Halalsphere (Journal)
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The Impacts of Supply Chain Integration on Halal SMEs Supply Chain Performance: the Mediating Role of Innovativeness
Full text linkThis paper proposed a new conceptual framework for examining the impact of halal SMEs’ Supply Chain Integration (SCI) on their Supply Chain Performances (SCP). In the model, SCI positively impacts the SCP of halal SMEs, while innovativeness mediates the effect. There is little research on halal SMEs’ innovativeness and supply chain integration in Asia or Malaysia. This conceptual paper is unique for introducing innovativeness into studying the relationship between halal SMEs’ SCI and their SCP. Since COVID-19-induced supply chain disruptions emerged, SCI has increasingly attracted attention as an integrated business strategy for achieving business supply chain performance, competitiveness, and sustainability. Also, considering the crucial roles of Malaysian halal SMEs in the country’s economic development and the increase in demand for halal products worldwide, appropriate utilisation of innovativeness and SCI must be examined to achieve their supply chain performance. Bearing all this in mind, the researchers have proposed this framework. After reviewing the literature and citing relevant studies conducted on the subject matter, a tentative research agenda and directions for future studies are suggested. This aims to achieve efficient and competitive Supply Chain Performance (SCP) for halal SME
Impact of Date Powder, Sacha Inchi Oil, and Moringa Powder in a Novel Cognitive-Enhancing Health Bar: An Evaluation of Physicochemical Properties and Functional Benefits
Full text linkRecent trends show a growing preference for healthy snacks in diets, particularly among health-conscious consumers, with snack bars gaining popularity among youth. This study aimed to develop and analyse a nutritious health bar to enhance cognitive performance. The health bar's formulation was created using design expert software. Comprehensive testing included proximate analysis, fatty acid profiling, and vitamin, mineral, and antioxidant evaluations, complemented by texture and colour assessments. Findings reveal these bars to be nutritionally rich, featuring excellent physical characteristics. They are notably abundant in essential fats (omega-3 and omega-6), vitamins, and minerals. The bars' high essential fat content, varied vitamin and mineral composition, and strong antioxidant properties align with the Recommended Nutrient Intakes (RNI) for Malaysian children and adolescents. This composition suggests that these health bars could effectively boost cognitive performance in this group
Muslim-friendly tourism in Australia: Challenges and prospects
Full text linkIn recent years, the Muslim travel market has been recognised as an untapped and promising segment by tourism destinations worldwide, including OIC (Organization of Islamic Cooperation) and non-OIC countries. As a result, these destinations have started to develop Muslim-friendly environments for visitors and have tailored their products and services to meet the interests and needs of Muslim travellers. Currently, there is a growing demand for Muslim-friendly tourism globally. Australia is one of the destinations that is demonstrating an interest in positioning itself as a Muslim-friendly destination. However, minimal research has been conducted in this area within Australia. Consequently, there is a lack of awareness among tourism stakeholders in Australia about the true potential of this rapidly growing segment. As a result, no established systems or guidelines are in place to promote this lucrative tourism sector. Therefore, the possibility of developing, managing, and positioning Australia as a Muslim-friendly tourism destination has not yet been explored. This paper examines the challenges and prospects of Muslim-friendly tourism in Australia and provides recommendations for developing this lucrative sector. A literature review and other document reviews were undertaken in this study
Halalan Toyyiban Concept as Religious-Based Intervention for Healthy Diet among Youth
Full text linkHealthy youth eating habits are crucial for optimal growth and development. It helps build a strong immune system and reduces the risk of chronic diseases. In Islam, there is a focus on maintaining a healthy lifestyle, including a healthy diet, guided by the Qur’an and the teachings of Prophet Muhammad (ﷺ). The article uses a narrative review to highlight the potential applicability of the halalan toyyiban concept (as a faith-based intervention) to promote a healthy diet among youth. Faith-based intervention involves integrating religious beliefs into the intervention process. To provide context, this article explores the application of interventions such as multimodal nutrition education and digital approaches to improve dietary habits among youth. Various interventions targeting university students' dietary habits yielded mixed results. This highlights the necessity for multifaceted intervention approaches. The article posits combining the halalan toyyiban concept with digital technology to enhance university students' healthy dietary practices
Preparation and Characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) Thin Film for Food Coating Application
Full text linkRecognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful preparation of nanolignin structures, with characteristic peaks observed at 513 cm-1 (C-C stretching in aromatic), 1222 cm-1 (phenolic OH), and 1107 cm-1 (Ar-H and syringyl group). Ultraviolet-visible spectroscopy (UV-Vis) revealed an absorption capacity within the 280 to 300 nm range. Film opacity increased with a greater nanolignin composition in the thin film, attributed to the presence of chromophore structures. Thermogravimetric Analysis (TGA) demonstrated a thermal degradation temperature exceeding 300°C. Differential Scanning Calorimetry (DSC) analysis unveiled two distinct glass transition temperatures (Tg) at approximately 60°C and 80°C, indicating microphase separation and immiscibility between gelatine and nanolignin particles. The nanolignin content significantly influenced solubility and water uptake, with higher nanolignin content leading to reduced solubility and water absorption. The application of NLGGCs film coatings on banana surfaces extended their shelf life compared to control samples after 10 days. Furthermore, NLGGCs underscore the pivotal role in enhancing the performance as a promising bio-based food coating alternative for future applications
Unlocking the Halal Food Industry: Embracing Halal L-Cysteine and the Importance of Halal Certificates
Full text linkThe global demand for halal food has experienced unprecedented growth, elevating the halal food industry into a substantial economic and cultural entity. This manuscript offers an in-depth exploration of the halal food industry, focusing on two key elements: halal L-Cysteine as a food additive and the indispensable role of halal certificates. While the manuscript highlights the industry's robust growth and the unique attributes of halal L-Cysteine, it also addresses the complexities and challenges associated with its use. These include ethical sourcing dilemmas, potential allergic reactions, stringent quality control requirements, and the environmental impact of production. Furthermore, the manuscript emphasizes the critical function of halal certificates in ensuring compliance with Islamic dietary laws, enhancing transparency, and facilitating market access. By examining the industry from the perspectives of sourcing, production, and consumer empowerment, this manuscript provides a nuanced understanding of the multifaceted dynamics shaping the contemporary halal food industry
Clean Extraction of Pectin from Dragon Fruit Peels, Pomelo Peels, Okra, and Pineapple Peels Using Deep Eutectic Solvents and Ionic Liquids
Full text linkPectin is the main constituent of fruit peels that contributes to the fruit's solid and firm shape. Having wide applications in the food, pharmaceutical, and cosmetics industries, its extraction from bioresources would mark a sustainable advancement in biotechnology. The biomaterials for pectin extraction targeted in the study were dragon fruit peels (Hylocereus costaricensis), Pomelo peels (Citrus grandis), okra (Abelmoschus esculentus), and pineapple peels (Ananas comosus). Aqueous extractions of pectin from fruit peels were performed in a sono-reactor using deep eutectic solvents (DESs). Ionic liquids such as (Choline acetate ≥ 95%) [Ch][Ac] and (1-ethyl-3-methylimidazolium acetate ≥ 97%) [EMIM][Ac] were also employed as extraction solvents. Morphological screening with the electron microscope (SEM) and FTIR showed that the extracted pectin had a similar surface as commercial pectin. The extracted pectin can completely dissolve in water to form a homogenous suspension. The pectin yield from dragon fruit peels was 60±2.00 wt% with a degree of esterification at about 66-72%. This study introduces a clean extraction that can potentially substitute solvents in the pectin industry
Harmonising Food Safety and Friendly Service through Halal and Toyyib Principles
Full text linkThe widespread problem of food poisoning poses a serious threat to public health, with potentially severe consequences, including death. Food vendors need to prioritize offering halal and safe, flavorful food, ensuring excellent taste and service quality for consumers. This paper explores implementing food safety and friendly services aligned with halal and toyyib principles to address food safety and quality issues effectively. These principles include the physical characteristics of the product in accordance with Shari’ah law (P1); products that are sourced ethically and responsibly (P2); products that meet high standards of quality and safety (P3); functioning as servant and caliph of Allah in managing according to Allah's commands and prohibitions (P4); not excessively wasteful or extravagant (P5); positive moral and spiritual implications associated with the product (P6); and aimed at achieving prosperity in both this life and the hereafter (P7). This review article delves into how widespread and consequential it is to establish a structure for ensuring food safety and quality in the halal industry. By closely examining the halal and toyyib principles in the food sector, it becomes clear that grasping the importance of each principle is crucial for upholding the utmost standards in the halal and toyyib food sectors
The importance of halal-labelled meat for Muslim consumers, producers and government in Brunei Darussalam: A preliminary results
Full text linkHalal logo has played an essential role in bringing the end product to market with trust and confidence given by producers to the consumers. Hence, labelling the halal logo on meat is crucial in Brunei Darussalam, as Muslims are required to consume only halal food. Thus, this study aims to determine the importance of halal-labelled meat towards Muslim consumers, producers and the government in Brunei Darussalam in the eyes of the local producers. A qualitative method is employed to satisfy the objective. Data were collected using primary data sources, and semi-structured interviews were conducted. Literature was reviewed to support the interview. Three local abattoirs of halal meat production were chosen, and two persons who held the halal officer and plant manager positions from the first company, farm controller and director of the second and third companies, respectively, were selected to be interviewed. Findings showed that when the halal logo is displayed, it will play a vital role in convincing the consumers, mainly Muslims, to purchase the meat without having any suspicions about the integrity and quality. Muslim consumers need to seek halal-labelled meat as it is guaranteed that the procedures from farm to consumption point were observed
Embracing halal: Unraveling Muallafs’ dietary transformation in Brunei Darussalam
Full text linkWith the increasing number of apostasies among Muallaf, driven by challenges in transitioning to devout Muslims and sudden shifts to halal dietary lifestyles, detrimental impacts on their social circles and relationships emerge. This qualitative study aims to analyse Muallafs’ halal food practices, challenges, and adaptation. While respondents could adopt basic halal food practices, gaps in halal food consumption education persist among Muallaf, compounded by social challenges and a lack of support and awareness within their close social circles. Challenges include difficulties obtaining halal food while travelling abroad and Muallafs’ vague understanding of Islamic teachings on halal food. Thus, challenges in halal food consumption among Muallaf in Brunei Darussalam predominantly arise during social eating with non-Muslim family and friends, during travel abroad, and regarding halal food issues