Vol. 1 No. 2 (2024): May 2024

Articles

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  Development strategy for small and medium-scale halal food and beveragesector in Indonesia

  Chodijah Puteri Rosadi, Tita Nursyamsiah

  1-7

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  Determinants that affect generation Z consumer loyalty in Wardah skincare

  Nur Azhizhah Zhulkarnain, Asep Nurhalim, Yekti Mahanani, Rusni Hassan

  8-13

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  Factors influencing intention of lodging service entrepreneurs to run sharia lodging service business

  Almas, Ranti Wiliasih

  14-18

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  Halal procurement strategy in the food industry in Indonesia

  Albertty Indriansyah, Mohammad Iqbal Irfany, Marco Tieman

  19-23

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  Halal status and society acceptance of edible insects

  Eny Palupi, Fathimah Uswah, Ikeu Tanziha, Ali Khomsan, Budi Setiawan, Ahmad Sulaeman, Ade Chandra Iwansyah, Fitri Filianty, Muslich Muslich

  24-29

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  The halalan thayyiban supply chain in handling blood products of slaughtering cattle, chicken, and pig for feeding and handling al-jallalah 1 (cattle, chicken, and catfish)

  Ilham Maryuliano, Nuri Andarwulan

  30-37

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  Lower middle-class community awareness of halal food and the factors that influence it

  Diki Candra Mayadis, Ranti Wiliasih, Mohammad Iqbal Irfany

  38-42

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  Development of halal assurance system for shoyu production

  Darren Tanaka, Feri Kusnandar, Puspo Edi Giriwono

  43-49

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  Recommendation of affordable halal certification fee

  Endi Hari Purwanto, Putty Anggraeni, Auraga Dewantoro, Widia Citra Anggundari, Biatna Dulbert Tampubolon

  50-55

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  Factors affecting the level of halal knowledge of MSEs in food on the island of Bali

  Nadya Nur Annisa, Khalifah Muhamad Ali, Yekti Mahanani, Tita Nursyamsiah

  56-59

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