Promoting halal businesses become urgent, as the global halal economy is projected to exceed USD 5 trillion by 2030, and Indonesia is of key contributor. However, despite the high entrepreneurial intention among university students, their participation in halal business activities is comparatively low. This study aims to examine the influence of religiosity on halal entrepreneurial intention in Indonesian Muslim students. Entrepreneurial attitudes, risk-taking propensity, and self-efficacy are considered as mediating variables between religiosity and halal entrepreneurial intention. Data were collected from 378 Muslim students at 47 private universities in West Java and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) with SmartPLS 4. The structural model explained the variance in halal-based entrepreneurial intentions, with an R-squared of 0.654, indicating that religiosity and the mediator variables together explain approximately 65.4% of the variance in entrepreneurial intentions. The direct path coefficient demonstrates that religiosity significantly affects entrepreneurial attitudes (β = 0.606, p = 0.000), risk-taking propensity (β = 0.591, p = 0.000), self-efficacy (β = 0.653, p = 0.000), and intention to engage in halal entrepreneurship (β = 0.293, p = 0.000). All three mediating paths are statistically significant, with self-efficacy and entrepreneurial attitudes showing the strongest indirect effects (β = 0.156 each), followed by risk-taking propensity (β = 0.091). These results show that self-efficacy is the most influential factor, suggesting that higher religiosity is associated with greater self-confidence, moral resilience, and motivation for running a business in accordance with sharia principles. These findings extend the Theory of Planned Behavior (TPB) into an Islamic context and have implications for universities and policymakers in designing halal entrepreneurship education.
Verifying the species origin of processed meat is important for both genuineness and halal compliance. This study aims to identify volatile organic compounds (VOCs) in fresh and processed meat using a volatilomic metabolomics approach. Fresh beef, fresh pork, beef sausage, and pork sausage are collected from supermarkets. For sample preparation, each meat sample was homogenized in phosphate buffer and placed in headspace vials. The VOCs were analyzed with HS-GCMS, and principal component analysis (PCA) was used to interpret the data. Fresh beef contained 50 volatile compounds, while fresh pork had 30. Beef sausage, pork sausage, and mixed beef–pork sausages (25:75 and 50:50) contained 41, 30, 38, and 50 volatile compounds, respectively. PCA results showed clear differences between beef and pork based on their chemical profiles. Hexanal and 1-octen-3-ol were strong indicators of pork, while nonanal, octanal, and benzaldehyde were typical for beef. In sausages, PC1 separated pork and beef by the types of volatile compounds from fat compared to those from protein or heme. PC2 reflected the phenolic and terpene compounds from smoke seasonings. Some VOCs, like n-hexane and N-tert-butylhydroxylamine, are commonly used in pork sausage production. The VOC profiles of mixed sausages depended on the beef-to-pork ratio. Some markers were present only in small amounts; for example, 1-octen-3-ol was detected only in the 25:75 mixture, and benzaldehyde was detected only in the 50:50 mixture. These results show that species-specific volatile compounds can still be detected in mixed sausage samples, supporting the use of volatilomics to detect adulteration.
Collagen and gelatin are widely used in the food and pharmaceutical industries, yet their halal status remains a persistent concern for many products on the market. This study aimed to optimize the extraction and isolation of halal collagen and gelatin from Manyung fish bone waste, an abundant and low-cost Indonesian resource. Collagen was extracted at varying acid concentrations and reaction times, while gelatin was produced under eight treatment conditions varying in acid type, processing temperature, and extraction duration. Collagen and gelatin were characterized by Fourier Transform Infrared Spectroscopy (FTIR). In addition, the resulting gelatin was qualitatively examined using potassium dichromate and trinitrophenol solutions, which are commonly applied in Indonesia’s pharmaceutical industry. The FTIR spectrum of collagen showed absorption peaks corresponding to amide A, amide I, and amide II, whereas amide B and amide III bands were not detected. The highest collagen yield (4.4%) was obtained using 0.75 M acetic acid with a 5-day reaction time. For gelatin, FTIR confirmed the presence of characteristic amide A, amide B, amide I, amide II, and amide III bands. The optimal gelatin extraction was achieved with treatment 8, which involved immersion in 4% HCl, followed by 4% H₃PO₄, and extraction at 80°C for 6 hours, yielding 3.74%. Overall, these findings demonstrate that Manyung fish bone waste is a promising alternative source of halal collagen and gelatin, with potential applications in both food and pharmaceutical manufacturing.
The integration of halal principles in the selection of bone graft materials, remains insufficiently studied. In Indonesia, is essential for meeting technological and ethical standards. In Indonesia, no structured framework currently exists to assess the halal criticality of commercially available bone graft products. This study aimed to analyze the potential presence of halal-critical materials in dental bone grafts available in the Indonesian market. An observational descriptive study was conducted on 16 commercial dental bone graft products classified into five categories: allografts, xenografts, alloplasts, growth factors, and composite grafts. Product compositions were identified using Material Safety Data Sheets (MSDS), Chemical Abstracts Service (CAS) numbers, and manufacturer disclosures, and evaluated against the Halal Positive List issued by LPPOM MUI. The results showed that alloplasts exhibited the lowest halal criticality, as they consist solely of synthetic, non-animal, and non-human materials. Conversely, xenografts and allografts demonstrated higher halal risk due to animal and human-derived components, while growth factors and composite grafts showed variable risk profiles. This study provides a material-based halal criticality analysis to support clinical decision-making and underscores the need for clearer halal regulatory guidance for dental biomaterials in Indonesia.
This study aims to determine whether factors influencing intention to purchase halal food differ across religious and institutional contexts. This study compares Australia's pluralistic market with Indonesia's halal standards. Specifically, this study assesses the influence of social status, moral attitudes, mood, religious beliefs, trust, and ethical values on purchase intention. Data were collected from 425 halal food consumers (325 Indonesians; 100 Australians) using a purposive sampling method and analyzed using multiple linear regression. The measurement model demonstrated high reliability (Cronbach's alpha = 0.916). The results showed that moral attitudes (β = 0.172; t = 2.657; p = 0.008) and religious beliefs (β = 0.295; t = 2.874; p = 0.004) had a significant and positive effect on purchase intention, with religious beliefs being the strongest predictor. In contrast, social status (β = 0.061; p = 0.238), mood (β = 0.087; p = 0.261), trust (β = 0.050; p = 0.128), and ethical values (β = 0.073; p = 0.307) did not have a significant effect. These findings indicate that moral and religious commitment are the primary factors influencing a person's desire to purchase halal food across institutional environments.
