Vol 4, No 1 (2022)

February

Author's country coverage: Indonesia, South Africa, Malaysia, Netherlands, Japan, Germany 

          

 

Table of Contents

Articles

Analysis of Tourist Satisfaction with Halal Tourism in Aceh
Harjoni Desky, Beverly Thaver, Syamsul Rijal
PDF
1-8
Characteristics and Identification of Critical Points of Halal Food at Restaurants in Padang
Anni Faridah, Rahmi Holinesti, Wirnelis Syarief, Mohd Salehuddin Mohd Zahari
PDF
9-18
Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review
Siti Mariyam, Huseyin Bilgic, Ivonne M.C.M. Rietjens, Devi Yuni Susanti
PDF
19-25
The Influence of Attitude and Need for Cognition on Student’s Purchase Intention Behavior on Halal Food: Schools Clustering Perspective
Boby Indrawan, Nurmita Nurmita, Titin Agustin Nengsih, Wiji Utami, Dindin Nasrudin, Tanti Tanti, Deliza Deliza, Rofiqoh Ferawati, Rita Syafitri, Pugoh Santoso
PDF
26-34
Methods Validation of Pork Authentication in Processed Meat Products (Sausages) Through Densitometry Analysis
Sandra Hermanto, Tarso Rudiana, Muhammad Ihda Hamlu Liwaissunati Zein, Asih Widi Wisudawati
PDF
35-44


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