Based on a preliminary survey, almost all street vendors around UNISBA believe that the processed products they sell are halal, even though the raw materials they use do not have halal certificates. This shows the lack of understanding and awareness of street vendors regarding the halal product. As one of the Islamic universities, Bandung Islamic University (UNISBA) is obliged to educate the general public and academic community about the importance of halal food. Therefore, socialization and training on halal awareness, halal guarantee system and halal certification are needed. The level of awareness of street vendors about the need to provide halal food was measured by distributing questionnaires before training and after training. The results of the training showed increased understanding and awareness of halal food. As a result, all trainees want to get a Halal Certificate. However, there are several obstacles in obtaining halal certificates, namely costs (68%), time (24%), and procedures (28%).

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.

The line x cc is a production line from the machining department where the finished product will be sent to the engine assembly line (user) then be assembled into a motorized bicycle engine unit. The problem that occurs is the difference in the cycle time of both, so there are many finished product stocks on the line x cc. To find the cause of the problem of high operational time on the line x cc, work time elements are measured by using time studies. From the results obtained, line balancing analysis is performed to determine the cause of path imbalances on the line x cc. Changes in the process flow and improvement of work elements can improve the balance of the line and reduce the average cycle time of production by 17.28%, which is 75.79 seconds, then the pitch time drops to 82.44 seconds, the difference is 9.19 seconds from the cycle time. Path efficiency (EI) increased to 91.94%, smoothness index (SI) decreased to 6.65, balance delay (BD) became 8.06%, and gap cycle time decreased by 42.20% to 27.79 seconds.

<p>Kualitas adalah salah satu indikator keberhasilan suatu perusahaan dalam memenuhi kepuasan pelanggan serta dapat meningkatkan daya saing dalam dunia industri. Kualitas sendiri memerlukan pengendalian dalam rangka mempertahankan dan meningkatkan standar semaksimal mungkin. Di PT Bumimulia Indah Lestari belum terdapat pengendalian proses dan kualitas secara optimal, terutama pada proses <em>labelling</em> sehingga proporsi produk cacat pada proses tersebut masih tinggi yang ditandai dengan <em>defect</em> label pada produk botol MF Cussons 900 ml. Salah satu usaha yang dapat mengurangi proporsi produk cacat yaitu dengan implementasi metode SPC (Statistical Processing Control). Alat bantu dari metode tersebut yang digunakan adalah bagan kendali p (p-chart) untuk mengukur proporsi produk cacat, diagram sebab-akibat (fishbone diagram) untuk mengetahui penyebab awal dari suatu permasalahan yang kemudian ditelusur lebih lanjut terkait akar dari masalahnya dengan Why Analysis, dan dari hasil serangkaian penelitian tersebut ditentukan <em>action plan</em> yang bertujuan meminimalisasi produk cacat dari berbagai aspek. Dengan implementasi SPC (Statistical Processing Control) pada proses <em>labelling</em> botol MF Cussons 900 ml maka proporsi produk cacat sudah terkendali, serta menurunkan presentase jumlah produk cacat dari 15,838% menjadi 3,244%.</p>