Vol. 5 No. 2 (2025)

Articles

• THE ROLE OF HALAL CERTIFICATION IN ENHANCING THE ADDED VALUE OF LOCAL FOOD: A CASE STUDY OF CABUK WIJEN FROM WONOGIRI, INDONESIA

  Ilzamha Hadijah Rusdan, Aida Fajrin Najwa

  170-184

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• MAQASHID AL-SHARIAH APPROACH IN THE STRATEGY FOR DEVELOPING HALAL TOURISM IN INDONESIA

  Aulia Febri Khairani, Ahmad Wira, Duhriah Duhriah

  185-200

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• AN INTEGRATIVE MODEL OF SUSTAINABLE TOURISM VILLAGES: SYNERGIZING EDUCATION, GREEN ECONOMY, AND TECHNOLOGICAL INNOVATION WITHIN THE SDGS FRAMEWORK English

  Muhammad Ozi Setiawan, Yulita Suryantari, Alfatri Anom

  201-219

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• LIBRARY AND HALAL KNOWLEDGE MANAGEMENT: AN ISLAMIC INFORMATION SCIENCE PERSPECTIVE

  Moch. Fikriansyah Wicaksono

  220-234

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• THE INFLUENCE OF HALAL LABEL, KOREAN WAVE, AND HALAL AWARENESS ON THE PURCHASE INTEREST IN KOREAN FOOD AMONG GENERATION Z

  Lantip Susilowati, Emi Salsa Novitasari

  235-251

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• THE COMMERCIALIZATION OF HALAL CERTIFICATION IN INDONESIA'S FOOD INDUSTRY

  Muhaimin Muhaimin

  252-265

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• TRANSFORMATION OF TRADITIONAL SPACE: NEGOTIATING ECONOMIC–CULTURAL CAPITAL IN THE DEVELOPMENT OF THE CANGGU, BALI TOURISM DESTINATION

  Nirwasita Daniswara, Adi Tri Paldi Sinambela

  266-284

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