THE IMPACT OF DELAYING MIE GACOAN’S HALAL CERTIFICATION ON CONSUMER LOYALTY
DOI:
https://doi.org/10.32332/muamalah.v3i1.9223Keywords:
Halal Certification, Halal Industry, Halal Food, GacoanAbstract
This study aims to evaluate the impact of the delay in Mie Gacoan’s halal certification on consumer loyalty. The delay in halal certification can influence consumer perception and loyalty, yet there is limited research exploring its impact on the food industry in Indonesia. This study employs field research methods, using direct observation and a descriptive qualitative approach to collect and analyze data. The results indicate that most Mie Gacoan consumers know about the delay in halal certification. Despite this, consumers remain highly interested in visiting and purchasing Mie Gacoan products, as they trust that 100% of the raw materials used are safe and have been certified halal. These findings suggest that the delay in halal certification does not significantly affect purchase intentions and consumer loyalty. This research provides new insights into consumer responses to the delay in halal certification, demonstrating that consumer trust in the quality and safety of raw materials can mitigate concerns related to the delay, thus maintaining consumer loyalty to the product.
Downloads
References
Aziz, Abdul, Putri Silvia, Sutikno -, Vivi Yanti, Siti Jannah, and Nuzul Purnama. “Evaluasi Kelayakan Bisnis Pada Perencanaan Usaha (Studi Kasus Kedai Kopi Robusta Di Kota Surabaya).” Jurnal Ekonomika ’45 5, no. 1 (2018): 67–77.
Edi Wibowo, Dwi, and Benny Diah Madusari. “Pengaruh Labelisasi Halal Terhadap Keputusan Pembelian Oleh Konsumen Muslim Terhadap Produk Makanan Di Kota Pekalongan.” Indonesia Journal of Halal 1, no. 1 (2018): 73. https://doi.org/10.14710/halal.v1i1.3400.
Fitriani. “Konsep Makanan Halalan Thayyiban Perspektif.” Journal of Islamic Interdisciplinary Studies 1, no. 1 (2022): 53–66.
Gunawan, Karebet. “Peran Studi Kelayakan Bisnis Dalam Peningkatan UMKM (Studi Kasus UMKM Di Kabupaten Kudus).” BISNIS : Jurnal Bisnis Dan Manajemen Islam 6, no. 2 (2019): 101. https://doi.org/10.21043/bisnis.v6i2.4715.
Hakim, Lukmanul, and Aisyah Karnila Nady Putri. “Implementation of the Halal Product Guarantee Law in Indonesia by the Department of Industry and Trade Cooperatives of Bima City.” Nurani: Jurnal Kajian Syari’ah Dan Masyarakat 22, no. 1 (2022): 133–44. https://doi.org/10.19109/nurani.v22i1.11099.
Hidayat, Asep Syarifuddin, and Mustolih Siradj. “Legal Arguments of Halal Product Guarantee (Argumentasi Hukum Jaminan Produk Halal).” Jurnal Bimas Islam 8, no. 1 (2015): 31–66.
Huda, Nurul, and Muchlisin. “Pengaruh Label Halal Pada Makanan Fakultas Agama Islam.” Suhuf 26, no. 1 (2014): 57–66.
Husna, Hidayatul, and Sulastri Caniago. “Problematika Sertifikasi Halal Pada Produk Industri Kerupuk Di Surau Pinang.” Jurnal Integrasi Ilmu Syari’ah 3, no. 1 (2022): 1–11.
Ida Giyanti, Erni Suparti. “MODEL KONSEPTUAL PENERIMAAN TEKNOLOGI HALAL MUI BERBASIS TECHNOLOGY ACCEPTANCE MODEL Ida.” Seminar Nasional IENACO, 2017, 637915.
Kasmawati. “Makanan Halal Dan Tayyib Perspektif Al-Qur’an.” Repositori.Uin-Alauddin.Ac.Id 3, no. 2 (2014): 1–46.
Kuswati, Rini, Nur Hidayati, Universitas Muhammadiyah Surakarta, Dosen Tetap, Program Studi, Teknik Kimia, Fakultas Teknik, and Universitas Muhammadiyah Surakarta. “Seminar Nasional Dan Call for Papers ‘ Safety & Halal 2019 ’ Paper ID : 07-HHS Sabun Susu Bahagia Boyolali : Menuju Implementasi Produk Kosmetik Halal Indonesia,” 2019, 1–12.
M Nurhadi. “No TitleAlasan Mie Gacoan Tidak Memiliki Sertifikasi Halal.” Suara.Com, 2022.
Nurnasrina, P.Adiyes Putra. “Scanned by CamScanner ﯼﺭﺍﺰﻤﮐ.” A Psicanalise Dos Contos de Fadas. Tradução Arlene Caetano, 2013, 466.
Pratiwi, nuning. “Penggunaan Media Video Call Dalam Teknologi Komunikasi.” Jurnal Ilmiah DInamika Sosial 1 (2017): 213–14.
Putri, Desiana Nuriza, Livia Windiana, and Nadia Mardhiyah. “Pendampingan Penerapan Sistem Jaminan Halal Di Industri Kecil Menengah ( IKM ) UMM Bakery.” CARADDE: Jurnal Pengabdian Kepada Masyarakat 4 (2021): 173–81.
Safitri, Irvina, Darmawan Salman, and Rahmadanih. “STRATEGI PENGEMBANGAN USAHA KULINER : Studi Kasus Warung Lemang Di Jeneponto , Sulawesi Selatan.” Jurnal Sosial Ekonomi Pertanian 14, no. 2 (2018): 183–94.
Sayekti, Nidya Waras. “Jaminan Produk Halal Dalam Perspektif Kelembagaan.” Jurnal Ekonomi Dan Kebijakan Publik Vol. 5 No., no. November (2014): 193–209. http://id.portalgaruda.org/?ref=author&mod=profile&id=583667.
Siregar, Rafi, and Azhar Alam. “Halal Label On Food Products By Mui (Indonesian Ulama Council) And Students Purchasing Decision Of Faculty Of Business And Economic Universitas Muhammadiyah Surakarta.” Journal of Islamic Economic Laws 1, no. 1 (2018): 1–30. https://doi.org/10.23917/jisel.v1i1.6163.
Supriyadi, Endang Irawan, and Dianing Banyu Asih. “‘ Maka Makanlah Makanan Yang Halal Lagi Baik Dari Rizki Yang Telah Alloh Berikan Kepadamu, Dan Syukurilah Nikmat Alloh Jika Kamu Hanya Menyembah Kepada- NYA’ (An-Nahl:114).” 2, no. 1 (2020): 18–28.
Syafrida. “Sertifikat Halal Pada Produk Makanan Dan Minuman Memberi Perlindungan Dan Kepastian Hukum Hak-Hak Konsumen Muslim.” Hukum 7, no. 3 (2018): 129–33.
Syardiansah, Syardiansah. “Eksplorasi Kemanfaatan Field Study Bagi Peningkatan Kompetensi Mahasiswa (Studi Kasus Pada Mahasiswa Fakultas Ekonomi Universitas Samudra).” Jurnal Samudra Ekonomi Dan Bisnis 9, no. 1 (2018): 11–20. https://doi.org/10.33059/jseb.v9i1.457.
Downloads
Published
Issue
Section
License
All articles in the Mu'amalah: Jurnal Hukum Ekonomi Syariah can be disseminated on condition that they still include the identity of the article and the source (Mu'amalah). The publisher is not responsible for the contents of the article. The content of the article is the sole responsibility of the author.
Authors who publish this subject agree to the following terms:
First, the Authors retain copyright and grant the journal rights from the first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Secondly, the authors can enter into a separate or an acknowledgement of its initial (e.g., post-institutional repository or publish it in a book) publication in this journal.
Third, the authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before publishing work is cited.
