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All Journal Lencana: Jurnal Inovasi Ilmu Pendidikan Jurnal Ilmiah Research and Development Student
Diva Tiara Anindita
Universitas Negeri Semarang
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Other

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Prinsip Halalan Thayyiban dan Deteksi Tadlis Mutu pada Sistem Prasmanan di Bleusky Resto Semarang Sahrial Ardiansyah; A. Muhyiddin Khotib; Diva Tiara Anindita; Sita Nurmasitah
JURNAL ILMIAH RESEARCH AND DEVELOPMENT STUDENT Vol. 4 No. 2 (2026): Jurnal Ilmiah Research and Development
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jis.v4i2.2388

Abstract

Culinary quality evaluation is often dominated by conventional marketing, whereas Muslim consumers require a religio-ethical approach based on Islamic law. This study aims to analyzes the food and beverage quality in the breakfast buffet system at Bleusky Resto Semarang through contemporary Sharia Economic Law. The research method used in this research is empirical legal research applied a sequential integrative approach. Primary data were gathered from a survey of 33 customers, while secondary data came from fiqh muamalah literature. Analysis combined percentage descriptive statistics and content analysis via deductive-inductive reasoning. The research results show that the restaurant's operations generally comply with sharia, reflected by customer satisfaction regarding halalan thayyiban and hybrid contract mechanisms on dishes' freshness (84.90%) and fruit options (91.00%). However, a critical gap potentially triggering tadlis quality issues (information asymmetry) was found in beverages, where using fresh fruits for juice scored the lowest (57.50%). Complaint management is vital for enforcing Khiyar al-Aib to protect Muslim consumers, ensuring mutual consent and the protection of life.  
Analisis Persepsi Pelanggan terhadap Kualitas Produk Makanan dan Minuman di Bleusky Resto Semarang Diva Tiara Anindita; Sita Nurmasitah
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 4 No. 3 (2026): Jurnal Inovasi Ilmu Pendidikan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v4i3.6418

Abstract

This study aims to describe customer perceptions of the quality of food and beverage products at Bleusky Resto Semarang. The study used a descriptive quantitative approach involving 33 customers as respondents. Data were collected through a Likert scale questionnaire and analyzed using percentages. The results showed that customer perceptions of food products tended to be positive, indicated by responses of agreeing and strongly agreeing on aspects of breakfast menu variety of 78.80%, variety of cuisines 84.90%, availability of main dishes and snacks 84.80%, presentation of food in fresh and warm conditions 84.90%, and availability of fruits 91.00%. In beverage products, positive perceptions were seen in aspects of breakfast drink variety of 84.90%, availability of hot and cold drinks 87.90%, availability of healthy drinks such as juice and herbal medicine 81.90%, satisfaction enjoying breakfast 81.80%, and interest in diverse beverage choices 81.80%. However, several aspects received lower positive responses, namely coffee variety (63.70%), juice selection (66.70%), and the use of fresh fruit in juices (57.50%). These findings reinforce the understanding that customer perceptions can be used as a basis for evaluating product quality in restaurant businesses and serve as a reference for culinary practitioners and culinary arts researchers in developing food and beverage products that meet consumer expectations.
Co-Authors A. Muhyiddin Khotib Sahrial Ardiansyah Sita Nurmasitah