Maros, 19 April 2025 — Dalam rangka memperingati Dies Natalis Fakultas Peternakan Universitas Hasanuddin (Fapet Unhas), menggelar kegiatan Bimbingan Teknis (Bimtek) Sertifikasi Halal yang menyasar para pelaku Usaha Mikro, Kecil, dan Menengah (UMKM) pengolah produk peternakan. Kegiatan ini berlangsung pada Sabtu (19/4) di Gedung PLUT (Pusat Layanan Usaha Terpadu) Kabupaten Maros.
Bimtek ini terselenggara atas kerja sama Fapet Unhas dengan Pemda Kabupaten Maros dan dengan LPH Pusat pemeriksa Halal LP2M Unhas. Bimtek ini sebagai bentuk kontribusi nyata Fakultas Peternakan dalam rangka mendorong UMKM untuk menghadapi kebijakan wajib sertifikasi halal yang akan diberlakukan penuh mulai Oktober 2024.
Present as the main speaker in this activity, the Head of LPH Halal Examination Center LP2M Unhas Prof. Dr. Ir. Nahariah, S.Pt., M.P., IPM., ASEAN Eng. He is also a lecturer at the Faculty of Animal Husbandry Unhas. In his presentation, Prof. Nahariah explained comprehensively about the importance of halal product assurance, the flow of the regular certification process, and the requirements that need to be prepared by business actors who will apply for certification. He gave a firm view regarding the mandatory implementation of halal for certain products starting in 2026, especially food and beverages and slaughter services, as stipulated in Law Number 33 of 2014 concerning Halal Product Guarantee.
The participants who were MSME business actors, catering businesses, processed meat, eggs, milk, and food based on livestock ingredients seemed enthusiastic about participating in this activity. They get direct briefing on the procedures for registering halal certification through the BPJPH SIHALAL system, document requirements, and opportunities to join the Free Halal Certification program (Facilitator) specifically for regular channels.
By organizing this technical guidance, it is hoped that MSMEs in the livestock sector will not only be administratively ready to obtain halal certification, but also have a thorough understanding of the concept of halal-thayyib in the entire production process, concluded Prof. Nahariah.