The halal certification requirement demands that UMK organize ingredients, processes, and documents. These three things are most often obstacles in the field.
The halal certification requirement touches all business scales, including UMK (micro and small enterprises). The issue is not just the intention to register. There is technical work that must be completed first: ensuring the ingredients used are not at critical points, organizing the production process, and tidying up documents. For UMK with limited teams, these three things can feel heavy.
Many UMK assume their products are safe because they do not use animal-derived ingredients directly. In fact, critical points can enter through auxiliary ingredients. Some examples that need to be checked:
The problem is that UMK rarely receive complete information about ingredient origins from suppliers. Packaging labels often only list generic names. Without supporting documents from suppliers, the status of ingredients is difficult to ascertain.
The first step is to ask suppliers directly about ingredient origins. For microbial enzymes, look for source information and supporting documents. For whey and caseinate, ensure the manufacturer states the use of microbial rennet or halal-certified animal rennet. For stearic acid and magnesium stearate, look for halal-certified plant-based versions, generally from palm oil.
If the supplier cannot provide information, UMK have two options: replace the ingredient with an alternative whose documents are clear, or record the ingredient as a critical point that needs monitoring. The first option is safer for smooth certification.
Besides ingredients, UMK need to ensure the production process is not mixed with non-halal ingredients. This includes equipment, storage areas, and workflow. Separation does not have to be expensive. What matters is consistency and being able to explain it.
On the document side, the reference for implementing the halal product assurance system on the business actor side is the Head of BPJPH (Halal Product Assurance Agency) Decree Number 57 of 2021 concerning Criteria for the Halal Product Assurance System, which was amended by Kepka 20/2023. This document contains five criteria: commitment and responsibility, ingredients, halal product process, product, and monitoring and evaluation.
For UMK, these five criteria can be translated into simple files: a written halal policy, a list of ingredients along with their origin documents, a production process flow, and monitoring records. What often becomes an obstacle is not the content, but the tidiness and consistency of record-keeping.
Halal inspection is carried out by an accredited Halal Inspection Agency (LPH). LPH accreditation refers to SNI ISO/IEC 17065:2012 and is further regulated in Head of BPJPH Decree Number 78 of 2025 concerning Guidelines for Accreditation of Halal Inspection Agencies. This standard regulates impartiality, confidentiality, personnel competence, complaint and appeal management, and accountability.
The procedures for establishment, accreditation, scope of activities, and revocation of LPH approval are regulated in Government Regulation Number 42 of 2024 concerning Implementation of the Halal Product Assurance Sector, replacing PP 39/2021. This regulation also governs the appointment and dismissal of Halal Auditors.
This means UMK will deal with inspectors who work based on standards. The tidier the ingredients and documents from the start, the smoother the inspection process.
The determination of product halalness is the authority of the MUI Fatwa Commission or the Halal Product Fatwa Committee. Halal certificates are only issued by BPJPH. Therefore, the task of UMK is to prepare ingredients, processes, and documents as well as possible, not to determine halal status themselves.
If you want to organize all SJPH criteria in one place, including ingredient registry and critical points, the SJPH platform from IndoHalal.id can help map your business 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.
The first consultation costs nothing. Median reply under 15 minutes during business hours.
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.
