Analysis of Inhibiting Factors in the Implementation of the Halal Certification Program for Culinary MSMEs in Cianjur Regency, 2025

Lanny Mulyawati; Oetje Subagja; Afmi Apriliani

doi:10.59890/ijarss.v4i5.17

Authors

Lanny Mulyawati Universitas Djuanda
Oetje Subagja Universitas Djuanda
Afmi Apriliani Universitas Djuanda

DOI:

https://doi.org/10.59890/ijarss.v4i5.17

Keywords:

Halal Certification, MSMEs, Program Effectiveness, Inhibiting Factors, Cianjur Regency

Abstract

This study aims to analyze the inhibiting factors in the implementation of the halal certification program for culinary MSMEs in Cianjur Regency. A quantitative descriptive approach was used with 100 respondents selected through simple random sampling. Data were collected using questionnaires, interviews, and observations, and analyzed using the Weighted Mean Score (WMS). The results show that the overall effectiveness is in the “Good” category with an average score of 3.44. However, the measurement accuracy dimension has the lowest score (3.37), indicating difficulties in understanding certification procedures. Other inhibiting factors include additional costs, time inefficiency, and uneven program socialization.