al-Ihkam: Jurnal Hukum dan Pranata Sosial, 20 (1), 2025: 253-283
ISSN: 1907-591X, E-ISSN: 2442-3084
DOI: https://doi.org/10.19105/al-lhkam.v20i1.15225

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

Badan Riset dan Inovasi Nasional, Jakarta, Indonesia
email: fatimahzuhrah@yahoo.com

Retno Kartini Savitaningrum Imansah

Badan Riset dan Inovasi Nasional, Jakarta, Indonesia
email: savitaningrum@gmail.com

Siti Atieqoh

Badan Riset dan Inovasi Nasional, Jakarta, Indonesia
email: atieqbasyuni@yahoo.co.id

Kustini Kustini
Badan Riset dan Inovasi Nasional, Jakarta, Indonesia
email: kustinikosasih20@gmail.com

Suhanah Suhanah

Badan Riset dan Inovasi Nasional, Jakarta, Indonesia
email: Suhanahkosim@gmail.com
Article history: Received: August 18, 2024, Accepted: April 24, 2025,
Published: August 21, 2025

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
Author correspondence email: fatimahzuhrah@yahoo.com
Available online at: http://ejournal.iainmadura.ac.id/index.php/alihkam/
Copyright (c) 2025 by Al-Ihkam, Jurnal Hukum dan Pranata Sosial

Fatimah Zuhrah, et al.

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.

Keywords:

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

Introduction
The global halal business is predicted to reach USD 1.9 billion.1
According to the Global Islamic Economic Indicator, Indonesia has the
highest consumption of halal food. However, the expected market
size by 2024 is USD 3.2 trillion.2 This shows Indonesia's potential in
the global halal business. Therefore, Indonesia needs protection to
ensure the availability of halal food, both domestically produced and
imported from abroad.

1 Christian Bux et al., “Halal Food Sustainability between Certification and
Blockchain:
A
Review,”
Sustainability
14,
no.
4
(2022):
1–18,
https://doi.org/10.3390/su14042152.
2 Universitas Airlangga Surabaya, “State of the Global Islamic Economy
Report,”
DinarStandard
(Surabaya,
2022),
https://haladinar.io/hdn/doc/report2018.pdf.

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

One of the important regulations issued to maintain the
availability of halal food is the Halal Product Guarantee Law No.
33/2014, which mandates that all industries in Indonesia must
implement halal certification no later than 2024. Supporting factors
beyond the issuance of the law are as follow;3 First, the existence of
regulations governing halal certification. Technically, the halal
product guarantee is explained through the certification process.
Before the issuance of the Law, halal certification was voluntary, but
after the issuance of the Law, it became mandatory. Therefore,
products that enter, circulate, and are traded in the territory of
Indonesia must be halal certified. This obligation does not only apply
to large food products but also includes medium and small industrial
products.
Second, the relationship between agencies and institutions in
realizing halal product guarantee is expected to improve the process
of organizing halal guarantees. In terms of institutions and legality, of
course, the existence of BPJPH (Halal Product Guarantee Organizing
Agency) is stronger because it has been regulated in the Law.
Therefore, to improve certification services and supervision of halal
products, it is hoped that BPJPH can operate professionally with
integrity and transparency. Third, consumers and producers are
predominantly Muslim. As a form of protection for consumers, the
Indonesian government facilitates certainty of products circulated in
the community. This is where halal certification and labelling are
needed so that people are no longer confused and hesitant to meet
their needs with halal and ṭayyib standards. Therefore, business actors
are obliged to register with BPJPH so that their products can be
certified halal.

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

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Fatimah Zuhrah, et al.

In addition, BPJPH also provides recognition of halal products
based on fatwas issued by the Indonesian Ulema Council or MUI.4
Government Regulation Number 39 of 2021 also confirms that BPJPH
has developed into a technically competent institution to carry out the
halal product certification process. The certification process consists of
a series of procedures starting from the provision of materials and
continuing to the processing, storage, packaging, distribution, sale,
and display of products.
However, some industries are unable to obtain this
certification, despite the fact that general public in Indonesia has a
favourable opinion of halal certification services. Micro, small, and
medium enterprise (MSMEs) cannot be forced to implement this
policy for a number of reasons, including a lack of knowledge and
awareness regarding halal certification management.5 In addition,
there is a gap between public expectations of BPJPH service
performance in terms of ease of requirements, access to information,
procedures, service times, and complaints, with the lack of
socialization of halal certification management being one of the main
problems.6
In order to declare a product halal, the product must meet
Islamic law criteria,7 both in terms of processing, hygiene, and safety,
including in terms of certification.8 The halal certification process after
4 Miftahul Jannah, “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.
5 Azhar Alam 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.
6
Nidya Waras Sayekti, “Jaminan Produk Halal dalam Perspektif
Kelembagaan,” Jurnal Ekonomi & Kebijakan Publik 5, no. 2 (2014): 193–209,
https://doi.org/10.22212/jekp.v5i2.84; Siti Rohmah, 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.
7 Eka Dyah Setyaningsih 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.
8 Anis Najiha Ahmad et al., “Critical Success Factors Affecting the
Implementation of Halal Food Management Systems: Perspective of Halal Executives,

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

the establishment of BPJPH has changed. Firstly, business actors make
an application for certification and attach the required files. Secondly,
BPJPH verifies the required documents. Thirdly, LPH (Halal
Examining Agency) conducts product audits and examinations, then
submits the results to MUI (Indonesian Ulema Council). Fourthly,
BPJPH issues a halal certificate if MUI declares the product halal.9
This flow refers to Law number 33 of 2014 and government regulation
number 31 of 2019 (concerning Halal Product Guarantee/JPH).
Visually, changes in the flow of the certification process can be well
described in Table 1;10
Table 1. Comparison of the Flow of Halal Certification before and
after the Enactment of JPH
No
Before the
After the
Aspect
Enactment
Enactment
1
Administrative
The Authority of
The authority of
controller
MUI
BPJPH
2
Compulsion
Voluntary
Mandatory
degree
3
Type of certifying Non-governmental
Government
Body
/self-help
agencies under
organizations
the Ministry of
Religious Affairs
4
Halal Auditor
LPPOM MUI
LPH
agency
5
Certification
2 years
4 years
validity period
6
Flow of
Business actors →
Business actors
certification
LPPOM MUI →
→ BPJPH → LPH
MUI
→ BPJPH → MUI

Consultants
and
Auditors,”
Food
Control
74
(April
2017):
70–78,
https://doi.org/10.1016/j.foodcont.2016.11.031.
9 Ririn Tri Puspita Ningrum, “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.
10 Andri Nurwandri et al., Pengantar Produk Pangan Halal Bersertifikasi
(Bandung: Widina Bhakti Persada Bandung, 2023).

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Fatimah Zuhrah, et al.

Table 1 shows that the enactment and running of JPH do
influence how the certification process takes place. It changes the
process from voluntary to mandatory, making it a center of attention
for business owners. There also a big change in who plays the role of
auditor, engaging many more parties while extending the valid
period of time once the certification is issued. In short word, halal
certificate provides validation that companies producing food and
beverages have complied with the regulations and standards set by
law. This includes various elements, such as the provision of raw
materials, processing, storage, packaging, distribution, sales, and
presentation of products. Halal certification guarantees Muslim
customers that the product meets quality and safety standards and
meets halal requirements. Muslim business actors must ensure that
their products are ḥalāl, including food, medicines, and goods. Halal
certification is essential to comply with religious and business laws,
especially in the food and beverage sector.
Halal certification is furthermore a requirement in maintaining
the integrity of products, as it serves as a guarantee and basis for
consumer trust in the halalness of products. It plays a role in helping
consumers avoid confusion in choosing products in accordance with
ḥalāl principles.11 The ḥalāl concept itself is mentioned in the Al Quran
Surah Al Baqarah verse 168; This verse is a guideline to obey by
Muslims in consuming, namely paying attention to something they
consume and making sure that everything they eat is ḥalāl and ṭayyib.
Ḥalāl means everything that is permissible, as the opposite of ḥarām,
which means not allowed. While ṭayyib means good or pleasing to the
senses and soul. Therefore, if ḥalāl and ṭayyib are juxtaposed, it is a
whole standard for a product or food, which means that the
product/food in question is not only allowed to be eaten, but also
does not include ḥarām essences, obtained in a way that is permitted
by Islam and is good for health (nutritious).12 . In order to declare a
product halal, the product must meet Islamic law criteria,13 both in
11 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.
12 Dyah Suryani, Solikhah, and Muhammad Syamsu Hidayat, Potensi dan
Tantangan Makanan Halal di Indonesia (Yogyakarta: Deepublish, 2023).
13 Eka Dyah Setyaningsih and Sofyan Marwansyah, “The Effect of Halal
Certification and Halal Awareness through Interest in Decisions on Buying Halal

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

terms of processing, hygiene, and safety, including in terms of
certification.14
On the other hand, Regulation 25 of 2009 mandates central and
regional organizers to provide quality services. The Law requires
ministries and institutions to use evaluation tools, including public
satisfaction surveys, to ensure public satisfaction with the services
provided.15 In Indonesia, public satisfaction with halal certification is
measured using nine indicators listed in the Regulation of the
Minister of State Apparatus Empowerment and Bureaucratic Reform
of the Republic of Indonesia Number 14 of 2017, concerning
Guidelines for Public Satisfaction Surveys on the Provision of Public
Services which include: Requirements, procedures, service time,
costs/tariffs, product specifications, implementer competence,
Implementer behavior, facilities and infrastructure and handling of
complaints, suggestions and input.
There are several previous studies about halal certification,
including the research of Khosyani et al., which reviewed the analysis
of the quality of halal certification extension services of LPPOM MUI
DIY in the context of increasing satisfaction of halal certified food
producers in the Special Region of Yogyakarta. The results of the
study showed that food producers were very satisfied with the
quality of service.16 Another research is by Dewi Hastuti et al. in her
study entitled Analysis of the Level of Satisfaction of Micro and Small
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.
14 Anis Najiha Ahmad et al., “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.
15 Rizal Indra Priambada, Rahmad Hidayat, and Wahyu Purwanto,
“Evaluation of Community Empowerment Program Based on Community
Satisfaction Index,” in E3S Web of Conferences, vol. 232 (Les Ulis: EDP Sciences, 2021),
1–9, https://doi.org/10.1051/e3sconf/202123201009.
16 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; 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.

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Fatimah Zuhrah, et al.

Business Actors Regarding Independent Halal Certification Services.
It showed that the calculation results of the Customer Satisfaction
Index (CSI) method obtained a score of 88.51% implying how MSME
business actors feel "very satisfied" because the score is in the range of
81% to 100%. Therefore, it can be said that the performance of P3H is
very good.17 Furthermore, the research of Iqbal Muhammad, entitling
Standardization of Halal Food Products (Comparative Study of
Islamic Law and Positive Law Perspectives), reveals that from the
perspective of Islamic law, the need for halal certification and labeling
is ranked first and is included in the mandatory category. Meanwhile,
in positive law, especially after the enactment of the Halal Food
Guarantee Law (UUJPH) Number 33 of 2014, halal certification and
labeling are mandatory.18
From several studies above, it is clear that getting good and
satisfactory halal certification services is important. However, they
have not provided a comprehensive understanding of satisfaction in
halal certification services as a form of optimizing the services in
Indonesia. Therefore, in this study, we emphasize more on
technology-based halal certification services using the concept of
Islamic law, especially in increasing public satisfaction. We want to
explore: 1) How satisfied the general public with halal certification
services, considering the big importance of ḥalāl and ḥarām concept in
the lives of Muslims, while halal certification is to guarantee the
halalness of consumed products? and 2) What are the obstacles and
strategies in strengthening halal certification services in Indonesia? In
the end, this study is expected to provide recommendations for the
development of halal certification services in Indonesia.

17 Dewi Hastuti et al., “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.
18 Iqbal Muhammad, “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.

260

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

Methods
This study uses descriptive exploratory research, which
combines both quantitative and qualitative data. The quantitative data
were gathered by a survey targeted at 11,960 Indonesian business
actors who use halal certification services. The selection covered at
least 50% of the population of Indonesian provinces and represented
the central, western, and eastern zones. This quantitative data was not
analyzed by using inferential statistics, but rather to use descriptive
statistics. Meanwhile, the qualitative data was gathered from key
informants, including 8-9 individuals per regency, by using purposive
sampling techniques. The criteria for choosing the informants consist
of: 1) Members of the Halal Task Force of the Provincial Office; 2)
Muslim/non-Muslim small business actors (certified and uncertified);
3) Large business actors (certified and uncertified); 4) Halal Assurance
Institutions (LPH and non-LPPOM MUI) staff. Quantitative and
qualitative data were analyzed separately. The Miles and Huberman
model was applied in qualitative data analysis, including data
reduction, presentation, and conclusions. Interview transcripts were
analyzed to complement the survey results. Insights from key
informants help identify challenges and solutions to improving halal
certification services in Indonesia.
Result and Discussion
Public Satisfaction with Halal Certification Services in Indonesia
There are various things to consider in measuring customer
satisfaction. It is not only about the product quality and price, but also
about service quality. Customer satisfaction is dynamic. The level of
satisfaction of a person with a product or service always changes from
time to time, depending on the internal and external conditions
surrounding the customer themselves. Based on this background, it is
very necessary to analyze the level of satisfaction of business actors in
this case Micro and Small Enterprises (MSMEs), whose halal
certificate registration is assisted by Halal Product Process
Companions (P3H). Halal product process (P3H) companions play a
very important role in managing independent halal certification. Poor
service quality can reduce trust and result in a decrease in halal
certification applications from MSEs. It can furthermore reduce trust
and result in a decrease in halal certification applications from MSEs.

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Fatimah Zuhrah, et al.

Figure 1 shows the public satisfaction study on nine
components of halal certification management services in
Indonesia:
0,48

Facilities and infrastructurea

5,48

0,48

The handling of complaints

5,57

0,5075

Executor behavior

0,00
Weight Score

Weight Factors

4,00

6,00
Satisfaction

9,23

8,81
9,31

5,62
2,00

8,92

8,59

5,60

0,49

Condition

8,16

5,55

0,495

Systems, mechanisms and
procedures

8,87
9,25

5,37

0,48

Completion time

9,01
9,35

5,56

0,44

Cost

9,26

8,99
9,39

5,62

0,49

Service product

8,61

5,65

0,51

Executor competence

8,73
9,12

8,71

8,00

9,36

10,00

Expectasion

Figure 1. Index of Public Satisfaction with halal Certification
Services in Indonesia
It can be seen from Figure 1 that BPJPH halal certification
services covering criteria such as facilities and infrastucture,
complaints handling, executive behavior and competence, product
service, cost, completion time, systems and procedures, as well as
condition were rated "Very Good" with an index conversion value of
88.1. Additionally, BPJPH successfully met all criteria according to the
Guidelines for the Public Satisfaction Survey of Public Service Units.
The standard conversion of the satisfaction index score is 25-43.75
(less good), 43.76-62.50 (sufficient), 62.51-81.25 (good), and 81.26100.00 (very good). The alignment between expectations and
satisfaction for halal certification services shows that BPJPH meets
nearly all service users' expectations, with most attributes scoring

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

above 90. A high level of conformity is considered good if it is close to
or above the average.19 This study shows that BPJPH services have
met, even exceeded, the expectations of consumers of halal
certification services.
Considering the low expectations of consumers of services on
this attribute, the services provided by BPJPH must be efficient so that
there is no excess allocation of funds and other resources. In other
word, the overall quality of BPJPH services can provide satisfaction to
consumers of halal certification services. Halal certification campaigns
play an important role in determining the level of consumer
awareness and involvement in choosing halal food and beverage
products. Therefore, it is important to provide education to Muslim
consumers, especially regarding their understanding of ḥalāl-ḥarām
laws and the ability of individuals to identify products that are
prohibited, as an important aspect in marketing halal products. This
will be able to enlarge the market segment, especially among Muslim
consumers.20
On the other hand, halal certification is one of advantages of
implementing business management in accordance with Sharia
principles. It shows that the products or services sold by the company
are in accordance with Sharia principles during the production and
distribution process. This provides confidence to customers that the
goods and services they purchase are ḥalāl and in accordance with
Islamic principles. To ensure that the products or services produced
meet halal standards, the production process must be carried out in
accordance with sharia principles and strict quality control to
maintain product quality.21
Determining the ḥalāl status of food is complex, requiring
interdisciplinary knowledge, understanding of ḥalāl standards, and
awareness of commercial circulation and certification according to
19 Tri Puja Astuti, 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.
20 Imam Salehudin and Basuki Muhammad Mukhlish, Pemasaran Halal: Konsep,
Implikasi dan Temuan di Lapangan (Jakarta: Lembaga Penerbit Fakultas Ekonomi
Universitas Indonesia, 2012), 293–305.
21 Hartini and Malahayatie, “Implikasi Sertifikat Halal dalam Manajemen
Bisnis Industri Makanan dan Minuman.”

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Islamic law.22 A strategy is therefore needed to ensure the
competitiveness of the halal industry in meeting certification needs.23
A quality halal certified product must also be tested. The procedure
for applying a halal certification in Indonesia begins with business
actors submitting a certification application through SiHalal to BPJPH
accompanied by data and other documents. In Indonesia, there were
previously three LPHs (Halal Inspection Body), namely LPH LPPOM
MUI, LPH Sucofindo, and LPH Surveyor Indonesia, as well as nine
new LPHs.24 These LPHs will be selected by business actors to find
supervisors who will assist their companies in the inspection or audit
process. The results of the LPH test are submitted to BPJPH, which
then holds a halal fatwa hearing. The fatwa session resulted in halal
provisions that became the basis for BPJPH to issue halal certificates.
Halal certification boosts market share and buyer confidence, making
it critical to a successful sales strategy.25 The government plays a key
role in the halal certification process by providing tax relief,
infrastructure, regulation, and mediation. BPJPH manages
certification, ensures product safety and security, and offers
certification to non-Islamic religious organizations and community
groups to promote their products.26
This furthermore provides certainty to Muslims that the
products they consume or use are in accordance with Islamic law. For
22 Yuni Sugiarti et al., “Factors That Affect the Implementation of Knowledge
Management for MUI Halal Certification,” in 7th International Conference on Cyber and
IT Service Management (CITSM) (Jakarta: IEEE Xplore, 2019), 1–6,
https://doi.org/10.1109/CITSM47753.2019.8965400.
23 Nurulhuda Noordin, 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.
24 Nada Zeitalini Arani, “BPJPH Siapkan 9 Lembaga Pemeriksa Halal Baru, Ini
Daftarnya,” Detik News, January 18, 2022, https://news.detik.com/berita/d5903821/bpjph-siapkan-9-lembaga-pemeriksa-halal-baru-ini-daftarnya.
25 Arifeen Yama, 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.
26 B. J. Sujibto 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.

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Halal Certification Service in Indonesia: Between
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example, modern products that use new materials or production
methods need to be reviewed to ensure their halalness, so that
Muslims can keep up with the times without violating religious rules.
With an approach that focuses on maṣlaḥah (benefit), ḥalāl law can be
changed or updated to be more relevant and beneficial to Muslims.
For example, the use of certain additives or enzymes that were
previously considered unclear can be reviewed based on the latest
scientific research. This process reflects the flexibility of Islamic law in
maintaining the needs of the community while maintaining sharia
principles. This also shows the importance of halal certification in
maintaining harmony between religious law and the needs of modern
society. In this case, halal certification institutions such as the MUI
(Indonesian Ulama Council) have a great responsibility to continue to
review new products circulating on the market. This review is not
only aimed at ensuring the halal-ness of the product but also at
ensuring that the product brings benefits to the community, especially
in terms of health and well-being. Thus, halal certification is not only
about compliance with religious law but also about providing
assurance that the product is safe, healthy, and supports the life of
Muslims as a whole.27
Therefore, there are several things that strengthen consumer
satisfaction, namely a sense of security when consuming a product,
product quality, service quality, price, brand, and many more.
Product quality is also an indicator of whether a consumer is satisfied
or dissatisfied with a product in terms of service quality. This is
mainly because consumers will judge it based on the service provided
whether it is good or bad. This is also what triggers a sense of
satisfaction and comfort for consumers. If the service provided is in
accordance with what consumers expect, then the service is classified
as very high quality or satisfactory. Conversely, if the service does not
meet consumer expectations, then the service is classified as less good
or less satisfactory.28
27 Muhammad Affandi AR, 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.
28 Mukhammar Agung Ulil Amri, Antin Rakhmawati, and Any Urwatul
Wusko, “Pengaruh Sertifikasi Halal, Kualitas Produk, dan Kualitas Pelayanan
Terhadap Kepuasan Konsumen Direstoran KFC. (Studi Pada Konsumen KFC

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To maintain the good service there found some efforts be
made, such as launching a technology based procedure. Among
others, it is Sihalal, a web-based halal certification service application
that can be accessed on desktop or mobile devices, thus providing
convenience for the community. This application is intended to
facilitate business actors in managing halal certification. With this
application, managing halal certificates becomes easy and cheap. The
digital transformation of certification services through Sihalal is also
expected to accelerate the development of the halal ecosystem in
Indonesia. This is very important in efforts to increase the acceleration
of the development of halal industry SMEs, which in turn can
accelerate the formation of a digital ecosystem of the sharia economy
in Indonesia.29 Then, in accelerating the halal certification process, the
government launched the SEHATI program, or the free halal
certification program to micro, small, and medium enterprises
(MSMEs). This program, specifically, targets MSMEs that do not yet
have halal certification.
To get deeper data toward this, we asked several informants to
rsponse the Sehati program.
OPT, the organizer of PT Nissin Biscuit Indonesia, informed
that:
"…BPJPH, in partnership with regional and district/city
governments, should give socialization and instructions
so that all business actors carry out the halal certification
procedure for their products, particularly food and
drinks, as soon as feasible until 2024. The government
should also seek assistance and support, particularly for
small and micro firms, so that the BPJPH targets may be
met…”30

Pandaan,”
Jurnal
Pemasaran
Bisnis
6,
no.
3
(2024):
541–55,
https://journalversa.com/s/index.php/jpb/article/view/4061.
29 Musthafa Syukur, 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.
30 OPT, the Organizer of PT Nissin Biscuit Indonesia, Interview, Semarang, July
12, 2022.

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Meanwhile, Subject YA explained:
“….We were grateful to the government for developing a
halal certification facilitation scheme that allowed us to
follow and register for halal certification. We are
concerned that if we do not have a certificate, our income
will be lowered since we would be less enticing to
customers or buyers, and we may have to close our doors.
This free halal certification encourages us to pursue halal
certification to overcome commercial sluggishness and
expand into new markets…”31
Such data indicates that customers have high expectations for
the program. Besides, the Sehati also aims to assist MSMEs in
breaking into the international halal market. In order to maximise the
objective on MSMEs' halal accomplishments, this initiative includes
ministries, institutions, city governments, and the private sector. This
alliance aims to increase synergy, program efficiency, and financial
assistance for MSMEs that wish to obtain halal certification.32 Before
the existence of this program, only around 100,000 halal products
were certified each year. This program is hoped to significantly
increase the number of items that can be certified, particularly for
Micro and Small Enterprises. The number of existed MSMEs, from
October 2019 to February 2024, is 64.4 million. However, the
achievement of halal certification during such period has only reached
3.8 million. Meanwhile, for micro-enterprises in the food sector, only
14% are certified out of a potential 28 million businesses. At the same
time, the BPJPH target is 1 million certifications per year. With this
target, it would take approximately 28 years to complete halal
certification for all micro-enterprises in the food sector.33

31 YA, Aredo, Interview, July 18, 2022

32 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.
33 Sulasi Rongiyati, “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-P3DIApril-2024-195.pdf.

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However, Yus, the other informant, indicated that the Sehati
Program is still limited and cannot be accessed by all small company
actors as follows:
“…Not all businesses receive Sehati, because ḥalāl is not
only about administration but also about cleanliness,
where to buy the meat, where to get the chicken? For
example, does the slaughterhouse have an assurance that
it is ḥalāl? etc…”34
His explanation shows that even if the government holds a
good program, the implementation is still limited in some sectors.
Besides such program, there is also the Halal Inspection Institution
(LPH) that can be legally established by the government and the
community through Islamic religious organizations based on official
law (Government Regulation of the Republic of Indonesia Number 31
of 2019). Due to a paucity of LPH and halal auditors, business actors
have frequently raised the issue of high audit charges imposed by
LPH. Auditors will incur significant housing and transportation costs
if the audit is performed away from the LPH office. Before Law
Number 33/2014 on Halal Product Assurance, only one institution
could inspect halal certification, namely the Indonesian Ulema
Council's Institute for the Assessment of Food, Drugs, and Cosmetics
(LPPOM MUI). Following the enactment of the law, Indonesia already
has 28 authorized Halal Inspection Institutions ready to operate.
Obstacles and Strategies for Improving Halal Certification Services
in Indonesia
Halal certification process in Indonesia is an important effort
to ensure that products in circulation comply with Islamic law.
However, this process faces various obstacles that affect the
effectiveness of halal certification services. The obstacles in halal
certification services consist of: First, a lack of socialization and
education; Many micro, small, and medium enterprises (MSMEs) do
not yet understand the importance of halal certification and its
application procedures. This is due to the lack of socialization and
education from related parties. Second, complicated procedures and
34 Yus, Interview, Padang, July 12, 2022.

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high costs; The halal certification process is often considered complex
and time-consuming, coupled with costs that are unaffordable for
some MSMEs. Third, limited infrastructure and resources; The limited
number of accredited laboratories and experts in the halal field causes
the certification process to be slow. Fourth, lack of support from
related institutions; Coordination between government institutions,
certification institutions, and business actors is not yet optimal, thus
hampering the smooth running of the certification process.
Halal certification services in Indonesia also face several
challenges, including limited public outreach and education for
MSMEs, complex procedures and high costs, inadequate
infrastructure and expertise, and weak inter-agency coordination.35
Improvement strategies involve enhancing public education,
simplifying procedures with financial support for MSMEs,
strengthening halal infrastructure and human resources, and
optimizing collaboration among BPJPH, MUI, and relevant
institutions to ensure effective service delivery in accordance with
Islamic principles.36
From the perspective of Islamic law, halal certification is an
implementation of the principle of maqāṣid asy-syarī’ah, namely
maintaining religion and soul by ensuring the consumption of halal
and thayyib (good) products.37 Therefore, efforts to improve halal
35 Raihan Yahya Ismail, “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; Fitry Primadona et al., “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.
36 Syaparuddin Razak, 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; Dalilatud Diniyah et al., “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;
Reza
Octavia
Kusumaningtyas et al., “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.
37 Siti Zamanira Mat Zaib et al., “Adoption of Islamic Financing Among Halal
Entrepreneurs Based on the Maqasid Sharia Framework,” in Industry Forward and
Technology Transformation in Business and Entrepreneurship, ed. Mohd Nor Hakimin

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certification services are in line with the objectives of Islamic law to
protect the people in terms of consumption. By overcoming various
obstacles and implementing the right strategies, it is hoped that halal
certification services in Indonesia can be more optimal, provide
certainty for Muslim consumers, and support the growth of the
national halal industry.
The Halal Product Assurance Organizing Agency (BPJPH)
under the Ministry of Religious Affairs of the Republic of Indonesia is
responsible for managing halal certification nationally. Through
regulations stipulated in Law Number 33 of 2014 concerning Halal
Product Assurance, BPJPH strives to provide easy access for business
actors to obtain halal certification. However, in reality, the halal
certification application process is often faced with various obstacles,
such as lengthy procedures, limited information, and high costs. The
BPJPH Sihalal application was introduced as an effort to overcome
these challenges, especially for MSMEs. This application is designed
to accelerate the process of submitting and verifying halal certification
through digital-based services, so that it is expected to reduce the time
and costs required. Similar to the other muslim countries, the
dynamic of halal certification process faces challenges. Moreover, this
struggle was not only faced by Muslim majority countries, but it was
also faced by non-Muslim majority countries such as Japan.38
In Indonesia, within the process of halal certification process,
the community is given the choice of picking the LPH that will
conduct the audit when pursuing halal certification. After the
enactment of the law, Indonesia has had 28 official Halal Inspection
Institutions (LPH) ready to operate. The public is given the option to
choose the LPH that will conduct an audit in the halal certification
process. However, LPH often receives criticism related to the cost of
managing halal certification procedures, the length of time for
processing, and the complexity of the process.
Yusoff
(Gateway
East:
Springer
Nature
Singapore,
2023),
231–51,
https://doi.org/10.1007/978-981-99-2337-3_21; Abdul Manan et al., “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.
38 Yuna Seo et al., “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.

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Halal Certification Service in Indonesia: Between
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One of the informants, Director LPPOM MUI, informed as
follows;
"…We are currently faced with a situation where halal
certification standards have been established and the
applicable regulations are being observed; however, the
cost transparency remains an issue, as the halal
certification fee is still perceived as relatively high.
Although
expenses
for
transportation
and
accommodation are not currently required, MSMEs are
charged a certification fee of IDR 650,000. This condition
may warrant further regulatory clarification, as public
uncertainty persists regarding the existence of potential
additional or hidden costs beyond the stipulated fee…."39
Meanwhile, Aldi stated as follows:
“…The issue with LPH is that it takes too long to process
the inspections, making it difficult for the community,
and the rates imposed by LPH are exorbitant and
inconsistent, making it difficult for new MSMEs…."40
Another mostly raised issue is about the effects of a self-declare
program deemed to remain undetermined. Aldi Snack also gave
another response as follows.
"..How can the outcome of the self-declaration program
be considered genuinely ḥalāl? There is no audit process,
and the Halal Supervisors (PPH) involved often lack
relevant educational qualifications. While many of them
are religious counselors, they are considered experts in
sharia or possess a broad understanding of sharia
principles related to halal products. Nevertheless, this
raises critical concerns regarding the validity of products
certified under this scheme…."41
39 Director LPPOM MUI, Interview, Kepulauan Riau, July 12, 2023.
40 Aldi, Interview, Jambi, July 18-24, 2022.
41 Aldi.

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Meanwhile, the lack professionalism of the staff in this context
was mentioned by MS informant as follows;
"They do not understand how to certify products owned
by commercial actors, particularly in what product
groups each needs to be categorized. It includes
competence in differentiating questionable and
unquestionable ingredients, whether there are chemicals
that should not be allowed, and so on.".42
Another obstacle within the halal certification process is selfdeclaration. Self-declaration is a component of SEHATI, a free halal
certification scheme. The BPJPH allocated 25,000 quotas for free halal
certification to MSEs in 2022, allowing MSEs that meet the standards
to make an independent declaration of halal products, also known as
halal self-declare. MSEs must meet the standards outlined in BPJPH
regulations to self-declare. UMKM is free of charge in the domain of
halal certification self-declaration. The self-declared category includes
several specific criteria, such as simple and risk-free items, and the
manufacturing procedure employing halal ingredients. There is, of
course, a halal pledge or contract, as well as other norms approved by
the companion to the halal product process.43 Self-declaration is
furthermore a statement made the business actors themselves about
the ḥalāl status of their micro and small business products. Selfdeclaration does not necessarily imply that corporate actors can
proclaim their products halal, but there is still a regulatory process in
place.44
According to the Regulation of the Ministry of Religious
Affairs (PMA) Number 20 of 2021 regarding Halal Certification for
Micro Small Businesses, PPH partners in the implementation of self42 MS, Institute for the Assessment of Food, Drugs and Cosmetics (LPPOM),
Interview, Semarang, July 15, 2022.
43 Indah, “Ini Syarat Daftar Sertifikasi Halal Gratis Kategori "Self Declare,”
Kementerian Agama Republik Indonesia, 2022, https://kemenag.go.id/nasional/inisyarat-daftar-sertifikasi-halal-gratis-kategori-quotself-declarequot-4b6skv.
44 Vitorio Mantalean Egidius Patnistik, “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-untukukm-kategori-self-declare-gratis-ini-syaratnya.

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declaration must check and validate the halal declaration of business
actors. Among these operations are the verification and validation of
halal product components and processes submitted by commercial
entities. Material verification and validation include things like
checking material paperwork and asking about ingredient
composition. After verification and validation, PPH partners are
responsible for submitting all paperwork to the Halal Product
Assurance Organizing Agency (BPJPH). As a result, PPH assistants
must first attend LPPPH-organized training before carrying out the
assessment.
In a wider scope, the process of halal certification is as follow:

Figure 2. The flow of halal certification through SEHATI apps
It can be seen from Figure 2 that there are 6 stages for the
business actors to pass through in getting a halal certification. The
flow above is clear, however, the effects of the self-declare program
remain undetermined. The member of LPPOM Semarang stated as
follows:
"…How is the self-declare program guaranteed to be
halal, because there is no audit. It is only PPH who are not
required to have educational qualifications. They only
have competence in the field of sharia or have insight and

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understanding sharia regarding halal products; the
majority of whom are PPH religious counselors..."45
Meanwhile, the other member of LPPOM Semarang informed as
follows;
"…They do not understand how to certify products
owned by commercial actors, particularly in what
product groups, certification procedures, there are
questionable and unquestionable ingredients, whether
there are chemicals contained that should not be allowed,
and so on…"46
Concerning self-declaration, BPJPH issued regulations in
Decree No. 83 of 2022 that control products included in selfdeclaration, including food, processed beverages, and traditional
medicines, which can be used as a reference by business actors and
PPH partners. In addition to these laws, BPJPH published Decree No.
33 of 2022, addressing technical recommendations for Halal Product
Process Assistance in Determining Halal Certified Obligations for
Micro and Small Businesses Based on Business Actor Statements.
Seeing the increasing interest of small and micro companies in
halal certification, the local government established a facilitation
program using the APBD budget to aid the halal certification process.
Here is the informant's statement:
“…The Magelang regional government supports the halal
certificate procedure for 260 business actors with costs
through self-declaration scheme, which is one of our
efforts to ensure the process runs smoothly. MSMEs get
direct results by getting used to submitting documents
supported by LPH. Direct coaching is expected to be free
of additional costs. Despite experiencing obstacles such as
filling in NIB (Business Identification Number) then P-IRT
45 AU, Members of Institute for the Assessment of Food, Drugs and Cosmetics

(LPPOM), Interview, Semarang, July 15, 2022.
46 MS, Members of Institute for the Assessment of Food, Drugs and Cosmetics
(LPPOM), Interview, Semarang, July 15, 2022.

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(Home Industry Products), distribution approval, and so
on, each of them continues to advertise while carrying
their merchandise. This initiative will greatly assist SMEs
in achieving Halal Certification…”47
With all its dynamics, halal certification is a guarantee that a
product is safe to consume according to Islamic law, especially when
product marketing expands and expansion into many countries is
planned. Once a product has been labelled halal, consumers no longer
doubt the validity of its permissibility for consumption. This is a clear
illustration of the theory of planned behaviour, which emphasises the
close relationship between the intention to purchase and the halal
label on a product.48 This purchasing decision is not straightforward,
as it is rooted in the subconscious mind of the buyer that if a product
is halal-certified, it has undoubtedly undergone a series of processes
and stages, from raw material selection to the final production stage
(ready for consumption).49 All of this indicates that the most
significant factor in the existence and widespread adoption of a
product ultimately lies with the producer providing that product. If a
product undergoes halal certification and is labelled as halal, it further
reinforces the buyer's confidence, even internationally.50 This is what
is meant by halal awareness.51 This awareness is not only possessed
by religious people but also extends to the millennial generation, who
47 SS, Halal Task Force member, Interview, Semarang, July 15, 2022.

48 Yuhanis Abdul Aziz 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.
49 Razak, Syahabuddin, and Raking, “Assessing Social Impact in Halal
Business Practices: A Maslahah-Oriented Framework for Sustainable Development.”
50 Aan Nasrullah, “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.
51 Arif Afendi, “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; Chuzaimah Batubara 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.

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track the halal status of a product and question the supply chain of
raw materials with great concern.52
Accordingly, there are, therefore, some strategies for
improving halal certification services. Firstly, increasing socialization
and education; the government and related institutions need to
intensify socialization regarding the importance of halal certification
through various media and training, especially for MSMEs in remote
areas. Second, simplifying procedures and applying cost subsidies;
simplifying the certification process and providing subsidies or free
halal certification programs for MSMEs can encourage more business
actors to apply for certification. Third, strengthening infrastructure
and resources; Increasing the number of accredited laboratories and
training more experts in the halal field will accelerate the certification
process.
Fourth,
increasing
inter-institutional
cooperation;
strengthening coordination between the Halal Product Guarantee
Organizing Agency (BPJPH), the Indonesian Ulema Council (MUI),
and other related institutions to ensure that the certification process
runs smoothly and efficiently.53
Conclusion
The national halal certification service administered by BPJPH
in Indonesia has met consumer expectations, receiving a “Very Good”
rating from business actors with a score of 88.1 out of 100 based on
service quality indicators. However, challenges such as limited
outreach, complex procedures, and high costs, particularly for
MSMEs, continue to hinder the certification process. To enhance
service effectiveness, strategic efforts are required, including
improved public education, especially in remote areas, and
strengthened coordination among BPJPH, MUI, and other relevant
institutions. These improvements are essential for fostering a robust
halal ecosystem and increasing public trust. We realized that this
52 Dina Hanifasari et al., “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.
53 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.

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

research is limited to users’ satisfaction with halal certification and the
challenges in the halal certification process. Therefore, the future
research is needed to examine the impact of these strategies on MSME
compliance rates, assess regional disparities in certification access,
evaluate consumer trust and market competitiveness influenced by
certification effectiveness, and explore the long-term effects of these
strategies on MSME participation, regional service accessibility, and
the role of digital innovation in streamlining the halal certification
process.
Acknowledgment
We would also like to express our gratitude to the Halal Product
Guarantee Organizing Agency (BPJPH) of the Ministry of Religious
Affairs for funding the data search. Additionally, we thank Rahmatina
Kasri and Abdul Jamil Wahab for their assistance with the data
processing.
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