Analysis of Product Halal Aspects in Pak Juhari Sate Business, Nyurmanis Village, Blega SKB Sharia Perspective

Abstract

This study aims to gain a deep understanding of the various aspects relevant to the halal nature of food products produced by small and medium enterprises (SMEs). The research method employed is a literature study, involving the collection of data or  information  from  various sources  such  as  books,  journals,  and  websites.  The findings suggest that the analysis of business feasibility studies in the development of SMEs food products must ensure the halal status of the products. SMEs in the food sector must implement various production practices that meet the applicable halal standards. Based on the research, it can be concluded that in the context of SMEs business in the food sector. Product halalness is a very important factor in determining  business  feasibility  and  sustainability.  External  factors  such  as regulations,  access to  halal  certification,  and  internal  factors such  as  production management  have  a  major  influence  on  the  business  viability  of  SMEs.  Strict regulations  related  to  product  halalness  require  SMEs  to  comply  with  set standards, wich can affect production costs and overall operational processes. This research  hopes  to  provide recommendations  that  can  help  SMEs  overcome challenges and enhance their business viability in producing halal and high-quality food products.