Analisis Penyebab Rendahnya Sertifikasi Halal di Lingkungan Usaha Mikro dan Kecil (UMK) Kuliner Tanjungbalai

Zakiah Rahmi Siagian; Sugianto Sugianto; Siti Aisyah

doi:10.37479/jeej.v6i1.27328

Analisis Penyebab Rendahnya Sertifikasi Halal di Lingkungan Usaha Mikro dan Kecil (UMK) Kuliner Tanjungbalai

Zakiah Rahmi Siagian, Sugianto Sugianto, Siti Aisyah

Abstract

According to Government Regulation of the Republic of Indonesia Number 39 of 2021 concerning the Administration of Halal Product Assurance, the government has issued halal regulations specifically for MSMEs. However, this obligation has not been fully implemented or understood by the public, particularly in Tanjungbalai. This study aims to analyze the causes of the low halal certification rates among micro and small culinary businesses (MSMEs) in Tanjungbalai. The research employs a qualitative descriptive approach, with data collected through in-depth interviews with five MSME culinary business owners. The results were analyzed using thematic analysis. The study findings indicate that the low halal certification rates are mainly due to a lack of awareness (knowledge) about halal certification regulations and the suboptimal role of the government and relevant institutions in providing information and guidance on halal certification to MSME entrepreneurs. Meanwhile, religiosity levels do not influence producers' interest in obtaining halal certification. They believe their products are halal based on the ingredients and processes used and rely on their Muslim identity to assure consumers. To improve awareness and compliance with halal certification among culinary MSMEs, increased outreach and facilitation by authorities are needed.

Keywords

Halal Certification, MSE, Halal Awareness

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References

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DOI: https://doi.org/10.37479/jeej.v6i1.27328