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All Journal JURNAL PENDIDIKAN TAMBUSAI AT-TURAS: Jurnal Studi Keislaman
Putri, Diva Anisyah
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Arts Humanities Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Social Sciences

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Social and Economic Factors Influencing the Choice of Halal-Labeled Food and Beverages Among Muslim Generation Z: A Case Study of FEBI UINSU Students Putri, Diva Anisyah; Marliyah, Marliyah; Imsar, Imsar
JURNAL AT-TURAS Vol 12, No 3 (2025)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/at-turas.v12i3.12627

Abstract

This study explores how social and economic factors simultaneously influence the choice of halal-labeled food and beverages among Muslim Generation Z, with a particular focus on students of the Faculty of Islamic Economics and Business at the State Islamic University of North Sumatra. Previous research has largely examined these factors in isolation, leaving limited attention to their simultaneous effects in shaping halal consumption. Employing a quantitative survey of 100 respondents analyzed using confirmatory factor analysis (CFA), the study reveals that social factors, such as family and peer influence, serve as the strongest drivers of halal choices, while economic factors, including price and accessibility, function as moderating conditions. The findings contribute to the halal consumption literature by integrating social and economic dimensions within the context of Islamic higher education, thereby addressing a gap concerning young Muslim consumers. Practically, the study suggests that policymakers and halal certification bodies should enhance community-based halal literacy, while businesses may strengthen market engagement through price affordability strategies and the utilization of family and peer influence.
Strategi Inovasi Produk Cemilan Basreng untuk Meningkatkan Daya Saing UKM di Era Digital Hayati, Fitri; Hsb, Indah Sahima; Leswara, Malda Davitha; Putri, Diva Anisyah; Boangmanalu, Rahmat Syahputra
Jurnal Pendidikan Tambusai Vol. 9 No. 1 (2025)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

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Abstract

Penelitian ini bertujuan untuk mengeksplorasi strategi inovasi Produk Cemilan Basreng yang diterapkan oleh Usaha Kecil dan Menengah (UKM) di Indonesia untuk meningkatkan daya saing mereka dalam menghadapi persaingan global, khususnya di era digital. Inovasi Produk Cemilan Basreng dianggap sebagai kunci untuk mempertahankan relevansi di pasar yang kompetitif dan semakin terdigitalisasi. Penelitian ini menggunakan pendekatan kualitatif dengan studi pustaka untuk menganalisis berbagai faktor yang mempengaruhi keberhasilan strategi inovasi Produk Cemilan Basreng. Temuan utama menunjukkan bahwa meskipun teknologi digital menawarkan peluang besar untuk memperluas pasar dan meningkatkan efisiensi, hambatan-hambatan struktural seperti keterbatasan dana, rendahnya literasi digital, dan kurangnya akses terhadap teknologi tetap menjadi tantangan besar bagi UKM. Oleh karena itu, diperlukan kebijakan yang mendukung pengembangan kapasitas inovasi UKM, seperti akses pembiayaan yang lebih mudah, pelatihan teknologi, dan kolaborasi dengan institusi riset serta sektor swasta.
Co-Authors Boangmanalu, Rahmat Syahputra Fitri Hayati Hsb, Indah Sahima Imsar, Imsar Leswara, Malda Davitha Marliyah, Marliyah