Pendampingan Halal: Dorong UMKM Sonopakis Lor Kabupaten Bantul Berdaya Saing
DOI:
https://doi.org/10.61231/4777kg84Keywords:
UMKM, Pendampingan Produk Halal, Naik Kelas, Sonopakis LorAbstract
This community service activity aimed to enhance the understanding of culinary MSME actors in Padukuhan Sonopakis Lor, Kasihan, Bantul, regarding halal product concepts, critical points in ingredients and production processes, and to prepare them for obtaining halal certification. The methods applied included educational and participatory approaches, consisting of MSME identification, halal product education, guidance in identifying ingredients and production processes, preparation of supporting documents, and evaluation with follow-up. The activities involved seven MSME participants and included interactive counseling, assistance in preparing ingredient lists and production flow, and uploading documents to the SIHalal platform. The results showed improved understanding of halal principles and certification processes, better-prepared documents for Self Declare submission, awareness of separating halal and non-halal production, and increased confidence in marketing certified halal products. Additionally, MSME actors were provided marketing strategies through social media, WhatsApp groups, and food delivery platforms, making their products not only compliant with halal standards but also more accessible to consumers. In conclusion, halal product education and mentoring effectively enhance local MSMEs' competitiveness, strengthen product credibility, and expand market opportunities.
References
Badan Penyelenggara Jaminan Produk Halal (BPJPH). (2023). Pedoman Sertifikasi Halal bagi Pelaku Usaha Mikro dan Kecil. Jakarta: Kementerian Agama Republik Indonesia.
Farida, F., Sudarmiatin, S., & Rahayu, D. (2024). Empowerment of MSMEs in increasing competitiveness based on legality of halal businesses and products. Asian Journal of Management Analytics, 3(4). https://doi.org/10.55927/ajma.v3i4.11979
Hidayat, M. T., & Witta, S. R. (2024). Halal certification and implications for MSMEs: A systematic literature review. Journal of Business Management and Islamic Banking, 3(1), 151–166. https://doi.org/10.14421/jbmib.v3i1.2373
Kementerian Koperasi dan Usaha Kecil dan Menengah Republik Indonesia. (2022). Peran UMKM dalam Pemulihan Ekonomi Nasional. Jakarta: KemenKopUKM.
LPPOM MUI. (2022). Panduan Sistem Jaminan Produk Halal (SJPH). Jakarta: LPPOM MUI.
Muchtar, A., & Ilham, I. (2020). Implementasi jaminan produk halal terhadap daya saing UMKM. Jurnal Ilmiah Ekonomi Islam, 6(2), 231–238.
Nasution, A. H., Syahriza, & Fadhila, T. R. (2025). Strategy for developing MSME’s products through halal certification labels in Batu Bara Regency. MAZAWA, 7(2), 173–198. https://doi.org/10.15642/mzw.2025.7.2.173 198
Nurul Hikmah, A. F., S. M. Intan, & M. Yunus. (2025). Tantangan sertifikasi halal pada UMKM di Indonesia: Studi kualitatif terhadap aspek sosialisasi, biaya, dan regulasi. Jurnal Ekonomi Bisnis dan Akuntansi, 5(2), 78–89. https://doi.org/10.55606/jebaku.v5i2.5335
Rukmanda, R., et al. (2026). Digital marketing and halal certification: An integrated approach to increasing the competitiveness of Bandung’s MSMEs. Journal of Islamic Economics and Business, 5(2). https://doi.org/10.15575/jieb.v5i2.54177
Romadhoni, M. A., Qadariyah, L., & Sarkawi, S. (2025). Dinamika dan tantangan sertifikasi halal pada UMKM di Kabupaten Sumenep. SIL’AH: Jurnal Ekonomi Syariah, 2(2), 77–89. https://doi.org/10.64994/silah.v2i2.63
Salam, A., Sangadji, D., & Angriyani, D. A. P. (2025). Pengembangan UMKM melalui seminar sertifikasi halal. Al Khidmah: Jurnal Pengabdian dan Pendampingan Masyarakat, 5(1), Article 1906. https://doi.org/10.47945/al-khidmah.v5i1.1906
Tuhuteru, A. D., & Iqbal, M. (2024). Readiness of MSMEs in the food and beverage sector for halal certification implementation: A case study in Magelang, Indonesia. Journal of Islamic Economics Lariba, 10(2). https://doi.org/10.20885/jielariba.vol10.iss2.art24
Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 tentang Jaminan Produk Halal.
Warto, W., A. H. Waluya, & A. Rachman. (2025). Analisis kesiapan UMKM dalam menghadapi sertifikasi halal wajib 2026 di Indonesia. Hayyin: Journal of Halal Studies and Research, 3(1).
Widodo, S., & Lestari, E. (2021). Peningkatan daya saing UMKM kuliner melalui pendampingan sertifikasi halal. Jurnal Pengabdian kepada Masyarakat, 5(1), 12–19.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Wuku Astuti, Aswan Aswan, Rizqi Septiana Wulandari, Marselino Yance Momot
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
