PENDAMPINGAN SERTIFIKASI HALAL PADA CAFE TAICHAN GORENG MAS MOY DI SALATIGA
PENDAMPINGAN SERTIFIKASI HALAL PADA CAFE TAICHAN GORENG MAS MOY DI SALATIGA
DOI:
https://doi.org/10.32497/bangunrekaprima.v11i1.6388Keywords:
halal certification, mentoring, halal lifestyleAbstract
The need for a halal lifestyle has become a necessity for the world community, especially Muslims. Indonesia as a country with the largest number of Muslims has its own potential and challenges in facing the development of the world's halal industry. In 2023, The Royal Islamic Strategic Studies Center (RISSC) noted that the Muslim population in Indonesia will reach 240.62 million people. This shows that Indonesia is a country with a Muslim majority. Halal certification is a guarantee of a product that has been declared permissible for consumption according to Islamic law. The Halal Certificate is issued by the Halal Product Guarantee Organizing Agency (BPJPH) which was formed in October 2017 based on the mandate of Law Number 33 of 2014 concerning Halal Product Guarantee (JPH) which was ratified on October 17, 2014. The implementation of Halal certification in Indonesia is mandatory for all food and beverage products with a deadline for implementing the obligation to be Halal certified on October 17, 2024. This community service program aims to assist in halal certification at the Cafe Taichan Goreng Mas Moy in Tegalrejo Salatiga. The methods used in this mentoring activity are through preparation, survey, mentoring through education and direction. The results of this mentoring activity are the existence of halal-certified products for Cafe Taichan Goreng Mas Moy Tegalrejo Salatiga, so that it can realize the government program regarding halal certification regulations.
References
Ameliora, D., Program, P., Perbankan, S., Stei, S., & Yogyakarta, H. (2020). Industri Halal sebagai Paradigma bagi Sustainable Development Goals di Era Revolusi Industri 4.0. In Youth & Islamic Economic Journal (Vol. 1, Issue 1). Januari.
Andriani Putri, J., Subandiyah, N., & Taufiq Abdillah, D. (2020). Pemanfaatan Kulit Ayam Sebagai Frozen Food Taichan Satay Guna Peningkatan Nilai Ekonomi Pangan Hewani. 10(2), 165–172. https://doi.org/10.30738/v10i2.13226 .
Hanif Abdillah, F., Apriyanti, I., & Sunan Gunung Djati Bandung Indonesia, U. (2023). Inovasi Pelayanan Sertifikasi Halal Gratis (SEHATI) Bagi Usaha Mikro Kecil Pada LP3H Uin Sunan Gunung Djati Bandung.
Jahar, A. S., & Thalhah, T. (2018). Dinamika Sosial Politik Pembentukan Undang-Undang Jaminan Produk Halal. Al-Ihkam: Jurnal Hukum & Pranata Sosial, 12(2),385. https://doi.org/10.19105/al-ihkam.v12i2.1232
Nurlia, E., & Mahpudin, M. (2023). Pendampingan Sertifikasi Halal Terhadap UMKM di Wilayah Pesisir: Membangun Gerakan “DASAR PAHALA” (Desa Sadar Pangan Halal) di Labuan, Pandeglang. Jurnal Pengabdian Pada Masyarakat, 8(4), 1077–1089. https://doi.org/10.30653/jppm.v8i4.580 .
Pemerintah Republik Indonesia (2014). Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal. Lembaran Negara RI Tahun 2014 No. 295. Jakarta: Pemerintah Republik Indonesia.
Pujayanti, D. A. (2020). Industri Halal sebagai Paradigma bagi Sustainable Development Goals di Era Revolusi Industri 4.0. Youth & Islamic Economic Journal, 1(1), 1-14.Salam, A., & Makhtum, A. (2022). Implementasi Jaminan ProdukHalal Melalui Sertifikat Halal Pada produk Makanan dan Minuman UMKM di Kabupaten Sampang. Qawwam: The Leader's Writing, 3(1), 11-13.
Warto, W., & Samsuri, S. (2020). Sertifikat Halal dan Implikasinya Bagi Bisnis Produk Halal di Indonesia. Al Maal: Journal of Islamic Economics and Banking, 2(1),98.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the journal as the publisher of the journal. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
This work is licensed under a Creative Commons Attribution 4.0 International License.
