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All Journal Jurnal Ilmiah Ekonomi Islam Seandanan: Jurnal Pengabdian pada Masyarakat
Agus Susetyohadi
Universitas Ahmad Dahlan
Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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Pengaruh Sertifikasi Halal Terhadap Kesetiaan Konsumen Pada Produk Makanan dan Minuman: Studi Kasus Konsumen Non-Muslim di Daerah Istimewa Yogyakarta Agus Susetyohadi; Mufti Alam Adha; Afrilia Dwi Utami; Dwi Esti Sekar Rini
Jurnal Ilmiah Ekonomi Islam Vol 7, No 1 (2021): JIEI : Vol. 7, No. 1, 2021
Publisher : ITB AAS INDONESIA Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (172.958 KB) | DOI: 10.29040/jiei.v7i1.1866

Abstract

Indonesia is serious about positioning itself as the world's halal center and a pioneer in halal certification globalization. The public as consumers also has the right to get correct information about the halal-certified food products they need. It's related to consumers' safety both Muslim and non-Muslim, both in faith, spiritually and physically, in consuming food and beverage products. It is very dependent on information on these food products. The Government's efforts related to food products that are Halal certified in the community are by issuing Law no. 33 of 2014 concerning Halal Product Guarantee, which will be enforced three years later as a transition period. Many things influence consumer loyalty to a product. Among them, product quality, price, design, promotion, brand ambassador. Consumers will have high loyalty to a product if the product is of high quality. In other words, the product can provide the satisfaction expected by consumers. Samples were taken randomly according to the criteria set by the researcher. The data analysis technique used Structural Equation Modeling (SEM). This study used 185 responses from respondents, which were obtained using a google form survey. This study indicates that the variables of product quality, price, design, promotion, and brand ambassador have a significant positive effect on consumer loyalty to halal-certified products. It shows that halal certification for non-Muslim consumers is also one factor that needs to be considered and taken into consideration for food and beverage product producers.
Pelatihan Pengolahan Produk Empon-empon Untuk Meningkatkan Pendapatan Masyarakat Agus Susetyohadi; Mufti Alam Adha
Seandanan: Jurnal Pengabdian Pada Masyarakat Vol. 1 No. 1 (2021): Seandanan: Jurnal Pengabdian pada Masyarakat
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.566 KB) | DOI: 10.23960/seandanan.v1i1.7

Abstract

Agricultural products that are considered to have prospects are empon-empon. The types of empon-empon that have been produced by the farmers are temu comedy, white turmeric, yellow turmeric and ginger. Once the harvest season (usually June to December) a maximum of 200 tons fresh only for ginger and turmeric/yellow turmeric. This amount is based on market orders. The potential for these large empons needs special attention, because when sold in the form of fresh empons, the selling value is very low and the profits obtained are very small. For this reason, it is necessary to think about an effort to diversify products from these empon-empon materials by applying appropriate science and technology. This diversification is intended to find new types of products from empon-empon materials with standard quality qualities so that they have high competitiveness in the domestic market and export market. With this science and technology-based diversification, the market opportunity is getting bigger (increasing sales volume), higher selling value with much bigger profit. The choice to develop products from empon-empon raw materials is very appropriate. First, in terms of its function, apart from being a food flavoring agent, empon-empon is also an ingredient of herbal medicine to cure various diseases which are now in great demand.
Co-Authors Dwi Esti Sekar Rini Muhammad Yusron Maulana El-Yunusi Rofiul Wahyudi