1. The document discusses food regulation in Indonesia, including standards and guidelines for food safety. 2. It outlines Indonesia's system for regulating food producers, industries, and consumers to ensure better quality and safer foods. Key government agencies establish laws, regulations, standards, and oversee monitoring of the food system. 3. Standards address issues across the food supply chain from agricultural production to processing and marketing. This includes good practices for farming, handling, manufacturing, distribution and more to prevent contamination and improve food quality and safety.

1. Dedi Fardiaz Singapore, 1 Sept 2009 1
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural Technology
SEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA
Food Regulation in
Indonesia
Dedi Fardiaz
Department of Food Science and Technology,
Faculty of Agricultural Technology
SEAFAST Center
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA

2. Dedi Fardiaz Singapore, 1 Sept 2009 2
Food Producer/IndustryFood Producer/Industry ConsumerConsumer
LABORATORIESLABORATORIES
MoA, MoMAF,
MoI, MoT, MoH
NADFC
LOCAL GOVs
MoA, MoMAF,
MoI, MoT, MoH
NADFC
LOCAL GOVs
LAWS AND REGULATIONSLAWS 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.
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.
Monitoring food safety and quality in Indonesia
Better Quality and Safer
Foods
Better Quality and Safer
Foods

3. Dedi Fardiaz Singapore, 1 Sept 2009 3
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
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

4. Dedi Fardiaz Singapore, 1 Sept 2009 4
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
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

5. READY TO EAT
FOODS
GOOD
RETAILING
PRACTICES
GOOD
CATERING
PRACTICES
GOOD
DISTRIBUTION
PRACTICES
CONSUMERS
FRESH FOODS,
PROCESSED
FOODS,
READY TO EAT
FOODS
Distribution and MarketingDistribution and Marketing
Dedi Fardiaz Singapore, 1 Sept 2009 5
Improvement of food quality and safety through
GOOD PRACTICES*
Improvement of food quality and safety through
GOOD PRACTICES*
GOOD
FARMING
PRACTICES
GOOD FRESH
HANDLING
PRACTICES
FRESH FOODS
DIRECT RAW
CONSUMPTION MATERIALS
PROCESSED
FOODS
GOOD
MANUFACTURING
PRACTICES
*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition*Government Regulation No. 28/2004 on Food Safety, Quality and Nutrition

6. Dedi Fardiaz Singapore, 1 Sept 2009 6
GOOD
AGRICULTURAL
PRACTICES
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT RAW
CONSUMPTION MATERIALS
PROCESSED
FOOD
GOOD
MANUFACTURING
PRACTICES
• 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.
• 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 4, para 1 Good
Agricultural Practices
Government Regulation 28/2004, Article 4, para 1 Good
Agricultural Practices

7. Dedi Fardiaz Singapore, 1 Sept 2009 7
GOOD
AGRICULTURAL
PRACTICES
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT RAW
CONSUMPTION MATERIALS
PROCESSED
FOOD
GOOD
MANUFACTURING
PRACTICES
• 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
• 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
Example
Government Regulation 28/2004, Article 5, para 1 Good
Fresh Handling Practices
Government Regulation 28/2004, Article 5, para 1 Good
Fresh Handling Practices

8. Dedi Fardiaz Singapore, 1 Sept 2009 8
GOOD
AGRICULTURAL
PRACTICES
GOOD
FRESH
HANDLING
PRACTICES
FRESH FOOD
DIRECT RAW
CONSUMPTION MATERIALS
PROCESSED
FOOD
GOOD
MANUFACTURING
PRACTICES
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.
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.
Pre-Market Assessment for Processed Food
Government Regulation 28/2004, Article 42
Pre-Market Assessment for Processed Food
Government Regulation 28/2004, Article 42

9. Dedi Fardiaz, 061107 9
NADFCNADFC
National Agency for
Drug and Food Control
Republic of Indonesia
National Agency for
Drug and Food Control
Republic of Indonesia
Food IndustryFood Industry
Registration Approval LetterRegistration Approval Letter
Registration of ProductRegistration of Product
Government Regulation No 28/2004 on Food Safety, Quality and
Nutrition, Article 42
Government Regulation No 28/2004 on Food Safety, Quality and
Nutrition, Article 42
• BPOM MD
for domestic products
• BPOM ML
for imported products
• BPOM MD
for domestic products
• BPOM ML
for imported products

10. Dedi Fardiaz, 061107 10
Request for additional data
and information (if needed)
Request for additional data
and information (if needed)
Peer Review
Team
Peer Review
Team
Food Labeling
Assessment
Food Labeling
Assessment
Labeling Standards
Product Registration
Approval Letter
Labeling Standards
Product Registration
Approval Letter
FoodIndustry
Scientific data and information is
supplied by the client
Scientific data and information is
supplied by the client
NADFCNADFC
National Agency for
Drug and Food Control
Republic of Indonesia
National Agency for
Drug and Food Control
Republic of Indonesia ResultResult
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment

11. Copyright Dedi Fardiaz HIMITEPA, 080809 11
Food
Food
Packaging
Packaging
CORNBEEF
Netto 250 g
Labeling
Labeling
Category
Category
What are regulated /standardized?

12. Dedi Fardiaz Singapore, 1 Sept 2009 12
1. What is the type of Food
?
Look at Food Category!Look at Food Category!
CORNBEEF
Netto 250 g

13. Dedi Fardiaz Singapore, 1 Sept 2009 13
Food Category
National
Agency for
Drug and Food
Control

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

15. Dedi Fardiaz Singapore, 1 Sept 2009 15
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
01.1.1.1 Susu (Plain1) 2
Susu 2
Susu Segar 2
Susu Pasteurisasi 2
Susu UHT (Ultra High Temperature) 3
Susu Steril 3
Susu Tanpa Lemak atau Susu Skim 3
Decree of the Head of the
National Agency for Drug
and Food Control,
Republic of Indonesia

16. Dedi Fardiaz Singapore, 1 Sept 2009 16
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).
SampleReady-to-eat Savouries
15.1 Snacks - potato, cereal, flour or starch based
(from roots and tubers, pulses and legumes)
Scope

17. Dedi Fardiaz Singapore, 1 Sept 2009 17
Sample
Keripik2 Kentang
Definisi :
Keripik2 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%.
Keripik2 Gadung
Definisi :
Keripik2 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%.
Definition
Basic Characteristics

18. Dedi Fardiaz Singapore, 1 Sept 2009 18
No Kategori
Pangan
Halaman
A
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
Air Bermineral 14.1.1.2 213
Air Berperisa 14.1.4.2 232
Air Demineral 14.1.1.2 212
Indeks Pangan
Food Index
Food Category No
Page

19. Dedi Fardiaz Singapore, 1 Sept 2009 19
2. FoodSafetyand
Quality Standards?
CORNBEEF
Netto 250 g

20. Dedi Fardiaz Singapore, 1 Sept 2009 20
Vitamin
,
Mineral
,
Lainny
a
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.)
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.
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Hazardous Substances
Chemicals prohibited to be
used in food preaparation

21. Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Chemicals produced
during food
porocessing
Maillard and flavor products,
3-mcpd, trans -fatty acid,
ester, acrylamide, polar
materials in fried products,
etc.
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
Chemical
Contaminants
Contamination may occur
during food handling from
farm to table (Pesticides,
animal drugs, mycotoxin,
heavy metals, etc.)
Dedi Fardiaz Singapore, 1 Sept 2009 21
PHYSICALHAZARDS
BIOLOGICAL HAZARDS
CHEMICAL HAZARDS
Food Safety MeasuresFood Safety Measures

22. 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)
Chemicals prohibited to be used in foods
Hazardous Substances
Chemicals prohibited to be
used in food preaparation
Hazardous Substances
Chemicals prohibited to be
used in food preaparation

23. 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
Colorings prohibited to be used in foods

24. Dedi Fardiaz Singapore, 1 Sept 2009 24
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
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
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..
Food Additives
Permitted to be used in food
Preservatives, coloring,
intense sweeteners,
antioxidan, emulsifyer, etc..

25. Dedi Fardiaz Singapore, 1 Sept 2009 25
SNI 01- 6993-2004
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
Bahan tambahan pemanis buatan-
Persyaratan penggunaan dalam produk pangan
FOOD ADDITIVE: SWEETENERS
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
SNISweetenersSweeteners

26. Dedi Fardiaz Singapore, 1 Sept 2009 26
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
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
Tabel 13. Penggunaan Sukralosa berdasarkan kategori pangan 28
Content
Content
Forward
Introduction
1 Scope
2 Definition
3 Abbreviation
4 Limitation
5 Labeling
6 Food Category
Risk assessment
References
Tables

27. Dedi Fardiaz Singapore, 1 Sept 2009 27
No. Kat.
Pangan
Kategori Pangan
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
25
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
100
04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk
dessert berbasis air beraroma buah
19
Example of Table for sweeteners permitted to be used in foods
based on GSFA Food Category System
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan
Food Category
No. Food Category Maximum Level

28. Dedi Fardiaz Singapore, 1 Sept 2009 28
SNI 01- 7152-2006
Standar Nasional Indonesia
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN
PERSYARATAN PERISA DAN
PENGGUNAAN DALAM PRODUK PANGAN
SNI
National Standardization Agency
Indonesian National Standard
FOOD ADDITIVE: FLAVORINGS
REQUIREMENTS IN FOODS
FlavoringsFlavorings

29. Dedi Fardiaz Singapore, 1 Sept 2009 29
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
National Food Safety Standards on Flavorings

30. Dedi Fardiaz Singapore, 1 Sept 2009 30
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 β-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
National Food Safety Standards on Flavorings

31. Dedi Fardiaz Singapore, 1 Sept 2009 31
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
National Food Safety Standards on Flavorings

32. Dedi Fardiaz Singapore, 1 Sept 2009 32
RSNI2
Rancangan Standar Nasional Indonesia 2
RSNI2 - - 2006
Process of Review and the Development of Food Safety Standards
RSNI1
Rancangan Standar Nasional Indonesia 1
RSNI1 - - 2006
SNI
Standar Nasional Indonesia
SNI 01-7152- 2006
RSNI3
Rancangan Standar Nasional Indonesia 3
RSNI3 - - 2006

33. Dedi Fardiaz Singapore, 1 Sept 2009 33
RSNI3-7383-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
BAHAN TAMBAHAN PANGAN PENGAWET
PERSYARATAN PENGGUNAAN DALAM PANGAN
FOOD ADDITIVE PRESERVATIVES
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
RSNI3PreservativesPreservatives

34. Dedi Fardiaz Singapore, 1 Sept 2009 34
RSNI3-7384-2008
Rancangan Standar Nasional Indonesia 3
ICS 67.220.20 Badan Standardisasi Nasional
FOOD ADDITIVE ANTIOXIDANTS
REQUIREMENTS IN FOODS
National Standardization Agency
Indonesian National Standard
RSNI3
BAHAN TAMBAHAN PANGAN ANTIOKSIDAN
PERSYARATAN PENGGUNAAN DALAM PANGAN
AntioxidantsAntioxidants

35. Dedi Fardiaz Singapore, 1 Sept 2009 35
PackagingStandards
(FoodContact
Material s)
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.
Kontaminan Kimia
Mungkin mencemari
pangan pada mata rantai
pangan from farm to table
Pestisida, obat hewan, mikotoksin,
logam berat, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja
ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis,
antioksidan, pengemulsi, dsb.
BTP (Bahan Tambahan Pangan)
Diperbolehkan untuk sengaja
ditambahkan ke dalam pangan
Pengawet, pewarna, pemanis,
antioksidan, pengemulsi, dsb.
Senyawa Kimia yang
mungkin terbentuk dalam
Pengolahan
Produk Maillard dan
citarasa, 3 - mcpd, trans-
fatty acid, ester,
akrilamida, senyawa polar
pada gorengan, dsb.
Senyawa Kimia yang
mungkin terbentuk dalam
Pengolahan
Produk Maillard dan
citarasa, 3 - mcpd, trans-
fatty acid, ester,
akrilamida, senyawa polar
pada gorengan, dsb.
BB (Bahan Berbahaya)
yang dilarang tapi mungkin
disalahgunakan untuk pangan
BB (Bahan Berbahaya)
yang dilarang tapi mungkin
disalahgunakan untuk pangan
Vita
min,
Min
eral,
Lain
nya
Vita
min,
Min
eral,
Lain
nya
Examples:
• Heavy metals
• Vinyl Chloride
Monomer
• Melamine
• Formaldehyde
• Phthalates
(DINP, DIDP,
DEHP)
• etc.
Examples:
• Heavy metals
• Vinyl Chloride
Monomer
• Melamine
• Formaldehyde
• Phthalates
(DINP, DIDP,
DEHP)
• etc.

36. Copyright Dedi Fardiaz Packaging, Jakarta 271107 36
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).

37. Copyright Dedi Fardiaz Packaging, Jakarta 271107 37
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.

38. Dedi Fardiaz Jakarta, 12/06/2008 38
No
Food Contact
Substance
Parameter
Maximum
Migration Limit
Plastic/Rubber/Elastomer
16 Resin Melamine
Formaldehyde
Resin Urea
Formaldehyde
1 Produced with1 mol
melamine and not more
than 3 mol of formaldehyde
Chloroform soluble total
extract
0.078 mg/cm2
2 Formaldehyde migration 3 ppm
3 Melamine migration 30 ppm
30
Formaldehyde migration 3 ppm
31 Polyvinylchloride
Polymer
Vinyl Chloride Monomer 1 ppm
Example

39. Dedi Fardiaz Jakarta, 12/06/2008 39
No
Food Contact
Substance
Parameter
Maximum
Migration Limit
Ceramic
2
3
All types of
ceramic which
can be filled
Cooking
utensils,
packaging, tank
with vol <3 L
Pb (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
Pb (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
Cd (acetic acid solvent 4%
at 22 ± 2oC, 24 ± 0.5 hr)
4
0.3
1.5
0.1
mg/L
mg/L
mg/L
mg/L
Example

40. Dedi Fardiaz Jakarta, 12/06/2008 40
No
Food Contact
Substance
Parameter
Maximum
Migration Limit
Metal
1 Can As (water, 95°C, 30 min for
usage > 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
0,5%, 60°C, 30 min, for food
with pH < pH 5)
Pb (water, 95°C, 30 min for
usage > 100°C, or citric acid
0,5%, 60°C, 30 min, for food
with pH < pH 5)
0.2
0.1
0.4
ppm
ppm
ppm
Example

41. Dedi Fardiaz Jakarta, 12/06/2008 41
No
Food Contact
Substance
Parameter
Maximum
Migration Limit
2 Can with plastic-
resin coating
1
2
3
4
5
6
7
Dry residue (n-heptan solvent,
25°C, 60 min)
Dry residue (ethanol solvent 20%,
60°C, 30 min)
Dry residue (acetic acid solvent
4%, 60°C, 30 min)
Dry residue (water solvent, 95°C,
30 min for usage > 100°C)
Phenol from synthetic resin (water
solvent, 95°C, 30 min for usage >
100°C)
Epichlorohydrin from synthetic
resin (n-pentan solvent, 25°C, 2 hr)
Vinyl Chloride Monomer
90
30
30
30
5
0.5
1
ppm
ppm
ppm
ppm
ppm
ppm
ppm
Example

42. Dedi Fardiaz Jakarta, 12/06/2008 42
Conditions of Usage
Type of
Food
Extracting Solvent
Water
(T and t)
Heptane
(T and t)
Alcohol
8%
(T and t)
Chemical Migration Testing for Can with Resin Coating
Pasteurization above 66 oT
Oil in water emulsion Filled at boiling
temperature and
cooled to 38 oC
Water in oil emulsion Filled at boiling
high oil content temperature and
cooled to 38 oC 49 oC, 15 min
Example

43. Dedi Fardiaz Jakarta, 12/06/2008 43
Conditions of Usage
Type of
Food
Extracting Solvent
Water
(T and t)
Heptane
(T and t)
Alcohol
8%
(T and t)
Chemical Migration Testing for Sealing Gasket
Sterilization above 100 oT
Oil in water emulsion 121 oC, 2 hr
Water in oil emulsion 121 oC, 2 hr 66 oC, 2 hr
high oil content
Oil-based Sauce
Example

44. Dedi Fardiaz Singapore, 1 Sept 2009 44
CORNBEEF
Netto 250 g
GovermentRegulationNo.69/1999onFoodLabel
and Advertisement
GovermentRegulationNo.69/1999onFoodLabel
and Advertisement

45. Dedi Fardiaz Singapore, 1 Sept 2009 45
Food label shall at least contains 5 informationFood label shall at least contains 5 information
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of
Producers or Importers
ß Expiration date (Best used
before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of
Producers or Importers
ß Expiration date (Best used
before)
Processed food should be
registered ata NADFC or Local
Governments
(MD, ML, SP, P-IRT)
Processed food should be
registered ata NADFC or Local
Governments
(MD, ML, SP, P-IRT)
MD, ML, SP, P-IRT

46. Dedi Fardiaz Singapore, 1 Sept 2009 46
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of
Producers or Importers
ß Expiration date (Best used
before)
ß Name of Product
ß List of Ingredients
ß Net Weight (Volume)
ß Name and Address of
Producers or Importers
ß Expiration date (Best used
before)
MD, ML, SP, P-IRT
Nutrition and
Health Claims

47. Dedi Fardiaz Singapore, 1 Sept 2009 47
Guidelines for Use of Nutrition and Health Claims
(CAC/GL 23-1997, Rev. 1-2004)
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
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

48. Dedi Fardiaz, 061107 48
Request for additional data
and information (if needed)
Request for additional data
and information (if needed)
Peer Review
Team
Peer Review
Team
Food Labeling
Assessment
Food Labeling
Assessment
Labeling Standards
Product Registration
Approval Letter
Labeling Standards
Product Registration
Approval Letter
FoodIndustry
Scientific data and information is
supplied by the client
Scientific data and information is
supplied by the client
NADFCNADFC
National Agency for
Drug and Food Control
Republic of Indonesia
National Agency for
Drug and Food Control
Republic of Indonesia ResultResult
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment
Government
Regulation
No. 69/1999 on
Food Labeling
and Advertisiment

49. Copyright Dedi Fardiaz HIMITEPA, 080809 49
Food
Food
Packaging
Packaging
CORNBEEF
Netto 250 g
Labeling
Labeling
Category
Category
SUMMARY: Food Regulation in Indonesia
Production FOOD (fresh, processed, ready to serve) Distribution
IMPORTED FOOD

50. Dedi Fardiaz Singapore, 1 Sept 2009 50
Thank You Very MuchThank You Very Much
Browse: www.pom.go.idBrowse: www.pom.go.id

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