Implementation of ISO 22000 for Globalizing Serabi Traditional Food: “Unleashing Internationalization Potential”

Filma Festivalia (), Savitri Hendradewi (), Mimi Enggriani () and Haryo Wicaksono ()
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Filma Festivalia: Trisakti Institute of Tourism
Savitri Hendradewi: Trisakti Institute of Tourism
Mimi Enggriani: Trisakti Institute of Tourism
Haryo Wicaksono: Trisakti Institute of Tourism

A chapter in 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023), 2023, pp 114-119 from Springer

Abstract: Abstract Traditional food globalization offers a rare chance for culinary diversity to be globally shared and appreciated. Indonesia has various types of delicious traditional food, including Serabi, a traditional-small-sized Indonesian pancake. However, the primary use of coconut milk as a key ingredient has presented challenges in positioning Serabi as an internationally recognized cuisine. This research aims to examine the fulfillment of the requirements for implementing ISO 22000 in making Serabi (coconut milk raw material) and how to make Serabi an international food. The data were garnered with interviews with five Serabi sellers around South Jakarta regarding how to make Serabi (raw materials, method and presentation). The research results present three findings. First, the internal factors where serabi can be modified into various types/variants, and it is possible to use dairy milk as a substitute for coconut milk and change the cooking style. Second, serabi has opportunities to become an international food by following the health regulations. Finally, developing national standards regarding traditional food raw materials and promoting it at various international events.

Keywords: ISO Implementation; Serabi Traditional Food; Food Safety Management; Internationalization; Cultural Preservation (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-296-5_16

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DOI: 10.2991/978-94-6463-296-5_16

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