The world has seen rapid growth the development of halal food industry in recent years. At the sa... more The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for
TAYYIBAN DALAM KONTEKS PENGHASILAN MAKANAN HALAL: ANALISIS LITERATUR , 2020
Kepentingan aspek halal dan juga tayyiban dalam kalangan umat Islam sangat berkait rapat dengan p... more Kepentingan aspek halal dan juga tayyiban dalam kalangan umat Islam sangat berkait rapat dengan penjagaan Maqasid Syariah. Penghasilan makanan halal dan tayyiban perlu diperhatikan bermula daripada proses sumber bahan diambil, proses penyediaan sehinggalah sampai ke tangan pengguna. Dalam konteks Malaysia, penekanan terhadap aspek tayyiban masih kurang memberangsangkan. Meskipun sesetengah elemen seperti kebersihan diambilkira, namun elemen-elemen tayyiban yang lain seperti keselamatan, nutrisi, ketulenan dan kualiti masih kurang ditekankan. Ia sedikit sebanyak bertitik tolak daripada konsep tayyiban itu sendiri yang tidak mempunyai satu deskripsi terperinci yang jelas dan belum cukup memuaskan. Justeru itu, kertas kerja ini cuba menyorot literatur berkaitan lima elemen tayyiban dalam konteks penghasilan makanan halal iaitu elemen kebersihan, keselamatan, nutrisi, ketulenan dan kualiti. Untuk itu, pendekatan kualitatif digunakan bagi tujuan pengumpulan dan analisis data. Hasil analisis literatur mendapati kelima-lima elemen tayyiban telah disentuh secara langsung. Walau bagaimanapun kelima-lima elemen tersebut didapati kurang diberi penekanan yang seimbang apatah lagi diasimilasikan dengan baik bagi mewujudkan konsep tayyiban yang komprehensif. Pewujudan konsep tayyiban yang komprehensif dalam konteks penghasilan makanan halal ini dilihat cukup signifikan bagi menyerlahkan pencapaian maqasid Syariah itu sendiri.
Purpose The purpose of this study is to examine and review tayyiban indicators in the context of ... more Purpose The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague. Design/methodology/approach The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined. Findings The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept. Originalit...
International Conference On Research And Development (ICORAD)
This paper is a community service aimed at creating the sustainability of the age of MSMEs in Teg... more This paper is a community service aimed at creating the sustainability of the age of MSMEs in Tegalkarang Village, Palimanan District, Cirebon Regency. Market share, production, and waste are problematic. The targets of the findings are followed up in the form of online marketing, product diversification, and waste management carried out through integrated cooperation with the nearest cattle farm. A qualitative approach was used, primary data were interviews with tempe entrepreneurs, observations, lectures, discussions; simple digital marketing training, periodic monitoring during the service period and follow-up carried out. The findings are collaborative and stakeholder partnerships are created in a sustainable manner, able to revive the creative economy of the surrounding community.
The world has seen rapid growth the development of halal food industry in recent years. At the sa... more The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for Malaysia Halal Certification (Domestic) 2020 (MPPHM 2020), Clean, Safe and Healthy (BeSS), Food Regulations 1985 (PPM 1985), Food Act 1983, Trade Descriptions Act 2011 (APD 2011), and Consumer Protection Act 1999 (APP 1999). This study utilises content analysis on documents related to the guidelines and regulations. The resul...
The world has seen rapid growth the development of halal food industry in recent years. At the sa... more The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for
TAYYIBAN DALAM KONTEKS PENGHASILAN MAKANAN HALAL: ANALISIS LITERATUR , 2020
Kepentingan aspek halal dan juga tayyiban dalam kalangan umat Islam sangat berkait rapat dengan p... more Kepentingan aspek halal dan juga tayyiban dalam kalangan umat Islam sangat berkait rapat dengan penjagaan Maqasid Syariah. Penghasilan makanan halal dan tayyiban perlu diperhatikan bermula daripada proses sumber bahan diambil, proses penyediaan sehinggalah sampai ke tangan pengguna. Dalam konteks Malaysia, penekanan terhadap aspek tayyiban masih kurang memberangsangkan. Meskipun sesetengah elemen seperti kebersihan diambilkira, namun elemen-elemen tayyiban yang lain seperti keselamatan, nutrisi, ketulenan dan kualiti masih kurang ditekankan. Ia sedikit sebanyak bertitik tolak daripada konsep tayyiban itu sendiri yang tidak mempunyai satu deskripsi terperinci yang jelas dan belum cukup memuaskan. Justeru itu, kertas kerja ini cuba menyorot literatur berkaitan lima elemen tayyiban dalam konteks penghasilan makanan halal iaitu elemen kebersihan, keselamatan, nutrisi, ketulenan dan kualiti. Untuk itu, pendekatan kualitatif digunakan bagi tujuan pengumpulan dan analisis data. Hasil analisis literatur mendapati kelima-lima elemen tayyiban telah disentuh secara langsung. Walau bagaimanapun kelima-lima elemen tersebut didapati kurang diberi penekanan yang seimbang apatah lagi diasimilasikan dengan baik bagi mewujudkan konsep tayyiban yang komprehensif. Pewujudan konsep tayyiban yang komprehensif dalam konteks penghasilan makanan halal ini dilihat cukup signifikan bagi menyerlahkan pencapaian maqasid Syariah itu sendiri.
Purpose The purpose of this study is to examine and review tayyiban indicators in the context of ... more Purpose The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague. Design/methodology/approach The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined. Findings The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept. Originalit...
International Conference On Research And Development (ICORAD)
This paper is a community service aimed at creating the sustainability of the age of MSMEs in Teg... more This paper is a community service aimed at creating the sustainability of the age of MSMEs in Tegalkarang Village, Palimanan District, Cirebon Regency. Market share, production, and waste are problematic. The targets of the findings are followed up in the form of online marketing, product diversification, and waste management carried out through integrated cooperation with the nearest cattle farm. A qualitative approach was used, primary data were interviews with tempe entrepreneurs, observations, lectures, discussions; simple digital marketing training, periodic monitoring during the service period and follow-up carried out. The findings are collaborative and stakeholder partnerships are created in a sustainable manner, able to revive the creative economy of the surrounding community.
The world has seen rapid growth the development of halal food industry in recent years. At the sa... more The world has seen rapid growth the development of halal food industry in recent years. At the same time, issues regarding the quality of halal food are also increasing, such as inconsistent flavours, portions, and incomplete orders. Hence, relevant halal food guidelines and regulations must also emphasise the tayyiban aspect of food. In this regard, the tayyiban aspect is related to food quality, where the guidelines and regulations must not only ensure the food is halal, but also the quality must fulfil the required standards. This paper attempts to examine existing guidelines and regulations in Malaysia related to halal food, such as the Manual Procedure for Malaysia Halal Certification (Domestic) 2020 (MPPHM 2020), Clean, Safe and Healthy (BeSS), Food Regulations 1985 (PPM 1985), Food Act 1983, Trade Descriptions Act 2011 (APD 2011), and Consumer Protection Act 1999 (APP 1999). This study utilises content analysis on documents related to the guidelines and regulations. The resul...
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