Sertifikasi Halal dan Tantangannya bagi UMKM Kuliner

Abstract

Halal certification is a crucial instrument for ensuring the halal status of products, particularly in the culinary sector, which is a staple food for the community. For culinary MSMEs, halal certification is not merely a regulatory requirement but also a strategy for enhancing consumer trust and business competitiveness. However, in practice, the implementation of halal certification among MSMEs still faces various challenges. This study aims to identify the challenges faced by culinary MSMEs in the halal certification process and analyze possible efforts to increase awareness and compliance with halal regulations. This study used a library research method by reviewing various scientific literature, journals, previous research results, and official regulations to identify obstacles faced by culinary businesses in managing halal certification. The results indicate that the main obstacles include low legal awareness, limited procedural knowledge, perceived high costs, and minimal outreach and assistance from relevant institutions. Therefore, an active role is needed for the government, BPJPH (Indonesian Food and Drug Supervisory Agency), and certification bodies to strengthen education, simplify bureaucracy, and facilitate access to information for MSMEs. In this way, halal certification can be implemented more evenly and support the growth of a competitive halal culinary industry.