Masyitoh, Putri (2023) EFFECTIVENESS HALAL VALUE MODEL THROUGH INDONESIAN TRADITIONAL FOOD BASED ON TRIPLE HELIX COLLABORATION. S1 Undergraduate thesis, UNIVERSITAS DARUSSALAM GONTOR.

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Abstract

Indonesia's traditional food ranking in the world is supported by the Global Islamic Economy Report which states that Indonesia is ranked fourth with a score of 71.5 points. The first rank is occupied by Malaysia with a score of 209.8 points, second is achieved by Singapore with a score of 125.2 points, and third is achieved by the United Arab Emirates with a score of 104.4 points. Indonesia's fourth place does not match the 231 million Muslim population in the world. The problem raised in this research is the non-optimal value of halal in the traditional food industry, the focus of this research is the problem of the effectiveness of the Traditional Food Industry and the Halal Value Chain. All problems in the Traditional Food Industry cluster are based on the priority order of suppliers (cross-contamination of goods supply) which is the main problem in the Traditional Food Industry. In the second problem of the Halal Value Chain cluster, based on the order of priority is limited knowledge (lack of halal practitioner skills) which hinders the application of halal values, followed by industry practitioner problems (entrepreneurial experience), and government policies. Another problem is the complexity of certification in Law No. 3 of 2014 article 21 paragraph (1) regarding administrative sanctions that are burdensome for business actors. The method used is Analytic Network Process (ANP) which is a qualitative and quantitative method approach. The data collected by respondents in this study are Food Industry Practitioners, Regulators or the Halal Product Guarantee Agency (BPJPH) and Academics using the In-depth Interview model. The results of the analysis in the ANP method describe the relationship between domains, selected by combining two methodologies, starting from data collection, data analysis, use of theory, and conclusion drawing. The result of this triple helix collaboration is a solution in the form of regulations to overcome the problem of Halal Value of traditional food in Indonesia and a solution to implementing the Halal Value Model in the Traditional Food Industry based on Triple Helix collaboration. The implications of this research are on policies, practices and theories provided by regulators, academics and industry on the effectiveness model of halal value throughout the Traditional Food Industry in Indonesia.

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