Challenges and Opportunities in Implementing Halal Certification in Local Culinary MSMEs
A Case Study of Warung Kopi Yuk Am in Gresik
Keywords:
halal certification, MSMEs, local cuisineAbstract
The global halal industry is showing rapid growth as consumer awareness of the importance of safe, hygienic, and Islamically compliant products increases. In Indonesia, the enactment of Law Number 33 of 2014 concerning Halal Product Assurance and the mandatory halal certification requirement on October 17, 2024, are crucial for Micro, Small, and Medium Enterprises (MSMEs) to strengthen their competitiveness. However, implementation still faces challenges, particularly for culinary MSMEs with limited funds, understanding, and access to information. This study aims to identify the challenges and opportunities for implementing halal certification in local culinary MSMEs through a case study of Warung Kopi Yuk Am in Gresik Regency, East Java. The study used a qualitative approach. Data were obtained through in-depth interviews with the business owner, field observations, and academic literature review. Analysis was conducted using the Miles and Huberman interactive model, which includes data reduction, data presentation, and conclusion drawing. The research findings indicate that the main challenges in implementing halal certification include limited supply chains for halal raw materials, a lack of understanding of certification procedures, experiences with incomplete registration, and environmentally unfriendly waste management. However, the presence of Halal Product Process Facilitators (PPH) has proven to simplify the certification process, leading to stalls obtaining halal certification. Furthermore, halal certification offers significant opportunities, such as increasing consumer trust, encouraging product innovation, and strengthening competitiveness, especially in the digital marketplace. Therefore, halal certification is not merely an administrative obligation but also a crucial strategy for maintaining the sustainability and development of traditional culinary MSMEs in Indonesia.
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