Halal and safety traceability of material, production, and serving of local food in Surabaya: A review

Abstract

Abstract Indonesia has a very diverse culinary consisting of a variety of local food. Although the production process using ingredients and seasonings is quite complex, the serving is simple and traditional. This simplicity often leads to low consumer’s and manufacturer’s awareness of its safety and halal guarantees thus making this phenomenon very feasible to discuss. This research aims to review halal and safety traceability of local food in Surabaya, namely rujak cingur, rawon (traditional black soup), and kupang lontong (lontong mussels). These foods are most sought after by tourists when visiting Surabaya. Halal traceability and safety are carried out on materials, production, and serving of the food. Traceability results show that most street vendors selling rujak cingur, rawon, and lontong mussels in Surabaya have not implemented halal and save food traceability. The risk of safety and halal of these local foods are quite large due to the lack of concern of consumers and producers to the importance of safety and halal in their product. In fact, the food that is a specialty of an area should get greater attention to ensure the safety and halal of the product. Increased awareness and practicality to trace ingredients, production, and serving are very important to ensure the safety and halal of ready-to-eat local food, thus supporting culinary tourism development.