The achievement reflects the growing importance of halal certification for Indonesian micro, small, and medium-sized enterprises (MSMEs). As Indonesia continues implementing Law No. 33 of 2014 on Halal Product Assurance, food products distributed nationwide are gradually becoming subject to mandatory halal certification. While the regulation is intended to protect consumers and improve product quality, many small businesses still struggle to understand the administrative and technical requirements needed to obtain certification.
The Onii Chan Banana Chips business, located in Labasang Hamlet, Tonrolimaa Village, Matakali Subdistrict, Polewali Mandar Regency, had operated for years without halal certification despite producing popular banana chip products. According to the researchers, the primary obstacle was not the quality of the product itself but rather limited knowledge of the certification process and regulatory requirements. This challenge is common among many Indonesian MSMEs, particularly those operating in rural communities.
Supporting Small Businesses Through Direct Assistance
Rather than simply providing training materials, the research team offered direct mentoring throughout every stage of the halal certification process. The assistance combined administrative guidance, production inspections, and continuous consultation with an official Halal Product Process Assistant (PPH).
The program was implemented in three main phases:
- Collecting administrative documents, including the Business Identification Number (NIB), taxpayer registration, and personal identification.
- Examining production facilities, ingredients, and manufacturing procedures.
- Preparing and submitting all required documentation through Indonesia's SIHALAL digital certification system.
This practical approach allowed the business owner to complete a process that often appears complex to first-time applicants.
Ensuring Every Ingredient Meets Halal Standards
The mentoring extended beyond paperwork. Researchers carefully reviewed the complete production chain, beginning with banana selection and ending with packaging.
The production process included:
- Peeling and cleaning bananas.
- Soaking and slicing the fruit.
- Frying using dedicated cooking oil.
- Applying various seasonings, including original, sweet, barbecue, spicy barbecue, roasted corn, and balado flavors.
- Packaging finished products in food-grade plastic containers.
The research team also verified that every seasoning, flavor enhancer, cooking ingredient, and food additive carried valid halal certification. Particular attention was given to critical control points where contamination with non-halal substances could occur, including cooking oil, flavorings, processing equipment, and packaging materials.
A Step-by-Step Certification Process
The certification followed Indonesia's official halal assurance procedure, which consists of several stages:
- Registration through SIHALAL.
- Administrative verification by BPJPH.
- Product and facility audit conducted by an accredited Halal Inspection Agency (LPH).
- Religious assessment by the Indonesian Ulema Council (MUI).
- Issuance of the halal certificate by BPJPH.
During the verification stage, reviewers requested several corrections to supporting documents and ingredient information. Working together, the business owner and halal assistant revised the documentation before resubmitting the application. After the audit confirmed that all ingredients and manufacturing processes complied with halal requirements, the Indonesian Ulema Council issued a halal ruling, allowing BPJPH to grant the official certificate.
The published article includes images of the issued halal certificate, confirming that multiple Onii Chan Banana Chips product variants—including Original, Balado, Sweet, Roasted Corn, Barbecue, Hot Barbecue, and Sweet Spicy—are officially certified halal.
Positive Impact on Consumer Confidence
One of the most significant outcomes reported in the article is the improvement in consumer trust after certification.
Business owner Syamsuhuda explained that he initially believed obtaining halal certification would be difficult because of the nationwide implementation of mandatory certification. However, with continuous guidance through the Self-Declare pathway and the SIHALAL platform, the process proved faster and more accessible than expected.
According to Syamsuhuda, customer confidence increased substantially after the halal certificate was issued, contributing to a noticeable rise in product sales.
Why the Findings Matter
The project demonstrates that many MSMEs already produce products that meet halal standards but lack the knowledge and administrative support needed to obtain formal certification.
The findings suggest several broader benefits:
- For MSMEs: Easier access to halal certification increases product credibility and market competitiveness.
- For consumers: Official halal certification provides stronger assurance regarding food safety and religious compliance.
- For policymakers: Expanding mentoring programs could accelerate national implementation of mandatory halal certification.
- For universities: Community engagement programs can directly contribute to local economic development by helping small businesses meet national regulations.
As Hasanuddin and colleagues from Universitas Islam DDI AGH Ambo Dalle Polewali Mandar, STAI Yamra Merauke, and Universitas Negeri Makassar emphasize through their community service project, direct assistance plays a critical role in helping MSMEs navigate halal certification requirements. Their work illustrates that consistent mentoring can transform regulatory compliance into a practical opportunity for business growth and stronger consumer confidence.
Author Profile
Hasanuddin is a researcher and academic at Universitas Islam DDI AGH Ambo Dalle Polewali Mandar, specializing in community empowerment, Islamic economics, and halal product development. He collaborated with Abdul Rasyid of STAI Yamra Merauke, Masnama K of Universitas Islam DDI AGH Ambo Dalle Polewali Mandar, and Hidayat Nurwahid and Hijrah Nabilawati of Universitas Negeri Makassar. Together, the research team focuses on community service, MSME development, halal certification, and public policy implementation to strengthen local economic resilience.
Source
Article Title: Halal Certification Assistance for Onii Chan Brand Banana Chips from Labasang Hamlet, Tonrolimaa Village, Matakali Subdistrict, Polewali Mandar Regency
Journal: Journal of Pancasila Community Service (Jurnal Pengabdian Pancasila/JPP)
Publication Year: 2026
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