Halal Cluster Design Interaction: Is It Important For Enhancing Product Quality Perception?
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Abstract
This study focuses on the perception of product quality influencing consumers to buy halal food products due to a better processing and purchasing concept. Hence, the consumers not only obtain halal food from the substance or product itself but also the process and acquisition. Structured surveys and interviews were conducted on 319 general public in Indonesia's major cities. There were 6 hypotheses proposed and tested to analyze the halal cluster's effect on Product Quality. This study shows that service, health standards, and organization perceptions moderated by Halal Cluster Design influence consumers to purchase quality halal food products. The study focuses on consumer perceptions, such as service, hygiene, and health, as well as the existence of a cluster design for granting halal certificates and logistics, which ultimately influence consumers in purchasing decisions. This research proves that the halalness of food is shown by its substance, process and acquisition. Consumers purchase quality halal food products based on product quality perceptions. This include service, health, organizational perceptions, and a halal cluster design as standardization in the production process.
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[1]
Y. Masnita and P. Puspitasari, “Halal Cluster Design Interaction: Is It Important For Enhancing Product Quality Perception?”, Int.J.Halal.Res, vol. 3, no. 2, pp. 113-124, Sep. 2021.
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References
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Boisen, M., Terlouw, K., and Gorp, B. van (2011), "The selective nature of place branding and the layering of spatial identities," Journal of Place Management and Development, Vol. 4 No. 2, pp. 135-147.
Chrysochou, O. and Grunert, K.G. (2014), "Health-related ad information and health motivations effects on product evaluations," Journal of Business Research, Vol. 67 No. 6, pp. 1209-1217.
Fontanillas, C.N., Cruz, E.P. and Ferreira, S.L. (2013), “A utilização dos fatores críticos de sucesso Paraum restaurant”, XXXIII Encontro Nacional de Engenharia de Produção, Salvador.
Franklin, S. and Badrie, N. (2015), "Vendor hygienic practices and consumer perception of food safety during the carnival festival on the island of Tobago, West Indies," International Journal of Consumer Studies, Vol. 39 No. 2, pp. 145-154.
Grunert, K.G. (2010), "European consumers' acceptance of functional foods," Annals of the New York Academy of Sciences, Vol. 1190 No. 1, pp. 166-173.
Hair, J. F., Sarstedt, M., Ringle, C. M., & Gudergan, S. (2018). Advanced issues in partial least squares structural equation modeling. Los Angeles: SAGE.
Islam, R. and Madkouri, F.E. (2018), "Assessing and ranking HALMAS parks in Malaysia: An application of importance-performance analysis and AHP," Journal of Islamic Marketing, Vol. 9 No. 2, pp. 240-261. https://doi.org/10.1108/JIMA-03-2016-0027.
Karlsson, C., Johansson, B. and Stough, R.R. (2014), Agglomeration, Clusters, and Entrepreneurship: Studies in Regional Economic Development, Edward Elgar Publishing, Cheltenham.
Katuk, N., Ku-Mahamud, K.R., Kayat, K., Abdul Hamid, M.N., Zakaria, N.H., and Purbasari, A. (2020), "Halal certification for tourism marketing: the attributes and attitudes of food operators in Indonesia," Journal of Islamic Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JIMA-03-2020-0068.
Lehr, C.B., Thun, J.H. and Milling, P.M. (2013), "From waste to value–a system dynamics model for strategic decision-making in closed-loop supply chains," International Journal of Production Research, Vol. 51 No. 13, pp. 4105-4116.
Liberato, S. C., Brimblecombe, J., Ritchie, J., Ferguson, M., & Coveney, J. (2011). Measuring capacity building in communities: a review of the literature. BMC Public Health, 11(1). doi:10.1186/1471-2458-11-850.
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LPPOM MUI (2018), “StatistikSertifikasi Halal Indonesia”, Lembaga Pengkajian Pangan Obat obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) (Institute for Food Assessment of Drugs and Cosmetics Indonesian Council of Ulama), available at: www.halalmui.org/mui14/index.php/main/detil_page/59/22325 (accessed August 7, 2018).
Oliveira, A.G., Spoto, M.F., Canniatti-Brazaca, S.G., Souza, C.O. and Souza, C.P. (2008), “Percepção dos consumidores sobre o comércio de alimentos de rua e avaliação do teste de mercado do caldo decana processado e embalado em seis município do estado de São Paulo, Brasil”, Alimentos eNutrição, Araraquara, Vol. 18 No. 4, pp. 397-403.
Peristiwo, H. (2020), "Indonesian and Malaysian potential for a halal tourism industry," African Journal of Hospitality, Tourism, and Leisure, Vol. 9 No. 9, pp. 1-16.
Prabowo, S., Rahman, A.A., Rahman, A.S. and Samah, A.A. (2015),“Revealing factors hindering halalcertification in east Kalimantan Indonesia”,Journal of Islamic Marketing, Vol. 6 No. 2, pp. 268-291.
Rheinländer, T., Olsen, M., Bakang, J.A., Takyi, H., Konradsen, F. and Samuelsen, H. (2008), "Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana," Journal of Urban Health, Vol. 85 No. 6, pp. 952-964.
Rossi, G.B., Silva, D., Debessa, F.N. and Garcia, M.N. (2012), “Percepção de valor dos consumidores deserviços de restaurantes: um estudo com modelagem de equações estruturais”, Revista Brasileira de Marketing, Vol. 11 No. 3, pp. 27-53.
Rudgard, O. (2017), "Islam will be the largest religion in the world by 2070, says report", Telegraph, available at www.telegraph.co.uk/news/2017/03/01/islam-will-largest-religion-world-2070-saysreport/(accessed March 13, 2018).
Santos, V.A., Santos, M.P., Matos, V.D., Lôbo, L.N., Freitas, F. and Silva, I.D. (2012), “Perfil dos consumidores de alimnetos de rua”, Revista Baiana de Saúde Pública, Vol. 36 No. 3, pp. 777-791.
Schnettler, B., Miranda, H., Lobos, G., Sepulveda, J., Orellana, L., Mora, M. and Grunert, K. (2015), "Willingness to purchase functional foods according to their benefits: consumer profiles in Southern Chile," British Food Journal, Vol. 117 No. 5, pp. 1453-1473.
Shahzad, M.A., Jun, D., Noor, G. and Zubair, A. (2020), "Causation of halal food consumption in China," Journal of Islamic Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JIMA-07-2019-0153.
Sheffi, Y. (2012), Logistics Clusters: Delivering Value and Driving Growth, MA Institute of Technology, MIT Press, London.
Stojanovic, Z., Filipovic, J., and Mugosa, B. (2013), "Consumer acceptance of functional foods in Montenegro," Montenegrin Journal of Economics, Vol. 9 No. 3, pp. 65-74.
Talib, M.S.A., Rubin, L. and Zhengyi, V.K. (2013a), "Qualitative research on critical issues in halal logistics," Journal of Emerging Economies and Islamic Research, Vol. 1 No. 2.
Thomson Reuters (2015), “State of the global Islamic economy report2015/16”, Thomson Reuters, Dubai the Capital of Islamic Economy, Dinarstandard, NY, pp. 20-36.
Tieman, M. and Ghazali, MC (2013), "Principles in halal purchasing," Journal of Islamic Marketing, Vol. 4 No. 3, pp. 281-293.
Tinoco, M.A. and Ribeiro, J.L. (2008), “Estudo qualitativo dos principais atributos que determinam a percepção de qualidade e de preço dos consumidores de restaurantes a la carte”, Gestão and Produção, Vol. 15 No. 1, pp. 73-87.
Tiwari, P. and Verma, H. (2008), "Consumer perception about fast food in India: an empirical study of Dehradun City," ICFAI Journal of Consumer Behavior, Vol. 3 No. 4, pp. 80-91.
Trappey, C.V., Lin, G.Y., Trappey, A.J., Liu, C.S. and Lee, W.T. (2011), “Deriving industrial logistics hub reference models for manufacturing-based economies", Expert Systems with Applications, Vol. 38 No. 2, pp. 1223-1232.
Verbeke, W., Rutsaert, P., Bonne, K. and Vermeir, I. (2013), "Credence quality coordination and consumers' willingness-to-pay for certified halal labeled meat," Meat Science, Vol. 95 No. 4, pp. 790-797.
Viana, M.M. (2013), “Atitude do consumidor em relação a alimento cárneo com atributos de saudabilidad”, Dissertação de Mestrado, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga.
Walsh, J. (2014), "Business strategies used by micro-SMEs in a Bangkok street market," Journal of Enterprising Communities, Vol. 8 No. 2, pp. 147-158.
Willingham, A.J. (2018), “By 2040, Islam could be the second-largest religion in the US”, CNN, availableat:https://edition.cnn.com/2018/01/10/politics/muslim-population-growth-second-religiousgroup-trnd/index.html (accessed March 13, 2018).
Wilson, J.A.J. (2013), "The halal value system," Changing world, new relationships [report] 9th World Islamic Economic Forum (WIEF), October 2013, PricewaterhouseCoopers Malaysia, pp. 71-72, available at http://read.pwc.com/i/190845/68 (accessed August 11, 2014).
Zakaria, N. and Abdul-Talib, S.N. (2010), "Applying Islamic market-oriented cultural model to sensitize strategies towards global customers, competitors, and environment," Journal of Islamic Marketing, Vol. 1 No. 1, pp. 51-62.
Zulfakar, M.H., Anuar, MM and Talib, MSA (2014), "Conceptual framework on halal food supply chain integrity enhancement," Procedia - Social and Behavioral Sciences, Vol. 121, pp. 58-67.
http://www.halalmui.org/mui14/main/detail/strategi-umkm-indonesia-dalam-persiapan-wajib-sertifikasi-halal.
Abdul, M., Ismail, H., Hashim, H. and Johari, J. (2009), "Consumer decision-making process in shopping for halal food in Malaysia”, China-USA Business Review, Vol. 8 No. 9, pp. 40-47.
Almeida, S.P., Araujo, R.M., Mota, P.S., Barros, M.S. and Mendonça, M.C. (2014), “Percepção de qualidade de um bar da orla de Aracaju-SE pelos frequentadores: estudo de caso”, Scientia Plena, Vol. 10 No. 6, pp. 1-13.
Azam, A. (2016), "An empirical study on non-Muslim's packaged halal food manufacturers: Saudi Arabian consumers' purchase intention," Journal of Islamic Marketing, Vol. 7 No. 4, pp. 441-460.
Boisen, M., Terlouw, K., and Gorp, B. van (2011), "The selective nature of place branding and the layering of spatial identities," Journal of Place Management and Development, Vol. 4 No. 2, pp. 135-147.
Chrysochou, O. and Grunert, K.G. (2014), "Health-related ad information and health motivations effects on product evaluations," Journal of Business Research, Vol. 67 No. 6, pp. 1209-1217.
Fontanillas, C.N., Cruz, E.P. and Ferreira, S.L. (2013), “A utilização dos fatores críticos de sucesso Paraum restaurant”, XXXIII Encontro Nacional de Engenharia de Produção, Salvador.
Franklin, S. and Badrie, N. (2015), "Vendor hygienic practices and consumer perception of food safety during the carnival festival on the island of Tobago, West Indies," International Journal of Consumer Studies, Vol. 39 No. 2, pp. 145-154.
Grunert, K.G. (2010), "European consumers' acceptance of functional foods," Annals of the New York Academy of Sciences, Vol. 1190 No. 1, pp. 166-173.
Hair, J. F., Sarstedt, M., Ringle, C. M., & Gudergan, S. (2018). Advanced issues in partial least squares structural equation modeling. Los Angeles: SAGE.
Islam, R. and Madkouri, F.E. (2018), "Assessing and ranking HALMAS parks in Malaysia: An application of importance-performance analysis and AHP," Journal of Islamic Marketing, Vol. 9 No. 2, pp. 240-261. https://doi.org/10.1108/JIMA-03-2016-0027.
Karlsson, C., Johansson, B. and Stough, R.R. (2014), Agglomeration, Clusters, and Entrepreneurship: Studies in Regional Economic Development, Edward Elgar Publishing, Cheltenham.
Katuk, N., Ku-Mahamud, K.R., Kayat, K., Abdul Hamid, M.N., Zakaria, N.H., and Purbasari, A. (2020), "Halal certification for tourism marketing: the attributes and attitudes of food operators in Indonesia," Journal of Islamic Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JIMA-03-2020-0068.
Lehr, C.B., Thun, J.H. and Milling, P.M. (2013), "From waste to value–a system dynamics model for strategic decision-making in closed-loop supply chains," International Journal of Production Research, Vol. 51 No. 13, pp. 4105-4116.
Liberato, S. C., Brimblecombe, J., Ritchie, J., Ferguson, M., & Coveney, J. (2011). Measuring capacity building in communities: a review of the literature. BMC Public Health, 11(1). doi:10.1186/1471-2458-11-850.
Lindert, M. (2013), "Control towers are emerging everywhere," Supply Chain Movement, No. Q.3, pp. 16-25, available at www.supplychainmovement.com/wp-content/uploads/Controltowers-En.pdf (accessed May 5, 2014).
Loriato, H.N. and Pelissari, A.S. (2017), “Atributos determinantes na decisão de compra e satisfação dosclientes: um estudo em estabelecimentos que comercializam comida de rua”, Revista Brasileira de Pesquisa em Turismo, Vol. 11 No. 1, pp. 109-132.
LPPOM MUI (2018), “StatistikSertifikasi Halal Indonesia”, Lembaga Pengkajian Pangan Obat obatan dan Kosmetika Majelis Ulama Indonesia (LPPOM MUI) (Institute for Food Assessment of Drugs and Cosmetics Indonesian Council of Ulama), available at: www.halalmui.org/mui14/index.php/main/detil_page/59/22325 (accessed August 7, 2018).
Oliveira, A.G., Spoto, M.F., Canniatti-Brazaca, S.G., Souza, C.O. and Souza, C.P. (2008), “Percepção dos consumidores sobre o comércio de alimentos de rua e avaliação do teste de mercado do caldo decana processado e embalado em seis município do estado de São Paulo, Brasil”, Alimentos eNutrição, Araraquara, Vol. 18 No. 4, pp. 397-403.
Peristiwo, H. (2020), "Indonesian and Malaysian potential for a halal tourism industry," African Journal of Hospitality, Tourism, and Leisure, Vol. 9 No. 9, pp. 1-16.
Prabowo, S., Rahman, A.A., Rahman, A.S. and Samah, A.A. (2015),“Revealing factors hindering halalcertification in east Kalimantan Indonesia”,Journal of Islamic Marketing, Vol. 6 No. 2, pp. 268-291.
Rheinländer, T., Olsen, M., Bakang, J.A., Takyi, H., Konradsen, F. and Samuelsen, H. (2008), "Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana," Journal of Urban Health, Vol. 85 No. 6, pp. 952-964.
Rossi, G.B., Silva, D., Debessa, F.N. and Garcia, M.N. (2012), “Percepção de valor dos consumidores deserviços de restaurantes: um estudo com modelagem de equações estruturais”, Revista Brasileira de Marketing, Vol. 11 No. 3, pp. 27-53.
Rudgard, O. (2017), "Islam will be the largest religion in the world by 2070, says report", Telegraph, available at www.telegraph.co.uk/news/2017/03/01/islam-will-largest-religion-world-2070-saysreport/(accessed March 13, 2018).
Santos, V.A., Santos, M.P., Matos, V.D., Lôbo, L.N., Freitas, F. and Silva, I.D. (2012), “Perfil dos consumidores de alimnetos de rua”, Revista Baiana de Saúde Pública, Vol. 36 No. 3, pp. 777-791.
Schnettler, B., Miranda, H., Lobos, G., Sepulveda, J., Orellana, L., Mora, M. and Grunert, K. (2015), "Willingness to purchase functional foods according to their benefits: consumer profiles in Southern Chile," British Food Journal, Vol. 117 No. 5, pp. 1453-1473.
Shahzad, M.A., Jun, D., Noor, G. and Zubair, A. (2020), "Causation of halal food consumption in China," Journal of Islamic Marketing, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/JIMA-07-2019-0153.
Sheffi, Y. (2012), Logistics Clusters: Delivering Value and Driving Growth, MA Institute of Technology, MIT Press, London.
Stojanovic, Z., Filipovic, J., and Mugosa, B. (2013), "Consumer acceptance of functional foods in Montenegro," Montenegrin Journal of Economics, Vol. 9 No. 3, pp. 65-74.
Talib, M.S.A., Rubin, L. and Zhengyi, V.K. (2013a), "Qualitative research on critical issues in halal logistics," Journal of Emerging Economies and Islamic Research, Vol. 1 No. 2.
Thomson Reuters (2015), “State of the global Islamic economy report2015/16”, Thomson Reuters, Dubai the Capital of Islamic Economy, Dinarstandard, NY, pp. 20-36.
Tieman, M. and Ghazali, MC (2013), "Principles in halal purchasing," Journal of Islamic Marketing, Vol. 4 No. 3, pp. 281-293.
Tinoco, M.A. and Ribeiro, J.L. (2008), “Estudo qualitativo dos principais atributos que determinam a percepção de qualidade e de preço dos consumidores de restaurantes a la carte”, Gestão and Produção, Vol. 15 No. 1, pp. 73-87.
Tiwari, P. and Verma, H. (2008), "Consumer perception about fast food in India: an empirical study of Dehradun City," ICFAI Journal of Consumer Behavior, Vol. 3 No. 4, pp. 80-91.
Trappey, C.V., Lin, G.Y., Trappey, A.J., Liu, C.S. and Lee, W.T. (2011), “Deriving industrial logistics hub reference models for manufacturing-based economies", Expert Systems with Applications, Vol. 38 No. 2, pp. 1223-1232.
Verbeke, W., Rutsaert, P., Bonne, K. and Vermeir, I. (2013), "Credence quality coordination and consumers' willingness-to-pay for certified halal labeled meat," Meat Science, Vol. 95 No. 4, pp. 790-797.
Viana, M.M. (2013), “Atitude do consumidor em relação a alimento cárneo com atributos de saudabilidad”, Dissertação de Mestrado, Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Pirassununga.
Walsh, J. (2014), "Business strategies used by micro-SMEs in a Bangkok street market," Journal of Enterprising Communities, Vol. 8 No. 2, pp. 147-158.
Willingham, A.J. (2018), “By 2040, Islam could be the second-largest religion in the US”, CNN, availableat:https://edition.cnn.com/2018/01/10/politics/muslim-population-growth-second-religiousgroup-trnd/index.html (accessed March 13, 2018).
Wilson, J.A.J. (2013), "The halal value system," Changing world, new relationships [report] 9th World Islamic Economic Forum (WIEF), October 2013, PricewaterhouseCoopers Malaysia, pp. 71-72, available at http://read.pwc.com/i/190845/68 (accessed August 11, 2014).
Zakaria, N. and Abdul-Talib, S.N. (2010), "Applying Islamic market-oriented cultural model to sensitize strategies towards global customers, competitors, and environment," Journal of Islamic Marketing, Vol. 1 No. 1, pp. 51-62.
Zulfakar, M.H., Anuar, MM and Talib, MSA (2014), "Conceptual framework on halal food supply chain integrity enhancement," Procedia - Social and Behavioral Sciences, Vol. 121, pp. 58-67.
http://www.halalmui.org/mui14/main/detail/strategi-umkm-indonesia-dalam-persiapan-wajib-sertifikasi-halal.