HALAL APPROACH ON FOOD PRODUCT DESIGN IN THE VILLAGE LEVEL

Authors

  • Zilal Afwa Ajidin UIN Sultan Syarif Kasim Riau
  • Rika Fatimah TL UGM Yogyakarta

DOI:

https://doi.org/10.31958/imara.v6i1.5797

Keywords:

Halal Approach, Halal Food, Food Product Design, Village Level

Abstract

This research aims to determine the management model for halal products at the village level. The model used is the Tetrapreneur Mutual Cooperation Movement (G2R). The four approaches to this tetrapreneur are business chain, business market, business quality and business brand. The object of this research is the fried meatball products in Bejiharjo Village, Gunungkidul Regency, DI Yogyakarta. The method used is descriptive qualitative approach with in-depth interviews and literature study. The results of this study indicate that the development of food product designs at the village level can be carried out with the support of capital access, product innovation, consumer awareness, halal services, digital marketing and ancillary services.

Author Biography

Zilal Afwa Ajidin, UIN Sultan Syarif Kasim Riau

Sekolah Pascasarjanan UGM

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Published

2022-06-15

How to Cite

Ajidin, Z. A., & TL, R. F. (2022). HALAL APPROACH ON FOOD PRODUCT DESIGN IN THE VILLAGE LEVEL. Imara: Jurnal Riset Ekonomi Islam, 6(1), 84–95. https://doi.org/10.31958/imara.v6i1.5797

Issue

Vol. 6 No. 1 (2022): IMARA: JURNAL RISET EKONOMI ISLAM

Section

Articles

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Copyright (c) 2022 Zilal Afwa Ajidin

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