Model Pendampingan Sertifikasi Halal Pada Pelaku Usaha Mikro Makanan Berbasis Daging Di Wilayah Malang Raya
Halal Certification Mentoring Model For Meat-Based Food Micro-Business Operators In The Malang Area
DOI:
https://doi.org/10.37729/ff58y959Abstract
To date, field verification and validation regarding the authenticity of raw materials, additives, and processing aids remain the main challenges in halal certification assistance. This study aims to map the constraints encountered by Halal Product Process Assistants (P3H) and Business Operators (PU) to formulate an improved assistance model. Utilizing a mixed-methods approach, a Likert-scale questionnaire was distributed to 60 Business Operators registered under LP3H UMM via the SiHalal platform, supplemented by purposive interviews with 10 operators selected based on location, meat-based raw materials, and revenue. Five P3H assistants were also surveyed to ensure data triangulation. Data regarding demographics, administrative issues, literacy, and technical assistance were analyzed quantitatively using SEM-PLS and qualitatively via SWOT analysis. The results demonstrate that literacy in packaging, technical process assistance, and processing timeline efficiency are critical factors for model enhancement. The SWOT analysis highlights that IT proficiency and family support significantly determine the success of document processing and certificate issuance. Conclusively, upgrading the assistance model requires segmenting Business Operators by IT literacy and familial support across all stages—from registration to issuance. Additionally, improving communication efficiency and managing digital accounts remain vital for process optimization.
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