PERSEPSI MASYARAKAT TERHADAP HALAL FOOD DI KOTA PANGKALPINANG PROVINSI KEPULAUAN BANGKA BELITUNG

Habibatun, Rachmah (2017) PERSEPSI MASYARAKAT TERHADAP HALAL FOOD DI KOTA PANGKALPINANG PROVINSI KEPULAUAN BANGKA BELITUNG. S1 thesis, Universitas Pendidikan Indonesia.

[img]
Preview
Text
S_MIK_1306617_Title.pdf

Download (242kB) | Preview
[img]
Preview
Text
S_MIK_1306617_Abstract.pdf

Download (293kB) | Preview
[img]
Preview
Text
S_MIK_1306617_Table_of_content.pdf

Download (319kB) | Preview
[img]
Preview
Text
S_MIK_1306617_Chapter1.pdf

Download (453kB) | Preview
[img] Text
S_MIK_1306617_Chapter2.pdf
Restricted to Staf Perpustakaan

Download (522kB)
[img]
Preview
Text
S_MIK_1306617_Chapter3.pdf

Download (758kB) | Preview
[img] Text
S_MIK_1306617_Chapter4.pdf
Restricted to Staf Perpustakaan

Download (1MB)
[img]
Preview
Text
S_MIK_1306617_Chapter5.pdf

Download (279kB) | Preview
[img]
Preview
Text
S_MIK_1306617_Bibliography.pdf

Download (262kB) | Preview
[img] Text
S_MIK_1306617_Appendix.pdf
Restricted to Staf Perpustakaan

Download (444kB)
Official URL: http://www.repository.upi.edu

Abstract

Penelitian ini bertujuan untuk mengetahui persepsi halal food menurut segi pandang produsen dan konsumen, mengetahui pendapat dan potensi halal food tourism di Kota Pangkalpinang serta membuat strategi pengembangan terhadap halal food tourism di Kota Pangkalpinang menggunakan SWOT. Variabel dalam penelitian ini yaitu, label halal, definisi dan keputusan pemebelian, bahan baku, Bahan Tambahan Pangan (BTP) dan bumbu, alat dan lingkungan. Metode penelitian yang digunakan adalah mixed methods (metode kombinasi) dengan pendekatan metode penelitian menggunakan analisis deskriptif. Penulis menyebarkan kuisioner yang sebelumnya telah diuji validitas dan realibilitasnya kepada 100 produsen dan 100 konsumen dengan menggunakan teknik accidental sampling. Penulis juga melakukan wawancara mendalam kepada lima narasumber dari lembaga dan instansi yang terkait. Metode analisis yang digunakan antara lain garis kontinum dan kelas interval untuk hasil kuisioner dan hasil wawancara menggunakan analisis SWOT. Hasil penelitian ini diperoleh data bahwa produsen belum mengetahui sepenuhnya tentang lembaga yang mengeluarkan fatwa halal, logo halal yang resmi dan definisi konsep makanan halal. Sedangkan, konsumen memiliki pemahaman rendah terhadap logo halal yang resmi digunakan. Hasil garis kontinum produsen menunjukkan kategori setuju terhadap label halal, definisi dan keputusan pembelian, bahan baku, Bahan Tambahan Pangan (BTP) dan peralatan yang digunakan. Sedangkan hasil garis kontinum produsen menunjukkan sangat setuju terhadap lingkungan street food yang halal. Adapun garis kontinum konsumen menunjukkan kategori setuju terhadap label halal, definisi dan keputusan pembelian serta BTP dan bumbu halal. Sedangkan garis kontinum konsumen menunjukkan sangat setuju terhadap bahan baku, peralatan yang digunakan dan lingkungan street food yang halal. Hasil wawancara narasumber mengenai pendapat dan potensi halal food tourism di Pangkalpinang adalah kelima narasumber sepakat bahwa Pangkalpinang memiliki potensi untuk menjadi halal food tourism dengan memanfaatkan keindahan sumber daya wisata bahari, keanekaragaman adat dan budaya serta kuliner khas olahan laut. Hasil analisis SWOT terhadap strategi pengembangan halal food tourism adalah Pangkalpinang memiliki potensi yang besar untuk menjadi halal food tourism namun, perlu adanya peran pemerintah berupa tindakan secara tegas dan kebijakan tetap dalam pengawasan produk makanan yang ada di Pangkalpinang agar halal food tourism dapat dikembangkan dengan lebih baik. ;---The purpose of this research is to find out perception of halal food according to producers and consumers, to find out opinions on and potentials of halal food tourism in Pangkalpinang city along with the making of a strategy development of halal food tourism in Pangkalpinang city using SWOT analysis. The variables in this research are halal label, definition and decision of purchase, raw materials, food additives and spices, equipment and environment. The research method used mixed methods (combination method) with approach of research method using descriptive analysis. The author distributed questionnaires that have been tested for validity and reliability to 100 producers and 100 consumers with used accidental sampling techniques. The author also did interviews to five informants from related institutions and agencies. Analytical methods used the continuous lines and interval classes to the results of questionnaire and SWOT analysis to the results of interviews. The results of this research are the producers have not fully known about the institution that issued a kosher fatwa, official halal logo and the definition about concept of halal food. Meanwhile, consumers also have a low understanding of the official halal logo. Based on the results of the continuum line of producers shows in the agree categories on halal label, definition and decision of purchase, raw materials, food additives and spices and also equipment used. Meanwhile the results of the continuum lines of producers shows in the strongly agree on halal street food environment. The consumers continuum line shows in the agree categories on halal label, definition and decision of purchase and also food additives and halal spices. The consumers continuum line also shows strongly agree on raw materials, equipment used and halal street food environment. The results of interview about the opinions and potentials of halal food tourism in Pangkalpinang are the five informants agreed that Pangkalpinang has the potentials to become halal food tourism by utilizing the beauty of maritime tourism, diversity of tradition and culture, and also diversity of culinary which processed by seafood. SWOT analysis result of development strategy of halal food tourism is Pangkalpinang has a great potential to become halal food but, it is necessary for the government rules for the firm of action and fixed policy in control of existing food product in Pangkalpinang for halal food tourism can be developed better.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil : S MIK HAB p-2017; Pembimbing : I. Woro, II. Deny Riadi; NIM : 1306617.
Uncontrolled Keywords: Halal Food, Persepsi, Perception, Halal Food.
Subjects: H Social Sciences > HM Sociology
S Agriculture > S Agriculture (General)
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: Isma Anggini Saktiani
Date Deposited: 07 Aug 2018 08:28
Last Modified: 07 Aug 2018 08:28
URI: http://repository.upi.edu/id/eprint/30345

Actions (login required)

View Item View Item