Background: This paper discusses halal awareness of food micro and small-scale enterprises (food MSEs) in West Java Province, Indonesia. Halal awareness is the first step toward obtaining halal certificates, which confirm that the product is lawful according to Islamic Sharia. Unfortunately, most of the food sold on the market do not have halal certificates due to a lack of halal awareness and intention on the part of the entrepreneurs. Methods: This study aims at measuring the level of halal awareness and the intention of food MSE entrepreneurs to register halal certification. Halal awareness is assumed to be influenced by knowledge of halal and MSEs' entrepreneurial perceptions of the benefits of halal certificates. Furthermore, halal awareness, attitudes, and perceptions of ease of procedures will encourage the intention to register halal certification. An electronic Google Form with a cover letter and a set of questionnaires was distributed to collect data. Structural Equation Modelling – Partial Least Square (SEM-PLS) was chosen to evaluate the adopted theoretical models in the exploratory research. Results: The results show that halal awareness is influenced by knowledge of halal and perceptions of benefits. Moreover, halal awareness influences positively the intention to obtain a halal certificate, but the intention is not significantly affected by attitudes and perceptions of procedures for obtaining halal certification. This shows that halal awareness will increase the intention to register halal certification. However, it does not impact attitudes/actions to register for halal certification due to the misconceptions about the procedures for obtaining halal certificates. Conclusions: Micro and small entrepreneurs in West Java Province, Indonesia have a good level of awareness about halal food. However, their products are not halal-certified due to the perceptions of the procedures for obtaining halal certificates, which are relatively complicated and costly for micro and small-scale businesses.
Background: This paper discusses halal awareness of MSE food producers in West Java Province, Indonesia. Halal awareness is the first step toward obtaining halal certificates, which confirm that the product is lawful according to Islamic Sharia. Unfortunately, despite Islam being the religion of most Indonesians, most food sold in the market lacks a halal certificate due to a lack of awareness among food producers about the importance of selling halal-certified foods. Methods: This study aims at measuring the level of halal awareness and the intention of MSE food producers to register halal certification. Halal awareness is assumed to be influenced by knowledge of halal and the food producers’ perception of the benefits of halal certificates. Furthermore, halal awareness, attitudes, and perception of ease of procedures will encourage the intention to register halal certification. An electronic Google Form with a cover letter and a set of questionnaires was distributed to collect data. Partial Least Square - Structural Equation Modelling (PLS-SEM) was chosen to evaluate the adopted theoretical models in the exploratory research.. Results: The results show that halal awareness is influenced by knowledge of halal and perception of its benefits. Moreover, halal awareness influences positively the intention to obtain a halal certificate, but the intention is not significantly affected by attitudes to produce halal foods and perception of procedures for obtaining halal certification. This shows that halal awareness will increase the intention to register halal certification. However, misconceptions about the procedures for obtaining halal certificates keep them from registering. Conclusions: MSE food producers in West Java Province, Indonesia have a good level of awareness about halal food. However, their products are not halal-certified due to the perception of the procedures for obtaining halal certificates are relatively complicated and costly for them.
Background: This paper discusses halal awareness of MSE food producers in West Java Province, Indonesia. Halal awareness is the first step toward obtaining halal certificates, which confirm that the product is lawful according to Islamic Sharia. Unfortunately, despite Islam being the religion of most Indonesians, most food sold in the market lacks a halal certificate due to a lack of awareness among food producers about the importance of selling halal-certified foods. Methods: This study aims at measuring the level of halal awareness and the intention of MSE food producers to register halal certification. Halal awareness is assumed to be influenced by knowledge of halal and the food producers’ perception of the benefits of halal certificates. Furthermore, halal awareness, attitudes, and perception of the ease of procedures will encourage the intention to register halal certification. An electronic Google Form with a cover letter and a set of questionnaires was distributed to collect data. Partial Least Square - Structural Equation Modelling (PLS-SEM) was chosen to evaluate the adopted theoretical models in the exploratory research. Results: The results show that halal awareness is influenced by knowledge of halal and perception of its benefits. Moreover, halal awareness influences positively the intention to obtain a halal certificate, but the intention is not significantly affected by attitudes to produce halal foods and perception of procedures for obtaining halal certification. This shows that halal awareness will increase the intention to register halal certification. However, misconceptions about the procedures for obtaining halal certificates keep them from registering. Conclusions: MSE food producers in West Java Province, Indonesia have a good level of awareness about halal food. However, their products are not halal-certified due to the perception of the procedures for obtaining halal certificates are relatively complicated and costly for them.
Abstract. CV Nebulae Cymbals is a company that produces drum cymbals. In the production process, several problems are included in the waste. To achieve good productivity, efforts are needed to reduce waste. In this study, the method used is Lean Manufacturing and several tools is used, including Value Stream Mapping to map the flow of the production process and Process Activity Mapping (PAM) to describe the activities that occur. In identifying waste, the method used is the Waste Assessment Model (WAM). The identified waste is then grouped according to the seven waste categories. The final result of the WAM method produces a ranking of each waste. Based on the waste ranks, then the waste with the 3 highest ranks was chosen, namely the waste in the Motion category with a percentage of 20.20%, the Waiting category waste with a percentage of 17.18%, and waste in the Transportation category with a percentage of 16.46%. Analysis of the root causes of waste is carried out using the Ishikawa diagram based on the 3 highest wastes. Then arrange improvement proposals using 5W+1H. The proposed improvements include arranging goods, rescheduling production, providing and updating facilities, improving layouts, and making Standard Operating Procedures (SOP). After being given recommendations for improvement, it can be described as a Future State Value Stream Mapping which contains an estimate of increasing the Process Cycle Efficiency (PCE) value from 54% to 77% in the hope of increasing company productivity. Abstrak. CV Nebulae Cymbals merupakan perusahaan yang memproduksi simbal drum. Dalam proses produksinya, terdapat beberapa permasalahan yang termasuk ke dalam waste atau pemborosan. Demi tercapainya produktivitas yang baik, diperlukan adanya upaya untuk mereduksi waste. Dalam penelitian ini, metode yang digunakan adalah Lean Manufactuing, dan berbagai tools yang digunakan, antara lain Value Stream Mapping, yang dapat memetakan alur proses produksi dan Process Activity Mapping (PAM) untuk menjabarkan aktivitas-aktivitas yang terjadi. Dalam mengidentifikasi waste, metode yang digunakan yaitu Waste Assessment Model (WAM). Waste yang telah diidentifikasi kemudian dikelompokan menurut kategori seven waste. Hasil akhir dari metode WAM menghasilkan ranking dari setiap waste. Berdasarkan rangking waste tersebut, kemudian dipilihlah waste dengan 3 rank tertinggi yaitu waste kategori Motion dengan persentase sebesar 20,20%, waste kategori Waiting dengan persentase sebesar 17,18%, dan waste kategori Transportation dengan persentase sebesar 16,46%. Analisa akar penyebab waste dilakukan dengan menggunakan diagram Ishikawa berdasarkan 3 waste tertinggi. Kemudian menyusun usulan perbaikan menggunakan 5W+1H. Perbaikan yang diusulkan diantaranya adalah melakukan penataan barang, penjadwalan produksi kembali, penyediaan dan pembaharuan fasilitas, memperbaiki layout, dan membuat Prosedur Operasi Standar atau SOP. Setelah diberikan rekomendasi perbaikan, maka dapat digambarkan Future State Value Stream Mapping yang berisi perkiraan peningkatan nilai Process Cycle Efficiency (PCE) dari 54% menjadi 77% dengan harapan dapat meningkatkan produktivitas perusahaan.
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