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Ar Rehla: Journal of Islamic Tourism, Halal Food, Islamic Traveling, and Creative Economy
Published by Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung
ISSN : -     EISSN : 27767434     DOI : https://doi.org/10.21274/ar-rehla.v1i2.4778
Core Subject : Religion, Economy, Social,
Religion Economics, Econometrics & Finance Social Sciences
Ar Rehla: Journal of Islamic Tourism, Halal Food, Islamic Traveling, and Creative Economy is a scientific journal that publishes papers from lecturers, researchers, students, practitioners, or other related parties. Ar Rehla publishes articles related to tourism, creative economy and community empowerment that are appropriate and do not violate Islamic Sharia. Topics such as sharia tourism, halal culinary studies, hajj, umra, and sharia economic studies are priority themes published in this journal.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 11 Documents
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Search results for , issue "Vol. 5 No. 2 (2025)" : 11 Documents clear
THE ROLE OF HALAL CERTIFICATION IN ENHANCING THE ADDED VALUE OF LOCAL FOOD: A CASE STUDY OF CABUK WIJEN FROM WONOGIRI, INDONESIA Rusdan, Ilzamha Hadijah; Najwa, Aida Fajrin
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.10157

Abstract

Abstract: This study examines the role of halal certification in enhancing the added value of local food products, with a particular focus on cabuk wijen, a traditional dish from Wonogiri, Central Java. As global demand for halal food continues to grow, cabuk wijen—a fermented product made from sesame oil cake using traditional processing methods—represents a promising candidate for entry into international halal markets. Halal certification not only ensures compliance with Islamic dietary law but also strengthens consumer confidence, among both Muslim and non-Muslim consumers, by underscoring food safety and ethical production practices. The study employs a narrative literature review that analyzes journal articles, books, and policy documents relevant to halal certification, local food, and the development of small and medium-sized enterprises (SMEs). These sources were purposively selected based on their thematic relevance and contribution to understanding value enhancement. The analysis indicates that halal certification increases the added value of cabuk wijen through several key mechanisms: reinforcing perceptions of safety and quality, expanding market access, shaping a halal-oriented brand image, and improving competitiveness relative to similar products. The findings also identify challenges such as certification costs, procedural complexity, and variations in halal standards across countries, which pose substantial barriers for SMEs. Addressing these challenges has the potential to strengthen global competitiveness, advance theoretical insights into the relationship between halal certification and the added value of local food products, and support the preservation of traditional culinary heritage such as cabuk wijen. Keywords: halal certification; local food; cabuk wijen; traditional food Abstrak: Penelitian ini mengeksplorasi peran sertifikasi halal dalam meningkatkan nilai produk pangan lokal, dengan fokus pada cabuk wijen, sebuah hidangan tradisional dari Wonogiri, Jawa Tengah. Seiring meningkatnya permintaan global terhadap makanan halal, cabuk wijen—produk fermentasi yang dibuat dari ampas minyak wijen dan metode pengolahan tradisional—memiliki potensi besar untuk memasuki pasar halal internasional. Sertifikasi halal tidak hanya memastikan kepatuhan terhadap hukum diet Islam tetapi juga meningkatkan kepercayaan konsumen, baik dari kalangan Muslim maupun non-Muslim, dengan menekankan pada aspek keamanan pangan dan praktik produksi yang etis. Penelitian ini merupakan tinjauan literatur naratif yang menganalisis berbagai artikel jurnal, buku, dan dokumen kebijakan yang relevan dengan sertifikasi halal, pangan lokal, dan pengembangan usaha kecil dan menengah (UKM), yang dipilih secara purposif berdasarkan kesesuaian topik dan kontribusi terhadap penguatan nilai tambah. Analisis menunjukkan bahwa sertifikasi halal meningkatkan nilai tambah cabuk wijen melalui beberapa mekanisme utama: penguatan persepsi keamanan dan kualitas, perluasan akses pasar, pembentukan citra merek halal, serta peningkatan daya saing terhadap produk sejenis. Temuan juga mengidentifikasi tantangan berupa biaya sertifikasi, kompleksitas prosedur, dan perbedaan standar halal antar negara yang menjadi hambatan bagi UKM. Mengatasi hambatan ini berpotensi memberikan kontribusi signifikan terhadap penguatan daya saing global, pengembangan teori mengenai hubungan antara sertifikasi halal dan nilai tambah pangan lokal, serta pelestarian budaya kuliner tradisional seperti cabuk wijen. Kata Kunci: sertifikasi halal; makanan lokal; cabuk wijen; makanan tradisional
LIBRARY AND HALAL KNOWLEDGE MANAGEMENT: AN ISLAMIC INFORMATION SCIENCE PERSPECTIVE Wicaksono, Moch. Fikriansyah
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.10786

Abstract

Abstract: The development of the halal industry has become a global phenomenon that covers various sectors, including food, pharmaceuticals, cosmetics, and finance. However, limited access to valid halal information is still a major challenge for consumers, business actors, and researchers. This article aims to explore the role of libraries in halal knowledge management and how libraries can become credible information centers in supporting the halal industry. The method used in this study is a literature review that refers to various academic sources related to halal and information management. The results of the study show that libraries have a strategic role in providing access to halal literature, developing digital repository systems, and integrating information technology such as blockchain and artificial intelligence (AI) to improve the validation and classification of halal information. In addition, collaboration between libraries, halal certification bodies, and academics is key in strengthening a more transparent and reliable halal information ecosystem. Some of the main challenges identified include the lack of metadata standards for halal information, limited access to primary sources, and low literacy of halal information in the community. Therefore, a strategy is needed that involves the development of an information system based on Islamic Information Science and continuous education for stakeholders. Keywords: Library; Halal Knowledge Management; Islamic Information Science; Halal Information; Halal Industry. Abstrak: Perkembangan industri halal telah menjadi fenomena global yang mencakup berbagai sektor, termasuk makanan, farmasi, kosmetik, dan keuangan. Namun, keterbatasan akses terhadap informasi halal yang valid masih menjadi tantangan utama bagi konsumen, pelaku usaha, dan peneliti. Artikel ini bertujuan untuk mengeksplorasi peran perpustakaan dalam pengelolaan pengetahuan halal (Halal Knowledge Management) serta bagaimana perpustakaan dapat menjadi pusat informasi yang kredibel dalam mendukung industri halal. Metode yang digunakan dalam penelitian ini adalah tinjauan literatur (literature review) yang merujuk pada berbagai sumber akademik terkait halal dan manajemen informasi. Hasil kajian menunjukkan bahwa perpustakaan memiliki peran strategis dalam menyediakan akses ke literatur halal, mengembangkan sistem repositori digital, serta mengintegrasikan teknologi informasi seperti blockchain dan kecerdasan buatan (AI) untuk meningkatkan validasi dan klasifikasi informasi halal. Selain itu, kolaborasi antara perpustakaan, lembaga sertifikasi halal, dan akademisi menjadi kunci dalam memperkuat ekosistem informasi halal yang lebih transparan dan terpercaya. Beberapa tantangan utama yang diidentifikasi mencakup kurangnya standar metadata untuk informasi halal, keterbatasan akses terhadap sumber primer, serta rendahnya literasi informasi halal di masyarakat. Oleh karena itu, diperlukan strategi yang melibatkan pengembangan sistem informasi berbasis Islamic Information Science serta edukasi berkelanjutan bagi pemangku kepentingan. Kata Kunci: Perpustakaan; Manajemen Pengetahuan Halal; Islamic Information Science; Informasi Halal; Industri Halal
DYNAMICS OF FOOD ADDITIVE USE IN THE HALAL FOOD INDUSTRY AND APPROACHES FROM AN ISLAMIC PERSPECTIVE Hakim, Imamul
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11162

Abstract

Abstract: This article examines the dynamics of food additive use (BTP) in producing of halal food products and proposes ways to address them from an Islamic perspective. This study uses a narrative review method, which summarizes and analyzes the literature descriptively. This study found that producers frequently commit violations, namely producing food unfit for public consumption by using hazardous food additives as production materials. Therefore, this article offers two main approaches in addition to the regulatory and supervisory approaches carried out by the government: the Halal Supply Chain Management (HSCM) approach in order to maintain the security of the supply chain from upstream to downstream, and a religious approach, where spirituality is the most important element in guiding the determination of business goals. Meanwhile, individual belief in God as the sole supervisor who knows all human activities is an effective means of reducing violations. Keywords: Food Additives; Halal; Food Industry; Islam. Abstrak: Artikel ini bertujuan untuk mengkaji dinamika pengguanaan bahan tambahan pangan (BTP) dalam mewujudkan produk-produk makanan halal dan cara mengatasinya dalam perspektif Islam. Kajian ini menggunakan metode narrative review, yang merangkum dan menganalisis literatur secara deskriptif. Dalam kajian ini mendapati pelanggaran yang sering dilakukan produsen, yaitu memproduksi makanan yang tidak layak dikonsumsi oleh masyarakat melalui penggunaan zat tambahan makanan yang berbahaya digunakan sebagai bahan produksi. Sehingga dalam artikel ini menawarkan dua pendekatan utama selain pendekatan regulasi dan pengawasan yang dilakukan oleh pemerintah, yaitu: pendekatan Halal Supply Chain Management (HSCM) dalam rangka menjaga keamanan rantai pasok dari hulu hingga hilir dan pendekatan keagamaan, dimana spiritualiatas menjadi unsur yang paling penting dalam memberikan panduan untuk menentukan tujuan dalam berbisnis. Sementara itu, keyakinan individu terhadap Tuhan sebagai pengawas tunggal yang mengetahui segala aktifitas manusia adalah sistem pengawasan yang efektif dalam mengurangi pelanggaran. Kata Kunci: Bahan Tambahan Pangan; Halal; Industri Makanan; Islam.
TRANSFORMATION OF CREATIVE ECONOMY SMEs IN KERIS PRODUCTION IN SUMENEP: PRESERVING CULTURAL HERITAGE WITHIN A SUSTAINABLE ECONOMIC FRAMEWORK Nurdiana, Fitri; Muktirrahman, Muktirrahman; Sholehah, Nadelatus; Ilwatina, Ilwatina; Maksum, Maksum
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ka8rs384

Abstract

Abstract: This study aims to analyze the digital transformation process of Micro, Small, and Medium Enterprises (MSMEs) in the creative economy producing keris in Sumenep, Madura, to preserve cultural heritage while promoting sustainable economic growth within Indonesia’s economic development framework. Keris craftsmen are part of the creative economy’s handicraft sub-sector, which has great potential in increasing economic added value through cultural heritage utilization. This research employs a qualitative-descriptive approach through in-depth interviews with keris craftsmen, observation of digitalization practices, and analysis of digital marketing strategies implementation in three main keris-producing sub-districts: Aeng Tong-Tong, Bluto, and Lenteng. The theoretical framework used includes Technology-Organization-Environment (TOE) for technology adoption analysis and Digital Storytelling Theory for cultural preservation through digital media. Digital transformation significantly expanded market reach by 45% and increased average transaction values from Rp 350,000 to Rp 550,000. Social media utilization achieved 12% engagement rates on TikTok, while e-commerce adoption through Tokopedia and Shopee enhanced product visibility and cultural storytelling capabilities. This study contributes to Indonesian economic development by demonstrating how cultural heritage-based MSMEs can leverage digital transformation to achieve sustainable economic growth, preserve intangible cultural heritage, and enhance Indonesia’s creative economy competitiveness in the global market. Keywords: digital transformation; MSMEs; creative economy; Sumenep keris; cultural heritage; sustainable economy Abstrak: Penelitian ini bertujuan untuk menganalisis proses transformasi digital Usaha Mikro, Kecil, dan Menengah (UMKM) ekonomi kreatif penghasil keris di Sumenep, Madura, untuk melestarikan warisan budaya sekaligus mendorong pertumbuhan ekonomi berkelanjutan dalam kerangka pembangunan ekonomi Indonesia. Pengrajin keris termasuk dalam sektor ekonomi kreatif subsektor kerajinan yang memiliki potensi besar dalam meningkatkan nilai tambah ekonomi melalui pemanfaatan warisan budaya. Penelitian ini menggunakan pendekatan kualitatif-deskriptif melalui wawancara mendalam dengan pengrajin keris, observasi praktik digitalisasi, dan analisis implementasi strategi pemasaran digital di tiga kecamatan utama penghasil keris: Aeng Tong-Tong, Bluto, dan Lenteng. Kerangka teoritis yang digunakan adalah Technology-Organization-Environment (TOE) untuk menganalisis adopsi teknologi dan Digital Storytelling Theory untuk pelestarian budaya melalui media digital. Transformasi digital secara signifikan memperluas jangkauan pasar sebesar 45% dan meningkatkan nilai rata-rata transaksi dari Rp 350.000 menjadi Rp 550.000. Pemanfaatan media sosial mencapai tingkat keterlibatan 12% di TikTok, sementara adopsi e-commerce melalui Tokopedia dan Shopee meningkatkan visibilitas produk dan kemampuan bercerita budaya. Penelitian ini berkontribusi pada pembangunan ekonomi Indonesia dengan menunjukkan bagaimana UMKM berbasis warisan budaya dapat memanfaatkan transformasi digital untuk mencapai pertumbuhan ekonomi berkelanjutan, melestarikan warisan budaya tak benda, dan meningkatkan daya saing ekonomi kreatif Indonesia di pasar global. Kata Kunci: transformasi digital; UMKM; ekonomi kreatif; keris Sumenep; warisan budaya; ekonomi berkelanjutan
AN INTEGRATIVE MODEL OF SUSTAINABLE TOURISM VILLAGES: SYNERGIZING EDUCATION, GREEN ECONOMY, AND TECHNOLOGICAL INNOVATION WITHIN THE SDGS FRAMEWORK Setiawan, Muhammad Ozi; Suryantari, Yulita; Anom, Alfatri
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11501

Abstract

Abstract: This study aims to formulate a sustainable tourism village development model based on the Sustainable Development Goals (SDGs) through the integration of education, green economy, and innovation and technology. This research employs a qualitative method with a literature review approach, in which data were collected through an in-depth analysis of national and international academic literature indexed in Scopus, Web of Science, and Sinta with a publication year limitation from 2016 to 2025. This approach was chosen as it is considered appropriate for identifying conceptual patterns, comparing findings, and systematically formulating an integrative model of sustainable tourism village development. The findings reveal that quality education serves as a key factor in enhancing the human resource capacity of local communities, the implementation of a green economy contributes to more inclusive and equitable economic growth, while innovation and technology accelerate the transformation toward adaptive and sustainable tourism development. The main finding of this study shows that the synergy between education, green economy, and technological innovation acts as the primary driver in creating a sustainable tourism village model that is adaptive to global dynamics and aligned with the SDG principles. Nglanggeran Tourism Village is positioned as a model of sustainable rural tourism that reflects the successful integration of these three dimensions. This study concludes that the synergy of education, green economy, and technological innovation is the key to developing sustainable, adaptive, and inclusive tourism villages that remain relevant to global challenges. The implications of this study strengthen the literature on SDG-based sustainable tourism development models and provide practical guidance for governments and tourism village managers, particularly in designing inclusive, innovative, and environmentally friendly development strategies. Keywords: Sustainable Tourism; Inclusive Rural Tourism Model; Nglanggeran. Abstrak: Penelitian ini bertujuan merumuskan model pengembangan desa wisata berkelanjutan berbasis Sustainable Development Goals (SDGs) melalui integrasi pendidikan, ekonomi hijau, serta inovasi dan teknologi. Penelitian ini menggunakan metode kualitatif dengan pendekatan studi kepustakaan, di mana data dikumpulkan melalui telaah mendalam terhadap literatur akademik nasional dan internasional yang terindeks Scopus, Web of Science, dan Sinta dengan batasan tahun publikasi 2016–2025. Pendekatan ini dipilih karena dinilai tepat untuk mengidentifikasi pola konseptual, membandingkan temuan, serta merumuskan model integratif desa wisata berkelanjutan secara sistematis. Hasil kajian menunjukkan bahwa pendidikan berkualitas menjadi faktor kunci dalam peningkatan kapasitas sumber daya manusia masyarakat lokal, penerapan ekonomi hijau berkontribusi terhadap pertumbuhan ekonomi yang inklusif dan berkeadilan, sementara penguatan inovasi dan teknologi berperan mempercepat transformasi menuju pembangunan pariwisata yang berkelanjutan dan adaptif. Temuan utama dari penelitian ini menunjukkan bahwa sinergi antara pendidikan, ekonomi hijau, dan inovasi teknologi menjadi penggerak utama dalam menciptakan model desa wisata berkelanjutan yang adaptif terhadap dinamika global dan selaras dengan prinsip SDGs. Desa Wisata Nglanggeran diposisikan sebagai model desa wisata berkelanjutan yang mencerminkan keberhasilan integrasi ketiga dimensi tersebut. Penelitian ini menunjukkan bahwa sinergi pendidikan, ekonomi hijau, dan inovasi teknologi merupakan kunci dalam menciptakan desa wisata berkelanjutan yang adaptif, inklusif, dan sesuai dengan prinsip SDGs, sekaligus relevan dalam menghadapi tantangan global. Implikasi penelitian ini memperkuat literatur mengenai model pengembangan pariwisata berkelanjutan berbasis SDGs serta memberikan panduan praktis bagi pemerintah dan pengelola desa wisata, khususnya dalam merancang strategi pembangunan yang inklusif, inovatif, dan ramah lingkungan. Kata Kunci: Pariwisata Berkelanjutan; Model Desa Wisata Inklusif; Nglanggeran.
MAQASHID AL-SHARIAH APPROACH IN THE STRATEGY FOR DEVELOPING HALAL TOURISM IN INDONESIA Khairani, Aulia Febri; Wira, Ahmad; Duhriah, Duhriah
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11529

Abstract

Abstract: The halal phenomenon has evolved into a global trend that significantly influences the growth of the tourism sector. Halal tourism refers to travel activities guided by Islamic Sharia principles, encompassing all aspects of services, facilities, and tourism experiences. This study aims to examine the strategy for developing halal tourism in Indonesia through the lens of the maqashid al-syariah framework. The method used in this study is a qualitative method with a literature review approach drawn from various scholarly sources. The findings reveal that Indonesia possesses substantial potential for halal tourism development, supported by its large Muslim population and favorable government policies. However, several challenges remain, including inadequate infrastructure and the lack of comprehensive halal standardization. By applying the maqashid al-syariah principles which emphasize the preservation of religion (hifz al-din), life (hifz al-nafs), intellect (hifz al-‘aql), lineage (hifz al-nasl), and wealth (hifz al-mal) the development of halal tourism is oriented not only toward economic growth but also toward sustainable social, spiritual, and environmental well-being. Keywords: halal tourism; maqashid al-syariah; islamic economics; development strategy Abstrak: Fenomena halal kini menjadi tren global yang turut mendorong perkembangan sektor pariwisata. Pariwisata halal merupakan kegiatan wisata yang berlandaskan prinsip syariah Islam, mencakup aspek layanan, fasilitas, dan aktivitas wisata. Penelitian ini bertujuan untuk menganalisis strategi pengembangan pariwisata halal di Indonesia melalui pendekatan maqashid al-syariah. Metode yang digunakan dalam penelitian ini adalah metode kualitatif dengan pendekatan studi pustaka dari berbagai sumber ilmiah. Hasil penelitian menunjukkan bahwa pengembangan pariwisata halal di Indonesia memiliki potensi besar seiring dengan dukungan demografi Muslim dan kebijakan pemerintah, namun masih menghadapi kendala seperti keterbatasan infrastruktur dan standardisasi halal. Melalui pendekatan maqashid al-syariah yang menekankan nilai hifz al-din, al-nafs, al-‘aql, al-nasl, dan al-mal pengembangan pariwisata diarahkan tidak hanya pada pertumbuhan ekonomi, tetapi juga pada kemaslahatan sosial, spiritual, dan lingkungan secara berkelanjutan. Kata Kunci: pariwisata halal; maqashid al-syariah; ekonomi syariah; strategi pengembangan.
THE COMMERCIALIZATION OF HALAL CERTIFICATION IN INDONESIA'S FOOD INDUSTRY Muhaimin, Muhaimin
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11534

Abstract

Abstract: The commercialization of halal certification in Indonesia has shifted its function from a religious safeguard to an economic commodity. This development raises concerns about the balance between spiritual values and market-driven practices. This study aims to critically analyze three major aspects of this phenomenon: the use of halal labels as branding tools, the rise of external halal consultants, and the financial implications of certification fees, particularly for micro, small, and medium-sized enterprises (MSMEs). Using a descriptive qualitative approach, data were collected through document analysis of government regulations, scholarly articles, online news, and BPJPH publications. The findings show that certification fees, fast-track services, and consultant involvement reinforce the commercial orientation of halal certification. While these mechanisms increase administrative efficiency, they also impose financial burdens on MSMEs and reduce the spiritual integrity previously associated with halal assurance. The results further reveal that non-Muslim companies actively adopt halal labels to compete in the Muslim consumer market, strengthening the commodification of religious symbols. The study concludes that without stronger regulatory oversight and ethical standards, commercialization may erode public trust and weaken the religious significance of halal certification. These findings highlight the urgency of policy reforms to maintain authenticity, fairness, and accountability within Indonesia’s halal certification system. Keywords: Indonesian food industry; halal certification; commercialization Abstract: Komersialisasi sertifikasi halal di Indonesia telah menggeser fungsinya dari penjaga kepatuhan religius menjadi komoditas ekonomi. Perkembangan ini menimbulkan kekhawatiran mengenai keseimbangan antara nilai spiritual dan praktik pasar yang berorientasi profit. Penelitian ini bertujuan menganalisis secara kritis tiga aspek utama fenomena tersebut: penggunaan label halal sebagai strategi branding, munculnya konsultan halal eksternal, serta implikasi finansial dari tarif sertifikasi terutama bagi pelaku usaha mikro, kecil, dan menengah (UMKM). Penelitian menggunakan metode deskriptif kualitatif melalui analisis dokumen terhadap regulasi pemerintah, artikel ilmiah, berita daring, dan publikasi BPJPH. Hasil penelitian menunjukkan bahwa tarif sertifikasi, layanan fast-track, serta keterlibatan konsultan memperkuat orientasi komersial dalam proses sertifikasi halal. Mekanisme ini memang meningkatkan efisiensi administratif, tetapi juga menambah beban biaya bagi UMKM dan mengurangi integritas spiritual yang sebelumnya melekat pada jaminan halal. Temuan lain menunjukkan bahwa perusahaan non-Muslim turut memanfaatkan label halal untuk bersaing di pasar konsumen Muslim, sehingga memperkuat komodifikasi simbol keagamaan. Penelitian menyimpulkan bahwa tanpa pengawasan regulatif dan standar etika yang lebih kuat, komersialisasi berpotensi mengikis kepercayaan publik dan melemahkan makna religius sertifikasi halal. Temuan ini menegaskan urgensi reformasi kebijakan untuk menjaga autentisitas, keadilan, dan akuntabilitas sistem sertifikasi halal di Indonesia. Keywords: industri makanan Indonesia; sertifikasi halal; komersialisasi
TRANSFORMATION OF TRADITIONAL SPACE: NEGOTIATING ECONOMIC–CULTURAL CAPITAL IN THE DEVELOPMENT OF THE CANGGU, BALI TOURISM DESTINATION Daniswara, Nirwasita; Sinambela, Adi Tri Paldi
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11549

Abstract

Abstract: Tourism in the era of neo-capitalism has transformed customary spaces from meaningful cultural landscapes into curated commodities tailored to global tastes. Addressing the gap in understanding how customary law operates as a mediating force within the architecture of tourism power, this study explores the negotiation between economic and cultural capital in the spatial production of Canggu, Bali. Employing an interpretive qualitative case study design, data were collected through participatory and non-participatory observation, semi-structured interviews with customary leaders (prajuru adat), pecalang (traditional guards), local architects, business actors, and document analysis, and triangulated across multiple methods. Integrating Pierre Bourdieu’s framework of economic, cultural, and symbolic capital with Henri Lefebvre’s theory of spatial production comprising spatial practices, representations of space, and representational spaces the findings reveal that: (1) commodification operates through “market-oriented spatial selection” that marginalizes everyday practices and intangible values; (2) customary authority mobilizes symbolic capital such as sacred temple radii, architectural pakem (traditional design standards), and river setbacks to moderate capital expansion and maintain socio-ecological cohesion; (3) the hybridization of traditional and modern architecture serves as a “value signal,” simultaneously enhancing market appeal and becoming an arena of meaning contestation; and (4) a dual governance regime, combining state regulations and awig-awig (customary law), establishes a configuration that is both mediating and restrictive, with customary sanctions and formal legal references as instruments of enforcement. Theoretically, this study extends debates on cultural tourism by formalizing cross-capital conversions in spatial production, while practically, it proposes a policy architecture that integrates formal planning mechanisms with customary instruments to safeguard intangible and ecological values without diminishing economic benefits. Policy implications include the standardization of sacred–ecological corridors, audits of cultural theatricalization, and community legitimacy–based benefit-sharing schemes. Keywords: spatial production; cultural and symbolic capital; customary law; commodification; tourism governance; Canggu Bali. Abstract: Pariwisata di era neo-kapitalisme mendorong transformasi ruang adat dari lanskap bermakna menjadi komoditas yang dikurasi bagi selera global. Berangkat dari kekosongan kajian mengenai bagaimana hukum adat bekerja sebagai penyangga dalam arsitektur kuasa pariwisata, studi ini menelaah negosiasi modal ekonomi dan kultural dalam produksi ruang destinasi Canggu, Bali. Menggunakan pendekatan kualitatif interpretatif dengan desain studi kasus, data dikumpulkan melalui observasi partisipatif/non-partisipatif, wawancara semi-terstruktur dengan prajuru adat, pecalang, arsitek lokal, pelaku usaha, serta telaah dokumen, dan ditriangulasi lintas metode. Dengan mengintegrasikan kerangka Pierre Bourdieu (modal ekonomi, budaya, simbolik) dan Henri Lefebvre (praktik spasial, representasi ruang, ruang representasional), temuan menunjukkan: (1) komodifikasi berlangsung melalui “seleksi spasial berorientasi pasar” yang menyingkirkan elemen keseharian dan nilai takbenda; (2) otoritas adat mengaktifkan kapital simbolik seperti halnya radius kesakralan pura, pakem arsitektur, dan sempadan sungai untuk memoderasi ekspansi kapital dan menjaga kohesi sosial-ekologis; (3) hibridisasi arsitektur tradisional dan modern berfungsi sebagai “signal nilai” yang menaikkan daya jual sekaligus menjadi arena perebutan makna; (4) rezim ganda (aturan negara dan awig-awig) membentuk konfigurasi tata kelola yang bersifat mediasi sekaligus pembatas, dengan sanksi adat dan rujukan hukum formal sebagai instrumen penegakan. Secara teoretis, studi ini memperluas perdebatan kepentingan wisata dan budaya dengan memformalkan konversi lintas-modal dalam produksi ruang yang mengusulkan arsitektur kebijakan yang menyinergikan perencanaan formal dengan instrumen adat untuk melindungi nilai takbenda dan daya dukung ekologis tanpa meniadakan manfaat ekonomi. Implikasi kebijakan meliputi standardisasi koridor sakral dan ekologis, audit teaterisasi budaya, dan skema bagi-hasil berbasis legitimasi komunitas. Keywords: produksi ruang; modal budaya & simbolik; hukum adat; komodifikasi; tata kelola pariwisata; Canggu Bali.
ANALYTICAL APPROACH TO THE CONCEPT OF CULINARY EXPERIENCE IN TOURISM: Identifying Factors that Shape Memorable Experience Istifania, Risna; Salsabila, Shofia; Utari, Sri; Rahayu, Hanifah Purwa; Floresta, Dwi Laila; Setiyorini, Heri Puspito Diyah
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11555

Abstract

Abstract: This research explores the core elements of a memorable culinary tourism experience, highlighting the relationship between food, memory, and traveler behavior. Using a qualitative memory-work method developed by Haug (1987), this study involved 56 respondents, predominantly female (85.71%) aged 21-25 years (87.50%), and residing in West Java (70.36%). Respondents provided insights into their culinary preferences, factors contributing to memorable experiences, and personal stories through open-ended questions. This research employs Memorable Tourism Experience (MTE) theory and culinary tourism experience concepts to analyze the data. Key findings suggest that memorable culinary experiences are shaped by the uniqueness of food and beverages, the ambience of the location, the presence of companions, special moments, and other touristic elements such as service quality and price. These elements contribute to travelers' emotional connections and influence future destination preferences. This research provides a comprehensive understanding of how culinary tourism can drive loyalty and enrich the travel experience. Keywords: culinary tourism; memorable experiences; food and memory Abstrak: Penelitian ini mengeksplorasi elemen inti dari pengalaman wisata kuliner yang berkesan, dengan menyoroti hubungan antara makanan, memori, dan perilaku wisatawan. Metode yang digunakan pada penelitian ini adalah kualitatif memory-work yang dikembangkan oleh Haug (1987), penelitian ini melibatkan 56 responden yang sebagian besar adalah perempuan (85,71%) dengan rentang usia 21-25 tahun (87,50%), dan berdomisili di Jawa Barat (70,36%). Responden memberikan wawasan tentang preferensi kuliner mereka, faktor yang berkontribusi pada pengalaman berkesan, dan cerita pribadi melalui pertanyaan terbuka. Penelitian ini menggunakan teori Memorable Tourism Experience (MTE) dan konsep culinary tourism experience untuk menganalisis data. Temuan utama menunjukkan bahwa pengalaman kuliner yang berkesan dibentuk oleh keunikan makanan dan minuman, suasana lokasi, kehadiran pendamping, momen spesial, dan elemen turistik lainnya seperti kualitas layanan dan harga. Elemen-elemen ini berkontribusi pada koneksi emosional wisatawan dan memengaruhi preferensi destinasi di masa depan. Penelitian ini memberikan pemahaman komprehensif tentang bagaimana wisata kuliner dapat mendorong loyalitas dan memperkaya pengalaman wisata. Kata Kunci: wisata kuliner; pengalaman; makanan dan kenangan
THE INFLUENCE OF HALAL LABEL, KOREAN WAVE, AND HALAL AWARENESS ON THE PURCHASE INTEREST IN KOREAN FOOD AMONG GENERATION Z Susilowati, Lantip; Novitasari, Emi Salsa
Ar Rehla: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy Vol. 5 No. 2 (2025)
Publisher : Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21274/ar-rehla.v5i2.11557

Abstract

Abstract: Global phenomena are driving changes in Generation Z's consumption patterns, including an increased interest in Korean food influenced by the Korean wave. This is evident from the proliferation of Korean food outlets in various cities. However, in the context of Muslim communities, halal labels and halal awareness are important factors in purchasing decisions. The purpose of this study is to analyze the influence of halal labels, the Korean wave, and halal awareness, both simultaneously and partially, on the purchasing interest of Korean food among Generation Z. This study uses a quantitative method with an associative research type. The population in this study is Generation Z who have consumed Korean food with a sample of 385 respondents. The sampling method is nonprobability sampling with a purposive sampling technique and data collection using a questionnaire. Data analysis in this study uses multiple linear regression analysis with SPSS version 27. The results show that halal labels, the Korean wave, and halal awareness, both simultaneously and partially, have a positive and significant effect on the purchasing interest of Korean food among Generation Z. Keywords: Purchase Interest; Halal Label; Korean wave; Halal awareness. Abstrak: Fenomena global mendorong perubahan pola konsumsi Generasi Z, termasuk meningkatnya minat terhadap Korean food yang dipengaruhi oleh Korean wave. Tampak dari menjamurnya gerai Korean food di berbagai kota. Namun, dalam konteks masyarakat muslim, label halal dan halal awareness menjadi faktor penting dalam keputusan pembelian. Tujuan Penelitian ini adalah untuk menganalisis pengaruh label halal, Korean wave, dan halal awareness baik secara simultan maupun secara partial terhadap minat beli Korean food pada generasi Z. Penelitian ini menggunakan metode kuantitatif dengan jenis penelitian asosiatif. Populasi dalam penelitian ini yaitu generasi Z yang pernah mengkonsumsi makanan korea dengan jumlah sampel sebanyak 385 responden. Metode dalam pengambilan sampel adalah nonprobability sampling dengan teknik purposive sampling dengan teknik pengumpulan data menggunakan kuesioner. Analisis data dalam penelitian ini menggunakan analisis regresi linear berganda dengan alat bantu SPSS versi 27. Hasil penelitian menunjukkan bahwa label halal, Korean wave, dan halal awareness baik secara simultan maupun partial berpengaruh positif dan signifikan terhadap minat beli Korean food pada generasi Z. Kata Kunci: Label halal; Korean wave; Halal Awareness; Minat Beli.

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