Factors influencing interest in applying for halal certification and its implications for the performance of culinary SMEs in Bandung City Dewi Rahmi, Handri, Fahuaranty Nufadilla Diniyah, Yeni Septi Wulandari
Universitas Islam Bandung
Abstract
Based on data from the Cooperatives and Small and Medium Enterprises (SMEs) Agency in Bandung, more than 40% of the products produced are food and beverage products. As a city with a majority Muslim population, halal-certified products are a necessity for most people in Bandung. However, many food and beverage products still do not have halal certification. This indicates a low interest in applying for certification. This study aims to identify factors that influence interest in applying for halal certification and the impact of this interest on the decision to obtain halal certification for products. In addition, it also aims to determine how it affects the performance of culinary MSMEs in Bandung. The method used is a descriptive quantitative method using the SEMPLS analysis model, with a sample size of 100 culinary SMEs using convenience sampling. Based on the results of the study, it was found that interest in applying for halal certification is significantly influenced by the attitudes of culinary MSMEs towards certification and behavioral control, while subjective norms have no effect on interest in applying for halal certification. In addition, interest in applying for halal certification significantly influences the decision to apply for halal certification, which ultimately affects the business performance of culinary SMEs in Bandung City. Therefore, to encourage increased halal certification of products, various efforts need to be made to increase the interest of MSME entrepreneurs in applying for certification through activities to increase halal literacy among Muslim entrepreneurs and consumers.
Keywords: Halal, Certification, SMEs
Topic: Economic Welfare in Terms of Islamic Perspective
