd Aizat, Muhammad Kamaruzaman Mansor, Mohd Nasir Mohd Desa, Yus Aniza Yusof, Lai Kok Song, dan Shuhaimi Mustafa. 2021. “Comparative Database Search Engine Analysis on Massive Tandem Mass Spectra of Pork-Based Food Products for Halal Proteomics.” Journal of Proteomics 241 (Juni): 104240. https://doi.org/10.1016/j.jprot.2021.104240.
Antara, Purnomo M., Rosidah Musa, dan Faridah Hassan. 2016. “Bridging Islamic Financial Literacy and Halal Literacy: The Way Forward in Halal Ecosystem.” Procedia Economics and Finance, The Fifth International Conference on Marketing and Retailing (5th INCOMaR) 2015, 37 (Januari): 196–202. https://doi.org/10.1016/S2212-5671(16)30113-7.
Briliana, Vita, dan Nurwanti Mursito. 2017. “Exploring Antecedents and Consequences of Indonesian Muslim Youths’ Attitude towards Halal Cosmetic Products: A Case Study in Jakarta.” Asia Pacific Management Review, Entrepreneurship and Management in Turbulent Global Environment, 22 (4): 176–84. https://doi.org/10.1016/j.apmrv.2017.07.012.
Denyingyhot, Anat, Chirapiphat Phraephaisarn, Mongkol Vesaratchavest, Winai Dahlan, dan Suwimon Keeratipibul. 2021. “A New Tool for Quality Control to Monitor Contamination of Six Non-Halal Meats in Food Industry by Multiplex High-Resolution Melting Analysis (HRMA).” NFS Journal 25 (November): 31–40. https://doi.org/10.1016/j.nfs.2021.09.002.
Hanifah, Regina Dewi. 2020. “Potensi Halal Tourism Di Indonesia.” Jurnal Hospitality Dan Pariwisata 1 (2). https://doi.org/10.30813/jhp.v1i2.2463.
Harahap, Iasha Nabilla, M. Andri Ibrahim, dan Muhammad Yunus. 2020. “Potensi dan Prospek Wisata Halal dalam Meningkatkan Ekonomi Daerah.” Prosiding Hukum Ekonomi Syariah 6 (2): 262–65. https://doi.org/10.29313/syariah.v6i2.22066.
Henderson, Joan C. 2016. “Halal Food, Certification and Halal Tourism: Insights from Malaysia and Singapore.” Tourism Management Perspectives 19 (Juli): 160–64. https://doi.org/10.1016/j.tmp.2015.12.006.
Hidayatullah, Muhammad Syarif. 2020. “Sertifikasi dan Labelisasi Halal Pada Makanan dalam Perspektif Hukum Islam (Perspektif Ayat Ahkam).” YUDISIA : Jurnal Pemikiran Hukum dan Hukum Islam 11 (2): 251–70. https://doi.org/10.21043/yudisia.v11i2.8620.
Ismoyowati, Dyah. 2015. “Halal Food Marketing: A Case Study on Consumer Behavior of Chicken-Based Processed Food Consumption in Central Part of Java, Indonesia.” Agriculture and Agricultural Science Procedia, International Conference on Agro-industry (IcoA): Sustainable and Competitive Agro-industry for Human Welfare Yogyakarta-INDONESIA 2014, 3 (Januari): 169–72. https://doi.org/10.1016/j.aaspro.2015.01.033.
Jia, Xiong, dan Zhang Chaozhi. 2021. “Turning Impediment into Attraction: A Supplier Perspective on Halal Food in Non-Islamic Destinations.” Journal of Destination Marketing & Management 19 (Maret): 100517. https://doi.org/10.1016/j.jdmm.2020.100517.
Jumiono, Aji, dan Siti Irma Rahmawati. 2020. “Kriteria Sertifikasi Halal Barang Gunaan Di Indonesia.” JURNAL ILMIAH PANGAN HALAL 2 (1): 10–16.
Karahalil, Ercan. 2020. “Principles of Halal-Compliant Fermentations: Microbial Alternatives for the Halal Food Industry.” Trends in Food Science & Technology 98 (April): 1–9. https://doi.org/10.1016/j.tifs.2020.01.031.
Kemenparekraf RI, Kemenparekraf RI, dan Baparekraf RI Baparekraf RI. 2021. “Potensi Pengembangan Wisata Halal di Indonesia.” 2021. https://webcache.googleusercontent.com/search?q=cache:F7pSu9oLoYkJ:https://kemenparekraf.go.id/ragam-pariwisata/Potensi-Pengembangan-Wisata-Halal-di-Indonesia-+&cd=5&hl=jv&ct=clnk&gl=id.
Kohilavani, Wan Nadiah Wan Abdullah, Tajul Aris Yang, Saad Al-din Sifat, dan Wahidu Zzaman. 2021. “Development of Safe Halal Food Management System (SHFMS).” Food Control 127 (September): 108137. https://doi.org/10.1016/j.foodcont.2021.108137.
Kwag, Sung Il, dan Young Dae Ko. 2019. “Optimal Design for the Halal Food Logistics Network.” Transportation Research Part E: Logistics and Transportation Review 128 (Agustus): 212–28. https://doi.org/10.1016/j.tre.2019.06.005.
Mahardika, Rahardi. 2020. “Strategi Pemasaran Wisata Halal.” Mutawasith: Jurnal Hukum Islam 3 (1): 65–86. https://doi.org/10.47971/mjhi.v3i1.187.
Mahbubi, Akhmad, Tomohiro Uchiyama, dan Katsumori Hatanaka. 2019. “Capturing Consumer Value and Clustering Customer Preferences in the Indonesian Halal Beef Market.” Meat Science 156 (Oktober): 23–32. https://doi.org/10.1016/j.meatsci.2019.05.012.
Mastuki, Mastuki. 2021. “Ekosistem Halal, Tren yang Menjanjikan.” 2021. http://halal.go.id/artikel/15.
———. 2021. “Update Sertifikasi Halal Di Indonesia: Ekspektasi Dan Kenyataan.” 2021. https://kemenag.go.id/read/update-sertifikasi-halal-di-indonesia-ekspektasi-dan-kenyataan-8njgk.
Monika, Lela, dan renny oktafia. 2017. “Pariwisata Syariah Melalui Wisata Kuliner Halal Untuk Pengembangan UMKM Di Surabaya.” Nilai-Nilai Kearifan Budaya Jawa Dan Peranannya Dalam Mewujudkan Masyarakat Madani : Perspektif Islam. http://eprints.umsida.ac.id/6647/.
Mostafa, Mohamed M. 2020. “A Knowledge Domain Visualization Review of Thirty Years of Halal Food Research: Themes, Trends and Knowledge Structure.” Trends in Food Science & Technology 99 (Mei): 660–77. https://doi.org/10.1016/j.tifs.2020.03.022.
Noviarita, Heni, Muhammad Kurniawan, dan Gustika Nurmalia. 2021. “Analisis Halal Tourism Dalam Meningkatkan Laju Pertumbuhan Ekonomi Di Provinsi Lampung.” Jurnal Ilmiah Ekonomi Islam 7 (1): 302–10. https://doi.org/10.29040/jiei.v7i1.1574.
Nuraini, Erda, Nouvanda Hamdan Saputra, dan Lusi Kholisiah. 2019. “Potensi Dan Prospek Wisata Syariah Dalam Meningkatkan Ekonomi Daerah (Studi Kasus: Kota Bandung).” Baskara : Journal of Business and Entrepreneurship 1 (2): 93–104. https://doi.org/10.24853/baskara.1.2.93-104.
Regenstein, Joe M. 2019. “Food Chemistry and Analysis for the Purpose of Kosher and Halal.” Dalam Encyclopedia of Food Chemistry, disunting oleh Laurence Melton, Fereidoon Shahidi, dan Peter Varelis, 679–84. Oxford: Academic Press. https://doi.org/10.1016/B978-0-08-100596-5.22409-8.
Satriana, Eka Dewi, dan Hayuun Durrotul Faridah. 2018. “Halal Tourism: Development, Chance and Challenge.” Journal of halal product and research (JPHR) 1 (2): 32–43. https://doi.org/10.20473/jhpr.vol.1-issue.2.32-43.
Sayekti, Nidya Waras. 2020. “Strategi Pengembangan Pariwisata Halal Di Indonesia.” Kajian 24 (3): 159–72. https://doi.org/10.22212/kajian.v24i3.1866.
sertiso.com, sertiso.com. t.t. “ISO HAS 2300.” Konsultan ISO | Jasa Sertifikasi ISO 9001-Training Pelatihan ISO. Diakses 25 Desember 2021. https://sertiso.com/iso-has-2300/.
Supriyadi, Endang Irawan, dan Dianing Banyu Asih. 2021. “Regulasi Kebijakan Produk Makanan Halal Di Indonesia.” Jurnal Rasi 2 (1). https://webcache.googleusercontent.com/search?q=cache:-aHE1rbjI8QJ:https://ejournal.umbandung.ac.id/index.php/rasi/article/view/52+&cd=2&hl=jv&ct=clnk&gl=id.
Suryawan, Anom Sigit, Shuji Hisano, dan Joost Jongerden. 2019. “Negotiating Halal: The Role of Non-Religious Concerns in Shaping Halal Standards in Indonesia.” Journal of Rural Studies, Oktober. https://doi.org/10.1016/j.jrurstud.2019.09.013.
Warto, Warto, dan Samsuri Samsuri. 2020. “Sertifikasi Halal Dan Implikasinya Bagi Bisnis Produk Halal Di Indonesia.” Al Maal: Journal of Islamic Economics and Banking 2 (1): 98–112. https://doi.org/10.31000/almaal.v2i1.2803.
www.halalmui.org, www.halalmui.org. 2018. “Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika Majelis Ulama Indonesia.” 2018. https://www.halalmui.org/mui14/main/page/kriteria-sistem-jaminan-halal-dalam-has23000.
Yunita, Hanna Indi Dian. 2018. “Studi Tentang Peluang Dan Tantangan Industri Pangan Halal Terhadap Perekonomian Di Indonesia.” Jurnal Ilmiah Mahasiswa FEB 6 (2). https://jimfeb.ub.ac.id/index.php/jimfeb/article/view/5084.
Zulfakar, Mohd Hafiz, Marhani Mohamed Anuar, dan Mohamed Syazwan Ab Talib. 2014. “Conceptual Framework on Halal Food Supply Chain Integrity Enhancement.” Procedia - Social and Behavioral Sciences, International Halal Conference InHAC 2012, 121 (Maret): 58–67. https://doi.org/10.1016/j.sbspro.2014.01.1108.
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2023-12-20
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