Urgency Of Halal Certification In Msme Products
DOI:
https://doi.org/10.59247/jppmi.v3i10.219Keywords:
creative economy, UMKM, Halal CertificationAbstract
UMKM are business institutions that have proven capable of being the engine of the economy and able to withstand various crises, both national and global. Ponorogo has 39,650 UMKM as of 2022. Since the enactment of the JPH Law, MSMEs have faced a new challenge, namely the obligation to have halal certification for every product marketed. However, halal certification is actually a necessity for MSMEs in an effort to develop and advance their business. Because the halal certification owned by UMKM is able to increase buying interest, buying and selling decisions. But still the awareness to take care of halal certification in UMKM is still low. And in Diponorogo there is still very little for halal certification, especially in the village of Senepo, Slahung sub-district. Efforts for Halal certification continue to be carried out by KUA, one of which is collaboration with the government or campuses to disseminate information to the community. The method used in the implementation of our work program is Halal Dissemination and Certification using the ABCD (Asset Based Community-Driven Development) approach. The results of this activity were the participants in the Certification of Understanding related to Halal Products and the importance of the halal label, as well as making Certification for UMKMs in Senepo Village.
References
R. A. F. Tumiwa et al., “Investigating halal food Supply chain management, halal certification and traceability on SMEs performance,” Uncertain Supply Chain Manag., vol. 11, no. 4, pp. 1889–1896, 2023.
S. N. Wiyono, Y. Deliana, E. Wulandari, and N. H. Kamarulzaman, “The Embodiment of Muslim Intention Elements in Buying Halal Food Products: A Literature Review,” Sustainability, vol. 14, no. 20, p. 13163, Oct. 2022.
D. T. Untari, B. Satria, F. N. Khasanah, T. S. Perdhana, T. Sukreni, and W. Winarso, “The effect of internal control of raw material inventory and production process planning towards the production process and business competitiveness in halal food based SMEs,” Uncertain Supply Chain Manag., vol. 11, no. 1, pp. 71–76, 2023.
A. Prachugsorn et al., “Detection of porcine DNA in food using direct asymmetric PCR and catalyzed hairpin assembly fluorescent biosensor: A novel assay for halal food analysis,” Food Control, vol. 139, p. 108989, Sep. 2022.
I. Jaswir, D. P. Sari, M. R. bin Haji Che Daud, and R. Sukmana, “Motives for participation in halal food standard implementation: an empirical study in Malaysian halal food industry,” Int. J. Islam. Middle East. Financ. Manag., vol. 16, no. 5, pp. 928–954, Aug. 2023.
M. Iranmanesh, M. G. Senali, M. Ghobakhloo, D. Nikbin, and G. A. Abbasi, “Customer behaviour towards halal food: a systematic review and agenda for future research,” J. Islam. Mark., vol. 13, no. 9, pp. 1901–1917, Jul. 2022.
S. Syed, F. Sh Ahmad, and S. R. H. Shah, “Psychological needs as underlying forces of halal food purchase intention,” J. Islam. Mark., vol. 14, no. 8, pp. 2070–2083, Jul. 2023.
M. A. Khan, S. Bin Hashim, A. Iqbal, M. Y. Bhutto, and G. Mustafa, “Antecedents of halal brand equity: a study of halal food sector of Malaysia,” J. Islam. Mark., vol. 13, no. 9, pp. 1858–1871, Jul. 2022.
A. Rejeb, K. Rejeb, S. Zailani, and Y. Kayikci, “Knowledge diffusion of halal food research: a main path analysis,” J. Islam. Mark., vol. 14, no. 7, pp. 1715–1743, Jun. 2023.
M. M. Mostafa, “Three decades of halal food scholarly publications: A PubMed bibliometric network analysis,” Int. J. Consum. Stud., vol. 46, no. 4, pp. 1058–1075, Jul. 2022.
X. Wang et al., “CRISPR/Cas12a-mediated Enzymatic recombinase amplification for rapid visual quantitative authentication of halal food,” Anal. Chim. Acta, vol. 1255, p. 341144, May 2023.
M. W. Wibowo, D. Permana, A. Hanafiah, F. S. Ahmad, and H. Ting, “Halal food credence: do the Malaysian non-Muslim consumers hesitate?,” J. Islam. Mark., vol. 12, no. 8, pp. 1405–1424, Nov. 2021.
L. O. Nazaruddin, B. Gyenge, M. Fekete-Farkas, and Z. Lakner, “The Future Direction of Halal Food Additive and Ingredient Research in Economics and Business: A Bibliometric Analysis,” Sustainability, vol. 15, no. 7, p. 5680, Mar. 2023.
J. Oh and M. K. Kim, “Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food,” Foods, vol. 10, no. 10, p. 2291, Sep. 2021.
E. Sthapit, P. Björk, S. Piramanayagam, and D. N. Coudounaris, “Antecedents and outcomes of memorable halal food experiences of non-Muslim tourists,” J. Islam. Mark., vol. 14, no. 4, pp. 913–936, Mar. 2023.
Y. Wu et al., “CRISPR-Cas12-Based Rapid Authentication of Halal Food,” J. Agric. Food Chem., vol. 69, no. 35, pp. 10321–10328, Sep. 2021.
M. H. Ali, L. Chung, A. Kumar, S. Zailani, and K. H. Tan, “A sustainable Blockchain framework for the halal food supply chain: Lessons from Malaysia,” Technol. Forecast. Soc. Change, vol. 170, p. 120870, Sep. 2021.
A. Sulaiman, A. Feizollah, M. M. Mostafa, and Z. Zakaria, “Profiling the halal food consumer on Instagram: integrating image, textual, and social tagging data,” Multimed. Tools Appl., vol. 82, no. 7, pp. 10867–10886, Mar. 2023.
W. A. Deku, J. Wang, and N. Das, “Innovations in entrepreneurial marketing dimensions: evidence of Halal food SMES in Ghana,” J. Islam. Mark., vol. 14, no. 3, pp. 680–713, Feb. 2023.
Kohilavani, W. N. Wan Abdullah, T. A. Yang, S. A. Sifat, and W. Zzaman, “Development of Safe Halal Food Management System (SHFMS),” Food Control, vol. 127, p. 108137, Sep. 2021.
S. N. H. Ramli, M. A. Jamaludin, M. S. Abdullah Sani, and N. F. H. Nordin, “Spent brewer yeast status in halal food industry: an analysis from Shariah and science perspectives,” Food Res., vol. 6, no. 6, pp. 316–322, Dec. 2022.
N. A. Rakhmawati, J. Fatawi, A. C. Najib, and A. A. Firmansyah, “Linked open data for halal food products,” J. King Saud Univ. - Comput. Inf. Sci., vol. 33, no. 6, pp. 728–739, Jul. 2021.
H. K. Moghaddam, N. Khan, B. C. Tan, and S. Khan, “Consumer attitude toward Halal food in the case of the United Kingdom: the role of product attributes and marketing stimuli,” Food Res., vol. 6, no. 6, pp. 136–142, Nov. 2022.
S. H. de Araújo, “Desired Muslims: Neoliberalism, halal food production and the assemblage of Muslim expertise, service providers and labour in New Zealand and Brazil,” Ethnicities, vol. 21, no. 3, pp. 411–432, Jun. 2021.
M. W. Wibowo, A. L. S. Putri, A. Hanafiah, D. Permana, and F. Sh Ahmad, “How education level polarizes halal food purchase decision of Indonesian millennials,” J. Islam. Mark., vol. 13, no. 12, pp. 2582–2610, Dec. 2022.
A. Azhar and Y. T. Tu, “The investigation of key factors for successful implementation of sustainable halal food supply chain management,” Food Res., vol. 5, no. 6, pp. 221–228, Dec. 2021.
H. Usman, C. Chairy, and N. W. K. Projo, “Impact of Muslim decision-making style and religiosity on intention to purchasing certified halal food,” J. Islam. Mark., vol. 13, no. 11, pp. 2268–2289, Nov. 2022.
H. Han, L. H. Lho, A. Raposo, A. Radic, and A. H. Ngah, “Halal Food Performance and Its Influence on Patron Retention Process at Tourism Destination,” Int. J. Environ. Res. Public Health, vol. 18, no. 6, p. 3034, Mar. 2021.
N. Pauzi, A. Razali, S. M. J. Syed Jaafar, M. H. Jamaludin, N. F. Mohd Razif, and S. Man, “Religiosity as a mediator in the relationship between perceived behavioural control and intention in patronising halal food premises,” Food Res., vol. 6, no. 5, pp. 300–309, Oct. 2022.
A. Rejeb, K. Rejeb, S. Zailani, H. Treiblmaier, and K. J. Hand, “Integrating the Internet of Things in the halal food supply chain: A systematic literature review and research agenda,” Internet of Things, vol. 13, p. 100361, Mar. 2021.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Taris Widyawati
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
