Halal Culinary Research Articles

RESONANSI OBJEK WISATA DENGAN NILAI ERGO-IKONIK UNTUK PENGEMBANGUN BERKELANJUTAN

This research aims to complete or fill the research gap conducted by previous researchers related to sustainable tourism development. This research uses a quantitative approach with a survey technique of 50 responses conducted during the April 2024 joint leave at the Belitung island tourist attraction. This research found that tiktok, natural, no additional costs, halal culinary are important points for tourists when deciding to travel. aligning tourist attraction development with these values, destinations can increase visitor satisfaction, preserve cultural and natural heritage, encourage local community involvement, and promote responsible and sustainable tourism practices. To achieve this resonance, tourist destination development should engage local stakeholders, adopt a place-based approach, apply ergonomic and eco-friendly design principles, authentically interpret cultural and natural heritage, and monitor and manage tourism impacts. The resonance of tourist attractions with ergo-iconic values can create meaningful tourism experiences and contribute to sustainable tourism development.

Dampak Halal Certification, Dan Destination Brand Terhadap Behavioural Intention : Efek Mediasi Tourist Satisfaction

The aim of this research is to find out: the influence of halal certification on halal culinary on tourist satisfaction, the influence of halal certification on halal culinary on behavioral intention, the influence of destination brand on tourist satisfaction, the influence of tourist satisfaction on behavioral intention, the influence of halal certification on halal culinary on behavioral intention which is mediated by tourist satisfaction, the influence of destination brand on behavioral intention which is mediated by tourist satisfaction. The population in this study were tourists who visited halal tourist destination areas in West Sumatra, namely Padang City. A series of exploratory and confirmatory factor analyzes were used to assess the study constructs, unidimensionality, validity, and composite reliability. The number of samples for this research was 150 respondents. The data analysis technique used in testing this research hypothesis was the use of the Partial Least Square (PLS) program. Based on the research results, Halal Certificate has a significant effect on Behavioral Intention. Halal Certificate has no significant effect on Destination Satisfaction, Destination brand has a significant effect on Destination Satisfaction. Destination Satisfaction has a significant effect on Behavioral Intention. Halal certificate does not moderate the influence between halal certificate and behavioral intention. Meanwhile, destination brand influences behavioral intention which is moderated by destination satisfaction.

Sustainable strategic planning and management influence on sustainable performance: findings from halal culinary MSMEs in Southeast Asia

Purpose This study aims to evaluate the impact of sustainable strategic planning and management (SSPM) on sustainable performance (ecological, social and economic) among micro, small and medium enterprises (MSME) in the culinary sector in Southeast Asia (SEA). Design/methodology/approach This study used a quantitative approach surveying 300 halal-certified MSMS culinary businesses in the SEA region. Data were gathered using an online survey platform and analyzed using the partial least squares structural equation modeling technique. Findings Green management (GRM), digital transformation management (DTM) and Halal Business Management (HBM) exert a significant influence on SSPM. Furthermore, SSPM positively influences the sampled halal culinary MSMEs’ ecological, social and economic performances in SEA. The study also reveals that GRM, DTM and HBM positively influence Islamic ethics compliance and good governance. Research limitations/implications This study sheds light on the often-ignored MSME business in the halal culinary sector in SEA. Examining sustainable and strategic planning synergy strengthens the development of a comprehensive framework for SSPM and could encourage more MSMEs to practice sustainable business operations. Moreover, the research also underlines the urgent need to harmonize halal standards in the SEA region. The approach would intensify multilateral support for economic growth and halal trade between SEA countries and beyond. Originality/value This study addresses the research gap in the strategic and sustainable management of halal culinary MSMEs within the developing and vast SEA economic region. This research is among the few, if not the first, that combines the GRM, DTM and HBM influence on SSPM and examines the impact on sustainable, ethical and good governance performances. The insights derived from this study contribute to formulating robust, sustainable policies, fostering avenues for sustainable initiatives and enhancing regional and global cooperation for a sustainable future.

Halal Certification Role as Mediation in Efforts to Increase Halal Awareness, Customer Value, and Purchasing Decisions on DKI Jakarta’s Halal Culinary Consumers

The purpose of this study is to determine the role of Halal Certification in improving the relationship between Halal Awareness to Customer Value which results in improved Pur-chasing Decisions. The research methodology was carried out using quantitative purposive sampling methods with a total of 213 Muslim respondents who ate and drank in restau-rants or restaurants in office areas in South Jakarta in 2023 by directly distributing ques-tionnaires. The data analysis technique uses SEM-AMOS version 24. The results of this study prove that the indirect effect of Halal Certification has a mediating role in increasing the influence of Halal Awareness on Customer Value, whereas the direct effect of the in-fluence of Halal Awareness on Customer Value has a negative estimated value and a sig-nificant p-value. The higher one's Halal Awareness will make consumers more careful, and critical, and choose a product. This research also proves that Halal Certification has an im-portant role in customer value so that products are guaranteed Halalan Tayyiban. This re-search implies that it can be a reference for academic research and seminar materials. Business actors can also make strategic planning in business development in product mar-keting and consumers can participate by not bringing non-halal food and beverages into restaurants or restaurants that have been guaranteed to be Halal. Further research can be developed in the field of strategic management, making the variables Theory of Planned Behavior, Theory of Reasoned Action, and 4P & 4C Marketing Mix as mediating variables.

Vietnamese Phở Restaurant Choices: Halal Culinary Lifestyle in the People of Jakarta-West Java-Banten

Vietnamese restaurants in Jakarta, West Java, Banten Provinces are growing quite rapidly. Along with the immediate implementation and threat of sanctions from halal guarantee regulations in Indonesia based on Law No. 33 of 2014, followed by PP No. 31 of 2019, and it is now converted into Law No. 11 of 2020 and Law No. 6 of 2023 concerning Stipulation of Government Regulations in Lieu of Law no. 2 of 2022 concerning Job Creation Becomes Law. There are two types of Vietnamese restaurants in Indonesia: (1) with the Indonesian halal logo; and (2) does not have any. The aim of this research is to find out whether there is an influence of consumer awareness and knowledge, the Indonesian halal logo, and religiosity on purchasing decisions at Vietnamese restaurants, as well as the lifestyle of the people. Research Design/Method uses the SEM PLS, to determine the testing sample, describes it using a descriptive and verification approach, explaining the the cause and effect relationship between variables. Results show that the Indonesian Muslims in three selected provinces stated that their decision to enjoy in Vietnamese restaurants had a significant influence both in terms of their religiosity and the Indonesian halal logo. The awareness and knowledge variables have the smallest and insignificant influence on purchasing decisions that influence lifestyle. Discussion: It is an urgent situation in Indonesia to accelerate the socialization of its halal guarantee, before many victims fall due to have violated the Halal Product Guarantee regulations in Indonesia, with criminal sanctions imposed.

The Impact of Religiosity, Halal Knowledge and Awareness on Buying Intention of Halal Culinary Products: A SEM-PLS

This study aims to determine how the influence of religiosity, knowledge of halal products, and halal awareness that is owned by Generation Z who are Muslim in Bangka Belitung to intention on buying halal culinary products. This study found that the religiosity variable had a positive and significant effect of 0.179 on the interest in buying Halal Culinary. In addition, the variable Knowledge of Halal Products has a positive and significant effect on Purchase Interest in Halal Culinary of 0.394. Furthermore, the Halal Awareness variable has a positive and significant effect of 0.425 on Interest in Buying Halal Culinary. The variable that has the biggest influence on the intention to buy Halal Culinary is the Halal Awareness variable, which is 42.5%. Based on result, providing convenience in issuing halal certification is one of the things that also strongly supports the Bangka Belitung halal industry. Furthermore, the factors of religiosity, halal product knowledge and halal awareness should be further improved.

Mie Aceh “M”: a Smes Halal Culinary Strategy in Jakarta

Mie Aceh “M” is a halal SMEs business, which possible to continue to be sustainable, at any situation and condition, by incorporating all advancements in the digital realm into their operations, businesses can evolve and thrive. This research employs a mixed-method approach, featuring descriptive analysis, to identify the most efficient and effective strategy required. Utilizing a SWOT analysis (Strengths, Weaknesses, Opportunities, Threats) as the evaluation tool, with an "Internal-External" weighting step, coupled with a "Four-Step Strategy," the study aims to determine the appropriate business strategies for halal culinary SMEs, specifically "Mie Aceh “M." The objective is to assess the existing strengths of the SMEs, achieve sustainable business management goals, address identified weaknesses, capitalize on opportunities, and mitigate threats. It underscores the importance of digital marketing and product innovation to adapt to changing market dynamics. Furthermore, it suggests maintaining and expanding the "cost leadership strategy" previously implemented.

The Influence of Halal Culinary in Increasing Economic Growth

The research aims to determine a strategy for the development of halal cuisine with a focus on the culinarian center in the Lampung province to boost economic growth in the Province of Lampung. The investigation uses qualitative descriptive methods of research using data collection techniques consisting of field surveys, in-depth interviews, and 7P analysis of products, prices, places, promotions, people, processes, and physical evidence related to the development of halal cuisine in the region. The results of the research show that great potential lies in the development of halal cuisine in the Province of Lampung with strategies that include quality improvement, effective marketing, and collaboration with halal certification bodies that have the potential to enhance the potential of Muslim tourists. By maximizing the halal culinary potential, the Province of Lampung can strengthen its contribution to economic growth and enhance the competitiveness of the regional tourism and gastronomic industries. The problem with culinary halal is that there are still culinaries that do not have a halal certificate, This is due to the minimum of information, which is necessary to do more socialization by the Organizing Authority for the Guarantee of Halal Products (BPJH) so that culinarian perpetrators who have not known can know the importance of halal certificates.

Peran Teknologi Informasi dalam Bisnis Halal (Studi Penerapan Teknologi Informasi pada Bisnis Syariah)

This study aims to provide information regarding the role of information technology in halal business. Through the use of library research methods, this study has established that information technology is a combination of computer technology, which is responsible for processing and storing information. The development of information and communication technology today greatly influences all aspects of people’s lives, especially in the business world, including sharia business. In the Islamic business practices, it is very important to always acknowledge and surrender all efforts to Allah SWT. by recognizing work as a from of worship, one can maintain sincerity in work. Advances in information technology have an important function in the growth and development of sharia business. This can be seen from the functions of information technology it self, such as marketing communication, market share, and so on. Information technology has a role and is applied in several business, such as halal culinary, halal cosmetic, and halal tourism.

Literature Review: Halal Culinary Marketing Strategy To Improve The Competitiveness MSMEs In Indonesia

Micro, Small, and Medium Enterprises (MSMEs) are one of the main pillars of the Indonesian economy, including the culinary sector. Food is considered one of the significant aspects that affect visitor satisfaction with a destination, especially Muslims. Local food that is currently trending is enough to increase its own interest in the community, especially Muslims, namely Warung Pecel based on Sharia or Halal. It is one type of MSME that combines the principles of shari'ah with their business activities. The purpose of this literature review is to identify marketing strategies that can be used to increase the competitiveness of Sharia pecel pinstripe rice stalls. This research uses the literature review method of journals from ScienceDirect, Researchgate, and Google Scholar. The results of the literature review show that there are 15 articles explaining several marketing strategies that can be applied to increase the competitiveness of Sharia pecel rice stalls. Relevant marketing strategies include the application of digital marketing, market segmentation, and appropriate targeting, branding and product differentiation, network marketing and strategic alliances, use of social media, value-based marketing, effective marketing promotion and communication, and experience marketing. In addition, by understanding the values of Sharia and promoting them effectively, Warung Pecel can differentiate itself from competitors and create a unique experience for customers. The limitation of the study which samples of MSMEs with pecel stalls.

THE POTENTIAL FOR HALAL CULINARY DEVELOPMENT AMID THE URGENCY OF MEETING THE NEEDS OF MUSLIM TOURISTS IN MAMASA REGENCY

The tourism sector is one of the sectors in increasing employment and economicgrowth. The level of public interest in halal tourism can be seen by the increase in Muslimtourists who come, but the increasing interest of Muslim tourists cannot be fulfilled withthe lack of fulfillment of halal culinary. Given the urgent need to accommodate Muslimtourists in Mamasa, this article explores the growth prospects of halal cuisine in BukitCitol. The aim of this study was to find out the potential of Mamasa halal food and howbest to meet the gastronomic needs of Muslim visitors. This study uses qualitativedescriptive research design as its methodology. Five tourists who visited Bukit Citol wereused as research subjects. The analysis method used in the study was reading and rereading and comparing the findings of researchers with the findings of previous studies.Research findings show that the development of halal food in Mamasa, especially in CitolHill, has enormous growth potential due to the high volume of Muslim visitors.However, Citol Hill's efforts to better serve Muslim visitor demand are far from ideal.Keywords : Halal Culinary, and Muslim Travelers

Virtual Reality Sebagai Media Promosi Wisata Kuliner Halal Di Solo Baru Sukoharjo

Nowadays technology is increasingly advanced and modern. Virtual Reality (VR) is starting to be used as a medium for promoting halal culinary tourism to be relevant and important. Virtual reality (VR) is a technology that allows users to interact with a digital environment that is created in such a way that it feels real. By using VR, potential travelers can experience eating at a halal restaurant or cafe in a more immersive and realistic way before they actually visit the place. In addition, VR can also be used to introduce the menu and promote the various halal culinary dishes available. With the use of virtual reality technology, tourists or the general public can easily identify which food places are halal clearly, because currently in Solo Baru Sukoharjo there are several places to eat that are not halal because they contain non-halal food ingredients that have begun to spread, besides that tourists can also experience halal culinary experiences directly and learn about the process of making and cleaning food that is explained in de-tail. This experience can be an added value that allows the promotion of halal culinary tourism to be more effective and efficient. Through this research, it is hoped that the promotion of halal culinary tourism in Solobaru Sukoharjo can become wider and reach more tourists.

The influence of halal awareness, halal certificate, subjective norms, perceived behavioral control, attitude and trust on purchase intention of culinary products among Muslim costumers in Turkey

Muslims are expected to consume halal foods and beverages (culinary) due to their religion. It is important to know the factors affecting the consumption behaviors of Muslims. It is aimed in that study to empirically analyze factors affecting Muslim buying intentions of halal culinary products by applying the extended theory of reasoned action(TRA) in Bingöl, Turkey. The purchase intention of halal costumers is to be affected by the subjective norms, perceived behavioral control, religiosity, halal certificate, trust regarded to the halal status of products, awareness about the halalness of products and attitudes of Muslim customers. The survey method was applied in that study to test hypotheses so that 363 suitable questionnaires were collected during August 2022 at the city center of Bingöl city, Turkey. Descriptive statistics, factor analysis and discriminant and convergent validity methods were carried out to check the validity and reliability of the study. Structural equation modelling was used to test hypotheses of the model by IBM AMOS software. Religiosity, subjective norms and halal awareness significantly impact buying intention for halal foods and beverages, while perceived behavioral control, trust and attitude have insignificant impacts on purchase intention of culinary products in Turkey. Having a halal certification on culinary products has a strong impact on the trust of Muslim costumers. Muslims halal buying products intention can be increased through high halal knowledge and awareness. It is recommended that the policy makers, food authorities and health institutions should conduct regular inspections on culinary products so that producers obey Islamic principles in order to improve the trust of Muslim customers in halal products.

Assessing consumer preferences on halal service: the emergence of Sharia hospitals for Muslim consumer

PurposeThis study aims to examine customer preferences toward Sharia hospitals and to provide a new viewpoint by looking at consumers’ perspectives on choosing health-care services. Despite the growing demand for halal products, halal services, particularly hospital and Sharia-based health-care services, receive very little attention in the literature compared to other Sharia-type services such as Sharia banking, insurance or even hospitality. Previous research on health care discussed under the Sharia perspective mainly focused on service quality, directing discussions to the service providers’ perspectives.Design/methodology/approachThis study uses choice-based conjoint analysis to examine customer preferences toward Sharia health-care service. There are five attributes with three levels each. To reduce respondent fatigue, the authors used SPSS Orthoplan to generate an orthogonal factorial design, which resulted in 21 choice cards. Cross-sectional data were collected from an online survey using a platform from Populix, an independent panel survey provider, to ensure no sample selection bias. A total of 270 responses were obtained to represent Muslim populations across Indonesia.FindingsThe results showed that the highest preference is highly rated to the familiarity and certification of the hospital brand that implies trust and guarantees to add value with the existence of halal certification for hospitals. In addition, this study revealed that Sharia services have higher positive signals over the physical infrastructure in determining preferences. On the other hand, add-on components that support the integration of other halal industries, such as halal culinary tourism, halal tourism and integration with transportation and halal accommodation, are still minor in the current preference.Originality/valuePrevious research on health care discussed under the Sharia perspective mainly focused on service quality, which directs the discussions to the service providers’ perspectives. This study provides a new point of view by looking at consumers’ perspectives about their preferences and decisions to choose a Sharia hospital.

Menilai Kepuasan Pelanggan di Kawasan Sentra Kuliner Halal Untuk Pengembangan UMKM di Wisata Syariah Loang Baloq

Loang Baloq's tomb is located in Tanjung Karang sub-district, Sekarbela sub-district, Mataram City is one of the religious tourism objects that is crowded with tourists, both foreign and local. and (2) to find out the development of MSMEs as a determinant of customer satisfaction for halal culinary in the Loong Baloq tourist area and the purposive sampling method with data collection techniques using interviews, observations as well as secondary data in the form of documents. Triangulation of data sources is done by comparing data from interviews. with related document data and compare the results of observation of the required documentation data with data from interviews with research subjects. and by using a qualitative design so that researchers can observe the implementation of buying and selling transactions and find out what factors affect customer satisfaction at the Loang Baloq Halal Culinary Center. Qualitative research has six characteristics, namely: (1). Pay attention to context and situation (concern of context); (2). Scientific background (natural setting); (3). Humans as the main instrument (Human Instrument); (4) descriptive data (descriptive data); (5). The research design appears simultaneously with the observation (emergent design); (6). Inductive analysis of data (inductive analysis). The results to be achieved in this study are so that customers get satisfaction with halal culinary offerings in the style of sharia tourism located around the Loang Beam location and can develop in developing small and medium businesses in the halal culinary field in the Loang area. Baloq in addition, so that the results of the study can be used as a reference for similar research in the future. The conclusions of this study (1) are that every customer gets satisfaction from every MSME that provides halal culinary services, not mixed with haram in the Loong tourist area. balog (2) so that every customer gets an image of a hygienic taste in the dish as well as in the eyes of the sharia tourist area.

Konsumsi Makanan Halal Perspektif Antropologi

Food which is a dhoruri (basic) human need, is used for the continuity and existence of life. The need for adequate nutritional and vitamin content, food must also pay attention to other aspects. This becomes something crucial when related to anthropology, how human behavior, the environment, the way of family life, settlement patterns, economic and political systems, culture, religion, and so on become integrity that can shape a new human civilization. When linked to economics and politics, halal food can be a source of income and foreign exchange. When associated with culture, halal food becomes a unique and interesting aspect in various forms that are carried out in various ceremonies, rituals, and others. When it comes to religion, there are mandatory rules (obligations) to consume it. This is then integrated and becomes the behavior of the community. This research uses a qualitative method with a literature study digging from various sources of books, journals, newspapers, and others that are relevant, then processed and analyzed to make conclusions. The results of the study state that the struggle for aspects of social culture, and religion accompanied by the development of science and technology has changed human behavior to become a new entrepreneur in the field of halal culinary and has created a consumptive culture in society.

Opportunities And Strategies For Traditional Halal Culinary In Modern Times

Traditional halal culinary is a culinary that needs to be developed because traditional halal culinary needs encouragement, because the culinary business is very promising. The purpose of this research is to find out how traditional halal culinary opportunities can survive and a good strategy so that traditional halal culinary can compete with today's modern culinary. It can be seen that the culinary business still has high resilience and is growing rapidly, especially food that is labeled and certified halal. Culinary is one of the characteristics of the identity of a region and most regions in Indonesia have it. The research method used in this study is a descriptive qualitative method, namely by conducting a library research method. The results of this study are to produce an understanding that traditional halal culinary has opportunities in developing its business today, and has several strategies that can develop traditional halal culinary businesses that can compete with modern culinary arts today. The strategy used is the 7P marketing mix strategy and digital strategy.

Rancang Bangun Sistem Informasi Rumah Makan Tersertifikasi Halal Mui Di Kota Bengkulu Berbasis Android

The country of Indonesia is now experiencing a business development in the culinary field, so that local restaurants or restaurants compete to rack their brains to provide good and unique services to increase the interest of their respective customers. In increasing customers, in addition to providing good service, restaurants / restaurants must also look at the market share / sociology of the Muslim community, so that the halal label is very sensitive to people's decisions in choosing restaurants / restaurants. Halal certificate is a written fatwah of the Indonesian Ulema Council (MUI) which states the halalness of a product in accordance with Islamic law. Due to the high public interest in halal food and drinks, there are also many parties or individuals who try to take advantage of this condition by falsifying or deceiving consumers by falsifying other people's halal certificates to be included on their own food and beverage products. The application of technology that is currently developing can also be used for all areas of daily life, especially in the field of culinary tourism, especially in the use of mobile-based technology, namely Android, especially now that people are already aware of mobile-based technology and are very dependent on every daily activity. can help the public and tourists in the city of Bengkulu in looking for halal certified culinary without having to be confused in looking for references, menus and the nearest place to be able to enjoy halal culinary. This application for finding halal restaurants in Bengkulu city was built as a means of facilitating the community, especially for local people and tourists who want to visit Bengkulu and look for halal food. The halal culinary application that is implemented in the city of Bengkulu can help the public and tourists in finding halal food and provide map guidance when they want to go to the destination using a map integrated with Google Maps from the location of the application user to the destination.

PERAN MEDIASI SIKAP PADA PENGARUH KEPERCAYAAN MEREK TERHADAP PERSEPSI KULINER HALAL (Studi Pada Mahasiswa dan Dosen Institut Islam Mamba'ul 'Ulum Surakarta)

This study aims to determine: 1) Analyzing the effect of brand trust on consumer attitudes towards halal culinary products. 2) Analyzing the influence of brand trust on Halal Label Perception of halal culinary. 3) Analyzing the influence of consumer attitudes on the Perception of the Halal Label of Halal Culinary. 4) Analyzing consumer attitudes in mediating the influence of brand trust on Halal Label Perception of halal culinary. This type of research is quantitative research. The population in this study are students and lecturers of the Islamic Institute of Mamba’ul ‘Ulum Surakarta. The sample in this study was taken to facilitate research from the large number of populations, the sample selection can be seen in the sampling technique, the number of samples in this study were students and lecturers of the Islamic Institute of Mamba’ul ‘Ulum Surakarta. The sampling technique used in this study is a non-probability method because it uses an accidental sampling technique. Research Results: 1) Brand Trust has a positive and significant effect on consumer attitudes of Halal Culinary products. This means that the Brand Trust felt by consumers on Halal Culinary products can increase the Perception of the Halal Label on these products. These results show that the better the brand trust felt by consumers, it has a positive influence on consumer attitudes towards halal culinary products. 2) Brand trust has a positive and significant effect on satisfaction with halal culinary purchases. This means that the brand trust felt by consumers in halal culinary products can increase purchase satisfaction for these products. These results show that the better the brand trust felt by consumers in halal culinary products, the higher the satisfaction of purchasing these halal culinary products. 3) Consumer attitudes have a positive and significant effect on buyer satisfaction of halal culinary products. This means that consumer attitudes perceived by consumers on halal culinary products can increase buyer satisfaction for these products. This shows that the higher the attitude of consumers perceived by consumers on halal culinary products, the higher the satisfaction of buyers with these products. 4) Consumer attitudes mediate positively and significantly affect brand trust on purchase satisfaction of halal culinary products, in other words, consumer attitudes affect Halal Label Perception through brand trust. The better the perceived buyer satisfaction, the higher the brand trust which will increase the perception of the halal culinary label.

PEMETAAN WISATA KULINER HALAL DI WILAYAH PESISIR PANTAI KALIMANTAN BARAT

West kalimantan are third largest province in Indonesia with the rich cultural make him one provincial culture. tourist destination. One of international culture festival that attracts tourists namely local and foreign Cap Go Meh in Singkawang City. Cap Go Meh is the festival legacy of the ethnic Chinese. ancestral culture. Not only the cultural festival, coastal areas the beach or areas downstream have tourist destinations in nature that is not less riveting. Visitors. Local and international visitors always present in the festival which, not only see cultural attractions any tourists will want to kind of food tasting / drinks. local local specialty. Food or drinks sold should be guaranteed halal, so that it can be enjoyed by everyone, especially Muslim consumers. Considering the number of Muslims in West Kalimantan as much as 60% of the total population. From the conditions and opportunities in the field, researchers created a website-based application using the Google Maps API database. The data source used is from LPPOM MUI Kalbar and the Youth, Sports and Tourism Office of West Kalimantan Province. The purpose of this research is to help search halal culinary tourism locations in west Kalimantan tourist areas, especially coastal areas to make it easier for tourists to find and find information about halal restaurants and help promote through digital media SMEs in West Kalimantan who have obtained halal certification and are able to present information for users to find information about halal certification on food based website applications.