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All Journal Jurnal Rekayasa Pangan dan Pertanian Gorontalo Agriculture Technology Journal Jurnal Doktor Manajemen (JDM) Journal of Food and Culinary Indonesian Journal of Halal Research BASKARA: Journal of Business and Entrepreneurship ASIAN JOURNAL OF ISLAMIC MANAGEMENT (AJIM) Community Empowerment Journal of Halal Science and Research Jurnal Dinamika Manajemen Jurnal Sains dan Teknologi Pangan
Ikawati, Retty
Program Studi Vokasi Bisnis Jasa Makanan, Universitas Ahmad Dahlan Jl. Pramuka 42 Sidikan Umbulharjo Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Medicine & Pharmacology Public Health Social Sciences Other

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Analisis Kelayakan Finansial Brownies Siapi-Api Sebagai Produk Oleh-Oleh Dari Hutan Mangrove Baros Bantul Ikawati, Retty; Primsari, Isana Arum
Gorontalo Agriculture Technology Journal Volume 2 Nomor 2 October 2019
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (734.77 KB) | DOI: 10.32662/gatj.v2i2.726

Abstract

Keberadaan hutan mangrove di pesisir selatan kota Yogyakarta, kawasan hutan Baros, Bantul turut serta meningkatkan jumlah kunjungan wisatawan. Pengembangan kawasan tujuan wisata semakin digalakkan dengan menggerakkan sarana dan prasarana pendukung, seperti usaha perjalanan, hotel dan rumah makan serta industri-industri kerajinan, makanan khas dan tradisional. Sementara itu, hutan mangrove menghasilkan  berbagai macam buah mangrove, salah satunya adalah buah siapi-api (Avicenna marina). Buah ini memiliki potensi untuk diolah sebagai bahan pangan seperti yang telah dilakukan oleh beberapa kawasan hutan mangrove lainnya di Indonesia. Menjawab tantangan tersebut maka dikembangkanlah produk yang memanfaatkan buah mangrove sebagai bahan brownies siapi-api sebagai produk oleh-oleh dari Baros, Bantul. Penelitian ini bertujuan untuk menganalisis kelayakan finansial pendirian industri kecil brownies siapi-api. Metode yang digunakan adalah metode penelitian deskriptif  dengan obyek Kelompok Pemuda Pemudi Baros (KP2B), melalui observasi, survey dan wawancara serta metode kuantitatif melalui perhitungan untuk mengetahui kelayakan finansial. Analisis data finansial yang digunakan menggunakan rumus Revenue Cost (R/C), Benefit Cost (B/C), dan Return On Investment (ROI). Hasilnya,  analisis kelayakan finansial menunjukkan bahwa R/C sebesar 1,43 yang artinya R/C>1 layak usaha, aspek B/C sebesar 0,43 yang artinya usaha ini layak dijalankan (B/C>0). Aspek yang terakhir yaitu ROI diperoleh sebesar 43%. Dengan demikian, usaha ini layak untuk dilanjutkan.
Hubungan Persepsi Label Halal Mui Terhadap Minat Beli Produk Makanan Pada Mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta Nanda, Kurnia Fitra; Ikawati, Retty
Journal of Food and Culinary Vol 3, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3597

Abstract

Islam mengatur banyak mengenai halal dan haram dalam bidang makanan. Makanan adalah kebutuhan primer yang menunjang aktifitas fisik. Pengetahuan mengenai makanan halal sangat penting bagi masyarakat umum, terutama umat Islam. Secara umum, konsumen Muslim akan memiliki persepsi yang positif terhadap produk makanan yang menggunakan pendekatan halal. Persepsi konsumen dalam menentukan label halal pada makanan berpengaruh positif terhadap keputusan konsumen dalam menentukan minat beli. Indonesia dengan populasi penduduk mayoritas Muslim, tentu akan membawa pengaruh yang besar bagi budaya yang berkembang di Indonesia, terutama dalam budaya konsumsi pangan. Di Indonesia makanan halal sudah diatur oleh Majelis Ulama Indonesia  (MUI) yang secara teknis ditangani oleh Lembaga Pengkajian Pangan Obat-obatan (LPPOM) dengan mengeluarkan sertifikat halal dan label halal. Label Halal adalah tanda kehalalan suatu produk. Penelitian ini bertujuan untuk mengetahui hubungan persepsi label halal MUI dengan minat beli produk makanan pada mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta. Penelitian ini merupakan penelitian observasional dengan pendekatan cross sectional. Jumlah subjek penelitian sebanyak 62 dipilih dengan metode propotionate stratified random sampling. Data persepsi sertifikasi halal dan data minat beli diperoleh dengan menggunakan kuesioner di google form. Skala menggunakan skala Likert. Analisis data dengan uji Rank Spearman. Hasil penelitian menunjukkan persepsi label halal MUI responden termasuk dalam kategori rendah (54,8%). Minat beli produk makanan sebagian besar termasuk dalam kategori tinggi (58,1%). Hasil uji Rank Spearman untuk persepsi label halal MUI dengan minat beli produk makanan nilai p=0,000. Ada hubungan persepsi label halal MUI dengan minat beli produk makanan.
Halal assurance system training and its implementation with the Muhammadiyah halal pledge Mahfudh, Nurkhasanah; Ikawati, Retty; Salamah, Nina; Ahda, Mustofa
Community Empowerment Vol 6 No 5 (2021)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.861 KB) | DOI: 10.31603/ce.4518

Abstract

The implementation of Law Number 33 of 2014 concerning Halal Product Guarantee requires all products circulating in Indonesia to have a halal certificate. Micro businesses must also keep up with these developments. The 2020 Job Creation Law states that the obligation to be halal certified is based on statements from micro and small business actors. Muhammadiyah responded to this scheme by setting a halal pledge for micro and small businesses. To support the statement of the halal pledge which is based on understanding, training activities and assistance for the halal production process are carried out for micro and small businesses. The results of this activity revealed a significant increase in the understanding of MSMEs with an average pre-test score of 36 ± 6.9 and an average post-test score of 72 ± 14.1. In addition, participants were also able to compile the Muhammadiyah halal pledge application form.
Hubungan Persepsi Label Halal Mui Terhadap Minat Beli Produk Makanan Pada Mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta Kurnia Fitra Nanda; Retty Ikawati
Journal of Food and Culinary Vol. 3 No. 1 [Juni 2020]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v3i1.3597

Abstract

Islam mengatur banyak mengenai halal dan haram dalam bidang makanan. Makanan adalah kebutuhan primer yang menunjang aktifitas fisik. Pengetahuan mengenai makanan halal sangat penting bagi masyarakat umum, terutama umat Islam. Secara umum, konsumen Muslim akan memiliki persepsi yang positif terhadap produk makanan yang menggunakan pendekatan halal. Persepsi konsumen dalam menentukan label halal pada makanan berpengaruh positif terhadap keputusan konsumen dalam menentukan minat beli. Indonesia dengan populasi penduduk mayoritas Muslim, tentu akan membawa pengaruh yang besar bagi budaya yang berkembang di Indonesia, terutama dalam budaya konsumsi pangan. Di Indonesia makanan halal sudah diatur oleh Majelis Ulama Indonesia (MUI) yang secara teknis ditangani oleh Lembaga Pengkajian Pangan Obat-obatan (LPPOM) dengan mengeluarkan sertifikat halal dan label halal. Label Halal adalah tanda kehalalan suatu produk. Penelitian ini bertujuan untuk mengetahui hubungan persepsi label halal MUI dengan minat beli produk makanan pada mahasiswa Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta. Penelitian ini merupakan penelitian observasional dengan pendekatan cross sectional. Jumlah subjek penelitian sebanyak 62 dipilih dengan metode propotionate stratified random sampling. Data persepsi sertifikasi halal dan data minat beli diperoleh dengan menggunakan kuesioner di google form. Skala menggunakan skala Likert. Analisis data dengan uji Rank Spearman. Hasil penelitian menunjukkan persepsi label halal MUI responden termasuk dalam kategori rendah (54,8%). Minat beli produk makanan sebagian besar termasuk dalam kategori tinggi (58,1%). Hasil uji Rank Spearman untuk persepsi label halal MUI dengan minat beli produk makanan nilai p=0,000. Ada hubungan persepsi label halal MUI dengan minat beli produk makanan.
PENAMBAHAN TEPUNG KEDELAI PADA MIDES PUNDONG UNTUK MEMPERBAIKI TEKSTUR DAN DAYA TERIMA (Addition of Soybean Flour on Mides Pundong to Improve Texture and Acceptability) Retty Ikawati; Alifatun Nabila
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 3 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.55 KB)

Abstract

ABSTRACT Mides is a traditional noodle from Pundong Bantul, south area of ​​Yogyakarta. The change of need in Mides consumption from wet service to an instant product, to fulfill the demand of Mides as unique souvenirs from Bantul. However, the texture of Mides which chewy and slimy after cooked are the lack of this product. so, to improve the quality of mides and meet the demand market, it is necessary to improve the texture of the mides. This study aims to get the right composition by adding soy flour. The method used was a completely randomized design with the percentage of addition of soy flour in tapioka and corn flour at 10%, 20%, and 30%. The best treatment will be measured the tensile strength and consumer acceptance by oragnoleptik test and will be compared with Mides as control, without soy flour, 0%. The result showed that the best composition for addition of soy flour was 20% with more compact texture compared to 10% and 30%. The result of tensile strength was 9,6776 N/mm2 for Mides as control still higher than Mides with 20% soy flour  3,0796 N/mm2. It is indicate that addition of ingredients with protein can't increase the stretch strength of Mides even though the texture is more compact. Whereas panellists still liked the taste and aroma of Mides substitution of 20% soy flour was not significantly different from Mides control. Keywords: Consumer Acceptance, Mides, Soy Flour, Tensile Strength,. ABSTRAK Mides Pundong merupakan Mi tradisional yang berasal dari Pundong Bantul, kawasan yang berada di selatan Yogyakarta. Perubahan cara mengonsumsi Mides dari cara basah menjadi kering untuk memenuhi permintaan konsumen yang menghendaki Mides sebagai oleh-oleh yang unik dari Bantul. Namun, tekstur MIdes yang kenyal dan berlendir setelah pemasakan yang menjadi kekurangan produk ini. Jadi, untuk meningkatkan kualitas dan memenuhi pemintaan pasar, maka perlu dilakukan perbaikan terhadap tekstur mides  Penelitian ini bertujuan mendapatkan komposisi yang tepat dengan menambahkan tepung kedelai. Metode yang yang digunakan adalah rancangan acak lengkap dengan persentase penambahan tepung kedelai pada tepung tapioka dan tepung jagung sebesar 10%, 20%, 30%. Perlakuan yang terbaik akan  diukur daya regangnya melalui tensile strength, dan perubahan daya terima konsumen dengan uji organoleptik dan akan  dibandingkan dengan Mides kontrol yaitu 0% tepung kedelai. Hasil penelitian menunjukkan bahwa komposisi yang terbaik untuk penambahan tepung kedelai adalah 20% dengan tekstur yang lebih kompak dibandingkan dengan 10% dan 30%. Tensile strength yang dihasilkan Mides kontrol  9,6776 N/mm2, masih lebih tinggi dibandingkan dengan Mides substitusi tepung 20%  kedelai 3, 0796 N/mm2. Penambahan bahan dengan protein belum bisa meningkatkan daya regang Mides meskipun tekstur sudah lebih kompak. Daya terima konsumen melalui uji oragnoleptik menunjukkan warna dan tekstur untuk Miedes substitusi tepung kedelai lebih disukai, dan menunjukkan hasil yang berbeda nyata dengan Mides kontrol. Sedangkan panelis tetap menyukai rasa dan aroma Mides substitusi tepung kedelai 20% dan tidak berbeda nyata dengan Mides kontrol.   Kata kunci: Daya Terima, Mides, Tensile Strength, Tepung Kedelai
Does “Halalness” Affect Young Muslims’ Intentions to Use the COVID-19 Vaccine? Sudarsono, Heri; Ikawati, Retty; Azizah, Siti Nur; Kurnia, Agus; Nuanmark, Ponchanok
Indonesian Journal of Halal Research Vol 5, No 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.19248

Abstract

Young Muslims comprise a large population in Indonesia. This study analyzes the effect of halal awareness, halal certification, attitudes, subjective norms, perceived behavior controls and vaccine quality on young Muslims’ intentions to use the COVID-19 vaccine. This study involved 699 random respondents from 32 provinces in Indonesia. This research model develops Theory Planned Behavior (TPB) using structural equation modeling (SEM) with partial least squares structural equation modeling (PLS-SEM) data processing tools. The results showed that halal awareness and certificates had a P-value of <0.05 or positively affected Muslims’ attitude towards vaccines. Likewise, halal awareness, attitudes, subjective norms and vaccine quality have a P-value of <0.05 and perceived behavior control has a P-value of <0.10 or positively affects Muslims’ intentions to use vaccines. However, halal certification has a P-value of >0.10 or does not affect their intention to use vaccines. Islamic values remain a consideration for young Muslims in using the COVID-19 vaccine. Therefore, the government needs to include halal aspects in determining policies related to the implementation of vaccinations.
Does "Halalness" Affect Young Muslims' Intentions to Use the COVID-19 Vaccine? Sudarsono, Heri; Ikawati, Retty; Azizah, Siti Nur; Kurnia, Agus; Nuanmark, Ponchanok
Indonesian Journal of Halal Research Vol. 5 No. 1 (2023): February
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/ijhar.v5i1.19248

Abstract

Young Muslims comprise a large population in Indonesia. This study analyzes the effect of halal awareness, halal certification, attitudes, subjective norms, perceived behavior controls and vaccine quality on young Muslims' intentions to use the COVID-19 vaccine. This study involved 699 random respondents from 32 provinces in Indonesia. This research model develops Theory Planned Behavior (TPB) using structural equation modeling (SEM) with partial least squares structural equation modeling (PLS-SEM) data processing tools. The results showed that halal awareness and certificates had a P-value of <0.05 or positively affected Muslims' attitude towards vaccines. Likewise, halal awareness, attitudes, subjective norms and vaccine quality have a P-value of <0.05 and perceived behavior control has a P-value of <0.10 or positively affects Muslims' intentions to use vaccines. However, halal certification has a P-value of >0.10 or does not affect their intention to use vaccines. Islamic values remain a consideration for young Muslims in using the COVID-19 vaccine. Therefore, the government needs to include halal aspects in determining policies related to the implementation of vaccinations.
Investigating the Dynamic of Halal Food Certification Adoption: Necessity or Opportunity? Ikawati, Retty; Purnomo, Boyke R
BASKARA : Journal of Business and Entrepreneurship Vol. 7 No. 2 (2025): BASKARA: Journal of Business and Entrepreneurship
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The largest Muslim population globally, Indonesia has emerged as a prospective area for the growth of the halal food industry. Obtaining halal food certification not only assures adherence to  sharia law for Muslim consumers but also enhances the competitiveness of the producers. Despite suggesting various benefits, in Indonesia, the adoption rate of halal food certification remains quiet low, approximately ten percent. Moreover, the literature also discusses little how food manufacturers adopt halal certification. This study aims to investigate the dynamics of the adoption process of halal food certification. To achieve this objective, the exploratory research relies on a questionnaire based method designed within a posituve approach. Initially, the researchers conducted a questionaire to ninety-eight Yogyakarta-based SMEs to identify their entrepreneurial orientation and intention to adopt halal food certification, then it continued with in-depth interviews with eight informants to explore the motives and patterns of the adoption of halal certification. The findings reveal that the motivations related to entrepreneurship align with the method of halal certification adoption. Additionally, the choice to adopt halal certification was primarily driven by a necessity to adhere to regulations mandating halal certification. The study also highlights that SMEs’ assumptions concerning readiness for administrative, financial support, and limited information access are significant factors influencing their decision to adopt halal certification.
Adoption of halal Korean cosmetics among Muslim students: Insights from Islamic private universities Sudarsono, Heri; Ash Shidiqie, Jannahar Saddam; Ardiami, Kinanthi Putri; Sujono, Rusny Istiqomah; Suciningtias, Siti Aisiyah; Fitriyani, Yeni; Khasanah, Miftakhul; Ikawati, Retty; Rahmi, Asri Noer
Asian Journal of Islamic Management (AJIM) VOLUME 7 ISSUE 1, 2025
Publisher : Faculty of Business & Economics, Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/AJIM.vol7.iss1.art1

Abstract

Purpose – This study aimed to analyze the purchase intentions of Muslim students from private Islamic universities in Indonesia toward halal cosmetics in Korea.Methodology – This study involved 287 Muslim students from eight private Islamic universities in Indonesia. Data were analyzed using Structural Equation Modeling (SEM) with Partial Least Squares (PLS) to examine the relationships between the variables.Findings – The results reveal that attitude, brand image, country of origin, and fear of missing out (FOMO) significantly influence purchase intention. Among these, brand image exerts the strongest effect, followed by FOMO, whereas country of origin has a smaller influence. In contrast, halal knowledge and religiosity do not directly affect purchase intention, although they significantly influence attitudes.Implication – These findings underscore the importance of Korean halal cosmetic brands in building strong brand image and fostering positive consumer attitudes. Companies should focus on the perceived product quality, innovation, and alignment with values that are important to Muslim consumers. In addition, the significant role of FOMO suggests the effectiveness of marketing strategies that create urgency and exclusivity.Originality – This research is original in its focus on Korean halal cosmetic purchase intentions among Muslim students from eight Islamic private universities in Indonesia. It contributes to the understanding of how brand image, religiosity, halal knowledge, country of origin, and FOMO shape consumer behavior in the halal cosmetic market.
ASPEK THAYYIB PADA MAKANAN BERBAHAN DAGING: STUDI KEAMANAN PANGAN DAGING SAPI GILING DI PENGGILINGAN DAGING DNH, KECAMATAN GAMPING, SLEMAN, YOGYAKARTA Sari, Bekti Wulan; Ikawati, Retty
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/g71kje27

Abstract

The word thayyib in food is always combined with halal as halalan thoyibban. Hence, food which complies thayyib is interpreted as a good halal product, does not contain harm or disease. Food safety of grounded beef is an important aspect to be studied from thayyib side considering that meat milling is a place that is prone to and at risk of contamination by pathogenic microbes, especially meat is perishable food. The purpose of this study was to analyze the application of thayyib in DNH meat milling service, especially food safety aspect through formalin testing, examining Escherichia coli, Salmonella, Vibrio cholerae, and Total Plate Count (TPC) contamination, supported by field observations, then studied using literature. Results showed that all samples reacted negatively to the formalin, V. cholerae, and E. coli tests, TPC ranging from 500-19,000 CFU/g. Sample HD1 was positive for Salmonella. TPC value of <1 x 106 CFU/g on all samples were met requirements of SNI 3932:2008 for fresh meat, while the detection of Salmonella sp. indicated the presence of suspected biological contamination. Inadequate conditions were found from each observation of the building yard, the grinding area, equipment, and food handler that could support biological contamination. Based on microbiological tests and observations, the aspect of food safety as part of thayyib had not been optimally fulfilled. It is recommended to the owner of the DNH meat milling to pay attention to cleanliness of the entire grinding area and the personal hygiene of food handler.
Co-Authors AA Sudharmawan, AA Afriadi, Fiqih AGUS KURNIA Agus Kurnia Alifatun Nabila Ardiami, Kinanthi Putri Ash Shidiqie, Jannahar Saddam Fitriyani, Yeni Fitriyani, Yeny Hamdi, Muhammad Heri Sudarsono Heri Sudarsono Ifada Rahmayanti Isana Arum Primsari, Isana Arum Kurnia Fitra Nanda Lidasan, Mussolini Sinsuat Miftakhul Khasanah Mustofa Ahda Nanda, Kurnia Fitra Nina Salamah Nuanmark, Ponchanok Nugrohowati, Rindang Nuri Isnaini Nurkhasanah Mahfudh Purnomo, Boyke R Rahman, Anisa Nur Baiti Rahmi, Asri Noer Rusny Istiqomah Sujono Sari, Bekti Wulan Siti Aisiyah Suciningtias Siti Nur Azizah, Siti Nur Wardiyanta, Wardiyanta