Sertifikasi dan Labelisasi Halal Pada Makanan dalam Perspektif Hukum Islam (Perspektif Ayat Ahkam)

Hidayatullah, Muhammad Syarif

doi:10.21043/yudisia.v11i2.8620

Cited by 7 publications

(5 citation statements)

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“…In this case related to the type of halal food or halal food in Lakbok, Kedungreja, and Wangon Districts as a form of Ecosystem Driving the Community's Economy, it is substantially halal, but related to halal melting and Halal Certification of traditional food in the three sub-districts, not all of them are certified. This is in line with the research proclaimed by (Hidayatullah, 2020) that in the amalgamation of halal food it can bring out confidence and certainty in the halalness of a food as well as a form of caution that will prevent consuming foods that are haram in the stigma of society, especially in Indonesia. Halal auctioning and halal certification can also affect the selling value of products circulating in the market (Ramlan & Nahrowi, 2014).…”

Section: Analysis Of the Potential Of Halal Food In Lakbok Kedungreja And Wangon Districts As Ecosystems Driving The Community's Economysupporting

confidence: 79%

The Potential of Halal Food as A Driver of the Economic Development in Regional Community

Ahyani

Mahfud²,

Waluyo³

et al. 2021

JPT

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This study aims to describe local specialties that have the potential to become halal food in order to boost the economy of local communities in three areas including Lakbok sub-district, Kedungreja sub-district, and Wangon sub-district. In the halal food sector or halal food in Indonesia, especially in the Era of the Industrial Revolution 4.0, as it is now, it has become a necessity. This is because 1) Indonesia is one of the largest Muslim population in the world. 2) traditional regional specialties also need to be developed in order to boost the economy of the local community. 3) Support from the government in an effort to make Indonesia the world's halal center. 4) If the potential of the halal industry is not developed, it will become a threat to the Indonesian economy. This research method uses field studies with data obtained from observations and interviews and documentation. The results showed that halal food in the three sub-districts was able to boost the economy of the people in the area, as evidenced by the sufficient daily needs needed by the people in the three sub-districts. Various foods that can be used as halal food in these three sub-districts are varied, including cassava based chips, Tape, Cimplung or Kulub and Ciu, from soybean ingredients including Sule and Tempe Mendoan, from legen ingredients (coconut juice) can be made into Javanese sugar / brown sugar and can also be used as a mixture for making apem / cake foods. However, from the potential of halal food, some are already labeled halal and some are not labeled halal. This is what makes halal food in these three sub-districts less attractive to consumers. Penelitian ini bertujuan untuk mendeskripsikan makanan khas lokal daerah yang berpotensi menjadi makanan halal (halal food) guna mendongkrak perekonomian masyarakat daerah yang berada di tiga wilayah meliputi kecamatan Lakbok, kecamatan Kedungreja, dan kecamatan Wangon. Dalam sektor makanan halal atau halal food di Indonesia khususnya di Era Revolusi Industri 4.0 seperti sekarang ini telah menjadi sebuah keniscayaan. Hal ini dikarenakan 1) Indonesia masuk pada penduduk muslim terbesar di Dunia. 2) makan tradisional khas daerah juga perlu dikembangkan dalam rangka mendongkrak perekonomian masyarakat setempat. 3) Dukungan dari pemerintah dalam usaha menjadikan Indonesia sebagai pusat halal dunia. 4) Jika potensi industri halal ini tidak dikembangkan maka justru menjadi ancaman bagi perekonomian Indonesia. Metode penelitian ini menggunakan studi lapangan dengan data yang diperoleh dari hasil observasi dan wawancara serta dokumentasi. Hasil penelitian menunjukan bahwa halal food di tiga kecamatan tersebut mampu mendogkrak perekonomian masyarakat di wilayah tersebut, dibuktikan dengan cukupnya kebutuhan sehari-hari yang diperlukan oleh masyarakat di tiga kecamatan tersebut. Aneka makanan yang dapat dijadikan sebagai halal food di tiga kecamatan ini beragam, diantaranya dari berbahan singkong adalah Kripik, Tape, Cimplung atau Kulub dan Ciu, dari bahan kedelai meliputi Sule dan Tempe Mendoan, dari bahan legen (air nira kelapa) dapat dijadikan buat menjadi gula jawa / gula merah dan dapat juga dijadikan sebagai campuran pembuatan makanan apem/kue. Namun dari potensi halal food tersebut ada yang sudah berlabel halal dan juga ada yang belum berlabel halal. Inilah yang menjadikan halal food ditiga kecamatan tersebut kurang diminati oleh konsumennya.

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Section: Analysis Of the Potential Of Halal Food In Lakbok Kedungreja And Wangon Districts As Ecosystems Driving The Community's Economysupporting

confidence: 79%

The Potential of Halal Food as A Driver of the Economic Development in Regional Community

Ahyani

Mahfud²,

Waluyo³

et al. 2021

JPT

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“…Makanan yang di produksi tidak satu tempat dengan pengolahan makanan non-halal baik dari produksi, penyimpanan, pengolahan, ataupun alat transportasi pengantaran makanan. Keadaan tersebut memperlihatkan bahwa halalnya makanan tidak hanya dipandang dari satu sisi semata namun mencakup zatnya, cara memperoleh, memproses, penyimpanan makanan, pengangkutan, hingga distribusi makanan (Hidayatullah, 2020).…”

Section: Pendahuluanunclassified

Sertifikasi Halal dan Kesadaran Halal Pada Minat Beli Produk Makanan

Ummah,

Bahrudin,

Hilal

2023

ekuitas

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Food products are products of primary human needs, so they are needed. In Muslim societies, food products have provisions related to halal food so that they comply with the Shari'a. However, many products, especially in Indonesia, are still unclear about their halal status, which can influence buying interest. In addition, public awareness of halal is also important because it is considered to influence buying interest. The purpose of this study is to determine the effect of halal certification and halal awareness on consumer buying interest. This research method is a quantitative method with primary data in the form of interviews using a Likert scale. The results showed that halal certification had a significant positive effect on consumer buying interest as indicated by the tcount (5.946) > ttable (1.971). The more products that have halal certificates, the more consumers' buying interest will increase. Then the results of the study also show that halal awareness has a positive effect on consumer buying interest as indicated by the tcount (8.640) > ttable (1.971). That is, the higher the awareness of halal, the higher the consumer's buying interest.

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“…Sehingga terdapat 3 (tiga) Lembaga yang berperan dalam menangani sertifikasi halal di Indonesia, yaitu BPJPH, LPH dan MUI [15]. Adapun tujuan dari sertifikasi halal adalah adanya pengakuan secara legal formal bahwa produk tersebut telah memenuhi persyaratan dan ketentuan halal, sehingga aman dan dapat dikonsumsi oleh masyarakat [16].…”

Section: Sertifikasi Halalunclassified

Tantangan dan Strategi Peningkatan Ekspor Produk Halal Indonesia di Pasar Global

Qoniah

2022

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Meskipun Indonesia memiliki penduduk muslim terbanyak di dunia, hal ini belum menjadikan Indonesia sebagai produsen terbesar produk halal. Padahal potensi pertumbuhan industri halal semakin meningkat seiring bertambahnya jumlah penduduk muslim dunia. Beberapa tantangan yang dihadapi dalam upaya meningkatkan ekspor produk halal Indonesia adalah (i) kurang fokus dalam pengembangan produk halal, karena masih mengutamakan ekspor komoditas pertambangan dan perkebunan, (ii) adanya pesaing dari negara non-muslim yang mengembangkan industri halal, dan (iii) Kurangnya pemahaman pelaku UMKM tentang pentingnya sertifikasi halal. Oleh karena itu, strategi yang perlu dilakukan antara lain (i) peningkatan daya saing produk halal indonesia, (ii) memaksimalkan akses pasar ekspor produk halal dengan mengoptimalkan peran dari perwakilan pemerintah di luar negeri, mengikutsertakan UMKM pada pameran di luar negeri dan memanfaatkan perjanjian perdagangan internasional, (iii) mendukung UMKM ekspor dalam rantai pasok global, dan (iv) optimalisasi penggunaan e-commerce dengan memberikan pelatihan, dan pendampingan kepada pelaku UMKM agar dapat mengakses pasar digital.

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Sertifikasi dan Labelisasi Halal Pada Makanan dalam Perspektif Hukum Islam (Perspektif Ayat Ahkam)

Cited by 7 publications

References 0 publications

The Potential of Halal Food as A Driver of the Economic Development in Regional Community

The Potential of Halal Food as A Driver of the Economic Development in Regional Community

Sertifikasi Halal dan Kesadaran Halal Pada Minat Beli Produk Makanan

Tantangan dan Strategi Peningkatan Ekspor Produk Halal Indonesia di Pasar Global

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