ANALYSIS OF THE CAUSE OF OBSTACLES TO HALAL CERTIFICATION IN FOOD AND BEVERAGE SMEs

(CASE STUDY: BEKASI CITY)

Abstract

Indonesia, as the county with the largest Muslim population in the world, has great potential for developing the halal industry. However, many Small and Medium Industries (SMEs) in Bekasi City still face various obstacles in obtaining halal certification. This study aims to identify inhibiting factors in the halal certification process for SMEs in the food and beverage sector and develop strategies to address them. The research approach used is descriptive quantitative with data collection through questionnaires from 188 SME respondents. Analysis was conducted using the Voice of Customer (VOC), Fishbone Diagram and 5W+1H methods. The result of this study indicate that the main obstacle lies in the lack of employee understanding of the halal certification process and the length of time required to complete the process. In addition, limited access to information is also a significant factor hindering the smooth certification process. To address this, the Bekasi City Trade and Industry Office is advised to increase socialization activities, provide continuous mentoring, and organize more diverse training programs for SMEs. Through these efforts, it is hoped that SMEs in Bekasi City will be better prepared to meet halal standards, strengthen consumer trust and expand their product market share at the local and national levels.