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. 1–10 (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.

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