For export-oriented industries, halal certification is not merely an obligation. Critical points of ingredients determine whether a product can enter the global halal market.
For export-oriented industries, halal certification is not just about compliance. A certificate is a requirement for market entry. Products that cannot prove the halal status of their ingredients and processes will be held at the entry point of the destination country.
Therefore, the main question is not how quickly a certificate is issued. The main question is how well-organized the ingredient chain and processes are that can be accounted for.
Indonesia's halal legal framework now rests on several key regulations. Law Number 6 of 2023 amends Law 33/2014, simplifies the certification process, and introduces a halal statement scheme for UMK (micro and small enterprises).
Its operational implementation is regulated in Government Regulation Number 42 of 2024, which replaces PP 39/2021. This regulation governs the procedures for establishment, accreditation, scope of activities, and revocation of LPH (Halal Inspection Agency) approval, including the appointment and dismissal of Halal Auditors.
On the technical side, LPH accreditation refers to SNI ISO/IEC 17065:2012 on requirements for bodies certifying products, processes, and services. This standard governs impartiality, confidentiality, personnel competence, complaint and appeal management, and liability.
Details of the LPH accreditation guidelines are set out in the Decree of the Head of BPJPH (Halal Product Assurance Agency) Number 78 of 2025. These guidelines cover requirements, Pratama and Utama qualifications, scope of competence, fees, application flow, surveillance, and witness assessment.
For the export market, this framework is important because it shows that Indonesian halal certificates are issued through an auditable system, not merely a statement.
In the industrial supply chain, several ingredients become critical points that most often hold up the process. These ingredients are not always clearly visible on the final label.
This natural red dye from the cochineal insect falls into the syubhat (doubtful) category. Scholars differ on its status. This ingredient is commonly used in red-colored beverages, candy, lipstick, fruit yogurt, and processed meat products.
For export products, this uncertainty of status is problematic. The alternative is plant-based red dyes such as beet, anthocyanin, or lycopene.
These milk derivatives are inherently halal. However, the cheese-making process from which they are sourced may use animal rennet. Their status depends on the source.
These ingredients are commonly found in formula powdered milk, protein drinks, bread and bakery products, and processed cheese. Manufacturers need to ensure that whey or caseinate comes from suppliers that declare the use of microbial rennet or halal-certified animal rennet.
This clarifying agent from fish swim bladders is commonly used in beer and wine. Its status depends on the source. For non-alcoholic beverage products, plant-based clarifying agents such as bentonite or carrageenan can be an option.
Propolis comes from bees and its source is halal. However, its extraction process generally uses high-concentration ethanol. This ingredient is widely used in immune supplements, herbal mouthwash, and traditional wound care products.
The alternatives are water-extracted propolis or glycerin-based extract, as well as alcohol-free propolis powder.
Export destination countries assess two things: documents and consistency. Documents show what ingredients are used. Consistency shows that those ingredients do not change from batch to batch.
Therefore, industries need to have a tidy ingredient registry. Every ingredient is recorded, including supplier name, supporting documents, and halal status. Critical points are marked and monitored periodically.
Without such a system, a certificate can be issued once, but it is difficult to maintain when there is a change of supplier or formulation.
It should be noted that the determination of halal status is the authority of the MUI (Indonesian Ulema Council) Fatwa Commission or the Halal Product Fatwa Committee. Certificates are only issued by BPJPH. Business actors do not determine halal status themselves.
These steps do not guarantee passing, but they reduce the risk of findings during assessment.
The export competitiveness of halal products is not built by certificates alone. It is built by a traceable ingredient chain and consistent processes. Critical points of ingredients are the first place that needs to be checked.
To manage all SJPH (Halal Product Assurance System) criteria in one place, including ingredient registry and critical point monitoring, IndoHalal.id provides an SJPH platform that helps prepare BPJPH certification readiness.
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.
