Analysis of The Factors That Influence The Perceptions of Culinary Business Owners Regarding Intention to Register For Halal Certificates Analisis Faktor-Faktor Yang Mempengaruhi Persepsi Pemilik Usaha Kuliner Tentang Niat Mendaftar Sertifikat Halal
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Published:
May 9, 2023
Keywords:
Intention, Subjective Norm, Attitude, Halal Certification
Main Article Content
Abstract
Indonesia Law No. 33 of 2014 concerning Halal Assurance requires that by 2019 halal certification should be effectively implemented for food and beverage products, as well as service products related to both. Out of the 1.6 million micro, small, and medium enterprises (MSMEs), only 10 percent have been halal certified. This study aims to analyze the factors that influence the perceptions of culinary business owners regarding intention to register for halal certificates. Theory of Planned Behavior will be modified and implemented in preparing the frameworks of the dependent-independent variables. Using partial least square method, 200 sample of culinary producers -owners and managers- in Bogor were studied. Intention of producers is found to be significantly influenced by trust. Trust is also found to be sensitive to functional factor and subjective norm. Trust is also found to be determining attitude, together with functional factor and perceived behavioral norms. Trust is also significant in mediating the effect of perceived behavioral norms to intention, and also in mediating the effect of subjective norm to intention.The population of this study is the MSMEs culinary producers in Great Bogor Area, West Java, Indonesia. Only the respective owners and managers of the responding businesses were the main respondent. Similar research should be done for other types of halal product in order to generalize the results.This research modify TPB in setting the framework of determinants for halal certification intention. Variables added to the original TPB framework are trust and functional factor.This result concludes that trust is crucial in the effort to increase the number of halal certified products in Bogor. The halal certification authorities would have basis to review their policies, procedures, and technical guidelines for halal certification process. This study could be extended in terms of object and other potential determinant variables. Literatures related to halal certification has limited exposure to producers’ motivation for halal certification
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Copyright (c) 2023 Khaerud Dawam, Andi Iswandi
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References
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Jin, S., Zhou, J. and Ye, J. (2008), “Adoption of HACCP system in the Chinese food industry: A comparative analysis”, Food Control, Vol. 19 No. 8, pp. 823–828
Jöreskog, K. G. (1969). A general approach to confirmatory maximum likelihood factor analysis. Psychometrika, 34(2), 183–202. doi:10.1007/bf02289343
Konecka-Matyjek, E., Turlejska, H., Pelzner, U. and Szponar, L. (2005), “Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in polish food production and processing plants”, Food Control, Vol. 16, pp. 1-9.
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Mensah, L.D. and Julien, D. (2011), “Implementation of food safety management systems in the UK”, Food Control, Vol. 22 No. 8, pp. 1216–1225
Osman, Zahir, and Sentosa, Ilham, (2012). A study of mediating effect of trust on customer satisfaction and customer loyalty relationship in Malaysian rural tourism. European Journal of Tourism Research 6(2), pp.192-206
Othman, R., Ahmad, Z.A. and Zailani, S. (2009), “The effect of institutional pressures in the Malaysian Halal food industry”, International Business Management, Vol. 3 No. 4, pp. 80–84.
Rajagopal, S., Ramanan, S., Visvanathan, R. and Satapathy, S. (2011), “Halal certifcation: implication for marketers in UAE”, Journal of Islamic Marketing, Vol. 2 No. 2, pp. 138-153.
Reinartz, W., Haenlein, M., & Henseler, J. (2009). An empirical comparison of the efficacy of covariance-based and variance-based SEM. International Journal of Research in Marketing, 26(4), 332–344. doi:10.1016/j.ijresmar.2009.08.001
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Shih, K. and Wang, W. (2011), “Factors influencing HACCP implementation in Taiwanese Public Hospital Kitchens”, Food Control, Vol. 22 Nos 3/4, pp. 496-500.
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Stone, M. (1974). Cross-validation and multinomial prediction. Biometrika, 61(3), 509–515. doi:10.1093/biomet/61.3.509
Supian, K., Ahma, H. and Abdullah, M. (2018), “The effect of affective commitment as a mediating variable in the relationship between halal practices integrity and SMEs performance”, pp. 441-453.
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Tomašević, I., Šmigić, N., Đekić, I., Zarić, V., Tomić, N. and Rajković, A. (2013), “Serbian meat industry: A survey on food safety management systems implementation”, Food Control, Vol. 32 No. 1, pp. 25–30.
Tse, Y.K. and Tan, K.H. (2011), “Managing product quality risk in a multi-tier global supply chain”, International Journal of Production Research, Vol. 49 No. 1, pp. 139–158.
Tunalioglu, R., Cobanoglu, F. and Demet Karaman, A. (2012), “Defining economic obstacles to the adoption of food safety systems in table olive processing firms”, British Food Journal, Vol. 114 No. 10, pp. 1486–1500.
Wilcock, A., Ball, B. and Fajumo, A. (2011), “Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives”, Food Control, Vol. 22 No. 1, pp. 27–33.
Wold, H. (1975). Soft Modelling by Latent Variables: The Non-Linear Iterative Partial Least Squares (NIPALS) Approach. Journal of Applied Probability, 12(S1), 117–142. doi:10.1017/s0021900200047604
Abdul, M., Ismail, H., Hashim, H. and Johari, J. (2008), “SMEs and halal certification”, in Thrusting Islam, Knowledge and Professionalism in ECER Development: ECER Regional Conference, Kelantan, Malaysia, 15-17 December 2008, UPENA UiTM, Shah Alam, pp. 609-618
Adebesin, Funmi. (2020). The Mediating Role of Organizational Reputation and Trust in the Intention to Use Wearable Health Devices: Cross-Country Study. JMIR mHealth and uHealth (http://mhealth.jmir.org), 09.06.2020
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978 (91)90020-T
Al-alak, B. and Tarabieh, S.A. (2011), “Gaining competitive advantage and organizational performance through customer orientation, innovation differentiation and market differentiation”, International Journal of Economics and Management Sciences, Vol. 1 No. 5, pp. 80-91.
Aung, M.M. and Chang, Y.S. (2014), “Traceability in a food supply chain: Safety and quality perspectives”, Food Control, Vol. 39, pp. 172–184
Bai, L., Ma, C., Yang, Y., Zhao, S. and Gong, S. (2007), “Implementation of HACCP system in China: A survey of food enterprises involved”, Food Control, Vol. 18 No. 9, pp. 1108–1112.
Bas¸, M., Ersun, A.S. and Kıvanc, G. (2006), “Implementation of HACCP and prerequisite programs in food businesses in Turkey”, Food Control, Vol. 17 No. 2, pp. 118-126.
Bas¸, M., Yüqsel, M. and Çavus¸og˘lu, T. (2007), “Difficulties and barriers for the implementing of HACCP and food safety system in food business in Turkey”, Food Control, Vol. 18 No. 2, pp. 124-130.
Bonne, K., Vermeir, I., Bergeaud‐Blackler, F., & Verbeke, W. (2007). Determinants of halal meat consumption in France. British Food Journal, 109(5), 367–386. doi:10.1108/0070700710746786
Chanwong, Onsupa, et.al. (2019). The Mediation Influence of Trust and Experience of Electronic Banking Services on the Relationship among Subjective Norm Behavioral Intention and Actual Use. Journal of Business Administration The Association of Private Higher Education Institutions of Thailand Vol.8 No.2
Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R. (2015), “Implementation of non-regulatory food safety management schemes in New Zealand: A survey of the food and beverage industry”, Food Control, Vol. 47, pp. 569–576
Daellenbach, K., Parkinson, J., & Krisjanous, J. (2018). Just How Prepared Are You? An Application of Marketing Segmentation and Theory of Planned Behavior for Disaster Preparation. Journal of Nonprofit & Public Sector Marketing, 1–31. doi:10.1080/10495142.2018.1452830
Dewi, Rahmayanti Putu Laksmita, and Ketut, Rahyuda I (2020). The role of trust in mediating the effect of perceived risk and subjective norm on continuous usage intention on Gopay users in denpasar. RJOAS, 12(108), December 2020
Escanciano, C. and Santos-Vijande, M.L. (2014a), “Reasons and constraints to implementing an ISO 22000 food safety management system: Evidence from Spain”
Escanciano, C. and Santos-Vijande, M.L. (2014b), “Implementation of ISO-22000 in Spain: obstacles and key benefits”, British Food Journal, Vol. 116 No. 10, pp. 1581–1599
Fernando, Y., Ng, H.H. and Yusoff, Y. (2014), “Activities, motives and external factors influencing food safety management system adoption in Malaysia”, Food Control, Vol. 41, pp. 69–75.
Geisser, S. (1974). A predictive approach to the random effect model. Biometrika, 61(1), 101–107. doi:10.1093/biomet/61.1.101
Hair, Joseph F, et.al. (2017). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). SAGE
Hanzaee, Kambiz Heidarzadeh and Ramezani, Mohammad Reza. (2011). "Intention to Halal Products in the World Markets". Interdisciplinary Journal of Research in Business Vol. 1, Issue. 5, May 2011 (pp.01-07).
Henseler, J., Dijkstra, T. K., Sarstedt, M., Ringle, C. M., Diamantopoulos, A., Straub, D. W., … Calantone, R. J. (2014). Common Beliefs and Reality About PLS. Organizational Research Methods, 17(2), 182–209. doi:10.1177/1094428114526928
Hielm, S., Tuominen, P., Aarnisalo, K., Raaska, L. and Maijala, R. (2006), “Attitudes towards Own-Checking and HACCP Plans among Finnish Food Industry Employees”, Food Control, Vol. 17 No. 5, pp. 402-407.
Hu, L., & Bentler, P. M. (1998). Fit indices in covariance structure modeling: Sensitivity to underparameterized model misspecification. Psychological Methods, 3(4), 424–453. doi:10.1037/1082-989x.3.4.424
Jin, S., Zhou, J. and Ye, J. (2008), “Adoption of HACCP system in the Chinese food industry: A comparative analysis”, Food Control, Vol. 19 No. 8, pp. 823–828
Jöreskog, K. G. (1969). A general approach to confirmatory maximum likelihood factor analysis. Psychometrika, 34(2), 183–202. doi:10.1007/bf02289343
Konecka-Matyjek, E., Turlejska, H., Pelzner, U. and Szponar, L. (2005), “Actual situation in the area of implementing quality assurance systems GMP, GHP and HACCP in polish food production and processing plants”, Food Control, Vol. 16, pp. 1-9.
Macheka, L., Manditsera, F.A., Ngadze, R.T., Mubaiwa, J. and Nyanga, L.K. (2013), “Barriers, benefits and motivation factors for the implementation of food safety management system in the food sector in Harare Province, Zimbabwe”, Food Control, Vol. 34 No. 1, pp. 126–131.
Mahmod, Z. (2011), “Halal product marketing in Malaysia: a study on the essential of halal certifcate”, in Zain, O.M. (Ed.), Readings in Marketing: An Islamic Perspectives, IIUM Press, Kuala Lumpur, pp. 49-61.
Marzuki, S.Z.S., Hall, C.M. and Ballantine, P.W. (2012a), “Restaurant managers’ perspectives on Halal certification”, Journal of Islamic Marketing, Vol. 3 No. 1, pp. 47–58
Marzuki, S.Z.S., Hall, C.M. and Ballantine, P.W. (2012b), “Restaurant manager and Halal certification in Malaysia”, Journal of Foodservice Business Research, Vol. 15 No. 2, pp. 195–214.
Mensah, L.D. and Julien, D. (2011), “Implementation of food safety management systems in the UK”, Food Control, Vol. 22 No. 8, pp. 1216–1225
Osman, Zahir, and Sentosa, Ilham, (2012). A study of mediating effect of trust on customer satisfaction and customer loyalty relationship in Malaysian rural tourism. European Journal of Tourism Research 6(2), pp.192-206
Othman, R., Ahmad, Z.A. and Zailani, S. (2009), “The effect of institutional pressures in the Malaysian Halal food industry”, International Business Management, Vol. 3 No. 4, pp. 80–84.
Rajagopal, S., Ramanan, S., Visvanathan, R. and Satapathy, S. (2011), “Halal certifcation: implication for marketers in UAE”, Journal of Islamic Marketing, Vol. 2 No. 2, pp. 138-153.
Reinartz, W., Haenlein, M., & Henseler, J. (2009). An empirical comparison of the efficacy of covariance-based and variance-based SEM. International Journal of Research in Marketing, 26(4), 332–344. doi:10.1016/j.ijresmar.2009.08.001
Rosnan, R., Osman, I., Nor, N. and Aminuddin, A. (2015), “Halal certifcation: an exploratory study on non-certifed restaurants”, Advanced Science Letters, Vol. 21 No. 6, pp. 1854-1857.
Shih, K. and Wang, W. (2011), “Factors influencing HACCP implementation in Taiwanese Public Hospital Kitchens”, Food Control, Vol. 22 Nos 3/4, pp. 496-500.
Statista (2018), “Market value of halal products worldwide in 2016 and 2020”, Statista Report, available at: www.statista.com/statistics/562857/market-value-of-halal-products-worldwide/
Stone, M. (1974). Cross-validation and multinomial prediction. Biometrika, 61(3), 509–515. doi:10.1093/biomet/61.3.509
Supian, K., Ahma, H. and Abdullah, M. (2018), “The effect of affective commitment as a mediating variable in the relationship between halal practices integrity and SMEs performance”, pp. 441-453.
Taylor, E. and Kane, K. (2005), “Reducing the burden of HACCP on SMEs”, Food Control, Vol. 16 No. 10, pp. 833–839
Tomašević, I., Šmigić, N., Đekić, I., Zarić, V., Tomić, N. and Rajković, A. (2013), “Serbian meat industry: A survey on food safety management systems implementation”, Food Control, Vol. 32 No. 1, pp. 25–30.
Tse, Y.K. and Tan, K.H. (2011), “Managing product quality risk in a multi-tier global supply chain”, International Journal of Production Research, Vol. 49 No. 1, pp. 139–158.
Tunalioglu, R., Cobanoglu, F. and Demet Karaman, A. (2012), “Defining economic obstacles to the adoption of food safety systems in table olive processing firms”, British Food Journal, Vol. 114 No. 10, pp. 1486–1500.
Wilcock, A., Ball, B. and Fajumo, A. (2011), “Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives”, Food Control, Vol. 22 No. 1, pp. 27–33.
Wold, H. (1975). Soft Modelling by Latent Variables: The Non-Linear Iterative Partial Least Squares (NIPALS) Approach. Journal of Applied Probability, 12(S1), 117–142. doi:10.1017/s0021900200047604