SERTIFIKAT HALAL PADA PRODUK RUMAH MAKAN DI KOTA YOGYAKARTA DALAM MENINGKATKAN NILAI JUAL

Halal certificate is one of the strategic steps for restaurant owners to retain consumers and be a differentiator from other restaurants and provide added value for products because consumers do not hesitate to buy products traded by business actors. Most of the results of research conducted in the city of Yogyakarta prove that halal certificates do not increase consumers and increase turnover significantly. Because the owners of restaurants, restaurants, and caterers in the city of Yogyakarta still think that halal certificates are a fulfilment of obligations in Islam and as legality, they have not seen that halal certificates can increase consumers. This type of research is a field research (field research) with qualitative methods. Meanwhile, the nature of this research is descriptive-analytic with a sociological juridical approach. That is, the sociology of law research is a combination of juridical (law) and sociological approaches using Soerjono Soekanto’s Legal Awareness theory and Lawrence M. Friedman's Legal System theory which focuses on legal culture. Meanwhile, in collecting data, the authors used the methods of observation, interviews, and documentation. The results of the study show that: First, the level of legal awareness of restaurant entrepreneurs who already have a halal certificate is high. The level of legal awareness is seen from the knowledge and understanding of the owners of restaurants, restaurants and caterers, such as: a) Seeing the time period for opening restaurants with the time to make halal certificates, b) Restaurant owners always extending their halal certificates and always following the procedures set by the government. LP POM MUI Yogyakarta, c) How to notify the public/consumers the restaurant has been certified halal by attaching the halal logo on the menu, business card and displaying it in the restaurant. Second, Halal Certificates for restaurant entrepreneurs in Yogyakarta in increasing the Selling Value can be grouped into 3 (three) groups, including the following; 1) can increase in terms of consumers and turnover, 2) one of consumers and turnover increases, 3) does not increase either from consumers or turnove