Food Safety and Halal Issues in Food Aggregator Applications: “A Consumer's Point of View”

Authors

  • Khairunisa Ramadhani UNIVERSITAS AHMAD DAHLAN YOGYAKARTA, Indonesia

DOI:

https://doi.org/10.29040/jiei.v8i1.4392

Keywords:

Aggregator Application, Consumer, Food Safety, Halal Food

Abstract

Food delivery services are developing significantly, especially during the COVID-19 pandemic. Food aggregator application is one of the online systems which enables customers to order delivery food from several food providers. This application was made as a simple app to make it easy to use by customers. In addition, it also makes it easier for food producers to sell their products. However, it has its limitation in which the consumers do not know the safety and halal status of the products offered in this application. This research aimed to understand the consumers' perceptions of the food's safety and halal status in this food delivery system. This descriptive-qualitative research was held in January - February in DIY through in-depth interviews using an online meeting platform. The results showed that the consumers believe that the products sold in the aggregator application are safe and halal. The consumer's choice and trust depended on the restaurant's rating, products' photos, and their taste. In the product's safety context, the consumers justified the product quality from its packaging. As for the halal label of the product, the consumers believe that the product is halal if there is no information that these products contain non-halal ingredients

Author Biography

Khairunisa Ramadhani, UNIVERSITAS AHMAD DAHLAN YOGYAKARTA

Gizi FKM UAD

References

Ahmad, A. N., Abdul Rahman, R., Othman, M., & Ungku Zainal Abidin, U. F. (2017). Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors. Food Control, 74, 70–78. https://doi.org/10.1016/j.foodcont.2016.11.031

Akim; Konety, Neneng; Purnama, Chandra; Adilla, M. H. (2018). The Understanding of Usaha Mikro, Kecil Dan Menengah (UMKM) in Jatinangor on the Obligation of Halal Certification on Food Products. Kumawula: Jurnal Pengabdian Kepada Masyarakat, 1(1), 31–49. http://jurnal.unpad.ac.id/kumawula/index

Aprilianti, I., & Amanta, F. (2020). Makalah Kebijakan No.28: Memajukan Keamanan Pangan pada Layanan Pesan Antar Makanan Daring di Indonesia. Center for Indonesian Policy Studies, 28, 7. https://repository.cips-indonesia.org/publications/324009/memajukan-keamanan-pangan-pada-layanan-pesan-antar-makanan-daring-di-indonesia

Dang, A. K., Tran, B. X., Nguyen, C. T., Le, H. T., Do, H. T., Nguyen, H. D., Nguyen, L. H., Nguyen, T. H., Mai, H. T., Tran, T. D., Ngo, C., Vu, T. T. M., Latkin, C. A., Zhang, M. W. B., & Ho, R. C. M. (2018). Consumer preference and attitude regarding online food products in Hanoi, Vietnam. International Journal of Environmental Research and Public Health, 15(5). https://doi.org/10.3390/ijerph15050981

Eye, S., & Prevention, D. (2021). å„¿ç«¥é’少年近视防控需è¦æ›´é«˜è´¨é‡çš„ç ”ç©¶è¯æ® 1 ， 2 3. 8(February), 1–27.

Huda, N. (2012). Pemahaman Produsen Makanan tentang Sertifikasi Halal (Studi Kasus di Surakarta). Ishraqi, 10(1), 1–13.

Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43(September 2017), 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001

Khairunnisa, H., Lubis, D., & Hasanah, Q. (2020). Kenaikan Omzet UMKM Makanan dan Minuman di Kota Bogor Pasca Sertifikasi Halal. Al-Muzara’Ah, 8(2), 109–127. https://doi.org/10.29244/jam.8.2.109-127

Komalasari, E., & Widiawati, D. (2020). Tingkat Kepatuhan Pedagang Pangan Jajanan terhadap Cara Produksi Pangan yang Baik. JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI, 5(3), 130. https://doi.org/10.36722/sst.v5i3.375

Kurnia, A., Pradana, A., Nurfarida, E., Kediri, P., & Kediri, I. P. (2017). PEMASARAN SECARA ONLINE USAHA MAKANAN BAYI DAN ANAK MENGGUNAKAN MARKETPLACE Perkembangan bisnis e-commerce di Indonesia bisa dikatakan mengalami perkembangan yang sangat pesat . Beberapa tahun terakhir seperti menjadi trend di masyarakat bahwa bisnis onli. 3, 149–162.

Liu, R., Gao, Z., Snell, H. A., & Ma, H. (2020). Food safety concerns and consumer preferences for food safety attributes: Evidence from China. Food Control, 112(September 2019), 107157. https://doi.org/10.1016/j.foodcont.2020.107157

Masyarakat, J. K. (2017). Cara Produksi Pangan Yang Baik Untuk Industri Rumah Tangga (Cppb-Irt) Perusahaan Tahu Putih €Œsl†Kabupaten Semarang Tahun 2017. Jurnal Kesehatan Masyarakat (e-Journal), 5(4), 690–697.

Muhamad, M. (2020). Tantangan Dan Peluang Penerapan Kebijakan Mandatory Sertifikasi Halal (Studi Implementasi Uu No. 33 Th. 2014 dan Pp No. 31 Th. 2019). Jurnal Ilmu Ekonomi Dan Bisnis Islam, 2(2), 1–26. https://doi.org/10.24239/jiebi.v2i2.29.1-26

Naquiah, N., Nizar, A., Aimi, S., & Zainal, S. (2021). Online Food Delivery Services : Make or Break the Halal Supply Chain ? Journal of Food and Pharmaceutical Sciences, 9(1), 378–388.

Pemerintah Republik Indonesia. (2019). Peraturan Pemerintah Republik Indonesia Nomor 86 Tahun 2019 Tentang Keamanan Pangan. Pemerintah Republik Indonesia, 2019(86), 1–102.

Pemerintah RI. (2014). UU RI Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal. 1–27.

Pritanova P, R., Muhandri, T., & Nurjanah, S. (2020). Karakteristik dan Pemenuhan CPPOB Pelaku UMKM Online Produk Olahan Beku Daging Sapi dan Ayam di DKI Jakarta. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 8(3), 102–108. https://doi.org/10.29244/jipthp.8.3.102-108

Rosita, R. (2020). Pengaruh Pandemi Covid-19 Terhadap Umkm Di Indonesia. Jurnal Lentera Bisnis, 9(2), 109. https://doi.org/10.34127/jrlab.v9i2.380

Sartika, R. S. (2020). Keamanan Pangan Penyelenggaraan Makanan bagi Pekerja. Jurnal Gizi Kerja Dan Produktivitas, 1(1), 29–35.

Talib, M. S. A., & Johan, M. R. M. (2012). Issues in Halal Packaging: A Conceptual Paper. International Business and Management, 5(2), 94–98. https://doi.org/10.3968/j.ibm.1923842820120502.1080

Tumpuan, A. (2020). PERANAN APLIKASI GO FOOD TERHADAP PERKEMBANGAN. 3(01), 26–30.

Vincentius, V., & Putranto, L. S. (2020). Analisis Pengaruh Layanan Pesan Makanan Online Terhadap Perjalanan Berbasis Rumah Dan Berbasis Tempat Aktivitas. JMTS: Jurnal Mitra Teknik Sipil, 3(4), 1003. https://doi.org/10.24912/jmts.v3i4.8391

Wahyuni, H. C., Sumarmi, W., & Saidi, I. A. (2019). Analisis Persepsi Konsumen Terhadap Aspek Risiko Keamanan Pangan Pada Sistem Rantai Pasok Makanan. PROZIMA (Productivity, Optimization and Manufacturing System Engineering), 2(2), 64. https://doi.org/10.21070/prozima.v2i2.2201

Zaini, M. A., Zainuri, Z., Sulastri, Y., Widyasari, R., & Nofrida, R. (2019). Pembelajaran Interaktif Tentang Pangan Aman, Bergizi Dan Halal Bagi Siswa Sekolah Dasar. Jurnal Ilmiah Abdi Mas TPB Unram, 1(1). https://doi.org/10.29303/amtpb.v1i1.13

Downloads

Published

25-02-2022

How to Cite

Ramadhani, K. (2022). Food Safety and Halal Issues in Food Aggregator Applications: “A Consumer’s Point of View”. Jurnal Ilmiah Ekonomi Islam, 8(1), 21–27. https://doi.org/10.29040/jiei.v8i1.4392

Issue

Vol. 8 No. 1 (2022): JIEI : Vol. 8, No. 1, 2022

Section

Articles

Citation Check

License

The copyright of the article fully belongs to the Jurnal Ilmiah Ekonomi Islam and publishing rights belong entirely to LPPM STIE AAS Surakarta

 Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.