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All Journal J-MABES Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Mumtaza: Journal of Community Engagement
Asri Munzilin
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Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pengaruh Labelisasi Halal dan Preferensi Merek terhadap Minat Beli Kebab Turki Baba Rafi Uswatun Chasanah; Asri Munzilin; Ach. Agil Dzikrullah
Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Vol. 4 No. 2 (2025): Jurnal Ekonomi, Manajemen Pariwisata Dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jempper.v4i2.4270

Abstract

This study investigated the influence of brand preference and halal labeling on customers' desire to buy Baba Rafi Turkish kebabs. Using a purposive sampling approach, 50 respondents were selected as a research sample. Using the Pearson Product Moment correlation method and Cronbach's Alpha technique, the validity and reliability of the research instrument were assessed. Cronbach's Alpha value for the entire instrument is 0.827, which indicates a high level of reliability. All items demonstrate acceptable validity. The impact of independent variables on dependent variables is assessed using linear regression analysis, both collectively and independently. The F test revealed that, taken together, Halal Labeling and Brand Preference had a substantial impact on Buying Interest (F = 5.755; Sig. = 0.006). However, the t-test showed that only Brand Preference had a significant independent effect (t = 3.129 ; Sig. = 0.003 ) , while Halal Labeling did not (t = 0.051 ; Sig. = 0.960). According to the value of the determination coefficient (R2) recorded at 0.197, the two independent variables accounted for 19.7% of the variability in Purchase Interest, while the remaining variance could be attributed to other variables. The conclusion of this study is that brand preference is a major factor influencing consumers' tendency to buy Baba Rafi Turkish kebabs.
Development Strategies of Human Resources in Micro, Small, and Medium Enterprises (MSMEs) in Digitalization Era Surahmah; Asri Munzilin; Uswatun Chasanah
J-Mabes: Jurnal Manajemen, Akuntansi, Bisnis dan Studi Ekonomi Syariah Vol 2 No 1 (2024): J-MABES
Publisher : Sekolah Tinggi Agama Islam At-Tahdzib Ngoro Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61181/j-mabes.v2i1.450

Abstract

https://drive.google.com/file/d/1mIOHCrAxQYRcOD6af0dZzBuxKwWRyyFV/view?usp=sharing
Peningkatan Produktivitas Budidaya Jamur Tiram melalui Partisipasi Masyarakat dan Penerapan Teknologi Tepat Guna Uswatun Chasanah; Asri Munzilin; Ach. Agil Dzikrullah; Keisha Farellia Putri Lindra; Safika; Nihro Afandi; A.Afif Amrullah; Mochammad Su’eb; Imam Mawardi
Transformative Service Journal Vol 1 No 2 (2025): Agustus
Publisher : Yayasan Literasi Altruis Khatulistiwa

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

Abstract

Oyster mushrooms (Pleurotus ostreatus) are a horticultural commodity with high economic value and increasing market demand, both from households and the culinary industry. However, at the local farmer level, productivity remains low due to limitations in cultivation methods, production facilities, and technical knowledge. Therefore, this community engagement program was essential to address the need for increased production capacity and to support the economic independence of mushroom farmers. This program was implemented in Jugruk Rejosari Village, Kandangan Sub-district, Benowo District, Surabaya, in collaboration with the farmer group “Jamur Jaya Sukses” as part of the Bangun Desa Unggul program initiated by Baitulmaal Muamalat. The interventions included the distribution of 2,000 baglogs, the implementation of automated temperature and humidity control systems, the use of fermented agricultural waste as a growing medium, steam sterilization, and a micro misting system. Technical mentoring was also provided through consultation with mushroom cultivation practitioners from Magetan. The results demonstrated increased cultivation efficiency, such as reduced crop failure rates, shorter harvesting periods, and lower operational costs due to the use of local waste-based substrates. Additionally, mushroom productivity significantly improved, from an average of 0.6 kg per baglog to 0.9 kg per baglog. This program is expected to serve as a practical model for the sustainable development of oyster mushroom cultivation in other regions.
Co-Authors A.Afif Amrullah Ach. Agil Dzikrullah Imam Mawardi Keisha Farellia Putri Lindra Mochammad Su’eb Nihro Afandi Safika S, Safika Surahmah Uswatun Chasanah