Strengthening Sustainable Halal Assurance through Education and SOP Development for Loloh Cemcem MSMEs in Penglipuran Village, Bali

Abstract

Halal certification requires continuous operational control to remain credible, yet many traditional food and beverage micro, small, and medium enterprises (MSMEs) rely on tacit routines rather than written procedures. This community service program strengthened post-certification halal assurance among Loloh Cemcem producers in Penglipuran Village, Bali. A participatory approach was implemented through five stages: preliminary observation, halal education, joint identification of halal critical points, development of a practical halal standard operating procedure (SOP), and qualitative evaluation. Observation and discussion indicated stronger participant awareness of ingredient verification, equipment sanitation, cross-contamination prevention, hygienic packaging, storage, and documentation. The jointly developed SOP translated these concerns into simple daily controls covering raw materials, cleaning, processing, packaging, storage, and record keeping. Because no standardized pre-test or post-test was used, the outcomes should be interpreted as observed changes in understanding and commitment rather than measured causal effects. The program shows how post-certification mentoring can connect halal integrity, food safety, and operational consistency in a traditional beverage MSME context. It also supports SDGs 3, 8, 11, and 12 by promoting safe production, local enterprise capacity, culinary heritage, and responsible production..