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. 1–10 (Article) | Received 18 August 2021 | Revised 13 November 2021 | Accepted 20 December 2021 | Published 28 December 2021 | http://dx.doi.org/10.17977/um060.2021v2p046-055
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/10.17977/um060.2021v2p056-062
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.
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