Assessing the Perceptions of Halal Certification among Small and Medium Enterprises in the Food and Beverage Industry in Johor, Malaysia
DOI:
https://doi.org/10.11113/umran2025.12n2.726Keywords:
Halal certification; small medium enterprises (SME); food and beverageAbstract
Despite the significant expansion of the Halal food and beverage sector in Malaysia, small and medium-sized enterprises (SMEs) face challenges in acquiring Halal certification. This study investigates SME entrepreneurs' perceptions of acquiring Halal certification in the food and beverage industry of northern Johor, Malaysia. A structured survey was conducted with 26 SME entrepreneurs in Muar, Johor, to assess their awareness level regarding their perceptions on Halal certification for their products. The findings reveal a high awareness and inclination toward obtaining Halal certification, with a mean score of 4.81 (standard deviation = 0.694), indicating the importance SME entrepreneurs place on this certification. However, the study also highlights significant challenges faced by these businesses, including documentation management and the associated costs of certification. Participants expressed the need for systematic document management to save costs and time, as well as a requirement for guidance throughout the application process. This study provides insights into the perceptions and challenges SME entrepreneurs face in the Halal certification process and establishes a foundation for future research into the broader business significance of Halal certification. The findings underscore the necessity for policymakers and industry stakeholders to develop targeted support mechanisms to address these challenges, thereby enhancing SME competitiveness and consumer confidence in Halal-certified products. By understanding these perceptions and barriers, the study aims to contribute to more effective strategies for promoting Halal certification among SMEs, ultimately supporting the growth and sustainability of the Halal food and beverage sector in Malaysia.
References
Ab Talib, M. S., Ai Chin, T., & Fischer, J. (2017). Linking Halal food certification and business performance. British Food Journal, 119(7), 1606–1618.
Abdullah, A. A., & Kadir, M. R. A. (2018). Halal Food Processing and the Relationship with Management Accounting Techniques: A Study from the Malaysian Practices. International Journal of Academic Research in Business and Social Sciences, 8(11), 1311–1323.
Abdullah, T. A. B. T., & Ireland, J. J. (2012). Halal products: the views of Muslim consumers across Malaysia. Journal for International Business and Entrepreneurship Development, 6(3/4), 260.
Ahmad Tarmizi, H., Kamarulzaman, N. H., Abd Rahman, A., & Atan, R. (2020). Adoption of internet of things among Malaysian halal agro-food SMEs and its challenges. Food Research, 4(1996), 256–265.
Ahmad Zaid, M. F. (2020). Propositions on the Relationships between Technology Complexity, Industry 4.0, and Halal Sustainability. Journal of Engineering and Science Research, 4(1), 52–58.
Akbar, J., Gul, M., Jahangir, M., Adnan, M., Saud, S., Hassan, S., Nawaz, T., & Fahad, S. (2023). Global Trends in Halal Food Standards: A Review. Foods, 12(23), 4200.
Albersmeier, F., Schulze, H., Jahn, G., & Spiller, A. (2009). The reliability of third-party certification in the food chain: From checklists to risk-oriented auditing. Food Control, 20(10), 927–935.
Arif, S., Bakar, N. A., & Sidek, S. (2019). A Framework to Investigate the Use of MYeHalal Online System in Malaysia. International Journal of Human and Technology Interaction, 3(2), 1–9.
Arif, Sazelin, & Sidek, S. (2015). Application of halalan tayyiban in the standard reference for determining Malaysian halal food. Asian Social Science, 11(17), 116–129.
Awan, H. M., Siddiquei, A. N., & Haider, Z. (2015). Factors affecting Halal purchase intention - evidence from Pakistan’s Halal food sector. Management Research Review, 38(2).
Azmi, F. R., Abdullah, A., Bakri, M. H., Musa, H., & Jayakrishnan, M. (2018). The adoption of halal food supply chain towards the performance of food manufacturing in Malaysia. Management Science Letters, 8(7), 755–766.
Bakar, S. Z. A., Zamani, S. N. M., Ahmad, M. A. B. H., & Prasetyaningsih, E. (2023). Challenges in the Implementation of Halal Certification Among Small Medium Enterprises (SMEs). Russian Law Journal, 11(4s), 365–371.
Bashir, A. M. (2019). Effect of halal awareness, halal logo and attitude on foreign consumers’ purchase intention. British Food Journal, 121(9), 1998–2015.
De Boni, A., & Forleo, M. B. (2019). Italian halal food market development: drivers and obstacles from experts’ opinions. Journal of Islamic Marketing, 10(4), 1245–1271.
Du, J., & Nguyen, B. (2022). Cognitive financial constraints and firm growth. Small Business Economics, 58(4), 2109–2137.
Erdem, E., Varinli, İ., & Emin Yıldız, M. (2015). The Level of Consumers’ Awareness and Perceptions in Consumption of Halal Certified Products. Islamic Management and Business, 7(16), 65–71.
Fard, M. H., & Amiri, N. S. (2018). The effect of entrepreneurial marketing on halal food SMEs performance. Journal of Islamic Marketing, 9(3), 598–620.
Fauzi, M.A., Mohd Ali, N.S., Mat Russ, N., Mohamad, F., Battour, M. and Mohd Zaki, N.N., 2024. Halal certification in food products: science mapping of present and future trends. Journal of Islamic Marketing.
Haque, A., Sarwar, A., Yasmin, F., Tarofder, A. K., & Hossain, M. A. (2015). Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia. Journal of Islamic Marketing, 6(1), 133–147.
Hasan, H., & Tanakinjal, G. H. (2020). Halal and Small Mediums Enterprises (SMEs): The Importance of Fulfilling the Demand of Fardhu Kifayah. 1st International Conference on Entrepreneurship and Small Business (ICES) 2020, 106–116.
Hasani, P. B., Shahrom, N. F. N., Haris, A., Kasmi, N. A. A., & Azhar, N. N. M. (2023). Cabaran Pemasaran Produk Halal di Malaysia: Kajian Kes di Syarikat Faiza Sdn Bhd. CFORSJ Procedia, 1(1), 50–70.
Henderson, J. C. (2016). Halal food, certification and halal tourism: Insights from Malaysia and Singapore. Tourism Management Perspectives, 19, 160–164.
Jaswir, I., Sari, D. P., Haji Che Daud, M. R. bin, & Sukmana, R. (2023). Motives for participation in halal food standard implementation: an empirical study in Malaysian halal food industry. International Journal of Islamic and Middle Eastern Finance and Management, 16(5), 928–954.
Karim, R. A., Nawi, N. M., Razak, N. A., Marmaya, N. H., & Ridzuan, A. R. Bin. (2018). The Relationship between Food Product with the JAKIM Halal Certification and Performance of Certified Halal Food Manufacturers. International Journal of Academic Research in Business and Social Sciences, 8(10), 629–639.
Khalek, A. A. (2014). Young Consumers’ Attitude towards Halal Food Outlets and JAKIM’s Halal Certification in Malaysia. Procedia - Social and Behavioral Sciences, 121(September 2012), 26–34.
Khoo, Y. S. K., Ghani, A. A., Navamukundan, A. A., Jahis, R., & Gamil, A. (2020). Unique product quality considerations in vaccine development, registration and new program implementation in Malaysia. Human Vaccines and Immunotherapeutics, 16(3), 530–538.
Kurniawati, D. A., & Savitri, H. (2019). Awareness level analysis of Indonesian consumers toward halal products. Journal of Islamic Marketing, 11(2), 531–546.
Majid, M. A. A., Abidin, I. H. Z., & Chik, C. T. (2015). Issues of Halal Food Implementation in Malaysia. Journal of Applied Environmental and Biological Sciences, 5(6S), 50-56
Mathew, V. N., Amir Abdullah, A. M. R., Mohamad Ismail, S. N., Abdullah, A. M. R. binti A., & Ismail, S. N. binti M. (2014). Acceptance on Halal Food among Non-Muslim Consumers. Procedia - Social and Behavioral Sciences, 121, 262–271.
Mohamad Hilmi, A. F., Mohd Asri, M. F. A., Mohd Ariffin, Z. A., Hasbullah, M. I. H., Minhad, F., & Mat Said, M. H. (2021). Cabaran Pensijilan Halal: Kesediaan Pengusaha Industri dan Premis Makanan. 3rd International Halal Management Conference (3rd IHMC 2021), 188–199.
Mohd Idris, A. Z., Hehsan, A., Ab. Rahim, S., Idris, A. Z. M., Hehsan, A., & Rahim, S. A. (2022). Tahap Pematuhan Pensijilan Halal Malaysia Dalam Kalangan Pengurus Restoran Makanan Segera Di Negeri Johor (Compliance Level of Malaysian Halal Certification among Fast Food Restaurant Managers in Johor). UMRAN - International Journal of Islamic and Civilizational Studies, 9(3), 41–52.
Muhammad, M. A., Elistina, A. B., & Ahmad, S. (2020). The Challenges faced by Halal Certification Authorities in Managing the Halal Certification Process in Malaysia. Food Research, 4, 170–178.
Mutmainah, L. (2018). The Role of Religiosity, Halal Awareness, Halal Certification, and Food Ingredients on Purchase Intention of Halal Food. Ihtifaz: Journal of Islamic Economics, Finance, and Banking, 1(1), 33.
Oemar, H., Prasetyaningsih, E., Bakar, S. Z. A., Djamaludin, D., & Septiani, A. (2022). Awareness and Intention to Register Halal Certification of Micro and Small-scale Food Enterprises. F1000Research, 11, 1–55.
Othman, Y., Awang, M. N., & Abdul Rahman Shah, H. (2023). Legal and Regulatory Challenges of Halal Certification: Insights from Cosmetic Manufacturers on Halal Built-In Implementation. International Journal of Academic Research in Business and Social Sciences, 13(1), 322–335.
Rafiki, A., & Wahab, K. A. (2016). The human capital and the obtainment of halal certification. Journal of Islamic Marketing, 7(2), 134–147.
Rezai, G., Mohamed, Z., & Shamsudin, M. N. (2012). Assessment of Consumers’ confidence on Halal labelled manufactured food in Malaysia. Pertanika Journal of Social Science and Humanities, 20(1), 33–42.
Salman, F., & Siddiqui, K. (2011). An exploratory study for measuring consumers awareness and perceptions towards halal food in Pakistan. Interdisciplinary Journal of Contemporary Research in Business, 3(2), 639–651.
Sampaio, P., Saraiva, P., & Rodrigues, A. G. (2009). ISO 9001 certification research: Questions, answers and approaches. International Journal of Quality and Reliability Management, 26(1), 38–58.
Santosa, C. W., Fahma, F., & Damayanti, R. W. (2022). Effect of Halal Certification on Logistic Performance and Financial Performance. Jurnal Teknik Industri, 24(2), 117–128.
Shah Alam, S., & Mohamed Sayuti, N. (2011). Applying the Theory of Planned Behavior (TPB) in halal food purchasing. International Journal of Commerce and Management, 21(1), 8–20.
Soltanian, M., Zailani, S., Iranmanesh, M., & Aziz, A. A. (2016). Motivations of SME entrepreneurs to become halalpreneurs. Journal of Science and Technology Policy Management, 7(2), 173–189.
Sri, D. M. (2016). Pengaruh Label Halal dan Informasi Produk terhadap Keputusan Pembelian Produk Coklat Cadbury Diary Milk [Studi Kasus Pasca terdapat Isu DNA Babi (Porcine)]. Jurnal Manajemen Update, 5(2), B11111080.
Star, T. (2024). JAKIM Developing AI system to Simplify Halal Certification Approval. Retrieved February 28, 2024, from https://www.thestar.com.my/tech/tech-news/2024/01/18/jakim-developing-ai-system-to-simplify-halal-certification-approval
Sujibto, B. J., & Fakhruddin, M. (2023). Non-Muslim Voices on Halal Certification: From Sectoral-Religious Tendencies to State-Mandated Regulations. Jurnal Ilmu Sosial dan Ilmu Politik, 26(3), 258–270.
Surya, E. D., & Saragih, M. G. (2019). Emotional Marketing to Purchase Decisions Halal Food in Medan City with Brand Awareness as Variable Intervening. Journal of International Conference Proceedings (JICP), 2(3), 44–52.
Taber, K. S. (2018). The Use of Cronbach’s Alpha When Developing and Reporting Research Instruments in Science Education. Research in Science Education, 48(6), 1273–1296.
Takeshita, S. (2020). Halal certification or ingredient disclosure: A comparative analysis of serving food in Japanese tourist destinations. Journal of Islamic Marketing, 11(3), 765–781.
Talib, M. S. A., Siti, S. S., Abdul Hamid, A. B., & Ai Chin, T. (2016). Emerging Halal food market: An Institutional Theory of Halal certificate implementation. Management Research Review, 39(9), 987–997.
Wannasupchue, W., Mohamad, S. F., Ishak, F. A. C., & Ungku Zainal Abidin, U. F. (2021). Challenges to Obtain Halal Certification among Restaurants in Northeast Thailand. Journal of Islamic Marketing, 14(2), 607–621.
Wu, Y., Dong, Y., Shi, Y., Yang, H., Zhang, J., Khan, M. R., ... & Deng, R. (2021). CRISPR-Cas12-Based Rapid Authentication of Halal Food. Journal of Agricultural and Food Chemistry, 69(35), 10321–10328.
Zailani, S., Iranmanesh, M., Aziz, A. A., & Kanapathy, K. (2017). Halal logistics opportunities and challenges. Journal of Islamic Marketing, 8(1), 127–139.
Zailani, S., Kanapathy, K., Iranmanesh, M., & Tieman, M. (2015). Drivers of halal orientation strategy among halal food firms. British Food Journal, 117(8), 2143–2160.
Zakaria, Z., Majid, M. A., Ahmad, Z., Jusoh, Z., & Zakaria, N. Z. (2017). Influence of Halal certification on customers’ purchase intention. Journal of Fundamental and Applied Sciences, 4(1), 9–10.
Zulfakar, M. H., Anuar, M. M., & Talib, M. S. A. (2014). Conceptual Framework on Halal Food Supply Chain Integrity Enhancement. Procedia - Social and Behavioral Sciences, 121, 58–67.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Penerbit UTM Press

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright of articles that appear in UMRAN - International Journal of Islamic and Civilizational Studies belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions or any other reproductions of similar a nature.