PENSIJILAN HALAL MAKANAN KOREA DI MALAYSIA: SUATU SOROTAN LITERATUR
Halal Certification of the Korean Foods in Malaysia: A Review of Literatures
Keywords:
Malaysia’s halal certification, Korean food, issues, challengesAbstract
Malaysia’s halal certification has gained worldwide recognition. Halal in Malaysia is supervised within the government scrutiny. Stringent rules and standards in the Malaysia’s halal structure make a favourable response by the global community, including non-majority Muslim country like Korea. The boom of Korean Wave all over the world made no exception of its insertion including Malaysia. Korean cultural industries including Korean foods, cosmetics, entertainment and technology were gradually accepted in Malaysia, a Muslim majority country and with a well repute halal governance. Therefore, owing to the growing demand for Korean food leads to increasing numbers of Korean food products and Korean establishments in Malaysia. However, only a small number of the establishments that are halal certified. This article reviews the literature from previous works on the acceptance of Korean wave in Malaysia, the recognition of Malaysia’s halal certificate at the international level, the background of Malaysia halal certification on Korean food. This article also addresses the issues and challenges faced by Korean food premise operators in obtaining halal certification. The authors find that the issue of lack of information on certification procedures and the use of dubious critical materials are the biggest challenge in obtaining halal certification for many Korean establishment in Malaysia.
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References
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Zainalabidin Mohamed, Juwaidah Sharifuddin, Golnaz Rezai, Amin Mahir Abdullah & Ismail Abd Latif (2012). “Clients’ Perception Towards JAKIM Service Quality in Halal Certification,” Journal of Islamic Marketing, vol. 3, 59-71.
Zakiah Samori, Noorsalwati Sabtu (2014). “Developing Halal Standard for Malaysian Hotel Industry: An Explatory Study”, Social and Behavioral Sciences, vol.121, 144-157.
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Senarai Temu bual
Sheena Shamsuddin (Operation Support and Marketing Executive), dalam temu bual beliau bersama penulis pada 26 April 2019.
Ahmad Anis Najiha, A.Y. Tajul, Norziah Mohd Hani, Wan Nadiah W.A (2010). “A Preliminary Study on Halal Limits for Ethanol Content in Food Products,” Middle East Journal of Scientific Research vol. 6, no. 1, 45-50.
Aiedah Abdul Khalik (2014). “Young consumers’ attitude towards halal food outlets and JAKIM’s halal certification in Malaysia,” Procedia - Social and Behavioral Sciences, vol. 121, 26-34.
Al ‘Uyuna Mohd Amin, Zalina Zakaria, Alina Abdul Rahim & Norhayati Rafida Abdul Rahim (2019). “Consumer Obligatory Practices, Knowledge and Behaviour Towards Halal Certification in Malaysia”, International Conference on Zakat, Tax, Waqf And Economic Development. Langkawi, Kedah, Malaysia. 1-2 Disember 2019.
Aminah Abdullah, Ts.Dr. Saiful Irwan Zubairi, Maaruf Abdul Ghani (2007). “Halal Food: Scenario and Current Status in Malaysia”. 10th ASEAN Food Conference 2007, KLCC, Kuala Lumpur, Malaysia. 21-23 Ogos 2007.
Arif Sazelin (2012). Konsep Halalan Toyyiban dari perspektif Maqasid As-Syariah dan Aplikasinya Dalam Penentuan Makanan Halal di Malaysia. Tesis Kedoktoran. Akademi Pengajian Islam, University Malaya, Kuala Lumpur.
Astro Awani (2019). “Korea Selatan mahu Malaysia bantu bangunkan industri halal”, http://www.astroawani.com/berita-bisnes/Korea-selatan-mahu-malaysia-bantu-bangunkan-industri-halal-201134, dicapai pada 12 Mac 2020.
Berita Harian (2016). “Restoren pamer tanda ‘tiada babi’ cetus persoalan” https://www.bharian.com.my/node/123917, dicapai pada 1 November 2019.
Berita Harian (2017). “Pensijilan halal Malaysia, sukarela, terbuka semua”, https://www.bharian.com.my/berita/nasional/2017/07/305557/persijilan-halal-malaysia-sukarela-terbuka-semua, dicapai pada 05 November 2019.
Berita Harian (2017). “Jakim perluas sijil halal ke luar negara,” http://www.islam.gov.my/images/keratan-akhbar/Jakim_Perluas_Sijil_Halal_Ke_ Luar_Negara.png, dicapai pada 5 November 2019.
Berita Harian, (2017). “Angkasa, JAKIM bantu Seoul bangunkan produk halal”, http://www.islam.gov.my/images/keratan-akhbar/ANGKASA_Jakim_Bantu_ Seoul_Bangunkan_Produk_Halal.png, dicapai pada pada 5 November 2019.
Bernama (2019). “Masjid besar Paris mahu sijil halal Jakim,” http://www.astroawani.com/berita-malaysia/masjid-besar-paris-mahu-sijil-halal-jakim-201634, dicapai pada 5 November 2019.
Chul Ho Cho (2010). “Korean Wave in Malaysia and Changes of the Korea-Malaysia Relations”, Jurnal Pengajian Media Malaysia, vol. 12, 4-5, 11.
Doobo Shim (2006). “Hybridity and the rise of Korean popular culture in Asia. Media, Culture and Society,” vol. 28, 28.
Endang S Soesilowati (2010). “Business Opportunities for Halal Products in the Global Market: Muslim Consumer Behaviour and Halal Food Consumption,” Journal of Indonesian Social Sciences and Humanities, vol. 3, 151-160.
Gayatri Gita, Chew Janet (2012). “How do Muslim Consumers Perceive Service Quality? Asia Pacific Journal of Marketing and Logistics, vol. 25, no. 3, 472-490.
Golnaz Rezai, Mohamed Zainalabidin, Mad Nasir Shamsudin, Eddie Chiew, FC (2010). “Non-Muslims’ awareness of Halal principles and related food products in Malaysia”, International Food Research Journal, vol. 17, no. 3, 667-674.
Isabelle Aoun Laurent Tournois (2015). “Building Holistic Brands: An Exploratory Study of Halal Cosmetics,” Journal of Islamic Marketing, vol. 6, no. 1.
Jawad Alzeer, Ulrike Rieder & Khaled Abou Hadeed (2017). “Rational and Practical Aspects of Halal and Tayyib in the Context of Food Safety,” Trends in Food Science & Technology, vol. 7, 264-267.
Jayanta Kumar Patra, Gitishree Das, Spiros Paramithiotis, Han-Seung Shin (2016). “Kimchi and other Widely Consumed Traditional Fermented Foods of Korea: A Review”, Frontiers in Microbiology, vol. 7, no. 377, 1-15.
Jonathan AJ. Wilson & Jonathan Liu (2012). “Shaping the Halal into a brand?” Journal of Islamic Marketing, vol. 1, 107-123.
Kasmarini Baharuddin, Norliya Ahmad Kassim, Siti Khairiyah Nordin, Siti Zahrah Buyong (2015). “Understanding the Halal Concept and the Importance of Information on Halal Food Business Needed by Potential Malaysian Entrepreneurs,” International Journal of Academic Research in Business and Social Sciences, vol. 5, no. 2, 170-180.
Marco Tieman (2015). “Halal Clusters”, Journal of Islamic Marketing, vol. 6, 2-21.
Mary J. Ainslie, Sarah Domingo Lipura, Joanne B.Y.Lim (2017). “Understanding The Hallyu Backlash in Southest Asia, A Case Study of Consumers in Thailand, Malaysia and Philippines,” Kritika Kultura, vol. 28, 63-91.
Mohamad Fakarudin Mas’od, Ketua Penolong Pengarah JAKIM (2019), Forum “Malaysia’s Halal Inclusion Masterclass”, INCEIF, Kuala Lumpur. 5-6 November 2019.
Mohamed Syazwan Ab Talib, Abu Bakar Abdul Hamid & Thoo Ai Chin (2015). “Motivations and Limitations in Implementing Halal Food Certification: A Pareto Analysis,” British Food Journal, vol. 117, no. 11.
Mohammad Aizat Jamaluddin, Russly Abdul Rahman, Mohd Anuar Ramli & M.Z.A Majid (2016). “Determination of Permissible Alcohol and Vinegar in Shariah and Scientific Perspectives”, International Food Research Journal, vol. 23, no. 6, 2737-2743.
Mohd Anuar Ramli, Mohammad Aizat Jamaludin (2015). “Budaya Makanan dan Pemakanan Halal dalam Kalangan Masyarakat Melayu Menurut Perspektif Islam,” dalam Penyelidikan Tentang Makanan: Perspektif Nabawi dan Saintifik, ed. Mustafa Abdullah. Kuala Lumpur: Jabatan al-Quran & al-Hadith, Akademi Pengajian Islam, Universiti Malaya.
Najihah Hanisah Marmaya, Zainul Amiruddin Zakaria & Mohd Nasir Mohd Desa (2019). “Gen Y Consumers’ Intention to Purchase Halal Food in Malaysia: A PLS-SEM Approach,” Journal of Islamic Marketing, vol. 10, no. 3, 1003-1014.
New Straits Times (2008). “Nestle Malaysia Proudly Serves the International Halal Market”, dicapai pada 5 November 2019.
Norlila Mahidin, Siti Norezam Othman, Adam Mohd Saifuddin (2016). “A Preliminary Study of Halal Logistics Issues Among Food Manufacturing Companies”, Journal of Technology and Operations Management, vol. 11, no. 1, 18-25.
Nurulhuda Noordin, Nor Laila Md Noor, Zainal Samicho (2014) “Strategic Approach to Halal Certification System: An ecosystem Perspective”, Procedia - Social and Behavioral Sciences, vol. 121, 79-95.
Rahimah Mohamed Yunos, Che Faridah Che Mahmood & Nor Hafizah Abd Mansor (2014). “Understanding Mechanisms to Promote Halal Industry, The Stakeholders’ Views”, Procedia - Social and Behavioral Sciences, vol. 130, 160-166.
Sinar harian (2019). “Dasar pensijilan Halal NS bersifat terbuka: Aminuddin”, https://www.sinarharian.com.my/article/25096/EDISI/Melaka-NS/Dasar-pensijilan-halal-NS-bersifat-terbuka-Aminuddin, dicapai pada 05 November 2019.
Sinar Harian (2019). “Korea Selatan Berminat Manfaatkan Kepakaran Halal Malaysia”, https://www.sinarharian.com.my/article/18000/berita/nasional/korea-selatan-berminat-manfaatkan-kepakaran-halal-Malaysia, dicapai pada 12 Mac 2020.
Siti Fatiha Yahya & Sharifah Nursyahidah Syed Anuar (2018). “Hallyu Kimchi, Budaya Popular dan Kuasa Lunak Korea Selatan. Kuala Lumpur: SIRD Publications.
Siti Hasliza Hasan, Berita Harian (2010). “Sistem pensijilan halal Jakim dapat pengiktirafan dunia”, Kuala Lumpur, https://agamaberitaharian.blogspot.com/2010/01/sistem-pensijilan-halal-jakim-dapat.html, dicapai pada 5 November 2019.
Su Won Park, Soo Jin Lee, You Sin Sim, Jin Young Choi, Eun Young Park & Bong Soo No (2017). “Analysis of ethanol in soy sauce using electronic nose for halal food certification”. Food Science and Biotechnology, vol. 26, no. 2, 311-317.
Sunhyun Park, Jong-Chan Kim, Hyun Sung Lee, Seung-Weon Jeong & You-Shin Shim (2016). “Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl-sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification”, LWT-Food Science and Technology, vol. 74, 563-570.
Syarifah Zannierah Syed Marzuki, Colin Micheal Hall & Paul Ballantin (2012). “Restaurant Manager and Halal Certification in Malaysia,” Journal of Foodservice Business Research, vol. 15, no. 2, 195-214.
Utusan Malaysia (2016). “Logo halal Jakim diiktiraf peringkat global”, http://www.islam.gov.my/images/keratan-akhbar/Logo_Halal_Jakim_Diiktiraf_Peringkat _Global.png, dicapai pada 05 November 2019.
Wan Rusni Wan Ismail, Mohhidin Othman, Russly Abdul Rahman, Nitty Hirawaty Kamarulzaman & Suhaimi Ab. Rahman (2016). “Halal Malaysia Logo or Brand: The Hidden Gap,” Procedia Economics and Finance, vol. 37, 254-261.
Yuhanis Abd Aziz & Nyen Vui Chok (2013). “The Role of Halal Awareness, Halal Certification, and Marketing Components in Determining Halal Purchase Intention Among Non-Muslims in Malaysia: A Structural Equation Modeling Approach”, Journal of International Food & Agribusiness Marketing, vol. 25, no. 1, 1-23.
Yukichika Kawata, Sheila Nu Nu Htay & Ahmed Salman Syed (2017). “Non-Muslims’ Acceptance of Imported Products with Halal Logo: A Case Study of Malaysia and Japan,” Journal of Islamic Marketing, vol. 9, no. 1, 191-203.
Zailin Zainal Arifin, Azmawani Abdul Rahman, Siti Sarah Omar, Azizul Yadi Yaakop & Normahaza Mahadi (2016). “Korean Popular Culture: An Exploratory Examination among Malaysian Adolescents,” International Business Management, vol. 10, no. 17, 3821-3829.
Zainalabidin Mohamed, Juwaidah Sharifuddin, Golnaz Rezai, Amin Mahir Abdullah & Ismail Abd Latif (2012). “Clients’ Perception Towards JAKIM Service Quality in Halal Certification,” Journal of Islamic Marketing, vol. 3, 59-71.
Zakiah Samori, Noorsalwati Sabtu (2014). “Developing Halal Standard for Malaysian Hotel Industry: An Explatory Study”, Social and Behavioral Sciences, vol.121, 144-157.
Zalina Zakaria & Siti Zubaidah Ismail (2014). “The Trade Description Act 2011: Regulating Halal in Malaysia,” International Conference on Law, Management and Humanities (ICLMH’14), Bangkok, Thailand, 21-22 Jun 2014.
Zuliantie Dzul (2016). https://www.nst.com.my/news/2016/11/192393/Korean-waves-here-stay, dicapai pada 21 Oktober 2019.
Senarai Temu bual
Sheena Shamsuddin (Operation Support and Marketing Executive), dalam temu bual beliau bersama penulis pada 26 April 2019.
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2020-12-23
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