Implementasi Sertifikasi Halal sebagai Faktor Kunci Peningkatan Kepercayaan Konsumen terhadap Produk UMKM di Purwakarta: Penelitian

Chintia Dewi Nurhasanah; Indyra Kemala Handayanny; Tanti Meilani; Ahmad Syibli; Tri Wahyudi

doi:10.31004/jerkin.v4i3.3782

Authors

Chintia Dewi Nurhasanah Universitas Islam DR KHEZ Muttaqien
Indyra Kemala Handayanny Universitas Islam DR KHEZ Muttaqien
Tanti Meilani Universitas Islam DR KHEZ Muttaqien
Ahmad Syibli Universitas Islam DR KHEZ Muttaqien
Tri Wahyudi Universitas Islam Dr. Khez Muttaqien

DOI:

https://doi.org/10.31004/jerkin.v4i3.3782

Keywords:

Consumer Trust, MSME Assistance and Halal Certification

Abstract

Bakso Aci Makam Pahlawan Purwakarta is a food-processing micro business operating since 2016 with stable demand but previously lacked halal certification due to challenges such as low halal literacy, absence of halal SOPs, unverified ingredients, limited documentation, and difficulties using the SIHALAL platform. This study aimed to strengthen the UMKM’s readiness and compliance through structured assistance using the Participatory Action Research (PAR) approach, involving observation, Fishbone analysis, SJPH development, ingredient verification, SIHALAL training, administrative support, and monitoring. The results show that the UMKM successfully met all requirements, obtained BPJPH halal certification, and consistently implemented SJPH, leading to greater consumer trust, increased customers, and inspiring nearby UMKM to pursue halal certification.

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