Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetic.
Vol.
Issue 2, 2023: 55-61 Available online at: http:ejournal.
id/index.
php/IJND DOI : http://dx.
org/10.
21927/ijnd.
The eAect of education on knowledge and attitude in halal and tayyib food selection among muslim Zakia Umami.
Amalina Ratih Puspa.
Andi Muhammad Asrul Irawan Department of Nutrition.
Faculty of Science and Technology.
Universitas Al Azhar Indonesia.
Komplek Masjid Agung Al Azhar.
Jalan Sisingamangaraja.
Kebayoran Baru.
Jakarta Selatan 12110.
Indonesia *Correspondence: zakia.
umami@gmail.
ABSTRAK
Latar Belakang: Jumlah penduduk muslim sebanyak 236.
53 juta pada tahun 2021, atau sebesar 86,9% dari total populasi penduduk Indonesia yang berjumlah 273,32 juta.
Indonesia.
Pemerintah mewajibkan agar semua produk pangan disertiAkasi halal, akan tetapi belum semua produsen pangan mengerti kepentingan dari sertiAkasi halal.
Tujuan: Tujuan dari penelitian ini adalah untuk menganalisis pengetahuan dan sikap dalam pemilihan pangan halal dan thoyyib pada umat muslim.
Metode: Penelitian ini menggunakan desain eksperimental dengan jumlah responden sebesar 89 orang.
Teknik sampling yang digunakan adalah accidental sampling.
Pemberian edukasi terkait pangan halal dan thoyyib diberikan secara online melalui zoom Sebelum dan sesudah edukasi dilakukan pengukuran pengetahuan dan sikap menggunakan kuesioner online melalui google form.
Hasil: Responden yang mendapatkan informasi mengenai pangan halal dan thoyyib dari media social sebesar 88,76%.
Terdapat perbedaan yang signifkan antara pengetahuan dan sikap sebelum dan setelah pemberian edukasi .
<0.
Nilai rata-rat pengetahuan meningkat setelah edukasi, namun tidak pada sikap yang menurun setelah edukasi.
Kesimpulan: Pemberian edukasi dapat meningkatkan pengetahuan terkait pangan halal dan thoyyib .
<0,.
Pada penelitian selanjutnya edukasi dapat diberikan baik secara daring maupun luring dengan media edukasi yang lebih menarik.
KATA KUNCI: edukasi.
ABSTRACT
Background: Total Muslim population in Indonesia is 237.
53 million in 2021, this number is equivalent to 86.
9% of the country's population of 273.
32 million people.
In Indonesia, the government requires all products to be halal-certiAed, but still, not all producers understand the importance of halal certiAcation.
They are constrained by costs and lengthy procedures in obtaining halal certiAcation.
Objectives: The objective of this study was to analyze knowledge and attitudes in the selection of halal and tayyib food among muslim.
Methods: This was experimental research using an accidental sampling method.
The samples were 89 samples.
Inclusion criteria are Muslim adolescents and adults who are willing to be sampled.
The research steps were: .
compiling educating materials composed of AuThe Advantage of Consuming Halal and Tayyib Food for HealthAy and AuHalal:
from A to Z and Critical Points of Modern FoodAy, .
developing educational-purpose Powerpoint media, .
giving a pretest to identify respondent knowledge and attitude before education, .
giving education and carrying out a discussion online via Zoom Meeting for three hours, and .
giving a posttest to identify respondent knowledge and attitudes after Results: Samples who get information related to halal food mostly obtained from social media by 88.
There was a signiAcant diAerence in knowledge and attitudes regarding the selection of halal and tayyib food after being given education .
<0.
The average knowledge score increased after education, but the average attitude score decreased 56 Zakia Umami.
Amalina Ratih Puspa.
Andi Muhammad Asrul Irawan.
Vol.
Issue 2, 2023: 55-61 after education.
Conclusions: Education on halal and tayyib food, as attested to this research, could elevate knowledge yet not change attitudes.
Before and after education knowledge was signiAcantly diAerent .
<0.
Future researchers are expected to give online or oEine education for a longer duration and use more attractive media.
KEYWORDS: education.
Article info:
Article submitted on January 10, 2023
Articles revised on May 15, 2023
Articles received on May 25, 2023
INTRODUCTION
The majority of the Indonesian population is Muslim.
It is reported that Indonesia was inhabited by 236.
53 million Muslims in 2021, 9% of the total Indonesian population, which was 273.
32 million .
In Islam, as instructed by God through the Holy Koran, speciAcally QS.
Al-Maidah 88.
QS.
Al-Baqarah 168 dan 172.
QS.
An-Nahl 114, and QS.
AlMukminun 51.
Muslims must only consume halal and tayyib food.
The word AuhalalAy was derived from Arabic.
It means Aupermitted/ It deAnes anything permitted by Islamic sharia to carry out, use, or be attempted to and anything not associated with potential harm.
Anything halal is determined by how to get it, which must not be through a prohibited sale-purchase transaction.
Halal has its opposite, i.
, haram.
Haram was also derived from Arabic.
It means forbidden.
applies to anything strictly forbidden to conduct or use due to the contents or acquiring methods .
Additionally.
Muslims must also be concerned about tayyib.
It describes anything considered physically or spiritually good or anything not bad or not disgusting .
such, halal and tayyib food relates to healthy and nutritious food permitted to consume following Islamic sharia.
Halal values of food products are absolute for Muslims.
In so doing, the state must be mindful of halal product assurance.
Law Number 33 of 2014 concerning Halal Product Assurance states that products entering, circulating, and traded in the territory of Indonesia must be halalcertiAed.
On food products, halal information is indicated by a label or logo attached to the If producers have a halal logo on their products, it guarantees that the products have been halal-certiAed.
A legal halal certiAcate and logo are issued by the Halal Product Assurance Organizing Agency (BPJPH) .
The Halal Product Assurance Organizing Agency (BPJPH) marks a new era of halal product assurance in Indonesia.
Halal product assurance (JPH) used to be the responsibility of society and Nevertheless, through Law Number 33 of 2014, it becomes the state .
responsibility and is mandatory.
However, some producers do not seek to get a halal certiAcate for their products.
Based on the Halal Information System data from BPJPH to 2021, 31,529 business actors had proposed a halal certiAcate.
Of the total number, 19,209 or 60.
92% were micro business actors, and 5,099 or 16.
17% were small ones.
That is, there are 76% of UMK .
icro and small busines.
Regarding the need for halal food materials, domestic markets are dominated by micro and small business (UMK) actors who manage 65 million The eAect of education on knowledge and attitude in halal and tayyib food selection among muslim 57 business units.
70% of the business units focus on food, beverages, and culinary.
That is, staple materials used are crucial issues in producing halal products.
It is widely known that food and beverage industries have been blossoming in such a way with a variety of patterns, kinds, forms or appearances, packaging, food additives and more sophisticated processing and technology.
Food and beverage industries should be aware of the medium and high risks of food material processing and processing methods.
It is pertinent to the Halal Product Process (PPH), which is the concern of halal certiAcation .
The awareness of the halal certiAcate in Indonesia remains static.
That being so, in raising awareness, the parties concerned should take some actions, such as augmenting knowledge by participating in an exhibition, seminar, training, and so on regarding halal products and getting information on halal certiAcation .
According to a 2021 survey by MastercardCrescentrating, 73% of consumers perceived restaurants with a AuNo Pork.
No LardAy label could ensure their products were halal .
The label does not necessarily imply the products sold are halal.
A study by Nurlatifah .
demonstrates that 72.
5% of Muslim consumers perceive the paramount importance of consuming halal food as an obligation as Muslims .
Nevertheless.
Indonesian society's awareness of selecting, purchasing, and consuming halal products is considered low.
Rather than perceiving the need to consume halal products, they perceive it as an obligation .
Research on education on halal and tayyib food for Muslim consumers is thus requisite.
MATERIALS AND METHODS
The research was carried out in September 2022 online via a zoom meeting.
This was experimental research with the onegroup pretest and posttest design and using an accidental sampling method.
The samples were 89 samples obtained through the dissemination of information about the existence of education regarding halal food and tayyib, then those who are willing to become research samples register Arst and are given a zoom link for providing education.
Inclusion criteria are Muslim adolescents and adults ho were willing to be sampels.
The research steps includes: .
compiling educating materials composed of AuThe Advantage of Consuming Halal and Tayyib Food for HealthAy and AuHalal: from A to Z and Critical Points of Modern FoodAy from any journals and books, .
developing educational-purpose Powerpoint media, .
giving a pretest to samples to identify sample's knowledge and attitude before education, .
giving education and carrying out a discussion online via Zoom Meeting for three hours, and .
giving a posttest to samples to identify sample's knowledge and attitudes after The question weights of the questionnaire pre and post test investigating the knowledge and attitude variables were quantiAed to acquire data.
The knowledge questionnaire comprised ten multiple-choice Correct answers were scored 10, and incorrect ones were scored 0.
The scores were categorized into three categories: .
good knowledge: >80,.
acceptable knowledge: 60-80, and .
poor knowledge: <60.
For the attitude questionnaire, scores were quantiAed using a Likert scale: .
for favorable questions: strongly agree: 4, agree: 3, disagree: 2, and strongly disagree, and .
for unfavorable questions: 4: strongly disagree, 3:
disagree, 2: agree, and 1: strongly agree.
Scores were summed, and the maximum total score was 40 .
%).
Attitudes fell under three categories: .
positive attitude: >80%, .
58 Zakia Umami.
Amalina Ratih Puspa.
Andi Muhammad Asrul Irawan.
Vol.
Issue 2, 2023: 55-61 neutral attitude: 60-80%, and .
negative attitude: <60%.
Wilcoxon Sign Rank Test .
comparative analysi.
using SPSS 16 was conducted for data analysis.
RESULTS AND DISCUSSIONS
Respondent characteristics Most samples were aged 17-25 .
or 70,79% of the total sample.
and categorized in late adolescence according to the Ministry of Health.
25 samples .
09%) were aged 2645 and categorized in adolescence, and one respondent was aged 46.
%) .
Most of the samples were students .
43% of the total sample.
28 samples .
46%) were nutritionists, and the rest had other jobs.
The majority of samples, who were students with temporary income, earned < IDR1 million.
70%) earned IDR1-4 million, 7 .
87%) earned IDR4-10 million, and 2 .
25%) earned > IDR10 million.
Table 1.
Respondent characteristics Characteristics Sex Male Female Age .
Education Undergraduate student Bachelor degree Master degree Occupation College student Nutritionist Civil State Apparatus (ASN) Private employee Lecturer Housewife Nutripreneur Income (IDR) < 1 million 1-4 million 4-10 million > 10 million Total Knowledge about Halal and Tayyib Food Notoatmojo .
deAned knowledge as the outcome of human sensing an object using the Ave senses, namely sight, hearing, touch, smell, and taste, aAected by perceptional intensity .
Knowledge was inCuenced by external and internal factors.
The external factors were information media, culture, environment, and socio-economic factors .
Table 2 lists information media on halal and tayyib food.
Table 2.
Information media of halal and tayyib food Total Information Sources Social media Family/friend Magazine/newspaper In Table 2, most samples .
accessed information about halal and tayyib food from social media.
Indonesia was ranked third after China and India regarding the use of social media .
Accordingly, food producers were encouraged to promote products more actively through social media.
Table 3 exhibits knowledge about halal and tayyib food.
Table 3.
Knowledge about halal and tayyib food before and after education Poor Acceptable Good Mean score Median p-value Before After 2 A 15.
6 A 15.
*Significance p < 0.
05 with Wilcoxon differential test In Table 3, 14 samples .
indicated poor knowledge before education.
The number declined to 6 .
7%) after Similarly, samples with acceptable knowledge were 55 .
8%) before education.
The eAect of education on knowledge and attitude in halal and tayyib food selection among muslim 59 The number lessened to 48 .
9%) after Samples with good knowledge were 20 .
5%), increasing to 35 .
after education.
The mean score of knowledge after education increased by 7.
4 points, from 2 to 78.
This is in line with Juniarti et.
that providing education can increase knowledge related to halal and tayyib food .
A study by Nurlatifah .
demonstrates that 72.
5% of Muslim consumers perceive the paramount importance of consuming halal food as an obligation as Muslims .
Attitude toward Halal and Tayyib Food An attitude was a preparedness to react to an object in a certain environment as the manifestation of understanding the object.
came with three main components: .
aith, idea, and concept of an object, .
emotional state or evaluation of an object, and .
the propensity to act .
It played a major role in shaping behaviors.
A positive attitude would develop positive behaviors, and vice versa .
Attitudes toward halal food are pointed out in Table 4.
Table 4.
Attitudes toward halal and tayyib food before and after education Before Attitude Negative Neutral Positive Mean score Median .
in, ma.
p-value After 0 A 7.
8 A 3.
5, 97.
5, .
*Significance p < 0.
05 with Wilcoxon differential test In Table 4, no samples showed messages should be delivered aligned with negative attitudes towards halal and tayyib participants' life patterns and socio-economic food before and after education.
61 samples conditions, and .
the number of messages .
5%) showed neutral attitudes.
The that participants could understand relied on number rose to 89 .
%) after education.
their knowledge, skills, communication.
Samples with positive attitudes before attitudes, available resources, and socio- education were 28 .
5%), and no samples economic pressure .
showed positive attitudes after education.
The Although the knowledge score levelled mean score of attitudes decreased from 78.
up, there was not necessarily a linear relationship between knowledge, attitudes.
The decrease was a result of several and behaviors.
Individuals with good factors, e.
, limited duration of education, knowledge did not necessarily show positive non-profound materials delivered, and attitudes and good behaviors commensurate unsupportive environmental conditions for with their knowledge .
Khan and Azam Khomsan conveyed three .
reported that attitude used to be the communicational aspects: .
information most signiAcant factor in predicting the choice sources, i.
, educators were expected to of purchasing halal food .
Many previous deliver messages clearly and attractively, .
studies suggested or concluded that halal food 60 Zakia Umami.
Amalina Ratih Puspa.
Andi Muhammad Asrul Irawan.
Vol.
Issue 2, 2023: 55-61 Implementasinya terhadap Kriteria SertiAkasi Halal MUI.
Fsh Unsiq Proceeding Series: On Islamic Studies.
Sharia, and Law, 1.
, 153-172.
attitude aAected consuming halal food .
, .
, .
Choo et al.
found a positive relationship between innovation-oriented consumers and purchase intention .
The limitation of this research are the possibility of bias from the sampling technique and the presence of many external disturbances that cannot be controlled during BPJPH.
Mastuki .
Update SertiAkasi Halal di Indonesia: Ekspektasi dan Kenyataan.
Retrieved from https://kemenag.
id/read/updatesertiAkasi-halal-di-indonesia-ekspektasidan-kenyataan-8njgk online education.
Researchers also have not performed statistical analysis that can control confounding factors.
CONCLUSION AND RECOMMENDATIONS
Education on halal and tayyib food, as attested to this research, could elevate knowledge yet not change attitudes.
increase awareness, massive education is needed regarding halal and thoyyib aspects, especially for Muslim.
Future researchers are expected to give online or oEine education for a longer duration and use more attractive For food producer, the government has determined that all food products are required to be halal certiAcated in 2024, therefore this needs socialization and assistance from various halal centers for submission of halal certiAcation.
REFERENCES