<![CDATA[This study aims to analyze the implementation of the concept of antarāḍin minkum at the Culinary Center of UIN Bukittinggi from the perspective of Islamic Economic Law. The principle of antarāḍin minkum, which emphasizes mutual consent in every transaction, serves as a fundamental foundation of Islamic commercial law (muamalah) to ensure justice, transparency, and voluntary agreements between contracting parties. This research employed a qualitative method with an empirical juridical approach. Data were collected through in-depth interviews with culinary center managers, business operators, consumers, and university representatives, supported by field observations and documentation of relevant legal regulations and Islamic jurisprudence literature. The data were analyzed through data reduction, data presentation, and conclusion drawing, while source triangulation was applied to ensure the validity of the findings. The results indicate that the implementation of antarāḍin minkum is reflected in voluntary transactions, transparent pricing, clear product information, and consumers' freedom to choose products without coercion. From the perspective of Islamic Economic Law, commercial practices at the Culinary Center generally comply with the principles of mutual consent, honesty, justice, and maslahah (public benefit), although improvements are still required in education, supervision, and service standardization. This study contributes to the development of Islamic Economic Law by providing empirical evidence on the application of Sharia principles in microeconomic activities within higher education institutions and offers recommendations for strengthening transparent, professional, and Sharia-compliant business governance.]]>
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