MUI HALAL CERTIFICATION ON MILKFISH SATAY AS AN EFFORT TO SUPPORT NATIONAL FOOD SECURITY

This study described the process of making milkfish satay which generally could be only for three days. Several trials were conducted for examining the level of expired milkfish satay and the result showed that milkfish satay could be for one week and one month even in cold temperatures (chiller/ freezers), it could be for three months. Because the resilience of this milkfish satay had been tested, this would certainly have positive impact on the producers. Besides, Indonesian Council of Ulama (Majelis Ulama Indonesia (MUI)) halal certification on some products was also considered very important because it would give confidence for people who would consume milkfish satay. The problem was there were some milkfish entrepreneurs who did not register their product, so they didn’t have halal certification. Besides, some milkfish satay entrepreneurs who had halal certification did not update it. The result of this study indicated that some milkfish satay entrepreneurs did not register their product. Therefore, they did not have halal certification from Indonesian Council of Ulama (Majelis Ulama Indonesia (MUI)). In addition, some milkfish satay entrepreneurs who had halal certification did not update it due to various reasons. Furthermore, this study was a qualitative and analytical descriptive study and it used primary and secondary data sources. Data sources were obtained from library and interviews with the milkfish satay entrepreneurs.

animal food which is often known as milkfish satay. Milkfish satay is a cultural identity from the 16 th century when a chef in Banten Girang Kingdom would like to serve milkfish dishes to the king, and then, he removed the milkfish thorns and in long process, it became a milkfish satay as what we know today. 1 Since then, milkfish Satay becomes one of main foods in Banten Province,Indonesia. Regarding with the food security, it has regulated in Indonesia Food Law Number 7 of 1996 which states that the fulfillment of food needs for households is reflected in the availability of sufficient food, both in quantity and quality, being safe, being equitable, and being affordable. 2 Milkfish satay as Banten's special food has a very important role in helping to realize national food security. 3 Banten Province is one of the central areas of milkfish production. The production volume in 2010 reached 77% from the total fish production in this province (fisheries and marine service of Banten Province 2011). 4 Milkfish has delicious meat taste and high source of animal protein. 5 Milkfish has complete nutrition because in 100 grams of milkfish, it contains proximate, mineral fats, and amino acids which are beneficial for the fulfillment of human nutrition. Besides, it also has weaknesses, such as it smells mud and its thorns are not easy to be cleaned. For this reason, it needs an effort to handle milkfish and one of the ways is by processing milkfish into products that has higher value so they can overcome the problem. There are several ways in the preservation and processing milkfish, which aim to resolve the weaknesses in consuming milkfish, including for smoking, drying, presto cooking, cooling, and salting. Fish process is an important 1 Andjar Astuti, "Sri Mulyati, and Ratna Mega Sari, Hubungan Sikap dan Kepuasan Konsumen Terhadap Sate Bandeng Sebagai Salah Satu Bentuk Diversifikasi Pangan Lokal Banten", in Prosiding Seminar Nasional Pertanian Peternakan Terpadu 2, p. 263. Accessed on 11 th March 2019.
2 Heri Suharyanto, "Ketahanan Pangan", in Jurnal Sosial Humaniora, Vol. 4, Number 2, November 2011, pp. 186-187 part in fishing industry chain because through the process, fisheries production can be utilized better. 6 Most of the process activities in Indonesia is still classified as traditional process and done in home industry scale or Small and Medium Enterprises (SME).
Business of milkfish satay is categorized into agro-industry and most of these businesses are done in small and medium business scale which is classified as home industry. 7 Fish is a potential source of animal protein, so it needs more effort to increase the shelf life of fishery products through either preserving or processing which also aims to diversify the processed products, hence, fish utilization as a source of protein is more optimal. 8 Milkfish Satay is semi-wet product that is quickly damaged and it has shelf life for about 3 days. Therefore, marketing range for this product is still in Banten, Jakarta, and West Java areas. Low shelf life can be caused by high nutritional contents and environmental influences as well as oxygen and microorganism contaminants. Therefore, packaging is needed in order to limit food against the environment to prevent or delay damage process. Thus, the milkfish Satay has longer durability for consumption. 9 From the explanation above, the problem is focused on how the procedures for making and processing ingredients of milkfish satay in order to produce the milkfish satay products that can be for long time. Hence, improvement for this milkfish satay product is needed from various sides, both in terms of durability, halal ingredients (halal tayiban), vitamins, as well as in terms of medical health. Therefore, the public consumption for milkfish satay will be increased, both for people in Banten and communities outside Banten in wider scope as a form of national food security.
Another problem is the reason of why milkfish satay sellers do not register their 6  Regarding food security according to Article 1 paragraph 17 of Law Number 7 of 1996 concerning Food stated that food security was a condition of fulfilling food for households that was reflected in the availability of sufficient good food in quantity, quality, safe, equality, and affordability. Briefly, food security could be interpreted as a situation which all households either physically or economically had the ability to fulfill food needs for all family members. There were 3 dimensions which were implicitly contained in it. Those dimensions were availability, stability, and the ability to obtain and produce (accessibility) food. 12 It was different from what was occurred in Banten because the factors above were not basic problems for producers of milkfish satay as special food of Banten.
The problem that was occurred was only a few producers who registered their milkfish products to the Assessment Institute for Foods, Drugs, and Cosmetics of Indonesian Council of Ulama and other producers who had registered their products had not been updated. Socialization of technology in food field was considered very important because it could increase the resilience of milkfish satay. Hence, it could be beneficial for milkfish satay producers who had wider distribution and of course, it would support the realization of national food security, which was not only to fulfill food needs for Banten people.

Banten Special Milkfish Satay as Food Security for Banten Society
Based on the historical context of Banten in the XVII century, the term "Banten" refers to a port city that was known as the Land of Banten. At that time, The opportunities that enable for development of culinary in Serang City were supported by Serang City's position as the center of government 15 with special food from Banten. 16 Thus, the origin of milkfish satay is the circumcision child tradition of Banten Sultan. Sultan's people and relatives gave a lot of milkfish. Therefore, the abundant of milkfish encouraged the sultanate's chef to cook them into milkfish satay. Then, regarding with Pontang area, as what was known that Pontang in that time was covering the entire coastline stretching from Banten Bay to Cisadane Bay which around the Cisadane River, milkfish was very abundant and coconut Milk was easily gotten. Now, those cooking became a culinary in Serang that was provided at traditional events such as wedding rituals, rituals of grandeur or qunutan and thanksgiving, aqiqah, circumcision, and home moving 17 The growth of population that continuously increased did not only demand on the increase in providing food but also the increase in nutrition sector. That was why, an effort to handle milkfish utilization was needed, and one of the ways was by processing milkfish into practical products for consumption. Business of Milkfish was mostly done by small and medium business. Business of milkfish in Small and Medium Enterprises (SME) form had been found in several areas and one of them was in Serang, Banten,Indonesia. 18 Regarding with issue above, fish is one of nutrition sources whose development currently begins to be noticed more. Having high protein contents, omega 3 acids, minerals, vitamins A and D, fishery products can be a food source with the best nutritional quality for all ages. 19 The increased level of fish consumption is also supported by the increase of fisheries production. fisheries, but also aquaculture, especially brackish and water aquaculture (ponds).
The potential of brackish water aquaculture by using the pond system reaches 931,000 Ha and has been used up to 100 percent, which most of it is used to raise milkfish. Milkfish is one of aquaculture products and as material for public consumption. Besides, milkfish has huge potency to be developed because the demand for milkfish in the last ten years has increased by 6.33 percent average per year. 20 Fish is not far from fish cultivation that is adapted by recent technology.
Technology transfer of meat and fish bone separator machine (suritech) for the development of imitation milkfish as a typical superior product from Banten proceeds well. The presence of Suritech machine can increase the effectiveness of separating fish meat from its bones and it saves time and energy which are needed.
The fish meat from the separation result by using suritech machine can be directly processed into imitation milkfish or stored for the next day. The imitation milkfish product gets positive response because it has distinctive taste with mixture of milkfish composition (50%) and Japanese threadfin bream fish (50%). Formulation of imitation milkfish will be developed continuously to get the most ideal composition in taste and efficient use of raw ingredients aspects. In addition, the development and design of product packaging must be done, so it is expected to increase sales volume and product durability. 21

Indonesia (MUI)) Halal Certification for Milkfish Satay
Phenomenon that is occurred in Banten province recently is not all milkfish satay producers have registered their milkfish satay products to the Assessment However, this thing became an obstacle in the promotion of introducing milkfish satay products in a wider range.
As for the average sales, milkfish satay by Hj. Maryam is fairly sold because it can sell 280 pieces per day. Moreover, there are public interests to buy Hj Maryam's milkfish satay which one of the interests is a positive value of its raw materials.
Milkfish Satay by Hj. Maryam uses coconut milk in mixing ingredients, so it can only last for one day. Because coconut milk is actually a raw ingredient that cannot last for long time, even if the raw ingredient is replaced by milk, it can increase the durability of milkfish satay, which can be for two until three days, but the taste will be different too.
Then, for long distance distribution, Hj. Maryam's milkfish satay only can last for twenty-four hours during the trip and it cannot be more than that time unless it passes some process first.
Regarding the halal certification from the Assessment Institute for Foods, Enterprises (SME) in Serang area. There are several complaints that become obstacles for entrepreneur of Small and Medium Enterprises (SME), including the complication process in handling halal certification. In reality, the registration process of halal certification is convoluted, long-winded, and complicated. It cannot be finished only in one day although the announcement states that it can be finished within one day. This is the reason of why some Small and Medium Enterprises (SME) of milkfish satay becomes reluctant to administer halal certification.
Especially when the laboratory results come out and the laboratory results must be paid. Therefore, the community service in several agencies should be transparency and be facilitated by no fees being collected other than those which have been legalized.
In reality, the process in applying halal certification after the laboratory results come out, usually the party who submits halal certification is asked for illegal fee.
The society must be confused by this problem, therefore, this problem should be concerned of all parties so that no more things can complicate the society. Therefore, its implementation must be monitored in order to avoid extortion and other illegal costs. 26 Another interview with another entrepreneur of milkfish satay was conducted and the entrepreneur's name was Hj. Juju. She said that she had halal certification for her milkfish satay product, but the problem was she had not updated her halal certification which had been expired in 2016. 27 Milkfish satay sellers who had been selling for a long time usually had loyal customers and sometimes they didn't really follow the technology. One of the example was Hj. Juju's milkfish satay even it was not tagged on google map. After arriving there, the place was very large and representative with very good quality and delicious milkfish Satay with many loyal customers.The reason of why Hj. Juju's milkfish satay had halal certification from Indonesian Council of Ulama (Majelis Ulama Indonesia (MUI)) but it had not been updated because according to her, formerly, the registration of halal certification was free, but now it had no longer free. There were funding requests from several parties although they said that the process was free. Another reason was because Hj. Juju had some so she did not update halal certification.
In a day, Hj. Juju sells fifty packs of milkfish satay for fixed customers. The quality of Hj. Juju's milkfish satay is also very delicious. According to her, in order to keep the milkfish satay not stale after being burned, it must be steamed for an hour, so if the milkfish satay is brought on a long journey, it would not be stale, with the condition that it is not be stored in the car trunk. According to her, food can last long time because it has cooked, so she steams it every afternoon and evening because steaming process is its preservatives. According to her, when the milkfish satay is through steaming process, the texture will be cushy and it will be different if it is burned, which the texture will be hard. Thus, if it has steamed first, then, it is burned, the water content will be disappeared, and it reduces its deliciousness.
Therefore, the milkfish satay should be burned first and then, it is steamed in order to maintain its taste, the cushy texture, and to maintain its deliciousness. 28 Moreover, in Serang area, there are several places where also sell milkfish satay that have been labeled as halal food, such as milkfish satay by kang Agus, milkfish satay by Ibu Aliyah, milkfish satay by Bilvie, milkfish satay by Ratu Toety, milkfish satay by Ibu Amenah, and milkfish satay by Hj. Mulyati.

D. CONCLUSION
In reality, registration process for halal certification is very convoluted, longwinded, and complicated. It cannot be conducted in one day even though the announcement informs that it can be finished in one day. Thus, this is the reason of why some Small and Medium Enterprises (SME) of milkfish satay are reluctant to administer halal certification. Besides, a bribe is also occurred in halal certification process. For example, when a result from laboratory examination comes out, the laboratory results must be paid by the entrepreneur of Small and Medium Enterprises (SME). Thus, in reality, illegal cost has been occurred in the process of applying halal certification. Milkfish Satay by Hj. Maryam is halal certified and she always updates the certification before the expiration period. Some milkfish satay sellers do not update their halal certification, including Hj. Juju. Based on the observation and interview result, Hj. Juju's milkfish satay has already had halal certification, but the problem is she has not updated her halal certification because there are costs in applying halal certification. Besides, it is also due to some bustles, laziness, and no 28 Interview result with manager of milkfish satay by Hj. Juju in Serang