Objective: The fact in salt production by traditional coastal communities is a lack of understanding of the halal standards for salt production formulated by the Ulama Consultative Council in the Aceh region. Supposedly, Muslim salt farmers already have basic knowledge about halal salt production standards under Islamic sharia rules. This article, therefore, describes the salt processing process that conforms to halal production standards, including the main raw materials, workers, facilities, production processes, product packaging, and product distribution under Islamic law.
Method: The data used in this study were observations of Lancang coastal salt (coastal salt fields), interviews with the head of LPPOM MPU and secretaries, the head of the Banda Aceh Maritime Affairs and Fisheries Service, 241 coastal salt farmers, and three staff supporting salt farmers. Data were also obtained through a focus group discussion attended by all elements involved in the Acehnese halal salt production.
Results: The results of this study highlighted that four standards had been met: raw material standards, worker standards, packaging standards, and distribution standards. Meanwhile, two standards have not been fulfilled: the standard for processing and the standard for the facilities used. Both have not met halal standards according to the guidelines of the Ulama Consultative Council in Aceh.
SDGs Review | São Paulo (SP) | VOL. 4 | e01594 | pag: 01-47 | Jan-Dec | 2024.
Contribution: this research helps improve the quality of salt produced by traditional farmers in Aceh by introducing and guiding them to comply with the halal standards set by LPPOM MPU Aceh. Education and awareness-raising among farmers about the importance of halal production are key points, where they are taught how to apply halal principles at every stage of the salt-making process. With a better understanding of these standards, farmers can not only improve the quality of their products but also obtain halal certification, which in turn increases the market value and consumer trust in the salt they produce. Furthermore, this research positively impacts the local economy by opening up broader market opportunities for traditional salt farmers. Halal certification allows them to sell their products to a larger market segment, including consumers who prioritize halal products, thus increasing the income and well-being of the farmers. Additionally, this research emphasizes the importance of preserving traditional methods in salt production, ensuring that techniques passed down through generations remain relevant and comply with current halal standards. The findings of this research also provide valuable input for the government and related institutions in formulating policies that support halal production and the sustainability of traditional salt farmers. As a model or example of best practices, this research can be adopted by other regions with traditional salt production, enabling them to follow Aceh's lead in implementing halal production standards. Thus, this research not only directly benefits traditional salt farmers in Aceh but also has the potential to inspire and drive positive changes at the national level.
