STRATEGY FOR ACCELERATING HALAL CERTIFICATION FOR SLAUGHTERERS IN THE PROVISION OF HALAL FOOD IN INDONESIA
Abstract
Based on data from the Central Statistics Agency (BPS), the number of slaughterhouses throughout Indonesia in 2022 will be 1,644 slaughterhouses. However, the number of slaughterers who have been certified halal is still small and the number cannot be ascertained. The Slaughter is a crucial aspect and one of the important components in the halal food supply chain that plays a direct role in ensuring the halalness of the meat. Therefore, this research aims to formulate a strategy to accelerate halal certification for slaughterers to increase Muslim consumers' confidence in the quality of halal food in Indonesia. This research uses a qualitative method with a phenomenological approach by conducting observations at several slaughterhouses that have halal slaughterhouses. This research data comes from interviews with slaughter, BPJPH, LPH, RPH, and other stakeholders related to halal certification. The results of the research show that there are several acceleration strategies for halal slaughterers, namely first, increasing competency-based training programs, second, collaboration between institutions, both government and industry, third, public awareness campaigns regarding the importance of halal certification, fourth, strengthening regulations and supervision, fifth, developing home facilities and infrastructure. animal slaughter, and sixth, incentive support for slaughterers. The implementation of this strategy is expected to speed up the halal certification process for slaughterers, thereby increasing halal slaughter standards and strengthening Indonesia's position as a major producer of halal food on the global market.
References
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Makbul, M., Rokhman, A., & Fathaniyah, L. (2023). Analisis Kebijakan Mandatory Sertifikasi Halal dalam Meningkatkan Pembangunan Industri Halal di Indonesia. Islamadina : Jurnal Pemikiran Islam, Query date: 2024-07-05 16:40:08, 289–289. https://doi.org/10.30595/islamadina.v0i0.17738
Mohammad, M. F. M. (2021). Pengaturan Sertifikasi Jaminan Produk Halal Di Indonesia. 15, 9.
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
Panggabean, H. S., Lubis, S., & Ependi, R. (2022). PENGUATAN AKIDAH DAN PERLUNYA MAKANAN HALAL DALAM PENGAMALAN BERAGAMA PADA MASYARAKAT MUSLIM DESA LAU GUMBA KECAMATAN BERASTAGI KABUPATEN KARO. CERMIN: Jurnal Penelitian, 6(1), Article 1. https://doi.org/10.36841/cermin_unars.v6i1.1707
Rachman, A., Maemunah, M., & Ulpah, M. (2022). DESAIN BARU LOGO HALAL BADAN PENYELENGGARA JAMINAN PRODUK HALAL; ANTARA URGENSI, SENI, DAN ESENSI. El-Buhuth: Borneo Journal of Islamic Studies, 245–262. https://doi.org/10.21093/el-buhuth.v0i0.4700
Rachman, A., & Sangare, B. (2023). SYNERGY AND COLLABORATION BETWEEN GOVERNMENT AND PRIVATE INSTITUTIONS IN BUILDING HALAL ECOSYSTEMS IN INDONESIA. Jurnal Ilmiah Islam Futura, 23(2), Article 2. https://doi.org/10.22373/jiif.v23i2.17507
Regenstein, J. M. (2020). The Religious Slaughter of Animals. The Halal Food Handbook, Query date: 2024-07-05 16:40:08, 93–119. https://doi.org/10.1002/9781118823026.ch8
Samsul, S., Muslimin, S., & Jafar, W. (2022). Peluang dan Tantangan Industri Halal Indonesia Menuju Pusat Industri Halal Dunia. Al-Azhar Journal of Islamic Economics, 4(1), 12–24. https://doi.org/10.37146/ajie.v4i1.135
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Abimanyu, A., Imansyah, M. H., & Tamimi, R. A. A. (2024). Indonesia Intra-Trade of Halal Food Products with ASEAN. Southeast Asian Economies, 41(1), 47–69. https://doi.org/10.1355/ae41-1d
Adawiyah, A., Windayani, N., Islamiati, F. N., & Cahyanto, T. (2022). Feasibility Study of Slaughterhouses as A Source of Halal Meat Processed Meat-Based Food in Bandung City. Proceedings of The International Halal Science and Technology Conference, 14(1), 161–170. https://doi.org/10.31098/ihsatec.v14i1.498
Adenan, M., Cholifah, U., & Wulandari, D. (2024). Penguatan Ekosistem Halal di Indonesia 2024 melalui Klinik Halal. PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat, 9(2), 304–313. https://doi.org/10.33084/pengabdianmu.v9i2.6047
Adinugraha, H. H., Nasution, I. F. A., Faisal, F., Daulay, M., Harahap, I., Wildan, T., Takhim, M., Riyadi, A., &
Purwanto, A. (2021). Halal Tourism in Indonesia: An Indonesian Council of Ulama National Sharia Board Fatwa Perspective. The Journal of Asian Finance, Economics and Business, 8(3), 665–673. https://doi.org/10.13106/jafeb.2021.vol8.no3.0665
Adnani, L., Jusuf, E., Alamsyah, K., & Jamaludin, M. (2023). The role of innovation and information sharing in supply chain management and business performance of halal products in tourism destinations. Uncertain Supply Chain Management, 11(1), 195–202. https://doi.org/10.5267/j.uscm.2022.10.007
Agustina, Y., Pratikto, H., Churiyah, M., & Dharma, B. A. (2019). PENTINGNYA PENYULUHAN SERTIFIKASI JAMINAN PRODUK HALAL UNTUK USAHA KECIL MENENGAH (UKM). Jurnal Graha Pengabdian, 1(2), Article 2. https://doi.org/10.17977/um078v1i22019p139-150
Aisi, S. R. (2023). Analisis keberhasilan produk makanan halal: Dinamika sertifikasi halal produk Samyang di Indonesia. Journal of Halal Industry Studies, 2(1), 1–19. https://doi.org/10.53088/jhis.v2i1.563
Ali, M. H., Iranmanesh, M., Tan, K. H., Zailani, S., & Omar, N. A. (2021). Impact of supply chain integration on halal food supply chain integrity and food quality performance. Journal of Islamic Marketing, 13(7), 1515–1534. https://doi.org/10.1108/jima-08-2020-0250
Al‐Teinaz, Y. R., Spear, S., & El‐Rahim, I. H. A. A. (2020). The Halal Food Handbook. Query date: 2024-07-05 16:40:08. https://doi.org/10.1002/9781118823026
Anam, M. S. (2022). Analisis bibliometrik perkembangan penelitian halal food. Journal of Halal Industry Studies, 1(1), 21–31. https://doi.org/10.53088/jhis.v1i1.195
Anil, M. H. (2020). A Practical Guide to Animal Welfare during Halal Slaughter. The Halal Food Handbook, Query date: 2024-07-05 16:40:08, 59–71. https://doi.org/10.1002/9781118823026.ch5
Argani, A., & Taraka, W. (2020). Pemanfaatan Teknologi Blockchain Untuk Mengoptimalkan Keamanan Sertifikat Pada Perguruan Tinggi. ADI Bisnis Digital Interdisiplin Jurnal, 1(1), 10–21. https://doi.org/10.34306/abdi.v1i1.121
Ariny, B. D. (2020). DAMPAK POSITIF UNDANG-UNDANG NOMOR 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL DALAM MENCIPTAKAN SISTEM JAMINAN PRODUK HALAL DI INDONESIA. 3(2), 21.
Aurahma, A., & Arsyianti, L. D. (2023). Strategy to increase the number of halal self-declared certifications in Indonesia. Halal Studies and Society, 1(1), 1–9. https://doi.org/10.29244/hass.1.1.1-9
Bahri, S., & Efendi, A. (2023). ANALISIS PELUANG DAN TANTANGAN PRODUK HALAL MAKANAN DAN MINUMAN DI INDONESIA. Islamic Economic and Business Journal, 5(1), 1–13. https://doi.org/10.30863/iebjournal.v5i1.4214
Bank Indonesia: RPH Miliki Peran Penting Dalam Ekosistem Halal | LPPOM MUI. (2023, Mei 28). https://halalmui.org/bank-indonesia-rph-miliki-peran-penting-dalam-ekosistem-halal/
BPJPH Gandeng BRIN Gelar Survei Kepuasan Layanan Sertifikasi Halal 2024 | Badan Penyelenggara Jaminan Produk Halal. (t.t.). Diambil 29 Juni 2024, dari https://bpjph.halal.go.id/detail/bpjph-gandeng-brin-gelar-survei-kepuasan-layanan-sertifikasi-halal-2024
Burhanuddin, B., & Riyanto, S. (2022). Perilaku Konsumen Muslim Indonesia Terhadap Perkembangan Produk Makanan dan Minuman Halal. Jurnal Pendidikan dan Kewirausahaan, 10(2), 645–654. https://doi.org/10.47668/pkwu.v10i2.489
Dewi, A. P., & Hakiki, M. I. (2023). Transformasi Digital dalam Industri Halal di Indonesia (Studi Implementasi Teknologi Blockchain dalam Proses Sertifikasi Halal). Indo-Fintech Intellectuals: Journal of Economics and Business, 3(2), 360–370. https://doi.org/10.54373/ifijeb.v3i2.240
Direktori Perusahaan Pertanian Rumah Potong Hewan (RPH) dan Tempat Pemotongan Hewan (TPH) 2023 (Vol. 9). (2023). Badan Pusat Statistik.
El-Gohary, H. (2016). Halal tourism, is it really Halal? Tourism Management Perspectives, 19, 124–130. https://doi.org/10.1016/j.tmp.2015.12.013
Gaznur, Z. M., Nuraini, H., & Priyanto, R. (2020). 2. Evaluation of Halal Slaughter-Man And Human Resource Competency In Slaughterhouse Category II. J.Med.Vet., 14(2), Article 2. https://doi.org/10.21157/j.med.vet..v14i2.18586
Grandin, T. (2020). Animal Behaviour and Restraint in Halal Slaughter. The Halal Food Handbook, Query date: 2024-07-05 16:40:08, 47–58. https://doi.org/10.1002/9781118823026.ch4
Hosanna, M. A., & Nugroho, S. A. (2018). PELAKSANAAN UNDANG-UNDANG NOMOR 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL TERHADAP PENDAFTARAN SERTIFIKAT HALAL PADA PRODUK MAKANAN. Jurnal Hukum Adigama, 1(1), 511. https://doi.org/10.24912/adigama.v1i1.2155
HSC IPB: Lebih Dari 85% RPH di Indonesia Belum Disertifikasi Halal. (t.t.). Diambil 5 Juli 2024, dari https://www.medcom.id/pendidikan/news-pendidikan/GKdjl94b-hsc-ipb-lebih-dari-85-rph-di-indonesia-belum-disertifikasi-halal
Inayati, A. A. (2013). PEMIKIRAN EKONOMI ISLAM M. UMER CHAPRA. 14(2).
Juleha Indonesia Mendunia. (2023, Juni 8). Republika Online. https://republika.co.id/share/rvxtlc502
Kamaluddin, I., Jakiyudin, A. H., & Roslan, I. A. (2023). Studi Fenomenologi Mandatory Sertifikasi Halal Di Papua: Pendekatan Maqasid Syariah Imam Abu Zahrah. Indonesia Journal of Halal, 6(2), 81–90. https://doi.org/10.14710/halal.v6i2.19322
Kasanah, N., & Sajjad, M. H. A. (2022). Potensi, Regulasi, dan Problematika Sertifikasi Halal Gratis. Journal of Economics, Law, and Humanities, 1(2), Article 2. https://doi.org/10.21154/jelhum.v1i2.1196
Kemenag. (t.t.). Menag Launching Program 10 Juta Produk Bersertifikat Halal. https://www.kemenag.go.id. Diambil 3 September 2023, dari https://kemenag.go.id/pers-rilis/menag-launching-program-10-juta-produk-bersertifikat-halal-vy996c
Krisna, R., & Yusuf, M. (2023). Halal Ecosystem Improvement Study Reviewed of Halal Product Regulations Halal. International Journal of Research and Review, 10(2), 339–359. https://doi.org/10.52403/ijrr.20230243
Makbul, M., Rokhman, A., & Fathaniyah, L. (2023). Analisis Kebijakan Mandatory Sertifikasi Halal dalam Meningkatkan Pembangunan Industri Halal di Indonesia. Islamadina : Jurnal Pemikiran Islam, Query date: 2024-07-05 16:40:08, 289–289. https://doi.org/10.30595/islamadina.v0i0.17738
Mohammad, M. F. M. (2021). Pengaturan Sertifikasi Jaminan Produk Halal Di Indonesia. 15, 9.
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
Panggabean, H. S., Lubis, S., & Ependi, R. (2022). PENGUATAN AKIDAH DAN PERLUNYA MAKANAN HALAL DALAM PENGAMALAN BERAGAMA PADA MASYARAKAT MUSLIM DESA LAU GUMBA KECAMATAN BERASTAGI KABUPATEN KARO. CERMIN: Jurnal Penelitian, 6(1), Article 1. https://doi.org/10.36841/cermin_unars.v6i1.1707
Rachman, A., Maemunah, M., & Ulpah, M. (2022). DESAIN BARU LOGO HALAL BADAN PENYELENGGARA JAMINAN PRODUK HALAL; ANTARA URGENSI, SENI, DAN ESENSI. El-Buhuth: Borneo Journal of Islamic Studies, 245–262. https://doi.org/10.21093/el-buhuth.v0i0.4700
Rachman, A., & Sangare, B. (2023). SYNERGY AND COLLABORATION BETWEEN GOVERNMENT AND PRIVATE INSTITUTIONS IN BUILDING HALAL ECOSYSTEMS IN INDONESIA. Jurnal Ilmiah Islam Futura, 23(2), Article 2. https://doi.org/10.22373/jiif.v23i2.17507
Regenstein, J. M. (2020). The Religious Slaughter of Animals. The Halal Food Handbook, Query date: 2024-07-05 16:40:08, 93–119. https://doi.org/10.1002/9781118823026.ch8
Samsul, S., Muslimin, S., & Jafar, W. (2022). Peluang dan Tantangan Industri Halal Indonesia Menuju Pusat Industri Halal Dunia. Al-Azhar Journal of Islamic Economics, 4(1), 12–24. https://doi.org/10.37146/ajie.v4i1.135
Solek, M. (2018). Juru Sembelih Halal Berbasis Pada Walisongo Halal Research Center (WHRC). Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan, 17(2), Article 2. https://doi.org/10.21580/dms.2017.172.2431
State of the Global Islamic Economy Report 2022. (t.t.). Diambil 14 February 2023, dari https://www.dinarstandard.com/post/state-of-the-global-islamic-economy-report-2022
Published
2024-09-26
How to Cite
FAUZIAH, Fauziah et al.
STRATEGY FOR ACCELERATING HALAL CERTIFICATION FOR SLAUGHTERERS IN THE PROVISION OF HALAL FOOD IN INDONESIA.
Proceedings of the International Conference of Islamic Economics and Business (ICONIES), [S.l.], v. 10, n. 1, p. 443-454, sep. 2024.
ISSN 2541-3333.
Available at: <https://conferences.uin-malang.ac.id/index.php/iconies/article/view/2789>. Date accessed: 04 feb. 2026.
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Articles
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