Adham Yosuaji, . (2026) PENGARUH SERTIFIKASI HALAL, KUALITAS PRODUK, DAN E-WOM, TERHADAP KEPERCAYAAN KONSUMEN PADA KULINER UMKM HALAL DI TANGERANG SELATAN. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
![[img]](http://repository.upnvj.ac.id/style/images/fileicons/text.png) |
Text
ABSTRAK.pdf Download (226kB) |
|
Text
AWAL.pdf Download (3MB) |
|
Text
BAB 1.pdf Restricted to Repository UPNVJ Only Download (348kB) |
|
Text
BAB 2.pdf Restricted to Repository UPNVJ Only Download (538kB) |
|
Text
BAB 3.pdf Restricted to Repository UPNVJ Only Download (304kB) |
|
Text
BAB 4.pdf Restricted to Repository UPNVJ Only Download (597kB) |
|
Text
BAB 5.pdf Download (244kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (239kB) |
|
Text
RIWAYAT HIDUP.pdf Restricted to Repository staff only Download (303kB) |
|
Text
LAMPIRAN.pdf Restricted to Repository UPNVJ Only Download (1MB) |
|
Text
PAPER.pdf Download (317kB) |
|
Text
ARTIKEL KI.pdf Restricted to Repository UPNVJ Only Download (317kB) |
Abstract
Micro, Small, and Medium Enterprises (MSMEs) play a crucial role in the Indonesian economy, particularly in employment absorption and improving public welfare. However, MSMEs still face various challenges, particularly in building consumer trust in the products they offer. In the halal culinary sector, consumer trust is a crucial factor, products consumed must meet halal and high-quality standards. In South Tangerang City, halal certification is still low. Furthermore, product quality e-WOM management are suboptimal, potentially impacting consumer trust. This study aims to analyze the influence of halal certification, product quality, and e-WOM on consumer trust in halal culinary MSMEs in South Tangerang City. This study used a quantitative method with a non-probability sampling technique using a purposive sampling method. The sample size was 100 respondents residing in South Tangerang City and who had consumed halal culinary products from MSMEs in South Tangerang City. Data processing used Partial Least Square (PLS) data analysis techniques with the help of SmartPLS software. The results of the study indicate that halal certification has a positive and significant effect on consumer trust, product quality also has a positive and significant effect on consumer trust, while e-WOM has no significant effect on consumer trust. These findings indicate that consumers prioritize tangible evidence in the form of halal assurance and product quality over information or reviews obtained through digital media in building trust in halal culinary MSMEs. Therefore, MSMEs need to prioritize obtaining halal certification and maintaining and improving product quality continuously to strengthen consumer trust
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No. Panggil: 2210116010] [Pembimbing: Prima Dwi Priyatno] [Penguji 1: Tati Handayani] [Ketua Penguji: Sufyati HS] |
| Uncontrolled Keywords: | Halal Certification, Product Quality, e-WOM, Consumer Trust, MSMEs, Halal Culinary |
| Subjects: | H Social Sciences > HB Economic Theory H Social Sciences > HF Commerce |
| Divisions: | Fakultas Ekonomi dan Bisnis > Program Studi Ekonomi Syariah (S1) |
| Depositing User: | ADHAM YOSSUAJI |
| Date Deposited: | 07 Sep 2026 08:00 |
| Last Modified: | 07 Sep 2026 08:00 |
| URI: | http://repository.upnvj.ac.id/id/eprint/51839 |
Actions (login required)
 |
View Item |