Halalsphere

Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry

Farah Faiqah Fazial — 2024-07-31

Gelatin plays a vital role in the food industry, serving as a thickening agent, emulsifier, wetting agent, and stabiliser. However, conventional sources like mammalian gelatin pose health and societal issues, while poultry gelatin can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative gelatin sources, which prompted further investigation. Our study aimed to extract gelatin from red-skin Tilapia and bovine sources. Both types of gelatin underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) and 0.05 M acetic acid (CH3COOH) at 27ºC, followed by water extraction at 60°C for 3 hours. Fourier-transform infrared (FTIR) analysis confirmed that the extracted gelatins exhibited peaks similar to commercial gelatin. The extracted fish gelatin (EFG) demonstrated superior gel strength compared to commercial fish gelatin (CFG), whereas commercial bovine gelatin (CBG) exhibited superior gel strength than extracted bovine gelatin (EBG). The protein content of EFG and EBG was comparable, but the fat content was significantly higher in EFG. The foaming capacity was also evaluated, with EFG showing greater capacity than EBG. Our work demonstrates excellent potential of alternative gelatin for usage in various applications and creates new opportunities for the food sector, particularly for halal food production.

Holistic approach to personalised medicine: A focus on halalopathy

Jawad Alzeer — 2024-07-31

Halalopathy, a revolutionary healthcare paradigm, aims to innovate personalised medicine by combining medical interventions with individual lifestyle choices, values and energy. This holistic approach recognises the multiple influences on health, including lifestyle factors and environmental aspects. The inadequacy of conventional medicine in addressing the impact of lifestyle and personal values often leads to suboptimal outcomes for patients. Halalopathy applies a comprehensive methodology that combines medical interventions, lifestyle changes and immune system activation to address the root causes of disease and improve overall well-being. Halal-Toyyib principles strengthen the therapeutic alliance and ensure customised interventions and optimal therapeutic results. The placebo effect, the compatibility effect and the synergy effect enhance the effectiveness of halalopathy and lead to remarkable healing results. In summary, halalopathy is an inspiring, personalised and holistic approach that harmonises medicine with lifestyle, optimises therapeutic outcomes and introduces a new era in healthcare.

The significance of halal logo on cosmetic products: A review

Aiman Samhani Abdul Halim — 2024-07-31

A stretching amount of Muslim consumers’ awareness towards their religious duties has led to a greater demand for halal products, especially in the Asia Pacific region. The rapid growth of the halal cosmetic industry is seen as one of the outcomes resulting from this progressing change in consumer mindset. However, halal certification for cosmetic products in most countries is not required as solidly as it is for food matters. Despite the blossoming potential of the halal cosmetics industry, the development is relatively slow. This study is conducted to lay out the significance of having a halal logo on cosmetic products. A qualitative research method via article review has been carried out. The finding of this study has enclosed the following aspects of significance; - a) religious commitment, b) quality, c) reassurance, d) consumer awareness, and e)economy. The outcome of this paper should enable related parties to comprehend theimportance of halal-certified cosmetic products and drive them to gain the most out of thebenefits offered by the halal certification applied to cosmetic items.

The contribution of natural foods to the sustainability of halalan toyyiban lifestyle based on Maqasid Shari’ah in Brunei Darussalam

Dk. Amal Habriyatulain binti Pg. Asmadi — 2024-07-31

Natural foods are free from additives and modifications. It is considered a nutritious and wholesome food that provides benefits for well-being. However, despite its role in contributing to excellent health, the environment, and the economy, and considering factors such as modernisation, modernised products, and technological advancements, the consumption of natural foods takes a back seat among the population, as the demand for modern and processed foods has increased. Hence, this study examines the significance of natural foods in achieving a sustainable halalan toyyiban lifestyle, aligning it with the objectives of Maqasid Shari’ah. This study employs qualitative research through a library research method to demonstrate how natural foods sustain the five goals of Maqasid Shari’ah: safeguarding faith, intellect, wealth, health, and offspring. In addition, this study highlights the importance of prioritising natural foods to promote positive health outcomes and overall well-being.

Muslim-friendly tourism in Australia: Challenges and prospects

Ahamed Irshad Ahamed Abdul Cader — 2024-07-31

In 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.

The potential risks related to halal and toyyiba in the poultry supply chain integration system: A review

Mohd Hasli Ramli — 2024-07-31

Halal chicken supply is typically acquired by following the slaughtering process according to Islamic Shari’ah law and according to the procedures and requirements established by halal certification agencies. However, implementing halal concepts, particularly in the chicken processing industry, only focuses on downstream halal and toyyib (HT) concepts, specifically during the slaughter and processing phases of chicken-based products. Attention is not given to the live chicken care phase in poultry farms, especially in determining the potential risks of halal and toyyiba that may arise in every commercial chicken farming activity. This paper used a narrative review approach to analyse articles, journals, guidelines, and relevant standards to explore the potential risk of the HT concept that may occur throughout chicken farming operations. Six potential risks of halal non-compliance were identified, including farm location selection, design of housing system, chicken feed meal source, medication source, farm
biosecurity systems and environments capable of negatively impacting the quality of chicken meat products, potentially affecting the halal status of the produced chicken meat. Furthermore, this paper can significantly impact integrated poultry industry players and regulatory authorities. JAKIM is a primary guide and adds value in maintaining halal integrity to benefit Muslim and non-Muslim consumers by ensuring the sourcing of halal chicken meat.

The importance of halal-labelled meat for Muslim consumers, producers and government in Brunei Darussalam: A preliminary results

Nadzirah Julkifli — 2024-07-31

Halal 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.

Competency and recognition of the halal supervisor in Brunei Darussalam

Farhanah Hamdan — 2024-07-31

Inefficient and inadequate qualification assessment for the requirements of halal supervisors has attracted more attention in the halal industry field, which led to the withdrawal of the halal certificate following the discovery that the restaurant violated halal certification requirements. Furthermore, there is a lack of research discussing the halal supervisor's credibility procedure in Brunei Darussalam. This research aims to identify the efficiency and adequacy of the current qualification assessment for the requirements for halal supervisors by Syariah principles and laws in Brunei. This research adopted a qualitative method, using a semi-structured interview and library research method. The finding reveals that a halal supervisor is qualified by passing a written and oral test prepared by the Halal Food Control Division (HFCD), with supplementary talks or briefings given. However, no specific halal training is offered to halal supervisors. This finding indicated the need to improve the qualification system. It can aid in suggesting the necessary ecosystem for the credibility of the competency and recognition of the qualification of a halal food supervisor. This study can benefit future research and industrial players and improve the qualification procedure for halal supervisor.

INHART's research landscape: A case study of trends and patterns (2008-2023)

Amal A.M. Elgharbawy Elgharbawy — 2024-07-31

This study thoroughly examines publication trends at INHART from 2008 to 2023, employing quantitative and qualitative methodologies to analyse the institute's thematic evolution and scholarly contributions. Results reveal a significant increase in publication volume and a strategic diversification of research topics over the examined period. In recent years, I have witnessed a focus on addressing complex issues such as "halal risk" and "halal critical points," which is indicative of INHART's responsiveness to emerging challenges in the global halal market. Furthermore, INHART's research trajectory aligns with broader sustainability goals and demonstrates proactive integration of advanced technologies. These findings highlight INHART's significant influence on halal practices and its potential to shape policy-making and societal well-being. The study concludes with recommendations for INHART to continue fostering interdisciplinary collaboration, expanding international partnerships, and prioritising educational initiatives to solidify further its impact in promoting ethical and sustainable practices within the halal industry.

Embracing halal: Unraveling Muallafs’ dietary transformation in Brunei Darussalam

Nasyitah Ahmad — 2024-07-31

With 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.