A Model for Accelerating Self-Declare Halal Certification in a Local Bakery and Cookie Industry in Andonosari Village, Pasuruan Regency
DOI:
https://doi.org/10.21776/Keywords:
Accelerating, model, self-declared, halal, bakeryAbstract
Consumers value local food more when halal aspects are assured. Halal certification verifies materials, equipment, and production processes; for small-scale industries, self-declared halal certification (SDHC) is an accessible option. A required procedure is halal traceability. This study analyzes the Halal Control Point (HCP) traceability model for bakery and cookie products produced by micro and small enterprises in Andonosari Village, Pasuruan Regency. Data were collected from eight products, including palm cheese, nastar, kastengel, cheese stick, banana cake, and kue kerang. HCPs were identified in ingredients and additives: flour (fortification vitamins); fats and oils (fermentation, fat sources, coloring, lecithin, glycerol, stabilizers, rennet, emulsifiers, bleaching agents); dairy (cheeses, full-cream and powdered milk); sweeteners (palm sugar, granulated/powdered sugar, ion-exchange resins, activated carbon); and food additives (ethanol, civetone compounds, cysteine, flavors, emulsifiers, colorings, coating agents, potassium tartrate salts). Noncompliant materials or equipment should be substituted. Implementing SDHC in local bakeries not only meets governmental halal certification requirements but also raises MSEs' awareness of the importance of halal assurance.
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Copyright (c) 2026 Joni Kusnadi, Khothibul Umam Al Awwaly, Sri Wardhani, Luki Hidayati, Shinta Diah Puspaningtyas, Muhammad Zubir, Devina Putri Antari, Meylisa Maulidia Maheswari, Thea Adira Oriwardha, Sucipto Sucipto
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