Penguatan Halal Supply Chain Melalui Sertifikasi Halal Usaha Jasa Penggilingan Daging Di Kabupaten Bangkalan

This research is motivated by the suboptimal implementation of halal assurance in meat-grinding service businesses, while the halal certification obligation for micro and small enterprises is moving toward enforcement. The study was conducted at four meat-grinding service businesses in Bangkalan Regency, East Java: Toko Barokah (Labang District), Toko Loros Mai Surya Daging and Toko Penggilingan Ali (Kamal District), and Toko UD Hasti (Bangkalan District). The problems faced were related to not having a halal certificate and the limited knowledge of business owners regarding halal certification procedures. This research aims to analyze the implementation of the halal supply chain and the role of halal certification in strengthening halal assurance in these four businesses. A qualitative method with a descriptive-analytical approach was employed, with data collected through interviews, observations, and documentation, and analyzed through data reduction, data display, and conclusion drawing. The findings at Toko Loros Mai Surya Daging indicate that the business has already implemented several practices that support halal supply chain principles, such as verifying the source of the meat, washing ingredients with clean water, maintaining the cleanliness of machinery, using specific additives (flour and seasonings), and segregating customer orders. Nevertheless, the business lacks a halal certificate, which would serve as formal proof of its halal assurance. Key obstacles include a lack of understanding regarding certification procedures, as well as concerns about associated costs and taxes. On the other hand, the owner recognizes that halal certification has the potential to increase consumer trust. Similar practices were found at Toko Barokah, Toko Penggilingan Ali, and Toko Bude Hasti: the meat comes from the owners’ own slaughter or is brought by customers (Toko Bude Hasti also buys meat from Benowo, Surabaya when no cattle are available for slaughter), is washed repeatedly with clean water, is ground separately for each order, and the machine is cleaned for every customer’s basket. None of the three holds a halal certificate, citing the same obstacles, namely limited knowledge of halal certification and fear of rising tax bills, although they maintain cleanliness and halal integrity throughout the process. The novelty of this research lies in examining halal certification as an instrument for strengthening the halal supply chain at the meat-grinding stage in Bangkalan Regency, together with the owners’ knowledge, cost, and tax-perception barriers. Therefore, education and guidance for business owners are necessary to facilitate the halal certification process, ensure a more structured implementation of the halal supply chain, and provide a stronger guarantee of the products’ halal status.