Halal certification is not merely a domestic obligation. For export-oriented industries, it concerns the readiness of ingredient documents and supplier traceability.
For export-oriented industries, halal certification is not only about meeting domestic obligations. A halal certificate is part of the document readiness demanded by buyers in destination countries. Therefore, businesses need to understand three interrelated matters: the regulatory framework, critical ingredient points, and their practical consequences for the supply chain.
The main foundation of halal product assurance in Indonesia is Law Number 33 of 2014 on Halal Product Assurance. This regulation governs the obligation for halal certification, the establishment of BPJPH (the Halal Product Assurance Agency), the role of LPH (Halal Inspection Agencies), and MUI's authority in determining the halal status of products.
Its implementation is regulated more technically through Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance. This regulation replaces PP 39/2021 and governs the procedures for the establishment, accreditation, scope of activities, and revocation of LPH approval, including the appointment and dismissal of Halal Auditors.
On the service side, the Head of BPJPH Decree Number 243 of 2025 on Service Standards at BPJPH sets out 27 types of services complete with requirements, timeframes, and tariffs. These services cover LPH accreditation, registration of LP3H and PPH Facilitators, issuance of halal certificates, and facilitation codes. This decree revokes Kepka 120/2022.
Meanwhile, the types of products that must be halal-certified along with their phasing are stipulated through Minister of Religious Affairs Decree Number 748 of 2021, which was later amended by KMA 944/2024.
It should be noted that the determination of halal status is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Certificates are only issued by BPJPH. Businesses do not determine the halal status of their own products.
In practice, certification obstacles for industries rarely stem from a lack of intent. Obstacles more often arise from ingredients whose status is unclear and incomplete supplier documents. Several ingredients require special attention.
Alcohol or ethanol is a solvent and preservative whose status depends on the source, concentration, and purpose of use. This ingredient is commonly used as a solvent for flavorings and colorings, vanilla extract, fermented products such as soy sauce, tapai, and tempoyak, as well as liquid medicines. The alternatives are non-alcoholic plant-based solvents, or synthetic/industrial ethanol with source and concentration documents verified by LPH.
Yeast is generally halal, but its growth medium needs to be checked. Its uses include bread, non-alcoholic beer, fermented products, and instant yeast for household packaging. Yeast with a halal-certified plant-based growth medium has generally become the standard in modern industry.
Shellac with the code E904 is a glossy coating made from the resin of the lac insect. Materially it is generally tolerated, but the process needs to be checked. This ingredient is used for glossy coatings on candy, medicinal pills or supplements, and coatings for fresh fruit. The alternatives are halal-certified shellac with verified solvents, or plant-based coatings such as pure carnauba wax.
Gelatin capsule shells are the critical point most often overlooked by consumers. This ingredient is used in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form. The alternatives are plant-based capsules made from HPMC (hydroxypropyl methylcellulose) or halal-certified bovine gelatin capsules.
The list of ingredients above shows one pattern: an ingredient's status cannot be assessed from its name alone. What determines it is the source, the process, and the documents that accompany it. For industries, the consequences lie in three things.
Thus, export readiness is not built on the eve of an inspection. It is built from the habit of documenting ingredients and supplying them consistently.
This approach does not guarantee any outcome. However, it makes the certification process run with ingredients that can be accounted for, and that is what is examined.
To manage the criteria of the halal product assurance system comprehensively, IndoHalal.id provides an SJPH (Halal Product Assurance System) platform that helps map ingredient registries, critical points, and audit readiness in one place.
Halal certification is not merely a domestic obligation. For export-oriented industries, SJPH (Halal Product Assurance System) becomes part of document readiness and ingredient traceability.
Indonesia's halal product exports depend on ingredient traceability. Critical points such as carmine, taurine, lecithin, and amino acids must be managed with clear supplier documentation.
Exporting halal products demands traceability of materials down to their source. Several critical points escape attention because they are hidden behind additives and processes.
The first consultation costs nothing. Median reply under 15 minutes during business hours.
Ask certified halal consultants and auditors directly.
Jawaban konsultan bersifat panduan teknis. Penetapan kehalalan produk adalah kewenangan Komisi Fatwa MUI atau Komite Fatwa Produk Halal, dan sertifikat halal hanya diterbitkan oleh BPJPH.
