Implementasi Sertifikasi Halal sebagai Faktor Kunci Peningkatan Kepercayaan Konsumen terhadap Produk UMKM di Purwakarta: Penelitian

Dewi Nurhasanah, Chintia
Kemala Handayanny, Indyra
Meilani, Tanti
Syibli, Ahmad
Wahyudi, Tri

Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Vol. 4 No. 3 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 3 (Januari 202

Bakso Aci Makam Pahlawan Purwakarta is a food-processing micro business operating since 2016 with stable demand but previously lacked halal certification due to challenges such as low halal literacy, absence of halal SOPs, unverified ingredients, limited documentation, and difficulties using the SIHALAL platform. This study aimed to strengthen the UMKM’s readiness and compliance through structured assistance using the Participatory Action Research (PAR) approach, involving observation, Fishbone analysis, SJPH development, ingredient verification, SIHALAL training, administrative support, and monitoring. The results show that the UMKM successfully met all requirements, obtained BPJPH halal certification, and consistently implemented SJPH, leading to greater consumer trust, increased customers, and inspiring nearby UMKM to pursue halal certification.