For MSMEs, the barriers to halal certification are not only about cost and paperwork. Tracing critical material points is often the hardest problem to solve.
The halal certification obligation applies in stages to certain product groups. For micro and small businesses, this obligation often feels burdensome not because of just one thing. There is the issue of paperwork, the issue of cost, and an issue that is rarely discussed: ensuring that the materials used can truly be traced back to their origin.
The product groups required to be halal-certified are set out through Minister of Religious Affairs Decree Number 748 of 2021, along with its phasing. This decree was later amended by KMA 944/2024. This means the obligation does not come simultaneously for all types of products.
The latest amendment to Law 33/2014 through Law Number 6 of 2023 simplifies the certification process. One way is by introducing a halal declaration or self-declare scheme for MSMEs, and opening the way for the Halal Product Fatwa Committee. This simplification helps, but does not remove one fundamental task: materials must have a known origin.
A critical point is a material whose halal status depends on its source. Such a material is not automatically halal and not automatically haram. What determines it is what the material is made from and how it is handled.
For large businesses, this question is answered through supplier documents. For MSMEs, that route is often unavailable. Some common reasons:
As a result, when asked to explain the origin of materials, MSMEs struggle to answer. Not because their product is problematic, but because the information was never documented.
Several materials appear repeatedly as critical points in MSME products. Four of them:
Solid fat from animals is used for frying and baking. Lard from pigs is among those absolutely not permitted. This material is commonly found in cookies, pastry, donuts, instant noodles, and packaged fried products. The alternatives are palm oil, coconut oil, vegetable margarine, or shortening from halal-certified beef fat.
Medicine and supplement shells made from gelatin are the critical point most often overlooked. This material is found in prescription and over-the-counter medicines, vitamin supplements, and fish oil in softgel form. The alternatives are vegetable capsules (vegetable capsule or HPMC) or halal-certified bovine gelatin capsules.
These anti-caking materials in tablets and powders are listed as E470 and E572. Their source can be palm oil, or animal fat. These materials are used in medicine tablets and supplements, instant drink powders, and solid powder cosmetics. The alternatives are halal-certified vegetable versions, generally from palm oil.
Cosmetic fragrances generally have a high alcohol solvent and may contain animal musk. This material is found in perfume, spray deodorant, and scented body care products. The alternatives are non-alcohol perfume or halal-certified synthetic musk.
The issue of critical material points is not always solved by replacing materials. Often what is needed first is record-keeping. Steps that can be started:
This record-keeping looks simple, but it becomes the basis for almost every certification process. Without a tidy material list, the halal supervisor will struggle to carry out their duties, and the certification process risks stopping halfway.
The halal inspection of products is carried out by the Halal Inspection Body (LPH). LPH works based on the SNI ISO/IEC 17065:2012 standard, which regulates among other things impartiality, confidentiality, personnel competence, and handling of complaints and appeals. The LPH accreditation guidelines are set out in the Head of BPJPH Decree Number 78 of 2025, which covers requirements, qualifications, scope of competence, fees, application flow, surveillance, and witness assessment.
It should be understood 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. Therefore, completing documents and tracing materials is not a guarantee of the outcome, but a condition for the process to proceed.
For MSMEs, the biggest obstacle is often not the intention to fulfill the obligation, but the information that was never recorded. Preparing a material list and marking critical points from the start makes the certification process more focused. To help with that record-keeping, IndoHalal.id provides SJPH, a platform that manages halal product assurance system criteria in one application, from material registry, critical point marking, to BPJPH certification readiness.
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.
