Ririn Tri Ratnasari and Sri Gunawan and Sylva Alif Rusmita and Ari Prasetyo (2018) Halal Food Certification to Improve the Competitiveness of East and Middle Business in Indonesia. The 2nd International Conference on Islamic Economics, Business, and Philanthropy (2nd ICIEBP). pp. 1044-1056. ISSN 2518-668X

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Abstract

Indonesia is called feasible as a halal tourism center because the majority of its population is Muslim. The concept of halal tourism is an actualization of the Islamic concept where halal and haram values become the main benchmark, this means that all aspects of tourism activities are inseparable from halal certification which must be a reference for every tourism actor (Chookaew et al., 2015). In tourist attractions SMEs can sell products as a distinctive Indonesian feature, but if coupled with the concept of halal tourism, the products sold by SMEs must certainly have halal certification. With the existence of halal certification, of course, it will guarantee that the products sold are suitable for foreign tourists who are very concerned about halal food or products. In addition there are also Muslim tourists from non-Muslim countries such as Singapore and France. Kemenparekraf noted that the number of Muslim tourist visits to Indonesia reached 1,270,437 people per year (Tourism, 2015). According to Perdani & Chasanah (2018), the construction of a halal guarantee system is very important because it is to safeguard products whose raw materials are not from Muslim countries. With halal certification, SME products obtain added value so that they will increase the competitiveness of Indonesian products in the international world. The purpose of this study is to find out what factors influence and which factors play the most powerful role in influencing efforts to improve the competitiveness of Small and Medium Enterprises in Eastern Indonesia.

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