Professional Documents
Culture Documents
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural Technology
SEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Dedi Fardiaz
Food Producer/Industry
Dedi Fardiaz
LABORATORIES
Consumer
Sept 2009
Monitoring food Singapore,
safety1 and
quality in Indonesia
Dedi Fardiaz
4 March 2004
Dedi Fardiaz
Dedi Fardiaz
Dedi Fardiaz
4 March 2004
FRESH FOODS
GOOD FRESH
HANDLING
PRACTICES
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOODS
CONSUMERS
GOOD
RETAILING
PRACTICES
GOOD
DISTRIBUTION
PRACTICES
GOOD
CATERING
PRACTICES
READY TO EAT
FOODS
*Government
*Government Regulation
Regulation No.
No. 28/2004
28/2004 on
on Food
Food Safety,
Safety, Quality
Quality and
and Nutrition
Nutrition
Dedi Fardiaz
le
mp
a
x
E
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
Dedi Fardiaz
4 March 2004
le
mp
a
x
E
GOOD
AGRICULTURAL
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
GOOD
FRESH
HANDLING
PRACTICES
GOOD
AGRICULTURAL
PRACTICES
FRESH FOOD
DIRECT
CONSUMPTION
RAW
MATERIALS
GOOD
MANUFACTURING
PRACTICES
PROCESSED
FOOD
Dedi Fardiaz
4 March 2004
Registration of Product
NADFC
Food Industry
BPOM
BPOM MD
MD
for
for domestic
domestic products
products
BPOM
BPOM ML
ML
for
for imported
imported products
products
Dedi Fardiaz, 061107
Food Industry
Food Labeling
Assessment
Peer Review
Team
Labeling Standards
NADFC
Dedi Fardiaz
Result
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
10
4 March 2004
g
i
n
g ling ory
a
od ack abe ateg
o
F P L C
CORNBEEF
Netto 250 g
HIMITEPA, 080809
What are regulated
/standardized?
1.
Wh
at i
s
11
the
typ
eo
f Fo
od
Dedi Fardiaz
Dedi Fardiaz
12
4 March 2004
Food Category
National
Agency for
Drug and Food
Control
Dedi Fardiaz
13
Name of Food
01.0
02.0
03.0
04.0
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
08.0
Bakery wares
Meat and meat products, including poultry and game
09.0
10.0
11.0
12.0
13.0
14.0
15.0
Ready-to-eat savouries
16.0
Composite foods - foods that
could not
be2009
placed in categories 01 - 15.
Dedi Fardiaz
Singapore,
1 Sept
Dedi Fardiaz
14
4 March 2004
SURAT KEPUTUSAN
KEPALA BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIA
NOMOR : HK.00.05.52.4040
TANGGAL : 9 OKTOBER 2006
Decree of the Head of the
TENTANG
National Agency for Drug
and Food Control,
KATEGORI PANGAN
Republic of Indonesia
KATEGORI PANGAN 0.1
Produk Produk Susu dan Analognya, Kecuali Yang Termasuk
Kategori 02.0
Halaman
1
2
2
2
2
2
3
3
3
15
Sample
Ready-to-eat Savouries
15.0 Makanan Ringan Siap Santap
15.1
Dedi Fardiaz
Scope
16
4 March 2004
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%.
Dedi Fardiaz
Indeks Pangan
17
Food Index
Food Category No
Page
No Kategori
Pangan
Halaman
Abon Daging
08.2.2
138
Abon Ikan
09.2.4.3
160
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
04.2.2.3
60
Adas Bubuk
12.2.1
184
12.2.1
184
Adonan Biskuit
07.1.4
114
Air Bermineral
Dedi Fardiaz
Air Berperisa
Air Demineral
Dedi Fardiaz
14.1.1.2
Singapore, 1 Sept 2009
14.1.4.2
213
14.1.1.2
212
232
18
4 March 2004
2.
Fo
Qu od S
alit afe
y S ty a
tan nd
da
rds
?
CORNBEEF
Netto 250 g
Vitamin
,
Mineral
,
Lainny
a
Dedi Fardiaz
19
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
Chemicals produced
during food
porocessing
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
Basic CompositionSingapore,
of Food
1 Sept 2009 used in food preaparation
20
Dedi Fardiaz
Dedi Fardiaz
4 March 2004
PHYSICAL HAZARDS
CHEMICAL HAZARDS
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
BIOLOGICAL HAZARDS
Chemicals produced
during food
porocessing
Food Additives
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
21
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Dedi Fardiaz
4 March 2004
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
Auramine
Alkanet
Butter Yellow
Black 7984
Burn Amber
Chrysoidine
Crysoine
Citrus Red No.2
Chocolate Brown FB
Fast Red E
Fast Yellow AB
Guinea Green G
Indanthrene Blue RS
Magenta
Metanil Yellow
1.
2.
3.
4.
5.
6.
7.
8.
9.
Colorings
Sweeteners
Preservatives
Antioxidants
Anticaking agents
Flavorings
Acidity regulator
Whitening agents
Emulsifier, Stabilizer, and
Thickening agents
10. Hardening agents
11. Sequestrans
Dedi Fardiaz
Dedi Fardiaz
Oil Orange SS
Oil Orange XO
Oil Orange AB
Oil Yellow OB
Orange G
Orange GGN
Orange RN
Orchid and Orcein
Ponceau 3R
Ponceau SX
Ponceau 6R
Rhodamin B
Sudan I
Scarlet GN
Violet 6B
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
24
4 March 2004
Sweeteners
Sweeteners
SNI
ICS 67.220.20
Dedi Fardiaz
Content
Daftar isi
Content
Forward
Introduction
Daftar isi
Prakata
Pendahuluan
1
2
3
4
5
6
1 Ruang lingkup
2 Istilah dan definisi
3 Istilah dan singkatan
4 Batasan penggunaan pemanis buatan
5 Ketentuan label
6 Penggunaan pemanis buatan berdasarkan kategori pangan
iii
1
1
2
3
3
4
32
41
Scope
Definition
Abbreviation
Limitation
Labeling
Food Category
Risk assessment
References
Tables
Dedi Fardiaz
Dedi Fardiaz
25
Tabel 1.
Tabel 2.
Tabel 3.
Tabel 4.
Tabel 5.
Tabel 6.
Tabel 7.
Tabel 8.
Tabel 9.
Tabel 10.
Tabel 11.
Tabel 12.
Tabel 13.
i
ii
4
6
9
12
14
16
17
18
19
22
24
26
28
26
4 March 2004
Maximum Level
Kategori Pangan
Batas Penggunaan
Maksimum (mg/kg)
Food Category
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
20
02.3
Emulsi lemak selain kategori 02.2, termasuk produk mix (campuran kering)
dan/atau produk beraroma berbasis emulsi lemak
25
04.1.2.5
100
04.1.2.8
Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, toping buah dan
santan kelapa
100
04.1.2.9
27
SNI
Flavorings
Flavorings
19
ICS 67.220.20
Dedi Fardiaz
Dedi Fardiaz
28
4 March 2004
Substances
CAS No
1.
2.
Kokain (Cocaine)
50-36-2
3.
Nitrobenzene (Nitrobenzene)
98-95-3
4.
87-29-6
5.
Dihidrosafrol (Dihydrosafrole)
94-58-6
6.
7.
8.
9.
8024-04-2
8016-87-3
68917-09-9
29
Flavoring Substances
Flavoring Substances
Agaric acid
10
Estragole
Aloin
11
Quassine
-Asarone
12
Quinine
Berberine
13
Rue oil
Caffein
14
Safrole
Coumarin
15
a-Santonine
Hydrocyanic acid
16
Sparteine
Hypericine
17
Thujon
Iso -safrole
Dedi Fardiaz
Dedi Fardiaz
No
30
4 March 2004
JECFA
EC
FEMA
allyl propionate
Flavoring Substances
09.233
2040
allyl butyrate
09.054
2021
allyl hexanoate
09.244
2032
allyl heptanoate
09.097
2031
allyl octanoate
09.119
2037
allyl nonanoate
09.109
2036
allyl isovalerate
09.489
2045
allyl sorbate
09.312
2041
allyl 10-undecenoate
09.146
2044
1615
14.141
425031
1609 piperazine
Dedi Fardiaz
SNI
RSNI3
RSNI3 -
- 2006
RSNI2 -
- 2006
RSNI1 -
- 2006
RSNI2
Rancangan Standar Nasional Indonesia 2
RSNI1
Rancangan Standar Nasional Indonesia 1
Dedi Fardiaz
Singapore, 1 Sept 2009of Food Safety Standards
32
Process
of Review and the Development
Dedi Fardiaz
Preservatives
Preservatives
4 March 2004
RSNI3-7383-2008
RSNI3
ICS 67.220.20
Antioxidants
Antioxidants
Dedi Fardiaz
33
RSNI3-7384-2008
RSNI3
ICS 67.220.20
Dedi Fardiaz
Dedi Fardiaz
34
4 March 2004
Kontaminan
Kontaminan Kimia
Kimia
Vita
Vita
min,
min,
Min
Min
eral,
eral,
Lain
Lain
nya
nya
s al s)
d
r
i
da ater
n
a
St M
g
n
ct
i
ag nta
k
c o
Pa od C
(Fo
Mungkin
Mungkin mencemari
mencemari
pangan
pangan pada
pada mata
mata rantai
rantai
pangan
pangan from
from farm
farm to
to table
table
Pestisida,
Pestisida, obat
obat hewan,
hewan, mikotoksin,
mikotoksin,
logam
logamberat,
berat,dsb.
dsb.
Senyawa
Senyawa Kimia
Kimia yang
yang
mungkin
mungkin terbentuk
terbentuk dalam
dalam
Pengolahan
Pengolahan
Produk
Produk Maillard
Maillard dan
dan
citarasa,
citarasa,33-- mcpd,
mcpd,transtransfatty
fatty acid,
acid, ester,
ester,
akrilamida,
akrilamida, senyawa
senyawa polar
polar
pada
pada gorengan,
gorengan, dsb.
dsb.
Examples:
BTP
BTP(Bahan
(BahanTambahan
TambahanPangan)
Pangan)
Diperbolehkan
Diperbolehkanuntuk
untuksengaja
sengaja
ditambahkan
ditambahkan ke
ke dalam
dalam pangan
pangan
Heavy metals
Vinyl Chloride
Monomer
Melamine
Formaldehyde
Phthalates
(DINP, DIDP,
DEHP)
etc.
Dedi Fardiaz
Pengawet,
Pengawet, pewarna,
pewarna, pemanis,
pemanis,
antioksidan,
antioksidan, pengemulsi,
pengemulsi, dsb.
dsb.
BB
BB (Bahan
(Bahan Berbahaya)
Berbahaya)
yang dilarang tapi mungkin
yang dilarang tapi mungkin
disalahgunakan
disalahgunakan untuk
untuk pangan
pangan
35
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
Dedi Fardiaz
36
4 March 2004
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.
37
ple
m
a
Ex
Plastic/Rubber/Elastomer
No
16
Food Contact
Substance
Resin Melamine
Formaldehyde
30 Resin Urea
Formaldehyde
31 Polyvinylchloride
Polymer
Dedi Fardiaz
Dedi Fardiaz
Parameter
1 Produced with1 mol
melamine and not more
than 3 mol of formaldehyde
Chloroform soluble total
extract
Maximum
Migration Limit
0.078
mg/cm2
2 Formaldehyde migration
ppm
3 Melamine migration
30
ppm
Formaldehyde migration
ppm
ppm
Jakarta, 12/06/2008
38
4 March 2004
ple
m
a
Ex
Ceramic
Food Contact
Substance
No
All types of
ceramic which
can be filled
Cooking
utensils,
packaging, tank
with vol <3 L
Dedi Fardiaz
Parameter
Maximum
Migration Limit
mg/L
0.3
mg/L
1.5
mg/L
0.1
mg/L
Jakarta, 12/06/2008
39
ple
m
a
Ex
Metal
No
1
Food Contact
Substance
Can
Parameter
As (water, 95C, 30 min for
usage > 100C, or citric acid
0,5%, 60C, 30 min, for food
with pH < pH 5)
Maximum
Migration Limit
0.2
ppm
0.1
ppm
0.4
ppm
Dedi Fardiaz
Jakarta, 12/06/2008
40
4 March 2004
ple
m
a
Ex
No
Food Contact
Substance
Parameter
90
ppm
30
ppm
30
ppm
30
ppm
ppm
0.5
ppm
ppm
7
Dedi Fardiaz
Maximum
Migration Limit
41
ple
m
a
Ex
Chemical Migration Testing for Can with Resin Coating
Type of
Food
Extracting Solvent
Water
(T and t)
Conditions of Usage
Heptane
(T and t)
Alcohol
8%
(T and t)
Pasteurization above 66 o T
Oil in water emulsion Filled at boiling
temperature and
cooled to 38 o C
Water in oil emulsion
high oil content
Dedi Fardiaz
Dedi Fardiaz
Filled at boiling
temperature and
cooled to 38 o C 49 oC, 15 min
Jakarta, 12/06/2008
42
4 March 2004
ple
m
a
Ex
Chemical Migration Testing for Sealing Gasket
Type of
Food
Conditions of Usage
Extracting Solvent
Water
(T and t)
Heptane
(T and t)
Alcohol
8%
(T and t)
66 o C, 2 hr
Oil-based Sauce
Dedi Fardiaz
Jakarta, 12/06/2008
43
Go
an verm
d A en
dv t Re
ert
ise gula
me tion
nt
No
. 69
/19
99
on
Fo
od
La
be
l
CORNBEEF
Netto 250 g
Dedi Fardiaz
Dedi Fardiaz
44
4 March 2004
Name of Product
List of Ingredients
Net Weight (Volume)
Name and Address of
Producers or Importers
Expiration date (Best used
before)
45
Name of Product
List of Ingredients
Net Weight (Volume)
Name and Address of
Producers or Importers
Expiration date (Best used
before)
d
on anm
i
t
i
r
t
u
N th Clai s
Heal
MD, ML, SP, P-IRT
Dedi Fardiaz
Dedi Fardiaz
46
4 March 2004
47
Food Industry
Food Labeling
Assessment
Peer Review
Team
Labeling Standards
NADFC
Dedi Fardiaz
Result
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
48
4 March 2004
Production
IMPORTED FOOD
Distribution
g
in ng ry
g
d cka beli tego
o
Fo Pa La Ca
CORNBEEF
Netto 250 g
Food
Regulation
HIMITEPA,
080809 in Indonesia
49
Dedi Fardiaz
Dedi Fardiaz
50