Electronic Theses and Dissertation

Perlindungan konsumen atas kehalalan produk merupakan isu penting, terutama di Provinsi Aceh yang menerapkan syariat Islam. Salah satu sektor yang belum tersentuh secara optimal adalah industri olahan bumbu dapur non-kemasan di pasar tradisional Kota Banda Aceh. Meski berbahan dasar nabati yang umumnya halal, proses pengolahan yang tidak higienis dapat mencemari kehalalannya. Padahal, Pasal 34 Qanun Aceh Nomor 8 Tahun 2016 mewajibkan pelaku usaha mengajukan permohonan sertifikasi halal bagi seluruh produk yang beredar. Namun, banyak pelaku usaha menganggap sertifikasi tidak perlu karena tingginya kepercayaan masyarakat terhadap kehalalan produk lokal.
Penelitian ini bertujuan untuk memahami pelaksanaan sertifikasi halal industri olahan bumbu dapur di pasar tradisional Kota Banda Aceh, mengidentifikasi faktor penyebab minimnya partisipasi pelaku usaha dalam pengurusan sertifikasi halal, serta merumuskan langkah-langkah strategis yang dapat dilakukan oleh pemerintah, pelaku usaha, dan konsumen dalam mendorong ekosistem halal yang kuat.
Metode penelitian yang digunakan adalah yuridis empiris dengan pendekatan kualitatif. Data diperoleh melalui studi kepustakaan dan penelitian lapangan dengan wawancara terhadap pelaku usaha, konsumen, serta pihak-pihak terkait seperti Lembaga Pengkajian Pangan, Obat-Obatan, dan Kosmetika Majelis Permusyawaratan Ulama (LPPOM MPU) Aceh dan Dinas Pangan.
Hasil penelitian menunjukkan pelaksanaan sertifikasi halal industri olahan bumbu dapur di pasar tradisional Kota Banda Aceh belum terlaksana. Hambatan utama meliputi anggapan bahan nabati tidak perlu disertifikasi, minimnya sosialisasi pemerintah dan LPPOM MPU Aceh, persepsi proses rumit dan mahal, kepercayaan konsumen terhadap kehalalan produk lokal, serta belum adanya sistem terintegrasi untuk akses informasi dan prosedur. Untuk mendorong ekosistem halal, dirumuskan strategi berupa pendekatan jemput bola dengan edukasi langsung, pendampingan teknis berkelanjutan, insentif seperti subsidi biaya atau skema self-declare, pemetaan pelaku usaha yang belum tersertifikasi, sosialisasi kewajiban hukum, serta penguatan kolaborasi lintas sektor dan peran aktif konsumen sebagai pengawas sosial
Penelitian ini merekomendasikan peningkatan sosialisasi dan edukasi berbasis komunitas, penyederhanaan proses sertifikasi, serta dukungan teknis dan subsidi bagi usaha kecil. Keterlibatan konsumen sebagai pengawas sosial penting untuk mendorong kepatuhan pelaku usaha. Dengan kolaborasi yang tepat, sistem jaminan halal di pasar tradisional dapat diwujudkan secara bertahap dan berkelanjutan.

Consumer protection regarding product halalness is a crucial issue, particularly in Aceh Province, where Islamic law is implemented. One sector that has not been optimally addressed is the unbranded kitchen spice processing industry in traditional markets of Banda Aceh City. Although plant-based ingredients are generally considered halal, unhygienic processing can compromise their halal integrity. Article 34 of Aceh Qanun No. 8 of 2016 mandates that business operators apply for halal certification for all products in circulation. However, many business owners consider certification unnecessary due to the high level of consumer trust in the halal status of local products. This study aims to understand the implementation of halal certification in the kitchen spice processing industry within traditional markets in Banda Aceh City, identify factors contributing to the low participation of business operators in obtaining halal certification, and formulate strategic measures that can be taken by the government, business operators, and consumers to strengthen the halal ecosystem. The research employs an empirical juridical method with a qualitative approach. Data were collected through literature review and field research, including interviews with business operators, consumers, and relevant stakeholders such as the Food, Drug, and Cosmetics Assessment Institute of the Aceh Ulema Consultative Assembly (LPPOM MPU) and the Food Agency. The findings reveal that the implementation of halal certification for the kitchen spice processing industry in Banda Aceh’s traditional markets has yet to materialize. Key obstacles include assumptions that plant-based ingredients do not require certification, limited government and LPPOM MPU outreach, perceptions of complicated and costly processes, strong consumer trust in the halalness of local products, and the absence of an integrated system for information and procedures. To promote a robust halal ecosystem, strategies include proactive outreach through direct education, continuous technical assistance, incentives such as subsidized fees or self-declaration schemes, mapping of uncertified business operators, dissemination of legal obligations, and strengthening cross-sector collaboration and consumer engagement as social oversight. This study recommends enhancing community-based education and outreach, simplifying certification procedures, and providing technical and financial support for small enterprises. Active consumer participation as social oversight is essential to foster compliance among business operators. With the right collaborative approach, a sustainable halal assurance system in traditional markets can be gradually realized.