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"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."

"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."

"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."

"Tingginya permintaan pangan halal memberikan peluang bagi produsen pangan halal khususnya di Indonesia untuk memperluas pasarnya baik di dalam negeri maupun luar negeri. Saat ini, halal tidak lagi didefinisikan sebagai kewajiban agama, tetapi dianggap sebagai standar pilihan bagi umat Islam dan non-Muslim di seluruh dunia, sehingga sangat potensial untuk menjangkau konsumen non-Muslim sebagai pasar baru makanan halal, termasuk makanan kemasan. Tujuan dari tugas akhir ini adalah untuk mengetahui faktor-faktor yang mempengaruhi konsumen non muslim dalam pembelian kemasan makanan berlogo halal. Responden penelitian adalah masyarakat non muslim yang pernah membeli makanan kemasan berlogo halal di Jabodetabek. Analisis yang digunakan dalam penelitian ini adalah Structural Equation Modeling (SEM) dengan menggunakan software Lisrel 8.8 untuk menganalisis pengaruh faktor perseptual yang berhubungan dengan keselamatan, kesehatan, norma subyektif dan persepsi pengendalian perilaku terhadap sikap. Selain itu, peneliti juga menganalisis pengaruh faktor sikap, norma subyektif, persepsi pengendalian perilaku, sertifikasi halal dan faktor promosi pemasaran terhadap niat beli. Hasil penelitian menunjukkan bahwa hanya faktor safety, health, dan perceived behavioral control yang mempengaruhi sikap, sedangkan faktor sikap, sertifikasi halal dan promosi pemasaran yang mempengaruhi niat membeli.

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The high demand for halal food provides opportunities for halal food producers, especially in Indonesia, to expand their market both domestically and abroad. Currently, halal is no longer defined as a religious obligation, but is considered the standard of choice for Muslims and non-Muslims around the world, so it has great potential to reach non-Muslim consumers as a new market for halal food, including packaged food. . The purpose of this final project is to determine the factors that influence non-Muslim consumers in purchasing food packaging with the halal logo. Research respondents are non-Muslim people who have bought packaged food with the halal logo in Jabodetabek. The analysis used in this research is Structural Equation Modeling (SEM) using Lisrel 8.8 software to analyze the influence of perceptual factors related to safety, health, subjective norms and perceptions of behavior control on attitudes. In addition, researchers also analyzed the influence of attitudinal factors, subjective norms, perceptions of behavior control, halal certification and marketing promotion factors on purchase intention. The results showed that only safety, health, and perceived behavioral control factors influenced attitudes, while attitudes, halal certification and marketing promotion factors influenced purchase intentions."

"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."

"Obat tradisional di Indonesia semakin banyak beredar dan digunakan oleh masyarakat, Sementara kehalalan produk obat tradisional tersebut masih dipertanyakan. Pengaturan sertifikasi halal masih kurang melindungi konsumen muslim. Tujuan penelitian dalam skripsi ini adalah untuk mengetahui peraturan labelisasi halal sebelum dan sesudah keluarnya undang-undang Jaminan Produk Halal bagi obat tradisional dalam rangka memberikan perlindungan bagi konsumen muslim. Penelitian ini adalah penelitian normatif dengan menggunakan bentuk penelitian kepustakaan dan melakukan pendekatan yuridis, serta bersifat eksplanatoris. Hasil penelitian menunjukkan bahwa sebelum adanya undang-undang jaminan produk halal konsumen muslim kurang terlindungi karena tidak adanya harmonisasi peraturan. Setelah dikeluarkannya undang-undang jaminan produk halal harmonisasi peraturan tercapai. Akibatnya pelaku usaha wajib melakukan sertifikasi halal. Semakin banyak produk yang mencantumkan label halal beredar di Indonesia Dengan demikian konsumen muslim lebih terpenuhi haknya untuk mendapatkan perlindungan untuk mengkonsumsi obat tradisional yang halal.

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Traditional medicines in Indonesia have become widely circulated and used by people, while halal status of traditional medicine products is still questionable. Halal certification arrangements are lack of muslim customer protection. The research objective of this thesis is to compare the halal labeling regulations before and after Law of Halal Product Assurance is release in order to provide protection for Muslim consumers of traditional medicine. The research method of this thesis is a normative study which explained by using literature research and juridical approach.

The results showed that before the Law of Halal Product Assurance is out Muslim consumers were less protected due to the absence of harmonization in regulations. The release of the Halal Product Assurance law achieve harmonization in regulations. Producer are required to perform halal certification. That cause many products have label halal in Indonesia. In conclusion the Muslim consumers get their right of protection to consume halal traditional medicine."

"ABSTRAKOtentikasi produk halal atas makanan sangatlah penting mengingat kekhawatiran kaum muslim tentang keberadaan zat terlarang dan nonhalal. Masih banyak produk makanan yang belum tersertifikasi halal. Produk ini umumnya mengandung turunan berbasis babi seperti daging, lemak babi atau gelatin yang dianggap haram dalam perspektif Islam. Oleh karena itu, review artikel ini dilakukan untuk mengetahui apakah metode ATR-FTIR dan kemometri dapat digunakan untuk mengidentifikasi dan mengukur keberadaan turunan berbasis babi. Dari hasil review, dapat disimpulkan bahwa metode spektroskopi ATR-FTIR dan kemometri mampu mendeteksi keberadaan turunan berbasis babi dalam produk makanan. Analisis dapat dilakukan dengan cepat, ekonomis, sederhana dan tidak membutuhkan persiapan sampel yang rumit. Selain itu, teknik ini cukup handal, tidak melibatkan pelarut berbahaya dan reagen serta ramah lingkungan. Hasil penelitian lain juga menunjukkan bahwa kemometrik model PLS dan PCA ditemukan cukup akurat dan tepat untuk menganalisis keberadaan lemak babi, daging babi dan gelatin babi pada produk makanan.

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ABSTRACT

Authentication of halal products on food is very important considering the concerns of Muslims about the presence of prohibited and non-halal substances. There are still many food products that have not been halal certified. These products generally contain pork-based derivatives such as meat, lard or gelatin which is considered haram in an Islamic perspective. Therefore, a review of this article was conducted to find out whether the ATR-FTIR and chemometry methods can be used to identify and measure the presence of pig-based strains. From the results of the review, it can be concluded that the ATR-FTIR spectroscopy and chemometry methods are able to detect the presence of pig-based derivatives in food products. Analysis can be done quickly, economically, simply and does not require complicated sample preparation. In addition, this technique is quite reliable, does not involve harmful solvents and reagents and is environmentally friendly. The results of other studies also showed that the chemometrics of the PLS and PCA models were found to be accurate and precise enough to analyze the presence of lard, pork and pork gelatin in food products."

"Meningkatnya kesadaran mengenai produk halal dan standar dalam proses produksinya, membuat sertifikasi halal menjadi perhatian dalam perkembangan industri halal. Dalam menghadapi tantangan dan persaingan global, Pemerintah Indonesia mengeluarkan Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 tentang Jaminan Produk Halal yang berimplikasi akan diwajibkannya sertifikasi halal. Kondisi masih rendahnya tingkat partisipasi, kesadaran maupun pengetahuan pelaku usaha mikro, kecil, dan menengah UMKM terhadap sertifikasi halal, membuat dibutuhkannya upaya dalam mempersiapkan penerapannya. Berangkat dari permasalahan tersebut, skripsi ini bertujuan untuk membentuk struktur hirarki pemecahan masalah yang ada dan menentukan prioritas alternatif terbaik yang dapat dilakukan.

Dengan menggunakan metode analytic hierarchy process AHP, data yang dikumpulkan merupakan hasil wawancara dan pengisian kuesioner perbandingan berpasangan oleh para ahli pada bidang halal, UMKM dan pelaku usaha yang termasuk user yang akan terkena dampak langsung. Berdasarkan hasil analisis perhitungan AHP, menunjukkan bahwa kriteria pada struktur hirarki terdiri dari kesadaran 0.422 , pengetahuan 0.223 , aksesibilitas 0.210 , dan sistem produksi 0.145 yang berurutan berdasarkan besaran bobot pertimbangannya. Sedangkan alternatif yang menjadi prioritas dalam pemecahan masalah terkait yaitu, pemberian sosialisasi 0.417, pembinaan dan pendampingan 0.269, penyediaan pusat informasi yang harmoni dan transparan 0.196, dan penyediaan lembaga advokasi 0.118 . Sehingga dapat disimpulkan bahwa alternatif yang sebaiknya diprioritaskan yaitu pemberian sosialisasi dengan perolehan nilai akhir terbesar dibandingkan alternatif lainnya.

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Increasing awareness about halal products and standards in their production process, making halal certification as a concern in the development of halal industry. In facing the challenges and global competition, the Government of Indonesia issued the Law of the Republic of Indonesia Number 33 Year 2014 about Halal Product Guarantee which implies the mandatory of halal certification. The low level of participation, awareness and knowledge of micro, small and medium entrepreneurs SMEs towards halal certification, makes it necessery to prepare its implementation. Departing from the problem, this thesis aims to form the hierarchy structure of problem solving and determine the best alternative priority that can be done.

By using analytic hierarchy process AHP method, the collected data is the result of interview and filling of pairwise comparison questionnaires by experts in halal, SME and business actor including user that will be affected directly. Based on the results of AHP calculation analysis, indicating that the criteria in the hierarchical structure consist of awareness 0.422, knowledge 0.223, accessibility 0.210, and production system 0.145 sequentially based on the weighting scale of consideration. While the priority alternatives in problem solving are socialization 0.417, coaching and mentoring 0.269, provision of harmony and transparent information center 0.196, and provision of advocacy institutions 0.118. So it can be concluded that the alternative should be prioritized is the provision of socialization because the greatest value of the end compared to other alternatives."