Development of halal plant-based cheese using local ingredients for sustainable food innovation

¹ Food Quality Assurance Supervisor, School of Vocational Studies, IPB University, Indonesia, 16128
² Industrial Management, School of Vocational Studies, IPB University, Indonesia, 16128
³ Industrial Management for Food and Nutrition Services, School of Vocational Studies, IPB University, Indonesia, 16128

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Increasing demand for sustainable, ethical, and halal-compliant food products has encouraged the development of plant-based alternatives that offer lower environmental impact and greater inclusivity. Conventional dairy cheese production is associated with high resource use and significant greenhouse gas emissions, underscoring the need for locally derived, environmentally conscious alternatives. This study aims to develop a halal plant-based cheese using local ingredients, specifically Bogor nut (Vigna subterranea), for sustainable food innovation. The methodological framework includes formulation development, processing, halal assurance, and sensory evaluation. Local ingredients were processed using simple techniques to align with green processing principles. Halal assurance was implemented by applying the five criteria of the Sistem Jaminan Produk Halal (SJPH), which included commitment and responsibility, material verification, control of the halal product process, conformity of the final product, and continuous monitoring and evaluation. Sensory evaluation focusing on aroma, flavor, appearance, and texture served as the primary performance indicator. The findings indicate that the product achieved satisfactory sensory acceptance while fully complying with halal standards and utilizing environmentally responsible processing methods. This study provides a practical and replicable model for integrating local agro-resources, halal certification, and low-impact processing in the development of sustainable food innovations.