HALALAN TOYYIBAN: THEORY AND IMPLEMENTATION OF FOOD PRODUCTS CONSUMERS

  • Novi Yanti Sandra Dewi Universitas Muhammadiyah Mataram
  • Ahadiah Agustina Universitas Muhammadiyah Mataram
Keywords: Halalan Thayyiban, Halal Foods, Consumption

Abstract

For a Muslim consuming food is not only good taste, but also must meet the criteria of halalan thayyiban. Halal food is not necessarily thayyiban, because halal food at the time of processing may be given additional ingredients that are not halal. Consumers of food products should have spiritual awarenes (spiritual awareness) related to food products that they consume, especially Muslim consumers. Consuming halal food thayyiban is an order from Allah SWT, where this halal food product thayyiban has several characteristics that the food is classified as halal food, contains adequate nutrition and balanced, proportional, and safe. The purpose of this study is to examine more deeply about the theory of halalan thayyiban and the implementation of consumers of food products against the theory of halalan thayyiban, with the method used is qualitative method.

Downloads

Download data is not yet available.

References

Ali, M. (2016). Konsep Makanan Halal dalam Tinjauan Syariah dan Tanggung Jawab Produk Atas Produsen Industri Halal. AHKAM : Jurnal Ilmu Syariah, 16(2), 291–306. https://doi.org/10.15408/ajis.v16i2.4459
Chairunnisyah, S. (2017). Peran Majelis Ulama Indonesia Dalam Menerbitkan Sertifikat Halal Pada Produk Makanan Dan Kosmetika. EduTech: Jurnal Ilmu Pendidikan Dan Ilmu Sosial, 3(2), 64–75. file:///C:/Users/HP/Downloads/1251-2066-1-PB.pdf
Entrepreneurship, M., Berkualitas, Y., Berspiritualitas, D., Nur, O. :, & Wangi, S. (n.d.). Konsep Halalan Toyyiban Sebagai Energi Membangun Sumber Daya Manusia.
Higiene Dan Sanitasi Dengan Kontaminasi Jajanan Gorengan, H. D., Novelia Jurusan Kesehatan Masyarakat, G., & Kesehatan Masyarakat, F. (2020). The Association of Hygiene Fried Snacks at Elementary Schools Cafetaria. In Jurnal Kesehatan Lingkungan Universitas Halu Oleo (Vol. 1, Issue 1). http://ojs.uho.ac.id/index.php/jkl-uho/article/view/12608
Karim, R. A., Mahmud, N., Marmaya, N. H., & Hasan, H. F. A. (2020). the Use of Total Quality Management Practices for Halalan Toyyiban of Halal Food Products: Exploratory Factor Analysis. Asia-Pacific Management Accounting Journal, 15(1), 1–21. http://proxy1.ncu.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=143564770&site=eds-live
Mariya Waharini, F., & Hakim Purwantini, A. (2018). Model Pengembangan Industri Halal Food di Indonesia Social Media Usage for MSME View project. https://doi.org/10.18326/muqtasid.v9i1.1-13
Mas’ad, M. A., & Zainul Hisham, M. Z. F. (2018). Raw Food Consumption And Its Effects On Human Health: An Analysis Of Halalan Toyyiban Concept. UMRAN - International Journal of Islamic and Civilizational Studies, 5(2–1), 95–104. https://doi.org/10.11113/umran2018.5n2-1.312
Mulasakti, G. P., Studi, P., Islam, E., & Diponegoro, U. (2020). Jurnal Ilmiah Ekonomi Islam , 6 ( 02 ), 2020 , 294-303 Faktor Penentu Minat Beli Produk Makanan dan Minuman Impor Berlabel Halal. Jurnal Ilmiah Ekonomi Islam, 6(02), 294–303.
Palinkas, L. A., Horwitz, S. M., Green, C. A., Wisdom, J. P., Duan, N., & Hoagwood, K. (2015). Purposeful Sampling for Qualitative Data Collection and Analysis in Mixed Method Implementation Research. Administration and Policy in Mental Health and Mental Health Services Research. https://doi.org/10.1007/s10488-013-0528-y
Rasyid, A. (2019). Dinamika Pelaksanaan Sertifikasi Halal Pada Produk Makanan Dan Minuman Di Kota Medan, Sibolga Dan Padangsidimpuan. MIQOT: Jurnal Ilmu-Ilmu Keislaman, 43(2), 167. https://doi.org/10.30821/miqot.v43i2.640
Rasyid, M. H. (2015). Peranan Undang-Undang Jaminan Produk Halal dalam Menjamin Kehalalan Makanan dan Minuman. Jurnal Syariah 3, November, 4–27.
Ropianto, M. (2016). Pemahaman Penggunaan Unified Modelling Language. Jt-Ibsi.
Sains, U. (2016). Counselling The Stressed For Psychological Wellbeing. Journal of Islamic Social Sciences and Humanities, 8, 45–61.
Shafiee, N. F., Karim, M. S. A., Razali, A. B., & Abidin, U. F. U. Z. (2018). Halaln Toyyiban Understanding: A Case of Muslim Street Food Vendors in Shah Alam. In Journal of Islamic, Social, Economics and Development (Vol. 3, Issue 15). www.jised.com
Suteki, M. (2013). Pelaksanaan Layanan Khusus Kantin Di Smp Negeri 1 Diwek Jombang. In Inspirasi Manajemen Pendidikan (Vol. 1, Issue 1). https://jurnalmahasiswa.unesa.ac.id/index.php/inspirasi-manajemen-pendidikan/article/view/7426
Yahya, H., Samicho, Z., Firdaus, A., & Nurul, M. (2016). A Review on Application of Halalan-Toyyiban Risk Management Plan ( HTRMP ) and Frozen Food Chain during Warehousing Activities for Maintaining Halal , Safety , and Quality. Journal of Applied Enviromental and Biological Sciences, 6(11), 96–102.
Yusuf, H. (2016). Pemahaman Sumber Daya Manusia. Pemahaman Sumber Daya Manusia.
Zainuddin, A., & Shariff, S. M. (2016). Preferences for Halalan Toyyiban Retail Supply Chain Certification: A Case of Hypermarket. Procedia Economics and Finance, 37, 405–411. https://doi.org/10.1016/s2212-5671(16)30144-7.
Published
2021-09-09
How to Cite
Dewi, N., & Agustina, A. (2021). HALALAN TOYYIBAN: THEORY AND IMPLEMENTATION OF FOOD PRODUCTS CONSUMERS. Indonesian Interdisciplinary Journal of Sharia Economics (IIJSE), 4(1), 179-189. https://doi.org/10.31538/iijse.v4i1.1425