HALAL LABELISATION OF HARAM FOOD IN MAKALE TORAJA

FASIHA FASIHA, MUH. RUSLAN ABDULLAH, ABDUL KADIR ARNO, HELMI KAMAL, FITRIANI JAMALUDDIN

Abstract


Halal is the eligibility status of food for the Muslims to consume. This research is intended to prove the practice of halal label manipulation in the target restaurants and to find out the factors supporting to this practice. The research methods are in line with MUI (Majelis Ulama Indonesia) the Board of Indonesian Muslim Scholars which has the authority to issue the halal-labeled food for business. The study has discovered the practice of halal labeling of illicit products in food stalls. The study found some problems: 1) fake halal label and basmalah (to mention the name of Allah) on the shop, 2) the cooking process mixed with unlawful raw materials, 3) the meats are unlawful to consume since they were slaughtered beyond Islamic way, 4) weak supervision regarding haram (unlawful) products with phony halal-label. 5) weak supervision of halal-labeled food on the market displays, 6) omission of halal food labeling, 7) complicated halal certification process.


Keywords


Halal Labeling, Haram Food, Toraja

Full Text:

PDF

References


Abdul, M., Ismail, H., Hashim, H., & Johari, J. (2009). Consumer Decision Making Process in Shopping for Halal food in Malaysia. China-USA Business Review, 8(9): 40-47.

Ali, M. (2016). Konsep Makanan Halal Dalam Tinjauan Syariah dan Tanggung Jawab Produk atas Produsen Industri Halal. Ahkam, 16(2).

Ashadi, R. W. (2015). Halal Science: An Introduction. Journal of Halal Reseach, 1(1): 32-35.

Battour, M., & Ismail, M. N. (2016). Halal Tourism: Concepts, Practises, Challenges and Future. Tourism Management Perspectives, 19, 150-154.

Cetin, G., & Dincer, M. Z. (2016). Muslim Friendly Tourism (MFT): A Discussion. Journal of Tourismology, 2(1): 65-67.

Golnaz, R., Zainalabidin, M., Mad Nasir, S., & Eddie Chiew, F. C. (2010). Non-Muslims’ Awareness of Halal Principles and Related Food Products in Malaysia. International Food Research Journal, 17(3): 667-674.

Indra, H. (2004). Halal Haram dalam Makanan. Jakarta: Penamadani.

Jaelani, A. (2017). Halal Tourism Industry in Indonesia: Potential and Prospects. International Review of Management and Marketing, 7(3): 25-34.

Lubis, M. Z. M. (2018). Prospek Destinasi Wisata Halal Berbasis OVOP (One Village One Product). Maqdis: Jurnal Kajian Ekonomi Islam, 3(1): 31-47.

Shafaei, F., & Mohamed, B. (2017). Malaysia’s Branding as an Islamic Tourism Hub: An Assessment. Geografia: Malaysian Journal of Society and Space, 11(1).

Widagdyo, K. G. (2015). Analisis Pasar Pariwisata Halal Indonesia. Tauhidinomics, 1(1): 73-80.

Wan Hassan, W. M., & Awang, K. W. (2009). Halal food in New Zealand Restaurants: an Exploratory Study. International Journal of Economics and Management, 3(2): 385-402.


Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

                                     

View My Stats