Food quality standards in developing quality human capital: An Islamic perspective

Arif, Sazelin; Ahmad, Ridzwan Bin

doi:10.5897/ajbm10.1692

Cited by 20 publications

(16 citation statements)

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“…In this regard, Sazelin & Ridzwan (2011) The concept of halalan tayyiban considers all the physical and spiritual advantages of the food to the humankind. In this regard, halalan tayyiban can be interpreted as foods that are permitted to be consumed (halal) and can give benefits to the human body.…”

Section: The Concept Of Halalan Tayyibanmentioning

confidence: 99%

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Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

Arif¹,

Sidek²

2015

ASS

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The increase number of cases on the misuse of halal logo and questionable status of halal food has raised many concerns among the Muslim consumers regarding the status of halal food in Malaysia. The various reports on the issues of fraud in halal food also indicate that there are weaknesses in the procedure of determining halal food. In this case, an investigation on the procedures and standard reference used by the Department of Islamic Development Malaysia (JAKIM) to determine halal food in Malaysia needs to be conducted in order to gain the consumer's trust and confidence on JAKIM's logo. This study advocates that the concept of halalan tayyiban should be used as the framework to determine halal products as it considers both the physical and spiritual benefits of the food to mankind. So far, it has not been proven that the standard references used by JAKIM are consistent with this concept. Specifically, this study aimed to investigate the application of halalan tayyiban in the standards and procedures used by JAKIM to determine halal food in Malaysia. For this purpose, a framework for determining halal food based on the concept of halalan tayyiban has been developed. Four main standard references used by JAKIM, namely the Malaysian Standard MS 1500, MS 1480, MS 1514, Halal Food Manual Procedures, Food Acts 1983 and Food Regulations 1985 were then analysed based on the developed framework. Additionallly, semi-structured interviews were conducted with selected key personnel from JAKIM to verify the application of halalan tayyiban in the procedure of issuing halal food certification. This study revealed that the standard references used by JAKIM were consistent with the concept of halalan tayyiban. The practice taken by JAKIM's personnel to issue the halal food certification also conformed to the concept of halalan tayyiban. It can be concluded that JAKIM has applied the concept of halalan tayyiban in determining halal food in Malaysia. These findings help to improve the consumers' confidence on the food determined as halal by JAKIM. They also contribute to development of the well-being and sustainability of a community, especially the Muslim community.

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Section: The Concept Of Halalan Tayyibanmentioning

confidence: 99%

“…Further, Sazelin & Ridzwan (2011) stated that the good quality food bounded by Islam has a strong relationship in developing good quality human capital.…”

Section: The Concept Of Halalan Tayyibanmentioning

confidence: 99%

Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

Arif¹,

Sidek²

2015

ASS

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“…The concept of halal (lawful) and haram (unlawful) is the guidance of consumption for observant Muslims. Moreover, products that are halal to be consumed must also tayyib, signifying good nutritional quality, clean and safe (Sazelin et al, 2011). Therefore, the selection of ILs and the processing itself are crucial key factors for ensuring product safety.…”

Section: Ionic Liquids As Extractantsmentioning

confidence: 99%

Ionic liquids: promising solvents for halal industry

Elgharbawy¹,

Azmi²,

Salleh³

2020

Food Res.

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Replacement of volatile organic solvents with ionic liquids (ILs) in industrial applications is a concerned matter and a trending approach. ILs became the choice of solvents due to their merits such as low melting points (<100°C) and insignificant vapor pressure. Despite being expansively investigated, ILs have not been intensively reviewed as eco-friendly solvents for the halal industry, which is the concept of this mini review. ILs have been used as surfactants, extractants for the purification of biomolecules, stabilizers for enzymes and in biosensors applications. Regardless of the lack of data on the toxicity of food products with ILs residues, low doses of ILs in in vitro tests did not lead to cell damage. Moreover, several ILs have stabilizing effects on biomolecules such as enzymes and proteins. Thus, new applications of ILs in the halal industry are feasible within the concept of halalan tayyiban (lawful and safe, good, wholesome).

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“…As for Halal term, Jabatan Kemajuan Islam Malaysia (JAKIM) (2015) states that it comes from Arabic word halla, yahillu, hillan, wahalalan which means lawful or permissible by the Shariah law, whereas tayyiban or tayyib means good, pure and wholesome (Abdullah, 2018). The halalan tayyiban concept must come in a package due to the fact that some food may be certified halal, which means it is free from prohibited substances according to Shariah law, but it may not be good (tayyib) to be consumed (Arif and Ahmad, 2011;Abdullah, 2018). For instance, junk food products that comply with the requirements for halal certification are certified as halal without doubt.…”

Section: Introductionmentioning

confidence: 99%

“…Customer who is affected will suffer foodborne illness symptoms, such as diarrhea, vomiting, nausea, fever, abdominal pain, loss of appetite and the worst is even death in some serious cases (FDA, 2018). Apart from that, based on Islamic point of view, consuming halalan tayyiban food is a devotion to Allah and will be rewarded and blessed by Him (Arif and Ahmad, 2011).…”

Section: Introductionmentioning

confidence: 99%

The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles

Kartika¹,

Parson²,

Jamaludin³

et al. 2020

Food Res.

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Perishability of fresh fish has become one major concern for both fish industry players as well as the consumers. If it is not properly handled and preserved, fish will be deteriorated and will lose its quality attributes. This is the point where the halalan tayyiban (lawful and wholesome) status of fish is depreciated and at the same time it affects the consumer purchase intention. This article discussed the perishability of fish, phenomenon of fish spoilage and its phases and methods which can be used to detect the deterioration. In addition, Islamic perspective on the importance of preserving the food safety, quality and halalan tayyiban status of raw fish or fish product along the processing line until reaching the consumer is also discussed according to the Maqasid al Shariah (The Objectives of Shari’ah) by using Qawaid Fiqhiyyah (Principles of Islamic Jurisprudence). The method used is the library research which includes the observation from Islamic perspectives. This is in line with achieving the highest objectives of Shariah, which is to protect the farmers, the environment, the aquaculture and the consumers. The output of the study may serve MyGAP and MS 1500:2009.

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Food quality standards in developing quality human capital: An Islamic perspective

Cited by 20 publications

References 0 publications

Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

Application of Halalan Tayyiban in the Standard Reference for Determining Malaysian Halal Food

Ionic liquids: promising solvents for halal industry

The importance of preserving the freshness of fish to fulfil the tayyiban based on the analysis of scientific and Islamic jurisprudence principles

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