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"Tesis ini berjudul “Peran World Halal Food Council terkait sertifikasi halal di pelbagai negara”. bertujuan untuk menganalisis terjadinya keberagaman Sertifikasi Halal di pelbagai negara serta mengidentifikasi apakah World Halal Food Council dapat melakukan uniformasi atas Sertifikasi Halal Dunia yang berkaitan dengan kerangka hukum WTO.Tesis ini menggunakan jenis penelitian kualitatif dengan pendekatan yuridis normatif. Sumber data berupa bahan hukum primer dan sekunder serta tersier. Tekhnik pengumpulan datanya dilakukan melalui penelaahan kepustakaan. Kerangka konsep yang penulis gunakan sebagai hipotesa dalam mengkaji hasil penelitian serta disisipkan juga definisi operasional untuk menyamakan persepsi. Hasil penelitian ini menunjukan bahwa World Halal Food Council (WHFC) merupakan kumpulan dari organisasi sertifikasi halal dunia yang mempunyai tujuan, visi, misi dan komitmen anggota yang sama yakni untuk menjaga implementasi skema Syariah, menjaga organisasi tetap bersatu dan kuat, serta mencapai standar Halal tunggal dan global. Perbedaan standar produk halal masih menjadi persoalan dalam perdagangan internasional, antara lain: Perbedaan standar yang dipakai dan sistem sertifikasi halal. Perbedaan sistem hukum. Perbedaan tanda halal dalam proses perdagangan produk halal, Perbedaan madzhab yang dianut pada tiap negara yang melakukan proses perdagangan. World Halal Food Council hadir dan ikut berpartisipasi dalam menanggulangi atau memberikan berbagai ide untuk meminimalisir permasalahan standarisasi produk makanan halal dunia yang juga perlu sejalan dengan prinsip WTO dalam Article-article-nya;

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This thesis is entitled "The Role of the World Halal Food Council in relation to halal certification in various countries". aims to analyze the diversity of Halal Certification in various countries and identify whether the World Halal Food Council can uniformize the World Halal Certification related to the WTO legal framework. This thesis uses a qualitative research type with a normative juridical approach. Sources of data in the form of primary and secondary and tertiary legal materials. The data collection technique is done through literature review. The conceptual framework that the author uses as a hypothesis in reviewing the results of the research and also inserts operational definitions to equalize perceptions. The results of this study indicate that the World Halal Food Council (WHFC) is a collection of world halal certification organizations that have the same goals, vision, mission and commitment of members, namely to maintain the implementation of the Sharia scheme, keep the organization united and strong, and achieve a single Halal standard. and globally. Differences in halal product standards are still a problem in international trade, including: Differences in standards used and the halal certification system. Different legal systems. Differences in halal signs in the process of trading halal products, differences in the schools of thought adopted in each country that carries out the trading process. The World Halal Food Council is present and participates in tackling or providing various ideas to minimize the problem of standardization of world halal food products which also needs to be in line with WTO principles in its articles;"

"Buku ini merangkum isu produk halal bagi umat Muslim. Halal atau haram mengandung nilai-nilai ritual atau ibadah sebagaimana diyakini para pemeluknya. Mengapa halal begitu penting, karena halal adalah bagian dari gaya/cara hidup yang telah diatur dalam Islam. Tujuannya pasti untuk kebaikan manusia. Halal yang dimaksud meliputi halal zatnya. Halal cara memperolehnya. Halal cara memprosesnya. Halal pada penyimpanannya maupun cara penyajiannya. Isu lain yang seringkali menjadi wacana publik bahkan dipolemikan berkaitan dengan pertanyaan, mengapa label halal, bukan label haram? Bagaimana perspektif ekonomi halal? Bagaimana transformasi industri halal? Bagaimana gaya hidup halal atau bagaimana konsepsi teologi pangan halal? Semua isu tersebut terjawab dalam buku ini. Buku ini penting dibaca kalangan milenal yang berketetapan hati untuk berhijrah. Hijrah dimaksud tentu tidak sekadar gaya berpakaian, tetapi termasuk menggeser ke perilaku gaya hidup halal (lifestyle). Hijrah juga harus mampu memilah dan memilih produk halal dalam memenuhi kebutuhan hidupnya. Selain itu, buku ini dapat menawarkan resep praktis bagi orang tua, ibu rumah tangga atau siapa pun untuk menerapkan filsafat hidup halal baik dalam wujud pola food (makanan), fashion (pakaian) maupun fun (hiburan)."

"Meningkatnya kesadaran mengenai produk halal dan standar dalam proses produksinya, membuat sertifikasi halal menjadi perhatian dalam perkembangan industri halal. Dalam menghadapi tantangan dan persaingan global, Pemerintah Indonesia mengeluarkan Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 tentang Jaminan Produk Halal yang berimplikasi akan diwajibkannya sertifikasi halal. Kondisi masih rendahnya tingkat partisipasi, kesadaran maupun pengetahuan pelaku usaha mikro, kecil, dan menengah UMKM terhadap sertifikasi halal, membuat dibutuhkannya upaya dalam mempersiapkan penerapannya. Berangkat dari permasalahan tersebut, skripsi ini bertujuan untuk membentuk struktur hirarki pemecahan masalah yang ada dan menentukan prioritas alternatif terbaik yang dapat dilakukan.Dengan menggunakan metode analytic hierarchy process AHP, data yang dikumpulkan merupakan hasil wawancara dan pengisian kuesioner perbandingan berpasangan oleh para ahli pada bidang halal, UMKM dan pelaku usaha yang termasuk user yang akan terkena dampak langsung. Berdasarkan hasil analisis perhitungan AHP, menunjukkan bahwa kriteria pada struktur hirarki terdiri dari kesadaran 0.422 , pengetahuan 0.223 , aksesibilitas 0.210 , dan sistem produksi 0.145 yang berurutan berdasarkan besaran bobot pertimbangannya. Sedangkan alternatif yang menjadi prioritas dalam pemecahan masalah terkait yaitu, pemberian sosialisasi 0.417, pembinaan dan pendampingan 0.269, penyediaan pusat informasi yang harmoni dan transparan 0.196, dan penyediaan lembaga advokasi 0.118 . Sehingga dapat disimpulkan bahwa alternatif yang sebaiknya diprioritaskan yaitu pemberian sosialisasi dengan perolehan nilai akhir terbesar dibandingkan alternatif lainnya.

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Increasing awareness about halal products and standards in their production process, making halal certification as a concern in the development of halal industry. In facing the challenges and global competition, the Government of Indonesia issued the Law of the Republic of Indonesia Number 33 Year 2014 about Halal Product Guarantee which implies the mandatory of halal certification. The low level of participation, awareness and knowledge of micro, small and medium entrepreneurs SMEs towards halal certification, makes it necessery to prepare its implementation. Departing from the problem, this thesis aims to form the hierarchy structure of problem solving and determine the best alternative priority that can be done.

By using analytic hierarchy process AHP method, the collected data is the result of interview and filling of pairwise comparison questionnaires by experts in halal, SME and business actor including user that will be affected directly. Based on the results of AHP calculation analysis, indicating that the criteria in the hierarchical structure consist of awareness 0.422, knowledge 0.223, accessibility 0.210, and production system 0.145 sequentially based on the weighting scale of consideration. While the priority alternatives in problem solving are socialization 0.417, coaching and mentoring 0.269, provision of harmony and transparent information center 0.196, and provision of advocacy institutions 0.118. So it can be concluded that the alternative should be prioritized is the provision of socialization because the greatest value of the end compared to other alternatives."

"Halal standards and certification continue to pose challenges for Islamic marketing. Resolving this is critical for the sector. This study uses the critical literature review (CLR) and systematic literature review (SLR) approaches by reviewing 76 published articles from Scopus-indexed journals between the years 2012 and 2023. Further, it analyses qualitative Quranic verses and content through the use of Stakeholder Theory (ST) and the ATLAS.ti qualitative data analysis software. Findings show that challenges facing halal standards and certification comprise heterogeneity, questionable raw materials, unethical practices, poor understanding of Islamic theology, communication gaps, acceptance variability, human resource management problems, supply chain obstacles, and improper Islamic marketing orientation. In addition to these common challenges, marketing problems, and poor brand positioning decisively hinder the growth potential of the halal industry. Importantly, the qualitative Quranic verses must satisfy Islamic scholars, certification boards, producers, halal marketers, and researchers to resolve the halal standards and certification-based challenges. All stakeholders must comprehend the insights arising from the general and special challenges facing the halal industry to synthesize the relevant and prescriptive Quranic verses as strategic tools. Stakeholders must further ponder future challenges regarding standards and certification on halal price, place, and promotion since current certification only focuses on products."

"Peningkatan jumlah pelanggan baru di platform toko daring beberapa tahun terakhir diiringi juga dengan peningkatan penjualan produk makanan. Sebagian besar masyarakat Indonesia yang merupakan pemeluk agama Islam tentu memberikan perhatian pada apa yang mereka konsumsi, khususnya terkait produk makanan halal. Penelitian ini bertujuan untuk mengetahui pengaruh sertifikasi halal pada intensi membeli produk makanan melalui toko daring dengan melihat efek mediasi dari sikap konsumen terhadap makanan halal. Penelitian ini merupakan penelitian eksperimental terhadap 286 responden generasi Z yang muslim, berusia 18-25 tahun, dan  dilakukan secara daring. Manipulasi dilakukan kepada dua kelompok secara acak dengan memberikan paparan gambar produk makanan fiktif: tanpa sertifikasi halal dan dengan sertifikasi halal, yang dijual di toko daring. Hasil analisis menunjukkan bahwa tidak terdapat indirect effect dan direct effect yang signifikan pada penelitian ini. Dengan demikian, sikap terhadap makanan halal tidak memediasi hubungan antara sertifikasi halal dan intensi membeli produk makanan melalui toko daring. Oleh karena itu, pelaku bisnis toko daring tidak mengutamakan adanya sertifikasi halal pada produk makanan yang mereka jual harus membuat konsumen daring lebih berhati-hati ketika membeli makanan secara daring.

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The increase in the number of new customers on e-commerce platforms in recent years has been accompanied by a rise in food product sales. Considering that the majority of Indonesia's population follows the Islamic faith, they pay particular attention to what they consume, especially regarding halal food products. This research aimed to investigate the influence of halal certification on the intention to purchase food products through e-commerce by examining the mediating effect of consumers' attitudes towards halal food. The research conducted an experimental study involving 286 respondents from the Generation Z, aged 18 to 25 years, through online means. Two randomly assigned groups were exposed to fictitious food product images: one without halal certification and the other with halal certification, both being sold on an e-commerce platform. The results of the analysis revealed no significant indirect or direct effects in this study. Consequently, attitudes towards halal food do not mediate the relationship between halal certification and the intention to purchase food products through e-commerce. Therefore, e-commerce businesses are not required to prioritize the presence of halal certification on the food products they sell. This finding implies that online consumers need to exercise caution when purchasing food items through e-commerce platforms."

"[ABSTRAKIndonesia merupakan negara dengan penduduk mayoritas beragama Islam, dimanamasalah perlindungan konsumen terhadap kehalalan suatu produk baik makanandan minuman merupakan masalah utama. Predikat mayoritas tersebutmengasumsikan bahwa kehalalan produk makanan dan minuman sudah jelaskehalalannya, padahal dengan tekhnologi pangan canggih sekarang ini banyakproduk makanan dan minuman yang tidak dapat dipastikan kehalalannya tanpamelakukan penelitian dan penelusuran lebih dalam. Penelusuran ini dapatdilakukan melalui suatu proses audit dengan mengikuti standar-standartertentu.dengan proses pemberian label atau tanda halal sebagai wujudperlindungan konsumen.Regulasi halal di Indonesia tercantum dalam terbitnya inpres, keputusan menteridan beberapa undang-undang. Kegiatan labelisasi (pencantuman) tulisan halalpada kemasan sudah diterapkan lebih dahulu sebelum sertifikasi halal. Berbagaiperaturan perundang-undangan yang memiliki keterkaitan dengan pengaturanproduk halal belum memberikan kepastian dan jaminan hukum bagi masyarakat.Pengaturan mengenai jaminan produk halal perlu diatur dalam satu undangundangyang secara komprehensif mencakup produk yang meliputi barang dan/atau jasa yang terkait dengan makanan, minuman, obat, kosmetik, produkkimiawi, produk biologi, dan produk rekaya genetik serta barang gunaan yangdipakai, digunakan, atau dimanfaatkan oleh masyarakat.Kini sudah terbit Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan ProdukHalal sebagai regulasi untuk menjamin kepastian hukum terhadap kehalalan suatuproduk yang dibuktikan dengan sertifikasi halal. Undang-Undang Jaminan ProdukHalal ini tergolong peraturan baru yang implementasinya masih membutuhkanpenyesuaian mengingat banyak peraturan sebelum undang-undang ini terbit yangmasih berlaku.

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ABSTRACTIndonesia is a country of majority Muslim population, where the issue ofconsumer protection against halal food and drink is the main problem. Predicateof majority assumes that halal food products and beverages was halal surely,whereas with advanced food technology today many food and beverage productswhich can not be ascertained halal without doing research and search deeper. Thissearch can be done through an audit process to follow the standards. With labelingprocess or lawful mark as a form of consumer protection.Regulation halal in Indonesia listed in the publication of Instruction, ministerialdecisions and some laws. Labeling activities (inclusion) word halal on thepackaging has been applied in advance before halal certification. Various lawsand regulations that have relevance to the setting of halal products not providecertainty and legal guarantees for the public. Arrangements regarding halalproduct assurance needs to be regulated in a law that comprehensively coversproducts which include goods and / or services related to food, beverage,medicine, cosmetics, chemical products, biological products, and products ofgenetic rekaya and use of goods used , used, or used by the community.Has now been published Undang-Undang No. 33 Tahun 2014 tentang JaminanProduk Halal as regulations to ensure legal certainty for halal products isevidenced by a halal certification. Law Halal Product Guarantee is classified as anew regulation that its implementation still require adjustments to remember a lotof regulations before this law is still valid issue, Indonesia is a country of majority Muslim population, where the issue ofconsumer protection against halal food and drink is the main problem. Predicateof majority assumes that halal food products and beverages was halal surely,whereas with advanced food technology today many food and beverage productswhich can not be ascertained halal without doing research and search deeper. Thissearch can be done through an audit process to follow the standards. With labelingprocess or lawful mark as a form of consumer protection.Regulation halal in Indonesia listed in the publication of Instruction, ministerialdecisions and some laws. Labeling activities (inclusion) word halal on thepackaging has been applied in advance before halal certification. Various lawsand regulations that have relevance to the setting of halal products not providecertainty and legal guarantees for the public. Arrangements regarding halalproduct assurance needs to be regulated in a law that comprehensively coversproducts which include goods and / or services related to food, beverage,medicine, cosmetics, chemical products, biological products, and products ofgenetic rekaya and use of goods used , used, or used by the community.Has now been published Undang-Undang No. 33 Tahun 2014 tentang JaminanProduk Halal as regulations to ensure legal certainty for halal products isevidenced by a halal certification. Law Halal Product Guarantee is classified as anew regulation that its implementation still require adjustments to remember a lotof regulations before this law is still valid issue]"

"Indonesia and Malaysia are among the top most influential countries globally for halal food and beverages (HF&B). As a result, there is a perception that these nations’ HF&B companies are mature enough to have robust operational and managerial systems. This leads to a question on how HF&B companies handle unprecedented events. This paper examines the efficiency of HF&B companies, proxied by technical efficiency (TE) score in Indonesia and Malaysia over a five year period – covering the pre-COVID-19 period (2018-2019) and during the pandemic (2020-2022) –using Stochastic Frontier Analysis. The findings indicate that Indonesia's HF&B perform better over the period by showing 60% TE, whereas Malaysia's was at 50%. Interestingly, Malaysia's TE slightly increased during the COVID outbreak, whereas Indonesia showed a reverse pattern, with decreasing TE during the first year of the pandemic. Furthermore, both countries’ HF&B require further improvement, as because between 40% and 50% of the production input is inefficient, which means the production outputs are not optimal for profit. The significant factors requiring improvement from industry players are managing the cash and inventory cycle, along with adding or upgrading any necessary fixed assets such as equipment to reach productivity at an optimum level. This findings also indicate the benchmark for the HF&B industry as well as the current stage for competitiveness among the countries."

"Salah satu kewajiban bagi umat muslim adalah mengonsumsi makanan yang halal. Segala sesuatu di bumi baik tumbuhan, buah-buahan, maupun binatang hukum awalnya adalah halal dimakan kecuali terdapat nash/petunjuk dari Alquran, atau hadits, atau fatwa ulama yang mengharamkannya. Pemerintah Indonesia menetapkan Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal (JPH) yang mewajibkan sertifikasi halal untuk mendukung upaya peningkatan produksi dan konsumsi produk halal. Pelaku usaha wajib menerapkan kriteria SJPH yang meliputi 5 (lima) aspek yaitu komitmen dan tanggung jawab, bahan, proses produk halal, produk, serta pemantauan dan evaluasi. Kehalalan produk sangat dipengaruhi oleh bahan yang digunakan. Fokus dalam tugas khusus ini adalah meninjau terkait kehalalan bahan yang digunakan dalam proses produksi. Bahan dikelompokkan menjadi bahan tidak kritis (positive list) dan bahan kritis (non-positive list). Penggunaan bahan kritis harus menyertakan dokumen pendukung untuk mempertimbangkan kehalalan produk karena keberadaannya sangat mempengaruhi kehalalan produk dan harus dipantau dengan ketat. Dokumen pendukung dapat berupa sertifikat halal, atau selain sertifikat halal seperti spesifikasi produk, diagram alir pembuatan, pernyataan kuesioner, ataupun dokumen lain. Dokumen pendukung selain sertifikat halal harus dikeluarkan oleh produsen bahan dan mencakup informasi terkait bahan yang digunakan serta pemenuhan persyaratan fasilitas produksi sehingga status kehalalannya dapat ditentukan. Beberapa bahan dalam pembuatan obat yang dapat termasuk dalam bahan kritis diantaranya penggunaan karbon aktif, alkohol, bahan mikrobial dan media untuk kultur mikroba, Produk halal yang dihasilkan dapat meningkatkan kepercayaan konsumen muslim sehingga menjadi nilai tambah bagi perusahan.

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One of the obligations for Muslims is to consume halal food. Everything on Earth, including plants, fruits, and animals, is initially considered halal for consumption unless there is specific evidence from the Quran, Hadith, or the fatwas of scholars that prohibit it. The Indonesian government enacted Law Number 33 of 2014 concerning Halal Product Assurance (HPA), which mandates halal certification to support the growth of halal production and consumption. Business operators are required to adhere to HPA criteria, covering five aspects: commitment and responsibility, ingredients, the halal production process, products, and monitoring and evaluation. The halal status of products is significantly influenced by the ingredients used. The specific focus of this task is to review the halal status of ingredients used in the production process, categorized into non-critical (positive list) and critical ingredients (non-positive list). The use of critical ingredients necessitates supporting documents to assess the halal status, as their presence profoundly affects product halalness and requires strict monitoring. Supporting documents can include halal certificates or other documents beyond halal certificates, such as product specifications, production flowcharts, questionnaire statements, or others. These supporting documents, aside from halal certificates, must be issued by the ingredient manufacturers, providing information about the ingredients used and compliance with production facility requirements to determine their halal status. Some materials in drug manufacturing that may fall into the critical category include activated carbon, alcohol, microbial substances, and media for microbial culture. Halal products produced enhance the trust of Muslim consumers, adding value to the company."