Edukasi dan Promosi dalam Industri Halal
Abstract
The inattention of the public as producers and consumers regarding the level of halal products is still a current phenomenon. This encourages the need for education and promotion regarding the importance of choosing halal products from various aspects. This research was carried out with the aim of formulating education and promotion of halal products based on strategy and substance. This research is research with a qualitative paradigm and also includes library research. Data sources come from online news, research results, and book literature. Based on this study, a synthesis was obtained that strategies for education and promotion of halal products can be carried out by promoting halal product research, integrating halal industry content in the educational curriculum, encouraging producers as subjects and objects of halal promotion and education, and choosing appropriate educational and promotional media. Education and promotion in the context of the halal industry must fulfill material and non-material substance.
References
Abubakar, R. (2021). PENGANTAR METODOLOGI PENELITIAN (1st ed.). SUKA-Press UIN Sunan Kalijaga.
Adminunupwt. (2020, June 12). HALALFOOD-TEKNOLOGI PANGAN: MANAJEMEN RANTAI PASOK HALAL SANGAT PENTING UNTUK MEMASTIKAN PRODUK PANGAN TETAP HALAL. https://unupurwokerto.ac.id/halalfood-teknologi-pangan-manajemen-rantai-pasok-halal-sangat-penting-untuk-memastikan-produk-pangan-tetap-halal/
Afrizal, A. (2016). Metode Penelitian Kualitatif: Sebuah Upaya Mendukung Penggunaan Penelitian Kualitatif dalam Berbagai Disiplin Ilmu (3rd ed.). PT Raja Grafindo Persada.
Agus, P. A. (2017). KEDUDUKAN SERTIFIKASI HALAL DALAM SISTEM HUKUM NASIONAL SEBAGAI UPAYA PERLINDUNGAN KONSUMEN DALAM HUKUM ISLAM. Amwaluna: Jurnal Ekonomi dan Keuangan Syariah, 1(1), Article 1. https://doi.org/10.29313/amwaluna.v1i1.2172
Ali, M. (2016). Konsep Makanan Halal dalam Tinjauan Syariah dan Tanggung Jawab Produk Atas Produsen Industri Halal. AHKAM : Jurnal Ilmu Syariah, 16(2), Article 2.
Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches (4th ed.). SAGE Publications, Inc. https://www.pdfdrive.com/qualitative-quantitative-and-mixed-methods-approaches-e91943566.html
Djahri, A. M. M. (2020, July 24). Halal dan Thayyib sebagai Syarat Makanan Islami (Menyikapi berita Klepon bukan makanan Islami). https://inais.ac.id/halal-dan-thayyib-sebagai-syarat-makanan-islami/
Efendi, A. (2024, January 25). Giat sosialisasi Sertifikat Halal, Non Muslim Juga Bisa Mendaftar Sertifikasi Halal. Https://Bengkulu.Kemenag.Go.Id. https://bengkulu.kemenag.go.id/berita/giat-sosialisasi-sertifikat-halal-non-muslim-juga-bisa-mendaftar-sertifikasi-halal-23nA4
Fahik, A. G. (2024, January 30). Pelaku UMKM Belum Memiliki Sertifikat Produk Halal. Rri.Co.Id - Portal Berita Terpercaya. https://www.rri.co.id/umkm/536384/pelaku-umkm-belum-memiliki-sertifikat-produk-halal
Fauziah, Koeswinarno, Atieqoh, S., Abidin, Z., M., F., Hidayati, U., Mulyono, A., Rosidi, A., & Nofandi, R. A. (2021). Survei Sadar Halal Generasi Muslim Milenial (1st ed.). Litbangdiklat Press Badan Litbang dan Diklat Kementerian Agama RI.
Gunawan, I. (2015). METODE PENELITIAN KUALITATIF. http://fip.um.ac.id/wp-content/uploads/2015/12/3_Metpen-Kualitatif.pdf
Hasyim, H. (2023). Peluang Dan Tantangan Industri Halal di Indonesia. Ad-Deenar: Jurnal Ekonomi Dan Bisnis Islam, 7(02), Article 02. https://doi.org/10.30868/ad.v7i02.5536
Indonesia, T. C. (2023, June 9). 29,2 Juta Produk Belum Bersertifikat Halal. ekonomi. https://www.cnnindonesia.com/ekonomi/20230608121245-92-959223/292-juta-produk-belum-bersertifikat-halal
Iqbal, M., Putri, R. A. P., Ni’mah, N., Billah, M., Lestari, I., & Aini, S. N. (2023). Edukasi Pendampingan Administrasi Sertifikasi Halal dan Nomor Induk Berusaha dalam Mendukung Daya Saing UMKM Desa Pakel, Bareng, Kabupaten Jombang. Jurnal Masyarakat Mengabdi Nusantara, 2(3), Article 3. https://doi.org/10.58374/jmmn.v2i3.162
Jakiyudin, A. H., & Fedro, A. (2022). SEHATI: PELUANG DAN TANTANGAN PEMBERIAN SERTIFIKASI HALAL GRATIS BAGI PELAKU UMK DI INDONESIA. Al-Mustashfa: Jurnal Penelitian Hukum Ekonomi Syariah, 7(2), Article 2. https://doi.org/10.24235/jm.v7i2.10666
Jendela Kaltara. (2021, May 12). 39 Produk Tanpa Izin Edar Asal Malaysia Diamankan Loka POM Tarakan. Jendela Kaltara. https://jendelakaltara.co/2021/05/39-produk-tanpa-izin-edar-asal-malaysia-diamankan-loka-pom-tarakan/
Kadir, M. H. A., Rasi, R. Z. R. M., Omar, S. S., & Manap, Z. I. A. (2016). Halal Supply Chain Management Streamlined Practices: Issues and Challenges. IOP Conference Series: Materials Science and Engineering, 160(1), 1–8. https://doi.org/10.1088/1757-899X/160/1/012070
Kemenag RI. (2022). Qur’an Kemenag: Al-Maidah ayat 3. Lajnah Pentashihan mushaf Al-Qur’an. https://quran.kemenag.go.id/quran/per-ayat/surah/5?from=3&to=120
Khan, M. I., Haleem, A., & Khan, S. (2018). Defining Halal Supply Chain Management. Supply Chain Forum: An International Journal, 19(2), 122–131. https://doi.org/10.1080/16258312.2018.1476776
Kurniawan, F., Juwono, H., Santoso, E., Grasianto, G., Akhlus, S., Suprapto, S., & Madurani, K. (2023). Sosialisasi Halal dan Pendampingan Sertifikasi Halal untuk UMKM Produk Olahan Kurma di Pusat Edukasi Kurma Kediri. Sewagati, 7(4), 467–476.
Madjid, S. S., & Hasan, H. A. (2022). ANALISIS PELUANG, TANTANGAN DAN STRATEGI INDUSTRI HALAL DI INDONESIA (PADA MASA PANDEMIC COVID-19). PILAR, 13(1), Article 1.
Maksudi, M., Bahrudin, B., & Nasruddin, N. (2023). Faktor-faktor Yang Mempengaruhi Sertifikasi Halal dalam Upaya Pemenuhan Kepuasan Konsumen. Jurnal Ilmiah Ekonomi Islam, 9(1), Article 1. https://doi.org/10.29040/jiei.v9i1.8508
Maulida, R. (2013). URGENSI REGULASI DAN EDUKASI PRODUK HALAL BAGI KONSUMEN. Justicia Islamica, 10(2). https://doi.org/10.21154/justicia.v10i2.153
Miles, M. B., & Huberman, A. M. (1994). Qualitative Data Analysis (R. Holland, Ed.; 2nd ed.). SAGE Publications, Inc.
Nashirun. (2020). MAKANAN HALAL DAN HARAM DALAM PERSFEKTIF AL QUR’AN. Halalan Thayyiban : Jurnal Kajian Manajemen Halal Dan Pariwisata Syariah (Journal of Halal Management, Sharia Tourism and Hospitality Studies), 3(2), Article 2.
Qoni’ah, R. (2022). Tantangan dan Strategi Peningkatan Ekspor Produk Halal Indonesia di Pasar Global. Halal Research Journal, 2(1), Article 1. https://doi.org/10.12962/j22759970.v2i1.246
Radji, D. L., & Kasim, S. (2020). Pengaruh Strategi Promosi Terhadap Keputusan Pembelian Pada Delizza Pizza Kota Gorontalo. Aksara: Jurnal Ilmu Pendidikan Nonformal, 4(1), Article 1. https://doi.org/10.37905/aksara.4.1.17-26.2018
UNDANG-UNDANG REPUBLIK INDONESIA NOMOR 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL (2014). https://peraturan.bpk.go.id/Home/Details/38709/uu-no-33-tahun-2014
Warto, W., & Samsuri, S. (2020). Sertifikasi Halal dan Implikasinya Bagi Bisnis Produk Halal di Indonesia. Al Maal: Journal of Islamic Economics and Banking, 2(1), Article 1. https://doi.org/10.31000/almaal.v2i1.2803
WHO. (2015). WHO’s first ever global estimates of foodborne diseases find children under 5 account for almost one third of deaths. https://www.who.int/news/item/03-12-2015-who-s-first-ever-global-estimates-of-foodborne-diseases-find-children-under-5-account-for-almost-one-third-of-deaths
Zed, M. (2008). Metode Penelitian Kepustakaan. Yayasan Obor Indonesia.
Copyright (c) 2024 Desi Yuniarti, Nasir Hamzah, Siradjuddin
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
