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

Abstract

Emphasis must be given to local food development, especially in major tourist destinations, including Geopark Bromo Tengger Semeru (BTS). Consumers perceive local food in tourist areas as more enticing once it incorporates functional, safe, and halal aspects. Halal food affirms the materials, equipment, and production. One of the central aspects that will be covered is halal traceability. Pokak is a local drink readily available in the Geopark BTS area that is often sold in syrup, the production is dominated by women in local communities. This study aims to identify the Halal Control Point (HCP) traceability model of pokak to support the development of local food at Geoparks BTS. The results were obtained from the market’s four most renowned pokak syrup brands. A descriptive-analytic method was used to collect data from the literature on standard pokak syrup recipes. The method is based on HAS 23301 about HAS Criteria for processing industries. The HCP was identified on granulated, palm sugar, sodium benzoate, and water. The HCP (haram) risk of granulated sugar is in the refining (ion-exchange resins) and bleaching processes (activated carbon). Palm sugar dan sodium benzoate should comply with the material and process document’s halal requirements. The basic processes of pokak syrup use water, so the water separation process includes the HCP. The HCP ingredients and equipment do not meet halal standards and should be substituted with halal material and equipment alternatives. Implementing halal traceability ensures that local food at Geopark BTS complies with the halal standard.