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Article
Publication date: 14 September 2012

Aadam T. Aris, Norhaznee M. Nor, Noor A. Febrianto, K.V. Harivaindaran and Tajul A. Yang

The purpose of this study is to investigate the attitude and awareness towards Istihalah of Muslim Malaysian students in Universiti Sains Malaysia, Penang. This study aims to…

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Abstract

Purpose

The purpose of this study is to investigate the attitude and awareness towards Istihalah of Muslim Malaysian students in Universiti Sains Malaysia, Penang. This study aims to indicate the alertness of Muslim students about Istihalah in their daily life.

Design/methodology/approach

A total of 450 students from the university were selected using a stratified random sampling technique. The self‐administered questionnaire focused on attitude and awareness towards Istihalah and their interest to learn more about Istihalah.

Findings

A total of 99.1 percent of respondents agreed that the Muslim community lack of exposure about the Istihalah concept. Male students are more agreeable than female students (100.0 percent vs 98.2 percent). More than 94.7 percent of the respondents believe that Istihalah concept is very important to Muslim consumers. A total of 100.0 percent of the respondents are interested to know more about Istihalah.

Research limitations/implications

The respondents in this research were Muslim students in Universiti Sains Malaysia. The results of this research are only applicable to the subjected community. Therefore, any generalization of the findings on the whole or other Muslim communities should be avoided.

Originality/value

This paper is the first paper produced to investigate the attitude and awareness towards Istihalah among Muslim students, not only in Universiti Sains Malaysia, Penang but also the Muslim community as a whole. This paper will provide new information on the attitude and awareness of students towards Istihalah and the product of Istihalah as there no records on the matter prior to this. It will also be the pioneer to future research on this matter.

Details

Journal of Islamic Marketing, vol. 3 no. 3
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 14 September 2015

Aadam T. Aris, Wahidu Zzaman, Tajul A. Yang and K.V. Harivaindaran

This study aims to investigate the awareness of Muslim students regarding Istihalah in their daily life. The study was carried out to investigate attitude and awareness towards…

Abstract

Purpose

This study aims to investigate the awareness of Muslim students regarding Istihalah in their daily life. The study was carried out to investigate attitude and awareness towards Istihalah among Muslim students in Universiti Pertanian Bogor (UPB), Indonesia.

Design/methodology/approach

In total, 456 students were randomly selected from the university. A self-administered questionnaire was handed out to consenting students focusing on attitude and awareness towards Istihalah and eagerness to learn more about Istihalah.

Findings

Results showed that Muslim students lacked information about Istihalah. From the total number of students 86.18 per cent agreed that information and knowledge of Istihalah is scarce. 40.1 per cent believed that Ulamas (Muslim scholars) are a very important source of knowledge regarding Istihalah, and 87.50 per cent are willing to learn more about Istihalah.

Research limitations/implications

The respondents in this study were Muslim students in UPB, Indonesia. The results of this study are only applicable to the specific community. Thus, extrapolation of the results to represent society at large is not possible. The study merely attempts to investigate the prevalence of the concept among students of the university.

Originality/value

This study is formed as a novel study to explore the attitude and awareness towards Istihalah among Muslim students in UPB, Indonesia. Students being representatives of the educated society are important links in creating awareness of the concept of Istihalah at large. This pilot study is the second of its kind, and prior study of Istihalah with regards to community awareness is limited to just one other performed by the same team.

Details

Journal of Islamic Marketing, vol. 6 no. 3
Type: Research Article
ISSN: 1759-0833

Keywords

Content available
Article
Publication date: 4 March 2014

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Abstract

Details

Journal of Islamic Marketing, vol. 5 no. 1
Type: Research Article
ISSN: 1759-0833

Article
Publication date: 3 July 2017

Ummi Nur Ain Abdul Razak, R.M. Taha, Siti Aisha Na’illa Che Musa and Normadiha Mohamed

The purpose of this paper is to evaluate the potential of betacyanin pigment extracted from Hylocereus polyrhizus fruit pulp and peel as a natural colorant and to observe the…

Abstract

Purpose

The purpose of this paper is to evaluate the potential of betacyanin pigment extracted from Hylocereus polyrhizus fruit pulp and peel as a natural colorant and to observe the effects of pH and light on betacyanin contents.

Design/methodology/approach

In this study, pigment from the pulp and peel of H. polyrhizus fruits was extracted using 80 per cent methanol and 80 per cent acetone. Effects of pH and light exposure during storage on betacyanin content were evaluated. The betacyanin extract, mixed with 20 per cent poly(methyl methacrylate) and coated onto glass slides, was tested with different concentrations of sodium hydroxide (NaCl) to determine its durability. An ultraviolet (UV)–visible spectrophotometer was used for analyzing the betacyanin content.

Findings

Betacyanin pigment extracted from pulp using 80 per cent acetone as the solvent at pH 1.0 had the highest betacyanin content. Betacyanin content decreased when stored under exposure of light compared to storage in dark. In this study, increasing concentration of NaCl decreased the absorbance values at faster rates for betacyanin-coated glass slides.

Research limitations/implications

Acetone is volatile and evaporates rapidly. Pigments extracted with acetone were stored in glass vials which were closed tightly to prevent evaporation.

Social implications

The social implication is the use of natural pigments from cactus species as a valuable and eco-friendly source in a coating system without adverse effects for human health.

Originality/value

The method for detection of stability and effectiveness of betacyanin pigment used as a natural colorant for coating application was beneficial and recent for environment-friendly and natural plant-based product development.

Details

Pigment & Resin Technology, vol. 46 no. 4
Type: Research Article
ISSN: 0369-9420

Keywords

Article
Publication date: 4 June 2019

Abid Haleem, Mohd Imran Khan and Shahbaz Khan

Need for effective adoption of halal certification through assessment and accreditation (HCAA) is imperative for the higher level of customer satisfaction. To achieve this, all…

Abstract

Purpose

Need for effective adoption of halal certification through assessment and accreditation (HCAA) is imperative for the higher level of customer satisfaction. To achieve this, all stakeholders need to be involved in developing the policy. Thus, this study aims to identify barriers to the adoption of HCAA and analyses through structural model of interrelated barriers

Design/methodology/approach

The structural and hierarchical model of barriers to the adoption of HCAA is developed after extensive systematic literature survey along with opinions from various types of experts. Interpretive structural modelling is identified as the appropriate tool in making this model, which is further analysed using MICMAC (Matriced’ Impacts croises-multipication applique’ and classment). Corresponding issues for every barrier as identified may help in further developing the action plan for each stakeholder. Objectives and action plan for various stakeholders were evolved and provided.

Findings

The significant finding indicates to developing a globally accepted halal certifying organisation, as to contain the mislabelling, and this further needs extensive government and customer support. The customer needs to be more aware of the proper idea of halal. Therefore, to succeed, the industry needs to develop a brand identity with a distinct/unique/clear marketing message, not just certifying products/services as halal.

Originality/value

Specific direction for different stakeholders has been derived along with academic finding for researchers and to further develop the action plan.

Article
Publication date: 8 June 2015

Sulistyo Prabowo, Azmawani Abd Rahman, Suhaimi Ab Rahman and Asnarulkhadi Abu Samah

This study aims to explore various factors that hamper halal certification in food service industries in East Kalimantan, Indonesia. World halal business as well as awareness in…

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Abstract

Purpose

This study aims to explore various factors that hamper halal certification in food service industries in East Kalimantan, Indonesia. World halal business as well as awareness in halal products and services consumption has been growing rapidly for the past few years. However, many industry players have not yet realized those huge potential concepts of halal business. Food service industries such as restaurants and caterings show less concern in putting priority on the issue of halal certification.

Design/methodology/approach

A qualitative data collection technique called nominal group technique (NGT) was used in this study. Four categories of stakeholders participated in this NGT to represent certifying body, consumers, industry player and government. Each category was given a fundamental question: “What factors are hindering restaurant and catering in East Kalimantan, Indonesia, in obtaining halal certification?”

Findings

The authors found that through NGT, the authors can obtain top priority issues to be followed up by the respecting institutions which are concerned. The lack of socialization and information have led to the lack of knowledge and awareness. This is the most important issue addressed by the participants.

Research limitations/implications

This research was conducted to collect data from various stakeholders in East Kalimantan Province of Indonesia. Considering the vast expanse of Indonesia and different level of development in each province, results of this study could not be generalized as Indonesia situation in general.

Practical implications

Halal certification in food service industry gains low interest from industries. This research presents hampering factors in various perspectives and offers some suggestions to overcome those issues accordingly.

Originality/value

It is hard to find research paper discussing halal management from the Indonesian perspective. This paper extends the use of NGT in halal management with the perspectives from many stakeholders in food service industries. It provides a relatively new finding from the Indonesian point of view.

Details

Journal of Islamic Marketing, vol. 6 no. 2
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 12 June 2019

Dwi Agustina Kurniawati and Hana Savitri

This paper aims to measure and analyze the halal awareness of Indonesian consumers toward halal products. This paper also measures the religious belief, health reason, halal logo…

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Abstract

Purpose

This paper aims to measure and analyze the halal awareness of Indonesian consumers toward halal products. This paper also measures the religious belief, health reason, halal logo certification and exposures of Indonesian consumers and tests the correlation between those and halal awareness. The finding can be used as reference for government and halal policymakers related with halal product.

Design/methodology/approach

The research is performed using self-administrated questionnaires and convenience sampling. The questionnaires were distributed for Muslim respondents in Indonesia, male and female, aged 18 up to 60 years old. The data are statistically analyzed by Cronbach’s alpha and Pearson correlation test using SPSS 16.0.

Findings

The study found that halal awareness of Indonesian consumers is very good (very high) with index of 94.91. The halal awareness is supported with very high index of religious belief (96.61), health reason (89.83) and logo certification (84.71), and good index of exposures (78.72). The study also shows that religious belief becomes the most factor that influence the Indonesian halal awareness, followed by health reason then logo certification, while exposure is the least factor influencing the halal awareness.

Originality/value

This research is one of few studies in Indonesian context which is investigating and measuring the index of halal awareness of Indonesian consumers. The study also provided new findings of Indonesian halal awareness influence factors (religious beliefs, health reason, logo certification and exposure); its index and its correlation to the halal awareness level. The result of the study is quite different with other halal awareness studies. Therefore, this paper becomes one of the pioneer for study in the context of Indonesian halal awareness analysis.

Details

Journal of Islamic Marketing, vol. 11 no. 2
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 25 May 2020

Mas Wahyu Wibowo, Dudi Permana, Ali Hanafiah, Fauziah Sh Ahmad and Hiram Ting

The purpose of this paper is to introduce the variable of halal food knowledge (HFK) into the theory of planned behavior framework to investigate Malaysian non-Muslim consumers’…

Abstract

Purpose

The purpose of this paper is to introduce the variable of halal food knowledge (HFK) into the theory of planned behavior framework to investigate Malaysian non-Muslim consumers’ decision-making process in purchasing halal food.

Design/methodology/approach

Data were collected through 350 distributed questionnaires toward non-Muslim consumers on five most visited grocery stores (hypermarket-based) in Kuala Lumpur and Selangor. The collected data was analyzed by using Statistical Package for Social Sciences and SmartPLS.

Findings

Purchasing halal food remain an uneasy task for the non-Muslim consumers, thus rely on their personal evaluation and closest relative’s approval.

Research limitations/implications

This study is focusing only on two halal food credence attributes namely health attribute and animal-friendly attributes.

Practical implications

Both health and animal friendly credence attributes of halal food should be the main message to be conveyed to the non-Muslim consumers. In addition, the inclusion of non-Muslim consumers within the Malaysian halal ecosystem might provide a solution to tackle the resistance of halal food from foreign countries.

Originality/value

The value of this study is the finding of halal food credence attributes of health and animal friendly, which are the dimensions of HFK.

Details

Journal of Islamic Marketing, vol. 12 no. 8
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 30 December 2021

Hardius Usman, Chairy Chairy and Nucke Widowati Kusumo Projo

The purpose of this study are: to study the difference between halal awareness and halal certified awareness, and the relationship between the two variables; to study the…

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Abstract

Purpose

The purpose of this study are: to study the difference between halal awareness and halal certified awareness, and the relationship between the two variables; to study the differences in knowledge about halal and halal certified, as well as their relationship with halal awareness and halal certified awareness; and to build and test research models regarding factors that affect certified halal awareness.

Design/methodology/approach

The target population is Muslims who live in Indonesia and are 18 years old or more. The self-administered survey method is carried out based on a purposive sampling technique. The authors collect data from 428 Muslim respondents in Indonesia through an online survey. This study applies the partial least square–structural equation model to examine causal relationships and test hypotheses.

Findings

This study reveals several results: halal awareness is a different concept from halal-certified awareness; knowledge of halal is a different concept from knowledge of halal certificates; awareness is an outcome of knowledge, but knowledge is not an outcome of awareness; halal awareness has a significant effect on halal-certified awareness; knowledge about halal certificates has a significant effect on halal-certified awareness, but knowledge about halal does not have a significant effect; knowledge of halal certificates is not influenced by knowledge of halal and halal awareness; and exposure and religious commitment have a significant role in increasing knowledge and awareness.

Originality/value

Research that explores the difference between halal awareness and halal certified awareness, and Muslim knowledge about halal and halal certified, especially in the context of halal-certified food, is still very limited in the literature provided, if not unavailable. Furthermore, this study also builds and tests research models regarding the factors that affect certified halal awareness, which is limited or may not have been found in the literature.

Details

Journal of Islamic Marketing, vol. 14 no. 3
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 13 June 2016

Ishfaq Ahmed and Muhammad Musarrat Nawaz

The purpose of this study is to investigate the level of understanding of Muslim students about Istihalah. It compares the understanding of students of various departments about…

Abstract

Purpose

The purpose of this study is to investigate the level of understanding of Muslim students about Istihalah. It compares the understanding of students of various departments about Istihalah and changes in their knowledge after a workshop.

Design/methodology/approach

The study is conducted in two phases. In the first phase, a comparison is made between students of three departments: Islamic studies, business studies and food sciences. These departments were selected using purposive sampling. In the second phase, students with a lack of awareness about Istihalah were given a one-day training workshop on the concept of Istihalah. Data were collected through a personally administrated questionnaire.

Findings

The results of the first phase revealed that students from business studies and food sciences were not familiar with the concept and application of Istihalah, whereas students from Islamic studies were well-aware of it. The findings of the second phase revealed that after the provision of training (workshop), students were at par with the students of Islamic studies. All the students were further willing to know about Istihalah and its implications in their personal and professional lives.

Originality/value

The main contribution of this study is to highlight the area where information about Islamic concepts should be disseminated and applied.

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