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All Journal Jurnal Bisnis Kreatif dan Inovatif Journal of Golden Generation Abdimas
Mazaya Khalda Fachri Berutu
Universitas Islam Negeri Sumatera Utara
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Pengaruh Sistem Pembayaran Digital Terhadap Perilaku Konsumsi Mahasiswa Dalam Perspektif Ekonomi Islam Mazaya Khalda Fachri Berutu; Muhammad Dafa Ul Khairi; Reni Ria Armayani Hasibuan
Journal of Golden Generation Abdimas Vol. 2 No. 2 (2026): Juni : Journal of Golden Generation Abdimas
Publisher : PT. Lembaga Penerbit Penelitian Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65244/jgga.v2i2.859

Abstract

Kemajuan teknologi keuangan memicu pergeseran sistem pembayaran tunai menjadi non-tunai di kalangan mahasiswa. Namun, kemudahan ini memicu pengeluaran impulsif yang mengaburkan batasan kebutuhan dan keinginan. Banyak penelitian berfokus pada gaya hidup umum, tetapi masih sedikit yang meneliti dimensi Islam dalam konsumsi digital. Penelitian ini bertujuan untuk menganalisis pengaruh sistem pembayaran digital terhadap perilaku konsumsi mahasiswa dalam perspektif ekonomi Islam. Metode penelitian menggunakan pendekatan kualitatif dengan jenis tinjauan pustaka sistematis melalui analisis data sekunder dari database ilmiah. Hasil penelitian menunjukkan bahwa sistem pembayaran digital memiliki pengaruh signifikan dan bermata dua. Teknologi ini bukan instrumen negatif bawaan, melainkan sebuah alat yang dampaknya bergantung pada pengendalian diri dan literasi keuangan syariah pengguna. Kebaruan penelitian ini membuktikan bahwa mahasiswa dengan kesadaran spiritual yang kuat mampu mentransformasikan pembayaran digital menjadi instrumen positif untuk disiplin finansial dan optimalisasi dana sosial keagamaan. Simpulannya, pengaruh negatif berupa perilaku konsumtif bukan disebabkan oleh teknologi, melainkan kendali diri. Tantangan arus digitalisasi ini harus diatasi melalui penguatan edukasi literasi keuangan syariah di lingkungan perguruan tinggi.
Inovasi dan Ketekunan sebagai Kunci Keberhasilan Pengusaha Muda di Bisnis Ayam KFC: Studi Kasus Usaha Fried Chicken Smile di Kecamatan Medan Tembung Mazaya Khalda Fachri Berutu; M. Luthfi Lubis; Mhd. Aldri Syahputra; Zainarti Zainarti
Jurnal Bisnis Kreatif dan Inovatif Vol. 3 No. 2 (2026): Juni: Jurnal Bisnis Kreatif dan Inovatif
Publisher : Asosiasi Riset Ilmu Manajemen dan Bisnis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jubikin.v2i4.1160

Abstract

This study explores the roles of innovation and perseverance as critical success factors for young entrepreneurs in the fried chicken business through an in-depth case study of Fried Chicken Smile, located in Medan Tembung Subdistrict. The research focuses on how young entrepreneurs are able to survive and grow in a highly competitive culinary market dominated by global brands such as KFC. Using a qualitative research approach, data were collected through in-depth interviews with business owners and employees, direct field observations, and documentation analysis. The study is supported by several theoretical perspectives, including Grit Theory, which emphasizes perseverance and passion for long-term goals; Entrepreneurial Behavior Theory, which explains proactive and adaptive business behavior; and Schumpeter’s Innovation Theory, which highlights innovation as a driver of competitive advantage. The findings indicate that business success is influenced by continuous product innovation, particularly through adapting menu flavors to local tastes, maintaining consistent operational quality, and implementing effective digital marketing strategies via social media platforms. In addition, strong social support from family, peers, and local communities plays a significant role in sustaining entrepreneurial motivation. Overall, the study demonstrates that the combination of innovation, persistence, and social capital enhances competitiveness and supports the growth of micro, small, and medium enterprises (MSMEs). These findings provide valuable insights for the development of young entrepreneurship in Indonesia’s dynamic culinary sector.
Co-Authors M. Luthfi Lubis Mhd. Aldri Syahputra Muhammad Dafa Ul Khairi Reni Ria Armayani Hasibuan Zainarti Zainarti