Development of Halal Plant-Based Cheese Using Local Ingredients for Sustainable Food Innovation

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 certification, and sensory evaluation. Local ingredients were processed using simple techniques to align with green processing principles. Halal assurance was incorporated through verification of ingredient sources, identification of potential halal critical points, and completion of Indonesia’s self-declare halal certification pathway, resulting in the issuance of an official halal certificate number by BPJPH. 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.