Quality and Halal Certification of Micro and Small Enterprises Fishery Products in Sidoarjo, East Java, Indonesia

Abstract

Fish is a potential source of protein in supporting the nutritional adequacy of Indonesian people. Fish are obtained from cultivation and catching efforts. The research results in Sidoarjo showed that the source of raw materials is dominated by the cultivation (aquaculture) of the type of fish Bandeng marketed in fresh form. On the other hand, processed fishery products in micro and small enterprises are dominated by processing fish Bandeng into smoke products, presto, and otak-otak. This business option is done for capital reasons, ease of process and technology, marketing reach (demand and suplay), and ability to fulfill market absorption. The National lockdown (PSBB) and Local lockdown (PPKM) conditions during the COVID-19 pandemic require that almost all activities be carried out from home; this impacts production activities in UMKM due to shaky raw material supply chains and limited market access and a decrease in people's purchasing power. So that micro and small enterprises a very significant reduction in production. Meanwhile, the condition of product quality is still far from standard. This encourages research concepts that allow micro and small enterprises to have awareness in improving product quality and conducting halal certification.