Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy
type: channel
description: 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">
publisher: Faculty of Islamic Economic and Business - Universitas Islam Negeri Sayyid Ali Rahmatullah Tulungagung
language: en-US
publication name: Journal of Islamic Tourism Halal Food Islamic Traveling and Creative Economy
issn: 2776-7434
copyright: All articles published in Ar Rehla: Journal of Islamic Tourism, Halal Food, Islamic Traveling, and Creative Economy are licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) license. This means anyone is free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided they give appropriate attribution to the original author(s) and Ar Rehla, link to the license, indicate if changes were made, and redistribute any derivative work under the same license. Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Ar Rehla to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals. Although the conditions of the CC BY-SA license don't apply to authors (as the copyright holder of your article, you have no restrictions on your rights), by submitting to Ar Rehla, authors recognize the rights of readers, and must grant any third party the right to use their article to the extent provided by the license.
items: FINANCIAL LITERACY AS A MODERATING VARIABLE IN THE PERFORMANCE OF HALAL FOOD MSMES: PLS-SEM APPROACH
items: ACCELERATION OF THE BANYUMAS HALAL ECOSYSTEM: THE STRATEGIC ROLE OF UIN SAIZU HALAL CENTER IN SELF-DECLARATION HALAL
items: TAUCO AND SOY SAUCE AS INDONESIAN HALAL CULINARY HERITAGE: ACCULTURATION, FERMENTATION, AND MUSLIM-FRIENDLY FOOD PRACTICES
items: DIGITAL TRANSFORMATION OF MSMEs SUPPORTING HALAL TOURISM
items: EFFECT OF HALAL DESTINATION BRANDING ON HALAL DESTINATION IMAGE IN THE HALAL CULINARY AREA OF TULUNGAGUNG STATION
items: HALAL SEBAGAI ETIKA PUBLIK
items: PERLINDUNGAN HUKUM BAGI MASYARAKAT ADAT DALAM PENYELENGGARAAN KEPARIWISATAAN PASCA PERUBAHAN UNDANG-UNDANG PARIWISATA PADA TAHUN 2025
items: INSTAGRAMMABLE WELLNESS
items: POTENSI DAN HAMBATAN PENERAPAN NILAI EKONOMI SYARIAH DALAM PENGEMBANGAN TAMAN AYLA SEBAGAI DESTINASI WISATA HALAL
items: PENGEMBANGAN SHARE-HUB (SHARIA EMPLOYMENT RECOVERY HUB) SEBAGAI MODEL EMPLOYMENT RECOVERY BERBASIS CASH WAQF LINKED SUKUK BAGI KORBAN PASCA-PHK PADA INDUSTRI HALAL
items: PEMASARAN MEDIA SOSIAL, WORD OF MOUTH ELEKTRONIK, DAN NIAT BELI: PERAN MEDIASI KEPERCAYAAN MEREK DALAM EKONOMI KREATIF KULINER INDONESIA
items: THE DUCK FARMING IN DEVELOPMENT OF THE RURAL CREATIVE ECONOMY

FINANCIAL LITERACY AS A MODERATING VARIABLE IN THE PERFORMANCE OF HALAL FOOD MSMES: PLS-SEM APPROACH
type: item
description: 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…
creator: Sindi Andriani
creator: Ibrahim Siregar
creator: Utari Evy Cahyani
rights: Copyright (c) 2026 Sindi Andriani, Ibrahim Siregar, Utari Evy Cahyani http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-03
publication date: 2026-07-03
volume: 6
number: 1
starting page: 1
ending page: 21
doi: 10.21274/ar-rehla.v6i1.12018

ACCELERATION OF THE BANYUMAS HALAL ECOSYSTEM: THE STRATEGIC ROLE OF UIN SAIZU HALAL CENTER IN SELF-DECLARATION HALAL
type: item
description: 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 bag…
creator: Miftaakhul Amri
creator: Tri Meliana Rahmatika Putri Dachirin
rights: Copyright (c) 2026 Miftaakhul Amri, Tri Meliana Rahmatika Putri Dachirin http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-07
publication date: 2026-07-07
volume: 6
number: 1
starting page: 22
ending page: 40
doi: 10.21274/ar-rehla.v6i1.12106

TAUCO AND SOY SAUCE AS INDONESIAN HALAL CULINARY HERITAGE: ACCULTURATION, FERMENTATION, AND MUSLIM-FRIENDLY FOOD PRACTICES
type: item
description: 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 penggunaanny…
creator: Agung Wibiyanto
creator: Ichwan Prastowo
creator: Anita Andriantini Mulia
creator: Henny Kustini
rights: Copyright (c) 2026 Agung Wibiyanto, Ichwan Prastowo, Anita Andriantini Mulia, Henny Kustini http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-07
publication date: 2026-07-07
volume: 6
number: 1
starting page: 41
ending page: 55
doi: 10.21274/ar-rehla.v6i1.12028

DIGITAL TRANSFORMATION OF MSMEs SUPPORTING HALAL TOURISM
type: item
description: 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 transform…
creator: Rozy Khadafi
rights: Copyright (c) 2026 Rozy Khadafi http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-07
publication date: 2026-07-07
volume: 6
number: 1
starting page: 56
ending page: 72
doi: 10.21274/ar-rehla.v6i1.12126

EFFECT OF HALAL DESTINATION BRANDING ON HALAL DESTINATION IMAGE IN THE HALAL CULINARY AREA OF TULUNGAGUNG STATION
type: item
description: 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…
creator: Dhiya’u Shidiqy
creator: Rafika Meilia Sari
rights: Copyright (c) 2026 Dhiya’u Shidiqy, Rafika Meilia Sari http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-07
publication date: 2026-07-07
volume: 6
number: 1
starting page: 73
ending page: 87
doi: 10.21274/ar-rehla.v6i1.12080

HALAL SEBAGAI ETIKA PUBLIK
type: item
description: 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 …
creator: Tommy Maolana
creator: Nur Fatwa
creator: Thobib Al-Asyhar
rights: Copyright (c) 2026 Tommy Maolana, Nur Fatwa, Thobib Al-Asyhar http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-09
publication date: 2026-07-09
volume: 6
number: 1
starting page: 88
ending page: 108
doi: 10.21274/ar-rehla.v6i1.11978

PERLINDUNGAN HUKUM BAGI MASYARAKAT ADAT DALAM PENYELENGGARAAN KEPARIWISATAAN PASCA PERUBAHAN UNDANG-UNDANG PARIWISATA PADA TAHUN 2025
type: item
description: 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 a…
creator: Putri Raodah
creator: Rahmadani
rights: Copyright (c) 2026 Putri Raodah, Rahmadani http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-15
publication date: 2026-07-15
volume: 6
number: 1
starting page: 109
ending page: 130
doi: 10.21274/ar-rehla.v6i1.12125

INSTAGRAMMABLE WELLNESS
type: item
description: 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 peng…
creator: Nessa Fadila
creator: Siska Mandalia
rights: Copyright (c) 2026 Nessa Fadila, Siska Mandalia http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-16
publication date: 2026-07-16
volume: 6
number: 1
starting page: 131
ending page: 156
doi: 10.21274/ar-rehla.v6i1.12136

POTENSI DAN HAMBATAN PENERAPAN NILAI EKONOMI SYARIAH DALAM PENGEMBANGAN TAMAN AYLA SEBAGAI DESTINASI WISATA HALAL
type: item
description: 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 custo…
creator: Nia Melanta
creator: Muhammad Fauzi
creator: Alek Wissalam Bustami
rights: Copyright (c) 2026 Nia Melanta, Muhammad Fauzi, Alek Wissalam Bustami http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-16
publication date: 2026-07-16
volume: 6
number: 1
starting page: 157
ending page: 169
doi: 10.21274/ar-rehla.v6i1.11676

PENGEMBANGAN SHARE-HUB (SHARIA EMPLOYMENT RECOVERY HUB) SEBAGAI MODEL EMPLOYMENT RECOVERY BERBASIS CASH WAQF LINKED SUKUK BAGI KORBAN PASCA-PHK PADA INDUSTRI HALAL
type: item
description: 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…
creator: Ananda Wiratama
creator: Isella Amelia Az-Zahra
creator: Az Zahra Nur Akhmadi
creator: Aisyah Setya Rahmawati
creator: Amira Nailatul Izzah
creator: Firda Rhisma Maharani
rights: 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
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-19
publication date: 2026-07-19
volume: 6
number: 1
starting page: 170
ending page: 189
doi: 10.21274/ar-rehla.v6i1.12148

PEMASARAN MEDIA SOSIAL, WORD OF MOUTH ELEKTRONIK, DAN NIAT BELI: PERAN MEDIASI KEPERCAYAAN MEREK DALAM EKONOMI KREATIF KULINER INDONESIA
type: item
description: 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 th…
creator: Sella Anisa
creator: Nur Laili Fikriah
rights: Copyright (c) 2026 Sella Anisa, Nur Laili Fikriah http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-07-25
publication date: 2026-07-25
volume: 6
number: 1
starting page: 190
ending page: 213
doi: 10.21274/ar-rehla.v6i1.12033

THE DUCK FARMING IN DEVELOPMENT OF THE RURAL CREATIVE ECONOMY
type: item
description: 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 bernila…
creator: Rustinsyah
rights: Copyright (c) 2026 Rustinsyah http://creativecommons.org/licenses/by-sa/4.0
license: http://creativecommons.org/licenses/by-sa/4.0
date: 2026-08-03
publication date: 2026-08-03
volume: 6
number: 1
starting page: 214
ending page: 233
doi: 10.21274/ar-rehla.v6i1.12293