Halal Assurance System Research Articles

External Integration and Halal Assurance System Integrity for Achieving the Performance: Based on The Structural Contingency Theory Approach

Based on the Structural Contingency Theory, which examines external and internal factors influencing business strategies within the extent of the Halal Food Supply Chain (HFSC), the role of the Halal Assurance System as a variable that can mediate the influence of supplier, customer integration and regulator integration on the Halal MSMEs’ performance. This study used 195 of samples Halal MSME proprietors in Malang Regency with a quantitative methodology, with data evaluated by SEM-PLS. The study’s findings prove that supplier and customer integration have an impact to the MSMEs’ performance. However, regulator integration only significantly impacts MSME performance. The Halal Assurance System owned by halal MSMEs can mediate the influence between supplier and customer integration on the performance of MSMEs. However, the Halal Assurance System owned by halal MSMEs does not significantly mediate the influence of the integration of regulators on the MSMEs’ performance. Effective supplier and customer integration management yields advantages that enhance performance via the Halal Assurance System

Analysis of Halal Certification in Small and Medium Industries in the Development of Halal Tourism in Tourism Areas in North Sumatra

Halal Certificate is an important thing for Small and Medium Industries to have in terms of marketing their products and for the economic welfare of the people. Likewise, for Small and Medium Industries located in Tourism Areas where it can develop Halal Tourism in these tourist areas. However, in reality there are many obstacles faced by Small and Medium Industries in terms of issuing these halal certificates. This study uses the Mix Methode research method where the authors conduct Indept Interviews with experts and business people then provide questionnaires to business people regarding the process of making halal certificates for the businesses they run. The procedures for making halal certification for Small and Medium Industries (SMIs) in the development of Halal Tourism in Tourism Areas in North Sumatra include: understanding halal certification requirements and attending halal assurance system (SJH) training, implementing a halal assurance system (SJH), preparing halal certification documents, registering halal certification (uploading data), conducting preaudit monitoring and payment of certification contracts, conducting audits, conducting post-audit monitoring, obtaining halal certificates. The results of this study indicate that only 50% of SMEs understand about halal certificates and procedures for making them. The obstacles in making halal certificates are not believing in the importance of halal certification for their business, not believing in the importance of halal certification for their business. For SMEs that have succeeded in having a Halal Certificate after a simple Linear Regression Test the results show that Halal certificates have a positive and significant effect on SME income of 77.7%.

Assessment Model of Halal Good Manufacturing Practice in Bakery SMEs

Bakery products are in great demand among Indonesians today. Therefore, small and medium enterprises (SMEs) of bakeries have an essential role in creating products that are guaranteed to be halal and safe, following regulations in Indonesia. This research aims to design a Halal Good Manufacturing Practice (HGMP) assessment model for “X” Bakery to improve product quality. HGMP integrates the criteria of Indonesia's Halal Assurance System, called Sistem Jaminan Produk Halal (SJPH), and Good Manufacturing Practices (GMP). The Quality Function Deployment (QFD) method evaluates company performance based on HGMP criteria and translates it into technical responses. The Pareto diagram determines the priority of HGMP criteria and technical responses. The identification results show 56 valid HGMP criteria for “X” Bakery, consisting of location and environment, buildings, facilities, employees, production, and storage. Implementing the assessment model at “X” Bakery resulted in 40 HGMP criteria that needed improvement and 12 technical responses that needed to be prioritized in meeting the HGMP criteria. This HGMP assessment model is hoped to help “X” Bakery improve the quality of halal, safe, high-quality products.

Integration of HAS with blockchain as halal sustainability in maqashid sharia perspective

Efforts to develop the halal industry, especially in the food sector, continue to be encouraged by the government. One of that is by issuing a regulation that requires all circulating products to have a halal certificate. But in fact, not a few business actors commit acts of fraud to obtain the halal certificate. Therefore, what must be considered is not just the labeling of the finished product, but the sustainability of production management and the halal supply chain which can be initiated through the implementation of a Halal Assurance System (HAS) with blockchain management. Halal sustainability has an important role based on the maqashid sharia aspect. This study used a qualitative approach with the type of library research. The data analysis technique used is PESTELE analysis. The results of the study showed that halal sustainability through the application of blockchain-based HAS fulfills the five important elements in maqashid dharuriyyah, namely hifdz al-diin, hifdz al-nafs, hifdz al-'aql, hifdz al-nasl and hifdz al-maal through aspects of embodiment of religious value and consumer protection. PESTELE analysis results showed that an important factor that needs to be considered in the development of the Halal Assurance System is the human error or social and ethical aspects of business actors or those involved in halal production management. This can be the basis for suggestion regarding the importance of increasing education and training in halal management.

Implementation of the Halal Assurance System and MSME Business Development Strategy: the Case of a Coffee Shop

This study aims to help a micro-small-medium enterprise (MSME), in this case Dakara Coffee, meet the requirements of HAS 23000. The identification carried out in this study was in the form of primary and secondary identification to apply the HAS Manual. The HAS Manual is designed based on the actual conditions of Dakara Coffee and contains 11 HAS criteria. The results showed that several identified food and beverage ingredients did not meet the HAS 23000 criteria and did not have supporting documents. Several improvements are then recommended such as replacing materials that do not comply with HAS 23000 and completing documents for food and beverage ingredients. Employing AHP method, the main priority for Dakara Coffee business development is location, followed by various other aspects such as halal management, branding strategy, product innovation, and organisational management.

Analysis of interplay between food safety systems and halal standards in Indonesia

The present work aimed to develop a comprehensive certification process for halal food products within the Indonesian agribusiness, which integrates food safety and halal standards. The objective was to reduce financial barriers, certification burden, and workforce shortages currently impeding the establishment of quality halal food supply chains. To achieve this aim, Interpretive Structural Modelling (ISM) was used to elucidate the complex relationships between decision variables in the halal certification process. Data collection included interviews with sectoral experts overseeing food safety and halal compliance. The present work identified 17 strategic variables crucial to integrating the Halal Assurance System (HAS) with food safety using ISM analysis. The findings of the ISM model showed 11 hierarchical levels of integration between the HAS and food safety, identifying key factors influencing produce security mechanisms. Additionally, the present work emphasised the significance of transparency, proper handling of produce, and efficient certification processes for businesses operating in the global food sector. This proposed framework not only offers practical guidance for enhancing food security, but also correlated certification processes with supply chain objectives, thereby bridging the gap between theory and practice.

Halal product guarantee system in powdered goat milk production house

The halal product guarantee system is a criterion that must be met in halal certification activities in order to guarantee and maintain the consistency of the halal product process so that it complies with applicable laws. Processing of powdered goat milk is carried out by adding granulated sugar and vegetable creamer to powdered goat milk products, which in the Decree of the Head of BPJPH No. 748 of 2021 includes critical materials that must have a halal certificate. The decree of the Head of BPJPH No. 57 of 2021 is a reference for the food processing industry. This practical work report aims to determine whether there are critical ingredients in the product and the efforts made in implementing the halal assurance system at powdered goat milk production houses. The problem-solving methodology used is observation, problem formulation, interviews, literature study, documentation, and checklist forms with evaluation criteria referring to the Decree of the Head of the Halal Product Guarantee Agency No. 57 of 2021. The evaluation results show that powdered goat milk production houses have implemented 74.2% of the criteria, and 25.8% of the criteria that have not been met are caused by the negligence of the workforce who do not use masks and gloves; the majority of production processes still use manual methods and a hot room.

Kepastian Hukum Penetapan Sertifikasi Halal di Indonesia Ditinjau Dari Undang-Undang Nomor 6 Tahun 2023 Tentang Cipta Kerja

This research discusses legal certainty in the determination of halal certification in Indonesia in the Job Creation Law. Definition of Halal Certification, Halal certification is a process to obtain a halal certificate by going through several stages of examination to prove that the raw materials, production process, and product halal assurance system at a company are in accordance with established standards. In Law No.6 of 2023 concerning Job Creation also facilitates halal certification with the issuance of self declare, self declare itself is a statement of the halal status of micro and small business products by the business actors themselves. This research uses normative juridical research methods. In this context, the Job Creation Law introduces significant changes in the regulation of Halal Product Guarantee, including cutting the time for the halal certification process and introducing a self-declare mechanism for micro businesses. These changes are expected to accelerate the growth of the halal food industry in Indonesia and improve the competitiveness of halal products in the global market. As such, this research provides an in-depth understanding of the legal framework governing the establishment of halal certification in Indonesia and how it interacts with the legal changes brought about by the Job Creation Law. This research also identifies the importance of maintaining a balance between bureaucratic simplification and the sustainability of the implementation of Halal Product Guarantee in the context of Indonesian society.

Implementation of the halal assurance system and MSME business development strategy: The case of a coffee shop

Implementation of the halal assurance system and MSME business development strategy: The case of a coffee shop

The Comparative Study of Muslim Friendly Homestay Programs in Indonesia and Malaysia: Social Legal Perspective

This paper aims to compare the implementation of the halal tourism concept in Indonesia and Malaysia, especially in the case of Muslim friendly homestays. The study methodology used is comparative normative juridical research. The study was conducted by taking an inventory of the laws and regulations regarding halal tourism that have been owned by several regions in Indonesia. Then compared with the implementation of halal tourism, especially in organizing Muslim friendly homestay on Lake Toba, North Sumatra with Malaysia. The results of the research show that Indonesia does not yet have a legal umbrella governing halal tourism, only a few cities and provinces have regional regulations. Regions with Halal Tourism Regulations Regimes that already have Halal Tourism Regulations include Regime No. 51 of 2015 issued by the governor of West Nusa Tenggara, Regime No 1 of 2020 issued by the province of West Sumatra, Regime No 19 of 2022 issued by the provincial governor of North Sumatra concerning regulations for implementing halal tourism regional regulations. Regime No 6 of 2020 issued by the regency of Bandung Regime No 9 of 2019 issued by the provincial government of South Sumatra concerning halal tourism, the data indicates that Indonesia lacks a legal framework for halal tourism. It stands in contrast with Malaysia, which achieved success in the halal tourist sector partly as a result of the creation of halal standards and the nationwide adoption of a systematic halal assurance system. Malaysia’s Islamic development department initiated a policy of standardizing halal food and standards such as Muslim Friendly Hospitality Services (MFHS), which contain three important components: the principle of providing accommodation, tour packages, and guide tours based on Islamic principles.
 Keywords: comparative study, Muslim friendly homestay, legal framework

PENERAPAN SERTIFIKASI HALAL UNTUK MAKANAN RUMAHAN DI ROKAN HULU RIAU

The purpose of this research is to describe how important the awareness of entrepreneurs is about the halal insurance system in the domestic food industry. that domestic foods with halal certification and containing halal brands offer positive values ​​that can expand the market, increase turnover, flexibility and business development in Rokan Hulu Riau. This research is a qualitative study with descriptive data collection techniques using observation, interviews and documentation techniques. Researchers use data reduction, data collection, presentation, and inference to analyze data. The results of this study show that the importance of entrepreneurs' awareness of halal assurance system of the domestic food industry, awareness of halal certification significantly affects consumers' purchase interest in Rokan Hulu Riau. The Halal label provides clearer information about the product and successfully improves the quality of the product. Halal-certified Rokan Hulu Regency home food store operators experience a positive effect: first, they can more easily market their products without suspicion. Second, it can convince buyers or consumers that the products produced and sold are halal products and are suitable for consumption even for a long time. Third, continuous turnover growth, which can support entrepreneurship and business development.

The Readiness of Minang Weaving Towards Halal Fashion Adoption: A Clustering Analysis of Toe Framework

This research focuses on clustering the readiness of halal practice implementation in Minang weaving businesses, then based on the clusters that are very ready, it is then carried out the identification of the determinant factors of the readiness to implement the Halal Assurance System in Minang weaving businesses. Sampling was conducted using the non-probability sampling technique through purposive sampling from 103MSMEs of weaving in West Sumatra. The results of this research through K-means cluster analysis show that the grouping of Technology, Organization, Environment (TOE ) halal adoption in weaving MSMEs consists of 6 readiness groups, namely termination (15 MSMEs), maintenance (43 MSMEs), action (23 MSMEs), preparation (13 MSMEs), contemplation ( 2 MSMEs), pre-contemplation (7 MSMEs) spread across five cities/regencies in West Sumatra (Sawahlunto City and 50 Cities Regency which consists of 34 MSMEs respectively, 30 MSMEs from Tanah Datar Regency, 3 MSMEs from Sijunjung Regency, and 2 MSMEs from Payakumbuh City). Of the three determinants of TOE adoption tested, MSMEs' perceptions of technology readiness through the dimensions of compatibility and perceived benefits are higher than organizational and environmental factors. This research has theoretical and practical implications through exploration of the TOE model so that the results of this study can become a further research agenda in encouraging halal certification through developing a halal adoption strategy based on HAS 23000 in weaving MSMEs in West Sumatra.

EDUKASI DAN PENDAMPINGAN SERTIFIKAT HALAL SELF DECLARE PRODUK RENGGINANG UMKM DESA BANTARSARI

Certification education is an effort to increase business actors' knowledge about halal products. MSME actors are given an understanding of the product halal certification process. Halal certification is a series of processes that must be passed by business actors, both individuals and business entities in the form of legal entities or not legal entities to obtain halal certificates. Halal certificates are obtained through several stages of examination to prove that the raw materials, production process, and product halal assurance system at a company are in accordance with the standards set by LPPOM MUI.
 According to Law Number 20 of 2008 concerning Micro, Small and Medium Enterprises, it emphasizes that micro, small and medium enterprises (MSMEs) are productive economic businesses.
 Indonesia requires halal certification since October 17, 2019 with a maximum timeline of October 17, 2024 for food and beverage products. this means that after that date food products that do not have halal certification are prohibited from being traded. there are more than 7 MSMEs in bantarsari village, rancabungur subdistrict, bogor regency and the potential for business development. the types of businesses are generally micro, small and medium enterprises, including rengginang, renggining, guava sponge, guava dodol, banana chips, cassava chips, pickled guava and others. The target of this MSME is generally residents of RT. 005/006 and the people of bantarsari village.

Application of the Halal Guarantee System to Broilers in Traditional Markets: Worker’s Knowledge of Halal Guarantee

The Indonesian government's efforts to support food and beverage products that must be halal-certified by 2024 are by implementing a halal product guarantee system in the industry. One of the industries that must implement halal guarantees is poultry slaughterhouses. One of the criteria for a halal assurance system in a poultry slaughterhouse is the role of human resources. This study aims to analyze the knowledge of human resources in Poultry Slaughterhouses. Application of knowledge about commitment and responsibility consists of halal criteria, human resource development, top management responsibilities, and training of halal staff. The object of research is poultry slaughterhouses that have implemented SNI halal standards and have not implemented SNI halal standards. The study used 52 samples using 2 technic, field studies consisting of observation, interview, questionnaire, documentation, and literature study techniques. Assessment of respondents' knowledge using the order of assessment (Likert scale). The knowledge of workers in an SNI halal standards poultry slaughterhouse regarding commitment and responsibility was in the very high category. However, poultry slaughterhouses do non-SNI halal standards have a very low category. Keywords: poultry slaughterhouses, knowledge, halal

Industri Farmasi dalam Kajian Produk Halal: Pendekatan Systematic Literature Review

The halal industry is not only focused on the halal food sector, but has also developed into other sectors, including the pharmaceutical industry. This is supported by an increasing in the market share of halal medicines and the high interest of the Muslim community in using halal medicines. However, this increase in public interest and demand is not comparable to the availability of halal pharmaceuticals in Indonesia. This article will analyze how halal standardization is applied to products in the pharmaceutical industry. This study was designed using the Systematic Literature Review (SLR) method for browsing previous research that published within the 2013-2023 timeframe. The results showed that a product can be considered halal if it can be proven to be free from the critical point of drug halalness and meets the requirements in the halal assurance system (HAS) 23000. Among the obstacles in its implementation are a lot of use of imported raw materials that are not guaranteed to be halal, the complexity of the halal certification process in the pharmaceutical industry and the human resource factor.

Barriers of Integration Halal Assurance System and Quality Management System

Muslim consumers need products with halal status and good quality. Halal products are obtained if the company implements the Halal Assurance System (HAS). Good quality products are one of the results of implementing a Quality Management System (QMS). HAS and QMS can be integrated because of the similarities in the basic principles. The integration of the two systems provides benefits for the company, such as increasing performance, reducing documentation, reducing costs which lead to efficiency and effectiveness of the company, increasing consumer confidence, and a good corporate image. This study discusses the integration barriers of HAS and QMS using Interpretive Structural Modelling (ISM) and Fuzzy Analytical Hierarchy Process (FAHP) methods. ISM was used to determine the key barriers, while FAHP prioritized barriers in HAS and QMS integration. Barrier integration of HAS and QMS consisted of resources, technical implementation, attitudes, guidelines, economics, and regulations. Each barrier consisted of sub-barriers which will be discussed further in this paper. Questionnaires and focus group discussions are used for data collection. The ISM result showed that regulations and guidance are the key barriers to integration. FAHP showed that the absence of international halal standards was the main subbarrier and should be resolved immediately. The Prioritization showed the urgency of barriers and sub-barrier that need to be resolved immediately so the integration of HAS and QMS can be adequately implemented.

Barriers of Integration Halal Assurance System and Quality Management System

Muslim consumers need products with halal status and good quality. Halal products are obtained if the company implements the Halal Assurance System (HAS). Good quality products are one of the results of implementing a Quality Management System (QMS). HAS and QMS can be integrated because of the similarities in the basic principles. The integration of the two systems provides benefits for the company, such as increasing performance, reducing documentation, reducing costs which lead to efficiency and effectiveness of the company, increasing consumer confidence, and a good corporate image. This study discusses the integration barriers of HAS and QMS using Interpretive Structural Modelling (ISM) and Fuzzy Analytical Hierarchy Process (FAHP) methods. ISM was used to determine the key barriers, while FAHP prioritized barriers in HAS and QMS integration. Barrier integration of HAS and QMS consisted of resources, technical implementation, attitudes, guidelines, economics, and regulations. Each barrier consisted of sub-barriers which will be discussed further in this paper. Questionnaires and focus group discussions are used for data collection. The ISM result showed that regulations and guidance are the key barriers to integration. FAHP showed that the absence of international halal standards was the main sub-barrier and should be resolved immediately. The Prioritization showed the urgency of barriers and sub-barrier that need to be resolved immediately so the integration of HAS and QMS can be adequately implemented.

Production Process Analysis Based on Halal Assurance System

Companies located in Muslim-majority areas do implement a halal guarantee system in their production process, because otherwise it will certainly affect public trust. In this regard, this study aims to analyze the application of the halal assurance system in the production process and the company's compliance with halal standards. This research was conducted at PT Keloria Moringa Jaya Medan. This study used qualitative research methods. Collecting data with observation techniques, interviews, and documentation studies. The data collection focuses on the production process of PT Keloria Moringa Jaya Medan. The results of the study show that the materials used in the production process already have a halal label or are halal certified. PT Keloria Moringa Jaya Medan also has halal certification from BPJPH which is valid for international and national levels. Special steps are taken to ensure product halalness, namely the cleanliness and health of employees, as well as the use of gloves and hand sanitizers in the production process. They implemented a policy of using halal raw materials and made an agreement in the form of a banner that was posted on the front page of PT Keloria Moringa Jaya Medan. There is also a halal supervisor in charge of production quality control.

The Development of Strategies to Increase the Productivity of Fisheries Agro-industry Based on Halal Product Assurance System Using Failure Mode Effect Analysis (FMEA)

Indonesian food products need to comply with halal regulations, including the ones from fisheries-based agro-industry. The absence of halal certificates will limit the market and consequently will lead to the risk of lower productivity performance. This study aims to identify sources of risk in the fisheries agro-industry based on Indonesia’s Halal Assurance System called Sistem Jaminan Produk Halal (SJPH). It conducts risk assessments and develops strategies to increase the productivity performance of the industry based on the identified risks. The criteria considered in the risk identification including commitment and responsibility, raw material, production process, final product as well as monitoring and evaluation. The research used Failure Mode Effect Analysis (FMEA). The data was collected through observation, interviews, and questionnaires. All identified risks were then evaluated and eliminated based on the Risk Priority Number (RPN). The research was conducted on ten fisheries-based agro-industries in the Sidoarjo Regency, East Java, Indonesia. The study shows that there are 22 sources of risk, with the highest-ranked one is training activity. The recommended strategy to increase the halal-based productivity performance is strengthening the commitment of all involved stakeholders, increasing human resources' knowledge, improving facilities and infrastructure as well as strengthening monitoring and evaluation using management information systems.

Assessment System of Halal Product Assurance Implementation in Indonesian Companies Using ID3 and Forward Chaining Algorithm

The majority of the population in Indonesia practices Islam, making halal products important and necessary to meet the rights and needs of Muslim consumers in Indonesia. Therefore, a halal assurance system is required, not only for obtaining halal certification, but also for maintaining continuity in halal production. The existing halal assurance system has been manual, hence the need for an automated computer-based information system that can assess the halal assurance system implemented by companies. This can make it easier and faster for novice users to assess the implementation of halal practices in a company. The ID3 algorithm is used to create decision trees, and the forward chaining algorithm is used for comparison. The web-based system is developed using PHP language and MySQL for data storage. Testing the system by comparing the final results with the manual calculations, as well as using the ID3 and forward chaining algorithms, yields the same results, indicating the successful development of assessment system of halal product assurance. In addition, user satisfaction testing resulted in a score of 87.34%, indicating that users are highly satisfied with the JaminHalal information system.