Penerapan Konsep Green Practices dalam Pengembangan Produk Halal yang Berkelanjutan
Abstract
Human awareness of environmental problems encourages a determination to start changing lifestyles to be more environmentally friendly. This is seen as a business opportunity for some people. Therefore, many entrepreneurs are starting to apply various innovative methods by implementing environmentally friendly practices in their business operations. The aim of this research is how MSME business actors in Sumenep district implement the 3 components of green practice (green action, green food, green donation) in developing halal products (study of food and beverage products in Sumenep district). The method used in this research is a qualitative descriptive method with data sources obtained through interviews and observations. Data analysis in this study used QSR Nvivo software. The results of this research indicate that the implementation of environmentally friendly practices in developing Halal MSME products in Sumenep district focuses on three main components, namely environmentally friendly actions, environmentally friendly food, and environmentally friendly donations. Where MSME halal products will be said to truly meet the green product principles, when they comply with the criteria of these three components.
Keywords
Full Text:
PDFReferences
Astawa, I Ketut, And I Ketut Budarma. “Green Hotel Practice Di Bali Dan Respons Perilaku Tamu” 7, No. 1 (2021).
Bachri, Bachtiar S. “Meyakinkan Validitas Data Melalui Triangulasi Pada Penelitian Kualitatif,” No. 1 (2010).
Bux, Christian, Erica Varese, Vera Amicarelli, And Mariarosaria Lombardi. “Halal Food Sustainability Between Certification And Blockchain: A Review.” Sustainability 14, No. 4 (January 2022): 2152.
Gumilang, Galang Surya. “Metode Penelitian Kualitatif Dalam Bidang Bimbingan Dan Konseling” 2, No. 2 (2016).
Halim, Gabriel Priscilia, Michelle Firasko, And Agung Harianto. “Kesadaran Konsumen Terhadap Penerapan Green Practice Pada Starbucks Indonesia” Jurnal Hospitality Dan Manajemen Jasa, (2021.
Hasan, Hajar. “Pengembangan Sistem Informasi Dokumentasi Terpusat Pada Stmik Tidore Mandiri” 2, No. 1 (2022).
Hasan, Kn Sofyan. “Kepastian Hukum Sertifikasi Dan Labelisasi Halal Produk Pangan.” Jurnal Dinamika Hukum 14, No. 2 (May 25, 2014). Accessed July 27, 2023. Http://Dinamikahukum.Fh.Unsoed.Ac.Id/Index.Php/Jdh/Article/View/292.
Huda, Nurul. “Pemahaman Produsen Makanan Tentang Sertifikasi Halal” 10, No. 1 (2012).
Irawan, Andrew. “Pengaruh Green Practice Terhadap Green Consumer Behavior Di The Kemangi Restaurant, Hotel Santika Pandegiling Surabaya” (2015).
Leonardo, Andy, Silvy Lydiawati Utomo, Sienny Thio, And Hanjaya Siaputra. “Eksplorasi Persepsi Masyarakat Terhadap Green Practices Di Restoran-Restoran Yang Ada Di Surabaya” (2014).
Mahawira, Dr Komang, Dr Hj Nursjam, M Hum, Ilham Junaid, M Hum, Dr Hamka Naping, And Universitas Hasanuddin. :“:Deputi Bidang Pengembangan Kelembagaan.” 2023 10 (Februari 2016 ).
Mitanto, Maulana, And Abraham Nurcahyo. “Ritual Larung Sesaji Telaga Ngebel Ponorogo (Studi Historis Dan Budaya).” Agastya: Jurnal Sejarah Dan Pembelajarannya 2, No. 2 (July 15, 2012). Accessed August 11, 2023. Http://E-Journal.Unipma.Ac.Id/Index.Php/Ja/Article/View/1459.
Murdiyanto, Dr Eko. “Metode Penelitian Kualitatif” (April 2020).
Pradana, Mahir, Rubén Huertas-García, And Frederic Marimon. “Purchase Intention Of Halal Food Products In Spain: The Moderating Effect Of Religious Involvement.” International Food Research Journal 27, No. 4 (September 5, 2020): 735–744.
Pujiono, Arif, Ro’fah Setyawati, And I Idris. “Strategi Pengembangan Umkm Halal Di Jawa Tengah Dalam Menghadapi Persaingan Global.” Indonesia Journal Of Halal 1, No. 1 (October 10, 2018): 1.
Randeree, Kasim. “Challenges In Halal Food Ecosystems: The Case Of The United Arab Emirates.” British Food Journal 121, No. 5 (January 1, 2019): 1154–1167.
Rijali, Ahmad. “Analisis Data Kualitatif.” Alhadharah: Jurnal Ilmu Dakwah 17, No. 33 (January 2, 2019): 81.
Rumagesan, Soraya, And Ni Ketut Bagiastuti. “Penerapan Green Practices Pada Food & Beverage Department Di Fox Hotel Jimbaran” (2022).
Saleh, Sirajuddin, S Pd, And M Pd. “Analisis Data Kualitatif” (Juni 2017.).
Warto, Warto, And Samsuri Samsuri. “Sertifikasi Halal Dan Implikasinya Bagi Bisnis Produk Halal Di Indonesia.” Al Maal: Journal Of Islamic Economics And Banking 2, No. 1 (July 14, 2020): 98.
Yuhana, Asep Nanang, And Fadlilah Aisah Aminy. “Optimalisasi Peran Guru Pendidikan Agama Islam Sebagai Konselor Dalam Mengatasi Masalah Belajar Siswa.” Jurnal Penelitian Pendidikan Islam 7, No. 1 (June 11, 2019): 79.
Yuliani, Wiwin. “Metode Penelitian Deskriptif Kualitatif Dalam Perspektif Bimbingan Dan Konseling” 2, No. 2 (2018).
“Huda - 2012 - Pemahaman Produsen Makanan Tentang Sertifikasi Hal.Pdf,” 2012.
“Pengembangan Produk Halal Dalam Memenuhi Gaya Hidup Halal (Halal Lifestyle).” Iuris Studia: Jurnal Kajian Hukum 1, No. 1 (June 30, 2020). Accessed July 28, 2023. Http://Jurnal.Bundamediagrup.Co.Id/Index.Php/Iuris/Article/View/16.
DOI: http://dx.doi.org/10.31000/almaal.v5i1.10329
Article Metrics
Abstract - 366 PDF - 157Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Nindi azizah mulyawati, Firman Setiawan
This work is licensed under a Creative Commons Attribution 4.0 International License.
Editorial Office:
Al Maal: Journal of Islamic Economics and Banking
Diterbitkan oleh Prodi Perbankan Syariah, Fakultas Agama Islam, Universitas Muhammadiyah Tangerang.
Jalan Perintis Kemerdekaan I Babakan No.33, RT.007/RW.003, Cikokol, Kec. Tangerang, Kota Tangerang, Banten 15118
e-mail: journal.almaal@gmail.com
Al Maal: Journal of Islamic Economics and Banking is licensed under a Creative Commons Attribution 4.0 International License.