Level of Understanding and Awareness of Street Vendors Around UNISBA in Providing Halal Food as The Preparation of Halal Certification
Hirawati Oemar, Eri Achiraeniwati, Yanti Sri Rejeki, Anis Septiani
UNIVERSITAS ISLAM BANDUNG
Abstract
According to the research institute of the Halal Lifestyle and Consumer Studies (CHCS), 72.5% of Muslim communities are very concerned about halal food since it is an obligation as Muslims. UNISBA as one of the largest Islamic private institutions in Bandung has a role to help educate the surrounding community and all academicians about halal food, especially for the food suppliers around UNISBA, which is under the guidance of 3IKB. Based on the field survey, all street vendors (PKL) around UNISBA believe that the processed products they sell are halal. However, only 77% of sellers believe that the raw materials they use are labeled halal, yet they do not concern about the process of slaughtering animals they use. In addition, 20% of foot sellers do not buy from the same seller every time they buy raw materials. This shows that they still do not pay attention to the halal nature of the raw materials they buy, because they still have lack of understanding in halal products. Based on this, it can be seen that street vendors do not understand about halal products. Therefore, it is necessary to have socialization and assistance for all the street vendors in the 3IKB area to sell products that are guaranteed halal. Socialization and assistance are carried out by providing training on "Halal Food" which discuss a Muslim obligation in processing and consuming halal food. Other material delivered in the training is regarding "Guaranteed Halal Street Products" and "Training HAS 23000 MSMEs". Measuring the level of understanding and awareness of street vendors about the obligation to provide halal food is done using a pre / pre-training questionnaire and after / after training. The results showed that the level of participants knowledge about halal products increased from 96% to 100%; all participants stated that they needed to provide halal products. Contrary, participants- trust in products sold is halal decreased from 100% to 88%. Finally, the participants- knowledge of seeking halal certification, including the procedures, increased from Only 4% to 8%. All participants eventually agreed to get a Halal Guarantee Certificate (SJH). However, the participants face some constraints in filing halal certificates, namely the cost (68%), time (24%), procedures (28%) and others (4%).
Keywords: Halal food, street vendors, training, SJH, constraints
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