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All Journal Mukaddimah: Jurnal Studi Islam
Meti Astuti
Sekolah Tinggi Ekonomi Islam Hamfara Yogyakarta
Religion Humanities

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Capitalism, Fossil Fuels, and Climate Crisis: Critiquing the Global Development Model from an Islamic Perspective Agung Dwi Sutrisno; Meti Astuti
Mukaddimah: Jurnal Studi Islam Vol. 11 No. 1 (2026): Mukaddimah: Jurnal Studi Islam
Publisher : Kopertais Wilayah III Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/jkw8t494

Abstract

The culinary industry is dynamic, and the number of culinary business players is growing faster among other business sectors. This study aims to examine the role of knowledge management in supporting competitive advantage in the halal culinary business. The population in this study was halal culinary business players in Yogyakarta. Sampling was carried out using a non-probability sampling method, with sample selection based on a purposive sampling approach, where the sample was selected based on several criteria, such as halal culinary products, form of business ownership, business age, number of employees, and sales turnover. Primary data was obtained through questionnaires, and data analysis was performed with SPSS software version 25. The results of statistical tests showed that all question indicators were valid and reliable, and the determination test indicated that knowledge management contributed 65.7% to the competitive advantage. The results of the regression test showed a positive and significant influence of knowledge management on competitive advantage. This study shows that halal culinary businesses that have effectively implemented knowledge management can gain a competitive advantage. The better knowledge management is implemented, the greater the company's competitive advantage. Keywords: knowledge management, competitive advantage, halal culinary  
Co-Authors Agung Dwi Sutrisno