Application of the Halal Concept in the Era Industrial Revolution 4.0 in Indonesia

Fachrul Reza; Filo Leonardo Tinggogoy

doi:10.53893/ijrvocas.v3i2.85

Authors

Fachrul Reza Sekolah Tinggi Ilmu Administrasi (STIA) Pembangunan Palu
Filo Leonardo Tinggogoy Sekolah Tinggi Ilmu Administrasi (STIA) Pembangunan Palu

DOI:

https://doi.org/10.53893/ijrvocas.v3i2.85

Keywords:

Halal Concept, Industrial Revolution 4.0

Abstract

This study aims to determine the application of the halal concept in the era of the industrial revolution 4.0 in Indonesia. The basis of this research was carried out because Indonesia was ranked 2nd as the country with the highest number of Muslim tourists based on data released by the OIC in 2019. The research method used is descriptive, which tries to answer the existing problems based on the data. The theory used refers to the marketing concept with Islamic teachings proposed by Bin Ya'qub al-Tahir and Sharif Murad, namely product, price, place and promotion. The results of the study show that the halal industry has a fairly good development potential, but it is unfortunate that the Muslim community still lacks awareness of the benefits and importance of consuming halal food, through the marketing strategy of halal food in the industrial era 4.0. The industrial revolution 4.0 presents great challenges and opportunities for the advancement of the halal industry in Indonesia and the world. Thus, the readiness of sharia economic stakeholders is needed in solving the complex problems of digitalization. Sharia economic actors are required to continue to innovate in product and market research, and it is a mandate to advance the halal industry as a superior product in boosting the popularity of the sharia economy

References

Syugiarto. (2019). Policy Future Portfolio. https://issuu.com/syugiarto/docs/tugas_uts_desain_implementasi_dan_evaluasi_kebijak

Peraturan Menteri Pariwisata dan ekonomi Kreatif Nomor 2 Tahun 2014 Tentang Pedoman Penyelenggaraan Usaha Hotel Syariah

Peraturan Menteri Pariwisata Nomor 1 Tahun 2016 Tentang Penyelenggaraan Sertifikasi Usaha Pariwisata

Peraturan Menteri Pariwisata Nomor 12 Tahun 2016 Tentang Perubahan Atas Peraturan Menteri Pariwisata Nomor 1 Tahun 2016 Tentang Penyelenggaraan Sertifikasi Usaha Pariwisata

Mikhriani. (2021). PENGEMBANGAN PARIWISATA HALAL DI GUNUNG KIDUL YOGYAKARTA DENGAN PENDEKATAN REVOLUSI INDUSTRI 4.0. Project Report. Fakultas Dakwah dan Komunikasi, Yogyakarta

Fuady, S.D. (2018). Peluang Industri Halal Di Era Revolusi Industri 4.0. KSEI Progres Institut Tazkia. https://kseiprogres.com/peluang-industri-halal-di-era-revolusi-industri-4-0/

Khabibi, A. Z. (2020). PEMASARAN DIGITAL: INDUSTRI HALAL MENUJU KE ARAH YANG LEBIH BAIK. https://id.linkedin.com/pulse/pemasaran-digital-industri-halal-menuju-ke-arah-yang-lebih-khabibi

Santoso, I. R. (2020). Model Pengembangan Industri Halal Era Revolusi Industri 4.0. EKSISTENSI BISNIS ISLAMI DI ERA REVOLUSI INDUSSTRI 4.0. Bandung : Widina Bhakti Persada

Achmadi, A., & Narbuko. (2015). Metodologi Penelitian. Jakarta: Bumi Aksara.

Undang – Undang Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal

KlikLegal. (2018). Wajib Halal Di Revolusi Industri 4.0. https://kliklegal.com/wajib-halal-di-revolusi-industri-4-0/

Ahyani, H., dkk. (2021). POTENSI HALAL FOOD TERHADAP PEREKONOMIAN MASYARAKAT DI ERA REVOLUSI INDUSTRI 4.0 Proses in Jurnal IAIN Batusangkar 31 jan 2021 - Halal Food.

Jannah, F. N. (2020). Marketing Halal Food Di Era Revolusi Industri 4.0. https://medium.com/@faizahniswatunjannah/marketing-halal-food-di-era-revolusi-industri-4-0-a870e19bf194.