Motivations and limitations in implementing Halal food certification: a Pareto analysis

Talib, Mohamed Syazwan Ab; Hamid, Abu Bakar Abdul; Chin, Thoo Ai

doi:10.1108/bfj-02-2015-0055

Cited by 78 publications

(122 citation statements)

References 81 publications

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“…The results of the H3 hypothesis test indicated the perception of the ease of the halal certification process (PROS). It does not have a significant impact on the Awareness of Halal Certification (NHL) [12][13][14]30]. The Government has provided free Halal Certification Facilitation services to SMEs.…”

Section: Discussionmentioning

confidence: 99%

Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness using Partial Least Square

Giyanti

Indriastiningsih

2019

JTI

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This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation. However, they are not statistically significant.This study aims to predict the impact of the understanding of halal certification by Small Medium Enterprise (SME) entrepreneurs on the intention to conduct halal certification. This study was conducted in the Cooperative and SME Office of Surakarta City. The Halal Certification Comprehension Rate was assessed using three variables. We had knowledge of halal (PGT), perceived halal certification advantages (MNF), and perceived halal certification procedures (PROS). Structural Equation Model-Partial Least Squares (SEM-PLS) was used for data analysis. The results show that SMEs have a good knowledge of halal and agree that halal certification is beneficial to their businesses. We found, though, that the processes for handling Halal Certification are relatively complex. Based on the study, the perception of Halal Certification Benefits (MNF) is significantly affected by the intention of SMEs to conduct Halal Certification (NHL). The other two results show a positive correlation, but they are not statistically significant.

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Section: Discussionmentioning

confidence: 99%

Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness using Partial Least Square

Giyanti

Indriastiningsih

2019

JTI

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“…The concept of sharia hotel image cannot be separated from the concept of sharia tourism. The researches on sharia tourism have been developed by previous researchers, the research on the implementation of halal certificates on food by 35 and Internet and halal tourism marketing by 36 , or those trying to break down the concept, practice and future of halal tourism 37 .…”

Section: Sharia Hotel Imagementioning

confidence: 99%

Factors Affecting Interest in Revisiting Sharia Hotel

Auliya¹

2020

AL-QARDH

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This research was conducted due to the phenomenon of a decrease in the stay period of foreign tourists in Indonesia in June 2018 compared to the stay period in June 2017. The independent variables used in this research are the completeness of sharia attributes and hotel image on sharia hotel consumers in Indonesia. The research samples were 100 respondents selected using accidental sampling. The analytical tool used in this research is Smart PLS 3.0. It was found that the completeness of Sharia attributes and hotel image variables influence the interest of revisiting Sharia hotels.

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“…Halal business motivation are may be part of an attitude structure [1]. The intrinsic motivation for discovering an exciting halal business has an important beneficial impact on the implementation of halal business.…”

Section: Factor 2: Halal Business Motivationmentioning

confidence: 99%

Through the Theory of Planned Behaviour (TPB) for Extended Model of Entrepreneurs Intentions to Involve in Halal Industry

Supaat*¹,

Nizam²,

Ahamat³

2019

IJRTE

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SMEs from all industry sectors in Malaysia have shown the backbone of the economy. Therefore, a study would be useful to examine how entrepreneurs in SMEs entrepreneurs could develop and gain a deeper understanding of entrepreneur’s attitudes and behavioural intentions. This marks a first step towards recognizing the development of factors to improve the performance of SMEs in accordance with National Entrepreneurship Policy 2030. The literature review through the implementation of the Theory of Planned Behaviour (TPB) suggested that the entrepreneur’s intentions for the SME in the halal industry have six factors to influence: (i) halal awareness, (ii) halal business motivation, (iii) family support, (iv) peers influence, (v) feasibility and (vi) government support. This study employed quantitative methods in order to fulfil these research objectives, leading a self-administered survey of 250 SMEs in food manufacturing. Results from correlation and multiple regression showed that the halal awareness, family support, feasibility and government support were positive for entrepreneur’s intentions to be involved in Halal industry. Understanding of the factors for SMEs’ entrepreneur would increase the intentions of food manufacturing SMEs in Halal industry.

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Motivations and limitations in implementing Halal food certification: a Pareto analysis

Cited by 78 publications

References 81 publications

Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness using Partial Least Square

Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness using Partial Least Square

Factors Affecting Interest in Revisiting Sharia Hotel

Through the Theory of Planned Behaviour (TPB) for Extended Model of Entrepreneurs Intentions to Involve in Halal Industry

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