Consumer Perceptions Towards Tayyiban In Halal Food: An Analysis Of A Pilot Study
Persepsi Pengguna Terhadap Tayyiban Dalam Makanan Halal: Analisis Kajian Rintis
Keywords:
Consumer, Tayyiban, Halal, Food, Pilot StudyAbstract
Halalan and tayyiban food are crucial for Muslims, especially. It is necessary for entrepreneurs to emphasize the concept of halalan tayyiban in food manufacturing. Despite this, there are still issues related to tayyiban in the manufacturing of halal food, and they require further research. According to prior studies on the topic related to tayyiban, there are five elements that are often associated with tayyiban. This tayyiban is covered separately, and there is still no measurement instrument that incorporates all the elements of tayyiban. Consequently, the purpose of this study is to develop an instrument for measuring the five elements of tayyiban and examine the reliability of the instrument in halal food manufacturing based on the consumer's perspective. For that purpose, this study employs a quantitative design in which a questionnaire is developed and distributed online using Google Form to 28 study respondents. The results of the questionnaire analysis found that the safety element recorded the greatest Cronbach's alpha value, followed by hygiene, nutrition, and quality elements. While the authenticity element recorded the lowest Cronbach's alpha value, Thoroughly, the findings of this study showed that all these elements have a high and sufficient level of reliability, which can be used for the actual data collection process.
Abstrak
Makanan halalan dan tayyiban adalah sangat penting bagi orang Islam terutamanya. Menjadi keperluan pengusaha untuk menitikberatkan konsep halalan tayyiban dalam penghasilan makanan. Biarpun begitu masih terdapat isu-isu berkaitan tayyiban dalam penghasilan makanan halal dan ia memerlukan kajian lanjut. Jika disorot kajian lepas berkaitan tayyiban pula, terdapat lima elemen yang sering dikaitkan dengan tayyiban. Tayyiban ini dibincangkan secara berasingan dan masih tiada instrumen pengukuran yang merangkumi kesemua elemen tayyiban tersebut. Maka, kajian ini bertujuan untuk membangunkan instrumen pengukuran lima elemen tayyiban dan meneliti kebolehpercayaan instrumen tersebut dalam penghasilan makanan halal berdasarkan perspektif pengguna. Untuk tujuan tersebut, kajian ini menggunapakai reka bentuk kuantitatif dimana soal selidik dibangunkan dan diedarkan secara dalam talian menggunakan Google Form kepada 28 responden kajian. Hasil analisis soal selidik mendapati bahawa elemen keselamatan mencatat nilai alpha Cronbach tertinggi diikuti elemen kebersihan, nutrisi dan kualiti. Manakala elemen ketulenan mencatat nilai alpha Cronbach terendah. Secara tuntas, dapatan kajian ini menunjukkan bahawa kesemua elemen ini mempunyai tahap kebolehpercayaan yang tinggi dan mencukupi yang mana ia boleh digunakan bagi proses pengumpulan data yang sebenar.
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