Halalan Toyyiban: Theory and Implementation of Food Products Consumers

Dewi, Novi Yanti Sandra; Agustina, Ahadiah

doi:10.31538/iijse.v4i1.1425

Cited by 4 publications

(4 citation statements)

References 1 publication

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“…The notion of halalan tayyiban in food consumption is strongly rooted in Islamic philosophy and the maqasid shariah, which aims to protect human well-being (Othman et al, 2018). Muslims are obligated to consume food that is both halal and thayyiban, indicating that it is of superior quality and safe for consumption (Sandra Dewi & Agustina, 2021). The concept mentioned has a profound impact on the spiritual lives of Muslims as it is intricately connected to the practice of abstaining from both eating and sexual urges (Salim & Abdullah, 2020).…”

Section: Mann-whitney Testmentioning

confidence: 99%

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Anuar,

Mamat,

Tumiran

2024

MJSSH

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Halalan tayyiban is the main concept of food consumption for the Muslim community. The understanding level of halalan tayyiban may be diverse between males and females. This study aimed to compare the understanding level of halalan tayyiban food consumption among students of fully residential schools in Selangor by gender. Male and female students of fully residential schools in Selangor are involved as respondents (n=490). A questionnaire and IBM SPSS Statistics were utilised as instruments in data collection and data analysis, respectively. The data were analysed using descriptive statistics and non-parametric inferential statistics for comparing two independent group samples, the Mann-Whitney test. Mann-Whitney test indicates that “understanding of halalan tayyiban concept on food consumption” in “male” shows no significant difference (mean rank: 245.55) compared to “female” (mean rank: 245.45) with U=29856, ρ=.978. Overall, this study indicates that the comprehension of the halalan tayyiban concept in food consumption among students at totally residential schools in Selangor is likely to be similar for both males and females. A different population for a group of samples regarding this matter is recommended for future studies.

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Section: Mann-whitney Testmentioning

confidence: 99%

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Anuar,

Mamat,

Tumiran

2024

MJSSH

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“…Selain itu, Islam juga memberikan pedoman dalam menyusun hidangan, dengan tujuan agar makanan yang dikonsumsi memenuhi standar halal dan berkualitas (halalan thayyiba). Makanan dapat dikonsumsi secara islami, bersih dan menyehatkan (Dewi & Agustina, 2021), sehingga makanan mengandung standar keamanan untuk dikomsumsi (Deuraseh & Darussalam, 2020).…”

Section: Hasil Dan Pembahasanunclassified

Pendampingan Juru Sembelih Halal Di RPH Pak Puji, Desa Karangbener, Kecamatan Bae, Kabupaten Kudus

Edris,

Krisnanda,

Munachifdlil'ula

et al. 2024

JIKK

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Program pendampingan juru sembelih halal (Juleha) di rumah potong hewan (RPH) merupakan program yang dirancang untuk dapat meningkatkan pemahaman maupun keterampilan (skill) para juru sembelih halal (Juleha) dalam menyediakan dan mengimplementasikan produk halal di masyarakat. Adapun tujuan dari program pendampingan ini yaitu untuk meningkatkan pemahaman dan keterampilan (skill) juru sembelih halal dan memastikan kehalalan dan kualitas produk terjaga guna memenuhi kebutuhan akan produk halal di masyarakat. Program Pengabdian kepada Masyarakat (PkM) ini memberikan pendampingan kepada juru sembelih halal (juleha) di RPH Pak Puji. Dalam implementasi produk halal di RPH akan berdampak pada kualitas dan kehalalan produk yang dihasilkan oleh RPH tersebut yang berujung produk tersebut dikonsumsi oleh masyarakat. Adapun program pendampingan juru sembeli halal (juleha) ini bekerja sama dengan RPH Pak Puji untuk memberikan pendampingan kepada juleha berbasi ASUH (Aman, Sehat, Utuh, dan Halal). Hasil dari program pendampingan ini dapat meningkatkan pemahaman dan keterampilan para Juleha dalam standar produksi halal, meningkatkan kualitas produk halal, serta memberikan kontribusi bagi masyarakat dalam hal pemenuhan kebutuhan produk halal yang berkualitas di masyarakat. Program pendampingan ini juga dapat memperkuat kepercayaan konsumen terhadap produk halal yang beredar di masyarakat, di mana para juru sembelih halal (juleha) telah memiliki pemahaman dan keterampilan terkait dengan penyediaan dan pengimplementasian produk halal.

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“…Aside from establishing procedures to ensure that food management systems are effective, food operators must also consider how raw materials and finished goods are handled (Petruzzelli et al, 2018). Food is prohibited from being eaten by Muslims due to three main aspects: what it is made of, how it is obtained, and how it is processed (Dewi & Agustina, 2021).…”

Section: The Concept Of Food Safetymentioning

confidence: 99%

Harmonising Food Safety and Friendly Service through Halal and Toyyib Principles

Md Dahlal,

Sheereza Mohamed Saniff,

Che NurHidayu Che Noh

2024

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The widespread problem of food poisoning poses a serious threat to public health, with potentially severe consequences, including death. Food vendors need to prioritize offering halal and safe, flavorful food, ensuring excellent taste and service quality for consumers. This paper explores implementing food safety and friendly services aligned with halal and toyyib principles to address food safety and quality issues effectively. These principles include the physical characteristics of the product in accordance with Shari’ah law (P1); products that are sourced ethically and responsibly (P2); products that meet high standards of quality and safety (P3); functioning as servant and caliph of Allah in managing according to Allah's commands and prohibitions (P4); not excessively wasteful or extravagant (P5); positive moral and spiritual implications associated with the product (P6); and aimed at achieving prosperity in both this life and the hereafter (P7). This review article delves into how widespread and consequential it is to establish a structure for ensuring food safety and quality in the halal industry. By closely examining the halal and toyyib principles in the food sector, it becomes clear that grasping the importance of each principle is crucial for upholding the utmost standards in the halal and toyyib food sectors.

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Halalan Toyyiban: Theory and Implementation of Food Products Consumers

Cited by 4 publications

References 1 publication

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Halalan Tayyiban Food Consumption: An Understanding Level on Gender Among Fully Residential Schools’ Students in Selangor

Pendampingan Juru Sembelih Halal Di RPH Pak Puji, Desa Karangbener, Kecamatan Bae, Kabupaten Kudus

Harmonising Food Safety and Friendly Service through Halal and Toyyib Principles

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