Prinsip Halalan Thayyiban dan Deteksi Tadlis Mutu pada Sistem Prasmanan di Bleusky Resto Semarang
DOI:
https://doi.org/10.59024/jis.v4i2.2388Keywords:
Fikih Muamalah; Sharia Economic Law; Halalan Thayyiban; Tadlis Quality; Product QualityAbstract
Culinary quality evaluation is often dominated by conventional marketing, whereas Muslim consumers require a religio-ethical approach based on Islamic law. This study aims to analyzes the food and beverage quality in the breakfast buffet system at Bleusky Resto Semarang through contemporary Sharia Economic Law. The research method used in this research is empirical legal research applied a sequential integrative approach. Primary data were gathered from a survey of 33 customers, while secondary data came from fiqh muamalah literature. Analysis combined percentage descriptive statistics and content analysis via deductive-inductive reasoning. The research results show that the restaurant's operations generally comply with sharia, reflected by customer satisfaction regarding halalan thayyiban and hybrid contract mechanisms on dishes' freshness (84.90%) and fruit options (91.00%). However, a critical gap potentially triggering tadlis quality issues (information asymmetry) was found in beverages, where using fresh fruits for juice scored the lowest (57.50%). Complaint management is vital for enforcing Khiyar al-Aib to protect Muslim consumers, ensuring mutual consent and the protection of life.
References
Alda Fadilla, Efni Anita, S. R. (2024). Analisis Penerapan Etika Bisnis Islam di Kedai. Jurnal Ilmiah Ekonomi dan Manajemen, 2(3), 1–16. https://doi.org/https://doi.org/10.61722/jiem.v2i3.1058
Ardianti, S., Ahmad, G. N., Krissanya, N., & Arvinta, T. (2020). How Product and E-Service Quality Affect Consumer Loyalty in Online Food Delivery? 1234.
Ash-Shiddieqy, T. M. H. (2017). Pengantar Fiqh Muamalah: Membahas Hukum Pokok dalam Interaksi Sosial-Ekonomi. Pustaka Rizki Putra.
Bambang Sunggono. (2016). Metodologi Penelitian Hukum. Rajawali Pers.
Faruk Anıl Konuk. (2019). The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants. Journal of Retailing and Consumer Services, 50, 103–110. https://doi.org/https://doi.org/10.1016/j.jretconser.2019.05.005
Gad, K. (2024). Food Quality , Price Fairness , Location and Physical Environment and Customer Retention: Evidence From The Oriental Food Chains in Egypt. Academy of Marketing Studies Journal, 28(1), 1–13. https://www.abacademies.org/articles/food-quality-price-fairness-location-and-physical-environment-and-customer-retention-an-evidence-from-the-oriental-food-.pdf
Hanaysha, J., & Lecturer, S. (2016). Testing the effects of food quality, price fairness, and physical environment on customer satisfaction in fast food restaurant industry. Journal of Asian Business Strategy, 6(2), 31–40. https://doi.org/https://doi.org/10.18488/journal.1006/2016.6.2/1006.2.31.40
Jeong, Kim, and D. (2022). Key factors driving customers’ restaurant dining behavior during the COVID-19 pandemic. International Journal of Contemporary Hospitality Management, 34(2), 836–858. https://doi.org/https://doi.org/10.1108/IJCHM-07-2021-0831
Kristiawan, Y., & Suharjo, B. (2021). Customer Satisfaction on Service Quality or Product Quality: A Case Study at Fast Food Restaurant in Jabodetabek. Binus Business Review, 12(July), 165–176. https://doi.org/10.21512/bbr.v12i2.6672
Loung and Hussey. (2022). Customer Satisfaction with Food Quality in Buffet Restaurants in Vietnam. Events and Tourism Review, 5(1), 1–15. https://doi.org/10.18060/26117
Moh. Safrudin, Nurhilaliyah, F. A. B. (2026). Konsep Makanan Halalan Thayyiban dalam Al- Qur’an: Analisis Tafsir Tematik dan Relevansinya terhadap Modern. Tajdid, 10(1), 771–783. https://doi.org/10.52266/tadjid.v10i1.6908
Muhaimin. (2020). Metode Penelitian Hukum. Mataram University Press.
Muhammad Ilham Nurul Huda, Abdullah Faqih, R. (2023). Jual Beli All You Can Eat Perspektif Fikih Empat Mazhab. Wasathiyyah, 5, 37–56. https://doi.org/https://doi.org/10.58470/wasathiyyah.v5i1.24
Mursidah. (n.d.). Etika Bisnis Islam dalam Hubungan Produsen dan Konsumen: Kajian Terhadap Prinsip Kejujuran dan. JOEBIS, 69–84.
Namkung and Jang. (2007). Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions. Journal of Hospitality & Tourism Research, 31(3). https://doi.org/https://doi.org/10.1177/1096348007299924
Nurjannah, Muhammad Fadel, M. J. A. J. A. (2023). Eksistensi Hak Khiyar pada Jual Beli Sebagai Perlindungan Konsumen dalam Islam. Jurnal Al-Kharaj: Studi Ekonomi Syariah, Muamalah, Dan Hukum Ekonomi, 3(1). https://doi.org/10.30863/alkharaj.v3i1.4238
Omar Abdullah A , Tahir Sufi B, S. K. C. (2023). Impact Of Food and Beverage Quality and Service Quality Towards Customer Satisfaction and Customer Retention , A Study Of Five-Star Hotels. International Journal of Professional Business Review, 8(5), 1–15. https://doi.org/10.26668/businessreview/2023.v8i5.1994
Omar, M. S., Samah, N. A., & Salleh, N. M. (2021). The Relationship between Food Quality and Staff Satisfaction: A Case Study of Politeknik Tuanku Syed Sirajuddin Staff Cafeteria. Journal of Engineering and Social Sciences, 1(1), 141–148. https://www.researchgate.net/publication/354985727_The_Relationship_between_Food_Quality_and_Staff_Satisfaction_A_Case_Study_of_Politeknik_Tuanku_Syed_Sirajuddin_Staff_Cafeteria
Pan, H., & Ha, H. (2021). Service Quality and Satisfaction in the Context of Varying Levels of Restaurant Image and Customer Orientation during the COVID-19 Pandemic. Sustainability, 13, 9694. https://doi.org/https://doi.org/10.3390/ su13179694
Prakoso and Roostika. (2022). The Influences of Perceived Food Quality, Price Fainess, and Satisfaction on Customers Revisit Intentions Towards Consume Organic Food Restaurants in Yogyakarta. Syntax Literate: Jurnal Ilmiah Indonesia, 7(10), 18569–18588. https://doi.org/10.36418/syntax-literate.v7i10.13355
Praya, J. S. (2011). Teori Hukum dan Aplikasinya. Pustaka Setia.
Rajput, A., & Gahfoor, R. Z. (2020). Satisfaction and revisit intentions at fast food restaurants. Future Business Journal, 6(13), 1–12. https://doi.org/10.1186/s43093-020-00021-0
Rizal, D., Studi, P., Ekonomi, M., Universitas, S., & Negeri, I. (2026). Analisis Keabsahan Akad Pada Praktik Transaksi Makan Dulu Bayar Kemudian Dalam Hukum Islam. 1431–1444. https://doi.org/10.24815/riwayat.v9i1.271
Ryanta, R., & Yazid, I. (2026). Tinjauan Hukum Pidana Islam Terhadap Pemalsuan Label Halal Dalam Produk Makanan. 25(1), 66–79. https://doi.org/https://doi.org/10.30863/ekspose.v25i1.11290
Ryu and Han. (2010). Influence of the Quality of Food, Service, and Physical Environment on Customer Satisfaction and Behavioral Intention in Quick-Casual Restaurants: Moderating Role of Perceived Price. Journal of Hospitality & Tourism Research, 34(3), 310–329. https://doi.org/10.1177/1096348009350624
Sahib, M., & Ifna, N. (2024). Urgensi Penerapan Prinsip Halal dan Thoyyib dalam Kegiatan Konsumsi. 6, 53–64. https://doi.org/10.46918/point.v6i1.2256
Santriati, A. T. (2022). Perlindungan Hak Konsumen dalam Perspektif Hukum Islam dan Undang-Undang Perlindungan Konsumen Nomor 8 Tahun 1999. 2(2), 32–51. https://doi.org/10.35888/opinia.v2i2.30
Shroff, Shah, and G. (2022). Online food delivery research: a systematic literature review. International Journal of Contemporary Hospitality Management, 34(2). https://doi.org/10.1108/IJCHM-10-2021-1273
Soekanto, S. (2015). Pengantar Penelitian Hukum. UI Press.
Trie, N., Sari, P., & Yulianto, E. (2024). A Literature Review: Unraveling the Dimensions of Food Quality and Its Influence on Consumer Satisfaction. KnE Social Sciences, 2024, 453–467. https://doi.org/10.18502/kss.v9i11.15835
Waluyo, B. (2019). Penelitian Hukum dalam Praktek. Sinar Grafika.
Wei, K. K., Chin, K. C., Kee, L. S., & Yuka, I. (2025). Hospitality and Customer Perception and Satisfaction on Food Service Technology Service Quality in Restaurant Operations. Journal of Tourism Hospitality and Environment Management, 10(39), 24–38. https://doi.org/10.35631/JTHEM.1039003.This
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 JURNAL ILMIAH RESEARCH AND DEVELOPMENT STUDENT
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
