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Distribution In Islamic Economics: An Analysis of Regulation and Supervision from a Microeconomic Perspective Dina Mariana Ulpah; Irdan Nurdiansyah; Raaf Syamjani; Ahmad Iqbal Nugraha
Jurnal Abdimas Peradaban Vol. 7 No. 1 (2026): Jurnal Abdimas Peradaban
Publisher : Global Writing Academica Researching and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54783/fspah584

Abstract

The objective of this journal is to analyze the regulation and supervision of the distribution of goods and services from a micro level Islamic economic perspective. This study employs a qualitative descriptive method, systematically and coherently structured, using data obtained through library research, including books, journal articles, and credible online sources. The findings reveal that distribution in Islam is founded upon two core principles: the principle of justice and the principle of freedom. The regulatory and supervisory framework for distribution is reflected in the provisions of Fiqh Muamalah, which include the prohibition of ikhtikar (hoarding), guidelines for reasonable profit, equitable distribution, social justice, and the prohibition of monopoly. Islam instructs individuals to manage, allocate, and distribute wealth fairly and proportionally to those in need, thereby preventing the concentration of wealth within a particular group.
Sertifikasi Halal sebagai Strategi Peningkatan Kepercayaan Konsumen dan Profesionalitas Usaha: Studi Kasus Donat Qmeuli Tasikmalaya Shofura Auliya; Muhamad Fajri Muharam; Irdan Nurdiansyah; Araya Ghifary Alba Wahyudi
Gunung Djati Conference Series Vol. 63 (2026): The 11th Conference Series Learning Class: Religious and Social Humaniora
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/gdcs.v63i.3346

Abstract

This qualitative case study analyzes the implementation of halal certification at Donat Qmeuli, a microenterprise in Tasikmalaya City, and its impact on consumer trust. Data were collected through in-depth interview with the owner and direct observation of the production process on November 12, 2025. The findings show that halal certification was systematically implemented with P3H assistance, verification of certified raw materials, and hygienic practices reflecting the halalan thayyiban principle, despite the absence of comprehensive written SOPs. Although certification did not directly boost sales, it significantly enhanced consumer confidence, strengthened the business’s professional image, and facilitated partnerships with modern retailers requiring halal legality. The study emphasizes the need for continuous halal literacy programs and administrative support for SMEs. Limited to a single case, future research should expand to multiple bakery SMEs for a more comprehensive mapping of halal implementation.