Vol 1, No 2

2022

DOI: https://doi.org/10.21107/aciel.v1i2

Table of Contents

Development of Human Resources in the Field of Halal Tourism in the Era of Disruption
Dwi Vita Lestari Soehardi
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118-129
Strategy-System-Human Capital-Culture-Leadership Islamic for Increase Logistic Business performance
Fikri Al-Haq Fachryana, Andri Soemitra, Asmuni Asmuni
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130-142
The Young Family’s Consumption of Halal-Labeled Food Product in Sampang
Galuh Widitya Qomaro, Elisa Hermawati
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143-152
Literature Analysis of Factors Affecting Hijab Consumption Behavior an Islamic Perspective
Marito Ritonga
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153-161
The Role of Entrepreneurial Experience and Trust in Family Funding Selection Decisions for Salt Farmers in Pamekasan Regency, Madura
Moh. Zaki Kurniawan, M. Boy Singgih Gitayuda
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162-167
Economic Independence of Mambaul Ulum Bata-Bata Islamic Boarding School and Kiai Abd. Majid Bin Abd. Hamid Thought
Muhammad Izul Ridho, Moh. Makinun Amien
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168-175
The Emergence of Online Halal Food Delivery Services in Brunei Darussalam Amidst Covid-19
Nor Surilawana Sulaiman, Norkhairiah Hashim, Rose Abdullah
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176-184
Waqf Forestry Integration Model with Islamic Boarding School in Optimizing the OPOP (One Pesantren One Product) Program
Ridan Muhtadi, Firman Ardiansyah, Sakinah Sakinah, Fitriyana Agustin
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185-197
The Urgency of Halal Product Guaranty as the Citizen Protection (Discussion of Maqashid Asy-Syar’i)
Rossa Ilma Silfiah
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198-204
The Role Halal Industry to Support Sustainable Development Goals (SDGs)
Trimulato Trimulato, Syarifuddin Syarifuddin, St. Hafsah Umar, Putri Lorenza
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205-217
Analysis of Chicken Cutting Practices in RPA (Chicken Cut House) Kamal BangkalanBases Reviewed from the LPPOM MUI Halal Guarantee System
Hammam Hammam
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218-226