Main Article Content

Abstract

This article discusses Consumer Behaviour in Halal Food using a Systematic Mapping Study. The purpose of this mapping study is to find out what topics about Halal food have been researched by scientists around the world. The search was conducted through the research article databases such as Emerald, ScienceDirect, ProQuest, and Taylor & Francis Online. Searches were only carried out on articles published between 2015 - 2020. The inclusion criteria were articles from scientific journals only. The results of this mapping study can be used as a reference for finding new topics in research on Halal Food.

Keywords

Consumer Behaviour Halal Food Mapping Study

Article Details

References

  1. Ab Talib, M. S., & Ai Chin, T. (2018). Halal food standard implementation: are Malaysian firms proactive or reactive? British Food Journal, 120(6), 1330–1343. https://doi.org/10.1108/BFJ-07-2017-0366
  2. Ahmed, W., Najmi, A., Faizan, H. M., & Ahmed, S. (2019). Consumer behaviour towards willingness to pay for Halal products: An assessment of demand for Halal certification in a Muslim country. British Food Journal, 121(2), 492–504. https://doi.org/10.1108/BFJ-02-2018-0085
  3. Awan. (2015). Management Research Review For Authors. Management Research Review, 38(2). https://doi.org/10.1108/MRR-08-2013-0185
  4. Ayyub, R. M. (2015). Exploring perceptions of non-Muslims towards Halal foods in UK. British Food Journal, 117(9), 2328–2343. https://doi.org/10.1108/BFJ-07-2014-0257
  5. Banaeianjahromi, N., & Smolander, K. (2016). What do we know about the role of enterprise architecture in enterprise integration? A systematic mapping study. Journal of Enterprise Information Management, 29(1), 140–164. https://doi.org/10.1108/JEIM-12-2014-0114
  6. Bashir, A. M. (2019). Effect of halal awareness, halal logo, and attitude on foreign consumers’ purchase intention. British Food Journal, 121(9), 1998–2015. https://doi.org/10.1108/BFJ-01-2019-0011
  7. Bonne, K., & Verbeke, W. (2008). Muslim consumer trust in halal meat status and control in Belgium. Meat Science, 79(1), 113–123. https://doi.org/10.1016/j.meatsci.2007.08.007
  8. Diallo, M. F. (2012). Effects of store image and store brand price-image on store brand purchase intention: Application to an emerging market. Journal of Retailing and Consumer Services, 19(3), 360–367. https://doi.org/10.1016/j.jretconser.2012.03.010
  9. Dinar Standard, T. R. and. (2018). State of the Global Islamic Economy Report 2018/19. Dubai International Financial Centre, 112. https://haladinar.io/hdn/doc/report2018.pdf
  10. Fauzi, A. H., Rizal, M., & Arifianti, R. (2019). Corporate Entrepreneurship In SMEs : A Systematic Mapping Study. Jurnal Manajemen Pelayanan Publik, 2(1), 55. https://doi.org/10.24198/jmpp.v2i1.21575
  11. Fischer, J. (2012). Branding halal. Anthropology Today, 28(4), 18–21.
  12. Heredia, A., Colomo-Palacios, R., & Amescua-Seco, A. (2015). A systematic mapping study on software process education. CEUR Workshop Proceedings, 1368(May), 7–17.
  13. Khan, G., & Khan, F. (2019). “Is this restaurant halal?” Surrogate indicators and Muslim behaviour. Journal of Islamic Marketing, 11(5), 1105–1123. https://doi.org/10.1108/JIMA-01-2019-0008
  14. Kitchenham, B. (2004). Procedures for Performing Systematic Reviews Kitchenham, B., 2004. Keele, UK, Keele University, 33(2004), 1–26.
  15. Kurniawan, D., & Kunto, S. Y. (2013). Pengaruh Promosi Dan Store Atmosphere Terhadap Impulse Buying Dengan Shopping Emotion Sebagai Variabel Intervening Studi Kasus Di Matahari Department Store Cabang Supermall Surabaya. Jurnal Manajemen Pemasaran Petra, 1(2), 3.
  16. Mahbubi, A., Uchiyama, T., & Hatanaka, K. (2019). Capturing consumer value and clustering customer preferences in the Indonesian halal beef market. Meat Science, 156(April), 23–32. https://doi.org/10.1016/j.meatsci.2019.05.012
  17. Marmaya, N. H., Zakaria, Z., & Mohd Desa, M. N. (2019). Gen Y consumers’ intention to purchase halal food in Malaysia: a PLS-SEM approach. Journal of Islamic Marketing, 10(3), 1003–1014. https://doi.org/10.1108/JIMA-08-2018-0136
  18. Martin, C. R. A. (1971). British Food Journal. British Food Journal, 73(3), 65–96. https://doi.org/10.1108/eb011680
  19. Musianto, L. S. (2002). Perbedaan Pendekatan Kuantitatif Dengan Pendekatan Kualitatif Dalam Metode Penelitian. Jurnal Manajemen Dan Wirausaha, 4(2), 123–136. https://doi.org/10.9744/jmk.4.2.pp.123-136
  20. Muslichah, M., Abdullah, R., & Abdul Razak, L. (2019). The effect of halal foods awareness on purchase decision with religiosity as a moderating variable: A study among university students in Brunei Darussalam. Journal of Islamic Marketing, 11(5), 1091–1104. https://doi.org/10.1108/JIMA-09-2017-0102
  21. Petersen, K., Feldt, R., Mujtaba, S., & Mattsson, M. (2008). Systematic mapping studies in software engineering. 12th International Conference on Evaluation and Assessment in Software Engineering, EASE 2008, February 2015. https://doi.org/10.14236/ewic/ease2008.8
  22. Puiu, S., & Budica, B. A. (2016). Universitatea din Craiova Silvia PUIU Universitatea din Craiova Bogdan Andrei BUDICA Universitatea din Craiova University of Craiova University of Craiova University of Craiova O definitie a comportamentului consumatorului este " Studiul indivizilor , sau. July 2015.
  23. Rahman, M. S., Zaman, M. H., Hassan, H., & Wei, C. C. (2018). Tourist’s preferences in selection of local food: perception and behavior embedded model. Tourism Review, 73(1), 111–132. https://doi.org/10.1108/TR-04-2017-0079
  24. Talib, M. S. A. (2015). Motivations and benefits of Halal food safety certification. Journal of Islamic Marketing, 8(4), 605–624.
  25. Wertenbroch, K., & Skiera, B. (2002). Measuring consumers’ willingness to pay at the point of purchase. Journal of Marketing Research, 39(2), 228–241. https://doi.org/10.1509/jmkr.39.2.228.19086
  26. Wieringa, R., Maiden, N., Mead, N., & Rolland, C. (2006). Requirements engineering paper classification and evaluation criteria: A proposal and a discussion. Requirements Engineering, 11(1), 102–107. https://doi.org/10.1007/s00766-005-0021-6
  27. Zeithaml, V. A. (1988). Consumer Perception of E-Service Quality.pdf. Journal Of Marketing, 52(July), 22.