It turns out that nutritional content is closely related to the consumption of halal products. How meaningful is the relationship between the two? The Assessment Institute for Foods, Drugs, and Cosmetics (LPPOM) continues to encourage the public to pay attention to the halalness and nutritional content of products the Muslim community will consume.
Every January 25, Indonesia commemorates National Nutrition Day as a momentum to increase public awareness of the importance of a healthy and nutritious diet. However, in the context of the Muslim community, the halal aspect of consumption is also a significant concern. Consuming halal food is a religious obligation closely related to nutritional quality and body health.
Halal not only means that it is permissible in Islam but also reflects the standards of cleanliness, safety, and food quality. According to LPPOM Corporate Secretary, Raafqi Ranasasmita, the halal food production process must meet the requirements of the Halal Product Assurance System (SJPH), including aspects of ingredients, facilities, and procedures that can guarantee the halalness of the product.
Various studies have shown that halal food is often more hygienic because it goes through a stricter production and inspection process. For example, in the halal meat industry, slaughtering is carried out with procedures that ensure that the animal’s blood is completely drained, thus reducing the risk of bacterial contamination and harmful substances that can harm human health.
Meanwhile, regarding nutrition, it is closely related to thayyib. Good nutrition is not only about how many calories are consumed but also about the quality and source of the food consumed. In Islam, there are guidelines regarding food that is not only halal but also good (thayyib). As is well known, halal and thayyib are two inseparable things, halalan thayyiban.
In the context of nutrition, halal and thayyib foods include quality protein sources such as chicken, fish, and beef that are slaughtered in a halal manner. In addition, consuming vegetables and fruits free from harmful chemicals and choosing healthy carbohydrate sources such as brown rice and whole wheat also play a role in meeting the body’s nutritional needs.
“As awareness of the importance of a healthy lifestyle increases, Muslim communities in Indonesia are starting to be more selective in choosing food. “The halal label is one of the main indicators in ensuring that the food consumed is not only safe according to Islamic law but also healthy for the body,” said Raafqi.
Institutions such as LPPOM are essential in supervising and providing halal certification to food products in Indonesia. With this certification, consumers have the assurance that the food they consume has met strict halal and health standards.
In addition, through various national nutrition campaigns, the Government encourages the public to pay more attention to a balanced diet. For example, the concept of “Isi Piringku” initiated by the Ministry of Health can be applied to the halal-thayyib principle in choosing daily food.
Although more people are aware of the importance of halal and nutritious consumption, several challenges still need to be faced. One of them is the availability of nutritious halal products at affordable prices, especially in remote areas. In addition, halal nutrition literacy also needs to be improved so that people not only focus on the halal aspect alone but also pay attention to the nutritional value of the food they consume.
“In the context of National Nutrition Day, it is important for all parties, both the Government, food producers, and the public, to pay more attention to the quality of food consumed daily. By prioritizing the principles of halal and thayyib, we fulfill religious demands and support better health for future generations,” explained Raafqi.
He appealed to Muslim consumers to be competent in awareness of the importance of halal and nutritious food. In fact, good food will help you form a healthy body, a clear mind, and a better quality of life.
LPPOM always opens a discussion space about halal certification for the food and beverage industry through the Customer Care service at Call Center 14056 or WhatsApp 0811-1148-696. In addition, business actors can also explore the flow and process of halal certification by attending the Introduction to Halal Certification (PSH) class, which is held routinely every week https://halalmui.org/pengenalan-sertifikasi-halal/.
LPPOM also has an ISO/IEC 17025:2017 accredited laboratory for halal and vegan testing that can be used for food and beverage products. Further information regarding the LPPOM MUI Laboratory testing service can be accessed at https://e-halallab.com/. For those who want to find halal-certified lipstick products, you can check out the website www.halalmui.org, the Halal MUI application, which can be downloaded on the Google Playstore, and the BPJPH website. (YN)
