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with the concept of 'Toyibbah' (Talib, Ali, Anuar &
Jamaludin, 2008). A verse in Quran which means:
“
O mankind, eat only lawful and good (halal toyy-
iba) from what is on earth, and do not follow the
steps of evil (Satan): for evil (Satan) is an enemy to
you
” (Surah Al Baqarah, 2:168). Thus it is under-
standable that each of halal food must also be good
in terms of materials used, clean processes and can
benefit human body (Abdul Rahman, 1999).
Naturally bakery products were added and con-
tained chemical. The chemical is an additive added
either directly or indirectly during processing, stor-
age or packaging. It helps to improve life expect-
ancy of bread storage, nutritional value or flavor.
They are often referred to as Mashbooh, which
means doubtful or questionable (Majlis Ugama
Islam Singapura, 1991). For example emulsifiers
were widely used in the improvement of bread to
control the size of gas bubbles. It allows dough to
trap more gas and therefore the batter will expand
larger and more powder to make soft. Emulsifiers
also reduce the rate of bread to develop off odor.
Some types of emulsifiers are decreasing agents
and preservative such as L-cysteine hydrochloride
(E920). Cysteine is the amino acids that occur
naturally in making bread dough especially to bun
burgers and French bread. It may be obtained
from animal hair and human hair. Enzyme is pro-
tein that accelerates metabolic reactions, and it is
derived from plants, animals, fungi and bacteria.
For example, Chymosine an enzyme that were used
in milk to produce cheese, obtained either from calf
stomach which is rennet or synthetically through
genetic engineering. Enzymes are also used in bak-
ing, known as “processing aid,” however it need not
be specified on the product label. Not surprisingly,
most people do not know that their bread contains
added enzymes. Glycerine and gelatin and some
more similar material are also not stated whether
the source is of animals or plants origins. From var-
ious ingredients used in making bread, the origins
of the bread dough or its content must be known.
First is the source of fat or shortening used which
the materials can derive from fats or oils of plant
or animal. Fat derived from animals usually invite
suspicion, whether it is lawful or unlawful.
In commercial bakery industry in Malaysia
most substances used as shortening derived from
palm oil shortening. However, there is bread made
with animal fat content because the material can
provide a fluffier and softer feel. Fat derived from
animal fats usually beef fat (tallow), lard (lard) or
milk fat (cream). Lard clearly passed as a non-ha-
lal product. While fat cow, although this animal is
lawful for Muslims, it remains doubtful whether it
is slaughtered according to Islamic law or not.
Having highlighted the issue of Halal, the
understanding are not only limited to food and
Table 1.
Reliability statistics.
Cronbach's
alpha
N of
items
Attributes
Bakery information
0.844
5
Individual owner information
0.752
5
Process
0.710
7
Inspection
0.720
7
drink as we commonly have known. But it also
includes every act or acts of man. In the food
industry, processing standards, food production
and handling must be taken with careful attention.
A good and proper handling cover from receiving
raw materials, processing, storage and distribution
of finished products but a more specific code of
practice should be implemented in certain sectors.
Halal certification requires a few criteria that have
been set by JAKIM. Halal must follow all lawful
standards that have been outlined in Islamic law.
Food, equipment used and the manufacturing of
food premises must be carried out using utensils
and equipment that are free from the Islamic filth
and with no pollution or cross contamination. It
also should be in accordance with guidelines of
Hazard Analysis Critical Control Point (HACCP),
Good Hygiene Practice (GHP) and Good Manu-
facturing Practice (GMP) prescribed by Health
Ministry of Malaysia. Thus the bakery operators
are part of the important elements in maintaining
and producing halal bakery products in Malaysia.
2
MATERIAL AND METHODS
Questionnaire related to the knowledge of the bakery
and confectionery shop operators in Halal issue was
distributed to know the extent of their knowledge
and practices in food processing. The questionnaire
consisted of 4 parts; bakery information, individual
information, processes and inspection exercise.
Sixty-five questionnaires were distributed but only
50 usable questionnaires came back. The data were
analysed using SPSS version 17.0 software package.
Referring to Table 1 above, all of the values lie
between 0.70 which is near to 1.0. Hence, in this
study, the sets of questions in every section of ques-
tionnaire are reliable as they correlated with each
other.
3
RESULTS AND DISCUSSION
A total of 50 bakery and confectionery operators
were involved in this study. There are 26 female
respondents and 24 of them were male. From
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