Integrating The Halal Product Assurance System into The Canvas Business Model of Soedirman Halal Canteen
DOI:
https://doi.org/10.30997/jah.v11i2.7132Keywords:
catering service, competitive advantages, muslim, restaurantAbstract
The Halal Product Assurance System (HPAS) covers a business's entire business process, starting from purchasing materials to products being delivered to consumers. The food industry, including catering services such as restaurants, needs to implement this SJPH to ensure product halalness and increase its competitive advantage. The application of SJPH has an impact on the business strategy being implemented. Based on this relationship, we conducted this research to integrate SJPH into a restaurant business model, namely the Soedirman halal canteen. The business model is designed using a business model canvas which comprehensively describes the running business, while SJPH refers to Decree No. 57 in 2021. he business model with SJPH integration is evident in the value proposition, namely guarantees related to the halalness of its products, so that customer segmentation becomes more specific to the Unsoed and Muslim academics around the campus. Changes can also be seen in customer relations, where the canteen provides halal education for its customers, key partnerships select halal material suppliers, and critical activities include business processes and halal training. Evaluation and monitoring. Another aspect that is imposed is the cost structure, where additional costs exist for implementing and submitting halal. Hopefully, this canvas model can make it easier for the Soedirman halal canteen to operate by implementing SJPH and become an example for other restaurants that want to implement it.
References
Anwar, M. K. (2018). The Urgency of Halal Assurance System for Product Reliability. International Journal of Islamic Business and Economics (IJIBEC), 2(2), 119–125. https://doi.org/10.28918/ijibec.v2i2.1388
Efendi, A. M. A., Kholis, M. N., & Nurmaydha, A. (2019). Analisis Implementasi Sistem Jaminan Halal (Sjh) Pada Usaha Makanan Siap Saji (Studi Kasus Herbal Chicken Ponorogo). Agroindustrial Technology Journal, 3(1), 37. https://doi.org/10.21111/atj.v3i1.3845
Faraudis, Z., Andiani, N. D., & Rahmawati, P. I. (2019). Bingkai Halal dan Non Halal: Studi Kasus Penerapan Halal Food di Restoran Spice Beach Club Bali. Jurnal Manajemen Perhotelan Dan Pariwisata, 2(2), 72. https://doi.org/10.23887/jmpp.v2i2.22092
Handayani, D. I., Haryono, H., & Prihatiningsih, T. (2020). Halal Products Assurance Policy Model and Its Impact on Sustainability of Fish Ball SMI using System Dynamics Simulation Approach. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 9(1), 43–54. https://doi.org/10.21776/ub.industria.2020.009.01.6
Kementerian Dalam Negeri. (2022). Data Penduduk Indonesia.
Kepkaban No 57 Tahun 2021 tentang Kriteria Sistem Jaminan Produk Halal, 6 (2021).
Kurnia, M., Hartiati, A., & Satriawan, I. K. (2018). Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Dengan Metode Importance Perfomance Analysis (Studi Kasus Mie Rampok Jimbaran). Jurnal Rekayasa Dan Manajemen Agroindustri, 6(1), 45. https://doi.org/10.24843/jrma.2018.v06.i01.p05
LPPOM MUI. (2019). Statistik Produk Halal LPPOM MUI Indonesia. www.halalmui.org
Mahri, A. J. W., Cupian, Arif, M. N. R., Arundina, T., Widiastuti, T., Mubarok, F., Fajri, M., Azizon, & Nurasyiah, A. (2021). Ekonomi Pembangunan Islam.
Melaningsih, I. A., Hasun M.Sc, I. F., & Aryani MAIS, I. S. (2020). Evaluasi Model Bisnis Rumah Makan Pak Kumis Pakuan Bogor Menggunakan Business Model Canvas Business Model Evaluation of Pak Kumis Restaurant in Pakuan Bogor Using Business Model Canvas. 7(1), 1790–1798.
Natalie, B., Indriyani, R., Bisnis, P. M., Manajemen, P. S., Petra, U. K., & Siwalankerto, J. (2016). ANALISIS MODEL BISNIS PADA RESTORAN YUNG HO DENGAN MENGGUNAKAN BUSINESS MODEL CANVAS. 4(2), 229–237.
Nurmaydha, A., Mustaniroh, S. A., & Sucipto, S. (2019). Strategi Pengembangan Restoran Halal Sebagai Penunjang Hotel Syariah (Studi Kasus Di Unida Gontor Inn, Universitas Darussalam Gontor Ponorogo). Dinar : Jurnal Ekonomi Dan Keuangan Islam, 5(2), 71–82. https://doi.org/10.21107/dinar.v5i2.5006
Nurrachmi, R. (2017). The Global Development of Halal Food Industry: A Survey Halal industry is the latest trend in the world market. Tazkia Islamic Finance and Business Review, 11(1), 41–56.
Osterwalder, A., Pigneur, Y., Smith, A., & Movement, T. (2010). Business Model Generation.
Perdani, C. G., Chasanah, N. U., & Sucipto, S. (2018). Evaluation of halal assurance system (HAS) implementation on bakery products processing in small and medium enterprises (case study in X Bakery Batu, East Java). IOP Conference Series: Earth and Environmental Science, 131(1). https://doi.org/10.1088/1755-1315/131/1/012023
Undang – Undang Republik Indonesia No. 33 Tahun 2014 Tentang Jaminan Produk Halal, Undang – Undang Republik Indonesia (2014).
Riyanto, N. S. & S. (2016). Peluang dan Tantangan Usaha Restoran Bersertifikat Halal. Https://Medium.Com/, 11(1), 247–254. https://medium.com/@arifwicaksanaa/pengertian-use-case-a7e576e1b6bf
Shahabuddin, A. S. M., Sukor, M. E. A., & Hashim, N. H. (2020). Product-centric halal business: a critique from an Islamic perspective. Journal of Islamic Marketing, 11(6), 1707–1724. https://doi.org/10.1108/JIMA-06-2019-0129
Vanany, I., Soon, J. M., Maryani, A., & Wibawa, B. M. (2020). Determinants of halal-food consumption in Indonesia. Journal of Islamic Marketing, 11(2), 516–530. https://doi.org/10.1108/JIMA-09-2018-0177
Wilson, J. A. . (2012). Charting the rise of halal market-tales from the field and looking forward. Journal of Islamic Marketing, 3(3), 18–27.
Yusuf, E., & Yajid, M. S. A. (2016). Halal pharmaceuticals and cosmeceuticals from the perspective of higher education. Asian Journal of Pharmaceutical Sciences, 11(1), 18–19. https://doi.org/10.1016/j.ajps.2015.10.013
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Hety Handayani Hidayat, Nur Wijayanti, Siswantoro
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
