Halal Certification for Food in Indonesia: Process, Costs, and Requirements

Indonesia, with the world’s largest Muslim population, has made halal certification mandatory for all food and beverage products circulating in its market. This obligation is based on Law No. 33 of 2014 on Halal Product Assurance, amended by Law No. 6 of 2023, and implemented by the Halal Product Assurance Organizing Body (BPJPH).

For businesses—local and foreign—halal certification is not just a regulatory step. It ensures consumer trust, legal certainty, and market access in one of Southeast Asia’s most dynamic economies. This article explains the process, requirements, costs, and special rules for imported food.

Background: The Role of BPJPH

BPJPH is the government body responsible for halal product assurance in Indonesia. Its authority includes:

• Establishing norms, standards, procedures, and criteria.
• Overseeing Halal Inspection Bodies (LPH).
• Coordinating with the Indonesian Ulema Council (MUI), Provincial/District MUI, and the Halal Fatwa Committee for halal determination.

BPJPH applies principles of protection, justice, legal certainty, accountability, transparency, and efficiency in implementing halal certification.

Purpose and Objectives of Halal Certification for Food

The halal certification framework for food and beverages aims to:

1. Guarantee the halalness of products traded in Indonesia.
2. Ensure business operators comply consistently with the Halal Product Assurance System (SJPH).
3. Improve business operators’ quality in halal production.
4. Strengthen collaboration between stakeholders (BPJPH, LPH, MUI, businesses).

Food Businesses That Must Be Halal Certified

No.	Type of Products	Classification Code	Details of Product Type
1	Milk and its analog ue	1.1	Fermented milk and milk products from the enzyme coagulation
			Plain fermented milk
			Fermented milk or cultured milk
			Fermented milk products without heating
			Fermented milk products with heating
			Acidified milk
			Acidophilus milk
			Colostrum
			Yogurt
			Alternate yoghurt culture
			Kefir
			Kumys
			Milk that is coagulated with rennet
			Fermented milk and other enzyme coagulated milk products
		1.2	Condensed milk and its analogue
			Condensed milk
			Evaporated milk
			Sterilized milk
			UHT milk
			Pasteurized milk
			Probiotic milk
			Sour milk
			Evaporated skim milk
			Partially evaporated skim milk
			Evaporated vegetable fat milk /
			evaporated vegetable oil milk
			Sweet condensed milk
			Vegetable fat sweet condensed milk/vegetable oil sweet condensed milk
			Sweetened condensed skim milk
			Sweetened condensed cream
			Sweetened condensed creamer
			Khoa/koya/kova
			Creamer for beverages
			Condensed milk and other condensed milk analogue
		1.3	Cream and its kind
			Sterilized cream
			Pasteurized cream
			Half and half
			Whipping cream
			Whipped cream
			Low fat cream
			Coagulated cream
			Cream that are coagulated using enzyme
			Sour cream
			Acidified cream
			Analogue cream
			Vegetable cream
			Other cream and its kind
		1.4	Powder milk, powder cream and analogue powder
			Powder milk and powder cream
			Powder milk full cream
			Instant powder milk full cream
			Partially skimmed powder milk
			Skim powder milk
			Mixture of milk and powder cream
			Powder cream
			Buttermilk powder
			Analogue milk and cream powder
			Vegetable fat powder milk/vegetable oil powder milk
			Other powder milk, powder cream and analogue powder
		1.5	Cheese and its analogue
			Cheese
			Cheese analogue
			Cheese without ripening (raw cheese)
			Cottage cheese
			Creamed cottage cheese
			Cream cheese
			Mozzarella cheese
			Bocconcini cheese
			Ripened Cheese
			Totally ripened cheese including the crust
			Cheddar cheese
			Edam cheese
			Camembert cheese
			Bath cheese
			Bondard cheese
			Bougon cheese
			Bouquet des moines cheese
			Blue cheese
			Brick cheese
			Gouda cheese
			Havarti cheese
			Brie cheese
			Parmesan cheese
			Swiss Cheese
			Other ripened cheese
			Ripened cheese crust
			Powder cheese (for reconstitution, for example in processing of cheese sauce)
			Whey cheese
			Plain processed cheese
			Flavored processed cheese
			Processed cheese with the addition of fruit, vegetables, or meat
			Cheese analogue (vegetable fat cheese)
			Whey protein cheese
			Other cheese and cheese analogue
		1.6	Other cheese and cheese analogue
			Dairy ice cream
			Ice cream
			Ice milk
			Ice cream premix
			Ice milk premix
			Milk premix
			Flavored yoghurt
			Junket/sweet custard
			Dulce de leche/sweet caramel milk
			Dairy mousse
			Milk pudding powder
			Other milk based dessert
		1.7	Whey and whey product, except whey cheese
			Whey
			Sour whey
			Whey powder
			Demineralized whey powder
			Permeate whey powder
			Other whey and whey product, except whey cheese
		1.8	Other milk and its analogue products
2	Fat, oil, and oil emulsion	2.1	Fat and oil (edible)
			Anhydrous milk fat (AMF), butter oil
			Ghee
			Vegetable fat and oil
			Virgin oil
			Ekstra virgin olive oil
			Virgin olive oil
			Candlenut oil
			Canola oil
			Soybean oil
			Frying oil
			Frying fat
			Cooking oil
			Salad oil
			Fat powder
			Vegetable ghee
			Shortening
			Butter oil substitute
			Refined bleached deodorized palm kernel oil/RBDPKO
			Minyak kelapa sawit (refined bleacheddeodorized palm
			oil/RBDPO)
			Refined bleached deodorized palm olein
			Refined bleached deodorized plam stearin/rbdps
			Palm cooking oil
			Unrefined coconut oil/crude coconut oil
			Refined bleached deodorized coconut oil
			Refined bleached deodorized peanut oil/Refined bleached deodorized groundnut oil
			Refined bleached deodorized corn oil
			Refined bleached deodorized candlenut/Lumbang oil
			Refined bleached deodorizedcsoybean oil
			Refined bleached deodorizedolive oil
			Refined bleacheddeodorized safflower oil
			Refined bleacheddeodorized sunflower oil
			Refined bleached deodorized rice bran oil
			Refined bleacheddeodorized cottonseed oil
			Rapeseed oil (turnip rape oil/colza oil/ravisonoil/sarson oil/toria oil)
			Rapeseed oil – low erucic acid (low erucic acid turnip rape oil/low erucic acid colza oil/canola oil)
			Mustardseed oil (refined
			bleached deodorized
			mustardseed oil)
			Sesame oil
			Flaxseed oil/flax oil/linseedoil
			Oleoresin
			Essential oil
			Animal fat fresh/dry
			Prime beef fat (premier juice or oleo stock)
			Edible beef fat
			Dripping or edible tallow from cattle, sheep, goat, buffalo
			Secunda beef fat
			Suet (melting of the fat tissue of kidney, loin, or caul of beef, goat, or lamb)
			Fish oil
			Fat powder
			Other fat and oil (edible)
		2.2	Fat emulsion, mainly water in oil emulsion type
			Butter and butter concentrate
			Butter
			Recombined butter
			Margarine
			Blends of butter and margarine
			Cream margarine, margarine spread (fat spread), margarine compound, bread compound, bakery compound
			“Minarin” or” halvarine” (fat emulsion in
			solid or semi-solid form)
			Pan release
			Other fat emulsion, mainly water in oil emulsion type
2.3	Fat emulsion, oil in water emulsion type, including mixed products of fat emulsions with flavors
	Non-dairy toppings, fillings, frostings
	Non dairy whipped cream
	Other fat emulsion, oil in water emulsion type, including mixed products of fat emulsions with flavors
2.4	Fat based desserts, not including milk- based dessert
	Melorin non-dairy ice cream
	Non-dairy mousse
	Other fat based desserts, not including milk based dessert
2.5	Other fat, oil, and oil emulsion
3	Edible ice, including sherbet and sorbet	3.1	Edible ice
			Ice cubes for sale/public consumption
			Frozen product made from water and sugar
			Ice stick
			Fruit ice
			Coconut milk-based ice cream
			Coconut milk-based ice stick
			Frozen product made from mungbean starch or other starch
			Sorbet
			Sherbet
			Shaved ice
			Mix shaved ice dessert
			Flavored ice
			Milk contained ice
			Milk flavored ice
			Ice premix powder
			Liquid ice premix
			Liquid preparations to be consumed in a frozen state
			Other edible ice
		3.2	Other edible ice, including sherbet and sorbet
4	Fruits and vegetables by processing and adding food additives	4.1	Processed fruit
			Fresh whole fruit with processed and food-additives-added surface
			Mixed dried fruit
			Coconut milk powder
			Coconut milk in packaging
			Fruit flour
			Pickled fruit
			Fruit salad seasoning
			Fruit in packaging
			Fruit cocktail in packaging
			Fruit jam
			Fruit jelly
			Marmelade
			Fruit based spread products (such as: chutney)
			Mango chutney
			Coated fruit
			Sugary fruit
			Crystalized fruit
			Sugary fruit skin
			Fruit pulp
			Fruit puree
			Fruit paste
			Fruit sauce
			Fruit topping
			Tamarind concentrate
			Tamarind powder
			Fruit bars
			Candied fruit
			Javanese spicy fruit salad sauce
			Nata in packaging
			Jelly
			Seaweed extract powder
			Seaweed extract in paper form
			Carrageenan powder
			Jelly powder
			Flavored pudding mix
			Mitsumame
No.	Type of Product	Classification Code	Detailed Type of Product
			Dried and smoked banana
			Processed green grass jelly
			Black grass jelly
			Fermented fruit products
			Fruit pickle
			Tempoyak (a lactic acid fermented durian)
			Fruit products for pastry filling
			Cooked fruit
			Fruit Chips
			Simulated fruit chips
			Fruit/vegetable dodol
			Fruit/vegetable lempok
			Fruit wajik
			Other processed fruit
		4.2	Fresh vegetables, seaweed, nuts, and beans that are processed and given food additives
			Processed vegetables, seaweed, nuts, and beans with food additives
			Frozen french fries
			Frozen potato fritters
			Flavored Nori
			Dried salted vegetable
			“Kuaci” (Dried products obtained from watermelon seeds, machete seeds, dried sunflower seeds and added salt.)
			Cooked “melinjo” (Gnetum gnemon)
			chips (local cracker)
			Cooked dog fruit (Archidendron pauciflorum) chips (local cracker)
			Potato flakes
			Tomato flour/dried tomato pulp/dried tomato paste
			Red beet flour
			Moringa leaves flour with food additives
			Vegetables and seaweed in vinegar, oil, salty solution, or soy sauce
No.	Type of Product	Classification Code	Detailed Type of Product
			Mushrooms in olive oil or in other vegetable oil
			Salted vegetable
			Salted mushroom
			Sweet pickle
			Ginger pickle
			Packaged vegetables
			Tomatoes in packaging
			Sweet corn in packaging
			Carrot in packaging
			Mushroom in packaging
			Green bean in packaging
			Asparagus in packaging
			Bamboo shoots in packaging
			Green peas in packaging
			Roots/tubers/legumes in packaging
			Packaged sweetened seaweed
			Aloe vera in packaging
			Puree and spread products of vegetables, nuts, and grains
			Tomato puree
			Peanut butter
			Spread of peanuts
			Spread contains nuts
			Vegetable jam
			Raw materials and pulp of vegetables, nuts, and grains (such as: desserts and vegetables sauce, sugary vegetables)
			Tomatoes paste
			Tuber paste
			Jelly products that are not ready for consumption
			Products of fermented vegetables and seaweed
No.	Type of Product	Classification Code	Detailed Type of Product
			Pickle (fermentation)
			Mustard greens
			Sauerkraut
			Fermented mushroom
			Kimchi
			Gochujang
			Cooked vegetables and seaweed
			Spinach chips
			Button mushroom chips
			Getuk (local dessert, a product from cassava)
			Vegetable tsukudani (vegetable that is boiled in soy sauce)
			Dog fruit (Archidendron pauciflorum) crackers
			Other fresh vegetables, seaweed, nuts, and beans that are processed and given food additives
		4.3	Other fruit and vegetable products that are processed and given food additives
5	Confectionary/ candy and chocolate	5.1	Cocoa and chocolate products, including chocolate substitutes.
			Cocoa liquor
			Cocoa powder
			Cocoa butter
			Cake cocoa
			Cocoa dust/ cocoa bean fraction from the process of peeling and separating the skin of cocoa beans
			Drinking cocoa
			Drinking chocolate
			Instant cocoa
			Instant chocolate
			Chocolate powder
			Chocolate paste (oil based)
			Chocolate paste (water based)
No.	Type of Product	Classification Code	Detailed Type of Product
			Chocolate bar
			Chocolate chip
			Cream chocolate
			Dark chocolate, semisweet, bittersweet chocolate
			Sweet chocolate
			Dark chocolate couverture
			Milk chocolate
			Milk chocolate couverture
			White chocolate
			White chocolate couverture
			Chocolate sprinkle
			Milk chocolate sprinkle
			Chocolate bonbon
			Praline
			Truffles
			Filled chocolate
			Flavored chocolate
			Flavored chocolate
			Chocolate for lamination
			Composite chocolate
			Compound chocolate
			Compound chocolate sprinkle
			Imitation chocolate
			Lauric cocoa butter replacer/substitute CBS lauric
			Non-lauric cocoa butter replacer/substitute CBS non-lauric
			Carob coatings
			Deffated wheat germ coating
No.	Type of Product	Classification Code	Detailed Type of Product
			Other cocoa and chocolate products, including chocolate substitutes
		5.2	Confectionery/candy includes hard and soft confectionery/hard and soft candy, nougats, etc.
			Hard candy/boiled sweet
			Pastilles
			Pressed candy/lozenges
			Candy filled with milk
			Soft candy
			Caramelized candy
			Fudge
			Licorice
			Toffee
			Krokant/brittles
			Marshmallow
			Starch jelly
			Jelly and gelatin confectionery
			Cotton candy
			Gulali (local sweet, a paste dough from heated sugar and water, and molded into various shapes)
			Nut brittles
			Raw marzipan, base almond paste
			Marzipan, almond paste
			Other confectionery/candy includes hard and soft confectionery/hard
			and soft candy, nougats, and similar products
		5.3	Bubble gum
		5.4	Sugars for decoration
			Icing
			Frosting
			Chocolate sauce/topping/spread
			Sweet sauce/topping/spread
No.	Type of Product	Classification Code	Detailed Type of Product
			Non-fruit sauce/topping/spread
			Sugar based topping
			Other sugars for decoration
		5.5	Other confectionary/candy and chocolate
6	Cereals and cereal products that are derivative products of cereal seeds, roots and tubers, nuts and pith with processing and adding food additives	6.1	Processed grain
			Instant rice
			Rice chip
			Instant porridge
			Instant oats
			Other processed grains
		6.2	Flour and starch added with food additives
			Rice flour added with food additives
			Glutinous rice flour added with food additives
			Corn flour added with food additives
			Peeled mungbean flour added with food additives
			Mungbean flour added with food additives
			Red bean flour added with food additives
			Soybean flour added with food additives
			Semolina durum wheat
			Durum wheat flour
			Whole durum wheat semolina and whole durum wheat flour
			Pearl millet flour added with food additives
			Sorghum flour added with food additives
			Wheat flour
			Self-raising wheat flour
No.	Type of Product	Classification Code	Detailed Type of Product
			Modified wheat flour
			Wheat gluten powder
			Wheat flour with protein addition
			Wholemeal wheat flour
			Fine bran
			Cassava flour added with food additives
			Mocaf flour
			Other tuber flour (potato flour, sweet potato flour, arrowroot flour, canna flour, etc)
			Palm flour added with food additives
			Konjac flour
			Maida flour
			“Hanjeli” (Coix lacryma-Jobi) flour (local flour) added with food
			additives
			“Porang” (Amorphophallus muelleri) flour (local flour) added
			with food additives
			“Suweg”(Amorphophallus
			campanulatus) flour (local flour) added with food additives
			Inulin
			“Iles-iles” (Amorphophallus
			muelleri) flour (local flour)
			Arrowroot starch
			Corn starch or maizen
			Sago starch
			Mungbean starch
			Tapioca/cassava starch
			Dextrin
			Maltodextrin
			Modified starch
			Pre-gelatinized starch
			Other flour and starch added with food additives
		6.3	Breakfast cereals, including rolled oats
No.	Type of Product	Classification Code	Detailed Type of Product
			Bulgur
			Meal
			Wheat germ meal
			Oatmeal
			Degermed corn meal
			Corn rice
			Ready to eat cereal
			Whole grain ready to eat cereal
			Cereal drink powder
			Degermed corn grits
			Gari (cassava granules)
			Granola
			Malt extract
			Other breakfast cereals,
			including rolled oats
		6.4	Pasta and noodles as well as similar products (such as: rice
			paper, rice vermicelli, soybean
			pasta and soybean noodles)
			Uncooked wet noodles
			Other uncooked wet noodles
			Skin of dumpling/”risol”/spring
			roll/”siomay”/dim sum
			Dumpling/pasties/spring
			roll/”risol”/samosa
			Dried kuetiaw (dried flat rice
			noodles)
			Processed pasta product
			Whole wheat pasta
			Wheat and soybean pasta product
			Vegetable noodle product
			Other pasta
			Wheat and soybean noodle product
			Vegetable noodle product
			Instant pasta
No.	Type of Product	Classification Code	Detailed Type of Product
			Other instant pasta
			Dried noodle
			Seasoned instant vermicelli
			Instant “kuetiaw” (flat rice noodles)
			Instant macaroni
			Cooked wet noodles
			Other cooked wet noodles
			Instant noodle
			Other instant noodle
			“Mie soa” (dried noodles from wheat
			flour added with other raw material
			and white color)
			Uncooked crackers
			Other pasta and noodle as well as
			similar products (such as: rice
			paper, rice vermicelli, soybean
			pasta and soybean noodles)
		6.5	Cereal and starch-based dessert
			(such as: rice pudding flour,
			tapioca pudding flour)
			Cereal and starch-based dessert
			(such as: rice pudding flour, tapioca
			pudding flour)
			Pearl typed sago
			Cereal and starch-based dessert
			premix
			Other cereal and starch-based
			dessert (such as: rice pudding
			flour, tapioca pudding flour)
		6.6	Flour for dough (such as for
			surface coating of fish or chicken
			meat)
			Coating flour
			Seasoning flour
			Flour for vegetables fritter
			Flour for dough of meat ball
			Other flour for dough
		6.7	Soybean products
			Soy juice powder
			Soy drink powder
			Soy juice concentrate
No.	Type of Product	Classification Code	Detailed Type of Product
			A thin layer of soy liquid
			Semi-dried tofu
			Semi-dried tofu that is processed with thick sauce
			Deep-fried semi-dried tofu
			Other semi-dried tofu
			Dried tofu
			Tofu
			“Tauco” (fermented soybean paste)
			Fermented soybean
			“Dou chi” (Chinese fermented black
			bean)
			“Natto”(Japanese fermented soybean)
			Fermented tofu
			Soybean protein product
			Soybean texturized vegetable protein (TVP)
			Soybean Isolated Soy Protein (ISP)
			Soybean hydrolyzed vegetable protein (HVP)
			Frukto-oligosakarida (FOS)
			Galakto-oligosakarida (GOS)
			Other soybean products
		6.8	Other cereals and cereal products that are derivative products of cereal seeds, roots and tubers, nuts and pith with processing and adding food additives
7	Bakery products	7.1	Unsweetened bread and bakery products
			Bread and cadet bread (roll)
			White bread
			Bread added with other food ingredients
			White bread without skin
			Rye bread
			Pumpernickel bread
No.	Type of Product	Classification Code	Detailed Type of Product
			Bread with fruits/raisins/chocochips
			Whole wheat bread
			Mix of flour and fine bran
			Baguette/pain courant francais
			Malt bread
			Whole wheat cadet bread
			Milk cadet bread
			Wheat germ bread
			Meal bread
			Whole meal bread
			Quick bread
			Shortened bread
			Bagel
			Pita bread
			Canai bread (flatbread)
			Lace pancake
			Maryam bread (Round thin-shaped bread)
			Crouton
			Bread for stuffing
			“Mantao” (steam bun without filling)
			“Bakpao/Pao” (Steam bun filled with
			meat, mung bean or others)
			Steam bun
			Other unsweetened bread and bakery products
		7.2	Special bakery products (sweet, salty, savory)
			Cake
			Butter cake
			Cheesecake
			Pound cake or quatre quarts
			Brownies
No.	Type of Product	Classification Code	Detailed Type of Product
			Pie
			Stuffed pie
			“Bolu kukus” (Indonesian Steamed Cake)
			Egg roll
			Crepes
			Pastry
			Sweet bread
			Stuffed bread
			Scone
			Doughnut
			American muffin
			English muffin
			Roti buaya (Crocodile-shaped bread/ local bread)
			Kue tambang (a deep fried rope-shaped snack made of flour and other
			ingredients)
			Waffle
			“Stroopwafel” (Dutch cookies)
			Pancake
			“Bakpia” (local snack)
			“Bolu emprit” (local snack)
			Other special bakery products (sweet, salty, savory)
		7.3	Traditional wet/semi-wet cakes that are made from rice and others
			“Dodol/jenang/gelamai” (local snack)
			”Mochi” (Japanese delicacies).
			“Wajik/wajit”(local snack)
			“Teuck/tteok”(Korean delicacies)
			Rice cake
			“Nagasari/Banana cake” (local snack)
			“Putu ayu”(local snack)
			“Kue mangkok”(local snack)
			“Jongkong kelapa muda” (local snack)
No.	Type of Product	Classification Code	Detailed Type of Product
			“Talam ebi” (local snack)
			“Kue lapis” (local snack)
			“Juadah kering/mayang papan” (local snack)
			“Petah” (local snack)
			“Amparan tatak pisang (local snack)
			“Lampu-lampu” (local snack)
			“Pisang hijau (local snack)
			“Temo coe” (local snakc)
			“Lemper ayam” (local snack)
			“Semar mendem” (local snack)
			“Jadah manten” (local snack)
			“Kue ku” (local snack)
			“Legondo” (local snack)
			“Onde-onde” (local snack)
			“Seri muka” (local snack)
			“Kekicak/gegicak” (local snack)
			“Lalampa” (local snack)
			“Katrisolo” (local snack)
			“Lapek bugis” (local snack)
			Ombus-ombus
			Legomoro
			Eclairs
			“Lapis legit” (layer cake)
			“Bika ambon” (local snack)
			“Serabi” (local snack)
			“Pukis” (local snack)
			“Apem” (local snack)
			“Kue mangkok” (local snack)
			“Kue cucur” (local snack)
			Other traditional delicacies
		7.4	Dried snack
No.	Type of Product	Classification Code	Detailed Type of Product
			Cookies
			Soft cookies
			Sweet cookies
			Oatmeal cookies
			“Nastar” (Pineapple jam-filled cookies)
			“Kastengel” (Cheese cookies)
			“Putri salju” (Snow white cookies)
			“Bagelen” (Sweet dried bread)
			Other dried snacks
		7.5	Ready to eat pudding
			Milk pudding
			Fruit pudding
			Flavored pudding
			Other ready to eat puddings
		7.6	Other bakery products
8	Meat products and meat processed products	8.1	Fresh slaughtered meat, poultry meat and mammal meat
			Mammal carcass
			Carcass
			Half carcass
			Quarter carcass
			Hind quarter/leg quarter
			Forequarter
			Hindquarter
			Short ribs
			Prime ribs
			Poultry or mammals leg
			Poultry or mammals shoulder
			Non-carcass mammals parts
			Offal
			Innards
No.	Type of Product	Classification Code	Detailed Type of Product
			Rack
			Breast
			Foreshank
			Half poultry
			Front quarter/breast quarter
			Whole back
			Tail
			Back
			Stripped back
			Full breast
			Wishbone
			Trimmed breast
			Half trimmed breast
			Wing
			Head
			Neck
			Feet or claws
			Poultry or mammal giblets
			Poultry or mammal meat
			Poultry or mammal chilled meat
			Poultry or mammal frozen meat
			Poultry or mammal dried meat
			Rib meat
			Meat parting types
			Rib eye
			Cuberoll
			Brisket
			Shin and shank
			Shank/foreshank
			Flank
No.	Type of Product	Classification Code	Detailed Type of Product
			Mammal tenderloin
			Mammal striploin/sirloin
			Mammal has (tenderloin)
			Mammal loin
			Topside
			Riverside
			Eye round
			Rump
			Round
			Chuck tender
			Chuck
			Blade
			Boneless meat that is sold in bulk packing
			Tetelan (Acquired portion of meat, fat and tendon during trimming of meat in prime cut making or from bone after the meat
			(prime cut) is obtained)
			Fat
			Patties
			Raw sausages
			Minced meat
			Ground meat
			Parting of poultry meat and slaughtered animal meat that are removed from their bones, mechanically grinded and shaped (with or without coating)
			Mechanically deboned meat (MDM)
			Desinewed minced meat (DMM)
			Other fresh slaughtered of meat, poultry meat and mammal meat
		8.2	Processed products of meat, poultry meat, and slaughtered mammals meat in whole or parting form
			Processed products of meat, poultry meat, and slaughtered mammals meat in whole or parting form that is cured (including salted process) without heat treatment
No.	Type of Product	Classification Code	Detailed Type of Product
			Marinated meat
			Marinated mammal meat
			Marinated poultry meat
			Smoked meat
			Meat jerky
			Fermented meat
			Daging cangkuk (Jambi’s traditional meat
			dish)
			Cooked cured mammal shoulder
			Seasoned processed meat
			Packaged meat and gravy
			Canned meat
			Meat floss
			Processed products of meat, poultry
			meat, and slaughtered mammals meat
			in whole or parting form that is cured
			(including salted process) and dried
			without heating treatment
			Products of meat, poultry meat, and
			slaughtered mammals meat in whole or
			parting form that is fermented without
			heating treatment
			Corned meat
			Products of meat, poultry meat, and
			slaughtered mammal meat in whole or
			parting form that is processed by
			heating treatment
			Cooked thigh meat of slaughtered
			mammal (curing)
			Cooked cured shoulder of slaughtered
			mammal
			Rendang made from slaughtered
			products of mammals/poultry
			Stew made from slaughtered products of
			mammals/poultry
			Seasoned processed meat
			Packaged meat and gravy
			Canned meat
			“Sup konro” (local dish, rib soup
			Makassar style)
No.	Type of Product	Classification Code	Detailed Type of Product
			“Kaledo” (local dish)
			Tengkleng (local dish)
			“Rawon” (local dish, black soup)
			Meat/marrow/rib/tetelan soto
			Meat/marrow/rib/”tetelan” soup
			Grilled ribs
			“Asam-asam iga” (local dish)
			“Iga penyet” (local dish, Javanese beef rib)
			“Ayam penyet” (local dish, spicy chicken)
			Steak
			Skin/hide crackers
			Lung crackers
			Meat, poultry meat and slaughtered
			mammals meat-based crackers
			Fried chicken intestine.
			Processed products of meat, poultry
			and slaughtered mammals meat in
			frozen whole or parting form
			(processed, stored, or traded in frozen
			form)
			Chicken katsu
			Chicken karage
			Fried chicken
			Frozen chicken strip
			Chicken cordon bleu
			Fried chicken skin
			Frozen packaged cut of meat with sauce
			Frozen seasoned processed meat
			“Pindang daging” (local dish, beef stew)
			“Empal daging” (local dish, Sundanese
			bruised fried meat)
			Meat satay
			Other processed products of meat,
			poultry meat, and slaughtered
			mammals meat in whole or parting
			form
No.	Type of Product	Classification Code	Detailed Type of Product
		8.3	Processed products of meat, poultry meat, and slaughtered mammals
			meat that are grinded
			Products of meat, poultry meat, and
			slaughtered mammals meat that are
			grinded, without heating treatment
			Meat, poultry meat, and slaughtered
			mammal meat that are grinded and
			cured (including salted process)
			without heating treatment
			Smoked sausages (all kinds of
			smoked sausages from halal
			animal)
			Meat sausages (all kinds of meat
			sausages from halal animal)
			Non-sterilization corned meat
			Meat, poultry meat, and slaughtered
			mammals meat that are grinded,
			fermented without heating treatment
			Salami (coarse ground meat that is
			fermented with bacterial starter with
			or without the addition of other food
			ingredients)
			Meat, poultry meat, and slaughtered
			mammal meat that are grinded and
			processed with heating treatment
			Pastrami
			Meat pate
			Meat ball
			Seasoned minced meat
			Soft roast patties
			Brawn and head cheese
			Sterilization corned meat
			Cooked luncheon
			Meat pasta
			Non-casing meat sausage
			Ready-to-eat meat sausage
			Terrines (mixture of cooked meat
			minced)
			Meat roulade
			Seasoned processed grinded meat
			Cut meat/minced meat/ground meat
			with sauce in the package
No.	Type of Product	Classification Code	Detailed Type of Product
			Pepperoni
			Meat, poultry meat, and slaughtered mammals meat that are grinded, processed and frozen
			“Dragon leg” made from
			poultry/mammal meat
			Patty/meat burger
			Chicken nuggets
			Meat nuggets
			Smoked chicken breast
			Meat dumpling
			Gyoza/swikiau/meat kuotieh” (Japanese/Chinese pan-fried dumpling) “
			Keecho/heecho (chicken meat covered with tofu skin)
			Egg wrapped with meat
			Collagen sausage casing
			Sausage casing from co-extrusion collagen
			Natural sausage casing
			Cellulose sausage casing
			Plastic sausage casing
			Other processed products of meat, poultry meat, and slaughtered mammals meat that are grinded
		8.4	Processed by-products of the meat industry
			Gelatin
			Collagen
			Chondroitin
			Glucosamine
			Flour of bone
			Flour of meat
			Meat/bone broth
			Meat extract
			Other processed by-products of the meat industry
No.	Type of Product	Classification Code	Detailed Type of Product
		8.5	Other meat products and meat processed products
9	Fish and fishery products include mollusks, crustaceans and echinoderms by processing and adding food additives	9.1	Fish and other fishery products including mollusks, crustaceans and echinoderms, which have undergone processing
			Frozen fish, fish fillets and fishery products including mollusks, crustaceans and echinoderms
			Frozen grilled eel
			Frozen boiled fish “pempek” (Palembang ‘s traditional fish
			processed product)
			Frozen fish ball
			Frozen breaded fish, fish fillet, and fisheries products, including Mollusca, Crustacean, Echinodermata
			Frozen breaded stick, fillet, and ground of fish meat
			Frozen breaded shrimp
			Frozen fish/shrimp/squid/oyster nuggets
			Frozen fish minced products with cream, including Mollusca, Crustacean, and Echinodermata.
			Cooked and/or fried fish and fishery products, including Mollusca, Crustacean, and
			Echinodermata.
			Steamed or boiled fish and fish products
			“Ikan pindang” (ocal dish, fish is
			cooked by boiling salt water)
			“Ikan presto” (local dish, soft bones fish)
			Canned fish
			Fish tofu
			Fish pickel
			“Kaki naga” made from fish
			ingredients
			Fish cake/”Kamaboko”
			(Boiled/steamed)
			Fish bakwan (local fish cake; boiled/steamed).
			Fish tempura
			Imitation crab stick
No.	Type of Product	Classification Code	Detailed Type of Product
			Fish floss
			Filled milkfish
			Fish dim sum
			Fish dumplings
			“Tekwan ikan” (local dish, boiled
			ground fresh fish meat)
			“Pepes ikan” (local dish, steamed fish with banana leaves)
			Combination fish sausage
			“Ekado” (Japanese dish)
			Fish roulade
			Fish burger
			“Tsukudani” (Japanese dish)
			“Terasi” (local seasoning, fermented
			fish or shrimp paste)
			Cooked fish eggs
			Processed seasoned fish
			Steamed squid/cuttlefish/shrimp cake
			Shrimp/fish dim sum
			Mollusks/crustaceans/echinoderms meatball
			Shrimp sausage
			Cold boiled crab meat
			Popcorn shrimp
			Fish/mollusks/crustaceans/ec hinoderms meatballs (dry)
			Fish cake/”kamaboko” (fried/grilled)
			Stir-fried chili sauce with shrimp (Shrimp fried chili-sauce – Sambal
			goreng udang)
			Stir-fried chili sauce with fish (Fish fried chili sauce – Sambal goreng ikan)
			Fried fish skin chips
			Fish “pempek” (fried/grilled) (Palembang ‘s traditional fish dish)
			Crispy fish
			Fish chips
			Eel chips
No.	Type of Product	Classification Code	Detailed Type of Product
			Fish tortillas
			Tuna “rendang” (West Sumatera’s
			traditional dish)
			“Kaki naga or dragon leg” (local dish)
			Clam “rendang”
			Fish and fishery products including mollusk, crustaceans, and echinoderms that being smoked, dried, fermented, and/or salted
			Fish, shrimp, mollusca crackers (raw)
			Raw fish skin crackers
			Fish jerky
			Shrimp/fish terasi
			Fish paste
			“Bekasam/bekasang” (local dish,
			fermented fish or fish offal)
			“Rusip” (local dish, fermented
			anchovy)
			“Masin”(local dish, fermented fresh
			small shrimp)
			“Sashimi” (Japanese dish)
			Fish flour
			Sea urchin gonand paste
			“Ebi furai” (Japanese dish)
			“Ebi katsu” (Japanese dish, shrimp cutlet)
			Other fish and other fishery products including mollusks, crustaceans and echinoderms, which have undergone processing
		9.2	Semi-durable fish and fishery products including mollusca, crustaceans and echinoderms
			Rollmops
			Sea gel
			Aspic fish
			Fish and fishery products, including mollusca, crustaceans, and echinoderms that are processed into pickle, and/or immersed in
			salt solution
			The substitutes for salmon eggs, caviar, and other fish egg products
No.	Type of Product	Classification Code	Detailed Type of Product
			Caviar
			Red caviar
			Golden caviar
			Caviar substitute
			Shrimp paste
			Preserved fish and fishery products,
			including canned or fermented fish
			and fishery products, including
			mollusca, crustaceans, and
			echinoderms
			Ready-to-eat sausage of
			fish/mollusca/
			crustaceans/echinoderms
			Ready-to-eat processed
			fish/mollusca/
			crustaceans/echinoderms
			Packaged tuna
			Packaged shrimp
			Packaged shells
			Packaged sterilized crab meat
			Packaged pasteurized crab meat
			Packaged oysters
			Packaged salmon
			Sardines and mackerel in cans
			Packaged squids
			Packaged cuttlefishes
			Packaged fish
			Packaged fish processed
			Other semi-durable fish and fishery
			products including mollusca,
			crustaceans and echinoderms
		9.3	Other fish and fishery products
			include mollusks, crustaceans and
			echinoderms by processing and
			adding food additives
10	Processed	10.1	Processed egg product
	egg and
		10.2	Mixed liquid egg/liquid egg premix
	processed
	egg
			Frozen mixed egg/frozen egg premix
	products
No.	Type of Product	Classification Code	Detailed Type of Product
			Whole egg flour
			Egg white flour
			Egg yolk flour
			Fully cooked/half cooked egg with
			food additive
			“Pindang egg” (traditional style egg
			processing ) with food additive
			Fermented egg
			Mixed egg flour/egg flour premix
			Egg “rendang”
			Other mixed liquid egg/liquid
			egg premix
		10.3	Preserved egg, including traditional
			preserved egg products using
			alkalis, salt, and canning method
			Sterile processed egg
			Black egg (“pidan/pitan/bitan”)
			Salted egg with food additive
			addition
			“Hulidan” (Other style of preserved
			egg)
			“Dsaudan” (Other style of preserved
			egg)
			Egg-based desserts (such as:
			custard)
			Kaya jam
			Custard flour with egg
			“Egg Martabak” (Egg crepes filled
			with spices and pieces of meat)
			Other preserved egg, including
			traditional preserved egg products
			using alkalis, salt, and canning
			method
		10.4	Other processed egg products
11	Sugar	11.1	Raw sugar and refined sugar
	and
			Raw sugar
	sweetene
	rs,
	including		Refined crystal sugar
	honey
No.	Type of Product	Classification Code	Detailed Type of Product
			Dextrose anhydrous
			Dextrose monohydrate
			Fructose
			Sugar powder (icing sugar)
			Dextrose powder (icing dextrose)
			Soft white sugar
			Glucose
			Dry glucose syrup
			Glucose syrup
			Lactose
			White crystalline sugar or granulated sugar
			Other raw sugar and refined sugar
		11.2	Palm sugar
			Coconut sugar block
			Coconut sugar powder
			Coconut sugar liquid
			Palm sugar block
			Palm sugar powder
			Palm sugar liquid
			Palmyra palm sugar block
			Palmyra palm sugar powder
			Palmyra palm sugar liquid
			Nipa palm sugar block
			Nipa palm sugar powder
			Nipa palm sugar liquid
			Other palm sugar
		11.3	Sugar solutions and syrup, as well as invent sugar (some), including treacle and molasses
			Inverted sugar
			High fructose syrup
			High fructose glucose syrup
No.	Type of Product	Classification Code	Detailed Type of Product
			Corn syrup
			Cane syrup
			Liquid sucrose sugar
			Other sugar solutions and syrup, as well as invent sugar (some), including treacle and molasses
		11.4	Sugar and other syrups (such as: xylose, maple syrup, decorative sugar)
			Gula hias
			Maple syrup
			Sorghum syrup
			Table syrup
			Chocolate syrup
			Fruit syrup
			Flavored syrup
			Flavored watery syrup
			Tea syrup
			Coffee syrup
			Agave syrup
			Other sugar and other syrups (such as: xylose, maple syrup, decorative
			sugar)
		11.5	Honey
			Honey powder
			Honey liquid with food additive
			Honey liquid with addition other ingredients
		11.6	Other sugar product and sweetener including honey
12	Salt, spice, sup, sauce, salad, as well as protein products	12.1	Salt with food additive
			Mixed salt
			Seasoned salt
			Iodized salt
			Other salt with food additives
No.	Type of Product	Classification Code	Detailed Type of Product
		12.2	Seasonings and condiments
			Herbs and spices powder
			Fennel powder
			Chicory root
			Mustard seed powder
			Chili pulp
			Chili powder
			Pepper powder
			Cloves powder
			Fenugreek powder
			Fenugreek powder
			Mace powder
			Ginger pulp
			Ginger powder
			Black caraway powder
			White caraway powder
			Cardamom powder
			Cinnamon powder
			“Kencur” ( Kaempferia galanga)
			powder
			Coriander powder
			Nutmeg powder
			Paprika powder
			Sweet paprika powder
			Wasabi
			Five spice powder
			Ready-to-use seasoning
			Beef extract seasoning
			Beef flavored seasoning
			Chicken extract seasoning
			Shrimp extract seasoning
			Squid extract seasoning
No.	Type of Product	Classification Code	Detailed Type of Product
			Meat extract pasta seasoning (such as: beef and chicken extract pasta seasoning)
			Fish flavored seasoning
			Shrimp flavored seasoning
			Chicken flavored seasoning
			Powder/block/cubes/paste of chicken/beef, shrimp/cheese extract
			Various instant cooking seasoning
			Other flavoring seasoning
			Other seasoning
			Other condiment
		12.3	Mustard/mustard sauce
		12.4	Soup and broth
			Essence of chicken
			Broth and consommé
			Instant soup
			Instant pasta soup (such as: instant macaroni soup)
			Instant cream soup
			Instant pasta cream soup (such as: instant macaroni cream soup)
			Other soup and broth
		12.5	Sauces and similar products
			Mayonais, mayonnaise
			Salad dressing (such as: thousand island, blue cheese, burger dressing, caesar pouring sauce) Tar tar sauce
			Saus tar tar (tar tar sauce)
			French dressing (italian dressing,
			Sandwich spread
			Chili paste
			Chili sauce
			Peanut sauce
No.	Type of Product	Classification Code	Detailed Type of Product
			Cheese sauce
			Radish sauce
			Barbeque sauce
			Pizza sauce
			Spaghetti sauce
			Oyster sauce
			Marinated sauce
			Tomato sauce
			Sweet and sour sauce
			Worchester sauce
			Teriyaki sauce
			Topping sauce
			Salsa sauce
			White sauce (cream based)
			Mixing for sauces, gravies, dressings
			Fish sauce
			Clear oyster sauce
			Other sauce and similar products
		12.6	Spreads products for salads (such as: macaroni salad, potato salad) and sandwiches, not including chocolate and nut-based spreads
			Spreads/sauces
		12.7	Seasonings and condiments made of soybean
			Miso
			Soy sauce
			Salty soy sauce
			Non-fermented salty soy sauce/hydrolysate
			Hydrolyzed vegetable protein sauce
			Other soy sauces
			Sweet soy sauce
			Dried soy sauce/soy sauce powder (Fermented soy sauce powder)
No.	Type of Product	Classification Code	Detailed Type of Product
			Hot soy sauce
			Seasoning soy sauce
			Hydrolyzed vegetable protein blend sauce
			Mushroom broth
			Protein products
			Other seasonings and condiments made of soybean
		12.8	Wheat protein products
			Hydrolyzed vegetable protein (HVP, ISP, soy concentrated protein
			/SCP/protein concentrate protein)
			Gluten processed products salt, spice, soup, sauce, salad, and
			protein products
			Other wheat protein products
		12.9	Other products of salt, spice, soup, salad, and protein products
13	Processed food for special nutrition needs	13.1	Infant formulas, advanced formulas, and growth formulas
			Infant formula
			Advanced formula
			Growth formula
		13.2	Infant formula for Special Medical Purpose Food (PKMK)
			Processed food for medical purposes, especially for babies and children
			PKMK for patients with metabolic disorders (inborn errors of
			metabolism)
			PKMK for patients with metabolic disorders Isovaleric Acidemia
			PKMK for patients with metabolic disorders Tyrosinernia
			PKMK for patients with metabolic disorders Phenylketonuria (PKU)
			PKMK for patients with Maple Syrup Urine Disease (MSUD) metabolic
			disorders
			PKMK for nutritional support for children at risk of growth failure, malnutrition or poor nutrition
No.	Type of Product	Classification Code	Detailed Type of Product
			PKMK for premature babies
			PKMK for supplementary nutrition of breast milk (Human Milk
			Fortifier/HMF)
			PKMK for patients allergic to dairy milk protein
			PKMK for a ketogenic diet
			PKMK for lactose intolerant infants
			PKMK for malabsorption patients
			PKMK for patients with chronic liver disease
			PKMK for patients with inflammatory bowel disease
		13.3	Food for infants and kids during growth period
			Complementary feeding of breastfeeding (MP-ASI)
			The main complementary feeding (MP-ASI)
			Snacks of complementary feeding (MP-ASI)
		13.4	Processed food for medical
			purposes (PKMK) especially for adults
			PKMK for people with diabetes
			PKMK for patients with chronic kidney disease
			PKMK for patients with chronic liver disease
			PKMK for nutritional support for malnourished adult patients
			PKMK for the ketogenic diet
		13.5	Dietary processed food for weight control
		13.6	Special dietary processed food, excluding products from categories 13.1, 13.2, 13.3, 13.4, dan 13.5
			Beverages specifically for pregnant women and/or nursing mothers
			Sports drinks
			Supplementary food for sportsmen
			Other special dietary processed food
		13.7	Other processed food for special nutrition needs
14	Ready-to-eat snacks	14.1	Processed foods made from potatoes, tubers, cereals, flour or starch
No.	Type of Product	Classification Code	Detailed Type of Product
			Potato chips
			“Gadung chips” (local potato,
			diascorea hispida)
			Rice crackers (senbei)
			Sandwich crackers
			Flavor crackers
			Cassava chips
			“Dakak-dakak” (local chip, typical
			West Sumatran cassava chips)
			“Lanting/karang kaliang” (local chip,
			cassava based snack)
			Sweet potato chips
			Tempe chips
			Fermented peanut meal chips
			Tofu/bean curd product chips
			Taro chips
			Simulated snack
			“Kecimpring:”(local chip, fried snacks
			from cassava)
			“Opak” (local chips, roasted snacks
			from rice flour or cassava or other tubers)
			“Simping” (local chips, typical West
			Java snacks from tapioca)
			“Slondok” (local chips, snack from cassava flour or tapioca mixed with
			other starch or ingredients)
			“Pilus” (local snacks from extruded
			product of tapioca mixed with other starch or ingredients and spices
			Popcorn
			”Marning jagung” (local snack from
			corn)
			“Jipang jagung” (local snack from
			extruded product of corn)
			“Jipang beras” (local snack from rice
			and/or glutinous rice)
			“Jipang melinjo” (local snack from extruded product of “melinjo”
			(Gnetum gnemon) )
			“Kerupuk beras” (local cracker from
			rice flour or glutinous rice flour)
			“Kerupuk karak” (local cracker from
			cooked rice)
			“Kerupuk intip” (local craker from the
			result of cooked rice that sticks to the bottom of the container)
			“Rengginang/batiah” (local snack
			from cooked glutinous rice)
			“Patilo/rengginang singkong” (local
			snack from cooked cassava)
			“Rempeyek” (local crackers from rice flour and peanut or mung bean or fish or other ingredients)
No.	Type of Product	Classification Code	Detailed Type of Product
			Extruder product snacks
			Fried “emping melinjo” (local cracker from
			(Gnetum gnemon) crackers
			Snacks in the form of bars
			“Malkist” (biscuit from wheat flour
			and/or non-fermented wheat flour and coated with sugar)
			Biscuit
			Non-flour biscuit
			“Marie”(sweet biscuit)
			Coated sweet biscuit
			Layer/Sandwich biscuit
			Cereal bar biscuit with filling (biskuit bar sereal isi)
			Biskuit with chocolate cream
			Wafer
			Wafer roll/wafer stick
			Coated wafer
			Crackers
			Cream crackers
			Water biscuit
			Krekers soda
			Traditional snacks
			Other processed foods made from potatoes, tubers, cereals, flour or starch
		14.2	Processed nuts, including coated nuts and nut mixes (for example with dried fruit)
			Roasted unshelled peanuts
			Fried peanuts
			Other fried nuts
			Garlic flavor fried peanuts
			Roasted peanuts
			Other roasted nuts
			“Kacang atom/sukro” (fried or roasted
			flour mix coated peanut)
			Other fried or roasted flour mix coated nuts
No.	Type of Product	Classification Code	Detailed Type of Product
			“Kacang telur” (fried flour and egg coated
			peanuts)
			“Kacang goyang” (sugary dough coated
			peanuts)
			“Jipang/kipang kacang” (peanuts or nuts
			based snacks)
			Coated peanut
			Other processed nuts, including coated nuts and nut mixes (for example with dried fruit)
		14.3	Fish-based snacks
			Crackers from fishery products
			“Rempeyek ikan” (local snack fish flake brittle)
			“Sumpia udang” (local snack, dried and
			smaller shrimp spring rolls)
			Fish-based snack
		14.4	Other ready-to-eat snacks
15	Ready-to- eat food	15.1	Rice-based ready meals
		15.2	Noodles/vermicelli-based ready meals
		15.3	Potato-based ready meals
		15.4	Pasta-based ready meals
		15.5	Tuber-based ready meals
		15.6	Bread-based ready meals
		15.7	Soup-based ready meals
		15.8	Vegetable-based ready meals
		15.9	Other ready-to-eat food
16	Food and beverages providers with processing	16.1	Restaurant
		16.2	Canteen/Cafeteria
		16.3	Small restaurant
		16.4	Food stall
		16.5	Food outlet
		16.6	Catering
		16.7	Other food and beverages providers with processing
17	Food additives	17.1	Antifoaming agent
			Calcium alginate
No.	Type of Product	Classification Code	Detailed Type of Product
		17.2	Anticaking agent
			Tricalcium orthophosphate
			Powdered cellulose
			Salts of oleic acid with calcium, potassium, and sodium (Ca, K, Na)
		17.3	Antioxidant
			Ascorbic acid
			Sodium ascorbate
			Calcium ascorbate
			Potassium ascorbate
			Ascorbyl palmitate
			Ascorbyl stearate
			Tocopherol
			Erythorbic acid
			Sodium erythorbate
			Rosemary extract
		17.4	Emulsifying salt
			Sodium dihydrogen citrate
			Trisodium citrate
			Potassium dihydrogen citrate
			Tripotassium citrate
			Dicalcium diphosphate
			Acetic and fatty acid esters of glycerol
			Lactic and fatty acid esters of glycerol
			Citric and fatty acid esters of glycerol
			Diacetyltartaric and fatty acid esters of glycerol
		17.5	Humectant
No.	Type of Product	Classification Code	Detailed Type of Product
			Sodium lactate
			Potassium lactate
			Glycerol
			Polydextroses
			Triacetin
		17.6	Glazing agent
			Pullulan
			Other glazing agent
		17.7	Sweetener
			Sorbitol
			Mannitol
			Inositol
			Nectar agave
			Stevia and its derivatived products
			Tagatosa
			Isomalt/Isomaltitol
			Thaumatin
			Steviol glycosides
			Maltitol
			Lactitol
			Silitol (xylitol)
			Erythritol
			Acesulfame potassium
			Aspartame
			Cyclamic acid
			Sucralose/Trichlorogalactosucrose
			Neotame
		17.8	Carrier
			Sucrose acetatae isobutyrate
			Triethyl citrate
No.	Type of Product	Classification Code	Detailed Type of Product
		17.9	Gelling agent
			Processed eucheuma seaweed
			Jelly flour
			Carboxymethyl cellulose (CMC)
			Gellan gum
		17.1	Foaming agent
			Quillaia Extract (Type 1)
			Quillaia Extract (Type 2)
		17.11	Acidity regulator
			Lactic acid
			Potassium lactate
			Calcium lactate
			Malic acid
			Fumaric acid
			Citric acid
			Citric acid and its salts
			Tartaric acid and potassium hydrogen tartrate
			Tartaric acid
			Potassium hydrogen tartrate
			Potassium hydrogen tartrate
			Sodium malate
			Calcium DL-malate
			Adipic acid and its salts
			Adipic acid
			Adipic sodium
			Adipic potassium
			Calcium sulphate
			Glucono delta lactone
No.	Type of Product	Classification Code	Detailed Type of Product
		17.12	Preservative
			Nisin
			Natamycin
			Lysozyme hydrochloride
		17.13	Raising agent
			Starch acetate
		17.14	Emulsifier
			Lecithins
			Pectins
			Beta glucan
			Galactomannan
			Octenyl succinic acid modified gum arabic
			Polysorbates/preservative
			Ammonium phosphatide
			Glycerol ester of wood rosin
			Calcium Dihydrogen Diphosphate
			Sodium calcium polyphosphate
			Calcium polyphosphate
			Methyl cellulosa
			Hydroxypropyl cellulose
			Hydroxypropyl methyl cellulose
			Methyl ethyl cellulose
			Sodium carboxymethyl cellulose
			Salts of oleic acid with calcium, potassium, and sodium (Ca, K, Na)
No.	Type of Product	Classification Code	Detailed Type of Product
			Mono- and di- glycerides of fatty acid
			Acetic and fatty acid esters of glycerol
			Lactic and fatty acid esters of glycerol
			Citric and fatty acid esters of glycerol
			Diacetyltaric and fatty acid esters of glycerol
			Sucrose esters of fatty acid
			Polyglycerol esters of fatty acids
			Polyglycerol esters of interesterified ricinoleic acid
			Propylene glycol esters of fatty acids
			Sodium stearoyl-2-lactylate
			Sorbitan esters of fatty acids
			Sorbitan monooleate
			Acid treated starch
			Bleached starch
			Oxidized starch
			Enzymed treated starch
			Monostarch phosphate
			Distarch phosphate
			Phosphated distarch phosphate
			Acetylated distarch phosphate
			Acetylated distarch adipate
			Hydroxypropyl starch
No.	Type of Product	Classification Code	Detailed Type of Product
			Hydroxypropyl distarch phosphate
			Starch sodium octenyl succinate
			Acetylated oxidized starch
			Sodium caseinate
		17.15	Thickener
			Processed eucheuma seaweed
			Xanthan gum
			Gum ghatti
			Alpha-Cyclodextrin
			Gamma-Cyclodextrin
			Ethyl cellulose
			Ordinary modified starch
			Sodium carboxymethyl cellulose, enzymatically hydrolysed
		17.16	Firming agent
			Calcium gluconate
			Ticalcium citrate
		17.17	Flavour enhancers
			L-glutamic acid and its salts
			L-glutamic acid
			Monosodium l-glutamate
			Monopotassium l-glutamate
			Calsium di-l-glutamate
			Guanylic acid and its salts
			5’-guanylic acid
			Disodium 5’-guanylatae
No.	Type of Product	Classification Code	Detailed Type of Product
			Dipotassium 5’-guanylate
			Calcium 5’-guanylate
			Inosinic acid and its salts
			5’-inosinic acid
			Disodium 5’-inosinate
			Dipotassium 5’-inosinate
			Calcium 5’-inosinate
			Salts of 5’-ribonucleotides
			Calcium 5’-ribonucleotides
			Disodium 5’-ribonucleotides
		17.18	Bulking agent
			Alginic acid
			Sodium alginate
			Propylene glycol alginate
			Guar gum
			Tragacanth gum
			Arabic gum
			Karaya gum
			Glycerol ester of wood rosin
		17.19	Stabilizer
			Calcium acetate
			Disodium monohydrogen citrate
			Potassium alginate
			Locust bean gum
			Tara gum
			Disodium diphosphate
No.	Type of Product	Classification Code	Detailed Type of Product
			Trisodium diphosphate
			Tetrasodium diphosphate
			Tetrapotassium diphosphate
			Dicalcium diphosphate
			Croscarmellose sodium
			Myristic, palmitic & stearic acids and
			their calcium potassium and sodium
			(Ca, K, Na) salts
			Salts of oleic acid with calcium,
			potassium, and sodium (Ca, K, Na)
			Acetic and fatty acid esters of glycerol
			Lactic and fatty acid esters of glycerol
			Citric and fatty acid esters of glycerol
			Diacetyltaric and fatty acid esters of
			glycerol
			Polyglycerol esters of interesterified
			ricinoleic acid
			Starch sodium octenyl succinate
		17.2	Color retention agents
			Ferrous Gluconate
		17.21	Flour treatment agent
			L-Ammonium lactate
			Sodium stearoil-2-lactylate
			Calcium oxide
		17.22	Pewarna (colour)
			Curcumin CI. No. 75300
No.	Type of Product	Classification Code	Detailed Type of Product
			Riboflavin
			Carmines and cochineal extract CI. No. 75470:
			Carmines CI. No. 75470
			Cochineal extract No. 75470
			Chlorophyll CI. No. 75810
			Chlorophylls and chlorophyllins, copper complexes
			Chlorophylls, copper complexes CI. No. 75810
			Chlorophyllin copper complexes, sodium and potassium salts CI. No. 75815
			Caramel I – plain
			Caramel II caustic sulphite process
			Caramel III – ammonia process
			Caramel IV – sulphite ammonia process
			Vegetable carbon CI. 77266
			Beta-carotenes (vegetable) CI. No. 75130
			Annatto extracts (bixin based) CI. No. 75120
			Carotenoids
			Beta-carotenes, synthetic CI. No. 40800
			Beta-carotenes from blakeslea trispora
			Beet red
			Anthocyanins
			Iron oxide, Red
			Propellant
		17.23	Sequestrant
			Calcium disodium ethylene diamine tetra acetate
No.	Type of Product	Classification Code	Detailed Type of Product
			Isopropyl citrates
			Sodium gluconate
			Potassium gluconate
		17.24	Other food additives group
18	Kelompok bahan lainnya	18.1	Bakery ingredient
			Instant flour
			Bread filling materials
			Food softener materials
			Greasing pan
			“Tepung panir” (Flour of oven-dried white bread and then ground)
			Bread crumb
			Dipping/coating/topping for decorating bread, cakes, and other bakery products that do not include
			decorating sugar
			Premiks untuk stuffing
			Premix for bakery products
			Premiks untuk filling
			Bakery preservative
			Shortened bread dough
			Ice cream cone
			Other bakery ingredients
		18.2	Vanilla (powder and liquid)
		18.3	Glazing agent
		18.4	Flour treatment agent
		18.5	Swallow’s nest

According to Ministerial Decree No. 748/2021, the following food service providers and processed food businesses must obtain halal certification:

• Restaurants (conventional, fast food, franchises).
• Canteens & Cafeterias (schools, offices, dormitories).
• Diners (Rumah Makan) – e.g., Padang restaurants.
• Food Stalls (warung nasi, Tegal stalls).
• Food Tents (Pecel Lele, fried rice tents).
• Catering Services – both long-term (dormitories, offshore rigs, airlines) and event-based (weddings, concerts).
• Other Food Processing Providers not covered above.

Types of Products	Product Type Details	Example
Providing food and drinks with processing	Restaurant	Conventional restaurants, fast food restaurants, all you can eat restaurants, franchise restaurants, restaurants with branches, etc.
	Canteens/cafeteria	School canteens, faculty/university canteens, office canteens, dormitory canteens, shopping center employee canteens, etc.
	Diner (Rumah Makan)	Padang Diners, buffet diners, fast food diners, etc.
	Food stalls	Home food stalls, Tegal stalls, Pemalang stalls, etc.
	Food tents	Lamongan food tent, Pecel Lele Food Tents, Fried Rice Food Tents, Satay Food Tents, Chicken Noodle Food Tents, etc.
	Catering/catering services	Temporary catering services (such as those providing food and drinks in certain facilities: hajj catering, dormitories, companies, public transportation, correctional institutions, etc.), catering services for certain events (such as those providing food and drinks for the general public based on certain events: weddings, celebrations, concerts, etc.)

Failure to certify results in administrative sanctions. Imported products must also be halal certified and registered before marketing in Indonesia.

Key Requirements: The Halal Product Assurance System (SJPH)

Business actors must implement the SJPH, which consists of five core criteria:

1. Commitment and Responsibility – top management must adopt halal policies, ensure consistent standards across all outlets, and invest in halal training.
2. Materials – all raw, additive, and auxiliary materials must be halal and reported to BPJPH. Any changes must be declared.
3. Halal Product Process (PPH) – includes separation of halal and non-halal facilities, compliance in production, storage, packaging, and distribution.
4. Product – labeling, packaging, and serving must comply with halal standards.
5. Monitoring & Evaluation – businesses must conduct internal halal audits at least once a year and submit reports to BPJPH every six months.

📌 Franchises must include halal compliance clauses in their franchise agreements, ensuring that franchisees cannot use the franchisor’s halal certificate unless they meet SJPH standards.

Halal Certification Process for Food

1. Preparation Phase

• Appointment of a Halal Supervisor.
• Preparation of SJPH manual and initial internal audit.
• Determination whether the business qualifies for Self-Declare (only for MSMEs) or Regular Path.

2. Certification Application

• Submission via BPJPH’s SIHALAL system.
• Verification by BPJPH (1 working day).
• Determination of LPH (inspection body).

3. Inspection and Audit

• LPH inspects facilities, processes, and materials (max. 15 days).
• If needed, laboratory testing is conducted.

4. Halal Determination

• MUI, Provincial/City MUI, or Aceh Ulama Council conducts a fatwa hearing.
• If delayed, the Halal Fatwa Committee issues the determination.

5. Certificate Issuance

• BPJPH issues the Halal Certificate and authorizes the use of the national halal logo (max. 1 day after decision).

Costs of Halal Certification for Food

• MSMEs: Often subsidized or eligible for free certification under government programs.
• Medium & Large Businesses: Pay certification fees, which vary depending on product types, number of SKUs, and inspection scope.
• Imported Products: Additional costs for documentation, recognition of foreign certificates, and translation of labels.

Special Rules for Imported Food Products

• Must be halal certified by BPJPH-recognized foreign halal bodies.
• Still required to be registered in Indonesia before distribution.

• Labels must be in Bahasa Indonesia, displaying the Indonesian national halal logo.
• Importers must submit a Letter of Authorization (LOA) and complete documents (Free Sale Certificate, composition list, labels, production flow).

After Certification: Business Obligations

Obtaining a halal certificate is not the end—businesses must:

• Maintain halal status throughout production, distribution, and serving.
• Separate halal from non-halal facilities and supply chains.
• Renew certificates if there are changes in materials or processes.
• Report SJPH implementation regularly to BPJPH.

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Conclusion

Halal certification for food in Indonesia is not only a legal requirement but also a strategic advantage. From restaurants and catering services to imported packaged food, every business must comply with BPJPH regulations, SJPH implementation, and MUI fatwa determinations.

By understanding the process, costs, requirements, and post-certification obligations, businesses can secure consumer trust, avoid sanctions, and successfully tap into Indonesia’s vast halal food market.

l certification in Indonesia is more than just a legal formality—it’s a strategic advantage for businesses in food, drinks, cosmetics, and medical devices. By ensuring compliance with BPJPH and MUI guidelines, your products will not only meet Indonesian standards but also gain credibility in global markets.

If you’re planning to export cosmetics, medical devices, or food and beverages to Indonesia, starting your halal certification process early is crucial to avoid delays in distribution.

Do you need assistance registering your product in Indonesia?
Contact us today to start your registration process.