Pendampingan Sertifikasi Halal Reguler pada Pelaku Usaha Makanan dan Minuman dalam Pemenuhan Persyaratan SJPH

Abstract

Sertifikasi halal merupakan kewajiban bagi produk makanan dan minuman yang beredar di Indonesia sesuai dengan ketentuan Jaminan Produk Halal. Meskipun implementasi sertifikasi halal terus meningkat, informasi mengenai efektivitas pendampingan sertifikasi halal skema reguler pada berbagai jenis produk pangan masih terbatas. Penelitian ini bertujuan menganalisis pelaksanaan dan efektivitas pendampingan sertifikasi halal skema reguler pada empat UMK, yaitu UMK ABC (kombucha), UMK DEF (minuman serbuk), UMK GHI (produk bakeri), dan UMK JKL (sambal) menggunakan pendekatan deskriptif kualitatif dengan teknik pengumpulan data berupa observasi, wawancara, evaluasi dokumen, studi literatur, dan kuesioner. Hasil penelitian menunjukkan bahwa pendampingan membantu pelaku usaha memenuhi persyaratan sertifikasi halal melalui penyusunan dokumen SJPH, verifikasi bahan, dan pendampingan proses sertifikasi. Titik kritis kehalalan ditemukan pada bahan, proses, dan fasilitas produksi, sedangkan kendala utama meliputi aspek regulasi, dokumen bahan, dan administrasi. Pendampingan terbukti efektif dengan ditunjukkan oleh keberhasilan seluruh UMK memperoleh Sertifikat Halal.

Halal certification is mandatory for food and beverage products distributed in Indonesia under the Halal Product Assurance regulations. Although halal certification has expanded, evidence on the effectiveness of regular halal certification assistance across different food product categories remains limited. This study aims to analyze the implementation and effectiveness of assistance for the regular halal certification scheme for four micro and small enterprises (MSEs) specifically MSE ABC (kombucha), MSE DEF (powdered drinks), MSE GHI (bakery products), and MSE JKL (chili sauce) using a qualitative descriptive approach data collection techniques included observation, interviews, document evaluation, literature review, and questionnaires. The results showed that the assistance helped business owners meet halal certification requirements through SJPH document preparation, raw material verification, and guidance throughout the certification process. Halal critical points were identified in raw materials, production processes, and production facilities, while the main challenges involved regulations, supporting material documentation, and administrative requirements. The assistance program proved to be effective, as demonstrated by the successful acquisition of Halal Certificates by all participating MSEs.