CIANJUR, Indonesia — A study by Lani Mulyawati, Oetje Subagja, and Afmi Apriliani of Djuanda University, Bogor, finds that the halal certification program for culinary micro, small, and medium enterprises (MSMEs) in Cianjur Regency is generally performing well, while several aspects could be strengthened to make the process easier and more accessible for business owners. The study examined the implementation of the program in the 2025 context and was published in 2026 in the International Journal of Applied Research and Sustainable Sciences (IJARSS). Based on responses from 100 culinary MSMEs, the program received an overall score of 3.44, placing it in the “Good” category.
The findings provide a useful picture of how halal certification is experienced by culinary MSMEs at the local level. While the overall assessment was positive, the researchers identified opportunities to improve information clarity, preparation requirements, processing time, and the reach of program communication.
Halal Certification and Culinary MSMEs
Halal certification is increasingly relevant for culinary businesses because it provides consumers with information about the halal status of products. For MSMEs, certification can also support consumer confidence and contribute to product competitiveness and market access.
The researchers from Djuanda University note that the government has introduced halal certification programs to facilitate MSMEs in obtaining halal assurance for their products. The effectiveness of such programs depends not only on their availability but also on how easily business owners can understand and participate in the certification process.
In Cianjur Regency, participation among culinary MSMEs has not been uniform. This makes it important to understand the practical experience of business owners and identify areas where program implementation can be further strengthened.
The study examines program effectiveness through seven dimensions: time accuracy, cost accuracy, measurement accuracy, choice accuracy, thinking accuracy, command accuracy, and target accuracy.
Study Involved 100 Culinary MSMEs
Mulyawati, Subagja, and Apriliani used a quantitative descriptive approach involving 100 culinary MSME operators who had participated in the halal certification program.
The researchers collected information through questionnaires, supported by interviews and field observations. Respondents assessed different aspects of the program using a five-point scale.
The researchers then calculated average scores using the Weighted Mean Score (WMS) method. In simple terms, this approach allowed them to compare the performance of different aspects of the certification program and identify areas that could receive greater attention.
The overall score was 3.44, which falls within the “Good” category under the scoring system used in the study. The result indicates that respondents generally viewed the program positively.
Understanding Certification Procedures Is an Area for Improvement
Among the seven dimensions, measurement accuracy received the lowest score at 3.37, placing it in the “Fair” category.
In the context of the study, this dimension relates to how well MSME operators understand the requirements and procedures involved in halal certification.
The researchers found that formal terminology and administrative procedures can require additional attention in communication with business owners, particularly because MSMEs have different levels of administrative experience.
The finding does not indicate that information is unavailable. Rather, it points to an opportunity to make information and procedures even clearer and easier to understand for the diverse range of businesses participating in the program.
The scores for all seven dimensions were:
- Time accuracy: 3.44 — Good
- Cost accuracy: 3.45 — Good
- Measurement accuracy: 3.37 — Fair
- Choice accuracy: 3.47 — Good
- Thinking accuracy: 3.46 — Good
- Command accuracy: 3.47 — Good
- Target accuracy: 3.46 — Good
- Overall average: 3.44 — Good
The study classifies scores of 3.41–4.20 as Good and scores of 2.61–3.40 as Fair. This places the measurement accuracy score of 3.37 just below the “Good” range and makes it an important area for further improvement.
Additional Costs Are Part of the Certification Process
The cost dimension received a 3.45 score, which falls into the Good category. However, respondents indicated that the certification process can involve additional expenses beyond formal certification costs.
These expenses can include document preparation, adjustments to production processes, and efforts to meet halal standards.
For MSMEs with different financial capacities, clear information about these requirements can help business owners prepare more effectively. The researchers therefore highlight the importance of considering not only formal costs but also supporting expenses that may arise during preparation and compliance.
Processing Time and Information Access
The time accuracy dimension received a score of 3.44, also classified as Good.
The researchers nevertheless observed that some stages of certification may require additional time, particularly verification and approval processes involving multiple institutions. This highlights the importance of coordination in maintaining an efficient certification process.
The study also points to an opportunity to expand the reach of program information. Some MSME operators may benefit from receiving more complete and accessible information about certification requirements and procedures.
Improving the distribution and clarity of information could help more business owners understand the process and prepare the necessary requirements before beginning certification.
Recommendations for Strengthening the Program
Based on the findings, Lani Mulyawati, Oetje Subagja, and Afmi Apriliani of Djuanda University recommend several measures to strengthen the halal certification program.
These include simplifying procedures, improving the clarity of information, strengthening coordination among institutions, and expanding program outreach. The researchers view these measures as important steps toward making the certification process more accessible and beneficial for MSMEs.
In an ethical paraphrase of the researchers' findings, Mulyawati, Subagja, and Apriliani of Djuanda University emphasize that strengthening the halal certification program requires attention to the practical experience of MSMEs, particularly their understanding of procedures, preparation needs, processing time, and access to information.
The recommendations could benefit several groups. MSMEs could gain clearer guidance when preparing for certification. Government agencies and institutions involved in the program could use the findings as input for improving communication and coordination. Consumers, meanwhile, could benefit from wider access to businesses that have successfully completed halal certification.
Implications for MSME Development
The findings suggest that improving halal certification is not only a matter of maintaining the overall performance of an existing program. Attention to specific stages of the process can also help make the program more responsive to the needs of small businesses.
For culinary MSMEs, a clearer understanding of certification requirements can help business owners prepare documents and production processes more efficiently. For policymakers and program administrators, the study highlights the value of accessible communication and coordinated implementation.
The research also demonstrates the importance of evaluating public programs from the perspective of their intended beneficiaries. Overall performance can be positive while individual aspects still provide opportunities for further development.
The researchers note that the study focuses specifically on culinary MSMEs in Cianjur Regency. Therefore, its findings should be understood within that geographical and sectoral context. They recommend that future research examine other regions and types of MSMEs and consider qualitative or mixed-method approaches to explore the underlying experiences in greater depth.
Author Profiles
Lani Mulyawati is the lead author and corresponding author of the article and is affiliated with the Public Administration Study Program, Djuanda University, Bogor, Indonesia.
Oetje Subagja is a co-author affiliated with Djuanda University.
Afmi Apriliani is a co-author affiliated with Djuanda University.
Research Source
Article Title: “Analysis of Inhibiting Factors in the Implementation of the Halal Certification Program for Culinary MSMEs in Cianjur Regency, 2025”
Authors: Lani Mulyawati, Oetje Subagja, and Afmi Apriliani
Affiliation: Public Administration Study Program, Djuanda University, Bogor, Indonesia
Journal: International Journal of Applied Research and Sustainable Sciences (IJARSS)
Publication Year: 2026
Volume: 4, No. 5, pages 495–502
DOI: https://doi.org/10.59890/ijarss.v4i5.17
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