Analisis Model Bisnis Halal pada Restoran Nasi Uduk Mr. Achiang Kota Pontianak menggunakan Business Model Canvas

Almiyah Damayanti; Prihantono Prihantono; Luqman Luqman

doi:10.30640/jmcbus.v4i3.6978

Authors

Almiyah Damayanti Institut Agama Islam Negeri Pontianak
Prihantono Prihantono Institut Agama Islam Negeri Pontianak
Luqman Luqman Institut Agama Islam Negeri Pontianak

DOI:

https://doi.org/10.30640/jmcbus.v4i3.6978

Keywords:

Business Model Canvas, Business Model, Customer Loyalty, Halal Business, Halal Certification

Abstract

This research aims to identify and analyze the halal business model at the Nasi Uduk Mr Achiang Restaurant, Pontianak City in facing culinary business competition which is currently emerging with various variations and innovations. Halal business model analysis using the Business Model Canvas on nine elements becomes a strategic tool in understanding how a company creates and delivers value, as well as mapping the internal and external sides of the business to understand market dynamics. The research uses a qualitative approach with descriptive research and case study methods at the Nasi Uduk Mr Achiang Restaurant, Pontianak City. Data collection techniques were carried out through in-depth interviews, observation and documentation. The research results show that the restaurant ensures the integrity of raw materials through a halal-certified supply chain, implementing hygienic and strict operational standards with stainless steel equipment, and involving all Muslim employees to support halal principles in the work environment. Transparency of halal status and honest communication with consumers has proven effective in overcoming the negative stigma that arises due to the owner's ethnic Chinese background, so that restaurants are able to reach all levels of society. Supporting business factors include authenticity of taste, strategic location advantages, and customer loyalty across generations, while inhibiting factors are the halal stigma from some consumers and competition between similar restaurants. The implementation of the halal-based Business Model Canvas has been proven to make a positive contribution to three main aspects, namely increasing customer trust and loyalty, business sustainability in the modern era through re-branding by the second generation, and expanding market reach abroad through frozen food products. This research shows that the integration of halal principles into every element of the Business Model Canvas not only provides religious value, but also becomes an effective, sustainable and competitive business strategy.

References

Ambak, A., Hamat, Z., Awang, N., Alwi, A., Zahri, M. A., & Zahri, F. ‘Alia. (2025). Beyond Products: Trust, Value, and Digital Strategy as Drivers of Muslim Consumer Loyalty. International Journal of Academic Research in Business and Social Sciences, 15(8). https://doi.org/10.6007/ijarbss/v15-i8/26351

Mufti Afif, Lesmana, M.F., Darussalam Martapura, I., Kholil, M. K. C., Aisyah, L., (2022) Strategi Bisnis Hijab Mazaya Yogyakarta Dengan Pendekatan Bisnis Model Canvas Ditinjau Dari Maqashid

Syafira Afriyani, N., Nasution, J., & Harahap, M. I. (2025). Fish Farming Business Management Strategy Using the Business Model Canvas Method: An Islamic Economics Perspective.

Alfarizi, M. (2023). PERAN SERTIFIKASI HALAL DAN KEPATUHAN PRAKTIK HALAL TERHADAP KINERJA BISNIS BERKELANJUTAN: INVESTIGASI PEMODELAN EMPIRIS SEKTOR UMKM KULINER NUSANTARA. Harmoni, 22(1), 93–116. https://doi.org/10.32488/harmoni.v1i22.654

Amalia, P., Handayani, N., Apriza, M., & Kusrini, E. (2021). Risk Analysis in Halal Fast Food Supply Chain Restaurant using Risk Map Method.

Ardwiansyah, Y., Achmad, ), Nugraha, T., & Adiarni, N. (2023). PENERAPAN METODE BUSINESS MODEL CANVAS DAN PETA EMPATI PADA USAHA MIKRO KECIL DAN MENENGAH (UMKM) KEBAB DURIAN UCOK. NIAGAWAN, 12(2).

Ayu, J. P. (2021). Perencanaan Model Bisnis pada UMKM dalam Mengembangkan Oleh-oleh Khas Bekasi. Journal of Research on Business and Tourism, 1(1), 75. https://doi.org/10.37535/104001120216

Bahri, S., Efendi Uin, A., & Makassar, A. (2023). ANALISIS PELUANG DAN TANTANGAN PRODUK MAKANAN DAN MINUMAN HALAL DI INDONESIA ANALYSIS OF OPPORTUNITIES AND CHALLENGES OF HALAL FOOD AND BEVERAGE PRODUCTS IN INDONESIA. IEB JOURNAL Islamic Economics and Business Journal, 5(1).

Basuki, C. (2023). Business Model Canvas and SWOT Analysis as a Development Strategy Frozen Food Culinary Industry. Journal of Business, Management, and Social Studies, 3(3), 131–145. https://doi.org/10.53748/jbms.v3i3.60

Bohari, A. M., & Fuad, N. (n.d.). The competitiveness of halal food industry in Malaysia: A SWOT-ICT analysis. Retrieved https://www.researchgate.net/publication/288008662

Boons, F., & Lüdeke-Freund, F. (2013). Business models for sustainable innovation: State-of-the-art and steps towards a research agenda. Journal of Cleaner Production, 45, 9–19. https://doi.org/10.1016/j.jclepro.2012.07.007

Boone, L. E., & Kurtz, D. L. (2014). Contemporary Marketing (16th ed.). Cengage Learning.

Chesbrough, H., & Rosenbloom, R. S. (2002). The role of the business model in capturing value from innovation: evidence from Xerox Corporation’s technology spin-off companies.

Faizah, F. N. (2022). Eksistensi bisnis kuliner halal melalui digital marketing di era new normal. SERAMBI: Jurnal Ekonomi Manajemen Dan Bisnis Islam, 4(1), 85–98. https://doi.org/10.36407/serambi.v4i1.513

Falach, A. N., Mahsun, M., & Saiban, K. (2024). Kerangka Bisnis Model Canvas pada Industri Halal dalam Perspektif Maqashid Syariah. Jurnal Adminstrative Science, 5. https://doi.org/10.54471/idarotuna.v5

Ghoni, A., Arianty, E., & Yacoob, T. (2025, February 24). Strengthening The Role of Sharia Small and Medium Enterprises in The Global Halal Supply Chain. https://doi.org/10.4108/eai.11-9-2024.2354421

Hafni Khairunnisa. (2022). Analisis Model Bisnis pada Kuliner Krupuk Kulit PD IKA dengan Pendekatan Business Model Canvas. Jurnal Pariwisata Indonesia, 18(2), 40–52. https://doi.org/10.53691/jpi.v18i2.286

Hidayat, D., & Fadhilah Hasib, F. (2015).PENCAPAIAN+MASLAHAH+MELALUI+ETIKA+BISNIS+ISLAM. JESTT, 2.

https://bpjph.halal.go.id/detail/sambut-wajib-halal-oktober-2026-kepala-bpjph-serukan-tertib-halal-sebagai-strategi-penguatan-bisnis diakses 12 februari 2026

Indrawan, M. I., Nasution, M. D. T. P., Adil, E., & Rossanty, Y. (2016). A Business Model Canvas: Traditional Restaurant “Melayu” in North Sumatra, Indonesia. Business Management and Strategy, 7(2), 102. https://doi.org/10.5296/bms.v7i2.10193

Kadir, S., Siradjuddin, S., Nur, A., Efendy, A., & Alaaraj, H. (2024). ROAD MAP AND DEVELOPMENT HALAL INDUSTRY SECTOR IN INDONESIA. Journal of Sharia Economics, 5(1), 23–44. https://doi.org/10.22373/jose.v5i1.3285

Khan, M. N., & Solihin, R. (2023). Implementasi Business Model Canvas Pada Bisnis Kuliner Maem Bread and Milk. JEMPER (Jurnal Ekonomi Manajemen Perbankan ), 5(1), 52. https://doi.org/10.32897/jemper.v5i1.2644

Khoeriyah, I., Trihantana, R., & Putra, B. P. (n.d.). BUSINESS MODEL CANVAS PRODUK HALAL USAHA MIKRO KECIL DAN MENENGAH DI KECAMATAN PAMIJAHAN BOGOR. Retrieved https://jurnal.febi-inais.ac.id/index.php/SahidBusinessJ

Kotler, P., & Keller, K. L. (2016). Marketing Management (15th ed.). Pearson Education.

Mursid, A. (2021). Predicting Customer Satisfaction and Customer-Company Identification in Enhancing Halal Restaurant Loyalty: Service Encounters Perspective.

Osterwalder, A., & Pigneur, Y. (2015). Business Model Generation (Terjemahan Natalia Ruth Sihandrini). PT Elex Media Komputindo.

Pandji Anoraga,. (2016). Manajemen Bisnis. Rineka Cipta.

Rahardjo, M. (2010). Metode Penelitian Kualitatif: Dan Teori. UIN-Maliki Press.

Rahayu, V. P., Astuti, R. F., Mustangin, M., & Sandy, A. T. (2022). Analisis SWOT dan Business Model Canvas (BMC) Sebagai Solusi dalam Menentukan Strategi Pengembangan Usaha Kuliner. International Journal of Community Service Learning, 6(1), 112–121.

Saima, S. U., Firdaus, R. B. R., & Sarjiyanto. (2024). Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review. Potravinarstvo Slovak Journal of Food Sciences, 18, 223–238. https://doi.org/10.5219/1937

Upward, A., & Jones, P. (2016). An ontology for strongly sustainable business models: Defining an enterprise framework compatible with natural and social science. Organization & Environment, 29(1), 97-123.

Waharini, F. M., & Purwantini, A. H. (2018). Model Pengembangan Industri Halal Food di Indonesia. Muqtasid: Jurnal Ekonomi Dan Perbankan Syariah, 9(1), 1. https://doi.org/10.18326/muqtasid.v9i1.1-13

Warto, W., & Samsuri, S. (2020). Sertifikasi Halal dan Implikasinya Bagi Bisnis Produk Halal di Indonesia. Al Maal: Journal of Islamic Economics and Banking, 2(1), 98. https://doi.org/10.31000/almaal.v2i1.2803