Ontology-Based Traceability System for Halal Status of Flavour: A Conceptual Framework
DOI:
https://doi.org/10.53840/myjict8-2-97Keywords:
Traceability, Ontology, Halal Status, Flavour, Halal Concept, Halal CertificationAbstract
Recent market survey on halal products indicated an increase in the demand for halal products throughout the world. In Malaysia, JAKIM is the body responsible in matters relating to approve the halal certification. However, the process of issuing the halal certificate is time consuming. This study further identified the issues and contributing factors in the delay in approval for halal certification application by reviewing related works and conducted a preliminary interview with the JAKIM authorities. The reasons for the delay in issuing halal certification is the constraints in determining halal status of flavours due to the absence of halal certificate when auditors were processing the documentation for applying certification. In addition, the inconsistent use of terms among the food producers and the auditors makes it difficult to trace halal status of flavouring. However these factors are isolated. None of the studies have clearly depicted the interrelationship among factors and constructs. This paper therefore aims to theoretically integrate the factors and constructs as a conceptual framework. The conceptual framework shows the relationship of the concepts: halal certification process, halal concept, as well as reference sources and the concept of traceability using an ontology-based semantic web technology approach to trace the halal status of ingredients, especially in the chemical properties section consisting of various reference sources. The conceptual framework could then be used as a basis to design a framework for tracing flavouring information to accelerate the halal certification.
Downloads
References
Ahmad Hishamuddin. (2007). Community Participation and Empowerment: An Approach for JAKIM Halal Verification and Feedback Mechanism. Master dissertation, Shah Alam : Universiti Teknologi MARA.
Asa, R. S., Azmi, A. G. & Madieha, I. (2017) The concept of Halal and Halal food certification process in Malaysia: issues and concerns. Malaysian Journal of Consumer and Family Economics, 20 (S1),38-50.
Asfand-e-yar, M., Ali, R. (2020). Semantic Integration of Heterogeneous Databases of Same Domain Using Ontology. IEEE Access 8 (2020), 77903-77919.
Berners-Lee, T., Hendler, J., and Lassila, O. (2001). The Semantic Web. Varick: Scientific American, pg. 28–37.
Badruldin, B., Mohamed, Z., Sharifuddin, J., Rezai, G., Abdullah, A. M., Abd Latif, I., & Mohayidin, Mohd. G. (2012). Clients’ perception towards JAKIM service quality in Halal certification. Journal of Islamic Marketing, 3(1), 59–71. https://doi.org/10.1108/17590831211206590
Borst, W.N. (1997). Construction of Engineering Ontologies. Tesis Sarjana: University of Twenty.
British Standard Institute PAS 85. (2000). Quality management, Management, Quality assurance, Quality assurance systems, Food products, Agricultural products, Food technology, Food fit for human consumption, Food manufacturing processes, Raw materials, Contaminants, Genetically modified organisms,. British Standards Institution.
Bechini, A., Cimino, M. G. C. A., Lazzerini, B., Marcelloni, F., Tomasi, A., & Elettronica, I. (2005). A General Framework for Food Traceability. Proceedings of the The 2005 Symposium on Applications and the Internet Workshops (SAINT-W’05), 5–8.
Cambridge Dictionary. (2014). http://dictionary.cambridge.org/dictionary/british/ [26 September 2014].
Chifu, V. R., Salomie, I., & Chifu, E. Ş. (2007). Ontology-enhanced description of traceability services.
Food Standards Agency. (2002). Traceability in the Food Chain – A preliminary
Study. http://www.foodstandards.gov.uk/news/newsarchive/traceability.
Gellyneck, V. Verbeke, W. (2001). Consumer Perception of Traceability in the Meat Chain. Agrarwirtschaft, 50(2001), 368–374.
Gruber, T. R. (1993). A Translation Approach to Portable Ontology Specification. Knowledge Acquisition, 199–220.
Food Standard Agency https://www.food.gov.uk/safety-hygiene/food-additives
Hasan, H., Sulong, R. & Tanakinjal, G. (2020). Halal Certification Among the SMEs in Kinabalu, Sabah. Journal of Consumer Sciences. 5 (1), 16-28.
Hussaini, M.M. (1993). Islamic Dietary Concepts & Practices, The Islamic Food & Nutrition for Malaysian exporters. 2005. The global halal market, 9–10. ISSN 1511–1873.
Islamic Food and Nutrition Council of America (IFANCA). (2013). Halal Food Certification. http://www.ifanca.org/Pages/index.aspx .
Jasic, M., Basic, M., Sakic, A., Cengic, F. (2007). The Halal status of additives in milk and dairy products, Mljekarstvo 57(2): 153-159.
Liang, A. C., Lauser, B., Sini, M., Keizer, J., & Katz, S. (2006). From AGROVOC to the agricultural ontology service / concept server An OWL model for managing ontologies in the agricultural domain. CEUR Workshop Proceedings, 216.
Lockley, a. K., & Bardsley, R. G. (2000). DNA-based methods for food authentication. Trends in Food Science and Technology, 11, 67–77. https://doi.org/10.1016/S0924-2244(00)00049-2
Magliulo, L., Genovese, L., Peretti, V., & Murru, N. (2013). Application of ontologies to traceability in the dairy supply chain. Agricultural Sciences, 4(5b), 41–45. https://doi.org/10.4236/as.2013.45B008
Maheran, N., & Muhammad, N. (2009). Positioning Malaysia as Halal-Hub: Integration Role of Supply Chain Strategy and Halal Assurance System. Asian Social Science, 5(7), 44–52.
Meuwissen, M. P. M., Velthuis, A. G. J., Hogeveen, H., & Huirne, R. B. M. (2003). Traceability and Certification in Meat Supply Chains. 21,2(Fall 2003), 167–181.
Mohani Abdul, Hashanah Ismail, & Mazlina Mustapha. (2013). Halal Food Certification: Case of Malaysian SME Entrepreneurs. China-USA Business Review, 12(2), 163–173.
Muhamad, S. N., Ali, M., Haron, Z., Ripin, M. N., Jasni, K. A. & Mohamed, A. K. (2005). Kecenderungan Ibubapa Muslim Terhadap Pemakanan Halal: Kajian di Skudai, Johor Bahru Johor. Universiti Teknologi Malaysia.
Mukviboonchai, S., Kovintavewat, P., & Thammasiri, D. (2008). The conceptual framework for the development of Thailand economic animal traceability system. 5th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology, ECTI-CON 2008, 1, 201–204. https://doi.org/10.1109/ECTICON.2008.4600407
Neches, R., Fikes, R.E., Finin, T., Gruber, T.R., Senator, T., Swartout, W. R. (1991). Enabling Technology for knowledge sharing. AI Magazine, 12(3), 36–56.
Norman Azah Anir, Md Nasir Mohd Hairul Nizam, & Azmi Masliyana. (2008). The Users Perceptions and Opportunities in Malaysia in Introducing RFID System for Halal Food Tracking. WSEAS Transactions On Information Science & Applications Norman, 5(5), 843–852.
Nur Adila Azram, & Rodziah Atan. (2011). Software engineering traceability method for food ingredient tracing. 2011 Malaysian Conference in Software Engineering, 141–145. https://doi.org/10.1109/MySEC.2011.6140659
Nurul Aswa Omar, Shahreen Kasim, & Rathiah Hashim. (2013). A Process for Building Ontology E numbers from Various Databases. Journal of Industrial and Intelligent Information, 1(3), 179–184. https://doi.org/10.12720/jiii.1.3.179-184
Pizzuti, T., Mirabelli, G., Sanz-Bobi, M. A., & Goméz-Gonzaléz, F. (2014). Food Track & Trace ontology for helping the food traceability control. Journal of Food Engineering, 120, 17–30. https://doi.org/10.1016/j.jfoodeng.2013.07.017
Raspor, P. (2005). Bio-Makers: Traceability in food issues. International Review Conference on Biotechnology, pg. 659-664.
Regattieri, a., Gamberi, M., & Manzini, R. (2007). Traceability of food products: General framework and experimental evidence. Journal of Food Engineering, 81(2), 347–356. https://doi.org/10.1016/j.jfoodeng.2006.10.032
Saadan Man & Zainal Abidin Yahya. (2014). Halalkah Makanan Kita? PTS Islamika Sdn. Bhd.
Salampasis, M., & Kalogianni, E. P. (2012). TraceALL : a semantic web framework for food traceability systems. Journal of Systems and Information Technology, 14(4), 302–317. https://doi.org/10.1108/13287261211279053
Sarig, Y. (2003). Traceability Of Food Products. CIGR Journal of Scientific Research and Development. Invited, v(December 2003), 1–17.
Shahidan Shafie, & Md Nor Othman. (2006). Halal Certification : an international marketing issues and challenges. Proceeding at the International IFSAM VIIIth World Congress, 1–11.
Kasim, S., Omar, N.A., Fudzee, M.F., Ramli, A.A., Salamat, M.A., & Mahdin, H.B. (2017). The Development of Ontology from Multiple Databases. IOP Conference Series: Materials Science and Engineering, 226.
Sharifah Zannierah Syed Marzuki, Hall, C. M., & Ballantine, P. W. (2012). Restaurant managers’ perspectives on halal certification. Journal of Islamic Marketing, 3(1), 47–58. https://doi.org/10.1108/17590831211206581
Skoglund, T., & Dejmek, P. (2007). Fuzzy Traceability: A Process Simulation Derived Extension Of The Traceability Concept In Continuous Food Processing. Food and Bioproducts Processing, 85, 354–359.
Tieman, M. (2011). The application of Halal in supply chain management: in-depth interviews. Journal of Islamic Marketing, 2(2), 186–195. https://doi.org/10.1108/17590831111139893
Storøy, J., Thakur, M. & Olsen, P. (2013). The TraceFood Framework – Principles and guidelines for implementing traceability in food value chains. Journal of Food Engineering, 115(1): 41–48.
Violino, S., Pallottino, F., Sperandio, G., Figorilli, S., Ortenzi, L., Tocci, F., Vasta, S., Imperi, G. & Costa, C. (2020). A Full Technological Traceability System for Extra Virgin Olive Oil. Foods 9(5):624
Wang, Y., Yang, Y., Gu, Y., (2012). Research on quality and safety traceability system of fruit and vegetable products based on ontology. Journal of Convergence Information Technology (JCIT) 7: 86–93.
Merriam Webster’s Dictionary. (2015). http://www.merriam-webster.com/
Yuhanis Abdul Aziz, & Chok, N. V. (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, 25(1), 1–23. https://doi.org/10.1080/08974438.2013.723997
Zainuddin, N., & Saifudin, M. A., Pernille, E. & Mahidin, N. (2019). Effect of Halal Certification and Labelling Process on Halal Supply Chain Performance. International Journal of Supply Chain Management 8(4), 1075-1081.
Zurina Shafii, W. M. N. W. S. K. (2012). Halal Traceability Framework for Halal Food Production. World Applied Sciences Journal, 17, 1–5.
