Halal certification for exports demands orderly ingredient traceability. What documents must the industry prepare, and how does SJPH (Halal Product Assurance System) help organize them?
For industries targeting export markets, halal certification is not merely a domestic regulatory obligation. A halal certificate becomes an entry requirement in a number of destination countries. Yet behind the certificate lies heavier homework: ensuring that every ingredient used has clear supporting documents. This article discusses the industry and export side, particularly the critical ingredient documents that need to be prepared.
The legal framework for halal product assurance in Indonesia is set out in Law 33/2014, which has been amended by Law 6/2023. The latest amendment simplified the certification process and introduced a halal self-declaration scheme for UMK (micro, small, and medium enterprises). For large industries, the route taken remains regular certification with inspection by a Halal Inspection Agency (LPH).
In that inspection, auditors will trace the origin of ingredients. Critical points of ingredients become the focus. Ingredients whose status depends on their source, or which are by default syubhat (doubtful), require additional documents. Without adequate documents, the certification process can be held up.
The following are some examples of ingredients that frequently appear in processed products and supplements, along with the types of documents that need to be prepared.
Taurine is an amino acid commonly used in energy drinks and fitness supplements. Historically it came from cattle bile, but today it is generally synthetic. Its status depends on the source. Documents that need to be prepared: an ingredient halal certificate from a recognized certification body, a material safety data sheet (MSDS), and a written statement from the supplier regarding the origin of the ingredient (synthetic or animal). If animal-based, evidence of sharia-compliant slaughter is required.
This natural red colorant from the cochineal insect has syubhat status because scholars differ in opinion. This ingredient is commonly found in red-colored drinks, candy, fruit yogurt, and processed meat products. Documents that need to be prepared: an ingredient halal certificate, a statement of the insect's origin, and its production process. If unavailable, consider plant-based alternatives such as beet, anthocyanin, or lycopene that have been halal-certified.
This solvent and preservative's status depends on its source, level, and purpose of use. It is widely used in flavor and color solvents, vanilla extract, fermented products, and liquid medicines. Documents that need to be prepared: an ingredient halal certificate, a statement of source (plant-based or synthetic), ethanol level, and purpose of use. For synthetic/industrial ethanol, ensure there are source and level documents verified by the LPH.
Animal rennet comes from the stomach of calves that must be slaughtered in a sharia-compliant manner. This ingredient is used in hard and semi-hard cheeses such as cheddar, mozzarella, parmesan, and gouda. Documents that need to be prepared: an ingredient halal certificate, a statement of rennet origin (animal, microbial, or FPC), and evidence of sharia-compliant slaughter if animal-based. The alternative is microbial rennet from fungi/mold or halal-certified genetically engineered rennet (FPC).
Ingredient documents are not a collection of loose papers. They must be integrated into the Halal Product Assurance System (SJPH). The main reference for implementing SJPH on the business actor side is the Head of BPJPH Decision Number 57 of 2021 on the Criteria for the Halal Product Assurance System, as amended by Kepka 20/2023. This decision contains five criteria: commitment and responsibility, ingredients, halal product process, product, and monitoring and evaluation.
The ingredient criteria require companies to have a complete ingredient registry, including supporting documents for critical ingredients. The halal product process criteria require procedures that prevent contamination. The monitoring and evaluation criteria require periodic internal audits. With an orderly SJPH, critical ingredient documents are not assembled suddenly during an audit, but maintained as part of the system.
It should be understood that the determination of halal status is the authority of the MUI Fatwa Commission/Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. The LPH is tasked with inspecting and testing products. Therefore, the documents prepared by the industry serve as inspection materials, not as the determinant of halal status. A company cannot definitively declare its product halal without going through this process.
Government Regulation Number 42 of 2024 on the Implementation of Halal Product Assurance regulates the procedures for the establishment, accreditation, scope of activities, and revocation of LPH approval, as well as the appointment and dismissal of Halal Auditors. This regulation serves as a reference for the industry in choosing the right LPH for inspection.
For exporting industries, orderly documents also make communication with buyers in destination countries easier. Ingredient traceability becomes added value, not merely an administrative burden.
Preparing critical ingredient documents is work that demands meticulousness, but it can be managed if a company has a system in place. IndoHalal.id provides an SJPH platform that helps manage SJPH criteria, ingredient registries, critical points, and internal audits in a single application, so that BPJPH certification readiness is more measurable.
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.
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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.
