Halal food is food whose halal status is regulated by sharia institutions such as LPPOM MUI which is set by the government. The halal status of food must be traced from the process of raw materials, processing, packaging, transportation, and distribution to the final consumer. It is difficult to trace the certainty of halal food, especially beef in Medan City because the supply chain information from upstream to downstream is not transparent. To increase the transparency of beef status and increase consumer confidence, especially Muslim consumers, a distributed and transparent system is needed, where many parties can access the status of food at any time. So Blockchain technology is used to help track the halal status of beef along the supply chain. The purpose of this study is to design a system to obtain information certainty that beef distributed along the supply chain is halal and safe for consumption by utilizing Blockchain technology and to increase public safety and trust in the LPPOM MUI halal certification system. Based on the discussion and research analysis, it is known that the information in the halal beef supply chain in Medan City uses blockchain technology designed with a data security system using smart contracts, where information that has been stored cannot be changed by any party. so that there is a guarantee of information security in the beef supply chain in the city of Medan. This research is expected to support transparency, security, and certainty of information about halal beef in Medan City.

The increasing variety of types of food circulating in Bekasi, has both positive and negative impacts at the same time. The positive impact is the increasing variety of food choices owned by Bekasi residents. In addition, the negative impact is that there is often no guarantee of halalness for the foods offered, both in terms of raw materials, processes and presentations. This study aims to determine the effect of internal control of raw materials and production planning on the smooth process of SMEs, especially based on halal food in Bekasi. The study involved 49 SME entrepreneurs in Bekasi and processed data using the multivariate statistical method and path analysis. The results show that in very specific cases, namely halal food products, internal control and production process planning had a positive influence on the smoothness of the production process and business competitiveness.

This study aims to depict the halal tourism concept, its business process, and investigate dilemmas faced by tourism industry and proposes strategies to resolve the constraints based on the best practice from the tourism business operators. In addition, this study tries to investigate the influence of various factors on halal tourism. Triangulation method used by combining personal in-depth interview, documentation/literature review and field observation to generate the discussion and conclusion. Interview process was conducted by selecting four tourism operators in Indonesia who won the best halal category award by The World Halal Travel Award in Dubai. Additionally, for the empirical analysis, a questionnaire was also developed, and data was collected from a total sample of 313 Muslim tourists in the region of Indonesia. Study reveals that instead of taking position as pure sharia-compliant business, all participants chose to become Muslim-friendly business. This moderate business process transformation helps to expand their market segment to Muslim tourists at tolerable cost. The existing dilemmas faced by all entities in tourism industry are as follows: there is no formal standard of halal criteria, high-cost business transition, lack of sharia-competent human resources and lack of promotion. Besides, findings through regression analysis specifies that there is a significant and positive influence of quality and certification of halal food, male serving in the restaurants, halal activities and separate recreational facilities on halal tourism industry. The study was engaged with the best practices from halal business operators. Further research is suggested to involve tourists’ perception of halal-related product, management, human resource and finance operated by the halal business operators. Meanwhile, this study has considered a limited number of factors influencing on the halal tourism with traditional analysis approach.

Theory of Planned Behaviour (TPB) has become a prominent theory in describing the relationship between attitude and behaviour. TPB utilizes attitudes, subjective norms and perceived behavioural control to predict ―intention‖. Studies of similar topics concentrating on non-Muslim consumers as respondents particularly exploring in their repurchase intention on Halal food are uncommon. Therefore, this study attempts to demonstrate the TPB in exploring the non-Muslim consumer repurchase intention of halal food products. Data were collected through a self-administered questionnaire survey of 415 non-Muslim consumers in Malaysia. The result of Structural Equation Analyses indicate that non-Muslim consumers’ attitude, subjective norm, and perceived behavioural control toward halal food product positively influenced their intention to repurchase halal food. The conclusions and several recommendations for future research consideration are presented in the final section.

The purpose of this research is to measure the effect of perceived behavior on purchasing behavior of halal food among consumers in Tangerang which is mediated by purchase intention and moderated by halal awareness. Data collection through online questionnaires was carried out by snowball sampling and the results of questionnaires were returned and valid as many as 300 respondents. Data processing using SEM method with SmartPLS 3.0 software. The results of this study indicate that attitudes, subjective norms and perceptions of behavior control have a significant effect on purchase intention. Meanwhile, purchase intention has a significant effect on the purchasing behavior of working consumers, and halal awareness moderates the effect of purchase intention on purchasing behavior.

This study aimed to measure the effect of attitude, subjective norm and perceived behavioral control on purchase behavior of consumers in Tangerang which are mediated by purchase intention and moderated by halal awareness. Data collection was done by simple random sampling to the 510 population of working consumers. The returned and valid questionnaire results were 311 samples. Data processing was used in the SEM method with SmartPLS 3.0 software. The results of this study concluded that attitude, subjective norm and perceived behavioral control have a significant effect on purchase intention. Meanwhile, purchase intention has a significant effect on working student purchase behavior, and halal awareness moderated effect of purchase intention on purchase behavior.