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.