Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification
Table 3
HCP identification of vegetable material based on the decision tree.
Bakery name
Material
Questions
Result
Potential ingredients/processes are not yet halal
C
C1
C2
C3
Happy Cake
Margarine
√
x
—
√
HCP B2
Antioxidant, colorant, flavor, emulsifier
Strawberry jam
√
x
—
√
HCP B2
Flavors, sugar, preservatives, colorants
Wheat flour
√
x
—
√
HCP B2
Vitamin A and L-cysteine to enhance wheat flour properties
Canggi Fully
Pineapple
x
—
—
—
Non-HCP
—
Chocolate powder
√
x
—
√
HCP B2
Sugar, milk, lecithin, chocolate flavor, and emulsifier
Fine granulated sugar
√
x
—
√
HCP B2
Activated carbon and resin in the refining process
MacCheese
Instant curry
√
x
—
√
HCP B2
Sugar, preservatives, and thickeners
Potato
x
—
—
—
Non-HCP
—
Tomato sauce
√
x
—
√
HCP B2
Sugar, flavor, oleoresin, and MSG
HCP B (number). HCP: Halal Control Points; C: vegetable material processing-question code; C1: group of ingredients with the fermentation process (microbial cultivation); C2: group of ingredients with the khamr (alcohol) fermentation process; C3: groups of materials with processing and addition; Non-HCP (B): material not critical for vegetable matter.