The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for Malaysia Halal Certification (Domestic) 2020 (MPPHM 2020), Clean, Safe and Healthy (BeSS), Food Regulations 1985 (PPM 1985), Food Act 1983, Trade Descriptions Act 2011 (APD 2011), and Consumer Protection Act 1999 (APP 1999). This study utilises content analysis on documents related to the guidelines and regulations. The results of the study found that the guidelines and regulations adequately cover the essential aspects in assuring acceptable food quality. While there are areas that can be improved, overall, sufficient guidelines and regulations are already in place.
This paper is a community service aimed at creating the sustainability of the age of MSMEs in Tegalkarang Village, Palimanan District, Cirebon Regency. Market share, production, and waste are problematic. The targets of the findings are followed up in the form of online marketing, product diversification, and waste management carried out through integrated cooperation with the nearest cattle farm. A qualitative approach was used, primary data were interviews with tempe entrepreneurs, observations, lectures, discussions; simple digital marketing training, periodic monitoring during the service period and follow-up carried out. The findings are collaborative and stakeholder partnerships are created in a sustainable manner, able to revive the creative economy of the surrounding community.
Purpose The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague. Design/methodology/approach The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined. Findings The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept. Originality/value This study enriches the field of halal food research. The concept of tayyiban as a whole has been given limited attention in academic literature. At the end of this study, a number of recommendations are suggested for the reference of future scholars.
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