Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jeksyah Kreativasi: Journal of Community Empowerment
Khozin Zaki
UIN Fatmawati Sukarno Bengkulu, Indonesia
Religion Humanities Economics, Econometrics & Finance Education Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Halal Sustainability: Pengolahan Limbah Industri Tahu dan Tempe Menjadi Tepung ALai (Ampas Kedelai) Khozin Zaki; Anisa Muslimah; Rika Ayu Lestari; Didi Afrizal
Kreativasi : Journal of Community Empowerment Vol. 2 No. 3 (2023): Vol.2 No. 3, 2023 : Desember 2023
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/kreativasi.v2i3.30032

Abstract

Tofu and tempeh factories are among the many commodities in Indonesia. Waste from these factories in the form of soybean pulp has the potential to become one of the environmental pollution problems. Researchers try to process the waste into valuable products that the community can consume and have economic, namely flour. Soybean pulp flour has a protein content of 15.20-17.72% and a fairly high crude fiber content of 3.23-21.35%.  This research seeks to discover the problems of soybean mill waste, halal, and thayyiban product innovation. This sustainable halal product development innovation offer consists of the main product, flour, which can be a food additive product. The research uses an experimental method in the form of a pure experiment (true experiment) with a quantitative descriptive approach and literature study. Of the three treatments in the experiment, the first treatment (P1) is sun-dried soybean pulp with a smooth and soft texture, with the most optimal beige color and pleasant aroma. The advantages of this product package are the availability of cheap and readily available ingredients, a relatively simple process on a household scale, and clear halal and tayyib traceability as a solution to the SDGs points, production, and good health, responsible consumption and well-being.
Muslim Consumer Preferences for Halal Food Products: The Role of Halal Labels, Product Quality and Socio-Cultural Factors Nadia Yupita Sari; Eka Sri Wahyuni; Khozin Zaki
Jeksyah: Islamic Economics Journal Vol. 6 No. 01 (2026): May 2026 Edition
Publisher : Fakultas Ekonomi dan Bisnis Islam _ IAIN Sultan Amai Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54045/jeksyah.v6i01.3481

Abstract

This study aims to analyze the influence of halal labels, product quality, and socio-cultural factors on Muslim consumer preferences for Nissin Gekikara Ramen products in Bengkulu City. Amid the rapid growth of the halal market, global food products face challenges in balancing international quality standards with religious adherence. This study used a quantitative approach with a survey method of 120 Muslim respondents selected through a purposive sampling technique. Data analysis was conducted using Structural Equation Modeling–Partial Least Square (SEM-PLS). The results show that product quality and socio-cultural factors have a positive and significant influence on consumer preferences, with socio-cultural factors being the most dominant factor. In contrast, the halal label has no significant influence, indicating a shift where the halal label on global brands is now considered a basic standard (basic requirement) rather than a primary attraction. The novelty of this study lies in the integration of the sharia consumption perspective with local socio-cultural dynamics that go beyond religious formalities. These findings provide important implications for manufacturers to emphasize cultural relevance and functional quality in winning the Muslim market in Indonesia.
Co-Authors Anisa Muslimah Didi Afrizal Eka Sri Wahyuni Nadia Yupita Sari Rika Ayu Lestari