Cabaran dan Elemen Kearifan Tempatan dalam Pensijilan Halal di Malaysia

Pauzi, Norhidayah; Man, Saadan

doi:10.22452/fiqh.sp2019no1.7

Cited by 4 publications

(3 citation statements)

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“…The rapid pace of innovative and technological products in the food industry today demands thorough research to measure their halal foundations. The use of instruments under the discipline of Maqasid Shariah, such as evaluating the interests of humans, emergency levels, and alternative purification methods such as istihalah and istihlak, are among the things that will be scrutinized in establishing halal and tayyib parameters for the halal food industry (Aziz, 2019). The dimensions of Maqasid Daruriyyah proposed by the usuliyyin scholars are studied to present a comprehensive and practical halal and tayyib parameter.…”

Section: Problem Statementmentioning

confidence: 99%

Synthesizing The Dimensions of Maqasid Daruriyyah in Facing The Challenges of Contemporary Halal Food Product Innovation

Omar,

Pengiran Haji Hashim,

A. Kossachi

2024

IJARBSS

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The halal industry sector, particularly the food industry, is a significant factor in boosting the economic power of a country. This is because the demand for food characterized as 'halal and tayyib' has been increasing over time. The rapid development of biotechnology and nanotechnology, along with the production of various innovations in the food industry today, is aimed at meeting the demand for food while simultaneously achieving the Sustainable Development Goal 2, which is zero hunger. What is concerning is that issues related to halal and tayyib have not been fully resolved and remain a topic of debate among the Islamic community. In the context of Shariah Maqasid, the emphasis is placed on innovative food products that guarantee halal, cleanliness, and safety, without being taken lightly. The presence of newly innovated and technological food ingredients, which are rapidly produced, should not be accepted or rejected without considering their production aspects and usefulness, whether they are halal in accordance with Shariah or otherwise. The term "emergency" to legalize a product identified to use forbidden or prohibited items in Shariah needs to be studied and refined to ensure it does not deviate from the true foundations of Shariah. This study employs content analysis to synthesize the dimensions of Maqasid Daruriyyah for the purpose of establishing a parameter for halal and tayyib innovations in food products based on Maqasid Daruriyyah. The study findings indicate that Maqasid Daruriyyah is authoritative as a parameter and foundation for determining legal rulings and fatwas regarding the issues of halal and safety in the production of contemporary food products. Maqasid Daruriyyah establishes the principle that measuring an urgent benefit is not solely guided by rational considerations but must also be guided by in-depth knowledge and mastery of the collection of Shariah evidence.

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Section: Problem Statementmentioning

confidence: 99%

Synthesizing The Dimensions of Maqasid Daruriyyah in Facing The Challenges of Contemporary Halal Food Product Innovation

Omar,

Pengiran Haji Hashim,

A. Kossachi

2024

IJARBSS

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“…However, the under-par performance of organisations especially Small and Medium Enterprises (SMEs) is the biggest obstacle that needs to be focused on to achieve the aim itself. In Malaysia's Halal industry setting, poor adoption of communication technology and confusion in the information of Halal and obscurity in the understanding of halal management process among SMEs are the challenges in achieving a good brand identity (Mohd Shahwahid et al, 2015;Pauzi & Man, 2018).…”

Section: Introductionmentioning

confidence: 99%

Brand Identity and Halal in Malaysia’s Food Smes: One Tale from Two Model Analyses

Razak,

Bidin,

Mohamad

et al. 2023

Preprint

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Corporate identity has played a vital role in the Halal industry to create a strong foundation for its reputation in the long run. This paper used two modeling analyses for two different data. The first analysis aims to predict the relationship between Corporate Identity Management between Internal Brand and Employee Brand Support (consequence) mediated by CIM using partial-least squares-structural equation modeling (PLS-SEM). A total of 206 employees from Malaysia’s Halal food SMEs took part in the survey. The second analysis to identify topic proportions patterns using the topic modeling approach on Halal brand identity Machine learning approach of knowledge mining was applied for this analysis. Metadata of 1,091 articles were mined from the Scopus database on Halal studies across all social sciences fields. The result revealed that there was a partial relationship between Internal Brand (antecedent) and Employee Brand Support (consequence) mediated by CIM. This finding was supported by the identified topic proportions patterns from the topic modeling approach that pointed out a weak topic proportion on the Halal brand identity discussion globally, interestingly the result also found that the Halal brand identity discussion involving the Halal food industry is almost non-existed in Malaysia’s Halal food SMEs. The contributions of this paper were apparent in three major areas which are methodology, theoretical and future suggestions. The utilization of two different model analyses was able to confirm the consistency of the major findings with the literature review which opens up more possibilities for future researchers.

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“…Logo halal Malaysia telah meningkatkan kepercayaan pengguna dan menambah keyakinan pengguna untuk membeli produk yang diperakukan oleh JAKIM(Sharif & Ariffin, 2018). Ia membuktikan bahawan standard dan manual pensijilan halal Malaysia diterima di peringkat nasional dan global(Pauzi & Man, 2019). Pensijilan halal yang dikeluarkan oleh JAKIM bukan bersifat wajib atau mandatori tetapi ia sangat digalakkan untuk dimiliki oleh para pengusaha(Mustaffa et al, 2017).…”

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Pensijilan Halal Malaysia Dalam Memenuhi Penjagaan Hifz Nafs Dan Peranan Pengusaha

Hashim

Mohammad

Saidon

et al. 2022

IJHTC

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Halal certification, which was introduced in 1974, takes into account aspects of law, safety, cleanliness, and quality aimed at safeguarding the interests of consumers. Halal certification issued by JAKIM has gone through several improvements and changes that focus on the concept of halal tayyiban. This concept is contained in the Malaysian Halal Certification Procedure Manual (MPPHM) which includes the aspect of preserving life which is one of the principles maqasid shariah. maqasid shariah is the objective of shariah and has had a direct impact on the aspect of food safety in preserving human life. The implications of Malaysia’s Halal certification to realize the objective of protecting lives from the aspect of food safety requires further study. This study aims to see the implications of Malaysia halal certification in meeting the needs of consumers from the aspect of safety and health, then this factor is seen from the point of view of the sharia maqasid of preserving life (Hifz Nafs). This study is qualitative and uses content analysis methods with data collection consisting of books, documents, journals, and websites of the agencies involved. The data obtained were analyzed using the thematic method through an inductive approach to achieve the objectives of the study. The findings of the study show that halal certification has a direct impact on the shariah objective (maqasid syariah) of preserving life that can protect the interests of consumers from a safety and health perspective. Therefore, entrepreneurs have a role to obtain Malaysia halal certification to apply the concept of Hifz Nafs in their companies to guarantee quality and safety. Abstrak: Pensijilan halal yang diperkenalkan sejak tahun 1974 mengambil kira aspek hukum, keselamatan, kebersihan, dan kualiti bertujuan untuk menjaga kepentingan pengguna. Pensijilan halal yang dikeluarkan oleh JAKIM melalui beberapa penambahbaikan dan perubahan yang berfokus kepada konsep halalan tayyiban. Konsep ini terkandung dalam Manual Prosedur Pensijilan Halal Malaysia (MPPHM) merangkumi aspek memelihara nyawa yang menjadi antara teras utama maqasid syariah. Maqasid syariah merupakan objektif pensyariatan hukum memberi impak kepada aspek keselamatan makanan dalam memelihara nyawa pengguna. Namun begitu, implikasi persijilan halal bagi merealisasikan objektif memelihara nyawa dari aspek keselamatan makanan memerlukan kajian lanjut. Kajian ini bertujuan untuk melihat implikasi persijilan halal dalam memenuhi keperluan pengguna dari aspek keselamatan dan kesihatan kemudian faktor ini dilihat dari sudut pandang maqasid syariah memelihara nyawa (Hifz Nafs). Kajian ini berbentuk kualitatif dan menggunakan metode analisis kandungan dengan pengumpulan data yang terdiri daripada kitab, buku, dokumen, jurnal dan laman sesawang agensi yang terlibat. Data yang diperolehi dianalisis menggunakan metode tematik melalui pendekatan induktif bagi mencapai objektif kajian. Dapatan kajian menunjukkan bahawa pensjilan halal Malaysia mempunyai kesan langsung kepada objektif syariah (maqasid syariah) memelihara nyawa yang dapat menjaga kepentingan pengguna dari sudut keselamatan dan kesihatan. Oleh itu, pengusaha mempunyai peranan untuk mendapatkan pensijilan halal bagi mengaplikasi konsep Hifz Nafs dalam perusahaan mereka bagi menjamin kualiti dan keselamatan.

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Cabaran dan Elemen Kearifan Tempatan dalam Pensijilan Halal di Malaysia

Cited by 4 publications

References 0 publications

Synthesizing The Dimensions of Maqasid Daruriyyah in Facing The Challenges of Contemporary Halal Food Product Innovation

Synthesizing The Dimensions of Maqasid Daruriyyah in Facing The Challenges of Contemporary Halal Food Product Innovation

Brand Identity and Halal in Malaysia’s Food Smes: One Tale from Two Model Analyses

Pensijilan Halal Malaysia Dalam Memenuhi Penjagaan Hifz Nafs Dan Peranan Pengusaha

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