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Tasharruf: Journal Economics and Business of Islam
Published by Institut Agama Islam Negeri Manado
ISSN : 25280317     EISSN : 25280325     DOI : http://dx.doi.org/10.30984/febi
Core Subject : Religion, Economy, Social,
Religion Economics, Econometrics & Finance Social Sciences
Tasharruf: Journal Economics and Business of Islam is a publication forum for scientific journals related to Islamic economics and business (economic journals).
Arjuna Subject : Ilmu Ekonomi, Ekonometrika dan Keuangan (semua kategori) - Ilmu Ekonomi, Ekonometrika dan Keuangan (Lain-Lain)
Articles 3 Documents
 1 
Search results for , issue "Vol 11, No 1 (2026): JUNE" : 3 Documents clear
Contractual Ethics Analysis of the Phenomenon of non-Transactional Consumption in Cafes: The Perspective of Islamic Economic and Justice Asharsyira, Almeyda; Andriansyah, Yuli; Martins, José Moleiro
Tasharruf: Journal Economics and Business of Islam Vol 11, No 1 (2026): JUNE
Publisher : IAIN Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30984/tjebi.v11i1.3904

Abstract

This study examines the increasingly common phenomenon of non-transactional consumption in cafes, known locally as "rojali" (rarely buying groups), where customers utilize amenities such as seating and Wi-Fi without purchasing products. The focus of this study is to evaluate the ethical and contractual implications of this behavior through the lens of Islamic economics, positioning this phenomenon as a consumption ethics issue that impacts the sustainability of micro-enterprises. The study uses a qualitative-descriptive approach with the method narrative review and conceptual-normative analysis of scientific literature, media reports, and the latest industry data for 2025. The results of the analysis show that the practice of "rojali" reflects a non-conformity with the principles of contract implicit and fairness values ('adl), because there is utilization of facilities without a clear agreement and appropriate compensation. This action is categorized as a form of taking advantage without rights (akhdz bi ghairi haqq) which results in injustice (oppression) for business owners, with a real impact of up to a 60% decrease in daily income. As a solution, this study recommends a strategy based on Islamic economic ethics through affirmation contract implicit in operational policies and strengthening of muamalah literacy to build consumer awareness of moral responsibility. This approach is expected to maintain a balance between the cafe's function as an inclusive social space and the protection of assets (hifz al-mal) and business sustainability.
Maslahah-driven Business Model Canvas: Advancing Home-based MSME Development in Medan Sari, Della Puspita; Yanti, Nursantri; Nasution, Muhammad Lathief Ilhamy
Tasharruf: Journal Economics and Business of Islam Vol 11, No 1 (2026): JUNE
Publisher : IAIN Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30984/tjebi.v11i1.3943

Abstract

Home-based culinary MSMEs have seen substantial growth in response to economic instability and limited formal employment options. UMKM Mama Zahra, a local culinary business in Medan Tembung, has strong product acceptance but struggles with professional management and digital marketing. This study examines how the integration of the Business Model Canvas (BMC) and Maslahah principles from Islamic economics influences sustainable growth and managerial decision-making. Using a qualitative case study approach, data was gathered through in-depth interviews with the business owner and customers, participatory observation of operations, and document analysis. The data were analyzed using thematic analysis to identify patterns in BMC components and Maslahah dimensions (dharuriyyat, hajiyyat, and tahsiniyyah). The results show that Maslahah principles influence decisions in value proposition, customer relationships, and revenue streams by emphasizing ethical practices such as product quality, fair pricing, and customer trust. However, challenges in digital literacy and limited online marketing adoption hinder market expansion, weakening promotional strategies and scalability. For instance, the lack of social media presence and digital sales channels restricts customer acquisition beyond the local area, despite high customer loyalty. The study concludes that combining BMC and Maslahah principles fosters sustainable growth, focusing on economic viability, ethical practices, and community welfare. To enhance competitiveness and long-term success, targeted digital marketing training and continuous business mentoring are recommended for home-based culinary MSMEs.
Enhancing Restaurant Business Growth in Indonesia: a Maslahah Perspective on Culinary Industry Development Wulandari, Suci; Jannah, Nurul; Harahap, M. Ikhsan
Tasharruf: Journal Economics and Business of Islam Vol 11, No 1 (2026): JUNE
Publisher : IAIN Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30984/tjebi.v11i1.3925

Abstract

This research investigates the challenges in business growth faced by Rumah Makan Rani in Laugendek, Berastagi, especially the drop in customer numbers due to limited menu innovation and weak online promotion. The goal is to analyze both internal and external factors contributing to this decline, focusing on operational and customer-related issues, and to create strategies for business improvement based on the maslahah hajiyyah principle. The study uses a qualitative method, employing SWOT analysis, with data gathered from semi-structured interviews with the business owner and customers, as well as direct observations conducted over two weeks. The results show that the strengths of Rumah Makan Rani lie in its authentic local flavors, halal-certified ingredients, and excellent customer service. However, weaknesses were found in its limited menu variety and low use of digital marketing, which has led to fewer repeat customers compared to competitors offering more diverse menus and better online presence. The research identifies opportunities for business expansion, such as the growing public interest in local cuisine and the increasing popularity of social media platforms, while challenges include fierce competition and rising costs of raw materials. Based on these insights, the study suggests that the business should diversify its menu and leverage digital platforms like Instagram and Facebook to share updates and engage customers. This research aims to offer practical recommendations for small culinary businesses to create sustainable models that bring greater social and economic value to the community.

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