<![CDATA[This research investigates the institutional governance of the halālan-thayyiban (permissible, clean, and healthy) principles in Indonesia's food law, with particular attention to the challenges of implementing Jaminan Produk Halal/JPH (Halal Product Assurance) regulations. Effective food law policy development necessitates a nuanced understanding of the social factors that shape these challenges. Utilizing an abductive research strategy, qualitative analysis, and interviews, this study identifies several key issues in Banten which include: divergent interpretations of halālan-thayyiban, inconsistent consumer behavior regarding Halal food purchases, and fragmented issuance of halal certificates. Further obstacles also include bureaucratic delays, limited local government support, a shortage of accredited laboratories, insufficient public education on halālan-thayyiban, and misuse of the logo. However, opportunities for legal reform are evident through Indonesian Ulema Council (MUI) initiatives, which aim to improve certification processes, public education, service integration, local government involvement, and the adoption of technologies such as barcodes. The research recommends establishing an integrated governance institution for halālan-thayyiban certification to align JPH laws with local policies, thereby fostering a more effective halālan-thayyiban food system in Indonesia.]]>
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