HALAL CUISINE IN MUSLIM-MINORITY URBAN PREFERENCE: CASE STUDY IN MANADO
Abstract
Halal cuisine becomes a captivating phenomenon not only among the Muslim regions but also in non-Muslim districts. This paper aims to reveal the phenomenon of halal cuisine in the Muslim minority region in Manado, North Sulawesi. This research used qualitative research with the study case approach. 5 Muslim merchants were interviewed to obtain some information according to this research. The result revealed the existence of Muslim merchants who are selling their halal cuisine in Manado as a Muslim minority religion and they are confident about the potency of halal cuisine development in Manado. The other findings show that the halal sign (logo) has been used by Muslim merchants to ensure the customers that the cuisine they promote is halal. Further, they disclose that the buyers come from Muslim customers and non-Muslim customers interested in buying their product. It can be concluded that even though Manado is known as a Muslim minority region, Muslim merchants possess a good position in Manado as merchants who are promoting their halal cuisine.
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References
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Wan-Hassan, W. M., & Awang, K. (2009). Halal Food in New Zealand Restaurants: An Exploratory Study. International Journal of Economics and Management, 3(2), 385–402.
Yagmur, Y., & Aksu, A. (2020). Destination Image of Antalya from the Perspectives of Tourists Staying in Hospitality Establishments with the Concept of Halal Tourism. Journal of Tourism and Services, 11(21), 103–128. https://doi.org/10.29036/jots.v11i21.168.
Adel, A. M., Dai, X., Yan, C., & Roshdy, R. S. (2021). Halal strategies on official government tourism websites: An extension and validation study. Tourism and Hospitality Research, 21(2), 229–244. https://doi.org/10.1177/1467358420986236.
Armanios, F., & Ergene, B. (2018). Halal Food A History. Oxford University Press.
Battour, M., Ismail, M. N., & Battor, M. (2011). The Impact of Destination Attributes on Muslim Tourist’s Choice. International Journal of tourism research, 13(6), 527–540.
Bhoola, S. (2020). Halal Food Tourism: Perceptions of Relevance and Viability for South African Destinations. African Journal of Hospitality, Tourism and Leisure, 9(3), 288–301. https://doi.org/10.46222/ajhtl.19770720-19.
Cahyowati, Asmara, G., Rodliyah, & Risnain. (2020). Penyuluhan Hukum Tentang Pentingnya Memperoleh Sertifikat Halal Dalam Usaha Kuliner di Kabupaten Sumbawa. Jurnal PEPADU, 1(3), 400–408.
Chaniago, J. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Dewi, I. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Elfrida, T., Sazali, S. A., & Abu Bakar, M. N. (2020). The Representation of Baba-Nyonya Cuisine in the Context of Halal Tourism Industry in Malacca, Malaysia. Humanus Jurnal Ilmiah Ilmu-Ilmu Humaniora, 19(1), 61–75. https://doi.org/10.24036/humanus.v19i1.107681.
Haque, M. G., & Hindrati, D. (2020). Investigating Awareness & Knowledge, Halal Logo and Religiosity Affecting Decision and Lifestyle to Consume Halal Culinary; Case Study of Three Indonesian Regions in Japanese Restaurant. Jurnal Ilmu Manajemen & Ekonomika, 12(1), 27–31.
Haque, M. G., Nuraeni, & Nasri, R. (2022). SMEs Halal Culinary Strategy During The Pandemic Era In South Tangerang. Jurnal Manajemen, 26(2), 351–367. https://doi.org/10.24912/jm.v26i2.961.
Hasan, F. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Jafari, J., & Scott, N. (2014). Muslim World and Its Tourisms. Annals of Tourism Research, 44(1–19).
Janah, R., & Adinugraha, H. H. (2022). Opportunities And Strategies For Traditional Halal Culinary In Modern Times. JEKSYAH Islamic Economics Journal, 2(1), 23–39.
Jia, X., & Chaozhi, Z. (2020). Halal Tourism: Is It The Same Trend in Non-Islamic Destinations With Islamic Destinations? Asia Pacific Journal of Tourism Research, 25(2), 189–204. https://doi.org/10.1080/10941665.2019.1687535.
Jia, X., & Chaozhi, Z. (2021). Turning Impediment Into Attraction: A Supplier Perspective on Halal Food in non-Islamic Destinations. Journal of Destination Marketing and Management, 19(135), 100517. https://doi.org/10.1016/j.jdmm.2020.100517.
Kamalina, A. R. (2022). Celah Bisnis bagi UMKM, Produk Halal Jadi Potensi Ekspor yang Besar. Ekonomi.Bisnis.com. https://ekonomi.bisnis.com/read/20220224/12/1504456/celah-bisnis-bagi-umkm-produk-halal-jadi-potensi-ekspor-yang-besar.
Kemenag. (2022). Produk Halal, Antara Gaya Hidup dan Sadar Halal. Badan Penyelenggara Jaminan Produk Halal Kementerian Agama RI. http://halal.go.id/artikel/17.
Mandhai, S., & Umutlu, A. (2017). The Rise and Rise of ‘Halal’ Business. Aljazeera.com. https://www.aljazeera.com/economy/2017/11/26/the-rise-and-rise-of-halal-business.
Mardison, Ramadhanu, A., Rani, L. N., & Enggari, S. (2021). Hybrid DSS for Recommendations of Halal Culinary Tourism West Sumatra. IAES International Journal of Artificial Intelligence (IJ-AI), 10(2), 273–283. https://doi.org/10.11591/ijai.v10.i2.pp273-283.
Mastuki. (2019). Ekosistem Halal: Menjanjikan Tapi Menantang. Kementerian Agama RI. https://kemenag.go.id/read/ekosistem-halal-menjanjikan-tapi-menantang-q90jp.
Mohd Amin, A. ‘Uyuna, Zakaria, Z., & Abdul Rahim, A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 17(2), 61–74. https://doi.org/10.33102/jmifr.v17i2.294.
Morlin-Yron, S. (2016). Makeup, Meds and Sports Wear: Why Halal Has Become Big Business. CNN. https://edition.cnn.com/2016/08/29/world/halal-industry/index.html.
Murti, T. W. (2017). Halal Life Style And Global Trade. The 7th International Seminar on Tropical Animal Production Contribution of Livestock Production on Food Sovereignty in Tropical Countries, 2, 33–39.
Mustika, A., & Achmadi, M. (2019). Teenagers Perception of Halal Food as an Option for Culinary Tourism. 259(Isot 2018), 24–29. https://doi.org/10.2991/isot-18.2019.6.
Octavia, E. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Pamuji, S. (2022). Makanan Halal Indonesia Ranking Dua Dunia, Kemenag: Kita Menuju Nomor Satu. Kementerian Agama RI.
Perguna, L. A., Irawan, L. Y., Kurniawati, E., Triharini, S., Pahlevi, D. S., & Febrianto, A. D. (2021). Halal for all: Geo spatial Tourism of Halal Food Stalls in Muslim Minority Tourist Destinations. GeoJournal of Tourism and Geosites, 36(2 spl), 715–720. https://doi.org/10.30892/GTG.362SPL20-702.
Potensi Industri Halal Tembus Rp. 72,9 Triliun. (2022). Kementerian Perindustrian RI.
Putradan, T. W., & NasriKatman, Muh. (2021). Development Of Halal Tourism The Land Above The Clouds In North Toraja Regency. Laa Maisyir: Jurnal Ekonomi Islam, 8(2), 239. https://doi.org/10.24252/lamaisyir.v8i2.24103.
Riaz, M. N., & Chaudury, M. M. (2019). Handbook of Halal Food Production. Taylor & Francis.
Ridwan, R. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Rosa, Y. Del, Malik, D., & Rahmasari, N. C. (2022). The Role of Financial Technology in Culinary SMEs City of Padang Based On Halal Food. 2nd International Conference on Business & Social Sciences, 505–519.
Sapian, S. M., Shafii, Z., Adham, K. A., Ibrahim, N., & Shahwan, S. Hj. (2021). Risk Management Framework for Halal Culinary Business Operators in Malaysia from Halal Supply Chain Perspective. 3rd International Halal Management Conference 2021.
Tambunan, A. P., Samsudin, & Andriana, S. D. (2019). The Implementation of WEBGIS to Show The Spread of Halal Cuisine Spots in Medan. JISTech (Journal of Islamic Science and ), 4(2), 127–136.
Wan-Hassan, W. M., & Awang, K. (2009). Halal Food in New Zealand Restaurants: An Exploratory Study. International Journal of Economics and Management, 3(2), 385–402.
Yagmur, Y., & Aksu, A. (2020). Destination Image of Antalya from the Perspectives of Tourists Staying in Hospitality Establishments with the Concept of Halal Tourism. Journal of Tourism and Services, 11(21), 103–128. https://doi.org/10.29036/jots.v11i21.168.
Published
2022-12-26
How to Cite
SAMAD, Telsy Fratama Dewi et al.
HALAL CUISINE IN MUSLIM-MINORITY URBAN PREFERENCE: CASE STUDY IN MANADO.
Akademika : Jurnal Pemikiran Islam, [S.l.], v. 27, n. 2, p. 245-254, dec. 2022.
ISSN 2356-2420.
Available at: <https://e-journal.metrouniv.ac.id/index.php/akademika/article/view/5746>. Date accessed: 31 mar. 2023.
doi: https://doi.org/10.32332/akademika.v27i2.5746.
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