BOGOR' Bogor Agricultural Institute (IPB) University through the Directorate of Agro-martim Community Development carried out the activity "Ciwalen Culinary Association Accompaniment in the Implementation of Halal Production Systems." This activity is part of the 2025 Village Return Lecturer Program which aims to help Micro, Small and Medium Enterprises (MSMEs) fulfill their halal certification obligations.
The mentoring event was held in the Hall of Ciwalen Village, Sukaresmi District, Cianjur Regency, and was attended by 25 MSME actors who were gathered in the Ciwalen Culinary Association.
Head of the 2025 Village Lecturer Program Assistance Team, IPB University, Dr. rer. nat. Noviyan Darmawan, M.Sc, explained that this program is focused on education and technical assistance related to the implementation of the Halal Product Guarantee System (SJPH).
"This activity aims to help MSMEs understand the procedures and benefits of the halal system in improving product quality and competitiveness," said Dr. Noviyan Darmawan in a media briefing received in Bogor, Thursday, November 27, 2025.
This assistance is very crucial considering the obligation to halal certification for food and beverage MSMEs no later than October 2026, according to the mandate of Law no. 33 of 2014 concerning Halal Product Guarantee.
Expert Support from IPB University
Noviyan Darmawan, who is also the Assistant Professor at the Department of Chemical Sciences IPB University, added that with this assistance, MSMEs can be better prepared to meet applicable regulations and be able to compete in the halal market.
The main material in this activity was conveyed by two IPB University experts, namely Dr. Ir Henny Nuraini from the Department of Livestock Production & Technology Sciences, Faculty of Livestock, who explained the SJPH structure and examples of its practical implementation.
Dr. Dimas Andrianto from the Department of Biochemicals, Faculty of Mathematics and Natural Sciences (FMIPA), which complements the material regarding aspects of "thoyyib" and the importance of fulfilling Indonesia's National Standards (SNI) in food products.
This activity also includes technical guidance on the halal self-declare certification process, which is carried out in collaboration with the IPB University Center Halal Science Center (HSC) as an official companion institution.
The Ciwalen Culinary Association Coordinator, Trisna Utami, welcomed this initiative and hoped that similar activities could be continued regularly to strengthen the capacity of local culinary business actors in Ciwalen.
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