Halal Certification Service in Indonesia: Between Islamic Law Compliance and Satisfaction Improvement

Fatimah  Zuhrah; Retno Kartini Savitaningrum Imansah; Siti Atieqoh; Kustini Kustini; Suhanah Suhanah

doi:10.19105/al-lhkam.v20i1.15225

Fatimah Zuhrah Badan Riset dan Inovasi Nasional, Jakarta https://orcid.org/0000-0003-1849-0741
Retno Kartini Savitaningrum Imansah Badan Riset dan Inovasi Nasional, Jakarta http://orcid.org/0000-0003-4728-3020
Siti Atieqoh Badan Riset dan Inovasi Nasional, Jakarta https://orcid.org/0000-0001-7549-5835
Kustini Kustini Badan Riset dan Inovasi Nasional, Jakarta https://orcid.org/0000-0002-2439-4791
Suhanah Suhanah Badan Riset dan Inovasi Nasional, Jakarta https://orcid.org/0000-0002-1805-2963

https://doi.org/10.19105/al-lhkam.v20i1.15225

Abstract views: 235 ,

PDF downloads: 127

Keywords: Halal certification service; Strengthening strategy; Halal product; Consumer needs

Abstract

Although the main principle in Islamic law emphasizes the clarity of the ḥalāl-ḥarām of a product, the implementation of halal certification standards must still consider aspects of service and convenience for consumers in their management. However, so far, the harmonization between halal certification standards and consumer needs, especially related to satisfaction with halal certification services, has not been optimal. Therefore, the study examines the extent of Indonesian public satisfaction with halal certification services as well as obstacles and strategies in strengthening halal certification services. This study uses quantitative and qualitative data which was analyzed descriptively. A quantitative approach with a survey was conducted to measure public satisfaction with halal certification services. While qualitative methods were used to investigate obstacles and strategies for strengthening halal certification services. This study found that Indonesian public satisfaction with halal certification services is high. However, various factors such as demands for simplicity, access to information, procedures, service time, and complaints must be improved because the public has higher expectations. Strengthening and accelerating halal certification services can be done through education and socialization of ḥalāl awareness, collaboration and expansion of cooperation with all stakeholders, accreditation of the Halal Inspection Institution (LPH), as well as training and certification of halal auditor competencies as an effort to ensure that the products are truly ḥalāl and fit for consumption in accordance with Islamic law.

Downloads

Download data is not yet available.

References

Afendi, Arif. “The Effect of Halal Certification, Halal Awareness and Product Knowledge on Purchase Decisions for Halal Fashion Products.” Journal of Digital Marketing and Halal Industry 2, no. 2 (2020): 145–54. https://doi.org/10.21580/jdmhi.2020.2.2.6160.

Ahmad, Anis Najiha, Russly Abdul Rahman, Mohhidin Othman, and Ungku Fatimah Ungku Zainal Abidin. “Critical Success Factors Affecting the Implementation of Halal Food Management Systems: Perspective of Halal Executives, Consultants and Auditors.” Food Control 74 (April 2017): 70–78. https://doi.org/10.1016/j.foodcont.2016.11.031.

Alam, Azhar, and Refita Yunie Samhuri. “Halal Certification Management Procedure for Cosmetic Products in Indonesia After Government Regulation Number 31 of 2019.” El-Qist: Journal of Islamic Economics and Business (JIEB) 11, no. 2 (2019): 114–35. https://doi.org/10.15642/elqist.2021.11.2.114-135.

Amri, Mukhammar Agung Ulil, Antin Rakhmawati, and Any Urwatul Wusko. “Pengaruh Sertifikasi Halal, Kualitas Produk, dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Direstoran KFC. (Studi pada Konsumen KFC Pandaan.” Jurnal Pemasaran Bisnis 6, no. 3 (2024): 541–55. https://journalversa.com/s/index.php/jpb/article/view/4061.

AR, Muhammad Affandi, Halimah Basri, and Nasrullah Bin Sapa. “Konsep Nasikh Mansukh dalam Sertifikasi Halal.” Mushaf Journal: Jurnal Ilmu Al-Quran dan Hadis 5, no. 1 (2025): 141–49. https://mushafjournal.com/index.php/mj/article/view/322.

Arani, Nada Zeitalini. “BPJPH Siapkan 9 Lembaga Pemeriksa Halal Baru, Ini Daftarnya.” Detik News, January 18, 2022. https://news.detik.com/berita/d-5903821/bpjph-siapkan-9-lembaga-pemeriksa-halal-baru-ini-daftarnya.

Astuti, Tri Puja, Elmayati Elmayati, and Tri Hasanah. “Analysis of E-Service Quality Performance at BKPSDM Lubuklinggau Web-Based Using E-Govqual and Importance Perfomance Analysis (IPA) Methods.” Sinkron: Jurnal dan Penelitian Informatika 7, no. 3 (2022): 1017–27. https://doi.org/10.33395/sinkron.v7i3.11444.

Aziz, Yuhanis Abdul, and Nyen Vui Chok. “The Role of Halal Awareness, Halal Certification, and Marketing Components in Determining Halal Purchase Intention Among Non-Muslims in Malaysia: A Structural Equation Modeling Approach.” Journal of International Food and Agribusiness Marketing 25, no. 1 (2013): 1–23. https://doi.org/10.1080/08974438.2013.723997.

Batubara, Chuzaimah, and Isnaini Harahap. “Halal Industry Development Strategies Muslims’ Responses and Sharia Compliance in Indonesia.” Journal of Indonesian Islam 16, no. 1 (2022): 103–32. https://doi.org/10.15642/JIIS.2022.16.1.103-132.

Bux, Christian, Erica Varese, Vera Amicarelli, and Mariarosaria Lombardi. “Halal Food Sustainability between Certification and Blockchain: A Review.” Sustainability 14, no. 4 (2022): 1–18. https://doi.org/10.3390/su14042152.

Diniyah, Dalilatud, Faizal Amir, Elfira Maya Adiba, and Achmad Badarus Syamsi. “Modelling a Strategy for Accelerating Halal Certification for MSMEs from The Perspective of Maslahah Mursalah.” Al-Huquq: Journal of Indonesian Islamic Economic Law 7, no. 1 (2025): 67–86. https://doi.org/10.19105/alhuquq.v7i1.20881.

Eva Diyah, Nadiya, Anggun Riyanti, and Moh Karim. “Implementasi Sertifikasi Halal pada Kuliner UMKM Kecamatan Burneh Kabupaten Bangkalan.” Sibatik Journal: Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, dan Pendidikan 1, no. 12 (2022): 2863–74. https://doi.org/10.54443/sibatik.v1i12.461.

Fajar, Achmad Badarus Syamsi, and Adiyono. “Sinergi BUMDes dan UMKM Jamu Guna Meningkatkan Pendapatan Melalui Pengelolaan Sertifikasi Halal di Kabupaten Sampang dan Bangkalan.” Al-Huquq: Journal of Indonesian Islamic Economic Law 4, no. 1 (2022): 15–34. https://doi.org/10.19105/alhuquq.v4i1.5457.

Hanifasari, Dina, Ilyas Masudin, Fien Zulfikarijah, Aniek Rumijati, and Dian Palupi Restuputri. “Millennial Generation Awareness of Halal Supply Chain Knowledge toward Purchase Intention for Halal Meat Products: Empirical Evidence in Indonesia.” Journal of Islamic Marketing 15, no. 7 (2024): 1847–85. https://doi.org/10.1108/JIMA-01-2023-0012.

Hartini, and Malahayatie. “Implikasi Sertifikat Halal dalam Manajemen Bisnis Industri Makanan dan Minuman.” Great: Jurnal Manajemen dan Bisnis Islam 1, no. 2 (2024): 116–29. https://doi.org/10.62108/great.v1i2.688.

Hastuti, Dewi, Farikha Maharani, Endah Subekti, M Takhim, and Asmaul Husna. “Analisis Tingkat Kepuasan Pelaku Usaha Mikro dan Kecil Terhadap Pelayanan Sertifikasi Halal Self Declare.” International Journal Mathla’ul Anwar of Halal Issues 4, no. 1 (2024): 30–48. https://doi.org/10.30653/ijma.202441.95.

Indah. “Ini Syarat Daftar Sertifikasi Halal Gratis Kategori "Self Declare.” Kementerian Agama Republik Indonesia, 2022. https://kemenag.go.id/nasional/ini-syarat-daftar-sertifikasi-halal-gratis-kategori-quotself-declarequot-4b6skv.

Indra Priambada, Rizal, Rahmad Hidayat, and Wahyu Purwanto. “Evaluation of Community Empowerment Program Based on Community Satisfaction Index.” In E3S Web of Conferences, 232:1–9. Les Ulis: EDP Sciences, 2021. https://doi.org/10.1051/e3sconf/202123201009.

Ismail, Raihan Yahya. “Role and Challenges of Halal Supervisor on SMEs Halal Food Certification: A Case in Indonesia.” Halal Food Studies 1, no. 1 (2024): 1–15. https://doi.org/10.58968/hfs.v1i1.441.

Jannah, Miftahul. “Efektivitas LPPOM MUI dalam Mensosialisasikan Sertifikasi Halal kepada Masyarakat di Kota Makassar.” Universitas Islam Negeri Alauddin Makassar, 2019. http://repositori.uin-alauddin.ac.id/id/eprint/15705.

Khosyani. “Analisis Kualitas Pelayanan Perpanjangan Sertifikasi Halal LPPOM MUI DIY untuk Meningkatkan Kepuasan Produsen Pangan Bersertifikat Halal di Daerah Istimewa Yogyakarta.” Universitas Gadjah Mada Yogyakarta, 2014. https://etd.repository.ugm.ac.id/penelitian/detail/75883.

Kusumaningtyas, Reza Octavia, Rahayu Subekti, Abdul Kadir Jaelani, Asron Orsantinutsakul, and Utkarsh K. Mishra. “Reduction of Digitalization Policy in Indonesian MSMEs and Implications for Sharia Economic Development.” Juris: Jurnal Ilmiah Syariah 21, no. 2 (2022): 157–71. https://doi.org/10.31958/juris.v21i2.6855.

Manan, Abdul, Dicky Wirianto, Muhammad Arif Fadhilah, and Kamarullah. “Halal Tourism: A Proposed Sharia Model for Implementation.” Jurnal Ilmiah Peuradeun 11, no. 1 (2023): 81–100. https://doi.org/10.26811/peuradeun.v11i1.784.

Mat Zaib, Siti Zamanira, Azwan Abdullah, Nurul Hafizah Yasin, Tahirah Abdullah, Noor Raihani Zainol, Azila Jaini, Nur Haiza Nordin, and Nur Naddia Nordin. “Adoption of Islamic Financing Among Halal Entrepreneurs Based on the Maqasid Sharia Framework.” In Industry Forward and Technology Transformation in Business and Entrepreneurship, edited by Mohd Nor Hakimin Yusoff, 231–51. Gateway East: Springer Nature Singapore, 2023. https://doi.org/10.1007/978-981-99-2337-3_21.

Moh. Karim, Achmad Badarus Syamsi, and Fajar. “Urgensi Penerapan Sertifikasi Halal Produk UMKM dalam Konteks Budaya Hukum di Kecamatan Pademawu Pamekasan.” Al-Huquq: Journal of Indonesian Islamic Economic Law 4, no. 2 (2022): 145–66. https://doi.org/10.19105/alhuquq.v4i2.6707.

Muhammad, Iqbal. “Standarisasi Produk Pangan Halal (Studi Komparatif Perspektif Hukum Islam dan Hukum Positif).” Jurnal Mimbar Akademika 3, no. 1 (2018): 123–41. https://www.mimbarakademika.com/index.php/jma/article/view/55.

Nasrullah, Aan. “Marketing Performance Determinant of Halal Products in Indonesia.” Hunafa: Jurnal Studia Islamika 16, no. 1 (2019): 111–41. https://doi.org/10.24239/jsi.v16i1.538.111-141.

Noordin, Nurulhuda, Nor Laila Md Noor, and Zainal Samicho. “Strategic Approach to Halal Certification System: An Ecosystem Perspective.” Procedia - Social and Behavioral Sciences 121 (2014): 79–95. https://doi.org/10.1016/j.sbspro.2014.01.1110.

Nur Kasanah, and Rosita Novi Andari. “Sehati Program: A Flexible Model for Effective Halal Certification.” Harmoni 23, no. 1 (2024): 122–45. https://doi.org/10.32488/harmoni.v23i1.706.

Nurwandri, Andri, Yanuardin, Syahrul, and Daud Marzuki Matondang. Pengantar Produk Pangan Halal Bersertifikasi. Bandung: Widina Bhakti Persada Bandung, 2023.

Patnistik, Vitorio Mantalean Egidius. “Sertifikasi Halal untuk UKM Kategori ‘Self-Declare’ Gratis, Ini Syaratnya.” Kompas.Com, March 18, 2023. https://nasional.kompas.com/read/2022/03/18/18595151/sertifikasi-halal-untuk-ukm-kategori-self-declare-gratis-ini-syaratnya.

Primadona, Fitry, Hartoyo, Lilik Noor Yuliati, and Laily Dwi Arsyianti. “Determinants of Consumer Loyalty in Halal Tourism Unveiling the Critical Factors Driving Visit Intentions of Muslims and Non-Muslims in Lombok, Indonesia.” Journal of Indonesian Islam 19, no. 1 (2025): 214–38. https://doi.org/10.15642/JIIS.2025.19.1.214-238.

Puspita Ningrum, Ririn Tri. “Problematika Kewajiban Sertifikasi Halal Bagi Pelaku Usaha Mikro dan Kecil (UMK) di Kabupaten Madiun.” Istithmar: Jurnal Studi Ekonomi Syariah 6, no. 1 (2022): 43–58. https://doi.org/10.30762/istithmar.v6i1.30.

Razak, Syaparuddin, Syahabuddin Syahabuddin, and Jumriani Raking. “Assessing Social Impact in Halal Business Practices: A Maslahah-Oriented Framework for Sustainable Development.” Journal of Islamic Marketing 4 (2025): 1–9. https://doi.org/10.1108/JIMA-10-2024-0450.

Rohmah, Siti, Ilham Tohari, and Moh Anas Kholish. “Menakar Urgensi dan Masa Depan Legislasi Fiqih Produk Halal di Indonesia: Antara Otoritarianisme Mayoritas dan Jaminan Konstitusional Mayoritas Muslim.” Al-Manahij: Jurnal Kajian Hukum Islam 14, no. 2 (2020): 177–90. https://doi.org/10.24090/mnh.v14i2.3811.

Rongiyati, Sulasi. “Pemberlakuan Kewajiban Sertifikasi Halal Bagi UMKM.” Info Singkat: Kajian Singkat Terhadap Isu Aktual dan Strategis 16, no. 7 (2024): 11–15. https://berkas.dpr.go.id/pusaka/files/info_singkat/Info Singkat-XVI-7-I-P3DI-April-2024-195.pdf.

Salehudin, Imam, and Basuki Muhammad Mukhlish. Pemasaran Halal: Konsep, Implikasi dan Temuan di Lapangan. Jakarta: Lembaga Penerbit Fakultas Ekonomi Universitas Indonesia, 2012.

Sayekti, Nidya Waras. “Jaminan Produk Halal dalam Perspektif Kelembagaan.” Jurnal Ekonomi & Kebijakan Publik 5, no. 2 (2014): 193–209. https://doi.org/10.22212/jekp.v5i2.84.

Seo, Yuna, Kazuya Yamaguchi, Fitri Aprilianty, and Niken Prasasti Martono. “Cultural Familiarity and Religious Adherence: Exploring Muslim Consumers’ Willingness to Purchase Halal Food from Non-Islamic Countries – a Case Study of Japan.” Journal of Islamic Marketing 29 (2025): 1–10. https://doi.org/10.1108/JIMA-10-2024-0464.

Setyaningsih, Eka Dyah, and Sofyan Marwansyah. “The Effect of Halal Certification and Halal Awareness through Interest in Decisions on Buying Halal Food Products.” Syi’ar Iqtishadi : Journal of Islamic Economics, Finance and Banking 3, no. 1 (2019): 64–79. https://doi.org/10.35448/jiec.v3i1.5515.

Sugiarti, Yuni, Nia Kumaladewi, Suci Rahmawati, and Herlino Nanang. “Factors That Affect the Implementation of Knowledge Management for MUI Halal Certification.” In 7th International Conference on Cyber and IT Service Management (CITSM), 1–6. Jakarta: IEEE Xplore, 2019. https://doi.org/10.1109/CITSM47753.2019.8965400.

Sujibto, B. J., and M. Fakhruddin. “Non-Muslim Voices on Halal Certification: From Sectoral-Religious Tendencies to State-Mandated Regulations.” Jurnal Ilmu Sosial dan Ilmu Politik 26, no. 3 (March 2023): 258–70. https://doi.org/10.22146/jsp.67792.

Suryani, Dyah, Solikhah, and Muhammad Syamsu Hidayat. Potensi dan Tantangan Makanan Halal di Indonesia. Yogyakarta: Deepublish, 2023.

Syukur, Musthafa, Shofiyatur Rosyidah, and Zhely Vernanda. “Aplikasi Sihalal BPJH dalam Percepatan Pengajuan Sertifikasi Produk Halal Bagi UKM Desa Karanganyar Paiton.” Indo-Fintech Intellectuals: Journal of Economics and Business 4, no. 6 (2024): 2970–81. https://doi.org/10.54373/ifijeb.v4i6.2307.

Universitas Airlangga Surabaya. “State of the Global Islamic Economy Report.” DinarStandard. Surabaya, 2022. https://haladinar.io/hdn/doc/report2018.pdf.

Usnan, Aisy Rahmadani, and Kortis Luhut Maharani. “Problematika dan Strategi Optimalisasi Sertifikasi Halal di Indonesia.” Jureksi: Journal of Islamic Economics and Finance 2, no. 3 (2024): 100–110. https://doi.org/10.59841/jureksi.v2i3.1557.

Yama, Arifeen, Kittisak Jermsittiparsert, and Antomi Saregar. “Impact of Halal Food Certification on Restaurant Business in Indonesia: The Mediating Role of Ethical Compliance.” International Journal of Innovation, Creativity and Change 9, no. 7 (2019): 306–22. https://www.ijicc.net/index.php/ijicc-editions/2019/129-vol-9-iss-7.