Vol 2, No 2 (2021)


Halal Education: Curriculum Management Based on Halal Entrepreneurship at Nahdlatul Ulama University of Sidoarjo

Fatkul Anam and Nurul Istiq’faroh

Cite this: Nusan­tara Halal J. 2021, Vol. 2 No.2 pp. 46–55 (Arti­cle) | Received 18 August 2021 | Revised 13 Novem­ber 2021 | Accept­ed 20 Decem­ber 2021 | Pub­lished 28 Decem­ber 2021 | http://​dx​.doi​.org/​1​0​.​1​7​9​7​7​/​u​m​0​6​0​.​2​0​2​1​v​2​p​0​4​6​-​055

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Indone­sia is well-known for hav­ing the world’s largest Mus­lim pop­u­la­tion. As a result, Indone­sia has sig­nif­i­cant halal mar­ket poten­tial. After form­ing the Insti­tute for the Study of Food, Drugs, and Cos­met­ics in the Indone­sian Ule­ma Coun­cil, halal prod­ucts became more wide­ly known (LPPOM-MUI). Since then, pub­lic aware­ness and demand for Halal prod­ucts have risen sig­nif­i­cant­ly, mak­ing Indone­sia a lucra­tive mar­ket for halal busi­ness­es. In response to the rapid rise of the halal indus­try, a new cur­ricu­lum has emerged in edu­ca­tion to meet the dif­fi­cul­ties of today’s indus­tri­al world. Halal entre­pre­neur­ship is a new­ly designed uni­ver­si­ty pro­gram. This study was imple­ment­ed to deter­mine the cur­ricu­lum man­age­ment based on halal entre­pre­neur­ship at the Nahd­lat­ul Ula­ma Uni­ver­si­ty of Sidoar­jo. The result of this study can be reflect­ed in the well-run and method­i­cal plan­ning, exe­cu­tion, and eval­u­a­tion stages. The cur­ricu­lum devel­op­ment team incor­po­rates halal entre­pre­neur­ship into cours­es and teach­es halal mate­ri­als in halal food man­age­ment, halal cos­met­ics, and halal sup­ply chain man­age­ment. At the end of each lec­ture, stu­dents par­tic­i­pate in cur­ricu­lum eval­u­a­tion exer­cis­es used to improve the cur­ricu­lum in the future.


Development of Gelatin from Halal and Alternative Sources: A Review

Farhani Ahmad, Mus­fi­rah Azmi, Nurhamieza Md Huzir and Norhi­dayu Muhamad Zain

Cite this: Nusan­tara Halal J. 2021, Vol. 2 No.2 pp. 56–62 (Arti­cle) | Received 10 Sep­tem­ber 2021 | Revised 16 Novem­ber 2021 | Accept­ed 21 Decem­ber 2021 | Pub­lished 29 Decem­ber 2021 | http://​dx​.doi​.org/​1​0​.​1​7​9​7​7​/​u​m​0​6​0​.​2​0​2​1​v​2​p​0​5​6​-​062

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Gelatin is a com­mon ingre­di­ent used in var­i­ous indus­tri­al sec­tors includ­ing food and bev­er­age, cos­met­ic, phar­ma­ceu­ti­cal as well as bio­med­ical. Due to inex­pen­sive pro­cess­ing cost and short­er pro­cess­ing time, porcine becomes the main source of gelatin. Thus, the appli­ca­tion of this ingre­di­ent cre­ates sev­er­al prob­lems espe­cial­ly issues relat­ed to its halal sta­tus among Mus­lim com­mu­ni­ty. The present study aims at review­ing the devel­op­ment of gelatin from halal sources and their poten­tial as alter­na­tives to sub­sti­tute the sources of non-halal gelatins. The appli­ca­tions of gelatin in food indus­try and the cur­rent issues on halal gelatin have been dis­cussed in detail. The halal source of gelatin required intense study due to promi­nent demand of it not only in food indus­try but also in phar­ma­ceu­ti­cal indus­try. The devel­op­ment of halal gelatin pro­vides Mus­lim alter­na­tives and choic­es to con­sume gelatin as food and phar­ma­ceu­ti­cal prod­ucts and yet com­ply­ing with Islam­ic obligations.


Employment Opportunities as Halal Entrepreneur for Halal Science Graduates: UNISSA as Model

Nur­deng Deuraseh, Siti Nora’aini Pg Sufredin

Cite this: Nusan­tara Halal J. 2021, Vol. 2 No.2 pp. 63–81 (Arti­cle) | Received 28 Sep­tem­ber 2021 | Revised 29 Novem­ber 2021 | Accept­ed 22 Decem­ber 2021 | Pub­lished 29 Decem­ber 2021 | https://​dx​.doi​.org/​1​0​.​1​7​9​7​7​/​u​m​0​6​0​.​2​0​2​1​v​2​p​0​6​3​-​081

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The high unem­ploy­ment rate among grad­u­ates is not a new issue.  This issue is of con­cern in many coun­tries includ­ing Brunei Darus­salam. Brunei’s Gov­ern­ment could not accom­mo­date all the unem­ployed grad­u­ates with gov­ern­men­tal job, there­fore, as a bril­liant and cre­ative grad­u­ates, they need to be inde­pen­dent and cre­ative to cre­ate job oppor­tu­ni­ties. So, one of the mea­sures to reduce this prob­lem is by the intro­duc­tion of Entre­pre­neur­ship. The con­cept of entre­pre­neur­ship is not some­thing new in Islam as it can be observed from the his­to­ry as a noble pro­fes­sion prac­ticed by the Prophet Muham­mad and His com­pan­ions.  How­ev­er, in recent times, schol­ars of the Islam­ic econ­o­my have intro­duced a new term, “Halal entre­pre­neur­ship” or “Halal­pre­neur­ship” to define and dif­fer­en­ti­ate entre­pre­neurs in the Halal indus­try from the con­ven­tion­al entre­pre­neurs. Brunei Darus­salam is ide­al­ly posi­tioned as a des­ti­na­tion for doing busi­ness and invest­ment. The aim of this paper is to under­stand the dif­fer­ence between entre­pre­neur and Halal entre­pre­neur. To what extend are there job oppor­tu­ni­ties for UNISSA Halal Sci­ence Grad­u­ates as Halal entre­pre­neur and to explore the impor­tance of Halal entre­pre­neur­ship in the devel­op­ment of coun­ty and how can it help reduce youth unem­ploy­ment in Brunei. This research used main­ly a qual­i­ta­tive approach which draw from both pri­ma­ry and sec­ondary data. The pri­ma­ry data and infor­ma­tion were col­lect­ed through inter­views with local entre­pre­neurs in dif­fer­ent sec­tor with dif­fer­ent type of entre­pre­neur­ship. The sec­ondary data was col­lect­ed from the books and arti­cles. The find­ings of this research were most­ly infor­mants agreed that there is the dif­fer­ence between entre­pre­neur and Halal entre­pre­neur. The result shows that there are vari­eties of job oppor­tu­ni­ties as Halal entre­pre­neur for UNISSA Grad­u­ates of Halal Sci­ence such as being a Halal entre­pre­neur in food sec­tor such as being a Halal food pro­duc­er. Trav­el and tourism, cos­met­ic and agri­cul­ture sec­tor also open for Halal sci­ence grad­u­ates to tap into. Open­ing mod­est Mus­limah wear, ser­vices such as Mus­lim friend­ly spa also as an oppor­tu­ni­ty. Major­i­ty of the infor­mants agreed that Halal entre­pre­neur­ship is impor­tant in the devel­op­ment of coun­ty, and it help reduce youth unem­ploy­ment in Brunei.


Fake: The Rise of Food Fraud in the Halal Supply Chain

Adam Voak

Cite this: Nusan­tara Halal J. 2021, Vol. 2 No.2 pp. 82–88 (Arti­cle) | Received 15 Sep­tem­ber 2021 | Revised 20 Novem­ber 2021 | Accept­ed 23 Decem­ber 2021 | Pub­lished 29 Decem­ber 2021 | http://​dx​.doi​.org/​1​0​.​1​7​9​7​7​/​u​m​0​6​0​.​2​0​2​1​v​2​p​0​8​2​-​088

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We live in increas­ing­ly chal­leng­ing eco­nom­ic times, and the con­comi­tant uncer­tain­ty asso­ci­at­ed with this state with­in the food indus­try has led to an emer­gence of unscrupu­lous sup­pli­ers and sup­ply chain actors com­mit­ting Halal food fraud. As Halal food sup­ply chains become increas­ing­ly com­plex and glob­al and as the sec­tor con­tin­ues to devel­op and grow, more sig­nif­i­cant oppor­tu­ni­ties arise for unprin­ci­pled prac­tice. Fur­ther, cater­ing to ris­ing con­sump­tion and the resul­tant increased demand for Halal prod­ucts and ser­vices means con­sumers in Halal sup­ply chains are par­tic­u­lar­ly vul­ner­a­ble to fraud, adul­ter­ation and unwit­ting con­t­a­m­i­na­tion as glob­al demand out­strips sup­ply. Cer­ti­fi­ca­tion and its asso­ci­at­ed labelling of Halal food prod­ucts alone will no longer engen­der com­plete con­sumer con­fi­dence, par­tic­u­lar­ly as con­sumers become bet­ter acquaint­ed with the ris­ing oppor­tu­ni­ties for food fraud, false adver­tis­ing, and mis­lead­ing con­duct. This report is based on rec­og­niz­ing the reli­gious impor­tance of Halal food to Mus­lims and how food integri­ty is piv­otal in the dai­ly obser­vance of Islam­ic mores. It exam­ines how vul­ner­a­bil­i­ties in glob­al sup­ply chains can arise and be exploit­ed to inten­tion­al­ly deceive and unknow­ing­ly con­t­a­m­i­nate food prod­ucts con­sumed by devot­ed Mus­lims. A vital indus­try issue of con­cern to this dis­cus­sion is the increas­ing impor­tance of com­pli­ance, trans­paren­cy, and trace­abil­i­ty, com­bined with oth­er risk mit­i­ga­tion approach­es need­ed with­in Halal food sup­ply chains to ensure prod­uct prove­nance. This review also exam­ines the poten­tial human capa­bil­i­ty devel­op­ment inter­ven­tions required to strength­en fur­ther sup­ply chain actors’ com­pe­tence and the con­sumer aware­ness need­ed to pro­vide trust and con­fi­dence in the Halal food eco-system.

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