Article Per Year (5 Year)
p-Index From 2021 - 2026
0.562
P-Index
This Author published in this journals
All Journal Populer: Jurnal Penelitian Mahasiswa Jurnal Mahasiswa Kreatif Student Research Journal
Syariah Hafizhoh
Universitas Islam Negeri Sumatera Utara
Religion Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Konsep Makanan Halal: Mie Gomak Medan Sebagai Kuliner Khas Sumatera Utara Syariah Hafizhoh; Della Latifah Amanda; Sriwahyuni Sriwahyuni; Rini Antika Sari; Nanda Ayuningtyas; Khoridatunnida Khoridatunnida; Alwi Umar; Aldi Maulana; Arjuna Barkah Firdaus
Jurnal Mahasiswa Kreatif Vol. 1 No. 4 (2023): Juli : Jurnal Mahasiswa Kreatif
Publisher : Universitas Katolik Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmk-widyakarya.v1i4.976

Abstract

This journal examines the halalness of one of Medan's culinary specialties, namely Mie Gonak. Mie Gomak is a type of typical Medan culinary food which is famous for its delicacy. Included in the type of processed food in the form of typical Medan noodles combined with processed Italian noodles. These foodstuffs are relatively cheap, so they are in great demand by the lower middle class, especially the young. From there, the idea emerged to make a business breakthrough in the form of culinary food, namely Mie Gomak, whose target market is almost all people. This culinary specialty of Mie Gomak Medan will be packaged simply in an attractive package, does not require too much space, and is easy to manufacture and sell. Buyers only buy, then can take it to another place to consume it. This business is easy, simple and does not really require large capital, so anyone can do it. And this culinary includes food that is halal for consumption, because in terms of the ingredients, everything is halal.
Penerapan Etika Bisnis Islam dalam Penjualan Roti Krispi: Konsep dan Implementasi Syariah Hafizhoh; Desi Sabtina; Rina Susanti; Salamat Riadi; Putri Rahayu; Frezzi Ramadhan; Bilal Hafis; Habibie Ramadhan; Siti Nurjannah
Student Research Journal Vol. 1 No. 4 (2023): Agustus : Student Research Journal
Publisher : Sekolah Tinggi Ilmu Administrasi (STIA) Yappi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/srjyappi.v1i4.490

Abstract

This journal examines the application of Islamic business ethics in selling crispy bread with the aim of analyzing the concept and its implementation. This research involves a case study on the business of selling sharia-based crispy bread. The results of the study show that the application of the principles of Islamic business ethics, such as honesty, integrity, and a balance between material and spiritual aspects, has a positive impact on the operations and finances of the business. Discussion of the research findings includes evaluating the successful implementation of Islamic business ethics, the challenges faced, and the long-term benefits of this implementation. This research contributes to Muslim entrepreneurs by providing an in-depth understanding of the importance of applying Islamic business ethics in selling crispy bread, as well as practical recommendations for achieving sustainable business success in the context of sharia.
Pengembangan Usaha Kuliner Tahu Walik Melalui Pendekatan Kewirausahaan Syariah Hafizhoh; Fithri Asmelia; Muhammad Akbar Thoha; Arif Rahman Hakim; Amaliah Nurhanisah Gultom; Nur Ikhsan Kharisma Sitorus; Siti Ardiyanti; Khaidah Try Apnisyah Sitorus; Dwi Nur Luthfiah
Populer: Jurnal Penelitian Mahasiswa Vol. 2 No. 3 (2023): September : Jurnal Penelitian Mahasiswa
Publisher : Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/populer.v2i3.1170

Abstract

Culinary business is an economic sector that continues to grow, especially in the food business made from Tahu Walik. This study aims to explore and analyze the development potential of Tahu Walik culinary businesses through an entrepreneurial approach. Data were collected through in-depth interviews with business owners and direct observation at the business location related to marketing and management strategies that have been implemented. The results showed that the entrepreneurial approach plays an important role in the development of the Tahu Walik culinary business. In addition, there is the potential and uniqueness of Tahu Walik as a culinary product as well as supporting factors and obstacles in the implementation of the Tahu Walik culinary business. By utilizing the potential and uniqueness of the product and overcoming existing obstacles, the Tahu Walik industry can continue to grow and contribute to the preservation of Indonesia's culinary culture and the country's economic growth.
Co-Authors Aldi Maulana Alwi Umar Amaliah Nurhanisah Gultom Arif Rahman Hakim Arjuna Barkah Firdaus Bilal Hafis Della Latifah Amanda Desi Sabtina Dwi Nur Luthfiah Fithri Asmelia Frezzi Ramadhan Habibie Ramadhan Khaidah Try Apnisyah Sitorus Khoridatunnida Khoridatunnida Muhammad Akbar Thoha Nanda Ayuningtyas Nur Ikhsan Kharisma Sitorus Putri Rahayu Rina Susanti Rini Antika Sari Salamat Riadi Siti Ardiyanti Siti Nurjannah Sriwahyuni Sriwahyuni