Implementation of Halal Product Assurance System on Traditional Cakes at UMKM XYZ Gowa Regency
DOI:
https://doi.org/10.24252/iqtisaduna.v11i2.56496Keywords:
Halal Product Assurance System, Traditional Cakes, MSME'sAbstract
This study aims to analyze the implementation of the Halal Product Assurance System (SJPH) in traditional cake products at MSME XYZ in Gowa Regency. MSMEs play a crucial role in supporting the halal economy; however, the implementation is often hindered by a lack of resources and awareness of the importance of halal certification. The method used in this research is qualitative, which aims to describe, uncover meanings, and provide in-depth explanations of the phenomenon being studied. Data collection was conducted through observation, interviews, and documentation studies. Data analysis techniques include data categorization, pattern identification, and consistency evaluation to produce comprehensive and accountable findings. The research results indicate that MSME XYZ faces several main challenges, such as the absence of halal policies, supporting documents for certain raw materials, and oversight mechanisms through audits. Nevertheless, the business owners demonstrate a strong commitment to maintaining product halalness by using raw materials that are mostly halal-certified. This study recommends the implementation of periodic audits, strengthening raw material management, and providing training for MSME actors to improve compliance with halal principles.
Downloads
References
Afridah, A., & Lubis, M. (2024). Penguatan Usaha Mikro, Kecil dan Menengah (UMKM) Sebagai Pilar Kemajuan Industri Halal di Kabupaten Mandailing Natal. Indo-Fintech Intellectuals: Journal of Economics and Business, 4(2), 71–78. https://doi.org/10.54373/ifijeb.v4i2.1160
Aisyah, D. I., Nurmalia, F., Nur Azizah, N. A., & Marlina, L. (2023). Analisis Pemahaman Sertifikasi Halal pada Usaha Mikro Kecil dan Menengah (UMKM). Lab, 7(02), 107–121. https://doi.org/10.33507/lab.v7i02.1746
Akmal. (2021). Research on Halal Certification in Indonesia. Journal of Islamic Economic Literatures, 2(2). https://doi.org/10.58968/jiel.v2i2.57
Anisa, A., Andriani, D., & Achmadi, N. S. (2022). Pengenalan Kue Basah Tradisional Suku Bugis Berbungkus Daun Pisang Sebagai Sajian Kebudayaan Kabupaten Soppeng Sulawesi Selatan. Home Journal., 4(1), 238–258. https://doi.org/10.61141/home.v4i1.212
Dede Al Mustaqim. (2023). Sertifikasi Halal Sebagai Bentuk Perlindungan Konsumen Muslim: Analisis Maqashid Syariah Dan Hukum Positif. AB-JOIEC: Al-Bahjah Journal of Islamic Economics, 1(2), 54–67. https://doi.org/10.61553/abjoiec.v1i2.26
Ewid, A., Hapsari, V. R., & Vuspitasari, B. K. (2019). Perilaku Kreatif Dan Inovatif Pengepul Buah Durian Dalam Usaha Lempok Dan Tempoyak Di Kecamatan Bengkayang. Business, Economics and Entrepreneurship, 1(1), 1–7. https://doi.org/10.46229/b.e.e..v1i1.87
Fadli, M. R. (2021). Memahami desain metode penelitian kualitatif. Humanika, 21(1), 33–54. https://doi.org/10.21831/hum.v21i1.38075
Firmansyah, Y., Rauf, A., Amin, M., & Muthiadin, C. (2024). Halal Certification Guarantee for Culinary Business Actors in Sambas Regency. 1–5. https://doi.org/10.15642/johs.2024.1.1.1-5
Hamidatun, H., & Pujilestari, S. (2022). Pendampingan Penerapan Sistem Jaminan Produk Halal di UMKM Sayap Ayam Krispi Kota Bekasi. Jurnal Abdi Masyarakat Indonesia, 2(2), 609–616. https://doi.org/10.54082/jamsi.302
Izzah, H. N., & Irfany, M. I. (2024). Factors that Influence the Offender’s Decision MSME’s Have a Halal Certificate in the District Bogor. Halal Studies and Society, 1(1), 33–36. https://doi.org/10.29244/hass.1.1.33-36
Kamelia, S., Sofyan, M. M., & Tati. (2024). Pemberdayaan Ekonomi Masyarakat Di Masa Pandemi Covid-19 Desa Segaran Kecamatan Batujaya Kabupaten Karawang. Spirit Publik, 2.
Karimah, N., & Darwanto, D. (2021). Effect of Halal Awareness, Halal Certification, Food Ingredients Composition, Halal Marketing and Religiosity on Purchase Intention of Imported Food Products. Al-Kharaj : Jurnal Ekonomi, Keuangan & Bisnis Syariah, 3(2), 177–191. https://doi.org/10.47467/alkharaj.v3i2.319
Oemar, H., Prasetyaningsih, E., Bakar, S. Z. A., Djamaludin, D., & Septiani, A. (2023). Awareness and intention to register halal certification of micro and small-scale food enterprises. F1000Research, 11, 170. https://doi.org/10.12688/f1000research.75968.3
Septiani, D., & Ridlwan, A. A. (2020). The Effects of Halal Certification and Halal Awareness on Purchase Intention of Halal Food Products in Indonesia. Indonesian Journal of Halal Research, 2(2), 55–60. https://doi.org/10.15575/ijhar.v2i2.6657
Tati, T., Matu Zaitun, I., Fajar Nugraha, R., & Salsabil, F. (2024). Manajemen Strategi Pembagian Sertifikasi Halal Bagi Pelaku Usaha Umkm Guna Mendorong Ekonomi Mandiri Di Kabupaten Bandung. Jurnal Inovasi Daerah, 3(1), 26–38. https://doi.org/10.56655/jid.v3i1.158
Waruwu, M. (2023). Pendekatan Penelitian Pendidikan: Metode Penelitian Kualitatif, Metode Penelitian Kuantitatif dan Metode Penelitian Kombinasi (Mixed Method). Jurnal Pendidikan Tambusai , 7(1), 2896–2910.
