Analisis Kesiapan Sertifikasi Halal pada Unit Usaha Tahu Ponimin Berdasarkan Kriteria SJPH dan Pendekatan Kaizen 5W + 1H

Abstract

The implementation of halal certification in Indonesia, which was previously voluntary, has now become a legal obligation through Law Number 33 of 2014 concerning Halal Product Assurance (JPH). This regulation states that products entering, circulating, and traded within Indonesia must be halal-certified. Tahu Ponimin Enterprise, one of the tofu producers in Medan, must ensure its readiness to comply with this regulation. This study aims to assess the readiness level of Tahu Ponimin Enterprise in implementing the Halal Product Assurance System (SJPH) using a descriptive approach. Data were collected through observation, interviews, and questionnaires, then analyzed using the Method of Successive Interval (MSI). The results show that the average readiness score is 1.9248, which falls into the “Moderately Ready” category. However, several critical weaknesses with a score of 1 in key criteria indicate that the enterprise is overall classified as “Not Ready” for halal certification. Improvement recommendations were formulated using the Kaizen 5W+1H approach, based on the Head of BPJPH Decree No. 48 of 2024. These include drafting halal policy documents, appointing a halal management team in writing, establishing SOPs for critical activities, conducting training, documenting the production process, and performing internal audit.