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"Pemerintah mengesahkan Undang-Undang No. 33 tahun 2014 tentang Jaminan Produk Halal (UUJPH) sebagai aturan mandatory halal dengan harapan dapat terwujudnya perlindungan untuk konsumen muslim dan untuk memberikan nilai tambah bagi pelaku UMK. Namun hingga tahun 2019, hanya sebesar 1% UMK yang sudah bersertifikat halal (MUI, 2021) sehingga untuk dapat melihat dampak dari sertifikat halal terhadap kinerja, peneliti membandingkan antara kinerja UMK yang bersertifikat halal dengan UMK yang belum bersertifikat halal menggunakan desain penelitian kuantitatif dengan metode Propensity Score Matching (PSM). Metode PSM dapat menyeimbangkan atau menyamakan kelompok subjek penelitian dengan metode matching. Dengan metode ini kelompok treatmen dipasangkan dengan kelompok nontreatmen berdasarkan kovariat yang diamati. Metode ini digunakan untuk mengurangi bias dalam estimasi efek perlakuan pada data yang bersifat observasi karena adanya faktor confounding. Propensity Score merupakan probabilitas bersyarat mendapatkan perlakuan tertentu berdasarkan kovariat yang diamati. Hasil penelitian menyebutkan bahwa ada perbedaan kinerja antara UMK yang bersertifikat halal dengan UMK yang tidak bersertifikat halal namun pengaruh dari sertifikat halal tidak signifikan terhadap kinerja UMK.

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The government passed Undang Undang No. 33, 2014 concerning Halal Product Guarantee (UUJPH) as a mandatory halal regulation in the hope of realizing protection for Muslim consumers and to provide added value for MSEs. However, until 2019, only 1% of MSEs have been certified halal (MUI, 2021) so to be able to see the impact of halal certificates on performance, researchers compare the performance of MSEs that are halal certified and MSEs that have not been certified halal using a quantitative research design with the method Propensity Score Matching (PSM). The PSM method can balance or equalize groups of research subjects with the matching method. With this method the treatment group is paired with the non-treated group based on the observed covariates. This method is used to reduce bias in the estimation of treatment effects on observational data due to confounding factors. Propensity Score is a conditional probability of getting a certain treatment based on the observed covariates. The results of the study stated that there was a difference in performance between MSEs that were halal-certified and MSEs that were not halal-certified, but the effect of the halal certificate was not significant on the performance of MSEs."

"Penelitian ini bertujuan untuk menganalisis kendala penerapan sertifikasi halal pada produk usaha mikro, kecil, dan menengah (UMKM) di wilayah Kelurahan Wirogunan, Daerah Istimewa Yogyakarta. Variabel dependen dalam penelitian ini adalah penerapan sertifikasi halal, sementara variabel independen meliputi kesiapan sistem produksi, pengetahuan UMKM, kesadaran UMKM, dan aksesibilitas UMKM. Variabel kontrol mencakup alokasi modal, pendidikan terakhir, pendapatan bersih, dan lama usaha. Metode yang digunakan adalah analisis regresi logistik biner. Hasil penelitian menunjukkan bahwa variabel kesadaran dan kesiapan sistem produksi berpengaruh signifikan positif terhadap penerapan sertifikasi halal, sedangkan variabel aksesibilitas berpengaruh signifikan negatif. Meskipun demikian, penelitian ini memiliki keterbatasan terkait perbedaan persepsi UMKM tentang standar halal, meskipun sudah diminimalisir. Temuan ini diharapkan dapat memberikan kontribusi terhadap pengembangan kebijakan yang mendukung penerapan sertifikasi halal bagi UMKM.

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This study aims to analyze the obstacles to the implementation of halal certification in micro, small, and medium enterprises (MSMEs) products in the Wirogunan Village, Yogyakarta Special Region. The dependent variable in this research is the implementation of halal certification, while the independent variables include production system readiness, MSME knowledge, MSME awareness, and MSME accessibility. Control variables include capital allocation, last education, net income, and business duration. The method used is binary logistic regression analysis. The results of the study show that the variables of awareness and production system readiness have a significant positive effect on the implementation of halal certification, while the accessibility variable has a significant negative effect. However, this study has limitations related to the differences in MSME perceptions of halal standards, even though these have been minimized. These findings are expected to contribute to the development of policies that support the implementation of halal certification for MSMEs."

"Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance delays the halal certification obligation for MSMEs until October 2026. One of the considerations is that as of May 15, 2024, only 44.18% of MSME actors have been certified, out of the target of 10 million. This delay is supported by research showing that halal certification is not considered crucial by MSMEs, as buyers rarely ask whether the products they purchase are halal or not. Another factor discouraging MSME actors from processing the certification is the lack of pressure from the government. However, contrary research results show that halal certification is important for the sustainability of MSMEs in running their businesses and indicates a connection between halal certification and the economic resilience of MSME actors. Regardless of these findings, the halal status of food and beverage products is a necessity to protect the majority Muslim population. This includes Magelang, which is one of the cities with the highest Muslim population in Central Java, as well as a city with a Chinatown that has more than 2,000 Chinese ethnic residents.

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This study uses a qualitative research method supported by quantitative data to describe the actual conditions, with a case study approach. The perceptions of MSME actors in the Chinese food sector in Magelang City towards halal certification are seen from three aspects: (1) Cognitive, understanding that halal certification is a guideline to ensure the product is halal according to regulations, and viewing halal certification as a business strategy to expand market acceptance. The lack of literacy and halal human resources causes business actors not to fully understand the Halal Product Assurance Law; (2) Affective, seeing the law as non-burdensome as long as its implementation is accompanied by inclusivity measures; (3) Conative, believing that displaying the halal logo and emphasizing Islamic positioning will remove consumer doubts about Chinese food products. This research also finds challenges faced by stakeholders in implementing halal certification. The halal certification has been shown to impact the economic resilience of family businesses in the Chinese food sector in Magelang City."

"Undang-Undang No 33 Tahun 2014 tentang Jaminan Produk Halal (JPH) mengamanatkan kepada Badan Penyelenggara Jaminan Produk Halal (BPJPH) untuk melakukan pelayanan sertifikasi halal, yang mana dahulunya kewenangan pelaksanaan sertifikasi halal tersebut dilakukan oleh Lembaga Pengkajian Pangan Obat-obatan Majelis Ulama Indonesia (LPPOM MUI) tentunya menjadi suatu tantangan bagi BPJPH sebagai lembaga baru yang dibentuk melalui UU JPH untuk melaksanakan sertifikasi halal tersebut. Pokok permasalahan yang dibahas adalah mengenai mekanisme pelayanan sertifikasi halal yang diselenggarakan oleh BPJPH berdasarkan peraturan perundang-undangan, serta tinjauan penyelenggaraan pelayanan sertifikasi halal berdasarkan asas pelayanan publik. Metode penelitian yang digunakan adalah penelitian hukum normatif dengan menggunakan data sekunder untuk membahas pokok permasalahan dari sudut pandang hukum dan peraturan perundang-undangan yangberlaku serta data pendukung dari beberapa narasumber dari instansi terkait. Hasil penelitian ini menunjukkan bahwa dalam pelaksanaan pelayanan sertifikasi halal banyak terdapat kekosongan hukum yang menimbulkan banyak pertanyaan dikalangan masyarakat terkait dengan alur dan regulasi pelayanan sertifikasi halal yang diselenggarakan oleh BPJPH. Para ahli menilai bahwa BPJPH tidak kunjung melengkapi aturan pelaksana dan petunjuk teknis dalam pelayanan sertifikasi halal, sehingga menimbulkan kemacetan dalam pelayanan sertifikasi halal, belum lagi jumlah SDM yang masih sedikit tidak mampu melayani permintaan pelayanan sertifikasi halal di Seluruh Indonesia.

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Law No. 33 of 2014 concerning Halal Product Assurance (JPH) mandates the Halal

Product Assurance Organizing Agency (BPJPH) to provide halal certification services, where previously the authority to implement halal certification was carried out by the Indonesian Ulema Council Food and Drug Review Institute ( LPPOM MUI) is certainly a challenge for BPJPH as a new institution formed through the JPH Law to carry out the halal certification. The main issues discussed are the mechanism for halal certification services organized by BPJPH based on laws and regulations, as well as a review of the implementation of halal certification services based on the principle of public service. The research method used is normative legal research using secondary data to discuss the subject matter from the point of view of applicable laws and regulations as well as supporting data from several sources from related agencies. The results of this study indicate that in the implementation of halal certification services there are many legal vacuums that raise many questions among the public related to the flow and regulation of halal certification services organized by BPJPH. Experts consider that BPJPH has not yet completed implementing regulations and technical guidelines in halal certification services, causing congestion in halal certification services, not to mention the small number of human resources who are still unable to serve requests for halal certification services throughout Indonesia."

"Telah banyak penelitian tentang produk halal dikembangkan oleh beberapa peneliti, namun sangat terbatas penelitian yang mengambil objek restoran bersertifikat halal. Penelitian ini bertujuan untuk mengetahui penggunaan Theory of Planned Behavior dalam menganalisis pengaruh sikap, norma subjektif, dan persepsi kendali perilaku terhadap intensi pembelian di restoran bersertifikat halal dengan religiusitas sebagai variabel moderasi. Data dikumpulkan melalui self-administrated questionnaire di wilayah Jabodetabek. Analisis yang digunakan dalam penelitian ini adalah multiple regression. Hasil penelitian menunjukkan bahwa sikap, norma subjektif, dan persepsi kendali perilaku berpengaruh terhadap intensi pembelian. Moderasi religiusitas mempengaruhi norma subjektif dan persepsi kendali perilaku terhadap intensi pembelian, sedangkan moderasi religiusitas tidak mempengaruhi sikap terhadap intensi pembelian.

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Numbers of research dealing with halal product have been conducted by many researchers. However, very limited numbers of research were focusing in restaurant with halal certification. The purpose of this research is to analyze application of Theory of Planned Behavior in purchase intention toward restaurant with halal certification with religiosity as moderating variable. Data was collected from self-administrated questionnaire within Jabodetabek and analyzed using multiple regression. The result of this research shows that attitude, subjective norms, and perceived behavioral control affect purchase intentiony. Moderation of religiosity significantly effects subjective norms and perceived behavioral control in purchase intention, while moderation of religiosity does not affect attitude in purchase intention."

"Di Indonesia memberikan kepastian dan informasi Halal masih belum menjadi kewajiban. Saat ini, penelitian yang berfokus pada bagaimana komunikasi Halal berdampak pada sikap konsumen Muslim masihlah terbatas. Pemerintah telah menunjuk MUI sebagai badan resmi untuk melakukan sertifikasi Halal, namun karena peraturan untuk mendapatkan dan menempatkan logo Halal pada produk belum merupakan kewajiban, maka pada prakteknya saat ini tidak semua produk menempatkan logo Halal di dalamnya dan tidak semua disertifikasi oleh MUI. Tesis ini akan mengkaji penggunaan logo Halal dalam produknya, dan apakah ada perbedaan kredibilitas logo Halal yang disertifikasi oleh MUI dibandingkan dengan logo Halal yang diklaim sendiri oleh produsen.

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In Indonesia giving Halal assurance is still not yet mandatory. There is still limited research focusing on how Halal communication gives impact to the Moslem consumers’ attitude. Government has appointed MUI as the official body to do Halal certification, however the regulation is not yet strongly implemented, as not yet all products are having Halal logo, and not all are certified by by MUI. This thesis will examine on the usage of Halal logo in the product, and whether the there is any difference in credibility of Halal logo certified by MUI vs those who are self-claimed by the producers."

"Penelitian ini bertujuan untuk mengetahui faktor-faktor (kesadaran halal, sertifikasi halal, kualitas produk halal, promosi penjualan, merek berlogo halal, komponen pemasaran) yang mempengaruhi niat pembelian konsumen muslim dalam membeli sebuah produk halal. Teknik analisis data yang digunakan adalah Structural Equation Model (SEM). Hasil penelitian menunjukkan bahwa peran kesadaran halal tidak memiliki pengaruh signifikan terhadap niat membeli produk pangan halal. Namun, sertifikasi halal memiliki pengaruh secara signifikan terhadap niat membeli produk pangan halal. Lalu kualitas produk halal tidak berpengaruh signifikan terhadap niat membeli. Promosi penjualan tidak memiliki pengaruh signifikan terhadap sikap niat membeli produk pangan halal, sedangkan untuk merek berlogo halal memiliki pengaruh signifikan terhadap sikap niat membeli produk pangan halal. 

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This research is intended to identify the factors (halal awareness, halal certification, product quality, marketing promotion, and brand) in determining halal purchase intention in Jabodetabek. This research used Structural Equation Modeling (SEM) as the data analysis technique. The results showed that the role of awareness of halal has no significant influence on Muslim consumer in halal purchase intention. However, halal certification has significant influence on Muslim consumer in halal purchase intentions. Then the quality of the halal product does not significantly influence Muslim consumer in halal purchase intention. Marketing promotion has no significant influence on Muslim consumer in halal purchase intentions, while for the halal brand has a significant influence on Muslim consumer in halal purchase intentions."

"Pengajuan sertifikasi halal di Indonesia mengalami peningkatan yang signifikan dalam 8 tahun terakhir. Saat ini, pemerintah menetapkan kewajiban bagi setiap perusahaan besar untuk melakukan sertifikasi halal untuk setiap produknya. Dalam menyelesaikan satu sertifikat halal, dibutuhkan waktu selama 97 hingga 117 hari. Jika dibandingkan dengan beberapa negara seperti Malaysia, Singapura, dan Thailand, kualitas layanan sertifikasi halal di Indonesia tidak sebaik di negara-negara tersebut, khususnya jika dilihat dari segi waktu. Penelitian ini bertujuan untuk mengidentifikasi dimensi/faktor yang berperan penting dalam perbaikan layanan sertifikasi halal di Indonesia yang dilakukan oleh lembaga sertifikasi halal dan merancang ulang proses bisnis sertifikasi halal untuk mengefisiensikan proses sertifikasi halal. Penelitian ini menggunakan metode fuzzy-SERVQUAL untuk mengukur kualitas layanan dan BPR untuk merancang ulang proses bisnis. Berdasarkan hasil penelitian, diperoleh 3 dimensi dengan nilai kesenjangan paling besar yaitu responsivitas (responsiveness), keandalan (reliability), dan kekonkritan (tangible). Selanjutnya perancangan ulang proses bisnis dilakukan dengan membuat 4 skenario model To-be berdasarkan hasil identifikasi masalah, survey SERVQUAL, dan wawancara dengan menggunakan software iGrafx. Berdasarkan hasil simulasi, jika dibandingkan dengan ke-3 skenario lainnya, skenario 4 berhasil menurunkan waktu proses sebanyak 85.6% menjadi 15.4 hari kerja.

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Applications for halal certification in Indonesia have increased significantly in the last 8 years. Currently, the government have made it mandatory for every big company to carry out halal certification for each of its products. In completing a halal certificate, it takes 97 to 117 days. When compared with several countries such as Malaysia, Singapore and Thailand, the quality of halal certification services in Indonesia is not as good as in those countries, especially when viewed from a time perspective. This study aims to identify dimensions/factors that play an important role in improving halal certification services in Indonesia carried out by halal certification agencies and redesigning the halal certification business process to streamline the halal certification process. This study uses the fuzzy-SERVQUAL method to measure service quality and BPR to redesign business processes. Based on the research results, this study obtained 3 dimensions with the greatest gap values, namely responsiveness, reliability, and tangibles. Furthermore, the redesign of the business process was carried out by creating 4 scenarios of the To-be model based on the results of problem identification, SERVQUAL survey, and interviews using iGrafx software. Based on the simulation results, when compared to the other 3 scenarios, scenario 4 succeeded in reducing the processing time by 85.6% to 15.4 working days. "

"Usaha Mikro, Kecil dan Menengah UMKM memiliki peranan penting dalam perekonomian di Indonesia. UMKM memiliki proporsi sebesar 99 dari total keseluruhan pelaku usaha. Di sisi lain, Indonesia merupakan negara dengan jumlah populasi Muslim terbesar di dunia. Maka dari itu permintaan akan produk halal di Indoensia pun tinggi. Akan tetapi, masih banyak pelaku UMKM yang belum memiliki sertifikat halal untuk produk mereka. Penelitian ini membahas Pandangan pelaku UMKM yang sudah memiliki sertifikat halal terhadap sertifikasi itu sendiri. Penelitian ini memanyakan motivasi pelaku UMKM untuk membuat sertifikasi halal, beserta manfaat dari sertifikat halal menurut mereka.Temuan hasil dari penelitian menunjukan bahwa konsumenlah yang mendorong mereka untuk membuat sertifikat halal. Selain karena permintaan pasar, mereka membuat sertifikat halal karena ingin memberikan jaminan kehalalan kepada konsumen mereka.Usaha Mikro, Kecil dan Menengah UMKM memiliki peranan penting dalam perekonomian di Indonesia. UMKM memiliki proporsi sebesar 99 dari total keseluruhan pelaku usaha. Di sisi lain, Indonesia merupakan negara dengan jumlah populasi Muslim terbesar di dunia. Maka dari itu permintaan akan produk halal di Indoensia pun tinggi. Akan tetapi, masih banyak pelaku UMKM yang belum memiliki sertifikat halal untuk produk mereka. Penelitian ini membahas Pandangan pelaku UMKM yang sudah memiliki sertifikat halal terhadap sertifikasi itu sendiri.Penelitian ini memanyakan motivasi pelaku UMKM untuk membuat sertifikasi halal, beserta manfaat dari sertifikat halal menurut mereka. Temuan hasil dari penelitian menunjukan bahwa konsumenlah yang mendorong mereka untuk membuat sertifikat halal. Selain karena permintaan pasar, mereka membuat sertifikat halal karena ingin memberikan jaminan kehalalan kepada konsumen mereka.

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Small and Medium Enterprises SMEs have an important role in the economy of Indonesia. SME has a proportion of 99 of Indonesia rsquo s total entrepreneur. On the other hand, Indonesia is a country with the largest Muslim population in the world. Therefore, the demand for halal products in Indonesia is also high. However, there are still many SME entrepreneurs who do not have halal certificate for their product. This study discusses the perpective of the SMEs entrepreneurs who already have halal certification toward the certification itself. This study analyses the motivation of SME entrepreneur to make halal certification, along with the benefits of halal certificate according to them.

The findings of the research show that consumers are the motivation them to make halal certificates. In addition to market demand, they make halal certificates because they want to provide a halal guarantee of their customers."

"Pola konsumsi masyarakat saat ini yang suka makan di restoran telah memunculkan fenomena baru. Masyarakat Indonesia yang mayoritas muslim membutuhkan sertifikasi halal pada restoran sebagai sarana perlindungan dari mengkonsumsi makanan haram. Namun, perilaku konsumen untuk bersantap di restoran halal tidak hanya dipengaruhi oleh adanya sertifikasi halal melainkan juga faktor budaya dan religiusitas. Penelitian ini menggunakan metode Structural Equation Modelling (SEM) untuk membedah pengaruh faktor perceived value, perceived usefulness, budaya serta religiusitas konsumen terhadap behavioral intention konsumen restoran bersertifikasi halal. Responden penelitian ini adalah masyarakat berusia 18-25 tahun yang pernah mengunjungi restoran bersertifikasi halal dalam satu bulan terakhir. Hasil penelitian menunjukkan bahwa perceived usefulness, horizontal collectivism, dan vertical individualism memiliki pengaruh terhadap behavioral intention. Sedangkan variabel religiusitas terbukti mempengaruhi hubungan perceived usefulness dengan behavioral intention, horizontal collectivism dengan behavioral intention, vertical individualism dengan behavioral intention, dan horiontal individualism dengan behavioral intention.

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The consumption pattern of today?s society that like to dine in restaurant has created a new phenomenon. Indonesia, which is a Muslim majority country needs halal certification on restaurant as a protection for consumer from consuming a non-halal food. However, consumer behavior to dine in a halal certified restaurant is not only affected by halal certification, but also by culture and religiosity. This research using a Structural Equation Modelling (SEM) to analyze the effect of perceived value, perceived usefulness, culture, and religiosity towards cosumer?s behavioral intention to dine in halal-certified restaurant. Respondents of this research are those who are between 18 ? 25 years old and have visited halalcertified restaurant within the last month. This research find that perceived usefulness, horizontal collectivism, and vertical individualism affect consumer's behavioral intention. This research also find that religiosity affect the relationship between perceived usefulness and behavioral intention, horizontal collectivism and behavioral intention, vertical individualism and behavioral intention, and horiontal individualism and behavirola intention."