PERAN INDUSTRI HALAL DALAM MENINGKATKAN PEREKONOMIAN UMKM BAKSO ERA RECOVERY PASCA PANDEMI COVID-19 DI KABUPATEN LAMPUNG TIMUR

Authors

DOI:

https://doi.org/10.24127/jm.v18i1.1859

Abstract

Pandemi COVID-19 telah membawa dampak signifikan pada perekonomian global, termasuk sektor Usaha Mikro, Kecil, dan Menengah (UMKM) di Indonesia. Penelitian ini bertujuan untuk peran industri halal dalam meningkatkan perekonomian pelaku UMKM di bidang bakso di Lampung Timur recovery pasca Pandemi Covid19. Metode penelitian ini merupakan penelitian kualitatif dan merupakan penelitian field research dimana peneliti terjun langsung ke lapangan. Pengumpulan data dalam penelitian ini menggunakan observasi dan wawancara sedangkan sampel diambil menggunakan teknik Slovin dengan total 71 sampel penelitian. Hasil peneltiian menunjukkan bahwa tidak seluruh UMKM Bakso di Lampung Timur memiliki label halal yang dapat menghambat mereka melakukan ekspansi pasar. Meskipun permintaan akan makanan halal tinggi, UMKM bakso memerlukan dukungan pemerintah dan lembaga terkait untuk memfasilitasi perolehan sertifikat halal sehingga dapat memberikan kebermanfaatan dalam peningkatan perekonomian pelaku UMKM Bakso.

Kata kunci: Industri Halal, UMKM

Author Biography

Lya Naiyatur Rohmatil 'Izza, UIN Raden Intan Lampung

Mahasiswa Pasca Sarjana UIN Raden Intan Lampung

References

Abdussamad, Z. (2021). Metode Penelitian Kualitatif. Syakir Media Press.

Aeni, N. (2021). Pandemi Covid19: Dampak Kesehatan, Ekonomi, dan Sosial. Jurnal Litbang: Media Informasi Penelitian, Pengembangan, Dan IPTEK, 17(1), 17–34.

Ahyar, H., Maret, U. S., Andriani, H., Sukmana, D. J., Mada, U. G., Hardani, S.Pd., M. S., Nur Hikmatul Auliya, G. C. B., Helmina Andriani, M. S., Fardani, R. A., Ustiawaty, J., Utami, E. F., Sukmana, D. J., & Istiqomah, R. R. (2020). Buku Metode Penelitian Kualitatif & Kuantitatif (Husnu Abadi (ed.); 2020th ed., Issue March). CV. Pustaka Ilmu.

Akim, Konety, N., Purnama, C., & Adilla, M. H. (2018). The Understanding of Usaha Mikro, Kecil, dan Menengah (UMKM) in Jatinagor on The Obligation of Halal Certification on Food Product. Jurnal Pengabdian Kepada Masyarakat, 1(1), 31–49.

Ali, M. Q., & Ahmad, N. (2023). The Factors that affect Halal Food and Food Products Awareness and Different Challenges: an overview. Journal Agribusiness Marketing, 10(1), 82–95. https://doi.org/10.56527/fama.jabm.10.1.6

Aziz, F., Setyorini, R., & Hasanah, Y. N. (2021). Analisis Halal Supply Chain pada Usaha Mikro Kecil Menengah (UMKM) Makanan di Kota Bandung. Jurnal Ilmiah Ekonomi Islam, 7(1), 294. https://doi.org/10.29040/jiei.v7i1.1936

Biro Administrasi Pimpinan Provinsi Lampung. (2022). Rakor Koperasi dan UKM 2023, Gubernur Arinal Berharap Jadi Ajang Konsolidasi untuk Tingkatkan Daya Saing Usaha Melalui Penguatan Koperasi, UMKM dan Kewirausahaan. Biro Administrasi Pimpinan Provinsi Lampung. https://biroadpim.lampungprov.go.id/detail-post/rakor-koperasi-dan-ukm-2023-gubernur-arinal-berharap-jadi-ajang-konsolidasi-untuk-tingkatkan-daya-saing-usaha-melalui-penguatan-koperasi-umkm-dan-kewirausahaan#:~:text=Sedangkan jumlah UMKM di Provinsi,2021 yang berjumlah 150.999 UMKM.

BPS Lampung. (2021). Jumlah Usaha Mikro Kecil dan Menengah (UMKM) menurut Kabupaten/Kota di Provinsi Lampung. BPS Provinsi Lampung. https://lampung.bps.go.id/statictable/2023/10/30/555/jumlah-usaha-mikro-kecil-dan-menengah-umkm-menurut-kabupaten-kota-di-provinsi-lampung-2020-dan-2021.html

Dinar Standard. (2020). State of the Global Islamic Economy Report 2021.

Gunawan, I. (2018). Metode Penelitian Kualitatif Teori dan Praktik (Suryani (ed.); Edisi Revi). Bumi Aksara.

Hidayat, S. E., Rafiki, A., & Nasution, M. D. T. P. (2021). Halal Industry’s Response to a Current and Post Covid19 Landscape and Lessons From the Past. Journal of Islamic Marketing, 1(1), 1–15. https://doi.org/10.1108/JIMA-06-2020-0180

Krisna, R., Yusuf, M., & Putra, E. (2023). Analysis of the Halal Ecosystem and Halal Literacy on the Development of Islamic Economic Halal Regulation. The 1st Proceeding of The International Conference on BUsiness and Economics, 1(1), 318–336.

Ma’rifah, A., Akbar, E., Rohmah, U., Fitria, S., & Hidayati, N. (2019). Halal Food as Gastronomy Tourism Strategy: Opportunities and Challenges for Indonesian Economy. ICIDS. https://doi.org/10.4108/eai.10-9-2019.2289382

Murdiyanto, E. (2020). Metode Penelitian Kualitatif (Teori dan Aplikasi Disertai Contoh Proposal). UPN “Veteran†Yogyakarta Press.

Partini, S. T. (2022). Pengaruh Food Ingredients, Sertifikasi Halal, dan Religiusitas Terhadap Minat Beli Makanan Olahan Halal. Billetin of Management and Business, 3(1), 294–304.

Pujiyono, A., Setyowati, R., & Idris. (2018). Strategi Pengembangan UMKM Halal di Jawa Tengah Dalam Menghadapi Persaingan Global. Indonesian Journal of Halal, 1(1), 1–9.

Sugiyono. (2017). Metode Penelitian: Pendekatan Kuantitatif, Kualitatif, dan R&D. Alfabeta.

Downloads

Published

2024-04-30

Issue

Vol. 18 No. 1 (2024): April

Section

Articles

License

Licensing and Reuse Rights

All articles published in Derivatif: Jurnal Manajemen are licensed under the Creative Commons Attribution (CC BY) 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided that the original author(s) and the source are properly credited.

Under the CC BY license, readers are allowed to:

  • Share — copy and redistribute the material in any medium or format

  • Adapt — remix, transform, and build upon the material for any purpose, including commercial purposes

No additional permission is required from the authors or the publisher, as long as proper attribution is given.

The full license text can be accessed at:
https://creativecommons.org/licenses/by/4.0/

 

Copyright and Author Rights Policy

Authors who publish in Derivatif: Jurnal Manajemen retain the copyright of their articles.

By submitting and publishing their manuscript, authors grant Derivatif: Jurnal Manajemen the right of first publication and the right to publish, reproduce, distribute, and archive the article in all forms and media.

All published articles are licensed under the Creative Commons Attribution (CC BY) 4.0 International License.

Under this license:

  • Authors retain full copyright ownership of their work.

  • The journal is granted the right to publish and disseminate the article as the original publisher.

  • Readers and third parties are permitted to read, download, copy, distribute, print, search, link to the full texts, and reuse the articles for any lawful purpose, including commercial use, provided that appropriate credit is given to the original author(s) and the journal.

No additional permission is required from the authors or the publisher for reuse that complies with the terms of the CC BY license.

The full license terms are available at:
https://creativecommons.org/licenses/by/4.0/