Amini, Dwi Indra (2018) Analisis Penerimaan Pengusaha Olahan Mie Terhadap Syarat Halal dari Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) (Studi Kasus Pada Restoran Mie Skala Mikro di Malang). Sarjana thesis, Universitas Brawijaya.
Abstract
Bisnis kuliner sangat menjanjikan, karena menjadi kebutuhan pokok manusia. Pertumbuhan restoran di Kota Malang sangat pesat dengan jumlah 198 pada tahun 2016. Salah satu kuliner Kota Malang yang digemari adalah olahan mie. Produsen perlu memperhatikan produksi halal mengingat mayoritas 89,63% penduduk kota Malang muslim. Persyaratan sertifikasi halal dari Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) yang tidak mudah menjadikan pengusaha enggan mendaftarkan usahanya, padahal pengusaha akan mendapat banyak manfaat jika usahanya mempunyai sertifikat halal. Tujuan penelitian ini adalah mengetahui faktor yang mempengaruhi penerimaan syarat halal dari LPPOM MUI agar pengusaha olahan mie termotivasi mendaftarkan sertifikasi halal usahanya. Partial Least Square (PLS) digunakan dalam penelitian ini untuk memprediksi pengaruh variabel X terhadap variabel Y. Data diperoleh dengan menyebarkan kuesioner kepada 37 responden dengan skala likert 1 sampai 7. Responden adalah pemilik restoran olahan mie. Variabel laten eksogen penelitian ini terdiri dari pengetahuan (X1), citra lembaga LPPOM MUI (X2), aksesibilitas (X3), persepsi (X4), manfaat sertifikat (X5) dan variabel laten endogen adalah penerimaan syarat halal LPPOM MUI (Y). Hasil penelitian menunjukkan semua variabel mempengaruhi penerimaan syarat halal. Variabel pengetahuan dan aksesibilitas dinyatakan signifikan sedangkan variabel citra lembaga LPPOM MUI, persepsi dan manfaat sertifikat tidak siginifikan. Nilai Adjusted R-squared sebesar 0,697 berarti pengaruh variasi variabel pada model dalam penelitian ini sebesar 69,7% dan sisanya 30,3% dipengaruhi variabel lain. Para pengusaha perlu pemahaman lebih mengenai pentingnya legalitas kehalalan menunya sebagai jaminan halal pada konsumen, serta lebih aktif mencari informasi tata cara pengajuan sertifikasi halal dan syarat yang harus dipenuhi, baik melalui media online maupun offline. Faktor-faktor lain yang dapat mempengaruhi penerimaan syarat halal perlu dikaji lebih dalam untuk penelitian selanjutnya misalnya mengenai aspek religiusitas pengusaha.
English Abstract
Culinary business is one promising business, because it is a priority of human needs. Restaurants in Malang is growing rapidly with total amount of 198 in 2016. One of Malang's culinary favourite is noodle. Halal production is a factor that needs to be considered by the producers since the majority of the population of Malang city as much as 89,63% is Muslim. Halal certification requirements from the Assessment Institute for Foods, Drugs and Cosmetics, the Indonesian Council of Ulama (AIDC ICU) are not easy which make the producers do not want to register their business. Although halal certification of their business will give many benefits. This study aimes to determine the factors that affect acceptance of halal requirements from the LPPOM MUI for entrepreneurs in noodle restaurants to register the halal certification of their business. Partial Least Square (PLS) used in this research to predict the influence of variable X on variables Y. Data were obtained by distributing questionnaires to 37 respondents. Scale used likert scale 1 to 7. Respondents were the owner of noodle restaurant. The exogenous latent variables in this study were knowledge (X1), the image of LPPOM MUI (X2), accessibility (X3), perception (X4), benefit of certificate (X5) and endogenous latent variable is acceptance of halal terms LPPOM MUI (Y). The results showed that all variables influence acceptance of halal requirements. Significant variables was knowledge and accessibility, then not significant variables were the image of LPPOM MUI, perception and benefit of certificate. Adjusted R-squared value was 0,697 which means that the influence of variation variables in this study was 69,7% and the remaining 30,3% was influenced by other variables outside this research model. The entrepreneurs need a better understanding of the importance of the halal menu legality as halal assurance as well as more actively seek information about the procedure for fulfiling of halal certification, either through online and offline media. Other factors that may influence the acceptance of halal requirements need to be studied more deeply for further research such as on the aspect of employer religiosity.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/55/051802455 |
| Uncontrolled Keywords: | Halal, Penerimaan, Pengusaha, Syarat Halal |
| Subjects: | 300 Social sciences > 338 Production |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2018 02:29 |
| Last Modified: | 18 Oct 2021 03:35 |
| URI: | http://repository.ub.ac.id/id/eprint/11148 |
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