Tracing Critical Points of Ingredients in Processed Products and Supplements

In halal certification, ingredients are one of the criteria examined. Decree of the Head of BPJPH (Halal Product Assurance Agency) Number 57 of 2021 on the Criteria for the Halal Product Assurance System places ingredients as a separate criterion, alongside commitment and responsibility, halal product process, product, and monitoring and evaluation. This means business actors need to know not only what ingredients are used, but also where those ingredients come from and how they are processed.

A critical point is part of the ingredient chain that has the potential to change halal status. This point is often not visible in the ingredient name on the label. The following are four examples that frequently appear in processed products and supplements, along with how to trace them.

Alcohol-solvent propolis

Propolis comes from bees, and its source is halal. The issue arises in the extraction process. According to reference data, propolis extraction generally uses high-concentration ethanol. Therefore its status depends on the source and process, not on the raw material.

How to trace it: request information on the solvent used in extraction. If the solvent is alcohol, trace the concentration and the reason. Recorded alternatives are water-based propolis extract (water-based or glycerin-based) or alcohol-free propolis powder. This ingredient is commonly used in immune supplements, herbal mouthwash, and traditional wound care products.

Carmine or cochineal (E120)

Carmine is a natural red colorant from the cochineal insect. Its status is recorded as syubhat (doubtful) because scholars differ in opinion. Business actors should not decide on their own, but should place this ingredient as one requiring discussion.

How to trace it: check whether the colorant used is truly carmine, then note the E120 number on the ingredient list. Recorded plant-based alternatives are beet (beetroot red), anthocyanin, or lycopene. Carmine is commonly found in red-colored beverages, candy, lipstick, fruit yogurt, and processed meat products.

Mechanically separated meat (MSM)

MSM is meat remaining on bones that is extracted by machine. The risk is not in the machine, but in the animal origin. Reference data records the risk of mixtures from various types of animals. Therefore its status depends on the source.

How to trace it: trace the meat origin to a certified slaughterhouse (RPH), and ensure a dedicated halal production line. Recorded alternatives are processed meat products with a guaranteed dedicated halal production line and certificates from certified slaughtering plants. MSM is commonly used in sausages, nuggets, meatballs, and economically priced processed meat products.

L-cysteine (E920)

L-cysteine is a dough softener for bread. Reference data notes that historically this ingredient was extracted from human hair or poultry feathers. Therefore its status depends on the source.

How to trace it: ask the supplier about the production method. Recorded alternatives are certified L-cysteine from microbial fermentation (non-animal), or plant-based dough softening enzymes. This ingredient is commonly used in mass-produced white bread, burger buns, and commercial pizza dough.

Tracing systematically

The four cases above show the same pattern. Critical points are rarely in the ingredient name, but in its origin and process. There are several steps business actors can carry out.

1. Compile an ingredient registry. Record the ingredient name, E number if any, function, and supplier.
2. Collect supporting documents from suppliers, including information on ingredient origin and production process.
3. Mark ingredients whose status depends on the source or is syubhat, then prioritize tracing.
4. Record available ingredient alternatives as a replacement plan if needed.
5. Keep tracing results as part of monitoring and evaluation.

It should be remembered that the determination of halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. Business actors prepare evidence and systems, not determine the halal status of their own products.

The ingredient examination framework also rests on regulation. Law Number 33 of 2014 on Halal Product Assurance regulates the certification obligation, the establishment of BPJPH, the role of the Halal Inspection Agency (LPH), and MUI's authority in determining product halalness. Law Number 6 of 2023 simplifies the certification process, introduces a halal statement scheme for UMK (micro and small enterprises), and opens the way for the Halal Product Fatwa Committee. On the institutional side, SNI ISO/IEC 17065:2012 serves as the accreditation reference for LPH, including on impartiality and personnel competence.

With a tidy ingredient registry and complete supplier documents, tracing critical points becomes measurable work. Findings can be followed up before examination, not after.

To manage the ingredient registry, mark critical points, and prepare tracing evidence in one place, the SJPH IndoHalal.id platform can be used as a daily working tool for your team.