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All Journal Bisnis Net : Jurnal Ekonomi dan Bisnis
Nur'ain Harahap
Universitas Muslim Nusantara Al Washliyah
Economics, Econometrics & Finance

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PENGARUH LABEL HALAL DAN KEAMANAN BAHAN TERHADAP KEPUTUSAN PEMBELIAN KONSUMEN DI MAJESTYK BAKERY & CAKE SHOP BAKARAN BATU KECAMATAN LUBUK PAKAM Iga Wahyuni; Sari Wulandari; Rukmini Rukmini; Nur'ain Harahap
Bisnis-Net Vol 6, No 2 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/bn.v6i2.3508

Abstract

This study aims to determine and analyze the effect of halal labels and material safety on purchasing decisions. The sampling technique used purposive sampling, amounting to 88 respondents. Methods of data collection using a questionnaire / questionnaire. Partial research results Material Safety has a significant positive effect on Purchasing Decisions. Simultaneously the Halal Label and Material Safety have a positive and significant effect on Purchasing Decisions with a calculated F value > F table with a significant value of 0.000, it can be concluded that the halal label variable and material safety simultaneously or together have a positive and significant effect on the purchasing decision variable. The results of the calculation of the coefficient of determination can be explained that the level of influence (R Square) of the halal label variable and the material safety variable on the purchasing decision variable is 0.700. It can be concluded that the halal label variable and the ingredient safety variable have an influence of 70% on the purchasing decision variable while the rest is influenced by other variables not examined in this study.Keywords: Halal label, material safety, purchase decision
PENGARUH KARAKTERISTIK WIRAUSAHA DAN KREATIVITAS TERHADAP KEBERHASILAN UMKM KULINER DI KECAMATAN MEDAN JOHOR Salsabil Chairunnisyah; Nur'ain Harahap
Bisnis-Net Vol 6, No 2 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/bn.v6i2.3550

Abstract

This study aims to determine the influence of entrepreneurial characteristics and creativity on the success of Culinary Umkm in Medan Johor District. The method used in this study uses descriptive methods. Quantitative research method is a research method used to examine certain populations or samples. The population is also not just the amount that exists in the object or subject being studied, but includes all the characteristics or traits possessed by the subject or object. The population of this study is 40 SMEs Kec. Medan Johore. So the sample used in this research is all members of the population of 40 in UMKM in Medan Johor District. The time of the research to be carried out starts from December 2022 to February 2023. Based on the research results it can be seen from the influence of each variable simultaneously that the value of Fcount (5,356 )> Ftable (2.86) then this shows the characteristics of entrepreneurship and creativity have a significant effect on the success of culinary MSMEs in the Johor sub-district.
Co-Authors Anggia Sari Lubis, Anggia Sari Iga Wahyuni Rukmini Rukmini Salsabil Chairunnisyah