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Pemahaman Pelaku Usaha terhadap Sertifikasi Halal : Studi Kasus Rumah Makan Padang Takana Medan Zainarti Zainarti; Angger Gumilang Sugiarto; Al Ramzy
Global Leadership Organizational Research in Management Vol. 3 No. 3 (2025): Global Leadership Organizational Research in Management
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/glory.v3i3.2983

Abstract

Halal certification is a strategic element in ensuring the quality of food products and building the trust of Muslim consumers. This study aims to examine the level of understanding of business actors regarding halal certification through a case study at the Padang Takana Restaurant in Medan City. Using a qualitative approach through observation and in-depth interviews, the results of the study indicate that there are still many MSME actors who do not fully understand the importance of halal certification, both in terms of law and its economic value. The obstacles faced include limited information, low digital literacy, and administrative procedures that are considered complicated. This study emphasizes the importance of government intervention in the form of education and assistance so that business actors can more easily access the halal certification process efficiently and affordably.
Penguatan Moderasi Beragama dan Pemberdayaan UMKM Sebagai Strategi Penurunan Kemiskinan Ekstrem di Desa Tanah Merah Kecamatan Perbaungan Zainarti Zainarti; Wahid Luthfi Hakim; Ade Fahdiya Syakhilah; Tasya Fadilah; Nadia Zahra Hasibuan
SEWAGATI: Jurnal Pengabdian Masyarakat Indonesia Vol. 4 No. 4 (2025): Desember: Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/sewagati.v4i4.3239

Abstract

Community Service Program (KKN) is one of the implementations of the Tri Dharma Perguruan Tinggi (Three Pillars of Higher Education) which requires students to make a real contribution to society, particularly in strengthening religious moderation and empowering MSMEs in Tanah Merah Village, Perbaungan District, Serdang Bedagai Regency, which faces the challenge of extreme poverty due to the weakening of local economic activity following the construction of a toll road. This study aims to describe and analyze the role of students from the Community Service Program of the State Islamic University of North Sumatra (UINSU) in implementing a spiritual strengthening program based on religious moderation and economic empowerment through MSMEs. The method used is descriptive qualitative with purposive sampling techniques, involving MSME actors, PKK mothers, perwiritan mothers, and MIS students as program targets. Data was obtained through participatory observation, interviews, discussions, and field documentation. The results of the community service showed that the tahsin and perwiritan programs succeeded in strengthening the understanding of inclusive religious moderation, while the empowerment of MSMEs through digital branding, entrepreneurship training, and product innovation such as LEMONERA liquid soap was able to increase local business capacity and open up new economic opportunities. In conclusion, the integration of religious moderation and MSME empowerment has proven to be an effective strategy for reducing extreme poverty, as it not only improves economic resilience but also strengthens social and spiritual cohesion within the community in a sustainable manner.
Efektivitas Penetapan Lokasi Dan Strategi Promosi Terhadap Tingkat Penjualan: Studi Kasus Kue Pukis Kota Baru Cabang Asia Mega Mas Sumatera Utara Khoirunnida Ritonga; Miftahul Jannah; Putra Yusuf Abror; Zainarti Zainarti
Jurnal Ilmu Manajemen, Bisnis dan Ekonomi Vol 1 No 6 (2024)
Publisher : PT Maju Malaqbi Makkarana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59971/jimbe.v1i6.224

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh lokasi dan promosi terhadap tingkat penjualan kue pukis. Kue pukis merupakan salah satu jajanan tradisional Indonesia yang masih digemari oleh berbagai kalangan masyarakat. Kue Pukis Kotabaru adalah sebuah usaha franchise makanan yang memproduksi makanan berjenis pukis dan martabak. Usaha ini didirikan di kota Yogyakarta dan saat ini telah berkembang ke 8 daerah di Indonesia. Mereka menetapkan lokasi berdasarkan tingkat strategis dan kemudahan aksesibilitas. Promosi dilakukan melalui media digital, khususnya Instagram, dan dilihat dari jumlah like dan comment. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan menggunakan alat wawancara secara mendalam kepada narasumber yakni pemilik usaha. Hasil penelitian menunjukkan bahwa lokasi dan promosi sangat berpengaruh terhadap tingkat penjualan kue pukis. Penelitian ini menyimpulkan bahwa optimalisasi lokasi dan promosi adalah kunci dalam meningkatkan penjualan kue pukis dan menyarankan penjual untuk tetap terus mengembangkan strategi pemasaran yang digunakan dengan melihat perubahan gaya hidup masyarakat dan pengembangan digitalisasi. Bukan hanya berdasarkan promosi, kualitas produk dan pelayanan yang baik tentu akan meningkatkan loyalitas pelanggan.
STRATEGI PENGEMBANGAN USAHA DALAM MENINGKATKAN DAYA SAING PADA KTL KOPITIAM DI JALAN SUTOMO UJUNG KOTA MEDAN Muhammad Zikrullah; Muhammad Imam Chairuddin Harahap; Hasyim Sarwani Tanjung; Zainarti Zainarti
Jurnal Intelek Insan Cendikia Vol. 2 No. 12 (2025): Desember 2025
Publisher : PT. Intelek Cendikiawan Nusantara

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

Abstract

Penelitian kualitatif ini mengeksplorasi strategi pengembangan usaha yang dapat meningkatkan daya saing KTL Kopitiam di Jalan Sutomo, Medan. Data primer diperoleh dari pedoman observasi lapangan dan wawancara mendalam dengan pengelola serta staf. Data sekunder terdiri dari literatur mutakhir tentang strategi kafe lokal, pemasaran digital, dan model daya saing UMKM. Analisis dilakukan secara tematik dengan dukungan kerangka SWOT dan adaptasi Porter’s Diamond untuk memetakan kekuatan internal dan tekanan eksternal. Hasil menunjukkan keunggulan kompetitif KTL terletak pada diferensiasi produk (perpaduan tradisional modern), profesionalitas pelayanan, lokasi strategis, serta integrasi nilai lokal. Kendala utama meliputi keterbatasan ruang, posisi harga relatif tinggi, serta ancaman persaingan dan fluktuasi harga bahan baku. Rekomendasi meliputi: (1) memperkuat eksposur merek melalui kampanye micro influencer dan konten terarah, (2) mengoptimalisasi kombinasi produk harga melalui bundling dan menu musiman, (3) meningkatkan efisiensi operasional lewat alur kerja lean dan integrasi pemesanan digital, serta (4) membangun kemitraan pasokan lokal untuk menjaga kestabilan bahan baku.
ANALISIS STRATEGI PEMASARAN DAN FAKTOR KEBERHASILAN USAHA UMKM KOPI KELILING JOERAGAN DI MEDAN Zainarti Zainarti; Tia Aprilia; Witri Febriani Panggabean; Tri Purnama Sari; Zidan Choiril Akmal
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7808

Abstract

This study aims to analyze the marketing strategy and identify factors influencing the success of the Kopi Keliling Joeragan SME in Medan. The increasingly competitive coffee beverage maintain and increase sales. The research method used is descriptive qualitative through interviews with the business worker, field observations, and supporting documentation. The results show that the marketing strategy implemented includes the implementation of the marketing mix (product, price, place, promotion), menu innovation, competitive pricing, strategic location selection, and the use of social media as a promotional tool. In addition, business success factors are influenced by product quality, service, operational management, customer loyalty, and the ability to adapt to market trends. This study provides recommendations for improving marketing effectiveness through optimizing digital marketing, expanding marketing routes, and periodically evaluating service quality. business demands that every business owner implement effective marketing strategies to
STRATEGI PEMASARAN ONE DAY EVENT UMKM KULINER: ANALISIS BAURAN PEMASARAN (4P) PADA DIMSUM MICI DI CAR FREE DAY ( CFD ) Zainarti Zainarti; Adina Litriwani; Aditya Putra Piliang; Alfian Khoiri Malau
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7873

Abstract

One Day events such as Car Free Day (CFD) present a strategic opportunity for culinary MSMEs to directly introduce or promote their products in a short time. This study aims to analyze the marketing strategy of Dimsum Mici during Car Free Day (CFD) activities using the marketing mix (4P) approach: product, price, place, and promotion. This research was conducted using a descriptive qualitative approach combining field studies and library research. The results indicate that the product offered, Dimsum Mici, offers a variety of practical menu items that meet market tastes and quality that can compete with similar businesses. The strategy for affordable pricing is flexible and tailored to the purchasing power of the public attending Car Free Day (CFD). In terms of location, the stand's strategic and easily visible location can increase visitor opportunities. Meanwhile, the promotional strategy utilizes social media, direct sales, and attractive presentations to attract customers. Overall, the implementation of the marketing mix (4P) has proven effective in increasing consumer appeal, product visibility, and sales volume during one-day events such as Car Free Day. The research findings show that properly implemented 4P strategy integration can have a direct impact on increasing purchasing interest in a short-term marketing context. This research also provides insight into how culinary MSMEscan optimally utilize temporary or daily events as a means to expand their market, introduce products directly, and increase sales quickly.
PENGARUH RENTANG HARGA DAN MENU TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN “AYAM GEPREK BANGSUR” Zainarti Zainarti; Demala Sari; Balqis Nurul Zannah; Ayla Rizky Janira
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7879

Abstract

This study aims to analyze the influence of price range and menu variety on consumer purchasing decisions at the culinary business “Ayam Geprek Bangsor.” The background of this research lies in the increasing competition within the fast-food industry, making it important for business owners to understand the factors that affect consumer decision-making. A quantitative approach was employed through the distribution of questionnaires to consumers who had previously purchased the product. The data were analyzed using multiple linear regression to examine the effect of each variable. The results show that both price range and menu variety have a positive and significant influence on purchasing decisions, either partially or simultaneously. These findings are expected to serve as a reference for developing marketing strategies and improving product competitiveness
ANGKRINGAN MODERN ALA GEN Z : KREATIVITAS DAN ADAPTASI PENGEMBANGAN BISNIS DI ANGKRINGAN BERONDONG COFFEE RANTAU PRAPAT Muhammad Ridho Efryanda; Nadira Aulia Zahra; Nazwa Akhiela Salsabila Batubara; Nabila Nabila; Zainarti Zainarti
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7919

Abstract

This study aims to analyze the creativity and business adaptation carried out by Angkringan Berondong Coffee as a form of modern angkringan innovation targeting the Gen Z segment. The research approach used a qualitative descriptive method through observation, short interviews, and documentation. The results of the study show that Berondong Coffee is able to combine the concept of traditional angkringan with a modern style through space design, varied menus, digital marketing strategies, and the use of cashless payment technology. These findings show that the success of modern angkringan is not only determined by menu innovation, but also by the ability to understand Gen Z preferences that demand comfort, aesthetics, and speed of service. This research is expected to contribute to the development of culinary SMEs based on creativity and innovation, as well as emphasize the importance of understanding digital lifestyles, community engagement, and the ability to adapt to trends in order to remain competitive in running a sustainable business amid competition.
STRATEGI PENGEMBANGAN USAHA KULINER AYAM PENYET DOKO SOLO DALAM MENINGKATKAN DAYA SAING DI AREA KAMPUS UINSU SUTOMO Zainarti Zainarti; Oktavia Ramadhani; Raihansyah Azdi Bintang; Nia Rahmadani; Rafly Ramadhan Simanjuntak
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7934

Abstract

Penelitian ini bertujuan untuk menganalisis strategi pengembangan kuliner Ayam Penyet Doko solo dalam meningkatkan daya saing di area Kampus UIN SU Sutomo. Persaingan kuliner di kawasan kampus semakin ketat seiring meningkatnya jumlah pelaku usaha dan variasi produk yang ditawarkan. Oleh karena itu, dibutuhkan strategi yang tepat agar usaha Ayam Penyet Doko solo mampu mempertahankan eksistensi sekaligus meningkatkan keunggulan kompetitifnya. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui observasi langsung, wawancara dengan pemilik usaha dan pelanggan, serta dokumentasi pendukung. Hasil penelitian menunjukkan bahwa peningkatan daya saing dapat dicapai melalui pengembangan variasi menu, peningkatan kualitas pelayanan, penetapan harga yang kompetitif, pemanfaatan media sosial untuk promosi, dan peningkatan kenyamanan tempat makan. Selain itu, penerapan strategi inovasi rasa dan paket hemat untuk mahasiswa menjadi faktor penting dalam memperluas segmen pasar. Penelitian ini menyimpulkan bahwa kombinasi strategi produk, harga, promosi, dan pelayanan merupakan kunci utama dalam memperkuat posisi Ayam Penyet Doko solo sebagai salah satu pilihan kuliner favorit di kawasan Kampus UIN SU Sutomo.
ANALISIS KEPUASAN KONSUMEN TERHADAP PRODUK UMKM AYAM PENYET RHERE Zainarti Zainarti; Muhammad Alfin; Mhd. Dzikry Falah Erlangga; M. Farhan Aulia Rozan
JURNAL AKADEMIK EKONOMI DAN MANAJEMEN Vol. 2 No. 4 (2025): JURNAL AKADEMIK EKONOMI DAN MANAJEMEN 
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jaem.v2i4.7973

Abstract

Consumer satisfaction is an important factor in ensuring the sustainability of small culinary businesses amid increasing competition. This study aims to analyze consumer satisfaction with the products of the UMKM Ayam Penyet Rhere, which offers smashed fried chicken as its main menu. The research employed a descriptive field research method. Data were collected through observation, interviews, and questionnaires distributed to consumers. The analysis focused on several aspects of satisfaction, including product quality, price, service, and consumer convenience. The results indicate that consumers are generally satisfied with the products offered, particularly in terms of taste quality and portion size relative to price. Friendly service and relatively fast serving time also contribute positively to consumer satisfaction. However, several aspects still require improvement, especially consistency of taste and supporting facilities. The findings are expected to serve as evaluation material for improving product quality and service to enhance competitiveness and customer loyalty.
Co-Authors Abda Abda Abdul rahmad rayadi Ade Fahdiya Syakhilah Adelia Natasya Adina Litriwani Adinda Zahwa Adisty Anggraini Adisty Aulia Zahra Aditya Putra Piliang Afiyah Dwi Astri Afni Haryanti Harahap Ahmad Habib Pinim Aida Malan Sari Aisyah Azzahro Nasution Aisyah Putri Arimbi Al Ramzy Alfian Khoiri Malau Amanda Mutiara Hasibuan Andrey Sheva Aditya Zebua Angger Gumilang Sugiarto Anisah Cyntia Dewi Pratama Annisa Febrianda Ardhinur Ardhinur Arif Hidayat Lubis Arofiani Mutmainah Asnawi Asnawi Asshifa Nazila Aridzki Aulia Syahfitri Ayla Rizky Janira Ayu Ashara Harahap Ayunda Syapa Azra Balqis Nurul Zannah Bastanta Sinulingga Bayu Prabowo Chairun Nisa Panjaiatan Dara Nabila Dea Amanda Putri Dede Endrico Demala Sari Deni Irawan Devia Astry Khairani Dina Aulia Dina Cheetah Khairiyah Dina Wenika Ditia Azzahra Aswin Tanjung Diva Aulia Ramadani Perangin-angin Dwiki Wardana Syah Dzaky Raditya Ella Safitri Ella Tri Puspita Elna Sari Nasution Elvira Andriyani Elya Ramadhani Tambunan Fachry Abda El Rahman Fadilla Al Hapis FAHMI ABDILLAH Fauzi Ahmad Romadhon Febri Khairani Harahap Febrianti Shakira Fiqkri Ardian Fitriyani Dalimunthe Gandhi Sulaiman Sitompul Gladis Jelita Habibah Ramadhani Nasution Hafiz Maulana Siregar Hastiani Nasution Hasyim Sarwani Tanjung Hilwa Muslimah Harahap Husnul Khotima Imel Santika Inayah Fadhila Irgi Iqbal Irna Ardilla Ismu Hadi Siregar Istiaza Azra Jumriani Siregar Kayla Alfia Azzaidi Nst Khairrul Azzahri Khoirunnida Ritonga Leni Shofiyani Luthfi Hafiz Luthfia Sabrina M. Farhan Aulia Rozan M. Hizbullah Hasibuan M. Rafiq Efrianda Hutabarat Maysa Chairani Mey Yunanda Mhd. Dzikry Falah Erlangga MIFTAHUL JANNAH Minta Ito Lubis Miratul Imaniah Muhammad Al fahmi Muhammad Alfin Muhammad Alwi Hasibuan Muhammad Bima Nugraha Muhammad Choir Rivaldi Muhammad Faisal Alfarisyi Muhammad Fauzan Muhammad Fauzan Effendi Muhammad Hafizhan Fakhri Muhammad Ikhsan Al Rasyid Muhammad Imam Chairuddin Harahap Muhammad Nasir Muhammad Ridho Efryanda Muhammad Zieo Addefrid Putra Muhammad Zikri Alshaufi Muhammad Zikrullah Mulia Syahputri Nabila Iskandar Nabila Nabila Nada Sausan Adha Fili Nadia Taqiya Ihsan Nadia Zahra Hasibuan Nadira Aulia Zahra Naia fingkani solin Namira Alya Adzani Siagian Nasution, Annio Indah Lestari Nasywa Laila Ramadhani Naylatussalwa Makarim Nazwa Akhiela Salsabila Batubara Nia Rahmadani Nisya Aulia Nitha Amanda Noni Artiya Syahputri Novita Sari Nur Widya Ningsih Nuraisah Nuraisah Nurbaiti Rizki Kabeakan Nurhidayah Nurhidayah Nurjannah Nurjannah Nurul Afida Oktavia Ramadhani Padila Putri Panisa Panisa Popi Dea Ananda Pratiwi Ayu Ningtyas Putra Yusuf Abror Rafly Aditya Sambo Rafly Ramadhan Simanjuntak Rahmat Hidayat Siregar Raihansyah Azdi Bintang Rania Atika Putri Restu Agung Syahputra Ridho Maulana Kombih Rini Rahmadani Riri Dwita Putri Riski Nita Maulina Putri Tambak Riza Aulia Rolan Rizki Rinaldi Daulay Salsabila Sofiya Wardani Salwa Salsabila Sanjai Kurniawan Lubis Sarah Febrian Septia Sakinah Rizki Utama Septian Dwi Cahya Servina Rahayu Shella Gustianda Siska Aliya Damayanti Siska Permata Sari Harahap Siti Abibah Siti Khairani Siti Khoiriyah Karina Ujung Siti Nurhaliza Sri Putri Wahyundari Suci Nabila Syahputri Sucita Saskya Piliang Syafira Okta Vionna Wirya Syahfitri Ronauli Daulay Syahviqa Izzati Syaqila Nain Lubis Tasya Fadilah Tasya Syaqinah Tatia Hervi Farinka Riyadi Tengku Ayu Aisyah Putri Thasya Virdinia Tia Aprilia Tifanny Az-zahra Tisragil Aprillia Tri Purnama Sari Untsa Nashira Wahid Luthfi Hakim Wahyudin Wahyudin Widya Anggraini Witri Febriani Panggabean Wulansari Wulansari Yauma Afriyanti Yeni Aprilinda Lubis Yogi Agung Pradana Yulia Febrianti Yulita Adelia Yusril Mahendra Zafira Alya Kirana Zidan Choiril Akmal zuhdi, Muhammad Farhan Zuhdi Zulfahri Salim