Kepka BPJPH 78/2025: LPH Accreditation and Its Impact on Business Actors

Halal certification is not merely a matter of ingredients and production processes. There is an institutional chain behind it: the agency that inspects, the auditors who assess, and the committee that determines halal status. One link in that chain is the Halal Inspection Agency (LPH). The Decree of the Head of BPJPH Number 78 of 2025 regulates how LPHs are accredited. For business actors, this regulation clarifies who is authorized to inspect and the extent of their inspection scope.

The position of LPH in the halal product assurance system

Law Number 33 of 2014 on Halal Product Assurance is the parent law governing the halal certification obligation, the establishment of BPJPH, the role of Halal Inspection Agencies, and MUI's authority in determining product halalness. Law Number 6 of 2023, which enacted the Cipta Kerja Perppu into law, is the latest amendment to Law 33/2014. That amendment simplified the certification process, introduced the halal declaration scheme (self-declare) for UMK (micro and small enterprises), and paved the way for the Halal Product Fatwa Committee.

On the implementation side, PP Number 42 of 2024 on the Implementation of Halal Product Assurance replaced PP 39/2021. This regulation governs the procedures for establishing, accrediting, defining the scope of activities, and revoking approval of LPHs, as well as the appointment and dismissal of Halal Auditors. In other words, PP 42/2024 provides the general framework, while Kepka BPJPH 78/2025 fills that framework at the technical level of accreditation.

Contents of Kepka BPJPH 78/2025

The Decree of the Head of BPJPH Number 78 of 2025 is the accreditation guideline for LPHs. Its scope covers accreditation requirements, Pratama and Utama qualifications, competency scope, costs, application flow, surveillance, and witness assessments. This guideline refers to SNI ISO/IEC 17065:2012, the standard commonly used for product certification bodies.

Several points can be read as indicators of the regulatory direction:

• There are two qualifications. LPHs are not treated uniformly. The Pratama and Utama qualifications indicate a distinction in capacity and competency scope.
• Competency scope is stated explicitly. An accredited LPH has limits on the types of products or fields it may inspect.
• Surveillance and witness assessments. Accreditation is not a one-time status. There is ongoing supervision and assessment of inspection performance.
• Costs and application flow are regulated. The accreditation process has a clear pathway and cost components.

It should be noted that this Kepka regulates institutional accreditation, not the certification fees paid by business actors. These are two different matters and should not be conflated.

Practical consequences for business actors

This regulation works behind the scenes, but its effects reach the business actor's desk.

1. Inspection follows a clear scope

When you apply for certification, the inspection is carried out by an LPH authorized in its field. A clear competency scope helps business actors understand why a particular aspect is inspected at a certain depth, and why a particular LPH may not be able to handle your type of product.

2. Inspection quality is better maintained

The existence of surveillance and witness assessments means that LPH performance is evaluated periodically. For business actors, this is relevant because inspection results become one of the bases for determining halalness. Orderly and well-documented inspections help the process proceed without repeated corrections.

3. Critical points of ingredients remain central

Regardless of which agency conducts the inspection, the substance assessed remains the same: the source and processing of ingredients. Some critical points that frequently arise include:

• L-Cysteine (E920). A dough conditioner historically extracted from human hair or poultry feathers. Alternatives are certified microbial-fermentation L-Cysteine, or plant-based dough conditioning enzymes. This ingredient is common in mass-produced white bread, burger buns, and commercial pizza dough.
• Flavoring. Added flavors whose solvents are often alcohol, and whose bases may be animal-derived. Alternatives are halal-certified flavorings with plant-based solvents and plant-based or microbial bases. This ingredient is widely found in soft drinks, snacks, candy, flavored dairy products, and instant noodles.
• Alcohol or ethanol. A solvent and preservative whose status depends on source, concentration, and purpose of use. Alternatives are non-alcohol plant-based solvents, or synthetic/industrial ethanol with source and concentration documents verified by the LPH. This ingredient appears in flavor and color solvents, vanilla extract, fermented products such as soy sauce, tapai, and tempoyak, as well as liquid medicines.
• Vanilla extract. A natural vanilla flavor whose industry standard uses ethanol as the extraction solvent. Alternatives are vanilla powder, synthetic vanillin, or halal-certified vanilla extract with water/glycerin solvents. This ingredient is common in cakes, puddings, ice cream, and premium coffee or chocolate drinks.

This list is not a halal or haram assessment of any product. The determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, and certificates are issued only by BPJPH. What business actors can do is prepare ingredient source documents and choose suppliers capable of explaining them.

4. Document preparation becomes decisive

Because inspections proceed within standardized corridors, the quality of your documents determines the smoothness of the process. Ingredient registries, source information, and production process records should be organized from the outset. Gaps in documentation usually lead to correction requests that extend the timeline.

What needs to be done now

Not all business actors need to understand the technical details of LPH accreditation. However, these three things are useful:

1. Make sure you know which LPH will conduct the inspection and its competency scope according to your product type.
2. Organize ingredient source documents, especially for ingredients whose status depends on their source.
3. Keep production process records consistently, because that is what gets inspected.

Accreditation regulation is indeed not the daily work of business actors. But it explains the rules of the inspection game, and rules that are understood are easier to follow.

If you need to map ingredients and prepare SJPH criteria before an inspection, the SJPH IndoHalal.id platform can help manage halal policies, ingredient registries, critical points, and internal audits in a single application.