THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS

OF THE REPUBLIC OF INDONESIA

NUMBER 464 YEAR 2020

REGARDING

THE PRODUCT TYPE THAT IS OBLIGED TO BE HALALCERTIFIED

BY THE GRACE OF THE ONE ALMIGHTY GOD

THE MINISTER OF RELIGIOUS AFFAIRS OF
THE REPUBLIC OF INDONESIA,

Considers: that in order to provide convenience and legal certainty as well as to create
administrative order in the implementation of halal product assurance and to
implement the provisions of Article 29 of the Minister of Religious Affairs’
Regulation Number 26 Year 2019 concerning the Implementation of Halal
Product Assurance, it is necessary to stipulate a Decree of the Minister of
Religious Affairs on the Product Type that is Obliged to be Halal Certified;

In view of: 1. Law No. 33 Year 2014 on Halal Product Assurance (State Gazette of the
Republic of Indonesia Year 2014 No. 295, Supplement to State Gazette of the
Republic of Indonesia No. 5604);

2. Government Regulation No. 31 Year 2019 on the Implementing Regulation of

Law No. 33 Year 2014 on Halal Product Assurance (State Gazette of the
Republic of Indonesia Year 2019 No. 88, Supplement to State Gazette of the
Republic Indonesia No. 634);

3. Presidential Regulation No 83 Year 2015 on the Ministry of Religious

Affairs (State Gazette of the Republic of Indonesia Year 2015 No. 168);

4. Minister of Religious Affairs Regulation No. 42 Year 2016 on the

Organization and Work Procedures of the Ministry of Religious Affairs
(State Gazette of the Republic of Indonesia Year 2016 No. 1495);

5. Minister of Religious Affairs Regulation No. 26 Year 2019 on the

Implementation of Halal Product Assurance (State Gazette of the
Republic of Indonesia Year 2019 No. 1191).
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HAS DECIDED:

To stipulate : THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS ON

THE PRODUCT TYPE THAT IS OBLIGED TO BE HALAL
CERTIFIED

FIRST : Determine the product type that is obliged to be halal certified as included in
the appendix which is an integral part of this decree.

SECOND : The product type as referred to in the FIRST Dictum is classified based on
certain characteristics that are had by the products:
a. food;
b. beverage;
c. medicine
d. cosmetic;
e. chemical product;
f. biological product;
g. genetically modified product
h. utilized good;
i. slaughtering service;
j. processing service
k. storing service
l. packaging service;
m. distributing service;
n. selling service; and
o. serving service.

THIRD : Certain characteristics as referred to in the SECOND Dictum are become as a

guideline by the Head of the Halal Product Assurance Organizing Agency in:
a. determine the category of Product Type that the business actor applies for
its Halal Certificate;
b. calculate and determine the estimated halal certification fee that must be
paid by the business actor; and
c. issue the Halal Certificate.

FOURTH : The product type that has not been listed in this Decree or has changed in
accordance with the provision of legislation, the business actor may apply for
a Halal Certificate and the classification of their Product Type will be
determined by the Head of the Halal Product Assurance Organizing Agency
after coordinating with the related ministries/institutions and the Indonesian
Council of Ulema.

FIFTH : The Head of Halal Product Assurance Organizing Agency is obliged to

include the Product Type as referred to in the FOURTH Dictum in the List of
Products Type that is Obliged to be Halal Certified in the media that can be
easily and widely accessed by the business actors.

SIXTH : The list of product type that is obliged to be halal certified as referred to in the
FIFTH Dictum is stipulated as a legal and binding document and is an integral
part of this decree.
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SEVEN : This Decree shall come into effect on the date of its promulgation.

Stipulated in Jakarta
On May 29, 2020

THE MINISTER OF RELIGIOUS AFFAIRS

OF THE REPUBLIC OF INDONESIA

Signed

FACHRUL RAZI
 -4-

APPENDIX
THE DECREE OF THE MINISTER OF RELIGIOUS
AFFAIRS OF THE REPUBLIC OF INDONESA
NUMBER 464 OF 2020
REGARDING
THE PRODUCT TYPE THAT IS OBLIGED TO BE
HALAL CERTIFIED

THE PRODUCT TYPE THAT IS OBLIGED TO BE HALAL CERTIFIED

No. Product Type Classification Details of Product Type
Code
1 Milk and Its 1.1 Fermentation milk and milk products from
Analogue the rennet enzyme coagulation (plain)
1.1.1 Plain fermentation milk
1.1.2 Fermentation milk or cultured milk
1.1.3 Fermentation milk products (plain) without
heating
1.1.4 Fermentation milk products (plain) with
heating
1.1.5 Acidified milk
1.1.6 Acidophilus milk
1.1.7 Yoghurt
1.1.8 Alternate yoghurt culture
1.1.9 Kefir
1.1.10 Kumys
1.1.11 Milk that is coagulated with rennet (plain)
1.1.12 Curd from buffalo milk
1.2 Condensed milk and its analogue
1.2.1 Condensed milk
1.2.2 Evaporated milk
1.2.3 Evaporated skim milk
1.2.4 Partially evaporated skim milk
1.2.5 Evaporated vegetable fat milk/evaporated
vegetable oil milk
1.2.6 Sweet condensed milk
1.2.7 Vegetable fat sweet condensed
milk/vegetable oil sweet condensed milk
1.2.8 Sweeten condensed skim milk
1.2.9 Sweeten condensed cream
1.2.10 Sweet condensed creamer
1.2.11 “Khoa” (Typical Indian dairy product)
1.2.12 Beverages creamer
1.3. Cream (plain) and its kind
1.3.1 Cream
 -5-

1.3.2 Pasteurized cream (plain)

1.3.3 Half and half
1.3.4 Sterilized cream
1.3.5 Whipping cream
1.3.6 Whipped cream
1.3.7 Low fat cream (plain)
1.3.8 Coagulated cream (plain)
1.3.9 Coagulated cream with enzyme
1.3.10 Sour cream
1.3.11 Acidified cream
1.3.12 Analogue cream
1.3.13 Vegetable cream
1.4 Powder milk and powder cream and
analogue powder
1.4.1 Powder milk and powder cream (plain)
1.4.2 Powder milk full cream
1.4.3 Instant powder milk full cream
1.4.4 Partially skim powder milk
1.4.5 Skim powder milk
1.4.6 Mixture of milk and powder cream (plain)
1.4.7 Powder cream
1.4.8 Buttermilk powder
1.4.9 Analogue milk and powder cream
1.4.10 Vegetable fat powder milk/vegetable oil
powder milk
1.5 Cheese and its analogue
1.5.1 Cheese
1.5.2 Analogue cheese
1.5.3 Cheese without ripening (raw cheese)
1.5.4 Cottage cheese
1.5.5 Cream cottage cheese
1.5.6 Cream cheese
1.5.7 Mozzarella cheese
1.5.8 Bocconcini cheese
1.5.9 Ripening cheese
1.5.10 Totaled ripening cheese including the crust
1.5.11 Cheddar cheese
1.5.12 Edam cheese
1.5.13 Camembert
1.5.14 Bath cheese
1.5.15 Bondard cheese
1.5.16 Bougon cheese
1.5.17 Bouquet des moines cheese
1.5.18 Blue cheese
1.5.19 Brick cheese
 -6-

1.5.20 Gouda cheese

1.5.21 Havarti cheese
1.5.22 Brie cheese
1.5.23 Parmesan cheese
1.5.24 Switzerland cheese
1.5.25 Other ripening cheese
1.5.26 Ripening cheese crust
1.5.27 Powder cheese (for reconstitution, for
example in processing of cheese sauce)
1.5.28 Whey cheese
1.5.29 Plain processed cheese
1..5.30 Flavored processed cheese
1.5.31 Processed cheese with the addition of fruit,
vegetables, or meat
1.5.32 Cheese analogue (vegetable fat cheese)
1.5.33 Whey protein cheese
1.6. Milk based dessert
1.6.1 Dairy ice cream
1.6.2 Ice cream
1.6.3 Ice milk
1.6.4 Ice cream premix
1.6.5 Ice milk premix
1.6.6 Flavored yoghurt
1.6.7 Junket
1.6.8 Dulce de leche
1.6.9 Butterscotch pudding/milk pudding
1.6.10 Butterscotch pudding /milk pudding
powder
1.7 Whey and whey product, except whey
cheese
1.7.1 Whey
1.7.2 Sour whey
1.7.3 Whey powder
1.7.4 Demineralized whey powder
1.7.5 Permeate whey powder
2 Fat, Oil, and Oil 2.1 Fat and milk (edible) that do not contain
Emulsion water
2.1.1 Anhydrous milk fat, butter oil
2.1.2 Ghee
2.1.3 Vegetable fat and oil
2.1.4 Virgin oil
2.1.5 Extra virgin olive oil
2.1.6 Virgin olive oil
2.1.7 Ordinary virgin olive oil
2.1.8 Cold pressed oils
 -7-

2.1.9 Frying oil

2.1.10 Frying fat
2.1.11 Cooking oil
2.1.12 Salad oil
2.1.13 Fat powder
2.1.14 Vegetable ghee
2.1.15 Shortening
2.1.16 Butter oil substitute
2.1.17 Crude palm kernel oil
2.1.18 Refined bleached deodorized palm kernel
oil
2.1.19 Crude palm oil or pretreated palm oil
2.1.20 Refined bleached deodorized palm oil
2.1.21 Crude palm olein
2.1.22. Crude palm strearin
2.1.23 Refined bleached deodorized palm olein
2.1.24 Refined bleached deodorized plam stearin
2.1.25 Palm oil
2.1.26 Unrefined coconut oil/crude coconut oil
2.1.27 Refined bleached deodorized coconut oil
2.1.28 Refined bleached deodorized peanut oil
2.1.29 Refined bleached deodorized corn oil
2.1.30 Refined bleached deodorized candlenut/
lumbang oil
2.1.31 Refined bleached deodorized soybean oil
2.1.32 Sesame oil
2.1.33 Refined bleached deodorized olive oil
2.1.34 Refined bleached deodorized safflower oil
2.1.35 Refined bleached deodorized sunflower oil
2.1.36 Refined bleached deodorized rice bran oil
2.1.37 Refined bleached deodorized cottonseed oil
2.1.38 Rapeseed oil (turnip rape oil/colza
oil/ravison oil/sarson oil/toria oil)
2.1.39 Rapeseed oil – low erucic acid (low erucic
acid turnip rape oil/low erucic acid colza
oil/canola oil)
2.1.40 Mustardseed oil (refined bleached
deodorized mustardseed oil)
2.1.41 Flaxseed oil/flax oil/linseed oil)
2.1.42 Animal fat
2.1.43 Prime beef fat (premier juice or oleo stock)
2.1.44 Edible beef fat
2.1.45 Dripping or edible tallow from cattle,
sheep, goat, buffalo
2.1.46 Secunda beef fat
 -8-

2.1.47 Suet
2.1.48 Fish oil
2.1.49 Fat powder
2.2. Fat emulsion, mainly water in oil emulsion
type
2.2.1 Butter and butter concentrate
2.2.2 Butter
2.2.3 Recombinant butter
2.2.4 Margarine
2.2.5 Blends of butter and margarine
2.2.6 Cream margarine, margarine spread,
margarine compound, bread compound,
bakery compound
2.2.7 “Minarin” or” halvarine” (low-fat
margarine)
2.2.8 Pan release
2.3 Fat emulsion, oil in water emulsion type,
including mixed products of fat emulsions
with flavors
2.3.1 Non-dairy toppings, fillings, frostings
2.3.2 Non-dairy whipped cream
2.4 Fat based desserts, not including milk
based dessert
2.4.1 “Melorin” (non-dairy ice cream)
2.4.2 Non-dairy mousse
3 Edible ice including 3.1 Edible ice
sherbet and sorbet 3.1.1 Ice cubes for consumption
3.1.2 Water ices
3.1.3 Frozen product made from water and sugar
3.1.4 Ice stick
3.1.5 Fruit ice
3.1.6 Coconut milk-based ice cream
3.1.7 Coconut milk-base ice stick
3.1.8 Frozen product made from mungbean
starch or other starch
3.1.9 Sorbet
3.1.10 Sherbet
3.1.11 Ice contains milk
3.1.12 Milk flavored ice
3.1.13 Ice premix powder
3.1.14 Ice premix liquid
3.1.15 Liquid preparations to be consumed in a
frozen state
4 Fruit and vegetable 4.1 Processed fruit
with treatment 4.1.1 Fresh whole fruit with the surface is treated
 -9-

4.1.2 Frozen fruit

4.1.3 Dried fruit
4.1.4 Mixed dried fruit
4.1.5 Copra
4.1.6 Dried shredded coconut
4.1.7 Coconut milk powder
4.1.8 Fruit flour
4.1.9 Salted fruit
4.1.10 Pickled fruit
4.1.11 Mixed fruit with spicy brown sugar sauce
4.1.12 Fruit in packaging
4.1.13 Fruit cocktail in packaging
4.1.14 Fruit jam
4.1.15 Fruit jelly
4.1.16 Marmalade
4.1.17 Fruit based spread products (such as:
chutney)
4.1.18 Mango chutney
4.1.19 Coated fruit
4.1.20 Sugary fruit
4.1.21 Crystalized fruit
4.1.22 Sugary fruit skin
4.1.23 Fruit pulp
4.1.24 Fruit puree
4.1.25 Fruit paste
4.1.26 Fruit sauce
4.1.27 Fruit topping
4.1.28 Coconut milk
4.1.29 Nata
4.1.30 Tamarind concentrate
4.1.31 Tamarind powder
4.1.32 Fruit bars
4.1.33 Candied fruit
4.1.34 Nata in packaging
4.1.35 Jelly
4.1.36 Seaweed extract powder
4.1.37 Seaweed extract in paper form
4.1.38 Gelatin powder
4.1.38 Gelatin powder
4.1.39 Carrageenan powder
4.1.40 Jelly powder
4.1.41 Flavored pudding
4.1.42 Flavored pudding powder
4.1.43 “Mitsumame” (Japanese dessert)
4.1.44 Dried and smoked banana
 -10-

4.1.45 Green grass jelly

4.1.46 Black grass jelly
4.1.47 The pulp of palm plant Borassus flabellifer
4.1.48 Fermented fruit products
4.1.49 Fruit pickle
4.1.50 “Tempoyak” (A product of lactic acid
fermented Durian meat naturally)
4.1.51 Fruit products for pastry filling
4.1.52 Cooked fruit
4.1.53 Fruit cracker
4.1.54 Simulation fruit cracker
4.1.55 Fruit products obtained from crushed and
cooked ripe pulp fruit with or without
added sugar
4.1.56 Fruit products obtained from a mixture of
fruit, glutinous rice flour, grated coconut
and sugar
4.1.57 Fruit products obtained from a mixture of
grated coconut and dried sugar.
4.2 Treated fresh vegetables, seaweed, nuts,
and beans
4.2.1 Processed vegetables, seaweed, nuts, and
beans
4.2.2 Frozen vegetables, seaweed, nuts, and
beans
4.2.3 Frozen vegetables
4.2.4 Frozen french fries
4.2.5 Frozen potato fritters
4.2.6 Dried vegetables
4.2.7 Dried seaweed
4.2.8 Nori
4.2.9 Dried salted vegetable
4.2.10 Dried nuts and beans
4.2.11 Dried seeds
4.2.12 Sunflower seed
4.2.13 Sesame seeds
4.2.14 Dried products obtained from watermelon
seeds, machete seeds, dried sunflower
seeds and added salt.
4.2.15 Dried product obtained from flattening
old melinjo meat (Gnetum gnemon).
4.2.16 Dried product obtain from boiling and
flattening dog fruit (Archidendron
pauciflorum)
4.2.17 Dried cashew
 -11-

4.2.18 Potato flakes

4.2.19 Tomato flour/dried tomato pulp/dried
tomato paste
4.2.20 Red beet flour
4.2.21 Moringa leaves flour
4.2.22 Vegetables and seaweed in vinegar, oil,
salty solution, or soy sauce
4.2.23 Mushrooms in olive oil or in other
vegetable oil
4.2.24 Salted vegetable
4.2.25 Salted mushroom
4.2.26 Sweet pickle
4.2.27 Ginger pickle
4.2.28 Packaged vegetables
4.2.29 Tomatoes in packaging
4.2.30 Sweet corn in packaging
4.2.31 Carrot in packaging
4.2.32 Mushroom in packaging
4.2.33 Green bean in packaging
4.2.34 Asparagus in packaging
4.2.35 Bamboo shoots in packaging
4.2.36 Green peas in packaging
4.2.37 Roots/tubers/legumes in packaging
4.2.38 Packaged sweeten seaweed
4.2.39 Aloe vera in packaging
4.2.40 Puree and spread products of vegetables,
nuts, and grains
4.2.41 Tomatoes puree
4.2.42 Peanut butter
4.2.43 Spread of peanuts
4.2.44 Spread contains nuts
4.2.45 Vegetable jam
4.2.46 Raw materials and pulp of vegetables, nuts,
and grains (such as: desserts and vegetables
sauce, sugary vegetables)
4.2.47 Tomatoes paste
4.2.48 Tuber paste
4.2.49 Jelly products that not ready for
consumption
4.2.50 Products of fermented vegetables and
seaweed
4.2.51 Pickle (fermentation)
4.2.52 Mustard greens
4.2.53 Sauerkraut
4.2.54 Fermented mushroom
 -12-

4.2.55 “Kimchi”
4.2.56 “Gochujang”
4.2.57 Cooked vegetables and seaweed
4.2.58 Spinach chips
4.2.59 Button mushroom chips
4.2.60 A product from cassava
4.2.61 Vegetable tsukudani
4.2.62 Dog fruit (Archidendron pauciflorum)
crackers
5 Confectionary/Candy 5.1 Cocoa and chocolate products, including
and chocolate chocolate substitutes.
5.1.1 Cocoa liquor
5.1.2 Cocoa meal
5.1.3 Cocoa powder
5.1.4 Cocoa butter
5.1.5 Cocoa dust
5.1.6 Drinking cocoa
5.1.7 Drinking chocolate
5.1.8 Cocoa instant
5.1.9 Chocolate instant
5.1.10 Chocolate powder
5.1.11 Chocolate syrup
5.1.12 Chocolate paste (oil based)
5.1.13 Chocolate paste (water based)
5.1.14 Dark chocolate, semisweet chocolate,
bittersweet chocolate
5.1.15 Sweet chocolate
5.1.16 Dark chocolate couverture
5.1.17 Milk chocolate
5.1.18 Milk chocolate couverture
5.1.19 White chocolate
5.1.20 White chocolate couverture
5.1.21 Chocolate sprinkle
5.1.22 Milk chocolate sprinkle
5.1.23 Chocolate filling candy
5.1.24 Praline
5.1.25 Truffles
5.1.26 Filled chocolate
5.1.27 Flavored chocolate
5.1.28 Aerated chocolate
5.1.29 Laminated chocolate
5.1.30 Composite chocolate
5.1.31 Compound chocolate
5.1.32 Compound chocolate sprinkle
5.1.33 Compound chocolate drink
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5.1.34 Imitation chocolate

5.1.35 Cocoa butter equivalent
5.1.36 Lauric cocoa butter replacer/substitute =
CBS Lauric
5.1.37 Non-lauric cocoa butter replacer/substitute
= CBS Non-Lauric
5.1.38 Carob coatings
5.1.39 Defatted wheat germ coating
5.2 Confectionary/…….
5.2.1 Hard candy/boiled sweet
5.2.2 Pastilles
5.2.3 Pressed candy/lozenges
5.2.4 Milk filling candy
5.2.5 Soft candy
5.2.6 Caramelized candy
5.2.7 Fudge
5.2.8 Butterscotch
5.2.9 Licorice
5.2.10 Toffee
5.2.11 Krokant/brittles
5.2.12 Marshmallow
5.2.13 Starch jelly
5.2.14 Jelly and gelatin confectionery
5.2.15 Cotton candy
5.2.16 A paste dough from heated sugar and
water, and molded into various shapes
5.2.17 Nut brittles
5.2.18 Raw marzipan, base almond paste
5.2.19 Marzipan, almond paste
5.3 Bubble gum
5.4 Decoration (such as for bakery), topping
(non-fruit) and sweet sauce
5.4.1 Icing
5.4.2 Frosting
5.4.3 Butterscotch sauce
5.4.4 Chocolate sauce/topping/spreading
5.4.5 Sweet sauce/topping/spreading
5.4.6 Non-fruit sauce/topping/spreading
5.4.7 Sugar based topping
6 Cereals and cereal 6.1 Whole, broken, or flake grains, including
products that are rice
derivative products 6.1.1 Parboiled milled rice
of cereal seeds, roots 6.1.2 Instant rice
and tubers, nuts and 6.1.3 Soaked, cooked, flatted and dried glutinous
pith rice
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6.1.4 Instant porridge

6.1.5 Cracked wheat
6.1.6 Crushed wheat
6.1.7 Shelled corn
6.1.8 Oats seeds
6.1.9 Pearl millet
6.1.10 Sorghum
6.1.11 Dried cassava
6.1.12 Wheat bran
6.2 Flour and starch
6.2.1 Rice flour
6.2.2 Glutinous rice flour
6.2.3 Corn flour
6.2.4 Peeled mungbean flour
6.2.5 Mungbean flour
6.2.6 Red bean flour
6.2.7 Soybean flour
6.2.8 Semolina durum wheat
6.2.9 Durum wheat flour
6.2.10 Whole durum wheat semolina and whole
durum wheat flour
6.2.11 Pearl millet flour
6.2.12 Sorghum flour
6.2.13 Wheat flour
6.2.14 Self-raising wheat flour
6.2.15 Modified wheat flour
6.2.16 Wheat gluten powder
6.2.17 Wheat flour with the addition of protein
6.2.18 Wholemeal wheat flour
6.2.19 Fine bran
6.2.20 Cassava flour
6.2.21 Mocaf flour
6.2.22 Dried cassava flour
6.2.23 Other tuber flour (potato flour, sweet
potato flour, arrowroot flour, canna flour,
etc.
6.2.24 Palm flour
6.2.25 Roasted soy flour
6.2.26 Konjac flour
6.2.27 Maida
6.2.28 Flour of Amorphophallus muelleri tuber
plant
6.2.29 Arrowroot starch
6.2.30 Corn starch
6.2.31 Sago starch
 -15-

6.2.32 Mungbean starch

6.2.33 Tapioca/cassava starch
6.2.34 Dextrin
6.2.35 Modified starch
6.2.36 Pregelatinized starch
6.3 Breakfast cereals, including rolled oats
6.3.1 Bulgur
6.3.2 Corn flake
6.3.3 Meal
6.3.4 Wheat germ meal
6.3.5 Oatmeal
6.3.6 Whole corn meal
6.3.7 Degermed corn meal
6.3.8 Corn rice
6.3.9 Ready to eat cereal
6.3.10 Whole grain ready to eat cereal
6.3.11 Cereal drink powder
6.3.12 Soaked in water and steamed dried cassava
flour
6.3.13 Degermed corn grits
6.3.14 “Gari” (cassava granules)
6.3.15 Granola
6.4 Pasta and Noodle as well as Similar
Products (Such as: Rice Paper, Rice
Vermicelli, Soybean Pasta and Soybean
Noodles)
6.4.1 Uncooked wet noodles
6.4.2 Other uncooked wet noodles
6.4.3 Dumpling and spring rolls skin
6.4.4 Uncooked dumpling, spring rolls, samosa
6.4.5 Dried flat rice noodles
6.4.6 Pasta
6.4.7 Whole wheat pasta
6.4.8 Wheat and soybean pasta product
6.4.9 Vegetable pasta product
6.4.10 Other pasta
6.4.11 Wheat and soybean noodle product
6.4.12 Vegetable noodle product
6.4.13 Vermicelli
6.4.14 Other vermicelli
6.4.15 Rice noodle
6.4.16 Other rice noodle
6.4.17 Instant pasta
6.4.18 Other instant pasta
6.4.19 Dried noodle
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6.4.20 Instant rice noodle

6.4.21 Instant flat rice noodles
6.4.22 Instant macaroni
6.4.23 Cooked wet noodles
6.4.24 Other cooked wet noodles
6.4.25 Instant noodle
6.4.26 Other instant noodle
6.4.27 Dried noodles from wheat flour added with
other raw material and white color
6.4.28 Pre-cooked dumpling/spring rolls/samosa
6.4.29 Uncooked crackers
6.5 Cereal and starch based dessert (such as:
rice pudding, tapioca pudding)
6.5.1 Eggless custard
6.5.2 Pearl typed sago
6.5.3 Cereal and starch based dessert premix
6.6 Flour for dough (such as for coating the
fish or chicken meat surface)
6.6.1 Coating flour
6.6.2 Seasoning flour
6.6.3 Flour for vegetables fritter
6.6.4 Flour for dough of meat ball
6.7 Rice processed products
6.7.1 “Dodol/jenang/gelamai” (local snack)
6.7.2 “Wajik/wajit”(local snack)
6.7.3 ”Mochi” (Japanese delicacies).
6.7.4 “Teuck/tteok”(Korean delicacies)
6.7.5 “Nagasari” (local snack)
6.7.8 “Putu ayu”(local snack)
6.7.9 “Kue mangkok”(local snack)
6.7.10 “Kue lapis beras” (local snack)
6.7.11 “Juadah kering/mayang papan” (local
snack)
6.7.12 “Petah” (local snack)
6.7.13 “Amparan tatak pisang (local snack)
6.7.14 “Lampu-lampu” (local snack)
6.7.15 “Pisang hijau (local snack)
6.7.16 “Temo coe” (local snakc)
6.7.17 “Lemper ayam” (local snack)
6.7.18 “Semar mendem” (local snack)
6.7.19 “Jadah manten” (local snack)
6.7.20 “Lepet ketan” (local snack)
6.7.21 “Kue ku” (local snack)
6.7.22 “Legondo” (local snack)
6.7.23 “Onde-onde” (local snack)
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6.7.24 “Seri muka” (local snack)

6.7.25 “Kekicak/gegicak” (local snack)
6.7.26 “Lalampa” (local snack)
6.7.27 “Katrisolo” (local snack)
6.7.28 “Lapek bugis” (local snack)
6.7.29 “Lamang” (West Sumatera’s delicacy)
6.7.30 “Ombus-ombus” (local snack)
6.7.31 “Legomoro” (local snack)
6.7.32 Other rice-based delicacies
6.8. Soybean products
6.8.1 Soy juice
6.8.2 Soy drink powder
6.8.3 Soy juice concentrate
6.8.4 A thin layer of soy liquid
6.8.5 Fresh tofu
6.8.6 Semi-dried tofu
6.8.7 Semi-dried tofu that is processed with thick
sauce
6.8.8 Deep-fried semi-dried tofu
6.8.9 Other semi-dried tofu
6.8.10 Dried tofu
6.8.11 Fermented soybean
6.8.12 “Dou chi” (Chinese fermented black bean)
6.8.13 “Natto”(Japanese fermented soybean)
6.8.14 “Tempeh” (traditional Indonesian soy
products)
6.8.15 “Tauco” (fermented soybean paste)
6.8.16 Fermented tofu
6.8.17 Soybean protein product
6.8.18 Texturized vegetable protein (TVP)
7 Bakery products 7.1 Bread and unsweetened bakery products
and premix
7.1.1 Bread and cadet bread (roll)
7.1.2 White bread
7.1.3 Bread with added other food ingredients
7.1.4 White bread without skin
7.1.5 Rye bread
7.1.6 Pumpernickel bread
7.1.7 Bread with fruits/raisins/choco chips
7.1.8 Whole wheat bread
7.1.9 Mixed flour and fine bran bread/Fine bran
bread
7.1.10 Baguette/pain courant francais
7.1.11 Malt bread
7.1.12 Whole wheat cadet bread
 -18-

7.1.13 Milk cadet bread

7.1.14 Wheat germ bread
7.1.15 Meal bread
7.1.16 Whole meal bread
7.1.17 Quick bread
7.1.18 Crackers
7.1.19 Cream crackers
7.1.20 Water biscuit
7.1.21 Thin-crispy-unsweet crackers
7.1.22 Shortened bread
7.1.23 Bagel
7.1.24 Pita bread
7.1.25 English muffin
7.1.26 Round-thin-shaped bread
7.1.27 Net or lace-shaped bread
7.1.28 Round thin-shaped bread
7.1.29 Crouton
7.1.30 “Tepung panir” (Flour of oven-dried white
bread and then ground”
7.1.31 Bread crumb
7.1.32 Bread for stuffing
7.1.33 Premix for stuffing
7.1.34 Shortened bread dough
7.1.35 “Mantao” (steam bun without filling)
7.1.36 “Bakpao/Pao” (Steam bun filled with meat,
mung bean or others)
7.1.37 “Apem” (local snack)
7.1.38 “Kue mangkok” (local snack)
7.1.39 Steam bun
7.2 Special bakery products (sweet, salty,
savory)
7.2.1 Cake
7.2.2. Butter cake
7.2.3 Cheese cake
7.2.4 Pound cake or quatre quarts
7.2.5 Brownies
7.2.6 Biscuit
7.2.7 Non-flour biscuit
7.2.8 “Marie”(sweet biscuit)
7.2.9 Coated sweet biscuit
7.2.10 Layer/Sandwich biscuit
7.2.11 Biscuit with chocolate cream
7.2.12 Cookies
7.2.13 Soft cookies
7.2.14 Sweet cookies
 -19-

7.2.15 Oatmeal cookies

7.2.16 “Nastar” (Pineapple jam-filled cookies)
7.2.17 “Kastengel” (Cheese cookies)
7.2.18 Wafer
7.2.19 Wafer roll/wafer stick
7.2.20 Coated wafer
7.2.21 Pie
7.2.22 Stuffed pie
7.2.23 “Bolu kukus” (local snack)
7.2.24 “Bika ambon” (local snack)
7.2.25 Egg roll
7.2.26 Filled cereal bars biscuit
7.2.27 Crepes
7.2.28 “Roti bagelen” (Baked bread after
spreading with fat and sugar or cream)
7.2.29 Pastry
7.2.30 Sweet bread
7.2.31 Filled bread
7.2.32 Scone
7.2.33 Doughnut
7.2.34 American muffin
7.2.35 “Roti buaya” (Crocodile-shaped bread/
local bread)
7.2.36 String-shaped cookies
7.2.37 Waffle
7.2.38 “Stroopwafel” (Dutch cookies)
7.2.39 Ice cream cone
7.2.40 Pancake
7.2.41 “Bakpia” (local snack)
7.2.42 “Bolu emprit” (local snack)
7.2.43 Premix for special bakery products
8 Meat and processed 8.1 Fresh meat, poultry meat and slaughtered
meat products mammal meat
8.1.1 Mammal carcass
8.1.2 Cattle carcass
8.1.3 Half carcass
8.1.4 Quarter carcass
8.1.5 Hind quarter/leg quarter
8.1.6 Forequarter
8.1.7 Hindquarter
8.1.8 Forequarter and hindquarter
8.1.9 Short ribs
8.1.10 Prime ribs
8.1.11 Buffalo carcass
8.1.12 Lamb/mutton carcass
 -20-

8.1.13 Lamb/mutton half carcass fore side and

half carcass hind side
8.1.14 Lamb/mutton half carcass left side and half
carcass right side
8.1.15 Lamb/mutton quarter carcass
8.1.16 Lamb/mutton leg
8.1.17 Lamb/mutton shoulder
8.1.18 Non-carcass mammals parts
8.1.19 Offal
8.1.20 Innards
8.1.21 Rack
8.1.22 Breast
8.1.23 Lamb fore shank
8.1.24 Chicken carcass
8.1.25 Half poultry
8.1.26 Front quarter/breast quarter
8.1.27 Whole back
8.1.28 Tail
8.1.29 Back
8.1.30 Stripped back
8.1.31 Full breast
8.1.32 Wishbone
8.1.33 Trimmed breast
8.1.34 Half trimmed breast
8.1.35 Wing
8.1.36 Wing drumette
8.1.37 Winglet or v-wing
8.1.38 Poultry leg
8.1.39 Thigh
8.1.40 Drumstick
8.1.41 Poultry part non-carcass
8.1.42 Head
8.1.43 Neck
8.1.44 Feet or claws
8.1.45 Poultry giblets
8.1.46 Meat
8.1.47 Chilled meat
8.1.48 Frozen meat
8.1.49 Frozen beef steaks
8.1.50 Beef/buffalo meat
8.1.51 Lamb
8.1.52 Rib meat
8.1.53 Meat parting types
8.1.54 Rib eye
8.1.55 Cuberoll
 -21-

8.1.56 Brisket
8.1.57 Shin and shank
8.1.58 Shank/foreshank
8.1.59 Thin flank
8.1.60 Flank
8.1.61 Terderloin
8.1.62 Striploin/sirloin
8.1.63 Lamb/mutton tenderloin
8.1.64 Lamb/mutton loin
8.1.65 Topside
8.1.66 Riverside
8.1.67 Eye round
8.1.68 Rump
8.1.69 Round
8.1.70 Chuck tender
8.1.71 Chuck
8.1.72 Blade
8.1.73 Boneless meat that is sold in bulk packing
8.1.74 Acquired portion of meat, fat and tendon
during trimming of meat in prime cut
making or from bone after the meat (prime
cut) is obtained.
8.1.75 Poultry meat parting
8.1.76 Breast fillet
8.1.77 Fat
8.1.78 Patties
8.1.79 Raw sausages
8.1.80 Minced meat
8.1.81 Ground meat
8.1.82 Ground pure lean meat
8.1.83 Parting of poultry meat and slaughtered
animal meat that are removed from their
bones, mechanically grinded and shaped
(with or without coating)
8.1.84 Mechanically deboned meat (MDM)
8.1.85 Desinewed minced meat (DMM)
8.2 Processed products of meat, poultry meat,
and slaughtered mammals meat in whole or
parting form
8.2.1 Processed products of meat, poultry meat,
and slaughtered mammals meat in whole or
parting form that is cured (including salted
process) without heat treatment
8.2.2 Beef bacon
8.2.3 Marinated meat
 -22-

8.2.4 Marinated beef

8.2.5 Marinated chicken meat
8.2.6 Smoked meat
8.2.7 “Daging sei” (Kupang’s traditional meat
dish)
8.2.8 Meat jerky
8.2.9 Fermented beef in ceramic pot (Potted
beef)
8.2.10 “Daging cangkuk” (Jambi’s traditional
meat dish)
8.2.11 Cooked beef ham (cured beef shank)
8.2.12 Cooked cured beef shank
8.2.13 Seasoned processed meat
8.2.14 Packaged meat soup
8.2.15 Canned meat
8.2.16 Shredded meat
8.2.17 Processed products of meat, poultry meat,
and slaughtered mammals meat in whole or
parting form that is cured (including salted
process) and dried without heat treatment
8.2.18 Products of meat, poultry meat, and
slaughtered mammals meat in whole or
parting form that is fermented without heat
treatment
8.2.19 Fermented beef in ceramic pot (Potted
beef)
8.2.20 Jambi’s traditional meat processed product
8.2.21 Products of meat, poultry meat, and
slaughtered mammal meat in whole or
parting form that is processed by heat
treatment
8.2.22 Cooked beef ham (cured beef shank)
8.2.23 Cooked cured beef shank
8.2.24 Seasoned processed meat
8.2.25 Packaged meat soup
8.2.26 Canned meat
8.2.27 Meat floss
8.2.28 Skin/hide crackers
8.2.29 Lung crackers
8.2.30 Meat, poultry meat and slaughtered
mammals meat-based crackers
8.2.31 Fried chicken intestines
8.2.32 Foie gras and pates
8.2.33 Processed products of meat, poultry and
slaughtered mammals meat in frozen whole
 -23-

or parting form (processed, stored, or

traded in frozen form)
8.2.34 Chicken katsu
8.2.35 Chicken karaage
8.2.36 Fried chicken
8.2.37 Frozen chicken strip
8.2.38 Chicken cordon bleu
8.2.39 Fried chicken skin
8.2.40 Frozen packaged cut of meat with sauce
8.2.41 Frozen seasoned processed meat
8.3 Processed products of meat, poultry meat,
and slaughtered mammals meat that are
grinded
8.3.1 Products of meat, poultry meat, and
slaughtered mammals meat that are
grinded, without heat treatment
8.3.2 Meat, poultry meat, and slaughtered
mammal meat that are grinded and cured
(including salted process) without heat
treatment
8.3.3 Smoked sausages
8.3.4 Meat sausages
8.3.5 Non-sterilization meat corned
8.3.6 Meat, poultry meat, and slaughtered
mammals meat that are grinded, fermented
without heat treatment
8.3.7 Salami
8.3.8 Chorizos
8.3.9 Meat, poultry meat, and slaughtered
mammal meat that are grinded and
processed with heat treatment
8.3.10 Meat pate
8.3.11 Meat ball
8.3.12 Season minced meat
8.3.13 Soft roast patties
8.3.14 Braum and head cheese
8.3.15 Sterilization meat corned
8.3.16 Cooked luncheon
8.3.17 Meat pasta
8.3.18 Cooked salami/cooked pepperoni
8.3.19 Non-casing meat sausage
8.3.20 Ready-to-eat meat sausage
8.3.21 Terrines (mixed cooked meat ….
8.3.22 Meat roulade
8.3.23 Seasoned processed fined meat
 -24-

8.3.24 Meat cut/mince

8.3.25 Pepperoni
8.3.26 Meat, poultry meat, and slaughtered
mammals meat that are grinded, processed
and frozen
8.3.27 Meat burger
8.3.28 Chicken nuggets
8.3.29 Meat nuggets
8.3.30 Smoked chicken breast
8.3.31 Meat dumpling
8.3.32 “Gyoza” (Japanese pan-fried dumpling)
8.3.33 “Meat swekiau/kuotieh” (Chinese
dumpling)
8.3.34 “Ebi katsu” (Japanese shrimp cutlet)
8.3.35 “Keecho/Heecho” (chicken meat covered
with tofu skin)
8.3.36 Egg wrapped with meat
8.3.37 Fried meatballs
8.3.38 Collagen sausage casing
8.3.39 Sausage casing from co-extrusion collagen
8.3.40 Natural sausage casing
9 Fish and fishery 9.1 Fish and other fishery products including
products include mollusks, crustaceans and echinoderms,
mollusks, which have undergone processing
crustaceans and 9.1.1 Frozen fish, fish fillets and fishery products
echinoderms including mollusks, crustaceans and
echinoderms
9.1.2 Frozen grilled eel
9.1.3 Frozen boiled fish “pempek” (Palembang
‘s traditional fish processed product)
9.1.4 Frozen fish ball
9.1.5 Frozen breaded fish, fish fillet, and
fisheries products, including Mollusca,
Crustacean, Echinodermata
9.1.6 Frozen breaded stick, fillet, and ground of
fish meat
9.1.7 Frozen breaded shrimp
9.1.8 Frozen fish/shrimp/squid/oyster nuggets
9.1.9 Frozen fish minced products with cream,
including Mollusca, Crustacean, and
Echinodermata.
9.1.10 Cooked and/or fried fish and fishery
products, including Mollusca, Crustacean,
and Echinodermata.
9.1.11 Steamed or boiled fish and fish products
 -25-

9.1.12 Fish is cooked by boiling salt water

9.1.13 Soft bones milkfish
9.1.14 Fish cake/”Kamaboko” (Boiled/steamed)
9.1.15 “Bakwan” (local fish cake;
boiled/steamed).
9.1.16 Imitation crab stick
9.1.17 Fish ball
9.1.18 Grilled fish cake
9.1.19 Filled milkfish
9.1.20 Fish dimsum
9.1.21 Fish dumplings
9.1.22 Boiled ground fresh fish meat
9.1.23 Steamed fish with banana leaves
9.1.24 Fish sausage
9.1.25 Combination fish sausage
9.1.26 Fish roulade
9.1.27 Fish burger
9.1.28 :Tsukudani” (Japanese dish)
9.1.29 Cooked fish eggs
9.1.30 Seasoned fish processed
9.1.31 Steamed squid/cuttlefish/shrimp cake
9.1.32 Shrimp dimsum
9.1.33 Mollusks/Crustaceans/Echinoderms
meatball
9.1.34 Shrimp sausage
9.1.35 Cold boiled crab meat
9.1.36 Popcorn shrimp
9.1.37 Fish/Mollusks/Crustaceans/Echinoderms
balls (dry)
9.1.38 Fish cake/”kamaboko” (fried/grilled)
9.1.39 Shrimp fried chili sauce
9.1.40 Fish fried chili sauce
9.1.41 Fried fish skin chips

9.1.42 Fish “pempek” (fried/grilled) (Palembang

‘s traditional fish dish)
9.1.43 Crispy fish

9.1.44 Fish chips

9.1.45 Eel chips
9.1.46 Fish tortillas

9.1.47 Tuna “rendang”(West Sumatera’s

traditional dish)
9.1.48 Clam “rendang”
 -26-

9.1.49 Fish and fishery products including

mollusk, crustaceans, and echinoderms that
being smoked, dried, fermented, and/or
salted
9.1.50 Smoked fish
9.1.51 Fish that experience a combination of
boiling, drying and smoking processes so
that they will have a hard texture with the
sensory characteristics of smoked fish
9.1.52 Dried fish
9.1.53 Dried salted fish
9.1.54 Dried salted anchovies
9.1.55 Half dried anchovies
9.1.56 Fish, shrimp, mollusca crackers (raw)
9.1.57 Raw fish skin crackers
9.1.58 Fish jerky
9.1.59 Dried eel
9.1.60 Dried unskinned shrimp (“ebi”)
9.1.61 “Ebi”powder
9.1.62 Dried squid and cuttlefish
9.1.63 Salted jellyfish
9.1.64 Dried sea cucumber
9.1.65 Dried abalone clam meat
9.1.66 Dried shark fin
9.1.67 Dried flying fish eggs
9.1.68 Shrimp paste
9.1.69 Fish paste
9.1.70 Salted sea catfish
9.1.71 Salted and fermented mackerel
9.1.72 Fermented fish or fish offal
9.1.73 Fermented anchovy
9.1.74 Fermented fresh small shrimp
9.1.75 Fish flour
9.1.76 Sea urchin gonand paste
9.1.77 Processed shrimp
9.2 Fish and fishery products including
Mollusca, semi-durable Crustaceans and
Echinoderms
9.2.1 Rollmops
9.2.2 Sea gel
9.2.3 Aspic fish
9.2.4 Fish and fishery products, including
Mollusca, Crustaceans, and Echinoderms
that are processed into pickle, and/or
immersed in salt solution
 -27-

9.2.5 The substitutes for salmon eggs, caviar,

and other fish egg products
9.2.6 Caviar
9.2.7 Red caviar
9.2.8 Golden caviar
9.2.9 Caviar substitute
9.2.10 Shrimp paste
9.2.11 Preserved fish and fishery products,
including canned or fermented fish and
fishery products, including Mollusca,
Crustaceans, and Echinoderms
9.2.12 Ready-to-eat fish sausage/Mollusca/
Crustaceans/ Echinoderms
9.2.13 Ready-to-eat processed fish/Mollusca/
Crustaceans/Echinoderms
9.2.14 Packaged tuna
9.2.15 Packaged shrimp
9.2.16 Packaged shells
9.2.17 Packaged sterilized crab meat
9.2.18 Packaged pasteurized crab meat
9.2.19 Packaged oysters
9.2.20 Packaged salmon
9.2.21 Sardines and mackerel in cans
9.2.22 Packaged snails
9.2.23 Packaged squids
9.2.24 Packaged cuttlefishes
9.2.25 Packaged fish
9.2.26 Packaged fish processed
10 Egg and Egg 10.1 Fresh eggs
Products 10.2 Egg products
10.2.1 Whole liquid eggs
10.2.2 Liquid egg white
10.2.3 Liquid egg yolk
10.2.4 Mixed liquid egg/liquid egg premix
10.2.5 Whole frozen egg
10.2.6 Frozen egg white
10.2.7 Frozen egg yolk
10.2.8 Frozen mixed egg/frozen egg premix
10.2.9 Whole egg flour
10.2.10 Egg white flour
10.2.11 Egg yolk flour
10.2.12 Fully cooked/half cooked egg
10.2.13 “Pindang egg” (Traditional style egg
processing )
10.2.14 Mixed egg flour/egg flour premix
 -28-

10.2.15 Egg “rendang”

10.3 Preserved egg, including traditional
preserved egg products, including by being
treated with alkalis, salted, and canned
10.3.1 Raw salted egg
10.3.2 Cooked salted egg
10.3.3 Sterile processed egg
10.3.4 Black egg
10.3.5 “Hulidan” (Other style of preserved egg)
10.3.6 “Dsaudan” (Other style of preserved egg)
10.4 Egg-based desserts (such as: custard)
10.4.1 Kaya jam
10.4.2 Custard
10.4.3 Custard flour
10.4.4 “Egg Martabak” (Egg crepes filled with
spices and pieces of meat)
11 Sugar and 11.1 Raw sugar and refined sugar
sweeteners, 11.1.1 Refined crystal sugar
including honey 11.1.2 Dextrose anhydrous
11.1.3 Dextrose monohydrate
11.1.4 Fructose
11.1.5 Sugar powder (icing sugar)
11.1.6 Dextrose powder (icing dextrose)
11.1.7 Soft white sugar
11.1.8 Soft brown sugar
11.1.9 Raw cane sugar
11.1.10 Glucose
11.1.11 Dry glucose syrup
11.1.12 Glucose syrup
11.1.13 Lactose
11.1.14 White crystalline sugar or granulated sugar
11.2 Brown sugar
11.2.1 Palm sugar block
11.2.2 Palm sugar powder
11.2.3 Sugar cane
11.3 Sugar solutions and syrup, as well as invent
sugar (some), including treacle and
molasses
11.3.1 Molasses
11.3.2 Inverted sugar
11.3.3 High fructose syrup
11.3.4 High fructose glucose syrup
11.3.5 Corn syrup
11.3.6 Cane syrup
11.3.7 Liquid sucrose sugar
 -29-

11.4 Sugar and other syrups (such as: xylose,

maple syrup, decorative sugar)
11.4.1 Maple syrup
11.4.2 Sorghum syrup
11.4.3 Table syrup
11.4.4 Decorative sugar
11.4.5 Agave syrup
11.5 Honey
11.5.1 Honey powder
11.6 Sweetener, including synthetic sweetener
(table top sweeteners, including those
containing high intensity sweeteners
12 Salt, spice, sup, 12.1 Salt
sauce, salad, as well 12.1.1 Iodized consumption salt
as protein products 12.1.2 Iodized liquid consumption salt
12.1.3 Savory salt
12.1.4 Various food industrial salt
12.1.5 Diet salt
12.1.6 Less sodium salt
12.1.7 Raw material salt for iodized consumption
salt
12.1.8 Mixed salt
12.1.9 Seasoned salt
12.1.10 Salt substitute
12.2 Herbs, spices, seasonings and condiments
12.2.1 Herbs
12.2.2 Spices powder
12.2.3 Fennel, spicy fennel, sweet cumin
12.2.4 Fennel powder
12.2.5 Chicory root
12.2.6 Sichuan pepper
12.2.7 “Asam gelugur” (Local spices, Garcinia
atroviridis)
12.2.8 “Asam sunti” (Typical spices from Aceh)
12.2.9 Tamarind
12.2.10 “Asam kandis” (Typical spices from West
Sumatera)
12.2.11 Allspice/pimento
12.2.12 Basil
12.2.13 Holy basil
12.2.14 Lemon basil
12.2.15 Basilia
12.2.16 Bay leaves
12.2.17 Garlic
12.2.18 Shallot
 -30-

12.2.19 Bataknese onion/lokio

12.2.20 Spring onion
12.2.21 Celery seed
12.2.22 Celery leaves
12.2.23 Mustard seed
12.2.24 Mustard seed powder
12.2.25 Chili pulp
12.2.26 Chili powder
12.2.27 Chives
12.2.28 Cloves powder
12.2.29 Dill seed, anise, dill, ender
12.2.30 Fenugreek powder
12.2.31 Dried mac
12.2.32 Mace powder
12.2.33 Dried ginger
12.2.34 Ginger pulp
12.2.35 Ginger powder
12.2.36 Caraway
12.2.37 Caraway powder
12.2.38 Sweet caraway
12.2.39 Black caraway powder
12.2.40 White caraway powder
12.2.41 Cardamom powder
12.2.42 Cardamom amomum powder
12.2.43 Cinnamon powder
12.2.44 “Kencur” ( Kaempferia galanga) powder
12.2.45 Coriander powder
12.2.46 Oregano
12.2.47 Nutmeg powder
12.2.48 Parsley
12.2.49 Paprika powder
12.2.50 Sweet paprika powder
12.2.51 Rosemary
12.2.52 Thyme
12.2.53 Wasabi
12.2.54 Sesame
12.2.55 Five spice powder
12.2.56 Ready-to-use seasoning
12.2.57 Beef extract seasoning
12.2.58 Beef flavored seasoning
12.2.59 Chicken extract seasoning
12.2.60 Shrimp extract seasoning
12.2.61 Squid extract seasoning
12.2.62 Meat extract pasta seasoning (such as: beef
and chicken extract pasta seasoning
 -31-

12.2.63 Fish flavored seasoning

12.2.64 Shrimp flavored seasoning
12.2.65 Chicken flavored seasoning
12.2.66 Powder/block/cubes/paste of chicken/beef,
shrimp/cheese extract
12.2.67 Dried yeast (non-active)
12.2.68 Black garlic
12.3 Vinegar for meal
12.3.1 Vinegar
12.3.2 Vinegar diluted with glacial acetic acid
12.4 Mustard/mustard sauce
12.5 Soup and broth
12.5.1 Essence of chicken
12.5.2 Broth and consommé
12.5.3 Instant soup
12.5.4 Instant pasta soup (such as: instant
macaroni soup)
12.5.5 Instant cream soup
12.5.6 Instant pasta cream soup (such as: instant
macaroni cream soup)
12.6 Sauces and similar products
12.6.1 Mayonnaise
12.6.2 Salad dressing (such as: thousand island,
blue cheese, burger dressing, caesar
pouring sauce)
12.6.3 Tar tar sauce
12.6.4 French dressing (Italian dressing, Greek
dressing, ranch style dressing)
12.6.5 Sandwich spread
12.6.6 Condiment
12.6.7 Chili sauce
12.6.8 Peanut sauce
12.6.9 Cheese sauce
12.6.10 Mayonnaise;
12.6.11 Barbeque sauce
12.6.12 Pizza sauce
12.6.13 Spaghetti sauce
12.6.14 Oyster sauce
12.6.15 Marinated sauce
12.6.16 Tomato sauce
12.6.17 Sweet sour sauce
12.6.18 Worchester sauce
12.6.19 Teriyaki sauce
12.6.20 Topping sauce
12.6.21 Salsa sauce
 -32-

12.6.22 White sauce (cream based)

12.6.23 Mixing for sauces, gravies, dressings
12.6.24 Fish sauce
12.6.25 Clear oyster sauce
12.7 Spreads products for salads (such as:
macaroni salad, potato salad) and
sandwiches, not including chocolate and
nut-based spreads
12.7.1 Spreads/sauces
12.8 Yeast and similar products
12.8.1 Bread dry yeast
12.8.2 Bread semi-dry yeast
12.8.3 Cream yeast
12.8.4 Compressed yeast
12.8.5 “Tape” (Fermented cassava) yeast
12.8.6 Tempeh yeast
12.8.7 Koji or “tauco” yeast or soy sauce yeast
12.9 Seasonings and condiments made of
soybean
12.9.1 Miso
12.9.2 “Tauco” (Fermented soybean paste)
12.9.3 Non-fermented soy sauce
12.9.4 Salty soy sauce
12.9.5 Non-fermented soy sauce/hydrolysate
12.9.6 Hydrolyzed vegetable protein sauce
12.9.7 Other soy sauces
12.9.8 Sweet soy sauce
12.9.9 Dried soy sauce/soy sauce powder
(Fermented Soy Sauce Powder)
12.9.10 Hot soy sauce
12.9.11 Seasoning soy sauce
12.9.12 Hydrolyzed vegetable protein blend sauce
12.10 Protein products
12.10.1 Wheat protein products
12.10.2 Hydrolyzed vegetable protein (HVP)
12.10.3 Gluten processed products
13 Processed food for 13.1 Infant formulas, advanced formulas, and
special nutrition growth formulas, as well as infant formulas
needs (PKMK) for special medical uses
13.1.1 Infant formula
13.1.2 Advanced formula
13.1.3 Growth formula
13.1.4 Processed food for medical purposes,
especially for babies and children
13.1.5 PKMK for patients with metabolic
 -33-

disorders (inborn errors of metabolism)

13.1.6 PKMK for patients with metabolic
disorders Isovaleric Acidemia
13.1.7 PKMK for patients with metabolic
disorders Tyrosinernia
13.1.8 PKMK for patients with metabolic
disorders Phenylketonuria (PKU)
13.1.9 PKMK for patients with Maple Syrup
Urine Disease (MSUD) metabolic
disorders
13.1.10 PKMK for nutritional support for children
at risk of growth failure, malnutrition
13.1.11 PKMK for premature babies
13.1.12 PKMK for supplementary nutrition of
breast milk (Human Milk Fortifier/HMF)
13.1.13 PKMK for patients allergic to dairy milk
protein
13.1.14 PKMK for a ketogenic diet
13.1.15 PKMK for lactose intolerant infants
13.1.16 PKMK for malabsorption patiens
13.1.17 PKMK for patients with chronic liver
disease
13.1.18 PKMK for patients with inflammatory
bowel disease
13.2 Food for infants and kids during growth
period
13.2.1 Complementary feeding of breastfeeding
(MP-ASI)
13.2.2 The main complementary feeding (MP-
ASI)
13.2.3 Snacks of complementary feeding (MP-
ASI)
13.3 Processed food for medical purposes
(PKMK) especially for adults
13.3.1 PKMK for people with diabetes
13.3.2 PKMK for patients with chronic kidney
disease
13.3.3 PKMK for patients with chronic liver
disease
13.3.4 PKMK for nutritional support for
malnourished adult patients
13.3.5 PKMK for the ketogenic diet
13.4 Dietary processed food for weight control
13.5 Special dietary processed food, excluding
products from categories 13.1, 13.2, 13.3,
 -34-

and 13.4
13.5.1 Beverages specifically for pregnant women
and/or nursing mothers
13.5.2 Sports drinks
13.5.3 Supplementary food for sportsmen
14 Beverages 14.1.1 Natural mineral water and its sources
14.1.2 Mineral water
14.1.3 Demineralized water
14.1.4 Dew drinking water
14.1.5 Oxygenated demineralized/mineral/dew
drinking water
14.1.6 Carbonated demineralized/mineral/dew
drinking water
14.1.7 Sparkling water
14.1.8 High pH drinking water
14.2 Fruit and vegetable juices
14.2.1 Fruit juice
14.2.2 Mixed fruit juice
14.2.3 Lime juice
14.2.4 Apple juice
14.2.5 Grapefruit juice
14.2.6 Orange, Valencia juice
14.2.7 Citrus fruit, tangerine, Pontianak oranges
juice
14.2.8 Garut citrus fruit juice
14.2.9 Medan citrus fruit juice
14.2.10 Pineapple juice
14.2.11 Lemon juice
14.2.12 Passion fruit juice
14.2.13 Grape juice
14.2.14 Prune juice
14.2.15 Blackcurrant fruit juice
14.2.16 Mango juice
14.2.17 Soursop juice
14.2.18 Star fruit juice
14.2.19 Plum juice
14.2.20 Peach juice
14.2.21 Guava juice
14.2.22 Pomegranate juice
14.2.23 Pear juice
14.2.24 Redcurrant fruit juice
14.2.25 Blackberry juice
14.2.26 Raspberry juice
14.2.27 Strawberry juice
14.2.28 Blueberry juice
 -35-

14.2.29 Mangosteen juice

14.2.30 Dutch eggplant juice
14.2.31 Lychee juice
14.2.32 Kiwi fruit juice
14.2.33 Dragon fruit juice
14.2.34 Vegetable extract
14.2.35 Tomato juice
14.2.36 Carrot juice
14.2.37 Mixed vegetable extract
14.2.38 Vegetable and fruit juices
14.3 Fruit and vegetable juice concentrates
14.3.1 Juice concentrate
14.3.2 Orange, Valencia juice concentrate
14.3.3 Siam orange, tangerine juice concentrate
14.3.4 Apple juice concentrate
14.3.5 Grape juice concentrate
14.3.6 Sweet grape juice concentrate
14.3.7 Blackcurrant juice concentrate
14.3.8 Pineapple juice concentrate
14.3.9 Fruit juice drink concentrates
14.3.10 Fruit drink concentrates
14.3.11 Fruit and vegetable juice concentrates
14.3.12 Vegetable juice concentrate
14.3.13 Tomato juice concentrate
14.3.14 Fruit nectar and vegetable nectar
14.3.15 Fruit nectar
14.3.16 Small fruit nectar
14.3.17 Mixed fruit nectar
14.3.18 Apricot nectar, peach nectar or pear nectar
14.3.19 Blackcurrant nectar
14.3.20 Citrus fruit nectar
14.3.21 Guava nectar
14.3.22 Mango nectar
14.3.23 Soursop nectar
14.3.24 Vegetable nectar
14.3.25 Fruit nectar concentrate
14.3.26 Vegetable nectar concentrate
14.4 Flavored water-based beverages and
particulated drinks
14.4.1 Carbonated fruit juice
14.4.2 Carbonated fruit drink
14.4.3 Carbonated flavored drinks
14.4.4 Milk flavored drink
14.4.5 Ginger ale
14.4.6 Sarsaparilla
 -36-

14.4.7 Cream soda

14.4.8 Citrus drinks
14.4.9 Citrus comminutes
14.4.10 Cola drink
14.4.11 Lemonade
14.4.12 Punches/ades
14.4.13 Crush
14.4.14 Fruit juice
14.4.15 Fruit drink
14.4.16 Fruit flavored drink
14.4.17 Flavored drink
14.4.18 Jelly drink
14.4.19 Tea
14.4.20 Coffee drink
14.4.21 Cappuccino
14.4.22 Frozen lemonade concentrate
14.4.23 Flavored drink concentrate
14.4.24 Flavored squash
14.4.25 Fruit syrup
14.4.26 Flavored syrup
14.4.27 Flavored light syrup
14.4.28 Tea syrup
14.4.29 Coffee syrup
14.5 Coffee, coffee substitutes, teas, herbal
preparations, and hot grains and cereal
drinks, except chocolate
14.5.1 Black tea
14.5.2 Green tea
14.5.3 White tea
14.5.4 Fragrant tea
14.5.5 Oolong tea or semi-fermented tea
14.5.6 Green tea powder
14.5.7 Dry tea
14.5.8 Black tea bag
14.5.9 Scented tea bags
14.5.10 Green tea bags
14.5.11 Instant tea
14.5.12 Decaffeinated instant tea
14.5.13 Tea drink concentrate
14.5.14 Drink of tea powder
14.5.15 Coffee beans
14.5.16 Ground coffee
14.5.17 Instant coffee
14.5.18 Mixed coffee
14.5.19 Formulated caffeinated beverages
 -37-

14.5.20 Coffee drink concentrate

14.5.21 Dipped coffee
14.5.22 Decaffeinated coffee
14.5.23 Decaffeinated instant coffee
14.5.24 Drink of coffee and milk powder
14.5.25 Primary coffee powder drink
14.5.26 Coffee powder drink
14.5.27 Botanical drinks/spices drinks (solid or
liquid form)
14.5.28 Powder of “sekoteng” (local beverage)
14.5.29 Mungbean juice drink
14.5.30 Dipped cereals
14.6 Milk-based drinks
14.6.1 Liquid milk (plain)
14.6.2 Other liquid milk (plain)
14.6.3 Milk beverages
14.6.4 Drinks containing milk
14.6.5 Fermented milk drinks
14.6.6 Lassi
14.6.7 Liquid buttermilk (plain)
14.6.8 Flavored liquid milk drinks
14.6.9 Full cream milk
14.6.10 Flavored milk
14.6.11 Drinks containing flavored milk
14.6.12 Flavored fermented milk drinks
14.6.13 Beverages containing flavored milk
powder
14.6.14 Yoghurt drinks
14.6.15 Whey-based drinks
15 Ready-to-eat Snacks 15.1 Processed foods made from potatoes,
tubers, cereals, flour or starch (from tubers
and nuts)
15.1.1 Potato chips
15.1.2 “Gadung chips” (local potato, diascorea
hispida)
15.1.3 Rice crackers (senbei)
15.1.4 Sandwich crackers
15.1.5 Flavor crackers
15.1.6 Cassava chips
15.1.7 “Dakak-dakak” (Typical West Sumatran
cassava chips)
15.1.8 Cassava based snack
15.1.9 Sweet potato chips
15.1.10 Tempe chips
15.1.11 Fermented peanut meal chips
 -38-

15.1.12 Tofu/bean curd product chips

15.1.13 Taro chips
15.1.14 Snacks from flour and/or starch (cereals,
tubers, nuts)
15.1.15 Fried snacks from cassava
15.1.16 Roasted snacks from rice flour or cassava
or other tubers
15.1.17 Typical West Java snacks from tapioca
15.1.18 Snack from cassava flour or tapioca mixed
with other starch or ingredients
15.1.19 Snacks from extruded product of tapioca
mixed with other starch or ingredients and
spices
15.1.20 Popcorn
15.1.21 Snack from corn
15.1.22 Snack from extruded product of corn
15.1.23 Snack from rice and/or glutinous rice
15.1.24 Snack from extruded product of “melinjo”
(Gnetum gnemon)
15.1.25 Snack from rice flour or glutinous rice
flour
15.1.26 Snack from cooked rice
15.1.27 Snack from the result of cooked rice that
sticks to the bottom of the container
15.1.28 Snack from cooked glutinous rice
15.1.29 Snack from cooked cassava
15.1.30 Crackers from rice flour and peanut or
mung bean or fish or other ingredients
15.1.31 Extruder product snacks
15.1.32 “Melinjo” (Gnetum gnemon) crackers
15.1.33 Snacks in the form of bars
15.1.34 Crackers from wheat flour and/or non-
fermented wheat flour and coated with
sugar
15.2 Processed nuts, including coated nuts and
nut mixes (for example with dried fruit)
15.2.1 Crunchy unshelled peanuts or nuts
15.2.2 Roasted unshelled peanuts
15.2.3 Fried peanuts
15.2.4 Other fried nuts
15.2.5 Garlic flavor fried peanuts
15.2.6 Roasted peanuts
15.2.7 Other roasted nuts
15.2.8 Fried or roasted flour mix coated peanut
15.2.9 Fried or roasted flour mix coated nuts
 -39-

15.2.10 Fried flour and egg coated peanuts

15.2.11 Sugary dough coated peanuts
15.2.12 Peanuts or nuts based snacks
15.2.13 Coated peanut
15.3 Fish-based snacks
15.3.1 Crackers from fishery products
15.3.2 Fish peanut brittle
15.3.3 Shrimp chopsticks
16 Ready-to-eat food 16.1 Rice-based ready meals
16.2 Noodles/vermicelli-based ready meals
16.3 Potato-based ready meals
16.4 Pasta-based ready meals
16.5 Tuber-based ready meals
16.6 Bread-based ready meals
16.7 Soup-based ready meals
16.8 Vegetable-based ready meals
17 Food and beverages 17.1 Restaurant
Providers 17.2 Canteen/Cafeteria
17.3 Small restaurant
17.4 Food stall
17.5 Food outlet
17.6 Catering
18 Food Additives 18.1 Antifoaming agent
18.1.1 Calcium alginate
18.1.2 Mono and diglycerides of fatty acids
18.2 Anticaking agent
18.2.1 Calcium carbonate
18.2.2 Tricalcium orthophosphate
18.2.3 Microcystalline cellulose
18.2.4 Powdered cellulose
18.2.5 Myristic, palmitic & stearic acids andtheir
salts
18.2.6 Salts of oleic acid with calcium, potassium,
and sodium (Ca, K, Na)
18.2.7 Sodium carbonate
18.2.8 Magnesium carbonate
18.2.9 Magnesium oxide
18.2.10 Talc
18.2.11 Sodium ferrocyanide
18.2.12 Potassium ferrocyanide
18.2.13 Calcium ferrocyanide
18.2.14 Silicon dioxide, amorphous
18.2.15 Calcium silicate
18.2.16 Magnesium silicate
18.2.17 Sodium aluminosilicate
 -40-

18.2.18 Potassium Aluminum Silicate

18.3 Antioxidant
18.3.1 Ascorbic acid
18.3.2 Sodium ascorbate
18.3.3 Calcium ascorbate
18.3.4 Potassium ascorbate
18.3.5 Ascorbyl palmitate
18.3.6 Ascorbyl stearate
18.3.7 Tocopherol
18.3.8 Propyl gallate
18.3.9 Erythorbic acid
18.3.10 Sodium erythorbate
18.3.11 Tertiary butylhydroquinone (TBHQ)
18.3.12 Butylated hydroxyanisole (BHA)
18.3.13 Butylated hydroxytoluene (BHT)
18.3.14 Rosemary extract
18.4 Carbonating agent
18.5 Emulsifying salt
18.5.1 Sodium dihydrogen citrate
18.5.2 Trisodium citrate
18.5.3 Potassium dihydrogen citrate
18.5.4 Tripotassium citrate
18.5.5 Monosodium orthophosphate
18.5.6 Disodium orthophosphate
18.5.7 Trisodium orthophosphate
18.5.8 Monopotassium orthophosphate
18.5.9 Dipotassium orthophosphate
18.5.10 Tripotassium orthophosphate
18.5.11 Disodium diphosphate
18.5.12 Tetrasodium diphosphate
18.5.13 Tetrapotassium diphosphate
18.5.14 Dicalcium diphosphate
18.5.15 Sodium tripolyphosphate
18.5.16 Potassium tripolyphosphate
18.5.17 Sodium polyphosphate
18.5.18 Potassium polyphosphate
18.5.19 Calcium polyphosphate
18.5.20 Acetic and fatty acid esters of glycerol
18.5.21 Lactic and fatty acid esters of glycerol
18.5.22 Citric and fatty acid esters of glycerol
18.5.23 Diacetyltartaric and fatty acid esters of
glycerol
18.5.24 Sodium gluconate
18.6 Packaging gas
18.7 Humectant
 -41-

18.7.1 Sodium lactate

18.7.2 Potassium lactate
18.7.3 Sodium hydrogen malate
18.7.4 Sodium malate
18.7.5 Glycerol
18.7.6 Polydextroses
18.7.7 Triacetin
18.8 Glazing agent
18.8.1 Beeswax
18.8.2 Candelilla wax
18.8.3 Carnauba wax
18.8.4 Shellac
18.8.5 Microcrystalline wax
18.8.6 Pullulan
18.9 Sweetener
18.9.1 Sorbitol
18.9.2 Mannitol
18.9.3 Isomalt/Isomaltitol
18.9.4 Thaumatin
18.9.5 Steviol glycosides
18.9.6 Maltitol
18.9.7 Lactitol
18.9.8 Xylitol
18.9.9 Erythritol
18.9.10 Acesulfame potassium
18.9.11 Aspartame
18.9.12 Cyclamic acid
18.9.13 Saccharin
18.9.14 Sucralose/Trichlorogalactosucrose
18.9.15 Neotame
18.10 Carrier
18.10.1 Sucrose acetatae isobutyrate
18.10.2 Triethyl citrate
18.10.3 Propylene glycol
18.10.4 Polyethylene glycol
18.11 Gelling agent
18.11.1 Alginic acid
18.11.2 Sodium alginate
18.11.3 Potassium alginate
18.11.4 Processed eucheuma seaweed
18.11.5 Gellan gum
18.11.6 Pectins
18.12 Foaming agent
18.12.1 Xanthan gum
18.12.2 Microcrystalline cellulose
 -42-

18.12.3 Methyl ethyl cellulose

18.12.4 Quillaia Extract (Type 1)
18.12.5 Quillaia Extract (Type 2)
18.13 Acidity regulator
18.13.1 Acetic acid
18.13.2 Potassium acetate
18.13.3 Potassium diacetate
18.13.4 Sodium acetate
18.13.5 Sodium diacetate
18.13.6 Calcium acetate
18.13.7 Lactic acid
18.13.8 Malic acid
18.13.9 Fumaric acid
18.13.10 Sodium lactate
18.13.11 Potassium lactate
18.13.12 Calcium lactate
18.13.13 L-ammonium lactate
18.13.14 Citric acid and its salts
18.13.15 Tartaric acid and Potassium hydrogen
tartrate
18.13.16 Orthophosphoric acid
18.13.17 Sodium hydrogen malate
18.13.18 Sodium malate
18.13.19 Calcium DL-malate
18.13.20 Adipic acid and its salts
18.13.21 Sodium hydrogen carbonate
18.13.22 Potassium carbonate
18.13.23 Potassium hydrogen carbonate
18.13.24 Hydrochloric acid
18.13.25 Sodium sulphate
18.13.26 Sodium hydrogen sulphate
18.13.27 Potassium sulphate
18.13.28 Calcium sulphate
18.13.29 Sodium hydroxide
18.13.30 Potassium hydroxide
18.13.31 Calcium hydroxide
18.13.32 Magnesium hydroxide
18.13.33 Glucono delta lactone
18.13.34 Calcium gluconate
18.14. Preservative
18.14.1 Sorbic acid and its salts
18.14.2 Benzoic acid and its salts
18.14.3 Ethyl para hydroxybenzoate
18.14.4 Methyl para hydroxybenzoate
18.14.5 Suphites
 -43-

18.14.6 Nisin
18.14.7 Natamycin
18.14.8 Nitrites
18.14.9 Nitrates
18.14.10 Sodium propionate
18.14.11 Lysozyme hydrochloride
18.15 Raising agent
18.15.1 Diammonium hydrogenphosphate
18.15.2 Sodium aluminum phosphate
18.15.3 Dextrins
18.15.4 Starch acetate
18.16 Emulsifier
18.16.1 Calcium carbonate
18.16.2 Lecithins
18.16.3 Sodium lactate
18.16.4 Sodium dihydrogen citrate
18.16.5 Disodium monohydrogen citrate
18.16.6 Trisodium citrate
18.16.7 Potassium dihydrogen citrate
Tripotassium citrate
18.16.8 Monosodium orthophosphate
18.16.9 Disodium orthophosphate
18.16.10 Trisodium orthophosphate
18.16.11 Tripotassium orthophosphate
18.16.12 Alginic acid
18.16.13 Sodium alginate
18.16.14 Potassium alginate
18.16.15 Propylene glycol alginate
18.16.16 Locust bean gum
18.16.17 Guar gum
18.16.18 Tragacanth gum
18.16.19 Arabic gum
18.16.20 Karaya gum
18.16.21 Glycerol
18.16.22 Octenyl Succinic Acid Modified Gum
Arabic
18.16.23 Polysorbates
18.16.24 Pectins
18.16.25 Ammonium phosphatide
18.16.26 Glycerol ester of wood Rosin
18.16.27 Disodium diphosphate
18.16.28 Trisodium diphosphate
18.16.29 Tetrasodium diphosphate
18.16.30 Tetrapotassium diphosphate
18.16.31 Calcium Dihydrogen Diphosphate
 -44-

18.16.32 Sodium polyphosphate

18.16.33 Potassium polyphosphate
18.16.34 Sodium calcium polyphosphate
18.16.35 Calcium polyphosphate
18.16.36 Microcrystalline cellulose
18.16.37 Powdered cellulose
18.16.38 Methyl cellulosa
18.16.39 Hydroxypropyl cellulose
18.16.40 Hydroxypropyl methyl cellulose
18.16.41 Methyl ethyl cellulose
18.16.42 Sodium carboxymethyl cellulose
18.16.43 Myristic, palmitic & stearic acids and their
calcium, potassium and sodium (Ca, K,
Na) salts
18.16.44 Salts of oleic acid with calcium, potassium,
and sodium (Ca, K, Na)
18.16.45 Mono and diglycerides of fatty acid
18.16.46 Acetic and fatty acid esters of glycerol
18.16.47 Lactic and fatty acid esters of glycerol
18.16.48 Citric and fatty acid esters of glycerol
18.16.49 Diacetyltaric and fatty acid esters of
glycerol
18.16.50 Sucrose esters of fatty acid
18.16.51 Polyglycerol ester
18.16.52 Polyglycerol esters of interesterified
ricinoleic acid
18.16.53 Propylene glycol esters of fatty acids
18.16.54 Sodium stearoyl-2-lactylate
18.16.55 Sorbitan esters of fatty acids
18.16.56 Sorbitan monooleate
18.16.57 Beeswax
18.16.58 Candelilla wax
18.16.59 Polydextroses
18.16.60 Acid treated starch
18.16.61 Bleached starch
18.16.62 Oxidized starch
18.16.63 Enzymed treated starch
18.16.64 Monostarch phosphate
18.16.65 Distarch phosphate
18.16.66 Phosphated distarch phosphate
18.16.67 Acetylated distarch phosphate
18.16.68 Acetylated distarch adipate
18.16.69 Hydroxypropyl starch
18.16.70 Hydroxypropyl distarch phosphate
18.16.71 Starch sodium octenyl succinate
 -45-

18.16.72 Acetylated oxidized starch

18.16.73 Sodium caseinate
18.17 Thickener
18.17.1 Sodium lactate
18.17.2 Alginic acid
18.17.3 Sodium alginate
18.17.4 Potassium alginate
18.17.5 Propylene glycol alginate
18.17.6 Processed eucheuma seaweed
18.17.7 Locust bean gum
18.17.8 Guar gum
18.17.9 Tragacanth gum
18.17.10 Arabic gum
18.17.11 Xanthan gum
18.17.12 Karaya gum
18.17.13 Tara gum
18.17.14 Gellan gum
18.17.15 Gum ghatti
18.17.16 Glycerol
18.17.17 Pectins
18.17.18 Glycerol ester of wood rosin
18.17.19 Alpha-Cyclodextrin
18.17.20 Gamma-Cyclodextrin
18.17.21 Microcrystalline cellulose
18.17.22 Powdered cellulose
18.17.23 Methyl cellulose
18.17.24 Ethyl cellulose
18.17.25 Hydroxypropyl cellulose
18.17.26 Hidroxypropyl methyl cellulose
18.17.27 Methyl ethyl cellulose
18.17.28 Sodium carboxymethyl cellulose
18.17.29 Enzymatically hydrolysed sodium
carboxymethyl cellulose
18.17.30 Mono and diglycerides of fatty acids
18.17.31 Sodium stearoyl-2-lactylate
18.17.32 Potassium chloride
18.17.33 Calcium chloride
18.17.34 Potassium hydroxide
18.17.35 Polydextroses
18.17.36 Dextrins
18.17.37 Acid treated starch
18.17.38 Alkaline treated starch
18.17.39 Bleached starch
18.17.40 Oxidized starch
18.17.41 Enzymed treated starch
 -46-

18.17.42 Monostarch phosphate

18.17.43 Distarch phosphate
18.17.44 Phosphated distarch phosphate
18.17.45 Acetylated distarch phosphate
18.17.46 Acetylated distarch adipate
18.17.47 Hydroxypropyl starch
18.17.48 Hydroxypropyl distarch phosphate
18.17.49 Starch sodium octenyl succinate
18.17.50 Acetylated oxidized starch
18.17.51 Sodium caseinate
18.18 Firming agent
18.18.1 Ticalcium citrate
18.18.2 Potassium chloride
18.18.3 Calcium chloride
18.19 Flavour enhancers
18.19.1 L-Glutamic acid and its salts
18.19.2 Guanylic acid and its salts
18.19.3 Inosinic acid and its salts
18.19.4 Salts of 5’-ribonucleotides
18.20 Bulking agent
18.20.1 Sodium lactate
18.20.2 Alginic acid
18.20.3 Sodium alginate
18.20.4 Propylene glycol alginate
18.20.5 Guar gum
18.20.6 Tragacanth gum
18.20.7 Arabic gum
18.20.8 Karaya gum
18.20.9 Glycerol ester of wood Rosin
18.20.10 Microcrystalline cellulose
18.20.11 Powdered cellulose
18.20.12 Methyl cellulose
18.20.13 Ethyl cellulose
18.20.14 Hydroxypropyl methyl cellulose
18.20.15 Sodium carboxymethyl cellulose
18.20.16 Mono and diglycerides of fatty acids
18.20.17 Polydextroses 1200
18.20.18 Acid treated starch
18.20.19 Alkaline treated starch
18.20.20 Bleached starch
18.20.21 Oxidized starch
18.20.22 Enzymed treated starch
18.20.23 Monostarch phosphate
18.20.24 Distarch phosphate
18.20.25 Phosphated distarch phosphate
 -47-

18.20.26 Acetylated distrarch phosphate

18.20.27 Acetilated distrach adipate
18.20.28 Hydroxypropyl starch
18.20.29 Hydroxypropyl distrach phosphate
18.21 Stabilizer
18.21.1 Fumaric acid
18.21.2 Lecithins
18.21.3 Sodium lactate
18.21.4 Sodium dihydrogen citrate
18.21.5 Disodium monohydrogen citrate
18.21.6 Trisodium citrate
18.21.7 Potassium dihydrogen citrate
18.21.8 Tricalcium citrate
18.21.9 Monosodium orthophosphate
18.21.10 Disodium orthophosphate
18.21.11 Trisodium orthophosphate
18.21.12 Tripotassium orthophosphate
18.21.13 Calcium phosphate
18.21.14 Adipic acid
18.21.15 Alginic acid
18.21.16 Sodium alginate
18.21.17 Potassium alginate
18.21.18 Propylene glycol alginate
18.21.19 Processed eucheuma seaweed
18.21.20 Locust bean gum
18.21.21 Guar gum
18.21.22 Tragacanth gum
18.21.23 Arabic gum
18.21.24 Xanthan gum
18.21.25 Karaya gum
18.21.26 Tara gum
18.21.27 Gellan gum
18.21.28 Gum ghatti
18.21.29 Glycerol
18.21.30 Pectins
18.21.31 Glycerol ester of wood rosin
18.21.32 Disodium diphosphate
18.21.33 Trisodium diphosphate
18.21.34 Tetrasodium diphosphate
18.21.35 Tetrapotassium diphosphate
18.21.36 Sodium tripolyphosphate
18.21.37 Potassium tripolyphosphate
18.21.38 Sodium polyphosphate
18.21.39 Potassium polyphosphate
18.21.40 Sodium calcium polyphosphate
 -48-

18.21.41 Calcium polyphosphates

18.21.42 Aplha-Cyclodextrin
18.21.43 Gamma-Cyclodextrin
18.21.44 Microcrystalline cellulose
18.21.45 Powdered cellulose
18.21.46 Methyl cellulose
18.21.47 Hydroxypropyl cellulose
18.21.48 Hydroxypropyl methyl cellulose
18.21.49 Methyl ethyl cellulose
18.21.50 Sodium carboxymethyl cellulose
18.21.51 Croscarmellose sodium
18.21.52 Sodium carboxymethyl cellulose,
enzymatically hydrolyzed
18.21.53 Myristic, palmitic & stearic acids and their
calcium potassium and sodium (Ca, K, Na)
salts
18.21.54 Salts of oleic acid with calcium, potassium,
and sodium (Ca, K, Na)
18.21.55 Mono and diglycerides of fatty acids
18.21.56 Acetic and fatty acid esters of glycerol
18.21.57 Lactic and fatty acid esters of glycerol
18.21.58 Citric and fatty acid esters of glycerol
18.21.59 Diacetyltaric and fatty acid esters of
glycerol
18.21.60 Polyglycerol esters of interesterified
ricinoleic acid
18.21.61 Sodium hydrogen carbonate
18.21.62 Potassium carbonate
18.21.63 Potassium hydrogen carbonate
18.21.64 Ammonium carbonate
18.21.65 Ammonium hydrogen carbonate
18.21.66 Potassium chloride
18.21.67 Calcium chloride
18.21.68 Potassium hydroxide
18.21.69 Calcium hydroxide
18.21.70 Magnesium hydroxide
18.21.71 Beeswax
18.21.72 Polydextroses
18.21.73 Dextrins
18.21.74 Acid treated starch
18.21.75 Alkaline treated starch
18.21.76 Bleached starch
18.21.77 Oxidized starch
18.21.78 Enzyme treated starch
18.21.79 Mono starch phosphate
 -49-

18.21.80 Distarch phosphate

18.21.81 Phosphate distarch phosphates
18.21.82 Acetylated distarch phosphate
18.21.83 Starch acetate
18.21.84 Acetylated distarch adipate
18.21.85 Hydroxypropyl starch
18.21.86 Hydroxypropyl distarch phosphate
18.21.87 Starch sodium octenyl succinate
18.21.88 Acetylated oxidized starch
18.21.89 Sodium caseinate
18.22 Color retention agents
18.22.1 Magnesium hydroxide
18.22.2 Ferrous Gluconate
18.23 Flour treatment agent
18.23.1 L-Ammonium lactate
18.23.2 Sodium stearoyl-lactylate
18.23.3 Ammonium chloride
18.24 Colour
18.24.1 Curcumin CI. No. 75300
18.24.2 Riboflavin
18.24.3 Carmines and cochineal extract CI. No.
75470
18.24.4 Chlorophyll CI. No. 75810
18.24.5 Chlorophylls and chlorophyllins, copper
complexes
18.24.6 Caramel I - plain
18.24.7 Caramel II caustic sulphite process
18.24.8 Caramel III – ammonia process
18.24.9 Caramel IV – sulphite ammonia process
18.24.10 Vegetable carbon CI. 77266
18.24.11 Beta-carotenes (vegetable) CI. No. 75130
18.24.12 Annatto extracts (bixin based) CI. No.
75120
18.24.13 Carotenoids
18.24.14 Beet red
18.24.15 Anthocyanins
18.24.16 Titanium dioxide
18.24.17 Iron Oxide, Red
18.24.18 Tartrazine CI. No. 19140
18.24.19 Quinoline yellow CI. No. 47005
18.24.20 Sunset yellow FCF CI. No. 15985
18.24.21 Carmoisine CI. No. 14720
18.24.22 Ponceau 4R CI. No. 16255
18.24.23 Erythrosine CI. No. 45430
18.24.24 Allura red CI. No. 16035
 -50-

18.24.25 Indigotine CI. No. 73015

18.24.26 Brilliant blue FCF CI. No. 42090
18.24.27 Fast green FCF CI. No. 42053
18.24.28 Brown HT CI. No. 20285
18.25 Propellant
18.25.1 Nitrogen
18.25.2 Dinitrogen monoxide
18.25.3 Butane
18.25.4 Propane
18.26 Sequestrant
18.26.1 Calcium disodium ethylene diamine tetra
acetate
18.26.2 Isopropyl citrates
18.26.3 Sodium gluconate
18.26.4 Potassium gluconate
19 Group of Processing 19.1 Bleaching, washing, and/or exfoliating
Aid agents
19.1.1 Hydrogen peroxide
19.1.2 Sodium hypochlorite
19.1.3 Sodium hydroxide
19.2 Purifying, filter, adsorbent, and/or color
remover agents
19.2.1 Albumin
19.2.2 Bentonite
19.2.3 Dimethyladalkyl-ammonium chloride
19.2.4 Tannin extract powder
19.2.5 Fuller’s earth
19.2.6 Potassium caseinate
19.2.7 Calcium oxide
19.2.8 Plant carbon (activated/not activated)
19.2.9 Casein
19.2.10 Chitin
19.2.11 Chitosan
19.2.12 Magnesium acetate
19.2.13 Montmorilonit
19.2.14 Sodium caseinate
19.2.15 Polypropylene
19.2.16 Potassium tartrate
19.2.17 Chaff
19.2.18 Silica (colloid/sol)
19.2.19 Diatomaceous earth
19.2.20 Clay/loam
19.3 Boiler water additives
19.3.1 Potassium alginate
19.3.2 Potassium tripolyphosphate
 -51-

19.3.3 Sodium alginate

19.3.4 Sodium acetate
19.3.5 Monosodium phosphate
19.3.6 Disodium phosphate
19.3.7 Trisodium phosphate
19.3.8 Sodium carboxymethyl cellulose
19.3.9 Sodium nitrate
19.3.10 Sodium polyphosphate
19.3.11 Sodium sulfate
19.3.12 Sodium sulfite
19.3.13 Sodium tripolyphosphate
19.3.14 Starch
19.3.15 Polyethylene glycol
19.3.16 Tetranatrium diphosphate
19.4 Enzymes
19.4.1 Rennet
19.4.2 Glucose oxidase
19.4.3 Hexose oxidase
19.4.4 Catalase
19.4.5 Glycerophospholipid cholesterol
acyltransferase
19.4.6 Transglutaminase
19.4.7 Cyclodextrin glucotransferase
19.4.8 1,4 -Alpha-glucan 6- Alpha-
glucosyltransferase
19.4.9 Amylomaltase
19.4.10 Carboxylesterase
19.4.11 Triacylglycerol Lipase
19.4.12 Phospholipase A2
19.4.13 Lysophospholipase
19.4.14 Pectinesterase
19.4.15 Tannase
19.4.16 Acylglycerol lipase
19.4.17 Phospholipase Al
19.4.18 3-Phytase
19.4.19 4-Phytase
19.4.20 Phospholipase C
19.4.21 Ribonuclease P
19.4.22 Alpha-amylase
19.4.23 Alpha-amylase and Glucoamylase
19.4.24 Beta-amylase
19.4.25 Glucan 1,4-Alpha-glucosidase
19.4.26 Cellulase
19.4.27 Endo-1,3(4)-Beta-glucanase
19.4.28 Inulinase
 -52-

19.4.29 Endo-1,4-Beta-xylanase
19.4.30 Dextranase
19.4.31 Polygalacturonase
19.4.32 Alpha-Glucosidase
19.4.33 Beta-Glucosidase
19.4.34 Alpha-galactosidase
19.4.35 Beta-galactosidase
19.4.36 Beta-Fructofuranosidase
19.4.37 Hemicellulase endo-1,3-Beta-xylanase)
19.4.38 Pullulanase
19.4.39 Alpha-arabinofuranosidase
19.4.40 Glucan 1,3-Beta glucosidase
19.4.41 Glucan 1,4-Alpha-maltotetraohydrolase
19.4.42 Isoamylase
19.4.43 Mannan endo-1,4-Beta-mannosidase
19.4.44 Endo-arabinase
19.4.45 Glucan 1,4-Alpha malohydrolase
19.4.46 Aminopeptidase
19.4.47 Chymotrypsin
19.4.48 Trypsin
19.4.49 Serine Proteinase
19.4.50 Prolyl oligopeptidase
19.4.51 Subtilisin
19.4.52 Papain
19.4.53 Picain
19.4.54 Actinidin
19.4.55 Stem Bromelain
19.4.56 Fruit Bromelain
19.4.57 Pepsin
19.4.58 Chymosin
19.4.59 Carboxyl proteinase
19.4.60 Aspergillopepsin
19.4.61 Mucorpepsin
19.4.62 Bacillolysin
19.4.63 Asparaginase
19.4.64 Urease
19.4.65 Alpha-Acetolactate decarboxylase
19.4.66 Pectin lyase
19.4.67 Xylose isomerase
19.5 Flocculating agent
19.5.1 Magnesium chloride
19.5.2 Nigari
19.5.3 Gypsum
19.5.4 Cioko
19.6 Catalyst
 -53-

19.6.1 Nickel
19.6.2 Sodium methoxide
19.7. Nutrition for microbes
19.7.1 Adenine
19.7.2 Adonitol
19.7.3 Ammonium phosphates
19.7.4 Ammonium sulfate (ZA)
19.7.5 Arginine
19.7.6 Asparagine
19.7.7 Aspartic acid
19.7.8 Biotin
19.7.9 Calcium pantotheanate
19.7.10 Copper sulphate
19.7.11 Cysteine monohydrochloride
19.7.12 Cystine
19.7.13 Dextran
19.7.14 Iron (II) sulfat (Ferrous sulfate)
19.7.15 Glutamic acid
19.7.16 Glycine
19.7.17 Guanine
19.7.18 Histidine
19.7.19 Hydroxyethyl starch
19.7.20 Inosine
19.7.21 Inositol
19.7.22 Magnesium sulfate
19.7.23 Manganese chloride
19.7.24 Manganese sulfate
19.7.25 Niacin
19.7.26 Nitric acid
19.7.27 Pantothenic acid
19.7.28 Peptone
19.7.29 Pyridoxine hydrochloride
19.7.30 Riboflavin
19.7.31 Thiamin
19.7.32 Threonine
19.7.33 Uracil
19.7.34 Urea
19.7.35 Xanthine
19.7.36 Zink chloride
19.7.37 Zink sulfate
19.8 Control the growth of microorganisms
19.9 Enzyme tracers
19.9.1 Diethylaminoethyl-cellulose
19.9.2 Polyethyleneimine
19.10. Ion exchange resins
 -54-

19.10.1 Counter ions for resins

19.10.2 Cross-linked phenol-form aldehyde and
sulfite-modified, with a modification to
produce a sulfonic acid group on the side
chain
19.10.3 Cross-linked phenol-formaldehyde
activated with ethylene pentamine
19.10.4 Cross-linked phenol-formaldehyde
activated with triethylentet ramina
19.10.5 Cross-linked phenol-formaldehyde is
activated with triethylene tetramine
19.10.6 Copolymer of methacrylic acid-
divinylbenzene copolymer
19.10.7 Completely hydrolyzed copolymers of
methyl acrylate and divinylbenzene
19.10.8 Polymers of fully hydrolyzed methyl
acrylate, divinylbenzene and acrylonitrile
19.10.9 Cross-linked polystyrene, first
chloromethylated, then contaminated (with
trimethylamine, dimethylamine,
diethylentriamine or
dimethylethanolamine)
19.10.10 Reaction of resins of formaldehyde,
acetone, and tetraethylene pentamine
19.10.11 Polymer methyl acrylate-divinylbenzene-
diethylene glycol divinyl ether containing
not less than 7% (w / w) divinylbenzene
and not more than 2.3% (w / w) diethylene
glycol divinyl ether is amaminolyzed with
dimethylaminopropyl -amine and
quantified with methyl chloride
19.10.12 Sulfonated tetrapolymers of styrene,
divinylbenzene, acrylonitrile and methyl
acrylate (derived from monomer mixtures
containing not more than 2% (w / w)
acrylonitrile and methyl acrylate)
19.11 Other Auxiliary Materials
19.11.1 Citric acid
20 Other Materials 20.1 Bakery ingredients
Group 20.2 Instant flour
20.3 Bread filling materials
20.4 Decoration sugar
20.5 Food softeners
20.6 Baking soda
20.7 Potassium hydrogen carbonate
20.8 Ammonium sodium
 -55-

20.9 Aluminum phosphate

20.10 Greasing pan
20.11 Potassium citrate
20.12 Calcium disodium edetat (Calcium EDTA)
20.13 Sodium pyrophosphate
20.14 Extract group
20.15 Oleoresin
20.16 Essential oil
20.17 Vanilla (powder and liquid)
20.18 Flavor group
20.19 Essences
20.20 Drink premixes
20.21 Drink ingredients
20.22 Cloudifier
20.23 Buffering
20.24 Hexamediamine
20.25 Aluminum silicate
20.26 Essential oil
20.27 MSG (monosodium glutamate)
20.28 Mercaptan
20.29 Caffeine
20.30 Other ingredients used in the production of
food, beverages, medicines, and cosmetics
21 Traditional 21.1 Herbals
Medicines 21.2 Standardized herbal medicines
21.3 Phytopharmaca
21.4 Extract of natural ingredients
21.5 Imported traditional medicines
21.6 Licensed traditional medicines
21.7 Others
22 Health Supplement 22.1 Health supplements contain one or more
ingredients in the form of vitamins,
minerals, amino acids and / or other non-
plant materials [fatty acids, probiotics,
prebiotics, enzymes, isolates, metabolites,
synthetic compounds] which can be
combined with plants
23 Quasi Drugs 23.1 Quasi drugs
24 Over-The- 24.1 All drugs are marked green with a black
Counter(OTC) Drugs outline
25 Behind-The-Counter 25.1 All drugs are marked blue with a black
Drugs outline
26 Prescription Drugs, 26.1 All drugs with a special mark on the
except Narcotics and packaging and label with the letter k in a
Psychotropic red circle and a black outline
 -56-

27 Medicinal 27.1 Medicinal substances

Substances
28 Cosmetics 28.1 Cosmetic products
29 Cosmetic Ingredients 29.1 Cosmetic ingredient
30 Other chemical 30.1 Ecosol
products 30.2 Econad
30.3 Ecofic
30.4 Exfoliating/Abrasive
30.4.1 Alumina attapulgi
30.5 Other chemicals
Details of the products types 30.1 to 30.5 that related to food,
beverages, medicines and cosmetics
31 Biological Products 31.1 Monoclonal antibodies
31.2 Hormone
31.3 Stem cell
31.4 Gene therapy
31.5 Vaccines
31.6 Immunosera
31.7 Microbes
31.8 Nano technology
31.9 Other biological products
Details of the products types 31.1 to 31.9 that related to food,
beverages, medicines and cosmetics
31 Genetically 32.1 Recombinant DNA products
Engineered Products 32.2 Stem cell transplantation
32.3 Cloned cores transplantation
32.4 Cell fusion (hybridoma technology)
32.5 Plasmid technology
32.6 Other genetically modified products
Details of the products types 32.1 to 32.6 that related to food,
beverages, medicines and cosmetics
33 Clothing 33.1 Clothing
33.2 Underwear
33.3 Socks
33.4 Jacket
33.5 Other clothing
Details of types of products 34.1 to 34.5 that originated from
and/or contain animal elements
34 Head Covering 34.1 Cap
34.2 Hat
34.3 Veil/Head scarf
34.4 Helmet
34.5 Other head coverings
Details of types of products 34.1 to 34.5 that originated from
and/or contain animal elements
 -57-

35 Accessories 35.1 Ring

35.2 Wristwatch
35.3 Earrings
35.4 Bracelet
35.5 Hair tie
35.6 Belt
35.7 Purse/wallet
35.8 Bag
35.9 Shoes
35.10 Slippers
35.11 Glasses frame
35.12 Brooch
35.13 Necklace
35.14 Other accessories
Details of types of products 35.1 to 35.14 that originated from
and/or contain animal elements
36 Household Health 36.1 Tissue and cotton
Supplies 36.1.1 Beauty cotton ball
36.1.2 Facial tissue/toilet paper
36.1.3 Face paper
36.1.4 Wet tissue
36.1.5 Cotton bud
36.1.6 Tissue and other cotton
36.2 Preparations for washing
36.2.1 Laundry soap and/or washing enzymes
36.2.2 Detergent
36.2.3 Fabric softeners, fragrances and/or
lubricants
36.2.4 Fabric bleaching
36.2.5 Other washing preparations
36.3 Cleaner
36.3.1 Kitchen utensils cleaner
36.3.2 Glass cleaner
36.3.3 Floor, porcelain and/or ceramic cleaners
36.3.4 Metal cleaner
36.3.5 Furniture cleaner
36.3.6 Carpet cleaner
36.3.7 Water purifier
36.3.8 Drain and toilet cleaner
36.3.10 Hand soap
36.3.11 Other cleaners
36.4 Baby and mother care products
36.4.1 Milk bottles and/or pacifiers
36.4.2 Baby diapers
36.4.3 Breastmilk storage containers
 -58-

36.4.4 Disposable breast milk absorbent

36.5 Antiseptics and disinfectants
36.5.1 Antiseptics
36.5.2 Disinfectant
36.5.3 Other antiseptics and disinfectants
36.6 Fragrances
36.6.1 Air freshener
36.6.2 Car perfume
36.6.3 Water and/or odor absorbent
36.6.4 Camphor
36.6.5 Other fragrances
36.7 Household pesticides
36.7.1 Insect control
36.7.2 Insect repellent
36.7.3 Mouse control
36.7.4 Other household pesticides
36.8 Other household health products
Details of types of products 36.1 to 36.8 that originated from
and/or contain animal elements
37 Household 37.1 Sofa/chair
Appliances 37.2 Table
37.3 Spoon
37.4 Fork
37.5 Plate
37.6 Bowl
37.7 Glass
37.8 Ceramics
37.9 Knife
37.10 Other household appliances
Details of types of products 37.1 to 37.10 that originated from
and/or contain animal elements
38 Equipment of 38.1 Prayer mat
Worship for Muslims 38.2 Prayer beads
38.3 Holster
38.4 Prayer clothing for women
38.5 Other worship equipment
Details of types of products 38.1 to 38.5 that originated from
and/or contain animal elements
39 Product Packaging 39.1 Plastic packaging
39.2 Paper packaging
39.3 Polystyrene foam
39.4 Aluminum foil
39.5 Other product packaging
Details of types of products 39.1 to 39.5 that originated from
and/or contain animal elements
 -59-

40 Stationery and Office 40.1 Ink

Supplies 40.2 Glue
40.3 Al Quran printed paper
40.4 Ballpoint
40.5 Other stationery and office supplies
Details of types of products 40.1 to 40.5 that originated from
and/or contain animal elements
41 Medical Devices 41.1 Clinical chemical and clinical toxicology
equipment
41.2 Hematology and pathology devices
41.3 Immunology and microbiology devices
41.4 Anesthetic devices
41.5 Cardiology devices
41.6 Dental devices
41.7 Ear, nose and throat (ENT) devices
41.8 Gastroenterology-urology (GU) devices
41.9 Personal and general hospital devices
41.10 Devices for neurology
41.11 Devices for obstetrics gynecology
41.12 Devices for ophthalmology
41.13 Devices for orthopedics
41.14 Devices for physical health
41.15 Devices for radiology
41.16 Equipment for general surgery and plastic
surgery
41.17 Other health devices
Details of types of products 41.1 to 41.17 that originated from
and/or contain animal elements
42 Slaughtering service 42.1 Animal slaughtering house
42.2 Poultry slaughtering house
42.3 Animal slaughtering place
42.4 Poultry slaughtering place
Details of the products types 42.1 to 42.4 that related to food,
beverages, medicines and cosmetics
43 Processing service 43.1 Processing service for food, beverage,
medicine, and cosmetic
43.2 Processing service for textile, apparel. and
leather products
43.3 Processing service for wood and paper
43.4 Processing services for petroleum products,
chemicals and pharmaceutical goods
43.5 Processing service for rubber and plastic
Details of the products types 43.1 to 43.5 that related to food,
beverages, medicines and cosmetics
 -60-

44 Storage Service 44.1 Storage services for solid tangible goods

44.2 Liquid goods storage services
44.3 Storage services for gas goods
44.4 Storage house with coolers
44.5 Other storage and warehousing services
related to food, beverage, medicine and
cosmetics
Details of the products types 44.1 to 44.5 that related to food,
beverages, medicines and cosmetics
45 Packaging Service 45.1 Product packaging / packaging services in
the form of goods that related to food,
beverages, medicines and cosmetics
46 Distribution Service 46.1 Freight service by land transportation
46.2 Freight services by sea transportation
46.3 Freight services by air transportation
46.4 Other distribution service
Details of the products types 46.1 to 46.4 that related to food,
beverages, medicines and cosmetics
47 Selling service 47.1 Retail
without 47.2 Modern market
Processing/Cooking 47.3 Traditional market
47.4 Other selling service
Details of the products types 47.1 to 47.4 that related to food,
beverages, medicines and cosmetics
48 Serving Service 48.1 Ala carte
without 48.2 Box
Processing/Cooking 48.3 Pack/wrap/take away
48.4 Table service
48.5 Other serving service
Details of the products types 48.1 to 48.5 that related to food,
beverages, medicines and cosmetics

THE MINISTER OF RELIGIOUS AFFAIRS

OF THE REPUBLIC OF INDONESIA

Signed

FACHRUL RAZI