Comparative Analysis and Development of the Indonesian and Malaysian Halal Industries Reviewed Based on The Global Islamic Economy
DOI:
https://doi.org/10.37812/aliqtishod.v13i2.1802Keywords:
Halal industry, halal certification, Global Islamic Economy Indicator, JAKIMAbstract
The global halal industry is experiencing rapid growth, driven by the increasing Muslim population and heightened consumer awareness of halal products. This study aims to compare the halal industry performance of Indonesia and Malaysia, focusing on regulatory structures, halal certification systems, policy effectiveness, and international recognition. Using a qualitative descriptive method with a comparative approach, this study draws on the State of the Global Islamic Economy Reports from 2020 to 2023 and the Global Islamic Economy Indicator. The results show that Malaysia leads due to a centralized and internationally recognized certification system under JAKIM, consistent global branding, and strong regulatory integration. Conversely, Indonesia, despite significant improvements, rising to third in the GIEI 2023 still faces challenges such as fragmented certification institutions, regulatory inefficiencies, and low halal literacy among MSMEs. This study contributes a comprehensive cross-national analysis and identifies key structural and operational factors contributing to performance disparities. It offers strategic recommendations to strengthen Indonesia’s halal industry ecosystem, including regulatory harmonization, digital transformation, MSME support, and enhanced international halal diplomacy.
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Rejeb, A., Rejeb, K., Zailani, S., Treiblmaier, H., & Hand, K. J. (2021). Integrating the Internet of Things in the halal food supply chain: A systematic literature review and research agenda. Internet of Things (Netherlands), 13(2021), 100361. https://doi.org/10.1016/j.iot.2021.100361
Saville, R., & Mahbubi, A. (2021). Assessing Muslim travellers’ preferences regarding food in Japan using conjoint analysis: An exploratory study on the importance of prayer room availability and halalness. Heliyon, 7(5), e07073. https://doi.org/10.1016/j.heliyon.2021.e07073
SGIER. (2023). State of the Global Islamic Economy Report. DinarStandard, 65–66. https://haladinar.io/hdn/doc/report2018.pdf
Wahyuni, H. C., Rosid, M. A., Azara, R., & Voak, A. (2024). Blockchain technology design based on food safety and halal risk analysis in the beef supply chain with FMEA-FTA. Journal of Engineering Research (Kuwait), February. https://doi.org/10.1016/j.jer.2024.02.002
Yudiantoro, D., & Suselo, D. (2024). ANALYSIS OF THE GLOBAL MUSLIM TRAVEL INDEX ( GMTI ) APPROACH AS AN EFFORT TO DEVELOP HALAL TOURISM IN THE. 11(September), 31–45.
Aliff, M., Majid, A., Hafifi, I., Abidin, Z., Adilin, H., Abd, M., & Chik, C. T. (2015). Issues of Halal Food Implementation in Malaysia. Journal of Applied Environmental and Biological Sciences Www.Textroad.Com, 5(January), 50–56.
Denyingyhot, A., Phraephaisarn, C., Vesaratchavest, M., Dahlan, W., & Keeratipibul, S. (2021). A new tool for quality control to monitor contamination of six non-halal meats in food industry by multiplex high-resolution melting analysis (HRMA). NFS Journal, 25(September), 31–40. https://doi.org/10.1016/j.nfs.2021.09.002
Fauziah, Nofandi, R. A., Koewinarn, Atieqoh, S., Abadi, Z., & M, F. (2021). Survie Sadar Halal. 1–23. http://cms.kemenag.go.id/storage/flm/files/shares/files/5. SURVEI1 HALAL Genera.
Kurniawati, D. A., Vanany, I., Kumarananda, D. D., & Rochman, M. A. (2024). Toward halal supply chain 4.0: MILP model for halal food distribution. Procedia Computer Science, 232(2023), 1446–1458. https://doi.org/10.1016/j.procs.2024.01.143
Mahama, S., Waloh, N., Chayutsatid, C., Sirikwanpong, S., Ayukhen, A., Marnpae, M., Nungarlee, U., Petchareon, P., Munaowaroh, W., Khemtham, M., Ngamukote, S., Noppornpunth, V., & Dahlan, W. (2020). Postmarket laboratory surveillance for forbidden substances in halal-certified foods in Thailand. Journal of Food Protection, 83(1), 147–154. https://doi.org/10.4315/0362-028X.JFP-19-051
Mansur, A. R., Oh, J., Lee, H. S., & Oh, S. Y. (2022). Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification. Food Chemistry, 366, 130526. https://doi.org/10.1016/j.foodchem.2021.130526
Rejeb, A., Rejeb, K., Zailani, S., Treiblmaier, H., & Hand, K. J. (2021). Integrating the Internet of Things in the halal food supply chain: A systematic literature review and research agenda. Internet of Things (Netherlands), 13(2021), 100361. https://doi.org/10.1016/j.iot.2021.100361
Saville, R., & Mahbubi, A. (2021). Assessing Muslim travellers’ preferences regarding food in Japan using conjoint analysis: An exploratory study on the importance of prayer room availability and halalness. Heliyon, 7(5), e07073. https://doi.org/10.1016/j.heliyon.2021.e07073
SGIER. (2023). State of the Global Islamic Economy Report. DinarStandard, 65–66. https://haladinar.io/hdn/doc/report2018.pdf
Wahyuni, H. C., Rosid, M. A., Azara, R., & Voak, A. (2024). Blockchain technology design based on food safety and halal risk analysis in the beef supply chain with FMEA-FTA. Journal of Engineering Research (Kuwait), February. https://doi.org/10.1016/j.jer.2024.02.002
Yudiantoro, D., & Suselo, D. (2024). ANALYSIS OF THE GLOBAL MUSLIM TRAVEL INDEX ( GMTI ) APPROACH AS AN EFFORT TO DEVELOP HALAL TOURISM IN THE. 11(September), 31–45.
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