Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)

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

Authors
Filma Festivalia1, *, Savitri Hendradewi1, Mimi Enggriani1, Haryo Wicaksono1
1Trisakti Institute of Tourism, Jakarta, Indonesia
*Corresponding author. Email: filmaf.andjar@iptrisakti.ac.id
Corresponding Author
Filma Festivalia
Available Online 4 December 2023.
DOI
10.2991/978-94-6463-296-5_16How to use a DOI?
Keywords
ISO Implementation; Serabi Traditional Food; Food Safety Management; Internationalization; Cultural Preservation
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.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)
Series
Advances in Economics, Business and Management Research
Publication Date
4 December 2023
ISBN
978-94-6463-296-5
ISSN
2352-5428
DOI
10.2991/978-94-6463-296-5_16How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Filma Festivalia
AU  - Savitri Hendradewi
AU  - Mimi Enggriani
AU  - Haryo Wicaksono
PY  - 2023
DA  - 2023/12/04
TI  - Implementation of ISO 22000 for Globalizing Serabi Traditional Food: “Unleashing Internationalization Potential”
BT  - Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)
PB  - Atlantis Press
SP  - 114
EP  - 119
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-296-5_16
DO  - 10.2991/978-94-6463-296-5_16
ID  - Festivalia2023
ER  -