Pendampingan Proses Produk Halal dalam Mendukung Sertifikasi Halal Gratis (Sehati) pada UMKM Pempek Anna

Abstract

Halal certification has become an important requirement for Micro, Small, and Medium Enterprises (UMKM) to enhance consumer trust and product competitiveness. However, many UMKM still face obstacles in obtaining halal certification due to limited understanding of halal certification procedures, administrative requirements, and the use of the SIHALAL system. Pempek Anna is one of the food businesses that had not yet obtained halal certification and experienced difficulties in fulfilling the requirements for the Free Halal Certification Program (SEHATI). Therefore, this community service activity aimed to assist the Halal Product Process (HPP) to support halal certification through the self-declare scheme. The method used was Participatory Action Research (PAR), involving partners actively in every stage of the activity, including problem identification, socialization, preparation of the Halal Product Assurance System (SJPH) documents, verification and validation of halal products, and submission through the SIHALAL system. The results showed that partners experienced increased understanding of halal certification requirements and successfully completed all required documents. Furthermore, the halal certificate was issued by the Halal Product Assurance Organizing Agency (BPJPH) approximately two months after submission through the SEHATI program. This activity contributed to improving partner capacity in implementing the Halal Product Assurance System and strengthening business competitiveness through halal certification.