DETERMINAN KEPUTUSAN ADOPSI SERTIFIKASI HALAL PADA USAHA MILIK MUSLIM: PERAN CUSTOMER DEMAND DAN EXPECTATION FOR HIGHER REVENUE
Abstract
This study aims to examine the influence of consumer demand and expectation for higher revenue on the decision to adopt halal certification among Muslim business owners in Kendari City. This research employed a quantitative approach using a survey research design with an exploratory approach. Data were collected through questionnaires distributed to Muslim business owners in Kendari City selected using a purposive sampling technique, resulting in a total of 155 respondents. The data were analyzed using multivariate analysis through Partial Least Squares Structural Equation Modeling (SEM-PLS). The findings reveal that: (1) consumer demand has a positive but insignificant effect on the decision to adopt halal certification; and (2) expectation for higher revenue has a positive and significant effect on the decision to adopt halal certification among Muslim business owners in Kendari City.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh consumer demand dan expectation for higher revenue terhadap keputusan menggunakan sertifikat halal pada pelaku usaha muslim di Kota Kendari. Penelitian ini merupakan penelitian kuantitatif dengan desain penelitian menggunakan survey research dan pendekatan eksplonatori. Data pada penelitian ini dikumpulkan melalui penyebaran kuesoner kepada pelaku usaha muslim di Kota Kendari yang dipilih menggunakan purposive sampling yakni sebanyak 155 orang responden. Adapun metode analisis adalah analisis multivariate menggunakan SEM-PLS. Berdasarkan hasilnya ditemukan bahwa : (1) consumer demand berpengaruh positif dan tidak signifikan terhadap keputusan menggunakan sertifikat halal; dan (2) expectation for higher revenue berpengaruh positif dan signifikan terhadap keputusan menggunakan sertifikat halal pada pelaku usaha muslim di Kota Kendari.Keywords
References
Ab Talib, M. S., & Ai Chin, T. (2018). Halal food standard implementation: are Malaysian firms proactive or reactive? British Food Journal, 120(6), 1330–1343. https://doi.org/10.1108/BFJ-07-2017-0366
Akbar, G. R., & Rohman, I. K. (2023). Analysis of the Impact of Halal Certificate on the Performance of Micro and Small Enterprises (SMEs) with the Propensity Score Matching (PSM) Method. Journal of Strategic and Global Studies, 6(1), 31–42. https://doi.org/10.7454/jsgs.v6i1.1108
Akbari, M., Bagheri, A., Imani, S., & Asadnezhad, M. (2021). Does entrepreneurial leadership encourage innovation work behavior? The mediating role of creative self-efficacy and support for innovation. European Journal of Innovation Management, 24(1), 1–22. https://doi.org/10.1108/EJIM-10-2019-0283
Akhiroh, P., Utami, H. D., Al Awwaly, K. U., Febrianto, N., & Hartono, B. (2025). Synergizing Halal Compliance with Balanced Scorecard Approach: Implications for Supply Chain Performance in Indonesian Fried Chicken MSMEs. In Sustainability (Vol. 17, Issue 21, p. 9814). https://doi.org/10.3390/su17219814
Ambali, A. R., & Bakar, A. N. (2014). People’s Awareness on Halal Foods and Products: Potential Issues for Policy-makers. Procedia - Social and Behavioral Sciences, 121(March 2014), 3–25. https://doi.org/10.1016/j.sbspro.2014.01.1104
Aziz, F., Setyorini, R., & Hasanah, Y. N. (2021). Analisis Halal Supply Chain pada Usaha Mikro Kecil Menengah (UMKM) Makanan di Kota Bandung. Jurnal Ilmiah Ekonomi Islam, 7(1), 293–300. https://doi.org/10.29040/jiei.v7i1.1936
Bashir, A. M. (2019). Effect of Halal Awareness, Halal Logo and Attitude on Foreign Consumers’ Purchase Intention. British Food Journal, 121(9), 1998–2015. https://doi.org/10.1108/BFJ-01-2019-0011
Cartwright, E. (2024). Behavioral economics. Routledge.
Dunne, T. C., Aaron, J. R., McDowell, W. C., Urban, D. J., & Geho, P. R. (2016). The impact of leadership on small business innovativeness. Journal of Business Research, 69(11), 4876–4881. https://doi.org/10.1016/j.jbusres.2016.04.046
Fadilah, T. N., Purwanto, P., & Alfianto, A. N. (2022). Tingkat Pengetahuan dan Produk Halal dalam Keputusan Pembelian Makanan Halal. Jurnal Bisnis Dan Kewirausahaan, 18(1), 1–10. https://doi.org/10.31940/jbk.v18i1.1-10
Fathoni, M. A., Faizi, & Sari, R. (2023). Determinasi Pembelian Makanan Halal Melalui Platform Digital: Kesadaran Halal Sebagai Variabel Mediasi. Jurnal Ilmiah Ekonomi Islam, 9(01), 46.
Giyanti, I., & Indriastiningsih, E. (2019). Effect of SME Food Entrepreneurs Knowledge on Halal Certification for Certified Awareness Using Partial Least Square. Jurnal Teknik Industri, 20(2), 36. https://doi.org/10.22219/jtiumm.vol20.no2.36-47
Hair, J. F. J., Hult, G. T. M., Ringle, C. M., & Sarstedt, M. (2022). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). In SAGE. SAGE Publications. https://doi.org/10.1201/9781032725581-7
Hasan, H., Sulong, R. S., & Tanakinjal, G. H. (2020). Halal Certification Among the SMEs in Kinabalu, Sabah. Journal of Consumer Sciences, 5(1), 16–28. https://doi.org/10.29244/jcs.5.1.16-28
Kholid, A., Budi, F., Soetjipto, E., & Rahayu, W. P. (2021). the Effect of Halal Label, Halal Awareness, Food Ingredients, Advertising and Purchase Interest on the Decision To Buy “Samyang Noodles” (Study on Universities Students in Malang City). South East Asia Journal of Contemporary Business, Economics and Law, 24(2), 107–113.
Kock, N., & Hadaya, P. (2018). Minimum sample size estimation in PLS-SEM: The inverse square root and gamma-exponential methods. Information Systems Journal, 28(1), 227–261. https://doi.org/10.1111/isj.12131
Kurniawati, D. A., & Savitri, H. (2020). Awareness level analysis of Indonesian consumers toward halal products. Journal of Islamic Marketing, 11(2), 522–546. https://doi.org/10.1108/JIMA-10-2017-0104
Mabkhot, H. (2023). Factors Affecting the Sustainability of Halal Product Performance: Malaysian Evidence. In Sustainability (Vol. 15, Issue 3, p. 1850). https://doi.org/10.3390/su15031850
Mankiw, N. G. (2021). Principles of economics.
Meuthia, M., Putri, N. T., Rahmahdian S, R., Vanany G, I., & Almazidan, M. Z. (2025). Factors Affecting Halal Supply Chain Implementation in Food SMIs to Achieve Sustainable Performance BT - Decarbonizing Value Chains (H. Kohl, G. Seliger, F. Dietrich, & H. T. Vien (eds.); pp. 752–759). Springer Nature Switzerland.
Peng, F., & Bian, Y. (2024). An Analysis of the Acceptance of SPOC Teaching Models in Foreign Language Courses in Colleges and Universities. Applied Mathematics and Nonlinear Sciences, 9. https://doi.org/10.2478/amns-2024-1320
Pramintasari, T. R., & Fatmawati, I. (2017). Pengaruh Keyakinan Religius, Peran Sertifikasi Halal, Paparan Informasi, dan Alasan Kesehatan Terhadap Kesadaran Masyarakat Pada Produk Makanan Halal. Jurnal Manajemen Bisnis, 8(1), 1–33. https://journal.umy.ac.id/index.php/mb/article/view/3922/3384
Puspita, W. A., Sunaryo, & Wijayanti, R. (2020). The Effects between Religious Belief, Halal Logo, and Halal Product Knowledge on Purchase Intention Mediated by Halal Awareness (Study on Consumers Of Beverage Franchise Products In Malang). South East Asia Journal of Contemporary Business, Economics and Law, 21(5), 306–319.
Saputri, M. E., Saraswati, T. G., & Oktafani, F. (2022). The Effect of Performance Expectation, Effort Expectancy. Social Influence, Perceived Risk, and Perceived Cost on The Intention of Using Mobile Payment in Indonesia. Jurnal Sosioteknologi, 21(1), 9–21.
Silalahi, S. A. F., Fachrurazi, F., & Fahham, A. M. (2022). Factors affecting intention to adopt halal practices: case study of Indonesian small and medium enterprises. Journal of Islamic Marketing, 13(6), 1244–1263. https://doi.org/10.1108/JIMA-05-2020-0152
Sirajuddin, A., & Taufik, T. A. (2023). the Effect of Halal Food Supply Chain Adoption on Halal Supply Chain Performance Using Toe Framework. International Conference on Management of Technology, Innovation and Project, July, 2023. https://www.researchgate.net/publication/372860298
Sweetland, S. R. (1996). Human Capital Theory: Foundations of a Field of Inquiry. Review of Educational Research, 66(3), 341–359. https://doi.org/10.2307/1170527
Usman, H., Chairy, C., & Projo, N. W. K. (2021). Between awareness of halal food products and awareness of halal-certified food products. Journal of Islamic Marketing. https://doi.org/10.1108/JIMA-07-2021-0233
Wahyuni, D. (2021). Analysis of Readiness toward Halal Certification in Sumatera Utara (A Case study in Food Manufacturer). Proceedings of the Second Asia Pacific International Conference on Industrial Engineering and Operations Management Surakarta, September, 14–16.
DOI: http://dx.doi.org/10.32833/majem.v14i1.822
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.