Food Regulation in Indonesia - Singapore Manufacturing Federation
Food Regulation in Indonesia - Singapore Manufacturing Federation
Food Regulation in Indonesia - Singapore Manufacturing Federation
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<strong>Food</strong> <strong>Regulation</strong> <strong>in</strong><br />
<strong>Indonesia</strong><br />
Dedi Fardiaz<br />
Department of <strong>Food</strong> Science and Technology,<br />
Faculty of Agricultural Technology<br />
SEAFAST Center<br />
BOGOR AGRICULTURAL UNIVERSITY, INDONESIA<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 1<br />
MoA, MoMAF,<br />
MoI, MoT, MoH<br />
NADFC<br />
LOCAL GOVs<br />
LABORATORIES<br />
LAWS AND REGULATIONS<br />
Law No 7/1996 <strong>Food</strong><br />
Law No 8/1999 Consumer Prot<br />
GR No. 69/1999 <strong>Food</strong> L&A<br />
GR No. 28/2004 <strong>Food</strong> SQN<br />
<strong>Food</strong> Safety Standards, etc.<br />
Better Quality and Safer<br />
<strong>Food</strong>s<br />
<strong>Food</strong> Producer/Industry<br />
Consumer<br />
Monitor<strong>in</strong>g food safety and quality <strong>in</strong> <strong>Indonesia</strong><br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 2
Law No. 7/1996 on <strong>Food</strong><br />
Government <strong>Regulation</strong> No 28/2004 on <strong>Food</strong> Safety,<br />
Quality and Nutrition<br />
Chapter I<br />
General Provisions<br />
Chapter II<br />
<strong>Food</strong> Safety<br />
Chapter III<br />
<strong>Food</strong> Quality and Nutrition<br />
Chapter IV<br />
<strong>Food</strong> Importation and Exportation Into and<br />
Out of <strong>Indonesia</strong>n Territories<br />
Chapter V<br />
Control and Supervision<br />
Chapter VI<br />
Community Participation<br />
Chapter VII Provisions of Transfer<br />
Chapter VIII Clos<strong>in</strong>g Provisions<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 3<br />
Chapter II <strong>Food</strong> Safety<br />
Part One<br />
Sanitation<br />
Part Two<br />
<strong>Food</strong> Additives<br />
Part Three <strong>Food</strong> Derived from Genetically Modified<br />
Organism<br />
Part Four<br />
<strong>Food</strong> Irradiation<br />
Part Five<br />
<strong>Food</strong> Packag<strong>in</strong>g<br />
Part Six<br />
<strong>Food</strong> Quality Assurance and Laboratory<br />
Test<strong>in</strong>g<br />
Part Seven Contam<strong>in</strong>ated <strong>Food</strong><br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 4
Improvement of food quality and safety through<br />
GOOD PRACTICES*<br />
GOOD<br />
FARMING<br />
PRACTICES<br />
GOOD FRESH<br />
HANDLING<br />
PRACTICES<br />
FRESH FOODS<br />
DIRECT RAW<br />
CONSUMPTION MATERIALS<br />
GOOD<br />
MANUFACTURING<br />
PRACTICES<br />
PROCESSED<br />
FOODS<br />
Distribution and Market<strong>in</strong>g<br />
CONSUMERS<br />
FRESH FOODS,<br />
PROCESSED<br />
FOODS,<br />
READY TO EAT<br />
FOODS<br />
READY TO EAT<br />
FOODS<br />
GOOD<br />
RETAILING<br />
PRACTICES<br />
GOOD<br />
CATERING<br />
PRACTICES<br />
GOOD<br />
DISTRIBUTION<br />
PRACTICES<br />
*Government <strong>Regulation</strong> No. 28/2004 on <strong>Food</strong> Safety, Quality and Nutrition<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 5<br />
Example<br />
Government <strong>Regulation</strong> 28/2004, Article 4, para 1 Good<br />
Agricultural Practices<br />
GOOD<br />
AGRICULTURAL<br />
PRACTICES<br />
GOOD<br />
FRESH<br />
HANDLING<br />
PRACTICES<br />
FRESH FOOD<br />
DIRECT RAW<br />
CONSUMPTION MATERIALS<br />
GOOD<br />
MANUFACTURING<br />
PRACTICES<br />
PROCESSED<br />
FOOD<br />
• Avoid<strong>in</strong>g the use of land whose environment has the potential<br />
to threaten food safety.<br />
• Controll<strong>in</strong>g the biological contam<strong>in</strong>ation, animal and plant<br />
diseases that threaten food safety.<br />
• Reduc<strong>in</strong>g to the m<strong>in</strong>imum chemical residues <strong>in</strong> foodstuff as<br />
the consequence of us<strong>in</strong>g fertilizers, pest and disease control<br />
drugs, growth hormone and <strong>in</strong>appropriate animal drugs.<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 6
Example<br />
Government <strong>Regulation</strong> 28/2004, Article 5, para 1 Good<br />
Fresh Handl<strong>in</strong>g Practices<br />
GOOD<br />
AGRICULTURAL<br />
PRACTICES<br />
GOOD<br />
FRESH<br />
HANDLING<br />
PRACTICES<br />
FRESH FOOD<br />
DIRECT RAW<br />
CONSUMPTION MATERIALS<br />
GOOD<br />
MANUFACTURING<br />
PRACTICES<br />
PROCESSED<br />
FOOD<br />
• Prevent<strong>in</strong>g fresh food from be<strong>in</strong>g contam<strong>in</strong>ated by biological<br />
and chemical contam<strong>in</strong>ation and other objects that disturb,<br />
impart and risk health from the air, land, water, food,<br />
fertilizers, pesticides, animal drugs or other materials used <strong>in</strong><br />
the fresh food production.<br />
• Controll<strong>in</strong>g the health of animals and plants, so that it does<br />
not negatively impact fresh food<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 7<br />
Pre-Market Assessment for Processed <strong>Food</strong><br />
Government <strong>Regulation</strong> 28/2004, Article 42<br />
GOOD<br />
AGRICULTURAL<br />
PRACTICES<br />
GOOD<br />
FRESH<br />
HANDLING<br />
PRACTICES<br />
FRESH FOOD<br />
DIRECT RAW<br />
CONSUMPTION MATERIALS<br />
GOOD<br />
MANUFACTURING<br />
PRACTICES<br />
PROCESSED<br />
FOOD<br />
Processed food for trade <strong>in</strong> retail packag<strong>in</strong>g shall obta<strong>in</strong><br />
the registration approval letter from NADFC, prior to<br />
distribution (based on food safety, quality, and nutrition<br />
assessment results).<br />
Exempted processed food produced by home <strong>in</strong>dustries.<br />
Processed food made by home <strong>in</strong>dustries shall possess<br />
a home <strong>in</strong>dustry food production certificate issued by<br />
the Local Government.<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 8
Government <strong>Regulation</strong> No 28/2004 on <strong>Food</strong> Safety, Quality and<br />
Nutrition, Article 42<br />
Registration of Product<br />
Registration Approval Letter<br />
NADFC<br />
National Agency for<br />
Drug and <strong>Food</strong> Control<br />
Republic of <strong>Indonesia</strong><br />
<strong>Food</strong> Industry<br />
• BPOM MD<br />
for domestic products<br />
• BPOM ML<br />
for imported products<br />
Dedi Fardiaz, 061107 9<br />
Scientific data and <strong>in</strong>formation is<br />
supplied by the client<br />
<strong>Food</strong> Industry<br />
Request for additional data<br />
and <strong>in</strong>formation (if needed)<br />
Label<strong>in</strong>g Standards<br />
Product Registration<br />
Approval Letter<br />
NADFC<br />
National Agency for<br />
Drug and <strong>Food</strong> Control<br />
Republic of <strong>Indonesia</strong><br />
<strong>Food</strong> Label<strong>in</strong>g<br />
Assessment<br />
Peer Review<br />
Team<br />
Government<br />
<strong>Regulation</strong><br />
No. 69/1999 on<br />
<strong>Food</strong> Label<strong>in</strong>g<br />
and Advertisiment<br />
Result<br />
Dedi Fardiaz, 061107 10
<strong>Food</strong> <strong>Food</strong><br />
Packag<strong>in</strong>g Packag<strong>in</strong>g<br />
Label<strong>in</strong>g Label<strong>in</strong>g<br />
Category Category<br />
CORNBEEF<br />
Netto 250 g<br />
What are regulated /standardized<br />
Copyright Dedi Fardiaz HIMITEPA, 080809 11<br />
1. What is the type of <strong>Food</strong> <br />
Look at <strong>Food</strong> Category!<br />
CORNBEEF<br />
Netto 250 g<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 12
<strong>Food</strong> Category<br />
National<br />
Agency for<br />
Drug and <strong>Food</strong><br />
Control<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 13<br />
Based on <strong>Food</strong> Category System (GSFA, 2005)<br />
No.<br />
Name of <strong>Food</strong><br />
01.0 Dairy products and analogues, exclud<strong>in</strong>g products of food category 02.0<br />
02.0 Fats and oils, and fat emulsions<br />
03.0 Edible ices, <strong>in</strong>clud<strong>in</strong>g sherbet and sorbet<br />
04.0 Fruits and vegetables (<strong>in</strong>clud<strong>in</strong>g mushrooms and fungi, roots and tubers, pulses<br />
and legumes, and aloe vera), seaweeds, and nuts and seeds<br />
05.0 Confectionary<br />
06.0 Cereals and cereal products, derived from cereal gra<strong>in</strong>s, from roots and tubers,<br />
pulses and legumes, exclud<strong>in</strong>g bakery wares of food category 07.0<br />
07.0 Bakery wares<br />
08.0 Meat and meat products, <strong>in</strong>clud<strong>in</strong>g poultry and game<br />
09.0 Fish and fish products, <strong>in</strong>clud<strong>in</strong>g mollusks, crustaceans, and ech<strong>in</strong>oderms<br />
10.0 Eggs and egg products<br />
11.0 Sweeteners, <strong>in</strong>clud<strong>in</strong>g honey<br />
12.0 Salts, spices, soups, sauces, salads, prote<strong>in</strong> products (<strong>in</strong>clud<strong>in</strong>g soybean prote<strong>in</strong><br />
products) and fermented soybean products<br />
13.0 <strong>Food</strong>stuffs <strong>in</strong>tended for particular nutritional uses<br />
14.0 Beverages, exclud<strong>in</strong>g dairy products<br />
15.0 Ready-to-eat savouries<br />
16.0 Dedi Fardiaz Composite foods - foods that S<strong>in</strong>gapore, could not 1 Sept be 2009 placed <strong>in</strong> categories 01 - 15. 14
SURAT KEPUTUSAN<br />
KEPALA BADAN PENGAWAS OBAT DAN MAKANAN<br />
REPUBLIK INDONESIA<br />
NOMOR : HK.00.05.52.4040<br />
TANGGAL : 9 OKTOBER 2006<br />
TENTANG<br />
KATEGORI PANGAN<br />
Halaman<br />
KATEGORI PANGAN 0.1 1<br />
Produk – Produk Susu dan Analognya, Kecuali Yang Termasuk<br />
Kategori 02.0 2<br />
01.1 Susu dan M<strong>in</strong>uman Berbasis Susu 2<br />
01.1.1 Susu dan Buttermilk (Pla<strong>in</strong>1) 2<br />
Decree of the Head of the<br />
National Agency for Drug<br />
and <strong>Food</strong> Control,<br />
Republic of <strong>Indonesia</strong><br />
01.1.1.1 Susu (Pla<strong>in</strong>1) 2<br />
Susu 2<br />
Susu Segar 2<br />
Susu Pasteurisasi 2<br />
Susu UHT (Ultra High Temperature) 3<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009<br />
Susu Steril 3<br />
15<br />
Susu Tanpa Lemak atau Susu Skim 3<br />
Ready-to-eat Savouries<br />
Sample<br />
15.0 Makanan R<strong>in</strong>gan Siap Santap<br />
Termasuk semua jenis makanan r<strong>in</strong>gan as<strong>in</strong>/gurih (savoury) atau rasa<br />
la<strong>in</strong>nya.<br />
15.1 Makanan R<strong>in</strong>gan – Berbahan Dasar Kentang, Umbi, Serealia,<br />
Tepung atau Pati (dari Umbi dan Kacang)<br />
Termasuk semua jenis makanan r<strong>in</strong>gan tawar dan gurih atau rasa la<strong>in</strong>nya,<br />
namun tidak termasuk cracker tawar dari kategori 07.12. Sebagai contoh<br />
adalah keripik 2 kentang, jagung berondong (popcorn), pretzel , krekers beras<br />
(senbei ), dan krekers rasa (contoh: krekers rasa keju), bhujia (namkeen;<br />
sebuah makanan r<strong>in</strong>gan terbuat dari campuran tepung, jagung, kentang,<br />
garam, buah ker<strong>in</strong>g, kacang, rempah, pewarna, perisa dan antioksidan), dan<br />
papad (terbuat dari tepung beras atau tepung black gram atau tepung kacang<br />
cow pea soaked (basah/rendam), dicampur dengan garam dan rempah, dan<br />
berbentuk bola atau lempengan).<br />
15.1 Snacks - potato, cereal, flour or starch based<br />
(from roots and tubers, pulses and legumes)<br />
Scope<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 16
Sample<br />
Keripik 2 Kentang<br />
Def<strong>in</strong>ition<br />
Def<strong>in</strong>isi :<br />
Keripik 2 kentang adalah makanan ker<strong>in</strong>g yang dibuat dari kentang segar<br />
dapat berbentuk irisan tipis yang digoreng dengan atau tanpa<br />
penambahan bahan la<strong>in</strong>nya.<br />
Karakteristik dasar :<br />
• Tekstur renyah;<br />
• Kadar air tidak lebih dari 3%.<br />
Basic Characteristics<br />
Keripik 2 Gadung<br />
Def<strong>in</strong>isi :<br />
Keripik 2 gadung adalah makanan ker<strong>in</strong>g yang dibuat dari gadung<br />
(Dioscorea hispida) berbentuk irisan tipis yang digoreng dengan atau<br />
tanpa penambahan bahan la<strong>in</strong>nya.<br />
Karakteristik dasar :<br />
• Tekstur renyah;<br />
• Kadar air tidak lebih dari 6%.<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 17<br />
Indeks Pangan<br />
<strong>Food</strong> Index<br />
<strong>Food</strong> Category No<br />
Page<br />
A<br />
No Kategori<br />
Pangan<br />
Abon Dag<strong>in</strong>g 08.2.2 138<br />
Abon Ikan 09.2.4.3 160<br />
Acar Bawang Putih 04.2.2.3 60<br />
Acar Cabe 04.2.2.3 60<br />
Acar Jahe 04.2.2.3 60<br />
Acar Jamur 04.2.2.3 59<br />
Acar Lobak 04.2.2.3 60<br />
Acar Timun Mentah 04.2.2.3 60<br />
Adas Bubuk 12.2.1 184<br />
Adas, Adas Pedas, Fennel, J<strong>in</strong>ten Manis 12.2.1 184<br />
Adonan Biskuit 07.1.4 114<br />
Halaman<br />
Air Berm<strong>in</strong>eral 14.1.1.2 213<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 18<br />
Air Berperisa 14.1.4.2 232<br />
Air Dem<strong>in</strong>eral 14.1.1.2 212
2. <strong>Food</strong> Safety and<br />
Quality Standards<br />
CORNBEEF<br />
Netto 250 g<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 19<br />
Vitam<strong>in</strong><br />
, M<strong>in</strong>eral<br />
, La<strong>in</strong>ny<br />
a<br />
Basic Composition of <strong>Food</strong><br />
Chemical<br />
Contam<strong>in</strong>ants<br />
Contam<strong>in</strong>ation may occur<br />
dur<strong>in</strong>g food handl<strong>in</strong>g from<br />
farm to table (Pesticides,<br />
animal drugs, mycotox<strong>in</strong>,<br />
heavy metals, etc.)<br />
Chemicals produced<br />
dur<strong>in</strong>g food<br />
porocess<strong>in</strong>g<br />
Maillard and flavor products,<br />
3-mcpd, trans -fatty acid,<br />
ester, acrylamide, polar<br />
materials <strong>in</strong> fried products,<br />
etc.<br />
<strong>Food</strong> Additives<br />
Permitted to be used <strong>in</strong> food<br />
Preservatives, color<strong>in</strong>g,<br />
<strong>in</strong>tense sweeteners,<br />
antioxidan, emulsifyer, etc..<br />
Hazardous Substances<br />
Chemicals prohibited to be<br />
used <strong>in</strong> food preaparation<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 20
PHYSICAL HAZARDS<br />
BIOLOGICAL HAZARDS<br />
<strong>Food</strong> Safety Measures<br />
CHEMICAL HAZARDS<br />
Chemical<br />
Contam<strong>in</strong>ants<br />
Contam<strong>in</strong>ation may occur<br />
dur<strong>in</strong>g food handl<strong>in</strong>g from<br />
farm to table (Pesticides,<br />
animal drugs, mycotox<strong>in</strong>,<br />
heavy metals, etc.)<br />
Chemicals produced<br />
dur<strong>in</strong>g food<br />
porocess<strong>in</strong>g<br />
Maillard and flavor products,<br />
3-mcpd, trans -fatty acid,<br />
ester, acrylamide, polar<br />
materials <strong>in</strong> fried products,<br />
etc.<br />
<strong>Food</strong> Additives<br />
Permitted to be used <strong>in</strong> food<br />
Preservatives, color<strong>in</strong>g,<br />
<strong>in</strong>tense sweeteners,<br />
antioxidan, emulsifyer, etc..<br />
Hazardous Substances<br />
Chemicals prohibited to be<br />
used <strong>in</strong> food preaparation<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 21<br />
Chemicals prohibited to be used <strong>in</strong> foods<br />
1. Boric Acid and Its Compounds<br />
2. Salisilic Acid and Its Salts<br />
3. Diethylpyrocarbonate<br />
4. Dulc<strong>in</strong><br />
5. Potassium Chlorate<br />
6. Chloramphenicol<br />
7. Brom<strong>in</strong>ated Vegetable Oil<br />
8. Nitrofurazon<br />
9. Formal<strong>in</strong> (Formaldehide)<br />
Hazardous Substances<br />
Chemicals prohibited to be<br />
used <strong>in</strong> food preaparation
Color<strong>in</strong>gs prohibited to be used <strong>in</strong> foods<br />
1. Auram<strong>in</strong>e<br />
2. Alkanet<br />
3. Butter Yellow<br />
4. Black 7984<br />
5. Burn Amber<br />
6. Chrysoid<strong>in</strong>e<br />
7. Cryso<strong>in</strong>e<br />
8. Citrus Red No.2<br />
9. Chocolate Brown FB<br />
10. Fast Red E<br />
11. Fast Yellow AB<br />
12. Gu<strong>in</strong>ea Green G<br />
13. Indanthrene Blue RS<br />
14. Magenta<br />
15. Metanil Yellow<br />
16. Oil Orange SS<br />
17. Oil Orange XO<br />
18. Oil Orange AB<br />
19. Oil Yellow OB<br />
20. Orange G<br />
21. Orange GGN<br />
22. Orange RN<br />
23. Orchid and Orce<strong>in</strong><br />
24. Ponceau 3R<br />
25. Ponceau SX<br />
26. Ponceau 6R<br />
27. Rhodam<strong>in</strong> B<br />
28. Sudan I<br />
29. Scarlet GN<br />
30. Violet 6B<br />
1. Color<strong>in</strong>gs<br />
2. Sweeteners<br />
3. Preservatives<br />
4. Antioxidants<br />
5. Anticak<strong>in</strong>g agents<br />
6. Flavor<strong>in</strong>gs<br />
7. Acidity regulator<br />
8. Whiten<strong>in</strong>g agents<br />
9. Emulsifier, Stabilizer, and<br />
Thicken<strong>in</strong>g agents<br />
10. Harden<strong>in</strong>g agents<br />
11. Sequestrans<br />
<strong>Food</strong> Additives<br />
Permitted to be used <strong>in</strong> food<br />
Preservatives, color<strong>in</strong>g,<br />
<strong>in</strong>tense sweeteners,<br />
antioxidan, emulsifyer, etc..<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 24
Sweeteners<br />
SNI<br />
Standar Nasional <strong>Indonesia</strong><br />
SNI 01-6993-2004<br />
Bahan tambahan pemanis buatan-<br />
Persyaratan penggunaan dalam produk pangan<br />
<strong>Indonesia</strong>n National Standard<br />
FOOD ADDITIVE: SWEETENERS<br />
REQUIREMENTS IN FOODS<br />
National Standardization Agency<br />
ICS 67.220.20<br />
Badan Standardisasi Nasional<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 25<br />
Content<br />
Content<br />
Forward<br />
Introduction<br />
1 Scope<br />
2 Def<strong>in</strong>ition<br />
3 Abbreviation<br />
4 Limitation<br />
5 Label<strong>in</strong>g<br />
6 <strong>Food</strong> Category<br />
Risk assessment<br />
References<br />
Daftar isi<br />
Daftar isi<br />
i<br />
Prakata<br />
ii<br />
Pendahuluan<br />
iii<br />
1 Ruang l<strong>in</strong>gkup 1<br />
2 Istilah dan def<strong>in</strong>isi 1<br />
3 Istilah dan s<strong>in</strong>gkatan 2<br />
4 Batasan penggunaan pemanis buatan 3<br />
5 Ketentuan label 3<br />
6 Penggunaan pemanis buatan berdasarkan kategori pangan 4<br />
Lampiran A Kajian keamanan pemanis buatan 32<br />
Bibliografi 41<br />
Tables<br />
Tabel 1. Penggunaan Alitam berdasarkan kategori pangan 4<br />
Tabel 2. Penggunaan Asesulfam-K berdasarkan kategori pangan 6<br />
Tabel 3. Penggunaan Aspartam berdasarkan kategori pangan 9<br />
Tabel 4. Penggunaan Isomalt berdasarkan kategori pangan 12<br />
Tabel 5. Penggunaan Laktitol berdasarkan kategori pangan 14<br />
Tabel 6. Penggunaan Maltitol berdasarkan kategori pangan 16<br />
Tabel 7. Penggunaan Manitol berdasarkan kategori pangan 17<br />
Tabel 8. Penggunaan Neotam berdasarkan kategori pangan 18<br />
Tabel 9. Penggunaan Sakar<strong>in</strong> berdasarkan kategori pangan 19<br />
Tabel 10. Penggunaan Siklamat berdasarkan kategori pangan 22<br />
Tabel 11. Penggunaan Silitol berdasarkan kategori pangan 24<br />
Tabel 12. Penggunaan Sorbitol berdasarkan kategori pangan 26<br />
Dedi Fardiaz<br />
Tabel 13. Penggunaan<br />
S<strong>in</strong>gapore,<br />
Sukralosa<br />
1 Sept 2009<br />
berdasarkan kategori pangan 28<br />
26
Example of Table for sweeteners permitted to be used <strong>in</strong> foods<br />
based on GSFA <strong>Food</strong> Category System<br />
No. <strong>Food</strong> Category<br />
Table 8. Penggunaan Neotam berdasarkan Kategori Pangan<br />
Maximum Level<br />
No. Kat.<br />
Pangan<br />
Kategori Pangan<br />
<strong>Food</strong> Category<br />
Batas Penggunaan<br />
Maksimum (mg/kg)<br />
01.1.2 M<strong>in</strong>uman berbasis susu, beraroma, dan/atau terfermentasi (misalnya : susu<br />
coklat, kakao, eggnog, yogurt m<strong>in</strong>uman, m<strong>in</strong>uman berbasis whey) 15<br />
01.4.2 Krim "whipp<strong>in</strong>g" atau "whipped" atau krim rendah lemak yang disterilkan, di UHT 25<br />
01.7 Makanan penutup atau pencuci mulut berbahan dasar susu (misalnya : es susu,<br />
pud<strong>in</strong>g, buah atau yogurt beraroma)<br />
Yogurt (Strawberry) 15<br />
Pudd<strong>in</strong>g dessert 45<br />
Gelat<strong>in</strong> dessert 19<br />
Ice cream 20<br />
Frozen novelties (ices) 20<br />
02.3 Emulsi lemak sela<strong>in</strong> kategori 02.2, termasuk produk mix (campuran ker<strong>in</strong>g)<br />
dan/atau produk beraroma berbasis emulsi lemak<br />
04.1.2.5 Jem, jeli dan marmalad 100<br />
04.1.2.8 Bahan baku berbasis buah -buahan, meliputi bubur buah, puree, top<strong>in</strong>g buah dan<br />
santan kelapa<br />
04.1.2.9 Makanan penutup atau pencuci mulut (dessert) berbasis buah-buahan, termasuk<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 19<br />
dessert berbasis air beraroma buah<br />
27<br />
25<br />
100<br />
Flavor<strong>in</strong>gs<br />
SNI<br />
Standar Nasional <strong>Indonesia</strong><br />
BAHAN TAMBAHAN PANGAN<br />
PERSYARATAN PERISA DAN<br />
PENGGUNAAN DALAM PRODUK PANGAN<br />
SNI 01-7152-2006<br />
<strong>Indonesia</strong>n National Standard<br />
FOOD ADDITIVE: FLAVORINGS<br />
REQUIREMENTS IN FOODS<br />
National Standardization Agency<br />
ICS 67.220.20<br />
Badan Standardisasi Nasional<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 28
National <strong>Food</strong> Safety Standards on Flavor<strong>in</strong>gs<br />
Table. Substances which are prohibited to be used as flavor<strong>in</strong>gs <strong>in</strong><br />
food products<br />
No Substances CAS No<br />
1. Dulkamara (Dulcamara, Solanum dulcamara)<br />
2. Koka<strong>in</strong> (Coca<strong>in</strong>e) 50-36-2<br />
3. Nitrobenzene (Nitrobenzene) 98-95-3<br />
4. S<strong>in</strong>amil antranilat (C<strong>in</strong>namyl anthranilate) 87-29-6<br />
5. Dihidrosafrol (Dihydrosafrole) 94-58-6<br />
6. Biji Tonka (Tonca Bean) 8024-04-2<br />
7. M<strong>in</strong>yak Calamus (Calamus Oil, Acorus calamus L)<br />
8. M<strong>in</strong>yak Tansi (Tansy Oil) 8016-87-3<br />
9. M<strong>in</strong>yak Sasafras (Sassafras Oil) 68917-09-9<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 29<br />
National <strong>Food</strong> Safety Standards on Flavor<strong>in</strong>gs<br />
Table. Flavor<strong>in</strong>g substances which are permitted (with maximum<br />
level of application) <strong>in</strong> food products<br />
No Flavor<strong>in</strong>g Substances No Flavor<strong>in</strong>g Substances<br />
1 Agaric acid 10 Estragole<br />
2 Alo<strong>in</strong> 11 Quass<strong>in</strong>e<br />
3 b-Asarone 12 Qu<strong>in</strong><strong>in</strong>e<br />
4 Berber<strong>in</strong>e 13 Rue oil<br />
5 Caffe<strong>in</strong> 14 Safrole<br />
6 Coumar<strong>in</strong> 15 a-Santon<strong>in</strong>e<br />
7 Hydrocyanic acid 16 Sparte<strong>in</strong>e<br />
8 Hyperic<strong>in</strong>e 17 Thujon<br />
9 Iso-safrole<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 30
National <strong>Food</strong> Safety Standards on Flavor<strong>in</strong>gs<br />
Table. Flavor<strong>in</strong>gs Positive List (based on JECFA Evaluation)<br />
No. Flavor<strong>in</strong>g Substances JECFA EC FEMA<br />
1 allyl propionate 1 09.233 2040<br />
2 allyl butyrate 2 09.054 2021<br />
3 allyl hexanoate 3 09.244 2032<br />
4 allyl heptanoate 4 09.097 2031<br />
5 allyl octanoate 5 09.119 2037<br />
6 allyl nonanoate 6 09.109 2036<br />
7 allyl isovalerate 7 09.489 2045<br />
8 allyl sorbate 8 09.312 2041<br />
9 allyl 10-undecenoate 9 09.146 2044<br />
1609 piperaz<strong>in</strong>e 1615 14.141 4250<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 31<br />
SNI<br />
Standar Nasional <strong>Indonesia</strong><br />
SNI 01-7152- 2006<br />
RSNI3<br />
Rancangan Standar Nasional <strong>Indonesia</strong> 3<br />
RSNI3 - - 2006<br />
RSNI2<br />
Rancangan Standar Nasional <strong>Indonesia</strong> 2<br />
RSNI1<br />
Rancangan Standar Nasional <strong>Indonesia</strong> 1<br />
RSNI2 - - 2006<br />
RSNI1 - - 2006<br />
Process Dedi Fardiaz of Review and the Development S<strong>in</strong>gapore, 1 Sept 2009of <strong>Food</strong> Safety Standards 32
Preservatives<br />
RSNI3<br />
Rancangan Standar Nasional <strong>Indonesia</strong> 3<br />
BAHAN TAMBAHAN PANGAN PENGAWET<br />
PERSYARATAN PENGGUNAAN DALAM PANGAN<br />
RSNI3-7383-2008<br />
<strong>Indonesia</strong>n National Standard<br />
FOOD ADDITIVE PRESERVATIVES<br />
REQUIREMENTS IN FOODS<br />
National Standardization Agency<br />
ICS 67.220.20<br />
Badan Standardisasi Nasional<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 33<br />
Antioxidants<br />
RSNI3<br />
Rancangan Standar Nasional <strong>Indonesia</strong> 3<br />
BAHAN TAMBAHAN PANGAN ANTIOKSIDAN<br />
PERSYARATAN PENGGUNAAN DALAM PANGAN<br />
RSNI3-7384-2008<br />
<strong>Indonesia</strong>n National Standard<br />
FOOD ADDITIVE ANTIOXIDANTS<br />
REQUIREMENTS IN FOODS<br />
National Standardization Agency<br />
ICS 67.220.20<br />
Badan Standardisasi Nasional<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 34
Packag<strong>in</strong>g Standards<br />
(<strong>Food</strong> Contact Material s)<br />
Examples:<br />
• Heavy metals<br />
• V<strong>in</strong>yl Chloride<br />
Monomer<br />
• Melam<strong>in</strong>e<br />
• Formaldehyde<br />
• Phthalates<br />
(DINP, DIDP,<br />
DEHP)<br />
• etc.<br />
Vita<br />
m<strong>in</strong>,<br />
M<strong>in</strong><br />
eral,<br />
La<strong>in</strong><br />
nya<br />
Komposisi kimia dasar pembentuk pangan<br />
Kontam<strong>in</strong>an Kimia<br />
Mungk<strong>in</strong> mencemari<br />
pangan pada mata rantai<br />
pangan from farm to table<br />
Pestisida, obat hewan, mikotoks<strong>in</strong>,<br />
logam berat, dsb.<br />
Senyawa Kimia yang<br />
mungk<strong>in</strong> terbentuk dalam<br />
Pengolahan<br />
Produk Maillard dan<br />
citarasa, 3 - mcpd, transfatty<br />
acid, ester,<br />
akrilamida, senyawa polar<br />
pada gorengan, dsb.<br />
BTP (Bahan Tambahan Pangan)<br />
Diperbolehkan untuk sengaja<br />
ditambahkan ke ke dalam pangan<br />
Pengawet, pewarna, pemanis,<br />
antioksidan, pengemulsi, dsb.<br />
BB (Bahan Berbahaya)<br />
yang dilarang tapi mungk<strong>in</strong><br />
disalahgunakan untuk pangan<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 35<br />
NADFC <strong>Regulation</strong> on <strong>Food</strong> Packag<strong>in</strong>g Material<br />
Decree Nomor : HK 00.05.55.6497/2007 on <strong>Food</strong> Packag<strong>in</strong>g<br />
Materials<br />
Scope<br />
Article 2<br />
This regulation covers:<br />
a. materials which are prohibited;<br />
b. materials which are permitted<br />
to be use as packag<strong>in</strong>g which directly contacts with food<br />
Article 3<br />
(1) Additives prohibited to be used for food packag<strong>in</strong>g (Appendix 1).<br />
(2) Basic materials and additives permitted to be used for food<br />
packag<strong>in</strong>g.<br />
(3) Basic materials permitted to be used for food packag<strong>in</strong>g<br />
(Appendix 2A).<br />
(4) Additives permitted to be used for food packag<strong>in</strong>g (Appendix 2B).<br />
Copyright Dedi Fardiaz Packag<strong>in</strong>g, Jakarta 271107 36
Article 4<br />
(1) Basic materials: plastic, cellophane, paper, rubber, elastomer,<br />
metal, metal alloy, ceramic, and/or glass.<br />
(2) Additives: antimicrobial agent, sanitizer, plastic foam<strong>in</strong>g<br />
former, glue, anticorrosive agent, antistatic and or antifog,<br />
cleaner, color<strong>in</strong>g, emulsifier and or surface active agent,<br />
lubricant, plasticizer, preservative, filler, stabilizer, antiblock<strong>in</strong>g<br />
agent, anticoagulant, modifier, whitener.<br />
Copyright Dedi Fardiaz Packag<strong>in</strong>g, Jakarta 271107 37<br />
Example<br />
Plastic/Rubber/Elastomer<br />
No<br />
<strong>Food</strong> Contact<br />
Substance<br />
Parameter<br />
Maximum<br />
Migration Limit<br />
16 Res<strong>in</strong> Melam<strong>in</strong>e<br />
Formaldehyde<br />
30<br />
Res<strong>in</strong> Urea<br />
Formaldehyde<br />
31 Polyv<strong>in</strong>ylchloride<br />
Polymer<br />
1 Produced with1 mol<br />
melam<strong>in</strong>e and not more<br />
than 3 mol of formaldehyde<br />
Chloroform soluble total<br />
extract<br />
0.078 mg/cm 2<br />
2 Formaldehyde migration 3 ppm<br />
3 Melam<strong>in</strong>e migration 30 ppm<br />
Formaldehyde migration 3 ppm<br />
V<strong>in</strong>yl Chloride Monomer 1 ppm<br />
Dedi Fardiaz Jakarta, 12/06/2008 38
Example<br />
Ceramic<br />
No<br />
<strong>Food</strong> Contact<br />
Substance<br />
Parameter<br />
Maximum<br />
Migration Limit<br />
2<br />
All types of<br />
ceramic which<br />
can be filled<br />
Pb (acetic acid solvent 4%<br />
at 22 ± 2 o C, 24 ± 0.5 hr)<br />
Cd (acetic acid solvent 4%<br />
at 22 ± 2 o C, 24 ± 0.5 hr)<br />
4<br />
0.3<br />
mg/L<br />
mg/L<br />
3<br />
Cook<strong>in</strong>g<br />
utensils,<br />
packag<strong>in</strong>g, tank<br />
with vol 100°C, or citric acid<br />
0,5%, 60°C, 30 m<strong>in</strong>, for food<br />
with pH < pH 5)<br />
Cd (water, 95°C, 30 m<strong>in</strong> for<br />
usage > 100°C, or citric acid<br />
0,5%, 60°C, 30 m<strong>in</strong>, for food<br />
with pH < pH 5)<br />
Pb (water, 95°C, 30 m<strong>in</strong> for<br />
usage > 100°C, or citric acid<br />
0,5%, 60°C, 30 m<strong>in</strong>, for food<br />
with pH < pH 5)<br />
Dedi Fardiaz Jakarta, 12/06/2008 40<br />
0.2<br />
0.1<br />
0.4<br />
ppm<br />
ppm<br />
ppm
Example<br />
No<br />
<strong>Food</strong> Contact<br />
Substance<br />
Parameter<br />
Maximum<br />
Migration Limit<br />
2 Can with plasticres<strong>in</strong><br />
coat<strong>in</strong>g<br />
1<br />
2<br />
Dry residue (n-heptan solvent,<br />
25°C, 60 m<strong>in</strong>)<br />
Dry residue (ethanol solvent 20%,<br />
60°C, 30 m<strong>in</strong>)<br />
90<br />
30<br />
ppm<br />
ppm<br />
3<br />
4<br />
Dry residue (acetic acid solvent<br />
4%, 60°C, 30 m<strong>in</strong>)<br />
Dry residue (water solvent, 95°C,<br />
30 m<strong>in</strong> for usage > 100°C)<br />
30<br />
30<br />
ppm<br />
ppm<br />
5<br />
Phenol from synthetic res<strong>in</strong> (water<br />
solvent, 95°C, 30 m<strong>in</strong> for usage ><br />
100°C)<br />
5<br />
ppm<br />
6<br />
Epichlorohydr<strong>in</strong> from synthetic<br />
res<strong>in</strong> (n-pentan solvent, 25°C, 2 hr)<br />
0.5<br />
ppm<br />
7<br />
V<strong>in</strong>yl Chloride Monomer<br />
1<br />
ppm<br />
Dedi Fardiaz Jakarta, 12/06/2008 41<br />
Example<br />
Chemical Migration Test<strong>in</strong>g for Can with Res<strong>in</strong> Coat<strong>in</strong>g<br />
Conditions of Usage<br />
Type of<br />
<strong>Food</strong><br />
Water<br />
(T and t)<br />
Extract<strong>in</strong>g Solvent<br />
Heptane<br />
(T and t)<br />
Alcohol<br />
8%<br />
(T and t)<br />
Pasteurization above 66 o T<br />
Oil <strong>in</strong> water emulsion<br />
Water <strong>in</strong> oil emulsion<br />
high oil content<br />
Filled at boil<strong>in</strong>g<br />
temperature and<br />
cooled to 38 o C<br />
Filled at boil<strong>in</strong>g<br />
temperature and<br />
cooled to 38 o C 49 o C, 15 m<strong>in</strong><br />
Dedi Fardiaz Jakarta, 12/06/2008 42
Example<br />
Chemical Migration Test<strong>in</strong>g for Seal<strong>in</strong>g Gasket<br />
Conditions of Usage<br />
Type of<br />
<strong>Food</strong><br />
Water<br />
(T and t)<br />
Extract<strong>in</strong>g Solvent<br />
Heptane<br />
(T and t)<br />
Alcohol<br />
8%<br />
(T and t)<br />
Sterilization above 100 o T<br />
Oil <strong>in</strong> water emulsion<br />
121 o C, 2 hr<br />
Oil-based Sauce<br />
Water <strong>in</strong> oil emulsion 121 o C, 2 hr<br />
high oil content<br />
66 o C, 2 hr<br />
Dedi Fardiaz Jakarta, 12/06/2008 43<br />
Goverment <strong>Regulation</strong> No. 69/1999 on <strong>Food</strong> Label<br />
and Advertisement<br />
CORNBEEF<br />
Netto 250 g<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 44
• Name of Product<br />
• List of Ingredients<br />
• Net Weight (Volume)<br />
• Name and Address of<br />
Producers or Importers<br />
• Expiration date (Best used<br />
before)<br />
MD, ML, SP, P-IRT<br />
Processed food should be<br />
registered ata NADFC or Local<br />
Governments<br />
(MD, ML, SP, P-IRT)<br />
<strong>Food</strong> label shall at least conta<strong>in</strong>s 5 <strong>in</strong>formation<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 45<br />
• Name of Product<br />
• List of Ingredients<br />
• Net Weight (Volume)<br />
• Name and Address of<br />
Producers or Importers<br />
• Expiration date (Best used<br />
before)<br />
Nutrition and<br />
Health Claims<br />
MD, ML, SP, P-IRT<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 46
Guidel<strong>in</strong>es for Use of Nutrition and Health Claims<br />
(CAC/GL 23-1997, Rev. 1-2004)<br />
2.1 Nutrition Claim<br />
2.1.1 Nutrient Content Claim<br />
2.1.2 Nutrient Comparative Claim<br />
2.2 Health Claim<br />
2.2.1 Nutrient Function Claims<br />
2.2.2 Other Function Claims<br />
2.2.3. Reduction of Disease Risk Claims<br />
www.codexalimentarius.net<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 47<br />
Scientific data and <strong>in</strong>formation is<br />
supplied by the client<br />
<strong>Food</strong> Industry<br />
Request for additional data<br />
and <strong>in</strong>formation (if needed)<br />
Label<strong>in</strong>g Standards<br />
Product Registration<br />
Approval Letter<br />
NADFC<br />
National Agency for<br />
Drug and <strong>Food</strong> Control<br />
Republic of <strong>Indonesia</strong><br />
<strong>Food</strong> Label<strong>in</strong>g<br />
Assessment<br />
Peer Review<br />
Team<br />
Government<br />
<strong>Regulation</strong><br />
No. 69/1999 on<br />
<strong>Food</strong> Label<strong>in</strong>g<br />
and Advertisiment<br />
Result<br />
Dedi Fardiaz, 061107 48
Production FOOD (fresh, processed, ready to serve) Distribution<br />
IMPORTED FOOD<br />
<strong>Food</strong> <strong>Food</strong><br />
Packag<strong>in</strong>g Packag<strong>in</strong>g<br />
Label<strong>in</strong>g Label<strong>in</strong>g<br />
Category Category<br />
CORNBEEF<br />
Netto 250 g<br />
SUMMARY: <strong>Food</strong> <strong>Regulation</strong> <strong>in</strong> <strong>Indonesia</strong><br />
Copyright Dedi Fardiaz HIMITEPA, 080809 49<br />
Thank You Very Much<br />
Browse: www.pom.go.id<br />
Dedi Fardiaz S<strong>in</strong>gapore, 1 Sept 2009 50