Sosialisasi Penyusunan Manual Halal Bagi UMKM Di Kabupaten Gowa
Abstract
Mas Dimas Stall and The Dill Restaurant are Micro, Small and Medium Enterprises (MSMEs) that have a restaurant business with various types of food and are famous among students. Both MSMEs want to have a halal logo on their restaurants and also to follow government regulations regarding halal certification, but are constrained by the lack of information circulating in the community so that they have not submitted halal certification to the Halal Guarantee Institution (LPH). Therefore, this community service activity aims to provide and increase knowledge and understanding of MSME actors who will provide information about what steps must be taken by MSME actors to get a halal logo on their business, especially about the documents they must prepare for the preparation of a halal manual which is the initial step for submitting halal certification. The implementation process will begin with the provision of a pre-test then continued with the socialization of the preparation of the halal manual, continued with a discussion and ended with the provision of a post-test. The results of this analysis state that participants' knowledge of the halal manual increased significantly, as can be seen from the results of the pre-test and post-test for the halal theory assessment aspect from 42% to 94%, the systematic preparation of the halal manual from 30% increased to 90% and the report on the preparation of a simple halal manual from 24% to 76%, so it can be stated that this community service activity was successful.
Downloads
References
Faridah, Hayyun Durrotul, 2019. Sertifikasi Halal Di Indonesia: Sejarah, Perkembangan, dan Implementasi. Journal of Halal Product and Research : Surabaya.
Kafabih, A. (2021). Halal Industry during the Covid-19 Pandemic is The Hidden Blessing: Industri Halal Selama Pandemi Covid-19 Adalah Berkah Tersembunyi. El-Qist: Journal of Islamic Economics and Business (JIEB), 11(1), 17–32.
Kartini, Sri. (2019). Konsumsi dan Investasi. Semarang: Mutiara Aksara
LPPOM MUI. (2013). Pedoman Sertifikasi Halal.
Mohamed Elias, E., Othman, S. N., & Yaacob, N. A. (2017). Relationship of spirituality leadership style and SMEs performance in halal supply chain. International Journal of Supply Chain Management (IJSCM), 6(2), 166-176.
Muazaroh, S., & Subaidi, S. (2019). Kebutuhan Manusia dalam Pemikiran Abraham Maslow (Tinjauan Maqasid Syariah). Al-Mazaahib: Jurnal Perbandingan Hukum, 7(1), 17–33
Nawawi, M. S. A. M., Abu-Hussin, M. F., Faid, M. S., Pauzi, N., Man, S., & Sabri, N. M. (2019). The emergence of halal food industry in non-Muslim countries: a case study of Thailand. Journal of Islamic Marketing.
Nico Alexander Vizano, Khamaludin, Mochammad FAHLEVI (2021), The Effect of Halal Awareness on Purchase Intention of Halal Food: A Case Study in Indonesia/Journal of Asian Finance, Economics and Business Vol 8 No 4 0441–0453.
Rehan, M., & Karim, R. A. (2021). Halal Product Certification: Fundamentals, Methods and Applications: Elsevier.
Setiawan, Irwan. (2023). Sosialisasi Bahan, Produk, Proses dan Fasilitas Halal bagi Pelaku Usaha Kecil Menengah (UKM) di Kecamatan Bontomarannu Sungguminasa. Jurnal Tepat : Gowa.
Syafitri, M. N., Salsabila, R., & Latifah, F. N. (2022). Urgensi Sertifikasi Halal Food Dalam Tinjauan Etika Bisnis Islam. Al Iqtishod: Jurnal Pemikiran Dan Penelitian Ekonomi Islam, 10(1), 16–42. . https://doi.org/10.37812/aliqtishod.v10i1.305.
Sudarsono, H., & Nugrohowati, R. N. I. (2020). Determinants of the Intention to Consume Halal Food, Cosmetics and Pharmaceutical Products. Journal of Asian Finance, Economics and Business, 7(10), 831–841. https://doi.org/10.13106/ JAFEB.2020.VOL7.NO10.83.
Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 tentang Jaminan Produk Halal.
