The Effectiveness of Technical Guidance for Entrepreneurs in Small and Medium Enterprises in Facing Halal Certification

Abstract

Indonesia is the largest Muslim population country in the world, so the market demand for halal products is enormous. However, in fact, there are not many business actors who submit and have halal certificates, especially in small and medium enterprises. This problem can be due to lack of information and sufficient understanding to apply for a halal certificate. The aim of the research is to give technical guidance for preparing halal certification process. The manual method is used to provide training on the halal guarantee system for the preparation of the halal assurance system (HAS). The workshop began with a pre-test and then the presentation of halal assurance system material, the guidance on how to prepare and discussion. All the activities were done by online (WhatsApp group and zoom meeting). The training ended with the post-test to assess the improvement of knowledge of the. To analyze the difference, we used a paired T-test statistical method. The result of this research shows an increasing understanding of participants (p<0,05) through the comparison between before and after training. These activities conclude that the practice of technical guidance for facing halal certification is beneficial for small and medium enterprises in improving knowledge and capability of the halal certification process.

Digital Technology 4.0 on Halal Supply Chain: A Systematic Review

“…Furthermore, adopting halal practices in manufacturing can lead to improved business performance and expansion opportunities, particularly in countries with a significant Muslim consumer base [111][112][113]. The adoption of innovative digital technology in halal manufacturing has become increasingly significant.…”

Evaluation Towards the Effectiveness of Technical Guidance to Enhance the Capability of Instructors and Farmers in Mojokerto District

“…According to Siska et al (2020) that training is able to improve outcomes in the form of increased awareness, skills and self-confidence of the participants. The research results of Wardhana et al (2020) show that it is necessary to know the response of technical assistance participants to a program, because the results of the responses can determine the participants' level of understanding of the material presented.…”

ATR-FTIR and chemometric method for the detection of pig-based derivatives in food products - A review

“…The halal status of products is among the sensitive issues and concerns for Muslims around the world. Many countries with a large Muslim population have been developing these products such as foods, drinks, cosmetics, medicines, and other consumer goods (Siska et al, 2020). Nevertheless, it is sometimes difficult to determine the source of the materials since there are many ingredients contained in the products (Siska et al, 2020).…”

“…Many countries with a large Muslim population have been developing these products such as foods, drinks, cosmetics, medicines, and other consumer goods (Siska et al, 2020). Nevertheless, it is sometimes difficult to determine the source of the materials since there are many ingredients contained in the products (Siska et al, 2020). Pork and its derivatives such as lard, gelatine, and other pig-based products, which are hard to identify with naked eyes, constitute the majority of non-halal ingredients found in the products (Siska et al, 2020), Pig-based derivatives are any substances or compounds related to products derived from pigs (Sus scrofa) such as lard, pork, and any gelatine manufactured from their bones and skin.…”

“…Nevertheless, it is sometimes difficult to determine the source of the materials since there are many ingredients contained in the products (Siska et al, 2020). Pork and its derivatives such as lard, gelatine, and other pig-based products, which are hard to identify with naked eyes, constitute the majority of non-halal ingredients found in the products (Siska et al, 2020), Pig-based derivatives are any substances or compounds related to products derived from pigs (Sus scrofa) such as lard, pork, and any gelatine manufactured from their bones and skin. These products are typically less expensive than those obtained from sheep and cows; hence, they are often utilised as substitute components in consumable items (Hassan et al, 2018).…”