PREPARATION FOR THE IMPLEMENTATION OF MANDATORY HALAL REGULATIONS FOR FOOD AND BEVERAGE PRODUCTS IN INDONESIA

Bahtiar EFFENDI, Muhammad Khoirul FIKRI, Hendri Hermawan ADINUGRAHA, Ahmad FURQON

Abstract


Objective: This research investigates the preparation for the implementation of mandatory halal regulations for food and beverage products in Indonesia in a comprehensive manner.

Methods: This research uses a normative law research method. The approach method in this research is the statue approach. Primary legal materials or binding legal materials in this research consist of the 1945 Constitution of the Republic of Indonesia, Law Number 23 of 1992, Law Number 7 of 1996, Law Number 6 of 1967, Law Number 8 of 1999, Law Number 33 of 2014, Government Regulation Number 31 of 2019, and Law Number 39 of 2021. This research data collection technique uses a literature study. Analysis of research data using descriptive qualitative methods.

Results: The findings of this research suggest that mandatory halal certification regulations for food and beverage products and other products are stated in Law Number 33 of 2014, Government Regulation Number 31 of 2019, and Law Number 39 of 2021. Preparation for the implementation of mandatory halal regulations for food and beverage products in Indonesia is a mandate of the Law to create peace and comfort for the public in consuming or using halal products.

Conclusion: This research concluded that Law Number 33 of 2014 is very clear in guaranteeing halal products, where the Government is obliged to foster and supervise halal product guarantees. 17 October 2024 is the first stage of halal obligations for food products, beverages, slaughter services, and slaughter products. Only a matter of months ahead, this obligation will be enforced for all of Indonesia, therefore it is necessary to support the community and business actors in Indonesia to encourage public awareness of the importance of halal certificates for a product. A product can be said to be halal if it meets the Halal Certification Process Standards which have five criteria including commitment and responsibility, ingredients, halal product processes, products, and monitoring and evaluation. Preparation for halal certification has two parts which include regular and self-declare halal certification documents, and also the implementation of a halal product assurance system.

Keywords: law; halal; food and beverages; Indonesia.

RESUMO

 

Objetivo: Esta pesquisa investiga a preparação para a implementação de regulamentações halal obrigatórias para produtos alimentícios e bebidas na Indonésia de uma forma abrangente.

Métodos: Esta pesquisa utiliza um método de pesquisa de direito normativo. O método de abordagem nesta pesquisa é a abordagem normativa. Os materiais jurídicos primários ou materiais jurídicos vinculativos nesta pesquisa consistem na Constituição da República da Indonésia de 1945, Lei Número 23 de 1992, Lei Número 7 de 1996, Lei Número 6 de 1967, Lei Número 8 de 1999, Lei Número 33 de 2014, Regulamento Governamental Número 31 de 2019 e Lei Número 39 de 2021. Esta técnica de coleta de dados de pesquisa utiliza um estudo bibliográfico. Análise dos dados da pesquisa por meio de métodos qualitativos descritivos.

Resultados: As conclusões desta pesquisa sugerem que os regulamentos de certificação halal obrigatórios para alimentos e bebidas e outros produtos estão estabelecidos na Lei Número 33 de 2014, no Regulamento Governamental Número 31 de 2019 e na Lei Número 39 de 2021. Preparação para a implementação de regulamentos halal obrigatórios para produtos alimentícios e bebidas na Indonésia é um mandato da lei para criar paz e conforto para o público no consumo ou uso de produtos halal.

Conclusão: Esta pesquisa concluiu que a Lei número 33 de 2014 é muito clara na garantia dos produtos halal, onde o Governo é obrigado a fomentar e fiscalizar as garantias dos produtos halal. 17 de outubro de 2024 é a primeira etapa das obrigações halal para produtos alimentícios, bebidas, serviços de abate e produtos de abate. Apenas numa questão de meses, esta obrigação será aplicada a toda a Indonésia, pelo que é necessário apoiar a comunidade e os intervenientes empresariais na Indonésia para encorajar a sensibilização do público para a importância dos certificados halal para um produto. Um produto pode ser considerado halal se atender aos Padrões de Processo de Certificação Halal, que têm cinco critérios, incluindo compromisso e responsabilidade, ingredientes, processos de produtos halal, produtos e monitoramento e avaliação. A preparação para a certificação halal tem duas partes que incluem documentos de certificação halal regulares e autodeclarados, e também a implementação de um sistema de garantia de produto halal.

Palavras-chave: lei; halal; alimentos e bebidas; Indonésia.

 


Schlagworte


law; halal; food and beverages; Indonesia.

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DOI: http://dx.doi.org/10.26668/revistajur.2316-753X.v1i77.6823

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