3. Compositional Aspects

General Foods
Indonesia

This section provides the compositional requirements for the food category and/or food products in scope and information on permitted nutrients, ingredients, and additives.

3.1 Composition Requirements

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3.2 Raw Material Requirements

3.3 Fortification

According to Government Decree No. 17 Year 2015 [4], certain foods distributed in Indonesia should be fortified in order to provide nutritional improvement. Currently, the government has implemented 3 types of food that should be fortified with mandatory micronutrients. It can be referred to in BPOM Decree on Food Category as follows [1]:

1. Palm frying oil should be fortified with vitamin A minimum of 45 IU vitamin A (total).
2. Wheat flour should be fortified with iron (Fe) minimum 50 mg/kg, zinc (Zn) minimum 30 mg/kg, vitamin B1 minimum 2.5 mg/kg, vitamin V2 minimum 4 mg/kg, and folic acid minimum 2 mg/kg.
3. Salt should be fortified with potassium iodate (KIO₃) minimum 30 mg/kg.

There is no mandatory fortification requirement for other types of general food products.

For other micronutrients that can be added to these 3 products above and also into other General Food products, refer to Section 3.4 below.

3.4 Other Permitted Ingredients

3.5 Permitted Additives

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3.6 Permitted Flavors and Colors 

3.7 Permitted Processing Aids 

Processing aids are substances or materials, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods, or its ingredients, to fulfill a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product, with no risk to health and no technological function.

Processing aids are regulated by [10,11]:

• BPOM Decree No. 28 Year 2019 on Processing Aids in Food Production; and
• BPOM Decree No. 20 Year 2020 on Amendment of BPOM Decree No. 28 Year 2019 on Processing Aids in Food Production.

The regulations are allowed for designated food categories, which mostly could have maximum limits defined or stated by GMP. If not listed, it requires prior evaluation by BPOM.

3.8 Additional Notes 

3.9 References