Kesenjangan antara Kesadaran dan Perilaku Konsumsi Makanan Bersertifikat Halal pada Siswi SMAIT Mutiara Islam Cileungsi

Annisa Fristyarini

doi:10.30736/jes.v10i2.1210

Kesenjangan antara Kesadaran dan Perilaku Konsumsi Makanan Bersertifikat Halal pada Siswi SMAIT Mutiara Islam Cileungsi

Authors

Annisa Fristyarini International Open University

DOI:

https://doi.org/10.30736/jes.v10i2.1210

Keywords:

awareness, actual behavior, halal certification, halal food consumption, muslim youth consumers

Abstract

Halal food consumption is a key aspect of Islamic practice, reflecting adherence to religious principles and concern for physical and spiritual well-being. In Indonesia, with its large Muslim population, awareness of halal products is expected to translate into consistent consumption behavior. However, a gap between awareness and actual behavior may exist, particularly among young consumers. This study investigates the gap between awareness and behavior in consuming halal food among 23 female students at SMAIT Mutiara Islam Cileungsi. Employing a descriptive quantitative approach, data were collected through online questionnaires during the 2024/2025 academic year. The findings show that students demonstrate high awareness of halal concepts, including halal certification and the principle of halalan thayyiban. Despite this awareness, their actual consumption behavior is not always consistent. The study concludes that a significant gap exists between awareness and behavior in halal food consumption among the students.

References

Abduh, Muhammad et al. “Survey Design: Cross Sectional Dalam Penelitian Kualitatif,” Jurnal Pendidikan Sains dan Komputer 3, no. 1 (2023).

Adiba, Farah Aini et al. “Analisis Tingkat Pengetahuan dan Kesadaran Konsumsi Pangan Halal pada Mahasiswa Biologi UIN Sunan Gunung Djati Bandung,” Indonesia Journal of Halal 6, no. 2 (2023).

Agus, Panji Adam. “Kedudukan Sertifikasi Halal dalam Sistem Hukum Nasional Sebagai Upaya Perlindungan Konsumen dalam Hukum Islam,” Amwaluna: Jurnal Ekonomi dan Keuangan Syariah 1, no. 1 (2017).

Alawik Btr, Mhd dan Zulham. “Kewajiban Transparansi Informasi Halal pada Platform Digital Shopee Food,” Indonesian Journal of Humanities and Social Sciences 6, no. 1 (2025).

Cania, Ema Saswita dan Chuzaimah Batubara. “Implikasi Sertifikasi Halal Terhadap Daya Jual Daging: Studi Kasus pada Penjual Daging di Pasar Palapa, Brayan,” International Journal Mathla’ul Anwar of Halal Issues 4, no. 2 (2024).

Fatimah, Nur. “Jaminan Produk Halal di Indonesia Terhadap Konsumen Muslim,” Likuid: Jurnal Ekonomi Industri Halal 1, no. 1 (2021).

Femilia, Rahma Egi et al. “Dampak Lingkungan Teman Sebaya Terhadap Keputusan Gaya Hidup Remaja,” Journal of Gender Equality and Social Inclusion (Gesi) 4, no. 1 (2025).

Fuadi et al. “Studi Literatur Implementasi Sertifikasi Halal Produk UMKM,” Jurnal EMT KITA 6, no. 1 (2022).

Herlina. “Inspeksi Kehalalan Produk: Studi Analisis Hukum Ekonomi Syariah,” Al-Iqtishad: Jurnal Ekonomi Syariah 4, no. 2 (2023).

Ilahi, Rahmad. “Jalan Agar Ibadah Diterima,” Waraqat: Jurnal Ilmu-Ilmu Keislaman 5, no. 1 (2020).

Kurniawan, Dimas et al. “Perbandingan Perilaku Konsumen Kepada Produk Tanpa Label Halal Terhadap Keputusan Pembelian Menurut Perspektif Islam,” IERJ Islamic Economics Review Journal 1, no. 1 (2021).

Milhan. “Dampak Makanan Haram,” Al-Usrah : Jurnal Al Ahwal As Syakhsiyah 11, no. 3 (2024).

Downloads

PlumX Metrics

Published

2025-09-16

How to Cite

Fristyarini, Annisa. “Kesenjangan Antara Kesadaran Dan Perilaku Konsumsi Makanan Bersertifikat Halal Pada Siswi SMAIT Mutiara Islam Cileungsi”. JES (Jurnal Ekonomi Syariah) 10, no. 2 (September 16, 2025): 190–203. Accessed September 17, 2025. https://jes.unisla.ac.id/index.php/jes/article/view/1210.

Download Citation

Issue

Vol. 10 No. 2 (2025): September

Section

Articles

License

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

Copyright Notice

Authors who publish with this journal agree to the following terms:

Copyright on any article is retained by the author(s).
The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License