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IMPLEMENTASI KEBIJAKAN JAMINAN PRODUK HALAL DALAM MENINGKATKAN NILAI TAMBAH PRODUK KULINER BERSERTIFIKAT HALAL (STUDI KASUS DI KOTA YOGYAKARTA)
The halal certification programme, which is mandatory under the JPH Regulation and the Job Creation Law for business operators, has not been effectively implemented by MSME operators in the Special Region of Yogyakarta. Although the halal certification requirement for food, beverage, slaughtered meat products and slaughtering services has been postponed and will come into effect on 18 October 2026, in reality, many MSME operators in Yogyakarta City have not yet obtained halal certification. Both phenomena are caused by business operators' misperceptions about the urgency of halal certification as an added value for products. One of the objectives of the JPH is to increase added value for business actors to produce and sell halal-certified products as stipulated in the JPH Law. However, this study will discuss the implementation of the halal product guarantee policy in increasing the added value of halal-certified culinary products in Yogyakarta City and its effectiveness. This study is field research using qualitative methods. The approach used in this study is a socio-legal research approach. The primary data sources are from interviews with culinary business actors who already have halal certification in Yogyakarta City, consumers of halal-certified culinary products in Yogyakarta City, and policy makers in halal product assurance in Yogyakarta City. Secondary data sources include books, legal journals, and scientific articles related to the discussion in this study. Data analysis uses interactive qualitative data analysis with an inductive method consisting of three components, namely: data reduction, data presentation, and conclusion drawing and verification. This study provides three conclusions. First, as a whole, the JPH policy has not succeeded in creating comprehensive added value. Second, in the context of implementation, the halal product assurance policy, which plays a role in increasing the added value of halal-certified culinary products in Yogyakarta City, has experienced an implementation gap due to a mismatch between the indicators of importance and type of benefit in the policy content variable and the compliance indicators in the implementation context variable. Third, in the context of the effectiveness of the halal product guarantee policy in increasing the added value of halal-certified culinary products in Yogyakarta City from the national to the local level, it is not optimal. The supporting factors are law enforcement and facilities and infrastructure, while the inhibiting factors are legal, social and cultural factors.
FAKULTAS SYARI’AH DAN HUKUM, UIN SUNAN KALIJAGA YOGYAKARTA
NIM.: 23203012040 Muh. Nur Ridho Chaerul Firdaus, Lc.
IMPLEMENTASI KEBIJAKAN JAMINAN PRODUK HALAL DALAM MENINGKATKAN NILAI TAMBAH PRODUK KULINER BERSERTIFIKAT HALAL (STUDI KASUS DI KOTA YOGYAKARTA) (Text)
IMPLEMENTASI KEBIJAKAN JAMINAN PRODUK HALAL DALAM MENINGKATKAN NILAI TAMBAH PRODUK KULINER BERSERTIFIKAT HALAL (STUDI KASUS DI KOTA YOGYAKARTA) (Other)
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