Development of halal plant-based cheese using local ingredients for sustainable food innovation
持続可能な食品イノベーションのための地元食材を用いたハラル植物性チーズの開発 (AI 翻訳)
Nurafi Razna Suhaima, Muhammad Sulaiman, Octari Rahmawati, Naena Salsabila, Yusup Cahyadi, Salsabilla Meidiyanti
🤖 gxceed AI 要約
日本語
本研究は、ボゴールナッツを用いたハラル認証済み植物性チーズの開発を報告する。環境負荷の低い加工法とハラル保証システム（SJPH）を統合し、官能評価で良好な受容性を示した。地元資源を活用した持続可能な食品イノベーションの実践モデルを提供する。
English
This study develops a halal plant-based cheese from Bogor nut, integrating low-impact processing and halal assurance (SJPH). Sensory evaluation showed satisfactory acceptance. It provides a practical model for sustainable food innovation using local agro-resources and certification systems.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
日本ではハラル認証の普及は限定的だが、地元食材活用と低環境負荷加工の視点は、持続可能な食品開発の参考になる。地域資源循環型の食品イノベーションとして示唆に富む。
In the global GX context
While halal certification is less prevalent in Japan, the paper's focus on local sourcing and low-impact processing aligns with global sustainable food trends. It offers a replicable framework for integrating environmental and religious compliance in food innovation.
👥 読者別の含意
🔬研究者:This study offers a framework combining halal assurance with low-environmental-impact processing for plant-based food development.
🏢実務担当者:Food companies can use the model for developing sustainable, halal-compliant products using local ingredients and simple processing.
🏛政策担当者:Halal certification bodies may consider incorporating environmental criteria into standards, as demonstrated here.
📄 Abstract（原文）
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.
🔗 Provenance — このレコードを発見したソース
- semanticscholar https://www.bio-conferences.org/articles/bioconf/pdf/2026/27/bioconf_fisaed2026_02014.pdffirst seen 2026-07-15 05:53:01
🔔 こうした論文の新着を逃したくない方は キーワードアラート に登録（無料・3キーワードまで）。
gxceed は公開メタデータに基づく研究支援データセットです。要約・翻訳・解説は AI 支援で生成されています。 最終的な解釈・検証は利用者が原典資料に基づいて行うことを前提とします。