Faktor-Faktor Ketidakpatuhan Pengguna Muslim Terhadap Pemilihan Makanan Halal

Factors Of Non-Compliance Practice Of Muslim Users Towards Choice Of Halal Food

Authors

  • Ahmad Syamel Atan Pelajar Doktor Falsafah
  • Izzah Nur Aida Zur Raffar Pensyarah Kanan

Keywords:

Non-Compliance, Halal Food, Muslim, Consumers, Malaysia

Abstract

According to various developments and research studies in the report from 'The State of the Global Islamic Economy 2022', Malaysia's halal industry remains modest at the multinational level. Through the aspects of halal food, it is important in determining the morals and behaviours of a Muslim. Nevertheless, the assortment of halal food still conveys serious problems. This study found that among the issues of non-compliance with Halal nutrition is the practice of 'rice wine' as a cooking ingredient, which triggers anxiety among Muslim users. In addition, there are premises that do not practice the halal logo. The nonattendance of halal logos on food premises goes unnoticed by some inconsiderate consumers in tracking the 'food hunting' trend without paying attention to the prohibited issue of Halal law. There is also the issue of spreading news about uncertain food sources, which does not disturb a few Muslim users. Thus, this study was carried out to identify non-compliance factors of Muslim users in selecting halal food. The methodology of this study uses a literature review connected to either newspapers, websites, or printed materials such as journal articles, working papers, or seminars to assemble authentic information. In addition, the consequences of the study show the non-compliance factor of Muslim users embraces of the level of knowledge and gratefulness of religion, attitudes, and the impact of curving food on social media. Thus, it is expected that this literature-focused study will raise awareness among users and Muslim premises owners about the aspect of halal food ranges to preserve the holiness of Islam in Malaysia.

Abstrak
Menurut pelbagai kajian pembangunan dan penyelidikan dalam laporan ‘The State of the Global Islamic Economy 2022’, Industri Halal Malaysia kekal berdaya saing di peringkat antarabangsa. Aspek makanan halal penting dalam pencorakan akhlak dan tingkahlaku seseorang Muslim. Namun begitu, pemilihan makanan halal masih mempunyai komplikasi yang serius. Kajian ini mendapati antara isu ketidakpatuhan pemakanan halal adalah penggunaan ‘rice wine’ sebagai bahan masakan sehingga menimbulkan keresahan pengguna Muslim. Selain itu, terdapat premis yang tidak menggunakan logo halal. Ketiadaan logo halal di premis makanan dipandang sebelah mata oleh sesetengah pengguna yang lalai dalam mengejar trend ‘food hunting’ tanpa mengendahkan soal hukum halal dan haram. Terdapat juga, isu penularan berita mengenai sumber bahan makanan meragukan yang tidak memberikan kesan kepada segelintir pengguna muslim. Justeru, kajian ini dijalankan untuk mengenalpasti faktor ketidakpatuhan pengguna muslim dalam memilih makanan halal. Metodologi kajian ini menggunakan kajian literatur yang berkaitan sama ada dari akhbar, laman sesawang dan bahan bercetak seperti artikel jurnal atau kertas kerja seminar bagi mengumpul maklumat-maklumat yang sahih. Selain itu, hasil kajian menunjukkan faktor ketidakpatuhan pengguna muslim terdiri daripada tahap pengetahuan dan penghayatan agama, sikap dan pengaruh makanan ‘trending’ di media sosial. Justeru, diharapkan kajian berfokuskan literatur ini dapat memberi kesedaran kepada pengguna dan pemilik premis Muslim dalam mematuhi aspek pemilihan makanan halal bagi memelihara kesucian agama Islam di Malaysia.

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Author Biographies

Ahmad Syamel Atan, Pelajar Doktor Falsafah

Akademi Pengajian Islam Kontemporari, Universiti Teknologi MARA Cawangan Melaka.

Izzah Nur Aida Zur Raffar, Pensyarah Kanan

Akademi Pengajian Islam Kontemporari, Universiti Teknologi MARA Cawangan Melaka

References

Buku

Ahmad H. Sakar. (2005). Daging Babi, Sebab-sebab Penolakannya. Saba Islamic Media.

al-Ghazali, A. H. M. (1987). al-Halal wa al-Haram. Beirut: Dar al-Jayl, 6-8.

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Jurnal

Alam, S. S & Sayuti, N. M. (2011), Applying The Theory Of Planned Behavior (TPB) In Halal Food Purchasing. International Journal Of Commerce And Management, 21(1), 8-20.

Khraim, H. (2010). Measuring Religiosity in Consumer research from an Islamic Perspective. Journal of Economic and Administrative Sciences 26(1), 52-78.

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Rezai, G., Mohamed, Z. & Shamsudin M, N. 2012. Assesment Of Consumers Confidence On Halal Labeled Manufactured Food In Malaysia. Journal of Social Sciences & Humanities, 20(1), 33-42.

Shaari, J. A. N., & Arifin, N. S. 2010. Dimension of halal purchase intention: A preliminary study. International Review of Business Research Papers, 6(4), 444–456.

Shaharudin, M. R., Pani, J. J., Mansor, S. W & Elias. (2010). Factors Affecting Puchase Intention of Organic Food In Malaysia’s Kedah State. Cross Cultural Communication 6(2), 105-116.

Laman Sesawang

Abdul Shukor Husin. (2014). Coklat Cadbury halal Majlis Fatwa Kebangsaan. https://www.astroawani.com/berita-malaysia/coklat-cadbury-halal-majlis-fatwa-kebangsaan-36793 (diakses pada 1 Oktober 2023)

Mohd Anuar Ramli. (2010). Jangan ambil mudah status halal produk makanan. Berita Harian. https://www.bharian.com.my/rencana/agama/2020/09/732549/jangan-ambil-mudah-status-halal-produk-makanan. (diakses 15 Oktober 2023).

Mohd Mahyeddin & Nazariyah Yahya. (2023). Penggunaan Wine Beras (Rice Wine) Dalam Produk Makanan Menurut Perspektif Halal. The News Bulletin, Risalah USIM. https://www.usim.edu.my/news/in-our-words/penggunaan-wine-beras-rice-wine-dalam-produk-makanan-menurut-perspektif-halal/ (diakses 1 Mei 2024).

Noor Hidayah. (2023). Premis nasi ayam claypot tular, tiada sijil halal. https://www.hmetro.com.my/mutakhir/2023/09/1008188/premis-nasi-ayam-claypot-tular-tiada-sijil-halal (diakses pada 10 September 2023)

Sarinah. (2020). Dua restoran di Nilai dikompaun pamer logo halal tak sah https://www.sinarharian.com.my/article/100659/EDISI/Melaka-NS/Dua-restoran-di-Nilai-dikompaun-pamer-logo-halal-tak-sah (diakses pada 15 Oktober 2023)

Seminar

Mohamad Aizat, J., Mohd Anuar, R., & Suhami, A. R., (2011). Panduan Makanan Halal Haram Menurut Perspektif Al-Quran : Analisis Terhadap Isu-Isu Makanan Semasa. International Seminar on Wahyu Asas Tamadun. Universiti Sains Islam Malaysia.

Mohamad Hafifi & Nor’Adha. (2019). Tuntutan Mencari Makanan Halal Dan Toyyiban Dalam Islam: Penguatkuasaannya Melalui Undang-Undang Semasa. 5th Muzakarah Fiqh & International Fiqh Conference (MFIFC 2019) KUIS pada 24 September 2019.

Tesis & Disertasi

Aemy Liza. (2014). Hubungan Makanan Dan Pemakanan Halalan Toyyiba Dengan Akhlak. Tesis Sarjana, Fakulti Tamadun Islam, Universiti Teknologi Malaysia.

Mohd Farid. (2020). Pengurusan Halal JAKIM Terhadap Isu Penularan Produk Halal Di Malaysia. Disertasi, Universiti Kebangsaan Malaysia.

Published

2024-05-18

How to Cite

Atan, A. S. ., & Zur Raffar, I. N. A. (2024). Faktor-Faktor Ketidakpatuhan Pengguna Muslim Terhadap Pemilihan Makanan Halal: Factors Of Non-Compliance Practice Of Muslim Users Towards Choice Of Halal Food. Al-Qanatir: International Journal of Islamic Studies, 33(3), 48–54. Retrieved from https://al-qanatir.com/aq/article/view/894