Hambatan Pedagang Ayam Potong Di Pasar Babat Lamongan Dalam Melakukan Sertifikasi Halal

Klarista Mayang Sari; Aries Kurniawan; Vembri Aulia Rahmi; Hadi Ismanto

doi:10.61132/maeswara.v1i4.101

Authors

Klarista Mayang Sari Universitas Muhammadiyah Gresik
Aries Kurniawan Universitas Muhammadiyah Gresik
Vembri Aulia Rahmi Universitas Muhammadiyah Gresik
Hadi Ismanto Universitas Muhammadiyah Gresik

DOI:

https://doi.org/10.61132/maeswara.v1i4.101

Keywords:

MSMEs, Halal Certification, Government Policy

Abstract

The implementation of halal certification for broiler traders at the Babat Lamongan Traditional Market has not run optimally, as evidenced by the fact that many broiler traders do not yet have halal certification. There are several reasons why the broiler traders at the Babat Lamongan Traditional Market do not have halal certification. The purpose of this study is to find out what obstacles the chicken traders experience at the Babat Lamongan Traditional Market so that they do not have halal certification. This study uses a qualitative research method with a descriptive approach. The results of this study are that the broiler traders at Babat Lamongan Traditional Market do not yet have halal certification due to five factors namely, economy, mindset, administration, technology and knowledge.

Downloads

Download data is not yet available.

References

Faizal. (2022). Peran Sertifikasi Halal Terhadap Peningkatan Penjualan Pada Fanybella Resto Di Kota Pekanbaru. In Universitas Islam Riau.

Faridah, H. D. (2019). Sertifikasi Halal Di Indonesia : Sejarah, Perkembangan, Dan Implementasi. Journal of Halal Product and Research, 2(2), 7.

Hamdi, F. S. (2022). Tinjauan Hukum Ekonomi Syariah Tentang Penerapan Sistem Sertifikasi Logo Halal Mui Di Umkm (Studi Di Umkm Kerupuk Bakso Ikan Pak Hasan Di Taktakan Kota Serang) [Universitas Islam Negeri Sultan Maulana Hasanuddin Banten]. https://repository.uinbanten.ac.id/

Jamaludin, Z. (2020). Kajian Sertifikasi Halal Terhadap Produk Makanan Perspektif Hukum Ekonomi Syariah. IAIN Syekh Nurjati Cirebon.

Kemenag.go.id. (n.d.). Alur Proses Sertifikasi Halal. Kementerian Agama RI. https://pusaka.kemenag.go.id/public/kategori-layanan/layanan-publik/index

Maunde, R., Posumah, J., & Kolondam, H. (2021). Implementasi Kebijakan Pemerintah Dan Partisipasi Masyarakat Dalam Penanggulangan Covid-19 Di Desa Kuma Selatan Kecamatan Essang Selatan Kabupaten Kepulauan Talaud. Jurnal Administrasi Publik Universitas Sam Ratulangi, VII(No. 99), 20–27.

Mustahal, M. (2022). Halal Certification in Slaughterhouses (RPH) Impacts on Halal Certification of Animal-Based Food Products. AL-MANHAJ: Jurnal Hukum Dan Pranata Sosial Islam, 4(2), 399–408. https://doi.org/10.37680/almanhaj.v4i2.1749

Musyafiroh, A. (2022). Analisis Strategi Marketing UMKM Pada Masa Pandemi Covid-19 Ditinjau Dengan Perspektif Ekonomi Islam (Studi Kasus Tahu Kekinian Sekaran). Universitas Islam Negeri Walisongo.

Perpres. (2021). Peraturan Pemerintah Nomor 39 Tahun 2021 Tentang Penyelenggaraan Bidang Jaminan Produk Halal.

Rofiki, A. (2022). Persepsi Pedagang Atas Kebijakan Sertifikasi Halal ( Studi Kasus Pada Pedagang Daging Ayam di Pasar Tanjung Kabupaten Jember ). Universitas Islam Negeri Kiai Haji Achmad Siddiq.

Rokhmatullah, A. (2020). Keberlakuan Sertifikat Halal Terhadap Importir Daging Ayam Potong di Indonesia. In Universitas Jember. Universitas Jember.

Warto, W., & Samsuri, S. (2020). Sertifikasi Halal dan Implikasinya Bagi Bisnis Produk Halal di Indonesia. Al Maal: Journal of Islamic Economics and Banking, 2(1), 4. https://doi.org/10.31000/almaal.v2i1.2803