Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy
ISSN : 2776-7434 (Online) DOI Prefix : 10.21274 by Crossref Editor in Chief : Prof. Dr. H. Dede Nurohman, M.Ag. Publisher : Faculty of Islamic Economic and Business of Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung Frequency : Semi-Annual (June and December Edition) Type : Peer Reviewed Open Access Journal Citation Analysis : <a href="https://research.ebsco.com/c/ylm4lv/search/results?q=Ar%20Rehla%3A%20Journal%20of%20Islamic%20Tourism%2C%20Halal%20Food%2C%20Islamic%20Traveling%2C%20%26%20Creative%20Economy&autocorrect=y&facetFilter=sourceTypes%3AMTYwTU4%3D&limiters=RV%3AY&persistFilter=true&qm=W3sidmFsdWUiOiJBciBSZWhsYTogSm91cm5hbCBvZiBJc2xhbWljIFRvdXJpc20sIEhhbGFsIEZvb2QsIElzbGFtaWMgVHJhdmVsaW5nLCAmIENyZWF0aXZlIEVjb25vbXkiLCJ0eXBlIjoidGV4dCJ9XQ%3D%3D&resetPageNumber=true&searchSegment=all-results&skipResultsFetch=true" target="_blank" rel="noopener">
Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung
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FINANCIAL LITERACY AS A MODERATING VARIABLE IN THE PERFORMANCE OF HALAL FOOD MSMES: PLS-SEM APPROACH
Abstract: This study aims to analyze the effects of operational management, human resource quality, business capital, product innovation, and product pricing on the performance of halal food MSMEs in Padangsidimpuan City, with financial literacy as a moderating variable. This study employs a quantitative approach using a questionnaire survey administered to halal food MSME actors selected through purposive sampling. The data were analyzed using the Partial Least Squares–Structural Equation Modeling (PLS-SEM) method. The results indicate that operational management, business capital, product pricing, and financial literacy have positive and significant effects on MSME performance. Meanwhile, product innovation has a significant negative effect on MSME performance, and human resource quality does not have a significant effect. The moderation analysis reveals that financial literacy only strengthens the relationship between product innovation and MSME performance, while it does not moderate the relationship between operational management, human resource quality, business capital, and product pricing with MSME performance. These findings highlight that financial literacy serves as an important strategic capability in optimizing the benefits of innovation for improving MSME performance. Therefore, strengthening financial literacy should focus on financial planning, capital management, and innovation-based decision-making supported by financial information to enhance the sustainability and competitiveness of halal food MSMEs. Keywords: financial literacy; MSME performance; product innovation; operational management; business capital Abstract: Penelitian ini bertujuan menganalisis pengaruh manajemen operasional, kualitas sumber daya manusia, modal usaha, inovasi produk, dan harga produk terhadap kinerja UMKM makanan halal di Kota Padangsidimpuan dengan literasi keuangan sebagai variabel moderasi. Penelitian menggunakan pendekatan kuantitatif melalui survei kuesioner kepada pelaku UMKM makanan halal yang dipilih menggunakan purposive sampling. Data dianalisis menggunakan metode Partial Least Square–Structural Equation Modeling (PLS-SEM). Hasil penelitian menunjukkan bahwa manajemen operasional, modal usaha, harga produk, dan literasi keuangan berpengaruh positif dan signifikan terhadap kinerja UMKM. Sebaliknya, kualitas sumber daya manusia tidak berpengaruh signifikan, sedangkan inovasi produk berpengaruh negatif dan signifikan terhadap kinerja UMKM. Pada pengujian moderasi, literasi keuangan hanya terbukti memperkuat hubungan antara inovasi produk dan kinerja UMKM, sementara tidak memoderasi hubungan variabel lainnya. Temuan ini menegaskan bahwa literasi keuangan berperan penting dalam mengoptimalkan dampak inovasi terhadap peningkatan kinerja usaha. Oleh karena itu, penguatan literasi keuangan perlu difokuskan pada perencanaan keuangan, pengelolaan modal, dan pengambilan keputusan inovatif berbasis informasi keuangan guna mendukung keberlanjutan dan daya saing UMKM makanan halal. Keywords: literasi keuangan; kinerja UMKM; inovasi produk; manajemen operasional; modal usaha
Copyright (c) 2026 Sindi Andriani, Ibrahim Siregar, Utari Evy Cahyani http://creativecommons.org/licenses/by-sa/4.0
ACCELERATION OF THE BANYUMAS HALAL ECOSYSTEM: THE STRATEGIC ROLE OF UIN SAIZU HALAL CENTER IN SELF-DECLARATION HALAL
Abstract: This study aims to analyze the strategic role of Halal Product Process (PPH) companions at the UIN SAIZU Halal Center in accelerating the halal ecosystem in Banyumas Regency through the self-declaration halal certification scheme. Employing a qualitative approach with a single-case study design, this field research examines the practical implementation and challenges of companion assistance. The findings reveal a performance paradox: while active companions strictly adhere to operational procedures and successfully accelerate certification for numerous Micro and Small Enterprises (MSEs), a significant portion of the registered cohort remains inactive due to structural role conflicts. Despite opening strategic opportunities for regional ecosystem growth, the implementation is still hindered by internal time-management constraints, low digital literacy among traditional entrepreneurs, and frequent technical server downtime. To address these vulnerabilities, the Halal Center deployed strategic countermeasures, including collaborative student volunteering, localized zoning systems, and intensive troubleshooting workshops. This study concludes that long-term ecosystem acceleration requires not merely increasing the volume of certified agents, but establishing sustainable monitoring and support frameworks. Keywords: Self-Declare Halal Certification; PPH Companions; Halal Ecosystem; MSEs Banyumas. Abstrak: Penelitian ini bertujuan untuk menganalisis peran strategis pendamping Proses Produk Halal (PPH) Halal Center UIN SAIZU dalam mempercepat ekosistem halal di Kabupaten Banyumas melalui skema sertifikasi halal deklarasi mandiri. Dengan menggunakan pendekatan kualitatif dan desain studi kasus tunggal, penelitian lapangan ini mengkaji penerapan praktis dan tantangan dalam pendampingan di lapangan. Hasil penelitian menunjukkan adanya paradoks kinerja: meskipun kelompok pendamping yang aktif telah mematuhi prosedur operasional dan berhasil mempercepat sertifikasi bagi banyak Usaha Mikro dan Kecil (UMK), sebagian besar anggota jaringan pendamping lainnya justru tidak aktif akibat konflik peran struktural. Walaupun skema ini membuka peluang strategis bagi pertumbuhan ekosistem regional, pelaksanaannya masih terhambat oleh keterbatasan manajemen waktu internal, rendahnya literasi digital di kalangan pengusaha tradisional, dan gangguan teknis pada server aplikasi. Untuk mengatasi kerentanan tersebut, Halal Center menerapkan langkah taktis termasuk pelibatan mahasiswa sebagai sukarelawan, sistem zonasi wilayah, dan lokakarya penyelesaian masalah secara intensif. Penelitian ini menyimpulkan bahwa akselerasi ekosistem jangka panjang tidak hanya membutuhkan peningkatan jumlah agen bersertifikat, tetapi juga pembentukan sistem pemantauan dan dukungan yang berkelanjutan. Kata Kunci: Sertifikasi Halal Self-Declare; Pendamping PPH; Ekosistem Halal; UMK Banyumas
Copyright (c) 2026 Miftaakhul Amri, Tri Meliana Rahmatika Putri Dachirin http://creativecommons.org/licenses/by-sa/4.0
TAUCO AND SOY SAUCE AS INDONESIAN HALAL CULINARY HERITAGE: ACCULTURATION, FERMENTATION, AND MUSLIM-FRIENDLY FOOD PRACTICES
Abstract: This article revises the discussion of tauco and soy sauce by placing them within the field of Indonesian halal culinary studies. Rather than treating tauco and soy sauce merely as traces of Chinese-Indonesian acculturation, this article asks how fermented soybean condiments can be understood as halal culinary heritage, how their production and use intersect with halal assurance, and why tauco remains less visible than sweet soy sauce in Muslim-friendly food narratives. This study uses a qualitative literature review by combining food history, food anthropology, fermentation studies, and Indonesian halal product assurance literature. The analysis shows that tauco and sweet soy sauce share a genealogy of soybean fermentation but follow different cultural trajectories: sweet soy sauce has been nationalized as an everyday Indonesian condiment, whereas tauco remains attached to particular regional and Peranakan kitchens. From a halal culinary perspective, both condiments have strong potential because their main ingredients are plant based; however, halal certainty is not determined by ingredients alone but also by microbial cultures, additives, processing aids, equipment, storage, and serving practices. The article argues that tauco should not be marginalized as an ethnic seasoning, but repositioned as Indonesian halal culinary heritage through transparent ingredient information, halal-certified production, Muslim-friendly recipe adaptation, and culinary education that acknowledges its cross-cultural origins. Keywords: tauco; soy sauce; halal culinary; fermented food; culinary heritage; Muslim-friendly cuisine Abstract: Artikel ini merevisi pembahasan tentang tauco dan kecap dengan menempatkannya dalam kajian kuliner halal Indonesia. Alih-alih hanya memandang tauco dan kecap sebagai jejak akulturasi Tionghoa-Indonesia, artikel ini mempertanyakan bagaimana bumbu fermentasi kedelai dapat dipahami sebagai warisan kuliner halal, bagaimana produksi dan penggunaannya bersinggungan dengan jaminan kehalalan, serta mengapa tauco masih kurang terlihat dibandingkan kecap manis dalam narasi makanan ramah Muslim. Penelitian ini menggunakan metode tinjauan pustaka kualitatif dengan menggabungkan kajian sejarah makanan, antropologi pangan, studi fermentasi, dan literatur jaminan produk halal di Indonesia. Analisis menunjukkan bahwa tauco dan kecap manis memiliki genealogi yang sama dalam tradisi fermentasi kedelai, tetapi menempuh lintasan budaya yang berbeda: kecap manis telah ternasionalisasi sebagai bumbu harian masyarakat Indonesia, sedangkan tauco masih melekat pada dapur regional dan peranakan tertentu. Dalam perspektif kuliner halal, keduanya memiliki potensi kuat karena bahan utamanya berbasis nabati; namun kepastian halal tidak hanya ditentukan oleh bahan, melainkan juga kultur mikroba, bahan tambahan, bahan penolong, peralatan, penyimpanan, dan praktik penyajian. Artikel ini berargumen bahwa tauco tidak semestinya dimarginalkan sebagai bumbu etnik, tetapi diposisikan ulang sebagai warisan kuliner halal Indonesia melalui transparansi informasi bahan, produksi bersertifikat halal, adaptasi resep ramah Muslim, dan edukasi kuliner yang tetap mengakui asal-usul lintas budayanya. Keywords: tauco; kecap; kuliner halal; makanan fermentasi; warisan kuliner; masakan ramah muslim
Copyright (c) 2026 Agung Wibiyanto, Ichwan Prastowo, Anita Andriantini Mulia, Henny Kustini http://creativecommons.org/licenses/by-sa/4.0
DIGITAL TRANSFORMATION OF MSMEs SUPPORTING HALAL TOURISM
Abstract: This study examines the sustainability of Micro, Small, and Medium Enterprises (MSMEs) supporting halal tourism through the lens of organizational capability synergy. It investigates the influence of human resource quality, product innovation, and sharia marketing strategies on business sustainability, with digital transformation positioned as an integrative enabling capability. Using a quantitative approach, data were collected from MSME actors in Jember Regency and analyzed using Structural Equation Modeling (SEM). The findings reveal that human resource quality, product innovation, and sharia marketing strategies have significant positive effects on both digital transformation and business sustainability. Digital transformation further strengthens these relationships by integrating technological systems with human competencies, innovation processes, and ethical market practices. The study proposes a capability-synergy framework demonstrating that sustainability in halal-oriented MSMEs is not solely driven by technology or market forces but by the interaction of economic, technological, and normative-religious capabilities. The results contribute to the development of human capital theory, innovation theory, Islamic marketing, and dynamic capability perspectives within the context of halal tourism. Practically, the study highlights the importance of capacity building, innovation development, and ethical marketing literacy alongside digital infrastructure support to enhance MSME resilience and long-term competitiveness. Keywords: Halal Tourism; MSMEs; Digital Transformation; Human Resource Quality; Sharia Marketing; Business Sustainability. Abstract: Penelitian ini mengkaji keberlanjutan Usaha Mikro, Kecil, dan Menengah (UMKM) pendukung pariwisata halal melalui perspektif sinergi kapabilitas organisasi. Studi ini menganalisis pengaruh kualitas sumber daya manusia, inovasi produk, dan strategi pemasaran syariah terhadap keberlanjutan usaha dengan transformasi digital sebagai kapabilitas integratif. Pendekatan kuantitatif digunakan dengan pengumpulan data dari pelaku UMKM di Kabupaten Jember yang dianalisis menggunakan Structural Equation Modeling (SEM). Hasil penelitian menunjukkan bahwa kualitas sumber daya manusia, inovasi produk, dan strategi pemasaran syariah berpengaruh positif signifikan terhadap transformasi digital dan keberlanjutan usaha. Transformasi digital memperkuat hubungan tersebut dengan mengintegrasikan sistem teknologi, kompetensi manusia, proses inovasi, dan praktik pasar yang berlandaskan etika. Penelitian ini menawarkan kerangka sinergi kapabilitas yang menegaskan bahwa keberlanjutan UMKM berbasis halal tidak hanya ditentukan oleh teknologi atau faktor pasar, tetapi oleh interaksi antara kapabilitas ekonomi, teknologi, serta nilai normatif-religius. Temuan ini berkontribusi pada pengembangan teori modal manusia, teori inovasi, pemasaran Islam, dan kapabilitas dinamis dalam konteks pariwisata halal. Secara praktis, penelitian ini menekankan pentingnya penguatan kapasitas, pengembangan inovasi, dan literasi pemasaran etis yang sejalan dengan dukungan infrastruktur digital guna meningkatkan resiliensi dan daya saing jangka panjang UMKM. Keywords: Pariwisata Halal; UMKM, Transformasi Digital; Kualitas SDM; Pemasaran Syariah; Keberlanjutan Usaha.
Copyright (c) 2026 Rozy Khadafi http://creativecommons.org/licenses/by-sa/4.0
EFFECT OF HALAL DESTINATION BRANDING ON HALAL DESTINATION IMAGE IN THE HALAL CULINARY AREA OF TULUNGAGUNG STATION
Abstract: To support the halalization program for MSME products in East Java, the East Java Provincial Government has designated Tulungagung Regency as a pilot project for managing the halal culinary sector. However, previous studies show inconsistent findings regarding the effect of destination branding on destination image, and empirical research on halal branding in newly established halal culinary areas remains limited. This study aims to examine the effect of halal destination branding on halal destination image in the Halal Culinary Area of Tulungagung Station. Conducted in December 2024, this research used a quantitative approach. The population consisted of consumers who purchased products in the Halal Culinary Area of Tulungagung Station, with 110 respondents selected through accidental sampling. Data were collected using a questionnaire measured with a five-point Likert scale and analyzed using SPSS through validity, reliability, normality, and t-tests. The results show that halal destination branding has no significant effect on halal destination image, with a t-value of 0.664 and a p-value of 0.508, which is greater than 0.05. These findings indicate that halal branding has not yet been able to build a strong halal image in the culinary area. Practically, destination managers need to strengthen halal communication, improve visible halal assurance, and educate consumers so that halal branding is not only understood as a label, but also as a credible and consistent destination experience. Keywords: halal branding; halal destination branding; halal destination image; halal culinary tourism. Abstract: Dalam mendukung program halalisasi produk UMKM di Jawa Timur, Pemerintah Provinsi Jawa Timur menunjuk Kabupaten Tulungagung sebagai pilot project pengelolaan kawasan kuliner halal. Namun, beberapa penelitian sebelumnya menunjukkan hasil yang belum konsisten mengenai pengaruh destination branding terhadap destination image, sedangkan kajian empiris tentang halal branding pada kawasan kuliner halal yang baru dikembangkan masih terbatas. Penelitian ini bertujuan untuk menguji pengaruh halal destination branding terhadap halal destination image pada Kawasan Kuliner Halal Stasiun Tulungagung. Penelitian ini dilakukan pada bulan Desember 2024 dengan menggunakan pendekatan kuantitatif. Populasi penelitian adalah konsumen yang membeli produk di Kawasan Kuliner Halal Stasiun Tulungagung, dengan jumlah sampel sebanyak 110 responden yang dipilih melalui teknik accidental sampling. Data dikumpulkan menggunakan kuesioner dengan skala Likert lima poin dan dianalisis menggunakan SPSS melalui uji validitas, reliabilitas, normalitas, serta uji t. Hasil penelitian menunjukkan bahwa halal destination branding tidak berpengaruh signifikan terhadap halal destination image, dengan nilai t sebesar 0,664 dan p-value sebesar 0,508, lebih besar dari 0,05. Temuan ini menunjukkan bahwa strategi halal branding belum mampu membangun citra halal yang kuat pada kawasan kuliner tersebut. Secara praktis, pengelola destinasi perlu memperkuat komunikasi halal, menampilkan jaminan halal secara lebih jelas, serta mengedukasi konsumen agar halal branding tidak hanya dipahami sebagai label, tetapi juga sebagai pengalaman destinasi yang kredibel dan konsisten. Keywords: halal branding; branding destinasi halal; citra destinasi halal; wisata kuliner halal.
Copyright (c) 2026 Dhiya’u Shidiqy, Rafika Meilia Sari http://creativecommons.org/licenses/by-sa/4.0
Abstrak: Globalisasi ekonomi membentuk pola konsumsi masyarakat Muslim sekaligus memperluas interaksi perdagangan lintas negara, sehingga konsep halal bertransformasi dari praktik ibadah individual menjadi etika publik dan tata kelola ekonomi. Artikel ini bertujuan merefleksikan halal sebagai etika publik serta menjelaskan perannya dalam ekonomi global melalui perspektif maqāṣid al-sharī‘ah. Penelitian ini merupakan studi kepustakaan kualitatif dengan sumber data berupa korpus literatur akademik, buku, dan artikel ilmiah tentang maqāṣid, etika ekonomi, dan industri halal yang diseleksi berdasarkan kriteria relevansi dan kredibilitas. Teknik analisis menggunakan analisis konseptual dan refleksi filosofis terhadap kerangka maqāṣid al-sharī‘ah. Hasil kajian menunjukkan bahwa halal berfungsi sebagai moral economy yang mengatur relasi produsen, konsumen, dan pasar melalui prinsip tanggung jawab moral, kejujuran, dan kepercayaan. Dalam ekonomi global yang dominan dengan rasionalitas efisiensi dan liberalisasi, nilai halal terancam mereduksi menjadi standar teknis semata. Namun, perspektif maqāṣid mempertegas bahwa halal memiliki fungsi strategis sebagai mekanisme perlindungan konsumen, pembangun kepercayaan sosial, dan fondasi etika transaksi. Oleh karena itu, integrasi nilai halal dalam sistem ekonomi global bukanlah hambatan perdagangan, melainkan pilar sistem ekonomi berkeadilan dan berorientasi kemaslahatan. Kata Kunci: Etika Publik; Maqāṣid al-Sharī‘ah; Ekonomi Halal Global; Perlindungan Konsumen; Industri Halal. Abstract: Economic globalization has shaped the consumption patterns of Muslim societies while simultaneously expanding cross-border trade interactions, thus transforming the concept of halal from an individual religious practice into public ethics and economic governance. This article aims to reflect on halal as public ethics and to elucidate its role in the global economy through the lens of maqāṣid al-sharī‘ah. This research employs a qualitative library study, utilizing academic literature, books, and scholarly articles on maqāṣid, economic ethics, and the halal industry as data sources, selected based on relevance and credibility criteria. The analysis was conducted using conceptual analysis and philosophical reflection on the maqāṣid al-sharī‘ah framework. The findings reveal that halal functions as a moral economy that governs the relationships between producers, consumers, and markets through the principles of moral responsibility, honesty, and trust. In a global economy dominated by the rationalities of efficiency and trade liberalization, halal values face the threat of reduction to mere technical standards. However, the maqāṣid perspective reaffirms that halal holds strategic functions as a consumer protection mechanism, a builder of social trust, and a foundation for transactional ethics. Therefore, integrating halal values into the global economic system should not be viewed as a trade barrier, but rather as a cornerstone for establishing a just and welfare-oriented economic system. Keywords: Public Ethics; Maqāṣid al-Sharī‘ah; Global Halal Economy; Consumer Protection; Halal Industry.
Copyright (c) 2026 Tommy Maolana, Nur Fatwa, Thobib Al-Asyhar http://creativecommons.org/licenses/by-sa/4.0
PERLINDUNGAN HUKUM BAGI MASYARAKAT ADAT DALAM PENYELENGGARAAN KEPARIWISATAAN PASCA PERUBAHAN UNDANG-UNDANG PARIWISATA PADA TAHUN 2025
Abstract: The amendment to the Tourism Law in 2025 changes the construction of rights holders, which were initially specifically for the community in and around the destination, to every citizen. This construction opens the hypothesis that the fulfillment of the rights of indigenous peoples in and around the destination will be affected. The purpose of the research is to analyze legal protection for indigenous peoples after the amendment of the Tourism Law in 2025. Using normative legal research methods, this study states that the Regional Government Decree on the recognition of the legal status of indigenous peoples is a determinant of the fulfillment of indigenous peoples' rights in general. Using the Correlative-Opposite approach of Hohfeld's legal rights, Article 24, Article 25 and Article 26 of the 2025 Tourism Law have clearly constructed the relationship between Duty and Claim-right but require contextual reasons and other legal basis so that the obligations of tourism entrepreneurs can be demanded by indigenous communities. Article 11G creates a setback in the fulfillment of indigenous peoples' rights because it uses a priority opportunity approach instead of a rights-based approach. A number of other articles place the community as a liberty and procedural power, strong claim-rights only for every citizen who is a tourist (Article 19a), immunity that protects indigenous peoples has not been adequately regulated. In general, the construction of the 2025 Tourism Law on Tourism emphasizes participation and empowerment rather than claim-rights for the protection of indigenous peoples from the impact of tourism implementation. Keywords: fulfillment of rights; indigenous peoples; tourism Abstract: Perubahan UU Kepariwisataan pada tahun 2025 mengubah konstruksi pemegang hak yang awalnya khusus Masyarakat didalam dan disekitar destinasi, menjadi setiap warga negara. Konstruksi ini membuka hipotesis bahwa pemenuhan hak masyarakat adat didalam dan sekitar destinasi akan terdampak. Tujuan penelitian adalah menganalisis perlindungan hukum bagi masyarakat adat pasca perubahan UU Kepariwisataan tahun 2025. Menggunakan metode penelitian hukum normatif, penelitian ini mengemukakan bahwa SK Pemerintah Daerah tentang pengakuan status hukum masyarakat adat merupakan penentu pemenuhan hak masyarakat adat secara umum. Menggunakan pendekatan Correlative-Opposite hak hukum Hohfeld, Pasal 24, Pasal 25 dan Pasal 26 UU Kepariwisataan 2025 sudah secara jelas membentuk relasi Duty dan Claim-right tapi membutuhkan alasan kontekstual dan dasar hukum lain agar kewajiban pengusaha pariwisata dapat dituntut oleh masyarakat adat. Pasal 11G menciptakan kemunduran pemenuhan hak masyarakat adat karena mengunakan pendekatan kesempatan prioritas bukan pendekatan berbasis hak. Sejumlah pasal lain lebih banyak menempatkan masyarakat sebagai liberty dan procedural power, claim-right yang kuat hanya untuk setiap warga negara yang berkedudukan sebagai wisatawan (Pasal 19a), immunity yang bersifat melindungi masyarakat adat belum memperoleh pengaturan yang memadai. Secara umum, konstruksi UU Kepariwisataan 2025 tentang Kepariwisataan lebih menonjolkan partisipasi dan pemberdayaan dari pada claim-right bagi perlindungan masyarakat adat dari dampak penyelenggaraan kepariwisataan. Keywords: pemenuhan hak; masyarakat adat; kepariwisataan
Copyright (c) 2026 Putri Raodah, Rahmadani http://creativecommons.org/licenses/by-sa/4.0
Abstract: Instagram’s growing influence has transformed how wellness destinations are perceived, leading travellers to associate visually appealing wellness experiences with sustainable tourism. However, research examining how social media aesthetics shape travellers’ decision-making regarding sustainability remains limited. This study explores the concept of ‘Instagrammable wellness’ by investigating how aesthetically curated wellness content on Instagram influences sustainable tourism choices. A qualitative approach was employed through semi-structured interviews with six purposively selected informants who actively engage with wellness-related Instagram content during travel planning and destination selection. Interview data were analysed using thematic analysis to identify recurring patterns in participants’ perceptions and decision-making processes. The findings indicate that Instagram’s aesthetics play a significant role in shaping perceptions of a destination’s sustainability by promoting wellness experiences linked to nature, environmental responsibility and local culture. Whilst the pursuit of visually appealing experiences may encourage superficial engagement with health practices, it can also stimulate greater interest in environmentally conscious and socially responsible tourism. This study contributes to the literature on digital tourism and sustainable travel behaviour by demonstrating how visual social media culture mediates the relationship between wellness consumption and sustainability-oriented travel decisions. These findings also offer practical implications for destination managers, wellness service providers and policymakers seeking to integrate visual marketing strategies with sustainable tourism objectives. Keywords: instagrammable wellness; sustainable tourism; social media aesthetics; digital influence Abstract: Pengaruh Instagram yang semakin besar telah mengubah persepsi tentang destinasi kebugaran, sehingga para wisatawan mengaitkan pengalaman kebugaran yang menarik secara visual dengan pariwisata berkelanjutan. Namun, penelitian yang mengkaji bagaimana estetika media sosial membentuk pengambilan keputusan wisatawan terkait keberlanjutan masih terbatas. Penelitian ini mengeksplorasi konsep ‘Instagrammable wellness’ dengan menyelidiki bagaimana konten kebugaran yang ditampilkan secara estetis di Instagram memengaruhi pilihan pariwisata berkelanjutan. Penelitian ini menggunakan pendekatan kualitatif melalui wawancara semi-terstruktur dengan enam informan yang dipilih secara purposif. Informan ini secara aktif berinteraksi dengan konten Instagram terkait kebugaran selama perencanaan perjalanan dan pemilihan destinasi. Proses analisis data wawancara menggunakan analisis tematik untuk mengidentifikasi pola-pola yang berulang dalam persepsi dan proses pengambilan keputusan beriwsata para peserta. Temuan menunjukkan bahwa aspek estetika Instagram memainkan peran penting dalam membentuk persepsi tentang keberlanjutan suatu destinasi dengan mempromosikan pengalaman kebugaran yang terkait dengan alam, tanggung jawab lingkungan, dan budaya lokal. Meskipun keinginan untuk mendapatkan pengalaman yang menarik secara visual cenderung mengarah pada keterlibatan yang dangkal terhadap praktik kebugaran, hal ini juga dapat merangsang minat yang lebih besar terhadap pariwisata yang sadar lingkungan dan bertanggung jawab secara sosial. Penelitian ini berkontribusi pada literatur tentang pariwisata digital dan perilaku pariwisata berkelanjutan dengan menunjukkan bagaimana budaya media sosial visual memediasi hubungan antara konsumsi kebugaran dan keputusan perjalanan yang berorientasi pada keberlanjutan. Temuan ini juga menawarkan implikasi praktis bagi pengelola destinasi, penyedia layanan kebugaran, dan pembuat kebijakan yang berupaya mengintegrasikan strategi pemasaran visual dengan tujuan pariwisata berkelanjutan. Keywords: Instagrammable wellness; pariwisata berkelanjutan; estetika media sosial; pengaruh digital
Copyright (c) 2026 Nessa Fadila, Siska Mandalia http://creativecommons.org/licenses/by-sa/4.0
POTENSI DAN HAMBATAN PENERAPAN NILAI EKONOMI SYARIAH DALAM PENGEMBANGAN TAMAN AYLA SEBAGAI DESTINASI WISATA HALAL
Abstrak: Penelitian ini bertujuan menganalisis potensi dan hambatan penerapan nilai ekonomi syariah dalam pengembangan Taman Ayla sebagai destinasi wisata halal di Kabupaten Kerinci. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan metode penelitian lapangan. Data diperoleh melalui wawancara semiterstruktur, observasi, dokumentasi, serta kuesioner terbuka yang melibatkan tiga informan utama dan 13 informan pendukung dari kalangan pengunjung. Temuan penelitian menunjukkan bahwa Taman Ayla memiliki potensi yang sangat besar untuk dijadikan sebagai tujuan wisata halal yang berfokus pada komunitas. Hal tersebut ditunjukkan oleh dukungan pengelola, pemerintah desa, dan lembaga adat, serta praktik wakaf, infak, dan sedekah yang memberikan manfaat sosial-ekonomi bagi masyarakat. Namun, penerapan prinsip kelembagaan wisata halal belum optimal karena pemahaman pengelola masih parsial, fasilitas ibadah dan fasilitas pendukung belum memadai, kolam renang masih bercampur, serta belum adanya regulasi desa khusus. Temuan penelitian ini menunjukkan bahwa pengembangan wisata halal memerlukan penguatan kelembagaan, perbaikan fasilitas, dan partisipasi masyarakat agar destinasi dapat dikelola secara berkelanjutan. Kata Kunci: wisata halal; ekonomi syariah; taman ayla; community-based tourism Abstract: This study aims to analyze the potential and obstacles to the application of sharia economic values in the development of Ayla Park as a halal tourist destination in Kerinci Regency. This study employs a descriptive qualitative approach combined with field research methods. Data were gathered through semi-structured interviews, observations, documentation, and open-ended questionnaires involving three primary informants and 13 supporting informants selected from the visitors. The research findings show that Ayla Park has a huge potential to be used as a community-focused halal tourism destination. This is shown by the support of managers, village governments, and customary institutions, as well as the practice of waqf, infaq, and alms that provide socio-economic benefits for the community. However, the implementation of the institutional principles of halal tourism is not optimal because the manager's understanding is still partial, worship facilities and supporting facilities are inadequate, swimming pools are still mixed, and there is no special village regulation. The findings of this study show that halal tourism development requires institutional strengthening, facility improvement, and community participation so that destinations can be managed sustainably. Keywords: halal tourism; islamic economics; taman ayla; community-based tourism
Copyright (c) 2026 Nia Melanta, Muhammad Fauzi, Alek Wissalam Bustami http://creativecommons.org/licenses/by-sa/4.0
PENGEMBANGAN SHARE-HUB (SHARIA EMPLOYMENT RECOVERY HUB) SEBAGAI MODEL EMPLOYMENT RECOVERY BERBASIS CASH WAQF LINKED SUKUK BAGI KORBAN PASCA-PHK PADA INDUSTRI HALAL
Abstrak: Meningkatnya kasus pemutusan hubungan kerja (PHK), kesenjangan keterampilan tenaga kerja, serta belum terintegrasinya layanan pemulihan ketenagakerjaan mendorong perlunya inovasi employment recovery yang berkelanjutan. Penelitian ini bertujuan mengembangkan SHARE-HUB (Sharia Employment Recovery Hub) sebagai model employment recovery berbasis Cash Waqf Linked Sukuk (CWLS) melalui reintegrasi korban pasca-PHK pada industri halal. Penelitian menggunakan metode Research and Development (R&D) dengan model pengembangan 4D (Define, Design, Develop, Disseminate). Data diperoleh melalui studi literatur, wawancara semi-terstruktur dengan stakeholder terkait, validasi ahli materi dan ahli desain, serta pengujian pengalaman pengguna menggunakan User Experience Questionnaire (UEQ). Hasil penelitian menunjukkan bahwa SHARE-HUB mengintegrasikan pendanaan berbasis CWLS, layanan reskilling dan upskilling, sertifikasi kompetensi, digital job matching, pendampingan karier, serta dukungan kewirausahaan dalam satu ekosistem digital berbasis industri halal. Hasil validasi ahli materi menunjukkan tingkat kelayakan sebesar 91,67%, sedangkan validasi ahli desain memperoleh nilai 95,00%, yang keduanya termasuk kategori sangat layak. Pengujian UX terhadap 32 responden juga menunjukkan penilaian positif pada seluruh dimensi, dengan skor attractiveness sebesar 1,88; perspicuity 1,81; novelty 1,79; efficiency 1,55; dependability 1,54; dan stimulation 1,52. Dengan demikian, SHARE-HUB dinilai layak dan berpotensi menjadi model inovatif dalam mempercepat reintegrasi korban pasca-PHK, memperkuat kemandirian ekonomi masyarakat, serta mendukung pengembangan ekosistem industri halal yang inklusif dan berkelanjutan. Kata Kunci: Cash Waqf Linked Sukuk; Employment Recovery; Industri Halal; Pemutusan Hubungan Kerja; SHARE-HUB. Abstract: The rise in layoffs, the skills gap in the workforce, and the lack of integration among employment recovery services underscore the need for sustainable employment recovery innovations. This study aims to develop SHARE-HUB (Sharia Employment Recovery Hub) as a Cash Waqf Linked Sukuk (CWLS)-based employment recovery model through the reintegration of post-layoff workers into the halal industry. The study employed a Research and Development (R&D) methodology using the 4D development model (Define, Design, Develop, Disseminate). Data was collected through a literature review, semi-structured interviews with relevant stakeholders, validation by subject matter experts and design experts, and user experience testing using the User Experience Questionnaire (UEQ). The research results show that SHARE-HUB integrates CWLS-based funding, reskilling and upskilling services, competency certification, digital job matching, career counseling, and entrepreneurship support into a single digital ecosystem centered on the halal industry. The results of the content expert validation showed a feasibility rate of 91.67%, while the design expert validation yielded a score of 95.00%; both fall into the “highly feasible” category. UX testing on 32 respondents also showed positive ratings across all dimensions, with scores of 1.88 for attractiveness; 1.81 for perspicuity; 1.79 for novelty; 1.55 for efficiency; 1.54 for dependability; and 1.52 for stimulation. Thus, SHARE-HUB is considered viable and has the potential to serve as an innovative model for accelerating the reintegration of victims of layoffs, strengthening community economic independence, and supporting the development of an inclusive and sustainable halal industry ecosystem. Keywords: Cash Waqf-Linked Sukuk; Employment Recovery; Halal Industry; Layoffs; SHARE-HUB.
Copyright (c) 2026 Ananda Wiratama, Isella Amelia Az-Zahra, Az Zahra Nur Akhmadi, Aisyah Setya Rahmawati, Amira Nailatul Izzah, Firda Rhisma Maharani http://creativecommons.org/licenses/by-sa/4.0
PEMASARAN MEDIA SOSIAL, WORD OF MOUTH ELEKTRONIK, DAN NIAT BELI: PERAN MEDIASI KEPERCAYAAN MEREK DALAM EKONOMI KREATIF KULINER INDONESIA
Abstrak: Pertumbuhan ekonomi kreatif dan industri kuliner di Indonesia khususnya di Kota Malang sebagai kota kreatif UNESCO mendorong persaingan usaha kuliner yang semakin ketat dan mempercepat adopsi strategi pemasaran digital. Penelitian ini bertujuan untuk menguji pengaruh social media marketing (SMM) dan electronic word of mouth (e-WOM) terhadap purchase intention, dengan brand trust sebagai variabel mediasi, dalam konteks Depot Kayu Tangan Malang. Berlandaskan Theory of Planned Behavior (TPB), penelitian ini menggunakan pendekatan kuantitatif dengan teknik purposive sampling terhadap 150 responden yang berdomisili di Kota Malang dan pernah terpapar konten digital Depot Kayu Tangan. Data dianalisis menggunakan PLS-SEM melalui SmartPLS. Hasil penelitian menunjukkan bahwa social media marketing dan e-WOM masing-masing berpengaruh positif dan signifikan terhadap brand trust maupun purchase intention. Brand trust juga terbukti berpengaruh signifikan terhadap purchase intention. Namun demikian, brand trust tidak terbukti mampu memediasi pengaruh social media marketing maupun e-WOM terhadap purchase intention. Temuan ini mengindikasikan bahwa dalam konteks konsumen digital muda (usia 17 - 25 tahun), purchase intention terbentuk secara langsung melalui stimulus digital tanpa memerlukan brand trust sebagai perantara. Secara praktis, pelaku usaha kuliner perlu mengoptimalkan konten digital yang informatif dan interaktif guna mendorong minat beli konsumen secara langsung. Kata Kunci: pemasaran media sosial; word of mouth elektronik; kepercayaan merek; niat beli Abstract: The growth of the digital economy and culinary industry in Indonesia particularly in Malang City as a UNESCO Creative City has intensified competition among culinary businesses and prompted the use of digital marketing strategies. This study aims to examine the effect of social media marketing (SMM) and electronic word of mouth (e-WOM) on purchase intention, with brand trust as a mediating variable, in the context of Depot Kayu Tangan Malang. Drawing on the Theory of Planned Behavior (TPB), this research employed a quantitative approach with purposive sampling of 150 respondents from residents of Malang City who had been exposed to Depot Kayu Tangan's digital content. Data were analyzed using PLS-SEM via SmartPLS. The results demonstrate that social media marketing and e-WOM each have a significant positive effect on both brand trust and purchase intention. Brand trust also significantly influences purchase intention. However, brand trust was not proven to mediate the effects of social media marketing or e-WOM on purchase intention. These findings indicate that in the context of young digital consumers (aged 17 - 25), purchase intention is formed directly through digital stimuli without requiring brand trust as an intermediary. Practically, culinary businesses should optimize informative and interactive digital content to directly drive consumer purchase intention. Keywords: social media marketing; electronic word of mouth; brand trust; purchase intention
Copyright (c) 2026 Sella Anisa, Nur Laili Fikriah http://creativecommons.org/licenses/by-sa/4.0
THE DUCK FARMING IN DEVELOPMENT OF THE RURAL CREATIVE ECONOMY
Abstract: This study examines the development of a creative economy based on duck farming and salted egg production and its contribution to the Sustainable Development Goals (SDGs) in Kebomlati Village, Plumpang District, Tuban Regency, Indonesia. A qualitative case study integrated with a community engagement program was employed. Data were collected through field observations, in-depth interviews, focus group discussions, and document analysis, and analyzed using an interactive analysis model. The findings reveal that duck farming provides local resources for developing a creative economy through value-added salted egg production. These activities improve household income, strengthen rural entrepreneurship, encourage business diversification, and optimize the utilization of local resources. Furthermore, the creative economy contributes to the achievement of SDG 1 (No Poverty), SDG 2 (Zero Hunger), SDG 8 (Decent Work and Economic Growth), SDG 12 (Responsible Consumption and Production), and SDG 17 (Partnerships for the Goals). The study concludes that product innovation based on local resources represents an effective strategy for promoting sustainable rural development. Keywords: Creative Economy; Duck Farming; Salted Eggs; Rural Development; Sustainable Development Goals. Abstract: Penelitian ini bertujuan menganalisis pengembangan ekonomi kreatif berbasis peternakan itik dan produksi telur asin serta kontribusinya terhadap Sustainable Development Goals (SDGs) di Desa Kebomlati, Kecamatan Plumpang, Kabupaten Tuban, Indonesia. Penelitian menggunakan pendekatan kualitatif dengan desain studi kasus yang terintegrasi dengan kegiatan pengabdian kepada masyarakat. Data dikumpulkan melalui observasi, wawancara mendalam, focus group discussion, dan dokumentasi, kemudian dianalisis menggunakan model analisis interaktif. Hasil penelitian menunjukkan bahwa peternakan itik menjadi sumber daya lokal yang mendukung pengembangan ekonomi kreatif melalui penciptaan produk bernilai tambah berupa telur asin. Kegiatan tersebut meningkatkan pendapatan rumah tangga, memperkuat kewirausahaan pedesaan, mendorong diversifikasi usaha, dan mengoptimalkan pemanfaatan sumber daya lokal. Selain itu, pengembangan ekonomi kreatif berbasis peternakan itik berkontribusi terhadap pencapaian SDG 1, SDG 2, SDG 8, SDG 12, dan SDG 17. Penelitian ini menegaskan bahwa inovasi produk berbasis sumber daya lokal merupakan strategi efektif untuk mendukung pembangunan pedesaan yang berkelanjutan. Kata kunci: Ekonomi Kreatif; Peternakan Itik; Telur Asin; Pembangunan Pedesaan; Sustainable Development Goals.
Copyright (c) 2026 Rustinsyah http://creativecommons.org/licenses/by-sa/4.0