Halal Certification Assistance for Micro, Small and Medium Enterprises in Lombok
Article Sidebar
Main Article Content
Abstract
This volunteer project aims to educate business owners in Kembang Kerang Daya Village about the value of halal certification and provide support to micro, small, and medium-sized enterprises so that they can more easily issue halal certificates to their customers. The creation of halal labels is meant to boost the competitiveness of goods made by SMEs by allowing them to advertise themselves to a wider audience. Community-based participatory action research, including the description of available resources to potential collaborators, is the strategy used to put into action community service initiatives. In this activity, the resource person played a crucial role in explaining materials regarding halal labeling and how to expand marketing with the existence of a halal label on micro, small, and micro enterprise products during a meeting or face-to-face meeting between the resource person and partners in Kembang Kerang Daya Village. medium. Business Identification Numbers and Halal Certificates for Micro, Small, and Medium-Sized Business Products were the fruits of the community service activities that were put into action. Having a product certified as Halal may boost consumer trust, expand your customer base, and make your company more competitive.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Ali, M. (2016). konsep makanan halal dalam tinjauan syariah dan tanggung jawab produk atas produsen industri halal. Jurnal Ilmu Syariah, 292.
Faridah, H. D. (2019). SERTIFIKASI HALAL DI INDONESIA: SEJARAH, PERKEMBANGAN, DAN IMPLEMENTASI. Journal of Halal Product and Research, 72.
Fatoni, A. (2011). Metodologi penelitian dan penyusunan skripsi. Jakarta: Rineka Cipta.
Niniek Fajar P, D. R. (2021). Pendampingan Menuju Sertifikasi Halal pada Produk “Socolat”. JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK),, 18.
Putri, R. A. (2021). Application of Powtoon Animation as a Learning Media Using the Community Based Participatory Action Research (CBPAR) Method. J-Ibm: Jurnal IPTEK bagi Masyarakat, 17.
Astuti, D., Bakhri, B. S., Zulfa, M., & Wahyuni, S. (2020). Sosialisasi Standarisasi dan Sertifikasi Produk Halal di Kota Pekanbaru UMKM Area Masjid Agung An-Nur Provinsi Riau. Berdaya : Jurnal Pendidikan Dan Pengabdian Kepada Masyarakat, 2(1), 23-32
Cahyono, A. D. (2016). Urgensi Penerapan Sertifikasi Halal Majelis Ulama Indonesia (MUI) Terhadap Produk UMKM (Studi di Kota Mataram) (Vol. 23).
Baharuddin, K., Kassim, N. A., Nordin, S. K., & Buyong, S. Z. (2015). Understanding the halal concept and the importance of information on halal food business needed by potential Malaysian entrepreneurs. International Journal of Academic Research in Business and Social Sciences, 5(2), 170.
Gunawan, S., Darmawan, R., Juwari, J., Qadariyah, L., Wirawasista, H., Firmansyah, A. R., Hikam, M. A., Purwaningsih, I., & Ardhilla, M. F. (2020). Pendampingan Produk UMKM di Sukolilo menuju Sertifikasi Halalan Thayyiban. Sewagati: Jurnal Pengabdian Kepada Masyarakat, 4(1), 14.
Kurniawan. (2021). Sehati, Program Sertifikasi Halal Untuk UMK Segera Diluncurkan. Kemenag.Go.Id.
Mardhotillah, R. R., Putri, E. B. P., Karya, D. F., Putra, R. S., Khusnah, H., Zhulqurnain, M. R. I., & Mariati, P. (2022). Pelatihan Sertifikasi Halal dalam Upaya Peningkatan Kepuasan Pelanggan Sebagai Bagian dari Scale-Up Business Bagi UMKM. Jurnal Surya Masyarakat, 4(2), 238.
Nur, S. K., & Istikomah. (2021). Program SEHATI: Kemudahan Pelaksanaan Sertifikasi Halal bagi UMKM. At-Tasharruf: Jurnal Kajian Ekonomi Dan Bisnis Syariah, 3(2), 72–79.
Warto, & Samsuri. (2020). Sertifikasi Halal dan Implikasinya Bagi Bisnis Produk Halal di Indonesia. Al Maal: Journal of Islamic Economics and Banking, 2(1), 98.