Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification

Abstract

A bakery is a business that bakes flour-based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market. The small-scale bakery will benefit from creating a halal certification to attract new customers. The first stage of submission for halal certification is identifying Halal Control Points (HCP) of materials and production. The material tracing uses a decision tree. The purpose of this study is to identify HCP in materials and production processes and provide alternative improvements. Identification of HCP in material decision trees to determine contains non-HCP (halal) material, HCP material, and haram (forbidden) material. Happy Cake bakery uses 75% non-HCP (halal) materials and 25% HCP (noncertified halal) materials from 80 ingredients. Bakery Canggi Fully has 83.3% halal materials and 16.6% noncertified halal materials from 24 ingredients. Bakery MacCheese has 79% of halal materials and 21% of noncertified halal materials from 43 ingredients. The decision tree makes it very easy to identify the halal status of ingredients. The HCP ingredients need to be replaced with clearly halal ingredients. Substitution of HCP material to halal-certified ingredients may affect production costs, product quality, and profit. Therefore, it is necessary to choose a suitable halal material. Halal certification requires a high commitment of small-scale bakery businesses.

Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten

“…If L-cystein is made from human hair, it is including non halal material. L-Cysteine from animal hair must be ascertained from halal animals (Sucipto et al 2022).…”

“…In that case, it must be replaced with halalcertified material or have a halal production process statement from the producer that needs to be verified by the halal inspector (Sucipto et al 2022). But, in the case of self-declare certification, it is recommended that the materials used must have a halal certificate.…”

“…Production is carried out at facilities that meet the criteria, halal, and free from haram substances and najis (ritually unclean) materials. This requirement applies to self-owned production facilities and other parties' facilities if subcontracting production (Sucipto et al 2022). Production in this micro enterprise is carried out after receiving a customer order.…”

Halal Control Points (HCP) traceability of pokak to support local food development at Geoparks Bromo, Tengger, Semeru (BTS)

“…Halal Control Point (HCP) traceability research in food industries has been done by [17][18][19][20][21]. Zhang et al [22] and Raji et al [23] emphasize the role of local food in the development of sustainable tourism.…”

Halal Assessment Model Design in Bakery Industry

“…One type of food that uses complex food additives is a bakery, which has several opportunities for contamination of haram ingredients in its products (Rizka et al, 2018;Sucipto et al, 2022) (Rizka et al, 2018). Wheat flour, rum, developer ingredients, sea urchin brushes, meat, and its processed products, ovalets, shortening, margarine, cheese, yeast, creamer, gelatin, chocolate, and emulsifier are all considered halal critical in bakery products (Assessment Institute for Foods Drugs and Cosmetics Indonesian Ulema Council, 2014; Jerome et al, 2019).…”