Tulang haiwan adalah antara bahan penting yang digunakan sebagai karbon aktif bagi menapis kotoran air, dan dijadikan bio seramik bagi membekalkan kalsium pada air. Kebanyakan tulang dalam industri diperolehi dari sumber yang haram atau diragui status halalnya. Justeru, objektif kajian ini menganalisis penggunaan tulang haiwan dalam produk penapis air menurut pandangan syarak. Metodologi kajian adalah berbentuk kualitatif berdasarkan pendekatan analisis dokumen dan temubual. Pengkaji memilih Syarikat Hijrah Water Sdn. Bhd. sebagai lokasi kajian atas kapasiti syarikat sebagai peneraju penapis air halal di Malaysia. Hasil kajian mendapati bahawa produk penapis air daripada sumber tulang khinzir dan haiwan yang tidak disembelih adalah haram kerana kaedah istihalah didapati tidak berlaku secara sempurna, berdasarkan mazhab Shafi’i. Sebagai alternatif kepada tulang haiwan, bahan-bahan daripada sumber semulajadi seperti tempurung kelapa, buluh, cengkerang laut dan sisik ikan tilapia boleh digunakan sebagai media penapis air kerana ia dijamin halal. Kajian lanjutan boleh dilakukan ke atas syarikat-syarikat lain yang menggunakan bahan-bahan halal bagi menggantikan penggunaan tulang haiwan dalam penapis air.

The importance of halal slaughtered chicken has become crucial in the era of globalization and complex supply chains. The rising awareness among Muslim communities regarding the integrity of slaughtered chicken products has led to a focus on adhering to halal compliance standards and Islamic law. This study aims to qualitatively analyze the halal risk points in chicken slaughtering operations, by using the Failure Mode and Effect Analysis (FMEA) method, in order to identify potential halal risks and ensure the integrity of halal chicken products. This qualitative study uses a analysis approach by examining secondary sources including journals, articles, guidelines and standards related to halal slaughtering process. In this study, seven Halal Risk Points (HRP) have been identified in the entire halal slaughtering process of broilers. Based on the results of the risk assessment through the FMEA method, each determined HRP will be assessed based on the severity, occurrence and detection rating scale. The final result of this study found that only six HRPs have a Risk Priority Number (RPN) value that exceeds 100. Therefore, corrective action recommendations are proposed to prevent any halal non-compliance from occurring on the process involved. Overall, the FMEA framework in this study is a new approach in guaranteeing the integrity of chicken slaughter products and is able to have a positive impact on the halal chicken slaughter industry players and also the implementers of the halal management system.

This conceptual paper investigates the interaction between halal tourism, local gastronomy, and Islamic law, with a focus on sustainability and cultural sensitivity. Halal tourism is a rising market niche within the tourism industry, catering to Muslim travellers seeking sites and activities that adhere to Islamic values. Local gastronomy, which refers to the appreciating the traditional cuisine and host culture of a specific region or community, can be a major draw for halal visitors. Yet, promoting local cuisine can present obstacles in terms of authenticity, cultural sensitivity, and sustainability. The purpose of this study is to identify how Islamic law might help overcome these difficulties and promote sustainable halal tourism by promoting local gastronomy. The study took a review of the literature approach, drawing on existing research on halal tourism, local gastronomy, and Islamic law. The study highlights numerous ways in which Islamic law might assist in addressing contemporary challenges in the promotion of local gastronomy within the context of halal tourism. Stakeholders may guarantee that they are serving the requirements and expectations of their target market while also contributing to larger ethical and sustainability goals by incorporating Islamic values into their processes. Therefore, this study suggests that the intersection of halal tourism, local gastronomy, and Islamic law can be leveraged for sustainable development, cultural preservation, and social integration. By breaking down cultural barriers and promoting sustainable practices in the promotion of local gastronomy, stakeholders can ensure that their practices are consistent with the values of their target market and with broader ethical and sustainability considerations.

The halal tourism industry is growing rapidly and is estimated to reach a value of $300 billion by 2030. However, it is crucial that this growth is sustainable and respects the cultural and religious beliefs of the Muslim community. A qualitative study was conducted to examine the current practices of tourism stakeholders in Langkawi UNESCO Global Geopark (UGGp) regarding sustainability in Halal tourism. The study used ATLAS.ti to analyze interview transcriptions and identify current practices. The study’s findings provide recommendations for tourism stakeholders to promote sustainable tourism that aligns with Islamic values. It is essential for the government, private sector, local communities, and academia to collaborate to ensure that Muslim friendly tourism as a branding used to be developed in a way that benefits all stakeholders and the environment. This study highlights the importance of working together to achieve a sustainable Muslim friendly travel industry.

This study aims to explore the concept and characteristics of being a tour guide in Muslim-friendly tourism. The study identifies tour guides need to possess effectively and cater the needs of Muslim travellers and provide them with a positive and inclusive travel experience. The research utilizes a qualitative approach, employing data collection based on secondary resources such as books, journals, and articles. The findings of this study contribute to a better understanding of tour guides in Muslim-friendly tourism and provide practical recommendations for tour guides to enhance their services for Muslim travellers.

Concomitantly, withthe increase of the Muslim population in the world, halalawarenesshas been on the rise.A lot ofhalal industries have emerged nowadays, and among them are halalpharmaceuticals. However, with the advancement of technology, gelatin-based products have been widely developed and are being used in the pharmaceutical industry.Its halalstatus can thusbe questionable (mashbooh).This paper aims to study the Islamic perspective on gelatin-based products in pharmaceuticals. The study uses a qualitative method which involves literature review from al-Quran, as-Sunnah, articlesinjournals, and other references from the internet that can be trusted as credible data sources. In addition, the methodology of this study includesresearching the istihalah method and fatwain Malaysia to determine the halalstatus of gelatin in pharmaceutical products. This paper also focuses on the Malaysian Standard of Halal Pharmaceuticals-General Requirements (MS 2424:2019) and the Malaysian Halal Certification Procedure Manual-Domestic 2020 (MPPHM 2020). The findingsof this study show that gelatin mostly originatefrom animal sources. Therefore, its halalstatus can be questionable even if it comes from permitted animals such as cows or chickens. This is because the animals are only considered halalif they areslaughtered according tothe precepts ofIslamic law. In order to addresssuch religious concerns, there havebeena lot of research on the alternatives to animal gelatin such as from marine sources and plant-based sources. From the Islamic perspective, the use of gelatin from marine sources and animals that have been slaughtered according to Islamic rules is halal. However, gelatin which are sourced frompork and its derivatives are still haramafter going the process of istihalah because its chemical substances remain the same and unchanged even after istihalah. Nevertheless, during an emergency, it may bepermissible to consumemedication containing pork gelatinif there is no replacement or alternative for pork gelatin even if it is from haramsources.

Industrial Master Plan (IMP) 2006-2020 aims to make Malaysia to become global hub for the production and trade in Halal goods and services. In order to reach this vision, all the information and output must be channeled throughout all segments of people including the underserved community such as the Orang Asli community. One of the methods for delivering the awareness was education program. Therefore, the Halal awareness program was conducted under the purview of the IIUM International Institute for Halal Research and Training (INHART) on May 2015 in Orang Asli settlement Sg. Chiong village in Temenggor Lake, Gerik Perak. The objective of this paper is to study the level of Halal awareness amongst the Orang Asli community in Sg. Chiong village, Perak and to evaluate the issues and challenges in enhancing the Halal awareness and education in this area. This study uses a qualitative approach for the analysis, on-site observation and also semi-structured interview as part of the Knowledge Transfer Program (KTP) report. The result showed that the level of Halal awareness amongst the Orang Asli community in this settlement is in low level and it can be continuously improving in the future. In order to make Orang Asli community well aware and educated on Halal, necessary steps must be taken during the early ages of childhood to ensure the chain of knowledge would be continuous and sustainable throughout generations.

This paper investigates thesustainable and ethical vicegerency of Halal tourism and the Islamic principles influencing sustainable tourism, particularlyinthe context ofMuslim travel.By conducting a literature review and case study analysis, the qualitative research design was implemented, involving a total of 10 informants. Additionally, successful programsand best practices that implement these concepts to enhance the sustainability of tourism destinations and experiences were investigated. The results indicate that there are components that can enhance the sustainability of tourism and the experiences of Muslim guests. The paper highlights the importance of incorporatingIslamic themes into tourism sustainability frameworks to promote ethical and culturally sensitive behaviours. This paper provides governments and other tourism stakeholders with valuable insights into sustainable tourism programsthat cater to the requirements of Muslim travelers and promote sustainability.