Factors That Affect the Implementation of Knowledge Management for MUI Halal Certification

Abstract

This study is to analyze the dominant factors that affect the implementation of the MUI halal certification knowledge management system. This study uses descriptive statistical research methods for UMKM producers specializing in halal food. Data were analyzed using descriptive statistics. The data collection method uses interviews, questionnaires, and observations, while the system development method uses Rapid Application Development (RAD). The results of this study is found several variables that affect the application of KMS LPPOM MUI halal food certification. The factors are: insight into the definition, goals, needs, training, application of the halal food certification LPPOM MUI. These variables are used as supporting factors in KMS MUI halal certification. KMS halal certification can be used by producers to share how to apply for halal food certification easily, quickly and effectively. Therefore, LPPOM MUI needs to encourage the development and utilization of this halal food certification KMS.