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RESPONS PENGUSAHA PRODUK MAKANAN TERHADAP MANDATORY SERTIFIKASI HALAL (STUDI KASUS WARUNG MAKAN BAKSO DI KABUPATEN KLATEN)
Mandatory halal certification in Indonesia began with the issuance of Law Number 33 of 2014 concerning Halal Product Guarantee, which aims to ensure that all products meet halal standards according to Islamic sharia. To accelerate the certification process, the government issued Law Number 11 of 2020 concerning Job Creation, which provides convenience for micro, small and medium enterprises (MSMEs). In addition, Government Regulation No. 39 of 2021 stipulates the stages of implementing the halal certification obligation, with the first stage taking place from October 17, 2019 to October 17, 2024, and the second stage from October 17, 2024 to October 17, 2026. With this clear regulatory framework, so that this study seeks to answer two questions First, how is the response and level of compliance of food product entrepreneurs, (meatball food stalls) in Klaten Regency towards mandatory halal certification and Second, what factors are the supporters and obstacles in the halal certification process according to the views of food product entrepreneurs (meatball food stalls) in Klaten Regency. This research is a field research that uses an analytical descriptive approach. The data analysis process includes several stages, namely data collection, data presentation, conclusion drawing, and verification. In addition, this analysis also refers to the theoretical framework of Legal Compliance. Data collection techniques were conducted through interviews and questionnaires. The response of meatball entrepreneurs in Klaten Regency to mandatory halal certification shows variation. Of the 47 respondents, 45 entrepreneurs support the implementation of this certification, given that the majority of their consumers are Muslim. However, there are 2 entrepreneurs who feel burdened by this obligation due to a lack of understanding of the registration process. Although 34 entrepreneurs understand the mandatory halal certification, only 28 of them have complied with the regulation. Some of the factors that encourage registration for halal certification include increasing customer confidence and training or socialization regarding halal certification. The main obstacles faced are experiencing problems in the administrative process and feeling less informed. Therefore, it is imperative for the authorities to design a structured education program so that bakso entrepreneurs are better prepared to fulfill halal certification obligations, which is expected to increase consumer confidence and product competitiveness.
FAKULTAS SYARI’AH DAN HUKUM, UIN SUNAN KALIJAGA YOGYAKARTA
RESPONS PENGUSAHA PRODUK MAKANAN TERHADAP MANDATORY SERTIFIKASI HALAL (STUDI KASUS WARUNG MAKAN BAKSO DI KABUPATEN KLATEN) (Text)
RESPONS PENGUSAHA PRODUK MAKANAN TERHADAP MANDATORY SERTIFIKASI HALAL (STUDI KASUS WARUNG MAKAN BAKSO DI KABUPATEN KLATEN) (Other)
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