HALAL CUISINE PREFERENCES IN URBAN AREAS WITH MUSLIM MINORITY: A CASE RESEARCH OF MANADO
DOI:
https://doi.org/10.32332/akademika.v27i2.5746Keywords:
Halal Cuisine; Muslim Merchants; Muslim Minority Region.Abstract
The phenomenon of halal cuisine is gaining prominence not only within Muslim communities but also in non-Muslim region. Therefore, this research aimed to explain the phenomenon of halal cuisine in Muslim minority region of Manado, North Sulawesi, Indonesia. Using a qualitative research design with a case research method, interviews were conducted with five Muslim merchants to gather pertinent information. The results showed the presence of Muslim merchants selling halal cuisine in Manado, despite it being Muslim minority area. Merchants expressed confidence in the potential development of halal cuisine in the region. Additionally, the use of halal signs (logo) by Muslim merchants served to assure customers of halal status of their products. It was also observed that both Muslim and non-Muslim customers patronized the merchants, showing a broad appeal for halal cuisine. In conclusion, despite Manado being recognized as a Muslim minority region, Muslim merchants played a significant role in promoting their halal cuisine within the region.
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References
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Bhoola, S. (2020). Halal Food Tourism: Perceptions of Relevance and Viability for South African Destinations. African Journal of Hospitality, Tourism and Leisure, 9(3), 288–301. https://doi.org/10.46222/ajhtl.19770720-19.
Cahyowati, Asmara, G., Rodliyah, & Risnain. (2020). Penyuluhan Hukum Tentang Pentingnya Memperoleh Sertifikat Halal Dalam Usaha Kuliner di Kabupaten Sumbawa. Jurnal PEPADU, 1(3), 400–408. https://doi.org/10.29303/jurnalpepadu.v1i3.128.
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Dewi, I. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Elfrida, T., Sazali, S. A., & Abu Bakar, M. N. (2020). The Representation of Baba-Nyonya Cuisine in the Context of Halal Tourism Industry in Malacca, Malaysia. Humanus Jurnal Ilmiah Ilmu-Ilmu Humaniora, 19(1), 61–75. https://doi.org/10.24036/humanus.v19i1.107681.
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Haque, M. G., Nuraeni, & Nasri, R. (2022). SMEs Halal Culinary Strategy During The Pandemic Era In South Tangerang. Jurnal Manajemen, 26(2), 351–367. https://doi.org/10.24912/jm.v26i2.961.
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Mohd Amin, A. ‘Uyuna, Zakaria, Z., & Abdul Rahim, A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 17(2), 61–74. https://doi.org/10.33102/jmifr.v17i2.294.
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Octavia, E. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Pamuji, S. (2022). Makanan Halal Indonesia Ranking Dua Dunia, Kemenag: Kita Menuju Nomor Satu. Kementerian Agama RI.
Perguna, L. A., Irawan, L. Y., Kurniawati, E., Triharini, S., Pahlevi, D. S., & Febrianto, A. D. (2021). Halal for all: Geo spatial Tourism of Halal Food Stalls in Muslim Minority Tourist Destinations. GeoJournal of Tourism and Geosites, 36(2 spl), 715–720. https://doi.org/10.30892/GTG.362SPL20-702.
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Putradan, T. W., & NasriKatman, Muh. (2021). Development Of Halal Tourism The Land Above The Clouds In North Toraja Regency. Laa Maisyir: Jurnal Ekonomi Islam, 8(2), 239. https://doi.org/10.24252/lamaisyir.v8i2.24103.
Riaz, M. N., & Chaudury, M. M. (2019). Handbook of Halal Food Production. Taylor & Francis. https://doi.org/10.1201/9781315119564.
Ridwan, R. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Rosa, Y. Del, Malik, D., & Rahmasari, N. C. (2022). The Role of Financial Technology in Culinary SMEs City of Padang Based On Halal Food. 2nd International Conference on Business & Social Sciences, 505–519. https://ojsicobuss.stiesia.ac.id/index.php/icobuss1st/article/view/202.
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Tambunan, A. P., Samsudin, & Andriana, S. D. (2019). The Implementation of WEBGIS to Show The Spread of Halal Cuisine Spots in Medan. JISTech (Journal of Islamic Science and ), 4(2), 127–136. http://dx.doi.org/10.30829/jistech.v4i2.6848.
Wan-Hassan, W. M., & Awang, K. (2009). Halal Food in New Zealand Restaurants: An Exploratory Study. International Journal of Economics and Management, 3(2), 385–402. http://psasir.upm.edu.my/id/eprint/39470.
Yagmur, Y., & Aksu, A. (2020). Destination Image of Antalya from the Perspectives of Tourists Staying in Hospitality Establishments with the Concept of Halal Tourism. Journal of Tourism and Services, 11(21), 103–128. https://doi.org/10.29036/jots.v11i21.168.
Adel, A. M., Dai, X., Yan, C., & Roshdy, R. S. (2021). Halal strategies on official government tourism websites: An extension and validation study. Tourism and Hospitality Research, 21(2), 229–244. https://doi.org/10.1177/1467358420986236.
Armanios, F., & Ergene, B. (2018). Halal Food A History. Oxford University Press.
Battour, M., Ismail, M. N., & Battor, M. (2011). The Impact of Destination Attributes on Muslim Tourist’s Choice. International Journal of tourism research, 13(6), 527–540. https://doi.org/10.1002/jtr.824.
Bhoola, S. (2020). Halal Food Tourism: Perceptions of Relevance and Viability for South African Destinations. African Journal of Hospitality, Tourism and Leisure, 9(3), 288–301. https://doi.org/10.46222/ajhtl.19770720-19.
Cahyowati, Asmara, G., Rodliyah, & Risnain. (2020). Penyuluhan Hukum Tentang Pentingnya Memperoleh Sertifikat Halal Dalam Usaha Kuliner di Kabupaten Sumbawa. Jurnal PEPADU, 1(3), 400–408. https://doi.org/10.29303/jurnalpepadu.v1i3.128.
Chaniago, J. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Dewi, I. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Elfrida, T., Sazali, S. A., & Abu Bakar, M. N. (2020). The Representation of Baba-Nyonya Cuisine in the Context of Halal Tourism Industry in Malacca, Malaysia. Humanus Jurnal Ilmiah Ilmu-Ilmu Humaniora, 19(1), 61–75. https://doi.org/10.24036/humanus.v19i1.107681.
Haque, M. G., & Hindrati, D. (2020). Investigating Awareness & Knowledge, Halal Logo and Religiosity Affecting Decision and Lifestyle to Consume Halal Culinary; Case Study of Three Indonesian Regions in Japanese Restaurant. Jurnal Ilmu Manajemen & Ekonomika, 12(1), 27–31. https://doi.org/10.35384/jime.v12i1.172.
Haque, M. G., Nuraeni, & Nasri, R. (2022). SMEs Halal Culinary Strategy During The Pandemic Era In South Tangerang. Jurnal Manajemen, 26(2), 351–367. https://doi.org/10.24912/jm.v26i2.961.
Hasan, F. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Jafari, J., & Scott, N. (2014). Muslim World and Its Tourisms. Annals of Tourism Research, 44(1–19). https://doi.org/10.1016/j.annals.2013.08.011.
Janah, R., & Adinugraha, H. H. (2022). Opportunities And Strategies For Traditional Halal Culinary In Modern Times. JEKSYAH Islamic Economics Journal, 2(1), 23–39. https://doi.org/10.54045/jeksyah.v2i01.54.
Jia, X., & Chaozhi, Z. (2020). Halal Tourism: Is It The Same Trend in Non-Islamic Destinations With Islamic Destinations? Asia Pacific Journal of Tourism Research, 25(2), 189–204. https://doi.org/10.1080/10941665.2019.1687535.
Jia, X., & Chaozhi, Z. (2021). Turning Impediment Into Attraction: A Supplier Perspective on Halal Food in non-Islamic Destinations. Journal of Destination Marketing and Management, 19(135), 100517. https://doi.org/10.1016/j.jdmm.2020.100517.
Kamalina, A. R. (2022). Celah Bisnis bagi UMKM, Produk Halal Jadi Potensi Ekspor yang Besar. Ekonomi.Bisnis.com. https://ekonomi.bisnis.com/read/20220224/12/1504456/celah-bisnis-bagi-umkm-produk-halal-jadi-potensi-ekspor-yang-besar.
Kemenag. (2022). Produk Halal, Antara Gaya Hidup dan Sadar Halal. Badan Penyelenggara Jaminan Produk Halal Kementerian Agama RI. http://halal.go.id/artikel/17.
Mandhai, S., & Umutlu, A. (2017). The Rise and Rise of ‘Halal’ Business. Aljazeera.com. https://www.aljazeera.com/economy/2017/11/26/the-rise-and-rise-of-halal-business.
Mardison, Ramadhanu, A., Rani, L. N., & Enggari, S. (2021). Hybrid DSS for Recommendations of Halal Culinary Tourism West Sumatra. IAES International Journal of Artificial Intelligence (IJ-AI), 10(2), 273–283. https://doi.org/10.11591/ijai.v10.i2.pp273-283.
Mastuki. (2019). Ekosistem Halal: Menjanjikan Tapi Menantang. Kementerian Agama RI. https://kemenag.go.id/read/ekosistem-halal-menjanjikan-tapi-menantang-q90jp.
Mohd Amin, A. ‘Uyuna, Zakaria, Z., & Abdul Rahim, A. (2020). Halal Certification of Korean Food in Malaysia: The Challenges and Steps Ahead. The Journal of Muamalat and Islamic Finance Research, 17(2), 61–74. https://doi.org/10.33102/jmifr.v17i2.294.
Morlin-Yron, S. (2016). Makeup, Meds and Sports Wear: Why Halal Has Become Big Business. CNN. https://edition.cnn.com/2016/08/29/world/halal-industry/index.html.
Murti, T. W. (2017). Halal Life Style And Global Trade. The 7th International Seminar on Tropical Animal Production Contribution of Livestock Production on Food Sovereignty in Tropical Countries, 2, 33–39. https://journal.ugm.ac.id/istapproceeding/article/view/30115.
Mustika, A., & Achmadi, M. (2019). Teenagers Perception of Halal Food as an Option for Culinary Tourism. 259(Isot 2018), 24–29. https://doi.org/10.2991/isot-18.2019.6.
Octavia, E. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Pamuji, S. (2022). Makanan Halal Indonesia Ranking Dua Dunia, Kemenag: Kita Menuju Nomor Satu. Kementerian Agama RI.
Perguna, L. A., Irawan, L. Y., Kurniawati, E., Triharini, S., Pahlevi, D. S., & Febrianto, A. D. (2021). Halal for all: Geo spatial Tourism of Halal Food Stalls in Muslim Minority Tourist Destinations. GeoJournal of Tourism and Geosites, 36(2 spl), 715–720. https://doi.org/10.30892/GTG.362SPL20-702.
Potensi Industri Halal Tembus Rp. 72,9 Triliun. (2022). Kementerian Perindustrian RI.
Putradan, T. W., & NasriKatman, Muh. (2021). Development Of Halal Tourism The Land Above The Clouds In North Toraja Regency. Laa Maisyir: Jurnal Ekonomi Islam, 8(2), 239. https://doi.org/10.24252/lamaisyir.v8i2.24103.
Riaz, M. N., & Chaudury, M. M. (2019). Handbook of Halal Food Production. Taylor & Francis. https://doi.org/10.1201/9781315119564.
Ridwan, R. (2022, October 3). Halal Cuisine in Muslim-Minority [Interview].
Rosa, Y. Del, Malik, D., & Rahmasari, N. C. (2022). The Role of Financial Technology in Culinary SMEs City of Padang Based On Halal Food. 2nd International Conference on Business & Social Sciences, 505–519. https://ojsicobuss.stiesia.ac.id/index.php/icobuss1st/article/view/202.
Sapian, S. M., Shafii, Z., Adham, K. A., Ibrahim, N., & Shahwan, S. Hj. (2021). Risk Management Framework for Halal Culinary Business Operators in Malaysia from Halal Supply Chain Perspective. 3rd International Halal Management Conference 2021. https://oarep.usim.edu.my/jspui/handle/123456789/15554.
Tambunan, A. P., Samsudin, & Andriana, S. D. (2019). The Implementation of WEBGIS to Show The Spread of Halal Cuisine Spots in Medan. JISTech (Journal of Islamic Science and ), 4(2), 127–136. http://dx.doi.org/10.30829/jistech.v4i2.6848.
Wan-Hassan, W. M., & Awang, K. (2009). Halal Food in New Zealand Restaurants: An Exploratory Study. International Journal of Economics and Management, 3(2), 385–402. http://psasir.upm.edu.my/id/eprint/39470.
Yagmur, Y., & Aksu, A. (2020). Destination Image of Antalya from the Perspectives of Tourists Staying in Hospitality Establishments with the Concept of Halal Tourism. Journal of Tourism and Services, 11(21), 103–128. https://doi.org/10.29036/jots.v11i21.168.
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2022-12-26
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