The Implementation of The Halalan Thayyiban Principle In The Snack Consumption Behavior of Female Islamic Boarding School Students : A Qualitative Analysis of Nutritional Status Research Findings At Islamic Boarding School For Female Students

Alfian Qodri Azizi; Naily Fauziyah; Farohatus Solicha; Darmu'in; Naintina Lisnawati

doi:10.21580/halalin.2026.3.1.24

Authors

Alfian Qodri Azizi UIN Walisongo Semarang https://orcid.org/0000-0001-7184-0777
Naily Fauziyah UIN Walisongo Semarang
Farohatus Solicha UIN Walisongo Semarang https://orcid.org/0009-0003-1595-9468
Darmu'in UIN Walisongo Semarang https://orcid.org/0000-0002-4971-0105
Naintina Lisnawati Universitas Diponegoro https://orcid.org/0000-0002-8007-6464

DOI:

https://doi.org/10.21580/halalin.2026.3.1.24

Keywords:

Halalan Thayyiban; Snack Consumption; Female Islamic Boarding School; Nutritional Status.

Abstract

Snack consumption behavior among female Islamic boarding school students has the potential to influence nutritional status, particularly when it is characterized by excessive intake of energy-dense foods accompanied by low levels of physical activity. Previous quantitative research conducted at Al-Asnawiyah Islamic Boarding School for Female Students in Kudus, Indonesia demonstrated a significant association between snack consumption, physical activity, and nutritional status. However, the findings have not been examined from the perspective of the halalan thayyiban principle. This study aimed to analyze the implementation of the halalan thayyiban principle in the snack consumption behavior of female students based on existing research data. This study employed a qualitative approach using document analysis. The data source was an undergraduate thesis conducted at Al-Asnawiyah Islamic Boarding School for Female Students in Kudus in 2022, which contained quantitative findings and qualitative discussions. Data were analyzed using thematic content analysis to identify patterns of consumption culture, the meaning of halal, the thayyib dimension, and opportunities for integrating halal nutrition within the boarding school environment. The findings revealed four major themes: (1) snack consumption was dominated by foods high in fat and sugar, with food choices primarily influenced by taste, price, and peer influence rather than nutritional value; (2) the concept of halal was generally understood only in terms of the permissibility of food ingredients, without considering health, safety, and hygiene aspects; (3) the thayyib dimension had not been optimally implemented, as indicated by the excessive contribution of snack-derived energy (91.9%) and the predominance of light physical activity (86.5%); and (4) there are significant opportunities to strengthen halal nutrition practices through Islamic values-based nutrition education, the provision of healthier snacks, improvements in the quality of boarding school meal services, and structured physical activity programs. This study concludes that a gap exists between the conceptual understanding of halalan thayyiban and its practical implementation in students' dietary behavior. Therefore, integrated educational and intervention strategies that combine halal principles, food safety, hygiene, health, and balanced nutrition are needed to promote healthier dietary practices in Islamic boarding schools.

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