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All Journal Jurnal Akuntansi, Manajemen, Bisnis dan Teknologi Halal Studies and Society
Dwiyani, Dewa Ayu Made Safira
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Rice strategy: Improving sustainable halal agri-food system through green marketing and shifting consumer behavior with a quintuple helix approach Dwiyani, Dewa Ayu Made Safira; Sanneh, Kally; Murheza, Kevin; Khairani, Najwa Azka; Lubis, Rifaldy Setiawan; Darmawan, Noviyan
Halal Studies and Society Vol. 2 No. 1 (2025): January 2025
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/hass.2.1.8-10

Abstract

This study aimed to examine the role of RICE strategy (Reinforcement, Influence, Collaboration, and Evolution) in enhancing the sustainability of halal agri-food systems through green marketing and shifting consumer behavior. The significance of halal certification and the growing demand for sustainable food products was examined in the context of Indonesia predominantly Muslim population. The methodology combined a literature review and case study analysis to explore the contributions of various stakeholders including government, academia, industry, civil society, and the environment toward improving halal food production systems. Technological integration, including blockchain, IoT, Lean Knowledge Management (LKM), and digital technologies, were examined as methods for optimizing halal food supply chains and ensuring sustainability. The results showed that key challenges in implementing green marketing, include supply chain inefficiencies, lack of infrastructure, and limited adoption of eco-friendly technologies by MSMEs. In conclusion, this study emphasized the importance of a collaborative approach to overcome obstacles and enhance the global competitiveness of Indonesia halal food industry, while also promoting environmental responsibility and consumer awareness.
Analisis Sistem Kompensasi Menggunakan Metode Overlapping Pada UKM Bakery X Samallo, Muhammad Alfaridzi; Fauziyyah, Farah; Azahra, Revina Novri; Sipahutar, Aviliani Margaretha; Dwiyani, Dewa Ayu Made Safira
Jurnal Akuntansi, Manajemen, Bisnis dan Teknologi Vol 5 No 2 (2025): Jurnal Akuntansi, Manajemen, Bisnis dan Teknologi Edisi Agustus 2025
Publisher : Sekolah Tinggi Ilmu Ekonomi Mahaputra Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56870/pafyp096

Abstract

The bakery industry in Indonesia continues to grow as public consumption increases. However, many bakery SMEs face challenges in implementing a fair compensation system. One of them, SME Bakery X, has difficulty adjusting its payroll structure to the prevailing minimum wage standard. This study analyzed SME Bakery X's employee compensation system using the overlapping method to determine whether this method creates a fairer and flexible payroll structure. In addition, this study compared the resulting compensation system with the UMP and UMK to assess its suitability. This research used a qualitative method with a case study approach. Data were obtained through interviews with business owners and employees and secondary data analysis. The total sampling technique was applied to 20 employees. Analysis was conducted using salary mapping and overlapping methods to evaluate the pay gap and design a fairer compensation system. The results showed that all employees of SME Bakery X received salaries below the Bogor Regency MSE, and 45% below the West Java UMP. After implementing the overlapping method, there was an increase in compensation for some positions, with the highest growth of 24.03%. This method improved job satisfaction and helped SME Bakery X retain a quality workforce
Co-Authors Azahra, Revina Novri Fauziyyah, Farah Khairani, Najwa Azka Lubis, Rifaldy Setiawan Murheza, Kevin Noviyan Darmawan Samallo, Muhammad Alfaridzi Sanneh, Kally Sipahutar, Aviliani Margaretha