Fadhila, Rahmah (2020) Analisis Variabel Yang Mempengaruhi Penerapan Sistem Jaminan Halal (SJH) Pada Restoran Di Hotel Berkonsep Syariah Malang Raya. Sarjana thesis, Universitas Brawijaya.
Abstract
Keberadaan hotel berkonsep syariah didukung restoran halal yang menyajikan makanan dan minuman halal. Salah satu proses sertifikasi halal ialah menerapakan Sistem Jaminan Halal (SJH). Restoran hotel berkonsep syariah di Malang Raya belum ada yang tersertifikasi halal. Hal ini mengindikasikan belum terlaksana penerapan SJH. Tujuan penelitian ini adalah untuk menganalisis variabel yang mempengaruhi penerapan SJH pada restoran hotel berkonsep syariah serta memberikan rekomendasi solusi alternatif untuk mempercepat penerapan SJH pada restoran hotel berkonsep syariah. Variabel penelitian ini adalah komitmen manajemen (X1), bahan (X2), proses pengolahan (X3), customer experience (X4), dan attitude (X5). Data diambil melalui kuesioner dengan responden 32 karyawan restoran hotel berkonsep syariah di Malang Raya dan diolah menggunakan metode Partial Least Square (PLS). Hasil analisis menunjukkan bahwa variabel bahan, proses pengolahan, dan customer experience tidak berpengaruh signifikan terhadap penerapan SJH. Variabel yang berpengaruh signifikan terhadap penerapan SJH adalah variabel komitmen manajemen dan attitude. Nilai R-square yang didapat sebesar 0,4262 menunjukkan bahwa variabel pada penelitian berpengaruh sebesar 42,62%, sehingga perlu penelitian lanjut menggunakan variabel lain yang diduga dapat mempengaruhi penerapan sistem jaminan halal, seperti kemudahan mendapat bahan baku berlogo halal. Restoran hotel berkonsep syariah disarankan segera mengajukan sertifikasi halal kepada lembaga yang sah dan meningkatkan penggunaan bahan hala
English Abstract
The existence of hotel with sharia concept supported by halal restaurant which provide halal food and beverages. Thus, one of the process in halal certification is implementing Halal Assurance System (HAS). However, Hotel’s restaurant at sharia hotel in Malang Raya has not get halal certification yet. This indicates that HAS has not implemented yet. This study aimed to analyze the variables that affecting the application HAS in sharia restaurants and provide alternative solutions to improve the application of the HAS in sharia restaurants. Variables that occur in this research are management commitment (X1), Ingredient (X2), Processing (X3), Customer Experience (X4), and attitude (X5). The data collected through questionnaire that has been given and filled by 32 hotel’s restaurant workers at sharia hotel in Malang Raya and analyzed using Partial Least Square (PLS) method. Analysis result shown that ingredient, processing, and customer experience as variable X did not affect significantly to HAS implementation process. However, management commitment and attitude as Variable X also affect significantly to HAS implementation process. R-square score obtained in this research is 0.4262 which mean the variables in this study have an effect of 42.62% so further research should be done using other variables. Sharia hotel’s restaurants are suggested to propose halal certification to legal institution and increase usage halal ingredient immediately.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2020/1/052002873 |
| Uncontrolled Keywords: | Hotel Berkonsep Syariah, Partial Least Square, Restoran, Sistem Jaminan Halal, Sharia Concept Hotel, Partial Least Square, Restaurant, Halal Assurance System |
| Subjects: | 300 Social sciences > 352 General considerations of public administration > 352.8 Public administration of general forms of control > 352.84 Licensing, accreditation, certification, chartering, registration; incorporation |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Aug 2020 03:18 |
| Last Modified: | 03 Oct 2024 07:18 |
| URI: | http://repository.ub.ac.id/id/eprint/181180 |
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