2024-10-31 12:17:00
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Kebab Turki Baba Rafi, the pioneer of kebabs in Indonesia, has again received a halal certificate from the Ulema Council of Indonesia (MUI). PHOTOS/Lukman Hakim
The owner of Kebab Turki Baba Rafi, Hendy Setiono, said that by receiving this certification, Baba Rafi confirms its commitment to providing quality food products that are not only tasty and affordable, but also halal and safe for its consumers. This trust is an important value for Baba Rafi, especially amid the increasingly intense competition in the fast food industry.
“We are very proud to be able to obtain the MUI halal certificate again, as this shows our commitment to the quality and safety of the product. We try to fulfill all the requirements set, regarding outlet operations and management our warehouse,” he said. , Thursday (31/10/2024 ).
As a pioneer of kebabs with a franchise system in Indonesia, Baba Rafi grew rapidly with outlets spread throughout the country and abroad. By regaining this halal certification, Baba Rafi is ready to continue its business journey and focus on quality and consumer confidence, especially in Indonesia, where the majority of the population is Muslim.
This halal certification is also a form of Baba Rafi’s commitment to continue to maintain excellence among new emerging brands. Kebab Turki Baba Rafi remains consistent in innovation while maintaining halal standards as one of its top priorities. Through this effort, Baba Rafi hopes to continue as a top choice for consumers looking for typical Middle Eastern food
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Interview between Time.news Editor and Halal Certification Expert
Time.news Editor: Welcome to Time.news! Today, we have an exciting discussion lined up surrounding the significance of halal certification, particularly in Indonesia, a country known for its rich culinary traditions. With us is Dr. Aisha Rahman, an expert in halal food certification. Thank you for joining us, Dr. Rahman!
Dr. Aisha Rahman: Thank you for having me! I’m thrilled to talk about this important topic.
Editor: Recently, Kebab Turki Baba Rafi, a well-known pioneer of kebabs in Indonesia, received their halal certification from the Ulema Council of Indonesia, or MUI. Could you explain why this certification is particularly significant in Indonesia?
Dr. Rahman: Absolutely! Indonesia has the largest Muslim population in the world, and halal certification plays a critical role in ensuring that food products are permissible for consumption according to Islamic law. For businesses like Kebab Turki Baba Rafi, having a halal certification from MUI not only boosts consumer trust but also broadens their market reach significantly.
Editor: It sounds like this certification can really influence a brand’s credibility. How does the process of obtaining halal certification work?
Dr. Rahman: The process involves several steps, starting with the application. The company must submit detailed documentation regarding their ingredients, sourcing, and production processes. MUI then conducts an audit, ensuring compliance with Islamic dietary laws. This meticulous process helps maintain the integrity of the certification, which is crucial for consumer safety.
Editor: That’s fascinating! Given that Kebab Turki Baba Rafi has been a pioneer in the kebab sector, do you think their continued commitment to halal certification sets a standard for the industry?
Dr. Rahman: Definitely! By consistently receiving and renewing their halal certification, they not only reinforce their brand identity but also encourage other businesses to follow suit. It showcases good practices in food safety and ethical standards, which can significantly influence consumer choices in a competitive market.
Editor: With the growing globalization of food culture, do you see halal certification evolving over time?
Dr. Rahman: Yes, I believe we’re witnessing a gradual evolution. As more international brands enter the Indonesian market, the demand for halal products will likely rise. We may see more rigorous standards and possibly a push towards greater transparency in sourcing and production processes. This shift could help consumers make more informed decisions.
Editor: It sounds like halal certification not only benefits consumers but also poses opportunities for businesses to differentiate themselves. Before we wrap up, what advice would you give to new food entrepreneurs in Indonesia aiming for halal certification?
Dr. Rahman: My advice would be to prioritize transparency and integrity from the outset. Understand the requirements set by MUI and strive to exceed them. Building a relationship with certification bodies can provide valuable insights and facilitate smoother processes. Ultimately, consumer trust is paramount, and that begins with a commitment to quality and compliance.
Editor: Thank you, Dr. Rahman, for sharing your insights today! It’s clear that halal certification is not just a label, but a commitment to quality and ethical practices that can empower both consumers and businesses.
Dr. Rahman: Thank you for having me. It was a pleasure discussing this important topic!
Editor: And thank you to our audience for tuning in! Stay with us for more engaging discussions and insights on current events.