Food Regulation in Indonesia - Singapore Manufacturing Federation

Food Regulation in 

Indonesia 

Dedi Fardiaz 

Department of Food Science and Technology, 

Faculty of Agricultural Technology 

SEAFAST Center 

BOGOR AGRICULTURAL UNIVERSITY, INDONESIA 

Dedi Fardiaz Singapore, 1 Sept 2009 1 

MoA, MoMAF, 

MoI, MoT, MoH 

NADFC 

LOCAL GOVs 

LABORATORIES 

LAWS AND REGULATIONS 

Law No 7/1996 Food 

Law No 8/1999 Consumer Prot 

GR No. 69/1999 Food L&A 

GR No. 28/2004 Food SQN 

Food Safety Standards, etc. 

Better Quality and Safer 

Foods 

Food Producer/Industry 

Consumer 

Monitoring food safety and quality in Indonesia 

Dedi Fardiaz Singapore, 1 Sept 2009 2

Law No. 7/1996 on Food 

Government Regulation No 28/2004 on Food Safety, 

Quality and Nutrition 

Chapter I 

General Provisions 

Chapter II 

Food Safety 

Chapter III 

Food Quality and Nutrition 

Chapter IV 

Food Importation and Exportation Into and 

Out of Indonesian Territories 

Chapter V 

Control and Supervision 

Chapter VI 

Community Participation 

Chapter VII Provisions of Transfer 

Chapter VIII Closing Provisions 


Chapter II Food Safety 

Part One 

Sanitation 

Part Two 

Food Additives 

Part Three Food Derived from Genetically Modified 

Organism 

Part Four 

Food Irradiation 

Part Five 

Food Packaging 

Part Six 

Food Quality Assurance and Laboratory 

Testing 

Part Seven Contaminated Food 


Improvement of food quality and safety through 

GOOD PRACTICES* 

GOOD 

FARMING 

PRACTICES 

GOOD FRESH 

HANDLING 

PRACTICES 

FRESH FOODS 

DIRECT RAW 

CONSUMPTION MATERIALS 

GOOD 

MANUFACTURING 

PRACTICES 

PROCESSED 

FOODS 

Distribution and Marketing 

CONSUMERS 

FRESH FOODS, 

PROCESSED 

FOODS, 

READY TO EAT 

FOODS 

READY TO EAT 

FOODS 

GOOD 

RETAILING 

PRACTICES 

GOOD 

CATERING 

PRACTICES 

GOOD 

DISTRIBUTION 

PRACTICES 

*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition 


Example 

Government Regulation 28/2004, Article 4, para 1 Good 

Agricultural Practices 

GOOD 

AGRICULTURAL 

PRACTICES 

GOOD 

FRESH 

HANDLING 

PRACTICES 

FRESH FOOD 

DIRECT RAW 


GOOD 

MANUFACTURING 

PRACTICES 

PROCESSED 

FOOD 

• Avoiding the use of land whose environment has the potential 

to threaten food safety. 

• Controlling the biological contamination, animal and plant 

diseases that threaten food safety. 

• Reducing to the minimum chemical residues in foodstuff as 

the consequence of using fertilizers, pest and disease control 

drugs, growth hormone and inappropriate animal drugs. 


Example 

Government Regulation 28/2004, Article 5, para 1 Good 

Fresh Handling Practices 

GOOD 

AGRICULTURAL 

PRACTICES 

GOOD 

FRESH 

HANDLING 

PRACTICES 

FRESH FOOD 

DIRECT RAW 


GOOD 

MANUFACTURING 

PRACTICES 

PROCESSED 

FOOD 

• Preventing fresh food from being contaminated by biological 

and chemical contamination and other objects that disturb, 

impart and risk health from the air, land, water, food, 

fertilizers, pesticides, animal drugs or other materials used in 

the fresh food production. 

• Controlling the health of animals and plants, so that it does 

not negatively impact fresh food 


Pre-Market Assessment for Processed Food 

Government Regulation 28/2004, Article 42 

GOOD 

AGRICULTURAL 

PRACTICES 

GOOD 

FRESH 

HANDLING 

PRACTICES 

FRESH FOOD 

DIRECT RAW 


GOOD 

MANUFACTURING 

PRACTICES 

PROCESSED 

FOOD 

Processed food for trade in retail packaging shall obtain 

the registration approval letter from NADFC, prior to 

distribution (based on food safety, quality, and nutrition 

assessment results). 

Exempted processed food produced by home industries. 

Processed food made by home industries shall possess 

a home industry food production certificate issued by 

the Local Government. 


Government Regulation No 28/2004 on Food Safety, Quality and 

Nutrition, Article 42 

Registration of Product 

Registration Approval Letter 

NADFC 

National Agency for 

Drug and Food Control 

Republic of Indonesia 

Food Industry 

• BPOM MD 

for domestic products 

• BPOM ML 

for imported products 

Dedi Fardiaz, 061107 9 

Scientific data and information is 

supplied by the client 


Request for additional data 

and information (if needed) 

Labeling Standards 

Product Registration 

Approval Letter 

NADFC 




Food Labeling 

Assessment 

Peer Review 

Team 

Government 

Regulation 

No. 69/1999 on 


and Advertisiment 

Result 

Dedi Fardiaz, 061107 10

Food Food 

Packaging Packaging 

Labeling Labeling 

Category Category 

CORNBEEF 

Netto 250 g 

What are regulated /standardized 

Copyright Dedi Fardiaz HIMITEPA, 080809 11 

1. What is the type of Food 

Look at Food Category! 

CORNBEEF 

Netto 250 g 


Food Category 

National 

Agency for 

Drug and Food 

Control 


Based on Food Category System (GSFA, 2005) 

No. 

Name of Food 

01.0 Dairy products and analogues, excluding products of food category 02.0 

02.0 Fats and oils, and fat emulsions 

03.0 Edible ices, including sherbet and sorbet 

04.0 Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses 

and legumes, and aloe vera), seaweeds, and nuts and seeds 

05.0 Confectionary 

06.0 Cereals and cereal products, derived from cereal grains, from roots and tubers, 

pulses and legumes, excluding bakery wares of food category 07.0 

07.0 Bakery wares 

08.0 Meat and meat products, including poultry and game 

09.0 Fish and fish products, including mollusks, crustaceans, and echinoderms 

10.0 Eggs and egg products 

11.0 Sweeteners, including honey 

12.0 Salts, spices, soups, sauces, salads, protein products (including soybean protein 

products) and fermented soybean products 

13.0 Foodstuffs intended for particular nutritional uses 

14.0 Beverages, excluding dairy products 

15.0 Ready-to-eat savouries 

16.0 Dedi Fardiaz Composite foods - foods that Singapore, could not 1 Sept be 2009 placed in categories 01 - 15. 14

SURAT KEPUTUSAN 

KEPALA BADAN PENGAWAS OBAT DAN MAKANAN 

REPUBLIK INDONESIA 

NOMOR : HK.00.05.52.4040 

TANGGAL : 9 OKTOBER 2006 

TENTANG 

KATEGORI PANGAN 

Halaman 

KATEGORI PANGAN 0.1 1 

Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk 

Kategori 02.0 2 

01.1 Susu dan Minuman Berbasis Susu 2 

01.1.1 Susu dan Buttermilk (Plain1) 2 

Decree of the Head of the 

National Agency for Drug 

and Food Control, 


01.1.1.1 Susu (Plain1) 2 

Susu 2 

Susu Segar 2 

Susu Pasteurisasi 2 

Susu UHT (Ultra High Temperature) 3 

Dedi Fardiaz Singapore, 1 Sept 2009 

Susu Steril 3 

15 

Susu Tanpa Lemak atau Susu Skim 3 

Ready-to-eat Savouries 

Sample 

15.0 Makanan Ringan Siap Santap 

Termasuk semua jenis makanan ringan asin/gurih (savoury) atau rasa 

lainnya. 

15.1 Makanan Ringan – Berbahan Dasar Kentang, Umbi, Serealia, 

Tepung atau Pati (dari Umbi dan Kacang) 

Termasuk semua jenis makanan ringan tawar dan gurih atau rasa lainnya, 

namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh 

adalah keripik 2 kentang, jagung berondong (popcorn), pretzel , krekers beras 

(senbei ), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen; 

sebuah makanan ringan terbuat dari campuran tepung, jagung, kentang, 

garam, buah kering, kacang, rempah, pewarna, perisa dan antioksidan), dan 

papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang 

cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan 

berbentuk bola atau lempengan). 

15.1 Snacks - potato, cereal, flour or starch based 

(from roots and tubers, pulses and legumes) 

Scope 


Sample 

Keripik 2 Kentang 

Definition 

Definisi : 

Keripik 2 kentang adalah makanan kering yang dibuat dari kentang segar 

dapat berbentuk irisan tipis yang digoreng dengan atau tanpa 

penambahan bahan lainnya. 

Karakteristik dasar : 

• Tekstur renyah; 

• Kadar air tidak lebih dari 3%. 

Basic Characteristics 

Keripik 2 Gadung 

Definisi : 

Keripik 2 gadung adalah makanan kering yang dibuat dari gadung 

(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau 

tanpa penambahan bahan lainnya. 

Karakteristik dasar : 

• Tekstur renyah; 

• Kadar air tidak lebih dari 6%. 


Indeks Pangan 

Food Index 

Food Category No 

Page 

A 

No Kategori 

Pangan 

Abon Daging 08.2.2 138 

Abon Ikan 09.2.4.3 160 

Acar Bawang Putih 04.2.2.3 60 

Acar Cabe 04.2.2.3 60 

Acar Jahe 04.2.2.3 60 

Acar Jamur 04.2.2.3 59 

Acar Lobak 04.2.2.3 60 

Acar Timun Mentah 04.2.2.3 60 

Adas Bubuk 12.2.1 184 

Adas, Adas Pedas, Fennel, Jinten Manis 12.2.1 184 

Adonan Biskuit 07.1.4 114 

Halaman 

Air Bermineral 14.1.1.2 213 


Air Berperisa 14.1.4.2 232 

Air Demineral 14.1.1.2 212

2. Food Safety and 

Quality Standards 

CORNBEEF 

Netto 250 g 


Vitamin 

, Mineral 

, Lainny 

a 

Basic Composition of Food 

Chemical 

Contaminants 

Contamination may occur 

during food handling from 

farm to table (Pesticides, 

animal drugs, mycotoxin, 

heavy metals, etc.) 

Chemicals produced 

during food 

porocessing 

Maillard and flavor products, 

3-mcpd, trans -fatty acid, 

ester, acrylamide, polar 

materials in fried products, 

etc. 


Permitted to be used in food 

Preservatives, coloring, 

intense sweeteners, 

antioxidan, emulsifyer, etc.. 

Hazardous Substances 

Chemicals prohibited to be 

used in food preaparation 


PHYSICAL HAZARDS 

BIOLOGICAL HAZARDS 

Food Safety Measures 

CHEMICAL HAZARDS 

Chemical 

Contaminants 

Contamination may occur 

during food handling from 

farm to table (Pesticides, 

animal drugs, mycotoxin, 

heavy metals, etc.) 

Chemicals produced 

during food 

porocessing 

Maillard and flavor products, 

3-mcpd, trans -fatty acid, 

ester, acrylamide, polar 

materials in fried products, 

etc. 








used in food preaparation 


Chemicals prohibited to be used in foods 

1. Boric Acid and Its Compounds 

2. Salisilic Acid and Its Salts 

3. Diethylpyrocarbonate 

4. Dulcin 

5. Potassium Chlorate 

6. Chloramphenicol 

7. Brominated Vegetable Oil 

8. Nitrofurazon 

9. Formalin (Formaldehide) 



used in food preaparation

Colorings prohibited to be used in foods 

1. Auramine 

2. Alkanet 

3. Butter Yellow 

4. Black 7984 

5. Burn Amber 

6. Chrysoidine 

7. Crysoine 

8. Citrus Red No.2 

9. Chocolate Brown FB 

10. Fast Red E 

11. Fast Yellow AB 

12. Guinea Green G 

13. Indanthrene Blue RS 

14. Magenta 

15. Metanil Yellow 

16. Oil Orange SS 

17. Oil Orange XO 

18. Oil Orange AB 

19. Oil Yellow OB 

20. Orange G 

21. Orange GGN 

22. Orange RN 

23. Orchid and Orcein 

24. Ponceau 3R 

25. Ponceau SX 

26. Ponceau 6R 

27. Rhodamin B 

28. Sudan I 

29. Scarlet GN 

30. Violet 6B 

1. Colorings 

2. Sweeteners 

3. Preservatives 

4. Antioxidants 

5. Anticaking agents 

6. Flavorings 

7. Acidity regulator 

8. Whitening agents 

9. Emulsifier, Stabilizer, and 

Thickening agents 

10. Hardening agents 

11. Sequestrans 







Sweeteners 

SNI 

Standar Nasional Indonesia 

SNI 01-6993-2004 

Bahan tambahan pemanis buatan- 

Persyaratan penggunaan dalam produk pangan 

Indonesian National Standard 

FOOD ADDITIVE: SWEETENERS 

REQUIREMENTS IN FOODS 

National Standardization Agency 

ICS 67.220.20 

Badan Standardisasi Nasional 


Content 

Content 

Forward 

Introduction 

1 Scope 

2 Definition 

3 Abbreviation 

4 Limitation 

5 Labeling 

6 Food Category 

Risk assessment 

References 

Daftar isi 

Daftar isi 

i 

Prakata 

ii 

Pendahuluan 

iii 

1 Ruang lingkup 1 

2 Istilah dan definisi 1 

3 Istilah dan singkatan 2 

4 Batasan penggunaan pemanis buatan 3 

5 Ketentuan label 3 

6 Penggunaan pemanis buatan berdasarkan kategori pangan 4 

Lampiran A Kajian keamanan pemanis buatan 32 

Bibliografi 41 

Tables 

Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4 

Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6 

Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9 

Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12 

Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14 

Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16 

Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17 

Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18 

Tabel 9. Penggunaan Sakarin berdasarkan kategori pangan 19 

Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22 

Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24 

Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26 

Dedi Fardiaz 

Tabel 13. Penggunaan 

Singapore, 

Sukralosa 

1 Sept 2009 

berdasarkan kategori pangan 28 

26

Example of Table for sweeteners permitted to be used in foods 

based on GSFA Food Category System 

No. Food Category 

Table 8. Penggunaan Neotam berdasarkan Kategori Pangan 

Maximum Level 

No. Kat. 

Pangan 

Kategori Pangan 

Food Category 

Batas Penggunaan 

Maksimum (mg/kg) 

01.1.2 Minuman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu 

coklat, kakao, eggnog, yogurt minuman, minuman berbasis whey) 15 

01.4.2 Krim "whipping" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25 

01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu, 

puding, buah atau yogurt beraroma) 

Yogurt (Strawberry) 15 

Pudding dessert 45 

Gelatin dessert 19 

Ice cream 20 

Frozen novelties (ices) 20 

02.3 Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering) 

dan/atau produk beraroma berbasis emulsi lemak 

04.1.2.5 Jem, jeli dan marmalad 100 

04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan 

santan kelapa 

04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk 


dessert berbasis air beraroma buah 

27 

25 

100 

Flavorings 

SNI 


BAHAN TAMBAHAN PANGAN 

PERSYARATAN PERISA DAN 

PENGGUNAAN DALAM PRODUK PANGAN 

SNI 01-7152-2006 


FOOD ADDITIVE: FLAVORINGS 



ICS 67.220.20 



National Food Safety Standards on Flavorings 

Table. Substances which are prohibited to be used as flavorings in 

food products 

No Substances CAS No 

1. Dulkamara (Dulcamara, Solanum dulcamara) 

2. Kokain (Cocaine) 50-36-2 

3. Nitrobenzene (Nitrobenzene) 98-95-3 

4. Sinamil antranilat (Cinnamyl anthranilate) 87-29-6 

5. Dihidrosafrol (Dihydrosafrole) 94-58-6 

6. Biji Tonka (Tonca Bean) 8024-04-2 

7. Minyak Calamus (Calamus Oil, Acorus calamus L) 

8. Minyak Tansi (Tansy Oil) 8016-87-3 

9. Minyak Sasafras (Sassafras Oil) 68917-09-9 



Table. Flavoring substances which are permitted (with maximum 

level of application) in food products 

No Flavoring Substances No Flavoring Substances 

1 Agaric acid 10 Estragole 

2 Aloin 11 Quassine 

3 b-Asarone 12 Quinine 

4 Berberine 13 Rue oil 

5 Caffein 14 Safrole 

6 Coumarin 15 a-Santonine 

7 Hydrocyanic acid 16 Sparteine 

8 Hypericine 17 Thujon 

9 Iso-safrole 



Table. Flavorings Positive List (based on JECFA Evaluation) 

No. Flavoring Substances JECFA EC FEMA 

1 allyl propionate 1 09.233 2040 

2 allyl butyrate 2 09.054 2021 

3 allyl hexanoate 3 09.244 2032 

4 allyl heptanoate 4 09.097 2031 

5 allyl octanoate 5 09.119 2037 

6 allyl nonanoate 6 09.109 2036 

7 allyl isovalerate 7 09.489 2045 

8 allyl sorbate 8 09.312 2041 

9 allyl 10-undecenoate 9 09.146 2044 

1609 piperazine 1615 14.141 4250 


SNI 


SNI 01-7152- 2006 

RSNI3 

Rancangan Standar Nasional Indonesia 3 

RSNI3 - - 2006 

RSNI2 


RSNI1 


RSNI2 - - 2006 

RSNI1 - - 2006 

Process Dedi Fardiaz of Review and the Development Singapore, 1 Sept 2009of Food Safety Standards 32

Preservatives 

RSNI3 


BAHAN TAMBAHAN PANGAN PENGAWET 

PERSYARATAN PENGGUNAAN DALAM PANGAN 

RSNI3-7383-2008 


FOOD ADDITIVE PRESERVATIVES 



ICS 67.220.20 



Antioxidants 

RSNI3 


BAHAN TAMBAHAN PANGAN ANTIOKSIDAN 

PERSYARATAN PENGGUNAAN DALAM PANGAN 

RSNI3-7384-2008 


FOOD ADDITIVE ANTIOXIDANTS 



ICS 67.220.20 



Packaging Standards 

(Food Contact Material s) 

Examples: 

• Heavy metals 

• Vinyl Chloride 

Monomer 

• Melamine 

• Formaldehyde 

• Phthalates 

(DINP, DIDP, 

DEHP) 

• etc. 

Vita 

min, 

Min 

eral, 

Lain 

nya 

Komposisi kimia dasar pembentuk pangan 

Kontaminan Kimia 

Mungkin mencemari 

pangan pada mata rantai 

pangan from farm to table 

Pestisida, obat hewan, mikotoksin, 

logam berat, dsb. 

Senyawa Kimia yang 

mungkin terbentuk dalam 

Pengolahan 

Produk Maillard dan 

citarasa, 3 - mcpd, transfatty 

acid, ester, 

akrilamida, senyawa polar 

pada gorengan, dsb. 

BTP (Bahan Tambahan Pangan) 

Diperbolehkan untuk sengaja 

ditambahkan ke ke dalam pangan 

Pengawet, pewarna, pemanis, 

antioksidan, pengemulsi, dsb. 

BB (Bahan Berbahaya) 

yang dilarang tapi mungkin 

disalahgunakan untuk pangan 


NADFC Regulation on Food Packaging Material 

Decree Nomor : HK 00.05.55.6497/2007 on Food Packaging 

Materials 

Scope 

Article 2 

This regulation covers: 

a. materials which are prohibited; 

b. materials which are permitted 

to be use as packaging which directly contacts with food 

Article 3 

(1) Additives prohibited to be used for food packaging (Appendix 1). 

(2) Basic materials and additives permitted to be used for food 

packaging. 

(3) Basic materials permitted to be used for food packaging 

(Appendix 2A). 

(4) Additives permitted to be used for food packaging (Appendix 2B). 

Copyright Dedi Fardiaz Packaging, Jakarta 271107 36

Article 4 

(1) Basic materials: plastic, cellophane, paper, rubber, elastomer, 

metal, metal alloy, ceramic, and/or glass. 

(2) Additives: antimicrobial agent, sanitizer, plastic foaming 

former, glue, anticorrosive agent, antistatic and or antifog, 

cleaner, coloring, emulsifier and or surface active agent, 

lubricant, plasticizer, preservative, filler, stabilizer, antiblocking 

agent, anticoagulant, modifier, whitener. 

Copyright Dedi Fardiaz Packaging, Jakarta 271107 37 

Example 

Plastic/Rubber/Elastomer 

No 

Food Contact 

Substance 

Parameter 

Maximum 

Migration Limit 

16 Resin Melamine 

Formaldehyde 

30 

Resin Urea 

Formaldehyde 

31 Polyvinylchloride 

Polymer 

1 Produced with1 mol 

melamine and not more 

than 3 mol of formaldehyde 

Chloroform soluble total 

extract 

0.078 mg/cm 2 

2 Formaldehyde migration 3 ppm 

3 Melamine migration 30 ppm 

Formaldehyde migration 3 ppm 

Vinyl Chloride Monomer 1 ppm 

Dedi Fardiaz Jakarta, 12/06/2008 38

Example 

Ceramic 

No 


Substance 

Parameter 

Maximum 


2 

All types of 

ceramic which 

can be filled 

Pb (acetic acid solvent 4% 

at 22 ± 2 o C, 24 ± 0.5 hr) 

Cd (acetic acid solvent 4% 

at 22 ± 2 o C, 24 ± 0.5 hr) 

4 

0.3 

mg/L 

mg/L 

3 

Cooking 

utensils, 

packaging, tank 

with vol 100°C, or citric acid 

0,5%, 60°C, 30 min, for food 

with pH < pH 5) 

Cd (water, 95°C, 30 min for 

usage > 100°C, or citric acid 



Pb (water, 95°C, 30 min for 

usage > 100°C, or citric acid 



Dedi Fardiaz Jakarta, 12/06/2008 40 

0.2 

0.1 

0.4 

ppm 

ppm 

ppm

Example 

No 


Substance 

Parameter 

Maximum 


2 Can with plasticresin 

coating 

1 

2 

Dry residue (n-heptan solvent, 

25°C, 60 min) 

Dry residue (ethanol solvent 20%, 

60°C, 30 min) 

90 

30 

ppm 

ppm 

3 

4 

Dry residue (acetic acid solvent 

4%, 60°C, 30 min) 

Dry residue (water solvent, 95°C, 

30 min for usage > 100°C) 

30 

30 

ppm 

ppm 

5 

Phenol from synthetic resin (water 

solvent, 95°C, 30 min for usage > 

100°C) 

5 

ppm 

6 

Epichlorohydrin from synthetic 

resin (n-pentan solvent, 25°C, 2 hr) 

0.5 

ppm 

7 

Vinyl Chloride Monomer 

1 

ppm 


Example 

Chemical Migration Testing for Can with Resin Coating 

Conditions of Usage 

Type of 

Food 

Water 

(T and t) 

Extracting Solvent 

Heptane 

(T and t) 

Alcohol 

8% 

(T and t) 

Pasteurization above 66 o T 

Oil in water emulsion 

Water in oil emulsion 

high oil content 

Filled at boiling 

temperature and 

cooled to 38 o C 

Filled at boiling 

temperature and 

cooled to 38 o C 49 o C, 15 min 

Dedi Fardiaz Jakarta, 12/06/2008 42

Example 

Chemical Migration Testing for Sealing Gasket 

Conditions of Usage 

Type of 

Food 

Water 

(T and t) 

Extracting Solvent 

Heptane 

(T and t) 

Alcohol 

8% 

(T and t) 

Sterilization above 100 o T 

Oil in water emulsion 

121 o C, 2 hr 

Oil-based Sauce 

Water in oil emulsion 121 o C, 2 hr 

high oil content 

66 o C, 2 hr 


Goverment Regulation No. 69/1999 on Food Label 

and Advertisement 

CORNBEEF 

Netto 250 g 


• Name of Product 

• List of Ingredients 

• Net Weight (Volume) 

• Name and Address of 

Producers or Importers 

• Expiration date (Best used 

before) 

MD, ML, SP, P-IRT 

Processed food should be 

registered ata NADFC or Local 

Governments 

(MD, ML, SP, P-IRT) 

Food label shall at least contains 5 information 


• Name of Product 

• List of Ingredients 

• Net Weight (Volume) 

• Name and Address of 

Producers or Importers 

• Expiration date (Best used 

before) 

Nutrition and 

Health Claims 

MD, ML, SP, P-IRT 


Guidelines for Use of Nutrition and Health Claims 

(CAC/GL 23-1997, Rev. 1-2004) 

2.1 Nutrition Claim 

2.1.1 Nutrient Content Claim 

2.1.2 Nutrient Comparative Claim 

2.2 Health Claim 

2.2.1 Nutrient Function Claims 

2.2.2 Other Function Claims 

2.2.3. Reduction of Disease Risk Claims 

www.codexalimentarius.net 


Scientific data and information is 

supplied by the client 


Request for additional data 

and information (if needed) 

Labeling Standards 

Product Registration 

Approval Letter 

NADFC 





Assessment 

Peer Review 

Team 

Government 

Regulation 

No. 69/1999 on 


and Advertisiment 

Result 

Dedi Fardiaz, 061107 48

Production FOOD (fresh, processed, ready to serve) Distribution 

IMPORTED FOOD 

Food Food 

Packaging Packaging 

Labeling Labeling 

Category Category 

CORNBEEF 

Netto 250 g 

SUMMARY: Food Regulation in Indonesia 

Copyright Dedi Fardiaz HIMITEPA, 080809 49 

Thank You Very Much 

Browse: www.pom.go.id

Food Regulation in Indonesia - Singapore Manufacturing Federation

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