Techno-Functional Transformation of Mangkunegaran Royal Cuisine into Ready-to-Eat and Frozen Halal Food Products
DOI:
https://doi.org/10.21776/Keywords:
Halal agroindustry, halal-thayyib, royal cuisine, food processing technology, ready to eat, frozen food, cultural heritageAbstract
The development of halal agroindustry requires innovative approaches that integrate cultural heritage with modern food processing technologies. This study aims to explore the halal-thayyib governance and techno-functional characteristics of Mangkunegaran royal cuisine and to assess its potential for ready-to-eat (RTE) and frozen food applications. A qualitative–analytical approach combined with a techno-functional matrix evaluation was employed using primary data from field observations and expert consultations, as well as secondary data from historical manuscripts and scientific literature. The findings indicate that Mangkunegaran cuisine reflects an embedded halal-thayyib governance system, including ingredient compliance, hygienic practices, ethical consumption, and elements of religious supervision, which are broadly consistent with contemporary halal assurance principles. The techno-functional analysis suggests that low-moisture and liquid-based products may be more suitable for RTE processing, while high-moisture and complex dishes may be better aligned with frozen preservation systems. This study proposes a conceptual halal agroindustry transformation framework that integrates heritage-based culinary knowledge, techno-functional considerations, and halal governance into a unified model. The results provide preliminary insights into the potential of traditional cuisine as a resource for halal food innovation, although further experimental validation is required to confirm product feasibility and industrial applicability.
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