MODEL PENDAMPINGAN PENDAFTARAN SERTIFIKASI HALAL BERBASIS KEARIFAN LOKAL BAGI UMKM KULINER TRADISIONAL SULAWESI UTARA
Keywords:
Pendampingan, Sertifikasi Halal, Kearifan Lokal, UMKM, Kuliner TradisionalAbstract
Halal certification is a legal obligation for business actors as stipulated in Law Number 33 of 2014 concerning Halal Product Assurance. Nationally, the Halal Product Assurance Organizing Agency (BPJPH) has issued more than 3 million product certificates during 2023–2024 through the SEHATI program. However, in North Sulawesi, the certification rate among traditional culinary MSMEs re-mains relatively low, ranging from 5–25% in the study areas.
This study aims to identify existing barriers, evaluate the effectiveness of current assistance models—including the SEHATI program, halal facilitators, coopera-tive offices, universities, and local Mapalus-based communities—and to formu-late a culturally contextual Mapalus-Based Halal Assistance Model (MPHBM).
The research employs an empirical legal approach with a socio-legal perspec-tive, conducted in Manado City, Bitung City, Minahasa Regency, and North Mi-nahasa Regency. The findings reveal five clusters of multidimensional constraints and seven stages in the empirical assistance process. Furthermore, the study for-mulates the MPHBM, a mutual cooperation-based model that has the potential to significantly increase MSME participation in halal certification.
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