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Abstract
Background: Halal food products are an important thing to be understood by all Muslims. Seeing Indonesia is the country with the largest number of Muslims in the world. Most Indonesian people, especially Muslims, lack or do not understand about halal or haram in food products. This activity aims to provide knowledge to partners about the importance of eating halal food and avoiding food that is syubhat and haram. Method: The team consists of lecturers and students of the Faculty of Pharmacy and Science UHAMKA. Activities will be reviewed on Monday-Tuesday, February 27-28, 2023. Our partner in the Community Partnership Program (PKM) was Branch Leader Aisyiyah Jatimakmur, attended by 21 participants. We use methods: pretest, material delivery, dialogue accompanied by question and answer and posttest. Results: Participants understand the types of food that are halal, haram, and syubhat Conclusion: There is an increase in understanding of halal food products after the presentation of material on halal food. With this activity, it is hoped that Aisyiyah cadres will have a better understanding of halal food products and can provide this information to the community. The participants looked excited when the speaker presented the materials explained and also gave a very good response when asking questions.
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© 2022 Oleh authors. Lisensi Jurnal Solma, LPPM-Uhamka, Jakarta. Artikel ini bersifat open access yang didistribusikan di bawah syarat dan ketentuan Creative Commons Attribution (CC BY) license. (http://creativecommons.org/licenses/by/4.0/).
References
- Adekunle, B., & Filson, G. (2020). Understanding halal food market: Resolving asymmetric information. Food Ethics, 5(1–2). https://doi.org/10.1007/s41055-020-00072-7
- Aisyah, M. (2015). Muniaty Aisyah: Peer Group Effects on Moslem Consumer’s Decision Peer Group Effects on Moslem Consemer’s Decision to Purchase Halal-Labeled Cosmetics. Al-Iqtishad, VII(2), 165–180.
- Ali, M. (2016). Konsep Makanan Halal Dalam Tinjauan Syariah Dan Tanggung Jawab Produk Atas Produsen Industri Halal. Ahkam, XVI(2), 291–306. https://doi.org/10.15408/ajis.v16i2.4459
- Amini, A., Iqbal Fasa, M., & Suharto. (2022). Urgensi Halal Food Dalam Tinjauan Konsumsi Islami. Likuid: Jurnal Ekonomi Industri Halal, 2(2), 1–14. https://doi.org/10.15575/likuid.v2i2.16031
- Arif, S., & Sidek, S. (2015). Application of halalan tayyiban in the standard reference for determining Malaysian halal food. Asian Social Science, 11(17), 116–129. https://doi.org/10.5539/ass.v11n17p116
- Dhea Satria, A. (2021). Makanan Halal Perspektif Majlis Ulama Indonesia (Mui) Di Kota Palangka Raya. Profetika: Jurnal Studi Islam, 22(2), 308–313. https://doi.org/10.23917/profetika.v22i2.16694
- Efendi, R. (2020). The Factors Of Intention To Buy Halal-Labeled Food On Muslim Students Yogyakarta, Indonesia. Jurnal Ilmiah Ekonomi Islam, 6(1). https://doi.org/10.29040/jiei.v6i1.514
- Faraudis, Z., Andiani, N. D., & Rahmawati, P. I. (2019). Bingkai Halal dan Non Halal-Studi Kasus Penerapan Halal Food di Restoran Spice Beach Club Bali. Jurnal Manajemen Perhotelan Dan Pariwisata, 2(2), 1–9. https://doi.org/10.23887/jmpp.v2i2.22092
- Hameeda, S., Gillani, B., Mahmood, M., & Khan, S. (2016). Role of Islamic Financial Institutions in Promotion of Pakistan Halal Food Industry. Islamic Banking and Finance Review. In Syeda Hameeda Batool., & Ijaz, Farrukh, 3(1).
- Hasibuan, I. H., Basri, Y. Z., & Affandi Mahfudz, A. (2021). The Effect of Religiosity and Maslahah Orientation on Halal Awareness, Satisfaction and Loyalty of Consumers of Halal Labeled Food. In International Journal of Science and Society, 3(2). https://doi.org/10.54783/ijsoc.v3i2.327
- Izzuddin, A. (2018). The Effect of Halal Labels, Halal Awareness and Food Materials on Interest to Buy Culinary Foods. In Jurnal Penelitian Ipteks, 3(2) https://doi.org/10.32528/ipteks.v3i2.1886
- Maslul, S., & Utami, I. R. (2018). Halal Food Products Labeling According to Islamic Business Ethics and Consumers Protection Law. Journal of Islamic Economic Law, 2(2). https://doi.org/10.21111/al-iktisab.v2i2.3900
- Mustika, A., Hendradewi, S., Ratnaningtyas, H., Tinggi, S., & Trisakti, P. (2021). Halal Label: Is It Important in Determining Buying Interest? Jurnal Ilmiah Manajemen Fakultas Ekonomi), 7(1). https://doi.org/10.34203/jimfe.v7i1.2929
- Othman, B., Shaarani, S. M., & Bahron, A. (2016). Evaluation of knowledge, halal quality assurance practices and commitment among food industries in Malaysia. British Food Journal, 118(8), 2033–2052. https://doi.org/10.1108/BFJ-12-2015-0496
- Purwanto, H. (2018). Problematika Penetapan Hukum Pada Poin Kritis Bahan Olahan Dan Laboratorium Produk Halal. Syariati: Jurnal Studi Al-Qur’an Dan Hukum, IV(02), 191–202. https://doi.org/10.32699/syariati.v4i02.1176
- Simanjuntak, M., & Dewantara, M. M. (2014). The Effects of Knowledge, Religiosity Value, and Attitude on Halal Label Reading Behavior of Undergraduate Students. ASEAN Marketing Journal, 6(2). https://doi.org/10.21002/amj.v6i2.4216
- Wilson, J. A. J., & Liu, J. (2010). Shaping the Halal into a brand? In Journal of Islamic Marketing, 1(2), 107–123. https://doi.org/10.1108/17590831011055851
References
Adekunle, B., & Filson, G. (2020). Understanding halal food market: Resolving asymmetric information. Food Ethics, 5(1–2). https://doi.org/10.1007/s41055-020-00072-7
Aisyah, M. (2015). Muniaty Aisyah: Peer Group Effects on Moslem Consumer’s Decision Peer Group Effects on Moslem Consemer’s Decision to Purchase Halal-Labeled Cosmetics. Al-Iqtishad, VII(2), 165–180.
Ali, M. (2016). Konsep Makanan Halal Dalam Tinjauan Syariah Dan Tanggung Jawab Produk Atas Produsen Industri Halal. Ahkam, XVI(2), 291–306. https://doi.org/10.15408/ajis.v16i2.4459
Amini, A., Iqbal Fasa, M., & Suharto. (2022). Urgensi Halal Food Dalam Tinjauan Konsumsi Islami. Likuid: Jurnal Ekonomi Industri Halal, 2(2), 1–14. https://doi.org/10.15575/likuid.v2i2.16031
Arif, S., & Sidek, S. (2015). Application of halalan tayyiban in the standard reference for determining Malaysian halal food. Asian Social Science, 11(17), 116–129. https://doi.org/10.5539/ass.v11n17p116
Dhea Satria, A. (2021). Makanan Halal Perspektif Majlis Ulama Indonesia (Mui) Di Kota Palangka Raya. Profetika: Jurnal Studi Islam, 22(2), 308–313. https://doi.org/10.23917/profetika.v22i2.16694
Efendi, R. (2020). The Factors Of Intention To Buy Halal-Labeled Food On Muslim Students Yogyakarta, Indonesia. Jurnal Ilmiah Ekonomi Islam, 6(1). https://doi.org/10.29040/jiei.v6i1.514
Faraudis, Z., Andiani, N. D., & Rahmawati, P. I. (2019). Bingkai Halal dan Non Halal-Studi Kasus Penerapan Halal Food di Restoran Spice Beach Club Bali. Jurnal Manajemen Perhotelan Dan Pariwisata, 2(2), 1–9. https://doi.org/10.23887/jmpp.v2i2.22092
Hameeda, S., Gillani, B., Mahmood, M., & Khan, S. (2016). Role of Islamic Financial Institutions in Promotion of Pakistan Halal Food Industry. Islamic Banking and Finance Review. In Syeda Hameeda Batool., & Ijaz, Farrukh, 3(1).
Hasibuan, I. H., Basri, Y. Z., & Affandi Mahfudz, A. (2021). The Effect of Religiosity and Maslahah Orientation on Halal Awareness, Satisfaction and Loyalty of Consumers of Halal Labeled Food. In International Journal of Science and Society, 3(2). https://doi.org/10.54783/ijsoc.v3i2.327
Izzuddin, A. (2018). The Effect of Halal Labels, Halal Awareness and Food Materials on Interest to Buy Culinary Foods. In Jurnal Penelitian Ipteks, 3(2) https://doi.org/10.32528/ipteks.v3i2.1886
Maslul, S., & Utami, I. R. (2018). Halal Food Products Labeling According to Islamic Business Ethics and Consumers Protection Law. Journal of Islamic Economic Law, 2(2). https://doi.org/10.21111/al-iktisab.v2i2.3900
Mustika, A., Hendradewi, S., Ratnaningtyas, H., Tinggi, S., & Trisakti, P. (2021). Halal Label: Is It Important in Determining Buying Interest? Jurnal Ilmiah Manajemen Fakultas Ekonomi), 7(1). https://doi.org/10.34203/jimfe.v7i1.2929
Othman, B., Shaarani, S. M., & Bahron, A. (2016). Evaluation of knowledge, halal quality assurance practices and commitment among food industries in Malaysia. British Food Journal, 118(8), 2033–2052. https://doi.org/10.1108/BFJ-12-2015-0496
Purwanto, H. (2018). Problematika Penetapan Hukum Pada Poin Kritis Bahan Olahan Dan Laboratorium Produk Halal. Syariati: Jurnal Studi Al-Qur’an Dan Hukum, IV(02), 191–202. https://doi.org/10.32699/syariati.v4i02.1176
Simanjuntak, M., & Dewantara, M. M. (2014). The Effects of Knowledge, Religiosity Value, and Attitude on Halal Label Reading Behavior of Undergraduate Students. ASEAN Marketing Journal, 6(2). https://doi.org/10.21002/amj.v6i2.4216
Wilson, J. A. J., & Liu, J. (2010). Shaping the Halal into a brand? In Journal of Islamic Marketing, 1(2), 107–123. https://doi.org/10.1108/17590831011055851