Electronic Theses and Dissertation

Penelitian ini bertujuan untuk menganalisis pengaruh Maqashid Syariah terhadap Business Sustainability melalui Innovation Capability dan strategi marketing pada pelaku Mikro kuliner di Banda Aceh. Populasi penelitian adalah UMKM kuliner di Banda Aceh dengan jumlah sampel sebanyak 185 responden yang ditentukan menggunakan teknik purposive sampling. Pengumpulan data dilakukan melalui penyebaran kuesioner, dianalisis menggunakan metode Structural Equation Modeling-Partial Least Square (SEMPLS). Hasil penelitian menunjukkan bahwa Maqashid Syariah berpengaruh positif dan signifikan terhadap Innovation Capability dan Strategi Marketing. Selain itu, Maqashid Syariah juga berpengaruh positif dan signifikan terhadap Business Sustainability. Namun, Innovation Capability tidak berpengaruh signifikan terhadap Business Sustainability, dan strategi marketing juga tidak berpengaruh signifikan terhadap Business Sustainability. Temuan ini menunjukkan bahwa penerapan nilai-nilai Maqashid Syariah berperan penting dalam meningkatkan keberlanjutan usaha Mikro kuliner di Banda Aceh, baik melalui peningkatan kemampuan inovasi maupun strategi pemasaran, meskipun kedua variabel tersebut belum menunjukkan pengaruh yang signifikan terhadap keberlanjutan usaha. Hasil mediasi menunjukkan bahwa Innovation Capability dan strategy marketing tidak mampu memediasi pengaruh Maqashid Syariah terhadap Business Sustainability, sehingga pengaruh Maqashid Syariah terhadap Business Sustainability terjadi secara langsung tanpa melalui kedua variabel tersebut. Temuan ini menunjukkan bahwa penerapan nilai-nilai Maqashid Syariah berperan penting dalam meningkatkan keberlanjutan usaha UMKM kuliner di Banda Aceh, sedangkan Innovation Capability dan strategi marketing belum mampu menjadi mekanisme yang menjembatani pengaruh Maqashid Syariah terhadap Business Sustainability.

This study aims to analyze the influence of Maqashid Sharia on Business Sustainability through Innovation Capability and Marketing Strategy among culinary micro-enterprises in Banda Aceh. The population of this study consisted of culinary MSMEs in Banda Aceh, with a sample of 185 respondents selected using purposive sampling. Data were collected through questionnaires and analyzed using the Structural Equation Modeling-Partial Least Squares (SEM-PLS) method. The results show that Maqashid Sharia has a positive and significant effect on Innovation Capability and Marketing Strategy. In addition, Maqashid Sharia also has a positive and significant effect on Business Sustainability. However, Innovation Capability does not have a significant effect on Business Sustainability, and Marketing Strategy also does not have a significant effect on Business Sustainability. These findings indicate that the implementation of Maqashid Sharia values plays an important role in improving the sustainability of culinary micro-enterprises in Banda Aceh, both through the enhancement of innovation capabilities and marketing strategies, although neither variable has demonstrated a significant effect on business sustainability. The mediation results indicate that Innovation Capability and Marketing Strategy are unable to mediate the effect of Maqashid Sharia on Business Sustainability, indicating that the effect of Maqashid Sharia on Business Sustainability occurs directly without being mediated by these two variables. These findings demonstrate that the implementation of Maqashid Sharia values plays an important role in improving the sustainability of culinary MSMEs in Banda Aceh, while Innovation Capability and Marketing Strategy have not yet been able to serve as mechanisms that bridge the influence of Maqashid Sharia on Business Sustainability.