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Small and medium-sized fish salting enterprises are the focus of this study, which also looks at the benefits and challenges of halal certification and its relationship to business value. Applying the observation method and statistical and descriptive research approaches, the study identifies a lack of knowledge, budgetary constraints, and inadequate aid from stakeholders as the three main obstacles that these small and medium enterprises (SMEs) confront. Despite these limitations, the study highlights the potential of halal certification to improve product quality, boost customer confidence, and increase market competitiveness, particularly in relation to the growing Muslim consumer market. Halal certification can provide significant advantages; not only does it ensure compliance with Islamic dietary requirements and cater to the growing Muslim market, but it also improves product quality, instils consumer trust and loyalty, and boosts market competitiveness. The study’s theoretical value enhances the knowledge-attitude-behavior model paradigm. Realistically, it lays out the steps that local SMEs may take to become certified and reap the benefits of doing so. Despite the study’s regional emphasis, its suggestions are generalizable to other areas. Future studies should investigate the financial performance of halal-certified and non-certified fish-salting enterprises, for instance.

This study is founded on the assumption that food safety must be ensured in all food products, including salted fish, particularly in terms of heavy metal levels. Salted fish, which poses considerable hazards to food safety during processing, is an attractive issue for investigation, especially when seen through the lens of economic value, which has not been well addressed in prior studies. This study used both experimental methods and literature reviews to examine the heavy metal content of raw salted fish and its link to economic value from the perspectives of both business actors and customers. This study utilized laboratory testing using the 18-13-14/MU/SMM-SIG (ICP MS) methodology. The factors examined in this study were arsenic, cadmium, mercury, lead, and tin. The analysed samples were raw salted fish from a fish salting company in Kali Baru Cilincing, North Jakarta. This study examines these findings in terms of economic value, combining methodologies from various earlier studies. The findings show that all measures of heavy metal level in raw salted fish examined were still within the required limits. This is an essential economic determinant, as is the selling value of salted fish produced by small, and medium-sized enterprises (SMEs).