Penerapan Etika Bisnis Islam dalam Strategi Pengembangan Produk Guna Meningkatkan Daya Saing UMKM Kuliner di Kebumen

Abstract

This study aims to analyze product development strategies to face competition in the Carabika traditional food industry in Klirong, Kebumen Regency, from the perspective of Islamic business ethics. This research is based on the increasingly fierce competition in the food industry, which requires entrepreneurs to be innovative while adhering to the principles of honesty, trustworthiness, intelligence, and openness as taught in Islamic business ethics.

This study used a qualitative approach using observation, interviews, and documentation techniques with business owners. The results indicate that product development strategies include raw material innovation by replacing coconut milk and milk to increase product shelf life. Size adjustments to meet consumer demand, pre-launch market testing, and the use of attractive packaging. Strategies to face competition are implemented through competitive pricing, consistent distribution, and competitor monitoring. The application of Islamic business ethics is reflected in the values of siddiq, amanah, fathanah, and tabligh in production and marketing aspects.