ANALISIS KESADARAN HALAL CIVITAS AKADEMIKA SEKOLAH MENENGAH PADA PROGRAM KEAHLIAN KULINER SMK NEGERI 1 KALASAN

Aqsha Dinda Pradana, NIM.: 23200011026 (2025) ANALISIS KESADARAN HALAL CIVITAS AKADEMIKA SEKOLAH MENENGAH PADA PROGRAM KEAHLIAN KULINER SMK NEGERI 1 KALASAN. Masters thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

The obligation of halal certification for Micro and Small Enterprises (MSEs) in Indonesia has been enforced by the Halal Product Assurance Agency (BPJPH) since 2021, in line with the global growth of the halal industry. However, awareness of halal product assurance has not been optimally implemented in vocational secondary education. SMK Negeri 1 Kalasan, with its culinary expertise program, serves as a strategic case study to examine the halal awareness of academic communities and the potential implementation of the Halal Product Assurance System (SJPH) as part of character education and vocational ethics. This research is a field study with a qualitative-descriptive approach. Data were collected through in-depth interviews with key informants, including the vice principal for curriculum, culinary teachers, and students. The analysis applied an interactive model and was grounded in three theoretical frameworks: halal awareness theory to assess the dimensions of religiosity and values in consumption and production practices; the Theory of Planned Behavior (TPB) to examine the influence of attitudes, social norms, and perceived behavioral control on halal behavioral intentions; and halal literacy theory to evaluate students’ understanding of halal processes and product standards. Findings indicate that halal awareness among the academic community at SMK Negeri 1 Kalasan is relatively well established, as reflected in the careful selection of ingredients, use of halal alternatives, and active teacher supervision in culinary practices. The potential for implementing SJPH in the school is promising, supported by the existence of a school-based enterprise (NAOS Educoffe and Bakery) and the involvement of both teachers and students. The study recommends strengthening halal standard operating procedures (SOP) in learning processes, establishing a Halal Product Process (PPH) assistance team, and integrating halal literacy into the culinary curriculum. This research emphasizes that halal awareness is not only a religious value but also a foundation for developing a structured SJPH within vocational education. The findings are expected to serve as a reference for halal policy development in vocational schools and contribute to interdisciplinary studies on the halal industry in the context of Islamic education.

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