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All Journal Jurnal Rekayasa Pangan dan Pertanian Gorontalo Agriculture Technology Journal Jurnal Doktor Manajemen (JDM) Journal of Food and Culinary Indonesian Journal of Halal Research BASKARA: Journal of Business and Entrepreneurship ASIAN JOURNAL OF ISLAMIC MANAGEMENT (AJIM) Indonesia Berdaya Community Empowerment Journal of Halal Science and Research Jurnal Dinamika Manajemen Jurnal Sains dan Teknologi Pangan BAITUL MAAL : Journal of Sharia Economics
Ikawati, Retty
Program Studi Vokasi Bisnis Jasa Makanan, Universitas Ahmad Dahlan Jl. Pramuka 42 Sidikan Umbulharjo Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The Awareness and willingness to apply for halal guarantee certification: a study of MSMEs assisted by BAZNAS Yogyakarta Ikawati, Retty; Rahman, Anisa Nur Baiti
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (802.08 KB) | DOI: 10.12928/jhsr.v3i2.6870

Abstract

Lifestyle changes in a fast-paced direction require producers and consumers to be smart about it. Manufacturers are required to provide products with good quality, not only material but also a series of processes applied in the production process. Four aspects, namely awareness about halal assurance certification, commitment to halal certification, availability of resources, and the last aspect is governance, which is the key to these changes. Halal Assurance Certification is one of the indicators that a product meets the quality criteria as halal food that producers must meet. This study aims to determine the awareness and desire of MSMEs to meet the criteria to apply for Halal Assurance Certification. The variables in the questionnaire to be developed following 11 HC criteria, namely halal policy, halal management team, training and education, materials, products, production facilities, written procedures for critical activities, traceability, procedures for handling products that do not meet the criteria, internal audits, management reviews. Data analysis with descriptive statistical tests, using the Pearson Product Moment correlation coefficient to determine the relationship of the data obtained. Administrative requirements are something that needs to be considered. The limitations of human resources with odd job roles are also obstacles in implementing the administrative system. Those criteria are written procedure criteria for critical activities (WPCA), traceability (T), product handling procedures that do not meet the criteria (PH), internal audit (IA), and review management.   The desire of MSMEs to apply for halal certificates is also at a high level. The relationship between consciousness and desire also enters into a strong and moderate relationship in administrative applications. With these conditions, MSMEs assisted by BAZNAS need assistance in applying for halal certificates. Keywords:  halal awareness, halal certification, MSMEs, willingness  
Development of a Halal Broiler Supply Chain Model: HABITS (HalalHygiene Assurance, Blockchain-Integrated Traceability System) Hamdi, Muhammad; Ikawati, Retty
Jurnal Dinamika Manajemen Vol. 16 No. 2 (2025): September
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jdm.v16i2.31482

Abstract

This study aims to develop and validate the Halal-Hygiene Assurance, Blockchain Integrated Traceability System (HABITS) model, which incorporates HACCP, SNI 99001:2016, and blockchain technology to ensure traceability and compliance in broiler supply chains. Grounded in resource orchestration and institutional theory, this study utilized a convergent mixed-methods design. Analytic Hierarchy Process (AHP) and compliance gap analysis were employed to develop and assess the model. The findings reveal that transparency and compliance were prioritized over traditional traceability metrics. Significant gaps were identified in blockchain implementation (100% noncompliance),  HACCP integration (42% noncompliance), and SNI 99001:2016 (38% noncompliance), primarily due to cost and infrastructure barriers. The HABITS model extends resource orchestration to religious-cultural contexts, enhancing operational performance and institutional legitimacy.
Analisis Kesiapan Penerapan Sistem Jaminan Produk Halal pada Industri Catering (Studi Kasus Catering AB) Husna Fitriani; Retty Ikawati
BAITUL MAAL : Journal of Sharia Economics Vol. 2 No. 1 (2025): JAN-APRIL
Publisher : Yayasan Lembaga Studi Manarul Ilmi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65128/jse.v2i1.35

Abstract

Sesuai amanat UU No 33 Tahun 2014 tentang penerapan Jaminan Produk Halal, maka pelaku usaha makanan dan minuman diwajibkan memiliki sertifikat halal termasuk Catering AB. Tujuan dari penelitian ini adalah menganalis kondisi kesesuaian implementasi Sistem Jaminan Produk Halal (SJPH) pada Catering AB dengan standar kriteria Sistem Jaminan Produk Halal menurut Kep.Kaban No.57 Tahun 2021 serta menganalisis kriteria yang belum siap dipenuhi untuk pengajuan sertifikasi halal pada Catering AB. Kriteria SJPH sesuai aturan tersebut meliputi komitmen dan tanggung jawab, bahan, proses produksi, produk dan pemantauan dan evaluasi. Metodologi yang digunakan adalah kualitatif melalui observasi, wawancara, dan dokumentasi dengan pedoman dokumen audit internal SJPH. Hasil penelitian ini menunjukkan bahwa pada Catering AB belum memenuhi kriteria SJPH yaitu pada kriteria komitmen dan tanggung jawab. Oleh karena itu catering AB perlu melakukan sosialisasi kepada stakeholder yaitu supplier, manajemen dari level tertinggi sampai dengan karyawan sehingga komitmen dan tanggung jawab penerapan sistem jaminan produk halal di semua kriteria dapat lebih optimal.   Following the mandate of Law No. 33  of 2014 concerning the implementation of halal product assurance, businessess in the food and beverage sector are mandated to obtain halal certification, including AB Catering. This research aims to evaluate the alignment of AB Catering‘s Halal Product Guarantee System (SJPH) implementation according to Kep.Kaban No 57 of 2021, and to analyze the requirements that have yet to be fulfilled for AB Catering’s halal certification application. The SJPH criteria according to the rules include commitment and responsibility, materials, production processes, products and monitoring and evaluation. A qualitative methodology was employed, utilizing  interviews, observation, and documentation under the SJPH internal audit guidelines. The findings indicate that AB Catering has not fulfilled the commitment and responsibility aspect. Consequently, AB Catering must enhance communication with the stakeholders, including suppliers and management at all levels to staff, to ensure that the commitment and accountability in executing the halal product assurance system across all criteria are improved.
Empowering the KWT Rejoarum Group through the Implementation of Drip Irrigation as an Innovative Solution for Water Efficiency and Capacity Building Subrata, Arsyad Cahya; Juwitaningtyas, Titisari; Ikawati, Retty; Rahmawan, Azfa; Mahira, Amiresti Hakimatul; Fauzia, Ainin Nuzha Izzatin; Hakim, Haidar Usman; Nurbaiti, Fityatul
Indonesia Berdaya Vol 7, No 1 (2026)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20261320

Abstract

The Rejoarum Women Farmers Group (KWT) in Pandowoharjo, Sleman, faces challenges in cultivating California papaya due to its dependence on an inefficient traditional irrigation system. The main problems include water wastage, high operational costs, and dependence on weather conditions, which affect the group's productivity and income. This community service program aims to improve irrigation efficiency and partner capacity through the participatory application of drip irrigation technology. The method used is participatory action, which actively involves group members in all stages of the program, from planning and installation to system evaluation. The results show that the drip irrigation system was successfully installed on 1,000 m² of land and is operating optimally. Pre-test and post-test analyses reveal a 14% increase in the group members' understanding and technical skills in operating and maintaining the system. The participatory approach has proven effective in building the group's independence, increasing water use efficiency, and reducing operational costs. This program not only solved technical irrigation problems but also empowered partners through direct learning processes and local capacity building. The sustainability of the program is ensured through the commitment and sense of ownership of the partners towards the technology applied, as well as plans for replication in other farmer groups.
Intention to adopt halal concept in online food delivery meatball restaurants Ikawati, Retty; Erwanto, Yuny; Purnomo, Boyke Rudy
Asian Journal of Islamic Management (AJIM) VOLUME 7 ISSUE 2, 2025
Publisher : Faculty of Business & Economics, Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/AJIM.vol7.iss2.art1

Abstract

Purpose – This study aimed to analyze the impact of engagement, personal norms, perceived organizational readiness, and behavioral controls on meatball partners' intentions to adopt halal concepts..Methodology – The Respondents are the meatball partner OFD in Yogyakarta and Solo Raya, gathering 195 respondents through purposive sampling. The number of samples determined follows Roscoe's principle. The information gathered was analyzed using Structural Equation Modeling (SEM) in conjunction with Partial Least Squares (PLS) techniques to determine the relationships between the different factors.Findings – The results indicated that religious commitment, halal awareness, personal characteristics, perceived behavioral control, subjective norms, and attitudes do not affect the intentions of meatball partners to apply the halal concept, contrary to TPB theory in influencing the intention to perform a behavior. On the contrary, the obligation of halal certificates and organizational readiness has a positive effect on the intentions of meatball partners to apply the halal concept..Implications – It is necessary to increase entrepreneurs' awareness of halal and their religious commitment. Halal obligation and organizational preparedness are two factors that significantly influence partners' intentions to implement the halal concept. Because it takes the combined efforts of all members, strengthening the organization becomes a source for producers.Originality – Its examination of the application of the halal concept to meatball partners incorporated in online applications. It contributes to the understanding of the impact of engagement, personal norms, perceived organizational readiness, and behavioral controls on meatball partners' intentions to adopt the halal concept.
Does "Halalness" Affect Young Muslims' Intentions to Use the COVID-19 Vaccine? Sudarsono, Heri; Ikawati, Retty; Azizah, Siti Nur; Kurnia, Agus; Nuanmark, Ponchanok
Indonesian Journal of Halal Research Vol. 5 No. 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.19248

Abstract

Young Muslims comprise a large population in Indonesia. This study analyzes the effect of halal awareness, halal certification, attitudes, subjective norms, perceived behavior controls and vaccine quality on young Muslims' intentions to use the COVID-19 vaccine. This study involved 699 random respondents from 32 provinces in Indonesia. This research model develops Theory Planned Behavior (TPB) using structural equation modeling (SEM) with partial least squares structural equation modeling (PLS-SEM) data processing tools. The results showed that halal awareness and certificates had a P-value of <0.05 or positively affected Muslims' attitude towards vaccines. Likewise, halal awareness, attitudes, subjective norms and vaccine quality have a P-value of <0.05 and perceived behavior control has a P-value of <0.10 or positively affects Muslims' intentions to use vaccines. However, halal certification has a P-value of >0.10 or does not affect their intention to use vaccines. Islamic values remain a consideration for young Muslims in using the COVID-19 vaccine. Therefore, the government needs to include halal aspects in determining policies related to the implementation of vaccinations.
Co-Authors AA Sudharmawan, AA Afriadi, Fiqih Agus Kurnia AGUS KURNIA Alifatun Nabila Ardiami, Kinanthi Putri Ash Shidiqie, Jannahar Saddam Fauzia, Ainin Nuzha Izzatin Fitriyani, Yeni Fitriyani, Yeny Hakim, Haidar Usman Hamdi, Muhammad Heri Sudarsono Heri Sudarsono Husna Fitriani Ifada Rahmayanti Isana Arum Primsari, Isana Arum Juwitaningtyas, Titisari Kurnia Fitra Nanda Lidasan, Mussolini Sinsuat Mahira, Amiresti Hakimatul Miftakhul Khasanah Mustofa Ahda Nanda, Kurnia Fitra Nina Salamah Nuanmark, Ponchanok Nugrohowati, Rindang Nuri Isnaini Nurbaiti, Fityatul Nurkhasanah Mahfudh Purnomo, Boyke R Purnomo, Boyke Rudy Rahman, Anisa Nur Baiti Rahmawan, Azfa Rahmi, Asri Noer Rusny Istiqomah Sujono Sari, Bekti Wulan Siti Aisiyah Suciningtias Siti Nur Azizah, Siti Nur Subrata, Arsyad Cahya Wardiyanta, Wardiyanta Yuny Erwanto