The halal certification obligation demands evidence of ingredients, processes, and systems. For UMK, the heaviest burden lies precisely in documents and the supply chain.
The halal certification obligation applies gradually to products within the scope of halal product assurance. For micro and small businesses, the obligation is the same, but their capacity differs. The issues faced by UMK are rarely about intention. The problems lie in documentation, ingredients, and the supply chain.
The halal product assurance framework is regulated in Law 33/2014, with the latest amendment through Law 6/2023. Law 6/2023 simplifies the process and introduces a halal declaration scheme for UMK.
However, the system on the business operator's side still refers to the SJPH criteria, namely the Head of BPJPH Decree 57/2021, which was later amended by Decree 20/2023. The criteria cover commitment and responsibility, ingredients, halal product processes, products, and monitoring and evaluation.
For a factory with a quality team, these five criteria are routine. For a UMK managed by one to three people, all five mean additional work: writing policies, organizing purchase evidence, recording production flows, and documenting evaluations.
The most frequent problems arise not in the main recipe, but in auxiliary ingredients. Several critical points need to be examined:
What makes it difficult for UMK is proving the origin of these ingredients. Auxiliary ingredients are often purchased from baking supply stores, small distributors, or markets, without source documents. Yet the ingredient criteria demand clarity.
UMK usually do not buy directly from producers. Purchases are made through intermediaries, in small quantities, and often switch suppliers following prices. As a result, when asked to submit a list of ingredients along with supporting documents, UMK struggle to trace who the actual producer is.
This problem grows when one product uses many ingredients. Each ingredient needs to be verified, and each supplier needs to be asked for documents. For a business operating daily, chasing documents from many suppliers feels like work that competes with production itself.
The SJPH criteria require monitoring and evaluation. This function should ideally be carried out by personnel who understand the system. In UMK, this role is often held concurrently by the owner, who also handles sales, finance, and production.
As a result, monitoring runs irregularly. Records are made only before inspections, not as a habit. The system is also difficult to maintain after the certificate is issued.
Not all UMK face the same burden. A business selling a single product with few ingredients is far lighter than a business making many variants with diverse auxiliary ingredients. Businesses already accustomed to recording purchases and production are also better prepared.
Therefore, a reasonable first step is to map out the main points yourself: what ingredients are used, where they come from, and what documents already exist. From that map, UMK can assess whether the halal declaration scheme is sufficient or whether the regular pathway is needed.
It should be noted that the determination of halal status of a product is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee, while the halal certificate is only issued by BPJPH. Business operators prepare the system and its evidence, not determine the halal status of their own products.
The issues faced by UMK will not disappear by waiting. Several things can be started without large costs:
That way, when the certification process is carried out, UMK do not start from zero.
The halal certification requirement is already regulated. For UMK, the obstacle that most often arises is actually simple: ingredient documents from suppliers that are hard to trace.
The halal certification requirement obliges UMK (micro and small enterprises) to prepare ingredients, documents, and personnel. The halal declaration scheme helps, but does not remove all burdens.
For MSMEs, the obstacle to halal certification is often not intention or cost, but the ability to trace the origin of ingredients down to supplier documents.
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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.
