Informal Halal Governance in Uncertified Food Micro-Enterprises: An Islamic Economics Case Study from Negeri Sembilan, Malaysia

Abstrak Background The halal food industry continues to expand alongside increasing consumer demand for products that comply with halalan tayyiban principles. Existing studies have predominantly focused on micro, small, and medium enterprises (MSMEs) that have obtained formal halal certification, while halal production practices among uncertified micro-enterprises remain underexplored. This study examines how an uncertified home-based sponge cake ( kek bolu ) micro-enterprise in Kampung Terachi, Kuala Pilah, Negeri Sembilan, Malaysia, implements halal production practices and how Islamic values shape halal governance in the absence of formal certification. Methods A qualitative case study design was employed. Data were collected through field observations and an in-depth semi-structured interview with the business owner. The interview explored business characteristics, raw material selection, production processes, storage and packaging practices, halal certification status, and challenges in implementing halal practices. Data were analysed using thematic analysis involving coding, categorisation, theme development, and interpretation. Results The findings show that the enterprise consistently applies halal-oriented production practices despite not holding halal certification from the Department of Islamic Development Malaysia. Halal implementation is reflected in the careful selection of ingredients from trusted suppliers, hygienic production procedures, contamination-free storage, and sanitary packaging practices that support halalan tayyiban principles. These practices are primarily driven by religious awareness, family traditions, moral responsibility, and community trust rather than regulatory compliance. The main barriers to obtaining formal halal certification are business formalisation requirements and the associated financial costs. Conclusions This study demonstrates that uncertified micro-enterprises can implement halalan tayyiban principles through informal halal governance rooted in Islamic values and community trust. The findings extend the discussion of halal governance beyond formal certification and suggest that more accessible and MSME-oriented certification policies may facilitate the transition of uncertified food micro-enterprises towards formal halal certification while recognising their existing halal practices.