Studi ini didasarkan pada gagasan bahwa makanan halal, bernilai ibadah dalam kehidupan seorang Muslim, hal ini harus diperhatikan oleh individu, institusi, dan negara.
Studi ini bertujuan untuk mengetahui regulasi sertifikasi halal pada produk makanan di Indonesia dan Libya, mengetahui perbedaan dan kesamaan antara regulasi sertifikasi halal pada produk makanan di Indonesia dan Libya, dan mengetahui kesulitan dalam menerapkan sertifikasi halal pada produk makanan di Indonesia dan Libya.
Peneliti menggunakan metode penelitian komparatif kualitatif dan kritis. Dalam pengumpulan data peneliti menggunakan wawancara, dokumen dan observasi.
Peneliti memperoleh beberapa hasil penelitian berikut: Sertifikat halal dan regulasinya di Indonesia dikelola oleh Majelis Ulama Indonesia (MUI) yang mengatur dan mengendalikan makanan halal berdasarkan undang-undang jaminan produk halal tahun 2014 dan kemudian diubah dengan undang-undang tahun 2019 dimana Kementerian Agama yang mengeluarkan sertifikat halal. Badan Pengawasan Makanan dan Obat-obatan (FDCC) di Libya mengatur dan mengendalikan makanan halal, dimana Badan tersebut merujuk kepada Pusat Spesikasi dan Standarisasi dalam mendapatkan legitimasi halal dan haram. Perbandingan regulasi makanan halal antara Indonesia dan Libya berdasarkan fungsi administrasi; perencanaan, organisasi, rekrutmen, supervisi dan pengendalian menunjukkan bahwa fungsi-fungsi tersebut berjalan dengan baik dengan diferensiasi di beberapa fungsi. Selain itu, berdasarkan teori hukum Islam mengenai makanan, serta mempertimbangkan usaha manusia dan otoritas keagamaan dalam hal pernyataan, pengungkapan dan tidak ada penipuan dalam sertifikasi halal antara Libya dan Indonesia. Dalam hal perbedaan madzhab fiqih dan dampaknya terhadap sertifikasi halal antara Libya dan Indonesia terdapat beberapa perbedaan pada beberapa aspek legitimasi antara kedua negara. Kesulitan dalam menerapkan sertifikasi halal; di Indonesia meliputi kesulitan hukum, kurangnya kesadaran dari produsen dan konsumen tentang pentingnya sertifikasi halal dan tingginya konsumsi tanpa diimbangi oleh produksi makanan halal, sedangkan di Libya meliputi kondisi politik negara, kurangnya perangkat yang mampu menguji dan menspesifikasi, beberapa masalah unsur manusia dan administrasi, dan kurangnya pelabelan di sebagian besar produk.

ABSTRACT:
This study is written based on the idea that halal food contains a worship value in the Muslims’ life. This should become a concern for individuals, institutions, and the state.
This study aims to find out the regulation of halal certification on food products in Indonesia and Libya, to find out the differences and similarities between the regulation of halal certification on food products in Indonesia and Libya, and to find out the difficulties in applying halal certification on food products in Indonesia and Libya.
The researcher employs qualitative and critical comparative research methods. In collecting the data, the researcher uses interviews, documents and observations.
The researcher gained the following results of studies: Halal Certificate and its regulations in Indonesia are managed by the Indonesian Ulema Council (MUI), which regulates and controls halal food under the Halal Product Guarantee Law in 2014, and it was subsequently amended by the Law in 2019; at that time, the Ministry of Religious Affairs issued a halal certificate. The Food and Drug Control Center (FDCC) in Libya regulates and controls halal food. This Agency is associated with the Center of Specification and Standardization in obtaining halal and haram legitimacy. The comparison of halal food regulations between Indonesia and Libya, based on the administrative functions; planning, organization, recruitment, supervision and control shows that these functions run well despite having differentiation in several functions. In addition, based on the theory of Islamic law regarding food, as well as considering humans’ efforts and religious authorities in terms of statements, and disclosures, there is no fraud in Libya’s and Indonesia’s halal certification. In terms of the differences in the schools of Islamic jurisprudence (Fiqh) and their impact on Libya’s and Indonesia’s halal certification, some, in several legitimacy aspects between the two countries, are found. The difficulties in implementing halal certification in Indonesia include legal difficulties, the producers’ and consumers’ lack of awareness regarding the importance of halal certification and high consumption without being balanced by halal food production. On one hand, the difficulties in implementing halal certification in Libya comprise the country's political conditions, lack of adequate equipment for testing and specifying, several human and administrative elements problems, and lack of labeling applied for most of the products.