Sertifikasi Halal sebagai Strategi Peningkatan Kepercayaan Konsumen dan Profesionalitas Usaha: Studi Kasus Donat Qmeuli Tasikmalaya

Shofura Auliya; Muhamad Fajri Muharam; Irdan  Nurdiansyah; Araya Ghifary Alba Wahyudi

Authors

Shofura Auliya Universitas Siliwangi, Indonesia
Muhamad Fajri Muharam Universitas Siliwangi, Indonesia
Irdan Nurdiansyah Sekolah Tinggi Ilmu Ekonomi dan Bisnis Syariah Al-Amin Tasikmalaya, Indonesia
Araya Ghifary Alba Wahyudi UIN Sunan Gunung Djati Bandung, Indonesia

Keywords:

Halal certification, Small and medium enterprises (SMEs), Consumer trust Halal implementation

Abstract

This qualitative case study analyzes the implementation of halal certification at Donat Qmeuli, a microenterprise in Tasikmalaya City, and its impact on consumer trust. Data were collected through in-depth interview with the owner and direct observation of the production process on November 12, 2025. The findings show that halal certification was systematically implemented with P3H assistance, verification of certified raw materials, and hygienic practices reflecting the halalan thayyiban principle, despite the absence of comprehensive written SOPs. Although certification did not directly boost sales, it significantly enhanced consumer confidence, strengthened the business’s professional image, and facilitated partnerships with modern retailers requiring halal legality. The study emphasizes the need for continuous halal literacy programs and administrative support for SMEs. Limited to a single case, future research should expand to multiple bakery SMEs for a more comprehensive mapping of halal implementation.

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Author Biographies

Shofura Auliya, Universitas Siliwangi

Manajemen Mutu Halal, Fakultas Agama Islam

Muhamad Fajri Muharam, Universitas Siliwangi

Manajemen Mutu Halal, Fakultas Agama Islam

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